NATIONAL GROCERY CO

ENTREES 51

Asparagus and Eggs. Cut asparagus into bits y2 inch long, boil until tender. Drain dry. Put in saucepan with a cup of rich drawn butter. Let it ccme to a boil. Season with salt and pepper. Pour into a buttered bake dish, break 5 or 6 eggs carefully over the top, put a bit of butter upon each, sprinkle with salt and pepper. Put into the oven until eggs are set. Can put toast under asparagus if wished.

MRS. ELLIS H. GROSS.

Asparagus Loaf.

Butter a mold, quart size, and line it with cooked tips of asparagus well drained. Cook together 2 tablespoonfuls each of butter and flour, adding a teaspoon of salt, a dash of cayenne pepper and 1 cupful of cream gradually. Let it boil 5 minutes, remove from the fire, add 1 cupful asparagus tips and 4 eggs thoroughly beaten. Turn the mixture carefully into the mold and set in a pan of hot water and cook in a moderate oven about 30 minutes, or until the center is firm. Turn the loaf in a hot dish, arrange about it little triangular pieces of bread that have been dipped in beaten egg and milk and browned in butter. Pour yellow Bechamel sauce around the dish and serve at once.

Cheese on Toast.

XA pound cheese cut in pieces, small cup milk, put in double boiler, add cheese. When melted add 1 teaspoon mustard, 1 small teaspoon sugar, 1 tablespoon flour, 1 egg well beaten, salt and cayenne to taste. Serve on toast.

Cheese Fondu.

Y2 cup Dread crumbs, y2 cup dry cheese grated, 1 scant cup milk, 1 tablespoonful of butter, 1 egg, yolk and white beaten separately, a pinch of bicarbonate of soda, salt and pepper to taste. Soak crumbs in the milk, dissolve soda in a little hot water and add to milk. Add bal- ance of ingredients, beat well, pour into a well buttered baking dish, strew dry crumbs moistened with butter over the top, and bake in a hot oven until light brown. Serve at once in the dish in which it is baked.

Boiled Calf's Head With Vinaigrette Sauce.

Plunge a fresh calf's head into hot water, remove and clean. Re- move flesh from the bone. Place in a saucepan 2 tablespoons flour, 1 gill vinegar, 1 carrot, onion, whole peppers and salt. Add pieces of head to broth and let cook for an hour ana a half. Take out meat and serve with vinaigrette sauce. Vinaigrette sauce: Chop together 1 onion, parsley, chives, add salt, pepper and 3 tablespoons vinegar. Stir all well together. Add 4 tablespoons oil. Mix well and serve.

Sardellen Souffle. y2 pint charlotte russe cream beaten, 5 whole eggs, y2 cup flour, 1 teaspoon salt. Mix well together. Bake in muffin forms 15 or 20 min- utes. Serve with a square of sardellen butter on top.

MRS. L. SCHWABACHER.

For the finest sterling", the best cut glass and the most reliable deal- ing's g-o to Lawrence Im. Moore & Co., Jewelers.

ONE THOUSAND FAVORITE RECIPES

Beef Olives.

iy2 pounds rump steak, 3 ounces beef suet, 3 ounces bread crumbs, 1 pint of brown stock, 1 egg, 1 teaspoon chopped parsley, % teaspoonful of thyme and marjoram, a little lemon rind, pepper, nutmeg, salt. Cut the steak in slices y2 inch in thickness and 4 inches in length; take the trimmings that remain, chop them very finely, put them in a basin, add to them the suet chopped finely, bread crumbs, parsley, thyme, marjoram, grated lemon rind, pepper, salt and grated nutmeg. Mix these well together with 1 egg; take each slice of steak, put a little of the stuffing in the center, roll up, and tie each roll with twine, then place them in stewpan with the brown stock, and simmer % of an hour. Place the beef olives on a hot dish, on a bed of mashed potatoes.

MRS. L. A. MORGANSTERN, New York City.

Sardine Croquettes.

