The Carbon County cook book

Beef Loaf. 2 pounds beef, little suet, small onion, sage, salt, pepper, 1 egg, dried slice of bread or 2 or 3 crackers. Cut meat in strips and onion in pieces, and sprinkle liberally with salt, pepper and sage. Grind meat, suet and onion together, mix in egg and rolled bread or crackers, make into loaf and roast in oven same as beef roast, rare or well ‘done as preferred. MRS. ©. H. STEVENSON. Excellent Beef or Chicken Rarebit. Put 3 tablespoons of drippings in stewpan to get hot. Have meat prepared and cut in desired number of pieces. Slice 1 onion in hot drippings. Salt, pepper and roll each piece of meat in flour and brown with the onion. Turn constantly. When brown on both sides add hot water to almost cover. Cook slowly for 3 hours. There should be enough gravy to add dumplings ar desired. MRS. W. J. ELWOOD. Stuffed Leg of Lamb. Remove the bone from a leg of lamb and fill cavity with the following dressing: 2 cups bread crumbs, Y% cup melted butter, salt, sage and onion to taste. Combine these ingredients, adding a very little water. When the leg is filled, tie in shape. Place in hot oven and sear on oll sides. Salt and pepper meat and baste every ten minutes until done. Serve with brown gravy made with the drippings in the roasting pan. MRS. JOHN G. GUBLER. Salmon Loaf. 1 can salmon, 1 cup cracker or fine bread crumbs, 1 egg well beaten, 1 tablespoon lemon juice or vinegar, 14 teaspoon salt, enough milk to hold together. Add 114 cups milk - and a little salt. Cook until thick. Season with sprig of parsley. MRS. WALTER CHRISTENSEN. Oyster Dressing. 3 cups bread crumbs, !% cup butter, salt, pepper, 1 onion chopped fine, 1 pint oysters. Mix fine for turkey or chicken. 3 MRS. JOHN CAUSER. Codfish Balls. 1 pound codfish, 1 egg, mashed potatoes. If codfish is very dry soak over night, boil until tender. Pick out bones and mash with an equal amount of potatoes. Then mix egg thoroughly and make into cakes. Fry in deep fat like doughnuts. Many like them with prepared mustard. They make a nice break- fast dish served with coffee rolls. (See rolls.) | MRS. C. H. STEVENSON. Chicken, Quail or Squab en Casserole. Wipe the bird and cut in pieces for serving. Cut a 1-inch cube of salt pork in small pieces and fry out, add a tablespoon of butter. When hot add the meat and brown slightly. Remove from frying pan, sprinkle with salt and pepper and place in casserole. Dot over top with butter. Add 1 cup boiling water, put on cover and bake until tender, then add 1 cup cream, 2 cups mushrooms, cut in pieces, add 1% cup peas. Again cover and cook 15 minutes. Thicken sauce with a table- spoon of flour diluted in water. . PAULA G. WALTERS. Salmon Souffle. Separate 1 can salmon into flakes, season with salt, paprika and lemon juice. Cook 14 cup soft stale bread crumbs in 14 cup milk 1 minute and add to salmon, then add yolks of 3 eggs beaten until thick. Lastly fold in well beaten whites. Turn into a baking dish and bake until firm. “MRS. MARY BEAN. fe Creamed Chicken a la Francaise. Remove skin and bones from. left over chicken. Chop fine and fry slightly in butter. Place about 2 tablespoons of flour in a pan and mix gradually with a cup of milk. Allow to come to a boil. Add the hashed chicken and 2 egg yolks well beaten. Mix well. Beat thoroughly 3 whites of eggs, to which add a pinch of salt and a dash of nutmeg. Mix lightly with the rest and pour in a buttered baking dish. Sprinkle with bread crumbs. Put in slow oven, in a pan of water, for about 80 minutes. A fine luncheon dish. MRS. AMBROSINE MONNET.