The Fredericksburg home kitchen cook book

Preface

This booklet has been compiled in memory of the first years activities of the

FREDERICKSBURG LADIES AUXILIARY and in the hope that by the proceeds of the sale, we may be able to smooth over some of the rough places along the road for our school, its teachers and its pupils.

President.

Vice-President,

Miss Elsbeth Hanisch,

Secretary.

Mrs. Robert Striegler, Treasurer.

eOOKING AND eULTURE

ON THE fEDERNALES

The rolling prairie dripping with the violent torrential rains of Texas or seared and parched a dry and cracking brown by summers' drouth, the sparkling rivers with their sombre cypress borders or shady groves of walnut and pecan — know only woodland sounds of birds and beast that seek their cooling shelter, taste of the purling waters, browse on the succulent herbs

and grasses or prey upon the weaker of their kind. * * *

The nomad Indian prowls along these peaceful haunts, brings to earth the wild turkey with his bow and arrow, prepares the feast over the open fire and devours it resting on his haunches. After the meal he smokes his soothing "Calumet"', its brown leaves, prairie-yielded. He teaches the stripling redskin how to fell the bison — to prepare the deadly arrow with the venom of the viper, — all his lore is slaying — slaying, for food, for shelter, for revenge, or conquest.

The first blow of the ax — tocsin of human progress. The pioneer has come to clear the land and build his rough log cabin. In the spacious fire-place swings the iron kettle with his rude trappers' fare; he rears a stalwart race, steeled to hard labor, untaught, unlettered save for the woodland crafts, the hunt, the stream or skirmishings with Indian neighbors.

In homespun cloth, astride on shaggy ponies, the lads and lasses wend their way to the log schoolhouse on the hillock, summoned by the peal of the forefather of all Texas school-bells. The master cloaks his lack of learning under greater sternness, the text-book playing second fiddle to the ferrule. Homes on the first thanksgiving can boast of bounteous cupboards; the hardest years are past and there is time for feast and song, for ease and plenty.

Thru snowy cotton fields, acres of corn and grain, traverse two tiny lines of steel on a ribbed bed of logs and the day at last has come that the last peg is to be put into the iron trail — a happy consummation !

The thriving town is decked with flags and bunting; schoolchildren, clad in sunday laces, sing welcome to the throng that has come to christen the first engine destined to draw the products of their fields and orchards to the great marts of trade. Bands play ajid feasts are spread ; the best of all that harvest yields is showered forth to tempt the appetite: huge cakes and fragrant pies and tarts, jellies and preserves all testify to housewives' skill; savory sausages, home cured hams and mellowest of cheese disclose their craft.

There is loud rejoicing here for what has been achieved and there is too, a still and holy joy for what is yet to be — and a few dreamers see, — nestled among these lovely hills — a city bright and fair, peaceful abode for a happy, healthy and industrious generation, led by wise council, and crowned by the fairest of all temples — a perfect SCHOOL-HOUSE.

RELISHES.

Oyster Cocktail.

6 oysters; 2 tablespoonfuls toDiato catsup; 1/2 teaspoonful of grated horse radish; juice of 1/2 small lemon; dash of Worcestershire Sauce.

This is for one cocktail.

MRS. F. L. FREY.

Cheese Straws.

1 cup flour; 1' cup grated cheese; 1 level teaspoon salt; 1|6 teaspoon (Cayenne pepper; 4 tablespoons melted Snowdrift (any kind of lard will do) ; 3 tablespoons ice water.

Sift flour and mix with Snowdrift stirring with a fork. Add cheese and seasoning, and lastly add ice water. Roll on floured board about 14 in. thick. Cut into narrow strips and bake in quick oven.

MISS ALVINA GOLD.

Pimento and Egg Canapees.

Pimentoes 1/2 can; butter 1/2 cup; salt 1/2 teaspoonful; eggs (hard boiled); bread, toasted or fried; pickled walnuts, or any other pickles.

Rinse the pimentoes in cold water, dry on a cloth, then rub through a sieve, add the salt and butter and pound until whole is smooth. Spread on diamond-shaped pieces of toasted or fried bread, placing a slice of hard boiled egg and a small piece of pickle in the centre of each piece of bread.

CONSTANCE STRIEGLER.

