Put chicken and other meats on to boil in 3 pints water. Cook until meat will be very tender. Remove bones, cut to pieces, return to liquid. Add tomatoes, okra, onion and seasonings. Cook slowly and thoroughly, stirring often. Fifteen minutes before serving, add English peas, mush- rooms, butter, and diced hard-boiled eggs. One cup of diced olives is liked by many, these to be added the last minute. For a large ’cue use six times this recipe. This is a famous Macon recipe and I do not believe a better one can be found anywhere. ba eed pt ber KO HOD A Macon Lapy, Macon, Ga. PORK CHOPS SUPREME Brown 6 pork chops on both sides in a frying pan. Season with salt and pepper. Put chops into a casserole with thin slice of unpeeled lemon on top of each one. Mix 1% cup brown sugar with 14 cup water. Pour over top so that some of the liquid is poured on each chop. Cover and bake at 350° about 1 hour. Turn chops once or twice during baking. LAURA WHITE (Mrs. Murray) 107 THE QUAKER CooK Book BRUNSWICK STEW 1 hen (cooked, removed from bone, and cubed) 1 cup of water if cooked in pressure cooker package frozen peas package frozen butterbeans potatoes (cooked & diced) onion eee al en 3 carrots (cooked and diced) 12 cup celery 3 tablespoons tomato catsup 1 tablespoon mustard 1 tablespoon Worcestershire sauce✪ Brunswick Stew Salt and pepper to taste Cook ingredients separately, combine and season. Simmer for a little while. J. C. BARKER BRAISED ROAST OF LAMB 1 rolled shoulder of lamb 44 cup melted drippings or butter Y2 cup chopped onion 1 sliced carrot 2 cups tomato juice or canned tomatoes 14% cup chopped turnip Y2 cup chopped celery V2 bay leaf 1 teaspoon salt 4 whole peppercorns 2 cups water✪ Braised Roast of Lamb Melt fat in heavy kettle with tight fitting lid. Brown meat on all sides. Remove from kettle and cook the chopped vegetables in the fat for 10 minutes. Return the meat to the kettle and add other ingredients. Cover and cook over low fire for about two hours or until meat is tender. Remove meat and thicken stock with flour for delicious gravy. BARBECUED SPARERIBS 2 pounds spareribs 44 cup chopped onions | tablespoon drippings 1 cup water Y2 teaspoon salt 2 tablespoons vinegar 1 tablespoon Worcestershire sauce Y4 cup lemon juice 2 tablespoons brown sugar 1 cup chili sauce✪ Barbecued Spareribs Cut spareribs into pieces for serving and bake in a hot oven (500°) for 15 or 20 minutes. Saute onions in fat, add other ingredients and simmer for 20 minutes. Pour this sauce over the spareribs and bake 1 hour longer at 350°. Baste frequently with the sauce. Serves four. 108 MEATS ROAST PORK Allow % to ¥% pound boned ham per serving. Allow % to ¥% pound bone-in ham per serving. Place ham, fat side up, on a rack in an open pan. Rub with 14 teaspoon salt per pound. Do not sear surface and do not add water. Leave uncovered. Roast in a slow oven 300°-325° until the meat thermometer registers 180°. This is well done. ; WEIGHT COOKING TIME INTERNAL TEMP. Ham 5 pounds 414 hours 185° Loin 5 pounds 342 hours 185° Shoulder bone-in 5 pounds 3% hours 10. boned 4 pounds 324 hours jhe Glaze for Roast Pork Cover the surface of the uncooked roast with a mixture of 114 cups brown sugar, 2 or 3 tablespoons vinegar, 1 teaspoon mustard, % teaspoon powdered clove or ginger. MEETA HEATH JACKSON BREAST OF VEAL WITH RAISINS AND SOUR CREAM 3 pounds breast of veal 1% cups beef stock 2 tablespoons butter 1 cup thin sour cream ¥Y4 cup white raisins 1 tablespoon currant jelly 4 sliced mushrooms Salt 1 teaspoon tomato paste Cayenne pepper 3 tablespoons flour 1 bay leaf✪ Breast of Veal with Raisins and Sour Cream