After drawing off oil, skin and bone 1 cupful of sardines. Cook y2 cup stale white bread in y2 cup of milk, adding the beaten yolks of 2 or 3 eggs, 2 tablespoons of butter, 1 teaspoon lemon juice, dash of paprika. Mix with sardines, shape and fry in deep fat.

MRS: FRED ROTHSCHILD, Portland

Sardine Rarebit. Have ready in a dish a dozen sardines, from which oil has been drained, and warm carefully without breaking. Put 2 sardines on each slice of toast and pour a Welsh rarebit mixture very hot over it.

MRS. S. ARONSON. Cauliflower and Shrimps. Boil a whole cauliflower, make a poulette sauce with a couple cups strained tomatoes, and put in shrimps to boil about 5 minutes. Then pour over cauliflower. MRS. E. EPSTEIN, San Francisco.

Saute for Various Meats and Vegetables. Kidneys, sweet breads, potatoes, mushrooms, leftovers, etc. Fry a minced onion in tablespoon butter until color desired. The sauce takes its color from this stage. Add the material to be sauted and cook 5 minutes. Dredge with flour, keep stirring, add salt and pepper, if de- sired ginger. Then add a cup of stock or milk. Water can also be used. Let come to boiling point, add 1 teaspoon Worcestershire sauce, the juice cf y2 lemon, and if wine flavor is desired add sherry to taste. Serve hot. MRS. N. DEGGINGER.

Dried Beef Creamed. Take dried beef, pour over boiling water and drain. Make cream sauce and add dried beef. Nice for luncheon.

MRS. S. ARONSON.

.LIMIlUL VEGETABLES NATIONAL GROCERY CO.

ENTREES 53

Rolled Steak.

Cut round steak into squares and fill each with some of this mix- ture: Dry bread crumbs, salt, pepper, chopped onion, fat, all mixed well together. Wrap each piece in a cabbage leaf and tie with thread. Pot roast in fat and onion, a little flour and soup stock. Remove thread before serving. MRS. S. ARONSON.

Ragout of Rabbit.

Cut rabbit into small pieces. Lay into salted water for 1 hour. Then dry. Sprinkle with salt and a little ginger. Stew 2 onions in y2 pound of butter. Add a pint of red wine, 2 bay leaves and a few pepper corns, and let stew until tender. Remove rabbit and make gravy. Thicken gravy with flour, after removing the grease, strain and pour over the ragout. MRS. M. A. GOTTSTEIN.

Hamburg Steak in Tomatoes. Scoop tomatoes. Fill with Hamburg steak, which has been made with ground meat, egg, grated onion and grated bread crumbs. Sea- son. Put a lump of butter and a little bread crumbs on each tomato and bake in oven. The same recipe can fill green peppers instead of tomatoes. MRS. M. A. GOTTSTEIN.

Sweet Breads in Shells. Boil 2 pieces sweet breads tender, cut in small pieces, brown in butter. Chop mushrooms and truffles, add a pinch red pepper, 3 table- spoonfuls Madeira wine. Mix yolks 3 eggs with y2 pint thick cream. Mix all thoroughly. Butter ramakins, fill well and bake in hot oven until brown. MRS. E. MORGENSTERN.

Pimento Timbale. Take pimentoes, put in timbale forms first, then 1 teaspoon boiled macaroni, then teaspoon grated cheese; repeat till full. Boil y2 hour, then turn out. Sauce: 2 yolks of eggs well beaten, pepper, salt, butter size of egg melted and put in eggs. Season with little vinegar. Put 1 tablespoonful sauce on each timbale. ROSE LOBE.

Leftover Meat. Take y2 cup chopped meat. Make a poulette sauce, put in meat, yolks of 2 eggs, and last whites beaten stiff. Butter pan and bake in slow oven 20 minutes. MRS. E. MARX.

Game Pie. Cook game and cut up in pieces. Put in baking dish, strain the gravy over, put in 1 teacup cream, 1 spoonful butter, 2 tablespoons bread crumbs, parsley and salt and pepper, and thicken with a little flour. Cover pie with rich crust and bake about 30 minutes.

