The Carbon County cook book

Chili Sauce (From Canned Tomatoes). 1 quart can tomatoes, 1 onion finely chopped, 14 cup vinegar, 1 teaspoon sugar, 14 teaspoon salt, 14 teaspoon pepper, teaspoon mixed spices, cloves, cinnamon, allspice, nutmeg. Cook onion in water until nearly done, drain and mix ingredients. Cook all together slowly for about 14 hour. MRS. CLOWARD. Tomato Cream Sauce. 14 can tomatoes, sprig of thyme, 1 stalk celery, 1 slice onion, small piece bay leaf, 1 cup white sauce, 14 teaspoon salt, few grains red pepper, 14, teaspoon soda. Cook tomatoes, celery, onion and seasoning together 20 minutes. Put through sieve. Add soda then white sauce. Whipped cream may be added just before serving. If served on fish leave cream out. ANNA JONES. Egg Croquettes. 8 eggs, 2 cups thick white sauce, salt, pep- per, celery salt, 14 teaspoon mustard. Cook eggs until hard by pouring boiling water on them and keeping the water just below boiling point for about 20 minutes. Cool eggs and remove shells and chop eggs fine. Add white sauce and seasonings. Place mixture on a platter to cool and then make them into small egg shaped croquettes. Dip in beaten eggs, fine bread crumbs and again in egg. Fry them in deep fat and drain on brown paper. MRS. CLOWARD. Baked Eggs. Put into a flat buttered baking dish 2 cups of mashed potatoes. Shape into little “nests” large enough to hold an egg. Break egg into each nest, dot with bits of butter, Sprinkle with salt and pepper. Bake in hot oven till eggs are set. Serve with ham or bacon. i NETTIE MATHENA. esa Liver and Cream of Wheat. The day before serving this prepare the cream of wheat. Make a thin mush and add when cooked 2 eggs well beaten, a few drops of lemon juice, sugar and solt to taste. Pour in shallow pan to the'depth of about 1 inch. Set aside to become firm. When ready to use cut in any desired shape, roll in egg and then cracker crumbs and fry in butter. At the same time fry the liver cut in desired size pieces and when done lay on the fried mush. Put on platter, serve hot for luncheon or breakfast. Garnish with lemon and parsley. MRS. FRANK LEONE. Codfish Different. Soak slab of codfish for 24 hours, changing water a number of times. When ready to use, drain and cover with boiling water. Allow to stand 10 minutes, then remove skin and bones. Cut in suitable pieces. Make a thin batter of 1 egg, 1 tablespoon flour, salt, lemon juice, grated peel and milk. Immerse fish in batter and fry gold brown. Serve with slices of lemon. _ MRS. FRANK GROSSO. Tomato Loaf. 114 pounds hamburger steak, season with salt and pepper and a little minced onion; beat an egg and add to meat. Next add a cup of tomatoes without juice. Mix all together with enough cracker crumbs to form a loaf. Put in baking pan. Dot with butter or pieces of salt pork. Pour over all 1 cup hot water and bake 30 minutes. MRS. GEORGE MORGAN. French Stew. 6 mutton chops, 6 medium sized potatoes, 2 small onions, salt and pepper to taste. Put chops in saucepan with bacon grease and fry brown. Quarter potatoes, slice onions and add meat. Seasan, add a little water. Cover and simmer 2 hours. ANNIE GAILLARD. Welsh Rarebit. 1 quart milk, 2 tablespoons flour, pice of butter size of half an egg, 2 eggs, 1 large cup grated cheese, salt and paprika to taste. Put milk on to heat, add flour mixed smooth with a little milk and the eggs slightly beaten. Next add butter and grated cheese. Dry grated cheese is best. MRS. ROBERT McKUNE. Mutton Haricot. Cut 2 pounds of bread of mutton in pieces. Roll in flour and brown in drippings. Transfer to a stewpan. Add 2 sliced onions, cover with boiling water and simmer until tender. Add 1 pint of parboiled potatoes diced and 1 pint of shelled peas. Season and simmer until vegetables are done. MRS. FRANK AVERILL.