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PRIZE RECIPES FOR COOKING. 
Medium Stock (for- Soup). — Take a shank of beef 
weighing four pounds, or the same of veal, or any other 
fresh meat, any trimmings of poultry, or bones of 
cooked meats ; crack the bones in inch pieces and put 
all into a closely covered iron pot; cover with four and 
a half or five quarts of cold water; set over a slow 
fire where it will come to a boil ; skim carefully, sea¬ 
son with salt and pepper, then remove the pot to the 
back part of the stove and let it simmer gently all day. 
Strain through a sieve into a stone or earthen pot 
and set in a cool place. The next day remove all the 
fat that has risen to the top and the stock will be ready 
for use. 
Economical Stock. —The liquor in which a joint of 
meat has been boiled, trimmings of fresh meat, poul¬ 
try, shank bones, roast beef bones, any pieces the 
larder may furnish; crack the bones, put all into the 
soup pot, cover with cold water, and simmer gently 
six hours ; skim carefully and strain ; when cold re¬ 
move the fat from the top. 
Turtle-Bean Soup. —Soak over night in warm wa¬ 
ter one and a half pints of turtle or French beans ; in 
the morning pour off this water and rinse in clear cold 
water ; drain and put into a soup pot with four quarts 
of medium stock, and set where it will boil slowly 
five or six hours. Add to the stock four stalks of 
celery, one small onion and one carrot, all sliced thin ; 
stir occasionally to prevent its scorching. Two hours 
before serving add eight sliced tomatoes, or if not in 
season, part of a quart can will answer. Strain 
through a coarse sieve and rub enough of the pulp of 
the beau through to make it of the right consistency; 
season to taste. 
Ox-Tail Soup (Splendid). —Take two ox-tails, cut 
and separate them at the joints, and fry them a nice 
brown in one ounce of butter. Slice four carrots and 
three onions ; take out the pieces of tail and fry the 
vegetables brown in the butter. Put the ox-tails in 
the soup pot with three pounds of lean beef cut small, 
the onions and carrots, one head of celery chopped fine, 
one bunch of savory herbs, four cloves, twelve whole 
pepper corns; cover with four quarts cold water ; set 
where it will come to a boil slowly; add one teaspoon- 
ful of salt, skim thoroughly, and let it simmer gently 
four hours. Then take out the tails, strain the soup, 
return it to the pot and thicken with two tablespoon¬ 
fuls of browned flour; put back the tails ; add two 
tablespooufuls mushroom catsup, and half a glass of 
port wine; simmer five minutes and serve. 
Baked Salmon Trout, with Cream Gravy. (Deli¬ 
cious.) —Wash the fish, wipe dry and lay iu a baking- 
pan with a very little water. If very large, score the 
back bone, but not the sides. Bake slowly, basting 
with butter and water from three-fourths to one hour, 
according to size. Take a cup of rich sweet cream, 
into which stir half a cup of boiling water, else the 
cream will clot when heated. Make this sauce in a 
milk-boiler, or in any tin vessel set into another half 
filled with boiling water to prevent the sauce from 
burning. Add to the cream two tablespoonfuls of 
melted butter, one of chopped parsley, and the gravy 
from the pan in which the fish was baked. Lay the 
trout on the hot platter; let the gravy boil up once, 
and pour over the fish. Use no other sauce and very 
little salt. 
Fish Chowder. —Cut five or six slices of good salt 
pork and fry a nice crisp brown. Take out the pork 
and pour the fat into an iron pot; cut the fish into 
small pieces : haddock and striped bass are the best; 
putin a layer of fish, a layer of split crackers, a little 
of the chopped pork. Chop fine one large or two 
small onions, add a little of that, season with pepper 
and a little salt, then another layer of fish and so on 
until the fish is all used : just cover the fish with wa¬ 
ter, and stew slowly until tender ; about twenty min¬ 
utes will be long enough. Take up the fish, thicken 
the gravy with a little powdered cracker ; add a little 
catsup, if you like. Let it boil up once. Add the 
juice of one lemon; pour it over the fish and 
serve. 
