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By

AIRS. ELIZABETH M. WEETER

Class :'\3J£-

Copyright If

COPYRIGHT DEPOSIT.

THE LUTHERAN COOK-BOOK

A

compilation of carefully selected and tried recipes for three times every day eating,

We may live without poetry, music and art,

We may live without conscience and live without heart,

WTe may live without friends, we may live without books,

But civilized man cannot live without cooks.

J& J& J&

FOURTH EDITION

Compiled by MRS. ELIZABETH M. WEETER

Ccpvright, 1907

Oop.yiiiim entry

FsJb 1° lcic7 GLASS* XXc. NO.

B.

INTRODUCTION

1|The wide-spread popularity of former editions of this book, and a growing demand for practical recipes which stick to one's ribs, is our apology for this one.

•The recipes in this book are gathered from many sources; some of them are old, some are new, all, we believe, are good.

llThis, the fourth edition, is revised, enlarged, and in part rewritten.

1|In submitting it to the progressive housewife our aim is to provide her with a cook-book in the careful, intelligent use of which she will be able to set her table appetiz- ingly and, at the same time, economically.

Price 35 cents, postpaid

Address

Mrs. Elizabeth M. Weeter, Newark, Ohio.

INDEX

Page

Meats and Eggs 5

Soups 13

Poultry and Game 19

Fish and Oysters 23

Vegetables 27

Salads, etc ; 32

Bread , Fritters , etc 37

Pies, Puddings, Ice Creams, Desserts 43

Cakes, Icings, Fillings 53

Pickles 66

Be verages 71

Fruits, Jellies, and Preserves 77

Candies 83

Miscellaneous 89

What Householders should Remember 94

Domestic Emergencies 98

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Meat and E££s

Beefsteak Roll. — Cut a slice from the round weighing two pounds and about one inch thick. Cut one slice of fat salt pork into small pieces or cubes. Lay the meat on a board, sprinkle the pork over and roll up tight; tie a stout thread round in several places and steam three hours. From the liquid in the dish in which the meat was placed make a gravy, using brown flour for thickening". Serve with baked potatoes.

Veal Cutlets, German Style. — Two pounds of veal cut- lets, one egg, beaten light, two teaspoonfuls of melted but- ter, pinch of pepper, salt to taste. Cut the veal cutlets into neat pieces, about the size of a silver dollar, pepper and salt lightly, dip each piece into the beaten egg and melted but- ter, and fry ten minutes in a little butter or good dripping. They should be a nice brown on each side. Put in a plat- ter and pour tomato sauce over them.

A Pot Roast. — Use for this a portion of the brisket, which is one of the cheapest cuts of meat. To prepare, place in a pot without water, and stir about over the fire till well browned, after which add boiling water nearly sufficient to cover the meat. Boil slowly till done, allow- ing twenty minutes to a pound, adding when half done the salt. Half an hour before done, pare a few potatoes, and place them under the meat. When ready to take from the fire, thicken with flour, adding curry at the same time if desired. If properly cooked, the meat will be tender and the gravy rich and free from grease and lumps. — The Luth- eran ( )bserver.

Baked Ham. — Ham intended for boiling should be thor- oughly washed, rubbing with a coarse cloth. Put into a large vessel, so that it may be covered with cold water. If large, boil about fifteen minutes for each pound of ham.

5

When done, remove from the fire and let cool. Remove the skin and spread over the top a mixture made as follows : ( >ne tablespoonful of mustard, one-half tablespoonful black pepper, and two teaspponfuls of brown sugar. Lay the ham in a pan and pour mixture over it. Bake, basting fre- quently.

Meat Cakes. — Take raw beef, and with chopper cut finely, as for sausage meat. Season with pepper and salt, and if desired, a little raw onion, but this must be cut very finely. Shape into balls like sausage meat, and fry in hot fat, as one would doughnuts. Care must be taken that the meat is well cooked. — Mrs. O. H. Melchor, Springtown, Pa.

Veal Croquetts. — Chop fine cold cooked veal ; add one- third as much mashed potatoes, and one-half onion, chop- ped fine ; salt and pepper to taste. Mix with egg, then make into small cakes; dip in beaten egg, and roll in cracker dust, and fry in boiling lard. — Mrs. Geo. Geiss, Allentown, Pa.

