Corned Beef

Cover 5 lbs. beef (brisket with bone removed) with water to which add 5 teaspoons sugar, 5 tablespoons salt and saltpeter size of a large pea; let stand 24 hours. Cook 5 hours in this brine. Mrs. C. F. Shirts, Chicago, Ill.

Corned Beef Hash

Chop 1 1/2 cups potatoes and 1 cup cooked corned beef, fine; add 3/4 cup of cream (or milk may be used), salt and pepper to taste. Put in baking dish, with 1/3 cup butter on top and bake 1/2 hour. Mrs. Curtis.

Lamb Croquettes

Take cold lamb, chop finely and bind together with white sauce, 1 teaspoon grated onion, salt and paprika. Make into balls, roll in flour; fry. Mrs. E. I. Chase.

Roast Haunch Of Venison

Wipe with damp cloth; rub over with melted butter, then cover top and sides with a thick paste of flour and water 1/2 inch thick. Lay a coarse paper over all and put to roast with 1 cup of water in pan. Baste with butter and water.

Twenty minutes before serving, remove paste, dredge with flour and baste with butter until a light brown. Add a pinch of cloves, nutmeg, cayenne and a few blades of mace to gravy. Mrs. Geo. S. Field.

Mock Chicken Legs

One pound veal steak cut thick; pound; cut in narrow, eight inch strips. Stick sharp end of meat skewer through one end and wrap around skewer. Dip in egg and roll in crumbs twice. Fry slowly in butter. Mrs. G. F. Bean.


Skin rabbit, cut in pieces. Soak in salted water six hours, changing water once. Parboil in salted water until fork goes in easily, drain, roll in flour, fry in deep butter or substitute. Season with salt and pepper.

Mrs. E. I. Chase.

For fricassee or pie soak and parboil as above and cook same as chicken.

Mock Pigeons

Half pound chopped round steak, 1/2 pound chopped fresh pork. Mix well, season. Divide in four parts, flatten in strips about 1/2 inch thick. Make a dressing of 1 cup bread crumbs, sage, salt, pepper and onion. Add yolk of 1 egg and moisten with water. Spread the dressing on the four pieces of meat, fold over and shape like birds. Use potato to make wings and legs. Put piece of butter on each, bake 1 1/2 hours, thicken gravy and pour over birds. Mrs. E. I. Chase.

Tongue Croquettes

Chop fine 2 cups boiled macaroni, mix 1 scant cup deviled tongue, 1 cup thick white sauce, salt, pepper, onion juice. Shape, roll in egg and crumbs, fry quickly in deep hot fat. Serve with tomato sauce. Mrs. G. F. Bean.

Jellied Meat

One shank each of beef and veal and 1 large pork hock. Boil until meat falls off bones. When cool, cut meat in pieces and season with salt and pepper. Put meat back into the liquor and boil down until meat is extremely tender. Pour into molds and cool. Mrs. R. J. Grier.

Cottage Cheese Sausage

1 cup cottage cheese. 1/2 teaspoon powdered sage. 1 cup bread crumbs. 1 teaspoonful salt. 1/4 cup peanut butter. 1/4 teaspoonful pepper. 1/4 cup chopped peanut meats. 1/4 teaspoonful soda. 1 tablespoon chopped onion.

Mix dry ingredients thoroughly with bread crumbs. Blend the peanut butter and onion with the cheese and mix with bread crumbs. Form into flat cakes, dust with bread crumbs or corn meal and fry a delicate brown in a little fat in a hot frying pan. Mrs. E. I. Chase.