The Twin-city housewife

Stuffed Beefsteak Take a piece of round steak, pound well and season with salt and pepper; then spread with a nice dressing. Roll up, tie with twine. Put in a dripping pan with a little water and two pieces of fat pork, renewing the water as it boils away. Baste frequently until it is a nice brown. If it bakes too rapidly cover with a dripping pan. It is delicious sliced and served cold. Baked Ham Wash and scrape the ham and let it soak over night; then put in a boiler of milk-warm water, with skin side down. Boil slowly for four or five hours. When cold remove the skin, trim into nice shape and sprinkle with two tablespoons of black pepper. Lay the ham on & grating in a baking pan, set in a hot oven and when well heated through sift over with cracker dust and let brown.—Mrs. J. E. Coles. To Boil a Ham Soak the ham in a quantity of water for twenty-four hours, trim and scrape very clean. Put into vessel with more than sufficient water to cover it, adding a blade of mace, a few cloves, a sprig of thyme and two bay leaves. When done let it become cold in the water in which it was boiled. Remove skin carefully without injuring the fat, and press a cloth over it to absorb the grease. Shake some bread raspings over and serve cold, garnish with parsley. Ornament knuckle with paper frill—Mrs. F.. B. Efird. Deviled Ham One-half pound of raw ham, cut in thin slices, one tablespoon of dry mustard, two tablespoons of melted butter, one tablespoon of vinegar, one-fourth of a teaspoon of cayenne pepper, a little flour. Mix all the ingredients except the flour and spread the mixture on both sides of the ham. Sprinkle the ham with a little flour and broil over a hot fire seven or eight minutes. Serve at once on a hot dish.— Mrs. F. G. Schaum. Minced Ham, With Eggs Mix one-half pound of cracker crumbs with one-half pound of lean boiled ham, finely minced. Moisten with a little hot water, in which a small piece of butter has been melted. Put in a baking dish and make depressions, and in each break an egg. Sprinkle salt and pepper over the eggs and bake until done. Crown Roast, (Lamb or Veal) Sew ribs of lamb or veal in ring shape after having cut meat down a couple of inches so bones will protrude at top. Wrap each bone with waxed paper to keep it from charring. Season meat with salt, and pepper, dredge with flour and bake a few minutes until seared outside. Baste after this with brown sauce or a cup of water to which has been added a tablespoon of butter. Bake fifteen or twenty minutes to the pound. Serve with green peas around base and potato balls in top. Garnish with parsley.—Teacher Domestic Science, Salem College. Barbecued Liver Scald a veal liver to take off skin. With a sharp knife slice into thin flakes. Slice half a dozen Spanish onions and fry in bacon gravy. When a light brown pile onions to one side and add liver. When brown mix onions and liver, add ‘one tablespoon Worcestershire sauce, a dash of paprika, salt and pepper to taste. Serve very hot.— Mrs. W. T. Spaugh. Roast Mutton Dredge the mutton well with flour and place in a baking pan, with a little boiling water, and let cook until tender, basting frequently. When about half done add salt and pepper to taste. If the mutton has not sufficient fat to season it well, butter or lard may be used.—Mrs. G. W. Hinshaw. . Sausage Run through meat chopper one pound of pork, mostly lean, though there should be some fat. Season with one teaspoon each of salt and ground sage and one-fourth teaspoon of pepper. Make into cakes, put into frying pan which has been heated very hot, and cook over a slow fire until well done, turning so as to brown both sides. Creamed Sweetbreads