Dora's cook book

until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper; cook until a light brown, and eat while hot. BEEFSTEAK TOAST. Chop cold stake very fine, cook in a little water, put in milk, thicken, season with butter, pepper and salt, and pour it over slices of toast. Prepare boiled ham in the same way, add the yolk of an egg. A GOOD BOILED DINNER. Put meat on, after washing well, in enough boiling water to just cover the meat; as soon as it boils, set kettle where it will simmer very slowly; boil until almost tender; put in cabbage cut in quarters, turnips of medium size cut in halves, and potatoes whole, peel potatoes and turnips and allow to be in cold water for half an hour. The meat should be skimmed well before adding vegetables; boil together until thoroughly done (adding a little salt before taking out of kettle). When there should be only just enough water to prevent their burning, take up vegetables in separate dishes, and lastly the meat; if there is any juice in the kettle, pour it over the cabbage. Boil cabbage three-quarters of an hour, turnips and potatoes one-half hour. A saucer turned upside down is used to place in bottom of kettle to keep meat from burning. MEATS. ROAST SPARE-RIB. Trim off the rough ends, neatly crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey-dressing, sew up tightly, place in dripping-pan with pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. A PRETTY DISH OF VENISON. Cut a breast of venison into steaks, make quarter of a pound of butter hot in a pan, rub the steaks over with a mixture of a little salt and pepper, dip them in rolled crackers, and fry a rich brown ; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping teaspoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning, put to ita small teacup of boiling water, with a tablespoonful of currant jelly dissolved into it, stir it for a few minutes, then strain it over the meat and serve. A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy instead of jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce. TO CURE BEEF FOR DRYING. To every thirty pounds allow one tablespoonful of saltpetre, one quart of fine salt, mixed with molasses until the color is about that of brown sugar; rub the pieces of meat with the mixture, and when done, let all stick to it that will. Pack in a keg or half barrel, that the pickle may cover the meat, and let it remain forty-eight hours, at the end of that time enough pickle will be found to nearly cover it. Take it out, and hang it in a suitable place for drying. Allow all the mixture to adhere to the meat that will. ~ ROAST SWEETBREADS. Three or four fine sweetbreads, one raw egg, one-half cup of rolled crackers, one cup of gravy, two tablespoonfuls melted butter, one tablespoonful of mushroom catsup, add pepper and salt, and some rounds of fried bread. Parboil and blanch the sweetbreads. Dry, and dip first in egg, then in cracker crumbs. Lay in a small drippingpan; pour the butter over them, set in the oven and roast, covered, three-quarters of an hour, basting often with gravy ; dish upon fried bread. Add the catsup to the gravy ; boil up and strain over the sweetbreads. BREADED MUTTON CHOPS AND POTATOES. Trim the chops well, leaving an inch of bare bone at the small end of each. Dip in beaten ego, then in rolled cracker, and fry in hot lard or dripping. Drain and stand upon the large ends in a row about the base of a hillock of potatoes.