/32 . DR. CHASE'S RECIPES. 



in them, I do not see "the chuckling grin of noodles." 'Tis too nice to have 

 been made by a " simpleton." 



CoXd Meats Economically Used.— Chop any cold meats, as for hash, 

 and warm up in milk, the more cream in it the better. When about ready for 

 the table, season and break in an egg, if you like; some like it better -without. 

 To be eaten with nicely baked potatoes, or potatoes warmed up in a little milk 

 and a bit of butter. 



Cold Beef— Another Way.— Mince it fine with pepper, salt and onions 

 and some rich gravy, and put it into tins three parts full ; fill them up with 

 Inashed potatoes and brown in the oven. 



Cream Croquettes— Delmonico's Substitute for "Hash." — 

 Mr. Delmonico describes croquettes as the attractive French substitute for 

 American hash, and tells how to make them. "Veal, mutton, lamb, sweet- 

 breadjs, almost any of the lighter meats, besides cold chicken and turkey can be 

 most deliciously turned into croquettes. Chop the meat very fine. Chop up 

 an onion, fry it in an ounce of butter, add a table-spoonful of flour; stir it up 

 well; then add the chopped meat and a little broth, salt, pepper little nutmeg; 

 stir for two or three minutes, then add the yolks of 2 eggs, and turn the whole 

 into a dish to cool. When cold mix well together again, divide into parts for 

 the croquettes; roll into the desired shape in bread-crumbs, dip in beaten egg, 

 then in bread, crumbs again, and fry crisp to a bright golden color. The cro- 

 quettes may be served plain, or with tomato sauce or garniture of vegetables." 

 — New York paper. 



Remarks. — Thus it will be seen that any kind of cold meats may be eco- 

 nomically " turned," as the women say of re-making a dress, into a new dish, 

 which may even have a nicer relish than in its first form or "dress " The fol- 

 lowing is the manner in which "Winifred," of Toledo, saves her 



Cold Beef and Dry Bread, or Biscuit Balls.— Chop your beef very 

 fine (pork will not do), then soak your bread in cold water till it is soft, then 

 take it in the hands and squeeze as much of the water out as you can, having 

 two-thirds as much bread as meat; then mix the bread and meat thoroughly 

 together, beat 3 eggs well and mix in; add salt to taste, and grate in enough 

 nutmeg to season nicely; make out in balls about the size of % small biscuit, 

 and fry slowly in butter or cooking fat, till brown on both sides. 



Beefsteak, Broiling in a Spider or Skillet.— A writer who knows 

 about how to cook a steak says: When steak is bought see that it is not cut 

 more than % of an inch thick, and that it is of the same thickness all through. 

 Have the skillet on the stove imtil it gets hot. lay the steak on it, without 

 pounding (she certainly learned the secret of not pounding); turn it immediately, 

 and keep turning for two minutes, or longer, if you do not wish it very rare. 

 Be sure and have the skillet hot enough before you begin ; perhaps you may be 

 afraid it will stick or burn, but it will not, if you manage right. Meantime 

 liave a plate in the oven heating, and when the meat is done lay it on the plate, 

 with a little butter over it, season with pepper and salt to taste, place intheoveo. 

 •or one minute and it is done. 