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Put chicken and other meats on to boil in 3 pints water. Cook until meat will be very tender. Remove bones, cut to pieces, return to liquid. Add tomatoes, okra, onion and seasonings. Cook slowly and thoroughly, stirring often. Fifteen minutes before serving, add English peas, mush- rooms, butter, and diced hard-boiled eggs. One cup of diced olives is liked by many, these to be added the last minute. For a large ’cue use six times this recipe. This is a famous Macon recipe and I do not believe a better one can be found anywhere. ba eed pt ber KO HOD A Macon Lapy, Macon, Ga. PORK CHOPS SUPREME Brown 6 pork chops on both sides in a frying pan. Season with salt and pepper. Put chops into a casserole with thin slice of unpeeled lemon on top of each one. Mix 1% cup brown sugar with 14 cup water. Pour over top so that some of the liquid is poured on each chop. Cover and bake at 350° about 1 hour. Turn chops once or twice during baking. LAURA WHITE (Mrs. Murray) 107 THE QUAKER CooK Book BRUNSWICK STEW 1 hen (cooked, removed from bone, and cubed) 1 cup of water if cooked in pressure cooker package frozen peas package frozen butterbeans potatoes (cooked & diced) onion eee al en 3 carrots (cooked and diced) 12 cup celery 3 tablespoons tomato catsup 1 tablespoon mustard 1 tablespoon Worcestershire sauce Salt and pepper to taste Cook ingredients separately, combine and season. Simmer for a little while. J. C. BARKER BRAISED ROAST OF LAMB 1 rolled shoulder of lamb 44 cup melted drippings or butter Y2 cup chopped onion 1 sliced carrot 2 cups tomato juice or canned tomatoes 14% cup chopped turnip Y2 cup chopped celery V2 bay leaf 1 teaspoon salt 4 whole peppercorns 2 cups water Melt fat in heavy kettle with tight fitting lid. Brown meat on all sides. Remove from kettle and cook the chopped vegetables in the fat for 10 minutes. Return the meat to the kettle and add other ingredients. Cover and cook over low fire for about two hours or until meat is tender. Remove meat and thicken stock with flour for delicious gravy. BARBECUED SPARERIBS 2 pounds spareribs 44 cup chopped onions | tablespoon drippings 1 cup water Y2 teaspoon salt 2 tablespoons vinegar 1 tablespoon Worcestershire sauce Y4 cup lemon juice 2 tablespoons brown sugar 1 cup chili sauce Cut spareribs into pieces for serving and bake in a hot oven (500°) for 15 or 20 minutes. Saute onions in fat, add other ingredients and simmer for 20 minutes. Pour this sauce over the spareribs and bake 1 hour longer at 350°. Baste frequently with the sauce. Serves four. 108 MEATS ROAST PORK Allow % to ¥% pound boned ham per serving. Allow % to ¥% pound bone-in ham per serving. Place ham, fat side up, on a rack in an open pan. Rub with 14 teaspoon salt per pound. Do not sear surface and do not add water. Leave uncovered. Roast in a slow oven 300°-325° until the meat thermometer registers 180°. This is well done. ; WEIGHT COOKING TIME INTERNAL TEMP. Ham 5 pounds 414 hours 185° Loin 5 pounds 342 hours 185° Shoulder bone-in 5 pounds 3% hours 10. boned 4 pounds 324 hours jhe Glaze for Roast Pork Cover the surface of the uncooked roast with a mixture of 114 cups brown sugar, 2 or 3 tablespoons vinegar, 1 teaspoon mustard, % teaspoon powdered clove or ginger. MEETA HEATH JACKSON BREAST OF VEAL WITH RAISINS AND SOUR CREAM 3 pounds breast of veal 1% cups beef stock 2 tablespoons butter 1 cup thin sour cream ¥Y4 cup white raisins 1 tablespoon currant jelly 4 sliced mushrooms Salt 1 teaspoon tomato paste Cayenne pepper 3 tablespoons flour 1 bay leaf

Quaker recipes