Take 6 or 7 pounds rump beef and into deep incissions, made about one inch apart, put little thin squares of bacon, cut thin, also I clove, i allspice, a little cayenne and piece of chopped onion, salt on both sides, lay in deep crock, cover with vinegar and let stand 36 or 48 hours. Drain off all liquor. Heat a large cookspoon butter in deep pot, put in meat and let it simmer slowly, turning occasionally until done. Requires 2 or 3 hours. To make gravy put a tablespoon dry flour into bottom of pot, just before taking up. Serve hot or cold. BROWNED MINCE OF BEEF. Mrs. W. H. Hall. Take some left over cold roast beef, mince very fine and mix with it much mashed potato ; season with pepper, salt, mustard and catsup, add one cup of gravy ; work together and make very hot in sauce pan. Put in dish, cover with fine bread crumbs, and brown quickly in oven. Add. a little butter to top as it begins to brown. MEATS AND POULTRY. 27 BEEF LOAF, ONION SAUCE. Mrs. Edith M. Tiixhorn. 2 cups cold beef, minced very fine. 1 heaping tablespoon butter. V2, cup beef stock or milk. 3 beaten eggs. 1 saltspoon salt. 1/^ saltspoon each pepper and nutmeg. 2 crackers rolled fine. Mix well, form into oblong loaf and bake in granite pan. Baste until nearly done with butter and water ; then pour over it the onion sauce and bake ten minutes longer. Onion Sauce — 2 tablespoons chopped onion, 2 tablespoons butter and i teaspoon flour, brown well and add i cup soup stock or left over meat gravy, ^ teaspoon salt, i tablespoon made mustard and 2 gratings of lemon peel. Boil all togetlici 2 or 3 minutes and pour over the loaf. BEEF LOAF. Mrs. C. C. Corbett. 31/^ pounds lean chopped beef. 6 spda crackers, rolled to a pow- der. Butter size of an egg, warmed a little. 4 tablespoons sweet cream. 3 eggs beaten together. 1 nutmeg, grated. 3 teaspoons salt. 1 teaspoon black pepper. 1 tablespoon sweet marjoram✪ Beef Loaf. Mix, knead well and make into two rolls on flowered board. Put in pan with a little water and butter and bake one hour and a half. Baste frequently and when brown on one side, turn. BEEF FLANK STEAK ROAST. Mrs. E. L. Goodknight, Lincoln, Illinois. Take i flank steak; make dressing of bread and butter, salt, pepper and sage ; spread the dressing on the steak and roll it up ; tie with a cord, roast in the oven till tender. 28 THE EDWARDSVILLE COOK BOOK. VEAL LOAF. Mrs. G. B. Crane, Chicago, Illinois. 1V2 lbs. chopped pork. 3 eggs. 1Y2 lbs. beef off the round. teaspoon allspice or a little 214 dry “wasser week” (baker’s chopped onion, buns) soaked. Salt and pepper to taste✪ Veal Loaf. Mix well, form into a loaf and bake as you would a roast. LIVER LOAF. Mrs. F. Y. Ferree. Parboil 2 or 3 pounds liver, grind it and add a beaten egg, 2 rolled crackers, a little butter and a stick or two chopped celery, season with salt, pepper and a dash of cinnamon, clove, nutmeg and celery seed. Mix, using a little water✪ Liver Loaf, form into loaf and bake. Fill pan half way up sides of loaf with water and baste frequently. ■ PRESSED VEAL. Mrs. S. T. Robinson. ✪ Pressed Veal

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Take 6 or 7 pounds rump beef and into deep incissions, made about one inch apart, put little thin squares of bacon, cut thin, also I clove, i allspice, a little cayenne and piece of chopped onion, salt on both sides, lay in deep crock, cover with vinegar and let stand 36 or 48 hours. Drain off all liquor. Heat a large cookspoon butter in deep pot, put in meat and let it simmer slowly, turning occasionally until done. Requires 2 or 3 hours. To make gravy put a tablespoon dry flour into bottom of pot, just before taking up. Serve hot or cold. BROWNED MINCE OF BEEF. Mrs. W. H. Hall. Take some left over cold roast beef, mince very fine and mix with it much mashed potato ; season with pepper, salt, mustard and catsup, add one cup of gravy ; work together and make very hot in sauce pan. Put in dish, cover with fine bread crumbs, and brown quickly in oven. Add. a little butter to top as it begins to brown. MEATS AND POULTRY. 27 BEEF LOAF, ONION SAUCE. Mrs. Edith M. Tiixhorn. 2 cups cold beef, minced very fine. 1 heaping tablespoon butter. V2, cup beef stock or milk. 3 beaten eggs. 1 saltspoon salt. 1/^ saltspoon each pepper and nutmeg. 2 crackers rolled fine. Mix well, form into oblong loaf and bake in granite pan. Baste until nearly done with butter and water ; then pour over it the onion sauce and bake ten minutes longer. Onion Sauce — 2 tablespoons chopped onion, 2 tablespoons butter and i teaspoon flour, brown well and add i cup soup stock or left over meat gravy, ^ teaspoon salt, i tablespoon made mustard and 2 gratings of lemon peel. Boil all togetlici 2 or 3 minutes and pour over the loaf. BEEF LOAF. Mrs. C. C. Corbett. 31/^ pounds lean chopped beef. 6 spda crackers, rolled to a pow- der. Butter size of an egg, warmed a little. 4 tablespoons sweet cream. 3 eggs beaten together. 1 nutmeg, grated. 3 teaspoons salt. 1 teaspoon black pepper. 1 tablespoon sweet marjoram. Mix, knead well and make into two rolls on flowered board. Put in pan with a little water and butter and bake one hour and a half. Baste frequently and when brown on one side, turn. BEEF FLANK STEAK ROAST. Mrs. E. L. Goodknight, Lincoln, Illinois. Take i flank steak; make dressing of bread and butter, salt, pepper and sage ; spread the dressing on the steak and roll it up ; tie with a cord, roast in the oven till tender. 28 THE EDWARDSVILLE COOK BOOK. VEAL LOAF. Mrs. G. B. Crane, Chicago, Illinois. 1V2 lbs. chopped pork. 3 eggs. 1Y2 lbs. beef off the round. teaspoon allspice or a little 214 dry “wasser week” (baker’s chopped onion, buns) soaked. Salt and pepper to taste. Mix well, form into a loaf and bake as you would a roast. LIVER LOAF. Mrs. F. Y. Ferree. Parboil 2 or 3 pounds liver, grind it and add a beaten egg, 2 rolled crackers, a little butter and a stick or two chopped celery, season with salt, pepper and a dash of cinnamon, clove, nutmeg and celery seed. Mix, using a little water, form into loaf and bake. Fill pan half way up sides of loaf with water and baste frequently. ■ PRESSED VEAL. Mrs. S. T. Robinson.

The Edwardsville cook book