The Toronto Cook Book

Put the feet in boiling water to remove the skin. Wrap each foot in a piece of cloth — tieing it well with a cord. Boil them three or four hours; let them remain in the cloth until needed. When cooked in this way they will be found very delicate and tender, and are very nice for frying, broiling and pickling. Ham to Boil Put a ham on the fire in a large quantity of water, and let it be an hour coming to a boil; boil slowly three hours, take ham from the pot remove its skin, cover the ham with fine cracker crumbs and place in moderate oven to brown; when brown; cover the outside of the ham with pepper in diamonds, place a clove in each of these spots, put a ruffle of cut paper around the knuckle and serve with horseradish or sharp sauce. Roast Turkey Take a nice plump ten-pound turkey, wipe it both inside and outside very dry, then make a dressing of chopped bread crumbs; take stale bread and season with salt, pepper, sage and summer savory to taste ; fill the turkey with this then sew up the openings; pour one pint of hot water in the pan, and be careful to add more water as it cooks away, roast in a hot steady oven until the turkey is done, when it should be a nice, crisp golden brown; baste frequently until done. If the gravy in the pan is not thick enough, add flour, and seasoning, if necessary, and the giblets which should be boiled and chopped. The Toronto Cook Book Beefsteak Roll with Tomato Sauce When possible have the third slice of round steak, as it is most suitable for rolling. Make a dressing as for fowl, spread thickly over steak, roll and tie. After browning on all sides cook in salt and boiling water at least two hours, or until nearly tender ; turn a quart of canned tomatoes into the kettle and boil one-half hour longer. Take out meat and set where it will keep hot, strain the contents of kettle, add thickening, let boil a few minutes and pour over meat. A Vermont Boiled Dinner Two pounds fresh pork, one pound salt pork put on to boil; after boiling one hour add parsnips, carrots, turnips, beets, and the last hour, add cabbage, and a half hour later, potatoes. The beets can be boiled separately or baked. A dinner of this kind is perfectly splendid. Johnny Cake served with it is very nice. Roast Turkey (Oyster Dressing) Select a young turkey, twelve to fifteen pounds, draw it nicely and rinse it out with several waters; make a dressing of one quart of chopped bread crumbs (use stale bread), one egg, two tablespoons butter, one teaspoon sage, one pint of oysters, chopped fine, and mix all together; stuff body and breast with dressing, sew up, tie the legs and wings to body, rub it over with butter, salt and pepper, put in dripping pan, pour on a cup of boiling water, set in oven, baste often; when done serve with cranberry sauce. Roast Turkey Chop two pounds of fresh pork, the liver of the turkey and one-fourth of a pound of crackers or stale bread ; season with salt and pepper and a teaspoon of poultry seasoning. Mix thoroughly and press into the crop of a cleaned and washed turkey ; truss the turkey into a neat and compact shape and cover the breast with a strip of salt pork. Bake a ten-pound turkey from three to four hours, basting with the dripping in the pan, to which a little boiling water has been added. Chicken