New York Cut

Get a steak about 2 1/2 inches thick from the prime rib. It is really the New York cut. Salt and pepper either side and sprinkle liberally with ginger. Put in baking pan and lay on top of steak two slices of lemon and two of onion. Put two tablespoons Worcestershire and four tablespoons strained tomato juice over steak and bake twenty minutes in hot oven, adding enough water or broth to prevent burning. Thicken gravy and chopped or whole mushrooms may be added to it. Great! Try it.

Mrs. Guy Coughran.

Mock Duck

Take a steak (round steak if possible) about two inches thick, season with salt, pepper and sage, cut dry light Home-made Candies and bread in dices and heap on one half; turn the other half over on it, place in bake pan, half cover with water and bake in a hot oven. Laura M. Jones.

Veal Loaf

Chop 3 lbs. of leg veal, 6 rolled crackers, butter size of an egg, 2 eggs, salt, pepper, mix together, make in solid loaf. Take the white of eggs and some of the crackers, moisten with water, spread smoothly on top of loaf. Bake in pan, set in another pan one hour. Good cold.

Mrs. Y. F. Williams.

Veal Steak With Oyster Sauce

Broil a steak in the usual way, then take the liquor from a can of oysters; mix together five ounces of butter, a tablespoonful of flour, stir into the liquor; as soon as it boils, put in the oysters. Let it come to a good boil, then pour over the steak, and serve it hot.

Mrs. D. M. Edwards.

Veal Cutlets Or Steak

First remove all hard edge and gristle, slit the edges and dip in egg, then bread or cracker crumbs; lay in hot fat, brown quickly, turn, then cover and set on top of stove and turn again later. Cook till thoroughly done. Season well before turning. They may be very nice dipped in corn meal and treated the same way.

Mrs. Seth Smith.

Fried Chicken And Rice

Cut up a chicken and parboil with salt enough to season. When a little tender fry in butter. Serve with boiled rice on platter. Make a gravy by thickening water in which chicken was parboiled, season and pour over chicken and rice. Serve. Mrs. W. Sibley

Veal Oysters

Cut veal from the leg or tenderloin, into pieces the size of an oyster, season with pepper, salt and a little mace; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters. To be eaten with tomato sauce.

Mrs. Wasgatt.

Beep A La Braise

Two pounds beef, boil tender then add small piece of suet or beef fat, two or three slices of onion, slice a carrot fine with celery and parsley, salt and pepper to taste. Steam in the juice until almost dry; when done pour the gravy over the meat on a platter and garnish with the carrot and parsley. Mrs. Frank Hammon.

Chicken In A Blanket

Dress chicken as for roasting. Parboil till tender, then fill with dressing made of 1 finely cut onion, 1 egg beaten, 1 cup of bread crumbs, butter size of walnut. Salt and pepper to taste. Make a rich biscuit dough, roll large enough to cover chicken and wrap it up well. Lay in deep pan and cover with another. Baste with the liquor boiled in and bake half hour; lift cover and brown.

Mrs. Seth Smith.

Pot Roast With Brown Gravy

Put table spoon of lard in kettle. When hot put in meat and brown on all sides. Be careful not to burn. Add one pint of water and keep adding just enough water to steam nicely until tender. Then cook down low for gravy.

Mrs. Agnes Fitzsimmons, Orosi

Dove Pie

Clean one dozen doves and halve them; put into about two quarts of water and when it boils skim off the scum; next add salt, pepper, one bunch of minced parsley, one onion chopped fine and three whole cloves; put in half pound of salt pork cut in small pieces and let all boil till tender. Thicken with browned flour and put in butter size of an egg; remove from fire and let cool. Lay some of the birds in a pan lined with rich crust, then some sliced potatoes, till the pan is filled. Put the crust around the sides and on top and bake in a moderate oven.

Mrs. A. G. Mccracken.

Fricaseed Chicken

Cut up chicken as for boiling. When tender put in dish to keep hot with one teacup of its broth. To the remainder, which should be a pint, add 1 egg well beaten, 1 tablespoon butter, 1 teaspoon chopped parsley. Salt and pepper and boil until it thickens. Add also half tablespoon flour. Pour over chicken and garnish with hard boiled eggs and parsley. Another way is to add can of mushrooms to gravy.

Mrs. A. G. Mccracken.

Escalloped Oysters

For a dish holding one quart oysters first put in layer fine, light bread crumbs, little pieces of butter, salt and pepper, and alternate layers oysters and crumbs until dish is filled. Have crumbs on top. Pour over all cup of milk. Bake one hour.

Mrs. A. G. Mccracken.