Stew together i can of tomatoes (or i quart freshly cut), i green pepper seeded and cut fine and ^ of a teaspoonful of salt. When the tomato is reduced one-half, rub all through a sieve. Have ready for each per- son a round or slice of toast and a neatly poached tgg. Melt and brown 2 table- spoonfuls of butter in a frying pan, add i tablespoonful of vinegar and boil for half a minute. Pour the tomato on a platter, lay on it the toast, arrange on each piece one of the poached eggs and over all pour the but- ter mixture, sending immediately to the table. 23. — Hash with Green Peppers✪ Poached Eggs a la Creole. As a variation for ordinary hash add to a dish of it ^ of a green pepper finely chopped and ^ of a cupful of chopped ham. It will give a delightful flavor. 24. — Cranberry Roly-Poly. A rather short biscuit dough is rolled out half an inch thick and spread with a layer of chopped cranberries and granulated sugar. This is rolled up, laid on a buttered plate, 184 November. steamed for forty minutes, then placed in the oven for ten minutes to dry oflf. With this roly-poly either hard or soft sauce may be served. 25. — Braised Lamb's Liver. There are many who may not know that a lamb's liver is quite as delicate as one from a calf while it has the additional merit of be- ing less expensive. For braising arrange it in a small deep pan or baking dish on a bed of vegetables — sliced onions, carrots and turnips — add a bouquet of herbs (parsley, savory and thyme) and about a pint of stock, sauce or water; stewed tomatoes may well be added and a teaspoonful of chopped green pepper. Bake in a moderate oven for from two to three hours. 26.— Deviled Turkey Legs. Score each turkey leg with deep gashes and rub into the cuts a paste made by mixing to- gether soft butter, salt, cayenne and a little made mustard, proportioning the quantity of each ingredient according to taste. Broil over a clear fire. Have ready a good brown sauce made with strong stock. Add to it 186 November. just before serving a small spoonful of Worcestershire and a little made mustard and boil up once. Serve the legs on a hot dish garnished with water-cress and send in the sauce in a boat. 27. — Roast Mutton, Breton Style. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans. The beans are soaked and slowly boiled until tender then drained and turned into the pan with the meat an hour before the latter is done. Or, after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving. 28. — Hungarian Kidney. Wash a good-sized beef kidney and with a sharp knife cut off the outer part of each lobe rejecting the central, purplish portion and the tubes. In a saucepan put i}i tablespoonfuls of butter, ^ of a teaspoonful of salt, ^ of a teaspoonful of white pepper ; when hot add the pieces of kidney and shake and cook fast for five minutes; add 4 tablespoonfuls of 186 November. good beef stock, 2 tablespoonfuls of sherry and I tablespoonful of finely-chopped mush- rooms, cover and simmer for ten minutes. Mix together the yolks of 2 raw eggs and ^ of a cupful of milk, add to the contents of the saucepan, stir until the sauce begins to thicken, then take at once from the fire and serve in a hot dish. 29. — Spanish Croquettes.

AI-modernized reading of the original text

Stew together i can of tomatoes (or i quart freshly cut), i green pepper seeded and cut fine and ^ of a teaspoonful of salt. When the tomato is reduced one-half, rub all through a sieve. Have ready for each person a round or slice of toast and a neatly poached tgg. Melt and brown 2 tablespoonfuls of butter in a frying pan, add i tablespoonful of vinegar and boil for half a minute. Pour the tomato on a platter, lay on it the toast, arrange on each piece one of the poached eggs and over all pour the butter mixture, sending immediately to the table. 23.— Hash with Green Peppers. As a variation for ordinary hash add to a dish of it ^ of a green pepper finely chopped and ^ of a cupful of chopped ham. It will give a delightful flavor. 24.— Cranberry Roly-Poly. A rather short biscuit dough is rolled out half an inch thick and spread with a layer of chopped cranberries and granulated sugar. This is rolled up, laid on a buttered plate, November. steamed for forty minutes, then placed in the oven for ten minutes to dry off. With this roly-poly either hard or soft sauce may be served. 25.— Braised Lamb's Liver. There are many who may not know that a lamb's liver is quite as delicate as one from a calf while it has the additional merit of being less expensive. For braising arrange it in a small deep pan or baking dish on a bed of vegetables — sliced onions, carrots and turnips — add a bouquet of herbs (parsley, savory and thyme) and about a pint of stock, sauce or water; stewed tomatoes may well be added and a teaspoonful of chopped green pepper. Bake in a moderate oven for from two to three hours. 26.— Deviled Turkey Legs. Score each turkey leg with deep gashes and rub into the cuts a paste made by mixing together soft butter, salt, cayenne and a little made mustard, proportioning the quantity of each ingredient according to taste. Broil over a clear fire. Have ready a good brown sauce made with strong stock. Add to it November. just before serving a small spoonful of Worcestershire and a little made mustard and boil up once. Serve the legs on a hot dish garnished with water-cress and send in the sauce in a boat. 27.— Roast Mutton, Breton Style. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans. The beans are soaked and slowly boiled until tender then drained and turned into the pan with the meat an hour before the latter is done. Or, after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving. 28.— Hungarian Kidney. Wash a good-sized beef kidney and with a sharp knife cut off the outer part of each lobe rejecting the central, purplish portion and the tubes. In a saucepan put i}i tablespoonfuls of butter, ^ of a teaspoonful of salt, ^ of a teaspoonful of white pepper ; when hot add the pieces of kidney and shake and cook fast for five minutes; add 4 tablespoonfuls of November. good beef stock, 2 tablespoonfuls of sherry and I tablespoonful of finely-chopped mushrooms, cover and simmer for ten minutes. Mix together the yolks of 2 raw eggs and ^ of a cupful of milk, add to the contents of the saucepan, stir until the sauce begins to thicken, then take at once from the fire and serve in a hot dish. 29.— Spanish Croquettes.

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