Capital city recipes

Wash the leg of mutton and wipe it dry ; put on with boiling water ; skim well ; season with salt ; boil slowly for2 hours. To make the sauce work the butter up with the flour, put into a sauce-pan with a little salt and stir in smoothly (stirring one way); add the cup of water, two tablespoonfuls of capers and a table- spoonful of thin liquor. Let simmer, aid serve in a sauce-boat. DEVILED HAM, No. 1. For this purpose use the knuckle or odds and ends. Cut off all hard bits and see that at least a quarter of the amount is fat. Chop as finely as possible, reducing almost to a paste. Fora pint boil of this make a dressing as follows : One even teaspoon of good mustard, one salt-spoon of cayenne, one teacup of vine- gar. Mix mustard, pepper and add vinegar little by little. Stir this into the ham and pack in a mould; turn out upon a plate and garnish with parsley. This is a nice lunch or supper relish and makes good sandwiches. os SAUSAGE MEAT. For 10 pounds lean meat take 134 pounds of leaf fat, 3% ounces salt, 2 ounces pepper, 1 ounce powdered sage and 1 tea- spoonful cayenne. Grind 3 times. Mrs. HENRY HULL. MEATS. 19 MUTTON MINCE—BAKED. Cold Mutton. Butter, &: ; } . : 1 large tablespoonful. Pepper and Salt. Tomato Catsup or Worcestershire Sauce, ; i : : 1 tablespoonful. Bread Crumbs. Mince the cold mutton very fine; put into a sauce-pan with a large tablespoonful of butter, pepper and salt, and a table- spoonful of tomato catsup or Worcestershire Sauce; stir until thoroughly hot ; put into a shallow baking-dish, buttered; grate bread crumbs over the top; cut up bits of butter over that, and brown. Do not let it cook or it will be dry. DEVILED HAM, No. 2. Slice cold boiled ham thin, with a good deal of the fat ; lay on a hot griddle greased with butter and heat through until the edges curl up ; place on a hot meat-dish and pour over it a sauce made of a large tablespoonful of butter (cut up into the sauce- pan from which the ham is taken), melt, and mix with it 1 table- spoonful of tomato catsup or Chili Sauce. If you use tomato mix a little pepper catsup with it, or % teaspoonful of black pepper. Serve very hot. ee BRAINS COOKED WITH EGGS. Wash the brains thoroughly, and boil in salt water a few min- utes ; mash them well; beat 2 eggs well and pour over the brains, stirring all the time to prevent burning. Mrs. ARMISTEAD BURWELL. MIXED SANDWICHES. Butter (melted), . ; ; : ¥% cupful. Salad Oil, .. : : 4 y 1 tablespoonful. Mustard, : ; i : : 1 tablespoonful. Eggs (hard boiled), 2 White Pepper to taste. Ham, Tongue and Chicken. Chop fine equal quantities of ham,. chicken and tongue; mix with the meat and melted butter, salad oil, mustaid, yolks of eggs and pepper ; mix thoroughly and spread on thin buttered bread, the crusts of which have been smoothly cut off. This quantity of dressing for about a pound of meat. 20 MEATS. —_—_ PEANUT SANDWICHES. Finely chopped peanuts can be moistened with whipped cream and seasoned with salt. This is a simple and delicious filling for sandwiches. Mrs. H. EH. MOFFITT. ——__—— PEANUT PASTE. Eggs, : i ; : 2 Brown Sugar, : ; : : 1% lbs. Parched Peanuts, ; : 5 1 quart. Beat eggs well and add sugar ; then pound nuts fine and add. Grease a pan well and bake until it puffs up all over. When cold cut in squares. FORCE-MEAT. Equal quantities of bread crumbs, finely minced cold chicken and cold ham ; add melted butter, pepper, salt, yolks of 2 hard- boiled eggs (chopped fine), a teaspoonful of mixed mustard, a teaspoonful of minced onion, a pinch each of cloves, allspice and sugar. Mix thoroughly and let it be moist, but not soft. ANNA ALEXANDER CAMERON. PIG’S HEAD PIE.