powder
1/2 teaspoonful salt
3/4 cupful milk
1 quart oysters
1/2 cupful Crisco
2 tablespoonfuls cornstarch
1/4 cupful cream
Salt and pepper to taste

Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice,
work in Crisco with tips of fingers, add milk gradually. The dough
should be just soft enough to handle. Toss on floured baking board,
divide into two parts, pat lightly and roll out. Place in two shallow
Criscoed cake tins and bake in quick oven fifteen minutes. Spread them
with butter. Moisten cornstarch with cream, put into pan with oysters
and seasonings and make very hot. Allow to cook a few minutes then
pour half over one crust, place other crust on top and pour over rest
of oysters. Serve at once.

Sufficient for one large shortcake.

Salmon Mold

1 can salmon
2 tablespoonfuls Crisco
1/2 cupful rolled crackers
3 eggs
1 tablespoonful Worcestershire sauce
Salt and pepper to taste

Sauce

1 tablespoonful Crisco
1 tablespoonful flour
1 egg
1 cupful milk
Salt and pepper to taste
Parsley

_For the mold._ Remove oil, skin and bone from the salmon. Rub salmon
smooth, add eggs well beaten, crackers, and seasonings. Turn into a
Criscoed mold, and steam for one hour. Turn out and serve with sauce.

_For sauce._ Blend Crisco and flour in a saucepan over fire, add
milk, and stir and boil for five minutes. Add egg well beaten, and
seasonings, pour at once over salmon. Garnish with parsley.

Sufficient for one small loaf.

[Illustration]

MEATS

[Illustration]

Cookery is a branch of applied chemistry. To cook anything, in the
narrower sense of the term, means to bring about changes in it by
submitting it to the action of heat, and usually of moisture also,
which will make it more fitted for food; and it is on the nature of
this action on different materials that the _rationale_ of the cook's
art chiefly depends. Good cooking can make any meat tender, and bad
cooking can make any meat tough.

The substance in meat called albumen becomes tougher and more
indigestible, the higher the temperature to which it is subjected
reaches beyond a certain point. It is this effect of heat on albumen,
therefore, which has to be considered whenever the cooking of meat
is in question, and which mainly determines the right and the wrong,
whether in the making of a soup or a custard, the roasting or boiling
of a chicken or a joint, or the frying of a