The farm cook & rule book

Wash the rhubarb, cut in % inch pieces without removing the outer skin. Put into baking dish and sprinkle with sugar. Cover closely and bake in a slow oven until tender. Stewed Cranberries 4 cupfuls cranberries 1 cupful water 2 cupfuls sugar Pick over and wash cranberries. Put into a saucepan and add hot water. Cover and boil 10 minutes. Add the sugar and boil up again. Skim and cool. Fruit Salpicon Use equal amounts of orange, pineapple, grapefruit and white cherries and % as much banana as any other fruit. Dice, chill, sprinkle with sugar and serve in tall sherbet glasses. Fried Apples Wash apples, cut in slices and fry in a skillet containing a little butter. Add salt and sugar to taste. Meat is either seared on the outer surfaces or plunged into boiling water when cooked. Then the heat is reduced during the rest of the cookery. In the first part of the process the outer surface is coagulated so the inner juices cannot be lost in the cooking. Since dry heat hardens the connective tissue, tough pieces should be boiled, stewed or cooked some other way in moist heat. Salt is added after the meat has been seared or plunged in hot water. If added before this, it extracts some of the juices which give meat its flavor. Roast Beef Choose a compact piece of meat and wipe with a small cloth moistened in water. Place on the rack in a roasting pan and put in a hot oven without covering. When well seared, or in about 15 minutes, remove from the oven long enough to sprinkle with salt and pepper. Put a cover on the roaster and set the meat back in the oven. Finish the cooking at a lowered temperature, allowing 15 minutes for rare meat, 20 minutes for medium and 25 minutes for well done, to each pound. If a roasting pan is not available, one may be made by using a dripping pan and covering it with a smaller pan. A rack may be made of a toaster, cake rack or kettle lid. Roast Pork Roast as roast beef, cooking until well done throughout. Roast Veal Roast as roast beef, seasoning more highly. Rump Roast Sprinkle a 4-pound rump roast with 1 teaspoonful of salt, l^ teaspoonful of pepper and 3 tablespoonfuls of flour. Put into a roasting pan or earthenware vessel and pour 1 cupful of catchup over it. Cover and bake 3 hours in a moderate oven. When one side becomes browned, turn and brown on the other one. Make gravy from the drippings after the meat is placed on a platter to be served. Baked Hamburg 1% pounds beef 1% tablespoonfuls chopped onion 1 egg iM, teaspoonfuls salt % teaspoonful pepper Grind meat in food cutter, beat egg slightly and mix the ingredients thoroughly. Shape into a compact loaf and bake in an oven as a roast. Swiss Steak Rub salt and pepper into a piece of round steak cut 1% inches thick. Then pound flour into the steak with the edge of a saucer, using as much flour as the meat will take up. Place in a frying pan with a small amount of hot fat. Brown on both sides and add water to cover. Cover tightly and simmer until tender. The cooking may be done in the oven after the browning if one wishes. Roast Loin Pork