The National home cook book

In ordinary baking tin (flouted a little). Cook until brown. Serve plain or cold with catsup, chili sauce 0 _ the like. Se gat es SCRAPPLE (Philadelphia)—Two pounds of pork (piece off the shoulder preferred). Boil until tender in two quarts of water. Remove meat from the water into a chopping - bowl. Chop until fine. Put enough corn meal to make a soft ~~ mush with the water in which the meat was cooked and add to this pepper and salt to taste. When the mush is well cooked, put the chopped meat into the mush and stir thoroughly. Put into a granite pan to cool. This is an excellent dish to be served for breakfast. eee STRAKS—(Beefsteak Smothered in Ontons)—Slice the onions thin and drop in cold water; put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and salt, cover tightly. and put over the fire. When the juice of the onions has dried up and the meat has browned on one side, turn turn steak and fry till done, being careful not to burn. ee Se ie STEAKS (Hamburg) AND TOMATO SAUCE—Two round: tablespoons chopped meat, one-quarter teaspoon salt. pepper, few drops onion juice, sauce, one teaspoon flour, salt, pepper, one-third cup strained tomatoes. Melt some butter; when -. bubbling add flour, salt and pepper. Then put over a low fire and add tomatoes and put over fire until foaming. STEAK (Round)—Have it cut two or three inches thick, put on bread board and work into it all the flour it will take; put butter in skillet, put meat in and brown on both sides, then pour hot water in; season with salt and pepper, put lid on, shove on back of stove and let simmer till done; this is fine and delicious when cold. BERRA ers: STEWS (Cheap Cuts of Beef)—Brown in some beef suet or nice clean drippings two medium-sized Spanish onions, with a tablespoon of paprika; then put in meat wiped perfectly dry; brown on both sides, turning several times till thoroughly brown; ‘cover tightly, place weight on Hid so _steam cannot escape; cook half hour, remove lid, season well with salt and pepper; cover again, cook slowly till tender; place asbestos lid under kettle. If you lke, put potatoes in about an hour before serving. Lift out when done and make nice gravy. Meat is cooked in its own juice and is delicious. 5 * * * ; as SS Get a large fresh soup-bone with some meat on. Cook slowly for two hours. When meat is done add one-half tea-= spoon of salt, one good-sized carrot grated, a little sliced onion, other vegetables if liked. Some nice home-made noodles or dumplings are excellent, or plain stock with crackers is nice if liked. The cost of this is but 20 cents; “nice enough for any man to sit down to if maderight. * * * i ) : a5 ie : For large stew, get two pounds beef flank, cut in pieces one inch square (all skin, ete., should be cooked, then remove from kettle when meat is tender). Use abundance of cold yater to cook meat in, adding hot water if more is needed iater. When meat is tender add one quart or more raw potatoes cut in small squares, sliced onions to suit the taste, and any kind of vegetables desired (leftovers may be used). - STEW (Corned Beef)—One small can corned beef, one can peas, cut up corned beef, put in stewing pan, drain water off peas, add peas, one large onion, several potatoes (sliced thin), pepper and salt. Cover with water, boil until potatoes are done, then thicken With flour. Enough for good-sized family. A new recipe. oo ie COGS Oe Sean STEW (Economical)—Slce cold beef or mutton, season - with sait and pepper, dredge over it a little flour, put In @ stew pan with some cold gravy or a little water, add onion Sliced fine and a few potatoes. Stew gently until tender. If gravy is not used, add a little butter rolled in flour a few minutes before stew is served. 2 eo STEW (Kidney)—This recipe is my own and we like it very much. It is also a very reasonable meal.