The Pennsylvania German cook book

Boil well in clear water until tender, salt it, serve it with egg sauce, garnisli with parsley, sliced lemon or some jelly. BRAISED LIVER. Pnt liver in a covered earthen pot, add one-half cup boiling water, one teaspoon salt, a little pepper, (one small onion if desired), cover closely, cook in a moderate oven two hours. FRIED LIVER. Scald liver, remove the outside skin and cartilage, dry it with a cloth, roll in flour, and drop in hot lard, after it is fried, remove on a hot plate, season with salt and cover up. (Or fry with bacon.) HAM BAKED. Wash and clean ham, if much salted parboil, make a paste of Hour and water, and cover it all over, put into a dripping pan and bake three hours, when done remove dough and rind all together. This is superior to boiling. TO BOIL A HAM. Pare it before boiling, it will stay white, and keep it on the back of stove where it will simmer slowly. FRIED HAM. • If salty, parboil, then dry and fry quickly on a hot stove, turning almost constantly, as soon as fried through take out (yf fat put on hot platter and cover till ready to serve. HAM CROQUETTES. , One cupful chopped ham, two clips hot mashed potatoes, half a cup bread crumbs, a little butter, three well beaten eggs, mix and make into balls, fry. MINT SAUCE. Chop well tender leaves of mint, sprinkle with sugar and cover with vine¬ gar half an hour before using. MEAT CROQUETTES. Chop meat, Mix one-half cup milk and teaspoon Hour, melt butter size of an egg, and stir milk and Hour in it, let come to a boil, mix thoroughly with meat, form in balls or cakes, let stand until ready to fry, then dip in beaten egg and crumbs and fry brown in hot lard. Mrs. McMillen. MEAT CROQUETTES NO. 2. Take remnants of boiled or roast beef, chop, make into patties and fry. A. I). K. Muscatine, (la. MEAT SOUFFLE. Cup gravy or cream sauce, one cup of chopped meat, yolks of two eggs, pepper and salt, cook until heated through, set olT to cool, while cooling beat whites stiff, add them to the mixture, put into a bak¬ ing dish and bake until set in the center. Serve. THE PENNSYLVANIA GERMAN COOK BOOK. Ul HYDERABAD CUTLETS. One pint finely chopped mutton, one cup bread crumbs. one cup thick tomato sauce, one dessert simmui, curry powder^ one teaspoon onion juice, salt, pepper, one well beaten egg. form into small thick cutlets, dip into slightly beaten egg, then bread crumbs. Fry in smoking hot fat, serve with tomato sauce. FRIKADEL. Take bits of meat and potatoes left over and chop, take pieces of <lry bread and pour on boiling water, then take out quickly and press as <lry as you can with the hands, chop with the above, season, add an egg, and mix well, make into pat¬ ties. fry. Any of the alawe recipes can be baked in empty baking powder cans, and then sliced when cold and make a nice achlition to the lunch basket. S. K. VEAL LOAF. Three pounds veal, and three-fourth pounds salted pork chopped fine, one dozen large crackers crumbed, add onehalf of them to the meat, also two ejrgs season to taste, mix thoroughly and make in mould, then roll into the remaining cracker crumbs and bake one hour, serve C(dd. VEAL SCALLOP.