Fillet of Beef. (Good.) —Take a lean piece of beef 
the size desired ; lay in the bottom of the kettle some 
beef bones if you have them; then the meat; slice 
and put in three onions and two carrots ; cover with 
cold water and boil slowly three or four hours until 
the meat is tender. Then take the meat out, thicken 
the gravy with one or two tablespoonfuls of browned 
flour, season with salt and pepper, and two talile- 
spoonfuls of walnut catsup. Pour over the meat and 
serve. 
Spanish Beef Steak. (Good.) —Take onions, chop 
fine, and fry them in a little butter or nice dripping ; 
when nicely browned add some fresh tomatoes pre¬ 
viously stewed; season with salt and a little Chili 
pepper chopped fine ; let it simmer ten minutes; have 
your steak nicely broiled. Put it into the frying-pan, 
cover with the sauce and let it simmer five minutes. 
If you have no pepper pods, a little cayenne will an¬ 
swer. 
Lamb a la Poulette. —Take a piece of butter the 
size of an egg, one tablespoonful of Hour, and mix 
until smooth, then add by degrees, stirring constantly, 
one pint of boiling water. When the sauce is clear 
put in one-fourth young lamb, pepper and salt, and a 
few young onions; stew gently one hour or longer if 
the meat is not tender. Take out the meat, skim the 
fat from the gravy ; stir iu the beaten yolk of one egg, 
pour over the meat and serve. A few chopped mush¬ 
rooms added five minutes before taking from the fire 
is an improvement. In adding the egg, beat into it a 
spoonful or two of the sauce before putting it into the 
sauce, otherwise it will cook in lumps, and do not let 
it boil after the egg is put in. 
Boast Chicken. (Excellent.) —Dress and stuff the 
chicken; lay it in a tin steamer, set it over a pot of 
boiling water and steam (covered closely) from one 
and a half to two hours according to size; then roast 
a nice brown, basting frequently with hot water and 
butter. One half hour in a good oven is sufficient. 
Boil the gizzard, liver, and heart in a saucepan ; when 
done chop them fine, and add them with the water in 
which they were boiled to the gravy in the baking- 
pan : thicken with a little corn starch, and season to 
taste. I have cooked chickens in this way for years, 
and they are delicious. The toughest old fowl has to 
succumb to this kind of treatment. An old turkey 
served iD the same way is just as tender as a young 
one. In steaming a turkey take a tin wash boiler, 
cover the bottom with water, invert a large tin basin 
and lay the turkey on that, taking care that the water 
does not reach the fowl. Steam two hours and roast 
one hour. 
Boast Wild Duck. —Slice an onion or carrot, put 
inside of the duck and parboil ten minutes ; this takes 
away the disagreeable strong taste. Throw away this 
water and lay the duck in fresh cold water half an 
hour; wipe dry, stuff and roast until a nice brown, 
basting with butter and water. Thicken the gravy 
with browned flour, and just before taking up stir in 
a tablespoonful of currant jelly. 
Cottage Cheese. —Take a chicken, cut it in small 
pieces, lay in a saucepan and just cover with cold 
water. Cook slowly until very tender, taking off the 
scum as it rises. Take up the chicken and boil the 
liquor down to a cupful; remove all the bones, and 
pick, not chop, the meat in small pieces. Season 
with salt, pepper, sweet herbs, and, if the chicken is 
not fat, add a tablespoonful of butter. Mix with the 
gravy and put into a mould, well buttered ; set in a 
cool place for twelve hours or until perfectly firm. 
Cut in slices for the table. It is better to make it the 
day before it is wanted for use. 
| Plain Omelette. (Nice.) —Beat six eggs light, the 
j whites to a stiff froth, and the yolks to a thick smooth 
, batter. Add to the yolks a small cup of milk, pepper 
1 and salt, lastly stir in lightly the whites. Have ready 
in a frying-pan a good lump of butter; when hissing 
hot pour in the mixture and set over a clear fire. Do 
not stir it, but slip a broad-bladed knife under the 
omelette to prevent its burning. When done,. turn on 
a hot platter and serve at once. 
