Chapter III: Part 3

Take 4 lbs. halibut, whitefish, rock or shad and boil in salt and water. When done take off the skin, remove bones and shred fine. To 1 qt. of cream mix well 3 tablespoons flour, ¼ lb. butter, ½ onion, 1 bunch parsley and a little cayenne pepper. Put into a deep dish, a layer first of fish and then of sauce until dish is filled. Put on top bread crumbs and bake one-half hour.

SOFT SHELL CRABS, SAUTÉED.

_Contributed by Miss Charlotte Mitchell, New Orleans, La._

After cleaning crabs, add salt and pepper, and dredge all over with flour and cracker crumbs. Lay them in a hot frying pan with butter sufficient to cover the pan. Be careful not to let butter burn, and cook until brown. Add to butter in pan 1 tablespoon of lemon juice, and pour over crabs when ready to serve.

SHAD ROE CROQUETTES.

MISS SCHENCK, WASHINGTON (1880).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

Two shad roes, ½ pt. cream, yolks of 2 eggs, 2 tablespoons flour, ¼ nutmeg, 1 tablespoon lemon juice, 1 tablespoon butter, 1 tablespoon chopped parsley, pepper and salt to taste. Whites of 4 eggs and sifted bread crumbs for frying. Put the roes in a pan of salted boiling water, cover and simmer for 15 minutes. Take off the skins and mash them. Bring the cream to a boil, mix the butter and flour together over the fire, but do not brown. Add the cream, and stir until it is a thick custard. Then add all the other ingredients and spread to cool on a dish. Roll in forms. With well floured hands dip in white of eggs and bread crumbs, and leave for two hours before frying.

CREAMED LOBSTER.

MRS. GENERAL WILLIAM B. FRANKLIN, HARTFORD, CONN.

_Contributed by Mrs. Robert L. Pollard, Austin, Tex._

Mince lobster or crab fine. Boil 1 qt. milk and stir in slowly 2 large tablespoons flour, mixed smooth with a little cold milk. Season with black and red pepper, chopped parsley and a bit of onion. Fill dish with alternate layers of lobster and cream. Sprinkle bread crumbs on top and brown in oven.

OYSTERS.

OYSTER GUMBO.

MRS. LEWIS MINOR, NORFOLK, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take one fat chicken (an old one is best), cut it up in small pieces. Put into a pot a large spoonful of lard and 1 heaping spoonful of flour. Make this very brown. Then add the chicken and fry that brown. Then put on it 3 pts. of cold water and a little minced ham, and let boil slowly for 3 hours. About 1 hour before dinner add as much oyster liquor as will make it the quantity you want, some red and black pepper, and let it boil closely until about 15 minutes before dinner. Then add 150 oysters, let them merely curl up and become firm. Take from the fire and add just enough fillet to make it not quite as thick as mush. Return it to the fire and let it boil _not_ more than 5 minutes. Serve immediately, as it becomes thin from standing.

OYSTER PATTIES.

_Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa._

Take 1½ doz. blue points, scald them in their own liquor--be careful that they do not remain in a moment after it boils. Take them out and cut each oyster in fine pieces if they are large. Put a dessertspoon of butter in a saucepan, with same of flour. Pour on this 1 gill of the liquor _strained_, 1 gill of cream, 1 saltspoon of salt, ½ saltspoon white pepper. Boil all, stirring until smooth. Beat yolks of 2 eggs. Add this with cut up oysters to sauce. Let all get _hot_ together, _stirring_ all the time. It must be very thick--it will be just before boiling point. Take from fire quickly, _stirring_ all the time to prevent eggs curdling. Add a few drops of lemon juice and a suspicion of nutmeg. Place in pattie pan shapes.

OYSTER COCKTAILS.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

A small oyster is used for this purpose, ½ doz. being the number for each person. For 6 plates mix 3 teaspoons each of vinegar, grated horseradish and tomato catsup. Six teaspoons of lemon juice and 1 of tabasco sauce. Have oysters very cold and place in small glasses and pour the sauce over and serve. The glasses should also be chilled and placed on plate with spoon and an oyster fork. Thin slices of brown bread buttered should be served with them. Some persons prefer cocktails as a finale. They can also be served on individuals--blocks of ice--with center melted out with hot poker.

OYSTERS AND MACARONI.

A quarter of a pound of macaroni boiled and cut into short pieces, and 25 big oysters. Put a layer of the macaroni in a baking dish, place a layer of oysters next, a layer of macaroni and so on until all are used. Have the macaroni cover the top of the dish. Sprinkle it with 3 level tablespoonsful of Parmesan cheese, or with broken bits of soft rich American cheese. Cover the whole with buttered bread crumbs, and bake until the top is nicely browned. It will take about twenty minutes.

TO PICKLE OYSTERS.

MRS. RICHARD WILLIAM (1800).

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._

Open large oysters and wash them, put them in a saucepan to boil in clear water with a very little salt. When they are sufficiently boiled, take out the oysters and put them in cold water to whiten them, then add to the liquor they were boiled in a little more water and salt, some blades of mace, whole pepper, and orange peel. Then boil them a little. Lay your oysters with their spices in a gallipot. When the liquor is cold, pour over them, and tie them down close with white paper.

PICKLED OYSTERS.

PHILADELPHIA, PA.

Procure any number you may desire of the finest large oysters. Wash them well and lay on a sieve to drain. Strain the liquor through a fine bag, and put in a porcelain kettle; add salt, let it boil and skim, then put in your oysters; let them only plump up, when skim out immediately, placing separately on dishes until quite cold. Take enough of the liquor to cover them, add to it a blade of mace, a dozen or more of whole pepper corns, and cloves, and a pt. of clear cider vinegar to 2 pts. of liquor. Put the cold oysters in a deep vessel, and pour the liquor over boiling. Let stand twenty-four hours.

OYSTER SOUP.

