Carolina cookery from Quaker kitchens

Add crumbs and milk to melted butter or oil and cook ® minutes stirring constantly. Add ham, parsley and eggs slightly beaten. Season. Pour into individual buttered molds and cook in oven, setting molds in pan of boiling water. Bake 20 minutes. May be served with or without a white or Bechamel sauce as desired. Chicken may be substituted for ham, but tn that case add salt. —Mrs. H. A. White. OLD VIRGINIA SMITHFIELD HAM RECIPE Soak ham twenty four hours in plenty of water to which has been added one-half cup black molasses, one-half pound brown sugar, handful of all spice. Take out of this water and put into fresh water to which has been added the same amount of molasses, brown sugar and few cloves. Let boil slowly for hours. Allow ham to remain in this water until cold (about two hours). Then pull off skin and put in baking pan, taking cloves out of water and sticking in the ham. Put in just a little brown sugar, molasses and water. Bake about three-quarters of an hour basting all the while. —Mrs. C. F. Tomlinson. MEAT AND HAM ROLL 1 lb. of steak 1 lb. bread crumbs % Ib. ham 1 egg Seasoning Put steak and ham through food chopper, mix with bread crumbs and seasoning, bind with egg, and steam for three hours. —Mrs. Norman Fidler. FRIED SWEETBREADS Parboil sweetbreads, dip in flour well seasoned with pepper and salt, fry as one would chicken, or put in a well greased glass baking dish and baste with bacon fat in a hot oven until nicely browned. CREAMED SWEETBREADS Parboil sweetbreads in gently boiling water to which a teaspoon of salt and a teaspoonful of vinegar has been added. Pour cold water over sweetbreads when tender drain and put aside to cool. Break into small pieces and heat in a rich white sauce. SCALLOPED SWEETBREADS Put creamed sweetbreads in a baking dish and sprinkle slightly buttered crumbs over top and bake. —Mrs. H. A. White. APPLE AND PORK ROAST Season 1 lb. pork cutlets with salt and pepper. Pare and core six tart juicy apples, add juice and rind of two lemons. Stew apples with sugar and nutmeg to taste. Place layer of pork on bottom of baking dish, then a layer of apple and so on. Cover with pastry and bake. —Miss Belva Calloway. Recipes for Leftovers PORK APPLES 1% cups cold chopped pork 1 tablespoon butter 4 medium sized apples % teaspoon salt 1-8 teaspoon pepper Core apples and scoop out centers. Fill centers with chopped pork and a small amount of chopped apple seasoned with salt and pepper. On top of each apple place a small piece of butter. Bake for thirty minutes in a moderate oven, basting from time to time. PORK SAVORY 2 cups chopped pork % eup stock 2 tomatoes 5 medium sized potatoes ‘% bay leaf % cup milk Cayenne 1% teaspoon salt Cook together the stock, bay leaf, and tomatoes. Add chopped pork. Pare potatoes, boil, mash, and add hot milk and salt. Reheat, put on a platter as mounded border, filling the center with the pork mixture. PORK TURNOVERS 1% cups chopped pork 2 tablespoons flour 1 tablespoon butter % eup milk Crust 1% teaspoon salt 3 tablespoons butter 1% cups flour 2 teaspoons baking powder % cup milk Melt butter, add flour, and stir until blended, add milk and cook until thickened. Add pork, and season with salt and pepper. For the crust, sift together the salt, and baking powder, rub in the butter, and add the milk, making a dough which can be rolled rather thin. Cut into circles the size of an ordinary saucer. Put meat on one side of circle and fold over the other side, pressing the edges of the dough closely together. Bake in a very hot oven for about fifty minutes. Calories 1633 Number of servings 8 turnovers