Boil macaroni in salted water until done, then put a layer of it in a deep dish and over this a thick layer of oys- ters. Season with butter, cayenne pepper, salt and a little grated lemon rind. Add a gill of cream or milk to a quart dish. Strew top with bread crumbs✪ Oysters and Macaroni and butter, and bake in a quick oven. l/ALEUTINrr VALENTINE & GOittPflNy. VMr n ISHLO Coach and Car Varnishes and Colors. 70 LUNCHEON. LUNCHEON POTATOES. Into a tablespoonful of butter made hot stir ]^ of an onion and brown it; add 2 cups cold potatoes chopped or thinly sliced and let them brown. Just before taking them up sprinkle them with a quarter teaspoonful each of salt and dry mustard. CURRIED EGGS. Boil 4 eggs half an hour, remove the shells and slice eggs into a shallow dish; fry i teaspoonful chopped onion in a tablespoonful of butter, being careful not to burn; add I heaping tablespoonful of flour and ^ tablespoonful of curry powder, pour on slowly i cup of milk, season with salt and pepper and a piece of butter the size of a walnut✪ Curried Eggs, simmer until onions are soft, then pour the mixture over the sliced eggs, cover with a layer of bread crumbs, brown in the oven and serve hot. CRACKER OMELET. Break i quart of oyster crackers into small pieces, pour over them i pint of hot milk, with half teaspoonful salt; stir in 3 eggs well beaten and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently. Chop together fine i pound veal and i pint oysters; season with salt and pepper and fry in hot butter. A. N.Warner& Go J gloves. #^ LUNCHEON. 71 CHEESE FRITTERS. Mix 2 tablespoonfuls of grated cheese with 2 dessert- spoonfuls of bread crumbs, ^ teaspoonful of dry mustard, a dessertspoonful of butter, a speck of cayenne and the yolk of an egg; pound with a potato masher till smooth and well mixed, make into balls the size of small walnuts, flat- ten a little. Make a batter with a cup of sifted flour, a tablespoonful of melted butter, a scant cup of warm water, salt to taste and the white of an egg✪ Cheese Fritters well beaten. Drop the fritters onto this and then from a spoon into very hot fat, cooking as you would croquettes. A. M. D. PERFECTION SALSIFY. Boil the roots, after scraping, in salted water until tender. Mash fine, adding a large spoonful of fresh butter, salt and pepper and the beaten yolk of i egg✪ Perfection Salsify; flour to make stifl" as for fritters. Beat thoroughly; drop by the spoonful into hot lard and fry a delicate brown. By making them just moist enough to handle, shaping them like oysters, and rolling them in salted cracker dust before frying, the oyster delusion is well-nigh complete. CHESTNUT CROQUETTES. Use 50 chestnuts, 2 gills of cream, 3 tablespoonfuls of butter, saltspoon of salt, 4 eggs and some sifted bread crumbs for breading✪ Chestnut Croquettes. Shell the chestnuts, put into a stew- yiLEUTINrC VALENTINE & COMPflNy. YMr n ISHLO Coacb and Car Yarnisbes and Colors 72 LUNCHEON.

AI-modernized reading of the original text

Boil macaroni in salted water until done, then put a layer of it in a deep dish and over this a thick layer of oysters. Season with butter, cayenne pepper, salt and a little grated lemon rind. Add a gill of cream or milk to a quart dish. Strew top with bread crumbs and butter, and bake in a quick oven. [illustration: VALENTINE & COMPANY advertisement] LUNCHEON POTATOES. Into a tablespoonful of butter made hot stir ]^ of an onion and brown it; add 2 cups cold potatoes chopped or thinly sliced and let them brown. Just before taking them up sprinkle them with a quarter teaspoonful each of salt and dry mustard. CURRIED EGGS. Boil 4 eggs half an hour, remove the shells and slice eggs into a shallow dish; fry i teaspoonful chopped onion in a tablespoonful of butter, being careful not to burn; add I heaping tablespoonful of flour and ^ tablespoonful of curry powder, pour on slowly i cup of milk, season with salt and pepper and a piece of butter the size of a walnut, simmer until onions are soft, then pour the mixture over the sliced eggs, cover with a layer of bread crumbs, brown in the oven and serve hot. CRACKER OMELET. Break i quart of oyster crackers into small pieces, pour over them i pint of hot milk, with half teaspoonful salt; stir in 3 eggs well beaten and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently. Chop together fine i pound veal and i pint oysters; season with salt and pepper and fry in hot butter. [illustration: A. N. Warner & Co. gloves advertisement] CHEESE FRITTERS. Mix 2 tablespoonfuls of grated cheese with 2 dessertspoonfuls of bread crumbs, ^ teaspoonful of dry mustard, a dessertspoonful of butter, a speck of cayenne and the yolk of an egg; pound with a potato masher till smooth and well mixed, make into balls the size of small walnuts, flatten a little. Make a batter with a cup of sifted flour, a tablespoonful of melted butter, a scant cup of warm water, salt to taste and the white of an egg well beaten. Drop the fritters onto this and then from a spoon into very hot fat, cooking as you would croquettes. A. M. D. PERFECTION SALSIFY. Boil the roots, after scraping, in salted water until tender. Mash fine, adding a large spoonful of fresh butter, salt and pepper and the beaten yolk of i egg; flour to make stifl" as for fritters. Beat thoroughly; drop by the spoonful into hot lard and fry a delicate brown. By making them just moist enough to handle, shaping them like oysters, and rolling them in salted cracker dust before frying, the oyster delusion is well-nigh complete. CHESTNUT CROQUETTES. Use 50 chestnuts, 2 gills of cream, 3 tablespoonfuls of butter, saltspoon of salt, 4 eggs and some sifted bread crumbs for breading. Shell the chestnuts, put into a stew pan

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Bird's-Nest ToastDevil for Slices of GooseOysters and MacaroniCurried EggsCheese FrittersPerfection SalsifyChestnut Croquettes

Delicate dishes