MRS. LEWIS MINOR, NORFOLK, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take 1 qt. of oysters, strain half the liquor. Put on oysters and liquor in pot. Add 1 large tablespoon of butter, some finely chopped celery, about ½ spoon of celery seed, 1 teaspoon of salt and a pod of red pepper. Let the oysters just begin to curl, take from fire, add 1 pt. of cream, 1 pt. of milk (all cream is better), let come to boil and then add 1 tablespoon of butter creamed with 1 of flour. Let come to a boil and take from fire or oysters will toughen, and serve placing 1 inch squares of bread in tureen before pouring in soup.

TO PAN OYSTERS.

AN OLD SERVANT OF MRS. MORRIS HACKER’S, PHILADELPHIA, PA.

Wash the oysters in a colander with cold water, quickly. Do not let them stay in the water. Put piece of butter the size of a walnut in pan or chafing dish. When hot put in the oysters, salt and pepper, and then dredge about three times with flour. Stir often, then put in tablespoonful of cream, or more if necessary.

OYSTER JAMBALAYA.

_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._

Three dozen oysters, 2 slices bacon or ham, 1½ tablespoons tomatoes, ¼ teaspoon cayenne pepper, 1 teaspoon salt, 1 tablespoon butter, 3 cups boiled rice. Heat butter in skillet, put in tomatoes, salt and bacon or ham. Cook a few minutes, then add oysters. Cook them ten minutes longer and stir in rice. Cover closely and set aside in a very warm place for about a half hour before serving.

CELERIED OYSTERS.

MISS FLORA HARTLEY, THE GRAMERCY, NEW YORK.

_Contributed by Mrs. M. Kim Miller, New York._

One doz. large oysters, wineglass sherry, tablespoon minced celery, teaspoonful butter, salt, pepper. Put butter in chafing dish, when melted add oysters, celery, salt and pepper. Cook three minutes. Add sherry and serve on toast or not as you please.

PICKLED OYSTERS.

MRS. JOSHUA HARVEY, BALTIMORE.

One hundred large oysters. Put on fire and let come to a boil, strain, put in liquor, teacup cider vinegar, salt, tablespoon whole allspice and cloves, several pieces of mace, couple of red peppers; let come to a boil and pour over oysters. Let cool.

SCALLOPED OYSTERS.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

Cracker crumbs, pepper, salt, a little nutmeg. Use all the liquor and a little water besides and a tablespoonful of wine to a small dish. Put in dish in layers, thus: a layer of oysters, crumbs, salt, pepper and pieces of butter, crumbs on top and so on until the dish is full, liquor and wine all in, etc.

OYSTER CROQUETTES.

_Contributed by Mrs. M. Kim Miller, New York._

Fifty oysters, let simmer in their liquor five minutes, and then drain and set aside until cool. Dry with towel, chop fine, season with salt and pepper, small piece of onion chopped, ¼ nutmeg, parsley, four hard boiled eggs chopped fine, mix all together. Melt in saucepan 5 oz. butter and stir into it flour to thicken, then add half teacup liquor, ¼ cup milk. Then add oysters and seasoning. Let cool. Dip in bread crumbs and eggs and fry.

OYSTER BELLEVUE-STRATFORD.

BAPTISTE, HEAD WAITER THE BELLEVUE-STRATFORD, PHILA., PA.

Place in chafing dish some butter, one shallot, or young onion chopped; when these come to a browning point, put in sufficient fresh mushrooms, cut in long strips, and cook for eight minutes. Take about two dozen strained, good-sized, plump oysters, and place them in dish, putting in enough Bechamel sauce or thick cream to cover oysters, and let contents boil about three or four minutes. When on point of serving add dessertspoonful of good Madeira.

OYSTERS A LA BELLEVUE.

_Contributed by Mrs. Charles Heath Bannard, Philadelphia, Pa._

Wash and drain twenty-five large, firm oysters. Put into the chafing dish a quarter of a pound of butter, one-half teacupful of chopped celery, which has previously been stewed until tender. A teaspoonful of cracker dust, a few drops of onion juice, and a dash of paprika. Boil for a few minutes, then add a teacupful of rich cream and the oysters. Cook until the edges begin to curl, add salt to taste and a wineglassful of sherry. Do not allow the mixture to boil after adding wine.

OYSTERS BELLEVUE.

PHILADELPHIA, PA.

Put in a chafing dish about 5 oz. of table butter, add pepper and salt, a little English mustard. Stir well. Then add some celery chopped very fine. Let the whole boil with about a pint of cream, add about a teaspoon of cracker dust to thicken the broth. Stir the whole well, then when it comes to boiling drop in a dozen fresh opened oysters one by one. Cook for about a minute, then add some good sherry or Madeira. Serve very hot.

PICKLED OYSTERS.

_Contributed by Mrs. George W. Anderson, Savannah, Ga._

Take the oysters out of their liquor and wash them. Pour it on again after straining. Boil until the gills shrivel and adding 2 spoonsful of salt. Take them out and add to the liquor a little mace and whole black pepper, and boil until the scum ceases to rise, skimming it all the time. When the oysters and liquor are cold, add ½ pint of vinegar and pour the liquor on the oysters. The above is for 2 qts. of oysters.

ENTREES.

CUSTARD SOUFFLE.

MISS FLORA HARTLEY, THE GRAMERCY, NEW YORK.

_Contributed by Mrs. M. Kim Miller, New York._

Two tablespoonsful butter, 3 tablespoonsful flour, 2 tablespoonsful sugar, 6 eggs, 1½ cups milk. Put milk on to boil, rub butter and flour together, put in milk and stir until thick. Then let cool, beat the yolks with sugar light, then the whites light and add. Put in dish and bake twenty minutes.

POTTED CHICKEN.

USED BY MRS. WILLIAM LOGAN FISHER, OF WAKEFIELD,
GERMANTOWN, 1850.

_Contributed by Miss Hannah Fox, Philadelphia, Pa._

Boil a pair of chickens until you can pull the meat from the bones. Take out the meat and let the bones boil to a jelly. The next day cut the meat in pieces, throw it into the jelly, when melted, and add to it catsup, salt, allspice, cloves and mace; cut up 6 or 8 hard boiled eggs and a lemon sliced. Then put into round dishes or moulds and let it cool for luncheon or supper.

