Slice thin two pounds of fresh, lean, juicy beef, broil one pound over a clear fire about five minutes, to color the gravy, put the broiled and raw beef into a stewpan, and pour over it a quart of boiling water. Stew gently for half an hour, then skim off the fat, and add two onions sliced and fried, a bunch of sweet herbs, two cloves, six peppercorns and a teaspoonful of salt✪ Clear Beef Gravy. Stew for two hours, then strain, and simmer till it is reduced to a pint. Let it cool, that you may remove any fat, and heat it when wanted. Chen DR RY SA Cie Pick over the cranberries, leaving none’ but perfect ones, and wash them; cook in an enamelled or porcelain-lined kettle in water enough to come pretty well up but not over the berries. Cook very soit; strain through a sieve. Heat the pulp, and while hot add bulk for bulk of hot sugar, then boil again ten tc fifteen minutes, or until it stiffens on cooling. Pour into moulds or bowls while hot. It will keep some time without moulding, but can be covered like any fruit jelly, and thus last for quite a long time.‘ BREAD Sec0 Cle In a half pint of milk, scald a slice of onion, a blade of mace and a bit of bay leaf. Soak one cupful of bread crumbs in one cup of cold water till soft. Strain the milk over them and beat smooth. Add one tablespoonful of butter and one-fourth of a teaspoonful of Bovril. Heat over hot water and season to taste. Serve with grouse or other game. RARER AOR EDR MOLT SOW I TED All doctors recommend Wilson’s lide? Port for loss of appetite, dyspepsia, and where a bracing tonic is required. 80 Men’s Boots—Fit and Prices to suit F Mansfield the People | | THE. SHOEIST: pico ie wel VV sees en AGG eee 4 BROWN MUSHROOM SAUCE. Use the liquid from a can of mushrooms, with one-fourth tea- spoontul of Bovril in making a brown sauce, and when properly thickened add half the can of mushrooms cut in quarters✪ Brown Mushroom Sauce. Re- serve the remainder of the mushrooms to garnish the roast or steak with which the sauce is served. Flavor with salt and pepper, and if desired with onion and lemon juice. BROWN SAUCE, Use the same proportions as before. Melt and brown the butter, add the flour and let that brown also, then add one cup- ful of water in which one-half teaspoonful of Bovril is dissolved, or use a flavored stock as prepared for soups. This sauce, like the creamy one, is capable of. indefinite variation. MUSHROOM SAUCE, One can of mushrooms, or one-third of a pound of fresh ones, one pint of brown sauce. If canned mushrooms be used, drain off all the liquid, and put the mushrooms with the hot sauce to cook gently for five minutes. If fresh mushrooms be used, peel them, and cut them into small pieces; then add to the hot sauce, and cook for ten minutes. Too much cooking makes the mushrooms tough; so be careful to cook only for the time given. The Best is the Cheapest. “sector AARPER’S HAMS and BACON, 81 Ladies Say Baby’s Own Soap Is unsurpassed .. . for the Complexion. Poultry and Game HE RaAot el URK EY, A. good method for roasting turkey is, after having prepared and stuffed it as for boiling, to tie a couple of slices of fat pork cn its breast, and put it in the baking pan with a very little water, some pepper and ‘salt. Dredge with flour, the neck being laid in the bottom of the pan, put in a hot oven and baste citen. When it is nearly done, remove the pieces of pork, so as to allow the breast to brown. It should be taken to the table while hot, and served with cranberry sauce or jelly. The gravy or sauce should not be poured over the bird, as it is a nuisance to the! carver. Rei Win ayoW ITH OYSTER RORCEMEAT:

AI-modernized reading of the original text

Slice thin two pounds of fresh, lean, juicy beef, broil one pound over a clear fire about five minutes, to color the gravy, put the broiled and raw beef into a stewpan, and pour over it a quart of boiling water. Stew gently for half an hour, then skim off the fat, and add two onions sliced and fried, a bunch of sweet herbs, two cloves, six peppercorns and a teaspoonful of salt. Stew for two hours, then strain, and simmer till it is reduced to a pint. Let it cool, that you may remove any fat, and heat it when wanted. CRANBERRY SAUCE. Pick over the cranberries, leaving none but perfect ones, and wash them; cook in an enamelled or porcelain-lined kettle in water enough to come pretty well up but not over the berries. Cook very soft; strain through a sieve. Heat the pulp, and while hot add bulk for bulk of hot sugar, then boil again ten to fifteen minutes, or until it stiffens on cooling. Pour into moulds or bowls while hot. It will keep some time without moulding, but can be covered like any fruit jelly, and thus last for quite a long time.‘ BREAD SAUCE. In a half pint of milk, scald a slice of onion, a blade of mace and a bit of bay leaf. Soak one cupful of bread crumbs in one cup of cold water till soft. Strain the milk over them and beat smooth. Add one tablespoonful of butter and one-fourth of a teaspoonful of Bovril. Heat over hot water and season to taste. Serve with grouse or other game. [illustration: Advertisement for Wilson's Hilde Port] All doctors recommend Wilson's Hilde Port for loss of appetite, dyspepsia, and where a bracing tonic is required. [illustration: Advertisement for Men's Boots] [illustration: The Shoeist advertisement] BROWN MUSHROOM SAUCE. Use the liquid from a can of mushrooms, with one-fourth teaspoontul of Bovril in making a brown sauce, and when properly thickened add half the can of mushrooms cut in quarters. Reserve the remainder of the mushrooms to garnish the roast or steak with which the sauce is served. Flavor with salt and pepper, and if desired with onion and lemon juice. BROWN SAUCE, Use the same proportions as before. Melt and brown the butter, add the flour and let that brown also, then add one cupful of water in which one-half teaspoonful of Bovril is dissolved, or use a flavored stock as prepared for soups. This sauce, like the creamy one, is capable of. indefinite variation. MUSHROOM SAUCE, One can of mushrooms, or one-third of a pound of fresh ones, one pint of brown sauce. If canned mushrooms be used, drain off all the liquid, and put the mushrooms with the hot sauce to cook gently for five minutes. If fresh mushrooms be used, peel them, and cut them into small pieces; then add to the hot sauce, and cook for ten minutes. Too much cooking makes the mushrooms tough; so be careful to cook only for the time given. The Best is the Cheapest. “[illustration: Harper's Hams and Bacon advertisement] Ladies Say Baby’s Own Soap Is unsurpassed .. . for the Complexion. Poultry and Game ROASTED TURKEY. A. good method for roasting turkey is, after having prepared and stuffed it as for boiling, to tie a couple of slices of fat pork on its breast, and put it in the baking pan with a very little water, some pepper and ‘salt. Dredge with flour, the neck being laid in the bottom of the pan, put in a hot oven and baste often. When it is nearly done, remove the pieces of pork, so as to allow the breast to brown. It should be taken to the table while hot, and served with cranberry sauce or jelly. The gravy or sauce should not be poured over the bird, as it is a nuisance to the carver. ROASTED TURKEY WITH OYSTER FORCEMEAT:

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