MRS. M. A. GOTTSTEIN. Sweetbreads. Parboil and stew in butter, put on dish with toast and asparagus tips. Cover with cream sauce, bread crumbs and grated cheese. Bake in oven. MRS. A. DINKELSPIEL.

When your cards are engraved or printed at Lowman & Hanford's you know you have a style that is up-to-date.

ONE THOUSAND FAVORITE RECIPES

Scalioped Sweet Breads. Slice sweet breads and stew with 1 ounce of butter and ^ wine- glass of white wine. Season and cook for 6 minutes, moistening with a gill of cream sauce and add a few sliced mushrooms. Pill shells with the mixture, sprinkle over with bread crumbs, put on bits of butter and brown for 5 minutes. MRS. M. A. GOTTSTEIN.

Sweet Bread Croquettes.

Parboil sweet breads. Put through a grinder with 1 cup of chicken meat. Brown 2 tablespoonfuls flour in % cupful butter. Add 1 cupful chicken broth and % cupful cream. Season with salt and pepper and add sweet breads and chicken meat and beaten yolks of 2 eggs. When cool make into croquettes, dip in egg and cracker meal, fry and serve with mushroom sauce. MRS. M. A. GOTTSTEIN.

Chicken Custards.

Two cups rich chicken stock, dash of cayenne, y2 teaspoon salt, 1 tablespoon onion juice and 3 well beaten eggs. Pour into a pudding dish or into buttered cups and bake in the oven in a pan of hot water.

MRS. S. ARONSON. Oranged Sweet Breads.

Cook 1 teaspoonful of scraped onion in 1 tablespoon of butter, then add 1 tablespoon of flour. Cook until smooth, add 1 cupful of stock, 1 orange, juice and pulp, 1 teaspoon of lemon juice and a speck of cayenne. Add sweetbreads cut in inch pieces and 1 saltspoon of salt. Cook for 10 or 15 minutes, until the pink has disappeared from the sweet breads.

MRS. N. DEGGINER. Sweetbreads Stewed.

Clean 6 sweet breads thoroughly and lay for an hour in a pan of water. Put in a stew pan with enough rich milk or cream to cover well and a very little salt. Stew slowly until tender and thoroughly done, saving the liquid. Take out the sweet breads, cover and set near the fire to keep warm. Prepare % pound butter, divide in 4 pieces rubbed in flour, put the butter in the milk in which the sweet breads were boiled, add a little parsley cut small, 5 or 6 blades of mace, *4 of a nutmeg and a little cayenne pepper. Have ready the yolks of 3 eggs well beaten, return the sweet breads to the gravy and let it just come to a boil, then stir in the beaten eggs (like custard) just before you take the fricassee from the fire, or it will curdle. MRS. I. E. MOSES.

Apple Fritters.

Beat 1 egg lightly, add y2 cup milk, 2-3 cup flour, teaspoon baking powder. Chop 2 good sized apples into small pieces. Add to batter also a little salt. Drop by big spoonfuls into hot fat. Any other fruit may be substituted. MRS. E. MORGENSTERN.

"I I A US^F CANNEDFRUIT5 iLIANLC. VEGETABLES NATIONAL GROCERY CO.

ENTREES 55

Sweet Breads and Artichokes. Cut some pieces of bread, toast and spread with anchovy paste mixed with butter. Heat the hearts of the artichokes. Cook some sweet breads and add same to cream sauce. Fill the hearts and sur- round with green peas. MRS. P. ROTHSCHILD, Portland.

Boston Queen Fritters. V2 cup cold milk, % cup butter, *4 pound well sifted flour, 4 eggs. Put butter and milk in double boiler. Stir and when boiling add flour. Stir briskly for 2 minutes. Take from stove, add 1 egg. Stir well for 1 minute. Break in second, third and fourth with same process. Drop from spoon in deep boiling fat and let puff slowly until light brown. Sprinkle with sugar and serve with jelly thinned or maple drips.

CARRIE A. FORTLOUIS.

Eggs and Mushrooms.

