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PRIZE RECIPES FOR COOKING. 
Spiced Beef. —Take any of the cheaper pieces of 
beef (the brisket, etc.) that wall give you about eight 
pounds of solid meat. Rub the surface with the fol¬ 
lowing mixture : four tablespoon fuls salt, two of black 
pepper, half a teaspoonful cayenne, one teaspoouful 
saltpetre; pulverize all and thoroughly mix before 
applying. If the meat is in long flat pieces, with 
scraps of lean and fat added, lay it out on tne meat- 
board and arrange all the loose pieces upon it, both 
fat and lean, but use only one-fourth fat. Remove all 
pieces of bone, and, rolling the meat up into a long- 
scroll, tie it firmly with bands of muslin bound firmly 
around. Place in a s!ew-pot and cover with soft wa¬ 
ter, one inch above the meat; add two onions, in each 
of which stick six cloves, one sliced carrot, a bunch of 
pot herbs, one teaspoonful of peppercorns, a small 
piece of red pepper, four blades of mace, and one tea- 
spoonful of allspice. Cover closely, and after coming 
to a quick boil, place on the back of the stove to sim¬ 
mer slowly until quite tender. If the meat is of such 
form that the bones cannot be removed prior to boil¬ 
ing, this may be done after removing from the pot, 
when the meat should be placed in a deep bowl, and 
after straining off the liquor from the vegetables, herbs 
and spices, it should be boiled down until only one 
pint remains, which must be poured over and through 
the meat, a plate and weight set on it, and placed in 
a cool cellar or pantry until quite cold, when it will be 
found perfectly solid, and may be cut into thin slices 
for luncheon or tea; or will be found delicious for sand¬ 
wiches, if touched lightly with a little “ made mus¬ 
tard” and catsup, or some savory sauce. 
Stuffed Beef Steak. —(An old French recipe from a 
manuscript cook-book.) Take a “round steak,” 
weighing six or eight pounds, spread it out on the 
meat-board and pound carefully with the “steak, ten¬ 
derer.” Make a stuffing thus: Take breadcrumbs, 
from the centre of the loaf, and rub fine; then if the 
crusts or stale bits are too hard to crumble, dip them 
for a moment or two into cold water, squeezing out all 
the water possible. Put a cup of butter into a frying- 
pan, and when hot, add two medium sized onions 
minced quite fine, and fry until soft, putting in a 
tablepoonful of water, if there is danger of scorching; 
add these to the crumbs, with a handful of salt, one 
teaspoonful of black pepper, and a salt-spoon full of 
nutmeg, making about one quart of stuffing. Spread 
it over the meat, and commencing at one end, roll it 
into an oblong scroll, binding together with strips of 
new muslin about half an inch wide. Sew up the 
ends, or bind over with a skewer in each. Put some 
bits of butter, rolled in flour, in the bottom of a baking 
pan, with a pint of water, and place in a moderate 
oven for one hour, covering closely half the time, then 
browning off toward the last by removing the cover 
and making the oven very hot. Place on an oval 
platter, and garnish with balls of mashed potato, 
browned in an oven. Stir the gravy over the fire, 
adding water until of proper consistency. This will 
be found a most delicious mode of cooking a tough 
steak. 
taste. Beat two eggs very light, and with it form the 
hash into balls or cones, brushing them over with the 
same, sprinkle with finely powdered nutmeg, and fry 
a rich brown. Serve with brown gravy, and garn¬ 
ish the dish with parsley fried crisp and arranged with 
taste. 
A Nice FoivI Salad. —Take the meat from any cold 
fowl, sufficient to make a quart bowl full, wash and 
drain two fresh crisp heads of lettuce, and place in the 
middle of a deep dish or platter; arrange the chopped 
making little incisions over the whole surface, and 
touching the bottom of the pan with a slight scraping 
movement each time; this will give the mass a rough 
puffy appearance, and will allow the uncooked por¬ 
tions of the eggs to reach the bottom of the pan. A 
very few moments suffice to cook the omelette, and it 
will become quite brown over the under surface, which 
will be ascertained by merely slipping the knife under 
the edge; as soon as this is the case, even should the 
upper surface appear a little soft, prepare to finish it, 
meat around, and pile on the top eight hard boiled j as it will cook sufficiently from the heat occasioned by 
eggs chopped finely; pour over all a rich dressing the folding, which is done by slipping the knife under 
made thus : scald half a teacupful of vinegar, iuto j and around the edge of one half and passing it along 
\ which stir very gradually the yolks of two eggs to the centre, turning the one half over upon the other. 
I beaten light with one teaspoonful of made mustard, | This gives you a golden-brown omelette, shaped like 
one teaspoonful white sugar, four tablespoonfuls a half moon, and if the pan is of proper size—about 
I cream, three tablespoonfuls salad oil, a dust of cay- ten inches in diameter, or even less—and the omelette 
enne, and a tablespoonful 
salt. 
This dressing, if a success, as regards making and cooking, it will have 
properly made, will be light and creamy, for in male- assumed a puffy appearance and a height of four or 
iug salad dressings the ingredients can scarcely be five inches. As soon as the mass is turned, place a 
added too gradually, or stirred and beaten too much. 
