The Carbon County cook book

Pot Roast of Veal. Take a good piece of veal cut in small pieces about the size of an egg. Roll in flour and brown well in butter with a small chopped onion. Add bouquet of herbs to suit taste, seasoning and about a cup of water. Keep moist with broth or water during the cooking. Cook about 2 hours. Thicken gravy and add about a cup of mushrooms, when ready to serve. i MRS. AMBROSINE MONNET. VEGETABLES Rice and Peas. Two cups peas and 14 pound salt pork, 1 cup rice, 14 cup minced ham, 1 teaspoon grated onion and 1 tablespoon butter. Cook peas with pork, boil rice in separate pan. When both are tender mix, add ham, onions and butter, simmer a few minutes and serve. Beans and rice fixed this way make an excellent dish. Italian Spaghetti. Cut a garlic, rub the inside of a pan with it. Then cut garlic and a small onion and fry in butter, add a little water and stew for 5 minutes. Cut round steak in pieces as for stew, brown and add 1 can tomatoes and 14 cup water. Let stew until meat is done, stirring frequently. Season with salt and pep- | per, pour over spaghetti which has been boiled 20 minutes and sprinkle with Roman cheese and serve. MRS. GEORGE A. FAUSETT. MRS. KATHERINE S. ERZ. Smothered Onions. 3 large onions sliced 14, inch thick, beat 1 egg then dip onions in egg and then in flour. Now fry in deep fat to a golden brown. While frying salt and pepper to taste the same as meat. MRS. T. OSTLER. Boston Baked Beans. 1 quart navy beans, 14 cup molasses or brown sugar, 1 tablespoon salt, small pieces of salt pork or bacon and 14 teaspoon mustard, soak beans over night and bring to a boil, add salt and meat, cook until tender, put in baking dish and add molasses and bake 30 minutes. } EFFIE ANDERSON. Puree of Cabbage and Potatoes. 1 pint boiled finely minced | cabbage, 6 medium sized potatoes, 2 tablespoons butter or savory drippings, 2 teaspoons salt, 14 teaspoon pepper, 14 pint hot milk. Peel the potatoes and put them in stewpan with boiling water enough to cover them. Cook just 30 minutes, pour off water and mash fine. Cook about 5 minutes longer, after beating in the hot milk, seasoning and cabbage. MRS. CLYDE VAUGHT. Rice Croquettes. 1 cup boiled rice, 2 tablespoons sugar, a little nutmeg or lemon peel, 1 egg beaten, 1 teaspoon butter. Mix well; rice should be warmed; flour the hands when mixture is shapped into croquettes. Egg and crumb. Fry in deep fat to a delicate brown; drain on brown paper; serve with syrup or pudding sauce for dessert, or as sweet enterment at lunch. : MRS. GEORGE NIXON. Spiced Cabbage. Boil cabbage in salt water until tender, drain -and chop fine, add 1 cup cream and a little thickening, serve with sugar and cinnamon on top. MRS. J. HE. JENSEN. Pe x ’ of les CE WE PROTECT Oe Our Jewelry and Watches are satisfactory because we buy and sell only lines of proven dependability. There is no merchandise of questionable quality in our store. Glite Jewelry Company “There are two things all women should know about ice. One is that the economical way to use ice is to keep the ice chamber of the refrigerator well filled. Ice does not melt so rapidly then. The other is that in hot weather—or cold—ice is a mighty small investment for the big protection it brings—protection of food, health and comfort.” PRICE ICE & COLD STORAGE CO. PHONE 136 PRICE, UTAH a The Domestic Science Expert Says: | . “Ghe Art of Cooking Does not all lie in the selection of choice food- | stuff but is oft times found more especially in | the flavoring and proper portions and mixing | aswell as the right temperature which is always found by the use of one of our ELECTRIC \ RANGES, Cookers, Percolators, or the many |. other little handy devices tha: can always be |. found in our ELECTRIC STORE. : IT IS A PLEASURE FOR US TO