Buckeye cookery

CucUMBER RELISH may be made of the large cucumbers. Pare and cutin two, take out seeds, and grate, strain out most of the water, season highly with pepper and salt, add a little sugar, and as much vinegar as you have cucumbers; put in small bottle and seal. BEEFSTEAK TOAST.—Chop cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt, and pepper, — and pour it over slices of toast. Prepare boiled ham in the same way, adding the yolk of an egg.’ BREAKFAST PUFFS may be made on baking day, by taking up a little dough, pulling out to thickness of doughnuts, cut two and one-half inches in length, drop in boiling lard, and fry like doughnuts; to be eaten with butter like biscuit. SHELLED ALMONDS are more economical for use in cakes. One pound of unshelled almonds only makes six and one-half ounces or one coffee-cup ful when shelled, while the unshelled are generally only double the price, and sometimes not that per pound. ; MIXED SANDWICHES.—Chop fine, cold ham, tongue and chicken; mix with one pint of the meat half a cup melted butter, one table-spoon salad-oil, one of mustard if desired, the yolk of a beaten egg, and a little pepper; spread on bread cut thin and buttered. Ham alone may be prepared in this way. STEAK PUDDING.—Mix one quart flour, one pound suet (shredded fine), a little salt, and cold water to make stiff as for pie-crust, roll out half an inch thick; have steak (beef or mutton) well seasoned with pepper and salt, lay them on the paste and roll it up, tie in a cloth, and boil three hours. ' Some add a few oysters and a sliced onion to the steak. MUTTON PIE AND TOMATOES.—Spread the bottom of abaking-dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and sliced; season each layer with pepper, salt. and bits of butter. The last layer should be of tomatoes spread with breadcrumbs. Bake three-quarters of an hour, and serve immediately. | LANCASHIRE Piz.—Take cold beef or veal, chop, and season as for hash; have ready hot mashed potatoes seasoned as if for the table, and put in a shallow baking-dish first a layer of meat, then a layer of potatoes, and so on, till dish is heaping full; smooth over top of potatoes, and make little holes: in which place bits of butter; bake until a nice brown. BREAD-CRUMBS FOR Pastry.—Many puddings that are commonly baked in: a crust, such as cocoa-nut, potato, apple, and lemon, are equally as good and more wholesome, made by strewing grated bread-crumbs over a buttered: pie-plate or pudding-dish to the usual depth of crust; pour in the pudding, strew another layer of bread-crumbs over the top, and bake. SQUASH PIE.—Trim a deep dish with paste as for chicken pie, put in a layer of sliced sour apples, season with sugar and spice; add a layer of fresh, rather lean pork, sliced thin, seasoned with salt and pepper; and thus place alter’ nate layers of apple and pork until the dish is nearly full; put in a little water and cover with paste; bake slowly until thoroughly done. Breer OMELET.—Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper, one table-spoon melted butter, sage to taste. Mix well and make like a loaf of bread; put a little water and bits of butter into the pan, invert a pan over it, baste occasionally, bake an hour and a quarter, and when cold slice very thin. CHICKEN OR BEEF CroquETTES.—Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with the cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt and an onion or sage; make into small cakes, cover with egg and bread-crumbs, and fry in lard and butter. One cup fresh boiled rice may be added before making into cakes.