One cup is sufficient for two persons. When the water gets low, taste the rice, and if you find it is still hard add a little more boiling water, or cover and remove to the back of the stove to finish slowly.--Contributed.

HOME MADE SAUSAGE.--Grind six pounds of raw lean fresh pork and three pounds of raw fat pork to a pulp. Put it in a large graniteware pan and add twelve teaspoons of powdered sage, six teaspoons of ground black pepper, six teaspoons of dry salt and one teaspoon each of ground cloves, allspice and nutmeg. Mix the seasoning well into the meat and pack it into stone jars, as closely as possible. Pour melted lard or paraffine wax over the top, which will be all the protection it will require. All winter as wanted make it into small cakes and fry brown.--Contributed.

HEAD CHEESE.--This is made of the head, ears and tongue of a pig. Boil them after cleaning them, in salted water until tender. Strip the meat from the bones and chop (not grind) very fine. Season with salt, pepper, sage and powdered cloves, to taste; then add one cup of good vinegar. Mix all together thoroughly and pack hard into molds or bowls, interspersing bits of the tongue cut into oblongs and triangles an inch in length. Wet a plate and press down on the top of each mold and place a weight on top of that. In two days it will be ready to eat. If you desire to keep it several weeks you can turn it out of the molds and immerse in cold vinegar in stone jars. This will preserve it admirably and you have only to pare away the outside if too acid for your taste.--Contributed.

PHILADELPHIA Sc.r.a.pPLE.--Take a cleaned pig's head and boil until the flesh slips easily from the bones. Remove all the bones and chop fine.

Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return the liquor to the fire. When it boils, put in the chopped meat and season well with pepper and salt.

Let it boil again and thicken with corn meal as you would in making ordinary corn meal mush, by letting it slip slowly through the fingers to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mould. In cold weather this can be kept several weeks. Slice and saute in b.u.t.ter or dripping.--Contributed.

MUTTON ROAST.--Just cover the breast of mutton with water, adding a little salt. Set over the fire, and when it comes to a boil place over a more moderate heat and simmer for three hours. Then take it up on a platter, draw out the bones, make a stuffing of bread crumbs, parsley, thyme, salt, pepper and a little melted suet or b.u.t.ter; lay this on the meat, roll it up and fasten with skewers. Cover thickly with egg and bread crumbs and bake in a good oven fifteen minutes to each pound of meat. When it begins to brown baste frequently with the pan drippings.

Serve on a bed of cress.--Contributed.

FRIED HAM WITH CREAM SAUCE.--Trim off the edges; put into a hot pan with one teaspoonful of drippings, put over hot fire and keep turning the ham. Never put into pan and fry on one side before turning. You must keep turning constantly. When nice and brown on both sides remove to a hot platter. Put one tablespoonful of flour into pan, mix well and add one cup of cold milk slowly, stir and boil three minutes. Pour over ham.--Contributed.

HAM JELLY.--Mix two cupfuls of boiled ham, chopped and pounded very fine, with one teaspoonful of French mustard, a good dash of cayenne, one teaspoonful of granulated gelatin dissolved in one half cupful of hot water (with a teaspoonful of beef extract if at hand), and finally with one half cupful of cream which has been whipped. When thoroughly blended press into a wet square mold and place on ice for two or three hours. It will keep for a day or two. When ready to serve cut in thin slices and put on each a teaspoonful of mayonnaise dressing in which a little freshly grated horseradish and whipped cream have been stirred. Two tablespoonfuls of mayonnaise, four tablespoonfuls of whipped cream and one tablespoonful of horseradish will be the right proportions.--Contributed.

GOULASH.--Use two pounds of lean beef cut into neat pieces; chop an onion, half a carrot and one eighth of a green pepper; place all in a kettle with two cups of stock, or water will do, cover and stew gently for two hours; add five small sour pickles in the kettle with the meat, a teaspoonful of salt; continue to stew for half an hour longer. Remove the meat on a hot platter, place the pickles around the meat, thicken the gravy with a little flour and water and pour the gravy around the meat.

