Chop fine one pint of cold beef, and if not fat enough add suet. Put in skillet and cover with hot water and let cook one-half hour, adding more water if needed. Add two biscuits, crumbed fine, pepper and salt to taste and one-half pint of cream. Let boil up, mixing good. A little onion may be added if liked. SAUSAGE Meat, fifty pounds, black pepper, four ounces; red pepper, one-half tea- spoon; sage, one-half ounce; summer savory, one-half ounce; salt, twelve ounces. SAUSAGE To thirty pounds of meat add eight ounces of fine salt, three ounces of pepper and two teacups of sage, light measure. SAUSAGE Seven pounds lean meat, five pounds of backbone fat, seven spoonfuls sage, five spoonfuls salt, three spoonfuls black pepper. PHILADELPHIA SCRAPPLE Cook a hog's head in boiling water until the flesh will slip from the bones. Take out the bones and chop the meat fine. When the liquor in which the head was cooked has become cold, remove the fat and reheat the liquor to the boiling point. Add the chopped meat, a teaspoon of salt for each quart of liquid, and pepper to taste✪ Beef Hash, and heat again to the boiling point. Then sift in through the fingers of one hand while stirring with the other, as in making mush, enough meal to give it the consistency of mush. Let boil vigorously several minutes, then set on back of range to cook more slowly for half an hour. Stir occasionally. When cooked, turn into bread pans and set in a cool place. This will keep several weeks in cold weather. Cut in slices half inch thick and fry. FRIED CHICKEN Kill, dress and disjoint the chicken the day before you wish to cook it, and set on ice. When ready to fry, wash off, dip the pieces in flour seasoned with pepper and salt to taste. Have skillet on the front of the stove very hot with your lard✪ Fried Chicken in it. Place the chicken in the skillet and draw to the back of the stove where it will cook slowly. Cover closely and let it cook for one hour, turning when a delicate brown, putting pieces of butter over it. A TWO-POUND GROUND ROAST Two pounds of ground veal or steak, eight medium size crackers, two eggs, one cup water and milk in equal proportions, or one cup water can be used, one tablespoon butter or suet. Mix and form in a loaf. Then one tablespoon of melted butter✪ A Two-Pound Ground Roast, thickened with flour and spread over top of loaf. Put in pan and pour warm water around loaf, basting often while bak- ing. Will bake in two and one-half hours in moderate oven. ( 16 ) A. S. PFLUEGER JEWELER 108 West Campbell Ave., ROANOKE, VA. DIAMONDS \ \ I m RED LOAF, HUNTER'S BEEF, OR SPICED ROUND A RECIPE MORE THAN ONE HUNDRED YEARS OLD Copied from her mother's Book of Recipes in 1790 at Smithfield, Va., by Mrs. Margaret B. Preston, of Walnut Grove, Washington County, Va., and again copied for use by her daughter, Mrs. Eleanor Preston Sheffey, of Marion, Va., after her marriage in 1835.

AI-modernized reading of the original text

Chop fine one pint of cold beef, and if not fat enough add suet. Put in skillet and cover with hot water and let cook one-half hour, adding more water if needed. Add two biscuits, crumbed fine, pepper and salt to taste and one-half pint of cream. Let boil up, mixing good. A little onion may be added if liked. SAUSAGE Meat, fifty pounds, black pepper, four ounces; red pepper, one-half teaspoon; sage, one-half ounce; summer savory, one-half ounce; salt, twelve ounces. SAUSAGE To thirty pounds of meat add eight ounces of fine salt, three ounces of pepper and two teacups of sage, light measure. SAUSAGE Seven pounds lean meat, five pounds of backbone fat, seven spoonfuls sage, five spoonfuls salt, three spoonfuls black pepper. PHILADELPHIA SCRAPPLE Cook a hog's head in boiling water until the flesh will slip from the bones. Take out the bones and chop the meat fine. When the liquor in which the head was cooked has become cold, remove the fat and reheat the liquor to the boiling point. Add the chopped meat, a teaspoon of salt for each quart of liquid, and pepper to taste, and heat again to the boiling point. Then sift in through the fingers of one hand while stirring with the other, as in making mush, enough meal to give it the consistency of mush. Let boil vigorously several minutes, then set on back of range to cook more slowly for half an hour. Stir occasionally. When cooked, turn into bread pans and set in a cool place. This will keep several weeks in cold weather. Cut in slices half inch thick and fry. FRIED CHICKEN Kill, dress and disjoint the chicken the day before you wish to cook it, and set on ice. When ready to fry, wash off, dip the pieces in flour seasoned with pepper and salt to taste. Have skillet on the front of the stove very hot with your lard in it. Place the chicken in the skillet and draw to the back of the stove where it will cook slowly. Cover closely and let it cook for one hour, turning when a delicate brown, putting pieces of butter over it. A TWO-POUND GROUND ROAST Two pounds of ground veal or steak, eight medium size crackers, two eggs, one cup water and milk in equal proportions, or one cup water can be used, one tablespoon butter or suet. Mix and form in a loaf. Then one tablespoon of melted butter, thickened with flour and spread over top of loaf. Put in pan and pour warm water around loaf, basting often while baking. Will bake in two and one-half hours in moderate oven. ( 16 ) A. S. PFLUEGER JEWELER 108 West Campbell Ave., ROANOKE, VA. DIAMONDS \ \ I m RED LOAF, HUNTER'S BEEF, OR SPICED ROUND A RECIPE MORE THAN ONE HUNDRED YEARS OLD Copied from her mother's Book of Recipes in 1790 at Smithfield, Va., by Mrs. Margaret B. Preston, of Walnut Grove, Washington County, Va., and again copied for use by her daughter, Mrs. Eleanor Preston Sheffey, of Marion, Va., after her marriage in 1835.

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Beef HashPhiladelphia ScrappleFried ChickenA Two-Pound Ground Roast

Trinity cook book