Roast the tenderloin in the usual way. When taken from the oven lay on platter, slice thin but lay all together as though It had not been sliced and pour over a mushroom cream sauce. Serve at once. loNE Lester. BEEF PATTIES. Chop fine some cold beef, beat two eggs and mix with the meat, add- ing a little milk, melted butter, salt and pepper. Make Into rolls and fry. Catharine BEEF PATTIES— No. 2. The remains of a roast of beef, minced fine and seasoned, can be baked in a rich puff paste in patty pans. Nice for a side dish. It takes about one-half an hour to bake them. Caroline Royce. MEAT CROQUETTES. Mince cold cooked beef or mutton fine, with a large onion, pepper and salt. Add gravy to moisten. Put into shells or small cups, making them three parts full and fill them with potatoes mashed with a little cream; put a small piece of butter on top of each, and brown them lightly in the oveUo Mary J. Liscomb. FRIED BRAIN, One nice calf's brain, beaten ^gg, sifted cracker crumbs, butter, parsley. Soak the brain in cold water, then scald for just one second, dip it in &gg and crumbs, and fry a light brown on both sides In butter. Gar- nish with parsley and serve hot„ JuuA. MEATS. 119 HAriBURQ STEAK. The round of beef is usually taken for this purpose. Grind or chop a pound very fine, removing all the fiber or fat. Add one-half a tea- spoon of onion juice, the same of salt, a quarter of a teaspoon of pepper, a little nutmeg✪ Hamburg Steak and one Q.gg. Make into small balls, and press them flat. Fry them in butter. Make a brown gravy of the butter used in frying. Let it brown, then add a little soup stock. Pour a little on each cake. Mrs. p. Greene. BEEF LIVER— No. 2. Cut the liver in slices two-thirds of an inch thick; soak in cold water one-quarter of an hour; have read}' butter in the spider and when hot, put in the liver; season with salt, pepper, and an onion chopped fine; dust a little flour over the top; cover tight to keep steam in as much as pos- sible; add a little water while cooking, to keep from getting dry (do not let it burn); when brown turn on the other side; put on a little more salt, pepper and flour; when done take the liver out on a platter; put in about a teacup of sweet milk; if not thick enough, add a little more flour, wet with milk, until it is about the thickness of beef gravy; pour over the liver and serve. This is the Swedish way of cooking it. Dennie Safford. BAKED CALF'S LIVER. Take a calf's liver, vinegar, one onion, three or four sprigs of parsley and thyme, salt and pepper to taste, strips of bacon and brown gravy. Select a fine liver, and lard it; put it into vinegar with an onion cut in slices, parsley, thyme and seasoning in the above proportion. Let it remain in this pickle twenty-four hours, then roast, basting it frequently with the vinegar, etc.; glaze it, serve under it a good brown gravy✪ Baked Calf's Liver and serve it hot. Jane Emmert. KIDNEY 5TEW. ✪ Kidney Stew

AI-modernized reading of the original text

Roast the tenderloin in the usual way. When taken from the oven lay on platter, slice thin but lay all together as though It had not been sliced and pour over a mushroom cream sauce. Serve at once. Ione Lester. BEEF PATTIES. Chop fine some cold beef, beat two eggs and mix with the meat, adding a little milk, melted butter, salt and pepper. Make into rolls and fry. Catherine BEEF PATTIES— No. 2. The remains of a roast of beef, minced fine and seasoned, can be baked in a rich puff paste in patty pans. Nice for a side dish. It takes about one-half an hour to bake them. Caroline Royce. MEAT CROQUETTES. Mince cold cooked beef or mutton fine, with a large onion, pepper and salt. Add gravy to moisten. Put into shells or small cups, making them three parts full and fill them with potatoes mashed with a little cream; put a small piece of butter on top of each, and brown them lightly in the oven. Mary J. Liscomb. FRIED BRAIN, One nice calf's brain, beaten egg, sifted cracker crumbs, butter, parsley. Soak the brain in cold water, then scald for just one second, dip it in egg and crumbs, and fry a light brown on both sides in butter. Garnish with parsley and serve hot. Julia. HAMBURG STEAK. The round of beef is usually taken for this purpose. Grind or chop a pound very fine, removing all the fiber or fat. Add one-half a teaspoon of onion juice, the same of salt, a quarter of a teaspoon of pepper, a little nutmeg and one egg. Make into small balls, and press them flat. Fry them in butter. Make a brown gravy of the butter used in frying. Let it brown, then add a little soup stock. Pour a little on each cake. Mrs. P. Greene. BEEF LIVER— No. 2. Cut the liver in slices two-thirds of an inch thick; soak in cold water one-quarter of an hour; have ready butter in the spider and when hot, put in the liver; season with salt, pepper, and an onion chopped fine; dust a little flour over the top; cover tight to keep steam in as much as possible; add a little water while cooking, to keep from getting dry (do not let it burn); when brown turn on the other side; put on a little more salt, pepper and flour; when done take the liver out on a platter; put in about a teacup of sweet milk; if not thick enough, add a little more flour, wet with milk, until it is about the thickness of beef gravy; pour over the liver and serve. This is the Swedish way of cooking it. Dennie Safford. BAKED CALF'S LIVER. Take a calf's liver, vinegar, one onion, three or four sprigs of parsley and thyme, salt and pepper to taste, strips of bacon and brown gravy. Select a fine liver, and lard it; put it into vinegar with an onion cut in slices, parsley, thyme and seasoning in the above proportion. Let it remain in this pickle twenty-four hours, then roast, basting it frequently with the vinegar, etc.; glaze it, serve under it a good brown gravy and serve it hot. Jane Emmert. KIDNEY 5TEW.

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