FII.LET OF SHAD A LA RO.WAINE. Procure a fine fresh shad, weighing about four pounds, split it down the entire back, cut in half, remove all the bones, cut the meat into six square pieces; cut each piece bias through the center to nuke twelve pieces, trim the cor ners nicely, season with one tablespoonful seasoning salt evenly distributed over both I I 1.1.FT OF SHAD A LA POMAINfc. sides of the fish, sprinkle over the juice of one lemon, lay the tish in a bowl with one-quarter bunch of fresh parsley and a sprig of thyme ; cover and let stand thirty minutes, then re move, wipe the fillets dry and dust lightly with flour. Beat up two ''ggs in a soup plate, take each fillet separately on a larding needle, dip first in the egg. then roll in freshly-grated bread crumbs. When all are prepared in this way, place a frying pan over the fire with one tablespoonful lard, one tablespoonful butter, when hot, putin as shad pieces as will conveniently go in the pan, and fry light brown on both sides, or fry in deep fat. In the mean time. break halt pound spaghetti into pieces, put it in a saucepan over the tire, co with boiling water, add half table spoonful salt and boil till tende- Place a saucepan with one tablespoontul butter or olive oil over the lire, add one tahlespoonful fine-chnppei' onion, half clove o! bruisec garlic, cook five minutes without browning. then add o"" table-spoonful flour, stir and cook two minutes; add half cupful tine-choppei mushrooms and one can o. tomatoes, one teaspoonful salt, one even teaspoontui pepper, one table spoonful sugar; cook twenty minutes; ruh the tomatoes through a sieve, drain the spaghetti on a sieve, put into a clean sauce pan, add the tomatoes, set for a few min utes over the fire, then arrange the spaghetti on a warm dish, high in the center, lay the shad fillets around it and serve. If mushrooms ire not at hand they may be onntted. LAMB CHOPS, MODERN STYLE. Broil eight lamb chops. Mix two ounces butter with one teaspoontui salt and half tea spoonful pepper, spread a little of this season ing butter over both sides of chops and trim them with paper frills. Free one quart of tender string beans from strings and cut them slant ingly in slices. Place the beans in a saucepan. * ir/ LAMB CHOPS MODERN STYt.D. Cover with boiling water, add one-eighth tea spoonful baking soda and cook till nearly done, drain and cool the beans in cold water, drain again. Melt two ounces butter in a saucepan, add one tablespoonful fine-chopped parsley and half teaspoontul salt, putin beans, toss them for a few minutes over the fire, and set the saucepan in a warm piace. When ready to serve, place the beans In a long row in the cen ter of an oval-shaped dish as high as possible the chops on each side of the beans. FILLET OF BEEF A LA PRINCESS. Take four pounds of fillet of beef, remove the skin which covers the top, and lard it closelv with strips of larding pork, season with one even tablespoonful salt, one even teaspoonful pepper. Lay in the bottom of a roasting pan a little larger than the m< :it three slices of lard ing pork, one onion cut into slices, four slices this, place the pan in a hot oven and roast forty minutes. When done, transfer The meat to a hot dish, place six stuffed baked toinai..es around the meat and shaved horsera lisli between the tomatoes, and serve with the following sauce: Putin a saucepan one table spoonful butter, one tablespoonful tine-chopped onion, one tablespoonful tine minced ham, one bay leaf, one clove, hall blade of mace, a small sprig of thyme, two parslev roots; place over the fire, stir for ten minutes, add one tablespoonful Hour, cook for two minutes, add one and a half cupfuls chicken or veal broth, half teaspoonful beef extract, two table spoonfuls chopped mushrooms. hall cupful FII.LHT OF RKI-F A LA PRINCESS sherry wine, and the gravy from the fillet boil ten minutes, season with half an even tea spoonful pepper, then strain, pour a little sauce over the meat and serve the rest in a sauce bowl with the meat. CHICKEN FILLET SUPREME. Remove the breast from one large chicken pass the meat through a meat machine and press it through a sieve, then weigh it -there should be a half pound ; put the meat in a large howl, add in small pieces live ounces butter while stirring constantly with a wooden potato masher, then add the whites of four eggs one at a time; season with one teaspoonful salt a pinch of nutmeg and cayenne pepper; when this is well mixed, set it for one hour on ice, then add one pint of whipped cream. Hutter a low border mold with unmelted butter, decorate with truffles, Till in the forcemeat, cover with buttered paper and place on ice. Remove the fillets from three young chickens of two pounds in weight each, remove the small mignon fillet which lies underneath, free them from the nerve, taking care not to tear them, make three Planting incisions in each one, put a small strip of trulfle in each incision and lay them over the fillet on the widest end, crescent-like; place the fillets in.l buttered pan, sprinkle over a little salt, nour over some clarified butter, cover with a buttere! paper. A halt hour be fore serving, place the border iorm in a pan with a little water and set the pan in the bot tom of i moderate hot oven and bike till firm to the touch. Fen minutes before serving, place ihe lillets in the oven and bake till just about done. Care should be taken not to over cook them, as that would spoil them. of carrot and a few parsley roots; lay the fillet on top of " >• CHICKEN FILLET SUPREME. CALF'S TONGI'P A I A s< )ÜBISSH. Boil three fresh