Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of

cold, boiled rice; 2 yolks of eggs, the whites beaten separately and

added last; 2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls

baking powder, sifted together; 1 teaspoonful of sugar and 1

teaspoonful of molasses, and enough sweet milk to make a thin batter.

Bake in hot waffle irons. With these serve either maple syrup or a

mixture of sugar and cinnamon.

"GERMAN" EGG-PANCAKES (NOT CHEAP)

These truly delicious pancakes were always baked by "Aunt Sarah" when

eggs were most plentiful. For them she used, 1 cup flour, 5 fresh

eggs, 1/2 cup milk.

The yolks of 5 eggs were broken into a bowl and lightly beaten. Then

milk and flour were added gradually to form a smooth batter. Lastly,

the stiffly-beaten whites of eggs were added. Large spoonfuls were

dropped on a hot, well-greased griddle, forming small cakes, which

were served as soon as baked. These cakes require no baking powder.

Their lightness depends entirely on the stiffly-beaten whites of eggs.

"FRAU SCHMIDT'S" GRIDDLE CAKE RECIPE

The Professor's wife gave Mary this cheap and good recipe for griddle

cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1

even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and

2 cups of flour, to which had been added 1 tablespoon of granulated

cornmeal and 1 rounded teaspoon of baking powder before sifting. No

eggs were used by the Professor's wife in these cakes, but Mary always

added yolk of 1 egg to the cakes when she baked them.

MARY'S RECIPE FOR "CORN CAKE"

1 cup of white flour.

1/2 cup cornmeal (yellow granulated cornmeal).

1 cup of sweet milk.

2 teaspoonfuls baking powder.

1 tablespoonful sugar.

1/2 teaspoonful salt.

1 tablespoonful butter.

1 tablespoonful lard.

1 egg.

Sift together flour, salt and baking powder, sugar, and add 1/2 cup of

granulated, yellow cornmeal. Mix with 1 cup milk, 1 beaten egg, and

the 2 tablespoonfuls of butter and lard. Beat thoroughly. Add a

tablespoonful more of flour if not as stiff as ordinary cake batter.

Pour in well-greased bread tin and bake about 40 minutes in a hot

oven.

AUNT SARAH'S DELICIOUS CREAM BISCUITS

Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder,

1/2 teaspoonful of salt and 1/2 teaspoonful of sugar. Sift twice; stir

together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream.

Quickly mix all together, cutting through flour with a knife, until a

soft dough is formed, mixing and handling as little as possible. Drop

spoonfuls into warmed muffin tins and bake at once in a hot oven.

Serve hot.

These are easily and quickly made, no shortening other than cream

being used, and if directions are closely followed will be flakey

biscuits when baked.

Aunt Sarah was always particular to use pastry flour when using baking

powder, in preference to higher-priced "Hard Spring Wheat," which she

used only for the making of bread or raised cakes, in which yeast was

used.

MARY'S MUFFINS

2 cups of flour.

3 even teaspoonfuls of baking powder.

2 tablespoonfuls of sugar.

1 cup of sweet milk.

2 eggs.

1 tablespoonful of butter.

Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar

and a pinch of salt; add the 2 yolks of eggs to the 1 cup of milk, and

mix with the flour and baking powder; lastly, add the stiffly-beaten

whites of eggs. Place large spoonfuls of the batter in small Gem

pans. Bake in a hot oven 20 minutes. These muffins are fine.

CORN MUFFINS (AS MADE BY "FRAU SCHMIDT")

2 eggs.

1-1/2 tablespoonfuls of sugar.

1 cup of granulated yellow cornmeal.

1-1/2 cups of sweet milk.

2 cups of white flour.

3 teaspoonfuls of baking powder.

1 tablespoonful melted butter.

A pinch of salt

Beat together eggs and sugar, add milk and cornmeal and the white

flour, sifted, with baking powder and salt; add the 1 tablespoonful of

melted butter. Bake 20 minutes in warmed Gem pans, in a hot oven.

Mary's Aunt taught her to utilize any left-over muffins by making a

very appetizing pudding from them called "Indian Sponge" Pudding, the

recipe for which may be found among pudding recipes.

STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)

1 pint of flour.

3 teaspoonfuls of baking powder.

2-1/2 tablespoonfuls of butter or lard.

1 egg.

1/2 teaspoon of salt.

Milk or water.

Sift together flour, baking powder and salt, and cut butter or lard

through the flour. Add 1 beaten egg to about 1 cup of sweet milk, and

add gradually to the flour, cutting through it with a knife until a

soft dough is formed, mixing and handling as little as possible.

Divide the dough into two portions, roll out one portion quickly and

place on a large pie tin; spread the top of cake with softened (not

melted) butter, lay the other cake on top and bake in a quick oven.

When baked and still hot, the cakes may be easily separated without

cutting; when, place between layers, and, if liked, on top of the

cake, crushed, sweetened strawberries. "Frau" Schmidt thought a

crushed banana added to the strawberries an improvement. Serve the hot

shortcake with sweet cream and sugar.

Or, the recipe for baking a plain (not rich) layer cake might be used

instead of the above. When baked and cooled, spread between the layers

the following:

To the stiffly-beaten white of 1 egg, add 1 cup of sugar; beat well.

Then add 1 cup of crushed strawberries. Beat all together until the

consistency of thick cream. Serve cold.

PERFECTION WAFFLES

Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1

teaspoonful of salt, four times.

Separate 3 fresh eggs. Place the yolks in an earthenware mixing bowl.

Beat well with a spoon. Then add 3-1/2 cups of sour milk or sour

buttermilk and 1/2 cup of sour cream, and 1 teaspoonful of melted

butter. Mix a smooth batter with the sifted flour and soda. Lastly,

add the stiffly-beaten whites of 3 eggs. Mix the batter quickly and

thoroughly. Bake on a hot, well-greased waffle iron and serve at once.

The waffles may be buttered as soon as baked and sugar sifted over, or

a saucer containing a mixture of cinnamon and sugar, or a small jug of

maple syrup may be served with them. Twelve waffles were made from

this recipe.

RECIPE FOR MAKING "BAKING POWDER"

Sift together three times (through a fine sieve) 8 tablespoonfuls of

cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4

tablespoonfuls of flour. Cornstarch may be substituted for flour. This

latter ingredient is used to keep the cream of tartar and soda

separate and dry, as soda is made from salt and will absorb moisture.

This recipe for making a pure baking powder was given Mary by Fran

Schmidt, who had used it for years with good results.

FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS

When cooking any article to be immersed in fat use about this

proportion: 2 pounds of sweet lard to 1 of suet, which had been

previously tried out. It is cheaper, also more wholesome, to use part

suet than to use all lard. Save all pieces of left-over fat, either

raw or cooked, from steaks, roasts, bacon or ham. Cut all up into

small pieces and place in a pan in the oven until tried out, or put in

a double boiler and stand over boiling water until fat is tried out.

Strain and stand aside to be used as drippings. To clarify this fat,

pour boiling water over, let cook a short time, strain and stand away

in a cool place, when a cake of solid fat will form on top, which may

be readily removed and used as drippings, or it may be added to the

kettle of fat used for deep frying. Always strain fat carefully after

frying croquettes, fritters, etc. Should the frying fat become dark

add to the can of soap fat the economical housewife is saving. Return

the clear-strained fat to the cook pot, cover carefully, stand aside

in a cool place, and the strained fat may be used times without number

for frying. The housewife will find it very little trouble to fry

fritters, croquettes, etc., in deep fat, if the fat is always strained

immediately after using, and returned to the cook pot, kept especially

for this purpose. Stand on the hot range when required and the fat

will heat in a few minutes, and if the fat is the right temperature,

food cooked in it should not be at all greasy. When the housewife is

planning to fry fritters or croquettes she should, if possible, crumb

the articles to be fried several hours before frying, and stand aside

to become perfectly cold. When the fat for frying is so hot a blue

smoke arises, drop in the fritters or croquettes, one at a time, in

order not to chill the fat or plunge a frying basket, containing only

a couple of fritters at a time, in the hot fat, as too many placed in

the fat at one time lowers the temperature too quickly and causes the

fritters to be greasy and soggy. To test the fat before dropping in

the fritters, if a small piece of bread is dropped in the fat and

browns in about one minute the fat is the right temperature for frying

fritters, and fritters fried at the correct temperature should be a

rich brown and not at all greasy. When removing fritters from hot fat

place on coarse brown paper to absorb any remaining fat. Fritters

composed of vegetables, or oysters, should be served on a platter

garnished with parsley, and fritters composed of fruit, should have

pulverized sugar sifted over them liberally. Should a small piece of

bread brown in the fat while you count twenty, fat is the correct

temperature for frying croquettes, but is too hot for frying crullers

or any food not previously cooked.

KARTOFFLE BALLA (POTATO BALLS)

Boil until tender, 8 medium-sized (not pared) potatoes; when quite

cold remove parings and grate them; fry one finely-chopped onion in a

little butter until a yellow-brown; add this, also 1 egg, to the

potatoes, season with salt and pepper and add flour enough to mold

into balls; use only flour enough to hold the mixture together. The

chopped onion may be omitted, and instead, brown small, dice-like

pieces of bread in a little butter, shape dumplings into balls the

size of walnuts, place a teaspoonful of the browned bread crumbs in

the centre of each and add also a little chopped parsley. Drop the

dumplings in salted boiling water and cook uncovered from 15 to 20

minutes. When dumplings rise to the top they should be cooked

sufficiently, when remove from kettle with a skimmer to a platter; cut

dumplings in half and strew over them bread crumbs, browned in butter.

"BOOVA SHENKEL"

For this excellent "Pennsylvania German" dish, which I am positive has

never before been published, take 2-1/2 pounds of stewing meat (beef

preferred), season with salt and pepper and cook slowly several hours

until tender.

For the filling for the circles of dough, take 12 medium-sized white

potatoes, pared and thinly sliced, steamed until tender; then add

seasoning to taste of salt and pepper, 2 tablespoonfuls of butter, 2

tablespoonfuls of finely-minced parsley and 1 finely-chopped onion

(small); lastly, add 3 eggs, lightly beaten together, to the mixture.

Allow this to stand while the pastry is being prepared in the

following manner:

Pastry--Sift into a bowl 2-1/2 cups of flour, 2 teaspoonfuls of baking

powder and 1/2 teaspoonful of salt, 1 generous teaspoonful of lard

and 1 of butter. Cut through the flour, mix with water into a dough as

for pie crust. Roll thin, cut into about ten circles, and spread some

of the mixture on each circle of dough. Press two opposite edges

together like small, three-cornered turnover pies; drop these on to

the hot meat and broth in the cook pot, closely covered. Cook slowly

from 20 to 30 minutes. Before serving the "Boova Shenkel" pour over

the following:

Cut slices of stale bread into dice and brown in a pan containing 1

large tablespoonful of butter and a couple tablespoonfuls of fat

(which had been skimmed from top of broth before "Boova Shenkel" had

been put in cook pot), add about 1/2 cup of milk to diced, browned

bread; when hot, pour over the "Boova Shenkel" and serve with the meat

on a large platter.

RICE BALLS WITH CHEESE

Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2

cup of grated cheese, a little salt, 1/4 cup flour and the

stiffly-beaten white of one egg. Mix all together and mold into balls

about the size of a small egg, with a little of the flour; then roll

them in fine, dried bread crumbs, and stand away until perfectly cold.

When preparing for lunch, beat the yolk of the egg with a little milk,

dip the rice balls into this, then into fine, dried bread crumbs, drop

in deep fat and fry a golden brown. Drain on brown paper and serve,

garnished with parsley.

"KARTOFFLE KLOSE"

One quart of cold, boiled, skinned potatoes, grated. (Boil without

paring the day before they are to be used, if possible.) Put into a

frying pan 1 tablespoonful of butter, 1 finely-minced onion (small

onion), and fry until a light brown. Remove from fire and mix with

this: 2 heaped tablespoonfuls flour, 1 tablespoonful of finely-cut

parsley, 2 eggs (whites beaten separately), and 2 slices of bread, cut

fine. Add grated potatoes and bread crumbs, alternately, mixing

together lightly with a fork; add the other ingredients, season well

with salt and pepper, form into round balls the size of a walnut and

drop into a stew-pan of boiling, salted water, containing a teaspoon

of butter. Do not cover the stew-pan while they are cooking. As soon

as the dumplings rise to the top, skim one out and cut in half to see

if it is cooked through. They should take from 15 to 20 minutes to

cook. Skim out of the boiling water on a platter. Cut each dumpling in

half, pour over them bread crumbs browned in a pan containing a little

lard and butter, and serve. The onion may be omitted and only

finely-chopped parsley used, if desired, or use both. Or place the

halved dumplings in pan containing a little lard and butter and

chopped onion (if the latter is liked), and brown on each side, then

serve.