BEEFSTEAK WITH BANANAS.

_Contributed by Mrs. James W. Noyes, Montclair, N. J._

Select a porterhouse steak about two inches thick and trim well of bone and fat. Broil quickly and place on hot platter. Have ready the following mixture: 1 tablespoon of melted butter, ½ teaspoon of salt, ½ teaspoon of white pepper and spread on both sides of the steak. Take three plantains (red bananas), fry in butter and lay on top of the steak. Over this pour bechamel sauce and serve at once.

SWEET BREADS WITH TOMATOES.

MRS. ANNIE S. HAMMOND.

_Contributed by Miss Annie Swift Hammond, Providence, R. I._

Take 4 large sweet breads and place them in scalding water for five minutes. Then transfer into cold water. Skin, but do not break sweet breads; put into a stew pan with water, season with salt and pepper, and put on a slow fire. Mix 1 large spoonful flour with a good-sized piece butter and stir it well into the gravy. After leaving it half an hour, take sweet breads up from the gravy, pour it into 1 pt. stewed tomatoes, let it boil a few minutes, then pour over the sweet breads and serve hot.

JELLIED CHICKEN OR VEAL.

MRS. JULIA BRECKENRIDGE, VA.

Put chicken in little water as possible, boil until meat drops from bones. Chop fine, season with pepper and salt, mace and onions. Put into layers minced meat and hard boiled eggs sliced warm, add quarter oz. gelatine, and pour over meat in mould and put in cool place.

BECHAMEL SAUCE.

One-half cup of stock, ½ cup of cream, yolk of 1 egg, 2 dashes of pepper, ½ teaspoon of salt; add salt, pepper and the yolk of egg, well beaten, after the sauce has been removed from the fire.

CHICKEN CROQUETTES.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Half pound chicken chopped very fine and seasoned with ½ teaspoonful salt, ½ teaspoonful celery salt, ¼ saltspoonful of cayenne, ¼ saltspoon black pepper, 1 teaspoon chopped parsley, 1 teaspoon onion juice (if you like it), 1 teaspoon lemon juice. One small chicken makes ½ lb., and this quantity makes 2 doz. croquettes.

FRIED SWEET PEPPERS.

MRS. ALICE CABELL PALMER, NELSON COUNTY, VA.

_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._

Take only the large sweet kind, cut downwards in strips so the seeds will be attached to stems and thrown away. Melt a lump of butter in pan. When hot put in strips of pepper and fry until brown. Serve hot.

QUENELLES WITH SPINACH.

_English Receipt Used by an Old Housekeeper of Mrs. Joseph
Coleman Bright When Formerly in the Employ of Lord Raglan, of
Raglan Castle, England._

Make a force meat of 2 lbs. of veal, season with mace, salt and pepper, add ¼ pt. cream, mix well and poach in clear soup. Drop a soup spoonful at a time in the boiling soup, take out and keep hot. Have ready some well chopped and seasoned spinach, pile in the center of the dish, and place the quenelles round. This makes a very nice and dainty entree.

CHICKEN TIMBALES.

LORD RAGLAN, RAGLAN CASTLE, ENGLAND.

_From Mrs. Joseph Coleman Bright, Overbrook, Pa._

Take the white meat of an old chicken, pound and pass through a sieve, add ½ pt. of cream and the whites of 2 eggs beaten stiff. Season with pepper and salt. Whip all together ten minutes. Line 1 doz. timbale moulds with macaroni which has been boiled in milk seasoned with salt, fill the mould with the chicken and steam for 30 minutes. Carefully turn out on a hot dish, and serve with truffle sauce.

CROQUETTES.

CHICKEN CROQUETTES.

MRS. JAMES B. MEEKS, PHILADELPHIA, PA.

_Contributed by Miss Josephine Barry Meeks, Orange, N. J._

Boil a medium-sized chicken in as little water as possible until it is tender, remove and reduce the broth (by boiling) down to a teacupful, which will be a jelly when cold. Chop the meat as fine as possible, removing the skin. Chop half a small onion fine and fry it with 2 oz. of butter, add a tablespoon of flour, stir half a minute, add the meat and broth, half teaspoon of finely chopped parsley, half a sweetbread, or as much calves’ brains (previously boiled tender), salt, pepper, little sweet marjoram. Stir 2 minutes, take from the fire, add the yolks of 2 raw eggs, mix well until it is a gelatinous mass. Spread on a dish, and when entirely cold mould it into forms. Dip into egg and bread crumbs and fry in boiling lard. Care should be taken to prevent them from falling to pieces when frying.

CHICKEN CROQUETTES.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Half a good-sized chicken. Chop fine. Chop fine ½ onion, fry with 1 oz. butter, add ½ tablespoon flour, stir for half a minute, then add the chopped meat, a little over a gill of broth, salt, pepper, pinch of nutmeg. Stir for about 2 minutes, take from fire, mix 2 yolks of eggs with it, put back, stir for one minute, add chopped mushrooms, or truffles, or both together. Make bread crumbs of pastry crust, roll croquettes in shape, dip each one in beaten egg, roll in crumbs again, and fry.

RICE CROQUETTES.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

One cup rice, 1 pt. milk, 1 pt. water. Boil about an hour till the rice is dry. Take off, put in a bowl, add 1 egg, 2 tablespoons sugar, juice and rind of a lemon, small piece of butter. Shape and roll in cracker crumbs. Fry in lard very hot, enough to cover them.

FOWL.

SPRING CHICKENS SMOTHERED IN MUSHROOMS.

This old and tried New Orleans recipe is from a written book compiled from Mrs. R. O. Pritchard’s collected and original recipes, by Mrs. Theodore Shute, New Orleans, 1894.

