Choice recipes

Joint young chicken, roll in flour and fry. Remove from fat when done. Stir in two tablespoons flour and dilute with one-half pint stock made from trimmings of chicken or beef, one gill mushroom juice and one gill cream. When all is smooth, boil up and add half can of chopped mushrooms, and pour over the fried chicken. This is a most delectable dish. MINCED TURKEY WITH POACHED EGGS— Mrs. Dornin Take all small pieces of cold turkey, the quantity you wish, add to it some celery chopped very fine, season with pepper and salt. Put a little butter in hot frying pan, put above mixture in and moisten with turkey gravy or soup stock. Drop as many eggs as needed in boiling water, when done have the meat arranged on pieces of buttered toast. Spread meat away from center and put one egg in place on the toast. Cold lamb, chicken or other meats are good fixed this way. CHEESE FONDU— Mrs. Wilkinson One-half cup rich cheese grated, one-half tablespoon butter, one cup hot milk, one egg, one salt-spoon salt, one-half salt-spoon pepper, one cup soft bread crumbs. Melt the cheese and butter in the hot milk, add the egg, well beaten, the seasoning and crumbs. Bake in a quick oven until brown. POT ROAST OF LIVER— Miss Laughlin Cut two in squares of liver and drop into an iron kettle that has had two tablespoon fuls of lard or drippings in it and made very hot. Stir the liver often and when browned, pour in two pints water, salt, pepper and an onion. Cover and simmer until done. Thicken gravy with cracker crumbs. LUNCH DISH— Mrs, Porcher One cup chopped cold beef or chicken mixed with one and onehalf cups cold rice, two hard boiled eggs chopped fine, little gravy, small piece butter, pepper, and salt, water enough to moisten it. Put in frying pan and stir with fork until light, and then brown. CHICKEN AU SUPREME— Miss Annie Laughlin Cut the chicken as for frying; salt, pepper and flour each piece as it is laid in the spider with hot lard and butter, fry to a light brown, dredge in two tablespoons flour, cover with hot water, simmer slowly until tender. Lift out chicken and finish the sauce with seasoning to taste and half-pint minced mushrooms. Place chicken in deep dish and pour on sauce. GARDEN PEPPERS STUFFED WITH MEAT— Mrs, Bryant Take two cups of cold beef, mutton, chicken or veal and chop fine. Mix with equal amount rice (boiled) or breadcrumbs, one chopped onion, salt and pepper. Remove tops and seeds from six bell peppers, then scald and wash. Fill with meat mixture and stand in baking pan, add one-half cup of soup stock or water, two tablespoons of butter and bake in slow oven one hour, basting often. HAMBURG LOAF— Mrs. R, H, Thomson Two pounds of Hamburg steak, one quart of bread crumbs, one heaping tablespoon butter, salt and pepper to taste. Put all in a mixing bowl and pour into it boiling water, stirring until it is well mixed and quite moist. Put into a long narrow baking pan and bake three-fourths of an hour; if the loaf is thick give it fifteen minutes more. STUFFED EGGS— Miss Laughlin Boil fresh eggs about fifteen minutes, when cold, remove shell, cut in halves. Now mash yolk with silver fork, add salt, pepper, celery, salt and salad dressing. Cream well and fill white cups. BAKED HARD BOILED EGGS— Mrs, Bryant