Good Plain Pie Crust. —Take one pound of sifted 
flour, sift and mix into it two teaspoonfuls of cream 
tartar. Have weighed half a pound of good sweet 
lard; mix into all of the flour two-thirds of the lard, 
mixing it quickly and lightly into the flour, one tea¬ 
spoonful of salt; dissolve one teaspoonful of soda in a 
small cup of ice-cold water, and stir into the flour with 
a spoon, using only just enough water to stick the flour 
together. Flour your board and take out just enough 
of the dough for the undercrust of one pie; roll out 
without kneading. Do not touch it with the hand 
more than you can avoid ; roll the undercrust thin ; 
cover all your tins first; fill them, then take one- 
fourth of the remaining dough, spread over a little of 
the reserve shortening, hedge it over with flour, lap it 
over like a turn-over twice, roll again same way; 
twice rolling in this way is sufficient. As soon as your 
pies are all covered, set them at once into the oven ; 
this amount will make four common-sized pies. If 
properly made, and the crust is hard and not heated 
by handling, it is excellent, and much better than if 
more shortening is used. I never use more, and I am 
noted for nice pastry. 
Lemon Pie. (Splendid.) —One cup of sugar, half a 
cup sweet cream, two small lemons, two eggs; if you 
have no cream use milk; in that case add one table¬ 
spoonful of melted butter. Beat, the yolks of the eggs 
very light, add sugar and beat again, then the juice 
of both the lemons and the grated yellow rind of one. 
Line your pie tin with crust, add the cream to the 
mixture just before putting in the oven. Bake until 
the custard is firm ; draw to the fr< nt of the oven and 
spread evenly over the top a meringue of the whites 
of the two eggs beaten stiff with two tablespoonfuls of 
pulverized sugar; return to the oven until it sets. To 
be eaten cold. Use no corn starch, and no more milk 
than directed. Try it once, and you will never make 
lemon pie any other way. 
Straivberry, Baspberry, and Blackberry Pie. —Cover 
pie tins with paste for the undercrust and for the up¬ 
per one; cut just the size required for pie, and bake it 
on a flat jelly-cake tin ; prick to prevent blistering 
and bake. Fill the shell (undercrust) when cool with 
berries half mashed and sweetened, and cover with the 
flat crust. The delicate flavor of berries are very 
much injured by cooking. If the berries are not per¬ 
fectly ripe, you can set the pie in the oven a few min¬ 
utes after filling. I have made very nice pies by fill¬ 
ing the shell after it is cold with mashed berries well 
sweetened, and covered with a meringue of the whites 
of two eggs beaten to a stiff froth with two table¬ 
spoonfuls pulverized sugar, and spread evenly over the 
top, and placed in the oven to set. 
Huckleberry Pudding. (Nice.) —One pint of milk, 
two eggs, one gill of yeast, one teaspoonful of soda, a 
little salt, one and a half pints of berries. Make of 
the milk, soda, salt, and yeast, the eggs well beaten. 
Stir in flour for a thick batter and set to rise in a warm 
place. When light stir in the berries well hedged 
with flour, lightly and quickly, pour into a well but¬ 
tered mould, and boil two hours. Serve hot with 
liquid sauce. 
Bice Flour Pudding. —Half a pound of rice flour, 
six eggs, one cup of sugar, one tablespoonful of butter, 
two tablespoonfuls of vanilla, the juice of one large 
lemon, and half the grated yellow rind, two quarts of 
milk. Wet the rice flour to a smooth paste and stir it 
into the milk when it is scalding hot, and let it boil 
until thick, stirring it constantly, to prevent scorching. 
Remove from the fire, stir in the butter, the yolks of 
the eggs well beaten, the lemon, the whites of three 
eggs beaten stiff. Mix thoroughly and bake in a but¬ 
tered pudding-dish three-fourths of an hour; just 
before taking from the oven, spread over the top a 
meringue of the remaining whites of the eggs beaten 
stiff, and sweetened with two tablespoonfuls fine sugar 
and flavored with a very little vanilla; return to the 
oven to set. Eat cold. 
Foaming Pudding Sauce. —Beat the whites of three 
eggs to a stiff froth, melt a teaspoonful of sugar in one 
gill of boiling water, stir in a tablespoonful of butter, 
and let it boil; flavor with a glass of wine, then beat 
in the whites. Serve at once. 
Mrs. J. H. Smyth. 
