The Landmarks club cook book

Two pounds finely chopped beef and two medium-sized egg plants. First slice egg plants (not peeled) quarter inch thick, put salt between layers and let stand half hour. Put between linen towel and pat quite dry, and then fry (in half butter and half lard) brown on both sides and lay on a dish on back of stove. Put meat in a skillet with two cups beef broth or one and a half cups water with beef extract, well seasoned with salt, pepper, cayenne "and paprika. Put layer of meat and egg plant alternately in baking dish and bake in hot oven over half hour. Serve with boiled or mashed potatos. Good luncheon dish or entree. Mrs. Koepfli. STEWED KIDNEYS. Six sheep kidneys, must be perfectly fresh, two tablespoonfuls of butter, quarter of an onion cut in small pieces, one tablespoonful of kitchen bouquet, one teaspoonful of Worcestershire sauce, one teaspoonful of tomato ketchup, dash of paprika, Salt and pepper to taste. Cut kidneys in small slices, removing all fat and gristle. Have your frying pan very hot, put in your butter, when melted put in onion and brown, add kidneys, dredge thoroughly with flour, cook quickly for five minutes, stirring all the time ; add ail other ingredients with half a cup of boiling water, and cook about ten minutes. A tablespoon of sherry wine just before serving is a good addition. Kidneys must be cooked quickly or they become tough. Mrs. Henry Worthington. PIGS IN BLANKETS. Drain large oysters — the largest you can get — and wrap each one in a blanket made of the thinnest possible slice of bacon, pinned together with a wooden toothpick ; fry quickly and not too much. Serve on toasted brown bread, with lemon. Mrs. Blanch B. Wotkyns POTATO PATTIES. Mash three or four moderate sized potatos ; add a raw egg to them ; make into the form of little patty cases, fill with a small quantity of minced meat, or of dressed fish ; cover with a small ball of the potato ; brush the outsides over with volk of egg; put into the oven to brown. When done, serve on dish covered with paper. * * Mrs. William S. Cross. SARDINE CANAPE. One can sardines, one tablespoon mustard (dry), one pinch salt, half red pepper, one teaspoon essence of anchovies, one teaspoon Worcestershire sauce, six yolks hard-boiled eggs, two ounces butter. Mix all together, pound thoroughly and pass through a tamis sieve. Spread generously on small toasted biscuit, or small squares of toasted bread. Mrs. William Pridham. DEVILED SHRIMPS. Put one tablespoon of butter in a saucepan, adtt one tablespoon flour, stir together without browning. Add half pint cream, stir constantly until thoroughly cooked and smooth. Add pepper to taste, stir in the yolks of two eggs slightly beaten. When cold, add half teaspoonful mustard. Moisten with two tablespoonfuls catsup. After mixing shrimps with above, fill shells, dust with bread crumbs and bake until brown. With crab in place of shrimps, add salt to taste. Mrs. L. W. Bunn. SCOTCH WOODCOCK. Two tablespoonfuls of butter, one tablespoonful of flour, half pint of milk, two teaspoonfuls of anchovy paste, three shakes of red pepper. Just before serving, add six hard-boiled eggs, sliced. Mrs. George Sinsabaugh. CREAMED SWEET-BREADS.