1 pound round steak. 1 cup flour. 1 pint sweet milk. 2 eggs. Salt and pepper✪ Toad In A Hole. / Beat eggs very light, add milk and pour on the flour gradu- ally, beating smooth. Butter a two-quart pan, put ground meat in the pan and season well. Pour batter over the meat, and bake one hour in a moderate oven, and serve hot. Mrs. A. P. Hepricx. Pork Sausage _ If you are not convenient to a market, buy fresh pork sausage in quantities and fry. Place in jars and cover with grease. When ready for it it is only necessary to heat it, and will be as good as fresh. To brown the gravy add a few grains of sugar, or a little sprinkle of flour, or pour in a little boiled coffee. Mrs. U. B. Anexanper. Second Missouri 1 pound hamburg steak. Potatoes. Onions. 14 can tomatoes. Put in layers, season with pepper, salt and melted butter, with a little parsley, bake in the oven two and one-half hours. Mrs. H. E. Georer. 24 KNOX GELATINE makes a transparent, tender, quivering jelly Fried Frogs’ Legs 6 pairs frogs’ legs. Fine bread crumbs. 1 egg. Salt and pepper✪ Fried Frogs’ Legs. Skin and wash the legs in cold water and dry them on a clean towel. Season with salt and pepper and a little lemon juice. Beat up the egg slightly, and dip the legs into the beaten egg, then into the fine crumbs, and fry in hot fat for about five minutes. Drain on plain paper. <A wire frying basket is best to fry them in. Serve hot. Miss RutH WHatuHeERty. Roast Rabbit Place in pot and cover with cold water. When it begins to boil add about one-half teaspoonful soda and let boil about fifteen minutes, drain off water, and nearly cover again with boiling water, add salt and boil until tender. Put in pan or roaster, sprinkle with flour and pepper, and add enough liquor to baste well until browned. Make a flour or corn starch thickening for gravy. Mrs. U. B. ALExaNnpeEr. Smothered Chicken Take two young chickens, frying size or a little larger; split down the backs; rub into them salt and pepper and lay them in a small baking pan, put in water enough to cover. A heaping tablespoon of butter, cut into bits; cover with another pan and put into the stove, let cook until done. Take large tablespoon of butter, some red pepper, juice from the two chickens, one- half cup vinegar, if you like i✪ Smothered Chickent, cook until thick, pour over the chickens and let brown. Miss Neviiz STEIN. Pot Roast Wipe off roast with a wet cloth, put some fat in a pan and sear over, browning all surface, put in a pot with one cup of hot water, cover closely, cook till tender, seasoning after first half hour of cooking. If water cooks out, add a small quantity. Mrs. W. P. Berts. Stuffing—Chestnut 2 cups chestnuts. 34 teaspoon salt. 1/3 cup melted butter. _ 1 teaspoon pepper. 1 cup cracker crumbs. 34 cup milk or cream✪ Stuffing—Chestnut. Cook the nuts in salted water until done. Drain, mash and add all together. Mrs. W. L. Nevins. 25 FOUR separate Desserts or Salads from one package of Knox Gelatine Cream Chicken Dress young hen and cut as for frying. Let stand over night in salt. Next morning boil gently until tender. Remove piece by piece from the liquor. Now add to the liquor a cup of milk in which a little flour has made smooth. Add a teaspoon of celery seed, a sprig or two of parsley, a salt spoon of white pepper, and a hard-boiled egg mashed very fine, a tablespoon of butter✪ Cream Chicken. Let boil, and then pour over the chicken, which should be already placed on toast all ready on the serving dish. Mrs. W. L. Nevins. Roast Turkey Select a turkey with a firm flesh and yellow skin. Dress, clean, stuff and tie wings and legs close to body. Place on its back on a rack in dripping pan or roaster. Rub the entire surface with salt and butter and flour. Place in medium hot oven, and when well browned reduce the heat, and baste every fifteen or twenty minutes (if not roasted in a self-basting pan). A ten pound turkey requires but three hours✪ Roast Turkey.