RICE CROQUETTES (AND LEMON SAUCE)

Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling

water, until tender. The rice, when cooked and drained, should fill 3

cups. Prepare a cream sauce of 1 pint of milk, 3 heaping

tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.

Stir in 3 cups of flaky, cooked rice, while rice is still hot. When

the mixture has cooled, mold into small cone shapes with the hands,

stand aside until perfectly cold. Dip the croquettes into the whites

of eggs, then roll them in fine, dried bread crumbs and fry in deep

fat. If a cube of bread browns in the fat in a little longer time than

a half minute, the fat is the right temperature. Eighteen croquettes

were made from this quantity of rice.

Lemon Sauce--To serve with rice croquettes, cream together 1/2 cup of

sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was

added and all cooked together until the mixture thickened. When cooled

slightly add the juice and grated rind of one lemon. Serve in a

separate bowl, and pass with the croquettes.

CORN OYSTERS

Slice off tips of kernels from cobs of corn and scrape down corn-pulp

from cobb with a knife. To 1 pint of pulp add 2 eggs, 2 heaping

tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of

cayenne pepper and of black pepper; add the 2 yolks of eggs, then

stir in lightly the stiffly-beaten white of eggs and flour. Fry in

only enough butter to prevent them sticking to the pan. Drop into pan

by spoonfuls size of an ordinary fried oyster, brown on both sides and

serve hot.

BANANA FRITTERS

From one banana was made 4 fritters. The banana was halved, cut

lengthwise and then cut cross-wise. The batter will do for all fruits,

clams, corn or oysters. Make a sauce of the liquor, mixed with same

quantity of milk, with a tablespoon of butter added, chopped parsley

and flour to thicken. When making oyster or clam fritters use same

rule as for fruit fritters, using clam juice and milk instead of all

milk.

For the "fritter batter," sift together 1 pint of flour, 2

teaspoonfuls baking powder and a pinch of salt. Stir slowly into it a

pint of milk, then the well-beaten yolks of 3 eggs, and, lastly, the

stiffly-beaten whites of eggs. Beat hard for a few minutes and fry at

once in smoking hot fat. Orange sections make delicious fritters, or

halves of fresh or canned peaches may be used.

Allow the bananas to stand one-quarter hour in a dish containing a

small quantity of lemon juice and sugar before putting them in the

batter. Lay the slices of bananas or sections of orange in the batter,

then take up a tablespoonful of the batter with one slice of banana

for each fritter, drop into hot fat one at a time, and fry a golden

brown. Sift pulverized sugar over and serve hot. If a small piece of

bread browns in one minute in the fat it is the right temperature to

fry any previously uncooked food.

PARSNIP FRITTERS

Scrape and boil 5 or 6 parsnips in salted water until tender and

drain. If old parsnips, cut out the centre, as it is tough and woody.

Mash parsnips fine, add 1 egg yolk (white beaten separately), and

added last a little salt, 1 large tablespoonful flour, 1/4 teaspoonful

baking powder, mold into small cakes, dredge with flour, and fry

quickly to a golden brown in a tablespoonful of butter and one of

drippings. Serve at once.

AUNT SARAH'S "SCHNITZ AND KNOPF"

This is an old-fashioned "Pennsylvania German" favorite. The end of a

ham bone, containing a very little meat, was placed in a large kettle

with a small quantity of water, with "Schnitz," or sliced, sweet,

dried apples, which had been dried without removing the parings. When

the apples were cooked tender in the ham broth; dumplings, composed of

the following, were lightly dropped on top of the apples and broth and

cooked, closely covered, from 15 to 20 minutes. Do not uncover kettle

the first ten minutes. When dumplings have cooked place them with the

"Schnitz" on a large platter, and serve at once.

A VERY OLD RECIPE FOR DUMPLINGS, OR "KNOPF"

One and one-half quarts of flour was sifted with 2-1/2 tablespoonfuls

of Royal baking powder, 1 teaspoonful of butter was cut through the

flour in small bits, 1 egg was beaten and enough milk or water added

to the egg to mix the flour into quite a soft dough. Sometimes instead

of molding the dough into balls large spoonfuls were placed over the

apples. Aunt Sarah had used this recipe for many years. This is a very

old recipe, and from it was made a larger quantity than ordinary

housekeepers usually require. Half the quantity, about 1-1/2 pints of

flour to 1-1/4 tablespoonfuls of baking powder, mixed according to the

directions given in the first part of recipe, would be about the

correct proportions for a family of ordinary size.

Aunt Sarah frequently substituted sour cherries and a teaspoonful of

butter was added instead of ham and "Schnitz." Dumplings prepared from

this recipe may be dropped on stewed chicken and broth and cooked or

steamed, make an excellent pot-pie. Should there be more dough mixed

than required for dumplings, place a panful in the oven and bake as

biscuits. More baking powder is required when dough is steamed or

boiled than when baked in the oven.

"KARTOFFLE KUKLEIN" (POTATO FRITTERS OR BOOFERS)

Place in a bowl 2 cups grated, pared, _raw_ potatoes; drain off any

liquid formed, then add 1 small onion, also grated; large egg or 2

small eggs, salt and pepper, 1 tablespoonful chopped parsley, 1/4

teaspoonful baking powder (good measure), and a couple tablespoonfuls

of flour to thicken just enough to make the fritters hold together;

then drop by spoonfuls in deep, hot fat, and fry a rich brown. The

fritters form into odd shapes a trifle larger than a fried oyster,

when dropped in the fat.

Should the fritter batter separate when dropped in the fat, add more

flour, but if too much flour is added they are not as good as when a

lesser quantity is used. Drain the fritters on brown paper and garnish

the platter upon which they are served with parsley. Mary's Uncle was

very fond of these fritters. He preferred them to fried oysters, and

always called them "potato boofers." I would not answer for the

wholesomeness of these fritters. In fact, I do not think any fried

food particularly wholesome.

ROSETTES, WAFERS AND ROSENKUCHEN (AS MADE BY FRAU SCHMIDT)

Prepare a batter from the following:

1 cup of sweet milk.

2 eggs.

Pinch of salt.

1 cup of flour, good measure.

Gradually mix the flour with the milk to form a smooth batter, free

from lumps. Add yolks, then the slightly-beaten whites of eggs. Fasten

the long handle to a wafer iron, shaped like a cup or saucer, and

stand it in hot fat, a mixture of 2/3 lard and 1/3 suet, or oil; when

heated, remove at once, and dip quickly into the batter, not allowing

the batter to come over top of the wafer iron. Then return it to the

hot fat, which should cover the wafer iron, and in about 25 or 30

seconds the wafer should be lightly browned, when the wafer may be

easily removed from the iron on to a piece of brown paper to absorb

any fat which may remain. This amount of batter should make about

forty wafers. On these wafers may be served creamed oysters,

vegetables, chicken or fruit. When using the wafers as a foundation on

which to serve fruit, whipped cream is a dainty adjunct. One

teaspoonful of sugar should then be added to the wafer batter. These

wafers may be kept several weeks, when by simply placing them in a hot

oven a minute before serving they will be almost as good as when

freshly cooked. Or the wafers may be served as a fritter by sifting

over them pulverized sugar and cinnamon.

"BAIRISCHE DAMPFNUDELN"

These delicious Bavarian steamed dumplings are made in this manner: 1

cake of Fleischman's compressed yeast was dissolved in a cup of

lukewarm milk, sift 1 pint of flour into a bowl, add 1 teaspoonful of

sugar and 1 teaspoonful of salt. Mix the flour with another cup of

lukewarm milk, 1 egg and the dissolved yeast cake and milk (two cups

of milk were used altogether). Work all together thoroughly, adding

gradually about 1-1/2 cups of flour to form a soft dough. Do not mix

it too stiff. Cover the bowl with a cloth; stand in a warm place until

it has doubled the original bulk. Flour the bread board and turn out

dough and mold into small biscuits or dumplings. Let these rise for

half an hour, butter a pudding pan and place dumplings in it, brushing

tops with melted butter. Pour milk in the pan around the dumplings to

about two-thirds the depth of the dumplings; set pan on inverted pie

tin in oven and bake a light brown. Serve with any desired sauce or

stewed fruit. Or, after the shaped dough has raised, drop it in a

large pot of slightly-salted boiling water, allowing plenty of room

for them to swell and puff up, and boil continuously, closely covered,

for 20 minutes. This quantity makes about 30 small dumplings. Should

you not wish so many, half the quantity might be molded out, placed in

a greased pie tin, and when light, which takes half an hour, bake in a

moderately hot oven, and you will have light biscuits for lunch.

The thrifty German Hausfraus make fritters of everything imaginable,

and sometimes unimaginable. Mary was told one day by a German neighbor

how she prepared a fritter she called:

"HELLER BLUTHER KUKLEIN"

She gathered elderberry blossoms, rinsed off the dust, and when free

from moisture dipped the blossoms into fritter batter, holding the

stem ends, then dropped them into hot fat, and when golden brown,

drained a minute on coarse, brown paper before serving, dusted them

with powdered sugar; cinnamon may also be dusted over if liked. Mary

pronounced them "fine," after tasteing, and said: "They certainly are

a novelty." Perhaps something like this suggested the Rosette Iron, as

it is somewhat similar.

APYL KUKLEIN (APPLE FRITTERS)

Pare and core 4 large tart apples. Cut each apple into about 4 round

slices and allow the sliced apples to lie a couple of hours in a dish

containing 2 tablespoonfuls of brandy, mixed with a half teaspoonful

of cinnamon and a half teaspoonful of sugar. Drain the sliced apples,

then a few at a time should be dropped in the following batter,

composed of: 1 cup of flour sifted with 1/2 teaspoonful of Royal

baking powder, 1/4 teaspoonful of salt, add the yolks of 2 eggs and 1

cup of milk to form a smooth batter, then add the stiffly-beaten

whites of eggs. Fry light brown, in deep, hot fat, and sift over

powdered sugar. "Fried Apples" are an appetizing garnish for pork

chops; the apples should be cored, _not pared_, but should be sliced,

and when cut the slices should resemble round circles, with holes in

the centre. Allow the sliced apples to remain a short time in a

mixture of cinnamon and brandy, dry on a napkin, and fry in a pan,

containing a couple of tablespoonfuls of sweet drippings and butter.

DUMPLINGS MADE FROM "BREAD SPONGE"

Aunt Sarah's raised dumplings from bread sponge were greatly relished

at the farm.

When bread sponge, which had been set to rise early in the morning,

and all flour necessary for loaves of bread had been added and loaves

were being shaped to place in bread tins, Aunt Sarah reserved an

amount of sponge sufficient for one loaf of bread, added a little

extra salt, shaped them into small balls, size of a lemon, placed them

on a well-floured board some distance apart to raise; when light (at

12 o'clock, if the dinner hour was 12.20), she carefully dropped the

light balls of dough into a large pot of rapidly boiling, slightly

salted water, covered closely, and boiled about 20 minutes, (Do not

have more than one layer of the dumplings in cook pot, and do not

place too close together; allow room for them to expand.)

Test by tearing one apart with a fork. Serve at once, and serve with a

roast, to be eaten with gravy, with butter, or they may be eaten as a

dessert, with jelly or maple syrup.

Aunt Sarah frequently added an equal quantity of fine, dried bread

crumbs and flour and a little extra salt to a thin batter of bread

sponge (before all the flour required for bread had been added), made

about as stiff a dough as for ordinary loaves of bread; molded them

into balls. When sufficiently raised, boiled them either in water or

meat broth in the same manner as she prepared dumplings; made _only_

of _flour_.

This is a small economy, using _bread crumbs_ in place of _flour_, and

these are delicious if prepared according to directions. Remember to

have a large quantity of rapidly boiling water in which to cook the

dumplings, not to allow water to stop boiling an instant and to keep

cook pot closely covered for 20 minutes before removing one, and

breaking apart to see if cooked through. These are particularly nice

served with stewed apricots.

"LEBER KLOSE" OR LIVER DUMPLINGS

Boil a good-sized soup bone for several hours in plenty of water, to

which add salt and pepper to taste and several small pieces of celery

and sprigs of parsley to flavor stock. Strain the broth or stock into

a good-sized cook pot and set on stove to keep hot.

For the liver dumplings, scrape a half pound of raw beef liver with a

knife, until fine and free from all veins, etc. Place the scraped

liver in a large bowl, cut three or four good-sized onions into dice,

fry a light brown, in a pan containing 1 tablespoonful of lard and

butter mixed. Cut into dice 3/4 to a whole loaf of bread (about 2

quarts). Beat 2 eggs together, add 1 cup of sweet milk, season well

with salt and pepper, and mix all together with 1 large cup of flour.

