The Carbon County cook book

White Sauce. Place in a saucepan 1 teaspoon butter, 2 teaspoons flour. Cook without browning until well blended. Add 34, cup cold sweet milk and cool thoroughly. Keep free from lumps. Pour out in a dish to cool. Mustard. One-third cup vinegar, one-third cup water, 3 heaping teaspoons mustard, 3 heaping teaspoons flour, 3 teaspoons sugar, 14 teaspoon salt, 1 egg, pinch of tumeric. Make in galvanized pan, boil vinegar and water, mix dry ingredients, add water to make paste and boil a few minutes. MRS. LILLY FRANDSEN. - Cheese Souffle. Make a thick white sauce of 2 tablespoons each of butter and flour and 14 cup milk, salt and pepper. Add 1 cup good cream cheese grated. Draw to back of stove and heat until smooth, add beaten yolks of 3 eggs, cook a minute longer and set aside to cool. 20 minutes before serving add whites of eggs beaten to a stiff froth, pour into a baking dish, bake 20 minutes and serve promptly. MRS. SULLIVAN. Recipe For Corning Beef. 7 gallons water, 7 lbs. salt, 1 oz. saltpeter, 1 tablespoon ground pepper, 100 lbs beef. Pack meat in tight barrel, then make brine as follows: Heat water boiling, put in salt and saltpeter, skim.and add pepper, pour over your meat boiling hot and cover slowly. Your meat will be good at any time. Try it.. If necessary make new brine in spring. MRS. MARGARET HORSLEY. Vegetable Flank Steak. 1 pound flank steak, 2 small potatoes, 6 young carrots, 2 small turnips, 2 small onions. Pound steak and sear in hot scillet. Chop turnips and onions, 2 potatoes and 1 carrot. Rub inner surface of steak with flour, pepper and salt, spread with chopped vegetables and roll up, skewer lapping ends so stuffing will not cook out. Put in casserole or deep pan with a cup of boiling water in which 1 tablespoon of butter has been melted, cover tightly and cook for 1 hour. Scrape rest of carrots, put into pan with steak, add more water and fat if first has cooked away. Cover and bake 30 minutes, then uncover and bake 20 minutes, remove skewers and put on platter with potatoes and carrots on one side. Thicken liquid with flour and season to taste. Turn this over meat and garnish with parsley. Beef Loaf. 314 lbs. beef chopped fine, six crackers rolled fine, 3 eggs well beaten, 42 tablespoon salt, 1 teaspoon pepper, 14 cup cream, mix well. Put in buttered pan and bake two hours. ‘Put) pieces of cracker soaked in milk and bit of butter on top of loaf when ready to put in oven. ; MUS. JOSEPH BARBOGLIO, Helper. *» Cheese Balls. 114 level teacups chopped cheese, 1 Ib. flour, pepper to taste, whites of 3 egys, 14, teaspoon salt, cracker pulverized. Mix the first 3 ingredients and salt, beat eggs stiff and add. Shape into small balls, roll in the cracker dust and fry in deep fat. MRS. C. R. JONES, Helper. Veal Souffle. To 1 pint of cooked and chopped veal add 1 pint of cream thickened with 2 tablespoons flour. Just before putting into oven add 4 eggs, beaten separately and seasoned with salt and pepper to taste. Bake in shallow pan. To serve, cut in squares, garnish with parsley and serve hot with mushroom sauce. ANNA FROST OTTE, Logan. Veal Croquettes. Mix 3 cups ground veal, 1 cup bread crumbs, a little minced onion, salt and pepper to taste. Make a sauce as follows: Blend 3 tablespoons butter, 2 tablespoons flour, add 1 pint hot milk and cook until quite thick, stir constantly. Add to the meat mixture, mix thoroughly, let cool and mold. Roll in bread crumbs and dip in beaten egg. Roll in crumbs again and set away to dry. Fry in deep fat. MRS. BENTON RANDOLPH. °