The Gertrude Bobbitt Circle cook book

Soak brisket of corned beef in cold water over night to remove sharpness of the salt and also to soften the meat. When ready to cook, place the corned beef in pot and cover with cold water. Boil over a slow fire for about 2½ hours. Do not season as the meat is sufficiently salty. After the beef has been boiling for about 1 hour, add a head of cabbage, a few medium sized carrots, potatoes and whole onions. At the same time also add 1 whole clove a few bay leaves and several pepper seeds. Cook for another hour and a half. Serve. George McMauus Submitted by Mrs. O. C. Sharpe, Sr. SPANISH ROAST 2½ or 3 lbs. roast beef (flat) 2 large onions 2 green peppers % bottle of catsup Salt and pepper to season Put roast in pan, then cut pepper in rings over the meat, then sliced onions on top of that, then pour over the catsup, Add 1½ cups of water, cover with the top of the roaster and put in oven and bake slowly until done. Add water as needed so as to have some gravy. When all is done then thicken gravy and serve hot. Mrs. Viola Kestler PORK LOIN ROAST Have bone cut at market but not through meat about 1 inch or between each rib. Bake meat in oven and at regular intervale baste with the following: ½ cup water 2 level tablespoons vinegar 1 level tablespoon sugar 1 level tablespoon butter 1 level tablespoon mustard After meat is done, slice through the meat and lay chops flat in pan and pour remainder sauce over chops and brown. My original recipe. Mrs. J. S. Eagle STUFFED ROUND STEAK ROAST Purchase a large round steak at least an inch thick; rub in as much flour as it will take and season well with salt and pepper. Prepare a good dressing of 3 cups of stale bread crumbs, two eggs, a large onion, salt, pepper and two tablespoons of shortening. Cover the steak with this dressing ; roll up and tie. Place in a roasting pan together with a piece of suet and a pint of water; baste often and cook until tender, which will take a couple of hours. Garnish with parsley. Mrs. S. H. Goosney Submitted by Miss Bessie Gosney, her daughter BEEF CROQUETTES 1 lb. lean beef 1 egg 1 cup mashed potatoes, seasoned 1 tbsp parsley chopped (may use 1 tsp salt the dehydrated parsley) 1 medium sized onion cut very Bread crumbs fine Simmer meat in small amount of water until tender, then grind add other ingredients (except egg) mix well. Form into balln, dip in beaten egg, which has been mixed with 1 tablespoon water. Roll in bread crumbs and place on board and let stand for one hour (to let. egg coating dry). Cook in hot fat until a golden brown. Drain on paper towel. Keep warm in oven until served. (Delicious) Mrs. Roy Burdette, Jr. FRIED COUNTRY HAM Cut ham and trim, then roll with rolling pin. Place 3 tablespoons of lard in frying pan, place ham in pan, turn often to keep from becoming hard, fry until brown. • Pour grease into bowl. Set pan back on stove, pour 1 cup of hot water in pan, rinse and pour in grease and you have brown gravy. Mrs. Sarah Edmiston BEEF STEW 1 lb. stewing beef 4 to 6 potatoes 1 medium size can tomatoes onions 1 cup water 1 tablespoon flour 4 to 6 carrots