Drawn-Butter

To make drawn-butter, take two tablespoonfuls of flour; good butter, the size of an egg; a little milk, and make to a smooth paste. Then work in slowly one-half pint of water, until the flour is cooked. Season to taste. The foregoing will be found a good basis for nearly all hot sauces, for fish, beet, and other vegetables, as well as for puddings.

Spiced Currants

Two boxes of currants, washed and stemmed; 3 pounds sugar, 1 tablespoonful allspice, 1 tablespoonful of cloves, 1 table-spoonful cinnamon; boil half-an-hour.

Mint Sauce

Into a teacupful of hot vinegar, in which has been dissolved sufficient sugar to make slightly sweet, add a handful of mint chopped quite fine. Serve hot.

Eggs Ought Never Be Poached

Poached eggs are always tasteless, and also unhealthy, owing to the albumen going into the water into which they are dropped, giving it a white and milky appearance - taking away a portion of the richness which should remain in the egg, rendering it indigestible, and of course, unwholesome.

Clayton's Spanish Omelette

Chop into dice 1/4 pound of breakfast bacon, a small tomato, 4 mushrooms, mince very fine a small onion; add pepper to taste, put in a frying pan and cook slowly until the lean is done; take off and put in a warm place to keep hot. This is sufficient for 6 eggs.

Plain Omelette

Beat the yolks and white of 8 eggs separately until light, then beat together; add a little salt and 1 tablespoonful cream. Have in the pan a piece of butter, and when boiling hot pour in the omelette and shake until it begins to stiffen; then let it brown. Fold double and serve hot.

Clam Fritters

Sift into an earthen dish 3 spoonfuls flour and 1/2 teaspoonful baking powder; add to this a little of the clam juice, 1/2 a cup of cream and 2 eggs, well beaten. Mince a pint of clams and mix with the batter. Put 2 or 3 spoonfuls of lard into a frying-pan, and when boiling, drop in the batter, by spoonfuls, to fry; after frying a minute, take from the pan, drain and serve.

Fried Tripe

If the tripe is boiled tender, cut in pieces 2 inches square, season with salt and pepper and dip in a batter made of eggs, milk and flour, and fry in sweet lard, or drippings from roast or corned beef.

Ringed Potatoes

Peel large potatoes, cut them round and round as you would pare an apple; fry in the best lard until a light brown; sprinkle with salt and serve hot.

New Potatoes Boiled

Wash and rub new potatoes with a coarse towel, drop in boiling water, and boil until done, taking care that they are not over boiled. Have ready, in a saucepan, some milk or cream with butter, a little chopped parsley, pepper and salt; drain the potatoes, add them to the cream with a teaspoonful of cornstarch, soaked in a little milk; let it come to a simmer, and serve at once.

Fried Tomatoes

Take large smooth tomatoes, cut them in slices 1/2 an inch thick, dip in bread crumbs or cracker dust and fry a light brown, in half lard and half butter.