The Common sense recipe book

A medium-sized chicken, cut as for frying; a potato for each member of the family, two ears of corn cut from the cob, a generous handful of lima beans, three nice round tomatoes, one teaspoonful of salt, quarter as much pepper. The chicken 1s first parboiled, and then the vegetables added, and the whole simmered an hour and a half longer. About a quart of water is needed. Serve in a deep platter. The only vegetable used with this stew is a dish of boiled rice. This is a Virginia concoction, and very palatable, too. LAMB STEW. Purchase a shoulder of spring lamb which weighs about four pounds. Cover sparingly with boiling water, and boil gently for half an hour; then add one sliced onion, four or five potatoes cut in blocks about an inch square, a sprig of parsley cut fine, and three large tomatoes, after removing the seeds. [illustration: removed] Stew one chicken until tender, and make a gravy with it as for fricassee. Take some fresh baking-powder biscuit, break them open and spread on a platter crust side down, and when ready to serve pour over the chicken and gravy. CREAMED DRIED BEEF. One tablespoonful butter, browned in a frying pan. Put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about one cup milk, and thicken with 4 little flour and water. Scrambled eggs put around the beef are a nice addition to it. [illustration/ad: removed] (Laundry Dept.) The MONTREAL TOILET SUPPLY CO 589 DORCHESTER STREET. Telephone 1807 i HS THOSE 5 WHOS se Hansen g Pronounce them perfect, and recommend them to Junket Hanlet's Specialty. Friends. EVANS AND SONS, Ltd., Agents for Canada, Montreai and Toronto. PRESSED BEEF. One-half pound shaved dried beef, three tablespoonfuls of butter, two tablespoonfuls of flour, one-eighth teaspoonful of pepper, three gills of water, one-half teaspoonful of Bovril. Put the beef and one pint of cold water in a frying pan and place on the fire. When the water begins to boil, turn the contents of the frying pan into a strainer, and drain the beef thoroughly. Mix the flour smoothly with a gill of cold water. Put the butter in the frying pan, and set on the fire, and when it becomes hot, add the drained beef. Cook for five minutes. Now add half a pint of boiling water, in which has been dissolved the extract of meat; next stir in the flour mixture and pepper, and cook gently for three minutes. This is an excellent relish for luncheon, breakfast or tea. FRICANDEAU. [illustration: removed] Three and one-half pounds of cold roast veal chopped fine, one tablespoonful of salt and one of pepper, one-half of a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, and a tablespoonful of cream. Form al! this in a large roll, and spot the roll over with bits of butter; then strew over it the pounded crackers (a little of the cracker should be mixed with the veal), put it in the oven, and from time to time add a little water. Cook slowly two hours. When cold, slice thin, and it makes an excellent relish. 9 Sugar Cured AHARPER S HAMS AND BACON are the best. D6 FOR SALE BY ALL THE LEADING GROCERS SWEET BREADS, Scald in salt and water, take out the stringy parts; then put in cold water a few minutes; dry in a towel; dip in an egg and bread crumbs, and fry brown in butter; when done place on a hot dish; pour into the pan a cup of sweet cream, a little pepper and salt, and a little parsley chopped fine; add flour, and when boiling pour over the sweet breads; add mushrooms if desired. [illustration: removed] Chop sardines, ham and a few pickles quite fine; mix with mustard, pepper, catsup, salt and vinegar; spread between bread nicely buttered. This it to be cut crosswise, like jelly cake. POUNDED MEATS.