Hash. — Cut fine any cold beef that may be left from a meal, 2 onions, 4 large potatoes. Amount of onions and potatoes must be increased or diminished according to amount of meat used. After making a gravy of I table- spoonful of lard and two tablespoonfuls of flour, add two tablespoonfuls of vinegar; then stir in the meat, onions. potatoes and a little parslev cut fine ; boil about fifteen min- utes.—Mrs. L. B. Hafer, Philadelphia, Pa.

Hamburg Steak. — One-half pound lean, raw beef chop- ped fine, season with onion, salt and pepper. Shape into small flat balls, using but little pressure. Put into frying pan a small piece of butter, and when hot put in steak. Turn frequently. A little chopped salt pork is an improve- ment. *

Veal Loaf. — Two pounds ground veal or beef, one-half cup cracker crumbs, two eggs, one-half cup rich cream, butter size of an egg and parsley, salt and pepper to suit taste. Mix all together and roll in cracker crumbs. Put in pan with little water. Cover and bake till the juice comes

6

out on top. This can be served warm or cold. — Miss Emma Senseman, New Kingston, Pa.

Beef Juice. — Take fresh, juicy beef, remove all fat and skin and cut in half inch blocks. Place pan on stove, when hot put in a little of the meat at a time, turning pan from side to side until it turns white (do not fry), remove from pan and put into beef press and squeeze all the juice from it. Serve with cracked ice and salt to taste.

Ham Toast. — Toast as many slices of bread as there are people to serve. For each slice allow the yolk of one egg beaten, a spoonful of milk and a rounding tablespoon- ful of minced cold boiled ham. Let the ham heat through and the eggs curdle, but not harden and spread on the toast at once. If the mixture boils it will be spoiled.

Beef Loaf. — Two pounds of beef steak ground fine, one cup cracker crumbs, one-half cup melted butter, two eggs, one cup sweet milk (hot) salt and pepper to taste. Water may be used instead of milk. Mix well together and form into a loaf. Bake about two hours, basting with water while baking. — Mrs. Charles Hetrick, New Kingston, Pa.

Veal Loaf. — Select a knuckle of veal, or any bony piece that has a large proportion of gelatine. Cut in small pieces, and remove any fragments of bone. Cover with cold water, boil quickly, skim and add one onion, one teaspoon of salt, and one saltspoon of pepper. Let it simmer until the meat slips from the bone, the gristly portions are dissolved, and the liquor reduced to one cup. Remove the meat, pick out all the bones, strain the liquor and season highly with salt, lemon juice and pepper, and slightly with sage or thyme. Chop or pick the meat apart ; add two or three tablespoons of powdered cracker and the meat liquor; mix well and put into a bread pan. Put it in a cool place and when hard, serve in thin slices. The gelatine in the meat liquor will harden and hold the meat together without pressure. Serve in slices daintily garnished. — This is Mrs. Lincoln's Recipe.

Stuffed Beefsteak. — Take a round <A beef steak, salt and pepper. Make a dressing of bread crumbs and parsley; butter same as for chicken, and lay in the steak; tie up

and put in pan to roast. Lay a slice of fat salt pork on top, and baste often.

Savory Meat. — Three and one-half pounds raw lean beef from the round, chopped fine, six soda chackers rolled, three eggs not beaten (just mixed), one tablespoon salt, one tablespoon pepper, one nutmeg, four tablespoons cream, one spoon water, small piece butter, one teaspoon parsley. Bake in oven one and one-half hours, basting with butter and water.

Deviled Ham Sandwich. — Chop cold boiled ham very fine. For each teacupful take the yolks of two hard boiled eggs, one-half teaspoonfnl of mustard, and half cup of nulled butter, some salt and pepper to taste. A little chop- ped pickle gives it a good taste. Spread between slices of bread.

Veal Steak. — If it is necessary to wash the veal, wipe dry. Dip in beaten egg, then into cracker crumbs, and fry in half butter and lard to a nice brown. Season with pep- per and salt in the pan.

Veal Loaf. — Three pounds veal, one-quarter pound pork, two eggs, five crackers crumbed, one-half cup milk. Bake one and one-half to two hours. — Mrs. James H. Moore, Newark, Ohio.

Sandwich Filling. — Boil pork tenderloin until tender, well seasoned with salt and pepper, grind, mix with chop- ped nuts and mayonnaise. Spread between thin slices of bread with or without a lettuce leaf. — Mrs. F. D. Altman, Atchison, Kansas.

Panned Beef. — Use nice, tender steak ; have pan hot and put meat in. Let be a moment and turn ; keep turning from side to side until done; the quicker it can be browned the better. Pepper and salt to taste, and spread plenty of butter on both sides. Serve at once.

