Wash the beans, cover with cool water and soak over night. Add 1 tea- spoon salt and add enough water to just cover and simmer 1 hour. Put the beans in a casserole. Cut the meat into 2-inch cubes and sauté it in the bacon fat with the onions and green pepper for 10 minutes without burning the vegetables. Stir in the flour and tomatoes. Add this mixture to the beans with the salt, pepper and mace. Cover with the water the beans cooked in, cover the casserole and bake slowly 2 hours. Serve with savoy cabbage combined with carrot slaw and garnish with sliced pickled tomatoes. Pork Chops Baked in Milk pork chops, 34-inch thick milk salt and pepper flour vegetable oil Salt and pepper the chops and rub them with oil. Sear them quickly under a hot flame or in a frying pan. Cover with warmed milk, cover tight and cook at 250 degrees for 1 hour in the oven. Uncover and cook a half hour longer or until the milk cooks down. If there is a quantity of sauce it may be thickened a little with flour and if more sauce is desired, add a little more milk. Serve with baked sweet potatoes and apple sauce. Use a casserole or a covered frying pan for the chops. ie zal Roast Spareribs with Dressing 2 strips spareribs, cracked 14 teaspoon pepper 2 or 3 cups crumbed stale lf cup flour bread 2 tablespoons savory fat 2 cups diced apples 1 cup hot water 1% cup minced onion 1 tablespoon sugar 2 teaspoons sage flour, salt and pepper 2 teaspoons salt baste: water and oil✪ Roast Spareribs with Dressing Have the butcher crack the ribs but leave them whole. Mix all the in- eredients together with the hot water to make a light fluffy dressing and heap it in a mound in a baking pan which has been greased. Lay the spareribs around the mound in tent fashion, skin side out, and fasten with skewers. Dust the ribs with salt, pepper and a little flour. Put the pan in a hot oven for 15 minutes then reduce the heat to 300 and roast for 114 hours, basting occasionally with a little boiling water mixed with oil. Beef Rolls in Claret (FOR 4) 4 thin slices lean tender beef bacon fat 24 cup sausage meat flour 1% cup chopped parsley 4 cup consomme garlic lf cup claret 14 cup chopped green onions _— 2: teaspoons tomato paste salt and pepper 4 or 5 chopped olives 1 teaspoon beef extract Rub the meat with sliced garlic and spread with sausage meat, parsley and onions. Season with salt and pepper. Roll each slice and tie securely with string, both ends. Dredge with flour and brown all sides in the bacon fat. Dissolve the tomato paste in the wine, add it and the con- sommé to the meat, cover tight and cook slowly for 114 hours. Uncover, add the olives and the glace de viande or beef extract and cook 15 min- utes more. [ 33] Pheasant in Sour Cream 3 pheasants 3 tablespoons fresh onion salt and pepper juice lf teaspoon thyme 1 cup flour 1% teaspoon basil 3 cups sour cream 1 cup butter or margarine Dress pheasants and cut the birds down the center of the backs so that part of the breast may be joined to the backs leaving the front of the breast in one piece. Put the flour, salt, pepper, thyme and basil in a bag and mix them. Shake the pieces of pheasant in the bag so they are all very well covered. Save any seasoned flour left in the bag to thicken the sauce, only if necessary. Brown the birds in the butter on both sides in a heavy skillet, add the onion juice and remove to a large casserole. Cover with 2 of the cups of sour cream and bake at 300 degrees for 1 hour. ‘Ten minutes before they are done warm up the rest of the sour cream and pour it over the top of the pheasants. Casserole Hamburger Patties UF ORV12)) 4 pounds lean shank of beef 1 teaspoon Beaumonde (ground) Seasoning (Spice Island) 6 slices of bread 1% teaspoon Java Cracked 14 cup boiling water (scant) Pepper (Spice Island) 2 teaspoons salt butter for frying✪ Pheasant with Sour Cream

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Wash the beans, cover with cool water and soak over night. Add 1 tea- spoon salt and add enough water to just cover and simmer 1 hour. Put the beans in a casserole. Cut the meat into 2-inch cubes and sauté it in the bacon fat with the onions and green pepper for 10 minutes without burning the vegetables. Stir in the flour and tomatoes. Add this mixture to the beans with the salt, pepper and mace. Cover with the water the beans cooked in, cover the casserole and bake slowly 2 hours. Serve with savoy cabbage combined with carrot slaw and garnish with sliced pickled tomatoes. Pork Chops Baked in Milk pork chops, 34-inch thick milk salt and pepper flour vegetable oil Salt and pepper the chops and rub them with oil. Sear them quickly under a hot flame or in a frying pan. Cover with warmed milk, cover tight and cook at 250 degrees for 1 hour in the oven. Uncover and cook a half hour longer or until the milk cooks down. If there is a quantity of sauce it may be thickened a little with flour and if more sauce is desired, add a little more milk. Serve with baked sweet potatoes and apple sauce. Use a casserole or a covered frying pan for the chops. ie zal Roast Spareribs with Dressing 2 strips spareribs, cracked 14 teaspoon pepper 2 or 3 cups crumbed stale lf cup flour bread 2 tablespoons savory fat 2 cups diced apples 1 cup hot water 1% cup minced onion 1 tablespoon sugar 2 teaspoons sage flour, salt and pepper 2 teaspoons salt baste: water and oil Have the butcher crack the ribs but leave them whole. Mix all the in- eredients together with the hot water to make a light fluffy dressing and heap it in a mound in a baking pan which has been greased. Lay the spareribs around the mound in tent fashion, skin side out, and fasten with skewers. Dust the ribs with salt, pepper and a little flour. Put the pan in a hot oven for 15 minutes then reduce the heat to 300 and roast for 114 hours, basting occasionally with a little boiling water mixed with oil. Beef Rolls in Claret (FOR 4) 4 thin slices lean tender beef bacon fat 24 cup sausage meat flour 1% cup chopped parsley 4 cup consomme garlic lf cup claret 14 cup chopped green onions _— 2: teaspoons tomato paste salt and pepper 4 or 5 chopped olives 1 teaspoon beef extract Rub the meat with sliced garlic and spread with sausage meat, parsley and onions. Season with salt and pepper. Roll each slice and tie securely with string, both ends. Dredge with flour and brown all sides in the bacon fat. Dissolve the tomato paste in the wine, add it and the con- sommé to the meat, cover tight and cook slowly for 114 hours. Uncover, add the olives and the glace de viande or beef extract and cook 15 min- utes more. [ 33] Pheasant in Sour Cream 3 pheasants 3 tablespoons fresh onion salt and pepper juice lf teaspoon thyme 1 cup flour 1% teaspoon basil 3 cups sour cream 1 cup butter or margarine Dress pheasants and cut the birds down the center of the backs so that part of the breast may be joined to the backs leaving the front of the breast in one piece. Put the flour, salt, pepper, thyme and basil in a bag and mix them. Shake the pieces of pheasant in the bag so they are all very well covered. Save any seasoned flour left in the bag to thicken the sauce, only if necessary. Brown the birds in the butter on both sides in a heavy skillet, add the onion juice and remove to a large casserole. Cover with 2 of the cups of sour cream and bake at 300 degrees for 1 hour. ‘Ten minutes before they are done warm up the rest of the sour cream and pour it over the top of the pheasants. Casserole Hamburger Patties UF ORV12)) 4 pounds lean shank of beef 1 teaspoon Beaumonde (ground) Seasoning (Spice Island) 6 slices of bread 1% teaspoon Java Cracked 14 cup boiling water (scant) Pepper (Spice Island) 2 teaspoons salt butter for frying

A lady of good taste