llowing sauce:

Place in a saucepan

One cup of milk,
Two tablespoons of cornstarch.

Dissolve the starch in the milk and bring to a boil. Cook for five
minutes and then add

One well-beaten egg,
One teaspoon of salt,
Two teaspoons of paprika,
Juice of one-half lemon.

Beat hard to mix and then serve. This dish will replace meat and be
sufficient for a family of four or five.

MEAL PUDDING

Place one quart of milk in a saucepan and bring to a boil; then add
three-quarters cup of fine cornmeal. Stir until thick, and cook slowly
for ten minutes and then add

One cup of sweet spiced jam,
One cup of syrup,
One-half cup of sugar,
One-half teaspoon of nutmeg.

Beat to mix and then pour into a baking pan and bake slowly for
three-quarters of an hour. Cool and then serve with plain cream.

HOW TO COOK CORN BEEF

Wash the beef in cold water and then place in a saucepan and cover
with cold water. Bring to a boil and turn into a colander, and let
cold water run on the meat. Place a saucepan on the stove and fill
with boiling water, and add

One carrot, cut in dice,
Two onions, with one clove stuck in each onion,
One bay leaf and,
The meat.

Bring to a boil and cook slowly, allowing the meat to cook thirty
minutes to start and then twenty minutes to the pound, gross weight.
Then remove the saucepan from the fire when the meat is cooked and
allow the meat to cool in the liquid, with the lid removed. When cool,
remove and place at once in the ice box. Serve cold.

Mutton may be corned like beef. The shoulder makes a delicious
economical cut. Have the butcher bone the meat, but do not roll. Put
in a pickle for six days. Remove and wash and then tie securely, and
cook in the same manner as for corned beef.

OLD PHILADELPHIA STEWED KIDNEY

Wash and dry the kidney and cut into inch pieces; put on to boil in
a pot of cold water; as soon as boiling point is reached, remove from
the fire, turn in colander and drain, rinse in cold water and dry.
Dust lightly with flour; put three tablespoons of shortening in a pot;
when hot toss in the kidney, browning carefully; then add two cups
of water, which must be boiling, and cook until the kidney is tender.
Then season with salt and pepper, five tablespoons of catsup, three
tablespoons of vinegar; add one tablespoon each of grated onion and
fine chopped parsley. Serve on toast for breakfast.

MEAT PUDDINGS

Put sufficient cold meat