Roasted Beef. — To roast beef properly, it should be boned, rolled together and secured by skewers. Prepared in this way, a roast of four or six pounds will answer a small family for several meals, as it can be nicely re-roast- ed the see- »n d day. Place it in a roaster, dredged with salt, pepper and flour; add boiling water, and roast for two

8

hours. Longer time is required if the meat is desired well done.

To Cook Sweetbreads. — Having sealded in salted water, remove stringy parts. Then stand them in cold water ten minutes. Drain on towel. Dip into egg and bread crumbs, and fry in butter.

Baked Eggs. — Break eight eggs into a well buttered dish, put in pepper and salt, bits of butter, and three table- spoons cream. Set in the water 5 minutes, or set in oven and bake twenty minutes.

Dutch Dish. — To one pound of veal or fish remnants, add a fourth of a pound of bread that has been moistened with beef tea, one finely ehoped onion, one-fourth each of salt and ground cloves, three tablespoonfuls of melted but- ter, one-half a lemon peel grated, and the well beaten yolks of three eggs. When these are mixed, put the stiffly beaten whites of the eggs into the mixture, pour into a buttered baking dish and bake three-quarters of an hour.

Scrambled Eggs. — Beat together eight eggs, add pep- per and salt to taste, 1 pint of milk, then pour in a hot pan that has one tablespoonful of hot lard in it. Fry until it can be taken from pan on a cake turner. — Mrs. M. E. Ridg- K\ . Hampstead, Md.

Pickled Eggs. — Take five eggs to one jar. Boil hard, peel and put in a jar. Scald vinegar, a few slices of red- beet, celery seed, and mustard. Place over eggs and seal.

Omelette. — Six eggs, one cun of milk, a tablespoonful of Hour, a pinch of salt. Beat whites and yelks separately. Have a buttered pan very hot. Bake in quick oven five minutes.

Boiled Eggs Served in Cream. — Boil one-half dozen eggs about fifteen or twenty minutes. Shell and cut off a little white so the egg will stand up alone. Boil one pint of cream and thicken with one tablespoon flour. Sea- son with salt, pepper and a little butter. Pour the cream over the eggs, garnish with parsley and grated yolk of a hard-boiled egg.

Deviled Eggs. — Boil hard one dozen eggs, put in old water and peel; cut in halves (lengthwise); take put the

9

yelks and mash fine, put in a lump of butter size of hickory- nut, salt and pepper to taste; a little mustard and enough vinegar to mix all together well. Fill the whites and serve cold.— Mrs. J. H. Diehl, St. Clairsville, Pa.

Fricassee Eggs. — Toast half dozen pieces of bread, lay on plate and garnish with parsley. Melt one tablespoonful of butter, add one tablespoonful of flour, stir until smooth, one and one-half pints milk, add the whites of six hard boiled eggs, chopped fine. Pour this over toast. Grate yelks and sprinkle over top. Serve hot. — Mrs. John D.

Lippy.

Souffled Eggs. — Three eggs beaten separately, juice of half a lemon, three tablespoonfuls of pounded sugar, one tablespoonful of Mother's cornstarch, two tablespoonfuls of Hour; milk enough to make a batter; one-half teaspoonful of Royal Baking Powder. Bake 15 minutes in quick oven, and serve hot. — Mrs. S. F. Greenhoe, Stone Church, Pa.

To Soft Boil Eggs. — Bring water to boiling point then put in eggs and keep boiling for exactly three minutes.

To boil a Ham. — A blade of mace, a few cloves, a sprig of thyme, and two bay leaves. Well soak ham in large quantity of water for twenty-four hours, then trim and scrape very clean; put into large stewpan, with more than sufficient water to cover it; put in mace, cloves, thyme and bay leaves. Boil four or five hours, according to weight : when done, let it become cold in liquor in which it was boiled. Then remove rind carefully, without injur- ing the fat ; press cloth over it to absorb as much of the greese as possible. It is always improved by setting in the oven for nearly an hour, till much of the fat dries out, and it also makes it more tender. Shake some bread rasp- ings over the fat. Serve cold garnished with parsley.

Fried Salt Pork. — Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain and fry until crisp. When partly fried they may be dipped into batter, then finished in the same pan, turn- ing several times.