_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._

Cut the chicken as for frying--in a skillet put 2 or 3 slices of pickled pork and 1 tablespoon of lard, put chickens in skin side up, put a pan or cover on top, and weight it to keep it down. Set skillet on a slow fire. When cooked on the under side put the skin side down. When this has browned add a cup of boiling water, still keeping closely covered, basting constantly. After chickens are browned remove weight and keep turning the chickens. It takes 2 hours of slow cooking to smother them soft and nice. When done rub a full teaspoon of flour in 2 tablespoonsful of butter. Add another cup of boiling water and a can of sliced mushrooms, or the fresh ones. Let this cook awhile. When about to send to table add a cup of cream. Season with black pepper and salt. If not rich enough add more butter.

CHICKEN A LA SANFORD WHITE.

FROM THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D. C.

_Contributed by Mrs. James M. Anders, Philadelphia, Pa._

Procure one 2½ pound nice Philadelphia chicken, tender. Draw, singe well. Put pinch of salt and pepper inside and place in a casserole and spread a little butter over the breast and put it in the oven for fifteen minutes. Then remove and add little challots and a good handful of soft bread crumbs and a pint of good cream and some Hungarian paprica. Then place again in the oven for 15 more minutes and afterward same will be ready to serve.

CHICKEN PATES.

MRS. S. B. DANA, WEST ROXBURY, MASS. (1890).

Take the white meat of one large tender chicken from the soup pot in which it is boiled as soon as it is tender. By using the chicken of which soup has been made it is flavored with the vegetables, and more juicy than cold chicken. Cut the chicken in small dice, and leave in a cool place else it will soon dry. Into ½ pt. of milk mix smoothly 1 oz. sifted flour, a shake of red pepper, a pinch of salt, the same of nutmeg, and a piece of mace one inch square, a small piece of onion, a little bunch of parsley, and a piece of butter the size of an egg. Let it boil for fifteen minutes, then add the beaten yolk of an egg. If it gets too thick, thin with cream. Strain through a fine sieve. Having made the sauce, chop up one truffle which mix with the chicken, then put the chicken and sauce in a saucepan together, and make very hot. Pour it into puff paste shells, with a thin slice of truffle on the top of each.

TERRAPIN CHICKEN.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Stew 1 chicken, cut it into small pieces, add a little ground allspice, cloves and mace, salt and pepper. Work a tablespoonful of good butter into the yolks of two hard boiled eggs. Add all the above ingredients to the chicken, and let them cook for ten minutes. When ready to serve in a tureen add a wineglass of sherry.

CHICKEN FRICASSEE, CREOLE.

MRS. CELESTIN VILLENEUVE, NEW ORLEANS.

_Contributed by Miss Charlotte Mitchell, New Orleans._

Fry chicken lightly in the usual way. Dredge flour into the gravy and brown. Add 1 pt. boiling water, 1 qt. tomatoes peeled and sliced, 1 small onion minced, a bunch of parsley. Stew slowly 1½ hours. Serve with rice. If preferred, rice may be added and cooked with the stew. The latter must be very moist.

CHICKEN PIE.

MRS. H. C. CUNNINGHAM.

Three spring chickens, or 1 roasting size chicken. Boil the chicken until tender, and remove bones. Throw the bones back into the water in which the chickens were boiled adding onion, salt and pepper. Boil down, strain and put on ice. This will become chicken jelly. Cut all the meat up fine. Melt a tablespoon of butter with 2 heaping ones of flour, add to this the jelly, the meat and ½ can of mushroom with some of the liquor, 3 hard boiled eggs, chopped fine, a little salt and 1 tablespoonful of Worcester sauce, the grated peel of a lemon and 1 wineglass of sherry. Line the sides of a pie dish with good crusts, and bake in an oven until brown. Pour in the chicken, put a light crust on top, bake in an oven and serve as soon as it becomes a light brown.

TO ROAST YOUNG CHICKENS.

MRS. ROY MASON, FREDERICKSBURG, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Pluck carefully your chickens, put them in your pan. Have your oven hot, dredge and baste them with lard. They will take ¾ hour to roast in a hot oven. Pour over them butter and parsley, and serve very hot.

A YELLOW FRICASSEE.

MRS. CELESTIN VILLENEUVE, NEW ORLEANS.

_Contributed by Miss Charlotte Mitchell, New Orleans._

Cut up chicken put in saucepan with a slice of lean bacon, ½ onion, 3 cloves, a grate of nutmeg, and a large spoon of butter. Add ½ teacup of water, cover and steam for 1½ to 2 hours. Remove chicken. Beat the yolks of 2 eggs, a teaspoon of lemon juice and 1 of vinegar, 1 gill of cream or rich milk. Beat this thoroughly and pour over the chicken. The gravy should be as thick as custard.

GRANDMOTHER’S PRESSED CHICKEN.

GRANDMOTHER BATCHELLER’S, NEW ENGLAND, 1800.

_Mrs. Mary C. B. Alexander, Philadelphia, Pa._

Cut chicken into pieces for stewing. Place in kettle and put on enough cold water to cover. Skim as the scum rises. Let boil until the chicken is tender enough to drop from the bones. Skim out. If the water has not boiled away to the amount of 1 teacup, boil it so. Free chicken from bone and gristle, pick fine. Season with salt and pepper and butter the size of an egg. If the chicken is very fat, skim off most of the oil. Stir in the liquor and mix well. Have ready two tin tubes 3 in. in diameter and 8 in. long, together with 2 hard wood polished sticks right size to slip easily through tubes. Pack the chicken in tubes, stand on a plate, place the sticks in top, and place on them a light weight. When very cold take out and slice about ½ in. thick. Serve with devilled eggs.

TO MAKE A WHITE FRICASSEE OF CHICKEN.

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._

Cut a couple of chickens into pieces, skin and clean them perfectly, and lay in cold water to draw out the blood. Afterwards dry them in a clean cloth. Put in a stewpan with a sufficient quantity of milk and water mixed in equal proportions, put in the pieces of chicken, and stew them over a gentle fire until they are thoroughly tender. Set on another stewpan over the fire, pour into it half a pint of cream, quarter pound of butter, mix carefully together, and when that is perfectly done take the pieces of chicken out of the other stewpan, with a silver fork or silver tongs, and put them into this butter and cream. Add a little salt and mace, beat to a powder, and a couple of spoonfuls of pickled mushrooms, or some of the pickle without them. The greatest care to be taken is that the cream and butter mix well together, for if otherwise, it will be greasy. The right method is to keep stirring all the while the butter is melting.

