Mary Jane's cook book

Chop the veal, pork and suet separately as fine as possible, then mix in the crumbs, the peel of the half lemon, shredded fine, the nutmeg grated, seasoning and herbs to taste, all chopped as fine as possible. Mix all thoroughly with the hands and press tight into an earthen ware crock. When wanted, make into flat cakes and fry in good drippings. A poultry dressing may be substituted for the herbs if they are not easy to get. Mrs. C. F. C. MUSTARD SAUCE. Sugar, 1 tablespoon. Salad oil, 3 tablespoons. Vinegar, 2 tablespoons. Mixed mustard, 1 teaspoon. Pepper and salt. Beat all well together, adding ingredients in order given. Requires no cooking. SOUTHERN FRIED CHICKEN. Chicken, 1. Bread crumbs, 14 cup. Cream, 1 cup. Butter, 1 tablespoon. Parsley, 1 tablespoon. Flour. 1 tablespoon. Bacon, 2 slices. Egg, 1. Joint a tender chicken, dip each piece in beaten egg, then in bread crumbs and fry in bacon fat till well done and light brown. Take up chicken and keep warm in the oven. Strain the fat, add to it the butter rubbed smooth with the flour and stir till well blended. Pour in the cream and stir till smooth and thick. Add the minced parsley and pour over chicken. MAMMY'S CHICKEN GUMBO. Fowl, 1. Sliced okra, 2 quarts. Salt pork, 6 slices. Tomatoes, y2 can. Onion, 1. Red pepper, 1 small pod. Water, 4 quarts. Salt and pepper. Boiled ham, 2 slices. Sassafras, 1 teaspoon. Cut the fowl into pieces as for a fricassee and roll each piece in flour. Try out the salt pork in a deep kettle, fry the onion, sliced, in it, then saute the fowl until golden brown. Add the water and boil slowly till the chicken is almost cooked. Add the ham, the okra, the tomatoes and the pepper pod. Cook until all are very tender. Season with salt and pepper and just before serving stir in the sassafras powder. SCALLOPED CHICKEN. Finely chopped chicken, 2 cups. Hard boiled eggs, 2. Oyster liquor, 1 cup. Cream, 2 tablespoons. Mushrooms, 6. Toasted bread crumbs. Butter. Season chicken well and mix with oyster liquor, stir in the mushrooms, chopped, the pounded yolks of the eggs and the cream, add bread crumbs and more cream if needed to make a soft paste. Pack into buttered shells or individual ramekins. Put bits of butter on top ;md cook covered for 1"> minutes, then uncover and brown lightly. WHOLE CHICKEN EN CASSEROLE. Chicken, 1. Chopped mushrooms, y2 cup. Sausage meat, y2 pound. Bacon, 6 slices. Stock. Prepare bird as usual for stuffing. Pack full of mixture of sausage meat and mushrooms. Lay strips of bacon on outside of bird and bake slowly in a deep casserole with an inch of stock. Baste frequently until tender. CHICKEN POT ROAST. Small chickens, 2. Butter, % cup. Carrots, 2. Water, 1 small cup. Parsley. Carrot greens. Cut up carrots and chop a little parsley. Put in a deep pot with the butter, cook together until hot, then put in chickens and turn and baste until brown. Add the wrater and cook very slowly, turning the chicken often. When nearly done add some of the green carrot tops chopped fine. G., Boston. PRESSED CHICKEN. Chicken, 1. Pepper and salt. Chicken stock, 1 cup.