Pork and Beans. — Soak one quart white beans over night in cold water. Drain, add fresh water, and simmer

10

gently till tender. Put in baking pan and place in center, rind up, gashed, one-half pound fat salt pork parboiled. Mix one teaspoon salt, one-half teaspoon dry mustard, and one tablespoon molasses; add to the beans, with enough boiling water to cover. Bake eight hours in a moderate oven, adding more water as necessary.

Liver and Bacon. — Cut liver in one-half in. slices, soak in cold water 20 minutes, drain, dry and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but one or two tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately.

Few people know that lamb's liver is as tender and well flavored as calf's liver; it is much less expensive.

Stew, Irish. — Time, about two hours. Two and one- half pounds chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from l<»in of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops ; add turnips and onions cut into pieces, pour in nearly quart cold water; cover stew- pan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed; then place in a dish ; serve it up hot.

Mutton Haricot. — Cut two pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, and two sliced onions, cover with boiling water, and simmer until very tender. Add one pint parboiled po- tatoes or one pint boiled macaroni and one pint shelled peas; season, simmer till vegetables are done.

Brown Kidney Stew. — From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, ;\(\i\ cold water, and heat a second and again a third time. To the drained kidneys add one cup brown sauce, season very highly with AYorcestershire and catsup, and stand over hot water for ten minutes.

II

Memorandum

12

Soups

Vegetable Soup. — Boil a beef bone, or a piece of beef until well done; add boiling water enough to make amount wanted; add about a pint of chopped cabbage, a half pint of tomatoes, three small onions, three potatoes, three car- rots, a half pint of sweet corn, parsley and summer savory to suit taste. Let all boil slowly an hour or longer. If 1 (referred, you can add a little thickening. Serve with crackers.

Corn Soup. — Grate carefully one pint of fresh corn, being careful not to get any of the cob in ; add to the corn one pint ^\ water, and cook fifteen minutes. When tender, add one quart of boiling milk (morning's milk pre- ferred), three tablespoonfuls of butter rubbed smooth with one tablespoonful oi flour, and a little salt. Let it boil up, then serve with crisp butter wafers. — Lutheran ( )bserver.

A Delicious Corn Soup. — Use for every canful of corn one and one-half pints of milk, one and one-half table- spoonfuls of butter, one tablespoonful of flour, one level teaspoonful of salt, one-sixth of a teaspoonful of pepper and one tablespoonful of minced onion. Mash the corn as fine as possible, and then put it into the double boiler. Put the milk — except one gill, which you will reserve for blend- ing the flour — with the corn, and cook for a quarter of an hour. Cook the onion in the butter for about ten minutes, stirring frequently and taking care that it does not burn, and add it to the corn and milk. Mix the cold milk which you reserved with the Hour, and when it is well blended and perfectly smooth stir into the hot mixture. Add the salt and pepper and cook for ten minutes longer, then strain and serve very hot.

Turtle Soup. — After turtle is cleaned, place in kettle with plenty of water and boil tender. Remove from the

13

water and pick meat from the bones. To the broth add six potatoes cut in dice, cook until soft, then add the tur- tle. Let this boil one-half hour and add thickening of two tablespoonfuls flour in cup of water and lump of butter the size of an egg. Just before serving add four hard boiled eggs chopped fine, a half of a lemon, and one teaspoonful of ground cloves. Pepper and salt to taste. — Mrs. John D. Lippy.

Croutons. — Cut bread about half an inch square and toast quite brown and serve with soups.

Soup Stock. — Place a large beef shank (with bone well cracked) in two gallons of cold water. Add one table- spoonful of salt and boil all day, skimming carefully just before it begins to boil. Strain and cool. In the morning skim off the fat, and turn into a soup kettle without the sediment. It is then ready for any kind of soup-. — Mrs. F. R. Fulton, Minneapolis, Minn.

Mock Bisque. — Use one-half can of tomatoes, one quart of milk, one-third cup of butter and two level tea- spoons of cornstarch. Heat the milk and tomato separate- ly. Rub the tomato through a strainer and then put back on the stove to keep it hot. Take one rounding table- spoon from the one-third cup of butter and let it get hot in a saucepan. Add all the cornstarch at once, stir and cook until smooth. Then add the hot milk slowly, almost drop by drop. When all is in add salt and pepper, and then turn in the hot tomato and also the remainder of ths butter. Stir and it is ready to serve. If the tomatoes are not very acid the soup will not curdle, although many cooks think it necessary to add a pinch of soda. This soup is served with croutons or bread cut in dice and fried in lard.

