Chapter II: Part 2

Clean, wash, and joint the squirrels. Lay them in salted water for thirty minutes. Put the ingredients into a large casserole in the following order: First a layer of the pork, then one of the onions; next, of potatoes; then follow with successive layers of corn cut from the cob, the beans, and the squirrels. Season each layer with black and red pepper. Pour in the water, put on the cover, and seal with a paste made of flour and water. Cook gently for three hours, then add the tomatoes, sugar, and salt. Cook for one hour longer; stir in the flour and butter mixed together, boil for five minutes, and serve in the casserole.

VENISON EN CASSEROLE

2½ lbs. venison 10 whole peppers 12 tiny white onions 1 clove garlic 1 tablespoonful chopped parsley 1 bay leaf 2 tablespoonfuls (2 ozs.) butter 1½ pints (3 cups) stock 2 heaping tablespoonfuls (2 ozs.) flour 12 mushrooms 2 pickled walnuts Salt and pepper A bunch of herbs 3 wineglassfuls port wine

Cut up the venison into square pieces; put them into an earthenware jar, add the clove of garlic, bay leaf, peppers, a pinch of salt, and one glassful of the wine. Let this marinade remain for six hours.

Drain the pieces of venison and dry them. Melt the butter in a casserole, put in the venison, and fry for ten minutes; then add the flour, and mix well; add the wine and the stock, stir till it boils, draw to one side of the fire, add the herbs, the onions, peeled, salt and pepper to taste, and pickled walnuts.

Simmer for forty minutes. Ten minutes before serving add the mushrooms. Remove the herbs before serving in the casserole.

MEAT RECIPES

“_Appetite comes with eating_”

BAKED LIVER

1 lb. calf’s liver 3 heaping tablespoonfuls bread crumbs 1 teaspoonful chopped parsley ¼ teaspoonful powdered herbs 1 chopped onion Salt and pepper to taste Sliced bacon ½ pint (1 cup) water

Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole.

Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon.

Pour round the water and bake slowly for one hour.

BAKED VIRGINIA HAM

1 Virginia ham ½ pint (1 cup) sherry wine A few cloves Brown sugar

Wash the ham and place it in cold water; let it soak for twelve hours, then put it into fresh cold water and let it soak for another twelve hours. When ready to cook, place it skin down in a large casserole, which must be of good size and full of cold water. It will take about one hour, over a moderate fire, to come to boiling point.

Then keep it boiling steadily—on no account must it be allowed to boil fast—and as the water boils down replenish with hot, never with cold, water, so as not to check the boiling.

When the ham is done it will, on its own accord, turn over skin up. This is sufficient proof of its being thoroughly cooked without further test. Let it cool in the liquor in which it was cooked. Take it out, gash the entire top, having the gashes about half an inch apart. Stick cloves in the gashes, sprinkle thickly with brown sugar, and pour over all the sherry wine.

Lay the ham in a fireproof dish and bake till brown.

BEEF AND SAUSAGES

1 lb. thinly cut beef 2 heaping tablespoonfuls (2 ozs.) flour Some bread stuffing ½ lb. sausages 1 tablespoonful chopped parsley Salt and pepper

Cut the meat into neat strips. Season the flour with salt and pepper; toss the meat in this, and fold each strip into neat rolls, placing a small portion of light bread crumb stuffing in each. Prick and divide the sausages. Place a layer of sausage in a casserole, then the beef, and then the sausage. Sprinkle in the remaining flour and chopped parsley. Cover with water, put on the lid, then cook slowly for two and a half hours.

To make the bread stuffing: Put into a saucepan one heaping tablespoonful of butter and fry in it one chopped onion; then add one cupful of bread crumbs, one cupful of stock, one teaspoonful of salt, half a teaspoonful of pepper and thyme, one tablespoonful of chopped parsley, and half a cupful of chopped celery. Stir it until it leaves the sides of the pan, then use.

BEEF AND TOMATOES

2 lbs. lean beef 1 bunch celery 4 onions 1 can tomatoes ¼ package macaroni ½ lb. grated cheese Salt and pepper 1 cupful small mushrooms 1 tablespoonful soy sauce

Cut the meat, celery, and onions into small pieces, then put them into a frying-pan. Set on the range and stir constantly until well browned, being careful not to scorch.

Remove from the fire, and put into a large casserole, add the tomatoes, the macaroni cooked, the cheese grated, the mushrooms, soy, salt and pepper.

Simmer for two hours and serve hot.

CALF’S LIVER À LA MADRID

1½ lbs. calf’s liver 3 heaping tablespoonfuls (3 ozs.) butter 2 chopped onions 1 heaping tablespoonful (1 oz.) flour ½ pint (1 cup) stock 3 egg yolks 1 teaspoonful lemon juice Salt and pepper Some toast points

Melt the butter in a casserole; cut the liver in thin slices and fry it in the butter for three minutes; take out the liver, add the onions to the butter, fry till a nice brown color; then sprinkle in the flour, add the stock, and bring to the boil; then add the liver, cover and simmer for thirty minutes, stir in the yolks of eggs and the lemon juice, season nicely with salt and pepper.

Place the toast points on the top and serve in the casserole.

