DRAWN BUTTER OR EGG SAUCE.
Half a cup butter, two tablespoons flour; rubbed thoroughly together, then stir into pint boiling water; little salt; parsley, if wished.
For egg sauce, add one or two eggs, boiled hard and chopped.
GRAVY FOR TURKEY.
Boil the giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour; season with salt, pepper and a little butter; add the giblets and drippings in which the turkey was roasted.
“ROLLED SANDWICHES.”
When the bread is ready to make into loaves, put one into a long bar tin; let stand until light, then steam one hour. Make a dressing of ham, veal and smoked tongue, chopped very fine and mixed with salad dressing. When the bread is quite cold, cut into thin slices, spread with the chopped meats and roll.
RAGOUT OF BEEF.
For six pounds of the round, take one-half dozen ripe tomatoes, or canned tomatoes, and three onions, a few cloves, stick cinnamon, whole black pepper, and salt; cut gashes in meat and fill with small pieces of salt pork; put meat in dish or pan with other ingredients; over this pour one cup water, one-half cup vinegar; cover tightly and bake slowly four or five hours; when done, strain with gravy and thicken with flour.