The Relief Societ Cookbook

Cut liver in thin slices, scald in hot water and wipe dry. Dip in beaten egg. Roll in cracker crumbs and fry in deep fat. — Mrs. Glen Herdti. HUNGARIAN VEAL Melt a piece of butter the size of an egg. Add 1 T. paprika. Chop a medium sized onion fine, and fry slowly in butter. Take a 1½ lb. veal steak and cut into one-half inch cubes. Add to the butter and stir well. Cover with water and simmer for two hours or until the meat is real tender. Add salt to taste and boil down until water is almost gone. Then add 1 pint of sour cream and finish seasoning to taste. If sweet cream is used add 1 tbsp. vinegar and 1 tbsp. flour. This is delicious served with mashed potatoes, or for variety serve it with noodles or rice. — Mrs. Bessie Beal DEVILED VEAL 3 lb. shoulder of veal 6 eggs 1 can mushrooms 1 c. walnut meats Salt and pepper to taste Boil the veal until tender. Add salt and pepper, cool and dice. Thicken the liquor to consistency of gravy. Add diced veal and hard-boiled eggs cut separately, diced mushrooms and walnuts. Put in baking dish, cover with rolled corn flakes and dot with butter. Bake V2 hour. — Mrs. J. E. Graham. CHICKEN SHORT CAKE Sift together 2 c. flour, 3 tsp. Royal Baking Powder and V2 tsp. salt. Add 4 tbsp. shortening and mix thoroughly with fork. Add 1 egg and sufficient water to make soft dough. Half fill greased muffin tins and bake in hot oven. (475) 10 to 12 minutes. Makes 6 cakes. Split, butter and fill with hot creamed chicken or mushrooms. YORKSHIRE PUDDING Serve with roast beef 4 eggs 1 pt. milk 1 c. flour 1 tsp. salt Beat eggs until very light, add milk gradually beating all the time. Add the flour next and beat hard. Bake in a moderate oven for 20 minutes. If oven is too hot the pudding will not rise. — Mrs. May Grover. BAKED HAM l2 Swifts' Premium Ham (Boiled two or three hours.) Rub brown sugar and mustard on and put whole cloves in the fat. Pineapple may also be used. Bake until nicely browned. —Mrs. W. L. Sutherland. APPLE HAM CASSEROLE Select a slice of ham an inch thick, rub well with brown sugar and place in a baking dish. Stick 3 cloves in the ham, add 1 tbsp. finely chopped onions (or not, as desired). Peel, core and quarter apples, cover the ham with apples, sprinkle with 4 tbsp. brown sugar and add 1 tbsp. butter cut in bits. Add 1 c. boiling water and bake in a covered dish until meat is tender. SCALLOPED HAM 2 c. finely chopped ham 1 c. chopped hard-boiled eggs v2 tsp. mustard Pepper to taste Mix with 1 c. white sauce, cover top with buttered bread crumbs and bake. CANNING BEEF Sterilize bottles, lids and rubbers. Have meat fresh and that has not been frozen. Cut meat in small pieces. Pack in the jars. To a 2 qt. bottle add 1 tbsp. salt. Fill the jars with water, place lid on tight then turn them Vs of a turn back. Put in boiler with water enough to steam, cook for 5 hours. Take out of boiler and seal. — Margaret Pearson. CHICKEN CANAPES