Buckeye cookery

Stews, if properly prepared, are very palatable. If made from fresh meat, they should be immersed in boiling water at first, and then placed where it -_-will simmer slowly until done; season, add thickening, and flavor with an onion, or a tea-spoon of curry powder; or prepare a poor beefsteak by first trimming off all the fat and cutting in convenient pieces, fry in butter or - drippings to a nice brown on both sides, then add a little sliced onion, carrots, or turnips, seasoning, a tea-spoon Chili-sauce, and one pint soup stock, or water; stew gently two or three hours, skim off any grease, and stir in a ” HANNO pe ante i ey aN ip ay i ; HAS yao Meg Lek ety Er plied vd little flour mixed with milk. To make a stew of cold meat, first make the gravy of stock, add a fried sliced onion, pepper and salt, and a tea-spoon catsup; let it boil, and set aside to cool; when nearly cold, put in thinlycut slices of cold meat, and a few slices cold potatoes, and let heat gradually until it comes to the boiling point; serve with bread cut in dice and fried. Meat Pre.—Puta layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, and season with pepper and salt, then a layer of powdered crackers, with bits of butter and a little milk, and thus place alternate layers until dish is full; wet well with gravy or broth, or a little warm water; spread over all a thick layer of crackers which have been seasoned with salt and mixed with milk and a beaten egg or two; stick bits of butter thickly over it, cover with a tin pan, and bake half to three-quarters of an hour; remove cover ten minutes before serving, and brown. Make moister if of veal. Or, another way of making the pie is to cover any bits or bones, rejected in chopping, with nearly a pint of cold water, and let them simmer for an hour or more; strain and add a chopped onion, three table-— spoons catsup, a level table-spoon of salt, and the chopped meat; let simmer a few minutes, thicken with a table-spoon of flour mixed in water, — let boil once, take off and let cool; put a layer of this in a pudding-dish, then a layer of sliced hard-boiled eggs and a few slices from cold boiled potatoes, then the rest of the meat, then eggs, etc.; cover with pie-crust or a baking-powder crust, make an opening in the center, and bake forty min- utes. To SturF A Ham, wash and scrape the skin till very white, cut out a piece from thick part (use for frying), leaving the skin on the ham as far as possible, as it makes a casing for the stuffing; put irfa boiler and steam for three hours; take out and score in thin slices all around the skin; fill the space cut out with a stuffing made of bread-crumbs, same as for poultry, only not quite so rich, seasoned rather highly with pepper and sage; wrap around a strip of cotton cloth to keep in place, and bake in the stove one and a half hours, turning so so as to brown all sides nicely. The last half hour sift lightly with powdered sugar and cinnamon. , (Some peel off the skin after steaming, stuff and roast as before.) What remains after once serving is delicious sliced down cold. The first we ever ate was ata thanksgiving dinner, cooked in a Southern kitchen, by an old-fashioned fire-place, in an iron bake-oven, and the savory flavor lingers still in our memory. Nicely cured boiled ham is a never-failing source of supply, from which quite a variety of dishes may be prepared. GRATED HAM isone of the nicest relishes for supper or lunch, or for sandwiches. Cuta good-sized piece from the thickest portion of a boiled ham, trim off the fat, grate the lean part, and putin the center of a platter; slice some tiny slips of the fat and place around the edge, together with some tender hearts of lettuce-heads, and serve for supper or lunch.