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SUMJ^'EI^, Jeweler and Opfkimi.

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Chicken Fricassee. — Singe and cut the chicken at the joints in pieces for serving. Cover with boiling water. Add one heaping teaspoonful salt and half a saltspoonf ul pepper. Simmer one hour, or until tender, reducing the water to nearlj* a pint. Dredge with salt, pepper and flour, and brown in hot butter. Put the chicken on toast on a hot platter. Strain the liquid, iind remove the fat. Add to the liquor one cup cream or milk, and heat it again. Melt one large tablespoonful butter in a saucepan. Add two tablespoonfuls flour, and when well mixed pour on slowly the cream and chicken liquor. Add salt and pepper to taste. Beat one egg^ pour the sauce slowly on the egg, stir well and pour over the chicken. — Mrs, A. J. S,

Chicken Pie.— Two chickens, jointed small. Cook until tender, and season with butter, salt and pepper, and sweet herbs if desired. Set away to cool. When cold line a large baking dish or pan -with paste half an inch thick. It should be very short with butter and cream. Nearly fill the dish with chicken 4ind gravy. Sprinkle a few cracker crumbs, chopped parsley and lumps of butter over the whole. Cover with thick crust, being sure to cut a slit in the center for the gas to es- cape. Bake one hour in a steady ov^n. —Miss Ella Chellis,

Creamed Chicken.— Cut the remnants of cold boiled or roasted chicken in small pieces. Make a sauce : One pint cream, two ounces but- ter, the yolk of one egg beaten, and a tablespoonful cornstarch or flour, seasoning with salt and pepper. Let the pieces of chicken simmer in the sauce half an hour. Stew some rice in milk, seasoning with salt and pep- per. Put the chicken in the center of a dish and surround it with the rice. — Miss A. JStickman.

Curried Chicken.— Cut a raw chicken at the joints and divide the breast. Wash and wipe. Season with salt and pepper. Dredge with flour, and fry lightly in hot butter. Then put in a small kettle. Fry one large onion in the butter left in the spider until colored, but not brown. Mix a large tal)lespoonful of flour and one of curry powder, brown in the butter, then add slowly one cup water, or stock, and one rup strained tomatoes, salt and pepper to taste. Pour this over the chicken, and let simmer an hour or until tender. Add a cup hot milk or cream. Boil one minute longer, and serve with a border of rice on the platter. Rabbit, veal and lamb may be curried in same way. — Miss Allen,

Esc A LOPED Beef. — Take small pieces roast beef. Put in a deep dish. Roll crackers fine and put a thin layer on top. Season with but- ter, salt and pepper. Then another layer of beef, then crackers and sea- son as before. Is improved with layers of stewed tomatoes on top of

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each layer of beef. Pour little water on top to wet cracker?. Bake one honr.— Mrs, H, W, Frost,

Fricassee of Veal or Lamb. — Cut In pieces and boil in salted wa- ter until tender. Dust with flour and pepper and brown in salt pork drip- pings and butter. Make a brown gravy and pour over the meat. A lit- tle stewed tomato added to the gravy is nice, or if liked an onion can be cooked with meat, which gives a rich flavor.— 3fr«. M, E, D, Keith,

Fried CHiCKEX.—Take young chickens that will not weigh over three pounds, dress and cut them up the same as for a fricassee. Salt and pepper each piece, and roll in flne cracker crumbs. Fry slowly for three-fourths of an hour in salt pork drippings.— ^r«. M, E, D, Keith,

Fried Liver.— Cut in thin slices and place on a platter, pouring on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it much more palatable.) Have ready in spider on stove some hot lard or beef drippings,, or both togeth- er. Dredge the liver with rolled crackers or dried bread crumbs, rolled flne and nicely seasoned with pepper and salt. Put in spider, placing the cover on. Fry slowly until both sides are dark brown, when the liver will be thoroughly cooked. The time required is about an hour.

German Cheese.— One pound each, beef, fresh pork and veal. Boil all together until tender. Chop flne and season with BelPs poultry dressing and press. Boll in as little water as possible, salting the water. Salt the cheese to tast€. Good for tea or lunch. — Mrs, 8, E, f .

