HOLIDAY GOODS OF ALL KINDS AT AUCTION PRICES

514, 9th St. N. W.

faogre?hI New Home Sewing Machine.

THE UNIVERSAL COOK-BOOK. 63

Preparing Frogs.

In preparing frogs for the table use only the hind quarters ; wash in warm water, then soak in vinegar and salt for an hour ; scald them and remove the skin ; wipe dry and fry in butter.

64 THE UNIVERSAL COOK-BOOK.

MEMORANDA.

THE UNIVERSAL COOK-BOOK. 65

MEMORANDA.

Goal! Goal!! Coal!!!

If | You Want the best Coal mined, free from dirt, trash and mineral impurities, at the lowest prices consistent with the best service, and, especially, if you want Protection Against Scarcity of Coal resulting from Strikes or insufficient transportation facilities, then

Take This Advice :

Avoid new, upstart firms with no capital or facil- ities, and whose stock in trade consists of high-sound- ing titles like "We, Us, & Co." Such a firm can- not give you the best service, and, being dependent on small consignments by railroad, it can furnish you no protection Against Scarcity.

An Old, Large and Reliable Firm of Estab- lished Reputation. Such a firm is that of

V. BALDWIN JOHNSON,

one of the largest dealers in the District of Columbia, and with more coal Under Cover than any other dealer in the city.

HOI Rhode Island Ave., N. W, 511 A Street, N. E.

519 Four-and-a-half St,, S. W.

THE UNIVERSAL COOK-BOOK. 67

VEGETABLES.

'• Capitis Nidore Culince."

Boil fresh, young vegetables in hard water ; a little salt will harden the water at once.

Boil dried vegetables in soft water ; a little baking soda will soften water, and is useful in freshening and making tender green vegetables that are a little old or not wholly fresh. A little sugar is an improvement to beets, turnips and squash.

Cabbage, turnips, carrots, parsnips and beets are good boiled with fresh meats. When vegetables are served with salt meats, they are good boiled in the liquor in which the meat has been cooked ; take out the meat when done ; then cook the vegetables.

Underdone vegetables are unpardonable.

Boil cnions, medium size, one hour ; green corn, twenty to twenty-five minutes ; peas and asparagus, twenty to twenty-five minutes; potatoes half an hour; if very small, less time; cab- bage and cauliflower, twenty -five mintues to half an hour; carrots and turnips, forty-five minutes when young ; one hour in winter ; Lima beans, if young, half an hour; old, forty-five minutes; beets, one hour in summer, an hour and a half or even 2 hours, if large, in winter ; string beans, if slit or sliced and thin, half an hour; if only snapped, forty -five minutes. Regulate this time always by the time the meat will be done.

Vegetable oysters are good with every kind of meat. Beets peas and beans with boiled or roast meats. Carrots, parsnips, turnips, greens and cabbage are eaten with boiled meats. Mashed turnips, onions and apple sauce with roast pork. Tomatoes with

68 THE UNIVERSAL COOK- BOOK.

every kind of meat. If sweet potatoes are lacking flavor, place them in the sun for a few days — a week, when they will have their natural flavor.

Baked Potatoes.

Time, i hour. Take as many large potatoes as you wish, wash clean, then wipe dry, put them into quick oven for i hour. Serve them in napkin, with cold butter, pepper and salt.

Saratoga Potatoes

(Mrs. Owens.)

Peel and slice thin into cold water. Drain well, and dry in a towel. Fry a few at a time in boiling Cottolene. Salt as you take them out, and lay them on coarse brown paper for a short time. They are very nice cold for lunch, or to take to picnics.

Lyonnaise Potatoes.

(Mrs. Owens.)

Boil, peel and slice 6 potatoes. Put a sliced onion into a hot buttered frying-pan. When a little brown, put in the potatoes, Season, and when a golden brown, sprinkle over them a table- spoon chopped parsley. A combination of onion and parsley al- ways means Lyonnaise.

Scalloped Potatoes.

Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt, pepper and a little but- ter ; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk or cream. Bake one hour and a half.

Roasted Potatoes with Beef.

(Mrs. John Patterson.)

Pare the potatoes and place in the pan on the rack with the meat, basting when you do the beef. They will be nicely browned, and mealy when the meat is done.

THE UNIVERSAL COOK-BOOK. 69

Potato Puff.

(Marion Harland. )

Take 2 cupfuls of cold mashed potato, and stir into it 6 tea- spoonfuls of melted Cottolene, beating to a white cream before adding anything else. Then put with this 2 eggs whipped very light and 1 teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed, it will come out of the oven light, puffy and delectable.

Potato Croquettes.

(Mrs. E. C. Bixby.)

Pare, boil, and mash 6 good-sized potatoes. Add 1 tablespoon- ful of butter, ZA, of a cupful of hot cream or milk, the whites of 2 eggs well beaten, salt and pepper to taste. When cool enough to handle, work into shape, roll in egg and bread crumbs, and fry in hot lard.

Baked Mushrooms.

Place some large flat ones, nicely cleaned and trimmed, 011 thin slices of well buttered toast, putting a little piece of butter in each, as also a pinch of pepper and salt ; lay them on a baking tray and cover them carefully ; heap the hot ashes upon them, and let them bake on the hearth for fifteen or twenty minutes.

Fried Mushrooms.

When peeled put them into hot butter and let them heat thoroughly through — too much cooking toughens them ; season well with butter, pepper and salt ; serve on buttered toast ; a teaspoonful of wine or vinegar on each mushroom is a choice method.

Broiled Mushrooms.

Choose the largest sort, lay them on a small gridiron over bright

BELMONT DAIRY,

1804 Fourteenth St., N. W. E. P. THOMAS, Proprietor.

MILK, CREAM AND BUTTER,

Home-Made Sausage, Eggs, Poultry, Potatoes.