Two hundred tested recipes

Remove all pieces of shell, wash and dry between towels. Season the bread crumbs with a little cayenne and I teaspoon of salt to each cup of crumbs. Beat an egg slightly, dip the oysters in the egg, then in the crumbs, and fry in hot, deep fat. Fat should be hot enough to brown a crumb of bread in a short time. drain on soft paper. Serve hot. OYSTER STEW Oysters, I quart; milk, I pint or more; salt, I to 14% teaspoons; butter, 3 tablespoons; pepper, ¥% teaspoon. Heat the milk in a double boiler, add butter, salt, and pepper. When the dinner is ready to serve, drop the oysters into a hot, heavy pan with 1 tablespoon of butter and broil until gills curl and the oysters are plump. Pour into the hot milk and serve at once. This gives the broiled taste. MEAT DISHES “Then came a dish of meat—nature unknown, but supposed to be miscellaneous—singularly chopped up with crumbs of bread, seasoned uniquely, though not unpleasantly, and baked in a mould.”—Charlotte Bronte. HOT BEEF LOAF Take 3 pounds of steak and grind it through a meat chopper; add 2 beaten eggs, pepper and salt, and 1% cups of bread crumbs; press this into a shallow, oblong loaf shape, and cover with 8 slices of salt pork, cut thin; add cup of water to the pan, bake 1 hour, basting often. Thicken the gravy in pan and pour over meat. MRS. OSCAR BREEDLOVE. BEEF LOAF Chop 1 pound flank steak (or lean beef) through a meat chopper, % cupful suet and 2 small onions, 1 cupful soft bread crumbs, 1 egg, slightly beaten, 2 tablespoonfuls Worcestershire sauce, 2 tablespoonfuls horse-radish, %4 teaspoonful dry mustard, 1 teaspoonful salt, 2 tablespoonfuls minced green pepper. Pack into a buttered bread pan, cover the top of the loaf with 1% cupful tomato catsup and bake 1 hour in a moderate oven. The result is a real transformation. You will not return to the salt and pepper beef loaf. MISS ESTE LEACH. KNOX GELATINE is economical—FOUR PINTS in each package. JELLIED BEEF Soak 1 tablespoonful gelatine % hour in % cup water. Put sufficient cold beef through your meat chopper to make a pint, heat until gelatine is dissolved, add 1 peeled chopped tomato, 1 tablespoon grated onion, I level teaspoonful salt, and a dash of pepper; add % pint of boiling water. Stir this into the beef, turn it into small square mold and stand it away to harden. Serve cold, cut into slices with either tomato or lettuce salad. This may be seasoned with Spanish sweet peppers, celery seed or chopped celery. SCRAPPLE To make scrapple, take 2 or 3 hogs heads, hearts, a liver or two. Boil until tender, then take the meat from the liquid, remove the bones, and run meat through a chopper, take all bones from the liquid and skim off a part of the grease; then return the ground meat to the liquid, add seasoning as you would for sausage, also I quart meal and I quart seconds, or buckwheat; boil all briskly until like mush, then pour into dishes or pans, and when cold cut into squares; flour and fry as you wish. This makes a delicious break- fast or supper dish. MRS. A. I. HARTSFIELD. or Try the KNOX GELATINE recipes found in this book. SPANISH CHICKEN Cut chicken as for frying, cover well with boiling water and cook until thoroughly done; season with salt and pepper and a little onion if desired; when the chicken is nearly done add boiled rice and tomatoes which have stewed about Io minutes; stir all together for 10 minutes more, stirring often to prevent the rice burning to the pot; green or ripe sweet peppers may be added, or spaghetti used instead of rice. MRS. WALTER GEARHART. SWEET POTATO CROQUETTES To 2 cups of mashed sweet potatoes add 3 tablespoons butter, % teaspoonful salt, few grains of cayenne, I beaten egg. Shape in croquettes, dip in crumbs, egg and crumbs again and fry in deep fat. MRS. B. T. SLOAN. CHICKEN CROQUETTES.