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Melt an ounce of butter in the frying pan and fry in it half a pound of raw minced steak; add two saltspoonfuls of salt, a pinch of cayenne and a gill of hot water; fry until the juices are extracted from the meat; tilt the pan and squeeze the meat with the back of the spoon until there is nothing left but dry meat, then remove it; add the mushrooms to the liquid and if there is not enough of it, add more butter; toss them about a moment and pour out on hot toast.
From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager. One pint white corn meal, Into which you stir two saltspoonfuls salt. Gradually moisten this with boiling water until the mixture is somewhat thicker than hasty pudding. Stir constantly and after the right consistency is attained, beat thoroughly for two minutes. Drop from spoon into boiling lard and fry for five or six minutes.
Add half a dozen tarragon leaves, four to six tablespoonfuls of oil, a saltspoonful of white pepper, and two saltspoonfuls of salt. Mix thoroughly. Now add a tablespoonful of tarragon vinegar, and you have a delightful salad. CHICKEN SALAD. The average cook book contains a good deal of nonsense about this salad.
When chopped, season it with two teaspoonfuls of salt, and two saltspoonfuls of white pepper; add the egg and mix thoroughly. Put a thin layer of this into the boned chicken, put in here and there long pieces of the remaining ham and bacon, a layer of mushrooms, blocks of truffles, then another layer of the forcemeat, and so continue until you have used all the ingredients.
Add three more tablespoonfuls of oil; toss the salad lightly for a few seconds; lastly, add a tablespoonful of sharp vinegar; toss the salad again, and serve. MAYONNAISE. When preparing a mayonnaise in summer keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency, add two saltspoonfuls of salt and one of white pepper, and a tablespoonful of oil.
Garnish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper. 1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells.
One quart of sifted flour is one pound. One pint of granulated sugar is one pound. Two cups of butter packed are one pound. Ten eggs are one pound. Five cupfuls of sifted flour are one pound. A wine-glassful is half a gill. Eight even tablespoonfuls are a gill. Four even saltspoonfuls make a teaspoonful. A saltspoonful is a good measure of salt for all custards, puddings, blancmanges, &c.
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