sifted crumbs. Proceed in the same manner with two firm
tomatoes, removing the skin by dipping first into boiling water, then
into cold, and rubbing the skin off. The tomatoes should be cut in
half-inch slices. Heat a large spider until very hot; add two or more
tablespoonfuls of dripping or other fat, and saute in this, first the
cucumbers, then the tomatoes, turning the slices when browned on one
side, and cooking until crisped. Serve in a hot vegetable dish.

Skirt Steak, with Raisin Sauce

Make a rich stuffing by chopping together three-fourths a pound of
veal, one-half a pound of ham, and an ounce of beef suet or other fat.
Add the grated rind of a small lemon, and a teaspoonful of dried, mixed
herbs, or of kitchen bouquet, two beaten eggs, a grate of nutmeg, and
one cup of cream. Cook all together over hot water until mixture is the
consistency of custard; thicken further with fine bread crumbs, and let
cool. Divide a two-pound skirt steak into halves, crosswise, spread the
stuffing over both parts, roll up each one and tie. Let steam for half
an hour, then put into a hot oven to finish cooking and brown. Serve
with Raisin Sauce.

Raisin Sauce for Skirt Steak

Add one-half a cup of seeded raisins to one pint of cold water, set over
fire, bring slowly to a boil and let simmer, gently, for fifteen
minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful
of salt and one-fourth a teaspoonful of white pepper, and stir this into
two scant tablespoonfuls of melted butter or butter substitute; add to
the raisins and water, and let boil, keeping stirred, for three minutes.
Remove from fire and add the juice of one-half a lemon or two
tablespoonfuls of vinegar.

Boudin Blanc

Cook a dozen small onions, sliced, in a saucepan with one cup of sweet
leaf-lard. While cooking put through the meat chopper one-half a pound,
each, of fresh pork and the dark and white meat of a fowl or chicken.
Add to saucepan containing onions and lard, and stir in enough fine
bread crumbs to make the whole the consistency of a soft dough. Add
seasoning of salt and pepper with a spoonful of mixed dried herbs.
Lastly, add one cup of sweet cream and three well-beaten eggs, and stir
the whole until the eggs are set. Stuff this into pig entrails, making
links six inches long. Keep stored in a cool place, and cook like
sausage. Or the boudin may be packed into jars, and sliced or cut into
dice and sauteed when cold.

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