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QUICK COFFEE CAKE.

Sift together twice one cup flour, one-half cup cornstarch, one-third
cup sugar, three level teaspoonfuls baking powder, a little salt and
one-half teaspoonful ground cinnamon. Mix to a soft dough with about
one-half cup milk stirred into a well-beaten egg. Add four
tablespoonfuls melted butter, spread in a shallow pan, sprinkle with
sugar mixed with cinnamon, and bake in a moderate oven.

PEANUT CANDY.

Two cups brown sugar, one tablespoonful molasses, one teaspoonful
vinegar, lump butter. Cook until it hardens in water, and pour over
peanuts placed in buttered pans.

WELSH RAREBIT.

One-fourth pound grated cheese, one-fourth cup cream or milk, one-half
teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper,
one egg, one teaspoonful butter, dry toast. Put cheese and milk or cream in double boiler, mix

mustard, salt and cayenne; add egg and beat well. When cheese is melted, stir in mixture of dry

ingredients and the egg, then the butter, and cook until it thickens. Stir constantly. Pour it
over toast. Moderate heat and constant stirring, two important points.

CHOCOLATE.

Use one and one-half squares of bitter chocolate, one-fourth cup sugar,
three cups milk, one cup boiling water and a few grains of salt. Scald
the milk. Melt the chocolate in small saucepan, place over hot water,
add sugar, salt, and gradually the boiling water. When smooth, place on
the fire and boil for one minute; add to scalded milk, mill, and serve
in chocolate cups with whipped cream. One and one-half ounces of vanilla chocolate may be substituted for the bitter; as it is sweetened, less sugar is needed.

YORKSHIRE PUDDING.

Beat the yolks of three eggs until light colored and thick; add one-half
teaspoonful salt and one pint of milk. Add the mixture slowly to
two-thirds cup flour, stir until smooth, then cut and fold in the white
of eggs which have been beaten until stiff and dry. Bake in hot,
well-greased gem pans forty-five minutes. Baste with drippings.

BEEF BROTH.

Wash one pound of lean beef from the shoulder or round. Chop the meat
fine and remove pieces of fat; put meat into a pint of cold water with
one-fourth teaspoon of salt and let it soak in a cold place for an hour.
Place meat in a small cooker pan set over a large cooker pail of hot
(but not boiling) water; heat the broth until it registers 165 degrees
Fahrenheit. Slip pails into cooker for half an hour. Strain through
coarse wire strainer, remove fat and serve at once in a heated cup. It
may be chilled or frozen to the consistency of mush.

VEAL PIE.

Crust for veal or chicken pie, two teacups flour, two teaspoonfuls
baking powder, one teaspoonful salt, two tablespoonfuls shortening; beat
one egg and fill the teacup with milk, add to flour. Boil veal in cold
water until quite tender, keep out a quart of the broth after it is
cooked. When two-thirds done put in the salt.

POT ROAST. (Old Style.)

Take a piece of fresh beef, about five or six pounds, not too fat. Put
into a pot with just enough water to cover it. Set over a _slow_ fire
and let stew an hour, then add salt and pepper. Stew until tender,
putting in a little onion if liked. Let nearly all the water boil away.
When thoroughly tender take the meat out and pour the gravy in a bowl.
Put a large lump of butter in the pot, dredge the meat with flour and
return it to the pot to brown, turning it often to prevent burning. Skim
fat from gravy poured off of meat; pour gravy in with the meat and stir
in a large spoonful of flour; wet with a little water; let boil ten or
fifteen minutes and pour into gravy dish. Try sometimes cooking in this
way a piece of beef which has been placed in spiced pickle for two or
three days.

HUNGARIAN GOULASH.

Slice a peeled onion and cook it until brown in three tablespoonfuls of
fat tried out of salt pork; take out the onion and turn in one and
one-half pound lean uncooked veal cut into inch cubes. Stir and cook

the
meat until slightly browned, then, rejecting the fat, if there be any in
the pan, place the meat in a casserole; add about a pint of broth or
boiling water, a teaspoonful pepper, cover the dish and set to cook in
the oven. In the meantime add more fat to the pan; when hot, brown in it
a dozen balls cut from pared potatoes and a dozen small onions; when

the
onions are well browned, add to the casserole, and after the meat has
been cooking an hour, add a teaspoonful salt and the potatoes, and if
desired two tablespoonfuls flour mixed to a thin paste with cold water.
Let cook in all about two hours. Serve from the casserole.

Diagrams of cuts of pork

The larger share of dressed pork is almost entirely clear fat, which
should be white, firm and evenly distributed. Skin should be thin and
smooth. Any detailed description of the various cuts of pork would be
superfluous here. Not all our eloquence could adequately picture the
delight with which an epicure gazes upon a ham boiled or baked by an
experienced Kentucky or Virginia cook. The “roasting pig” is also a
favorite in many places, and long has been, for, according to Irving, it
was much prized by Ichabod Crane of Sleepy Hollow, and it has been
mentioned by so great and learned a poet as Shakespeare.

Regarding all meats, we wish to say that as a rule the cheaper cuts have
as much food value as the more expensive ones. Careful cooking will
render the less expensive cuts delightfully appetizing. It is an
advantage to housekeepers to know that meat need not be the highest

in
price to be nutritious and palatable.