BEEFSTEAK WITH OYSTER BLANKET.
Broil an inch-thick sirloin steak, remove to platter, spread with butter, sprinkle with salt and pepper; cover steak with one pint of oysters, sprinkle with salt and pepper, dot with butter, place on grate in hot oven until the oysters are plump.
BEEF TENDERLOIN.
Take tenderloin of beef and lard it with pork. Put one can of mushrooms with the beef and cook in oven twenty minutes. Then cut the meat in slices one and one-half inch thick. On top of each slice place a few of the mushrooms and a little of the gravy, and set back in the oven five minutes to keep hot. Serve the slices on a chop plate, forming a circle, and filling in the center with peas.
BLANKETED HAM WITH SWEET POTATOES AND APPLES.
Cut off the fat close to the edge of a slice of ham one-half inch thick. Put fat through meat chopper, spread on top of ham, then sprinkle one-half cup of brown sugar and wine-glass of sherry over it. Peel and quarter four large sweet potatoes and four large apples. Put ham in oven in covered roasting pan. After it has cooked a quarter of an hour add apples and sweet potatoes. Now cook all of it three-quarters of an hour. This makes a delicious and savory dish, and is so substantial that little else is required for a meal.
BROWN STEW.
Thirty-five-cent beef off the shoulder; cut in pieces, cover with water and stew two hours until tender. Add one tablespoonful butter, and thicken with flour. Cook until brown.
CHICKEN CROQUETTE.
One-half pound chicken or veal, chopped very fine; season with one-half teaspoonful salt, one-half teaspoonful celery salt, one-fourth teaspoonful onion juice, one teaspoonful chopped parsley, one teaspoonful lemon juice, one saltspoonful white pepper, one-fourth saltspoonful cayenne. Mix with enough cream sauce to be easily handled; let cool, then shape into rolls. Roll on fine bread crumbs, dip in beaten egg, then roll in bread crumbs and fry in smoking-hot fat, drain on tissue paper. Boil meat in three quarts hot water, cold for soup, season with one teaspoonful salt, four grains pepper.