The Fredericksburg home kitchen cook book

Put 2 tablespoons butter in each of the birds to prevent their getting dry. Slit 2 pieces of bacon once or twice and tie over breasts of birds which should be trussed for roasting. Wrap in buttered paper and bake in a quick oven 30 minutes, basting well and frequently. For the last 8 minutes remove paper and bacon, sprinkle with a little flour, salt, and pepper, baste well and brown. Serve on a hot dish garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly. MISS ZULA MAE HILL. Chicken Fricassee. Put a chicken, cut into joints, in enough boiling water to cover, add salt and let simmer slowly until tender. Melt 2 tablespoons of butter; add flour, then — 28 — the chicken stock, a little nutmeg and the yolks of 2 eggs just before serving. Ribs of a young calf can be prepared the same way. MRS. VICTOR KEIDEL, Turkey Dressing. % loaf stale light bread; 1 cake of corn bread; 6 boiled eggs; V2 pound butter; 1 good sized onion if desired, and pepper and salt to taste. Boil neck and gizzard of the turkey and take the juice to make up the dressing then add a good sized potato. MRS. R, C. LUDWIG. Turkey Dressing. 1 lb ground meat; 1 grated raw potato; 1 onion; 1 green pepper; V2 can Chili and Rice; 1 tablespoon flour; 2 slices cornbread; 2 eggs; a little sweet cream,^ pepper and salt. MRS. JOHN OSTROW. Beef Loaf with Tomatoes. 3 fb chopped beef; 14 lb chopped pork; 1 large onion; 1 pint jar or can of tomatoes; 1 large cup of bread crumbs; butter the size of an egg. Chop onion fine; add to chopped meat and bread which has been soaked in cold water. Mix all together with tomatoes and season with pepper and salt. Bake in loaf pan about one hour. 2 lb of raw beef ground fine; % lb of salt pork; 3 eggs; % cup cracker crumbs; 1 tablespoon melted butter; salt and pepper to taste; onion if liked. Mold in loaf, grate crackers over top and bake. 1' y2 fb round steak ; 3 slices bacon ; 1 grated onion ; 1 pint boiling water; 3 tablespoons butter or drippings; 1 tablespoon browned flour, salt and pepper. Cut steak in four inch pieces. Lay on each a small piece of bacon and onion, roll up, and tie with string, or use tooth-picks. Brown and put in pan with gravy made with flour, butter, and water. Cook slowly one BELLE STEBBINS. Beef Loaf* Boneless Birds. hour. MRS. W. J. JUNG. — 30 — Cabbage Stuffed with Meat. 8 oz. ground beef; 3 to 4 oz. oz soaked bread; 2% oz. butter; 2 eggs; salt, nutmeg and pepper. Mix these ingredients and form into balls. Then take large leaves of cabbage which have been scalded with boiling water and cut out the hard veins. Cover meat balls with cabbage leaves and tie together with thread. Then boil 1 hour adding 1 cup of water, some butter and nutmeg, take out cabbage balls and add a little flour to the gravy and pour over the balls. Mutton Stew. 2 lb mutton chops; 2 tablespoonfuls flour; lard, water, allspice ; cloves, pepper and salt ; a few bay leaves and one onion. Fry chops in lard until brown. Remove from pan, then add wtaer, flour, and seasoning, and cotk to smooth gravy. Pour over chops and serve at once.