Choice recipes

One pint flour, two teaspoons baking powder, half teaspoon salt. Sift all together. One-half pound good butter, work half the butter by degrees into the prepared flour and mix with a little more than a gill of cold water or enough to make a stiff dough. Rollout the paste and strew over it a part of remaining butter, divided into little pieces dredged with flour. Roll up dough like jelly roll, and roll out again. Repeat latter process once more and add remaining butter. Roll one-half inch thick, cut into rounds two inches in diameter. Press a small cutter one inch in diameter on each round a quarter of an inch deep. Place on buttered tins and bake brown. CHICKEN AND OYSTER PATTIES-Mrs. House Put two tablespoons butter and three of flour, one-half teaspoon salt and one-fourth teaspoon white pepper on the fire, and when melted and mixed well, add one pint cream or rich milk. Stir until it thickens, then add one pint diced chicken. Simmer five minutes, then add one pint oysters (drained), and cook until edges curl. Fill heated patty shells and serve. OYSTERS A LA RICHELIEU— Mrs. A, L. House Put one tablespoon of butter in chafing dish. When melted add one-fourth teaspoon paprika, two tablespoons chopped celery and two dozen large oysters free from liquor. Cook, and when plump add four tablespoons of sherry and serve on hot buttered toast. DEVILED CRAB-Mrs. A. L. House One crab, two hard boiled eggs chopped fine, two (2) tablespoons cracker crumbs rolled very fine, juice of one lemon, two tablespoons sherry, red pepper, salt ; mix well. Butter size of an egg ; flour to thicken. Cook, then thin with milk and season with salt, spoonful mustard and mace. Mix well with the crab, sift over cracker crumbs and cover with bits of butter. Heat in oven until nice brown. MEATS ^ ^ ^ ^:^- "Some hae meat and canna eat, And some would eat that want it, But we hae meat, and we can eat, Sae let the Lord be thankit." — Burns. RULES FOR COOKING MEATS Put all salt meats in cold water; all fresh meats, excepting for soups, into hot water, then cook slowly. All roast meats, excepting veal, are put dry into a very hot oven; veal requiring a little more moisture. When well browned, add hot water; and when about half done, salt. Never salt meat until partially cooked. Rare meat requires about fifteen minutes to the pound. Baste all roasts frequently. Roast beef requires a hotter oven than any other meat. MOLDED VEAL-Miss Laughlin Ten cent knuckle veal and boil until it can be pierced with fork. Take from liquor and cool. When cold cut into small pieces. Have ready three hard boiled eggs. Slice eggs lengthwise. Commence b}' putting slices of e%g in mold, then meat and alternate in this wise until all is used with an occasional all clove and pepper corn. When all is ready pour over the liquor w^hich is boiling hot, and has been freed from grease or settlings. Set away to cool. Serve cold cut in slices. If liquor seems too thin, add one teaspoon Knox Gelatine. DUMPLINGS— Mrs. Miller To each cup full of sifted flour add one teaspoon of baking powder, add a little salt, sift until thoroughly mixed, then add half as much milk \as flour (by measure) and beat a minute. Drop by spoonfuls into the stew, cover tightly and boil twelve minutes. STUFFING FOR A TURKEY