If not moist enough to form into balls when mixed together, add more

milk. Keep the mixture as soft as possible or the dumplings will be

heavy. Flour the hands when shaping the balls, which should be the

size of a shelled walnut. Stand the pot containing stock on the front

of the stove, where it will boil, and when boiling, drop in the

dumplings and boil, uncovered, for 15 minutes. When cooked, take the

dumplings carefully from the stock on to a large platter, pour the

stock over the dumplings and serve.

These are excellent, but a little troublesome to make. One-half this

quantity would serve a small family for lunch.

FRAU SCHMIDT'S "OLD RECIPE FOR SCHNITZ AND KNOPF"

Place a cook pot on the range, containing the end piece of a small

ham; partly cover with water. This should be done about three hours

before serving, changing the water once. Soak sweet, unpared, sliced,

dried apples over night in cold water. In the morning cook the dried

apples (or schnitz) in a small quantity of the ham broth, in a

separate stew-pan, until tender. Remove ham from broth one-half hour

before serving. Sweeten the broth with a small quantity of brown

sugar, and when the broth commences to boil add raised dumplings of

dough, which had been shaped with the hands into round balls about the

size of an ordinary biscuit. Cook 25 minutes. Do not uncover the

cook-pot after the dumplings have been dropped into the broth until

they have cooked the required length of time. When the dumplings have

cooked a sufficient time carefully remove to a warm platter containing

the cooked apple schnitz. Thicken the broth remaining with a little

flour, to the consistency of cream. Pour over the dumplings and serve

at once.

Dumplings--At 9.30 in the evening set a sponge consisting of 1 cup of

lukewarm milk, 1 tablespoonful sugar, 1 tablespoonful of butter, 1

egg, 3/4 of an yeast cake, add flour enough to form a sponge (as stiff

as may be stirred with a mixing spoon). Set to raise in a warm place

over night. In the morning add more flour to the risen sponge until

nearly as stiff as for bread. Form into round dumplings, place on a

well-floured bake-board to rise slowly. Twenty-five minutes before

serving drop dumplings into the hot broth in a large cook-pot.

There should be only one layer of dumplings, otherwise they will be

heavy.

"BROD KNODEL," OR BREAD DUMPLINGS

3 cups of stale bread (cut like dice).

3/4 cup of flour.

1/2 teaspoonful baking powder.

3/4 cup milk.

2 tablespoonfuls butter.

1 egg.

1 teaspoonful of finely-minced parsley.

1/2 teaspoonful finely-minced onion (if liked).

Pinch of salt.

Place two cups of diced bread in a bowl and pour over 3/4 cup of milk.

(Reserve 1 cup of diced bread, which brown in 1 tablespoonful of

butter, to be added to the mixture later.) Allow milk and bread to

stand 10 or 15 minutes; then add 1 tablespoonful of melted butter, 1

egg, flour and baking powder, and salt; fried, diced bread and

parsley, and mix all together. With well-floured hands form the

mixture into balls size of a walnut, and drop at once into rapidly

boiling salted water and cook 15 minutes. Stew pan should be closely

covered. When cooked, remove to platter with perforated skimmer, and

serve at once, or drop dumplings into a pan containing 1 tablespoonful

of melted butter, and brown on all sides before serving.

"GERMAN" POT PIE

To serve a family of six or seven, place 2 pounds of beef and 4 pork

chops, cut in small pieces, in a cook-pot. Season with a little

chopped onion, pepper and salt. This should be done about three or

four hours before dinner. One hour before serving prepare the dough

for pot pie. Pare white potatoes, slice and dry on a napkin, sift 2

cups of flour with 1 teaspoonful of baking-powder, pinch of salt, cut

through the sifted flour, 1 level tablespoonful of shortening. Moisten

dough with 1 egg and enough milk to make dough stiff enough to handle.

(Almost 1 cup of milk, including the egg.) Cut off a small piece of

dough, size of a small teacup, roll thin and take up plenty of flour

on both sides. Take up all flour possible. Cut this dough into four

portions or squares. Have the meat more than covered with water, as

water cooks away.

Place a layer of potatoes on meat (well seasoned), then the pared

potatoes and small pieces of dough alternately, never allowing pieces

of dough to lap; place potatoes between. Roll the last layer out in

one piece, size of a pie plate, and cover top layer of potatoes with

it. Cover closely and cook three-quarters of an hour from the time it

commences to boil. Then turn out carefully on a platter and serve at

once.

"ZWETCHEN DAMPFNUDELN" (PRUNE DUMPLINGS)

In the evening a sponge was prepared with yeast for bread. All the

flour required to stiffen the dough for loaves of bread being added at

this time. The bread sponge was stood in a warm place to rise over

night. In the morning, when shaping the dough into loaves, stand aside

about one pint of the bread dough. Later in the morning form the pint

of dough into small balls or dumplings, place on a well-floured bake

board and stand in a warm place until doubled in size. Then drop the

dumplings into a cook pot containing stewed prunes, a small quantity

of water, a little sugar and lemon peel, if liked. The dried prunes

had been soaked over night in cold water, and allowed to simmer on the

range in the morning. The prune juice should be hot when the dumplings

are added. Cook dumplings one-half hour in a closely covered cook-pot

and turn out carefully on to a warmed platter, surrounded by prune

juice and prunes.

GREEN CORN FRITTERS

Grate pulp from six ears of corn; with a knife scrape down the pulp

into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of

milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder

and a pinch of salt. Drop with a spoon on a well-greased griddle. The

cakes should be the size of a silver half dollar. Bake brown on either

side and serve hot. These should not be fried as quickly as griddle

cakes are fried, as the corn might then not be thoroughly cooked.

"MOULDASHA" (PARSLEY PIES)

Mash and season with butter and salt half a dozen boiled white

potatoes, add a little grated onion and chopped parsley. Sift together

in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little

salt. Add a small quantity of milk to one egg if not enough liquid to

mix into a soft dough. Roll out like pie crust, handling as little as

possible. Cut into small squares, fill with the potato mixture, turn

opposite corners over and pinch together all around like small,

three-cornered pies. Drop the small triangular pies into boiling,

salted water a few minutes, or until they rise to top; then skim out

and brown them in a pan containing a tablespoonful each of butter and

lard. I have known some Germans who called these "Garden Birds." Stale

bread crumbs, browned in butter, may be sprinkled over these pies when

served. Serve hot.

These are really pot pie or dumplings with potato filling. Mary's Aunt

always called these "Mouldasha." Where she obtained the name or what

its meaning is, the writer is unable to say.

INEXPENSIVE DROP CRULLERS

Cream together 1 cup sugar and 1 egg, then add one cup of milk

alternately with 2 cups of flour, sifted with 2 teaspoonfuls of baking

powder. Add 1/2 teaspoonful of vanilla and enough flour to make a

stiff batter.

Take about 1/2 a teaspoonful of the batter at a time and drop into

boiling hot fat, and brown on both sides; then drain on coarse, brown

paper and, when cool, dust with pulverized sugar. These cakes are

cheap and good, and as no shortening is used are not rich. Do not make

cakes too large, as they then will not cook through readily.

BATTER BAKED WITH GRAVY

The Professor's wife gave Mary this recipe, given her by an

Englishwoman. The recipe was liked by her family, being both

economical and good. When serving roast beef for dinner, before

thickening the gravy, take out about half a cup of liquid from the pan

and stand in a cool place until the day following. Reheat the roast

remaining from previous day, pour the half cup of liquid in an iron

fry pan, and when hot pour the following batter in the pan with the

fat and bake in a moderately hot oven about 25 minutes. Or the batter

may be poured in pan about 25 minutes before meat has finished

roasting.

The batter was composed of 1 cup of flour, sifted with 1 small

teaspoonful of baking powder and 1/2 teaspoonful of salt, mixed smooth

with 1 cup of sweet milk. Add 2 well-beaten eggs. When baked cut in

small pieces, surround the meat on platter, serve instead of potatoes

with roast. The addition of baked dough extends the meat flavor and

makes possible the serving of a smaller amount of meat at a meal.

"GERMAN" SOUR CREAM CRULLERS

One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1

teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use extra

flour to dredge the bake-board when rolling out crullers.) This is a

very good recipe for crullers, in which the economical housewife may

use the cup of cream which has turned sour. This necessitates using

less shortening, which otherwise would be required. Cream together

sugar, butter, add yolks of eggs. Dissolve the soda in a small

quantity of sour cream. Mix cream alternately with the flour. Add

pinch of salt. Add just enough flour to roll out. Cut with small

doughnut cutter with hole in centre. Fry in hot fat. Dust with

pulverized sugar.

"GRANDMOTHER'S" DOUGHNUTS

Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated

nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating

yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour

(or 1 quart), prepared as follows: Measure 1 quart of unsifted flour

and sift twice with 2 generous teaspoonfuls of baking powder. Use this

to thicken the batter sufficiently to roll out and use about 1 extra

cup of flour to flour the bake-board. Turn out one-half the quantity

of dough on to a half cup of flour on the bake-board. Roll out dough

half an inch thick. Cut out with round cutter, with hole in centre,

and drop into deep, hot fat. Use 2/3 lard and 1/3 suet for deep

frying; it is cheaper and more wholesome than to use all lard. When

fat is hot enough to brown a small piece of bread while you count 60,

it is the correct temperature for doughnuts. The dough should be as

soft as can be handled. When cakes are a rich brown, take from fat,

drain well on coarse, brown paper, and when cool dust with pulverized

sugar and place in a covered stone jar. Never use fat as hot for

frying doughnuts as that used for frying croquettes, but should the

fat not be hot the doughnuts would be greasy. These doughnuts are

excellent if made according to recipe.

FINE "DROP CRULLERS"

Cream together 1-1/2 cups pulverized sugar, 3 eggs, add 1 cup sweet

milk, 1/2 teaspoonful of salt, 3-1/2 cups of flour, sifted after

measuring with 2 teaspoonfuls of baking powder. Drop teaspoonfuls of

this carefully into boiling fat.

They should resemble small balls when fried. Batter must not be too

stiff, but about the consistency of a cup-cake batter.

Boil them in a mixture of cinnamon and sugar when all have been fried.

SOUPS AND CHOWDERS

Stock is the basis of all soups made from meat, and is really the

juice of the meat extracted by long and gentle simmering. In making

stock for soup always use an agate or porcelain-lined stock pot. Use

one quart of cold water to each pound of meat and bone. Use cheap cuts

of meat for soup stock. Excellent stock may be made from bones and

trimmings of meat and poultry. Wash soup bones and stewing meat

quickly in cold water. Never allow a roast or piece of stewing meat to

lie for a second in water. Aunt Sarah did not think that wiping meat

with a damp cloth was all that was necessary (although many wise and

good cooks to the contrary). Place meat and soup bones in a stock pot,

pour over the requisite amount of soft, cold water to extract the

juice and nutritive quality of the meat; allow it to come to a boil,

then stand back on the range, where it will just simmer for 3 or 4

hours. Then add a sliced onion, several sprigs of parsley, small

pieces of chopped celery tops, well-scraped roots of celery, and allow

to simmer three-quarters of an hour longer. Season well with salt and

pepper, 1 level teaspoonful of salt will season 1 quart of soup.

Strain through a fine sieve, stand aside, and when cool remove from

top the solid cake of fat which had formed and use for frying after it

has been clarified. It is surprising to know the variety of soups made

possible by the addition of a small quantity of vegetables or cereals

to stock. A couple tablespoonfuls of rice or barley added to

well-seasoned stock and you have rice or barley soup. A small quantity

of stewed, sweet corn or noodles, frequently "left-overs," finely

diced or grated carrots, potatoes, celery or onions, and you have a

vegetable soup. Strain the half can of tomatoes, a "left-over" from

dinner, add a tablespoonful of butter, a seasoning of salt and pepper,

thicken to a creamy consistency with a little cornstarch, add to cup

of soup stock, serve with croutons of bread or crackers, and you have

an appetizing addition to dinner or lunch.

The possibilities for utilizing left-overs are almost endless. The

economically-inclined housewife will be surprised to find how easily

she may add to the stock pot by adding left-over undesirable pieces of

meat and small quantities of vegetables. One or two spoonfuls of cold

left-over oatmeal may also be added to soup with advantage,

occasionally. Always remove the cake of fat which forms on top of soup

as soon as cooled, as soup will turn sour more quickly if it is

allowed to remain. If soup stock be kept several days in summer time,

heat it each day to prevent souring.