A REAL INDIAN PILAU.

BROUGHT FROM INDIA BY AN ENGLISH OFFICER TO MRS. F. B. LORING.

_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._

Take 1 seer (12 ounces) of good rice, 1 seer of butter, 2 fowls, ½ lb. of sultana raisins, about three tablespoons of almonds, 1 oz. of a mixture of allspice, powdered mace, cardamoms, cloves, 1 totah (¼ of a lb. of saffron), 2 oz. of ginger, 1 oz. of salt, ½ oz. of whole black pepper, 1 whole onion, 1 lb. of Mriey (curds). Boil the rice until it is half done, fry the onion brown in the butter, take out, put in the raisins, and fry or boil them. Then cut a fowl to pieces and rub with the ginger and curds, and allow to remain for two hours. Put some butter in the bottom of a casserole, over this a layer of rice, and over this some of the onion, raisins and almonds, sprinkle with saffron and water, then put in a layer of meat, and so on alternately until the vessel is filled, then pour the butter over it, cover the casserole and close it with paste so that no steam will escape. Put it in the oven and cook three hours.

AN OLD VIRGINIA RECEIPT FOR ROASTING TURKEY.

SHIRLEY, VA.

Make stuffing. Take crumbs of a loaf of bread, ¼ cup beef suet shredded fine. A little sausage meat or veal scraped and pounded very fine. Nutmeg, pepper and salt to your taste. Mix lightly with 3 eggs. Stuff the craw with it. Lay in your pan, your fire being very hot. Dust and baste several times with cold lard; this is better than lard hot from the pan, and makes turkey rise better. Serve with sauce made as follows: Cut the crumbs of a loaf of bread in fine pieces, put in cold water with a few peppercorns, a little salt and onion. Boil until bread is quite soft. Beat well, add ¼ lb. butter, 2 spoons thick cream, and serve with turkey very hot. One hour and a quarter will be sufficient to roast turkey with a hot fire.

SMOTHERED CHICKEN.

MRS. MORRIS HACKER, PHILADELPHIA, PA.

Quarter-pound of butter and small cup of stock in the bottom of the pan. Split the chickens down the back, season with pepper and salt, and dredge well with flour _all over_. Cover the pan closely, and baste every ten or fifteen minutes. When you put the chickens in the pan put the giblets under them, and allow fifteen minutes to a pound. When done take out the chickens, mash the giblets, and add half pint of rich cream which makes the gravy. The chickens should be put in the pan breast down.

CHICKEN TERRAPIN.

GRANDMOTHER HANNAH WADSWORTH.

_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._

Chop 1 cold chicken and one parboiled sweetbread quite fine. Make a sauce of one cup of cream (hot), ¼ cup of butter, and 2 tablespoons of flour. Add chicken and sweetbread to this, and salt and pepper to taste. Let it heat over hot water or in double boiler fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and a glass of sherry wine.

CHICKEN SAUTE BELLEVUE.

ANDREW HISLER, CHEF OF THE BELLEVUE-STRATFORD.

Have one spring chicken cut in 8 parts for saute, and place in saucepan with fresh butter. Brown on both sides; add two chopped shallots, and cook until they are yellow. Add a glass of good Madeira, let reduce until nearly dry. Put in two glasses chicken stock and cook for fifteen minutes. Mix in five oz. terrapin butter, one glass of cream, and cook for ten more minutes. Season with salt, paprika. 6 leaves of estragon, chopped fine. Serve on chafing dish; garnish with 1 doz. heads of fresh mushrooms--which have been previously prepared in butter--and in centre place about 1 doz. truffles, sliced.

CHICKEN SOUFFLE.

MISS SCHENCK, WASHINGTON (1880).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

Make a white sauce with 2 cups of milk, 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, 1 saltspoon pepper. When made, add one-half teacup bread crumbs. Cook for two minutes, then add 2 cups minced white meat of chicken, the yolk of 3 eggs, well beaten, the whites of 3 eggs well beaten or until stiff, 1 tablespoon chopped parsley and last of all add one large claret glass good sherry. Mix well and bake for 35 minutes in a buttered dish. Serve hot, and do not let it stand, else the souffle will fall.

CHICKEN TERRAPIN.

PHILADELPHIA, PA.

Boil a tender chicken (weighing about 4 lbs.). When cold remove the skin and cut the meat both light and dark into small pieces as for chicken salad. Put the meat in a porcelain-lined stewpan with a pt. of cream. Mix together until creamy ¼ lb. butter and 4 tablespoons flour. Add this to the chicken and cream. Put over a moderate fire, and stir carefully until the mixture is quite thick. Season highly with red pepper and salt. Just before serving add sherry wine to taste and 2 hard boiled eggs chopped fine. Serve very hot. The wine must be added at the last moment before serving.

VIRGINIA FRIED CHICKEN.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Cut up as for fricassee, dredge with flour, sprinkle with salt, put into a good quantity of boiling lard and fry a light brown. Fry small pieces of mush and a quantity of parsley nicely picked, to be put into the dish with chickens. Take a half-pint of rich milk or cream, add with small piece of butter, pepper, salt, and parsley. Stew a little and pour over chicken. Garnish with parsley.

TIMBALES OF CHICKEN.

_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._

White meat of 1 large chicken, ¾ cup of stock made from bones and dark meat of chicken, 1 coffeespoon cayenne pepper, ½ teaspoon salt, 2½ tablespoons butter, ½ teaspoon mixed parsley, 1 white of an egg beaten stiff, 1 tablespoon flour, 1 cup cream, ½ teaspoon onion juice, 1 pint mushrooms. Mince white meat of chicken, add salt, pepper, onion, parsley, flour, egg, mushrooms, ¾ cup stock and 1 cup cream. Pour into a buttered mould or moulds and let steam about one hour. Serve with the following sauce: Sauce--One cup cream, 1¼ cup stock made from boiled bones of chicken and dark meat, half cup mushrooms, 2 tablespoons flour, 2 tablespoons butter, 1 cup milk. Into the stock put the milk, flour and butter creamed and mushrooms. Let this cook about 15 minutes and then add cream.