Tomato Soup. — Place one pint of tomatoes, one pint of water, one-fourth of a small onion, and a little parsley, over the fire. Cover closely and stew gently for an hour. Then strain through a coarse sieve. Lift out onion and parsley, and pulp the tomato through. Rub two table- spoonfuls of flour and one of butter together. Return the soup to the fire, and when hat add thickening. Cook three

14

minutes. Add salt and pepper to taste, and serve. — Mrs. S. F. Tholan, Ambler, Pa.

Mock Bisque Soup. — Place one and one-half quarts of sweet milk over the fire to boil. When the milk boils, add one tablespoonful flour dissolved in a little of the milk, three tablespoonfuls of butter, and one quart of tomatoes stewed and strained. Also add one small teaspoonful of soda. Salt and pepper to taste.

Potato Soup. — Three potatoes, one quart milk, two slieed onions, three tablespoonfuls butter, two tablespoon- fuls flour, cue and one-half teaspoonfuls salt, one-fourth teaspoonful celery salt, one-eighth teaspoonful pepper, few grains cayenne, one teaspoonful chopped parsley. Cook potatoes in boiling salted water. When soft rub through strainer. Scald milk with onion, remove onion, and add milk slowly to potatoes. .Melt half the butter; add dry ingredients, stir until well mixed, then stir into boiling soiq). Cook one minute, strain, add remaining butter and sprinkle with parsley.

Pea Soup. — Soak one-half pint dried peas in water over night. Cut in small blocks two potatoes and one onion. Teas will require from three to three and one-half hours to cook. Use piece of boiling beef or soup stock. — Mrs. H. C. Roehner, Hoagland, [nd.

Clam Soup. — Twleve clams cut fine, one quart water, three potatoes diced, two hard boiled eggs. Boil potatoes and clams until potatoes are soft. Then add one pint rich milk or cream. Then add butter or cream balls. Take butter size of walnut, work in flour enough to make a dough. Then make balls size of a bean. Add then the eggs beaten light. Then salt, butter and pepper to suit the taste. — Miss Emma Senseman, New Kingston. Pa.

Noodles for Soup. — Take a large cupful of flour, a pinch of salt and an egg. Mix these together thoroughly, roll very thin (adding more flour, if necessary, while rolling to keep from sticking). Roll the dough together in a tight roll; take a sharp knife and cut very tine, rut these into

15

soup and let boil a few minutes. Add seasoning to taste.— Mrs. S. Frankforter, Hampstead, Md.

Chicken Corn Soup. — Cut one chicken in joints and boil very soft in four quarts of water. When soft, pick meat from bones and chop rather fine. Add to broth, and then add two cans fine cut corn, or the corn from ten ears. Boil a few minutes, then thicken with one egg, rubbed into as much flour as it will absorb. Salt and pepper to taste, and boil three minutes longer. Add more water if too thick and rich. — Mrs. G. F. Ritchey, New Kingston, Pa.

Bean Soup. — Boil beans, put through colander, and add to beef broth and boil few minutes.

Tomato Soup. — ( )ne quart tomatoes, one quart water, salt and pepper to taste, a lump of butter size of an egg and let boil well, then add three pints sweet cream; let come to a boil, then add one teaspoon of soda. Serve with crackers. — Mrs. G. M. W'ertz.

Alphabet Soup. — ( )ne teaspoonful Armour's Extract of Beef, one quart water, one and one-half tablespoonfuls but- ter, one-half bay leaf, one-half teaspoonful salt, one tea- spoonful chopped onion, one teaspoonful hour, one-eighth teaspoonful paprika, two tablespoonfuls alphabets.

Dissolve Extract of Beef in w^ater ; add onion and bay leaf. Cook ten minutes. Then add butter and flour mixed together, stirring constantly. Let boil, strain, add alpha- bets. Cook twenty minutes. Season and serve. — Armour's Culinary Wrinkles.

Brown Soup Stock.— Three quarts beef broth, one-half teaspoon ful pepper, two sprigs parsley, four cloves, one- half bay leaf, one tablespoonful saft, two tablespoonfuls butter, one-half cup each of carrots, turnips, onions and celery, cut in dices.

Melt the butter, add the onion and brown; then add the vegetables and seasonings to" cold water; cover and cook slowly one hour; strain carefully and while hot add the beef broth, stirring until it is thoroughly dissolved.

1 6

Add more salt and pepper, if necessary. Cool as quickly as possible. This stock is used for a number of soups and should be made in considerable quantities and kept in a cool place until it is all used.— Armour's Culinary Wrin- kles.