JELLIED VEAL.--One or two knuckles of veal boiled until very tender in water to cover. Strain the juice and cut the meat into small pieces or chop fine, season with salt, pepper and a little powdered sage; put back into strained broth and boil until nearly dry. Add juice of one lemon and turn into a mold, press well and let it stand until cold and firm. Slice in thin slices. For pressed beef use minced parsley instead of sage and omit the lemon juice. For pressed chicken omit the parsley and sage, add the lemon juice to the chicken broth and mould with a layer of sliced hard boiled eggs placed in the center of the loaf.--Contributed.

PORK PATTIES.--One cup chopped pork, two cups bread crumbs, two beaten eggs and one half cup milk, season with b.u.t.ter, salt and pepper, (and sage if liked). Fill b.u.t.tered gem tins and bake until nicely brown.--Mrs. A. McKay.

CREAMED DRIED BEEF.--Pick half a pound of chipped dried beef into small pieces and bring it to a boil in water to cover. Drain, add one tablespoon of b.u.t.ter and dredge with one large tablespoon of flour, add two cupfuls of milk or cream and cook thick. Season with pepper. Nice for breakfast or lunch. Make creamed codfish the same way.--Contributed.

HAMBURG HASH.--One pound hamburg steak, two tablespoonfuls b.u.t.ter, eight or ten potatoes, one small onion, one small bunch parsley, one teaspoonful celery salt, half teaspoonful common salt, paprika for seasoning, half cupful hot water. Having all these things chopped and ready, melt the b.u.t.ter in a frying pan and toss the onion about in the pan until it becomes colored. Add the chopped beef and stir it until it has become nicely browned. Add the hot water, stirring thoroughly; then add the potatoes, parsley, paprika and salt. Stir about until well cooked. Turn out on a hot dish and serve promptly, garnished with parsley.

CORN BEEF HASH.--Make like above hamburg hash but use cold, chopped cooked corn beef and omit the onion and celery salt.

Sauces for Meat, Fish, Fowl and Game

"It is not what we intend, but what we do that makes us useful."--H. W. Beecher.

TOMATO SAUCE.--Take a quart can of tomatoes, put it over the fire in a stew pan, put in one slice of onion, add two cloves, a little pepper and salt, boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of b.u.t.ter, and as it melts sprinkle in a tablespoonful of flour, stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops and roast beef.

TOMATO SAUCE.--Melt one tablespoon of b.u.t.ter, rub in one tablespoon of flour, half teaspoon salt, a little pepper, add one pint hot milk, cook until well done, stirring all the time to keep it smooth. Pa.s.s a few stewed tomatoes through the sieve to remove seeds, enough to give thirteen teaspoons for the sauce. Stir in just before serving. Serve with fish by pouring a few spoonfuls over each piece.

CREAM SAUCE.--Put two tablespoons b.u.t.ter in a pan, add two tablespoons flour, mix well together, pour on gradually one cup scalded milk, stirring all the time, one quarter teaspoon salt and a little white pepper. Cook thick.

CREAM SAUCE.--One tablespoon flour, half pint of cream or milk, one tablespoonful of b.u.t.ter, half teaspoonful of salt, dash of pepper. Melt the b.u.t.ter being careful not to brown it, add the flour, mix until smooth then add the cream or milk, stir continually until it boils; add salt and pepper, and use at once. If you are not quite ready to use it stand over boiling water to keep warm, stirring often to prevent a crust forming on top.

HOLLANDAISE SAUCE.--For baked or boiled fish. One half cup b.u.t.ter, yolks of two eggs, juice of half a lemon, one saltspoonful salt, quarter saltspoonful cayenne pepper, one and one half cups boiling water. Rub the b.u.t.ter to a cream in a bowl with wooden or silver spoon, add the yolks, one at a time and beat well, then add lemon juice, salt and pepper. About five minutes before serving add boiling water, place bowl in saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the fish.

HORSE RADISH SAUCE.--Grate sufficient horseradish to make four good sized tablespoonfuls, add this to half pint of salad dressing and serve with cold beef.

