The Wilson cook book

Mrs. H. E. L. Smith, Durham, N. C. Veal a la King 2 cups veal % cup pimento 1 cup mushrooms 11% cups cream sauce (about) Boil veal in clear water till done. Dice veal, cut mushrooms and pimento and put together with a good cream sauce. Serve hot on toast. This quantity serves from 6 to 8 people. Mrs. R. D. W. Connor, Raleigh, N. C. Ham Loaf 1 lb. ground ham 1 lb. ground fresh pork 1% cup cracker meal % cup milk 2 eggs Dash black pepper Shape, place in covered roaster. Pour cup water around loaf. Bake 1 hour in moderate oven (350°). Mrs. J. O. WiLLIAMs, Richmond, Va. Spiced Ham (Slice) Rub 1 thick slice of packer’s ham with 1 level tablespoon mustard. Place in roaster, cover with juice from 1 can spiced peaches and bake till brown. Thicken gravy. Mrs. JOHN RAINES. Veal Loaf 1 lb. ground beefsteak 1 cup chopped onions 1 1b. ground pork 2 cups tomatoes 1 egg 1 cup bread crumbs 1 cup tomato juice Salt and pepper 1 kitchen spoon Worcestershire Mix well, shape into loaf, cover with bread crumbs. Bake with little water in roaster about one hour, Mrs. H. C. McNarr. Italian Spaghetti 1 lb. bacon 1 large bottle ketchup 1 lb. cheese 3 tablespoons Worcestershire 1 lb. ground steak Sauce 1 large can tomatoes 1 small pod red pepper 4 onions Salt and black pepper to taste Cook bacon. Use % cup of drippings to cook steak in. When done add tomatoes, onions, sauces and let cook for 2 hours or more. Boil 2 small packages of spaghetti till done, drain well and pour over meat on sauce mixture. Crumble bacon over that and add grated cheese. Roast Beef 3 lbs. beef 1 tablespoon butter 1 tablespoon salt Y% ib. suet 1 tablespoon flour Pepper to taste Fry out the suet. Put roast into hot fat and bake an hour. Then dredge with flour, butter, salt, pepper and a little water and baste it every ten minutes. When beef is done add more flour to the fat to brown for gravy. Add enough water to make gravy right consistency. Left Over Lamb Lamb can be ground and used as a substitute for chicken in recipes for chicken croquettes. Sausage 50 lbs. meat 1% oz. black pepper 18 oz. salt 2 oz. ground sage 2 oz. red pepper % oz. sugar Cut, wash and drain meat. Mix all seasonings well. Add to meat mixing well. Grind again and stuff if desired. Mr. DoANE HERRING. Stuffed Pork Chops 6 rib pork chops, 1% inches 1 tablespoon chopped parsley thick 4 teaspoon salt 1 cup fine dry bread crumbs Dash of pepper 1%, cup chopped celery 3 tart red apples 1 tablespoon butter For the stuffing cook the celery, and parsley in the butter for a few minutes, add the bread crumbs and seasonings, and stir until well mixed. Wipe the chops with a damp cloth. Cut a pocket in each chop. Sprinkle with salt and pepper. Sear the chops in a heavy, hot skillet, turning the fat edges down at first and then browning both sides. Then fill each chop with stuffing and skewer the edges together with toothpicks. Lay the stuffed chops on a rack in a baking dish or pan. On top of each place cut side down, one-half of an apple which has been cored but not pared. Bake in a moderate oven (325-350° F.) for about 45 minutes, or until the meat is tender. Lift the chops and apples together from the baking dish onto a hot platter and remove the toothpicks. Garnish with parsley and serve at once. Serves 6. Baked Quail Dip quail in melted butter, roll in salted flour; put under flame and turn, cooking till light brown. Make cream gravy sufficient to cover and pour over quail and bake 1 hr. Cold Roast Lamb 2 tablespoons butter Thyme 1 onion sliced thin 3 cloves 2 or 3 bay leaves 15 or 20 small stuffed olives