A La Mode Beef

Chop an onion, half a carrot, half a turnip, a little parsley and celery, and place in a round-bottom kettle, together with one-quarter of a pound of fat salt pork, one tablespoonful butter, a little pepper, salt and sage. Upon these place three pounds of beef, cut from the upper part of the round, well dredged with flour, and fry until brown; turn the meat often. Add about a quart of boiling water, cover, and simmer gently about three hours. Strain the gravy over the meat, having first skimmed off all the fat, and serve. The dish may be garnished with potato balls or butter onions.

Chicken Pie

Take two good-sized chickens and prepare as for stewing. Cover with water, season with salt and pepper, and boil gently until the bones slip from the meat. Take out the chicken and thicken the liquor with a little flour. Remove the large bones from the fowl; have ready a paste made as for strawberry short-cake; line a six-quart milk-pan with the paste, and partially bake before filling. Then add the chicken and gravy; put on the upper crust slit several times, wet over the top with milk, and bake slowly until it is a nice brown.

Chicken Pie

Two nice tender chickens, one sweet-bread, two dozen raw oysters, one onion, half a dozen small peppers (size of a pea). Stew the chickens with the peppers and onion. (The latter must be taken out whole). Season with salt, pepper and butter. Thicken with flour and set aside to cool. Stew the sweet-bread, and when cold, cut in slices. Make a nice puff paste, line your dish and place a cup in the center; next lay the chicken and sweet-bread in the dish, and stew the oysters evenly over them; cover with upper crust; make small holes near the center, and bake.

Baked Beans

Soak one quart of small pea beans over night, next morning parboil them, pour off the water, add more, and cook until they are a little tender; place in a deep dish, season with salt and one table-spoonful of molasses. Take one pound of pork, partly lean, score and conceal, except the rind, in the middle of the beans, cover with boiling water and bake from four to six hours. If the beans become dry add more water.