The National home cook book

out and cut meat from bone in small pieces. Have four medium-sized potatoes diced; cook in stock for 10 minutes. For rust: Two cups sour milk, two tablespoons lard, one-half teaspoon soda, one-half teaspoon baking powder (putting soda in milk and baking powder in flour), flour enough to make stiff dough. Line earthen baking dish with a little — more than half of pastry. Place meat in crust, sprinkle with a little flour, put potatoes in and few bits of butter and pepper. Pour a little of stock that meat was cooked in, over it. Cut remainder of dough in. narrow strips and crisscross over top; bake one-half hour in moderate | oven. Chicken. remainder of stock and serve with pie. e _ POT ROAST—Use any cheap piece of beet, boil till quite tender. When ready to serve it place in frying pan ove low fire. Add a bit of lard if needed, brown well and turn and brown till well browned. Make gravy of tablespoon flour, wet with a little milk till smooth. Then use stock fr pot for the are. Cook gravy in frying pan after browning up meat. Serve meat by slicing and dip each slice in the gravy. - up meat. Serve meat by slicing and dip each slice in Rots bis gravy. Serve hot. This is a pot roast, but an, no other way is cheap beef so palatable. | eel a I take pride in being able to cook the toughest piece “of 5 3] beef and making it tender. A short rib cut is the best. Wash thoroughly, cut up one-quarter pound suet, put in frying pan with four good sized onions, sliced; when fat is well cooked -put in roast and brown well on all sides (this retains juices). Put in pot, add a little boiling water, add more from time to time, cook slowly (about 3% hours) until done. Season with salt one hour before done. See Gale PUDDING (Beef)—Two and one-fourth pounds of Beae - lean and tender; suet, one pound flour. Cut all fat and skin from meat, cut in small squares; season with salt and pepper, ~~ Chop suet very fine; two cups flour, one cup suet, salt. — - Mix all together, make with cold water a dough so you can ~ roll it nicely. Roll edge of dough thinner. Put meat in middle, wet edge. of dough and pinch together. Wet pudding cloth and leave pudding loose in cloth, tie with string. Have ~ boiling water enough in kettle to cover pudding, put ‘some salt in, cook four hours. The last half hour. put potatoes in. ~ Serve in deep dish. Cut round piece from top of pudding E and pour one or two cups liquid in for gravy. PUDDING (Beefsteak and Kidney)—Two pounds of rump steak cut in small pieces, two kidneys cut small, line a deep © dish with a good suet crust, place alternately a layer of kidney and steak, with salt and pepper, until the dish is full; - pour in sufficient water to come within two inches of the top, _ cover the pudding, press two crusts together, that the gravy - may not escape. Flour a pudding cloth, tie it over the pud- ‘ ding, put into boiling water, and boil steadily for four hours. - Oysters or mushrooms added to this pudding, if liked, give a delicious flavor. RELISH (Ham)—Take one cupful of minced ham, three’ hard boiled eggs and one-half cupful of cream. Put the cream on to scald in a double boiler, mash two of the egg yolks with a little of the cold cream and chop the whites. Stir the ati into the hot cream, add minced ham and egg whites and salt and pepper to taste. RELISH (Spiced Beef)—Take two pounds tender beefsteak, chop it very fine, put into it a little pepper, salt and sage, ‘two tablespoons melted butter and four rolled crackers made very fine, two well-beaten eggs; make it in the shape of a roll and bake. Baste with butter and water. Before cookng, when about done, slice an onion, lay on top. When ey cold, cut in slices.