The National home cook book

f Here is a new version of ham and eggs. The end oF. a boiled ham, or a ham that has passed the slicing stage, is, sometimes difficult to dispose of without waste. Chop very fine a cupful; mix with equal quantities of cracker or fine . read crumbs, and moisten to a soft paste with cream; pa in a flat buttered dish, take a small round-bottomed cone 1 ven until eggs are set. Sufficient for four persons. The 1am and cracker should be made hot before putting ina ~ ‘baking dish. New potatoes stewed in cream ro light eorn- he peal gems are nice ake reson . * 8 ees ei ake cold meat of any kind. (pte it in pieces a quarter of an inch eo LOAR. (Beef)—Two BoA of chopped beet and one s. pound of salt pork ground together. Add to this: Two eggs, — one-half teaspoonful of sage, one onion chopped fine, eight rolled crackers, pepper and salt to taste. Mix well and form — into loaf. Then roll in cracker crumbs and place in bake pan. Lay small pieces of butter over the top and put | oe ficient water around it to make gravy. LOAF (Beef and Kidney)—One-half pound rump asaee one-half pound beef kidney; cut up small; place in jar with — sufficient cold water to well cover, place jar covered, in saucepan of water and keep boiling for about three hours. Take hard-boiled egg, cut it in slices, place slices singly in basin or glass mold (not a fancy one); next place meat (with gravy) in mold and add one-half ounce sheet gelatin to gravy; keep this over fire until qunite dissolved; season well and pour gently over meat. When quite cold turn out. This” is a most delicious breakfast or gee dish ° and has been tested many times. : LOAF (Creole Beef)—Grind together 20 cents’. worth. ound steak, 5 cents’ worth fresh pork, with one small onion, little celery; salt and pepper to taste. Mix with one cup > “* milk, one cup toasted bread crumbs, one beaten egg, one heaping teaspoon butter. Form into loaf, put into hot oven — ve or 10 minutes, cover with one part seasoned tomatoes or Pet sauce. Bake 1% hours, basting often. Keep tomatoes heaped on top. Serve with gravy of tomatoes. May be varied by using oysters. LOAF (Veal)—Three pounds of raw veal cHopued. fine, utter the size of-an egg, three eggs, three tablespoonfuls of — ream or milk; if milk is used, use a small piece of butter; mix the eggs and cream together, mix with the veal four pounded crackers, one teaspoonful of black pepper, one large — “tablespoonful salt, one large tablespoonful of sage; mix well | : ‘together and form into a loaf. Bake 2% hours, pasting with — a butter and water while baking. Serve cut in thin slices. OXTAILS (Braised)—Take three ox tails and have them hopped; add three large carrots and a good sized onion and — hop them; salt and pepper to taste, cover with water and _ let cook about four hours until brown, these are delicious. * PICKLED BEEF—For 100 pounds. beef, take six pounds alt, two pounds of sugar, two ounces soda and three gallons | f water. Boil and take off all the scum. .When-cold pour rine over meat (if brine is not sufficient add water), and eight down the meat. PIE (Beefsteak)—Use 1% pounds of beefsteak cut te ieces, put lump of butter size of egg in frying pan, let hea ntil quite hot, put meat in pan, sprinkle with salt. Have eady a batter made of one pint of sweet milk, half cup but- er (or lard), one teaspoon salt, two teaspoons baking pow- er sifted with enough flour to make stiff batter; add pint PIE (Pork)—Fry pork crisp and brown, chop party! fod Gon with upper and lower piecrust. _ PIE (Shepherd)—Take all bits of cold meat that Maves ac- ated, chop (but not too fine) and heat them up in the rarious kinds of gravy also left over, seasoning with pepper ia ; d salt, if needed, and sage, if liked. rate one or two fig dish : ‘harden, then pour in the filling : ot with bits of butter and bake: a few minutes in a hot ove