Pieces of celery, onion, parsley, beans and peas may all be added to

soup to make it more palatable. Also fine noodles. The yolk of a

hard-boiled egg dropped into the soup kettle and heated through,

allowing one for each plate of soup served, is a quick and appetizing

addition to a soup of plain broth or consomme.

VEGETABLE SOUP

Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts

of 2 heads of celery, 2 stalks of parsley and 3 onions. Cook the

onions in a little butter until they turn a yellow brown, then add

the other ingredients. Season well with salt and black pepper, also a

pinch of red pepper. Put all together in a stew-pan, cover with three

quarts of water, stand on range and simmer about three hours. Strain

soup into stew-pan, place on range, and when hot add Marklose Balls.

MARKLOSE BALLS

Take marrow from uncooked beef soup bones, enough to fill 2

tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to

flavor, pepper and salt, stiffen with 1 cup of bread crumbs, shape

into balls size of marbles, drop into hot broth and cook uncovered

from 15 to 20 minutes.

Aunt Sarah purchased two good-sized soup bones containing considerable

meat. After extracting 2 tablespoonfuls of marrow from the uncooked

bones, she put the bones in a stew-pan with a couple of quarts of

water, a large onion, chopped fine, and a piece of celery, and cooked

for several hours, then skimmed off scum which arises on top of broth,

removed the soup bones and meat and added a couple of tablespoonfuls

of grated carrot, pepper and salt to taste, cooked a short time, and

then added the marrow balls, a little chopped parsley and a couple of

tablespoonfuls of boiled rice. Two tablespoonfuls of marrow will make

about 15 balls, with the addition of crumbs, eggs, etc.

EGG BALLS FOR SOUP

Mash the yolks of 2 hard-boiled eggs fine and smooth with a little

soft butter. Beat the white of 1 egg, and add with about 2

tablespoonfuls of flour, salt and pepper. Mix all together. Use a

little flour to mold the mixture into balls the size of quite small

marbles. Do not make too stiff. Drop these into hot broth or soup and

cook about five minutes. This quantity will make 12 small balls.

"SUPPEE SCHWANGEN"

Mary was taught to make these by the Professor's wife. She beat

together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful

butter, a little salt, and just enough milk to thin the mixture enough

so it may be dropped by half teaspoonfuls into hot soup stock or

broth. Cook these small dumplings about 10 minutes. Serve in soup

broth.

CREAM OF OYSTER BOUILLON

Put two dozen oysters through food chopper, cook oyster liquor and

oysters together five minutes, heat 1 pint milk and 1 tablespoon

flour, mixed smooth with a little cold milk, and 1 tablespoonful

butter. Let come to a boil, watching carefully that it does not burn.

Pour all together when ready to serve. Serve in bouillon cups with

crackers. This recipe was given Mary by a friend in Philadelphia, who

thought it unexcelled.

GERMAN NOODLE SOUP

Place about 3 pounds of cheap stewing beef in a cook-pot with

sufficient water and cook several hours, until meat is quite tender;

season with salt and pepper. About an hour before serving chop fine 3

medium-sized potatoes and 2 onions and cook in broth until tender. Ten

or fifteen minutes before serving add noodle.

To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg

shell with cold water, add the eggs, and mix with flour as stiff as

can conveniently be handled. Add a little salt to flour. Divide dough

into sheets, roll on bake-board, spread on cloth a short time and let

dry, but not until too brittle to roll into long, narrow rolls. Cut

this with a sharp knife into thin, thread-like slices, unroll, drop as

many as wished into the stew-pan with the meat and cook about 10 or 15

minutes. Place the meat on a platter and serve the remainder in soup

plates. The remaining noodles (not cooked) may be unrolled and dried

and later cooked in boiling salted water, drained and placed in a dish

and browned butter, containing a few soft, browned crumbs, poured over

them when served. The very fine noodles are generally served with soup

and the broad or medium-sized ones served with brown butter Germans

usually serve with a dish of noodles, either stewed, dried prunes, or

stewed raisins. Both are palatable and healthful.

CREAM OF CELERY

Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint

of water, 1/2 hour or longer. Mash celery and put through a fine

sieve. Add 1 pint of scalded milk, and thicken with a tablespoonful of

flour, mixed with a little cold milk. Add 2 tablespoonfuls of butter,

pepper and salt, and simmer a few minutes. Just before serving add a

cup of whipped cream. Serve with the soup, small "croutons" of bread.

OYSTER STEW

Rinse a stew-pan with cold water, then put in 1 pint of milk and let

come to a boil. Heat 15 oysters in a little oyster liquor a few

minutes, until the oysters curl up around the edges, then add the

oysters to one-half the hot milk, add a large tablespoonful of butter,

season well with salt and pepper, and when serving the stew add the

half pint of boiling hot milk remaining. This quantity makes two small

stews. Serve crackers and pickled cabbage. When possible use a mixture

of sweet cream and milk for an oyster stew instead of all milk. An old

cook told Mary she always moistened half a teaspoonful of cornstarch

and added to the stew just before removing from the range to cause it

to have a creamy consistency.

CLAM BROTH

Clam broth may be digested usually by the most delicate stomach. It

can be bought in cans, but the young housewife may like to know how to

prepare it herself. Strain the juice from one-half dozen clams and

save. Remove objectionable parts from clams, cut in small pieces, add

1/2 pint of cold water and the clam juice, let cook slowly about 10

minutes, strain and season with pepper and salt, a little butter and

milk, and serve hot.

TURKEY SOUP

Take broken-lip bones and undesirable pieces of roast turkey, such as

neck, wings and left-over pieces of bread filling, put in stew-pot,

cover with water, add pieces of celery, sliced onion and parsley, cook

several hours, strain, and to the strained liquor add a couple

tablespoonfuls of boiled rice, season with salt and pepper and serve.

Some of the cold turkey might also be cut in small pieces and added to

the soup.

CREAM OF PEA SOUP

Cook quarter peck of green peas until very tender, reserve one-half

cup, press the remainder through a sieve with the water in which they

were boiled. Season with salt and pepper. Mix 1 tablespoonful of

flour, 1 tablespoonful of butter with 1 cup of hot milk. Mix flour

smooth with a little cold milk before heating it. Cook all together a

few minutes, then add the one cup of peas reserved. If soup is too

thick add a small quantity of milk or water.

TOMATO SOUP

One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a

sprig of parsley, cut fine, and 1 carrot and 2 cloves. Stew until soft

enough to mash through a fine, wire sieve. Place one quart of sweet

milk on the stove to boil. Mix 1 large tablespoonful of cornstarch

smooth, with a little cold milk, and stir into the hot milk. Add 1

large tablespoonful of butter and 1/4 teaspoonful (good measure) of

soda. Let cook one minute, until it thickens, add 1 teaspoonful of

salt. Do not add the milk to the strained tomatoes until ready to

serve. Then serve at once.

FRAU SCHMIDTS CLAM SOUP

Chop 12 clams fine, add enough water to the clam broth to measure one

quart, cook all together about 15 minutes; add 3 pints of scalding hot

milk, season with 1-1/2 tablespoonfuls butter and salt and pepper to

taste. Serve crackers with the soup.

CLAM CHOWDER

Cut 1/4 pound of rather "fat" smoked bacon in tiny pieces the size of

dice; fry until brown and crisp. Take 25 fresh clams, after having

drained a short time in a colander, run through a food chopper and

place in ice chest until required. Pour the liquor from the clams into

an agate stew-pan; add 6 medium-sized potatoes and 4 medium-sized

onions, all thinly sliced; also add the crisp bits of bacon and fat,

which had fried out from the bacon, to the clam juice. Cook all

together slowly or simmer 3 or 4 hours. Add water to the clam liquor

occasionally as required. Ten or fifteen minutes before serving add 1

cup of hot water and the chopped clams (clam juice if too strong is

liable to curdle milk). Allow clams to cook in the clam broth 10 to 15

minutes. Boil 2 quarts of sweet milk, and when ready to serve add the

hot milk to the chowder, also 1 teaspoonful of chopped parsley.

One-half this quantity will serve a small family. Serve crisp crackers

and small pickels, and this chowder, served with a dessert, makes an

inexpensive, nourishing lunch.

BROWN POTATO CHOWDER

Put a pint of diced, raw potatoes in a stew-pan over the fire, cover

with 1 quart of water, to which a pinch of salt has been added. Cook

until tender, but not fine, then add water so that the water in the

stew-pan will still measure one quart should some have boiled away.

Place a small iron fry-part on the range, containing 1 tablespoonful

of sweet lard; when melted, it should measure about 2 tablespoonfuls.

Then add 4 tablespoonfuls of flour, a pinch of salt and stir

constantly, or rather mash the flour constantly with a spoon, being

careful not to allow it to scorch, until a rich brown; add this to the

diced potatoes and the quart of water in which they were boiled, stir

until the consistency of thick cream, or like clam chowder. Should

there be a few, small lumps of the browned flour not dissolved in the

chowder, they will not detract from the taste of it; in fact, some are

very fond of them. Perhaps some folks would prefer this, more like a

soup; then add more hot water and thin it, but be careful to add more

seasoning, as otherwise it would taste flat and unpalatable. Very few

people know the _good flavor_ of _browned flour_. It has a flavor

peculiarly its own, and does not taste of lard at all. I would never

advocate _any_ seasoning except butter, but advise economical

housewives to try this, being very careful not to scorch the flour and

fat while browning.

A mixture of butter and lard may be used in which to brown the flour

should there be a prejudice against the use of lard alone.

BEAN CHOWDER

Another palatable, cheap and easily prepared dish is called Bean

Chowder. Small soup beans were soaked over night in cold water. Pour

off, add fresh water and cook until tender. Then add browned flour

(same as prepared for Potato Chowder) and the water in which the beans

were cooked. When ready to serve, the beans were added. More water may

be added until broth is thin enough for soup, then it would be called

"brown bean soup."

BOUILLON

Buy a soup bone, cook with a chopped onion, one stalk of celery and a

sprig of parsley until meat falls from bone. Season with salt and

pepper. Strain the broth into a bowl and stand aside until perfectly

cold. Then remove the cake of fat formed on top of soup and add it to

drippings for frying. The broth may be kept several days if poured

into a glass jar and set on ice. When wanted to serve, heat 1 pint of

broth, add 2 tablespoonfuls of cream to yolks of 2 eggs. Stir well.

Pour boiling hot broth over the cream and yolks of eggs and serve at

once in bouillon cups. Serve crackers also. Do not cook mixture after

cream and yolks of eggs have been added. This is very nourishing.

FARMER'S RICE

One and one-half quarts of milk, poured into a double boiler and

placed on the range to heat. One cup of flour was placed in a bowl;

into the flour 1 raw egg was dropped and stirred with a knife until

mixed, then rubbed between the fingers into fine rivels. It may take

a little _more_ flour; the rivels should be dry enough to allow of

being rubbed fine. When the milk commences to boil drop the rivels in

by handfuls, slowly, stirring constantly. Salt to taste. Let cook 15

minutes. Eat while hot, adding a small piece of butter as seasoning.

This should be a little thicker than ordinary rice soup.

PHILADELPHIA "PEPPER POT"

This recipe for far-famed "Philadelphia Pepper Pot" was given Mary by

a friend living in the Quaker City, a good cook, who vouched for its

excellence:

The ingredients consist of the following:

1 knuckle of veal.

2 pounds of plain tripe.

2 pounds of honeycomb tripe.

1 large onion,

1 bunch of pot-herbs.

4 medium-sized potatoes.

1 bay leaf--salt and cayenne pepper to season.

1/2 pound of beef suet--and flour for dumplings.

The day before you wish to use the "Pepper Pot" procure 2 pounds of

plain tripe and 2 pounds of honeycomb tripe. Wash thoroughly in cold

water place in a kettle. Cover with cold water and boil eight hours;

then remove tripe from water, and when cold cut into pieces about 3/4

of an inch square. The day following get a knuckle of veal, wash and

cover with cold water--about three quarts--bring slowly to the

simmering point, skimming off the scum which arises, simmer for three

hours. Remove the meat from the bones, cut into small pieces, strain

broth and return it to the kettle. Add a bay leaf, one large onion,

chopped, simmer one hour; then add four medium-sized potatoes, cut

like dice, and add to the broth. Wash a bunch of pot-herbs, chop

parsley (and add last), rub off the thyme leaves, cut red pepper in

half and add all to broth; then add meat and tripe and season with

salt; _if liked hot_, use a pinch of cayenne pepper. For the

dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch

of salt, mix well together and moisten with enough cold water to allow

of their being molded or rolled into tiny dumplings, the size of a

small marble. Flour these well to prevent sticking together. When all

are prepared drop into soup, simmer a few minutes, add parsley and

serve at once.

