Beef

Roast Beef Heart

Soak heart in cold water, wipe dry, stuff with dressing as for a turkey roast. Roast l 1/2 hour. Serve with the gravy, in which put a glass of wine. Is good sliced cold.

Beef Omelet

Grind 3 lbs. round steak, i lb. salt pork, roll 6 crackers fine, add 1 tablespoon melted butter, 1 tablespoon salt, 1 teaspoon pepper and sage to suit. Mix well and mold like loaf of bread. Put a little water and bits of butter in pan and bake l 1/4 hour, basting it occasionally. Keep it covered.

Pan Broiled Beefsteak

Get a good, thick-cut of round steak. Put in a smoking hot skillet, sear well on both sides, cover with water and cover very tightly and let it simmer for 2 hours, or until very tender, in a cool oven or on top of the stove. Season with pepper, salt and butter when ready to take up. Place on a hot platter and serve with rich brown gravy.

Beefsteak With Oyster Blanket

Wipe a sirloin steak, cut l 1/2 inches thick, broil for 5 minutes, and remove to platter, spread with butter and sprinkle with salt and pepper. Clean a pint of oysters and cover the steak with them, sprinkle with salt and pepper and dot with butter; place on grate in hot oven and cook until oysters are plump.

To Corn Beef

Into 1 gallon of water put l 1/4 lb. salt, 3/4 lb. brown sugar, 1/2 oz. saltpeter. Boil together - skim. When cold pour over 35 lbs. of beef.

Beef Loaf

Grind 2 lbs. round steak, 1/2 lb. salt pork. Add 1 cup bread crumbs and 2 eggs. Season with salt and pepper and sage, if desired. Mix well and form into loaf, sprinkling with a few of the bread crumbs, saved out. Bake 1 hour. Cover with rich gravy before serving.

Beef Loaf

Three lbs. beef, chopped fine, 3 eggs well beaten, 6 crackers rolled fine. 1 tablespoon salt, one teaspoon pepper. one tablespoon melted butter, sage to taste. Mix well and make like loaf of bread. Put a little water and bits of butter into the pan, invert a pan over it, baste occasionally, bake an hour and a quarter, and when cool slice very thin.

Beef Rissoles

1 sirloin steak, chopped fine, 1 quart grated bread crumbs, a little pepper, no salt. Mix well. Whip 2 eggs into meat and crumbs, and add 1 coffee cup of cold water. Roll into balls and put in shallow pan. Then pour over them 1 quart water, salted to taste, and boil slowly about 45 minutes.

Eggs

Pickled Eggs

Have eggs boiled hard; remove shells; pickle them in beet juice until the whites become colored. Cut lengthwise and serve as relish.

Egg Cutlets

Boil 5 eggs hard and cut fine. Add 1 tablespoon parsley and 1 teaspoon onion, each chopped fine. Take 1 cup sweet milk, 2 tablespoons butter, 3 tablespoons flour. Melt butter and add flour, stirring until smooth, adding milk gradually. Cook until thick. Remove from the fire and add other ingredients. Season with salt and pepper. Let stand an hour. Make croquettes and roll in egg and cracker crumbs. Fry in lard.

Baked Eggs

Break into a buttered dish 7 eggs being careful not to break yolks of any; put on each egg a small piece of butter and sprinkle with pepper and salt; bake in oven until whites become firm and serve hot with buttered toast.

Excellent Omelet

Heat 1 cup of milk; stir into it 1 tablespoon flour; let thicken, stirring well; place in pan of cold water, when cool, add salt and the beaten yolks of 6 eggs and then the whites, beaten with a few strokes. Cook in buttered pan.

Scrambled Eggs

Break eggs into a warm buttered spider; avoid breaking the yolk; add a little salt, butter or cream; as soon as they begin to whiten stir well from the bottom and cook until they are as desired.

Chicken

Pressed Chicken

Cover a fowl (cut in joints) with boiling water and let simmer until tender, together with a few slices of carrot, half an onion, and a stalk of celery; remove the skin and bones, and return them with the broth to the fire and let simmer until reduced to 1 cup, strain and set aside; when the flesh is nearly cold cut into tiny cubes or chop fine, remove fat from broth, reheat and stir chicken into it, adding salt and pepper and other seasoning if desired. Decorate the mould with hard-boiled eggs, in this pack the chicken, cover with buttered paper bearing weight and let stand until cold and serve sliced thin with salad.

Chicken Turnovers

Chop cold chicken fine. Put in saucepan, place over fire. Moisten with a piece of butter and season with salt and pepper. Add a small tablespoon sifted flour in a little cold water. Heat all and cool. Roll pie crust quite thin, cut as large as a saucer, put on a large spoon of the chicken and fold over. Fry in hot drippings to a nice brown or bake in a moderate oven.

Chicken Oyster Pie

Cut the chicken and stew. Line a deep dish with rich crust, put in a layer of chicken, with gravy, and a layer of raw oysters. Sprinkle latter with salt, pepper and butter. Proceed thus until dish is full. Then cover with crust, bake one-half or three-quarters of an hour. Serve with gravy made from chicken and oyster juice, thickened with flour and seasoned with pepper and salt.

Chicken Croquette

Chop fine cold cooked chicken, and to every pint allow 1/2 pint of milk, 1 large tablespoon of butter, 2 large tablespoons of flour, 1 tablespoon of chopped parsley, salt and cayenne pepper to taste. Put the milk on to heat in double boiler. Rub butter and flour to smooth paste, then stir into the boiling milk and stir constantly until very thick. Take from the fire, add meat and seasoning. Mix thoroughly and cool. When cold form into cone-shaped croquettes. Dip these first in egg, then in bread crumbs, and fry in smoking hot fat.

Chicken Pie

Cut in pieces and boil till tender, two old chickens, line the sides of a six-quart pan with a rich baking powder dough, take all the bones from the chicken, put in pan, season with plenty of salt, pepper and butter, cover the top with a crust 1/2 inch thick, with 3 large holes in it, fill through the holes with boiling water until the top heaves. Bake three-quarters of an hour. . Make gravy of the liquor in which the chicken was boiled. Be sure there is plenty.

Smothered Chicken

Cut chicken up as for fricassee, wash, and let stand in cold water awhile. Drain, season, roll each piece thoroughly in flour, and pack close in a baking crock; pour hot water on to almost cover, dot with bits of butter, cover closely and bake until tender. When done remove chicken and make gravy.