Stuffed Celery.

14 lb. Roquefort cheese; 14 eup Bweet cream; paprika, olives, green peppers.

Work cream into cheese until as sraoth as paate; add chopped olives and peppers; fill hollows of tender stalks of celery, dust with paprika; serve as an appetizer with soup or as after-dinner cheese.

MRS. W. PETIT.

Anchovy Appetiser.

Spread triangles of toast with anchovy paste,

place on each a thin slice of fresh ripe tomato, sprinkle

over with hard boiled egg chopped fine. Place on

nest of cress or parsley garnished with pimento

strips.

MRS. H. GOLDSCHMIDT.

Table Mustard.

3 tablespoonfuls of mustard; 1 tablespoonful of butter; 1 tablespoonful of sugar; y^*, cupful of vinegar; yolks of 2 eggs.

Wet mustard with a little boiling water, add sugar, yolks of eggs, well beaten, and vinegar. Mix well, set in boiling water for a few miniites, stirring.

A good relish.

MRS. A. B. WILLIAMSON.

Welsh Rarebit.

1 tablespoonful of butter; 1 teaspoonful of cornstarch ; 1/2 teaspoonful of mustard ; salt and Chile pepper to taste; 1^ cup of cream; y^ lb. of soft mild American cheese.

Cream, butter, cornstarch and mustard to a paste. Add to the hot cream. Lastly add cheese and seasoning. Stir till cheese melts. Serve on toast browned on one side.

MISS DORA NAUWALD.

SOUPS

Beef Soup.

Boil 2 lbs. of beef in 14 gal. water. When it come to a boil, skim and add salt and pepper to taste, a pinch of celery salt, 1 onion, and 1 cupful tomatoes. Boil at least 2 hours.

MRS. A. WEHMEYER.

Cream of Celery Soup.

1 cup of chopped celery and 1 quart of sweet milk.

Boil 20 minutes; add ! tablespoonful melted butter and thicken with 2 tablespoonfuls of flour, dissolved in milk or water. Salt and pepper to taste. A little cream added improves it.

MISS FORRES.

Pish Chowder.

To every 2 lbs. fish, use 5 medium sized potatoes; 1 large onion; 5 or 6 slices breakfast bacon; canned tomatoes; 2 bay leaves; 1 teaspoonful whole pepper; salt and paprika to taste.

Slice bacon and fry light brown, add potatoes, onion and fish in layers, cover with canned tomatoes into which seasoning has been stirred. Simmer until well done.

Serve as soup, excellent Friday dish.

Milk Soup (fine).

1 qt. fresh milk; 14 Qt- water; yolk of 2 eggs; a pinch of salt; whites of 2 eggs beaten stiff; a heaping teaspoonful of sugar; a heaping tablespoonful of cornstarch; lemon peel or vanilla, or 2 fresh peach leaves.

Put on the stove the water and milk, add the cornstarch after it has been dissolved with a little of the water; a pinch of salt and the beaten yolks, also the lemon or peach leaves and sugar, stirring all the time while heating. "When it begins to thicken remove from the fire at once and pour into a dish. Drop spoonfuls of the beaten whites of egg on top, and sprinkle with sugar and cinnamon. Then put on cover at once so that the heat may cook the Avhites.

Milk Soup.

1/^ cup rice; 1 qt. milk; 1 egg; I/4 cup sugar; i^ teaspoon nutmeg.

Cook rice in water until tender. Add milk, then boil a few minutes, take from fire and beat into this 1 egg, add nutmeg. Lastly add the sugar.

MRS. RICHARD HENKE.

Oyster Soup.

2 quarts of milk; yolk of one egg; 1 tablespoonful of butter; 3 small cans of oysters; 1 tablespoonful of flour.

Salt and pepper to taste,

MRS. L. DIETZ.

Pea Soup.

Soak 2 cups of dried peas over night. Next morning cook until half done, then add 1 lb. sausage cut into pieces (skin removed), 1 onion, salt and pepper to taste. Keep plenty of water on peas.

MRS. A. WEHMEYER.

Potato Soup with Tomatoes.

Equal parts of potatoes and tomatoes; 1 large onion; and salt to taste.

