Granite City cook book

2 eggs beaten together, Salt and pepper to taste, Chop chicken fine or run through a meat grinder. Mix all, and fill cases or small dishes about half full and bake in hot oven for about fifteen minutes CORNED BEEF. To four gallons of water add one and one-half pounds of sugar, two ounces of salt petre and six pounds of good salt. Boil all together gently and skim. Have the beef or tongues closely packed in the vessel in which it is to remain and pour the pickle on while boiling hot. Pour on enough to cover the meat well and place a weight on it. The meat will be fit for use in ten days. This quantity will cover one hundred pounds of meat, well packed. If the meat is to be kept more than three months, use nine pounds of salt To cook, cover with boiling water and simmer gently until tender, about three quarters of an hour to one pound of beef. Let it cool in the water in which it is boiled. Slice thin and serve. MRS. W. F. CARTER. "There is always a best way of doing everything." — Emerson. OYSTERS. PICKLED OYSTERS. Take 1 gallon of oysters and 2 cups of soup. Put on the fire and let stay until the oysters begin to swell. Then take out oysters and put in cold water, and add to soup, which is still on the stove, cup of vinegar, spices, red and black pepper and two pieces of mace. Let this come to a boil then add the oysters and let warm, take off and let cool. This is much better the day after it is made. MRS. H. G. GALL A WAY. STEWED OYSTERS. Put one quart of oysters in a kettle with a tablespoon of butter, salt and pepper to taste. Let them come to a boil and pour them into one quart of boiling milk, let them boil three minutes, then serve. PIGS IN BLANKET. Drain and wipe each oyster carefully on soft linen cloth; slice some bacon as thin as possible, allowing a, slice for each oyster. Place a slice of bacon on the palm of the hand, put an oyster on it and fold the bacon in such a way that the ends come together; run a tooth pick through both bacon and oyster; place in a hot skillet, brown on one side and then on the other. Serve hot. OYSTER LOAF. Take off the top crust of a loaf of bread, remove the crumb part, leaving the loaf like a box. Fill the box with fine bread crumbs and oysters over which sprinkle bits of butter. Season highly with pepper and salt. Replace the top and set in a pan and pour over the loaf the oyster liquor and hake fifteen minutes. Border with celery or parsley. FRIED OYSTERS. Drain carefully wipe with linen cloth. Sprinkle lightly with salt, roll in cracker crumbs, dip in egg (well beaten) and cover again in cracker crumbs; immerse in hot fat, 1-2 butter and 1-2 lard fry until a nice brown drain on paper and serve at once. OYSTER COCKTAIL. 1 teaspoon grated horse-radish. 1-2 teaspoon tabasco sauce. 2 teaspoons vinegar. 5 teaspoons lemon juice. 3 tablespoons worchestershire sauce. ?. teaspoons tomato ketchup. Serve in Sherry glasses ,grape fruit or lemon hulls. MRS. T. J. PENNESTON. ^Sweetest meats have sourest rind." PICKLES. MIXED PICKLES. 2 quarts of vinegar, 2-3 cup of ground mustard 2 cups of brown sugar, 1-2 cup of celery seed,