SUNDRIES.

HAM COOKED IN CIDER.

Put a pint of cider and a cup of brown sugar into enough water to cover the ham; boil three hours, or until the skin will peel off easily. Remove the skin, cover the ham with a crust of sugar, and bake in a slow oven three hours.

Dissolve a cup of sugar in a pint of cider and baste the ham frequently while baking. If the cider is very sweet, use less sugar.

Mrs. W. N. Sage.

STEWED BEEF.

Have a steak weighing two pounds, and an inch and a half thick. Put two ounces of butter in a stew pan; when melted, put in the steak with one-quarter pound of lean bacon, cut in small pieces. Place the stew pan over the fire; turn the steak occasionally until a little brown, then lay it off into a dish. Add one tablespoon of flour to the butter in the pan, and continue stirring until brown; then again lay in the steak. Add one pint of water, one glass sherry, a little pepper and salt; let simmer slowly one hour. Skim off all the fat, and add twenty button onions; simmer until onions are very tender; remove the steak to hot platter, and pour the onions, sauce, etc., over.

Mrs. K. Woodbury.

MOCK TERRAPINS (Supper Dish).

Half a calf’s liver; season and fry brown; hash it, not very fine; dust thickly with flour, a teaspoon of mixed mustard, as much cayenne pepper as will lie on half a dime; two hard boiled eggs, chopped fine; a piece of butter, size of an egg; a teacup of water. Let all boil a minute or two, then serve.

Cold veal is also nice dressed in this way.

BEEF STEAK BALLS.

One and one-half pounds round steak, chopped fine; two eggs, one tablespoon flour, two tablespoons milk; salt and pepper to taste. Drop in spider and fry until done.

VEAL LOAF.

Three pounds of the nice part of a leg of veal, chopped fine; six crackers rolled fine; two eggs, well beaten; a piece of butter, size of an egg; one tablespoon of salt; one teaspoon of pepper, one-quarter of a nutmeg. Work all well together; then make into a loaf, and put into a dripping pan; cover with cracker crumbs and bits of butter. Have a little water in the pan, and baste often until done.

Miss Ella I. Gould.

VEAL OMELETTE.

Two pounds veal, and one-quarter pound salt pork, chopped fine; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream. Mix crackers and meat; add the eggs and other ingredients. Bake two hours, covered with a pan.

If you have not cream use six tablespoons of melted butter.

Miss Jennie Morgan.

BAKED OMELETTE.

Four or six eggs; beat whites separate; small teacup milk, piece butter, size of a walnut; one tablespoon flour, a little salt. Beat yolks; add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the right size to hold it and bake in quick oven.

Jennie Morgan.

OMELETTE.

Soak a teacup of bread crumbs in a cup of sweet milk over night; three eggs, beat yolks and whites separately; mix the yolks with the bread and milk; stir in the whites, add a teaspoon of salt, and fry brown. This is sufficient for six persons.

Mrs. Ambrose Lane.

SWEETBREADS.

Scald in salted water; remove the stringy parts; put in cold water five or ten minutes; drain in towel; dip in egg and bread or cracker crumbs, and fry in butter or boil them plain.

FROGS’ LEGS.

Fry in hot butter or lard.

SOFT SHELL CRABS.

Fry in butter or lard.

BONED CHICKEN.

Boil a chicken in as little water as possible until the meat will fall from the bones; remove all of the skin, chop together the light and dark parts; season with pepper and salt. Boil down the liquid in which the chicken was boiled, then pour it on the meat; place in a tin, wrap tightly in a cloth, press with a heavy weight for several hours. When served cut in thin slices.

Ida Satterlee.

CHICKEN PIE.

Two chickens, jointed small; cook them tender; season with butter, salt and pepper; thicken the gravy with flour. Make a crust as for soda biscuit; line the sides of pie dish with crust, half an inch thick; fill the dish with the chicken and gravy; cover with crust; bake half hour.

CHICKEN POT PIE.

Two large chickens, jointed and boiled in two quarts of water; add a few slices of salt pork; season. When nearly cooked, add a crust made of one quart flour, four teaspoons baking powder, one saltspoon salt; stir in a stiff batter with water; drop into the kettle while boiling; cover close and cook twenty-five minutes.

Ellen.

SMOTHERED CHICKEN.

Open the chicken as for boiling; put into dripping-pan, with a little water; season with butter, pepper and salt; cover with another pan and cook until done; take off cover and brown them. Make a gravy in dripping-pan of milk and browned flour; pour over chicken.

CHICKEN CROQUETTES.

