The Common sense recipe book

become cold in the liquor in which it. ‘was boiled. Then remove the rind carefully without injuring the fat, press a cloth over it to absorb as much of the grease as possible, and shake some bread-raspings over the fat, or brush it thickly over with glaze. Serve it cold, garnished with parsley or aspic jelly in the dish. Ornament the knuckle with a paper frill and vegetable flowers. BAKED HAM Time, four hours. - Take a medium-sized ham: and place it'te soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a paste of flour and water. Put it into an earthen - dish, and set it into a moderately heated oven for four hours. When done, take off the crust carefully and peel off the skin, put a frill of paper round the knuckle, and raspings of bread over the fat of the ham, or serve it glazed, and garnished with cut vegetables. Some persons infinitely, prefer a baked ham to a boiled one, but we think it better boiled or steamed. BLANQUETTE OF CALF'S LIVER Two pounds of calf’s liver, one pint of water, three tablespoonfuls of butter, three tablespoonfuls of flour, one teaspoonful of onion juice, one teaspoonful of Bovril, one teaspoonful of minced parsley, two teaspoontuls of salt, one-third teaspoonful of pepper. Wash the liver, and, putting it in a stewpan with boiling water enough to cover it, cook gently for two hours: then take it up, and set away to cool. When cold, cut into small cubes, (Ga0DC Lee Meet WEVA SEARED ENNE APRA. NMS NOAA 8S CEES ELSI MLE AE BETAS AE LED RLS HATE UST HATTER EOE ELEN GEE SIE TOTS a Entrée Dishes, Ramikins, Souftié Dishes French Fire ae Bichon te Egg Poachers, Fish Entrée n akers, French Filter Coffee Pots. Proo a China 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. Do Improves and adds piquancy to Hashes, Ragout of Game and Poultry, Meat Pies, Puddings, etc. and season with the onion juice and half the salt and pepper. Put the butter in a frying-pan, and set on the fire. When hot, add the flour, and stir until the mixture is smooth and frothy. Gradually add the water, stirring all the time. When this boils, add the extract of meat and the remainder of the salt. and pepper. Boil for three minutes; then put in the liver and parsley, and cook gently for ten minutes. Stir in the lemon juice, and serve hot. MINCED LIVER: Use the liver of beef, lamb or calf. Wash and parboil one pound; remove all skin and veins and chop fine. Melt one tablespoonful of bacon fat in a saucepan and put in the liver. Cover with boiling water, one pint or less, in which is dissolved one-half teaspoonful of Bovril, one saltspoonful of salt and a little pepper. Cook gently for a half hour or more until the liver is tender and the water has nearly all evaporated. Serve with mashed potatoes. VENISON. Venison is one of the most easily digested meats. It may be cooked after the same rules as mutton or beef. It should be cooked rare, and served very hot with currant jelly. The saddle, or loin, is the choicest cut for roasting or for steaks. Steaks are also cut from the Jeg. Venison steak should be broiled the same as beefsteaks, and served with maitre d’hote butter, made with currant jelly instead of lemon juice. To avoid disappointment in your Baking always use Eagle Baking Powder D4 We make a specialty in ! Ladies’ Laced Shoes. Our F Mansfiel $1.25 Shoes others’ think | worth $1.50 THE SHOEIST Te Meu AI tec ee oe VIRGINIA STEW: