The National home cook book

a 3 MOCK TERRAPIN, is Melt one rounding tablespoon. butter in saucepan. _ would make a better imitation of the real terrapin. To thigt 2 add two hard boiled eggs finely chopped and few drops _ Tobasco sauce. Pour over hot sauce, put on Casserole cover, and let simmer slowly three or four minutes. Add three tablespoons sherry wine and serve hot from the Casserole. 4 Will serve six persons. : FRICASSEE OF RABBIT, a pana one small sweet pepper cut in strips. Stir until brow then add two cups of stock, one-third cup white wine, if d sired, and let simmer for half an hous, Pipnce one cup n moderate oven, one hour or Sioason according to eudey. 7 ness of rabbit. ‘Serve from Casserole. Chicken may be Have six or eight slices of loin of veal, cut. aba i alf inch thick, five or six inches long and three or- ous s ide. Make a force-meat from trimmings of veal and bacon, hchopped fine, bread crumbs, seasoned with few drops onion juice, lemon juice, salt and pepper, suspicion of grated lemon peel and very little "poultry seasoning." Moisten mixture with egg beaten very light. Cover each slice of veal with ¥ it, together or fasten with wooden skewers (toothpicks). One roundingablespoon butter with two tablespoons bacon fat in frying-pan. Roll quails in flour, dust with salt and ~ epper, brown in fat, and place in Casserole with one-half bay leaf’ and stalk celery. Put one rounded teaspoon salt, pepper to taste, one pint water and cook smoothly. Pour sauce .over quails, cover closely and let simmer for about an hour or until done. When done, remove skewers, and - add one-half cup cream to sauce, let cook a moment and send to table in.Casserole. serve quails on toast with asparagus, spinach or water cress. : BRAISED FOWL. Clean and truss an old two and one-half pound hen Put into large Casserole in boiling water with two tablespoons vinegar or lemon juice. Line cover of Casserole to keep in the steam. After second hour of cooking add one Slice of carrot, one slice of turnip, sprig of parsley, stalk celery, two or three cloves stuck in one onion, few drops Tobasco Sauce, or half sweet. green pepper and one teaspoon salt. Add more water if necessary, cover closely again and continue cooking until tender. When done, lift chicken from Casserole, strain off liquor, remove part of ‘fat, measure and return to Casserole. When boiling hot, to — one pint of stock add three level tablespoons flour blended ; with one fourth cup water, stir to thicken smoothly and | " let boil up few minutes. Add more seasoning, if required. Carve chicken to serve, arrange in Casserole, Let get hot — and serve from Casserole. Will serve six or eight persons. — if a simpler combination of herbs and vegetables be pre+ ferred, add jone-half onion and one-half bay leaf an hour after cooking begins. But do not at any time let fowl boil rapidly. Keep it cooking slowly. three or four minutes if needed, until tender. 4 ie BROWN FRICASSEE OF BEEF, i Cut squares about one-half inch, from one pound i of round bBeef. Dust with pepper, roll in flour and brown — , on all sides in hot fat from bacon or half bacon fat and & butter. To fat remaining in pan, add one tablespoon butter — -have in all two tablespoons—brown, add one slice onion, one teaspoon salt, add one rounding tablespoon flour, and brown together. Then add one pint hot water, one teaspoon — Kitchen Bouquet, cook smoothly and put meat, bit of | bay — leaf and sauce in Casserole, cover closely and set on range fi where will simmer slowly ‘for about two hours until very tender. May need to renew sauce before serving by adding ~ little water or brown stock. Serve from Casserole. Baked potatoes are always very good with Brown 'Bricassee: of eef. - SWEET BREADS EN CASSEROLE WITH MUSHROOMS. v4 oh