Angels On Horseback

From Mrs C. F. Aked

Ingredients: 1 dozen large plump oysters, a few-slices fat bacon, pepper, a little lemon juice, 12 pieces toasted bread. Method: Trim the bacon, which must be cut into very thin, short slices, each large enough to roll round an oyster, sprinkle with pepper; lay on the oysters and squeeze a little lemon over. Roll them and run on a skewer (tooth-picks will do). Fry until the bacon is cooked. Put each one on a small square of toast and serve quickly, without removing skewers. Garnish with parsley.

Gnoski Au Gratin

From Mrs. C. F. Aked

Ingredients: 6 ounces farina or hominy, 1/2 pint milk, 1 1/2 ounces butter, stock, white sauce, grated cheese, bread-crumbs. Method: Boil the milk and stir in the farina and 1 ounce of butter, season, and cook it whilst stirring till sufficiently stiff to be shaped into quenelles, then poach them in good stock; drain and arrange them in layers on an earthenware or silver gratin dish, mask each layer with white sauce, sprinkle with grated cheese mixed with bread-crumbs, place a few tiny bits of butter on the top here and there and bake till the surface is a nice golden brown, probably ten minutes.

N. B. - To be served with fish, separately.

Rice Border

From Mrs. C. F. Aked

Put 1 cupful of rice on to boil in 3 cupfuls of cold water. Boil for 1/2 an hour, then add 2 tablespoonfuls of butter and a teaspoonful of salt. Set back where it will just simmer, and cook for 1 hour. Mash very fine with a spoon, add 2 well beaten eggs and stir for a few minutes. Butter a plain border mould and fill with the rice. Fill the center with anything desired. Serve hot.

Aspic Jelly

From Mrs. C. F. Aked

Take a small cupful less than 1 pint of clear stock, nicely flavored, (Liebig's extract of meat and water will do), add to it 1/2 ounce of gelatine, previously soaked in a little water, and the white of one egg; put all into a stewpan over the fire, stir until nearly boiling, then add 2 tablespoonfuls of tarragon vinegar, let boil up; stand by the side of the fire for 15 minutes, and then strain. Pour this into a flat dish, and when set use as desired.

Green Butter

From Mrs. C. F. Aked

Put 1/2 ounce of butter on a plate, add sufficient finely chopped parsley to make it very green; flavor with lemon juice and cayenne; spread on a plate to become firm. Cut into small rounds or squares; one to be placed on each cutlet.

Potted Meat

From Mrs. C. F. Aked

Ingredients: 1 pound steak (not fat), 1 teaspoonful salt (or less), 1/2 teaspoonful pepper, 1/2 teaspoonful brown sugar, saltpetre size of a pea, a pinch of cayenne, mace enough to cover a ten-cent piece. Method: Put seasonings on steak over night; cut in pieces and add a tablespoonful of stock to it in the morning; stew in basin in a slow oven for 3 hours. Pour off gravy and let the steak get cold; put through mincer (sausage) twice; then boil gravy up and add a bit of butter, and pour on meat. Put in jars and cover with melted butter.

Raspberry Syrup

From Mrs. E. Carlson

Seven baskets of fruit, 2 1/2 ounces of tartaric acid sprinkled over the berries; add 3 quarts of water; strain after it has stood 24 hours. Stir for 3 hours; then bottle.

Fruit Punch

From Mrs. C. F. Aked

Boil together for 5 minutes 1 quart of water, 3 large cupfuls of sugar and the grated rind of 1 orange and 1 lemon. Strain and cool. Add the juice of 2 oranges and 4 lemons. Place a large piece of ice in the bowl, pour in this mixture and another quart of water, or more, depending upon the size of the lemons. Add 1/4 pound each of candied cherries and pineapple cut fine. More water or sugar depends upon the judgment and taste of the maker.

"Tired, but triumphant."

Come To Dinner.

Warning !

The success of these recipes is not guaranteed unless they are Mixed with Brains. The contributors give this caution in self-defence. Their lives are of value to the community !