The century cook book

Calf's Liver. Cut the liver in slices, season with salt and pepper, dip in flour and fry in equal parts of butter and drippings. When nicely browned, lay on a platter; put a spoonful of flour in the frying pan and brown in the fat in •which the liver was fried; add a teacupful of water, stir smooth and pour over the liver. Mock Duck. Take a round of beefsteak, season with salt and pepper; prepare a dressing as for turkey, spread over the steak, roll and sew it up; fasten three or four slices of fat pork on the roll with toothpicks; put in the oven and roast. Baste often. This dish is hard to distinguish from duck. Pot Pie. Take lean veal, beef, chicken, or any meat suitable for pot pie and cut up in pieces of a size suitable to serve. Wash, cover with cold water, and boil until tender. Skim when it first begins to boil. When done season with butter, Miscellaneous Dishes 65 pepper and salt. About twenty minutes before serving, add the crust. Crust for Pot Pie. Take four and one-half cupfuls of flour and add to it two even teaspoonsful of cream tartar, and two even teaspoonfuls of soda and one teaspoonful of salt. Sift twice, then rub in a piece of butter the size of a walnut. Mix with two scant cupfuls of buttermilk, work into dough with as little handling as possible, roll out and cut as you would biscuit; put into the kettle and boil for twenty minutes. Crust for Raised Pies. (For all Pies with Jelly.) Boil lard, good and fine, in water; add as much excellent dripping as there is lard; there must not be much of either- When still hot, mix it with as m.uch flour as you have calculated will do for your purpose. Make the paste stiff and smooth by kneading, and also by beating it with a rollingpin. When perfectly smooth, put a ball of it by in a cloth till cold, then use. Ham Sandwiches. Chop cold, lean ham very fine; cut bread in thin slices and spread with butter; put on a layer of the chopped ham, season with prepared mustard, cover with another. Oyster Sandwiches. Pound the oysters with lemon juice and cayenne, lay them between the slices of bread and butter and cut into small neat sandwiches, which arrange on a silver plate, one over the other in a ring, like cutlets. Larding. All dry meats such as venison, a leg of veal, fillet of beef, grouse, partridge, etc., are much improved by larding. To — , some housekeepers this has a formi- LMding Needle. dable sound, but it is nothing more or less than drawing strips of fat salt pork through the surface of the meat. For this a larding needle is a convenience, 66 Miscellaneous Dishes but very good work can be done with a small, sharp knife. For a fillet of beef, cut fat salt pork in strips half an inch square by three or four inches long, and put a row on each side; take the stitches about half an inch deep and leave about half an inch of pork exposed at each end. A leg of veal can be larded much the same way, or game, sweetbreads, etc. The strips must be only one-quarter the size they are for beef, veal, or venison. Nudeln. {German Macaroni.) Needed 4 eggs, flour, milk, 2 oz. of butter, grated rusk. With 4 eggs and 4 dessertspoonfuls of milk, mix sufficient finest flour to make a paste; knead on a paste board, constantly shaking flour over it, until it becomes a stiff dough. Cut into four pieces, roll out as