The breast of two boiled chickens, chopped; one cup of soft bread, two eggs, two spoons chopped parsley. Mix well together; pepper and salt to taste. Roll six crackers; mix with one egg, well beaten. Make the croquettes into pear shapes with your hands, put in wire basket, and boil in lard.

STEWED MUSHROOMS.

Let them lie in salt and water an hour; cover with water and stew until tender; season with butter, salt and pepper: cream, if you wish.

LOBSTER CROQUETTES.

One can of lobsters, chopped; one cup bread softened with water; two eggs; pepper and salt to taste. Mix all together. Roll fine eight medium sized crackers; one egg, beaten and mixed with the crumbs. Make the lobster into round or pear-shaped balls, and roll in the cracker crumbs. Fry in a spider with lard.

POTATO SALAD.

Chop two quarts of cold boiled potatoes; mix one teaspoon salt, one-half teaspoon pepper, two tablespoons parsley, two tablespoons grated onion, one gill vinegar, one-half gill oil or melted butter; pour over potatoes; stand half an hour before serving.

STEWED CRANBERRIES.

Look them over carefully; wash and put them over the fire, more than cover with water; cover the sauce pan, and stew until the skins are tender, adding more water if necessary; add one pound of sugar to a pound of berries. Let them simmer ten or twelve minutes; then set away in a bowl or wide-mouthed crock.

WELSH RAREBIT.

Toast the bread; butter it, and spread with mustard; then melt the cheese and spread over, and put together the same as sandwiches.

RICE CROQUETTES.

One cup boiled rice, one egg, well beaten; thicken with bread and cracker crumbs; then roll in cracker crumbs, and fry in lard.

YORKSHIRE PUDDING.

Six large spoons flour, three eggs, saltspoon salt, milk enough to make like soft custard; pour into shallow pan, in which there is a little beef dripping.

STUFFING FOR TURKEY OR ROAST MEATS.

Mix stale bread crumbs or pounded cracker with butter, salt, pepper and an egg; add summer savory or sage. If wished, oysters chopped may be added. Mix thoroughly together, adding a little warm water for wetting, if necessary.

OYSTER DRESSING.

Two tablespoons flour, two tablespoons butter; brown the butter and flour in dripper; add water to make thin for gravy; boil: add one pint oysters, chopped; pepper and salt to taste.

CAPER SAUCE.

Two tablespoons of butter, one tablespoon of flour; mix well; pour on boiling water until it thickens; add one hard boiled egg, chopped fine, and two tablespoons of capers.

Mrs. A. W. Mudge.

MINT SAUCE.

Mix one tablespoon of white sugar to half a teacup of good vinegar; add mint, chopped fine; one-half teaspoon of salt. Serve with roast lamb or mutton.

Mrs. A. W. Mudge.

GRAVY FOR ROAST MEATS.

After taking out the meat, pour off the fat; add water, season, and thicken with flour.

DRAWN BUTTER OR EGG SAUCE.

Half a cup butter, two tablespoons flour; rubbed thoroughly together, then stir into pint boiling water; little salt; parsley, if wished.

For egg sauce, add one or two eggs, boiled hard and chopped.

GRAVY FOR TURKEY.

Boil the giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour; season with salt, pepper and a little butter; add the giblets and drippings in which the turkey was roasted.

“ROLLED SANDWICHES.”

When the bread is ready to make into loaves, put one into a long bar tin; let stand until light, then steam one hour. Make a dressing of ham, veal and smoked tongue, chopped very fine and mixed with salad dressing. When the bread is quite cold, cut into thin slices, spread with the chopped meats and roll.

RAGOUT OF BEEF.

For six pounds of the round, take one-half dozen ripe tomatoes, or canned tomatoes, and three onions, a few cloves, stick cinnamon, whole black pepper, and salt; cut gashes in meat and fill with small pieces of salt pork; put meat in dish or pan with other ingredients; over this pour one cup water, one-half cup vinegar; cover tightly and bake slowly four or five hours; when done, strain with gravy and thicken with flour.

LAMB COOKED WITH PEAS.

The breast of lamb and salt pork cut in medium pieces, put in stew pan with water enough to cover; stew until tender; skim and add green peas; when done, season with butter rolled in flour and pepper.

PRESSED CHICKEN.

Boil two chickens until dropping to pieces; pick meat off bones, taking out all skin; season with salt and pepper; put in deep tin or mould; take one-fourth box of gelatine, dissolved in a little warm water, add to liquid left in kettle, and boil until it begins to thicken, then pour over the chicken and set away to cool; cut in slices for table.

Mrs. E. H. S.

HAM FOR SUPPER.

Chop boiled ham fine; season with mustard, pepper, beaten yolk of an egg, and oil if desired.