Durham cook book ...

CHICKEN LOAF. One fowl, two tablespoonfuls granulated gelatine, onethird cup cold water, two hard-cooked eggs. Seasoning to taste. Boil a fowl, an old one will do, in sufficient water to cover, until the meat is ready to fall from the bones. Cool the bird, strain, and continue to cook the liquor until it is reduced to three cupfuls. Remove all skin and bones from the fowl and lay the meat in a mould, light and dark meat alternately, adding the hardcooked eggs cut in slices. Season the liquor and add to it the granulated gelatine that has been soaked half an hour in a third of a cup of cold water. When thoroughly dissolved, pour the liquor over the meat and set away to harden. — Cahrie Lea. ROAST. Method. Wipe the roast, place in the baking pan. Sprinkle generously with flour, salt and pepper. Dot with small pieces of fat. Put a little water in bottom of baking pan. Place in a hot oven until the juices are sealed up. Lower the flames and roast until tender. Baste every ten minutes. — Corral Lea. NOODLES. Take broth from any fresh meat and add a small piece of butter, salt, pepper and celery to taste. Take one well beaten egg and add as much flour as is necessary, to form little balls that will crumble to pieces and drop into the broth a little at the time, and let boil fifteen minutes, stirring constantly. — Corral Lea. PORK CHOPS AND FRIED APPLES. Season the chops with salt and pepper and a little powdered sage. Roll in bread crumbs, dip in a well-beaten egg. Fry about twenty minutes or until they are done. Place them on a hot platter, and pour a part of the gravy to make a brown gravy. Pare six apples and slice across in circles two-thirds of an inch thick. Remove cores from centers and brown in the fat which remains in pan. Pour brown gravy over the chops and place slices of apples around edge of platter. — Mrs. G. W. Gray. MEAT LOAF BAKED IN PAN. One and one-third pounds chopped round steak, one onion, three eggs, one cup cracker crumbs, one cup milk, seasoning. Soak cracker crumbs in milk for fifteen minutes. Mix all together, put in greased pan (bread tin) with suet or bacon on top. Bake three-fourths of an hour and serve with tomato sauce. — Mrs. Annie Whitmore Andrews. Another tasty dish is to cook a thick slice of ham with escalloped potatoes, placing ham in center layer. Add butter and cover with milk, cooking or baking two hours slowly. — Mrs. Annie Whitmore Andrews. MEAT LOAF. Two pounds of chopped round beef, one-third loaf bread put into cold water and immediately pressed dry and crumbled, add to bread, salt, pepper and one chopped onion (also poultry seasoning if desired) mix well with one egg, then add meat and mix thoroughly, mould into a loaf and bake, with one egg, then add meat and mix thoroughly, mould into a loaf and bake three-fourths of an hour. Put suet on top to furnish fat or bacon enough to make gravy. When meat is done, add beef cubes to season and brown the gravy. Small potatoes may be browned in pan with this. — Mrs. Annie Whitmore Andrews. HOG'S HEAD MINCE MEAT. Three pounds cooked head ground in meat mill, two pounds raisins, one and one-half pounds currants, one-half pound citron, two quarts chopped apples, one ounce cinnamon, one-half ounce cloves, Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed