Raleigh recipe book

Put butter in pan, melt and add bread crumbs and stock, stir until it boils. Take from tire and add chicken, parsley, nutmeg, salt and pepper, then eggs slightly beaten. Fill custard cups and put in a baking pan half filled with boiling water. Bake in moderate oven 20 minutes. Turn out carefully on heated dish and pour around the following sauce : Bechamel Sauce 1 tablespoon butter 1 gill cream 1 gill stock 1 egg yolk 2 dashes of pepper 1 teaspoon salt 1 tablespoon flour Mrs. R. D. W. Coxnor, Chapel Hill, N. C. CHICKEN PIE 1 spring chicken Butter 1 slice of fat salt pork Water Salt and pepper to taste Pastry Cut chicken in pieces as for frying, put in deep biscuit pan, with butter size of walnut, pork, salt and black pepper and water. Cook until tender, then cut pastry into small squares and add to the gravy and cook about 15 minutes before covering the top of pan with pastry rolled thin. Brown in hot oven. Add the top crust just before serving. When done, lift off top crust, put chicken, gravy and soft pastry in dish and put top crust on. Be sure to keep water added so that there will be plenty of gravy. Mrs. S. J. Hinsdale, Burlington, N. C. SPICED BEEF Make a strong brine, about one quart of salt to one gallon of water. To this add one pound of brown sugar, two tablespoons of whole cloves, two tablespoons allspice, three tablespoons whole black pepper, a small piece of saltpetre. Put in your beef and let stand in a cool place two or three weeks, turning it over every day. Keep a weight on the meat to keep it under the brine. This will cover fifteen or twenty pounds of beef. Mrs. Van B. Moore. 31 , CHICKEN CROQUETTES 1, 4-lb. chicken run through meat 1 small spoonful of cloves chopper 1 good sprig of parsley 1 can mushrooms (or 1 lb of sweet breads) Boil the chicken with onion, parsley and cloves. When cold run through meat chopper and add can of mushrooms chopped fine. Make a cream dressing of 1 pint milk Vo teaspoon nutmeg 1 large tablespoon butter and 2 Chopped parsley and pepper to oi:' flour creamed together taste 1 teaspoon salt Boil milk in a double boiler, thicken with butter and flour, add seasoning. When done add to chicken and mushrooms, stirring and mixing thoroughly. Put away to cool. When cold form into cone shaped croquettes and dip first in egg, then bread crumbs and fry in deep fat. Serve with a cream sauce made of 1 tablespoon flour Salt and pepper to taste 1 pint milk 1 can mushrooms chopped fine 1 tablespoon butter Put the mushrooms in after the sauce is made and do not cook them, just heat. Yeal, sweetbreads and brain croquettes are made the same way. Mrs. Akmistead Jones. STEWED BEEF TONGUE Get a fresh tongue, wash it nicely and put on to parboil ; when sufficiently done, take it off and skin it. It will take about four hours to parboil. Keep the water in which it was boiled. Rub the tongue with salt, pepper, allspice, ginger and a little mace. Then put it on to stew with just enough of the water that it was boiled in to cover it, dusting a little flour over it. Throw in a large handful of seeded raisins and a few allspice and Avhole pepper corns. Let it stew slowly between three and four hours. About an hour before it is done, add a half teacup of brown sugar and one lemon sliced. A few minutes before removing