Delicacies

Parboil ham. To prepare for oven, cover with brown sugar and sprinkle with cloves. Add one quart or more of apple cider and bake for two hours. Thicken liquid for gravy. Delicious with sweet potatoes. —Mrs. Richard Meridith Bozven. Veal Birds 1 pound veal steak Sage 1 cup bread crumbs Onion Juice 1 egg Salt Water or broth Pepper Salt meat and cut into portions for serving. Spread portions with dressing made from crumbs, onion juice and seasoning. Roll and fasten with skewers or tooth picks. Brown well in hot fat. Cover with liquid and cook slowly for about one-half hour. Make gravy from liquid in pan. — Mrs. Earl C. Rice. Baked Ham With Pineapple Arrange 1 large can of sliced pineapple in a baking dish — put pineapple juice and enough stock from baking ham to keep pineapple from burning. Bake in oven for 20 minutes, then put under flame to brown. Arrange marshmallows on each slice and brown. Serve with baked ham. — Mrs. Glendon H. Conklin. Chicken Pie 3 tblsp. melted butter 1 cup milk and cream. Let 3 tblsp. flour, mix well cook until bubbles and pour 5 cups warm broth over 1 picked up, cooked chicken. Put in baking dish. leaving out 1 cup for gravy. Crust : 2 cups flour, 2 tsp. baking powder, one-half spoon salt, 2 tblsp. lard, 1 egg, beaten and added to 1 cup of milk. Mix, roll and put on top of baking dish. — Mrs. Fred Jarboe. Thursday Club Delicacies Meats Pork Tenderloin 1 large pork tenderloin 1 11). sweet potatoes 2 cups milk 4 apples, peeled and cored % cup flour 4 teaspoons seeded raisins % cup cracker crumbs 4 tablespoons sugar (or bread) lA teaspoon cinnamon Salt and pepper 4 marshmallows y2 tablespoon shortening Have the tenderloin split lengthwise so it may he flattened out. Dredge with flour, then dip in milk, then in flour and cracker crumbs. Season with salt and pepper. Brown in deep baking pan. Add the sweet potatoes which have been peeled and quartered, and the apples filled with sugar, raisins, and cinnamon. Add the milk and bake in moderate oven about 45 minutes, turning the potatoes once. Just before serving place a marshmallow on top of each apple and allow to brown. — Mrs. J. M. McColl Spanish Veal Balls En Casserole \l/> lbs. veal cutlets 1 teaspoonful chopped parsley 3 tablespoon fuls softened Crisco for browning meat crisco and vegetables One-third cup soft sifted 4 onions crumbs (bread) 16 potato balls 1 egg, well beaten 1 green or red pepper % teaspoonful salt V/2 cupfuls cooked tomato One-third teaspoonful ]/2 cupful broth paprika Vi teaspoonful salt Method. Pass veal through food chopper; add the crisco. crumbs, egg, salt, paprika and parsley and mix thoroughly; then shape into balls, roll these in flour, and let cook in three tablespoonfuls of crisco melted in frying pan, turning as needed until browned on all sides; then transfer to casserole. Parbod the onions five minutes, drain, brown in crisco and add to casserole. Cut potatoes as for French fried; parboil five minutes, brown and add to casserole with shredded pepper, and tomato and broth heated to boiling point; add the salt; cover the casserole and bake in oven about one hour and a half. Serve from the dish. This is a very good luncheon dish. — Mrs. Arthur Mundo. —15— Meats Thursday Club Delicacies Meat Loaf