Machias Cook Book

Cream ^ cup butter with i cup sugar, i tablespoonful flour^ little nutmeg, and just before serving add x^ cups boiling water, and let it come to a boil ; very nice to flavor with vanilla. Lucy Ames. MOTHER'S PUDDING SAUCE. I pint sugar, i tablespoonful flour, i tablespoonful vinegar, a piece of butter size of an egg, nutmeg, nearly a pint of flour ; boil 15 minutes. COLD CREAM SAUCE. Beat together i cup sugar and j4 cup butter, add i cup cream, flavor with vanilla or lemon ; place where it will get very cold before serving. Mrs. Walter Hill. MARY'S HARD SAUCE. White of I egg well beaten, thicken with pulverized sugar, warm ys cup of butter, beat well into the sugar and flavor with vanilla. Serve very cold. WHITE SAUCE FOR PATTIES AND CROQUETTES. I pint of hot cream, 2 even tablespoonfuls butter, 2 heaping tablespoonfuls corn starch, j4 teaspoonful salt, yi salt spoonful white pepper, }4 teaspoonful of celery salt, or few grains of paprica or cayenne. Mrs. a. I. Saunders. MEATS. "Hunger is the best seasoning for meat." TO COOK WHOLE HAM. Soak the ham in water enough to cover it over night. In the morning make a dough of flour and water, stiff enough to roll out, and wrap the ham in it. Bake in the oven 3 hours. Ham cooked in this way is delicious. Mrs. Ella S. Bailey, Santa Cruz, California. HAM PATTIES. I pint of ham which has been previously cooked, mix with 2 parts of bread crumbs, wet with milk ; put the latter in gem pans, break i egg over each, sprinkle the top thickly with cracker crumbs, and bake until browned over. A nice breakfast dish. HAM CROQUETTES. I cup finely chopped ham, 2 cups hot mashed potatoes, 2 eggs, I tablespoon butter. Mix all together, let it cool, then shape. Then take i egg, about half as much water as egg and beat together enough to mix i cup cracker crumbs. Roll first in egg then in cracker crumbs. Fry in hot lard in a wire basket like fish balls. Make them about 2^^ inches long, about ^ inch thick and roll round. Any kind of meat, beef, tongue, chicken or turkey make very nice croquettes. Lucy Ames. HAM BALLS. I cup chopped ham, i cup chopped potatoes, i cup bread crumbs, i egg, make in balls, roll in crumbs, fry in hot lard as doughnuts. Mrs. J. U. Chandler. BREAKFAST DISH. I part of chopped ham fried or boiled, 2 parts bread crumbs wet up with milk, season with salt and pepper. Put the batter into gem pans and break an egg over each, sprinkle the top thickly with cracker crumbs. Bake until brown. Mrs. a. L Saunders. MEAT CROQUETTES. I cup chopped meat, i cup chopped bread crumbs, i cup scalded milk, I egg, i teaspoonful melted butter. Season meat with pepper and salt. Roll in flour, fry in butter. SCALLOPED MEAT. Mince fine the meat left from a roast lamb dinner, moisten it with some left over tomato soup. Butter and season some bread crumbs, sprinkle over the top and brown in the oven for half an hour. Any kind of cold meat may be used. Mrs. E. B. Curtis. ROUND STEAK. Cut out all the membranes with a sharp knife. Then fry in butter to a rich brown, salt and stack it up in a roaster with sliced onions between the layers. Pour a little water in the spider that you cooked the meat in, let it come to a boil so you can pour all the substance in the roaster. Roast ^ or i hour, then take out the meat on a platter and thicken the gravy and pour over the meat. Olive V. Kelly, Whitewater, Wis. MEATS. 55 BEEF SMUDGE.