For serving, pour
over the chicken, when helped, a spoonful of the white sauce and on
this place a spoonful of the crumbs.
VEGETABLES
VEGETABLE OYSTER.
From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.
_I regret that the long distance I am from home prevents me from
sending you many valuable recipes I would be glad to contribute to
your book. One, however, occurs to me that you may consider worthy a
place, and, I assure you, makes a very delicious dish.
Sincerely yours,_
While cooking vegetable oyster put in the kettle a small piece of
codfish. This adds very much to its flavor and delicacy and makes a
delicious dish out of what would otherwise be an almost tasteless
vegetable. The codfish should, of course, be removed before sending to
the table.
CAULIFLOWER WITH TARTAR SAUCE.
From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
Serve the cauliflower with one cup of drawn butter in which has been
stirred the juice of a lemon, and a half teaspoonful of French
mustard, mixed up well with the sauce.
SCALLOPED POTATOES.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-
President, Board of Lady Managers.
Slice six raw potatoes as thin as wafers. This can be done with a
sharp knife, although there is a little instrument for the purpose, to
be had at the house furnishing stores, which flutes prettily as well
as slices evenly.
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