Capital city recipes

Select large, firm. tomatoes; cut crossways in half without - peeling, or, if tomato is very large, into three thick slices, at least an inch thick ; have ready a hot griddle; drop bits of butter on it ; lay on the slices carefully, sprinkle well with salt and pep- per; let brown on one side; turn carefully and again sprinkle with salt and pepper. When both sides are browned lightly remove to hot flat dish and lay a bit of butter on each slice. Mrs. MCKIMMON. SIDE DISH OF TOMATOES. Canned Tomatoes, ; I quart. . Butter, . . : : . 2 tablespoonfuls. Flour, . ; , ; 2 tablespoonfuls. Cloves, . : Onion, . A : 2 ; : 1 small slice. Sugar (scant), : ; : 1 tablespoonful. Cook tomatoes, cloves and onion ten minutes ; heat butter on separate pan ; add flour and stir over fire till smooth and brown; strain tomatoes through colander ; add above mixture ; cook few minutes longer ; season with pepper, salt and sugar. . Mrs. BAUMANN. ee LYONNAISE POTATOES. Cut 8 cold boiled Irish potatoes into large dice ; put into a hot frying-pan 2 ounces of butter; fry in it an onion cut into thin slices ; throw in potatoes and toss about; let cook for six min- utes, seasoning with salt and pepper; when well browned turn into a hot dish with chopped parsley. Lyonnaise potatoes accompany broiled beefsteak or mutton chops at supper. 70 MISCELLANEOUS. A BREAKFAST DISH OF POTATOES. Slice raw Irish potatoes thin ; put in sauce-pan with milk to cover, salt and pepper; let cook till potatoes are tender, but not mushy ; then add a level teaspoonful of flour mixed smooth into a large tablespoonful of butter; stir weil until butter is melied and serve in covered dish. ns CHEESE STRAWS. Flour, ; ; , : I quart. Cheese (grated), . : f : ¥% pound. Butter and Lard. Make a sich pastry of the flour and equal quantities of the butter and Jard ; roll out thin and sprinkle half the cheese on it; work that in, roll again and sprinkle the remainder of the cheese; work in, roll thin and cut in narrow strips, twist and bake. MRS. GEORGE GREEN ( Wilson). MOLASSES TAFFY. Molasses, . : ; : : I pint. Sugar, . ; 4 i : I pound. Butter, . ‘ ; : ‘ % pound, Peanuts, , . A T quart Miss ADELAIDE BOVLAN. COCOANUT CANDY. Cocoanuts, . , : y \ 2 Granulated Sugar, : : 2% pounds. Vanilla, ; : : I teaspoonful. Wet sugar with milk of cocoanut and let cook as for icing until it ropes; then add grated cocoanuts and cook a few min- utes, stirring constantly ; pour into a bowl, add vanilla and stir until it begins to harden ; then spread on buttered dish and cut in squares. Mrs. B. R. Lacy. JELLIED CHICKEN. Boil a chicken in as little water as possible until the meat can be easily picked from the bones; manage to have about 1 pint of the water when done; pick the meat very fine, removing all bones, skin and gristle ; skim the fat from the water and add 1 ounce of butter, a littie salt and pepper and half a package of gelatine well dissolved. Put chicken in a mold wet with cream and pour over the water boiling hot. Mrs. MERRIMON. MISCELLANEOUS. 71 CHOCOLATE CARAMELS. Chocolate, . i ; : : ¥% pound. Butter, . | ‘ : % pound. Milk, . : , : I pint. Nice Brown Sugar, , 3 pounds. Cook ingredients one-half hour, stirring ail the time; try in water, and if it breaks instead of pulling itis done; add vanilla and pour on buttered dish. When cool cut in squares. Mrs. BAUMANN. CHICKEN AND SWEET-BREAD CROQUETTES. One pint of chicken and sweet-bread mixed, finely chopped ; boil a. cup of cream thickened with a tablespoonful of flour, rubbed with two of butter, salt and pepper to taste, a teaspoonful of finely chopped onion; let boil a few minutes, then add two eggs (well beaten) and allow to cool; stir in chicken and swect-bread ; mould into shape, handling lightly ; roll in cracker dust, then egg and again in cracker dust. Fry in boiling lard. Mrs. GEORGE WAtTTS.