COQUILLES DE VOLAILLE.

_Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala._

Boil 1 chicken as for salad. Pull the meat from the bone, cutting in pieces size of a dice. Take ½ a cup of the top of the water in which the chicken was cooked, chop small onion fine and boil. Take 2 teaspoonfuls of flour, mix in a little cold water, and then add to the chicken water and onion, stirring constantly until it is quite thick. Take from the fire and add 1 cup of butter, a can of mushrooms sliced thin, a few truffles and 1 cup of cream. Season highly with cayenne pepper and salt. When cold add a large cup of sherry wine. Put chicken in this sauce and let stand several hours. Place in shells, sprinkle with bread crumbs or cracker and brown in the oven just before serving.

BONED TURKEY.

_Contributed by Mrs. Robert H. Maury, Richmond, Va._

Take 2 turkeys, roll in white paper well greased with lard, and put in oven to roast, the lard making them soft and juicy. Make a jelly of pigs’ feet, seasoned with onion, pepper and salt. Have an oblong pan, plain sides and bottom. Put in first some of the jelly, then slices of carrots and beets, already a little boiled, slices of hard boiled egg, a little parsley, cranberries, olives seeded, slices of lemon and orange. Then put in turkey in layers, nicely sliced from the bones, then a little nicely seasoned sausage meat, then long thin slices of pork, then pour in more of the melted jelly, and set aside to cool. Dip in hot water when you turn it out to serve.

GAME.

PIGEONS.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._

Boil two hours in just enough water to cover them. Spice with cloves, etc., while cooking. Take the water they were boiled in and add a glass of jelly and a cup of wine and a little of the dressing to this gravy.

“A FRICKASIE” (COLONIAL RECIPE).

MRS. JOHN BURROUGHS, PHILADELPHIA, PA., 1734.

Take ye fowls, cut them in pieces and clean them. Season with pepper and salt, a little mace, nuttmeg cloves, some parslay, a little bit of onion. Let them lay 2 hours, then flowr them very well, fry in sweet butter and make ye butter hott before you put them in. Fry a fine brown. Wash ye pan and put them in again with a pint of gravy. Lett them swimyer in ye gravy. Take the yolks of 3 eggs with a little grated nuttmeg and a little juce of lemon and 2 spoonfulls of wine. Shake it over the fire till it is as thick as cream, pour over ye frickasie and so serve it to ye table hott.

FRICASSEED RABBIT.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Skin and cut in pieces, lay in cold water a few minutes, drain and put in saucepan with pepper and ¼ lb. pickled pork cut in strips. Cover with water and simmer ½ hour. Then add a small chopped onion, a tablespoon of chopped parsley, a blade of mace and cloves. Mix to a smooth paste 1 tablespoonful flour, stir it in, and simmer till the meat is tender, then stir in ½ cup rich cream; if not thick enough add a little more flour. Boil up once and serve.

AN OLD VIRGINIA RECIPE FOR BRUNSWICK STEW.

_Contributed by Mrs. Robert H. Maury, Richmond, Va._

Two or three squirrels, 1 qt. of tomatoes peeled and sliced, 1 pt. butter beans, 6 potatoes parboiled and sliced, 6 ears green corn cut from cob, ½ lb. butter, 1 teaspoon ground black pepper, ½ teaspoon cayenne, 1 gal. water, 1 tablespoon salt, 2 teaspoons sugar, 1 onion cut up. Put on water with salt in it and boil up 5 minutes. Put in the onions, beans, corn and potatoes. Pepper chicken or squirrels, which must be cut into pieces, and laid in cold water to draw out the blood. Cover closely and stew 2½ hours very slowly, stirring frequently from the bottom. Then add tomatoes and sugar and stew an hour longer. Ten minutes before you take it from the fire add the butter cut in bits the size of a walnut and rolled in flour. Give a final boil, and serve for dinner.

TO ROAST PARTRIDGE OR ANY SMALL BIRDS.

MRS. ROY MASON, FREDERICKSBURG, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia._

Lard them with slices of bacon, dredge and baste them. Lay them in pan, let them roast ten minutes. Take the grated crumbs of half a loaf of bread--put in a stew pan and shake lightly--until brown. Lay it between your birds and pour over them melted butter. Serve very hot.

TO ROAST PIGEONS.

MRS. ROY MASON, FREDERICKSBURG, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia._

When you have dressed your pigeons, roll a good lump of butter in chopped parsley with pepper and salt--put it in your pigeons. Place in pan, dust, and baste them. If a good fire, they will be done in twenty minutes. When ready, lay on hot dish and place around them bunches of asparagus with parsley and butter sauce to serve.

TO DRESS DUCKS.

AN OLD VIRGINIA RECEIPT.

_Contributed by Mrs. Gulielma Harrison, Brandon, Va._

The ducks being singed, picked carefully and drawn, mince the livers with a little chopped bacon, some butter, a tablespoon chopped onion, parsley, salt, pepper and mushrooms. These being all mixed together, put into the bodies of the ducks and roast them, covered with slices of bacon, and wrapped in paper. Then put a little gravy, the juice of an orange, a few shallots minced all into a stewpan. Shake in a little pepper. When the ducks are roasted take off the bacon, baste them and pour your sauce with the juice of orange over them, dish and serve _very_ hot.

TO DRESS DUCKS WITH ONIONS.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Stuff ducks, with livers, bacon and onions minced. Add one kitchen spoon of butter; salt and pepper and chopped mushrooms. Put into bodies of ducks and roast. Cut off the roots of small onions, blanch them in scalding water, pick, and put into a stewpan with a little gravy. Set over a gentle fire and let simmer. When done thicken with cream and flour. Place ducks on hot dish, pour the ragout of onions over and serve very hot.

