CHICKEN AND MUSHROONS FOR onions, red pepper and cloves. Rub PATES. Take two cans of mushroons to one turkey or two fat chickens and two sweetbreads boiled. After chicken is boiled cut up all together and season highly with nutmeg, red pepper, salt to taste, one pint of fresh sweet milk, one-quarter pound of butter and table spoonful of flour to thicken it. Cream butter and flour together. When done stir in the chicken and this over meat, then pour about two tablespoonfuls of vinegar over meat. Never put meat in water, but place it in a vessel that can be put in another containing water. Cover meat and bake until easily pierced with a fork. Mrs. M. A. Harris. BEEF OR VEAL LOAF. Three stew ten minutes; add a little sherry pounds lean beef, three eggs, half Run meat through cutter. wine, finely minced parsley and a little lemon juice and one desertspoonful of Worcestershire sauce. Put in pastry or ramakins and bake light brown, then eat them. Mrs. Wm. Hayne Perry. ROAST BEEF OR MUTTON. Secure a nice roast, then prepare a paste made of melted lard, flour, salt, pound fat bacon, one pint cracker crumbs, butter the size of an egg. Season to taste with pepper, salt and sage. Mix with milk about one quart, or as soft as can be formed into loaves, place in pan, sprinkle with cracker crumbs, fill pan about half full of water and bake, basting often. This is very delicious either hot or cold. Tested. Paints, Turpentine, Oils, Varnishes, Lu- Agent for the Celebrated Sherwin-Wil- TURKEY SALAD. Select a fat young turkey, hen if possible, dress and salt away. The followng day put into a vessel of cold water then cook until tender enough for the meat to drop from the bone. Cut up into dice and add to it equal quantity of celery chopped fine; two pounds English walnuts. Pour over this one teacupful of grease skimmed from water in which turkey was boiled. Then add a mayonaise dressing made of one pint of olive oil, yolks of one and a half eggs, juice of one and a half lemons, a dash of cayenne pepper and a few drops of onion juice; mix thoroughly and set on ice until served. Mrs. H. B. Tindal. drain for a moment on brown paper and serve either plain or with tomato sauce. The balls may be rolled in bread crumbs after being dipped in egg. Fry brown.. Tested. BAKED CABBAGE AND BACON. Shred or chop coarse three pounds of cabbage, stir into it a tablespoonful of flour, a teaspoonful of salt, the same of sifted dry mustard, a little paprika and half a cup of water. Put into a granite baking dish, lay over the top six thin slices of lean bacon, and cover tight. Bake in a hot oven an hour in summer time, longer in winter. If it does not brown with the cover on, remove for a few minutes. The bacon is nice, however, if a thin tin is used for cover and not removed. Mrs. Thomas J. Ligon. CODFISH BALLS. Pick apart one pound salt codfish; FRIED OYSTERS. cover it with cold water and soak Over a cup and a half of bread for one hour, drain, cover with cold crumbs pour enough warm water to water again, bring to boiling point; make a thick paste; season with salt drain, press dry, measure and allow and pepper. Cover each oyster with an equal quantity of mashed Irish this mixture, roll in dry crumbs and potatoes. Mi x thoroughly and form drop into a deep vessel of boiling into small balls, dip in beaten egg lard. Remove almost immediately and drop at once in deep hot fat, with a large spoon. Tested. H. K. Sturdivant Company's BIG BEE HIVE Fancy and Staple Dry Goods, Notions, Clothing, Hats, and Ladies' and Gentlemen's Fine and Medium Shoes WHOLESALE AND RETAIL Wholesale Department, Entrance Laurens street Retail Department, Our lines are complete; goods always fresh and prices satisfactory. Our lady customers are invited to call at our store and get a card entitling them to a year's FREE subscription to our new magazine, "Fashions" H. K. Sturdivant Company |