The bananas served with broiled steak are peeled and halved, then split. When the steak is almost done they are laid in a pan in a tablespoonful of hot butter ✪ Steak with Bananasand quickly browned. The steak is arranged on a hot platter, spread with butter and the delicately- browned bananas heaped on it. 10. — Lobster a rAmericaine. From a freshly-boiled lobster remove and dice sufficient meat to measure i}i cupfuls. 56 April In a saucepan put i slightly heaping table- spoonful of butter and i tablespoonful of minced onion, cover and cook at the side of the fire until yellow. Stir in i tablespoonful of flour, cook for three minutes, and then add gradually i cupful of thick strained tomato, salt and paprika or cayenne to taste. Add the lobster, stand over hot water and cook for ten minutes. Add 2 tablespoonfuls of sherry✪ Lobster a l'Américaine and take from the fire. z I.— Rhubarb and Tapioca Pudding. Soak I cupful of tapioca in 3 pints of water then cook in a double boiler until clear. Butter a deep pudding-dish, put in the bottom a thick layer of cut rhubarb. Add a little grated orange rind and sprinkle thickly with sugar ; then cover with half of the cooked tapioca, add a pinch of salt and dot with bits of butter. Put in a second layer of rhubarb, orange rind and sugar, the remainder of the tapioca, more butter and finish with a covering of rhubarb. Bake one hour✪ Rhubarb and Tapioca Pudding in a moderate oven and serve warm with cream. 67 ApriL 12. — Rice with Figs. Wash clean i cupful of pulled figs; then cover with lyi cupfuls of cold water; bring slowly to a boil, and cook gently until tender. Turn into a colander, drain and chop fine. Soften I tablespoonful of gelatine in the same quantity of cold water, then dissolve in I cupful of hot fig syrup. Mix the chopped figs with 2 cupfuls of boiled rice✪ Rice with Figs, add the syrup and gelatine, and pack all into a but- tered mold. When cold, unmold and serve with cream. 13. — Deviled Corned Beef. From cold corned beef cut thick slices. Mix together i tablespoonful of fiour, 2 table- spoonfuls of mustard, i teaspoonful of salt, ^ of a teaspoonful of pepper and sufficient Worcestershire to stir to a thick paste. Spread a little of this on both sides of each slice and broil over a clear hot fire. Cold boiled sliced ham may be treated in the same way. 14. — Lriver Patties. Liver patties are made by steaming or boil- ing ^ of a pound of lamb's or calf's liver, 58 April. chopping it fine, seasoning well with salt, pepper, catsup and Worcestershire, adding a little thick brown sauce✪ Liver Patties and serving in hot patty shells. 15. — Eggs Baked with Cheese. In a flat earthen dish melt i teaspoonful of butter and let it run over the bottom of the dish. Cover with thin slices of cheese and dust with white pepper and a little salt. Break in carefully as many eggs as the dish will hold✪ Eggs Baked with Cheese and place in a hot oven until the whites are set then serve at once. 16.— Little Meat Pies. In using up cold meat individual pies will please the younger members of the house- hold. Either pie crust or a biscuit dough containing twice the usual amount of short- ening may be used. Line patty pans with this, fill with the meat chopped, seasoned and moistened with gravy or butter and water, cover with a top crust, brush with beaten egg yolk✪ Little Meat Pies and bake in a quick oven. Should the amount of meat on hand be small mix with it some chopped potato, cold boiled rice or hominy. 50 April 17. — Broiled Shad Roe. ✪ Broiled Shad Roe

AI-modernized reading of the original text

The bananas served with broiled steak are peeled and halved, then split. When the steak is almost done they are laid in a pan in a tablespoonful of hot butter and quickly browned. The steak is arranged on a hot platter, spread with butter and the delicately browned bananas heaped on it. 10. — Lobster a rAmericaine. From a freshly-boiled lobster remove and dice sufficient meat to measure i}i cupfuls. April In a saucepan put i slightly heaping tablespoonful of butter and i tablespoonful of minced onion, cover and cook at the side of the fire until yellow. Stir in i tablespoonful of flour, cook for three minutes, and then add gradually i cupful of thick strained tomato, salt and paprika or cayenne to taste. Add the lobster, stand over hot water and cook for ten minutes. Add 2 tablespoonfuls of sherry and take from the fire. z I.— Rhubarb and Tapioca Pudding. Soak I cupful of tapioca in 3 pints of water then cook in a double boiler until clear. Butter a deep pudding-dish, put in the bottom a thick layer of cut rhubarb. Add a little grated orange rind and sprinkle thickly with sugar ; then cover with half of the cooked tapioca, add a pinch of salt and dot with bits of butter. Put in a second layer of rhubarb, orange rind and sugar, the remainder of the tapioca, more butter and finish with a covering of rhubarb. Bake one hour in a moderate oven and serve warm with cream. April 12. — Rice with Figs. Wash clean i cupful of pulled figs; then cover with lyi cupfuls of cold water; bring slowly to a boil, and cook gently until tender. Turn into a colander, drain and chop fine. Soften I tablespoonful of gelatine in the same quantity of cold water, then dissolve in I cupful of hot fig syrup. Mix the chopped figs with 2 cupfuls of boiled rice, add the syrup and gelatine, and pack all into a buttered mold. When cold, unmold and serve with cream. 13. — Deviled Corned Beef. From cold corned beef cut thick slices. Mix together i tablespoonful of flour, 2 tablespoonfuls of mustard, i teaspoonful of salt, ^ of a teaspoonful of pepper and sufficient Worcestershire to stir to a thick paste. Spread a little of this on both sides of each slice and broil over a clear hot fire. Cold boiled sliced ham may be treated in the same way. 14. — Lriver Patties. Liver patties are made by steaming or boiling ^ of a pound of lamb's or calf's liver, April chopping it fine, seasoning well with salt, pepper, catsup and Worcestershire, adding a little thick brown sauce and serving in hot patty shells. 15. — Eggs Baked with Cheese. In a flat earthen dish melt i teaspoonful of butter and let it run over the bottom of the dish. Cover with thin slices of cheese and dust with white pepper and a little salt. Break in carefully as many eggs as the dish will hold and place in a hot oven until the whites are set then serve at once. 16.— Little Meat Pies. In using up cold meat individual pies will please the younger members of the household. Either pie crust or a biscuit dough containing twice the usual amount of shortening may be used. Line patty pans with this, fill with the meat chopped, seasoned and moistened with gravy or butter and water, cover with a top crust, brush with beaten egg yolk and bake in a quick oven. Should the amount of meat on hand be small mix with it some chopped potato, cold boiled rice or hominy. April 17. — Broiled Shad Roe.

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Chicken and RiceSteak with BananasLobster a l'AméricaineDeviled Corned BeefRhubarb and Tapioca PuddingRice with FigsLiver PattiesEggs Baked with CheeseLittle Meat PiesBroiled Shad Roe

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