Boil in sufficient water, until well done, strain

through a fine sieve, then add 2 tablespoonfuls of flour,

mixed with 2 tablespoonfuls of fresh butter. Add

parsley to taste.

MRS. PETER ROEDER.

Peanut Soup.

Grind one cup peanuts, cover with 1 pt. water and simmer 2 hours. Have 1 pt. tomatoes and one onion cut fine; salt, pepper, and a pinch of allspice, 1 teaspoonful sugar and 1' pt. water cooking in another vessel. When ready strain the nut liquid into the other, thicken with flour, and serve.

MISS FORRES.

Cream of Tomato Soup.

1 qt. of tomatoes; 1 qt. of water; 1 qt. of sweet milk; 5 crackers; 2 tablespoonfuls of sugar; 1 teaspoonful of soda; butter and salt.

Cook tomatoes in water until tender. Rub through a sieve. Place tomatoes on the stove and let come to a boil, then add the soda. After it ceases to effervesce, add the boiling milk, rolled crackers, sugar and a little butter and salt. Boil a few minutes. Serve.

MRS. A. H. WELGEHAUSEN.

Cream of Tom^ato Soup.

1 pt. tomatoes ; 1 qt. milk ; 1 slice onion ; 1 bay leaf; 1^ teaspoon soda; 1 tablespoon butter; 1 tablespoon flour; 1 teaspoon sugar; 1 teaspoon salt.

Stew the tomatoes for twenty minutes with the onion and bay leaf, press the tomatoes through a sieve and return to the stove, heat the milk, rub the flour and butter together until smooth, add a little of the hot milk to this mixture, stir until smooth, then add to the remainder of the milk and stir until it thickens to a cream. Add the sugar and salt to the tomatoes, then the soda dissolved in a little cold water; gradually add the milk stirring briskly. The success of this part of the work depends on the milk not curdling. The soup must not be heated after the milk is added.

IDA HENNERSDORF.

Tomato Bisque.

1 quart canned tomatoes, or fresh tomatoes to that amount; 1 quart sweet milk; 1 tablespoonful butter; 1 tablespoonful flour; % teaspoonful's soda.

Steam the tomatoes and strain. Add the soda to the hot tomatoes and stir. Make a thin paste with the flour and a little of the milk; add to the tomato juice and let come to a boil. Next put in the butter, and last add the remainder of the milk. Season with salt and pepper. Serve with toasted crackers.

MRS. J. T. ESTILL.

Wine Soup.

1 quart of water ; y^. cup of sago ; i'2 ^^P of wine ; a few raisins; vanilla; 1]3 cup of sugar; 2 slices of lemon; a small piece of stick cinnamon. Toasted bread cubes.

Put a quart of water on the stove to boil. Then add the sago, after it has been rinsed in cold water several times; then the cinnamon, lemons, and raisins. Let this boil' until clear and raisins done. Take from the stove and add sugar, wine and vanilla. Just before serving add bread cubes toasted in a little butter. You may add wine and sugar to suit the taste.

OYSTERS AND FISH.

Little Pigs in Blankets.

Take large oysters and around each oyster wrap a thin slice of bacon, securing with wooden tooth picks. Season Avith salt, pepper, and a little butter. Bake in oven for half hour and serve very hot on toast with celery and garnish the platter with slices of lemon.

MRS. F. L. FREY.

Fish a la Creole.

To a 4 — 5 lb. Bed fish; 2 lb. can strained tomatoes; 1 medium size onion; salt and pepper to taste; i/4 lb. butter; cup soup stock or water; 1 cup cracker crumbs.

Start frying the fish in the butter, cover with crumbs, with onion, tomato and seasoning, bake 45 minutes or 1 hour.

MARIE GESSLER.

, Salmon Croquettes.

1 can salmon; 4 medium sized Irish potatoes; 2 eggs.

After draining the salmon and removing the bones and skins; mix with the potatoes previously boiled and mashed. Add the well-beaten eggs, and pepper and salt to taste. Make out in balls and fry in hot lard. SGrve with tomato sauce.

JULIA ESTILL.

Baked Fish.

