Durham cook book ...

SWISS STEAK. Two pounds round steak, one quart tomatoes, one large onion. Have fat very hot, brown steak quickly, then pour tomatoes over and slice onions very thin over the meat, add salt and pepper. Cook slowly for fifty minutes in covered pan. — Mrs. M. I. Upchurch. SMOTHERED CHICKEN. Dress and split the chicken down the back, put into baking pan with one pint of water, sift a little flour over it and lay two or three slices of bacon on top of the chicken. Put the cover on pan, set in stove to cook; when nearly done take off bacon and baste chicken with butter and a little pepper, allow it to brown nicely. This recipe applies to half grown chickens. — Mrs. M. S. Whitted. BAKED BIRDS (QUAIL). Soak birds in salt water a few hours, wash and slightly gash the breast ; place in pan with breast down. Put a large piece Use KNOX GELATINE if you would be sure of results of butter in each bird. pepper and salt to taste. Put a little water in pan, cover and cook in oven until tender, make a rich gravy by slightly browning butter in a hot pan and adding pepper and salt and one-half cup of sweet milk, with very little flour. Pour this over birds, put back in stove, brown just a little. Serve hot. — Mrs. M. S. Whitted. CHICKEN PIE. Make pastry not as rich as for dessert. Steam chicken until tender. Line baking pan with pastry and put in one -half chicken and one tablespoonful of butter, then put in more pastry, remainder of chicken and another tablespoonful of butter. Strain the water and pour over the pie,then cover with pastry; when nearly done put a cup of sweet milk, thickened with flour in the opening in center of top of pastry. — Mrs. M. S. Whitted. STEAK ROAST. Take a round of steak, beat it, pepper and salt well. Make a nice dressing as for chicken, and spread over the top of steak. Roll it up and tie with string, put in pan with little water and sliced onion, cook in oven till done, serve in slices. — Mrs. S. Whitted. CHICKEN CROQUETTES. One-fourth cup butter, one-half cup flour, one slice of an onion, one cup milk or chicken stock, one-half cup cream, one egg, salt and pepper, one teaspoonful lemon juice, one pint chopped chicken. Cook onion in the butter, add the flour mixed with salt and pepper, cook till smooth, then add the chicken stock and cream and let come to boiling point. Add yolk of egg, cook but do not boil, then the chopped chicken. Cool and shape, bread with fine crumbs and egg and fry in deep hot fat. — Mrs. M. S. Whitted. VEAL CUTLETS. One and one-half pound veal cutlets, (cut thick) one small egg, bread crumbs, seasonings. The meat may either be cut into small pieces or left whole, as preferred. Season with salt and pepper and dip each piece into well beaten egg; drain and drop on a paper of bread crumbs, coat thoroughly and shake off all loose crumbs. Melt and heat a little fat in a frying pan, and cook the meat golden brown. Serve with gravy or tomato sauce. — Mrs. Frank Stone.