The Bridgeport evening farmer., 1913-02-18
KITCHEN CRAFT
CurranE Jelly Sauce

This sauce, by the way, Is delight full for roast ven1son or mutton Cook together in a small saucepan one ta- b1espoonfu1 of butter and one tea spoonful Of onion At the end of five minutes edd ona teaspoonfu1 of flour and stir until smooth Gradually add one gill of stock stirring all the time When the sauce boi1s up add a half teaspoonfuI of pepper, a teaspoonful of salt. an eighth teaspoonful of pep bay leaf, a clove and a tablespoonful of currant jelly. Simmer five min utes. strain and serve hot.
 This is an inexpensive and season able dish. To prepare it put the meat into a saucepan of saIted water and simmer until about half done. Take out, dust with salt and pepper and brush over with yolk of egg. Gov CT with bread crumbs and finely mino- ed fresh mint or powdered dry mint and broil over a clear fire until cook ed through and a golden brown. Serve with tomato sauce or a sauce made by cooking a. pint of gravy with minced onion and a tablespoonful of minced pickles.
 Cook ten minutes, thicken with a tablespoonful each of butter and flour, rubbed together. Put in the heated sauce, heat and serve.
 Cake NEuffins.
 1-4 cup butter, cup sugar, egg. and yo1k of another, 1-2 cup of milk, 1 and two-thirds cups flour, 1-2 tea spoonsfu1 baking powder and flavor ing.
 Chicken Ia Baltimore.
 Cut up tender chicken, as for fry sprinkle with flour; dip in beaten egg and then in bread crumbs; place in a buttered pan, pour a little melted butter on each piece, cover pan with oiled paper and bake in a good oven one hour.
 French Beef Hash.
 Cut cold, cooked beef into small bits, reheat in beef gravy or in a sauce made of butter, flour and stock. Season with salt, pepper ad grated onion. A little Worcestershire sauce or tomato catsup may be added. Fill a buttered baking-dish or individual dishes two-thirds full. Cover the top with seasoned mashed potato made very light with the white of egg beaten to a stiff froth. Bake in a hot oven until the potato is puffed and brown.
 Stewed Lamb and Peas.
 Have the bones taken out of the under side Of a shoulder of lamb and
  Cover the bottom of a pot with chop ped salt pork, stew with minced young onion, lying in the meat and pour in a quart of weak broth made from the extracted bones and other trimmings. Cover closely and stew tender. Take out the lamb, unbind it, and keep hot, covered, over boiling water. Strain the gravy left in the pot, return to the fire with two quarts of green peas and cook until they are done. Strain and lay about the meat.
 Apple Stuffed for Roast Pork.
 Add a bay leaf, one teaspoonful of minced onion, half a teaspoonful of salt and a little cayenne pepper to two and one-ha1f cupfuls of white stock; simmer for twenty minutes and strain Pare and core ten tart ap- pIes Place in the bottom of an agate pan; pour the strained stock over them and simmer until they can be pierced with a fork; carefully re move them from the stock and sci aside to cool BIanch cupsful ot chestnut meats, slice, cover with the stock, add teaspoonfu1s of currant jelly and simmer until tender. If l the meats are too moist, drain. Fill the center of the apples with the chestnut | mixture and serve with roast pork