The Gertrude Bobbitt Circle cook book

5 lbs. onions shredded y2 gallon vinegar Season with salt, red and black pepper according to taste. L. D. Perkins BRUNSWICK STEW (ABOUT 10 GALLONS) NO. 1 2 large roosters or 3 large hens 12 cans corn (if roosters used use lib. butter) 12 cans butter beans 2 lbs. ground veal 12 cans tomatoes 2 lbs. ground pork 1 gallon onions sliced 1 peck Irish potatoes sliced 8 cans English peas 10 lbs. shredded cabbage Salt, red and black pepper to 2 stalks celery cut fine taste Cook chicken until it falls off bone, remove bones, add ground meat and vegetables, cook until vegetables are done and mixture thir-k — about 8 hours — stir regularly. (This can be used for turtle stew too). L. O. Woodson BRUNSWICK STEW NO. 2 Put in cold water 1 pound each beef and pork, season to taste with red pepper and salt, boil until very tender, then add about 1 pound cabbage cut fine, one can each of tomatoes, corn, butter beans and cook until it begins to get quite thick, add good size piece of butter, 3 small Irish potatoes. Serve hot. This is a good way to use left-overs. A fried chicken and brown gravy stirred into this when all are quite well done makes a dish fit for a king. Mrs. Marvin Rone RABBIT STEW 6 rabbits 2 cans okra and tomatoes 3 pounds stew beef 1 can corn 4 pounds neck bones 1 can lima beans 1 box rice Red and black pepper and salt 1 can June peas to taste. Cook meat until tender and take bones out, add the vegetables and cook again. This will serve about 16 people. L. E. Poteat KIDNEY STEW 4 Veal Kidneys cut into small cubes. Do not use fat. Soak in very salty, water for one hour or slightly salty over night. Drain off and rinse once. Place in stew pan and cover with cold water. Heat slowly and skim as foam rises. When all foam is off add 2 medium size potatoes diced (1 heaping cup) 2 small onions diced (y2 cup. Boil gently until potatoes are tender. Add 1 tablespoon butter, thickening as desired. Serve with toast or on waffles. Mrs. D. W. Prettyman (Grandmother of Mrs. T. P. Fowler) VEAL STEW iy2 pounds veal with small piece of suet 1 can tomato soup. Cook meat until tender and take fat out and brown it, add one tablespoon flour and brown in the fat. Put tomato soup into the fat and let .come to boil. Pour over the meat which has been cooked down real low and let come to boil. Guy H. Miller, Sr. (Submitted by Mrs. G. A. Palmer) VEAL LOAF iy2 pounds veal (ground) Salt and pepper 1 pound pork (rather fat) 1 small onion 2 tablespoons butter 1 grated biscuit 2 eggs beaten Mix with y2 cup sweet milk, work together good, form loaf and put in greased pan, pour cup of boiling water around it and put the butter on top. Bake from 1 to 1½ hours. When dry add a cup of hot water to make brown gravy. Mrs. H. C. Trexler VEAL GOULASH 2 lbs. veal cut in pieces 1-inch ^4 pound bacon square Salt 3 medium onions 2 cups sour cream 1 tsp paprika Chop bacon and onion very fine and cook together about 5 minutes. Add seasoning and veal. Cook on low until meat is tender. Add sour cream and then thicken mixture with a little flour. Serve on toast rings or hot biscuits. Mrs. Mildred Seaber MOULDED CHICKEN LOAF 1 pkg. lemon gelatine yz tsp salt