The Fredericksburg home kitchen cook book

Remove the fat from the meat and fry out. Sprinkle meat with flour and brown in fat and cook till partially done. Add the seasonings, onions, potatoes, and hot water. Continue to cook in covered frying pan or put into a baking dish, cover, and cook slowly until the meat is done. Make a crust of the above ingredients. Roll into one sheet large enough for top of pie. Bake 15 minutes in a hot oven. MRS. VIDA G. NEWBERRY. Veal Roast with Tomatoes. A famous Southern Dish. Wash a fresh tender roast of veal weighing about 4 lb. Lard it well and sprinkle with 2 teaspoons salt and y2 teaspoon pepper. Dredge with flour on both sides; lay in a rather small deep baking pan with boiling water enough to nearly cover it and roast for 1 hour, basting with gravy every ten minutes . Then turn on other side and spread over the roast 1 pint of tomatoes, peeled and sliced, 2 onions, 2 sprigs parsley chopped fine, and two or three whole green peppers. Baste for another hour every 10 minutes, add boiling water if needed. Serve hot with its own gravy of which there should be 1 pint. — 39 — MACARONI, RICE, PANCAKES, EGGS, POTATOES, ETC. 3fi Cheese Soufflee. 1 cupful of cheese; 3 tablespoonfuls of flour; y2 cupful of sweet milk; 1 cupful of hot milk; 4 eggs; y2 teaspoonful salt; dash of pepper. ( 1 Mix the flour and cold milk well; add this to the hot milk and cook until thick, add cheese, stir until cheese melts. Add yolks of eggs well beaten; remove from fire, add salt, a dash of pepper. Stir in carefully the whites well beaten. Bake in a moderate oven. Cheese Corn Soufflee. 3 cupful grated cheese; 1 cupful canned corn; 3 eggs; 1 tablespoonful butter; 1 tablespoonful of flour; 1 cup sweet milk. Cook together the butter and flour; pour upon it the milk and stir until smooth and thickened; add the cheese, and when this is blended, add the corn, chopped or ground and drained from the liquid. Put in the well-beaten yolks of the eggs; season with salt and pepper and add the stiffly beaten whites of the eggs. Bake in a buttered dish in a moderate oven for half an hour. MRS. A. B. WILLIAMSON. MRS. J. T. ESTILL. — 40 — Ham Soufflee. 1 cup of cold chopped ham; y2 cup of bread crumbs ; 1 small onion, a bit of parsley cut fine. Pepper, salt to suit taste. Beat 3 eggs, adding 1 pint of milk, mix all together. Bake 25 minutes. Serve with tomato sauce. MISS META DIETZ. Stuffed Eggs. One dozen hard boiled eggs; one-half teaspoonful of mustard; two heaping tablespoonfuls of cold boiled ham or chicken; one tablespoonful of butter; one tablespoonful of pickles; salt and pepper to taste. Remove the shells and cut lengthwise, take out yolks and rub to a smooth paste with the mustard and butter, then add the ham or meat, salt and pepper and mix thoroughly. Fill the hollowed whites with this mixture. Macaroni and Cheese, Break 1 box of macaroni into small pieces, put in well salted boiling water and boil 20 to 25 minutes stirring frequently. When done drain, add 2 tablespoonfuls butter, 3 oz. grated cheese and enough milk to about cover, mix well and heat ; then pour into a buttered dish, sprinkle a layer of cheese on top and bake for about y2 hour. Serve at once. MRS. A. WEHMEYER. — 41 — Spanish Macaroni.