'/

Memorandum

18

Poultry and Game

To Prepare a Fowl. — Wash the fowl thoroughly inside and out, to remove the oil, to which the dirt will adhere. Singe and put the bulk of the stuffing in the neck, after the crop has been removed. Truss the bird by pinning the wings closely with skewer, then tie the legs closely to the body with stout twine, and bind down the neck upon the back. Sprinkle with salt and pepper, and lay strips of fat salt pork over the breast. Bake in a hot oven two hours, basting every fifteen minutes. — Lutheran Observer.

Roast Chicken. — Clean well and wipe dry inside of fowl. Make filling as follows : Pour over stale bread enough milk to moisten well, add two eggs, beaten light, small lump of butter, a little onion, salt and pepper to taste. Fill chicken and bake, basting often with the water from the pan. Boil together the heart, liver and gizzard until tender. Chop very fine, put back in the water they were boiling in, pour into pan after chicken is removed, thicken with a little flour, salt ami pepper to taste.

Chicken Mince. — Place two tablespoonfuls of butter and one of flour in the pan : when thoroughly absorbed and smooth add one cupful milk. When hot add two cupfuls of cold cooked chicken that has been cut into dice and stir well ; when quite hot add a seasoning of salt and at the last moment a dust of pepper.

Baked Chicken. — Have the fowl prepared the after- noon before. Prepare a dressing as follows: One pint of corn meal, two eggs, two-thirds of a pint of sour milk, one-half teaspoonful of soda: mix well and steam or bake in oven. When done, soften with a little water. Add chopped onion and pepper to taste. Stuff uncooked chick- en and steam in cooker till done, then brown in hot oven.

Chicken Timbales. — ( me pint cold chopped chicken —

19

white meat preferred — one cupful grated bread crumbs, one cupful milk, lump of butter size of a walnut, salt and pep- per to taste, whites of four eggs. Boil together the bread crumbs and milk until they thicken, then add gradually the chicken, butter and seasoning. Remove from the fire and when cold and just before serving add the stiffly beaten whites of eggs. 1 Witter well some timbale cups — any ordi- nary baking cups will answer — pour in the mixture, filling cups about two-thirds full, and place in a pan containing boiling water. Bake in a moderate over from fifteen to twenty minutes. When done turn out on a platter and pour around them the cream sauce. — Lutheran Observer.

Chicken Pudding. — Cut up the chickens and stew until tender, then take them from the gravy, and put on a dish, and season them with pepper, salt and butter. Make a batter of one quart of milk, three cups of flour, one-half cup of melted butter, two teaspoonfuls of Royal Baking Powder, a pinch of salt: grease a pudding pan and put a layer of the chicken at the bottom, then some of the batter over it. Do this until the dish is full. Have the top layer batter. Bake about three-quarters of an hour. — Mrs. C. V. Hyson, Hampstead, Md.

Creamed Chicken. — Two cupfuls chopped cooked chicken, one cupful chicken dressing, two tablespoonfuls of butter, one cup sweet milk, two tablespoonfuls flour. Sea- son to taste and serve on toast. — Mrs. Ellen Ruthrauf.

Scalloped Chicken. — Mince cold chicken very tine; season with pepper, salt, parsley and a little melted butter; moisten with cream; cover with bread crumbs; make into little balls and fry a delicate brown in hot lard and but- ter.

Chicken Brown Stew. — Cut up a chicken as for frying. Tut in a baking pan ; season with salt and pepper, and dust over with Hour. Cut up pieces of butter and lav over the chicken. Then pour over a cup of sweet cream. Put in a hot oven and brown quickly. Turn the pieces so they will brown all over.

Chicken Filets with Almond Sauce.— Remove the filets from a raw chicken ; there are four, two on each side of the

20

breast bone. Heat three tablespoonfuls of olive oil in the chafing dish. Season the filets with salt and cook until brown in the hot oil. Remove them and blend one table- spoonful of flour with the oil that remains in the pan. Then slowly add one cupful of cream. Cook three min- utes and add one-half cupful of blanched almonds, cut into small pieces. Reheat the filets in this and serve at once. This recipe was selected as the best of thousands recently submitted in a chafing dish competition. — Editor.

