CREAMED BRAINS. Cook two sets of brains in cold, salted water until tender, then plunge into cold water to harden ; cut into small pieces and mix with cream sauce. Place in ramekins, sprinkle with cracker crumbs✪ Creamed Brains, brown in oven and serve hot. — Mrs. Andrew Davis. PIG BRAINS. Pour boiling water over them and skin them. Put them in a pan with a little water and a spoon of lard. When the water has nearly boiled out break into it 5 or 6 eggs, sea- son with salt and pepper and fry to a light brown. — Mrs. D. H. Mangum. BOILED OLD HAM. Select a well-cured old ham, weighing about 8 pounds ; soak all night in water. Put it into the iboiler with enough water to cover well and add % cup of molasses and y% cup of brown sugar. Cover well and cook slowly about 4 hours. Let it get cold in the water in which it is soaked. Peel off the skin and sift over the top cracker crumbs and black pep- per and bake in a moderate oven 1 hour, basting frequently with the juice that runs out. HAM PATTIES. One cup of finely chopped cooked ham, 1 teaspoon of salt, ■/4 CUP of fine bread crumbs, *4 teaspoon of pepper, 1 table- spoon of butter, 14 CI1P °f milk. Mix the meat with the bread crumbs and seasoning ; add the butter melted. Moisten with the milk and half-fill greased muffin pans with the mix- ture. Break 1 egg carefully on the top of each, sprinkle with a little salt and pepper and cover with fine bread or cracker crumbs. Bake 8 minutes in a quick oven. Serve at once. — Mrs. C. 0. Fountain. SAUCES AND DRESSINGS FOR MEATS MINT SAUCE. One cup chopped green mint leaves, !/2 CUP vinegar, ^ cup powdered sugar. Mix 1 hour before serving. CURRANT JELLY SAUCE. Melt y% glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute. TOMATO SAUCE. Simmer % can tomatoes, 1 chopped onion, ^2 teaspoon salt, % teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes. CREAM SAUCE. One cup milk, 1 tablespoon flour, 1 tablespoon butter. Mix butter and flour together ; then add milk gradually. Put in double boiler and thicken. Stir constantly. — Mrs. J. T. Pat- terson. CUKRY SAUCE. A curry sauce is fine for disguising left-over meats, rice, etc. Make the sauce with one medium sized onion sliced and fried in two ounces of butter, to which is added a dessert spoonful of curry powder. Let it cook for two or three minutes and add a cupful of gravy, a bay leaf, a clove of garlic, and a taiblespoonful of tarragon vinegar. Cook gently for half an hour and strain. APPLE SAUCE. Cut out the stem and a little fruit around it, like a cork, from as many apples as there will be persons to serve. Re- move the core, and scoop out the inside, leaving a bright red shell, in which to put apple sauce. Replace the top and chill 32 SAUCES AND DRESSINGS FOR MEATS the fruit before serving with a course of roast pork or duck. Glossy red apples add to the effect of this dish upon the eye. GREEN PICKLE GELATINE. ✪ Pig Brains

AI-modernized reading of the original text

CREAMED BRAINS. Cook two sets of brains in cold, salted water until tender, then plunge into cold water to harden ; cut into small pieces and mix with cream sauce. Place in ramekins, sprinkle with cracker crumbs, brown in oven and serve hot. — Mrs. Andrew Davis. PIG BRAINS. Pour boiling water over them and skin them. Put them in a pan with a little water and a spoon of lard. When the water has nearly boiled out break into it 5 or 6 eggs, season with salt and pepper and fry to a light brown. — Mrs. D. H. Mangum. BOILED OLD HAM. Select a well-cured old ham, weighing about 8 pounds ; soak all night in water. Put it into the boiler with enough water to cover well and add % cup of molasses and y% cup of brown sugar. Cover well and cook slowly about 4 hours. Let it get cold in the water in which it is soaked. Peel off the skin and sift over the top cracker crumbs and black pepper and bake in a moderate oven 1 hour, basting frequently with the juice that runs out. HAM PATTIES. One cup of finely chopped cooked ham, 1 teaspoon of salt, ■/4 CUP of fine bread crumbs, *4 teaspoon of pepper, 1 tablespoon of butter, 14 CI1P °f milk. Mix the meat with the bread crumbs and seasoning ; add the butter melted. Moisten with the milk and half-fill greased muffin pans with the mixture. Break 1 egg carefully on the top of each, sprinkle with a little salt and pepper and cover with fine bread or cracker crumbs. Bake 8 minutes in a quick oven. Serve at once. — Mrs. C. 0. Fountain. SAUCES AND DRESSINGS FOR MEATS MINT SAUCE. One cup chopped green mint leaves, !/2 CUP vinegar, ^ cup powdered sugar. Mix 1 hour before serving. CURRANT JELLY SAUCE. Melt y% glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute. TOMATO SAUCE. Simmer % can tomatoes, 1 chopped onion, ^2 teaspoon salt, % teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes. CREAM SAUCE. One cup milk, 1 tablespoon flour, 1 tablespoon butter. Mix butter and flour together ; then add milk gradually. Put in double boiler and thicken. Stir constantly. — Mrs. J. T. Patterson. CUKRY SAUCE. A curry sauce is fine for disguising left-over meats, rice, etc. Make the sauce with one medium sized onion sliced and fried in two ounces of butter, to which is added a dessert spoonful of curry powder. Let it cook for two or three minutes and add a cupful of gravy, a bay leaf, a clove of garlic, and a taiblespoonful of tarragon vinegar. Cook gently for half an hour and strain. APPLE SAUCE. Cut out the stem and a little fruit around it, like a cork, from as many apples as there will be persons to serve. Remove the core, and scoop out the inside, leaving a bright red shell, in which to put apple sauce. Replace the top and chill 32 SAUCES AND DRESSINGS FOR MEATS the fruit before serving with a course of roast pork or duck. Glossy red apples add to the effect of this dish upon the eye. GREEN PICKLE GELATINE.

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Creamed BrainsPig BrainsBoiled Old HamHam Patties

The Henderson cook book