Natchez recipes

powder, salt, tabasco and two cups water. Heat to boiling. Pour over ribs, bake at 350° until tender, about 1 hour. Baste every 15 minutes. Pass the tangy sauce. If it is too thick, blend in a little water. Pork chops may be used instead of ribs. --MEATS HAM LOAF One pound ham, one pound pork, ground together, three eggs, one and three-fourths cups of cracker crumbs, one-half bell pepper, one cup milk. Season to taste. One cup brown sugar, one-half cup of vinegar, one-half cup of water. Cook until sugar is melted. Mix the above ingredients together as you would any meat loaf. Cook 1 hour and 10 minutes in a slow oven. Baste the loaf continually with the brown sugar, water, and vinegar syrup. Louise Unglauh DINNER IN A DISH In four tablespoons of shortening, fry slightly one medium onion, chopped two green peppers, sliced, for three minutes. Add one pound meat and blend thoroughly. Add seasoning of one and one-half teaspoon salt, one-fourth teaspoon pepper. Remove from fire and stir in two eggs, mix well. Put one cup fresh cut com into baking dish and add half the meat mixture, then a layer of two medium tomatoes sliced. Again add two cups corn, the remaining meat, and two sliced tomatoes. Cover with bread crumbs and dot with butter. Bake thirty-five minutes in moderate oven, 375 degrees. Miss Julia Stattman CURRY CAMILLE VIRLA Cube a pound or so of lamb and brown lightly in a hot saucepan with two tablespoons oil and half a chopped onion. Add one or two tablespoons curry according to taste and one tablespoon flour. Stir well and add a small finely sliced apple, half a quart of stock (preferably lamb or whatever meat you are using), one quarter cup of catsup, one half teaspoon salt and bring to a good boil. Simmer gently for an hour or ninety minutes. Remove meat from gravy, strain, add one half cup of cream (sour, fresh or cocoanut milk), and you may need more, and one-half cup raisins that have been boiled 10 minutes. Mix meat back into this gravy and serve on top of boiled rice. This will serve about four. Mrs. N. L. Carpenter, Dunleifh STUFFING FOR HAM Two cups cracker crumbs, two tablespoons celery seed, one teaspoon sage, two large onions, one-half cup vinegar, two teaspoons mustard, two tablespoons brown sugar, red and black pepper to taste or two dashes tabasco sauce, four raw eggs beaten well. Boil ham and bone it while hot. Fill opening and cover top, after fat is removed, with stuffing and let cook in oven one-half hour, or until dressing sets. Mrs. Lucius Butts y -ME ATS - JELLIED VEAL Cover two pound veal shoulder with warm water, add one-half teaspoon pepper, one bay leaf, two tablespoons vinegar, and two tablespoons salt; simmer until meat is tender. Strain stock, there should be about one quart. Dice meat, add one green pepper, two stalks celery, chopped, and two hard cooked eggs, sliced, and one cup green peas and place in mold. Soften one tablespoon unflavored gelatine in cold water then dissolve in hot meat stock. Pour into mold and chill until firm. Serve with a good sauce or mayonnaise. Serves eight. Mrs. Warren Hooks TAMALE LOAF