Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

of boiling water—or better still a pint of rich soup stock. Bake in a moderate oven from one to two hours, according to size of liver. When baked, take up on platter, thicken the gravy, and if desired add a little sherry, and pour over the liver. SLICED BAKED HAM. MRS. GALIGHER. Take a thick slice of raw ham, lay in a baking dish, cover with one finely chopped green pepper, one-half grated onion, pour over one-half pint or more of canned tomatoes, bake twenty-five minutes or more. MINCED VEAL. Chop the roast veal very fine. Put it into a saucepan with half pint of gravy, a piece of butter, pepper and salt, and a large spoonful of cream. Let it simmer on the stove until very nearly dry; have toast ready on the platter, and put minced veal on each piece. Garnish with sliced lemon. Put the cream in just before serving. TO MAKE A SMOTHERED STEAK. Cut one dozen onions into slices; fry a quarter of a pound of salt pork, or bacon, until all the fat is fried out, then take out the cracklings; into this hot fat put the onions; fry and stir for twenty minutes over a good fire; then add a teaspoonful of salt, a dash of black pepper, and one cup of boiling water, place over a moderate fire to simmer for half an hour. By this time the water should have entirely evaporated, and the onions should be a nice even brown. Have ready a broiled steak, place it in the pan with the onions, cover it over the top with some of them, and stand in the oven for five minutes; then place the steak on a - hot dish, heap the onions over and around it, and serve. (Mary Anderson’s favorite dish.) BAKED HAM. Prepare the same as to boil. Put into a large pan in the oven and cover with a pan or with a corn meal batter. A twelve-pound ham should bake three hours in a moderate oven. VEAL OYSTERS. Select nice white veal, cut into pieces the size of large oysters, pound well and dip into beaten egg, then | into rolled cracker, and fry in hot lard, as oysters. A most delicious manner of cooking veal, CORN BEEF HASH. One pound cold corn beef. Two raw potatoes. One head of celery, all chopped fine. Season with a little sage, parsley, butter, salt and pepper. Bake one hour; if it is too dry, add a little hot water and butter while baking. A COLD MEAT PIE. Cut odd scraps of meat into small pieces. If there is veal and ham among it, so much the better. Add three tablespoonfuls of farina, some parsley, green or . dried, a little celery, parsnip or carrot, or all three, chopped fine; add pepper and salt, cover with water, and stew for two hours gently. Pour into a dish, and when cold it will be solid, and should be cut into thin slices for the table. MEAT LOAF. MRS. HOYLE. Two pounds of loin pork, and two pounds of round steak ground. One fourth cup butter, one cup hot water, three soda crackers, rolled, one tablespoon salt and one teaspoon of pepper. Mix all together thoroughly. Shape into a loaf with hands and bake in dripping pan in a moderate oven for one hour and a half. GUMBO. Fry two chickens. Boil one quart ochra. Add four or five tomatoes cut up. One large onion fried. Mix all together, and chop. Add one pint boiling water, and stew until thick. Add a teacupful cream. One cup boiled rice. Cayenne and black pepper, salt and butter to taste, a little parsley. ] CHICKEN SOUFFLE. HS al S ae One cup chopped chicken. One-half teaspoonful salt. One-half saltspoonful pepper. One teaspoonful chopped parsley. One teaspoonful lemon juice. One cup cream sauce. _Just boil, then add beaten yolks of two eggs; afterward the beaten whites. Put in baking dish and cover with bread crumbs mixed with melted butter, and bake twenty minutes. Cream Sauce.