DESHA BRECKINRIDGE

An ill cook should have a good cleaver. Owen Meredith.

Belgian Hare

2 rabbits 1 quart sour cream Thin slices of fat bacon

Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.

Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour 1/2 the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1 1/2 hours.

If there is no sour cream, add 1 tablespoon of vinegar to sweet cream. The cream makes a delicious sauce.

Pepper Pot

Knuckle of Veal 4 lbs. Honey Comb tripe 1 Potato 1 Red Pepper 1 onion A little summer savory Sweet Basil

Soak tripe over night in salt water. Boil meat and tripe four to six hours.

Delicious Mexican Dish

Soak and scald a pair of sweetbreads, cut into small bits; take liquor from three dozen large oysters; add to sweetbreads with 3 tablespoons of gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in flour; cook until sweetbreads are tender; add oysters; cook 5 minutes; add 3/4 cup of cream; serve with or without toast.

Hungarian Goulash

3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) 1/2 pint cream 4 oz. chopped onion

Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water in which 1/2 teaspoon of extract of beef is added. Add the meat and cook slowly one hour; then add cream with paprika to taste and simmer for two hours. Add a few small potatoes.

Stewed Chicken

Clean and cut chicken and cover with water; add a couple sprigs of parsley; 1 bayleaf and a small onion. When chicken is almost done add salt and pepper to suit taste.

When chicken is done place in dish or platter and add one half cup cream to the gravy; thicken with a little blended flour and strain over chicken.

Chicken Pot Pie

Prepare same as for stewed chicken. When done remove chicken from bones; now boil potatoes enough for family. Line a deep baking dish or a deep pan with good rich paste. Sprinkle flour in bottom.

Lay in a layer of chicken; now potatoes, sprinkle with a little salt and pepper; now cut thin strips of dough, lay across; then a layer of chicken; then a layer of potatoes, and so on until the top of the pan is reached; pour over all the chicken, the gravy and put a crust over all the top and bake until well done and nicely browned.

Make little punctures in dough to allow the steam to escape.

Tell me what you eat, and I'll tell you what you are.--Brillat Savarin.

Anti's Favorite Hash

(Unless you wear dark glasses you cannot make a success of Anti's Favorite Hash.)

1 lb. truth thoroughly mangled 1 generous handful of injustice. (Sprinkle over everything in the pan) 1 tumbler acetic acid (well shaken)

A little vitriol will add a delightful tang and a string of nonsense should be dropped in at the last as if by accident.

Stir all together with a sharp knife because some of the tid bits will be tough propositions.

--_Ebensburg Mountaineer Herald._

Husband (Angrily) "Great guns! What are they Lamb Chops, Pork Chops or Veal Chops?"

Wife (serenely) "Can't you tell by the taste?"

He: "No, I can't, nor anybody else!"

She: "Well, then, what's the difference?"

Giblets and Rice

Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite tender, drain, trim from bones and gristle and set aside.

Boil one cup rice in one quart water for fifteen minutes. Drain, put in double boiler with broth from giblets and let boil 1 hour. Brown 1 tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1 chopped onion, and boiling water until smooth and creamy, then add some bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar and lastly giblets, cover and let simmer for twenty minutes. Put rice into a chop dish, serve giblets in the center. May be garnished with tomato sauce or creamed mushrooms or pimentos.

For a man seldom thinks with more earnestness of anything than he does of his dinner. Sam'l Johnson.

Savory Lamb Stew

Take two pounds spring lamb and braise light with butter size of a walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small head of young cabbage (cut in eighths) cover closely and allow at least an hour's slow boiling. This can be made on the stove, in the oven, or in fireless cooker.

The flavor of this dish can be varied by the addition of two or three tomatoes.

Squab Casserole

3 eggs boiled hard 1 teaspoon parsley, cut fine butter seasoning to taste 1 teaspoon parmesan a few little onions few potato balls bread crumbs

Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan cheese and seasoning. Now stuff each squab with this stuffing, putting a small piece of butter in each bird and sew up.

Place in a baking pan with a lump of butter and brown nicely on all sides. Now add a little water and cover and cook slowly until well done. While they are cooking add little onions and potato balls to the gravy.

I have sent but one recipe to a cook book, and that was a direction for driving a nail, as it has always been declared that women do not know how to drive nails. But that was when nails were a peculiar shape and had to be driven in particular way, but now that nails are made round there is no special way in which they need to be driven. So my favorite recipe cannot be given you.

As for my effort in the culinary line--I have not made an effort in the culinary line for more than at least thirty years, except once to make a clam pie, which was pronounced by my friends as very good. But I cannot remember how I made it. I have a favorite recipe, however, something of which I am very fond and which I might give to you. I got it out of the newspapers and it is as follows:

Spread one or two rashers of lean bacon on a baking tin, cover it thickly with slices of cheese, and sprinkle a little mustard and paprika over it. Bake it in a slow oven for half an hour and serve with slices of dry toast.