GERMAN VEGETABLE SOUP

Take 6 potatoes, half the quantity of onions, carrots, turnips,

cabbage and a stalk of celery, cut up into dice-shaped pieces, place

all in a stew-pan and cover with a couple quarts of hot water. Let

cook about two hours, until all the vegetables are tender, then add 1

tablespoonful of butter, a large cup of milk, and about a

tablespoonful of flour mixed smooth with a little cold milk, cook a

few minutes, add a tablespoonful minced parsley, and serve.

A CHEAP RICE AND TOMATO SOUP

Take one pint of rice water which has been drained from one cupful of

rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used

in other ways), and after the rice has drained in a sieve add to the

rice water 1 cup stewed, strained tomatoes (measure after being

strained), 1 teaspoonful butter, 1 teaspoonful flour mixed with a

little cold water, salt, pepper, and 1 tablespoonful of the cooked

rice, and you have a palatable soup, as the water in which the rice

was boiled is said to be more nutritious than the rice.

FISH, CLAMS AND OYSTER (BONED SHAD)

How many young cooks know how to bone a shad? It is a very simple

process, and one becomes quite expert after one or two trials. And it

fully repays one for the extra time and trouble taken, in the

satisfaction experienced by being able to serve fish without bones.

With a sharp knife cut the fish open along the back bone on the

outside of the fish, but do not cut through the bone, then carefully

cut the fish loose along the back bone on each side, cut the centre

bone away with the smaller bones branching out on each side attached.

Cut the shad into sizable pieces after being washed in cold water and

dried on a cloth to take up all the moisture. Dip pieces of fish into

white of egg containing a teaspoonful of water, roll in fine, dried

bread crumbs, season with salt and pepper, drop in hot fat, and fry a

rich brown. Serve on a platter, surrounded by a border of parsley.

Some small portions of the fish will adhere to the bones, however

carefully the fish has been boned. The meat may be picked from the

bones after cooking in salt water until tender. Flake the fish, and

either make it into small patties or croquettes.

Shad roe should be parboiled first and then dredged with flour on both

sides and fried in drippings or a little butter.

CROQUETTES OF COLD, COOKED FISH

Shred or flake cold, cooked fish, which has been carefully picked from

bones. To 2 cups of fish add an equal amount of mashed potatoes, a

small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg,

lightly beaten, 1 teaspoonful of chopped parsley, season with salt and

pepper. Mix all well together, and when cold, form in small

croquettes. Dip into white of egg containing 1 tablespoonful of water,

roll in fine, dried bread crumbs and fry in hot fat. Shad, salmon,

codfish, or any kind of fish may be prepared this way, or prepare same

as "Rice Croquettes," substituting-fish for rice.

SHAD ROE

Shad roe should be carefully taken from the fish, allowed to stand in

cold water, to which a pinch of salt has been added, for a few

minutes, then dropped in boiling water, cooked a short time and

drained. Dredge with flour and fry slowly in a couple tablespoonfuls

of butter and lard or drippings until a golden brown. Be particular

not to serve them rare. Serve garnished with parsley.

Or the shad roe may be parboiled, then broken in small pieces, mixed

with a couple of lightly beaten eggs and scrambled in a fry-pan,

containing a couple of tablespoonfuls of butter and sweet drippings.

Serve at once. Garnish with parsley or water cress.

SCALLOPED OYSTERS

Take about 50 fresh oysters. Place a layer of oysters in a baking dish

alternately with fine, dried crumbs, well seasoned with pepper and

salt and bits of butter, until pan is about two-thirds full. Have a

thick layer of bread crumbs for the top, dotted with bits of butter.

Pour over this half a cup or less of strained oyster liquor and small

cup of sweet milk. Place in oven and bake from 40 to 50 minutes.

DEVILED OYSTERS

2 dozen oysters.

1 cup rich milk.

3 tablespoonfuls flour.

Yolks of 2 raw eggs.

1 generous tablespoonful butter.

1 tablespoonful finely-minced parsley.

Drain oysters in a colander and chop rather coarsely.

Mix flour smooth with a little cold milk. Place the remainder of the

milk in a saucepan on the range. When it commences to boil add the

moistened flour and cook until the mixture thickens, stirring

constantly to prevent burning, or cook in a double boiler. Add yolks

of eggs and butter, 1/2 teaspoonful salt and 1/4 teaspoonful of black

pepper and a pinch of cayenne pepper. Then add chopped oysters, stir

all together a few minutes until oysters are heated through. Then turn

into a bowl and stand aside in a cool place until a short time before

they are to be served. (These may be prepared early in the morning and

served at six o'clock dinner.) Then fill good-sized, well-scrubbed

oyster shells with the mixture, sprinkle the tops liberally with

fine-dried, well-seasoned bread crumbs. (Seasoned with salt and

pepper.) Place the filled shells on muffin tins to prevent their

tipping over; stand in a hot oven about ten minutes, until browned on

top, when they should be heated through. Serve at once in the shells.

Handle the hot shells with a folded napkin when serving at table. This

quantity fills thirteen oyster shells. Serve with the oysters small

pickles, pickled cabbage or cranberry sauce as an accompaniment.

PLANKED SHAD

After eating planked shad no one will wish to have it served in any

other manner, as no other method of preparing fish equals this. For

planked shad, use an oak plank, at least two inches thick, three

inches thick is better. Planks for this purpose may be bought at a

department store or procured at a planing mill. Place plank in oven

several days before using to season it. Always heat the plank in oven

about 15 minutes before placing fish on it, then have plank _very

hot_. Split a nicely-cleaned shad down the back, place skin side down,

on hot plank, brush with butter and sprinkle lightly with pepper and

salt. Put plank containing shad on the upper grating of a hot oven of

coal range and bake about 45 minutes. Baste frequently with melted

butter. The shad should be served on the plank, although not a very

sightly object, but it is the proper way to serve it. The flavor of

shad, or, in fact, of any other fish, prepared in this manner is

superior to that of any other. Fish is less greasy and more wholesome

than when fried. Should an oak plank not be obtainable, the shad may

be placed in a large roasting pan and baked in oven. Cut gashes across

the fish about two inches apart, and place a teaspoonful of butter on

each. Bake in oven from 50 to 60 minutes. Serve on a warmed platter,

garnished with parsley, and have dinner plates warmed when serving

fish on them. Do not wash the plank with soap and water after using,

but instead rub it over with sandpaper.

BROILED MACKEREL

When fish has been cleaned, cut off head and scrape dark skin from

inside. Soak salt mackerel in cold water over night, skin side up,

always. In the morning; drain, wipe dry and place on a greased

broiler, turn until cooked on both sides. Take up carefully on a hot

platter, pour over a large tablespoonful of melted butter and a little

pepper, or lay the mackerel in a pan, put bits of butter on top, and

set in a hot oven and bake. Garnish with parsley.

CODFISH BALLS

Soak codfish several hours in cold water. Cook slowly or simmer a

short time. Remove from fire, drain, and when cold squeeze out all

moisture by placing the flaked fish in a small piece of cheese-cloth.

To one cup of the flaked codfish add an equal quantity of warm mashed

potatoes, yolk of 1 egg, 1 tablespoonful of milk and a little pepper.

Roll into small balls with a little flour. Dip in white of egg and

bread crumbs, and when quite cold fry in deep fat. Garnish with

parsley.

FRIED OYSTERS

Procure fine, large, fresh oysters for frying. Drain in a colander

carefully, look over, and discard any pieces of shell. Roll each

oyster in fine, dried bread crumbs, well seasoned with salt and

pepper, then dip them in a lightly-beaten egg, and then in bread

crumbs. Allow them to stand several hours in a cool place before

frying. Place a few oysters at one time in a wire frying basket, and

immerse in smoking hot fat. Should too great a number of oysters be

placed in the fat at one time it would lower the temperature of the

fat and cause the oysters to become greasy. Drain the oysters when

fried on heavy, brown paper, to absorb any remaining fat, and serve at

once.

For all deep frying use two-thirds lard and one-third suet, as suet is

considered to be more wholesome and cheaper than lard. Two items to be

considered by the frugal housewife.

If fat for deep frying is the right temperature a crust is at once

formed, and the oysters do not absorb as great a quantity of fat as

when fried in only enough butter and drippings to prevent scorching,

as they must then be fried more slowly. Serve pickled cabbage and

tomato catsup when serving fried oysters.

PANNED OYSTERS

Aunt Sarah always prepared oysters in this manner to serve roast

turkey. At the very last minute, when the dinner was ready to be

served, she placed 50 freshly-opened oysters, with their liquor, in a

stew-pan over a hot fire. The minute they were heated through and

commenced to curl up, she turned them in a hot colander to drain a

minute, then turned the oysters into a stew-pan containing two large

tablespoonfuls of hot, melted butter, and allowed them to remain in

the hot butter one minute, shaking the pan lo prevent scorching,

seasoned them with salt and pepper, and turned all into a heated dish

and sent to the table at once. These are easily prepared and are more

wholesome than fried oysters.

OYSTERS STEAMED IN THE SHELL

Place well-scrubbed shells, containing fresh oysters, in a deep agate

pan, which will fit in a kettle containing a small amount of boiling

water. Cover very closely until the shells open easily. These may be

served in the shell with hot, melted butter, in a side dish, or they

may be removed from the shell to a hot bowl and seasoned with hot

butter, salt and pepper.

A RECIPE GIVEN MARY FOR "OYSTER COCKTAIL"

To 2 tablespoonfuls of tomato catsup add 1/2 tablespoonful of grated

horseradish, 1/2 tablespoonful of lemon juice, 1/2 teaspoonful of

tabasco sause, 1/2 tablespoonful of vinegar, 1 saltspoonful of salt.

Stand on ice one hour at least.

To serve--The freshly-opened oysters on half shell were placed on a

plate, in the centre of which was placed a tiny glass goblet

containing a small quantity of the mixture, into which the oysters

were dipped before being eaten.

OYSTER CROQUETTES

Boil 50 oysters five minutes, drain. When cold, cut into small pieces,

add 1/2 cup of bread crumbs and mix all together with a thick cream

sauce composed of 1/2 cup of cream or milk thickened with flour, to

which add 1 large tablespoonful of butter; season with salt, a dash of

red pepper and 1 teaspoonful of finely-minced parsley. Stand this

mixture on ice until quite cold and firm enough to form into small

croquettes. Dip in egg and bread crumbs and fry in deep fat until a

golden brown.

Serve at once on a platter garnished with sprigs of parsley From

these ingredients was made 12 croquettes.

FRAU SCHMIDTS WAY OF SERVING "OYSTER COCKTAILS"

Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoonful of

grated horseradish, 2 tablespoonfuls of very finely cut celery juice

and pulp of 2 lemons. Season with salt and pepper. Mix this with

oysters which have been cut in small pieces. Serve in halves of

lemons, from which the pulp has been carefully removed.

Place on ice a short time before serving. Crisp crackers should be

served at the same time this is served.

SALMON LOAF

One can of salmon, from which all bones have been removed, 1 cup of

cracker crumbs, 1/2 cup of milk, 1 tablespoonful of butter, which had

been melted; 2 eggs beaten, salt and pepper to season. Mix all

together, bake in a buttered pudding dish one-half hour or until

browned on top. Serve hot.

CREAMED SALMON

A half cup of canned salmon, a left-over from lunch the preceding day,

may be added to double the quantity of cream dressing, and when heated

through and served on crisply-toasted slices of stale bread, make a

tasty addition to any meal.

Of course, it is not necessary to tell even unexperienced housewives

never under any circumstances allow food to stand in tins in which it

was canned; do not ever stand food away in tin; use small agateware

dishes, in which food, such as small quantities of left-overs, etc,

may be reheated. Never use for cooking agate stew-pans, from the

inside of which small parties have been chipped, as food cooked in

such a vessel might become mixed with small particles of glazing, and

such food when eaten would injure the stomach.

OYSTER CANAPES

1 cup cream.

4 tablespoonfuls of bread crumbs.

1 tablespoonful of butter.

3 dozen stewing oysters.

Season with paprika, tiny pinch of nutmeg and salt. Boil the cream,

add bread crumbs and butter. Chop oysters fine, add seasoning. Serve

hot in pattie cups or on toast. Serve small pickles or olives. Good

dish for chafing dish.