CHILLI CON CARNI

2 lbs. round steak 1 oz. (1 heaping tablespoonful) butter 3 dry red peppers 4 red chillies 3 tablespoonfuls rice Salt ½ pint (1 cup) boiling water 2 large onions ¼ teaspoonful powdered thyme 1 tablespoonful flour 3 cloves 1 cupful cooked beans 1 clove garlic

Cut the steak into small pieces. Put the butter into a casserole and allow it to get hot, then add the steak and fry it brown, then add the water and the rice. Cover closely, and cook till very tender. Remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes.

Drain and chop the peppers and chillies and add them to the steak, with the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to taste, cloves, and cook till very hot and the gravy a nice consistency.

HAM EN CASSEROLE

1 slice ham cut thick 1 small, chopped onion 1 bay leaf 1 blade mace 4 cloves ½ teaspoonful celery seed 1 small, sweet green pepper Salt and pepper Cider

Brown the ham on both sides in a hot frying-pan, then lay it in a casserole, add the seasonings, the pepper and the onion chopped. Pour over enough sweet cider to come well up on to the ham.

Cover and bake slowly for two and a half or three hours. Serve hot with cider or tomato sauce and stuffed potatoes.

HAMBURG STEAK EN CASSEROLE

1 lb. Hamburg steak 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 chopped onion ½ pint (1 cup) stock or water 1 tablespoonful chopped parsley A few fried bread croûtons Salt and pepper

Heat the butter in an earthenware dish, add the onion, fry it until brown, then add the flour, stir well together, add gradually the water or stock, and simmer for ten minutes.

Add the Hamburg steak and cook slowly for half an hour; baste it occasionally. Season with the salt, pepper, and chopped parsley, and place on top just before serving a few nicely fried bread croûtons.

HUNGARIAN GOULASH

1 lb. lean veal ½ lb. lean beef 3 tablespoonfuls lard 1 large onion 1½ pints (3 cups) boiling water 1 teaspoonful paprika 12 potato balls 6 small white onions 6 carrot balls 6 turnip balls 1 teaspoonful salt 1 bay leaf 1 clove 2 heaping tablespoonfuls (2 ozs.) flour ½ pint (1 cup) cold water 1 chopped chilli pepper

Slice the onion and brown it in the lard. Remove the onion and put in the veal and beef cut into small pieces. Brown these thoroughly, and remove the meat and place it in a casserole. Add the paprika and the boiling water. Cover the dish and place it in the oven.

Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add them to the meat after it has simmered for one and a half hours. After the vegetables are added, add the salt, bay leaf, clove, and flour mixed with the cold water. Pour this into the casserole and stir until the mixture is slightly thickened. Add the pepper mixed with a cupful of boiling water. Cover and simmer for another hour and a half.

Serve from the casserole.

IRISH STEW

4 lbs. mutton neck 5 large onions 2 lbs. potatoes 1 tablespoonful chopped parsley Salt and pepper to taste Water to cover

Cut the meat into neat pieces, put it into a large casserole; add the onions sliced, and enough water to cover.

Simmer for two hours; season with salt and pepper. Add the potatoes sliced rather thinly.

Cover closely, and continue to simmer for another hour.

Sprinkle in the parsley just before serving.

KIDNEYS EN CASSEROLE

3 sheep’s kidneys 3 ozs. (½ cup) chopped suet ½ lb. (2 cups) bread crumbs ½ pint (1 cup) milk 2 eggs 1 tablespoonful chopped parsley 1 teaspoonful powdered herbs Salt and pepper

Skin and chop the kidneys, put them into a basin with the suet, bread crumbs, milk, eggs well beaten, parsley, herbs, and seasonings.

Mix well, turn into a buttered earthenware bowl, cover with a buttered paper, and steam for one hour.

Serve hot with brown sauce or good gravy.

LAMB EN CASSEROLE

2½ lbs. loin of lamb ¼ lb. (½ cup) rice 1 pint (2 cups) good gravy 1 blade mace ¼ lb. (½ cup) butter 2 egg yolks Salt and pepper A little grated nutmeg

Half roast the loin of lamb, and cut it into steaks. Boil the rice in boiling salted water for ten minutes, drain it, and add to it the gravy with the nutmeg and the mace; cook slowly until the rice begins to thicken, remove it from the fire, stir in the butter, and when melted add the yolks of eggs well beaten; butter a casserole well, sprinkle the steaks with salt and pepper, dip them in melted butter, and lay them in the buttered dish; pour over the gravy that comes from them, add the rice and simmer for half an hour.

MUTTON À LA VERONA

2 lbs. neck mutton 2 turnips carrots 2 onions 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter 12 preserved cherries 1 wineglassful sherry wine 1 tablespoonful mushroom ketchup 4 tomatoes 1 pint (2 cups) stock Salt and pepper

Wipe the meat, then cut it into neat, small joints. Melt the butter, put in the meat, and fry it on both sides a good brown color.

Remove the meat, sprinkle in the flour, and brown it carefully. Add the stock, and stir until it boils. Put the meat into the casserole, add the sliced onions and tomatoes, some neatly cut pieces of carrot and turnip, the stock, and a little salt. Put on the lid, and simmer for about two hours, until the meat is quite tender.

