625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

MIU France Red Pepper Mill and Salt Shaker Set


One small pint of finely chopped and shredded codfish; one heaping quart or pared potatoes; boil twenty minutes; turn off the water and mash the potatoes with the fish; add a piece of butter size of an egg, and one egg; put in a pudding dish, set in the oven and brown lightly. — Mrs. Ward.


Take of roasted turkey, chopped fine, as much as you care to put in a sauce-pan; pour in cream enough to permeate all in the pan, and a little butter and season to taste; when thoroughly cooked or heated through, pour it on warm toast that has been buttered, if preferred; then put on the toast a fresh poached egg, one for each person; serve piping hot. — Mrs. Wm. S. Loomis.


Chop fine, pieces of cold boiled or fried ham; toast and butter slices of bread; spread the ham oil the bread, and place in the oven about three minutes; beat six eggs, with one half a cup of milk, a little pepper and a teaspoonful of salt; put this mixture in a sauce-pan with two tablespoonsful of butter, and stir over the fire until it begins to thicken; take off and beat for a minute, then spread, on the ham and toast. — F. B. Runlet.


One solid pint of finely chopped, cooked chicken; one tablespoonful of salt; half a teaspoonful of pepper; one cupful of cream, rich milk or chicken stock; one tablespoonful of flour; four eggs; one teaspoonful of onion juice; one tablespoonful of lemon juice; one pint of bread crumbs; three tablespoonsful of butter; put the cream or stock on to boil; mix the flour and butter together, and stir into the boiling cream; then add the chicken, and seasoning; boil two minutes; add two of the eggs well beaten; take off the fire, and set away to cool; when cold, shape and fry the following manner; take about a table-spoonful of the mixture, and roll in both hands in the shape of' a cylinder; roll in crumbs, then in salted, beaten egg; place a few at a time in a frying basket, and plunge in boiling fat; cook about two minutes, or until a rich brown; veal, mutton, lamb, beef, turkey, fish and lobsters can be prepared in the same manner. — F. B. Ranlet.


Six eggs — whites and yolks beaten separately; one pint of milk; one-half teacup of flour; salt to taste; add whites of eggs last and mix only partially. -- Agnes Allyn.

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