Baked Hash

E. D. P

Run any kind of cold cooked meat through the grinder. Equal parts of mashed Irish potatoes. Salt and pepper to taste. Butter and milk enough to keep it from being too stiff. Put in a baking-dish and pour over 2 tablespoons of tomato catsup. Sprinkle well with bread-crumbs and brown. Serve hot.

Broiled Steak

Pepper a nice beefsteak and put on broiler over clear coals. Broil half done, and turn the other side. Have dish hot with butter, salt, and pepper mixed. Turn the steak in this mixture and return to fire, and broil a little longer. Return to dish, turn again, and serve hot.

Fried Frogs' Legs

Boil in salt water for 3 minutes. Beat

2 eggs,

1 cup of milk, and

Salt and pepper, and dip first in egg, then in cracker-dust. Put in frying-basket. Dip in skillet of boiling lard and fry rich brown and serve at once.

Fried Pigs' Feet

Mix well-beaten eggs with salt and pepper and dip the pigs' feet in it, then in the bread-crumbs, and let the egg dry. Fry in skillet of hot lard till a rich brown.

Hamburg Steak

Miss Elise White

2 pounds lean meat,

2 teaspoons salt,

1 teaspoon pepper,

1 tablespoon onion juice.

Run the meat through a meat-chopper twice and add the seasoning and shape like a steak and broil. Serve hot with butter.

To get onion juice. Peel an onion and cut in pieces and squeeze through lemon squeezer.

Henry Clay's Favorite Dish

Mrs. Henry Clay

Have the butcher extract the bone from the rump roast and take a few stitches with his needle to keep it in good shape. Place the beef in an iron pot with a tight cover; put with it 2 small onions, 2 cloves stuck in each, a pod of red pepper, salt, a little allspice, and 2 carrots. Pour enough boiling water over the beef to nearly cover it; let it come to a hard boil, then set it back, tightly covered, to where it will just simmer for 6 hours. Then place the beef on a hot platter, strain its liquor, and skim every particle of grease from it. Have ready 1/2 teaspoon of sugar, browned in an iron pan, pour the liquor over it and thicken with a little flour and water. Pour the gravy, which should be quite brown and thick, over the beef. Slice the carrots, which place on and around the beef.

Lamb Chops

The chops should be trimmed nicely and peppered well and rolled in butter. Broil nicely on both sides over clear fire. When done, put butter, pepper, and salt over them.

Cover the ends with little white fluted papers and serve on dish with peas.

Lobster Or Salmon Chops

Miss Virgmia Croxton

Boil in salt water for 20 to 25 minutes. Chop as fine as possible.

1/2 pint sweet cream, Butter size of an egg

Peel and chop 1 onion into cream. Add 1 tablespoon of cornstarch wet with the cold cream.

Boil and stir in the lobster or salmon, season with cayenne and a little Worcestershire sauce. When cold, form into chop shape, dip in the beaten yolk of an egg, then in the bread or cracker-crumbs, and fry in hot lard as you would oysters. If canned lobsters or salmon is used, omit the boiling. One can makes a good dish.

Meat Cakes For Breakfast

Take any cold meat, except ham, and put through a meat-grinder. Mix with bread-crumbs, a little onion, 1/2 cup of crumbs, 1/2 cup of meat, 1 egg, butter, salt, and pepper to taste.

Make in cakes and fry a light brown in butter. Serve with a sauce of milk, flour, butter, salt, and pepper boiled thick.