Boiled Fowl. — Put a well cleaned fowl in the kettle, cover with boiling water, add 2 onions, 1 teaspoonful pepper, 1 tablespoonful salt, and boil 20 minutes, set the kettle in the cooker, cover quickly, let stand for about four hours. Serve with the follow- ing sauce: Melt 2 tablespoonfuls butter, add 2 heaping table- spoonfuls our✪ Boiled Fowl, add to the liquor in which the chicken was cooked, stir and boil till smooth, strain, season if necessary with salt, and serve with the chicken. Young chicken will cook in two hours. Boiled Mutton. — Put the kettle, with enough water to cover the mutton, over the fire. When it boils put in leg of mutton, add 1 tablespoonful salt, and 2 onions✪ Boiled Mutton, boil 20 minutes, place the kettle in the cooker, let it remain 5 hours, serve with gravy made by thickening the liquid. 30 Bulletin of the University of Texas Baked Beans. — Soak 1 quart dried beans in cold water over night. Put them in the kettle, add 1 pound salt pork, and cover with cold water. Place the kettle over the fire, boil 20 minutes, then put the kettle in the cooker; cover quickly; let stand 5 hours ; lift out the kettle, turn the beans into a pan, add 3 table- spoonfuls molasses, one-half teaspoonful salt, one-fourth teaspoon pepper✪ Baked Beans, mix all together with a fork, gash the pork rind and lay in the center of dish. Set the pan in hot oven and bake half an hour or until brown. Boiled Ham. — Wash well a smoked ham of 12 pounds in weight, put the kettle with enough water to cover the ham✪ Boiled Ham over the fire; when it comes to a boil, put the ham into the kettle, boil 25 minutes, then place the kettle in the cooker, cover quickly and let stand 5 hours. (A ham of 16 pounds will re- quire 6 hours.) Uncover and let the ham cool in the water. Smoked hams are better when soaked in the water over night. Prunes. — Wash prunes, and soak for several hours in cold water✪ Prunes. Add more water if necessary to cover prunes and bring1 to a boil. Boil 10 minutes. Then place the pot in the cooker. Let stand 2 hours or longer. Remove and sweeten if desired. Stewed Apricots. — Soak one pound dried apricots for several hours in cold water✪ Stewed Apricots. Cook as directed for prunes. All dried fruits should be soaked, cooked in the same water, and then sweetened. This prevents the skin from becoming tough. DEPARTMENT OF EXTENSION Edwin Du Bois Shurter, Ph. B., Acting Director of the Depart- ment. Sam C. Polk, Secretary of the Department. Division of Correspondence Instruction: Leonidas Warren Payne, Jr., Ph. D., Head of the Division, W. Ethel Barren, Registrar of the Division. Division of Child Welfare : Alexander Caswell Ellis, Ph. D., Head of the Division. Division of Home Welfare : Mary E. Gearing, Head of the Division. Gertrude Louise Blodgett, B. S., Lecturer. Franc B. Hancock, M. A., Lecturer. Minerva Lawrence, B. S., Lecturer. Division of Public Discussion : Edwin Du Bois Shurter, Ph. B., Head of the Division. Morgan Vining, A. B., LL. B., Assistant Director of the Interscholastic League. Edwin Sue Goree, Extension Librarian. Division of Public Lectures and Publicity : John Avery Lomax, M. A., Head of the Division. Division of Public School Improvement : Raymond George Bressler, M. A., Head of the Division. Edward Everett Davis, B. A., Lecturer. Amanda Stoltzfus, L. I., Lecturer. Newman Leander Hoopingarner, M. A., Manager of Exhibits. Division of Public Welfare :

AI-modernized reading of the original text

Boiled Fowl. — Put a well cleaned fowl in the kettle, cover with boiling water, add 2 onions, 1 teaspoonful pepper, 1 tablespoonful salt, and boil 20 minutes, set the kettle in the cooker, cover quickly, let stand for about four hours. Serve with the following sauce: Melt 2 tablespoonfuls butter, add 2 heaping tablespoonfuls flour, add to the liquor in which the chicken was cooked, stir and boil till smooth, strain, season if necessary with salt, and serve with the chicken. Young chicken will cook in two hours. Boiled Mutton. — Put the kettle, with enough water to cover the mutton, over the fire. When it boils put in leg of mutton, add 1 tablespoonful salt, and 2 onions, boil 20 minutes, place the kettle in the cooker, let it remain 5 hours, serve with gravy made by thickening the liquid. 30 Bulletin of the University of Texas Baked Beans. — Soak 1 quart dried beans in cold water over night. Put them in the kettle, add 1 pound salt pork, and cover with cold water. Place the kettle over the fire, boil 20 minutes, then put the kettle in the cooker; cover quickly; let stand 5 hours ; lift out the kettle, turn the beans into a pan, add 3 tablespoonfuls molasses, one-half teaspoonful salt, one-fourth teaspoon pepper, mix all together with a fork, gash the pork rind and lay in the center of dish. Set the pan in hot oven and bake half an hour or until brown. Boiled Ham. — Wash well a smoked ham of 12 pounds in weight, put the kettle with enough water to cover the ham over the fire; when it comes to a boil, put the ham into the kettle, boil 25 minutes, then place the kettle in the cooker, cover quickly and let stand 5 hours. (A ham of 16 pounds will require 6 hours.) Uncover and let the ham cool in the water. Smoked hams are better when soaked in the water over night. Prunes. — Wash prunes, and soak for several hours in cold water. Add more water if necessary to cover prunes and bring to a boil. Boil 10 minutes. Then place the pot in the cooker. Let stand 2 hours or longer. Remove and sweeten if desired. Stewed Apricots. — Soak one pound dried apricots for several hours in cold water. Cook as directed for prunes. All dried fruits should be soaked, cooked in the same water, and then sweetened. This prevents the skin from becoming tough. DEPARTMENT OF EXTENSION Edwin Du Bois Shurter, Ph. B., Acting Director of the Department. Sam C. Polk, Secretary of the Department. Division of Correspondence Instruction: Leonidas Warren Payne, Jr., Ph. D., Head of the Division, W. Ethel Barren, Registrar of the Division. Division of Child Welfare : Alexander Caswell Ellis, Ph. D., Head of the Division. Division of Home Welfare : Mary E. Gearing, Head of the Division. Gertrude Louise Blodgett, B. S., Lecturer. Franc B. Hancock, M. A., Lecturer. Minerva Lawrence, B. S., Lecturer. Division of Public Discussion : Edwin Du Bois Shurter, Ph. B., Head of the Division. Morgan Vining, A. B., LL. B., Assistant Director of the Interscholastic League. Edwin Sue Goree, Extension Librarian. Division of Public Lectures and Publicity : John Avery Lomax, M. A., Head of the Division. Division of Public School Improvement : Raymond George Bressler, M. A., Head of the Division. Edward Everett Davis, B. A., Lecturer. Amanda Stoltzfus, L. I., Lecturer. Newman Leander Hoopingarner, M. A., Manager of Exhibits. Division of Public Welfare :

Records on this page

Boiled FowlBoiled MuttonBaked BeansBoiled HamPrunesStewed Apricots

Simple cooking of wholesome food for the farm home