Meanwhile, with a round vegetable-cutter cut out balls of carrot and turnip, using the reddest part of the former. Cook these in boiling salted water until tender, then drain and keep them hot. Season the stew with salt and pepper, and stir in the wine and ketchup. Arrange the vegetable balls and cherries on the top and serve as hot as possible.

OX TAIL EN CASSEROLE

2 ox tails 3 heaping tablespoonfuls (3 ozs.) butter 1 sliced carrot 2 sliced onions 2 celery stalks 1 bunch herbs 8 whole peppers 4 cloves 1 blade mace 1 heaping tablespoonful (1 oz.) flour ½ pint (1 cup) brown sauce ½ pint (1 cup) stock 1 teaspoonful meat extract A few stuffed olives Salt and pepper

Wash and dry the tails and cut them into joints. Put the butter into an earthenware pan, add the vegetables, herbs, whole peppers, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding a little stock occasionally as the liquor reduces, and removing any fat that may rise to the surface.

When ready to serve, put the ox tails on a hot fireproof dish, and rub the vegetables through a sieve with the liquor. Reheat the sauce, add the olives, and pour it over the meat.

OX TONGUE EN CASSEROLE

1 ox tongue 2 carrots 2 onions 1 turnip A bunch parsley Little thyme and marjoram 3 cloves 6 allspices Stock or water Salt and pepper

Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape.

Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking.

Then either serve the tongue hot, with the stock thickened, carefully seasoned, and flavored with mushroom ketchup, or serve it cold garnished with parsley.

PORK EN CASSEROLE

6 pork chops 2 large onions 1 tablespoonful powdered sage 1 heaping tablespoonful (1 oz.) flour 1 teaspoonful salt 1 teaspoonful pepper 1 teaspoonful curry powder Hot apple sauce

Cut up the onions and mix them with the sage. Mix together the flour, salt, pepper, and curry powder. Dip the pork chops into this mixture. Put the onions into a casserole, lay the chops on the top, cover with hot water, and simmer in the oven for two hours.

Serve with hot apple sauce.

To make the apple sauce: Put into a saucepan one heaping cupful of chopped apples, add one tablespoonful of arrowroot, a few grains of salt, one tablespoonful of lemon juice, grated rind of one lemon, a pinch of powdered cinnamon and a quarter of a pint of cold water. Cook all together for fifteen minutes, stirring occasionally. Strain and serve in an earthenware gravy boat.

STEAK EN CASSEROLE

2 lbs. steak 2 heaping tablespoonfuls (2 ozs.) butter 1 onion 3 tablespoonfuls brown sauce 1 tablespoonful chopped pickles ½ cupful diced fried bacon 10 small mushrooms (canned) 1 diced cooked carrot 1 diced cooked potato 1 teaspoonful meat extract A few small fried potatoes Salt and pepper

Cut the steak into six neatly shaped flat pieces, and season them with salt and pepper. Fry them slightly on one side in a little of the butter, over a quick fire, and set them aside.

Peel the onion and chop it finely, fry it in a small stewpan in one tablespoonful of the butter to a golden color, moisten with the brown sauce and a little of the mushroom liquor. Boil up, and add the pickles, bacon, mushrooms, carrot, and potato. Heat up these and put them in a casserole, place the meat on the top, add the meat extract, dissolved, cover and cook in the oven for twenty minutes.

Serve hot in the casserole, with the fried potatoes placed on the top.

STEAK AND KIDNEY PUDDING

1½ lbs. lean beef 3 sheep’s kidneys ½ lb. (2 cups) flour 1 teaspoonful baking powder Salt and pepper 1 cupful chopped suet Water or buttermilk 2 tablespoonfuls flour

Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid.

Roll out the larger piece and line a greased casserole with it.

Cut the meat in thin slices; remove the fat from the kidneys and cut them into four pieces.

Mix two tablespoonfuls of flour with a little salt and pepper, then dip the meat and the kidneys into them. Place the meat and kidneys into the prepared casserole, fill up with water, roll out the small piece of paste and lay it on the top.

Cover with the casserole lid or a piece of buttered paper, and steam steadily for two and a half hours.

SWEETBREADS EN CASSEROLE

3 sweetbreads 1 bunch herbs ½ pint (1 cup) stock ¼ lb. fat bacon 1 carrot 1 onion A few parsley sprigs 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour Salt and pepper

Soak the sweetbreads in cold water for two hours, changing the water several times; drop them into boiling water for three minutes, lift out into cold water for fifteen minutes; drain, and remove the skin and fat, place them for half an hour between two plates, divide the bacon into neat lardoons, and lard them; slice the vegetables and lay them in a casserole, lay the sweetbreads on the top, pour in the stock, and simmer for half an hour.

Melt the butter in another pan, add the flour and the stock from the sweetbreads, and boil for three minutes. Lift the sweetbreads on to a hot dish and strain the sauce over them.

SWISS STEAK

1½ lbs. round steak 1 carrot 1 small turnip 1 onion 1 tomato 1 bay leaf Salt and pepper Some flour ½ pint (1 cup) boiling water 2 tablespoonfuls dripping or butter

The steak should be cut two inches thick. Pound into it, using a steak shredder, as much flour as it will hold.

Melt the butter in a casserole, and when it is hot brown the steak in it, turning it over.

Add the onion, carrot, turnip, and tomato sliced and fry them for a few minutes, then add the bay leaf and seasoning of salt and pepper. Pour in the boiling water, put on the cover, and simmer for two hours.

