ROSINE RYAN, of. Texas, Lady Manager-at-Large.
_Your enterprise commends itself to every woman who has the best
interests of her sex uppermost in her thoughts.
Among the happy recollections of my childhood, luncheon Ham Toast
stands out temptingly clear. It was my mother's own, and I give it in
preference to several others that occur to me. Most cordially yours,
Boil a quarter of a pound of _lean_ ham; chop it very fine; beat
into it the yolks of three eggs, half an ounce of butter and two
tablespoonfuls of cream; add a little cayenne; stir it briskly over
the fire until it thickens; spread on hot toast; garnish with curled
parsley.
OAT MEAL
From MRS. GEORGE HUXWORTH, of Arizona, Alternate Lady Manager.
Dampen the meal, put it in a thin cloth and steam for thirty minutes.
Keeps its flavor much better than when boiled.
BREWIS.
From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.
Take half a loaf of Boston brown bread; break in small pieces; put in
an oatmeal kettle and cover with milk; boil to a smooth paste, about
the consistency of oatmeal. Eat hot, with sugar and cream. Nice
breakfast dish.
SANDWICH DRESSING.
From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Mix two tablespoons mustard with enough hot water to make smooth;
three tablespoons olive oil; very little red or white pepper; salt;
yolk of one egg; mix with hand and net aside to cool; warm to spread.
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