cold water overnight. Wash, drain and set to cook in plenty of fresh cold water. After boiling begins, let simmer gently three hours, adding water meanwhile if needed. Chop two slices of bacon (or two sausages), an onion, a clove of garlic (if desired), three or four parsley branches, one or two stalks of celery and half a cup of dried mushrooms (soaked in cold. water), very fine, put over the fire in one or two tablespoonfuls of vegetable oil, and stir and cook until yellowed through out. When the beans are tender, press them through a sieve; add the chopped is yellowed and softened; add two cups of boiling water and let simmer twenty minutes or longer. Add two cups of sliced potatoes and let cook until the potatoes are done; add three cups of hot milk or white sauce and one quart of oysters, and let cook until the oysters ruffle on the edge. Season as needed with salt and pepper. Serve at once. Two stalks of celery, cut in bits, may be added with the onion. Pork Pie This is a New England dish of colonial TUNNY FISH, BEETS, STUFFED PEPPERS material, rinsing out the pan with some of the liquid from the beans, to secure all the flavor; add also a cup of thick tomato purée (cooked tomatoes pressed through a sieve, and reduced, by slow cooking, to a thick consistency). Season with salt and pepper, and serve as an ordinary soup. Or, about half an hour before serving, add three potatoes, sliced thin, a cup of fine-shredded cabbage and one-fourth a cup of blanched rice; cook until the vegetables are done and serve as the main dish of the meal. Oyster Chowder Cut four ounces of fat salt pork into tiny cubes, and let cook over a slow fire until the fat is well extracted; add one onion, peeled and cut in shreds, and stir and let cook very slowly until the onion times. Line a baking dish with pastry. Panned Chicken with Corn Separate a young chicken into pieces at the joints; set into a baking pan, pour over a cup of broth, cover and let cook about an hour and a half, basting each ten minutes with broth or hot fat. When tender, remove to a hot serving dish, and use the liquid in the pan in making a sauce. Skim the fat from the liquid; add to it enough fat to make one-fourth a cup; in it cook one-fourth a cup of flour and half a teaspoonful, each, of salt and black pepper; add two cups of broth and stir until boiling. Serve the chicken on a dish surrounded by the fritters, and the sauce in a bowl. To make the broth, simmer the skinned feet, the giblets, neck and pinions in water to cover about two hours. Corn Fritters Beat two egg-yolks; beat in one cup of canned corn (chopped if the kernels were retained). Add half a teaspoonful of salt and one-fourth a teaspoonful of black pepper, one teaspoonful and a half of baking powder, and one cup of oat or rye flour sifted together. Lastly, beat in the whites of two eggs, beaten very light. Take up the mixture in a tablespoon and with a second spoon scrape it, in a compact mass, into hot fat; turn often while frying; drain on soft paper. Roast Chicken Without cutting the skin, remove the neck of the fowl (turkey, goose, chicken, etc.) on a line with the top of the wings. Turn the skin down over the back and the pinions backwards, then hold these in place over the skin with a thread (in a trussing needle) run through the chicken from one wing to another and out again where the thread went in, leaving a stitch about an inch long in the second wing, and tieing a knot in the first. wing. Fill the body of the chicken with stuffing; press the legs close to the body, and run twine from the trussing needle through the legs and body, taking a stitch an inch long in the second leg, and tieing a knot an inch from where the string went through the first leg. When cooked, cut the stitches and pull out the threads by the knots. Baste the chicken with hot fat each fifteen minutes during cooking, and dredge with flour after each basting. Cook until the joints separate easily. A four-pound chicken needs to cook two hours. A twelve-pound turkey, about three hours. If a fowl of any kind is tough and dry, the fault probably lies with the cook. We go on the supposition that no one is expected to cook, range in cold water to cover; heat slowly to the boiling point, then let simmer until. nearly tender, five or six hours. Remove to a baking dish. Several inches from the shin bone, cut the skin in points and remove the skin from the rounding end. Sprinkle the fat, from which the skin was taken, with fine bread or cracker crumbs mixed with brown sugar, and set into the oven (not too hot) to cook slowly about an hour, when considerable fat will have been drawn out, and the crumbs be browned. The ham in the illustration FOWL TRUSSED FOR ROASTING, SURROUNDED WITH BRUSSELS SPROUTS even a "fresh-killed fowl" that has not Bread Stuffing for Fowl, etc. Mix two cups of fine, soft bread crumbs with half a cup of melted fat, half a teaspoonful of salt, one-fourth a teaspoonful of black pepper and one teaspoonful of powdered thyme or savory or poultry seasoning. Liquid of any kind makes a soggy stuffing. was sliced while hot. Cold ham slices better than that which is hot. Ham Fricadelles Crumble bread to fill a cup lightly; let soak in milk till the bread is soft and the milk, absorbed; add one cup of cold, boiled ham, chopped very fine, and such seasoning as is desired; chopped parsley, onion juice, chopped celery leaves, poultry seasoning, tabasco sauce, chili