The Carbon County cook book

Baked Ham. Cover a ham with cold water, heat to boiling point and boil 4 or 5 hours until tender. Remove from fire and allow ham to cool in the water in which it was boiled. Take from water and remove outside skin. . Sprinkle with brown sugar, black pepper and cayenne and bake 50 minutes in hot oven or until nicely browned. May be served warm or cold. MRS. R. M. MAGRAW, Hiawatha. Scalloped Salmon. 1 pound can of salmon, 14% cup fine dry bread crumbs, 1 tablespoon butter, i heaping tablespoon flour, 1 pint rich milk, salt and pepper. Melt butter in saucepan and add flour and stir until melted and mix but not browned. Slowly add milk. Let thicken until like cream. Season to taste. Remove salmon from can, remove skin and bones and separate flakes with fork. Butter a baking dish, add a layer of crumbs, 1 of salmon and cover with dressing. Cover with crumbs and bits of butter and place in oven about 20 minutes, to heat through and brown on top. | MRS. GEORGE MORGAN. Salmon Loaf. 1 can salmon (large size), 1 cup soft bread crumbs, 114 teaspoons chopped parsley, 14 teaspoon salt, pepper, 2 eggs, 1 tablespoon lemon juice, 14 cup milk. Shred salmon with silver fork and remove all skin and bones. Mix with crumbs, parsley, lemon juice and seasoning. Beat eggs slightly and add to mixture. Next add milk enough to make a soft mass. Put this in a buttered baking dish. Place dish on a rack in hot water and bake 30 minutes. When firm turn out on a platter and garnish with parsley and slices of lemon, and serve with any desired fish sauce. Peas in white sauce make a good addition to this dish. MRS. JESSE N. ELLERTSON. _Cheese Loaf. 1 pound cheese, 1 cup olives if desired, 14 cup shelled walnuts, 14 cup cream. Work cheese and cream into a soft pulp. Add nuts and stoned olives. Press into mould and place on ice 1 hour before serving. : MRS. J. F. MacKNIGHT. Hash. Chop raw potatoes fine, take scraps of cold meat and chop fine, take 1 onion and fry with butter. Add meat and potatoes, season with salt, pepper and butter, cover with milk and bake ~ until nearly done, then add 1 well beaten egg and finish baking. ; MRS. CLYDE VAUGHT. : Braised Mutton. Use meat that is too tough to fry or roast; wash, wipe and place in hot kettle with about 2 tablespoons of drippings or other fat. Turn constantly until the meat is a golden brown; season with salt, pepper and minced onion, add enough boiling water to almost cover and cook slowly until the meat is tender. Thicken gravy with flour or if preferred add macaroni so that it will be cooked in time to serve with the mutton. MRS. JOHN G. GUBLER. Jellied Chicken. Boil 2 chickens until very tender »with 1 onion and 2 carrots. Let soup boil down to about 114 quarts. Strain and add white pepper, salt and butter to taste and 1 full box of Knox’s gelatine. Pick meat from bones and place small pieces of the carrots in gem tins. Pour hot soup over meat and cool. This will serve about 36 people. Pork Tenderloin With Sweet Potatoes. Wipe tenderloin. Put in a dripping pan and brown quickly in hot oven, sprinkle with salt, pepper and powdered sage, bake 45 minutes, basting often, pare sweet potatoes and parboil 10 minutes, drain and put in pan with meat, cook until tender. Baste with meat, parboil potatoes as soon as meat is put on, as it takes 40 minutes or longer to cook them. MRS. R. J. STAYNER.