MEAT

Every young housewife should be taught that simmering is more

effective than violent boiling, which converts water into useless

steam. Even a tough, undesirable piece of "chuck" or "pot roast" may

be made more tender and palatable by long-continued simmering than it

would be if put in rapidly boiling water and kept boiling at that

rate. Meat may be made more tender also by being marinated; that is,

allowing the meat to stand for some time in a mixture of olive oil and

vinegar before cooking it. In stewing most meats a good plan is to put

a large tablespoonful of finely-minced beef suet in the stew-pan; when

fried out, add a little butter, and when sizzling hot add the meat,

turn and sear on both sides to retain the juice in the meat, then add

a little hot water and let come to a boil; then stand where the meat

will just simmer but not slop cooking for several hours. The meat then

should be found quite tender. Cheaper cuts of meat, especially,

require long, slow cooking or simmering to make them tender, but are

equally as nutritious as high-priced meats if properly prepared.

To quote from _The Farmers' Bulletin_: "The number of appetizing

dishes which a good cook can make out of the meat 'left over' is

almost endless. Undoubtedly more time and skill are required in their

preparation than in the simple cooking of the more expensive cuts. The

real superiority of a good cook lies not so much in the preparation of

expensive or fancy dishes as in the attractive preparation of

inexpensive dishes for every day. In the skillful combination of

flavors. Some housewives seem to have a prejudice against

economizing. If the comfort of the family does not suffer and the

meals are kept as varied and appetizing as when they cost more, with

little reason for complaint, surely it is not beneath the dignity of

any family to avoid useless expenditure, no matter how generous its

income. And the intelligent housekeeper should take pride in setting a

good table."

This is such an excellent article, and so ably written and true, that

I feel it would be to the advantage of every young housewife to read

and profit by it.

"SAUERGEBRATENS" OR GERMAN POT ROAST

Buy about three pounds of beef, as for an ordinary pot roast. Place in

a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little

water, a couple of whole cloves and a little allspice); this should

cover the piece of meat. Vinegar should be poured over it hot; let

stand a couple of days in a cool place uncovered; turn it over

occasionally. When wanted to cook, take from the vinegar and put in a

stew-pan containing a little hot fried-out suet or drippings in which

has been sliced 2 onions. Let cook, turn occasionally, and when a rich

brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot

water, cover and cook slowly for two or three hours, turning

frequently. Half an hour before serving add small pared potatoes, and

when they have cooked tender, serve meat, gravy and potatoes on a

large platter.

The writer knew an old gentleman who had moved to the city from a

"Bucks County farm" when a boy, who said that he'd walk five miles any

day for a dish of the above as his mother had prepared it in former

years.

Mary was surprised at the amount of valuable information to be

obtained from the different _Farmers' Bulletins_ received at the farm,

on all subjects of interest to housewives, and particularly farmers'

wives. All books were to be had free for the asking.

The dishes Mary prepared from recipes in the _Farmers Bulletin_ on

"economical use of meat in the home," were especially liked at the

farm, particularly "Stewed Shin of Beef" and "Hungarian Goulash" (a

Hungarian dish which has come to be a favorite in the United States).

HUNGARIAN GOULASH

2 pounds top round of beef.

1 onion.

A little flour.

2 bay leaves.

2 ounces salt pork.

6 whole cloves.

2 cups of tomatoes.

6 peppercorns.

1 stalk celery.

1 blade mace.

Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt

pork until a light brown; add the beef and cook slowly for about

thirty-five minutes, stirring occasionally. Cover with water and

simmer about two hours. Season with salt and pepper or paprika. From

the vegetables and spices a sauce is made as follows: Cook in

sufficient water to cover for 20 minutes; then rub through a sieve,

and add to some of the stock in which the meat was cooked. Thicken

with flour, using 2 tablespoonfuls (moistened with cold water) to each

cup of liquid, and season with salt and paprika. Serve the meat on a

platter with the sauce poured over it. Potatoes, carrots and green

peppers cooked until tender and cut into small pieces or narrow strips

are usually sprinkled over the dish when served, and noodles may be

arranged in a border upon the platter.

BROILED STEAK

When buying beefsteak for broiling, order the steak cut 1 inch to

1-1/4 inches thick. Place the steak on a well-greased, hot broiler and

broil over a clear, hot fire, turning frequently. It will take about

ten minutes to broil a steak 1-inch thick. When steak is broiled place

on a hot platter, season with butter, pepper and salt, and serve at

once. Serve rare or otherwise, but serve _at once_. Broil-steak

unseasoned, as salt extracts juice from meat. Steak, particularly,

loses its savoriness if not served _hot_. What to a hungry man is more

nutritious and appetizing than a perfectly broiled, rare, juicy,

steak, served hot? And not a few young and inexperienced cooks serve

thin steaks, frequently overdone or scorched, containing about the

same amount of nourishment a piece of leather would possess, through

lack of knowledge of knowing just how. Often, unconsciously. I will

admit; yet it is an undiluted fact, that very many young housewives

are indirectly the cause of their husbands suffering from the

prevailing "American complaint," dyspepsia, and its attendant evils.

And who that has suffered from it will blame the "grouchy man" who

cannot well be otherwise. So, my dear "Mrs. New Wife," be warned in

time, and always remember how near to your husband's heart lies his

stomach, and to possess the former you should endeavor to keep the

latter in good condition by preparing, and serving, nourishing,

well-cooked food.

STEWED SHIN OF BEEF

4 pounds of shin of beef.

1 medium-sized onion.

1 whole clove and bay leaf.

1 sprig of parsley.

1-1/2 tablespoonfuls flour.

1-1/2 tablespoonfuls of butter or savory drippings.

1 small slice of carrot.

1/2 tablespoonful of salt.

1/2 teaspoonful of pepper.

2 quarts boiling water.

Have the butcher cut the bone in several pieces. Put all the

ingredients but the flour and butter in a stew-pan and bring to

a boil. Set the pan where the liquid will just simmer for six

hours, or after boiling for five or ten minutes put all into the fireless

cooker for eight or nine hours. With the butter, flour and

1/4 cup of the clear soup from which the fat has been removed

make a brown sauce. To this add the meat and marrow removed

from the bone. Heat and serve. The remainder of the liquid

in which the meat has been cooked may be used for soup.

HAMBURG STEAK

Take the tough ends of two sirloin steaks and one tablespoonful

of kidney suet, run through a food chopper; season with pepper

and salt, form into small cakes, dredge lightly with flour, fry

quickly, same manner steak is fried, turning frequently. The kidney

fat added prevents the Hamburg steak being dry and tasteless.

"A tender, juicy broiled steak, flaky baked potatoes, a good cup

of coffee and sweet, light, home-made bread, a simple salad or

fruit, served to a hungry husband would often prevent his looking

for an affinity," said Aunt Sarah to her niece Mary.

MEAT STEW WITH DUMPLINGS

STEW.

5 pounds of a cheap cut of beef.

4 cups of potatoes cut into small pieces.

2/3 cup each of turnips and carrots cut into 1/2-inch cubes.

1/2 an onion chopped.

1/4 cup of flour.

Season with salt and pepper.

Cut the meat into small pieces, removing the fat. Fry out the fat and

brown the meat in it. When well browned, cover with boiling water.

Boil for five minutes and then cook in a lower temperature until meat

is done. If tender, this will require about three hours on the stove,

or five hours in the fireless cooker. Add carrots, onions, turnips and

pepper and salt during the last hour of cooking, and the potatoes

fifteen minutes before serving. Thicken with the flour diluted with

cold water. Serve with dumplings. If this dish is made in the tireless

cooker the mixture must be reheated when the vegetables are put in.

Such a stew may also be made of mutton. If veal or pork is used the

vegetables may be omitted or simply a little onion used. Sometimes for

variety the browning of the meat is dispensed with. When white meat,

such as chicken, veal or fresh pork is used, the gravy is often made

rich with cream or milk thickened with flour.

DUMPLINGS.

2 cups of flour.

4 teaspoons (level) of baking powder.

2/3 cup of milk or a little more if needed.

1/2 teaspoonful of salt.

2 teaspoonfuls of butter.

Mix and sift the dry ingredients. Work in butter with the tips of the

fingers. Add milk gradually, roll out to thickness of half inch. Cut

with biscuit cutter. Place in a buttered steamer over a kettle of hot

water and cook from 12 to 15 minutes. If the dumplings are cooked with

the stew enough liquid should be removed to allow of their being

placed directly upon the meat and vegetables. Sometimes the dough is

baked and served as biscuits, over which the stew is poured. If the

stew is made with chicken or veal it is termed a fricassee.

This recipe tells of such an economical way of extending the meat

flavor that I think every young housewife should know it. Mary copied

it from _The Farmers' Bulletin_, an article on the "Economical Use of

Meat in the Home." The dumplings, as she prepared them from this

recipe, were regular fluff balls, they were so light and flaky. I

would add, the cook-pot should be closely covered while cooking or

steaming these dumplings, and the cover should not be raised for the

first ten minutes.

A lesser quantity of baking powder might be used with equally good

results, but these dumplings are certain to be light and flaky. A

larger quantity of baking powder should be used when dough is steamed

or boiled than if dough is baked, if one expects good results.

EXTENDING THE MEAT FLAVOR

Mary learned, through reading _The Farmers' Bulletin_, different

methods of extending the meat flavor through a considerable quantity

of material, which would otherwise be lacking in distinctive taste,

one way to serve the meat with dumplings, generally in the dish with

it; to combine the meat with crusts, as in meat pies or meat rolls, or

to serve the meat on toast or biscuits. Borders of rice, hominy or

mashed potatoes are examples of the same principles, applied in

different ways.

By serving some preparation of flour, rice, hominy or other food, rich

in starch, with the meat, we get a dish which in itself approaches

nearer to the balanced ration than meat alone, and one in which the

meat flavor is extended through a large amount of the material.

The measurements given in the above recipes call for a level spoonful

or a level cup, as the case may be.

In many American families meat is eaten two or three times a day. In

such cases, the simplest way of reducing the meat bill would be to

cut down the amount used, either by serving it less often or by using

less at a time. Deficiency of protein need not be feared, when one

good meat dish a day is served, especially if such nitrogenous

materials as eggs, milk, cheese and beans are used instead. In

localities where fish can be obtained fresh and cheap, it might well

be more frequently substituted for meat for the sake of variety as

well as economy. Ingenious cooks have many ways of "extending the

flavor" of meat; that is, of combining a small quantity with other

materials to make a large dish as in meat pies, stews and similar

dishes.

The foregoing information may be useful to other young, prospective

housekeepers who may never have read "the very instructive articles on

The Economical Use of Meat in the Home,' in the _Farmers' Bulletin_."

PREPARING A POT ROAST

When buying a pot roast, "Aunt Sarah" selected a thick, chunky piece

of meat, weighing several pounds, and a small piece of beef suet which

she cut into small bits, placed pan containing them on hot range,

added a small, sliced onion, and when fat was quite hot she added the

quickly rinsed piece of meat, and quickly seared it to retain the

juice; added 1 cup of hot water, a sprig of parsley, seasoning of salt

and pepper; cooked a short time, then allowed it to stand on the range

closely covered, where it would simmer gently several hours; turning

the meat frequently, adding a small amount of water occasionally, as

the broth was absorbed by the meat. An inexperienced cook will be

surprised to find how tender, palatable, and equally nutritious, an

inexpensive cut of meat may become by slow simmering. When the pot

roast has become tender, remove from the broth and place on a _hot

platter_; this latter is a small item, but dishes may be quickly

heated in a hot oven and meat and vegetables are more appetizing if

served hot on warmed plates. "Forgive this digression; I fear the pot

roast will cool even on a warmed platter." After removing the meat

from the pan add a large tablespoonful of flour, moistened with a

small quantity of cold water, to the broth in the pan for gravy; cook

until thickened, strain sliced onion and parsley from the broth, add

seasoning of salt and pepper, serve on the platter with the meat; the

onion added, gives the gravy a fine flavor and causes it to be a dark,

rich brown in color.

STUFFED BREAST OF VEAL

Rub the piece of meat with salt, pepper, ginger and minced onion.

Prepare a stuffing as for chicken of crumbled, stale bread, etc., or

soak pieces of stale bread in cold water. Squeeze dry and season with

a little minced onion, parsley, a little melted butter, salt and

pepper, and moisten all with one egg. Fill the breast of veal with

this stuffing, sew together, place in roasting pan with a small

quantity of water, to which a tablespoonful of butter has been added.

Roast in a moderately hot oven until well done, basting frequently.

"GEDAMPFTES RINDERBRUST"

Take breast of beef or veal, without fat or bones, quickly rinse off

meat and wipe with a cloth. Place in a stew-pot with one chopped

onion, one sliced tomato, a bay leaf, season with pepper and salt, add

a small quantity of hot water, cook, closely covered, several hours.

To be tender this meat requires long, slow cooking, when it cooks and

browns at the same time. Strain the broth and thicken for gravy and

pour around the meat on platter when serving.

