Temperance cook book

Cut off the tough ends of the beefsteak, — or any other kind of meat may be cooked in the same way. Chop the meat, while raw, very fine, heat a skillet very hot and grease it with butter, put in your meat, and stir all the time while cooking. This should be done over a quick fire, three minutes will cook the meat. Season with butter, pepper and salt. You can serve it plain or on toast. Another way : Chop fine and broil on a hot gridiron, season with salt and pepper. Or, brown in a very hot skillet, dredge in a tablespoonf ul of flour, pour over a teacupful of boiling water, stir well and put over nicely toasted bread on a platter ; poach some eggs if you like and put one on each slice of toast. MEAT PIE. Take bits of bone, gristle, and pieces of meat which are not nice for the pie, cover them with water, simmer gently for a long time; strain off the gravy so made, thicken it with a tablespoonful of flour and a small piece of butter, previously rubbed together. If you have plenty of gravy, save a part of it to serve in a tureen. Cut the cold meat into small square pieces, lay it in a baking-dish (without an under crust), with alternate layers of meat and parboiled potatoes, sprinkle a little flour over the top; add enough gravy to cover the meat; bake half an hour in a slow oven. A little onion finely minced, is an improvement; or, a few spoonfuls of cooked tomatoes. Veal pie may be made in the same way. FRICASSEED BEEF. Cut from the steak, the end pieces. Heat the skillet very hot, grease it, and brown the meat on both sides, then pour boiling water over and cover tightly, cook until tender, let the water boil out. Put in a piece of butter the size of an egg, let the meat brown again, then put on a platter and make a nice brown gravy and serve with the meat. HAM TOAST. Mix with one tablespoonful of finely chopped or grated ham the beaten yolk of an egg and a little cream and pepper; heat over the fire, and then spread the mixture either on hot buttered toast or on slices of bread fried quite crisp in butter; serve very hot. You can double this recipe, as many times as you like. MUTTON DINNER. Three pounds of mutton, cut in small pieces, (if you skin mutton it looses the strong flavor). Put on the stove in cold water; when half done put in a teacupful of rice, pepper and salt to taste. Have water enough for soup, make a nice biscuit crust and steam. Serve with potato salad and apple pie. CHEAP OYSTER SOUP. One pint of cooked tomatoes, one teacupful of codfish; pick fine, add three pints of water, boil twenty minutes, add a teaspoonful of soda, one pint of fresh milk, and a little rolled cracker. VEAI, STEAK, Take some scraps, or stringy parts of veal, two or three slices of pork, chopped onion, salt and pepper to taste. Let this stew in water, until the juice is extracted. Strain the broth, thicken with a teaspoonful of flour, worked with a tablespoonful of butter, and one of French mustard; let simmer slowly. Broil the cutlets or fry them; drop into the gravy and stew ten minutes. A NICE DISH FOR DINNER OR SUPPER.