Now that is a particularly tasty dish if it is well done. I never did it, but somebody must be able to do it who could do it well.

Faithfully yours, ANNA H. SHAW.

Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned.

When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste.

MRS. SAM'L SEMPLE.

Liver a la Creole

Take a fine calf liver. Skin well and cut in thick slices. Season with salt and pepper. Fry in deep fat and drain.

Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in parsley and pour at once over liver and serve.

Chicken Croquettes

1 pound of chicken 3 teaspoons chopped parsley 1 1/2 cups cream 1 small onion 1/4 pound butter 1/4 pound bread crumbs season to taste 1 pinch of paprika

Grind meat twice. Boil the onion with the cream and strain the onion out. Let cool and pour over crumbs. Add parsley and butter, and make a stiff mixture. Now add seasoning.

Mix all together by beating in the meat. If too thick add a little milk and form into croquettes, and put in ice box.

When cool dip in beaten egg and then in crackers or bread crumbs. Fry in deep fat.

Nuts as A Substitute for Meat

Although many are trying to eliminate so much meat from menus on account of its soaring cost, the person who performs hard labor must have in its place something which contains the chief constituents of meat, protein and fats, or the body will not respond to the demands made upon it because of lowered vitality from lack of food elements needed. Scientific analyses have proven that nuts contain more food value to the pound than almost any other food product known. Ten cent's worth of peanuts, for example, at 7 cents a pound will furnish more than twice the protein and six times more energy than could be obtained by the same outlay for a porterhouse steak at 25 cents a pound.

One reason for the tardy appreciation of the nutritive value of nuts is their reputation of indigestibility. The discomfort from eating them is often due to insufficient mastication and to the fact that they are usually eaten when not needed, as after a hearty meal or late at night, whereas, being so concentrated, they should constitute an integral part of the menu, rather than supplement an already abundant meal, says the Philadelphia Ledger. They should be used in connection with more bulky carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.; too concentrated nutriment is often the cause of digestive disturbance, for a certain bulkiness is essential to normal assimilation.

Pecan Nut Loaf

1 cup hot boiled rice 1 cup pecan nut meat (finely chopped) 1 cup cracker crumbs 1 egg 1 cup milk 1 1/4 teaspoons salt pepper to taste 1 teaspoon melted butter

Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk, salt and pepper.

Turn into buttered bread pan; pour over butter, cover and bake in a moderate oven 1 hour.

Put on hot platter and pour around same this sauce:

Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons flour; stir, pour in gradually 1 1/2 cups milk.

Season and strain.

"I am in earnest. I will not equivocate--I will not excuse--I will not retreat a single inch--AND I WILL BE HEARD."

WM. LLOYD GARRISON.

Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any other vegetable which is on hand and put into buttered frying pan, heat quickly and thoroughly, salt to taste, and just before removing from the fire stir in lightly a large spoonful of peanut meal for each person to be served. To prepare the meal at home, procure raw nuts, shell them and put in the oven just long enough to loosen the brown skin; rub these off and put the nuts through the grinder adjusted to make meal rather than an oily mixture. This put in glass jars, and kept in a cool place will be good for weeks. It may too, be used for thickening soups or sauces, or may be added in small quantities to breakfast muffins and griddle-cakes.

Potato soup, cream of pea, corn or asparagus and bean soup may be made after the ordinary recipes, omitting the butter and flour and adding four tablespoons of peanut meal.

Nut Turkey

Nut turkey for Thanksgiving instead of the national bird, made by mixing one quart of sifted dry bread crumbs with one pint of chopped English walnuts--any other kind of nuts will go--and one cupful of peanuts, simply washed and dried, and adding a level teaspoon of sage, two of salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and sufficient water to bind the mass together. Then form into the shape of a turkey, with pieces of macaroni to form the leg bones. Brush with a little butter and bake an hour in a slow oven and serve with drawn butter sauce.

A dinner roast made of nuts and cheese contains the elements of meat. Cook two tablespoons of chopped onion in a tablespoon of butter and a little water until it is tender, then mix with it one cupful each of grated cheese, chopped English walnuts and bread crumbs, salt and pepper to taste and the juice of half a lemon; moisten with water, using that in which the onion has been cooked; put into a shallow baking dish and brown in the oven.

Hickory nut loaf is another dish which can take the place of meat at dinner. Mix two cups of rolled oats, a cupful each of celery and milk, two cups of bread crumbs and two eggs, season and shape, then bake 20 minutes. Serve with a gravy made like other gravy, with the addition of a teaspoon of rolled nuts.

Nut Scrapple

On a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork. To make it, take two cupfuls of cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler, with just enough boiling water until it is of the consistency of frying. While still hot add two cupfuls of nut meats which had been put through the chopper; pour into buttered pan and use like other scrapple.

