Part 7 (1/2)

ROULARDS.

From MRS. RALPH TRAUTMANN, of New York City, First Vice President Board of Lady Managers.

Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine. Mix with a good sized piece of b.u.t.ter, cracker crumbs, a pinch of ginger and salt and pepper to taste. Mix well and spread on the slices of beef. Make a roll of each slice, folding in the edges to retain the dressing, and tie up securely with cord. Have beef suet on the fire; after rendering and straining, add a little water to prevent scorching and bring to a boil in a flat-bottomed pot or kettle. Drop in the roulards, rolled and tied; stir with a spoon until well browned; then set back on the stove and let simmer gently for two hours with pot tightly covered. Drain well on napkin or sieve, and garnish with hard boiled eggs, parsley and slices of lemon. Serve hot. Each roulard should be about the size of an egg.

BEEF LOAF.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Three pounds lean finely chopped beef; one dozen rolled b.u.t.ter crackers; four beaten eggs; one tablespoonful black pepper; one tablespoonful salt; b.u.t.ter the size of an egg. Mix thoroughly, mold into two bricks and bake like a roast. This makes a very nice dish sliced cold for ten. A very little sage can be added if desired.

HASH.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

Chop any kind of meat fine; to one cupful add one cup of chopped boiled potatoes, three-fourths cup bread crumbs, put one-half cup milk, one tablespoon b.u.t.ter, a little pepper and salt in a sauce pan on the stove; when boiling stir in the hash which should be well mixed together; take from the fire and add one well-beaten egg; heat gem pans, and grease; put a spoonful of the hash in each, and put in the oven till nicely browned.

MUTTON CHOPS.

From MISS MARY B. HANc.o.c.k, of Iowa, Treasurer of State Board and Alternate Lady Manager.

Sprinkle the chops with salt, pepper and flour; put them in the double broiler; broil over or before the fire for eight minutes. Serve on a _hot_ dish with b.u.t.ter, salt, and pepper, or tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in b.u.t.tered paper, and broiled ten minutes over a hot fire.

ROAST LAMB.

From MRS. ROBT. B. MITCh.e.l.l, of Kansas, Lady Manager.

Brush three ounces of melted b.u.t.ter over the inner part of a well trimmed quarter of lamb, and strew thick with finely grated bread crumbs, seasoned with salt, pepper and parsley; roll and skewer four or five slices of bacon to the outer side; put in rather quick oven.

When thoroughly done (not over cooked) remove the bacon and baste the meat with well beaten yolk of egg and gravy; cover thick with bread crumbs and brown nicely. Garnish the platter on which it is served with sprays of mint. Mint sauce should be an accompaniment. This makes not only an attractive looking, but delicious roast of lamb.

LAMB CHOPS.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

Trim neatly and hack with sharp knife until tender; dip each piece in beaten egg and roll in cracker crumbs; place in pan equal quant.i.ties of b.u.t.ter and lard very hot; fry until nicely browned and serve with green peas.

POTTED TONGUE.

From MRS. FRANK H. DANIELL, of New Hamps.h.i.+re, Alternate Lady Manager.

Take the remains of a cold boiled tongue, remove all the hard parts, cut the meat into small pieces and afterwards pound it to a smooth paste. Season with cayenne, and beat with it one-fourth of its weight in clarified b.u.t.ter. Press it into small jars, cover it one-fourth inch deep with clarified b.u.t.ter, melted drippings or melted suet. A smaller proportion of b.u.t.ter will be required if a little of the fat of the tongue is used instead of the lean only, but the b.u.t.ter must not be entirely dispensed with. It can be seasoned by the addition of one teaspoonful of mixed mustard, one saltspoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as will cover a three-cent piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well dressed cold chicken, cold veal, or partridge.

The tongue must be pounded to a perfectly smooth paste.