The Elm City cook book

Wipe with a wet cloth, and then dry, put in a baking pan, dredge with pepper. Put one teaspoonful of salt in a teacup of boiling water, pour over. Set in a very hot oven, baste every ten minutes, let bake fifteen minutes to every pound if wanted well done and ten minutes if desired rare. Take up when done, lay on a hot platter, and serve with mint sauce and green peas. Mint sauce. Chop a bunch of mint very fine, mix it with a teaspoonful of white sugar; add half a teaspoonful of salt and a pinch of black pepper; rub well together, and pour six tablespoonfuls of vinegar over a little at a time until thoroughly mixed, eee ee BROWN STEW. Three pounds nice stewing beef, trim, and cut into inch cubes, put the fat that has been trimmed of in a sauce pan to melt. When melted take out the cracklings,.dust the meat with two tablespoonfuls flour, and brown it quickly in the hot fat. Now draw it to one side of stove, and add two more tablespoonfuls flour, mix and add one quart boiling water; stir until boiling, add one and a half teaspoonfuls salt, quarter teaspoonful pepper, one onion chopped fine. Cover the sauce pan and simmer slowly for two hours. One hour before the stew is done add four tomatoes cut in pieces. ‘Twenty minutes before dinner time put three cups flour into a bowl, three level teaspoonfuls baking powder, one of salt, mix and add just enough milk or water to make a soft dough. Mix quickly, and roll out, cut into small biscuit and place all over the top of stew. Cover, and cook twenty minutes without lifting the cover. Dish the dumplings around a large platter, put the stew in centre and pour over the gravy. . ROAST VENISON. Cut deep incisions all over the venison and fill them with the following stuffing: One teaspoonful fine bread crumbs, teacupful minced fat pork, teaspoonful sugar, one of salt, one of mixed spices, mace, spice and cloves. Teaspoonful celery seed, gill of chopped up celery, tablespoonful butter, one raw egg, half teaspoonful pepper, one silver skinned onion. Mince fine and mix all together. Stuff the venison, rub over with soft butter, dredge with flour. Put in a pan with a pint of water. Do not have the oven two hot. Cook slowly for first hour, basting frequently, then increase the heat and let brown more rapidly. Two hours will be required to cook. As soon as blood ceases to run when pierced, it is done, and should be removed from oven. Serve with grape jelly. Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. STUFFED HAM. A home cured ham, (nothing less elegant will do for a Christmas dinner, and it should be two years old), lay it to soak over night in a boiler full of cold water. When ready to cook it cut off the hock nearly just above the joint. Scrape and wash it carefully and trim off all the outer edges, giving it a pretty shape. , Weigh it and allow a half hour for it to start to boil and a quarter of an hour for each pound. Put it in a boiler, cover well with cold water and boil slowly and steadily until done. Keep a kettle of boiling water on the stove and as the water around the ham boils away add more so that it is always well covered. ‘Turn it over when it has been boiling half the time allowed for cooking. When a fork stuck to the bone comes out readily it is done. Now take it up and carefully peel off the skin. If any more trimming is needed, do it now. Have ready a stuffing made of one teacupful of bread erumbs just moistened with fresh milk, six grains of allspice and six cloves pounded fine, a pinch of cayenne, a teaspoonful each of finely rubbed up thyme and marjoram, one teaspoonful of celery seed pounded fine, one large tablespoonful butter and one raw egg mixed; with a sharp pointed knife make incisions all over the ham about two inches apart. Turn the knife about to make the incisions hold as much as possible, then fill each place full.