4. Pour into the baking dish. 5. Sprinkle with nutmeg. 6. Cover with a lid, and bake slowly 2 hours. 7. Uncover and brown i hour. Note. — Seeded raisins may be added before browning. If desired, a thin narrow shaving of the outside rind of a lemon may be used as flavoring. Put this in the milk with the rice. *'Why, thank you, Baking Dish," exclaimed Mary Frances. "Will you kindly say it over slowly? I'll do it then, keeping time with your directions.'' This he did, and as Mary Frances slipped him into' the oven, "I'm sure this will be good," he said; "I can always tell." *'I'm very glad," said Mary Frances, gratefully. "Now for the Boiled Mutton," she said. "I guess, Iron Pot, you can tell me about that." Slipped Kim into the oven. 118 The Mary Frances Cook Book Stand the bowl in ice water. ''Yes, ma'am/' said Iron Pot, importantly climbing from the shelf, and eying critically the piece of meat Mary Frances had placed on the table. ''That's a pretty nice cut of meat — pretty nice. It will be all right to cook it as I will tell you. But, really, mutton is less greasy if it is boiled long enough before needed to let the gravy cool. Take off the cake of fat which will form on the top when cold. Of course, take the meat out as soon as it is tender, and after 'skimming' the gravy, put it in again to re-heat." "I haven't time!" said Mary Frances, anxiously. "You can put yours in a bowl, and stand the bowl in ice water to cool the liquor quickly, and do the same thing that way, now " "You give the recipe?" asked Mary Frances. Iron Pot looked pleased, and began: No. 25. — Boiled Mutton. About 3 pounds rack of mutton or "yearling." 1. Wipe with a damp cloth. 2. Pour 3 cups boiling water into a large pot. 3. Throw in 2 peeled onions✪ Boiled Mutton. 4; Put in the meat. Cover. 5. Boil 10 minutes. Iron ease d. A Man's Lunch 119 6. Draw pot to back of stove where it will simmer, or just bubble, until meat is tender when tried with a fork, which will be in abcut 1| hours. 7. Take out the meat. 8. Skim off the fat from the surface of the liquor; or if there is time, cool, and remove the hardened fat. '^ Correct!" exclaimed Sauce Pan, bending over Mary Frances' book. '^And the gravy is made " ''Saucy!" began Iron Pot, in a boiling rage; but he suddenly stopped, as Mary Frances shook her finger at him. "It's all right this time," she said. ''It is your place. Sauce Pan " "It is my place," said Sauce Pan, trying not to let Iron Pot see how pleased he was to tell about No. 26. — Sauce or Gravy for Boiled Mutton. 1. After cooling and skimming off the fat, measure the water in which the meat was boiled. 2. To each cupful, allow 1 tablespoon flour, | teaspoon salt, | teaspoon vinegar. 3. Moisten these with a little cold water. 4. Stir them into the boiling gravy. 5. Add 1 tablespoon finely minced parsley✪ Sauce or Gravy for Boiled Mutton. "Saucy!'* "forrect!" exclaimed ^aucepan. 120 The Maby Frances Cook Book unch iher." ''Thank you both, my friends," said Mary Frances, lifting Iron Pot. "My, but you're heavy!" " 'Tis true," said Iron Pot, sadly, "all my old- fashioned friends, like Iron Tea Kettle — glancing toward the new Tea Kettle — and Caldron, are gone. But," he added, brightening up, "it has been proved that for boiling meats, no modern 'light-weights' could 'do them up so brown!'"

AI-modernized reading of the original text

4. Pour into the baking dish. 5. Sprinkle with nutmeg. 6. Cover with a lid, and bake slowly 2 hours. 7. Uncover and brown 1 hour. Note. — Seeded raisins may be added before browning. If desired, a thin narrow shaving of the outside rind of a lemon may be used as flavoring. Put this in the milk with the rice. *'Why, thank you, Baking Dish," exclaimed Mary Frances. "Will you kindly say it over slowly? I'll do it then, keeping time with your directions.'' This he did, and as Mary Frances slipped him into the oven, "I'm sure this will be good," he said; "I can always tell." *'I'm very glad," said Mary Frances, gratefully. "Now for the Boiled Mutton," she said. "I guess, Iron Pot, you can tell me about that." [illustration: Slipped him into the oven.] The Mary Frances Cook Book Stand the bowl in ice water. ''Yes, ma'am/' said Iron Pot, importantly climbing from the shelf, and eying critically the piece of meat Mary Frances had placed on the table. ''That's a pretty nice cut of meat — pretty nice. It will be all right to cook it as I will tell you. But, really, mutton is less greasy if it is boiled long enough before needed to let the gravy cool. Take off the cake of fat which will form on the top when cold. Of course, take the meat out as soon as it is tender, and after 'skimming' the gravy, put it in again to re-heat." "I haven't time!" said Mary Frances, anxiously. "You can put yours in a bowl, and stand the bowl in ice water to cool the liquor quickly, and do the same thing that way, now " "You give the recipe?" asked Mary Frances. Iron Pot looked pleased, and began: No. 25. — Boiled Mutton. About 3 pounds rack of mutton or "yearling." 1. Wipe with a damp cloth. 2. Pour 3 cups boiling water into a large pot. 3. Throw in 2 peeled onions. 4; Put in the meat. Cover. 5. Boil 10 minutes. Iron ease d. A Man's Lunch 6. Draw pot to back of stove where it will simmer, or just bubble, until meat is tender when tried with a fork, which will be in about 1| hours. 7. Take out the meat. 8. Skim off the fat from the surface of the liquor; or if there is time, cool, and remove the hardened fat. '^ Correct!" exclaimed Sauce Pan, bending over Mary Frances' book. '^And the gravy is made " ''Saucy!" began Iron Pot, in a boiling rage; but he suddenly stopped, as Mary Frances shook her finger at him. "It's all right this time," she said. ''It is your place. Sauce Pan " "It is my place," said Sauce Pan, trying not to let Iron Pot see how pleased he was to tell about No. 26. — Sauce or Gravy for Boiled Mutton. 1. After cooling and skimming off the fat, measure the water in which the meat was boiled. 2. To each cupful, allow 1 tablespoon flour, | teaspoon salt, | teaspoon vinegar. 3. Moisten these with a little cold water. 4. Stir them into the boiling gravy. 5. Add 1 tablespoon finely minced parsley. "Saucy!'* "Correct!" exclaimed Sauce Pan. The Mary Frances Cook Book unch iher." ''Thank you both, my friends," said Mary Frances, lifting Iron Pot. "My, but you're heavy!" " 'Tis true," said Iron Pot, sadly, "all my oldfashioned friends, like Iron Tea Kettle — glancing toward the new Tea Kettle — and Caldron, are gone. But," he added, brightening up, "it has been proved that for boiling meats, no modern 'light-weights' could 'do them up so brown!'"

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The Mary Frances cook book