Flint Hills Cook Book. Iowa) Christ Church Episcopal (Burlington

of Lamb.

       FISH AND OYSTERS.

       Fish a la Creme.

       Fish Stuffed with Crackers.

       Fried Fish.

       Simple Sauce for Fish.

       Salmon Loaf.

       Fish Turbot.

       Turbot.

       Turbot.

       Cream of Oysters.

       Escalloped Oysters.

       Croustades or Bread Boxes.

       EGGS.

       Omelette.

       Jam Omelette.

       Simple Omelette.

       Boiled Eggs.

       Poached Eggs.

       French Eggs.

       Cheese Souffle.

       MEATS AND ENTREES.

       Roast Sirloin of Beef, Yorkshire Pudding.

       Beef Loaf.

       Fricassee of Veal With Oyster Plant.

       Stuffed Tenderloin.

       Fried Kidney.

       Stuffed Veal Steaks.

       Spring Chickens.

       Chicken Fricassee, With Peas.

       Remarks on Entrees.

       Creamed Chicken.

       Cream Chicken.

       Chicken and Curry.

       Pressed Chicken.

       Buckeye.

       Sweet Breads.

       Sweet Bread Patties.

       Lambs Tongue on Toast.

       Entrees of Veal.

       Curry of Veal.

       Veal Loaf.

       Veal Loaf.

       Veal Loaf.

       Veal Croquettes.

       Fricadella.

       Rice Croquettes.

       Steamed Dumplings.

       Cream Fritters , (Very Nice) .

       Sweet Breads and Peas.

       VEGETABLES.

       To Preserve the Color of Vegetables.

       Cauliflower.

       Cauliflower With Cheese.

       Corn Oysters.

       Corn Pudding.

       Corn Cakes.

       Corn Fritters.

       Stuffed Cabbage.

       Hashed Potatoes Crowned.

       Potatoes a la Florento.