The Common sense recipe book

Procure a pint of oysters and two pounds of round steak, cut an inch thick. Cut it into strips two and one-half inches wide. Mix on a plate two tablespoonfuls of flour, a teaspoonful of mixed herbs, the same of salt and half the amount of pepper. Dip each piece of meat in this; placa an oyster on one end [illustration: Morris Upright Piano advertisement]” , é [illustration: Boots advertisement] esr)! and roll up loosely: place in the bottom of a pie dish and pile up: well toward the centre. Pack the roll loosely, so the gravy may flow through and help cook them. Add the oyster liquor and enough stock to nearly cover the meat; dot with bits of butter. Cover with a flaky crust, and bake an hour and a half in a slow oven. For the crust, add a half teaspoonful of salt to a cupful of flour; cut into it a half cupful of cold lard; when dry and powdery like meal mix through with the knife two tablespoonfuls of ice-water, turn out on flour board and sprinkle thick with flour and lightly roll from you until the requisite size. Lay it on top for a pie. VEAL AND HAM PIE. Take one-half pound each of veal and ham, cut into small pieces, put into a pan with three gills of water; let it simmer for one and one-half hours, strain and chop the meat up fine, and then add the gravy, salt, pepper and a little gelatine; then take one-half pound of flour, rub in three ounces of lard, add a little salt, mix with boiling water; let it stand until cold, then make up in the usual way; it will make a standing pie; bake in a moderate oven. CHICKEN PIE. Joint your chicken in the usual manner, boil it until tender, having water-enough to make gravy. Make a rich baking powder biscuit dough, roll it until quite thin, line your pudding dish, carefully place the pieces of chicken in it and pour over the gravy made from the water in which the chicken was boiled, by adding a little flour, seasoning to taste and a generous lump of butter. Put on the top crust and bake it for about three-quarters of an hour. Always have a bowl of gravy to dip on the chicken when it is served. ts pa[illustration: Archambault laundry services]ace De Sauces for Meat and Fish In making sauces, when the butter and flour are cooked together, if the sauce is to be white, cook only until the mixture is smooth and frothy. If, however, the sauce is to be brown, stir until the butter and flour turn dark brown. Before adding the liquid, the pan should be drawn back to a cooler place, to reduce the temperature of the flour and butter. The liquid should be cool when added. If these precautions be heeded the sauce will always be smooth. li vegetables be used to flavor the sauce they should be fried slowly in the butter, being careful not to scorch them.