Statesmen's dishes; and how to cook them

Slip in the stove for two minutes, and serve very hot. VEAL FRICANDEAU. BY MBS. A. T. BLISS. (Wife of Representative from Michigan.) THREE and a half pounds chopped veal, one pound chopped salt pork, three slices of bread and butter, two eggs, pepper, a little thyme or sage Pack in a dish ; bake for three hours. To be eaten cold. P. S. The bread is to be crumbled up fine, and mixed thoroughly with the rest, the same as any other loaf. CREAM CHICKEN. BY MRS. MARK S. BREWER. (Wife of Representative from Michigan.) FOUR chickens, four sweetbreads, three cans mushrooms. Boil chicken until tender, and cut as for salad (removing all the skin) ; boil sweetbread and chop very fine; chop mushroom rather coarsely ; mix all together and bake in a dish, with alternate layers of the above and the cream dressing given below, putting bread crumbs, pieces of butter and a little cream over the top before baking. Bake twenty minutes. CREAM DRESSING FOR ABOVE. One and a half pint sweet cream, three tablespoonfuls flour, four tablespoonfuls butter, one-fourth of a grated nutmeg, one very small onion, grated, a little cayenne pepper and salt to taste. Scald cream, rub butter and flour together; cook all together until the consistency of custard. (For 25 people.) PLAIN OMELET. BY MRS W. E. MASON. (Wife of Representative J'roui Illinois.) FOUR eggs, whites and yolks beaten separately ; four tablespoons milk, scant teaspoonful salt ; cut the yolks into whites with a fork, lightly. Pan very hot; one tablespoon butter; pour omelet in, shake leisurely over hottest part of the fire five minutes, then put in the oven a moment to set it; run knife round the side of the pan, fold over ; turn out on a hot dish. MEAT SOUFFLE. BY MRS. ORREN C. MOORE. (Wife of Representative from New Hampshire.) MAKE a smooth, white sauce with two table- spoonfuls of butter, one heaping tablespoon ful of flour, and two-thirds cup of milk. Season with chopped parsley and onion juice. While hot add the beaten yolks of two eggs and one cup of chopped meat (chicken, veal, fresh tongue, boiled ham or lamb) and boil one minute. When cool stir in the well-beaten whites of the eggs. Bake in a buttered dish twenty minutes, and serve immediately. If for lunch, serve with mushroom sauco. VEAL LOAF. BY MRS. J. A. PICKLER. (Wife of Representative from South Dakota.) FOUR pounds veal chopped very fine at butcher's, er's, one small slice fresh pork, one dozen soda crackers powdered, four eggs. Mix all together and add pepper and salt to taste. Bake in shallow pan two hours. Slice when cold. BAKED OMELET. BY MRS. GEO. H. BBICKNEB. (Wife of Representative from Wisconsin.) FOUR eggs beaten separately, one cup of sweet milk, one tablespoon of flour, a little salt; stir the whites in last of all ; turn it into a well-buttered shallow pan and set in the oven about fifteen minutes. Serve immediately. PUFF OMELET. BY MRS. W. E. SIMONDS. (Wife of Representative from Connecticut.)