Boil hard an egg for each person. Make a cream sauce with but- ter, flour and cream. Season with salt and pepper and add a little sherry and parmesan cheese to taste. Add y2 cup strong chicken broth or gravy. Cut up 1 can mushrooms and add also the hard boiled eggs, sliced. Serve in ramakins. MRS. S. ARONSON.

Potted Eggs.

Take the yolks of 6 hard-boiled eggs, 1 ounce of butter, 1 tea- spoon of anchovy sauce, a little salt and cayenne pepper. Pound the eggs and butter well together in a mortar, then add the anchovy sauce last, and fill the whites.

Mustard Eggs.

Melt y2 pound butter and 4 tablespoons French mustard. Add a little water, boil 5 minutes and pour over hard-boiled eggs.

MRS. A. DINKELSPIEL.

Egg a la Hausman. Chop some cooked ham or tongue very fine. Add a few bread crumbs, some chopped parsley and a little melted butter. Season with salt and white pepper, moisten with milk and put in individual shells well buttered. Break 1 fresh egg over each shell carefully, so as to keep it whole. Put shells in a pan, place in moderate oven and bake until the whites are set. MRS. S. A. ROSENFELD.

Egg Vermicelli. Boil hard 3 eggs. Separate the yolks from the whites and chop the whites. Toast 5 slices of bread and butter while hot. Heat 1 tablespoon butter in a saucepan, stir in 1 heaping teaspoon flour until smooth, season with salt and pepper. Add 1 cup hot milk and stir until thick. Then add the chopped whites and pour over the toast. Rub the yolks through a strainer, sprinkle over the mixture and gar- nish the dish with a border of toast triangles and parsley.

MRS. S. A. ROSENFELD.

McRae & Branig-an are surely reliable grocers. They have three stores and are happy to serve you.

ONE THOUSAND FAVORITE RECIPES

Eggs en Marinade. Mix equal quantities of water and good meat gravy, 2 tablespoons of each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put it into a stewp?*n and stir in gradually 2 well beaten yolks of eggs. When it thickens and before it boils, have ready half a dozen nicely poached eggs, and pour the sauce over them. Garnish with parsley.

Egg Poulette. Good slice butter, 2 tablespoons flour, salt, red pepper, Worcester- shire sauce, V2 pint cream. Make sauce of above. Drop raw egg in ramakin, cover with sauce, sprinkle top with grated Swiss cheese and flakes of butter. Place in pan of water and bake until brown.

MRS. ROSE LOBE. Eggs in Tomato Sauce. Make a Spanish sauce by steaming a chopped onion in oil. Add a can of strained tomatoes, a little at a time. Season with salt, paprika, a little sugar and a green pepper. Then poach eggs in this sauce. Serve the eggs on sliced bread which has been previously fried in butter. Cover with sauce. MRS. A. DINKELSPIEL.

Eggs With Tomatoes. Fry bread in hot butter until crisp. Serve on this poached eggs. Pour over the whole a sauce made as follows: Some canned tomatoes strained and mixed with cream, seasoned well. Let come to a boil.

BELLE BLUM. Eggs Creole. Six hard boiled eggs sliced. Take % can tomatoes, 2 small onions cut fine, y2 cup bread crumbs, and saute these in 2 tablespoons of but- ter for a few minutes. Add salt and pepper and 1 cup of soup stock. Cook and stir well for 10 or 15 minutes. Place the slices of egg in this mixture and heat through. MRS. S. ARONSON.

Egg and Potato Cutlets.

Make thick cream sauce. Add chopped hard boiled eggs (about 6),

chopped parsley, onion juice, pepper and salt, 1 cupful mashed potatoes.

Let mixture get very cold and form into cutlets of even shape. Dip

into beaten egg and. fry. Serve with tomato sauce or poulette sauce.

Eggs Bechamel. Boil eggs hard, cut in halves and put in baking dish. Take about a cup of water, let boil, then mix well a little flour and water. Add to the boiling water, stirring constantly. Grate about 5 cents' worth of cheese into this, also add a good slice of butter. Cover the eggs with this and bake until brown. MRS. D. COBLENTZ.

- L. I M HI UL vegetables