Granite City cook book

Take one hogs head, clean and let stand in salt water over night. One liver, if it is small. Cook separately and when done take out the bones in the head and the hard parrs of the liver. When this is done mix all together put in a single hand full of corn meal — this makes it stick together. Season with black and red pepper, salt and sage to taste. Cook it again about ten minutes to cook the meal. MRS. CORA HOLLINGS WORTH. CREAMED CHICKEN. Chop chicken (cooked) fine. Put two large tablespoons of butter in a saucepan and melt slightly, add one heaping tablespoon flour and rub until smooth. Put in one-half pint of milk (or more if desired.) and let boil. When thick as desired add chicken, salt and pepper. Serve on buttered toast. Beef and oysters may be prepared in the same way. VEAL LOAF. 2 1-2 pounds of raw veal, minced fine, 1 tablespoon melted butter, 1 tablespoon of celery salt, 1 table spoon of mustard, 2 tablespoons of tomato catsup, 2 eggs, well beaten, 6 rolled crackers, Mix thoroughly, shape and roll in cracker dust. Put bits of butter on shape to help brown. Bake about 1 1-2 hours. MRS. JNO. SABOTTA W. E. Jackson & Co The Leading Store in the City for Footwear We have the agency for the famous Ultra and Brockport Shoes. These are two of the best shoes that shoemakers can produce. They will always please the wearer. ALL LEATHERS AND STYLES KEPT IN STOCK. USE PIEDMONT. It contains every nutritions quality contained in wholesome wheat, It will make light, airy, mouth-watering biscuits. It is uniform in quality. It is sold under an absolute GUAR- ANTEE. , You take no risk in buying PIED- DCC3US6 \ If at any time an unsatisfac- " tory package is delivered you, your Merchant is authorized to exchange with you, or refund purchase price. You can make no mistake if you buy the best— PIEDMONT. \ If at any time your Merchant does not fill yo*.r order for PIEDMONT, kindly notify us. THE WEST HILL CO., Wholesale Distributors for Mt. Airy and adjacent territory. JELLIED CHICKEN. Boil a chicken in as little water as possible, add ^a few celery seed to the water, chop the meat fine, season well with pepper and salt. Put slices of hard boiled egg in bottom of mold, then a layer of chicken until the mold is nearly full. Boil the water until about one pint. Season it well and pour over the chicken. A half box of gelatine soaked in a little water should be added to the stock. Allow 4 eggs to one chicken. MUSS E. HART. HAMBURG ROAST. 2 lb ground beef, 1-4 lb salt pork 1-2 cup toasted bread crumbs 1-3 cup of water, 1 egg, 1-2 teaspoon salt, Finch of pepper, 1-4 cup of tomato catchup or chili sauce. 1 teaspoon of grated onion. MEAT POPOVERS. Use for this a cup of any kind of cold meat finely chopped. Make a batter of two eggs, a cup of flour a cup of milk, a little salt and a pinch of cayenne. Beat all well and stir in the meat. Bake in hot greased gem pans about fifteen minutes. Wilmington. TREATMENT FOR BOILED HAM. After cooking and when the ham is done, immerse in cold water and keep till cold. The colder the water the better. Thns will make the ham a beautiful red and the fat will be clear and white. R. T. J. CHICKEN SOUFFLE. Bits of left over chicken 1 tablespoon melted butter, 1 cup of rich milk,