After cleaning the fish thoroughly let it stand in salt water for 2 or 3 hours. Rub it well, inside and out, with pepper. Make a dressing of bread crumbs, one tablespoonful of butter, a small onion chopped fine, pepper and salt to taste. Stuff the fish with this dressing and tie or sew up. Put it in a pan with a little water. Sprinkle with flour, adding a small piece of butter. Bake slowly 1 hour. Garnish with hard boiled eggs.

META DIETZ.

Oyster Patties.

Take oysters according to the number to be served and put them in pan with butter, salt, pepper, and a little flour; stir and let simmer for a few minutes.

Bake shells of rich puff paste in patty pans and also rounds for covers; heat the shells and fill with oysters; put on the covers and set in the oven for five minutes. Serve immediately.

MRS. A. L. PATTON.

Salmon Croquettes.

1 can salmon; 2 eggs: salt; Cayenne pepper: bread-crumbs.

Remove bones from salmon, shred with fork, and add salt, Cayenne pepper, and beaten eggs. Into this Diix enough fine bread-crumbs to handle well, form into round or oblong shape, roll in cracker crumbs, and fry in hot lard.

Fish Premier with Premier Sauce.

4 lbs. fish; salt and pepper; 2 doz. large oysters;

14 cup butter; yolk of 1 egg; juice of i^ lemon;

Remove the head and tail of fish, skin and bone it, leaving two oblong pieces. Lay one of the pieces on a greased baking sheet in the baking jpan, cover with half the oysters. Sprinkle thickly with the crumbs and pour over them one half of the melted butter. Then cover it with the other half of the fish. Place the remaining oysters on top of that piece of fish, sprinkle with salt and pepper. Place the rest of the crumbs on the oysters and pour the remaining butter over the crumbs. Put into a moderate oven and brown. When done slip it carefully into a hot platter, garnish with watercress and sliced lemon. Serve with the following sauce :

Va cup butter; yolk of 1 egg; juice of 1^ lemon; 14 teaspoon salt; l'|3 cup boiling water; pinch of white pepper.

Cook in double boiler for six minutes and serve in a separate bowl. Sufficient for six persons. Delicious.

MRS. F. L. FREY.

POULTRY AND GAME.

Chicken Curry.

Cut up a chicken weighing from 1^/^ to 2 pounds, as for fricassee. Wash it well, put into a stewpan with sufficient water to cover it, boil closely covered until tender, add a large teaspoonful of salt and cook a few minutes longer. Remove from the fire, take out the chicken, pour the liquor into a bowl and set it aside.

Now cut up into the stew pan two small onions and fry them with a piece of butter, size of an egg. As soon as they are brown skim them out and put in the chicken, fry for three or four minutes. Next sprinkle over the chicken two teaspoonfuls of Curry Powder. Now pour over the liquor in which the chicken was stewed, stir all well together and stew for five minutes longer. Then stir into this a tablespoonful of sifted flour mixed with a little water. Lastly stir in a beaten yolk of egg and it is done. Serve wdth hot boiled rice laid around on the edge of a platter and the chicken curry in the center.

MRS. F. L. FREY.

Jellied Chicken.

1 chicken; 1 onion; 2 bay leaves; i/^ teaspoonful of white pepper ; 1 teaspoonful of salt ; 3 cloves ; I/q box of powdered gelatine.

Singe and draw chicken, place in a kettle of boiling water, boil until tender. Lift the chicken out and set aside to cool. Then cut into neat pieces. Take one quart of the liquid in which the chicken was boiled and add the onion, bay leaves, pepper, salt, cloves and boil for five minutes. Then add the gelatine (which has been dissolved) and strain. Arrange the chicken in a wet mould, fill with the stock. Place on ice to jell. Serve with mayonnaise dressing.

MRS. A. H. WELGEHAUSEN.

Chicken Dumpling's.

Disjoint the fowl and cook in about 2 quarts of water till tender, season with salt, whole peppers, v/hole cloves, (and if desired a little nutmeg). Make thick batter for dumplings as follows :

1 pint flour ; 2 teaspoonfuls baking powder ; i^ teaspoonful salt; 2 eggs; enough sweet milk to make stiff batter.

Drop by tablespoonfuls in boiling liquor on top of chicken and boil from 15 to 20 minutes.

MRS. ARNOLD KOTT.

Dressing for Turkey.

