The Monmouth Baptist ladies' cook book

Four pounds of round beef, chopped fine, take from it all the fat, add to it three dozen small crackers rolled fine, four eggs, one cup milk, one tablespoon ground mace, two tablespoons black pepper, one tablespoon melted butter. Mix well and put in any pan that will just fill, packing it well. Baste with butter and water and bake two hours in a slow oven. ROYAL CUSTARD. To serve with clear soup. Two eggs, one-half cup consomme, one -eighth level teaspoon salt, dash of nutmeg, few grains cayenne. Beat eggs slightly and add the consomme and seasoning. Strain into a buttered mold, set in a pan of hot water, and bake in a moderate oven until firm. When cold turn from mold and cut into diamonds or dice. CHEESE SOUFFLEE. Mrs. C. O. Walters. Two tablespoons butter, three of flour, one cup milk, pepper, one-half teaspoon salt, one-fourth cup grated cheese, three eggs. Add flour to melted butter then milk and seasoning, cook to thick sauce. Add yolks of eggs, cheese and lastly the beaten whites, grease pan and bake in pan of hot water twenty minutes in moderate oven. SALMON-SALAD EGGS. Mrs. A. H. Dean. Boil the number of eggs you desire until hard. Mix the powdered yolks with canned salmon, season with vinegar, mustard, salt and pepper. Place the mixture within the whites of the eggs and throw over them drawn butter. Serve hot. SCOTCH EGGS. Mrs. Lewis Duke. Six hard boiled eggs, one-third cup fresh bread crumbs, one-third cup milk, one and one-half cup chopped (cooked) ham, one raw egg. Shell eggs, cut lengthwise, take out yolks, mix fine, season with salt, paprica, moisten with cream. Fill whites with these yolks, put together whole again. Prepare for the outside the bread crumbs and milk cooked to a paste, add chopped ham, season with a little paprica and mustard, add one raw egg beaten lightly, cover eggs with this, roll in bread or cracker crumbs and fry in deep fat as doughnuts. BAKED MANGOES. Miss Lillian Gallagher. Use ripe mangoes. Cut off the tops and remove the seeds ; cook until done, change the water several times, last water salt to taste. Filling — Use crackers or dry bread, potted ham (one can), salt and butter. Fill each mango, then place in a pan containing enough water to half cover. Before serving peel and cook ripe tomatoes, salt and butter them and serve with each mango. MINT SAUCE. One-third cup mint, minced fine, one-half cup hot vinegar, one level tablespoon sugar. Mix the sugar and vinegar and add to the mint. Set on back of range for thirty minutes. SPICE LAYER CAKE. # Maude Porter. One cup of brown or white sugar, one-third cup butter or butter and lard mixed, one cup sour cream or milk, one egg, one and three-fourths cups flour, one cup chopped raisins, one teaspoon soda, one-half teaspoon baking powder, one heaping teaspoon cinnamon and cloves. Bake in two layers. Put together with boiled icing. MARSHMALLOW FUDGE. Elizabeth Charlton. Boil to a soft ball, three cups of light brown sugar with one cup of milk. Beat in after removing from the fire one-fourth pound of marshmallows. Nats may be added. PAGES -21 -30 -36 MEATS - - - "* 37-60 ' ou s 3 — O J 1 U 1 1 UZ- 1 U 7 1 U 7- 1 1 A 1 I i 1 1 A