VEAL AND HAM PIE

1½ lbs. veal 2 hard cooked eggs ½ lb. ham 1 tablespoonful flour 1 teaspoonful grated lemon rind 1 teaspoonful powdered herbs Salt, pepper, red pepper, and mace to taste 1 tablespoonful chopped parsley Some puff pastry Stock

Cut the veal and ham into thin slices; mix on a plate the flour, salt, pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this seasoning each piece of veal, and lay in a deep casserole, alternately, layers of veal, ham, and egg cut in slices; pile this in the center of the dish, add one cupful of water, and the parsley; cover with puff pastry and bake in a hot oven for one and a quarter hours.

When baked add a little very good seasoned stock.

Serve hot or cold.

YORK HOT POT

2 lbs. mutton neck 2 lbs. potatoes 3 onions 3 mutton kidneys 12 oysters 1 pint (2 cups) stock 1 heaping tablespoonful (1 oz.) butter or dripping 1 teaspoonful curry powder Salt and pepper to taste

Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.

Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours.

For the last half hour remove the lid, so that the potatoes may brown nicely. Serve in the casserole.

COLD MEAT RECIPES

“_I always match my appetite to my bill of fare_”

CHICKEN AU GRATIN

½ lb. cold chicken ½ cupful grated cheese 2 heaping tablespoonfuls (2 ozs.) rice ½ pint (1 cup) tomato sauce A few bread crumbs Salt and pepper

Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.

Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.

Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.

CHICKEN RAMEQUINS

1½ cupfuls cooked chicken cubes ½ pint (1 cup) cooked peas 1 gill (½ cup) sliced mushrooms 2 ozs. (¼ cup) butter 2 tablespoonfuls flour Salt and pepper Dust of paprika 1 gill (½ cup) chicken stock 1 gill (½ cup) cream 1 gill (½ cup) liquor from canned mushrooms A few browned bread crumbs

Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins.

Sprinkle a few browned bread crumbs over the top and serve at once.

CHOPPED VEAL

1 lb. chopped veal 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour ¾ pint (1½ cups) gravy or stock Seasoning salt, pepper, lemon juice, and mace Toast points and cut lemon

Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings.

Heat through but do not boil. Serve garnished with toast points and cut lemon.

The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.

COTTAGE PIE

Some cold potatoes Some cold chopped meat A little dripping A little gravy Salt and pepper to taste

Rice the potatoes or rub them through a sieve; butter a fireproof dish, put in alternate layers of potatoes and meat, add a little pepper, salt, and gravy to each layer; continue this until the dish is full, and have a good layer of potatoes for the top; mark the top with a fork, and put on a few pieces of butter or dripping.

Bake a nice brown color and serve hot.

MACARONI RAGOUT

½ package macaroni 2 tablespoonfuls chopped cooked ham 1 tablespoonful chopped cooked meat or tongue 1 oz. (4 tablespoonfuls) grated cheese Salt, pepper, and dust of red pepper 2 tablespoonfuls cornstarch ½ pint (1 cup) milk 1 oz. (1 heaping tablespoonful) butter ½ teaspoonful meat extract 1 tablespoonful chopped parsley.

Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot.

Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally.

Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture.

Put in the oven to brown over and serve hot.

CREAMED DRIED BEEF WITH MACARONI

½ lb. sliced dried beef ¼ lb. macaroni 4 hard cooked eggs cut in rings 1 pint (2 cups) milk 4 ozs. (4 tablespoonfuls) butter 4 ozs. (4 tablespoonfuls) flour Salt and paprika to taste

Break the macaroni into inch lengths, then throw it into boiling salted water, allow to cook for forty minutes, then drain and keep hot.

Melt the butter in a casserole, then fry the beef until slightly browned, then remove the beef, stir in the flour, and cook for eight minutes; add the seasonings and the beef.

Arrange the macaroni on a hot casserole, pour over the beef, and garnish with the eggs.

MUTTON HASH

Some cold mutton 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 celery stalk Bunch sweet herbs ½ pint (1 cup) stock 1 small onion 2 parsley sprigs Salt and pepper Some mashed potatoes

Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour.

Serve hot with mashed potatoes.

PORK PIE

Some cold pork ½ package macaroni 1 tablespoonful chopped parsley Salt and pepper to taste 4 ozs. (1 cup) grated cheese 1 onion ½ pint (1 cup) cream 1 egg Some pastry

Cut the meat into neat pieces; boil the macaroni in boiling salted water for half an hour, then drain it; mix the pork with the macaroni, add the cheese, the onion and parsley chopped fine, cream, salt and pepper to taste; butter a fireproof pie-plate, line it with pastry, fill it with the mixture, cover it with pastry, brush it over with the egg well beaten, and bake in a hot oven for half an hour.

Serve hot.

PUFFS OF MEAT

1 cupful diced roast meat 2 eggs ½ pint (1 cup) milk 1 teaspoonful baking powder 1 heaping tablespoonful (1 oz.) flour Salt and pepper to taste

Beat up the eggs, add them gradually to the flour, then add the milk, meat, salt and pepper, and powder. Divide into buttered cocottes, and bake in a hot oven.

Serve hot.