Smothered Chicken.— Cut up chicken as for fricassee. Wash and let stand in cold water for some few minutes. Drain, season, dredge with flour, and put in pan not quite covered with water. To one chicken one-half cup butter is cut in lumps and put over top. Cover closely and bake until tender. When done, take from pan and make gravy. T can state no definite time for cooking as that is governed largely by age of chicken. But to try with a fork is always a safe way.

Oyster Stuffing for Turkey. — ( me quart of oysters, one loaf of stale bread (baker's bread the best), four table- spoons of melted butter, three eggs, one tablespoon each of salt and pepper. The crusts should be removed and mois- tened with hot water, the surplus moisture poured off as soon as the crusts are soft. Chop the remainder of the loaf, add the melted butter and seasoning. Drain off the liquor from the oysters, boil it, skim and pour over the bread crumbs and soaked crusts. Beat in the three eggs, mix all well together, with the hands, and if rather dry add a little sweet milk. Put in a spoonful or two of stuff- ing, then three or four oysters — being careful not to break them. Continue adding stuffing and oysters till the turkey is filled. This is Mrs. Henry Ward Beecher's recipe.

How to Broil and Roast Birds. — The directions for broiling are the same for small birds. Hear in mind, how- ever, that for the extremely small ones a very hot, bright fire is needed, as the birds should be only browned; conse- quently the time required for broiling them is very brief. Singe and wipe- the birds, then splil down the middle of the back, remove the contents, pound the birds lightly.

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to flatten the breastbone, and wipe thoroughly with a damp clean towel, taking care that everything is removed and the birds left perfectly clean for cooking. Season with salt and pepper, rub thickly with soft butter and dredge with flour. For squabs or quail about ten minutes are re- quired for broiling. Smaller birds require less time.

To roast birds, draw and wash quickly, wipe dry, sea- son with salt and pepper, and pin a thin slice of pork on the breasts; put the birds in a shallow pan in a hot oven, and bake for fifteen or twenty minutes. Partridges require forty minutes. Serve on toast, with currant jelly and with bread sauce, which is made in the following way : One pint of milk, one-half cupful of fine bread crumbs, two tablespoonfuls of chopped onion, one tablespoonful of but- ter, one-half teaspoonful of salt, one-half saltspoonful of white pepper, two thirds of a cupful of coarse bread crumbs and another tablespoonful of butter. — Lutheran Observer. Boned Chicken. — Boil a chicken in little water as pos- sible until meat will fall from bones, remove all skin, chop together light and dark parts ; season with pepper and salt. Boil down liquid in which chicken was boiled, then pour it on meat; place in tin, wrap tightly in cloth, press with heavy weight several hours. Serve cold, cut in thin slices. Chicken Pot-pie. — Two large chickens disjointed and boiled in two quarts water ; add a few slices salt pork ; season. When nearly cooked, add crust made of one quart flour, four teaspoons Royal Baking Powder, one saltspoon salt; stir in stiff batter with water; drop into kettle while boiling, cover close and cook twenty-five minutes.

Chicken Pot-pie. — Disjoint two fowls and cook in two quarts water till very tender. Slip out bones and season. Line sides of clean kettle with rich biscuit crust. Add chicken and thickened liquor. Stand on moderately hot fire. Build fire of dry cobs or small sticks around kettle, and keep burning till crust is well browned. Put chicken on platter and lay crust on it.— Old Fashioned Recipe.

Make thick dumpling batter. Drop by spoonfuls into thickened boiling liquor, cover closely for twenty minutes. — Xew receipe.

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Fish and Oysters

Baked Shad. — Make a dressing of bread crumbs, a lit- tle chopped onion, two eggs, parsley, pepper, salt, and one tablespoon butter. Put in the fish and tie securely with cord. Bake it in a pan with hot water, and baste it often. A slice of fat pork laid over the top greatly improves it.

Salmon Balls. — One can salmon, one cup milk, one egg, pepper and salt to taste, cracker crumbs enough to thicken. Form into flat round cakes. Frv in butter. — Mrs. I). P. McLaurin.

Scalloped Oysters. — Drain oysters. Butter a baking dish, and cover thinly with finely chopped celery and bits of butter. Put oysters in layers with butter and seasoning alternating with cracker crumbs. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs. Add butter in bits. Bake until a light brown. — Mrs. 1. E. Greenwood, Carlisle. Pa.

Oysters on Toast. — Toast stale bread, butter well, cover with raw oysters, season with salt, red and black pepper, put bits of butter between the oysters, set in a hot oven and heat until the oysters begin to curl. Serve at once on a hot plate.

