The farm cook & rule book

Beef Jelly- Soak % tablespoonful of gelatin in ^4: cupful of cold water 30 minutes. Put enough cold boiled beef through a chopper to make 1 cupful; to this add 1 small tomato peeled and chopped fine or one firm canned tomato cut in bits, I/2 tablespoonful of grated onion, I/2 teaspoonful of salt and a dash of pepper. Add y^ cupful of boiling water to the gelatin. When it is thoroughly dissolved, add it to the beef mixture. Stir all together well, turn into a mold which has been wet in cold water, and when cold, cut into slices and serve. Pot Roast of Beef Wipe a 3 or 4 pound piece of shoulder meat with a piece of soft cloth wrung out of cold water. Rub salt and flour over it and sprinkle with pepper. Sear the entire surface in hot grease from salt fat pork and place in a baking dish or kettle. Add % to % cupful of hot water, cover and cook slowly 4 hours, adding more water as needed and turning three times during cooking. If the cooking is done in a baking dish, set it in the oven ; if in a kettle, cook on top of the stove. Pot Roast with Vegetables Wash and scrape 4 carrots, cut in 1 inch slices, cook in boiling salted water until tender, drain and season with salt, pepper and butter. Wash, pare and soak 10 small potatoes of uniform size and cut in fourths lengthwise ; cook in boiling salted water to cover. Drain when tender and sprinkle with salt. Remove meat to a hot platter, place potatoes at one end and carrots at the other. Serve with gravy. Ham Baked in Cider Scrape the ham with the dull edge of a knife and wash thoroughly in hot water, using a brush if one is available. Soak it in cold water overnight. Rinse carefully in the morning and place on the stove in a large kettle with sufficient fresh water to cover. Bring slowly to the boiling point, skimming off the scum as it appears. Then add 6 whole cloves, 6 allspice berries and 1 small red pepper pod. Simmer, but do not boil rapidly, until the ham is so tender that it may be pierced with a fork. Keep the ham covered with water all the time. When tender, remove the kettle from the stove and let the ham cool in the liquor. Then drain it and trim off the surplus fat, the skin and all uneven pieces. Pour 1% quarts of sweet cider over the ham and let it soak in this 8 hours or overnight. Wipe dry, stick in whole cloves to make a pattern, brush lightly with beaten egg and sprinkle generously with a mixture made by combining equal parts of brown sugar and bread crumbs. Place the ham in a baking pan, pour cider about it and bake in a slow oven until it is neatly browned. This takes from 1 to 2 hours, depending on the size of the ham. Baste frequently with the cider during the baking. Pigs in Blankets Wipe dry large oysters and wrap every one in a slice of thin bacon, fastening the bacon on with a toothpick. Place in a pan and set in the oven and toast until the bacon is brown. Flank Steak en Casserole 1 flank steak 1 tablespoonful lemon juice 1 cupful buttered crumbs 1^ teaspoonfuls salt 1 cupful strained tomatoes % teaspoonful pepper 1 teaspoonful onion juice % teaspoonful nutmeg 2 cupfuls hot water ^ teaspoonful cloves