RÉCHAUFFÉ OF BEEF

Some slices of cold roast beef, rare if possible 1 oz. (1 heaping tablespoonful) butter 3 tablespoonfuls red currant jelly 1 wineglassful sherry wine Salt and red pepper to taste

Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.

When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.

SOUFFLÉ OF VEAL

1 pint (2 cups) cold cooked chopped veal 2 ozs. (2 heaping tablespoonfuls) butter 2 ozs. (2 heaping tablespoonfuls) flour 1 pint (2 cups) milk 4 eggs 2 tablespoonfuls chopped parsley Salt and pepper to taste

Blend the butter and the flour in an earthenware dish over the fire, add gradually the milk, stir till it thickens, and cook for five minutes. Then add the veal, parsley, and the seasonings.

Remove from the fire and add the eggs well beaten. Pour into a well-buttered casserole and bake in the oven until nicely browned, it will take twenty or twenty-five minutes.

Serve hot.

SURPRISE POTATOES

5 large potatoes 1 lb. cold meat 3 mushrooms 2 heaping tablespoonfuls (2 ozs.) butter ½ tablespoonful chopped parsley Salt and pepper to season

Peel and chop the mushrooms, and cook them in one tablespoonful of the butter. Cut the meat into small pieces, add it to the mushrooms, season nicely, and heat thoroughly. Choose five large, even-sized potatoes, wash and dry them; make a small incision in each, place in a hot oven, and bake until soft.

Cut each potato into half lengthways, scoop out most of the center, and rub through a sieve. Season with salt and pepper, add the remainder of the butter and the parsley; replace some of this mixture in the potato skin, leaving a hollow in each.

Fill this center cavity with the meat preparation. Place the halves of potato together again, lay them in small fireproof dishes, and put in the oven to reheat.

TONGUE RAMEQUINS

1 cupful diced cooked tongue 1 firm lettuce 2 pickled walnuts 1 hard cooked egg Seasoning of salt and pepper Some chopped aspic jelly

Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.

Serve very cold.

TONGUE STANLEY

A few slices cold tongue Some poached eggs A few chopped pistachio nuts Some good white stock or sauce Salt and pepper to season

Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts.

TURKEY EN CASSEROLE

The remains of a turkey 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 pint (2 cups) stock 1 bay leaf 3 sprigs parsley 1 small onion 1 wineglassful port wine Salt and pepper to taste

Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan.

Let these simmer for one hour. Melt the butter, stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time.

Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove.

Let the meat heat gently, being careful that it does not _boil_, or it will become hard and tough.

Serve in the casserole.

VEAL RAMEQUINS

1 lb. diced cooked veal ¼ lb. cooked ham or tongue 1 tablespoonful chopped parsley 6 cooked button mushrooms 4 tablespoonfuls white sauce 2 eggs Salt and pepper to taste 1 cupful rice Some stock Tomato sauce

Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it.

Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes.

Cover and steam for twenty minutes. Serve hot with tomato sauce.

VEGETABLE RECIPES

“_The Gods sent not corn for the rich men only_”

ASPARAGUS AU GRATIN

½ pint (1 cup) asparagus tips 10 small dinner rolls 1 gill (½ cup) white sauce 1 tablespoonful grated cheese 1 egg yolk 1 tablespoonful cream Few drops lemon juice Salt, pepper, paprika, and grated nutmeg to taste

Cut the tops from the rolls, scoop the soft part of the crumb, and place them in the oven to get dry and crisp. Boil the asparagus tips in boiling salted water till tender, then drain. Canned asparagus tips may be used, but do not boil them. Heat the sauce in a fireproof dish, add the cheese, seasonings, yolk of egg, cream, and asparagus tips.

Cook for five minutes. Fill up the rolls with this mixture, sprinkle with grated cheese, and dish on a folded napkin in an au gratin dish.

BAKED BEANS

4 cupfuls beans ½ lb. salt pork 1 heaping teaspoonful mustard 1 tablespoonful salt 4 tablespoonfuls molasses or sugar 1 onion, if liked

Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse them thoroughly, then parboil them until they are soft enough to pierce with a darning needle. Change the water while parboiling, always using boiling water for cooking and rinsing. Drain, put one-half of the beans into a bean pot; add the mustard, salt, and sweetening.

Score the pork and place it on the top of the beans, cover with the remaining beans, and then cover the whole with boiling water.

Put the lid on the bean pot and bake in a slow oven for eight hours.

Uncover the last hour of cooking.

To score pork, cut the pork rind into squares.

BAKED CABBAGE

1 firm cabbage 2 eggs Salt and pepper 2 heaping tablespoonfuls chopped cooked bacon 2 tablespoonfuls milk 1 tablespoonful butter

Trim the cabbage and boil it till tender in plenty of boiling salted water. Press out all the moisture, chop it fine, and press it again.

Now add the butter, milk, bacon, seasonings, and the eggs well beaten.

Mix and turn into a buttered fireproof dish, and bake till well browned on the top.

Small pieces of butter dotted about on the surface are an improvement and hasten the browning operation.

BAKED ONIONS

12 medium sized onions 1 pint (2 cups) milk 2 tablespoonfuls fine tapioca 1 heaping tablespoonful (1 oz.) butter 1 tablespoonful chopped parsley Salt and pepper

Peel the onions and boil them till tender in boiling salted water. Drain and place them in a buttered casserole; pour in the milk mixed with the tapioca, then add the butter, parsley, salt and pepper. Bake in the oven for half an hour. Serve in the casserole.