TO ROAST WILD DUCKS.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

When the ducks are dressed, put in them a small onion, pepper, salt and a spoonful of wine. If fire is good they will roast in twenty minutes. Make gravy of necks and gizzards, a spoonful of wine, half an anchovy, a blade or two of mace, one onion and a little cayenne pepper. Boil until reduced to a half pint. Strain and pour over ducks. Serve with an onion sauce. Garnish dish with pieces of bread, cut in small pieces and browned.

POTTED PIGEONS.

PHILADELPHIA, PA.

Stuff them with high seasoned stuffing, then dredge them with flour and fry them in butter until they are very brown, with half a nutmeg, little mace, half teaspoon of allspice and cloves (ground) to 6 pigeons. Then put them in the kettle and stew about three hours. To increase the gravy put some hot water, flour and salt into the butter and spices in which the pigeons have been fried. If still not enough gravy, add some flour and water, say a large teacup to six pigeons. Add a half tumbler of wine just before they are done.

WILD TURKEY A LA HANNA.

CHEF OF ARLINGTON HOTEL, WASHINGTON, D. C.

_Contributed by Mrs. James M. Anders, Philadelphia, Pa._

Take a very nice wild turkey about three and a half pounds. Singe, draw and cut head off. Then split but do not separate. Season with a good pinch of salt and a half pinch of pepper. Cover all over with a soup spoon of sweet butter and put it to broil for twelve minutes on each side. Prepare timbale moulds with spaghetti filled with puree of chestnuts and decorate the dish. Have ready cream sauce with chopped up truffles and send it to the table.

TO STEW WILD DUCKS.

MRS. LEWIS W. MINOR, NORFOLK, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Having prepared fowls, rub the insides with salt and pepper and a little powdered cloves. Put a shallot or two with a lump of butter in the body of each duck. Lay in a pan that will just hold them, putting a large spoon of butter under and over them, with a little vinegar and water. Add pepper, salt, lemon peel and a brush of sweet herbs. Cover pan closely, and let them stew until done. Pass liquor through a sieve, pour over the ducks, and serve hot with a garnish of lemon sliced and pieces of bread fried.

MEATS.

ROAST PIG.

BEATRICE LLOYD, GODERICH, LAKE HURON.

_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._

Take a young pig, after thoroughly cleaning inside, rinse it out with salt, soda and water, then again with cold water, wiping pig dry inside and out. Prepare following dressing: 1 cupful of crumbs, ½ onion chopped, 2 tablespoonsful powdered sage, 3 tablespoonsful melted butter, 1 saltspoonful salt, 1 saltspoonful pepper, ½ nutmeg grated, and yolks of 2 eggs well beaten. Moisten with ½ cup of soup stock. Stuff pig into its original size and shape, sew up, place in kneeling posture, dredge with flour, pour a little hot salted water in dripping pan, baste with butter and water 3 times as the pig warms; afterward with gravy from the pan. When it begins to smoke all over rub every 20 minutes with rag dipped in melted butter. This will keep skin from cracking. Roast in moderate oven 2 hours, place pig on dish with parsley and celery tops, a wreath around neck, and sprig or apple in mouth. Thicken gravy with brown flour.

CHILI CON CARNE.

A RECIPE GIVEN BY THE MEXICAN AMBASSADOR TO MRS. FRANCIS B.
LORING.

_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._

Cover two pounds of tender beef with water and push the kettle back on the stove where it will barely simmer until the meat is in shreds. Then add six large sweet red peppers seeded and cut into long narrow strips, a large onion minced, a tiny pod of garlic, and a large cupful of ripe tomatoes chopped. Cover and simmer until the vegetables are thoroughly done. Salt to taste.

VEAL BIRDS.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Have veal cut from the leg in very thin slices. Pound thoroughly and trim in pieces 2 inches wide by 4 inches long. Chop the trimmings fine and add half as much cracker crumbs. Season highly with salt, pepper, celery salt, cayenne, a few drops each of lemon and onion juice, moisten with stock and sufficient egg to hold the mixture together. Add melted butter or chopped fat salt pork to whole. Spread the meat with the mixture, roll and fasten with skewers (wooden toothpicks the best for this purpose). Season with salt and pepper, roll in flour and fry to a golden brown in butter. Finish cooking by placing the birds in a stew pan, adding cream to nearly cover (½ pt. of cream which you buy thinned with milk is enough), allowing them to remain for thirty minutes. Remove the skewers, and arrange on pieces of toast or zephyrettes. Strain the cream remaining in the pan and pour around, or serve with a thin white sauce.

SAUSAGE SURPRISES.

BESSIE FRASER, GODERICH, LAKE HURON.

_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._

Halve ½ lb. of sausages and remove their skin. Coat each piece with mashed potatoes. Roll in egg and bread crumbs and fry in boiling lard.

VEAL LOAF.

MRS. J. A. HEWLETT, BROOKLYN, N. Y.

_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._

Take 1½ pounds of veal and boil until tender. Soak ¼ box of gelatine in the liquor. Boil 6 eggs very hard and mash fine. Chop the veal fine and season with salt, pepper and lemon. Put alternate layers of veal and egg into a mold, press down and pour gelatine over all. Put on ice to harden.

JELLIED TONGUE.

MARY B. GARROW, GODERICH, LAKE HURON.

_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._

One large boiled tongue, cold. Two oz. of gelatine in ½ pt. of water, 1 teacup of brown gravy, 1 pt. of liquor in which tongue was boiled, 1 tablespoonful of burnt sugar, 3 tablespoons of vinegar, 1 pt. boiling water. Put together gravy, liquor, sugar and vinegar. Add the dissolved gelatine and mix well, then the boiling water, and strain. Cut the tongue in slices, as for the table. Let the jelly cook and begin to thicken. Wet a mould, put a little jelly in the bottom, then a layer of the tongue, more jelly, and so on until the mould is full. Cover and set on ice. Garnish with flowers.

LIVER DUMPLINGS.

SOPHIE FISHER, PHILADELPHIA, PA.

