The Common sense recipe book

Have the venison chopped rather coarse, and seasoned with half the salt and pepper. Put the butter and onion in a fryingpan, and set on the fire. Cook slowly for ten minutes; then add the flour, and stir until it turns brown. Gradually add the water, stirring all the time; then put in the extract of meat and the remainder of the salt and pepper. Cook for three minutes; then add the meat, and cook gently for five minutes. Serve on six slices of buttered crisp toast. For many tastes, a teaspoonful of lemon juice and two tablespoonfuls of Madeira improve the dish. If used, they should be added just as the hash is being taken from the fire. MINCED MEAT-CUPS. Minced beef or mutton, small, with onions, pepper and salt; add a little gravy, put into scallop shells or small cups, making them three parts full, and fill them up with potatoes mashed with a little cream, put a bit of butter on the top and brown them in an oven. R’[illustration: Pork Sausages] 12 Tabiets for 15 cents, and only one Tablet required to Junket one pint of milk. EVANS AND SONS, Ltd, Agents for Canada, Montreal and Toronto. BEEF OR VEAL STEWED WITH*APPLES. Mrs. James Beaty. Rub a stewpan with butter; cut the meat in thin slices, and put in with pepper, salt and apple, sliced fine; some would add a little onion. Cover it tight, and stew till tender. BEEF CAKES FOR A DISH FOR ORDINARY DINNER. Mrs. S. McMaster, Toronto. ~ Pound some beef that is underdone with a little fat bacon or ham; season with pepper and salt, and a little shalot or garlic. Mix them well, and make into small cakes three inches long and half as wide and thick; fry them a light brown, and serve them in a good thick gravy. ECONOMICAL DISH WITH MANY COOKED MEATS. Chop up some veal very fine with cold potatoes, salt and pepper, and a little broth, a little white flour and a good-sized piece of butter. Cook for half an hour. Make a toast; cut in diamonds, and place around the dish. ROAST BEEF. The piece containing the fillet is the best. Put a piece of butter on the beef, place ina dripping-pan, having previously put in pepper, salt and a little flour. Cook the required time in a very quick oven, basting often. [illustration: LUBY'S PARIS HAIR RENEWER] SOVRIL For the Infant, Invalid == anrd Athlete ROAST SHOULDER OR MUTTON. There is no joint so useful and so common in a family as the shoulder of mutton, which is always attainable at a moderate price, does not require to hang long, and is easy of digestion. An hour and a half is long enough to roast a small shoulder of seven pounds—longer, in proportion to the size. A very nice dish may be made of a roast shoulder of mutton by serving it im onion sauce. ROAST LOIN OF MUTTON. The loin is the most tender, delicate joint of the sheep. It is, however, too fat for roasting, unless it be trimmed into the form called by the butchers the strait loin; the flap, the skin, and the greater part of the fat being pared away, leaving the joint narrow and neat in form. It should then be jointed that it may be carved conveniently if in a family where it is usual to separate the joints rather than slice the meat; but the most approved way is to cut slices the lengthway, as in the saddle. The fat should be covered with paper till the mutton is nearly roasted; if of a moderate size, an hour and a half will be long enough to cook it. It may be sent in with currant jelly. OYSTER AND BEEF PIE.