The Carbon County cook book

Vegetable Hash Loaf. 2 cups chopped cold meat, 14 cup cooked carrots, 44 cup cooked string beans or peas, 14 cup milk, 1 small onion, 2 tablespoons flour and 2 tablespoons butter, 2 eggs, salt, pepper and seasoning. Put meat and vegetables through food chopper, mix well. Sauce—White sauce of flour, butter and milk. Stir mixture into sauce and season with salt, pepper and a few drops of Worcestershire sauce, pack into baking dish and bake 1 hour in medium oven. Boil eggs, let cool and slice. Turn loaf on hot platter, garnish with eggs and parsley or celery. This is excellent hot or cold. Minced Liver. Simmer the liver in water for 25 minutes, drain and chop fine, add 2 onions chopped and pepper and salt, put in sauce pan, cover with cold water and cook 20 minutes, then add enough bread crumbs to make a thick gravy. Make a border of mashed potatoes around a platter and pour minced liver in center. Cheese Fondue. 1 cup scalded milk, 1 cup soft stale bread crumbs, 34 cup mild cheese cut fine, 1 tablespoon butter, 14 teaspoon salt, 14 teaspoon mustard, 2 eggs, a few grains cayenne pepper. Add all ingredients -to hot milk. When well mixed remove from fire and add 2 beaten yolks of eggs. Fold in beaten whites, ‘pour into buttered baking dish and bake 20 minutes in moderate oven. Serve immediately. IVA FAUSETT ALLRED. Oysters and Macaroni. Take 1 package of macaroni and cook until done. Put a layer into a baking dish and add a layer of oysters, season with salt, pepper and butter, repeat with alternate layers of macaroni and oysters until dish is full. Bake until brown | and serve. MRS. JULIA WENDEL. Potato Loaf. 2 cups mashed potatoes, 2 tablespoons minced onion, 1 tablespoon green peppers or pimento, 14 cup canned tomatoes, 1 egg, 1 teaspoon salt, pepper, one-third cup ground peanuts. Mix the ingredients, turn the mixture into a buttered baking dish, brush over with melted butter. Bake in a moderate oven for 25 minutes. MRS. J. A. FORSYTH. Chicken Friccassee. Cut up the chicken and sprinkle with salt the night before (this helps to make it tender), roll in flour and fry in hot fat to a light brown, then put in kettle and boil with very little water until tender. Make a brown gravy out of the liquid, but do not let burn. Meat Rolls. Biscuit dough: 1 cup flour, 44 cup milk, 2 teaspoons baking powder and 1 tablespoon fat. Grind meat and add sage to taste, pepper and salt. Fold the biscuits over meat, moisten the edges and squeeze together. Sauce—1 cup tomatoes, 2 tablespoons flour, 1 tablespoon butter, 14 teaspoon salt and 14 teaspoon pepper. Pour over rolls while hot. ADA WHITMORE. Veal Roll. Chop and mix together 3 thin slices bacon, 1 button garlic, some parsley, onion size of walnut, salt and pepper. Then cut veal steak or veal sirloin into pieces of about 2 inch squares or little larger and fill with some of the above mixture. Fasten the rolls with 2 toothpicks, spread with flour and put into casserole. Cover rolls with 1 can tomato soup mixed with 1 cup water and let bake 114 hours in oven. About 60c worth of veal will make 5 rolls. This serves very nicely with either baked or mashed potatoes. MRS. JOSEPH BARBOGLIO. Veal Loaf. 3 pounds veal chopped fine, 14 cup butter, 3 eggs, 3 tablespoons cream or milk. Mix eggs and cream with the veal; 4 crackers rolled fine, 1 teaspoon pepper, 1 large teaspoon salt, 1 large teaspoon sage. Mix together and form into loaf. Bake 214 hours, basting frequently. MRS. H. S. ROBINETT.