Atlanta women's club cook book

Get a nice 5 lb. roast either rump or a number 7 cut, wipe off with a damp cloth, cut off some suet and try out. Place roast in pot, sear on all sides, (in suet) , then add salt and pepper to taste. Cook over a very low gas flame until tender. Add no water as this method of cooking with lid on pot will make its own gravy. Pour over 1 can tomatoes, cook for 15 mins. Lift roast from pot; add flour enough to thicken gravy. Brown same, then add cold water enough to make sufficient gravy; season to taste with salt and pepper. Mrs. Jesse M. Manry. BAKED CORNFIELD HAM. 1 ham. 1/, cup sugar. 1/2 cup cracker crumbs. Cloves. % cup of syrup. II/2 pt. ginger ale. Select ham with care (Cornfield Brand) preferred soak over night in cold water. Before cooking scrub with stiff brush. Bake in 3 inches of water, to which syrup has been added. Use covered roaster, bake 10 to 14 lbs, ham 3 to 31/2 hours. After ham is thoroughly done, remove skin and roll in mixture of sugar and cracker crumbs. Stick whole cloves in ham, place in oven to brown, while browning baste with IV2 pt. bottle ginger ale. Mrs. Norman Sharp, Chairman Market Committee. LEG OF LAMB ROAST. 1/2 can tomatoes. 1 tbls. prepared mustard. - 2 tbls. vinegar. 1 large onion (chopped fme). 1/2 bottle catsup. 1 leg of lamb. Wash roast thoroughly in soda water (1/2 t-spoon soda to 1 gallon of water). Salt and pepper and add a dash of cayenne. Sift a little flour over top of roast, spread a little butter on this to brown the flour. Place meat in covered roaster and add other ingredients. Place on a round rack in moderate oven and cook 3 1/2 hours. Baste 3 or 4 times. Mrs. J. H. Merritt. CORN BEEF HASH A LA BELL. 1 can corn beef hash. 1/3 t-spoon each salt and pepper 1 onion. 1 green bell pepper. 1 small can tomatoes. 3 slices bread. Add to beef, tomatoes, onions and green pepper well minced. Then bread, salt and pepper, mix together well, bake for 1 hour in hot oven. Mrs. Fanny Bell. Lynchburg, Va. BROILED MEAT CAKES. 1 lb. top side round steak. 2 slices bread. 1 egg. 3 tbls. milk. 1/3 t-spoon butter. Salt and pepper. Run steak through food-chopper with little suet, add egg, salt, pepper, milk and bread crumbled fine. Work all together well. Make into small cakes, place on hot greased griddle and brown on both sides, pour a little melted butter over them. Garnish with parsley. Mrs. Jesse M. Manry. BEEF A LA MODE. 1 pt. stewed tomatoes. 2 t-spoons salt. 1/4 cup butter or beef drippings. 1/0 t-spoon pepper. 2 lbs. round beef. 4 cloves. 5 medium sized onions. 2 tbls. flour. Slice onions and cook until yellowed in the fat. Add cloves, and beef cut into cubes and fry until brown. Add 1 pt. of boiling water, the tomatoes, seasoning, and simmer for hour and half. When ready to serve, thicken the gravy with flour moistened in a little cold water. Mrs. Newton C. Wing. BOULLETS. (CREOLE DISH) 1 lb. round steak or veal. 1 large onion. 3 tbls. lard. 1 egg. 1 cup bread crumbs. Salt and pepper. 1 tbls. water. 2 sprigs parsley, Tomato sauce. Beat beef till tender, cut into pieces 2 inches square. Rub salt and pepper well into meat, dip into egg batter to which water has been added, then into grated crumbs. Fry till nicely browned. Serve with tomato sauce.