The Portland Woman's Exchange Cook Book

Drain the liquor from a tin of imported frankfurters (Turk & Pabst's) and mix with flour for thickening and extract of beef for flavoring to make a brown sauce. Cut the sausages into j/2-inch pieces. Cut several large green peppers into small squares. Put a large piece of butter into a hot chafing dish, and in it cook the peppers; add the sauce and cook thoroughly, and lastly add the sausages and again bring the dish to a boil. Serve on very thin slices of toast. Dr. A. E. Rockey. Kidney Saute. Put some butter in a pan and brown an onion, cut in small pieces, also the kidney, which has been cut into very thin slices, for 2 minutes by the clock. Sprinkle with flour and add some white wine, some chopped parsley, a little soup stock, and season just before serving. The whole thing must not take over 5 minutes. Mrs. Thanhauser. Bacon a la Wm. H. Crane. Slice bacon very thin and lay in baking pan close together. Sprinkle lightly with sugar and place in the oven until it curls. A very short time is enough. Mrs. Charles Scadding. Eggs a la Creme. Make a white sauce by stirring flour into hot melted butter and adding hot milk. Stir constantly until thick and well cooked. Add a small onion, one clove and set aside. Hollow out squares of bread large enough to hold a dropped egg. Melt butter and fry the bread in it until a light brown. Put the bread into a buttered plate which will stand the fire and in which the eggs can be served. Put the yolk of an egg into each piece of the fried bread, and the whites onto the plate itself. Add salt and pepper and pour a little cream over it all. Put into the oven, and when cooked pour the white sauce over it and serve immediately. Mrs. C. M. Clark of Philadelphia. Onocchi a la Milanaise. Mix 14 cup each of cornstarch and flour, I/2 teaspoon each of salt and paprika to a thin paste with milk. Put the rest of a pint of milk over the fire in a double boiler. When the milk is scalded, stir in the paste and stir and cook until the mixture is smooth and thick; cover, and let cook 15 or 20 minutes. Add 5/2 cup or more of grated cheese, % cup of butter, beaten to a cream and mixed with the broken yolks of 2 eggs. Stir until the cheese is melted and the eggs are cooked. Then turn into a buttered shallow dish to make a paste about an inch thick. When cold, cut in rounds with a biscuit cutter. Put the rounds in a buttered earthen dish, pour over them a cream sauce and sprinkle generously with cheese. Serve very hot. Miss Failing. The Willamette Iron & Steel Works Manufacturers of Steam Hammers Guaranteed to make Steaks tender in a few minutes Meats Beef in Casserole. lYi lbs. of beef, chuck or round. 2 tablespoons beef dripping. 1 small carrot, cut in dice. 1 tablespoon flour. 1 small onion, sliced. Pepper and salt to taste. 1 cup strained tomatoes. 1 bayleaf. Heat the fat in fryingpan, dust the meat with salt and pepper and flour, then fry a nice brown on all sides; then put meat in casserole, add other ingredients, cover and let simmer at a low temperature until tender, keeping the casserole well covered. Serve with mashed or baked potatoes. Jessie Duncan, Corned Beef Hash. 1 cup chopped corn beef. 2 cups chopped potatoes. 1 scant cup milk. Put ingredients, with salt and pepper to taste, into a saucepan and heat thoroughly. Slightly brown a piece of butter the size of an egg in the fryingpan; then add the hash, patting it into a thick cake; allow it to brown slowly. Turn out on hot platter, browned side up. Garnish with poached eggs and parsley. Mrs. Jesse Stearns. Croute au Pot.