BAKED PARSNIPS

6 parsnips Salt and pepper 4 ozs. (½ cup) melted butter

Peel and wash the parsnips and cut them in two lengthways. Steam them for one hour. Remove them from the fire, put them into a buttered earthenware dish, sprinkle with salt and pepper, pour the melted butter over them, and set in the oven to bake slowly till perfectly tender and brown.

BEANS WITH ONIONS

1 pint (2 cups) cooked beans 3 large chopped onions 2 ozs. (2 heaping tablespoonfuls) butter 1 oz. (1 heaping tablespoonful) flour Salt and pepper to taste ½ pint (1 cup) water or stock

Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock.

Bake till thoroughly hot and serve with roast meat.

BRAISED ONIONS

4 Spanish onions 2 sheep’s kidneys 1 cupful (½ pint) brown gravy Salt and pepper to taste

Wipe and skin the kidneys, then slice them finely, and season with salt and pepper to taste. Peel the onions, scoop out the center portion, and fill with the kidneys. Place them in a casserole, add the gravy, and cook slowly for about two hours. Serve hot.

BROWNED POTATOES

12 potatoes 4 ozs. (½ cup) melted butter 1 onion ½ teaspoonful black pepper

Peel the potatoes and boil them in boiling salted water until they are nearly, though not quite, done.

Take up, drain, and cut each potato in halves lengthways; put flat side down on a hot buttered earthenware pan, set into the oven, baste with the melted butter having the onion juice and black pepper in it, till the potatoes are brown and quite tender.

BRUSSELS SPROUTS WITH CHEESE

1 box Brussels sprouts ½ pint (1 cup) rich cream 1 teaspoonful salt ½ cupful grated Parmesan cheese

Trim the sprouts and boil them in boiling salted water till they are perfectly tender, drain thoroughly, and let get quite cold.

Mix the cream and salt together, then dip each sprout into it; arrange them in a buttered shallow earthenware dish, sprinkle the cheese over them, and bake in a hot oven for six minutes.

Serve hot.

CANDIED SWEET POTATOES

4 sweet potatoes 1 tablespoonful butter ½ pint (1 cup) molasses Salt and pepper

Select yellow sweet potatoes, peel them, and slice them lengthways. Steam with the butter, salt and pepper, and a little water.

When tender drain off the water. Put the potatoes into an earthenware baking dish, pour over the molasses, and bake in a hot oven until the molasses candies over the potatoes.

CARROTS À LA POMPADOUR

2 cupfuls cooked sliced carrots 2 cupfuls cooked sliced potatoes 2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour ½ pint (1 cup) cream ½ pint (1 cup) milk 2 tablespoonfuls grated cheese Salt and pepper A few browned bread crumbs

Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils.

Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes.

CAULIFLOWER AU GRATIN

1 cauliflower 1 pint (2 cups) white sauce 3 tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) butter Salt and pepper

Wash and trim the cauliflower and boil it in boiling salted water till tender. When done, drain well and shape it neatly. Mix two tablespoonfuls of the grated cheese with the white sauce. Butter an au gratin dish and put in it three tablespoonfuls of the sauce. Upon this place the cauliflower, head upward.

Cover with the sauce, which has been nicely seasoned, and sprinkle the surface with fine bread crumbs and the rest of the cheese. Place the butter in pieces here and there on the top, and bake for a quarter of an hour.

COLCANNON

6 cupfuls boiled cabbage 3 cupfuls mashed potatoes 3 ozs. (3 heaping tablespoonfuls) butter Salt and pepper to taste ½ pint (1 cup) milk

Mix the cabbage, potatoes, half of the butter, milk, and the salt and pepper together with a fork.

Put the mixture into a buttered earthenware baking dish, place the rest of the butter on the top, and bake for three-quarters of an hour in a fairly hot oven.

Serve hot, alone or with meat of any kind.

CORN PUDDING

12 ears sweet corn 1½ pints (3 cups) milk 4 eggs 4 ozs. (4 heaping tablespoonfuls) sugar Salt and pepper to taste

Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten.

Bake in a moderate oven for two hours.

CURRIED VEGETABLES

2 beets 2 onions 2 turnips 3 carrots 5 potatoes 1 parsnip 1 cupful string-beans 2 celery stalks 2 sweet red peppers 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter 1 tablespoonful curry powder 1 teaspoonful salt 1 cupful (½ lb.) boiled rice 1 pint (2 cups) stock

Cook all the vegetables, then cut them into dice-shaped pieces. Melt the butter in a casserole, add the onions, and fry them a nice brown color. Stir in the flour and curry powder, add gradually the stock, stir till boiling, then simmer for a quarter of an hour; add the vegetables, season nicely, cover the casserole, and cook slowly for half an hour.

Remove the fat from the top of the vegetables. Place the red peppers cut in strips on the top and serve with the rice.