Hashed Meat. — Chop the meat very flne, season well and heat with nice gravy. Turn on slices of toasted bread, or a layer of mashed potatoes. Take a cup of chopped meat, a cup of bread or cracker crumbs, one egg^ salt and pepper to taste, season with sage, celei-y, parsley or tomato as liked, form In cakes and fry.

Lamb Scallop. — One cupful cold lamb, chopped flne, one and one- half cupfuls stewed tomato, one cupful flne bread ci*umbs. Arrange all In layers In a buttered dish, havlntr crumbs at the top. Place butter be- tween each layer. Season with pepper and salt.*-J.

Meat Balls.— Take bits of cold meats or raw meat, chop flne, add one egg^ a few bread crumbs, a little salt and pepper. Moisten with a little water or cold gravy, mix well, make Into small balls, roll in flour and fry quite brown. — Mrs, J, Kempton,

Meat Short Cake.— Make a crust like biscuit, using a little more butter, and roll about half an inch thick. Divide in halves, spread with butter, put the two pieces together and bake In a hot oven. Have the meat (any kind will do, or If one has not enough of one kind, use two or three kind?) chopped very flne Put in a stew pan with cold gravy. Sea-

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son with butter and salt, a dash of pepper. Simmer until ready for use. Split the cake, pour the meat and gravy on. Put on the top crust and send to the table immediately. Meat dumplings are nice, especially of cold chicken, turkey or veal. Prepare the meat the same as above, only not have as much gravy with the meat. Make a biscuit dough the same and steam the dumplings twenty minutes. Serve at once with nice hot giavy.— iT.

Roast Chicken. — Clean the chicken. Stuff the breast and part of the body with dressing. Dressing : For a pair of chickens take one quart bread crumbs, add one tablespoonful salt, one scant teaspoonful pepper, one-half teaspoonful powdered sage, one teaspoonful summer savory and one scant half cup butter. Mix well together. This gives a dressing that will separate like rice when served. Now truss the chicken and dredge with salt. Take soft butter in the hand and rub thickly over the chicken. Dredge thickly with flour. Place on the side and put in a hot oven a few minutes that the flour in the pari may brown ; then put in water enough to cover the pan. Baste every fifteen minntes and dredge with salt, pepper and flour. It will take an hour and a quarter to cook a chicken weighing three and one-half or four pounds.

Roast Turkey.— Select a bird that has been carefully plucked, looks soft and clean and shows layers of yellowish fat and light colored flesh beneath. Singe by holding over a lighted paper. Remove all pin fea- thers and wipe the skin carefully with a damp cloth. Cut off the neck bone near the body, leaving the skin. Take out the crop through a cut in the skin at the back of the neck. Cut off the feet at the knee joint, and cut away the oil bag. Draw out the internal organs, being careful not to break the gall bladder. Wash the inside of the bird quickly with lukewarm water if necessary. Fill the crop and body with dressing, leaving room for swelling, and sew up the opening with a strong cord. Fasten the legs together at the joint where the feet were cut off. Run a long skewer through the wings, fastening them firmly to the side of the - bird. Skewer the skingof the neck to the backbone. Draw the strings with which the legs are tied around the skewers on the neck and wings, bringing them across the back and fasten firmly. Rub over lightly with flour and sprinkle with little salt and pepper. Baste the turkey with its own drippings. Bake three or four hours to a nice brown. Keep water in the dripping pan so not to scorch the gravy. Dressing : Boil the heart, gizzard and liver for an hour, then chop fine with a few oysters. Take three or more cups bread crumbs. Pour over them the water the giblets were boiled in, season highly with salt, peppers, sage, etc. Add the chopped giblets and (»hop all together.— Jfm Ella Chellis,

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Sausage, Three pounds.— Five teaspooiifuls salt, seven teaspoon- fuls fine sage, two teaspoonfuls black pepper, one teaspoonful cloves. — Mrs, Geo. Hossiter,

Sausage, Fifty pounds.— One and one-fourth pounds salt, six ounces pepper, four ounces sage. — CupoJa Farm.

