The Central cook book

Put one-half a cup of lard in pot and have it smoking hot. Put in roast and turn back and forth in lard for twenty minutes; then cover with boiling water and cook until done. If desired, put onions on roast when cooking in the lard. Mrs. W. H. Harris. Beefsteak Remove gristle and bone, wash and beat well. Roll in flour and put in deep, boiling fat, adding salt after the blood has come to the surface; then fry slowly, with pan covered, until nicely browned on both sides. If you make the browned gravy with the meat still in the pan, the gravy will be better and the steak softer; but if desired dry, remove before making gravy. Mrs. U. B. Alexander. Each package of KNOX GELATINE makes FOUR PINTS of jelly Broiled Steak Wipe meat with damp cloth, trim off large pieces of fat, grease broiler and place meat on it. Broil over clear fire, turning every few seconds for first minute to prevent juice from escaping. Sprinkle with salt and pepper. Serve on hot platter, with “parsley butter.” Parsley Butter: Three tablespoons butter, one tablespoon lemon juice, one cup parsley (chopped). Cream butter, add lemon and chopped parsley. Mrs. R. B. Tempreton. Roast Beef Place meat in moderately hot oven, in just enough water to prevent sticking. Sprinkle with flour, salt and pepper. Cook slowly, and every few minutes basting, so as to brown evenly. Place boiled Irish potatoes around roast. A roast of about three or four pounds will require one and one-half hours to cook thoroughly. Mrs. R. B. Tempreton. Pork Roast Four pounds of pork loin. Wash, rub good with salt, put in roast-pan two cups water; turn occasionally while cooking. Three tablespoons of vinegar, one tablespoon of flour and one red pepper. Mix and pour over roast. Put back in oven five minutes. This serves fifteen. Mrs. E. A. Martin. Pork Chops Cook as you would chicken, and it will taste very much like it. Thoroughly salt and pepper each chop separately. With a small portion fat go over each piece again. Dredge each piece with flour. Cover, and when brown on both sides half fill the pan with water. When it begins to stew, lower the fire and cook at least half an hour. Miss Mitprep H. Siru. Croquettes Melt two tablespoons butter in a saucepan, add two table- _ spoons corn starch, one pint scalded milk added slowly. Stir well. Add one beaten egg. Add this to the following: two cups chopped meat, one teaspoon salt, one-half teaspoon celery, little pepper and onion juice, one teaspoon chopped parsley. Shape, dip in egg, again in crumbs, and fry in hot lard. Mrs. W. P. Baviarp. KNOX GELATINE solves the problem of ‘‘What to have for dessert”’ Fried Chicken Wash chicken in water having a bit of soda; rinse quickly, not keeping chicken long in water. Sprinkle with one rounded tablespoon salt and a bit of pepper. Roll in flour, ‘put in frying-pan, having one rounded tablespoon fat, smoking hot. Turn immediately, cover, and cook in moderate oven until tender. Under favorable conditions it will be browned on both sides. For steak use only a small quantity of fat. Do not salt and pepper until tender. When cooked as much as you wish, take from oven, butter and pepper and sprinkle with salt. Mrs. D. N. Cavriness. Chicken Roast 1 five pound hen. Salt and pepper. Flour. Dressing and lard. Prepare the hen, soak one hour or more in cold salt water, take out, drain well and wipe with dry cloth. Salt, pepper and rub with lard, and sprinkle with flour after you have added the dressing. Put in fireless cooker at 8 o’clock, and when you return from church Sunday your chicken is ready to serve. Lift the chicken out and make gravy. Serve hot. Mrs. J. B. Martin. Baked Hen After ready for cooking, put hen on to cook, with water enough to cover it, and keep covered well to retain steam. When tender, remove and use broth from parboiling for dressing.