Cold Daube

8 to 15 lbs. round beef.

2 pieces garlic chopped fine. 1/2 lb. of fat pork.

3 tablespoons salt. 2 tablespoons sugar. 1 tablespoon pepper.

4 onions.

3 carrots.

3 turnips.

4 tablespoons vinegar. 2 tablespoons olive oil. 6 cloves.

1 bay leaf. 1 slice ham.

Lard the beef with pork fat and press the garlic through it. Cut ham and vegetables fine and put over beef, add' all seasonings, then let it stand for 24 hours. Brown the beef in hot olive oil in a deep pot, add vegetables and enough water to cover it, and let cook until done, allowing to cook 20 minutes to the pound, then put a heavy weight on it and press until next day. Then pour over the jelly.

Jelly

Strain 1 qt. of stock that the daube was boiled in, add to it 1/2 box gelatine dissolved in a little cold water, and 1/2 cup of vinegar, then add the whites of 2 eggs beaten to a stiff froth, boil 5 minutes and strain through a flannel. When partyly congealed pour over daube.

Fish Jellied

1 firm fish. 1 pt. wine. 1 pt. vinegar. 1 pt. water.

6 green peppers. 2 bay leaves. 1 tablespoon salt. 1 pod red pepper.

Boil fish in wine, water, vinegar and seasonongs, when cooked remove fish, put head back, and let liquor boil down to 1/2. Put fish in deep platter, pour liquor over and the next day it will be jellied. Serve with mayonnaise. A large bass preferable.

Hogs Head Cheese With Truffles

1 hog's head.

1/2 cup truffle peelings.

4 hog's feet.

3 minced green onions.

1 sprig thyme.

1 teaspoon minced parsley.

2 tablespoons dry sage.

2 tablespoons salt.

8 pods red pepper minced.

1 pod garlic.

1 cup vinegar.

Wash hog's head and remove the brains, boil head, brains and feet with garlic, onion, parsley, sage, thyme, pepper and truffles, cook about 4 hours, (take out bones,) chop fine and put in vinegar and stir until cold. Set in moulds.

Loaf Of Beef

2 lbs. minced beef.

1 cup fresh bread crumbs.

1 chopped onion.

1/2 cup browned bread crumbs.

1 coffee spoon cayenne pepper.

1 egg.

1 teaspoon salt.

1 pod garlic.

2 tablespoons butter. 1 cup mushrooms.

Mix together, make into loaf and cover with bread crumbs and butter. Bake about 3 hours.

Loaf Of Veal

3 lbs. veal from the round.

1 lb. fresh pork.

6 soda crackers pounded and sifted.

1 lb. salt pork.

1/2 teaspoon cayenne pepper.

2 raw eggs.

1 teaspoon salt. . 1 cup mushrooms.

8 truffles (sliced).

2 tablespoons butter.

Grind pork and veal and take out all strings, put into this salt, pepper,mushrooms, thruffles, crackers and eggs. Kneed this and make into 2 loaves, sprinkle with crumbs and put a piece of butter on each. Bake about 4 hours. Have the water that you baste with, highly seasoned. This is a nice dish for supper or lunch.

Pickled Oysters

100 oysters. 1 teaspoon all spice. 1 tablespoon mace. 1 cup water.

2 pods pepper.

1 tablespoon salt...

1 pt. vinegar.

Put oysters in boiling water a few minutes and then drain. Boil vinegar with 1 cup water, mace, all spice, pepper and salt, for about 10 minutes, then put the oysters in a glass jar, pour this over them, cork tigl and let stand for a few hours.

Spiced Beef

10 lbs. beef from the round. 2 tablespoons saltpetre. 1 cup brown sugar. 3/4 gal. water.

2 ozs. powdered cloves. 2 ozs. powdered all spice, 1 pt. salt.

Rub beef with salt, spices and saltpetre and pour water over it. Put in a covered bucket just large enough to hold it and turn it daily for 10 days, then put it in a dough made of flour and water, pour a pint of water around it and with this baste frequently. Bake about 4 hours.

Tomatoes Frozen

14 tomatoes.

3 teaspoons Worcestershire.

1/2 teaspoon cayenne pepper.

L teaspoon salt. 1 cup mayonnaise.

Cut out center of tomatoes and put shells in cold water. Chop tomatoes from center and add salt, pepper and sauce, freeze this and fill each hull putting a teaspoon of mayonnaise on each tomatoe as served.

Tomato Jelly

1 qt. tomatoes. 11/2 ozs. gelatine; 1 carrot, cut fine. 1 green onion, cut fine. 1 sprig celery, cut fine.

1 teaspoon minced parsley.

4 cloves.

1/2 teaspoon cayenne pepper.

1 teaspoon salt.

2 teaspoons Worcestershire.

Put tomatoes on to boil with carrots, onions, celery, parsley, pepper, cloves, salt and sauce. Soak gelatine in 1 cup of water, add to tomatoes, strain and put in cups or moulds, to congeal. Serve each on lettuce with mayonnaise.