What Goes With What

Following is a table of things considered the proper caper:

With roast beef serve horseradish. With roast mutton serve currant jelly. With boiled mutton serve caper sauce. With roast pork serve apple sauce. With boiled chicken serve egg sauce. With roast lamb serve mint sauce. With roast turkey serve cranberries. With roast duck serve currant jelly. With mackerel serve gooseberries. With roast goose serve apple sauce.

Baked Rice Hash

One cup cooked beef, 1 cup cooked rice, 1 cup milk, 1 egg, 2 tablespoons butter, salt and pepper. Chop the meat, put the milk on the stove and when hot add the other ingredients except the egg. Stir for 1 minute and remove from fire; add the egg well beaten, turn the hash into a dish and bake 20 minutes till very brown. Add gravy if you have it. mrs. j. h. Mccracken.

Meat Loaf

Two lbs. round steak, 1 lb. lean pork, 1 onion. Grind all together in a grinder. Add 2 eggs, salt, pepper, sage and nutmeg to taste, then add 6 slices of soaked bread, mix well and form into a loaf. Sprinkle with cracker crumbs and bake 1 hour in quick oven.

Mrs. Frank Hammon.

Dipped Steak

Take a good steak and drop it into boiling water, then dip it in flour; put in water again and flour the second time, then drop into boiling fat. Cook to a golden brown.

Mrs. V. E. Sloan, Orosi.

Rolled Steak

Take 1 steak, over which sprinkle salt and pepper, then spread thickly with bread crumbs and onion and a little butter. Roll tight and tie. Bake for half an hour, or till tender. Mrs. James Cook.

Spiced Beef

Pour pounds of beef. Wash the meat and cut off any part that is not sweet and clean. Be careful to get out all fragments of bones. Cut the meat in small pieces and just cover with boiling water. Skim carefully as it boils and then simmer until the meat falls to pieces and the liquor is reduced to one-half a pint. Remove the meat; season the liquor highly with salt, pepper and sage and thyme, add it to the meat and mix with a fork until the meat is all broken. Put in a pan, then put a plate and weight so as to press it. When cold, cut in slices.

Mrs. D. M. Edwards.

Curried Steak (Or Chicken)

Take 1 round steak and cut into small squares; roll in flour and brown in butter or lard. Take 1 large onion and fry to a golden brown in a separate pan; then add the two together, pouring over this enough water to make a nice gravy. Season to taste with salt and pepper. Ten minutes before serving add 1 heaping tablespoon curry powder, and sugar to taste. Serve with rice boiled dry.

Mrs. Wm. Putnam.

Minced Steak

Take 1 round steak and run through mincer, brown thoroughly and sprinkle over this 1 tablespoon flour and enough water to keep stewing. Add 1 small onion and salt and pepper to taste. Stew slowly for an hour and serve with mashed potatoes.

Mrs. Roy Demaree.