_Contributed by Mrs. Meredith Bailey, Philadelphia._

Take a calf’s liver and chop it very fine, mix it with ½ lb. of beef suet also chopped very fine, ½ lb. flour, 2 minced onions, a handful of bread crumbs, 1 tablespoon of chopped parsley and sweet marjoram mixed, a few blades of mace, a few cloves powdered, a little pepper and salt. Mix all well together, wet the mixture with eggs well beaten. Make it up into dumplings with your hands well floured. Have ready a large pot of boiling water, drop the dumplings into it with a ladle, and let them boil an hour. Have ready bread crumbs, browned in butter, to pour over it before they are sent to the table.

A FAMOUS BRISTOL METHOD OF CURING HAMS.

Six lbs. fine salt, 3 lbs. of brown sugar (or 3 pts. molasses), 1 lb. saltpetre powdered; mix all together for 20 hams. Rub each ham well with the mixture, and lay them in tubs for 5 or 6 days. Then put them in brine strong enough to bear up an egg. Keep them in 4 weeks, and then smoke thoroughly.

LIVER WURST.

MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take 6 hogs’ haslets, and take from them all imperfect parts. Put them on in pot of water, and boil them until tender. Put them on a tray, liverlights and heart, chop them very fine. Put on in another pot about 6 lbs. of fat pork. Boil it tender, take off the skin, chop it fine, and mix it with the liver. Then put both in the water in which the pork was boiled, throwing away that in which the haslets were boiled, as it would spoil the whole. Chop 12 onions, put them in the pot and put it on the fire. Season with sage (rubbed fine), salt and pepper. Then stir in the meal until thick enough to fry. A delicious old and tried receipt.

SARONY BEEF.

MRS. STEPHEN BROCK, ST. LOUIS, MO.

_Contributed by Mrs. A. B. Carrick, Philadelphia, Pa._

Take a shin of beef from the hind quarter. Have it cut in four pieces. Put it in a pot well covered with water, and boil it until the meat and gristle fall from bones. Chop the meat very fine, put it in a dish or jar, and season well with salt, pepper, cloves and sage to your taste. Pour in the liquor in which the meat was cooked, and place away to harden. Cut in slices when cold.

WESTPHALIA HAMS.

The following compound will give to any common ham the taste so much appreciated in that sold in Westphalia, and is recommended to those who prefer that flavor. To 100 parts of water, dissolve 4 pts. of salt, 2 of brown sugar, 1 of Barbadoes tar, 1 of spirits of wine. After it has been well mixed and has stood for several days, take 3 tablespoons mixed with the salt and saltpetre necessary to cure an ordinary ham, and rub well in.

TO DRESS CALF’S HEAD AS TERRAPIN.

_Contributed by Mrs. Richard Gilpin, Philadelphia._

Take a head prepared and cleaned. Soak the head in water, changing several times, till thoroughly clean. Take out brains and tongue, then cover with water and boil 30 minutes. Then cut up meat in small pieces, save a bowl full of the liquor the head was boiled in, put away till ½ hour before using. Have ready the yolks of 6 eggs boiled hard, 2 tablespoons of browned flour, and beat together with ½ lb. of butter. Put the meat in the pot with the liquor and when hot stir in the flour. Stir together and give it a boil. Last of all, add a teacup of cream, and when ready to serve dash in a glass of wine. Serve very hot.

FRESH TONGUE.

MISS SCHENCK, WASHINGTON (1880).

_Contributed by Miss Elizabeth Sinclair Lyon, Bryn Mawr, Pa._

Select a fine fresh tongue, boil and skin it, and serve hot with the following sauce: Sauce--Two ounces butter, 1 tumbler currant jelly, ¼ lb. citron, ¼ lb. raisins, ¼ lb. blanched almonds, ¼ lb. dried currants, and 1 large glass port wine. As you remove this from the fire add a dash of vinegar. Place the tongue on a deep meat dish, and pour the sauce over it.

CHRISTMAS HAM.

_Contributed by Mrs. George W. Anderson, Savannah, Ga._

Soak in cold water over night, then put to boil in cold water, and let it boil slowly until tender. Then take off the skin, which must come off easily, prepare a dressing of 1 beaten egg, 2 spoonsful brown sugar and rolled bread crumbs or cracker dust, all beaten together and spread over the ham. After the ham is put in the pan to bake, pour 1 pt. of sherry over it and baste it until the wine is absorbed and the top well browned in the oven.

PICCADELLO.

MRS. BRADLEY F. JOHNSON, BALTIMORE, MD.

_Contributed by Mrs. John Poe, Baltimore, Md._

Take any cold scraps of meat you may have, and chop very fine. Mix with them 3 slices of ham, or one third of bacon to the quantity of fresh meat. Put in a cool place and make the sauce. Sauce--Put 1 qt. tomatoes in a stew pan and boil until done. Remove the cover, and pass through a potato masher. Serve with salt and pepper, and mash a teaspoon mustard, 1 tablespoon butter. Put meat in saucepan, and pour sauce over it. Stir up whites and yolks of 4 eggs, and stir until eggs are scrambled. When done, serve on toast on a hot dish.

LIVER TERRAPIN.

A PHILADELPHIA RECIPE.

_Contributed by Mrs. Charles Duggin, New York._

Parboil the liver. Keep the liquor for gravy. After cutting the liver in small pieces, return to the saucepan with the liquor. Season with salt and black pepper, butter the size of an egg, a teaspoonful of dry mustard to be mixed with 2 tablespoonsful of browned flour. Boil 3 eggs hard, cut in fine pieces and add just before serving. Sherry wine to taste.

BROILED BREADED BEEF.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Cut rare roast beef in pieces ¾ inch thick, season with salt, pepper and onion juice if desired. Brush over with white of egg and roll in soft bread crumbs. Place on greased broiler and broil over a clear fire five minutes. Serve with horseradish sauce. Mix 2 tablespoons of grated horseradish with 1 tablespoon of vinegar, 1 salt spoon each of salt and pepper. Mix thoroughly, stir in 4 tablespoons of cream beaten stiff.

TO CURE HAMS OR BEEF.

MISS SHIPPEN, SEPTEMBER 1ST, 1814.

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._