Pick over and wash the shrimps. Into a saucepan put i heaping tablespoonful of but- ter and 2 tablespoonfuls of chopped green peppers and cook for 3 minutes ; add i tea- spoonful of chopped onion and cook until the onion begins to brown. Add i cupful of to- mato pulp and yi cupful of very rich beef stock✪ Shrimps a la Creole. When boiling add the shrimps, season to taste and simmer for 5 minutes. — From ** Table Talk,'' Philadelphia. 149 December^ 8.— >Rice and Sausage. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add yi a dozen sausages ; cover and cook very slowly for 10 minutes. Add ^ a pound of rice which has been washed and cooked in boiling water for 10 minutes, i teaspoonful of salt, i^ of a teaspoonful of pepper and i pt. of boiling water✪ Rice and Sausage ; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork. — From «* Table Talk," Philadelphia. 9. — Pork Rechauffe. Butter a baking dish ; into it put layers of fine-chopped, cold roast pork and of bread crumbs. When nearly full pour over i cup of stock, salt and pepper; cover the top with little oyster crackers, and bits of butter✪ Pork Rechauffe; brown in the oven. 10. — Smelt Broiled. Clean and wipe the fish and dip in melted butter✪ Smelt Broiled ; broil over a clear fire and serve tartar sauce with them. 150 December* II. — Southern Tripe. Melt a large tablespoonful of butter in an iron spider ; add i fine-chopped onion ; cook slowly until colored ; add i tablespoonful of flour and brown it ; then stir in gradually }i a pt. of strong beef stock and as much stewed tomato. Add i J^ lbs. of boiled tripe✪ Southern Tripe, cut into strips, and season well with salt, pepper and a little curry powder. Cover and simmer very gently for lo minutes and serve. —From " Table Talk," Philadelphia. 12. — Stewed Lobster. Cut the boiled lobster fine ; put it in a stewpan with a little milk or cream. Boil up once ; add i tablespoonful of butter, a little pepper✪ Stewed Lobster and serve plain or on toasted crackers. Cook the lobster just long enough to heat it, as cooking it longer renders it tough. — Mrs. M. J. Lincoln. 13. — Eggs in Bread Sauce. Slice I good-sized onion, cover with lx)il- ing water and let stand 5 minutes. Drain, add I pt. of milk, 2 cloves, yi a blade of mace and ^ of a teaspoon ful of salt and simmer for ^ an hour. Rub through a 151 December^ sieve, pressing throagh as much of the pulp as ix)ssible. Iiito a saucepan put i heaping tablespoonful each of butter and flour. Set over the fire and when melted and mixed add the milk and onion and stir until smooth and thickened. Now add ^ a cupful of stale bread crumbs and salt and pepper to taste. Simmer for 5 minutes and turn into a but- tered baking dish. Drop in carefully 5 eggs✪ Eggs in Bread Sauce and place in a hot oven until the eggs are set.— From *' Table Talk/' Philadelphia. 14. — Gulasch. Cut tender steak into small pieces; put them into a frying-pan with some strips of bacon, some slices of onion, a little salt and pepper ; fry until the gravy looks brown ; then add a little lemon juice and J4 ^ cup of water; cover and let simmer until the meat is tender. 15. — Fried Scallops. Rinse the scallops in cold water and dry on a napkin ; dip them in cracker dust seasoned with salt and pepper, then in tgg and then in cracker dust again ; fry in smok- ing hot fat✪ Fried Scallops. 152 December* 16. — Fried Salt Pork, Cream Gravy. ✪ Fried Salt Pork, Cream Gravy

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Pick over and wash the shrimps. Into a saucepan put i heaping tablespoonful of but- ter and 2 tablespoonfuls of chopped green peppers and cook for 3 minutes ; add i tea- spoonful of chopped onion and cook until the onion begins to brown. Add i cupful of to- mato pulp and yi cupful of very rich beef stock. When boiling add the shrimps, season to taste and simmer for 5 minutes. — From ** Table Talk,'' Philadelphia. 149 December^ 8.— >Rice and Sausage. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add yi a dozen sausages ; cover and cook very slowly for 10 minutes. Add ^ a pound of rice which has been washed and cooked in boiling water for 10 minutes, i teaspoonful of salt, i^ of a teaspoonful of pepper and i pt. of boiling water ; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork. — From «* Table Talk," Philadelphia. 9. — Pork Rechauffe. Butter a baking dish ; into it put layers of fine-chopped, cold roast pork and of bread crumbs. When nearly full pour over i cup of stock, salt and pepper; cover the top with little oyster crackers, and bits of butter; brown in the oven. 10. — Smelt Broiled. Clean and wipe the fish and dip in melted butter ; broil over a clear fire and serve tartar sauce with them. 150 December* II. — Southern Tripe. Melt a large tablespoonful of butter in an iron spider ; add i fine-chopped onion ; cook slowly until colored ; add i tablespoonful of flour and brown it ; then stir in gradually }i a pt. of strong beef stock and as much stewed tomato. Add i J^ lbs. of boiled tripe, cut into strips, and season well with salt, pepper and a little curry powder. Cover and simmer very gently for lo minutes and serve. —From " Table Talk," Philadelphia. 12. — Stewed Lobster. Cut the boiled lobster fine ; put it in a stewpan with a little milk or cream. Boil up once ; add i tablespoonful of butter, a little pepper and serve plain or on toasted crackers. Cook the lobster just long enough to heat it, as cooking it longer renders it tough. — Mrs. M. J. Lincoln. 13. — Eggs in Bread Sauce. Slice I good-sized onion, cover with lx)il- ing water and let stand 5 minutes. Drain, add I pt. of milk, 2 cloves, yi a blade of mace and ^ of a teaspoon ful of salt and simmer for ^ an hour. Rub through a 151 December^ sieve, pressing throagh as much of the pulp as ix)ssible. Iiito a saucepan put i heaping tablespoonful each of butter and flour. Set over the fire and when melted and mixed add the milk and onion and stir until smooth and thickened. Now add ^ a cupful of stale bread crumbs and salt and pepper to taste. Simmer for 5 minutes and turn into a but- tered baking dish. Drop in carefully 5 eggs and place in a hot oven until the eggs are set.— From *' Table Talk/' Philadelphia. 14. — Gulasch. Cut tender steak into small pieces; put them into a frying-pan with some strips of bacon, some slices of onion, a little salt and pepper ; fry until the gravy looks brown ; then add a little lemon juice and J4 ^ cup of water; cover and let simmer until the meat is tender. 15. — Fried Scallops. Rinse the scallops in cold water and dry on a napkin ; dip them in cracker dust seasoned with salt and pepper, then in tgg and then in cracker dust again ; fry in smok- ing hot fat. 152 December* 16. — Fried Salt Pork, Cream Gravy.

365 breakfast dishes