Raleigh recipe book

MEATS AND POULTRY RULES FOR COOKING MEATS AND FOWLS In cooking meats and fowls of all kinds my first step is to squeeze over them the juice of a large lemon, then with a spatula I spread over the surface bacon grease, then brown all over quickly to close the pores and keep in the juices. I then add salt and put meat into a baking pan with about l^/o pints of boiling water into which have been put a small quantity of pepper, marjoram, savory seasoning and onion. For fowls I add poultry seasoning, a little sage and a little more onion. Never salt meat until pores are closed. - ' . Mrs. W. T. McGee. A RECIPE FOR COOKING A HAM Let the ham soak all night skin side uppermost. To boil, put in cold water, skin side down. Count time for cooking after it comes to the boiling point. For a thick ham allow 25 minutes to the pound. Keep the water just at the boiling point, never allow it to boil hard, only an occasional bubble. Leave in the water until the next morning, then take out, skin, remove the loose bone, cover with bread crumbs that have been lightly toasted, and run in hot oven for a few minutes to brown thoroughly. When cold put in refrigerator to become firm. MkvS. Alfhed Thompson. BEEF A LA MODE Take the bone from a round of beef, fill the space with a forcement made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix to a paste with the yolks of four eggs beaten. Make deep incisions in the lean part of the beef and stuff with the above mixture. Make balls of the remainder. Sew a band of strong white cloth wide enough to keep it round and compact, put in a vessel just sufficiently large to hold it, add a pint of water and bake for three hours ; when done skim the fat from the gravy, thicken it with brown flour, add finely chopped mushrooms, flavor with walnut catsup, and serve garnished with parsley and the forcemeat balls fried. Mrs. Joiix W. Hinsdale. «... 14 East Morgan Street Phone 605 Payne 's B. F. PAYNE Proprietor MARKET OUR MEATS ARE DELIVERED BY REFRIGERATED MOTORCYCLE NO GERMS NO DUST Silver Sets STERLING AND PLATE WARE We carry at all times a complete stock of silver ware in many different patterns, and at prices that are very reasonable. Complete Sets or Single pieces WE WILL BE GLAD TO SHOW YOU OUR STOCK AND HELP YOU SELECT JEWELER AND OPTOMETRIST Royster's The Oldest Candy in the South Home Building and Loan Association 128-130 South Salisbury Street V. O. PARKER, President GILBERT T. STEPHENSON. Vice-Pres. MANLY C. BRITT, Sec.-Treas. BREADED VEAL CUTLETS Select one inch thick cutlets. Beat slightly with steak hammer. Cut with scissors in shape of miniature hams. Lay on dish and cover with well beaten whole egg for a minute or two. Turn over in crumbs (two parts rolled crackers and one part each flour and corn meal) well seasoned with salt and black pepper. Fry in deep fat, equal parts butter and snow drift. Garnish with lemon and parsley Serve with Lea & Perrin's sauce. Mrs. J. J. Beknakd. MRS. JAS. BOYLAN'S BEEF LOAF 3 lbs round steak 1 tablespoon chopped green I/O lb ham fat (or 1 cup bacon pepper fat) 1 tablespoon Worcestershire 1 egg sauce 1 cup bread crumbs 1 teaspoon chopped parsley