The Monmouth Baptist ladies' cook book

(To be served with roast beef). One cup of milk, two eggs, yolks and whites beaten separately, one-half teaspoon of salt, one teaspoon of baking powder, one cup of flour. This should be mixed very smooth and be about the consistency of rich cream. Put drippings from roast or one tablespoon of butter in a biscuit tin. Pour in mixture and bake in hot oven twenty minutes. Serve immediately. CELERY DRESSING FOR FOWL. Boil three eggs hard, remove the shells when cold, and rub the yolks through a sieve or potato ricer, mix them smoothly with one-half teaspoon of salt, one teaspoon of dry mustard, and one-half teaspoon of powdered sugar. Gradually add three-fourths cup of thick cream, and two tablespoons of vinegar. Chop the celery fine and stir it into the mixture ; serve as a dressing for cold turkey, and pass cheese straws with it. CURRY SAUCE. : Fry in two tablespoonsful of butter, a tablespoonful of minced onion, and a spoonful of flour and stir until well blended ; add slowly a pint of strong veal gravy, two tablespoonfuls of curry powder, two mint leaves and a tablespoonful of lemon juice ; let simmer slowly for ten minutes, then strain and serve as directed in the preceding recipe. HORSERADISH SAUCE. Mix a scant quarter cup of the horseradish as soon as grated with one tablespoon of vinegar, one-third teaspoon of salt, and a dash of cayenne or paprika. Add a little more than a quarter of a cup of thick sweet cream beaten stiff. COOKED HORSERADISH. Miss Marie Janette Conrad. To one quart of boiling milk add four tablespoonsful of grated horseradish, three well beaten eggs and a little salt. Cook until thick. Beef broth may be used instead of milk if desired. Serve with meats. LUTE SAUCE. Mrs. Belle Parsons. One teaspoon of mustard, one-half teaspoon of black pepper, one teasppon of salt, two yolks of eggs, one-half cup of oil, one tablespoon of lemon juice, two tablespoons of vinegar, one tablespoon each of chopped olives, parsley, green pickles and caper sauce. MUSHROOM SAUCE. Mrs. Anna Owens, Hinckley, 111. Two tablespoons of butter, two tablespoons of flour, one can of mushrooms, one-half cup of liquor, one and one-half cup of brown sauce. This is made of two tablespoons of butter, three tablespoons of flour mixed together, one cup of stock ; add anything of good flavor, parsley, olives, tomatoes, peas, salt, pepper, etc. ACCOMPANIMENTS FOR FOWL AND GAME. With boiled fowl, bread, onion, lemon cranberry or cream sauce and jellies. With roast turkey, cranberry sauce, currant jelly. With boiled turkey, oyster sauce. With wild ducks, cucumber or cranberry sauce, currant jelly. With roast goose or venison, grape jelly and cranberry sauce. TO KEEP BEEFSTEAK. Mrs. S. K. White. One cup salt, one-half cup brown sugar, one-half cup saltpetre, black pepper to taste. Slice steak ready for use, then put a layer of steak and one of the mixture and so on until jar is full. Run lard over the top and steak will keep for three months. This makes excellent steak. TO SEASON SAUSAGE. For ten pounds of pork, one-third fat, two-thirds lean, when ground, use ten teaspoons salt, five teaspoons pepper, three teaspoons of pulverized sage. Vegetables "Taste it first." —Richard II.