Miss Parloa's kitchen companion

If the sausage meat be in cakes or slices it may be cut in small pieces and used the same as if it were in cases. Cold cooked sausages may be used. * Turkish Pilaf. For this dish there will be required three pints of any kind of cold meat, one quart of stock (which can be made of the bones and bits of gristle taken from the cold meat), two table-spoonfuls of flour, six of butter, an onion, a cupful of strained tomato, a cupful of rice, and salt and pepper for seasoning. Wash the rice in three waters, and let it stand in cold water for an hour. Put a cupful and a half of canned tomato into a small stew-pan with half an onion, and cook for twenty minutes ; then rub through a strainer. There should be a generous cupful of the strained tomato. Add to it a cupful and a half of stock, a teaspoonf ul of salt, and a teaspoonful of pepper, and return to the stewpan ; and when it boils up, add the rice, strained free of water. Put the mixture into a double-boiler, and cook for an hour; then add three table-spoonfuls of butter, and cook for twenty minutes longer. Meanwhile cut the meat into small slices, and season with salt and pepper. Put three table-spoonfuls of butter into the frying-pan; and when it is melted, put in half an onion, cut into thin slices. Cook slowly until the onion turns a light brown ; then add two table-spoonfuls of flour, and stir until the butter and flour are a dark brown. Add two cupfuls and a half of stock, and boil gently for five minutes. Season with salt and pepper, and strain upon the meat. Cook the dish for twelve minutes; then pour into the centre of a warm platter, and heap the rice around it. Serve at once. * Mt.-Desert Stew. Put into a stew-pan a can of tomatoes, a table-spoonful of cracker crumbs, a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and a piece of onion the size of a quarter of a dollar, and simmer for twenty minutes ; then add a table-spoonful of butter and three or four well-beaten eggs. Cook a minute longer, stirring all the while, and serve immediately. This is a nice stew to serve with plain boiled macaroni, boiled rice, or toast. * Ham Cakes. There will be required for these cakes four potatoes of medium size, one cupful of fine-chopped ham (the dry bits that cling to the bones will answer), three tablespoonfuls of butter, and one-fourth of a teaspoonful of pepper. Peel and boil the potatoes ; and when they are cooked, mash them until fine and light. Add the ham, pepper, and one table-spoonful of the butter. Mix well, and shape into thin cakes about an inch and a half in diameter. Put *the remaining butter on the stove in a frying-pan, and as soon as it gets hot, put the cakes into the pan. Brown on both sides, and serve on a warm dish. Deviled Ham. Use for this dish half a pound of raw ham, cut in thin slices, one table-spoonful of dry mustard, one of vinegar, two of melted butter, a quarter of a teaspoonful of cayenne, and a slight dredging of flour. Mix all the ingredients except the ham and flour, and spread the mixture on both sides of the slices of meat (there should be two thin slices). Sprinkle the ham with flour, and broil it over clear coals for seven or eight minutes. Serve immediately on a warm dish.