Let the dressing be perfectly cold before pouring over, 
and, garnish the salad with hard boiled eggs, cut in 
I rings, one cucumber, sliced very thin, and boiled beet¬ 
roots,, cut with an ornamental cutter, dotting the yolks 
of the eggs, finely chopped, here and there upon the 
green and white. This dish should not be put to¬ 
gether, until a short time before the meal. 
Croquettes of Fowl or Meat. —Mince the meat 
finely, removing the skin and bones, and fry four small 
onions in one tablespoonful of butter until brown, then 
mix them together and dredge the whole with one 
tablespoonful of flour, and add pepper, salt and 
ground mace or nutmeg at pleasure. Beat two eggs 
j with one teaspoonful of powdered sugar, and stirring 
lightly through the mass, set it away until cold. Then 
make into oblong balls the size of a large pigeon’s 
egg; dip each one in beaten egg and then in crumbs 
rolled very fine ; fry a rich brown in plenty of boiling 
lard, butter, or dripping, and serve on a bed of mashed 
potato, with a light feathery border made by quickly 
grating a boiled potato directly on the platter. 
Eggs. — (Delicate scrambled eggs.) Take a quan¬ 
tity of bread, sufficient to make one pint when 
crumbed, and soak them in one pun of milk. Beat 
j eight eggs very light, and stir with the soaked crumbs, 
I beating the mass five minutes. Have ready a sauce- 
j pan in which are two tablespoonfuls of butter, thor- 
I oughly hot, but not scorching ; pour in the mixture, 
j and dust with pepper and salt, as the mass is opened 
j and stirred with the “ scrambling,” which should be 
done quickly with the point of a knife for three min¬ 
utes, or until thoroughly hot. Serve on a hot platter, 
with squares of buttered toast. Another delicate 
I “ scramble” is made by either breaking the eggs into 
, boiling water until the whites begin to “ set,” boiling 
for two minutes prior to the “scrambling.” Eggs 
thus prepared are far lighter and more delicate than 
prepared in the usual way. 
] Plain Omelette. —Separate the yolks and whites of 
ten eggs, and beat the yolks to a cream, the whites, 
stiff; mix in a pan one small teaspoonful of cream or 
rich milk, and one even tablespoonful of sifted flour, 
with pepper and salt to taste ; stir in the yolks and 
make ■“ sizzing” hot, but do not allow to 
Veal Rissoles. —(Cold meat cookery.) Take a few 
slices of cold roast veal, a few slices of cold ham, and f putter, and 
mince them very finely, and add one tablespoonful of i scorch the least particle; into this pour the mixture 
minced parsley, one blade of mace pulverized, a little 
grated nutmeg, cayenne, black pepper, and salt to the 
warm oval platter over it, and with a quick, dexterous 
movement turn the pan upon it, leaving the omelette 
bottom side up, and in all its beauty and deliciousness, 
upon the platter. Dress with curled parsley, and serve 
as quickly as possible. 
The Hidden Mountain. —(A pretty dessert dish.) 
Beat separately the yolks and whites of ten eggs; 
add to the yolks two teaspoonfuls of rich cream, and 
thin slices of candied citron, lemon, and orange peel 
(sufficient to fill a coffee cup), stir in one cupful of 
corn-starch mixed in half a pint of milk; beat very 
light and add the whites with flavoring of lemon, or¬ 
ange, or almond. Make one cupful of butter very 
hot; pour in the mixture and fry until a nice brown 
on the one side, and the eggs barely “set” on the 
upper; then put upon one-half several spoonfuls of 
raspberry or other jam, and, folding the other half upon 
it, turn upon an oval platter so that the pan is bottom 
upward. This requires a dexterous movement in or¬ 
der not to scald the hand holding the plate, yet easily 
done, if the pan is sufficiently small to be held upon 
each side, with the plate under the thumbs and the 
fingers upon the bottom of the pan protected by a 
large “ stove-towel.”- French cooks have a skilful 
way of tossing such omelettes from the pan by turning 
them directly out upon the plate, but I always adopt the 
safer plan of laying the platter upon the pan, then 
| throwing the towel over, turning it as I have described, 
i This dish is served cold. Ice the surface or cover with 
jam, and stick blanched sweet almonds thickly over 
the whole top and sides. 
Wine Sauce for Plum Pudding. —(Excellent.) Put 
one cupful of fresh butter rubbed into one teaspoonful 
of flour, and rub to a cream ; add one cupful of pul¬ 
verized sugar, half a teaspoonful of salt, and half a 
pint of sherry or Madeira wine, and stir well together 
over the fire. Separate the yolks from four eggs, beat 
lightly and turn a spoonful at a time into the hot mix¬ 
ture, stirring briskly all the time; when on the point 
of simmering, remove, and pour into an open sauce¬ 
boat. 
Wine or Brandy Sauce. —Take one-fourth pound 
sweet fresh butter, well washed; cut into small pieces 
with one dessert spoonful of flour dredged over; stir 
beat for ten minutes, then add the whites as lightly as ' to a smooth paste, and add one wine glassful of water 
possible. Have a small straight-sided, cast iron fry- ^ and a pinch of salt; stir one way until smooth and 
ing-pan, in which put two large tablespoonfuls of nice . creamy, then add one wine glass of wine or brandy, 
three large teaspoonfuls powdered sugar and the 
, j grated rind and pieces of one lemon. Allow to come 
and commence almost immediately, if over a very hot to a simmer, stirring constantly; then remove and 
fire, to open the mixture with a round poiuted knife, serve in a boat or tureen. 