AI-modernized reading of the original text

1 pound round steak. 1 cup flour. 1 pint sweet milk. 2 eggs. Salt and pepper. / Beat eggs very light, add milk and pour on the flour gradually, beating smooth. Butter a two-quart pan, put ground meat in the pan and season well. Pour batter over the meat, and bake one hour in a moderate oven, and serve hot. Mrs. A. P. Heprick. Pork Sausage _ If you are not convenient to a market, buy fresh pork sausage in quantities and fry. Place in jars and cover with grease. When ready for it it is only necessary to heat it, and will be as good as fresh. To brown the gravy add a few grains of sugar, or a little sprinkle of flour, or pour in a little boiled coffee. Mrs. U. B. Alexander. Second Missouri 1 pound hamburg steak. Potatoes. Onions. 14 can tomatoes. Put in layers, season with pepper, salt and melted butter, with a little parsley, bake in the oven two and one-half hours. Mrs. H. E. George. KNOX GELATINE makes a transparent, tender, quivering jelly Fried Frogs’ Legs 6 pairs frogs’ legs. Fine bread crumbs. 1 egg. Salt and pepper. Skin and wash the legs in cold water and dry them on a clean towel. Season with salt and pepper and a little lemon juice. Beat up the egg slightly, and dip the legs into the beaten egg, then into the fine crumbs, and fry in hot fat for about five minutes. Drain on plain paper. <A wire frying basket is best to fry them in. Serve hot. Miss Ruth Weatherby. Roast Rabbit Place in pot and cover with cold water. When it begins to boil add about one-half teaspoonful soda and let boil about fifteen minutes, drain off water, and nearly cover again with boiling water, add salt and boil until tender. Put in pan or roaster, sprinkle with flour and pepper, and add enough liquor to baste well until browned. Make a flour or corn starch thickening for gravy. Mrs. U. B. Alexander. Smothered Chicken Take two young chickens, frying size or a little larger; split down the backs; rub into them salt and pepper and lay them in a small baking pan, put in water enough to cover. A heaping tablespoon of butter, cut into bits; cover with another pan and put into the stove, let cook until done. Take large tablespoon of butter, some red pepper, juice from the two chickens, onehalf cup vinegar, if you like it, cook until thick, pour over the chickens and let brown. Miss Neville Stein. Pot Roast Wipe off roast with a wet cloth, put some fat in a pan and sear over, browning all surface, put in a pot with one cup of hot water, cover closely, cook till tender, seasoning after first half hour of cooking. If water cooks out, add a small quantity. Mrs. W. P. Berts. Stuffing—Chestnut 2 cups chestnuts. 34 teaspoon salt. 1/3 cup melted butter. _ 1 teaspoon pepper. 1 cup cracker crumbs. 34 cup milk or cream. Cook the nuts in salted water until done. Drain, mash and add all together. Mrs. W. L. Nevins. FOUR separate Desserts or Salads from one package of Knox Gelatine Cream Chicken Dress young hen and cut as for frying. Let stand over night in salt. Next morning boil gently until tender. Remove piece by piece from the liquor. Now add to the liquor a cup of milk in which a little flour has made smooth. Add a teaspoon of celery seed, a sprig or two of parsley, a salt spoon of white pepper, and a hard-boiled egg mashed very fine, a tablespoon of butter. Let boil, and then pour over the chicken, which should be already placed on toast all ready on the serving dish. Mrs. W. L. Nevins. Roast Turkey Select a turkey with a firm flesh and yellow skin. Dress, clean, stuff and tie wings and legs close to body. Place on its back on a rack in dripping pan or roaster. Rub the entire surface with salt and butter and flour. Place in medium hot oven, and when well browned reduce the heat, and baste every fifteen or twenty minutes (if not roasted in a self-basting pan). A ten pound turkey requires but three hours.

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Toad In A HoleFried Frogs’ LegsSmothered ChickenStuffing—ChestnutCream ChickenRoast Turkey

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