Mint Sauce

Two tablespoons of chopped mint, one tablespoon of sugar and a half tea cup of vinegar. Made an hour or two before serving.

Mint Sauce

Chop or cut into small pieces a handful of mint, put 2 tablespoonsful of sugar on it. Have vinegar with nearly half water hot, and pour over the mint, cover and let stand a little while before using.

Hot Slaw

Slice your cabbage fine and make a dressing of 1/2 cup of vinegar, 1/2 cup of Cream, 1 egg, 1 tablespoon of butter, 1 teaspoon of salt, 1 tablespoon of sugar, pour on the slaw and set it on the stove in a covered kettle and let it come to a boil. Serve hot.

Potatoes In Croquettes

Mash boiled potatoes through the colander. Mix 2 eggs, (1 at a time) with a quart bowl of the mashed potatoes, (peach blows are the best.) Spread flour on the board, make small rolls of the potatoes, beat 2 or more eggs, dip rolls of potatoes in egg, and then roll it in bread crumbs dried and powdered fine. Cook two or three moments in hot fat, turning them.

Pate De Veau

Three and one-half pounds finest part of leg of veal chopped very fine, 2 eggs, 1 tablespoonful of salt, 1 tablespoonful of pepper, 1 nutmeg, a slice of pork chopped fine. Work all together in the form of a loaf of bread, put bits of butter on top and grate over it crumbs of bread. Put into dripping pan with a little water, and baste often. Bake 2 hours. To be eaten cold cut in slices.

Potato Salad

Four cold boiled potatoes, 2 hard-boiled eggs, chop fine together, 1 teaspoon of pepper, 1 teaspoon of mustard, 2 teaspoons of salt, 1 egg beaten light, 2 teaspoons of sweet Cream, 4 teaspoons of good cider vinegar.

Pressed Veal Or Chicken

Four pounds of veal or two chickens, covered with water and stewed slowly till meat will drop from the bones, then chop. Let the liquor boil down to a cupfull. Put in a small cup of butter, 1 tablespoonful salt, 1 tablespoonful pepper, 1 egg, beaten, a little allspice. Stir through the meat and press.

Pressed Chicken

Boil the chicken till very tender. Take out the bones and gristle ; remove the skin and fat. Boil the gravy down to 1 cupfull to a chicken. Add a little butter, season with pepper and salt. Add 1/2 cupfull of gelatine, dissolved in water. Pick, not chop the chicken, into small pieces. Heat thoroughly with gravy. Then pour into a pan and put a light weight upon it. Slice when cold.

Rice Croquettes

Two cups of well-boiled rice, 1 tablespoon of melted butter, 2 beaten eggs, 1 tablespoon sugar, a little flour and salt. roll in the flour and drop in boiling lard. Eat hot.

Russian Salad

One cup each of string beans, peas, beets, sweet potatoes, Irish potatoes, carrots, chopped pickles, and 2 stalks of celery, or one cup of cabbage and celery seed. Canned beans and peas can be used. All of the vegetables must be cooked and then cut in 1/4 inch cubes. When cold, mix with French dressing prepared as follows: 1 full pint of vinegar, 1 tablespoon of salt, 1 tablespoon of mustard, 1 teaspoon of pepper. Sufficient for a company of 25.