Bread; fresh pork; 3 eggs; giblets; 1 tablespoonful of ginger; salt.

Take bread enough to fill turkey and pour boiling milk or water over it. When thoroughly soaked, place in a muslin bag, squeeze carefully until dry. Then add 1/2 lb. of fresh pork and giblets chopped fine, three or four eggs well beaten, one tablespoonful of ginger. Salt to taste. Mix well. This dressing should be as light as bread after it is cooked.

MRS. F. STEIN.

Chicken a la King.

2 cupfuls diced chiekenineat (white preferred) ; 6 tablespoonfuls chopped green peppers; i/2 ^^aspoonful salt ; 3 cupf lis rich cream ; 1 ta1)lespoonful butter ; 5 tablespoonfuls olive oil ; 3 tablespoonfuls chopped pimentoes ; 1 tablespoonful capers ; 1 can or 11/2 cupfuls fresh mushrooms; 2^^ tablespoonfuls flour; 2 egg-yolks; paprika.

Cook mushrooms five minutes in the olive oil, then add the mixture to the chicken, capers, peppers and pimentoes, and add a dash of paprika and salt. Prepare a white sauce of the butter, flour and cream, beating the two egg-^^olks and pouring the sauce into them when it is done. Add the chicken mixture, heat thoroughl}^ and serve either in individual ramekins or patti cases, or on diamond-shaped slices of buttered toast.

MARY LOVE.

Haunch of Venison (baked).

Allow all game to air from 48 to GO hours. Lard well with bacon that has been turned in salt and pepper.

Rub haunch well with salt and pepper. Heat bacon, grease and butter in large covered baking-pan. Bake basting frequently. Add hot water or soup stock gradually. 10 minutes before serving add i/4 ^^P thick sour cream. If necessary thicken with small amount of corn starch.

MARIE GESSLBR.

Pressed Chicken.

Cut up the fowls and place in a kettle with a light cover so as to retain the steam. Add enough water to cover and salt and pepper to taste. Allow it to cook until the meat drops easily from the bones. Chop fine, add a little allspice, put in a dish and press, pour over it the remainder of the stock in which it was cooked. Set in a cool place until jellied. MAYONNAISE DRESSING FOR PRESSED CHICKEN.

3 eggs well beaten; y^ cup of sugar; Y2 teaspoonful salt; a pinch of Cayenne pepper; Yo teaspoonful black pepper; Y^ teaspoonful mustard; 1 tablespoonful olive oil ; 1 tablespoonful butter ; 1 cup of vinegar.

Boil until thick.

MRS. LOUIS DIETZ.

Stuffing-,

like Mother used to make!

Light bread ; i/o cup currants ; i/> cup nuts ; 1 cup sliced apples; liver, gizzard and heart of fowls chopped finely; 2 eggs; salt and pepper.

Soak a sufficient quantity of light bread, wringdry, add enough milk or cream to handle well Avith mixing spoon. Turn in currants, apples, nuts and the meat that has been previously fried in butter with a suggestion of onion. Mix in yolks of eggs and seasoning, add beaten whites and stuff fowls with the mixture.

Excellent especially for game.

MRS. H. GOLDSCHMIDT.

Chicken or Turkey Dressing.

Gizzard, heart and liver of fowl; 4 or 5 slices of bread; 4 eggs; 1 medium-sized onion; 2 tablespoonfuls flour; pepper and salt to taste, also a little nutmeg if liked.

Take heart and gizzard and boil yo hour adding a pinch of salt. Soak bread in water, squeeze out and add eggs to it. Chop fine the heart, gizzard and raw liver with onion. Mix with bread and eggs, using the water in which heart and gizzard were boiled in mixing. To this add flour, pepper and salt. Mix all together using enough milk to make a soft dough.

Melt a heaping tablespoonful of butter, when hot enough pour in dressing. Fry until brown then cut crosswise and turn. When half done pour over a sufficient quantity of chicken gravy at different times, cover and fry slowly.

MRS. FRED. WALTER.

Roast Quail.

Put 2 tablespoons butter in each of the birds to prevent their getting dry. Slit 2 slices of bacon once or twice and tie over breasts of birds which should be trussed for roasting. Wrap in buttered paper and bake in a quick oven 30 minutes, basting well and frequently. For the last 8 minutes remove paper and bacon, sprinkle with a little flour, salt, and pepper, baste Avell, and brown. Serve on a hot dish garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly.