SALMON SAUCE.--One cup of milk, heated to boiling point and thickened with a tablespoonful of corn starch, the oil from salmons, one large tablespoonful of b.u.t.ter, one egg well beaten, juice of one lemon, cayenne pepper to taste. Add the egg to the thickened milk when you have stirred in the b.u.t.ter and oil. Take from fire, season and let stand in hot water three minutes covered, then put in lemon juice and turn over salmon immediately. Note: Above recipes for sauces were demonstrated by Mrs. A. McKay at Domestic Science club.

HORSERADISH SAUCE.--Add to six tablespoonfuls of grated horseradish the yolk of one egg and half a teaspoonful of salt. Mix thoroughly; add a tablespoonful of good vinegar and then carefully a quarter of a cupful of cream whipped to a stiff froth. If the horseradish is already in vinegar omit the tablespoonful of vinegar and press dry the horseradish. This is one of the nicest sauces to serve with cold mutton or with hot corned beef.

HORSERADISH CREAM SAUCE.--Beat one tablespoonful of cream until stiff.

As cream begins to thicken add gradually three-fourths teaspoonful of vinegar. Season with a few grains of salt and a dash of paprika, then fold in one half tablespoonful of grated horseradish root.

SAUCE HOLLANDAISE.--Heat two tablespoons of b.u.t.ter in 2 tablespoons of vinegar and of chopped onion and one half pint of boiling water. Beat the yolks of two eggs light and mix with one tablespoon of flour, one half teaspoon of salt and a saltspoon of pepper. Cook gently in the hot vinegar and water and strain at once into the serving dish. This is nice with fish and with white asparagus boiled, drained and chilled on the ice. Serve the sauce hot.

MUSHROOM SAUCE.--Add one can of mushrooms to white or cream sauce and stand over hot water ten minutes but do not cook. Serve with chicken or sweet bread.

CUc.u.mBER SAUCE.--Pare four cuc.u.mbers, throw them into cold water for half an hour then grate them and drain. Add one tablespoon of grated onion and one half teaspoon of salt, one saltspoon of pepper and two tablespoons of vinegar (Tarragon if convenient). Whip six tablespoons of cream stiff, and stir gradually into the cuc.u.mber mixture and serve at once with creamed fish, deviled salt fish or baked or broiled fish or with cold boiled or baked mutton.

CLARET OR WINE SAUCE FOR GAME.--One half pint of claret or sherry, four tablespoons soup stock or water, one tablespoon lemon juice, one teaspoon grated horseradish, one saltspoon paprika and one half teaspoon of salt. Heat gently but do not boil. Serve hot with game.

SAUCE TARTARE.--Add two olives, one pickle or gherkins, one tablespoon of capers and one tablespoon of parsley all chopped fine together, to one half pint of mayonnaise dressing or to hot hallandaise sauce.

MINT SAUCE.--Twelve stalks of fresh mint, one tablespoon of sugar and one half cup of vinegar or lemon juice. Strip the mint leaves from the stalks and wash them, chop them very fine, add the sugar and mix well, add the vinegar, stir well, and cover and stand aside for an hour.

Serve in sauce boat, with spring lamb.

APPLE SAUCE.--One pound green apples, one pint water, one half cup sugar. Core the apples but do not pare them. Cook with the water in a covered sauce pan. Press through a colander, add sugar to the pulps and cool. Serve with duck, goose and pork roast.

GOOSEBERRY SAUCE.--One pint green gooseberries, one tablespoon of b.u.t.ter, one saltspoon of grated nutmeg, four tablespoons soup stock, one half teaspoon of salt. Cook the gooseberries tender with the water in a covered saucepan about ten minutes. Press through a sieve and add other ingredients. Rhubarb may be subst.i.tuted for the gooseberries.

Nice with salt meats and mackeral and other salt fish.

CRANBERRY SAUCE.--One quart cranberries cooked with one pint of water for five minutes. Press through a colander, add one pound or two cups of sugar to the hot pulp, stir until melted and then cool. Serve with turkey, chicken, mutton or game and with escalloped oysters.

