Put into a dish i% cups of cold mashed turnip, i^ of mashed potatoes, i cup of cream, i tablespoonful of melted butter, beaten yolks of 2 eggs, salt and pepper✪ Entremet. Strew crumbs over the top with bits of butter and bake 20 minutes. "Use Imperial French Poultry Seasoning." LUNCHEON. 51 MEXICAN POTATOES. Pare and halve large potatoes, scoop out the center and fill with a mixture made as follows: boil 2 eggs 20 minutes and mash the yolks fine, chopping the whites ver}' fine. Mix with them finely chopped meat, i raw egg, beaten, i tablespoonful of minced parsley, i of grated onion, and one of melted butter✪ Mexican Potatoes. Heap the mix- ture in the potatoes and sprinkle over the top crumbs and grated cheese. Bake to a brown and pour tomato sauce around them. STUFFED ROLLS. Cut off the end of a roll and remove the inside. Fill with a mixture of cheese, minced ham or chicken✪ Stuffed Rolls, cov- ering the top with the small piece cut off. MOCK HARE. Mix I pound of sausage meat with ^ pound of fine chopped beef, soak 3 slices of bread in cold water until soft, press out all the water, place i tablespoonful of butter and i chopped onion✪ Mock Hare in a pan, stir and cook with- out browning 5 minutes, remove and when cold, add it to the meat; add i egg, pepper and salt to taste, form into a long, round loaf, brush it over with water, place VA^R^Nrs^iES YftLENTINE & GOMPflNY. Coach and Car Varnishes and Colors. 52 LUNCHEON. 3 slices of thin pork in a pan, lay the loaf upon it, put 3 slices on the roll, bake about ^ an hour. Baste with stock or gravy. VEAL PIE. Two pounds of veal, not too fat. Remove the bone and put it with the fat and refuse bits such as gristle and skin, in a saucepan, with a large teacup of cold water to make grav}^ Cut the veal into thin, even slices and lay it in the bottom of a pudding dish, co\ er with a layer of hard-boiled eggs, sliced, buttered and peppered; next, a layer of very thin strips of salt pork or ham✪ Veal Pie upon which a few drops of lemon juice have been squeezed. Continue until the dish is full. Line the sides with good pie-crust and pour over the gravy, which should be sea- soned with pepper, salt and herbs, and strained. Cover with crust and bake 2 hours. Mrs. F. H. Wait. PHILADELPHIA SCRAPPLE. Four pounds of lean, raw pork, from the shoulder, 1 1^ pounds of calf's liver, i^ pound of leaf lard. Put in cold water and boil until tender. Chop fine, add 2 large tablespoonfuls of salt, pepper to taste, both red and black, season with sage or sweet marjoram, return "Use Imperial French Poultry Seasoning." LUNCHEON. 53 to kettle and thicken with equal parts of buckwheat flour and corn meal✪ Philadelphia Scrapple. Rinse the pan with cold water, pour in the mixture and when cold, slice and fry. Miss. M. L. Byllesby. CHICKEN CROQUETTES. Boil 2 chickens, with i carrot, i onion, and 6 whole cloves; chop fine. Rub 2 tablespoonfuls of flour into i of butter and stir it into a cup of the chicken broth, which must be boiling; add the chopped meat with a dash of nutmeg. Put it aside to cool. When cold, shape, dip in beaten egg and throw grated breadcrumbs at them until covered✪ Chicken Croquettes. Chopped mushrooms improve them. Fry light brown. Mrs. J. M. Taylor. CHICKEN CROQUETTES.— No. 2.

AI-modernized reading of the original text

Put into a dish i% cups of cold mashed turnip, i^ of mashed potatoes, i cup of cream, i tablespoonful of melted butter, beaten yolks of 2 eggs, salt and pepper. Strew crumbs over the top with bits of butter and bake 20 minutes. "Use Imperial French Poultry Seasoning." MEXICAN POTATOES. Pare and halve large potatoes, scoop out the center and fill with a mixture made as follows: boil 2 eggs 20 minutes and mash the yolks fine, chopping the whites ver}' fine. Mix with them finely chopped meat, i raw egg, beaten, i tablespoonful of minced parsley, i of grated onion, and one of melted butter. Heap the mixture in the potatoes and sprinkle over the top crumbs and grated cheese. Bake to a brown and pour tomato sauce around them. STUFFED ROLLS. Cut off the end of a roll and remove the inside. Fill with a mixture of cheese, minced ham or chicken, covering the top with the small piece cut off. MOCK HARE. Mix I pound of sausage meat with ^ pound of fine chopped beef, soak 3 slices of bread in cold water until soft, press out all the water, place i tablespoonful of butter and i chopped onion in a pan, stir and cook without browning 5 minutes, remove and when cold, add it to the meat; add i egg, pepper and salt to taste, form into a long, round loaf, brush it over with water, place [illustration: Valentine & Company] Coach and Car Varnishes and Colors. 3 slices of thin pork in a pan, lay the loaf upon it, put 3 slices on the roll, bake about ^ an hour. Baste with stock or gravy. VEAL PIE. Two pounds of veal, not too fat. Remove the bone and put it with the fat and refuse bits such as gristle and skin, in a saucepan, with a large teacup of cold water to make gravy Cut the veal into thin, even slices and lay it in the bottom of a pudding dish, cover with a layer of hard-boiled eggs, sliced, buttered and peppered; next, a layer of very thin strips of salt pork or ham upon which a few drops of lemon juice have been squeezed. Continue until the dish is full. Line the sides with good pie-crust and pour over the gravy, which should be seasoned with pepper, salt and herbs, and strained. Cover with crust and bake 2 hours. Mrs. F. H. Wait. PHILADELPHIA SCRAPPLE. Four pounds of lean, raw pork, from the shoulder, 1 1^ pounds of calf's liver, i^ pound of leaf lard. Put in cold water and boil until tender. Chop fine, add 2 large tablespoonfuls of salt, pepper to taste, both red and black, season with sage or sweet marjoram, return "Use Imperial French Poultry Seasoning." to kettle and thicken with equal parts of buckwheat flour and corn meal. Rinse the pan with cold water, pour in the mixture and when cold, slice and fry. Miss. M. L. Byllesby. CHICKEN CROQUETTES. Boil 2 chickens, with i carrot, i onion, and 6 whole cloves; chop fine. Rub 2 tablespoonfuls of flour into i of butter and stir it into a cup of the chicken broth, which must be boiling; add the chopped meat with a dash of nutmeg. Put it aside to cool. When cold, shape, dip in beaten egg and throw grated breadcrumbs at them until covered. Chopped mushrooms improve them. Fry light brown. Mrs. J. M. Taylor. CHICKEN CROQUETTES.— No. 2.

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EntremetMexican PotatoesStuffed RollsMock HareVeal PiePhiladelphia ScrappleChicken Croquettes

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