sauce, salt and pepper are among the seasonings most desirable. Mix with one egg, Scrub the ham and set to cook on the beaten very light, and shape into small Baked Ham HAM FRICADELLES, CONES OF MASHED POTATO (WHITE AND SWEET) AND SPINACH cakes. Pat the flat sides of the cake in flour or meal and sauté in hot fat, first on one side and then on the other, until well browned. Serve around a mound of mashed sweet or white potato. In preparing the white potato, thick tomato purée may be used in place of milk. Serve brown sauce, made in the pan after frying the fricadelles, in a bowl. Fresh pork or veal may be used in place of all, or a part of, the ham. Also, as in illustration, serve the fricadelles with cones. of hot mashed, sweet and white potatoes, and spinach or Swiss chard. Shape the cones in the utensil used for dishing ice cream. Hamburg Steak with Brussels Sprouts To one pound of steak, from the top of the round, chopped in food chopper, add half a cup of cold water, and a scant half teaspoonful of salt; mix thoroughly and shape into small, flat cakes (about six). Rub over a hot, iron frying pan with a bit of fat (from the edge of the meat), and set in the cakes. When juice is seen on the top of the cakes, turn at once to cook that side. Leave rare or cook thoroughly, according to taste. Have ready a consistent brown sauce. In making the broth for the sauce, cook in it a little ham and one-fourth a cup (or less) of dried mushrooms. Also, have cooked, tender, some Brussels sprouts. Drain off the water from the sprouts; add salt, pepper and a piece of butter, and shake the saucepan over the fire till the sprouts have taken up the seasonings and butter. Set the sprouts in the center of a hot platter, the steak around them, and pour the sauce around the steak. Beans Baked with Sausage Soak one pint of pea beans overnight. Wash, drain, rinse and set over the fire in cold water to cover. Let heat slowly to the boiling point, drain and rinse again; let cook in a fresh supply of water until tender, but not broken in the least. Stir in a teaspoonful of soda; when the effervescence ceases, let boil two minutes; drain, rinse and drain again. Put the beans into a baking dish with half a pound or more of sausage, in links or cakes, mixed through them here and there. Dissolve a teaspoonful of salt and a teaspoonful of mustard in a quart of boiling water, and pour over the beans in the dish; cover and let bake five or six hours. Set into the oven at 7 o'clock, they are ready to serve at noon. Bake the last hour without the cover. Boiling water may be added during the first of the baking, but the beans should be dry when done. Being cooked tender before baking, but little water is needed after setting into the oven. Left-over beans and sausage may be pressed firmly into a mold, it will slice like cheese when cold. Potatoes Cooked in Broth Potatoes cut in balls with a French cutter are usually taken for this dish, but the potatoes are just as satisfactory when cut in cubes, or in shapes like those prepared for French-fried potatoes. Cover CANNED SWISS CHARD, SUMMER SQUASH. BRUSSELS SPROUTS, CORN ON COB, CAULIFLOWER, VEAL SWEETBREADS, KOHL RABI, the potatoes with boiling, salted water, and let boil five minutes; drain and set to cook in beef broth. When tender drain and sprinkle with salt and finechopped parsley. This dish is relished. by every one, but is appreciated most by those who are allowed broths - no solid meat. Flemish Carrots Winter carrots or canned summer carrots may be used. The carrots should be cut in thin slices or narrow strips and cooked tender, if they have not been previously cooked. For a pint of carrots, melt one tablespoonful of butter, or substitute, in a saucepan; add one-fourth a cup of chopped onion, and half a teaspoonful of sugar. Cover and let cook very slowly (on an asbestos mat) till yellowed a little; add one cup of beef broth, and let simmer until the onion is tender; add the carrots and let stand over hot water twenty minutes or longer. Sprinkle with a tablespoonful of finechopped parsley before serving. Brussels Sprouts, Buttered Remove imperfect leaves from the sprouts. Let the sprouts stand an hour or longer in cold water to which a teaspoonful of salt has been added. Skim from the water and let cook in boiling water until tender (fifteen to twenty minutes); drain, add a little salt and a piece of butter and shake over the stove until the butter is absorbed. Rice Muffins Put one cup of cooked rice (grains distinct) into a mixing bowl; mix through it one egg, beaten light, and three tablespoonfuls of melted shortening. Add one cup of oat flour, half a cup of fine, white cornmeal, five teaspoonfuls of baking powder, half a teaspoonful of salt and two or three tablespoonfuls of sugar, sifted together, and about one cup of milk. Mix thoroughly. Bake in a hot, well-greased muffin pan about twenty-five minutes. The recipe makes about eighteen small muffins. Maple Rice Pudding Boil one-fourth a cup of rice tender; scald two cups of milk in a double boiler; stir one tablespoonful and a half of cornstarch, smooth, in half a cup of maple syrup and stir into the hot milk; when the mixture thickens, cover and let cook fifteen minutes; add the rice, dry, but with grains distinct, and beat in the yolks of two eggs, beaten light. Turn into a baking dish. Beat the whites of two eggs very light, then gradually beat in onefourth a cup of maple syrup and spread |