JANE ADDAMS.

[Illustration]

Broiled Salt Mackerel

Wash and scrape the fish. Soak all night, changing the water at bed time
for tepid and again early in the morning for almost scalding hot. Keep
this hot for an hour by setting the vessel containing the soaking fish
on the side of the range. Wash next in cold water with a stiff brush or
rough cloth, wipe perfectly dry, rub all over again with salad oil and
vinegar or lemon juice and let it lie in this marmalade for a quarter of
an hour before broiling. Place on a hot dish with a mixture of butter,
lemon juice and minced parsley.

Shrimp Wriggle

1 pint fresh shrimps
1 heaping cup hot boiled rice
1 medium size green pepper
1 tablespoonful Worcestershire sauce
2 tablespoons tomato catsup
1 scant pint cream with heaping teaspoon flour
butter size of egg
paprika and salt to taste.

Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in
cream, add butter, add condiments, add just before serving 1 wineglass
sherry or Madeira.

HELEN RING ROBINSON.

[Illustration]

Chop Suey

Chop Suey is made of chopped meat and the gizzards of ducks or chickens,
1 cup of chopped celery and 1/2 cup of shredded almonds.

Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow
root stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauce
and simmer all for twenty minutes.

Veal Kidney Stew

1 veal kidney
1 small onion
1 tablespoon butter
2 tomatoes cut fine
1 small can mushrooms
1/2 tablespoon parsley
4 tablespoons raw potatoes cut in small pieces
Seasoning to taste

Wash, clean and cut fine a veal kidney. Fry onion in butter until light
brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and
water, and cook until tender.

MEATS, POULTRY, ETC.

Baked Ham (a la Miller)

1 ten or twelve pound ham
1 1/2 lb. brown sugar
1 pint sherry wine (cooking sherry)
1 cup vinegar (not too strong)
1 cup molasses
cloves (whole)

Scrub and cleanse ham; soak in cold water over night; in morning place
in a large kettle and cover with cold water; bring slowly to the boiling
point and gradually add the molasses, allowing 18 minutes fo