Durham cook book ...

The KNOX ACIDULATED package contains flavoring and coloring GOOD CABBAGE. Boil meat enough to season amount of cabbage vou want cooked, until nearly done; then add cabbage and cook until tender, salt to taste, set off and allow them to soften until ready for use. Not less than half an hour. — Mrs. J. D. Hamlin. TURNIP SALAD— "COUNTRY STYLE." Boil meat, (hog jole if you have it, if not any good side meat) in half pot water until tender. While the pot is boiling hard, add salad which has been picked carefully and washed thoroughly, being careful to remove all grit. Add salt and a pinch of soda after pot has begun to boil again. Keep salad pressed under water and boil as fast as possible until tender. This should not require over twenty minutes. Remove pot from fire; dish up the salad and press all the water from it. Chop very fine, and skim the grease from the top of the pot and add to the salad, pressing any water away that may be added by so doing. Cabbage may be cooked in the same way. This is so much better than the way of leaving vegetables sloppy. — Mrs. James E. Lyon. MASHED POTATOES. Four medium sized potatoes, one-half teaspoonful salt, one large tablespoonful butter, four tablespoonfuls milk. Boil potatoes and drain them thoroughly, mash and beat with a wire beater until light ; add the butter, salt and milk, heated. Serve at once if possible. If obliged to keep them standing, do not put a cover on the saucepan, as steam makes them soggy. Stand over a kettle of hot water and when ready to serve, put them, mound fashion, in a hot dish and sprinkle the top lightly with pepper. — Mrs. M. F. Markham. Meats "There's no want of meat, sir. Portly and curious viands are prepared to please all kinds of appetite." VEAL LOAF. Two pounds veal steak, one pint bread crumbs, two eggs, a little onion chopped fine, two slices of pork ground fine, two-thirds cup sweet milk, small bit parsely, a little sage, a dash of nutmeg. Mix all together, make into loaf, place in pan just enough water to keep from sticking. Place bits of butter on top to brown nicely. Brown the juice and thicken for gravy. Do not cover while cooking. — Miss Claudia Conrad. SMOTHERED SPRING CHICKEN. One nice large chicken. Dress, split open down the back and breast, put in baking pan, skin side up, add two teaspoonfuls butter, salt and pepper to taste, sprinkle with flour and add enough to thicken gravy, with enough hot water to cover fowl. Put in hot oven and let cook from one to two hours until tender. — Mrs. R. E. L. Skinner. CREAMED CHICKEN. Make one cup cream sauce. Prepare two cups diced cooked chicken, add sauce, season, simmer ten minutes. White or cream sauce. Put one tablespoon each of butter and flour in saucepan over fire. When mixed, without browning, add one-half teaspoonsful salt, one-fourth teaspoonful white pepper, then gradually, one cup hot milk. Stir until smoothly thickened and simmer three minutes. — Mrs. R. E. L. Skinner.