EGG-PLANT AU GRATIN

1 egg-plant 1 heaping tablespoonful chopped lean bacon 6 chopped mushrooms 2 chopped shallots 1 heaping tablespoonful chopped suet 2 heaping tablespoonfuls (2 ozs.) butter 1 teaspoonful chopped parsley 2 tablespoonfuls bread crumbs 1 tablespoonful milk 2 tablespoonfuls grated cheese 1 egg Some white sauce Seasoning of salt, pepper, paprika, and grated nutmeg

Cut the egg-plant in two lengthways and remove a portion of the interior to make room for the stuffing. Melt the butter in an earthenware pan, stir in the shallots, bacon, mushrooms, suet, parsley, seasonings, one tablespoonful of the cheese, and the egg well beaten. Put this stuffing into the egg-plant. Arrange on a buttered au gratin dish, sprinkle with a mixture of bread crumbs and grated cheese. Bake in a moderate oven for three-quarters of an hour.

Serve hot with white sauce.

ESCALLOPED SWEET CORN

Corn Bread crumbs Salt and pepper Butter Milk

Cut the corn from the cob, put a layer in a buttered earthenware dish, sprinkle with salt and pepper, and cover with fine bread crumbs. Repeat this until the dish is full, having the crumbs on the top; then dot with butter and fill the dish with milk.

Bake in a moderate oven till ready.

LENTILS CREOLE

1 cupful (½ lb.) lentils 3 canned red peppers 2 heaping tablespoonfuls (2 ozs.) butter 1 pint (2 cups) tomatoes 1 onion Salt and pepper

Wash the lentils, then cover with cold water and soak overnight. Drain, cover with fresh warm water, and simmer for half an hour. Bring to boiling point. Again drain, again cover with hot water, and simmer until the lentils are tender.

They are ready when they mash easily between the fingers. Melt the butter in a casserole; add the onion and red peppers chopped fine. Stir and cook until the butter is browned. Add the tomatoes, canned or raw, salt and pepper to taste. Drain the lentils and add them. Cook for half an hour without the cover.

MUSHROOMS AU GRATIN

1 lb. mushrooms 3 heaping tablespoonfuls (3 ozs.) butter 1 tablespoonful grated cheese 2 tablespoonfuls bread crumbs 1 teaspoonful chopped parsley 1 tablespoonful chopped cooked meat Stock to moisten Salt, pepper, and grated nutmeg to taste

Select six large fresh mushrooms from the pound of mushrooms and mince the remainder with the stems. Sauté the latter in the butter for two minutes.

Mix the bread crumbs, cheese, parsley, seasonings, sautéed mushrooms, and stock to moisten. Fill into the large mushroom caps, sprinkle a few bread crumbs over the top, place in a fireproof dish, and bake for a quarter of an hour.

OKRA, RICE, AND TOMATOES

1 quart okra ½ lb. (1 cup) rice ½ can tomatoes 1 heaping tablespoonful (1 oz.) butter Salt, pepper, dust of paprika

Wash the rice and boil it in boiling salted water till tender; drain, and add the butter, salt, pepper, and paprika. Cut the okra in slices and cook it in a small quantity of boiling water. When nearly ready add the tomatoes and the rice.

Serve hot in fireproof dishes.

PEAS EN CASSEROLE

2 quarts shelled peas Small bunch parsley 12 tiny white onions ½ pint (1 cup) water 3 heaping tablespoonfuls (3 ozs.) butter ½ teaspoonful powdered mint Salt and pepper to taste

Peel the onions and put them into a casserole, add the peas, butter, mint, water, parsley, salt, and pepper. Cover and simmer for one hour.

Remove the parsley and serve hot.

POTATOES AU GRATIN

2 lbs. potatoes Salt, pepper, and grated nutmeg to taste 1 egg 1½ pints (3 cups) boiling milk 1 garlic clove ½ lb. grated cheese 2 tablespoonfuls butter

Peel and finely slice the potatoes. Put them into a basin, add half of the cheese, milk, seasonings, and the egg well beaten.

Rub some au gratin dishes with the clove of garlic and then well butter them; divide the mixture into them; sprinkle the rest of the cheese on the top; dot with the butter, and cook in a moderate oven for forty minutes.

POTATO BALLS EN CASSEROLE

1 lb. boiled potatoes 2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (1 oz.) grated cheese 2 egg yolks Salt and paprika to taste 1 tablespoonful chopped parsley

Rub the potatoes through a sieve, add the butter, cheese, yolks of eggs well beaten, salt and pepper.

Make into neat balls, lay them on a buttered fireproof dish, brush over with a little beaten egg, mark with a fork, and bake a nice brown color in the oven; pour over them a little melted butter, and sprinkle with the chopped parsley and paprika.

Serve hot.

RICE AND TOMATO PIE

1 lb. tomatoes ¼ lb. (½ cup) rice 1 small onion ½ pint (1 cup) stock 1 heaping tablespoonful (1 oz.) butter or dripping 3 tablespoonfuls bread crumbs 1 tablespoonful chopped parsley Salt, pepper and curry powder to taste

Wash the rice. Bring the stock to the boiling point, then put in the rice and cook it until it has absorbed all the stock.

Butter a casserole. Peel and slice the tomatoes. Put them in layers with the rice in the dish; dust each layer with a little salt, pepper, curry powder, chopped parsley, and chopped onion. Sprinkle a layer of bread crumbs on the top, and put the butter on the top in small pieces.

Bake in a moderate oven for about forty minutes.

