"Broil lightly your beefsteak; to fry it—
Argues contempt of Christian diet."
One pint of boiled ham, chopped fine; one teaspoonful of dry mustard; one tablespoonful of flour; one-half cup of boiling water; press in a mould, and cut in slices. — Mrs. J. J. Frazer.
GIBLETS OF FOWLS.
Boil the gizzards, heart, etc. till tender, then pick out all the gristle and chop the rest fine; roll two crackers not so very fine; mix with butter (size of one half an egg), pepper, salt, sage and sweet marjoram; serve as a side dish.
Take cold roast-beef (baked chicken is better), chop fine; butter a deep dish and fill with alternate layers of bread-crumbs and meat; moisten with milk; bake one-half hour. — Mrs. C. P. Lyman.
Chop fine as for hash; put in an earthen dish; season with salt, pepper and butter; then a layer of sliced tomatoes, or not; then soft boiled rice spread on top; little more butter; bake three-fourths of an hour.
TO PREPARE COLD MEAT.
Get a cheap boiling-piece and a soup-bone; boil in just water enough to cover it until it will all drop in pieces; put in a dish and cut it all up; take out all the pieces of bone; pour what liquor there is over it, and season with salt, pepper and sage; use a dish that it can be pressed nicely in. — Mrs. G. L. Dickinson.
TO WARM-OVER MEAT.
Butter a dish; put in a layer of mashed, seasoned potatoes, then any kind of meat you wish to utilize, chopped fine season with salt, pepper and butter to taste; then more mashed potatoes, and so on until the dish is full; the top layer should be potatoes; bake one-half hour; serve hot. — Mrs. J. N. Sackett.