TOMATOES STUFFED WITH MUSHROOMS

Take 10 firm tomatoes, wipe thoroughly and cut slice from one
end. Remove seeds, sprinkle inside with salt and let drain for an
hour. Cook together 3 minutes 2 tablespoonfuls of butter and 1%
teaspoonfuls of: minced onion. Add to 1 cupful of fresh mush-
rooms, sliced, and saute slowly 10 minutes. Add 1 cupful stale
breadcrumbs, season with salt and pepper, and stir in 1 egg,
slightly beaten. Fill tomatoes and sprinkle buttered crumbs over
top and bake in buttered baking dish.

QUENELLES
Some cold white meat of fowls 2 tablespoonfuls melted butter
or veal 1 egg, well beaten
1 cupful fine breadcrumbs 1 cupful well flavored gravy
3 tablespoonfuls cream or milk Pepper and salt

Chop the meat very fine. Wet the crumbs with milk and drain
as dry as you can. Work into this paste the meat and egg, sea-
soning well. Flour your hands and make the mixture into balls,
rolling these in flour when formed. Have ready, gravy hot in a
saucepan, drop in the quenelles and boil fast 5 minutes. Take
them up and pile upon a hot dish; thicken the gravy with browned
flour; boil up once and pour over them.

JUGGED DUCK

Clean and skin ducks, (4) Mallards. Cut off backs and drum
sticks, and put them in stew pan with livers, hearts and gizzards,
and add the following:

1 chopped carrot 115 pints of good stock or tin of
14 clove of garlic Campbell’s Mock-Turtle and
1 onion into which stick 8 cloves 14 tin of water

1 bay leaf 14 pint Port Wine

1 branch celery, chopped fine Pepper and salt to taste

1 tablespoonful chopped parsley

This mixture should simmer gently (like soup) about 2 hours,
then strain and set to cool so as to skim off the grease.

Now cut off the wings and thighs and cut breasts across the
bone into 3 pieces each. Pepper and salt and flour; then fry in
butter until light brown—about 10 minutes. Then put the pieces
into earthen crock (or stew pan) together with the butter in which
they have been fried; add the soup mixture (made as above).
Cover up and put in oven or back of stove to simmer about 1 hour;
then thicken with a little corn starch and add another ™% pint of
port wine, teaspoonful of Worcester sauce and force meat balls.
Simmer another % hour, then serve hot. Before serving add juice

of % a lemon. —Mrs. W. F. Brougham
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