Put meat through food chopper. Add seasonings, bread crumbs, well beaten egg and milk. Mix thoroughly, place in greased roaster, with boiled eggs in center and form loaf. Put strips of bacon on top and bake about 1 hour, using 1 tablespoon butter melted in 1 cup boiling water✪ Meat Loaf No. 2 to baste with. When done, garnish with strips of pimiento and sprigs of parsley. —Mrs. J. P. McRae. POT ROAST Select a four to five pound round, rump, or chuck beef. Wash and wipe with dry cloth. Rub well with flour to which salt and pepper have been added. If there is a piece of fat with the beef, fry it out in the bottom of the pot (an iron pot is best). If there is no fat, put in three tablespoons of lard or other fat, and sear the meat on all sides. Add one cup of boiling water, cover tightly and simmer gently. Do not let the water cook entirely away, but keep adding a little at the time. Cook until meat is tender, from two to three hours at the least, remove meat from pot and sprinkle a little more flour and add enough water to make gravy; usually a half cup of water is sufficient.✪ Pot Roast If you like onions, slice the onions and add to the roast about half an hour before taking up. Be sure to have a bowl of nice flaky rice to go with the gravy, or a dish of mashed potatoes. — Mrs. Rosalind A. Redfearn. 21 ^ L-G.ATKlNSOt* \^ Real Estate and Insurance , SURETY BONDS , WADCSBORO, IN. C. X, ROSS DRUG CO., Ansonville, N. C. F. L. 0 shorn, Mgr. DRUGS AND TOILET ARTICLES. J. F. ROSS CO., Ansonville, N. G GROCERIES & FERTILIZERS, GOODRICH TIRES & TUBES. O. E. ROSS, Ansonville, N. C. DRY GOODS — NOTIONS — SHOES, EVERYTHING TO WEAR. WE SELL EVERYTHING USUALLY SOLD IN A FIRST CLASS DRUG STORE. Also we carry a complete line of Candy for that Special Occasion. Ice ( ream, too. PARSONS DRUG STORE FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON MINUTE STEAK Cut some fine steaks barely % in. thick from porterhouse or rib roast. Remove all skin and sinews. Heat iron frying- pan until glowing hot, rub with piece of raw fat. Salt and pan broil over a very hot fire for 2 min. on each side. Previously stir one tablespoonful butter until creamy, add some chopped (very fine) parsley and a few drops of onion juice.✪ Minute Steak Place steaks in a nice row on platter, pour off some of fat from pan. Put in one tablespoonful of water and while this boils, brush steak with the prepared butter. Place them for one moment in a hot oven, pour gravy from pan around them. Garnish with scraped horseradish on a lettuce leaf. Can garnish also with any desired potatoes or with fried rings of onions. A 1 1 garnishings must be ready when the steaks arc done as they must be served immediately and very hot. — Mrs. Adele Rheinstein. JELLIED TONGUE MOLD 1 pound cold boiled or canned 1 large sour or dill pickle tongue 1 tablespoonful prepared mustard 2 hard cooked eggs 3 tablespoonfuls prepared mayon- 2 tablespoonfuls granulated gela- naise tine 2 tablespoonfuls cold water i tablespoonful mustard pickle 2 cupfuls hot water✪ Jellied Tongue Mold

AI-modernized reading of the original text

Put meat through food chopper. Add seasonings, bread crumbs, well beaten egg and milk. Mix thoroughly, place in greased roaster, with boiled eggs in center and form loaf. Put strips of bacon on top and bake about 1 hour, using 1 tablespoon butter melted in 1 cup boiling water to baste with. When done, garnish with strips of pimiento and sprigs of parsley. —Mrs. J. P. McRae. POT ROAST Select a four to five pound round, rump, or chuck beef. Wash and wipe with dry cloth. Rub well with flour to which salt and pepper have been added. If there is a piece of fat with the beef, fry it out in the bottom of the pot (an iron pot is best). If there is no fat, put in three tablespoons of lard or other fat, and sear the meat on all sides. Add one cup of boiling water, cover tightly and simmer gently. Do not let the water cook entirely away, but keep adding a little at the time. Cook until meat is tender, from two to three hours at the least, remove meat from pot and sprinkle a little more flour and add enough water to make gravy; usually a half cup of water is sufficient. If you like onions, slice the onions and add to the roast about half an hour before taking up. Be sure to have a bowl of nice flaky rice to go with the gravy, or a dish of mashed potatoes. — Mrs. Rosalind A. Redfearn. ^ L-G.ATKlNSOt* \^ Real Estate and Insurance , SURETY BONDS , WADCSBORO, IN. C. X, ROSS DRUG CO., Ansonville, N. C. F. L. 0 shorn, Mgr. DRUGS AND TOILET ARTICLES. J. F. ROSS CO., Ansonville, N. G GROCERIES & FERTILIZERS, GOODRICH TIRES & TUBES. O. E. ROSS, Ansonville, N. C. DRY GOODS — NOTIONS — SHOES, EVERYTHING TO WEAR. WE SELL EVERYTHING USUALLY SOLD IN A FIRST CLASS DRUG STORE. Also we carry a complete line of Candy for that Special Occasion. Ice ( ream, too. PARSONS DRUG STORE MINUTE STEAK Cut some fine steaks barely % in. thick from porterhouse or rib roast. Remove all skin and sinews. Heat iron frying- pan until glowing hot, rub with piece of raw fat. Salt and pan broil over a very hot fire for 2 min. on each side. Previously stir one tablespoonful butter until creamy, add some chopped (very fine) parsley and a few drops of onion juice. Place steaks in a nice row on platter, pour off some of fat from pan. Put in one tablespoonful of water and while this boils, brush steak with the prepared butter. Place them for one moment in a hot oven, pour gravy from pan around them. Garnish with scraped horseradish on a lettuce leaf. Can garnish also with any desired potatoes or with fried rings of onions. A 1 1 garnishings must be ready when the steaks arc done as they must be served immediately and very hot. — Mrs. Adele Rheinstein. JELLIED TONGUE MOLD 1 pound cold boiled or canned 1 large sour or dill pickle tongue 1 tablespoonful prepared mustard 2 hard cooked eggs 3 tablespoonfuls prepared mayon- 2 tablespoonfuls granulated gela- naise tine 2 tablespoonfuls cold water i tablespoonful mustard pickle 2 cupfuls hot water

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Meat Loaf No. 2Pot RoastMinute SteakJellied Tongue Mold

Anson County cook book