M EATS.

Beef Loaf with Tomatoes.

3 lbs. chopped beef; i/^ lb. chopped pork; 1 large onion; 1 pint jar or can of tomatoes; ! large cup of bread crumbs; butter the size of an egg.

Chop onion fine; add to chopped meat and bread which has been soaked in cold water. Mix all together with tomatoes and season with pepper and salt. Bake in loaf pan about one hour.

BELLE STEBBTNS.

Beef Loaf.

2 lbs. of raw beef ground fine; 14 lb. of salt pork; 3 eggs; % cup cracker crumbs; 1 tablespoon melted butter; salt and pepper to taste; onion if liked.

Mold in loaf, grate crackers over top and bake. MRS. A. W. MOURSUND.

Boneless Birds. 11/2 lbs. round steak; 4 slices bacon; 1 grated onion; 1 pint boiling water; 3 tablespoons butter or drippings; 1 tablespoon browned flour.

Cut steak in four inch pieces. Lay on each a small piece of bacon and onion, roll up, and tie with string, or use tooth-picks. Brown and put in pan with gravy made with flour, butter, and water. Cook slowly one hour.

MRS. A. W. MOURSUND.

MRS. W. J. JUNG.

Cabbage Stuffed with Meat.

8 oz. ground beef; 3 to 4 oz. of soaked bread; 21/) oz. butter; 2 eggs; salt, nutmeg and pepper.

Mix these ingredients and form into balls. Tlien take large leaves of cabbage which have been scalded with boiling Avater and cut out the hard veins. Cover meat balls with cabbage leaves and tie together with thread. Then boil 1 hour adding 1 cup of water, some butter and nutmeg, take out cabbage balls and add a little flour to the gravy and pour over the balls.

MRS. 0. W. yiRlEGLEE.

Mutton Stew.

2 lbs. mutton chops ; 2 tablespoonfuls flour ; lard, water, allspice ; cloves, pepper and salt ; a few bay leaves and one onion.

Fry chops in lard until brown. Kemove from pan, then add water, flour, and seasoning, and cook to smooth gravy. Pour over chops and serve at once.

MRS. RICHARD HENKE.

Stuffed Green Peppers.

Cut off tops of sweet green peppers, remove seeds. Take equal parts of cold chopped meat and slightly moistened bread crumbs. Season Avith finely chopped tomato, add salt and pepper to taste as well as a generous piece of butter. Fill peppers, place in a pan with a little water and butter. Bake slowly until done.

MRS. TEMPLE D. SMITH.

Meat Loaf.

1 lb. lean beef; i/o lb. pork or mutton; 1 cup of bread crumbs; 2 green peppers,, chopped up; 1 onion; 1 egg; 1 tablespoonful salt.

Grind up the meat, mix in salt, peppers, bread crumbs, onion and egg. Cover with the following sauce.

2 cups tomato juice ; 2 tablespoonf uls corn starch ; 4 tablespoonfuls shortening; 1 tablespoonful salt.

Bake one hour. This recipe is sufficient for six people.

MRS. OTTO EVERS.

Meat Olives.

Plank steaks; bacon (sliced); onion, chopped; i/o cup toasted bread crumbs; salt and pepper to taste.

Split steaks lengthwise, cut into pieces 5x3 in., place slice of bacon and onion on each, season to taste, sprinkle with crumbs, roll up and tie Avith thread or skewer with tooth picks.

Brown meat rolls in half lard and half fat, cover with boiling soup stock or water and simmer over slow fire an hour and a half. The meat must be tender and the gravy rich and brown.

A Good Steak.

1 lb. of steak; 1 egg; flour; pepper and salt.

One pound of steak seasoned with pepper and salt. Dip in well beaten egg, then in flour and fry at once in hot lard and butter mixed to a light brown.

MRS. F. STEIN.

; ' — 26 —

Scalloped Sweetbreads.

