Fill custard cups two-thirds full with the mixture ; set in bak- ing pan, half filled with boiling water and bake in moderate oven 20 minutes. When done turn out carefully on a heated dish and pour cream sauce around them. Any cold roast or poultry can be used in this way. Cream Sauce for Boudins — Melt i tablespoon butter, add one of flour, then pint cream or milk, stir continually until it boils, add 34 teaspoon salt and a dash of pepper✪ Cream Sauce for Boudins and it is ready for use. CHICKEN OR TURKEY DRESSING (English.) Mrs. E. Forman. To 1 pint bread crumbs add 1 egg. 1 teacup suet, chopped fine, 1 teaspoon pepper (about). Salt to taste and chopped parsley for seasoning, if possible ; otherwise a little sage. Mix with sour milk and add a pinch of soda dissolved in warm water✪ Chicken or Turkey Dressing (English). MEATS AND POULTRY. 25 SAUTED SQUAB. Mrs. H. H. Forman. Take the squab before old enough to be on the wing. Pick dry, split down back, but leave breast whole. Wash, drain, salt and pepper, dredge with flour and put in pan with small quantity of hot lard and a little butter. Fry, not too quick until nicely browned, turning frequently. When brown, add a little flour to absorb the fat and to this enough hot water to form a gravy. Set back to steam until tender. BELGIUM HARE FRICASSE. Mrs. H. H. Forman. Joint the hare, wash and drain, salt and pepper, using cayenne pepper, dredge with flour. Have pan half full of hot lard ; fry quickly to a golden brown, turning frequently. When brown, pour off most of the grease, and add a small quantity of flour to absorb the remaining fat, then add a cup of boiling water and a tablespoon of vinegar and set back to steam until tender. LUNCH DISH. Mrs. J. F. Stillwell. Take a dozen raw potatoes and slice thin ; i large onion chopped fine, any kind of cold roast meat and the brown gravy, well seasoned. Lay in alternate layers in a baking dish, hav- ing a layer of potatoes on top. Fill the dish with hot water and bake slowly 3 hours. GRAVY FOR BEEFSTEAK. Mrs. W. R. Prickett. Have the skillet smoking hot before anything is placed in it. Put in the steak and sear it on both sides as rapidly as possible, salting and peppering at the same time. Have ready a heap- ing tablespoon of butter, measured before it is melted. Pour 26 THE EDWARDSVILLE COOK BOOK. in the butter and turn the steak in it, until cooked to your sat- isfaction. Place the steak on a platter and add 3 tablespoons of hot, clear coffee with a pinch of sugar to the gravy. Stir well together and pour over the steak. More butter can be added if more gravy is desired. SPANISH STEAK. Mrs. Clare Prickett Jones. Select a round steak and hack it well on both sides with a sharp knife. Put it in a baking pan, and over it spread a layer of sliced onions, which have been par-boiled and drained twice. Over them pour a pint of stewed tomatoes, and sprinkle with 2 teaspoonfuls of grated cheese. Season with salt and pepper and bake in a moderate oven until meat is tender. BEEF A-LA-MODE. Mrs. S. T. Robinson.

AI-modernized reading of the original text

Fill custard cups two-thirds full with the mixture ; set in baking pan, half filled with boiling water and bake in moderate oven 20 minutes. When done turn out carefully on a heated dish and pour cream sauce around them. Any cold roast or poultry can be used in this way. Cream Sauce for Boudins — Melt i tablespoon butter, add one of flour, then pint cream or milk, stir continually until it boils, add 34 teaspoon salt and a dash of pepper and it is ready for use. CHICKEN OR TURKEY DRESSING (English.) Mrs. E. Forman. To 1 pint bread crumbs add 1 egg. 1 teacup suet, chopped fine, 1 teaspoon pepper (about). Salt to taste and chopped parsley for seasoning, if possible ; otherwise a little sage. Mix with sour milk and add a pinch of soda dissolved in warm water. SAUTÉD SQUAB. Mrs. H. H. Forman. Take the squab before old enough to be on the wing. Pick dry, split down back, but leave breast whole. Wash, drain, salt and pepper, dredge with flour and put in pan with small quantity of hot lard and a little butter. Fry, not too quick until nicely browned, turning frequently. When brown, add a little flour to absorb the fat and to this enough hot water to form a gravy. Set back to steam until tender. BELGIUM HARE FRICASSEE. Mrs. H. H. Forman. Joint the hare, wash and drain, salt and pepper, using cayenne pepper, dredge with flour. Have pan half full of hot lard ; fry quickly to a golden brown, turning frequently. When brown, pour off most of the grease, and add a small quantity of flour to absorb the remaining fat, then add a cup of boiling water and a tablespoon of vinegar and set back to steam until tender. LUNCH DISH. Mrs. J. F. Stillwell. Take a dozen raw potatoes and slice thin ; i large onion chopped fine, any kind of cold roast meat and the brown gravy, well seasoned. Lay in alternate layers in a baking dish, having a layer of potatoes on top. Fill the dish with hot water and bake slowly 3 hours. GRAVY FOR BEEFSTEAK. Mrs. W. R. Prickett. Have the skillet smoking hot before anything is placed in it. Put in the steak and sear it on both sides as rapidly as possible, salting and peppering at the same time. Have ready a heaping tablespoon of butter, measured before it is melted. Pour in the butter and turn the steak in it, until cooked to your satisfaction. Place the steak on a platter and add 3 tablespoons of hot, clear coffee with a pinch of sugar to the gravy. Stir well together and pour over the steak. More butter can be added if more gravy is desired. SPANISH STEAK. Mrs. Clare Prickett Jones. Select a round steak and hack it well on both sides with a sharp knife. Put it in a baking pan, and over it spread a layer of sliced onions, which have been par-boiled and drained twice. Over them pour a pint of stewed tomatoes, and sprinkle with 2 teaspoonfuls of grated cheese. Season with salt and pepper and bake in a moderate oven until meat is tender. BEEF A-LA-MODE. Mrs. S. T. Robinson.

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Cream Sauce for BoudinsChicken or Turkey Dressing (English)

The Edwardsville cook book