SALSIFY EN CASSEROLE

1 bundle salsify 1 pint (2 cups) white sauce 1 teaspoonful anchovy extract 1 teaspoonful lemon juice 1 tablespoonful butter Few browned bread crumbs Salt and pepper

Scrape and wash the roots of the salsify and put it to boil in boiling salted water in which has been squeezed the juice of half a lemon; when tender, drain off the water and cut into half-inch lengths.

Season the sauce with the lemon juice, anchovy extract, salt, and pepper. Toss the salsify in the sauce, turn it into a fireproof dish, put the bread crumbs and the butter on the top, and bake for a quarter of an hour.

STEWED LETTUCE

12 heads of lettuce 1 sliced onion 1 small bunch parsley Salt and pepper ½ pint (1 cup) water 2 ozs. (¼ cup) melted butter

Wash the lettuce, cutting off the stalks at the roots, and put it into an earthenware pan with the onion, parsley, water, salt, and pepper; cook slowly for two hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry.

Remove from it the onion and parsley, add the melted butter, and serve hot.

STUFFED PEPPERS

6 sweet green peppers 4 tablespoonfuls chopped cooked ham 4 tablespoonfuls bread crumbs 1 tablespoonful chopped parsley 1 gill (½ cup) tomatoes 1 oz. (1 heaping tablespoonful) butter 1 slice chopped onion Salt and pepper Water or stock

Use peppers of uniform size. Cut a piece off the stem end, and remove the seeds and partitions. Drop them into boiling water and boil for ten minutes.

Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter, salt and pepper, and stuff them into the peppers.

Cover with a few buttered bread crumbs, place in a buttered fireproof dish, pour in a little water or stock, and bake in a moderate oven for three-quarters of an hour.

STUFFED POTATOES

8 large potatoes 2 ozs. (2 heaping tablespoonfuls) butter 3 tablespoonfuls cream A few buttered bread crumbs Salt, pepper, and paprika

Wash and dry the potatoes and bake them in a hot oven. When done, cut off the tops, scoop out the potato, and put it in a bowl, with the butter, cream, and seasonings.

Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops.

Put into a casserole and bake till hot.

STUFFED TOMATOES

6 tomatoes Some sweet corn Cream Salt and onion juice A little chopped red pepper A few dashes Worcestershire sauce A little lemon juice

Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.

Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper.

Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender.

Serve with a little melted butter and lemon juice put over each one.

TURNIPS AU GRATIN

9 turnips 1 pint (2 cups) white sauce 4 heaping tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) butter Salt and pepper

Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked.

Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color.

SALAD RECIPES

“_We may pick a thousand salads,
Ere we light on such another herb_”

ALLIGATOR PEAR SALAD

3 ripe alligator pears 3 tomatoes 1 canned sweet pepper 1 teaspoonful onion juice 1 teaspoonful salt 1 tablespoonful vinegar

Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture.

Mix thoroughly and serve in small earthenware dishes.

AMERICAN SALAD

3 hard cooked eggs 1 cupful chopped celery 1 lettuce ½ cupful sliced radishes 1 cupful diced cucumbers 1 teaspoonful made mustard 1 teaspoonful grated horseradish Salt and black pepper Oil Vinegar

Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them.

The fireproof dishes should be lined with crisp lettuce leaves.

ARTICHOKE SALAD

¼ peck Jerusalem artichokes French dressing 1 teaspoonful grated horseradish 2 tablespoonfuls chopped parsley 2 tablespoonfuls capers 1 tablespoonful chopped red pepper

Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.

Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.

ASPARAGUS AND SHRIMP SALAD

1 pint (2 cups) boiled asparagus tips 1 pint (2 cups) cooked and sliced shrimps Mayonnaise dressing 1 tablespoonful capers 1 tablespoonful chopped olives 1 teaspoonful French mustard

Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps.

CHERRY SALAD

2 cupfuls large, firm cherries Some crisp lettuce leaves Mayonnaise dressing ½ cupful blanched and cut almonds

Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.

Serve in cocottes lined with crisp lettuce leaves.

CUCUMBER SALAD

3 cucumbers 1 red sweet pepper 1 tablespoonful lemon juice 1 teaspoonful onion juice Salt and pepper Oil and vinegar

Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice.

Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice.

Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving.

This salad looks dainty on small earthenware dishes.

ENDIVE AND GRAPE FRUIT SALAD

½ lb. French endive 1 ripe grape fruit French dressing Paprika 1 romaine

Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving.

Mix well and serve on leaves of romaine, or simply in ramequins without the romaine.

FRUIT SALAD

2 cupfuls diced tart apples Pulp 1 grape fruit 3 diced bananas ½ cupful white grapes French dressing Lettuce leaves

Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing.

Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes.

JARDINIÈRE SALAD

1 cupful strips new turnip 1 cupful strips new carrots 1 cupful strips potatoes 1 cupful green peas 2 heaping tablespoonfuls (2 ozs.) butter Chicken stock 4 tablespoonfuls olive oil 2 tablespoonfuls white wine vinegar Mayonnaise dressing

Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.

Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.

LETTUCE AND POTATO SALAD

1 large crisp lettuce 1 cupful diced potatoes 2 onions Dressing

Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions.

Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool.

Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish, or sliced gherkins and capers may be used.

LETTUCE AND GREEN PEPPER SALAD