Show 5 E 15 ta E were invited here come nine water the porridge that may dine ways of serving cheap meats A mutton stew prepared by cutting the meat after wiping it well with a damp cloth then fry it in a little fat until well browned cover with boll ing water and cook an hour and a hall half very slowly and then add a cupful of green peas serve with the peas this is a cheap and good meat dish the seasonings are added when the meat Is nearly cooked another stew which may be varied by the vegetables used to season it Is irish stew remove fat and gristle from the meat after wiping it cut in halt half inch cubes season with salt and pepper and dredge with flour then brown the meat in a little tat fat until well browned cut turnips in dice carrots in strips and potatoes in quarters chop one onion and try fry all but the potatoes with the meat when brown cover with boiling water and simmer until the meat is tender twenty minutes b before serving add the potatoes use care about handling the mixture sc so that the stew is not mushy ten minutes before taking up add the dumplings letting them rest on the meat to steam serve with the dumplings as a garnish around the edge of the platter A mutton stew Is made like the irish stew omitting the carrots and turnips have the butcher chop the tough end of a porterhouse with a knife un til it is in shreds cook this when the steak Is broiled and it will be as au tender as the rest beef candelon Can nelon put two pounds of beet beef through the meat chopper adding a square inch of kidney tat fat add a beaten egg one halt half a cup of bread tread crumbs a table spoonful of lemon juice a teaspoonful of chopped parsley a few drops of onion juice two teaspoonfuls teaspoon of salt and a teaspoonful of pepper bake in a greased pan cover with strips ot of salt pork while baking bake 40 minutes it if one cares to make this especially nice round steak may be used and serve it with mushroom sauce baste while baking with soup stock or but ter and water it if there Is not enough fat from the pork Q MI OR lo 10 the board with cups and spoons Is crowned the berries crackle and the mill turns round eat onions in may and all the year the doctor may play for C company 0 m pany luncheons when prep preparing a ring a bisti for company we like to have it both good to look at and pleasing to the palate many dainty dishes may be prepared with little expense it if one can spare the time tor for preparation creamed chicken in potato patties into a pint of hot mashed potato stir one well beaten egg pack three inches deep in a buttered granite pan and set aside until cold turn out carefully stamp with a large sized cutter and with a smaller one in the beater stand well apart in a buttered pan brush over with beaten eggolt and brown in a moderate oven just before serving scoop out the centar of each patty and fill with creamed chick en or fish garnish with parsley A salmon loaf Is another ill nice ce corn com pany dish pick up the salmon from a pound can rub with two tablespoon fuls of butter two eggs well beaten and halt half a cup of bread crumbs a fourth of a cup of cream halt half a table spoonful of minced parsley cayenne pepper and salt to taste mix thor hughly and steam three quarters of an hour in any mould serve with salmon sauce add to the liquor from the salmon a tablespoonful of butter melted a halt half cup of milk boil boll and thicken with a teaspoonful of cornstarch mixed with two tablespoonfuls tablespoon of cold milk cook until smooth when cold add tomato catsup and salt and pepper 0 to spin to knit to sew was once a girl a employment but now to dress and catch a beau in t what they call enjoyment mock pate de pole fole gras gra take a large calf s liver wipe it with a damp cloth and lard the top well with salt port put it I 1 in n a sauce pan add one onion chopped one half a bay leaf one blade of mace one dozen pepper corns and tour four cloves pour over sufficient stock to cover and simmer three and a halt half hours cut the liver in thin slices arrange in a deep dish and strain the liquor over all put in a cool place over night the next day drain the liver and pound to a paste adding butter melt ed and poured off tte ike curd A cup of butter may be needed season with salt and pepper and pack in tumblers over with melted butter 7 |