The Central cook book

Dressing: One quart toasted bread crumbs moistened with broth from chicken, four tablespoons of butter, beaten yolks of two eggs, salt and pepper to taste. Add oysters or celery if desired, and bake until brown and tender. Mrs. M. M. Murcutison. Hungarian Goulash One pound round steak, cut into one-inch squares; one pound veal steak, cut into one-inch squares; one pound pork steak, cut into one-inch squares; one green pepper, chopped; two medium-sized onions. Brown onion and pepper in three tablespoons hot butter; add meat, stirring it, in order to sear all sides; then add one quart boiling water, three tablespoons stewed tomatoes. Salt and paprika to taste. Cook slowly two hours, then thicken the liquid slightly and pour over hot bakingpowder biscuit on platter. Mrs. H. E. George. KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons Chicken Pie Cut the chicken in pieces and boil nearly tender. Make a rich crust, with an egg or two to make it light. Layers of ham and hard-boiled eggs will add greatly, but can be omitted if desired. Place chicken and pastry in pan, add butter, salt and pepper, and cover with broth and top crust; bake. Mrs. U. B. Alexander. Chicken Pie Clean chicken and cut into pieces. Sprinkle with salt, and set aside for one hour. For pastry use one and one-half cup of plain flour, salt, one tablespoon of lard; make with water. Roll and cut as for pastry. Line the bottom of a medium-size pan with strips of pastry. Place a layer of chicken and pieces of butter on each; another layer of pastry and chicken, until all the chicken is used. Sprinkle with pepper. Use half pound of butter. Fill the pan with water. Cook in slow oven until chicken is done. Miss Jutta Coppedge. Chicken Croquettes 1 cup of bread crumbs. 2 well-beaten eggs. 3 cups chopped cooked chicken. Salt and pepper to taste. To the cold cooked chicken add salt, pepper, bread crumbs and beaten eggs. If necessary, moisten with milk or chicken gravy. Shape into cones, or balls; dip in bread crumbs, beaten eggs, and in bread crumbs again. Fry until brown in hot fat, or bake in hot oven. Miss Juta Coppedge. For Using Left Over Beef 4 large or 6 small white potatoes. 2 large or 4 small onions. Use scraps of beef on hand—not over | pint. Butter, salt and pepper to taste. Out all in moderately small pieces, put in pan, pour gravy over; if none, use tablespoon butter, enough hot water to fill in. Bake in oven till potatoes and onions are done. Mrs. W. P. Betts. Dried Beef If beef is very salty, freshen in a little hot water. Make cream: gravy with one tablespoonful of flour lightly browned in one tablespoonful of butter; add slowly about a pint of sweet milk; when it boils, pour over beef, and serve very hot. This cream gravy is very good with pork chops or fried ham. Can use some gravy instead of butter in either of these if desired. Use KNOX GELATINE—the Four-pint package Creamed Ham on Toast 1 tablespoon butter or other fat. 3 tablespoons flour. 1 cup milk. 3 tablespoons prepared salad dress- 5 slices toast. ing. Paprika. 1 cup chopped cooked ham. Melt butter and add flour. When well mixed, add milk and bring to boiling point, stirring constantly. Add ham, and cook three minutes. Remove from fire, add salad dressing, and pour over slices of toast. Sprinkle with paprika, and serve. Mrs. H. E. George. Round Steak Roast With Dressing Select a nice round steak (do not order over phone) ; have it cut thin. Wipe with a damp cloth. Make dressing same as for chicken. Put on the steak, roll up and tie with clean cord; rub butter or lard over the outside; sprinkle with flour, and cook in fireless cooker from two and one-half to three hours. Season inside and out of roast with salt and pepper. Mrs. J. B. Martin. Toad In A Hole