The Chapel Hill cook book

Have butcher cut pork chops one inch thick and cut pocket in thick part. Fill pocket with dressing made of bread crumbs, seasoned with salt, pepper, butter and a little onion juice. Pin opening together with tooth picks. Place in pan with enough water to keep from burning and roast in moderate oven. POT ROAST DE LUXE Heat in Dutch oven on top of stove 2 tablespoons of fat and in it place 3 lbs. of beef (a piece of rump or top of round), which has been well rubbed with garlic, salt and pepper. Brown meat in hot fat turning until all sides are brown, and remove to a plate. In above fat, place 2 onions peeled and diced and brown without allowing them to get hard. . To this add chopped celery, parsley, carrots, 2 bay leaves, 2 black peppers and 1 can of tomatoes. Replace meat in Dutch oven and cook all together in moderate oven for 4 hours, basting frequently. For gravy put 1 tablespoonful of butter in skillet, with one lump of sugar, stir until brown. To this add one tablespoonful well browned flour and the same of vinegar. Stir until smooth. Place hot roast on platter. Drain off most of fat from gravy, add sugar mixture, and again stir until smooth. Mrs. J. P. Harland. PAN BROILED STEAK Porterhouse steak. Salt, paprika, chopped parsley, butter. Heat your pan quite hot, lay steak in the hot dry pan, and cover The Chapel Hill Cook Book instantly. Turn steak quickly every half minute, keeping it covered as much as possible. Cook five minutes or till done. When done, sprinkle with salt and paprika, put a piece of butter on top and sprinkle with parsley. Mrs. Wm. MacNider. SPANISH STEAK One pound of round steak, 2 cups tomatoes, 1 diced onion, 2 cups of diced celery. Pound steak, then salt, pepper and flour it. Fry in meat drippings until nicely browned, then put in buttered baking dish, and place over the steak, the tomatoes, onions, and celery in order given. Bake in moderate oven one hour. The tomatoes will make a tough steak tender, and the celery makes a delicious brown covering. Mrs. A. W. Hobbs. SWISS STEAK Cut steak in individual portions. Mix flour, pepper, salt, and any other seasoning desired. Beat this mixture into the steak until it is well coated. Brown meat on both sides. Add enough water or stock to make gravy and simmer for two or three hours. Mrs. George Logan. VEAL-HAM PIE , 1 lb. cooked veal V2 pt. veal stock 4 oz. cooked ham 1 tablespoon Knox Gelatin Juice and rind of one lemon 2 hard-boiled eggs V2 lb. mushrooms Tablespoon flour with Little parsley pepper and salt Cut meat in small pieces, and dust with flour mixture. Put in a deep baking dish, and cover with pastry with hole in center to let steam out. Cook IV2 hours. Mrs. C. T. Woollen. VEAL LOAF 1 lb. veal, ground 1 tablespoon chopped V2 cup crumbs green pepper 1 egg 1/3 teaspoon salt 2 tablespoons chopped % teaspoon paprika or onions black pepper 1 tablespoon chopped 2 tablespoons melted fat celery Mix, shape into loaf not quite as large as baking pan. Add % inch water. Bake one hour in moderate oven, basting frequently. Willie Ames. VEAL PIE IV2 lbs. veal 2 cups water 3 tablespoons fat 1 teaspoon salt 2 onions, minced % teaspoon pepper IV2 cups diced celery 3 tablespoons flour