Peanut omelet is a delicious way to serve nuts. Make a cream sauce with one tablespoon of butter, two tablespoons of flour and three-quarters of a cupful of flour and three-quarters of a cupful of milk poured in slowly. Take from the fire, season, add three-quarters of a cupful of ground peanuts and pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and bake for 20 minutes.

3 eggs (beaten with egg beater) 2 cups English Walnut meats milk to moisten it 4 cups of bread crumbs (grated) 1 small tablespoon butter pinch salt.

1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups. A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of shelling is saved.

Melt butter and pour over mixture, salt, then add enough milk to moisten, so as to form the shape of a loaf of bread. Too little milk will cause the loaf to separate, likewise, too much will make it mushy. Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered bread pan or baking dish. A small slice goes very far as it is solid and rich. Serve with hot tomato sauce.

This makes a delicious luncheon dish, served with peas and a nice salad.

Oatmeal Nut Loaf

Oatmeal nut loaf can be served cold in place of meat for Sunday night tea. Put two cups of water in a sauce pan; when boiling add a cupful of oatmeal, stirring until thick; then stir in a cupful of peanuts that have been twice through the grinder, two tablespoons of salt, half a teaspoon of butter, and pack into a tin bucket with a tight fitting lid and steam for two hours; slice down when cold. This will keep several days if left in the covered tin and kept in a cool place. A delicious sandwich filling can be made from chopped raisins and nuts mixed with a little orange or lemon juice. Cooked prunes may be used instead of raisins.

Rastus: "So you wife am one of dem Suffragettes? Why don't yo show her de evil ob sech pernicious doctrine by telling her her place am beside de fireside?"

Sambo: "Huh! She dun shoot back sayin' dat if it wasn't foh her takin' in washin' dere wouldn't be any fireside."--Puck.

VEGETABLES

Cream Potatoes

Bake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.

Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and be mushy before the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.

When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.

If you have not cream add a little more butter but the cream is better than the butter.

HARRIET TAYLOR UPTON, President, Ohio Women's Suffrage Association. Warren, Ohio.

French Fried Potatoes

Wash and pare the potatoes and cut into any desired shape. Drain well. Fry in smoking fat until nicely browned, then drain on browned paper. Season well and serve.

Potatoes Au Gratin

Cut cold boiled potatoes into cubes and make a cream dressing. Butter the baking dish, put in a layer of potatoes and then a layer of the dressing, then sprinkle with a little parmesan cheese; now a layer of potatoes and then a layer of dressing and then cheese, put in oven and allow them to brown.

Potato Croquettes

Pare sweet or white potatoes and boil as for mashed potatoes. When done and mashed add a good lump of butter and season well; add a little hot milk, form into croquettes and dip into beaten egg, then in bread or cracker crumbs. Cook in deep fat. Garnish with parsley.

Let the sky rain potatoes.--Shakespeare

Pittsburgh Potatoes

1 onion 1 quart potato cubes 1/2 can pimentos 2 cups white sauce 1/2 lb. cheese 1 teaspoon salt

Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour white sauce over; stir in cheese; bake in a moderate oven.

Sweet Potato Souffle

Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water in which the chestnuts are boiled.

Mash all well together and add some cream and butter and beat until light. Then place for a minute or two in the oven to brown.

Potatoes a la Lyonnaise

Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and turn with a fork, that the dice may not become brown. When hot, add a teaspoon of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.

Stuffed Potatoes

Wash good sized potatoes. Bake them and cut off tops with a sharp knife, and with a teaspoon scoop out the inside of each potato. Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar.

Potato Dumplings

To be served with German Pot Roast or Beef a la mode.

4 large raw potatoes grated 8 large boiled potatoes grated 2 eggs 3/4 cup bread crumbs 1 tablespoon melted butter

Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly grated boiled potatoes and salt, mix flour with the hands while forming dumplings size of large egg, drop at once into boiling salted water.

Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped onions, bread crumbs browned in butter.

Potato Puffers

Peel and grate 8 large potatoes, one onion, mix at once with two or three eggs (before potatoes have time to discolor). Have spider very hot with plenty of hot fat.

Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn and fry second side. Serve immediately with apple sauce or stewed fruit of any kind.

Stuffed Tomatoes

(Luncheon Dish.)

5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley salt and pepper 1 tablespoon melted butter

Boil the sausages ten minutes, then skin and chop fine. Hollow your tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all thoroughly then heap into the tomato shells. Put large tablespoon butter in baking pan and bake about 20 minutes in hot oven.

Green peppers and sausages can be omitted if so preferred.

This stuffed tomato served with bread and butter can be used as a first course instead of bouillon and also can be used as a substitute for meat.

Baked Tomatoes

8 large smooth tomatoes 2 green peppers 1 tsp. salt 1 1/2 pints milk 1 good sized onion 1 1/2 T. sugar flour

Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds--place in cold water.

Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.

Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.

The dressing must be very thick to allow for the water from the tomatoes. Put this sauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.