"PAPRIKASH"

Two pounds of veal, from leg, cut into small pieces for stewing; 4

good-sized onions, cut rather fine; measure about 1/2 cup of sweet

lard, place onions in pan with some of this lard and fry a light

brown. Add meat and cook meat and onions together about one-half hour,

adding lard gradually until all is used and the meat is golden brown.

Then cover with water and stew, closely covered, about two hours or

longer, until meat is ready to serve; then add more water until meat

is covered. Season with salt and paprika. Add about three

tablespoonfuls of vinegar (not too sour; cook must judge this by

tasting); then add 1/2 pint of sweet cream. Thicken gravy with flour

mixed smooth with a little water. Place on platter surrounded with

gravy. With this was always served baked or steamed sweet potatoes.

BEEF STEW

Three pounds of the cheaper cut of beef, cut in pieces a couple inches

square; brown in a stew-pan, with a sliced onion, a sprig of parsley

and a coupe tablespoonfuls of sweet drippings or suet; cook a few

minutes, add a little water, and simmer a couple of hours; add sliced

turnips and a few medium-sized potatoes. Should there he a larger

quantity of broth than required to serve with the meat and vegetables,

a cup or more of the broth may form the basis of a palatable soup for

lunch the following day.

SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and veal may

be used, run through a food chopper. A cheap cut of meat may be used

if, before chopping, all pieces of gristle are trimmed off. Place the

chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread

crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste

the meat before adding all the seasoning specified, as tastes differ.

Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2

tablespoonfuls of butter, a little sweet marjoram or minced parsley.

Mix all together and mold into two long, narrow rolls, similar to

loaves of bread. Place 1 tablespoonful each of drippings and butter in

a large fry-pan on the range. When heated, place beef rolls in, and

when seared on both sides add a small quantity of hot water. Place the

pan containing meat in a hot oven and bake one hour. Basting the meat

frequently improves it. When catering to a small family serve one of

the rolls hot for dinner; serve gravy, made by thickening broth in pan

with a small quantity of flour. Serve the remaining roll cold, thinly

sliced for lunch, the day following.

VEAL CUTLETS

Use either veal chops or veal cutlets, cut in small pieces the size of

chops; pound with a small mallet, sprinkle a little finely-minced

onion on each cutlet, dip in beaten egg and bread crumbs, well

seasoned with salt and pepper. Place a couple tablespoonfuls of a

mixture of butter and sweet drippings in a fry-pan; when hot, lay in

the breaded cutlets and fry slowly, turning frequently and watching

carefully that they do not scorch. These take a longer time to fry

than does beefsteak. When a rich brown and well cooked take up the

cutlets on a heated platter and serve, garnished with parsley.

MEAT "SNITZEL"

Cut 1-1/2 pounds of thick veal steak into small pieces, dredge with

flour, season with salt and pepper, and fry brown in a pan containing

bacon fat (fat obtained by frying several slices of fat, smoked

bacon). Remove the meat from the pan, add a couple tablespoonfuls of

flour to the remaining fat stir until browned, then pour in the

strained liquor from a pint can of tomatoes. Add one slice of onion

and one carrot, then return the meat to the sauce; cover closely and

simmer three-quarters of an hour. When the meat is tender, place on a

hot platter, add a pinch of red pepper to the sauce and a little more

salt if required, and strain over the meat on the platter. This was a

favorite dish of Mary's Uncle, and he said she knew how to prepare it

to perfection.

SIRLOIN STEAKS

Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of

suet. Cut the tenderloin from each steak, and as much more of the

steak as required for one meal. Place the finely-cut suet in a hot

fry-pan; this should measure 1 tablespoonful when tried out, add one

teaspoonful of butter, when the fat is very hot and a blue smoke

arises place pieces of steak, lightly dredged with flour, in the pan

of hot fat, place only one piece at a time in the fat; sear the meat

on one side, then turn and sear on the other side; then place the

other pieces of meat in the pan and continue in the same manner,

turning the steak frequently. The hot butter and suet sear the steak,

thus the juice of the meat is retained, making the meat more

palatable; season with salt and pepper, place on a hot platter and

serve at once.

MEAT BALLS

Chop meat fine; beef, chicken, lamb or veal; mince a small onion and

fry in a tablespoonful of butter; add a tablespoonful of flour, the

yolk of one egg, the chopped meat and a little broth, gravy, or milk

to moisten, salt and pepper. Stir all together and turn the whole

mixture into dish to cool. When cool, shape with well-floured hands

into balls the size of a shelled walnut. Dip in beaten white of egg,

then into bread crumbs, and fry in deep fat until crisp and brown.

Place only three or four meat balls in a frying basket at one time.

Too many at a time chills the fat; but if plunged in boiling hot fat,

then a crust is formed at once over the outside, which prevents the

grease from penetrating. When the meat balls are browned nicely, lay

them on brown paper to absorb any grease that may adhere to them. To

try whether the fat is the right temperature, drop a small piece of

bread in it, and if it browns while you count twenty, the fat is hot

enough for any form of croquettes. Garnish with parsley or watercress.

VEAL LOAF

Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful

pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 tablespoonfuls water.

Mix all together with 6 tablespoonfuls fine, rolled, dried bread

crumbs and mold into a long, narrow loaf. Roll the loaf in two extra

tablespoonfuls of bread crumbs. Place in a hot pan, pour 3

tablespoonfuls melted butter over the top, and bake in hot oven two

hours or less, basting frequently. Slice thinly when cold. Should the

veal loaf be served hot thicken the broth with flour and serve this

gravy with it.

SWEETBREADS (BREADED)

Place sweetbreads in cold water, to which 1/2 teaspoonful salt has

been added, for a short time, then drain and put over the fire with

hot water. Cook ten minutes. Drain and stand aside in a cool place

until wanted. Remove stringy parts, separate into small pieces about

the sue of an oyster, dip in beaten white of egg and then in bread

crumbs. Put in a pan containing a little hot butter and drippings and

fry light brown. Serve hot. Garnish platter with parsley.

FRIED LIVER AND BACON

Have _beef_ liver cut in slices about one inch thick; quickly rinse

and wipe dry. Remove the thin skin on the edge and cut out all the

small, tough fibres. If liver from a _young_ beef it can scarcely be

told from calves' liver when cooked, and is considerably cheaper. Fry

a dozen slices of fat bacon in a pan until crisp and brown. Take from

the pan on a warm platter and place in oven. Put the pieces of liver,

well dredged with flour, into the pan containing the hot bacon fat,

also a little butter, and fry slowly until well done, but not hard and

dry. Turn frequently and season with salt and pepper. Take the liver

from the pan, add one tablespoonful of flour to the fat remaining in

the pan, stir until smooth and brown, then add about one cup of sweet

milk or water, stir a few minutes until it thickens and season with

salt and pepper. Should the liver be a little overdone, put it in the

pan with the gravy, cover and let stand where it will just simmer a

few minutes, then turn all on a hot platter and serve the bacon on a

separate dish.

BEEFSTEAK SERVED WITH PEAS

Fry quickly a large sirloin steak. Place in the oven, on a warm

platter. Add a large tablespoonful of butter to the fry pan, also a

can of sifted peas, which have been heated and drained, season with

pepper and salt, shake pan to prevent burning and when hot turn on to

platter containing steak and serve at once. This makes an appetizing

luncheon dish.

CREAMED "DRIED BEEF"

Put a tablespoonful of butter in a frying pan, add 1/2 cup of chipped

beef cut fine and brown it in the butter, then add 1/4 cup of water.

Let stand and simmer for a short time, then add a cup of sweet milk,

thicken to the consistency of thick cream by adding 1 tablespoonful of

flour mixed smooth with a small quantity of cold milk, season with

salt and pepper. This is an economical way of using small pieces of

dried beef not sightly enough to be served on the table. Serve with

baked potatoes for lunch, or pour over slices of toasted bread, or

over poached eggs for an appetizing breakfast dish.

CREAMED SWEETBREADS

Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry

on a napkin. Separate the sweetbreads into small pieces with a _silver

knife_, never use _steel_, put in a stewpan with enough cream to

cover, add butter, pepper and salt to taste. Flour enough to thicken a

little, let all come to a boil. Fill small pattie shells with the

mixture and serve hot.

MEAT CROQUETTES

2 cups finely chopped meat (beef or veal).

1 tablespoonful butter.

2 tablespoonfuls flour (or a little more flour).

2 tablespoonfuls chopped parsley.

1 scant cup of milk.

Put milk on to boil. Mix flour smooth with a little cold milk before

adding to boiling milk, add the butter and cook all together until a

creamy consistency, then add the chopped meat well seasoned with salt

and pepper and the chopped parsley. Mix well and let cool. Shape into

croquettes, dip in white of egg and bread crumbs. Let stand until

perfectly cold, then fry brown, in deep hot fat.

Chicken, beef, veal and mutton may be prepared in the same manner.

When dipping croquettes, 1 tablespoonful of water may be added to the

white of egg and 2 tablespoonfuls of water if the whole of the egg is

used. Use the whites of eggs for dipping croquettes if possible.

Croquettes may be made the day before wanted, and placed in a

refrigerator or cool place. Croquettes should be cold before frying.

STEWED RABBIT

After the rabbit has been skinned, and carefully cleaned, wash quickly

and let stand over night in cold water to which salt has been added;

also a pinch of red pepper. Place on the range in the morning (in a

stew-pan with fresh warm water). When it comes to a boil, drain off,

add one pint of hot water containing two sliced onions and a little

ginger. This prevents the flavor of wild game, objectionable to some.

When the meat has cooked tender, drain, dust pieces with flour, and

brown quickly in a pan containing a couple tablespoonfuls of hot lard,

butter, or drippings.

If you wish the meat of the rabbit white, add a thin slice of lemon to

the water when cooking meat.

ROAST LAMB

Select leg or loin, or if a larger roast is wanted, leg and loin

together. Carefully rinse the piece of meat. Place in pan, dust

lightly with pepper. Have the oven hot and place pan in without

putting water in pan. Brown on one side, then turn and brown on the

other. Then put about 1/2 cup of water in roasting pan, and if oven is

too hot, leave door open for a few minutes. Allow 25 minutes for each

pound of lamb.

"GEFULLTE RINDERBRUST," OR STUFFED BREAST OF BEEF

Take a fillet of beef, rub both sides well with a mixture of finely

chopped onion, minced parsley, salt and pepper. Then spread over the

fillet a small quantity of raw, chopped, well-seasoned meat, roll

together and tie. Place in a stew pan with a small quantity of water,

cook closely covered until tender. Serve with gravy.

FRIED PEPPERS WITH PORK CHOPS

Dust four or five pork chops with flour and fry in a pan, not too

quickly. When nicely browned, remove to a warm chop plate and stand in

warming oven while preparing the following: Slice or cut in small

pieces four good-sized, sweet, red peppers and a half teaspoon of

finely chopped hot pepper, add to the fat remaining in the pan in

which the chops were fried, and cook about ten minutes, until peppers

are tender (stirring them frequently). When sufficiently cooked, add

one tablespoon of vinegar, pepper and salt to taste, cook one minute

longer and serve on the same dish with the chops.

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully.

Place ham in a large cook pot or boiler, partly cover with cold water,

let come to a boil, then move back on range where the water will

merely simmer, just bubble gently around the edge of the boiler. A

medium sized ham should be tender in five or six hours. When a fork

stuck into the ham comes out readily, the ham is cooked. Take from the

boiler and skin carefully, removing all the discolored portions of the

smoked end, stick 2 dozen whole cloves into the thick fat, and

sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs

over top. Place in a very hot oven a short time, until the fat turns a

golden brown. Watch carefully to see that it does not scorch. When

cold, slice thin and serve. Aunt Sarah frequently added a pint of

cider to the water in which the ham was boiled. She said this improved

the flavor of the ham.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know

how very much it improves the flavor of the ham if it is allowed to

stand for ten or fifteen minutes in a platter containing a large

teaspoonful of sugar and a little cold water? Turn several times, then

wipe quite dry with a clean cloth and fry in a pan containing a little

hot drippings and a very little butter (one-half teaspoonful) just

enough to prevent its sticking to the pan. Do not fry as quickly as

beefsteak. After a slice of ham has been cut from a whole ham, if lard

be spread over the end of ham from which the slice has been cut, it

will prevent the cut place from becoming mouldy.

ROAST PORK

Place pork roast in a covered roasting pan containing a small cup of

hot water, season with pepper and salt and sweet marjoram and sprinkle

a little powdered sage over it, and stand in a very hot oven. After

the meat has been roasting for a half hour, have less heat in your

oven, allow about 25 minutes to every pound of pork, or longer if

necessary, but be sure it is _well done_. When served, _underdone_

pork is very unwholesome and unappetizing. When meat is sufficiently

roasted, pour off all the fat in the pan except a small quantity, to

which add 1/2 cup of boiling water, pepper and salt and serve. Serve

baked apples or apple sauce with pork.

