Mary Jane's cook book

Boil chicken gently till meat falls from bones, chop fine, season and place in a bread pan. Boil the liquor down to one cup and pour over the meat. Place another bread pan in this and in it place a weight. Set in ice chest over night. In the morning it can be sliced. Only One. MEAT GLAZE. Granulated gelatine, 1/2 ounce. Hot water, 1 cup. Salt and pepper. Meat extract, 1 teaspoon. Dissolve the gelatine in the water, add extract and seasoning. Cook for about 10 minutes or till it will coat a spoon. Pour into a jar and keep tightly covered in a cold place. When wanted for use, set jar in hot water to inelt slightly, coat the meat lightly with the glaze and set in a cool place. Red coloring may be added if desired. Especially good for cold tongue, ham, pressed meats or game. ENGLISH YORKSHIRE PUDDING. Milk, iy2 pints. Eggs, 3. Flour, 6 tablespoons. Salt, % teaspoon. Sift flour and salt together and add enough milk to make a stiff batter. When this is smooth, add the remainder of the milk and the well beaten eggs. Rub a shallow tin with beef drippings and pour in the mixture which has been thoroughly beaten. Bake from 1/2 to 1 hour, then place it for a while under the meat, which should be raised on a 3 cornered rack, to catch a little of the juice. Serve very hot and fresh cut in squares, with the beef gravy. A. W., Medford. HOT SPICE. Ginger, 3 drams. Mace, y2 ounce. Black pepper, 3 drams. Cayenne pepper, 14 ounce. Cinnamon, 3 drams. Grated nutmeg, 1 ounce. Cloves, 7. White pepper, iy2 ounces. Pound ingredients together and mix thoroughly. Pack in clean dry bottle and cork tightly. Excellent for sauces and gravies. CHICKEN CUSTARDS. Rich chicken stock, 1 pint. Salt and pepper. Onion juice, 1 teaspoon. Eggs, 3. Mix all together, beating eggs well. Pour into buttered custard cups, place in a pan of hot water and bake. Only One. MUSHROOM SAUCE. Butter, 2 tablespoons. Mushrooms, 1 cup. Flour, 1 tablespoon. Salt and pepper. Mushroom liquor, 1 cup. Lemon juice, 1 teaspoon. Egg yolk, 1. Melt 1 tablespoon of the butter, add the flour and cook until smooth and brown. Add the liquor in which mushrooms were cooked, simmer for 5 minutes and add cooked mushrooms, seasoning and lemon juice. Simmer again, then add the beaten egg yolk and the second tablespoon of butter. Beat till smooth and creamy and serve. MUSTARD. Dry mustard, 2 tablespoons. Boiling water. Sugar, y2 teaspoon. Olive oil, 1 teaspoon. Mix sugar and mustard and pour over it enough bubbling boiling water to make a smooth paste. When smooth add the olive oil and stir well. FRENCH MUSTARD. Mustard, 2 tablespoons. Vinegar, 2-3 cup. Flour, 1 tablespoon. Water. Sugar, 1 tablespoon. Mix mustard and flour. Measure vinegar and fill up cup with water. Cook together like a custard, then add sugar and cool. B. R. S., South Weymouth. TOMATO SAUCE. Tomatoes, 1/2 can. Butter, 3 tablespoons. Onion, 1 slice. Flour, 3 tablespoons. Pepper, y8 teaspoon. Salt, 14 teaspoon. Cook onion with tomato for 15 minutes and rub through strainer. Melt butter, stir in flour, salt and pepper. Cook for 2 minutes and add tomato. Cook for 1 minute and serve. CAPER SAUCE. Butter, 2 tablespoons. Stock, 1 cup. Flour, 1 tablespoon. Salt and pepper. Capers, 2 tablespoons.