Croquettes

(Mrs. C. E. Schuffler.)

l 1/4 pounds boiled veal, 1/2 pound sliced raw ham, 1 pint boiled bread and milk, piece of butter the size of an egg. the rind and juice of a lemon, 1/2 nutmeg grated, a tea-spoonful made mustard, 1/4 of an onion, 1 egg, 1 tablespoonful chopped parsley. Roll some crackers very fine; after mincing the whole, roll them in cracker crumbs, then form in a wineglass. Fry in boiling lard.

1 pint of chopped meat, 1/2 pint of milk, heated (not boiled), 1 large tablespoonful of butter, 2 large table-spoonfuls of flour, 1/2 teaspoonful of salt. Beat flour, butter and salt until thoroughly mixed, add to milk and stir over the fire until it thickens, then add 1 tablespoonful minced parsley, yolk of 1 egg (two if wanted very rich), a grating of nutmeg, 1 teaspoonful of salt, chicken or other meat, a little black pepper, a very little red pepper, and thirty drops of onion juice. Mix well and stand on ice until thoroughly cold. Make croquettes one-inch thick; take white of one egg, roll in bread crumbs and fry.

2 cups boiled meat (any kind), 1 cup of boiled rice, 2 eggs, 1/2teaspoonful ground sage, 1/2 teaspoonful black pepper, a little salt. Mix well, put in ice box until cold. Fry in boiling lard.

Deu's Stuffing For Ducks

(Mrs. Frank R. Mcmullin.)

Take small tart apples, peel them and mix with raisins, an a few currants, and fill the ducks as full as possible, using no other seasoning. The flavor imparted to the meat is delicious.

Pork Chops With Sauce Robert

(Good Housekeeper, Used By Edna Sampsell.)

Take 8 or 9 nice rib chops. Have ready some finely chopped onions and parsley, sprinkle each chop on both sides with this, also salt and pepper and paddle them to make them adhere. Dip each into slightly beaten egg, then roll in fine bread crumbs. Broil for five or seven minutes over a clear fire, or until cooked through.

Sauce

Chop fine 2 large onions, place in a stew pan with 1 tablespoon of butter, and cook until well colored, add 1 tablespoon of flour and stir and brown again, add 1 1/2 cups of stock and 2 tablespoons of vinegar. When smooth and thick add 1 teaspoon of mixed mustard and salt, and pepper to taste, pour this around the chops.

Chutney Sauce

(Mrs. John Glass.)

1/2 gallon vinegar, 1/2 pound mustard, 1 pound raisins, 15 large ripe tomatoes, 12 chili peppers, 2 pounds brown sugar, 1/4 pound ginger, 6 large onions, 12 tart apples, 1 ounce garlic. Boil all together a long time, from 1 to 2 hours. Do not peel anything except the onions, but take out apple cores.

Tartar Sauce

(J. E. B. Haskin.)

2 tablespoonfuls olive oil, 4 teaspoonfuls vinegar, 1 teaspoonful mustard, 1/2 teaspoonful salt, 1/8 teaspoonful pepper, 1/4 teaspoonful onion juice 1/2 teaspoonful minced capers, 1/2 teaspoonful minced pickle, yolk of 1 egg.

Cream Sauce

1 cup of milk, 1 tablespoon of flour, 2 tablespoons of tomato catsup; butter, size of an egg; a little juice from salmon, salt and pepper. Cook until thick. Just before serving, whip in 1 egg.