Salmon Loaf. — One can salmon minced fine, two cups bread crumbs, two eggs, two tablespoons melted butter, salt and pepper, a little milk. Steam one hour. — Mrs. Har- lan K. Fenner, Louisville, Ky.

Oyster Pie. — ( )ne quart oysters, drained. To the broth add two medium sized potatoes cut in dice, pepper, salt and butter to taste. When potatoes are almost soft, add the oysters, and one cup milk. Take from fire, butter a baking dish, and line sides with paste made as follows: One quart Hour, two teaspoons Royal Baking Powder, one Of salt, and sift three times. Then add butter size of a

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walnut and work thoroughly with the hand. Moisten with sweet milk or water. Fill the dish with the oysters and potatoes and cover with remainder of paste. Cut hole in renter of top, to let out steam. Bake a delicate brown. — Mrs. G. F. Ritchey, New Kingston, Pa.

Ralston Escalloped Oysters. — Four cups milk, one cup Ralston, three eggs, one-third cup butter, one quart oys- ters, salt and pepper to taste. If your grocer is not sup- plied with Ralston Purina Foods, advise Purina Mills, St. Louis, Mo. Into the" boiling milk stir Ralston Health Food; cook ten minutes. Add butter, yolks of eggs, pep- per and salt. Take from stove and fold in the beaten whites of eggs. Put in a greased baking dish alternating Health Food and oysters. Bake 30 minutes.

Rakton Escalloped Salmon. — Three cups water, one- half cup Ralston Food, one tablespoon butter, two eggs, one-half can salmon. If your grocer is not supplied with Ralston Purina Foods, advise Purina Mills, St. Louis, Mo. Cayenne pepper and salt to taste. Have water boiling; then stir in Ralston Health Food. Boil ten minutes ; add butter, yolks of eggs, pepper and salt ; fold in carefully the whites of eggs. Put a layer of Ralston, then of salmon in a greased baking dish and bake fifteen minutes.

Oysters Roasted in the Shell. — Wash and scrub the shells. Cook in hot oven, on top of stove, over red hot coals, or in steamer until shells open. Always place them round shell down to retain juice. Serve melted butter and vinegar or lemons with them.

Panned Oysters. — Pick over the opened oysters to re- move bits of shell. Wash quickly in cold water and drain on sieve. Put into saucepan with one tablespoon butter for twenty-five oysters ami a dash of salt and pepper. Cover and shake over a hot fire until edges ruffle and oysters are plump. May be served on toast.

Stewed Oysters. — Pick over and wash one quart oys- ters. Scald one pint milk. Strain, boil, and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled; take from fire, add hot milk, salt, and pepper,

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If desired thieker rub together one tablespoon each of butter and flour; add to milk and stir until smooth. This niav be varied by additions of a little chopped celery or onion.

Oyster Pates. — One quart oysters, minced hue with a sharp knife ; one cup rich drawn butter based upon milk ; cayenne and black pepper to taste. Stir minced oysters in drawn butter and cook five minutes. Have ready some shapes of pastry, baked in pate pans, then slipped out. Fill these with the mixture; set in oven two minutes to heat, and send to table.

Oyster Pie. — One quart oysters, drained ; pepper, salt, and butter to taste. One quart Hour, two tablespoons lard, one tablespoon salt, mix with water for the pie crust. But- ter plate, then line pie plate with crust ; fill with oysters, seasoned; put over a crust and bake.

To Boil Lobsters or Crabs. — The lobster is in good season from April to December, and should be purchased alive and plunged into boiling wrater in which a good pro- portion of salt has been mixed. Continue to boil accord- ing to size about twenty minutes. Crabs should be boiled in the same manner, but a little more than half the time is necessary.

Deviled Crabs. — ( hie cup crab meat, picked from shells oi well-boiled crabs, two tablespoons hue bread crumbs or rolled cracker, yolks two hard boiled eggs chopped, juice of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells — large clam shells will do — or small pate pans — with the mixture; sift crumbs over top, heat to slight browning in quick oven.

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Memorand urn

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Vegetables

Mashed Potatoes. — The secret of making good mashed potatoes is to keep them hot while mashing, and to have the milk very hot when it is added.

Creamed Potatoes. — Cut raw potatoes into dice and boil in salt water until done. Drain water oft*. Put over potatoes one cup of milk, one tablespoon butter, one table- spoon flour dissolved in little milk, put in a little parsley.

French Fried Potatoes. — Pare and cut lengthwise