The Central cook book

Miss Estelle Crowner. Oatmeal Gruel 4 teaspoon salt. 1% cups boiling water. 4 tablespoons oatmeal. Add salt to boiling water, stir in oatmeal, cook ten minutes over slow, direct heat, stirring to prevent sticking. Place in double boiler and cook one hour. Strain, add milk if desired. Reheat and serve. Mrs. Kennetu Younaer. Prune Whip Take three cups of prunes thoroughly cooked, remove seed and put through sieve. Sweeten to taste, but if cooked with a very little water they will not need much sugar. Beat the whites of two eggs until stiff, add the prunes and continue to beat until it is all very light. Miss Esterte Crowner. KNOX GELATINE is measured ready for use—two envelopes in each package Invalid Rolls 1 cake yeast dissolved in half-cup 1 cup of sweet milk (let boil up). warm water. 1 tablespoon lard. 1 teaspoon sugar. 2 teaspoons salt. White of one egg beaten stiff, dissolve lard, sugar and salt in milk, then add the whites of eggs after milk cools, then add yeast dissolved in warm water, add flour enough to make a stiff dough, then set and let rise for two or two and one-half hours. Then knead again and make into rolls. Let rise again. Then bake in a moderately hot oven. Mrs. T. T. Wettons. Beef Tea 14 pound round steak. Vg pint water. 1/3 teaspoon salt. Cut the meat in small pieces, add the cold water and stand aside for half an hour. Then place in a glass jar, cover and stand in a saucepan of cold water, let it heat slowly and cook two hours. It is better to have the jar raised from the bottom of the saucepan that it may not come in contact with the heat of the range. You can use a saucer upside down. Mrs. H. E. Grorees. Egg-in-Nest Make toast crisp brown, using butter as desired. Beat the white of an egg, with a little salt, until stiff. Pile lightly on a piece of toast and slip back in oven to brown the top lightly. Place the unbroken yolk in the center and add a bit of salt and black pepper if desired. Serve this while hot. Miss Estelle Crowner. Grape Fruit Jelly (Individual) 14 tablespoon Knox sparkling ¥4 tablespoon cold water. gelatine. 1 tablespoon boiling water. 1 tablespoon sugar. 1/3 cup grapefruit juice. Soak gelatine in cold water three minutes, add boiling water and sugar, place over hot water and let stand until gelatine has dissolved; then add grapefruit juice, strain into a wet mold, and chill. Miss Mary D. Guroree. A KNOX GELATINE Dessert or Salad is attractive and appetizing HOUSEHOLD HINTS WHEN COOKING MEATS, REMEMBER— Roast Meat Time per pound for cooking: ; Fifteen minutes for beef; eighteen minutes for lamb and chicken; twenty-two minutes for pork or veal. Boiled or Braised Meat Time per pound for cooking: Twenty-five minutes for fresh meats, fowl and ham; thirtyfive minutes for corned meats. Broiled or Fried Meat Time for cooking: Five to ten minutes for lamb chops, beefsteak or liver; twenty minutes for chicken, veal or pork; from eight to ten minutes for breaded cutlets, or chops; twenty minutes for breaded chicken. WHEN COOKING VEGETABLES, REMEMBER— Green Vegetables Green vegetables should be put into boiling water and cooked rapidly. Long, slow cooking destroys flavor and vitamins. Season just before removing from fire. Winter Vegetables Winter vegetables should be put into boiling water in order to retain flavor. Dried Vegetables Dried vegetables should be soaked over night in cold water, and then placed on the stove in cold water. If necessary to add more water, add boiling water only. Time For Cooking Vegetables Although no exact time can be given for cooking the various vegetables (as much depends upon the age and freshness) yet the following table will help to some extent the inexperienced cook. But it is always best to test with a fork or taste. Try the KNOX GELATINE recipes found in this book