Scallops.— Take pieces of cold meat, (!hop fine. Butter a deep dish. Put in a layer of crackers or bread crumbs, a layer of meat. Season, and add a little gravy or milk and so on, having top layer of crumbs and bits of butter. Bake one hour in a slow oven. — Mrs. M. Dustin.

Shepherd's Pie.— Put a layer of coid meat chopped fine, moisten with gravy and season with pepper, salt and a little grated onion in bot- tom of dish. Cover with mashed potatoes seasoned as for the table. Bake a nice brown. — Miss F. L. Stone.

Time to Cook Roasts.— Beef fifteen minutes to the pound if rare, eighteen or twenty minutes will make it well done. Mutton and ve^i twenty-five to thirty minutes to the pound. Pork about thirty-five min- utes to pound is liked by most housekeepers. Turkey and chickens half an hour to a pound. Ducks one and one-half hours, unless uimsually large. A goose will require about three hours to bake. All poultry is nmch better if made ready for the oven the day before it is roasted. — Mrs, M. Diustin.

To Roast Beef. — ITie oven should be very hot. Put hi the beef ^%ith neither water nor salt. Have no steam in the oven to prevent it from crisphig over as quickly as possible. When well browned and at least half done, it may be well salted and the heat less Intense. — Mrs. M. Dus- tin.

Veal Loaf, No. 1. — Three pounds veal, one-fourth pound salt pork, one-fourth pound smoked ham, one cup cracker crumbs, two eggs, two teaspoonfuls salt, one teaspoonful pepper, and one teaspoonful sage. Press hard into a buttered tin. Bake an hour and a half. Serve cold, .sliced thin. — Mrs. F. H, Brown.

Veal Ix)af, No. 2. Three and a half pound v^l cutlets chopped fine, six soft crackers rolled, two eggs, butter size of an e^g^ salt, pepper and sage to taste. Mix all together, shape it like a loaf, grate bread and cover it with the crumbs and a few pieces of butter. Bake two hours, basting us vou would a fowl. — Mrs. C. Weed.

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Lemon pies, and pies in platters. Apple, squasii and minced-up matters.

Apple Pie, Xo. 1. — Line a deep pie plate with crust. Fill with slice.* of tart juicy apples. Have prepared a cup of cream, scald with lialf a cup sugar. When this is cool fill the pie plate with it. Grate on a little nutmeg. Cover with a top crust, and bake slowly until the apple is done.

Apple Pie, No. 2. — Take good sour apples. Add to a pie on a bi-eak- fast plabe from four to five tablespoonfuls granulated sugar, sprinkU' on a little salt, then put on top crust. Hold it under the faucet and let the water run a minute to make the crust more tender. Bake in an oven not too hot so the juice will run out, after making openings in the top crust. Crust for one pie ; One cup flour, one tablespoonful butter, milk enough to moisten. If sour add a little soda. — Mrs, E, F, *. Fea- body.

CocoANUT Pie. — One cup cocoanut, four eggs, one large quart milk. Put cocoanut to soak while making crust for two pies. Beat eggs, little salt, sugar to taste. Dissolve one tablespoonful cornstarch in a little milk, and beat well together. — Mrs. L. Quimhy*

(Cherry Pie. — Choose fair, ripe cherries, the large ones being the best. Wash and look them over carefully. Fill the pie plate even full. Sprinkle sugar, over the top. Dredge in enough flour to soak the juice. Cover with an Upper crust and bake one hour.

Chocolate Pie.— Take fpuv tablespoonfuls grated chocolate, one pint hot milk, 3'olks of two eggs, two tablespoonfuls flour, six table- spoonfuls sugar. Beat together and boil until thick like custard. Make and bake a crust as for any pie, then i)ut in the chocolate. Beat the white? of two eggs, sweeten, flavor with vanilla and spread on top. Return to the oven to brown the whites. Serve cold. — Miss Bertha Volk.

