Choice recipes

Mold out potatoes into cakes, size of biscuits. Glaze with beaten egg and bake to light brown. OYSTER ON TOAST Chop fine fifteen oysters, add salt and pepper and a little nutmeg, one gill cream, one tablespoon flour. Place on buttered toast. CODFISH BROILED-Mrs. Dornin Cut pieces of white codfish in halves and soak over night. Change water two or three times in evening and rinse in clear water in morning. Dry on cloth, brush a little butter over each piece and broil. Serve with lemon juice. PRESSED HAM Chop fine cold boiled ham, add a few spoonfuls of hot soup stock and melted butter ; put in mold and press. When cold turn out and slice. HAM CROQUETTES— Miss Laughlin Chop fine cold cooked ham, one egg to each person. Beat egg, mix with chopped meat, make into balls and fr}'^ in butter. HASH ON TOAST— Miss Laughlin Chop any cold meat, season and cook the same as hash. Have ready bread nicely toasted and buttered. Place a spoonful of hash on each slice, set in oven a few moments and send to table smoking hot. CHICKEN RICE PIE-Mrs, Porchcr Line a crock with four slices raw bacon ; around sides put cold boiled rice. Fill bottom of dish with boiled chicken and six hard boiled eggs. On top put good rich crust. Bake one hour and a half. Serve hot. EGGS ON TOAST— Miss Laughlin Toast as many slices of bread as persons. Take as many eggs. Separate yolks from whites and do not break. Beat whites to stiff froth, place on the buttered toast, make a small hole and drop on yellow and place in oven a few minutes. PAULINE'S RICE PAN CAKES— Miss Laughlin Three cups rice, one-balf pint flour, two teaspoons baking powder, one egg, one tablespoon sugar, milk to make batter not too thin. Serve hot with maple syrup. OMELET -Mrs. Briggs Four eggs, salt to taste, two tablespoons cream. Beat the yolks alone to a smooth batter, add cream, salt and pepper, lastly the well beaten whites. Have frying pan very hot, put in a tablespoon of butter which should instantly hiss. Follow it quickly with the mixture and do not stir this after it goes in. Cook over a hot fire and as the egg sets, loosen it from the edge of the pan without breaking, turn half of the omelet over upon itself before turning from pan upon a hot dish. Serve hot. WAFFLES— Miss Laughlin Beat well the yolks of three eggs. To this add one and a quarter cups sweet milk, one pint flour, one-half teaspoon salt, one teaspoon baking powder. Sift flour and add the liquid gradually. Lastly, cut and fold the whites of the eggs beaten stiff. Serve with syrup made as follows: One cup sugar, one-quarter cup water, when thick add one tablespoon lemon juice and one teaspoon butter. Do not boil after adding lemon juice. CORN MEAL WAFFLES— Miss Laughlin One quart buttermilk, three egg yolks (well beaten), one teaspoon soda, dissolved in a little warm water, little salt and corn meal to make batter a little thicker than for pan-cakes. -if a For the Invalid^s Tray ^ ^ ^ "Simple diet is best, for many dishes bring many diseases, and rich sauces are worse than even heaping several meats upon each other." — Pliny. NOURISHING DRINK— Miss Elk Wood One teaspoon dry coffee in one cup milk brought to a boil. Have ready a well beaten egg, add strained milk to the egg, sweeten if desired.