The National home cook book

RELISH (Veal Cheese)—Prepare equal quantities of boiled sliced veal and smoked tongue. Pound the slices separa- ~ *-tely in a mortar, moistening with butter as you proceed; then pack it in a jar or pail mixing it in alternating layers, first the tongue and then the veal, so that when cut it will look variegated. Press it down hard and pour melted butter — over the top. Keep it well covered and in a dry place. Nice ey) for sandwiches or sliced cold for lunch. - RELISH (Veal Olives)—Cut up a slice of fillet of veal ‘ about half an inch thick into square of three inches. Mix up a little salt pork, chopped with bread crumbs, one onion, a . Pepper to salt, sweet mayonnaise, and one egg well beaten; put this mixture upon the pieces of veal, fastening the four _ corners together with little skewers; lay them in a pan | with sufficient veal gravy or light stock to cover the bottom of the pan, dredge with flour and set in a hot oven. When ~ browned on top put a small bit of butter on each and let them remain until quite tender, which will take twenty min- utes. Serve with horse radish. | ROAST BEEF (Cheap Way)—Two pounds. round steak, ie _ sprinkle with flour and pound well. Fry as for steak. When iy _ fried brown, put in enough hot water to cover and cook . - slowly for 1% hours. Make a thick gravy. Can’t tell it yi from roast beef. hg ibs ROAST BEEF OR PORK—Wash meat and place in a gal- — lon crock, season with salt and pepper, and cover tightly ~ with a tin, placing a flatiron or heavy weight on tin to keep - the steam in. Set crock over a gas fire turned as low as possible, and covered with an asbestos mat, for about four hours, and your roast will be delicious. When about half done, done turn meat once, and just before taking up turn on gas sh. a little and brown slightly. ROAST LEG OF PORK (Stuffed) —Remove bone entirely: from nice fresh ham of about seven pounds; make small in - cisions all over skin on top; rub inside one teaspoon salt and one saltspoon pepper. Wash one quart beans, put twoquarts ~ cold water with one-half tablespoon salt, one onion, one clove; MBA DS Sos 6 he ee ae . cae Ti ET Tian As 0 sprigs parsley;boil1% hours, drain, remove onion, parsley — and clove; take half the beans, pass through strainer; keep the other half for further use. Chop two large onions, put in © saucepan with tablespoon butter, cook three minutes, but do © not brown; add to mashed beans with two tablespoons chopped parsley and one saltspoon black pepper; mix well, stuff ham ~ with it, sew opening, put string all around to keep itin shape. * _ Sprinkle all over one teaspoon salt, one saltspoon pepper, put — ‘in large pan with one-half cup stock. Roast in a hot oven 1% hours, then add the other beans and cook one hour more. After first half hour of roasting baste well every 20 minutes. Remove string and serve. Soak beans over night ~ before using. This stuffed ham is delicious hot or cold. i. ROAST LOIN OF PORK—Select rib roast of pork off ten- — derloin end. Peel enough onions and carrots to serve as — vegetables. Place pork, onions and carrots in pan, dredge with flour, sprinkle salt and pepper to season and two tablespoons flour. — m