Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Buttered Tomatoes

Melt one half cup butter; sprinkle six sliced tomatoes with salt and pepper; put in chafing dish; cover and cook twenty minutes. Serve on toast.

Venison with Currant Jelly

Melt two tablespoons butter; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup [Currant Jelly], one half cup sherry; cook five minutes. Keep hot while cooking slice of venison steak in chafing dish eight minutes. Serve sauce with venison.

Venison Stew

Cut one slice venison steak in inch pieces. Cover with Chicken or Veal Stock; simmer until tender, about fifteen minutes; season with salt and pepper; add one cup Currant Jelly and serve.

Sautéd Bananas

Peel and cut four bananas in four pieces; melt two tablespoons butter, add two tablespoons sugar, and one half cup sherry; when hot, add bananas, and cook until bananas are hot and tender.

Hot Fruit Salad

Melt two tablespoons butter; add four tablespoons sugar, one quarter cup water, and one quarter cup lemon juice; add two cups mixed fruit, apples, bananas, figs and cherries; when hot, serve with cream sweetened and beaten until stiff.