calves' tongues in salted water with one onion, some parslev tie j into a bunch with one bay leaf, three "cloves, two sprigs of thyme, a'nd six whole peppers ; ;ool< until the tongues are tender. In the meantime, place six medium-sized white peeled onions with b .iling water over the lire, cook ten min utes. drain and chop them \eiy fine; return the onions to the tire with one tabiespoonful butter, stir and cook live minutes, add one heaping tablespoonful Hour, stir t few minutes uld one and a half cuptuls milk, season with a small teaspoonful salt and a little white pel- drain and set the unions in.l tin pan. Put some stale soft bread (without the rind) in a towel adt a little flour, fold the towel together and ru:> tin bread fine, then silt it, put halt a pint of these crumbs in a bowl, adu one tnblespoonful line chopped parslev and one cupful i rated Su is-, cheese, tuix altogether. When the tongues ire done, tree them from skin :md cat ei li i.n<- uwuc. nut- uii-m mmi skiii ma ut cm :ii one lengthwise in two, cut sir thin slices of bread the same size as the tongue, brush over a little melted butter and brown it slightly in the oven, lay the bread in a shallow pan, lay half* a tongue on each piece, cover th.- tongue with the white sauce previously made, sprinkle over some of the prepared ctumbsand place for a few minutes in a hot oven. Fill the onions with the same white sauce, sprinkle over a lew crumb ; and place fos ten minutes in the oven, or t lie "• CALF S TONGUE A I A SOUBISSE. onions may be stuffed with forcemeat. Patten a small round piece of bread one and a half inches h:gh with white of egg and (lour in cen ter of a round dish. Cut a tomato in six parts without separating the parts at the bottom, bend the pieces apurt a little and fasten the tomato with toothpicks on top of the bread, till the tomato with sprigs of parsley, lay the tongue in a circle around it and piace one of the onions between each two pieces of tongue and serve. stir anJ cook till thick and "■ooii;; rub the sauce through medium-sized sieve into mother - in. I'pan : mix the yolks of two CKKS wiih two tablespoonfuls cream. add it to tile sauce, stir for a few minutes and set aside. Peel six white onions of sven size, scoop them out with a venerable cutter, place tlieiu in boiling water over the lire, cook till nearly done. CONSTIPATION INDIGESTION TORPID LIVER -. J ar * l h* prrentcurMH* which afflict three quartern of the preitent generation. Sufferer* from dilior «.ne 01 all loftheio mnst r J ways r«-«; i miserable, and .sooner or Inter P become chronic Invaii'te, ut<. rheuwives ami ft bur | <'.« m and nuiaance to friemlH ami family. 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No Knife No Caustic—No Pain Treatise Free. !)r. (I. A. HIiSS, Cancer Specialist. 5i3 S. Division Street, GRAND RAPIDS, Mich. f*k I" A I" NBSS AND HHAO NOISIiS Ut A F - N 'FREE' hS V* >1 I 6 months uial. ' Full Information W. J. TINDAI.L, B. 3i, Cohors, N Y. ROAST CHK.KI N WITH OYSTER FORCEMEAT. Procure a nice plump chicken from three to tour pounds, singe, dr;iw. and wash it in cold water, wipe it di v with a towel,'cut off the teet from the tirst joint of the lei.'., make an incision just under the thigh and put the less inside the chicken. Detach the skin as much as possible from the breast, and pui a layti ut oyster forcemeat over the breast under the loosened skin; fill the body with the same' forcemeat. Sew the chicken up, truss it nicely, rub over it one even tablespoonful salt, spread over it one tablespoonfui flutter, atki lay a few thin slices of larding pork over the breast; pl.Ke the chicken in a roasting pan in a medium hot oven; roast until it has obtained a line brown color all over, turning and basting it frequently: then add half cupful broth previ ously prepared from the giblets, continue to roast and baste till done. Shortly before serv ing, lay the chicken on a hot dish, take out the threads and skewer, remove the tac from the gravy, mix half tablespoonfui cornstarch with one gill of cold water, add it to the gravy, stir and cook three minutes, add sufficient broth from the giblets to inak-' t .'rejiiiv sauce, broil three minutes, then strain and stuVe. CHICKEN TIM HAL liS. Rub the line-chopped breast of a good-sized chicken through a sieve, then weigh it; there should be b ill pound : put the meat in a bowl, add five i uncus butter in small portions, stirring continually with a wooden potato masher; when this is well mt>:ed add. by degrees, the whites of tour eggs, season with one teaspomilul a pinch of cayenne pepper and nutmeg. Place the forcemeat tor one hour on ice. then add one pint of whipped cream Butter eight or ten timbalc molds and decorate them with truffles fill in the forcemeat, place the molds in a pan with a little water, cover with buttered paper and place them in the bottom ol a inediuai hot oven, bake till firm to the touch. VEAL OYSTERS WITH BRUSSELS SPROUTS. Cut from slices of veal small round pieces, in the shape of an oyster, season with pepper and salt, dip the meat first in flour, then in beaten egg, and last in bread crumbs, 112 ry them in deep fat to a fine golden color. Place one ijuart of Brussels sprouts in a saucepan, cover with boiling water, add one tablespoonfui salt and cook till tender, taking care not to overcook them, drain, add one tablespoonfui butter, toss them tor a few minutes over the fire, dress the sprouts on a hot dish and place the veal in a cir cle around it. A tomato sauce may be served with this dish or it may be served without a sauce.
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