The Blue grass cook book

The chops should be trimmed nicely and peppered well and rolled in butter. Broil nicely on both sides over clear fire. When done, put butter, pepper, and salt over them. Cover the ends with little white fluted papers and serve on dish with peas. LOBSTER OR SALMON CHOPS Miss Virginia Croxton Boil in salt water for 20 to 25 minutes. Chop as fine as possible. ^ pint sweet cream, Butter size of an egg Peel and chop 1 onion into cream. Add 1 tablespoon of cornstarch wet with the cold cream. Boil and stir in the lobster or salmon, season with cayenne and a Httle Worcestershire sauce. When cold, form into chop shape, dip in the beaten yolk of an egg, then in the bread or crackercrumbs, and fry in hot lard as you would oysters. If canned lobsters or salmon is used, omit the boiling. One can makes a good dish. MEAT CAKES FOR BREAK- FAST Take any cold meat, except ham, and put through a meat-grinder. Mix with bread-crumbs, a little onion, ^ cup of crumbs, ^ cup of meat, 1 egg, butter, salt, and pepper to taste. Make in cakes and fry a light brown in butter. Serve with a sauce of milk, flour, butter, salt, and pepper boiled thick. SADDLE OF MUTTON Mrs. Henry C. Buckner Wash it in soda water. Wipe dry, and then rub with soda, brown sugar, cayenne pepper, and salt. Grate a nutmeg over it. Make a dressing of Bread-crumbs, Brown sugar. Chopped celery. Tablespoon of butter, Salt and pepper, Teaspoon of powdered allspice. Cook from 4 to 5 hours, according to size. Make a gravy of 1 pint of brown flour, 1 tumbler of brown sugar, 2 lemons, 1 teaspoon of allspice, 1 nutmeg, 1 tumbler of jelly, J teacup of butter. Chopped celery, Salt and pepper. ROAST MUTTON Allow 15 minutes to the pound in roasting mutton. Baste often and serve with jelly. ROAST BEEF (No. 1) Select a nice sirloin of beef and place in pan with beef drippings. Beef requires 15 minutes to the pound for cooking. Baste well. When nearly done, sprinkle with salt and pepper and a little flour. When well cooked to a nice brown, remove from fire and make a gravy by adding a little hot water and thickening. Serve in separate bowl. ROAST BEEF (No. 2) Mrs. Mary Wehh Gret a choice roast, and after cooking a little while in plenty of water, season with salt and pepper, then pour most of the water from the pan and add the juice from 1 quart of tomatoes. To the tomatoes add 2 teaspoons ground allspice, 1 teaspoon cloves, 1 teaspoon black pepper, 2 teaspoons salt, A little red pepper, Small piece of butter. Small onion chopped fine. Cook this a few minutes and spread over the roast. Continue basting till done. Add hot water if dressing is too thick. ROAST PIG 1 young pig, 2 onions, 1 cup of bread-crumbs, 2 teaspoons of summer savory, 2 tablespoons of butter, 1 saltspoon of salt. Black pepper to taste. Make a dressing of butter and bread-crumbs. Add the eggs, chopped onion, and seasoning, and let it simmer. Clean pig well and stuff with dressing and sew up. Rub pig with butter, sprinkle salt and pepper, and dredge with flour. Cut the skin in squares and put in roasting-pan and pour hot water in pan. Roast in moderate oven, basting