Cream Pie. — One cup sugar, one-half cup butter, one-half cup milk, one and three-fourths cups flour, two eggs beaten separately, one- half teaspoonful soda and one teaspoonful cream tartar. This makes two pies. Filling : One pint milk, one-half cup flour, one cup sugar, two eggs. Beat the egg^^ sugar and flour together, stir into the milk while

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boiling. Flavor with lemon. Frosting : Five tablespoonf uls milk, one oup granulated sugar. Boll live minutes. Flavor with lemon. Beat it hard until cold enough to spread. — Mrs, J, Honnsevel/

' Currant Pie.— Line a deep plate with puff paste. Filling : Two eggs, beat with one cup sugar, one teaspoonf ul flour, one cup ripe cur- rants. Save the white of one egg for frosting. Bake, then frost, brown the frosting.— ^r'*. G. F. Whitcomh,

Date Pie. — One pound dates, two eggs, two cups milk, a little salt, cinnamon and nutmeg. Scald the dates, then strain through colander, then add the milk, eggs and spices. Bake the same as custard pie. — Miss M, E. Marvin,

Elderberry Pie.— One pint elderberries, two-thirds cup cream, one (mp sugar, some nutmeg and a large spoonful flour. — H, D, J.

Fig Pie.— One egg^ three-fourths cup sugar, three-fourths cup flour, three-fourths cup milk, three tablespoonfuls butter, three teaspoonfuls baking powder. Filling : Five figs chopped fine, one-half cup milk, one- half cup sugar, boiled together. — Mrs. G. F, Whitcomh.

Golden Pie. — Juice of one lemon, one-half the rind of the lemon gra- tt>d in yolks of three eggs, small cup sugar, one tablespoonf ul flour sticred into a^Jup milk. Beat all together. Pour into a custard pie plate lined with paste and bake. When baked take the whites of the eggs beaten to a stiff froth with one-fourth cup sugar, pour over the top of pie. Return to the oven and brown a light golden brown. — Mrs. N. Washburn.

Lemon Tarts. — For the tilling take the juice of three lemons with the rind of two, one cup sugar, three eggs. Add a small piece 1)utter, and cook in the double boiler until it is smooth. Line the little pans with rich pastry, fill with the lemon and bake.

Mince Pie. — Six cups beef, twelve cups apple, four cups sugar, two (mps butter, two pounds raisins, one pint vinegar, two cups molasses, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two nutmegs, one tablespoonful cloves, and two tablespoonfuls salt. — Mrs. Baxter Em- erson.

Mock Mince Pie. — Two crackers rolled, two eggs, one cup sugar, one cup molasses, one cup boiling water, one-half cup butter, one-half cup vinegar, one teasi)Oonful of all kinds of spices. This makes three pies. — Mrs. L.K.'

Orange Pie.— Grated rind and juice of two oranges, four eggs, four tablespoonfuls sugar, one tablespoonful butter. Cream butter and su- gar. Add the beaten yolks of eggs, then the rind and juic^e of oranges, and last the whites of eggs beaten to a froth and mixed in lightly. Bake with one crust. — Mrs. J. A. Putnam.

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Pastry for Tarts. — A half cup lard, white of an egg heaten stiff, one tablespoonful white sugar, two tablespcoufuls cold water, a little salt, soda and cream tartar. — Miss M. E. Marvin,

Rhubarb Pie. — One tea cup chopped rhubarb, one large cup sugar, the yolks of two eggs, one tablespoonful cornstarch or flour, a little piece butter. Bake in a deep plate lined with plain paste. When done cover with a merjngue made of the whites of two eggs beaten to a stiff froth and three tablespoonf uls sugar. Put into the oven and slightly brown. — Miss F, S, Goss.

Squash Pie. — Use two cups sifted squash, three cups rich milk, two eggs, sugar and salt to taste, and a little cinnamon. Bake with a rich undercrust. This will make two pies. — Mrs, M. E, D, Keith,

Wholesome Pastry. — Rub one-half cup butter into two cups flour, and cut into the mixture with a knife one cup cream ice cold. After be- ing rolled out quite thin spread on butter quite freely and a little flour, and roll. By cutting across roll and rolling out thin the pastry is flaky. To have it very nice roll twice. Put in ice chest for one hour before using.

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