Carolina cookery from Quaker kitchens

SCRAPPLE 1 cup pork, cut into small 1 cup corn meal pieces 3% cups water, boiling 2 cups stock cleared and 1 teaspoon salt seasoned 1 tablespoon Crisco Pour corn meal slowly into boiling, salted water. Cook for three hours. Add pork and put into greased baking powder cans. The next day remove from can, slice thinly, dip in flour, and saute with the Crisco. Calories_____ 992 Number of servings__--4 MEAT POTATO PIE 1 cup chopped roast pork 1-3 cup bread crumbs 1 cup mashed potato 1 teaspoon fat 2 tablespoons milk 1 teaspoon flour 2 tablespoons butter % cup stock 2 tablespoons Chili sauce Melt fat, add one teaspoon flour, and stir until blended; add stock and cook until thickened. Add Chili sauce and pork. To the mashed potatoes add milk and butter Place the pork mixture in a baking dish, cover with mashed potato, and sprinkle with bread crumbs. Bake in a moderate oven 10 minutes. —Teacher’s College, N. Y. VEAL SALAD 1 cup veal, cut into cubes a cup celery % cup sliced olives Chill thoroughly. Pour over the mixture a dressing made of four tablespoons olive oil, two tablespoons lemon juice, one-half teaspoon salt, and one,eighth teaspoon pepper. Calories_____ 650 Number of servings ................ 4 JELLIED VEAL - 2 cups veal, cut into cubes % cup cold water ~2-cups stock, cleared 1 cup celery _.. and seasoned 2 hard-boiled eggs 3 tbs. granulated gelatine Parsley for garnish Soak gelatine in cold water for five minutes, add hot stock and stir thoroughly. Cool. When about the consistency of a thick syrup add veal and celery. Garnish mold with hard-boiled eggs cut into fancy shapes, and parsley; | dip these decorations into a little dissolved gelatine before —_ 3k placing in mold, so that they will stay in place. Put veal mixture into mold and chill. Calories ______ 758 Number of servings VEAL MOUSSE 2 tablespoons gelatine 3 egg yolks 4 tablespoons cold water % eup almonds 1 cup hot stock 1 cup veal % teaspoon salt 1 cup heavy cream % teaspoons paprika Cayenne Soak gelatine in cold water for five minutes. Beat egg yolks slightly add salt, paprika, and stock. Cook over hot water, as a custard, until the mixture begins to thicken. Add soaked gelatine, and stir until dissolved. Cool, until of a thick syrup-like consistency; fold in the whipped cream. Add veal, cut into small bits, and almonds. Put into individual molds, and chill until firm. Calories ._._1623 Number of servings ___._ 7 molds MOCK LAMB CHOPS WITH RISOTTO 2% cups cold lamb, finely % teaspoon salt chopped 1g teaspoon pepper 2 eggs 1% cup rice 1 cup stock 1 can tomato soup” 4 tablespoons butter 1-3 cup grated cheese 3/6 cup flour % cup crumbs, fine and 1 teaspoon lemon juice white Crisco for deep fat frying ‘Melt butter, add flour, and stir until well blended. Add stock, and cook until the mixture thickens, add lemon juice, salt and pepper, and meat. Spread on a platter to cool. When cold form into shape of chops, dip into crumbs, egg and crumbs, and fry in deep fat. Drain on unglazed paper. Cook rice in one and one-half quarts of boiling salted water. Drain, add tomato soup, and place in a mound in the center of a platter. Sprinkle with cheese. Arrange the mock chops around the mound of rice. Garnish with parsley. —Teacher’s College, N.Y. ae. 7 VEGETABLES Better is a dinner of herbs where love is than a stalled ox and hatred therewith. Proverbs 15:17. SCALLOPED TOMATOES 1 can tomatoes 2% tsp. salt 1 small onion % tsp. pepper 3 cups buttered crumbs Stew the tomatoes with the seasoning and onion slowly, uncovered, for 1 hour. Cover bottom of baking dish with buttered crumbs, put in tomatoes, and cover with remainder of crumbs. Bake 20 minutes in a moderate oven —Mrs. F. R. Taylor. DEVILLED TOMATOES