Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

of an egg. Mix thoroughly, mold into two bricks and bake like a roast. This makes a very nice dish sliced cold for ten. A very little sage can be added if desired. HASH. From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager. Chop any kind of meat fine; to one cupful add one cup of chopped boiled potatoes, three-fourths cup bread crumbs, put one-half cup milk, one tablespoon butter, a little pepper and salt in a sauce pan on the stove; when boiling stir in the hash which should be well mixed together; take from the fire and add one well-beaten egg; heat gem pans, and grease; put a spoonful of the hash in each, and put in the oven till nicely browned. MUTTON CHOPS. From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and Alternate Lady Manager. Sprinkle the chops with salt, pepper and flour; put them in the double broiler; broil over or before the fire for eight minutes. Serve on a _hot_ dish with butter, salt, and pepper, or tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in buttered paper, and broiled ten minutes over a hot fire. ROAST LAMB. From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager. Brush three ounces of melted butter over the inner part of a well trimmed quarter of lamb, and strew thick with finely grated bread crumbs, seasoned with salt, pepper and parsley; roll and skewer four or five slices of bacon to the outer side; put in rather quick oven. When thoroughly done (not over cooked) remove the bacon and baste the meat with well beaten yolk of egg and gravy; cover thick with bread crumbs and brown nicely. Garnish the platter on which it is served with sprays of mint. Mint sauce should be an accompaniment. This makes not only an attractive looking, but delicious roast of lamb. LAMB CHOPS. From MRS. HESTER A. HANBACK, of Kansas, Lady Manager. Trim neatly and hack with sharp knife until tender;