Carolina cookery from Quaker kitchens

Pour in pan around the loaf. When nearly ready to take from oven thicken sauce with a little flour. —Mrs. O. E. Mendenhall. BROWNED HASH 1 cup meat 4 tbs. fat 1 cup mashed potatoes Salt and pepper 1-3 cup boiling water Onion juice Chopped parsley Spread mixture smoothly in a frying pan in which 1 tbsp. of fat has been heated. Cook over moderate heat so that it will brown slowly. Cook about 1-2 hour and do not stir. Fold like an omelet. The same mixture may be made into small cakes and browned in the same way. —Mrs. F. R. Taylor. VEAL CUTLETS 1 Ib. veal steak or cutlets 1-8 tsp. pepper 1 tsp. salt 2 tbs. butter Remove bone and skin and tough membrane. Cut into pieces for serving. Season veal with salt and pepper and dredge with flour. Place butter in pan. When hot, add the cutlets. When well browned, place in a double boiler and put the following ingredients in the pan: 2 tbs. butter 1% tsp. salt 3 tbs. flour 1-8 tsp. pepper 1 1-2 cups of water or stock made from the bones and tough pieces. Brown the butter and flour, add seasoning and water or stock, cook until smooth, and pour over the cutlets, and allow to cook for 1 hour at a low temperature. —_Mrs. F. R. Taylor. BROWN ROAST Take a four or five pound cut of round steak. Brown on both sides in frying pan in enough fat to keep from burning. Then place in roaster and add pepper and salt. Slice an onion and brown slightly in fat remaining in the pan; remove onion to roaster and then brown 1 heaping tbs. flour and then add to it 1 pt. cold water. Pour over the beef, cover and bake for about two hours in the oven. —Mrs. E. T. Harmon. HAMBURG STEAK 1 lb. chopped meat 1 tsp. onion juice 1 tsp. salt 1 tsp. chopped parsley 1 slice of bread soaked in 1-8 tsp. pepper warm water Mix the seasonings and bread well with the meat, form into small cakes and broil or pan broil. Garnish with pars-, ley and serve hot. —Mrs. J. S. Worth. PHILIPPINE ROAST 1% lbs. ground steak % tsp. pepper % lb. fresh lean pork, 1 small onion ground 1 cup soft bread crumbs 1 green pepper 1 egg 1% tsp. salt 3 thin slices bacon 2 cups canned tomatoes Combine all ingredients except last three, add egg slightly beaten and mix thoroughly. Form into a loaf, place in roasting pan lay bacon on top and pour tomato around the roll. Bake at 400 degrees for 1 1-2 hours, basting frequently with the tomato. Remove to a hot platter and serve with a gravy made from juices in the pan. —Mrs. W. T. Saunders. SAUCE FOR MEAT 1 pint of vinegar 1 small tin mustard 4 tsp. flour % oz. pickling spice 2 tsp. black treacle 2 tsp. sugar (molasses) 1 tsp. salt. Mix all together and simmer for twenty minutes and bottle when cold. Mrs. Norman Fidler. SPANISH STEAK “2% Ibs. round steak 1 pt. sliced tomatoes So (2M%” thick.) 1 cup grated cheese % pint sliced onions % cup butter Salt and pepper. Put steak in roaster—add layer of onions, then tomatoes, butter, pepper and salt. Cook 1 1-2 hours. Take from oven and put grated cheese on top and brown. Serve hot, with milk or water gravy. —My Mother’s Recipe, Mrs. Arthur Lyon. HAM PIE (A good way to use the last of a baked or boiled ham) Cut ham from bone and stew with a little water. Make pastry as for chicken pie using two crusts. Put in ham with gravy in which it was boiled. Season with pepper and butter and also add a sliced hard boiled egg or two. Cover with top crust and bake. a —Mrs. C. F. Tomlinson. HAM TIMBALES 2 ths. butter or oil 1 cup chopped ham % cup stale bread crumbs’ ¥% tbs. parsley chopped 2-3 cup milk 2 eggs ; ; Pepper