Capital city recipes

Sweet Cream, ; : : ‘ ¥% pint. Powdered Biscuit Crumbs, . 5 % pint. Lemon, : ‘ E I Sherry (good ‘ 1 claret-glassful. Remove the skin, bone and gristle from the chicken and chop into small dice; make a stock of the onion, nutmeg, salt and pepper with the yolks of the eggs and mix into a smooth paste. Let it boil; while boiling thicken with the powdered biscuit crumbs. After cooking for about 10 minutes, and just before taking off, add the cream and juice of the lemon. Remove from the fire and add the sherry wine; let it cool. Mix this stock with the chicken, put it in ramekins or individual escallop dishes, buttered ; grate bread crumbs over, brown, and serve very hot. If you have not the escallop shells, bake all together in a shal- low baking-dish. Mrs. JAMES MCKIMMON. BROILED CHICKEN. Take young, fat chickens, split down the back, and sprinkle with salt and pepper; grease a wire broiler slightly with butter ; lay in the chickens over a hot bed of coals; keep turning every few moments until nicely browned ; do not have any flame or smoke. When a rich brown lay on a hot dish on which you have already put buttered toast. Cut up small lumps of fresh butter over the chickens and place inside the stove until the butter melts, which will be in a few moments. Garnish with sliced lemon and serve hot and quickly. MEATS. 15 STUFFED PARTRIDGES. Partridges, . : A 5 or 6 Crumbs of 5 or 6 biscuit. Boiled Ham, lean, A f ; 1 or 2 slices. Butter, . : A : 1 tablespoonful. Salt and Pepper to taste. Butter, . ; ; ! : Yy pound. Water, . : : : : , 1 pint. Dress the birds as you would a chicken for baking and sprinkle with salt inside and out; stuff with a dressing made of the bread crumbs mixed with the ham, tablespoonful of butter and sea- soning. Place the birds in a pan that will just hold them, rub over with butter and dredge lightly with flour. Cut into bits 4 pound of butter into the pint of water and pour over them. Set in a hot oven, baste well and brown nicely. ANNA ALEXANDER CAMERON. For Broiled Partridges see Broiled Chicken. CHICKEN MINCE. Take the meat from 1 chicken and mince very fine; put into a sauce-pan with % pound butter and stir until hot through ; add a pinch of celery seed. Season with salt and pepper and serve on toast cut in squares. Mrs. ASHBY BAKER. BROILED BEEFSTEAK. Get a good tenderloin steak cut about 2 inches thick ; lay ona hot griddle over a hot bed of coals; turn frequently until as done as desired ; Jay on avery hot dish; season with salt and pep- per ; cut over it large bits of butter ; cover and set in stove a few minutes until the butter melts. HAMBURG STEAK. Have lean, fresh beefsteak chopped fine with a cleaver ; take 1 ounce of chopped fat to 1 pound of meat; add a teaspoonful of salt, saltspoonful of pepper and a pinch of cayenne to each pound. Have the pan hot—not greased ; brown quickly on each side, then cook more slowly for 2 minutes. VEAL CUTLETS. Dip the cutlet in egg, then in bread crumbs, well salted and peppered. Drop in hot lard until brown. Mrs, ARMISTEAD BURWELL. 16 MEATS. ROAST BEEF. Make sure that you have a firm, fat, clear-colored piece of meat. The choice roast is the tip of the sirloin (last end of the hind quarter). The second choice is a cut along the rump. Tenderloin is too insipid for roasting, and round is juicy, but tough. Have a solid fire that will last 15 minutes at least. Dust the meat well with salt and pepper and just enough flour to dry the surface. Have the oven as hot as you can get it until the surface of the meat is seared ; then lessen the heat. Havea rack in your roasting-pan to prevent the meat from touching the bottom. Have a little extra fat for basting. Do not put any water in the pan. Twelve minutes to the pound will cook the meat, with ten minutes extra for bones, unless desired very well done. Miss CLARK ———