The Warrenton cook book

2% or 3 c. lobster (cooked) 3 egg yolks, beaten 4 T. butter (must be butter) 14 t. salt 134 c. sherry Dash cayenne 1144 c. cream Simmer the lobster meat Slowly in butter. Add sherry. Simmer until about half of the wine is evaporated. While this cooks beat cream into beaten egg yolks and add to lobster slowly, stirring constantly. Cook one minute. Do not boil. Serve immediately on toast squares. Serves eight people. —Mrs. FRANK BANZET r ‘ BARBECUED CHICKEN {~~ i! roasting chicken % t. each red and black 14% c. mild vinegar pepper % c. butter i t..crushed red pepper Put chicken in pan with a cover, have breast down. Sprinkle seasonings over chicken, put in cavity, add vinegar in bottom of pan, put on cover and set in oven about 300° and cook with cover on until tender. Remove cover, turn chicken and brown at higher heat, 450°. Baste while brown- ing. If liquid boils out add more vinegar or a little water. This is mild with pepper. Add more if you want it more peppery. —Miss EuLA LEE ALLEN SWISS STEAK 2-ibs..rump steak (1 inch 3..T. melted suet. fat thick) 34 t. salt oe eslOur 2 c. hot stewed tomatoes lg t. pepper 1 small onion If desired cut steak into individual portions. Add salt and pepper to the flour and pound it into the steak. Heat suet in heavy iron skillet and sear steak on both sides. Add tomatoes and onion, whole, cover skillet tightly and simmer slowly about three hours or until tender. Remove to platter and garnish with steamed rice. —Mrs. WALKER P. BURWELL CHILI CON CARNE 1 heaping T. lard i T. sugar 1 lb. round steak ground 1 T. chili powder 1 can tomatoes 2 large onions i level T. salt i can kidney beans Heat lard, add steak and onions that have been cut. Let cook until a little brown. Then add sugar, salt, chili powder, and tomatoes. Cover and cook about 30 minutes. Add kidney beans and let simmer 15 or 20 more minutes. —Mrs. DUKE JONES CHICKENS WITH DUMPLINGS 1 stewing chicken cut in 6 T. chicken fat pieces and stewed 37 tor6) Pefiour 3 to 4 c. broth Salt and pepper Remove pieces of chicken from the broth and keep them hot. Skim fat from broth. Blend fat and flour, stir in several spoonsful of the broth, and pour the mixture into the rest of the broth, stirring con- stantly. Cook this gravy until it is slightly thickened. Season to taste. Dumplings 3, ¢c. sifted flour 1 egg 2% t. baking powder 1% ¢c. milk Y, t. salt Sift flour, baking powder, and salt together. Beat egg, add milk and mix with the dry ingredients. Drop by spoonfuls on boiling chicken gravy, cover tightly, and cook 15 minutes. The cover must not be removed while the dumplings are cooking, for if the steam escapes they will not be light. —Mrs. JAMES FRAZIER MEAT [LOAF P lb beet 14 c. cracker or bread crumbs Y%, lb. pork 1 ege yolk yt. salt Ph smith 1% t. pepper 1 T. butter ly t. onion sali Mix all ingredients excepting butter. Put into oblong ioaf and place in well buttered pan, and place butter in small pieces on top of loaf. Add three tablespoons water to pan. Cover and bake 35 minutes in moderate oven. (Five portions.) Tomato Sauce 1 c. tomatoes 1 slice onion or 1c. water 4 t. onion salt 2 bay leaves 2. To butter I t. sugar 21. flour 1, t. ground cloves VAS Salt Simmer for 15 minutes the tomatoes, water, bay leaves. sugar, cloves, and onion. Strain and press out all pulp. Melt butter, add flour, toma- toes, and salt. Cook one minute. Serve hot over meat loaf. —Mrs. BARKER WILLIAMS CHEESE PUDDING 6 slices fresh bread—spread 3 eggs slices with butter 2% ce. milk 214% c. grated cheese or ACS Sakb slice of fresh cheese 14% t. mustard Put layer of bread and layer of cheese in greased baking dish. Beat eggs and milk together, add seasoning. Pour over bread and cheese and bake in slow oven (300°) for 1% hours. —Mrs. SHipP MCCARROLL o4 Ham Roies with CHEESE SAUCE