PORK CHOPS

Dip pork chops in egg, then into bread crumbs to which has been added

salt, pepper, and a very little sage and sweet marjoram. Some prefer

chops simply dredged with flour. Fry about 25 minutes or until cooked

through and nicely browned, but not scorched. 'Tis said, "The frying

of chops in a perfect manner is the test of a good cook."

HOME-MADE SAUSAGE

Nine pounds of fresh pork (lean and fat intermixed as it comes). Cut

meat in small pieces, run through a meat cutter. Sprinkle over the

finely chopped meat 3 tablespoonfuls salt, 2 tablespoonfuls of black

pepper, 4 tablespoonfuls of powdered sage if bought at a chemist's.

Aunt Sarah used but three tablespoonfuls of her own home-grown sage,

as the flavor was much stronger than dried sage. Some folks add 2

tablespoonfuls of summer savory, but Aunt Sarah did not care for the

flavor. Cloves, mace and nutmeg may also be added if one likes

highly-spiced food. This is a matter of taste. A good plan is to

season the small pieces of meat before chopping, as this distributes

the seasoning through the sausage. Fill well cleaned casings, with the

finely chopped meat. Or form sausage into small pats, fry brown on

both sides and serve with home-made buckwheat cakes.

AUNT SARAH'S METHOD OF KEEPING SAUSAGE

To keep sausage one year, take sausage which has been put in casings

(skins in long links) and cook until heated through in a fry pan half

filled with hot water. Take sausage from the water, cut in 4-inch

length pieces (stick sausage with prongs of a fork, to prevent skins

bursting) and fry brown on both sides, as if preparing it for the

table. Place, while hot in quart jars, fill jars as compactly as

possible, then pour the hot fat remaining in pan over top. Seal

air-tight and it will keep well one year if jars are perfectly

air-tight.

SOUSE

Two pig's feet, weighing together about 1-1/2 pounds. After thoroughly

cleansing with a vegetable brush, place in a stewpan and cover with

cold water. Allow water to come to a boil then move stew-pan to place

on range where contents will cook slowly for a number of hours, or

until the meat is loosened from the bones, then strain liquid, which

should measure a scant three cups. (If a lesser quantity of liquid,

add hot water until you have the required amount.) Add also 3

tablespoonfuls of sharp cider vinegar, about 3/4 teaspoonful of salt

and a dust of black pepper.

Pour this mixture over the meat, which should have been separated from

bones, allowing a few smaller bones to remain with the meat, which

should have been placed in a bowl with several thin slices of lemon,

if liked. Stand bowl in a cool place over night or until the "Souse"

is of a jelly-like consistency. When cold, remove any surplus grease

from the top of "Souse." Turn it from the bowl on to a platter. Serve

cold. Garnish with thin slices of lemon and sprigs of parsley. This

will furnish about 2-1/4 pounds of souse.

UTILIZING COLD MEAT "LEFT-OVERS"

Small pieces of cold roast beef, veal or steak may all be utilized by

being put through the food chopper. To 1 cup of finely-chopped cold

meat add 1/4 cup of stale bread, which has soaked for a few minutes in

cold water. The water having been squeezed from the bread, it was

added to the meat, as was also a small quantity of finely-minced onion

or parsley, and either the yolk or while of 1 egg and a seasoning of

salt and pepper. Add left-over gravy, to cause the mixture to be soft

enough to form into small rolls or cakes, and fry in a pan containing

a couple tablespoonfuls of sweet drippings. Mashed potatoes may be

substituted for the bread with equally good results. The meat mixture

may be formed into small cone shapes, dipped in egg, then rolled in

fine bread crumbs and fried in deep fat.

Very appetizing sandwiches may he made from cold pieces of fried ham,

run through food chopper. Spread this on thinly-sliced, buttered

bread, with a dish of prepared mustard, spread over the prepared ham.

Small bits of boiled ham, which cannot be sliced, may also be used in

this manner.

The fat was cut from left-over pieces of roast beef (place a couple of

tablespoonfuls of fat in a pan on the range until the fat has fried

out), then add a little finely-minced onion and the beef cut in pieces

the size of a small marble, brown in the fat a few minutes, then add a

small quantity of vinegar and water, and thicken to the consistency of

cream (with a little flour moistened with cold water, before being

added). This Aunt Sarah made frequently, being a frugal housewife, and

called "Salmagundi."

FOWL--ROAST CHICKEN OR TURKEY

Singe the fowl, after it has been picked; then with a small vegetable

brush quickly scrub it well, with luke-warm water. Do not let it lie

in the water. When perfectly clean rinse in cold water, wipe dry, cut

out the oil sack, remove craw from neck, draw the fowl, being careful

not to break the gall in the process, as that would cause the meat, as

well as giblets, to have a bitter taste. Take out the lungs, the

spongy red pieces lying in crevices near the bones of the back, and

pour cold water through the fowl until you have thoroughly rinsed and

chilled it, and no blood remains inside. I think fowls should be

rinsed thoroughly inside and outside with cold water (many good cooks

to the contrary). Wipe the inside of the fowl perfectly dry with a

clean cloth, and it is ready for the "filling." Separate the liver and

heart from entrails and cut open the piece containing the gizzard;

wash the outer part, and put the giblets on to cook with a little hot

water; if wanted to use with the filling. If the fowl is wanted to

cook or steam the day following, do not cut in pieces and let stand in

water over night, as I have known some quite good cooks to do, as that

draws the flavor from the meat and makes it tasteless. If the giblets

are not to be cooked and added to dressing, place them inside the

fowl, tie feet together, and hang up in a cool place until wanted.

When serving a turkey dinner with its accompaniments one finds so many

things to be attended to in the morning, especially if the fowl is

cooked on a Sunday. It will be found a great help to the cook to have

the turkey or chicken stuffed with bread filling the day before it is

to be roasted, ready to pop in the oven in the morning.

BREAD FILLING AS AUNT SARAH PREPARED IT

Chop the cold, cooked liver, heart and gizzard into tiny dice; add

this to a bowl containing one quart of crumbled stale bread, seasoned

with 1 teaspoonful of salt, 1/4 teaspoonful pepper, 1/2 of a small,

finely-minced onion, 1/4 teaspoonful sweet marjoram and a teaspoonful

of chopped parsley. Stir into the crumbs 3 tablespoonfuls of melted

butter, moisten all with one egg beaten with 2 tablespoonfuls of milk.

Sir all together lightly with a fork. Fill the body of the chicken,

put a couple of spoonfuls of this dressing into the space from which

the craw was taken, tie the neck with a cord, sew up the fowl with a

darning needle and cord, after filling it. (Always keep a pair of

scissors hanging from a nail conveniently near the sink in your

kitchen, as it saves many steps.) The secret of _good filling_ is not

to have it _too moist_, and to put the filling into the fowl _very

lightly_; on no account press it down when placing it in the fowl, as

that will cause the best of filling to be heavy and sodden. Rather put

less in, and fill a small cheese cloth bag with what remains, and a

short time before the fowl has finished roasting, lay the bag

containing the dressing on top of fowl until heated through, then turn

out on one side of platter and serve with the fowl. Instead of the

chopped giblets, add 2 dozen oysters to the dressing, or a few

chestnuts boiled tender, mashed and seasoned with butter, pepper and

salt and added to the crumbled bread. This makes a pleasant change. Do

not use quite as many crumbs if chestnuts or oysters are added. Place

fowl in covered roasting pan, put a couple of pieces of thinly-sliced

bacon on the breast of fowl, put two cups of hot water in the pan and

set in a very hot oven for the first half hour, then reduce the heat

and baste frequently. An ordinary eight-pound turkey takes from two to

three hours to roast; a chicken takes about twenty minutes to the

pound.

When the fowl has been sufficiently roasted, remove from pan to a hot

platter. Pour off some of the fat in the pan and add a small quantity

of milk to the broth remaining. Thicken with flour, for gravy, season

with salt and pepper and sprinkle one teaspoonful chopped parsley over

gravy after being poured into the gravy boat ready to serve. The yolk

of one egg added makes a richer gravy to serve with chicken.

FRIED CHICKEN WITH CREAM GRAVY

Cut one small spring chicken in pieces, dip each piece in a batter

composed of 1 beaten egg, 1 cup of milk, a pinch of salt, 1/2

teaspoonful of baking powder, sifted with flour enough to form a

batter. Dip the pieces of chicken in this batter, one at a time, and

fry slowly in a pan containing a couple tablespoonfuls of hot butter

and lard, until a golden brown. Place the fried chicken on a platter.

Make a gravy by adding to the fat remaining in the pan--1 cup of milk,

1 tablespoonful of corn starch. Allow this to brown and thicken. Then

pour the gravy over the chicken and serve garnished with parsley or

watercress.

STEWED OR STEAMED CHICKEN

Cut a nicely cleaned chicken into nine pieces. (Do not separate the

meat from the breast-bone until it has been cooked.) Put in a cook pot

and partly cover with boiling water. Add one small onion and a sprig

of parsley, and let simmer about 1-1/2 hours, or until tender. If an

old fowl it will take about one hour longer. Add salt and pepper.

Strain the broth, if very fat, remove a part from broth. After

separating the white meat from the breast-bone, put all the meat on a

platter. Add 1/4 cup of sweet milk to the strained broth, thicken with

a couple tablespoonfuls of flour, mixed smooth with a little cold

water. Let come to a boil, and add one teaspoonful of chopped parsley.

Pour the chicken gravy over the platter containing the meat, or serve

it in a separate bowl. Or you may quickly brown the pieces of stewed

chicken which have been sprinkled with flour in a pan containing a

little sweet drippings or butter. Should the chicken not be a very fat

one, add yolk of one egg to the gravy.

Or, instead of stewing the chicken, place in the upper compartment of

a steamer, and steam until tender and serve. The day following that on

which stewed or steamed chicken was served, small undesirable

left-over pieces of the chicken were added (after being picked from

the bones) to the gravy remaining from the day before, heated

thoroughly and poured hot over a platter containing small baking

powder biscuits broken in half or slices of toasted bread, which is

economical, extending the meat flavor.

VEGETABLES--WHITE POTATOES

Potatoes are one of the most valuable of vegetables. White potatoes,

after being pared, should be put in a stew-pan over the fire with a

little boiling water, but not enough to cover them. The water should

be kept boiling continuously. About thirty minutes from the time they

commence boiling will be the time required for cooking potatoes of

ordinary size. It spoils potatoes to have the water stop boiling even

for a short time. Add half a teaspoonful of salt to the potatoes when

partly boiled and when cooked sufficiently drain the water from them

at _once_ and sprinkle a little salt over the dry potatoes. Close the

lid of the stew-pan tightly, give it a quick shake, when the potatoes

will he found dry and flaky. Mash fine with a potato masher, adding a

tablespoonful of butter and a couple tablespoonfuls of milk. Let stand

a minute on the hot range to heat the milk, then beat all together

with a fork until creamy. Add more salt if necessary. That is quite

important, as potatoes require considerable salt. Cover the potatoes

with a cloth. Never allow to stand with the lid of the stew-pan over

them, as it will draw moisture. Serve white potatoes as soon as

possible after being cooked, as they are not appetizing when allowed

to stand any length of time.

BAKED POTATOES

All young housewives may not know "that there is more real food value

in potatoes baked 'in their jackets' than is found in preparing this

well-known tuber in any other way." The secret of a good baked potato

lies in having a hot oven, but not too hot. Scrub good sized potatoes,

or, for a change, they may be pared before baking, place in a hot

oven, and bake about 45 minutes, when they should be a snowy, flaky

mass inside the skins, palatable and wholesome. When fully baked they

should fed soft to the touch when pressed. Take from oven, pinch one

end of potato to break the skin to allow the gas to escape. Always

break open a baked potato. Never cut with a knife.

Medium-sized potatoes, pared, cut in half lengthwise, and baked in a

hot oven 25 to 40 minutes, until the outside of the potato is a light

brown, make a pleasant change from boiled potatoes. When baked the

proper length of time and served at once, the inside of potato should

be light and flaky. The housewife should occasionally serve rice or

macaroni and omit potatoes from the bill of fare, especially in the

spring of the year.

Potatoes should always be served as soon as baked, if possible.

Potatoes may be baked in less than a half hour in a gas oven.

VARIOUS WAYS OF USING SMALL POTATOES

Early in the season when small, early potatoes are more plentiful and

cheaper than large ones, the young housewife will be able to give her

family a change, while practicing economy, as there are various ways

of using small potatoes to advantage.