(588 HOW TO MAKE THE FAEM PAY. i 



♦akc one-third of (his prepn.re(V meat, and two-thirds chopped 

 apples, and water and unboiled cider enough to make the mix- 

 ture as moist as you v.ish. And chopped suet if you like. 



When your mince meat is thus prepared, it is no more work to 

 make mince pies than any other pies. Mrs. E. S. Sandford. 



Roast Mutton requires about an hour and a half to cook 

 well ; it should be basted with the drippings. To boil a leo; of 

 mutton, dust it with flour, wrap it in a towel, throw it in boiling 

 water with a little salt, pepper and herbs, and move it occasion- 

 ally while boiling. Broiled chops, should be sprinkled on both 

 sides with pepper and salt, dipped in melted butter, laid on the 

 gridiron over a hot bed of coals, and turned two or three times 

 while cooking. As will be seen by the table on a succeeding 

 page. Mutton is more nutritious than any other flesh, and quite 

 digestible. 



To Fry CniCKEXS. — Cut up the chickens and let them lie in 

 salt and water twenty minutes, drain and season with salt and 

 pepper ; prepare six eggs well beaten, and five crackers, rolled 

 fine, stir well together ; roll each piece in this, and fry brown in 

 hot lard. 



To Roast Turkey. — Wash the turkey very clean, and let it lie 

 in weak salt and water over night. When ready to put to roast, 

 rub it dry in the inside, and sprinkle in a little pepper. Make a 

 stuffing of two-thirds wheat bread and one-third corn bread, 

 rubbed fine, and softened with butter and beaten 3'olk of egg, 

 and seasoned with salt, pepper, parsle}^, and celery. Mix the 

 stufiing well together, and fill the turkey. Rub the breast of the 

 turkey with salt, pepper, and butter. Tlave water and lard in 

 your dripping pan, and baste often. It will require three hours 

 to roast. Pea fowl and Guinea fowl are roasted and dressed in 

 the same wa^-. Cranborr}^ sauce is almost indispensable with this 

 dish. Celery, too, usually accompanies it. 



Fried Liver and Bacon. — Cut the liver rather thin, say 

 about half an inch thick, but first soak it in warm water aljout 

 one hour ; chop a quantity of parsley, season it with pepper, and 

 lay it thick upon the liver ; cut slices of bacon and fry both 

 together, but put the bacon first into the pan; add a little lemon 

 pickle to the gravy made by pouring the fat out of the pan . 

 flouring, and adding boiling water. 



To M.VKE Sandwiches. — Rub a teaspoonful of mustard flod 

 into half a pound of sweet butter ; spread this mixture upon thii 

 slices of bread. From a boiled ham cut very thin slices, anc 

 place a slice of ham between two slices of bread prepared as above; 

 cut the sandwiches in a convenient form and serve. Some cho} 

 the trimmings of the ham or any other cold meat very fine, anc 

 lay them between the .slices of prepared bread. This is a gooC 

 lish for lunch or evening entertainments. 