CURRANT JELLY SAUCE.--Add one gla.s.s of currant jelly to four tablespoons of hot water or rich soup stock. Turn this into the dish in which game has been roasted, bring to a boil and serve.

CURRY SAUCE.--One tablespoon b.u.t.ter, cooked with one tablespoon chopped onion, add one teaspoon of curry powder, one tablespoon of flour and stir smooth, then add one half pint of boiling water. Add one half teaspoon of salt and one tablespoonful of lemon juice after the sauce has cooked thick. Serve with canned chicken; with oysters, and with boiled rice, lima beans, cauliflower or cooked tomatoes.

BECHAMEL SAUCE.--Make like cream sauce using half cup of chicken stock and half cup of milk instead of milk alone adding one tablespoon chopped cooked carrots, one tablespoon chopped onion, cooked, and one saltspoon of celery seed. For French Bechamel sauce add one half can mushroom and two tablespoons of cream.

EGG SAUCE.--Add four hard boiled eggs, chopped fine, to cream sauce.

CAPER SAUCE.--Add one tablespoon capers to cream sauce.

BROWN SAUCE.--Drain the liquor from the pan in which meat is roasted reserving about four tablespoons of the fat for the sauce. Leave it in the roasting pan and brown two tablespoons of flour in it over the fire, blending it well. When smooth add one pint of hot stock or water, and a little salt or kitchen bouquet if preferred. To this gravy or meat sauce, variety is given by adding one tablespoon of tomato catsup or of Worcestershire sauce, or of mushroom catsup or of onion juice or one half can of mushrooms.

QUICK TOMATO AND CHILI RELISH FOR LOBSTER, Sh.e.l.l FISH AND HAM.--Six tomatoes peeled, chopped and drained, two tablespoons minced celery or one half teaspoon celery seed, two tablespoons of vinegar, a little garlic or onion, one chopped chili pepper or one drop of tabasco sauce and one teaspoon of salt. If chili pepper is used bake it until skin cracks open, then peel and seed and chop fine. Let it cool and add to the tomato mixture. This is a relish served when ripe tomatoes are in season. It is not cooked. By subst.i.tuting one cup of whipped cream for the vinegar and omitting the tabasco sauce, a nice sauce is quickly made to serve with cold beef, mutton or veal.

PIQUANTE SAUCE OR OLIVE OR VINEGAR SAUCE.--One tablespoon of chopped onion, one tablespoon of capers, two tablespoons of chopped pickles, or teaspoon of sugar, one half teaspoon of salt, two tablespoons of vinegar, one half saltspoon of pepper, four tablespoons of soup stock or water, and last if liked, three olives stoned and chopped fine or one tablespoon of minced parsley. Heat the soup stock, add vinegar and other ingredients. Serve with calf's head, boiled mutton, lobster or pigs feet.

SPANISH SAUCE.--One and one half pints stock, one tablespoon gelatine dissolved in water, four tablespoons of b.u.t.ter, two tablespoons of flour, two tablespoons chopped onion, a sprig of parsley, one tablespoon chopped celery, one tablespoon chopped carrot, one bay leaf, three whole cloves, a blade of mace, one teaspoon of salt and half saltspoon of pepper. Boil stock with the seasoning, until it is reduced to a pint, rub flour and b.u.t.ter together and add, cook thick and strain. At the last moment add the gelatine and serve with any fowl or meat that requires a rich brown sauce.

CELERY SAUCE.--One bunch of celery, one tablespoon of flour, and one of b.u.t.ter; one pint of stock, six tablespoons of cream, one level teaspoon of salt, dash of white pepper. Wash and cut up the celery, using green tops. Cook in the stock or water until very tender. Press through sieve; rub flour and b.u.t.ter together and cook in the celery puree, add the seasoning and serve with boiled mutton, chicken or rabbit.

OYSTER SAUCE.--Drain half a pint of oysters, wash and cook them in a saucepan until gills curl. Add to cream sauce and serve with boiled poultry or fish.

SAUCE SAUBISE.--Boil three chopped onions in water until tender; drain and add to cream sauce. Serve with fowl.