TO BREAD CHOPS. Have chops about one inch thick. After freeing chops from any adhering bits of fat or bone, dip into the egg and then into finely rolled bread crumbs. When breaded, put the chops carefullv into frying- pan in which the fat is sufficiently hot to give off" a blue smoke, broAvn quickly on one side, then on the other, cover and lower gas under pan, and let cook through slowly. — Mrs. R. E. L. Skinner. 10 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. HOW TO COOK BIRDS. Let the birds be dressed and put in salt water at least 24 hours to tender them. Drain them, dip in flour, pepper and salt, enough fat to come up around the birds. Backs on top, cover and let them steam. When brown on toi), rook .slowly and a long time. W|Jien done, take up the birds and keep them warm. Drain off all but about two tablespoonfuls of the fat, put in one tablespoonful flour✪ Creamed Chicken, let brown, add one half cup sweet milk and one-half cup water mixed together, one teaspoonful butter, cook until it thickens. You may place birds on slices of toast and serve gravy separate. — Mrs. J. M. Whitted. BAKED OPOSSUM. After dressed, salt and let stand overnight. The next morning place it in baking pan, back up, pour about a cup of water in pan to keep it from sticking or burning while cooking. Season with pepper✪ Baked Opossum. Baste often until dark brown. If 'possum is fat, no butter is needed to baste with as the fat will brown it sufficiently. When done place on dish, place slices of baked sweet potatoes around, garnish with parsley, place small red apple in mouth, to be served cold with w^arm gravy. — Mrs. V. B. Lougee. VIRGINIA BAKED HAM. Wash the ham and place in a boiler and cover with plenty of water (cold). Bring slowdy to a boil and then move to the simmering burner and cook for three and one-half hours. Let the ham stay in the Water overnight. In the morning lift out, j)lace in a baking pan and remove the skin and trim to shape. Let stand while preparing this mixture: One cupful broAvn sugar, three tablespoonfuls flour, tw^o teaspoonfuls cinnamon, one tea- spoonful nutmeg, one scant teaspoonful ginger and one teaspoonful allspice. Mix w^ell and put the mixture into the fat part of the ham. Place in moderate oven and bake one hour, basting every ten minutes with tAvo-thirds of a cupful of vinega✪ Virginia Baked Hamr. Remove from the oven and when cool the top may be studded with Avhole cloves. — Mrs. A. D. Wilcox. ITALIAN STEAK. One pound round steak. Cut up one small bunch celery, two large tomatoes, one onion and spread over steak together with pepper and plenty of butter✪ Italian Steak. Bake thirty minutes and salt after taking up. — Mrs. M. p. Markham. HAMBURG ROAST. Twenty-five cents Hamburg steak, one cup bread crumbs, one cup tomato juice, one onion, chopped fine, pepper it well, one egg✪ Hamburg Roast. Mix well and make into loaf, i^ut small strips bacon on top and roast one and one-fourth hours. — Miss Maggie Albright. BROILED STEAK. Select a sirloin or porterhouse steak one inch thick. Place upon broiler nearly red hot and sear both sides well, then reduce heat and cook slowly five minutes turning often. Have platter hot with plenty melted butter✪ Broiled Steak in it, place steak on platter and then salt and pepper. DO NOT BEAT STEAK AND NEVER SALT UNTIL AFTER taken from the fire.— Mrs. D. P. Parker.

AI-modernized reading of the original text

TO BREAD CHOPS. Have chops about one inch thick. After freeing chops from any adhering bits of fat or bone, dip into the egg and then into finely rolled bread crumbs. When breaded, put the chops carefullv into frying pan in which the fat is sufficiently hot to give off a blue smoke, brown quickly on one side, then on the other, cover and lower gas under pan, and let cook through slowly. — Mrs. R. E. L. Skinner. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. HOW TO COOK BIRDS. Let the birds be dressed and put in salt water at least 24 hours to tender them. Drain them, dip in flour, pepper and salt, enough fat to come up around the birds. Backs on top, cover and let them steam. When brown on toi), cook slowly and a long time. When done, take up the birds and keep them warm. Drain off all but about two tablespoonfuls of the fat, put in one tablespoonful flour, let brown, add one half cup sweet milk and one-half cup water mixed together, one teaspoonful butter, cook until it thickens. You may place birds on slices of toast and serve gravy separate. — Mrs. J. M. Whitted. BAKED OPOSSUM. After dressed, salt and let stand overnight. The next morning place it in baking pan, back up, pour about a cup of water in pan to keep it from sticking or burning while cooking. Season with pepper. Baste often until dark brown. If 'possum is fat, no butter is needed to baste with as the fat will brown it sufficiently. When done place on dish, place slices of baked sweet potatoes around, garnish with parsley, place small red apple in mouth, to be served cold with warm gravy. — Mrs. V. B. Lougee. VIRGINIA BAKED HAM. Wash the ham and place in a boiler and cover with plenty of water (cold). Bring slowdy to a boil and then move to the simmering burner and cook for three and one-half hours. Let the ham stay in the Water overnight. In the morning lift out, place in a baking pan and remove the skin and trim to shape. Let stand while preparing this mixture: One cupful brown sugar, three tablespoonfuls flour, two teaspoonfuls cinnamon, one teaspoonful nutmeg, one scant teaspoonful ginger and one teaspoonful allspice. Mix well and put the mixture into the fat part of the ham. Place in moderate oven and bake one hour, basting every ten minutes with two-thirds of a cupful of vinegar. Remove from the oven and when cool the top may be studded with whole cloves. — Mrs. A. D. Wilcox. ITALIAN STEAK. One pound round steak. Cut up one small bunch celery, two large tomatoes, one onion and spread over steak together with pepper and plenty of butter. Bake thirty minutes and salt after taking up. — Mrs. M. p. Markham. HAMBURG ROAST. Twenty-five cents Hamburg steak, one cup bread crumbs, one cup tomato juice, one onion, chopped fine, pepper it well, one egg. Mix well and make into loaf, i^ut small strips bacon on top and roast one and one-fourth hours. — Miss Maggie Albright. BROILED STEAK. Select a sirloin or porterhouse steak one inch thick. Place upon broiler nearly red hot and sear both sides well, then reduce heat and cook slowly five minutes turning often. Have platter hot with plenty melted butter in it, place steak on platter and then salt and pepper. DO NOT BEAT STEAK AND NEVER SALT UNTIL AFTER taken from the fire.— Mrs. D. P. Parker.

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Creamed ChickenTo Bread ChopsHow to Cook BirdsBaked OpossumVirginia Baked HamItalian SteakHamburg RoastBroiled Steak

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