The National home cook book

il for 10 minutes and place in cooker for 6 hours, Thicken With four tablespoons of flour and one-half cup water well mixed. Serve on toast. - BROWNED BEEF STEW—Two pounds round stecale. (9) onion, three cups water and seasoning. Cut meat into small ze pieces. Slice onion and brown in some of the suet or two. tablespoons of—butter, add meat and cook until well browned. - “sow the three’ cups of water and seasoning, allow to’ boil ~ Slowly for 10 minutes. Place kettle in cooker for 8 hours, — a BEEF POT ROAST—Sprinkle roast with flour, Heat a lit- roast in frying pan and brown on all sides, being careful not to ' pierce fleshy part of roast. Place meat in kettle and add two - cups of water to frying pan, simmer a few minutes and. pour , water Over roast. Add one teaspoon of salt and enough more — boiling water to almost cover roast, allow to—boil 30 minutes and place in cooker for 6 to 8 hours, depending upon size of roast. The liquor may be-thickened for gravy. ‘CORNED BEEF—If beef is very salty soak for several hous a ig cold water. If ‘not, wash in cold water and place in kettle, © over with cold water. and boil for 30 minutes, place in cooker ~ all day or over night. If meat is to be served allow it cool — in the liquor. z: CORNED BEEF AND CABBAGE—Cook rete Beef as ‘for. ae above recipe. Three hours before the cabbage is to be served, remove outside leaves and cut into quarters. Place cabbage n kettle with meat and boil for 10 minutes. Place in cooker — 2 hours and a half, drain liquor and serve meat and Canbaker, ‘BOILED HAM—Boil for 30 to 45 minutes, depending ‘on ize of ham; an 8-pound ham should boil 45 minutes. Place © | n cooker and allow it to cool in the liquor. A small onion © may be added to the water in which it is cooked. ei - ‘FRICASSEE OF CHICKEN—Cut chicken into small pleces. eat two tablespoons of butter in frying pan, add slice of Onion; roll. chicken in flour and then brown in butter. Place chicken in kettle. and pour two cups of water in frying pans oil a few minutes and pour water over chicken; add salt and il for 10 minutes. Place kettle in cooker 6 hours if chicken young and 8 if it is a hen. Thicken the gravy with browned — vi and serve on toast. choad parsley may be Bnded before _ rving. { fos Pihigen - CHICKEN STHW—Cut enicken into pieces; place chicken ine ee ttle and cover with water; allow to boil slowly for 30 min- 3 es; season with pepper and salt, and place in cooker for 6 © urs. Remove from cooker and add thickening. Serve on | gees or the stew may again be brought-to the boiling pont BOILED INNER. Cook inn: soca of corned beef as” firected. Remove meat from liquor and add two cups of sliced ‘ ‘ots; boil for 5. minutes and place in cooker 2 hours. Ree ~ Ah e ‘kettle and add four turnips sliced and cabbage cut into arters. . Boil 20 minutes and place in cooker for 2 hours. The eat may be p?aced in the kettle and the whole boiled until at is reheated. Boiled beets may he served with this dish. ISH STEW—tTwo pounds “mutton, one-half cup carketes P nion and two cups: sliced potatoes. One-half cup ieee tine! nto one-half inch cubes, also. onion sliced thin. Remove | fat and skin from meat, boil slowly for 15 minutes and place cooker for 4 hours. Remove and bring to boiling ter ; add potatoes and seasoning... Boil for 5 minutes and piace: in ker for one hour; add thickening and serve, eces. “Boil for 30 Senin and place in cooker for 8 Ronee a : at is to be served cold, Bad one teaspoon of salt and ae ie to < eool in liquor. é RICASSEE OF LAMB—Cut two pounds of lean iain into 3 “cubes, dredge with flour and brown in a frying pan, athe e SREP. it from eget Place in kettle ene ad