The Warrenton cook book

Dot butter over bottom of casserole. Crush with your hand a layer of crackers. Then add a layer of oysters. Sprinkle salt and black pepper over oysters. Dot more butter. Then another layer of crackers and etc., until you use all the oysters. Crushed crackers on top and butter to help them brown crisp. Before putting into the oven pour enough sweet milk over this mixture so you can see it when you tilt the casserole. Use plenty crackers and butter. These will add to the dish. Bake at 350° or 375° until crackers are brown and you think the oysters are cooked. o6 BAKED FISH Whole fish Butter Potatoes Milk Onions Salt Bacon Pepper Dress fish, Salt, put in baking pan that has been greased with bacon drippings. Cut potatoes and onions in thin Slices all around fish, as Many as you want, sprinkle black pepper and salt over them. Add milk In pan one to one and one half inches deep, put one strip of bacon on top of fish and cut pieces of ‘butter on top of potatoes and onions and sprinkle a little red pepper if desired. Bake in Over 425° F. about one hour. -—Mrs. JAmMsEs D. GILLILAND Bar-B-CurE CHICKEN 1 2-lb. fryer 1 T. bacon drippings 2 strips bacon Sauce 1% to 34 stick butter 34 t. Salt 4 c. vinegar Pinch black pepper 1 pod dry red pepper Cut fryer in half, save backbone, neck, gizzard and liver for soup, etc. Grease baking pan with bacon drippings, put chicken in pan with skin Side down, lay one strip bacon over each half of chicken. Bake in oven at 425° F. around one hour. Just before done, melt butter over low heat in sauce pan; add salt and black pepper. Add vinegar and pod of red pepper, do not boil, just simmer a few minutes. Do not leave pod of pepper in too long. Take chicken up, pour sauce over it and serve. ‘Sauce soaks in better when you tear chicken up in pieces. —Mrs. JAMES D. GILLILAND Por Roast 4 to 5 lb. beef—round, rump, 1% c. beef drippings chuck or rib 1 onion sliced 4 ¢c. seasoned flour 1 c. water or tomato juice Choose a compact piece of beet, either solid or rolled, wipe meat with cloth; rub on all sides with seasoned flour. Heat the fat in a heavy skillet or dutch oven; brown the meat evenly on all sides. Slip a rack under the meat and add onion and liquid. Cover and simmer gently three to four hours, or until very tender. If a rack is not used, turn the meat occasionallly, to insure even cooking. Add more liquid during cooking if necessary. Remove meat to hot platter. Remove liquid from pan and skim off excess fat. Make brown gravy using the liquid; for additional liquid, use stock, water, vegetable cooking water or milk. ight to 10 servings. Makes eig & —Mrs. W. T. Hicxs MEAT LOAF l-lb;-ground beef Little onion 1 lb. ground pork 1, can Hunts tomato sauce 1 egg 1 c. grated bread crumbs Sauce To Pour Over Loaf 1 c. water 2 T. prepared mustard 2 T. vinegar Y% can tomato sauce ugar 2 T. brown sug —Mrs. J. E. ADAMS od BAKED FILLETS WITH CREAM 2 lb. fish fillets 1c. thin cream or rich milk Salt and pepper: 14 c. onion chopped Wipe fillets with a clean wet cloth and cut into serving pieces or leave small ones whole. Sprinkle with salt and pepper. Place in a shallow baking dish or oven-proof platter. Pour cream or milk over top, sprinkle with chopped onion. Sprinkle also with fourth cup grated cheese if desired. Bake in a hot oven (400° F.) 15 to 25 minutes or until tender. Makes six servings. Baked Fillets with Mushrooms: Before baking add half pound mushrooms, sliced. —Mrs. WILLIAM T. Hicks WELSH RAREBIT a Make cream dressing yy, t. salt iP es Jaablhi< 1 T. butter, heaped 1 T. fiour, heaped Pinch red pepper