SoaJk sweetbreads in salt water for half an hour. Boil until well done, then remove skins and small pipes and cut into small pieces. Into a buttered pudding dish put a layer of rolled crackers, then a layer of sweetbreads until dish is full, add salt and pepper. Strain the water the sweetbreads were boiled in, add milk to make enough liquid to cover the crackers and sweetbreads. Dot with bits of butter and bake in a hot oven until a nice brown.

MRS. A. WEHMEYER.

Planked Steak.

Have choice sirloin steak cut almost two inches thick, and cut through edge to prevent curling. Heat oven eight or ten minutes, and set plank in upper oven to heat, while meat is broiling beneath flame. Brown steak quickly on each side, then reduce flame and finish cooking more slowly. Place meat on the plank, season well with salt, pepper, butter creamed with lemon juice, and minced parsley, garnish with potato border and small stuffed tomatoes, pimentoes or green peppers and cress. Serve piping hot.

MRS. FELIX W. MAIER.

Pickled Meat.

2 lbs. of yellow sugar; 5 lbs. of salt; 4 oz. of saltpeter; 14 quarts of water.

Cook slowly, until brine will carry an egg. When cold, pour the brine over the meat.

MRS. WM. WEYRICH.

Sliced Tongue.

Boil the tongue in about 2 quarts of water until tender. Bemove from liquor, skin and cut into slices, melt 1/2 tablespoon of butter in a pan, add half an onion and fry over slow fire until yellow. Add the boiling liquor and season with salt, pepper, juice of one lemon, half a tablespoon of sugar or more, and half a teaspoon of flour mixed with a little water. Now add the sliced tongue and boil from 15 to 20 minutes.

MRS. ARNOLD KOTT.

Veal Loaf.

3 lbs. of veal; seasonings; and gelatine.

Boil 3 pounds of lean veal in enough water to cover it well. Add a little salt, and boil slowly, until the meat falls from the bones. Take out the meat and set aside to cool. To the liquid in which the meat was cooked, add pepper and salt to taste, a few cloves, two bay leaves, a little celery salt or seed, a few mustard seeds, and the grated rind of a lemon. Cook the liquid about '^ hour longer with the seasoning, then add 2 tablespoonfuls of gelatine, (dissolved in a little cold water), and strain. Arrange the chopped meat in a wet mold, and pour the liquid over it. Let stand until the next day, when it may be turned out on a flat dish and sliced. When serving garnish with parsley and ' sliced lemon or sliced tomatoes.

White Fricassee of Tongue.

Tongue boiled in salt water, diced fine. Melt a sufficient quantity of butter browned slightl}^ one chopped onion and a tablespoon flour, add the boiled down liquor from the tongue. Add slices of lemon, from which the seed have been carefully removed, mace, white pepper to taste and ^^ glass white wine and put the diced tongue into the liquor, boiling both together over a very slow fire. Serve with small round meat dumplings that have been boiled in salt water or soup stock. The sauce may be thickened with the yolks of eggs before serving which greatly improves both taste and appearance.

MRS. F. MORGAN.

Pickled Meat.

To 100 lbs. meat, allow 7^2 lt»s. salt; % lb. sugar (Kandis-Zucker) ; 1 oz. saltpeter.

Boil and then allow to cool.

The meat, cut, is placed into the barrel or crock ; the cooled brine poured over. Small boards weighted with stones' laid on top to keep meat well under brine. The pieces reserved for smoking should be removed after two Aveeks Avhile the rest may remain in pickle until used. From time to time pieces of beef or tongue may be placed in same brine without detriment to taste.

MRS. BANNOWSKY.

MACARONI, RICE, EGGS, POTATOES, ETC.

Cheese Soufflee,

1 cupful of cheese; 3 tablespoonfuls of flour; i/2 cupful of sweet milk; T cupful of hot milk; 4 eggs; 1/2 teaspoonful salt; dash of pepper.

Mix the flour and cold milk well; add this to the hot milk and cook until thick, add cheese, stir until cheese melts. Add yolks of eggs well beaten; remove from the fire, add salt, a dash of pepper. Stir in carefully the whites well beaten. Bake in a

moderate oven.

MRS. A. B. WILLIAMSON.

Cheese Corn Soufflee.

1 cupful grated cheese; 1 cupful canned corn; 3 eggs; 1 tablespoonful butter; 1 tablespoonful flour; iy2 cups sweet milk.