The Wilson cook book

Slice cold lamb very thin. Put butter in a heavy frying pan. As soon as it has melted, add the lamb and season with bay, thyme and cloves. Add sliced onion and olives. Cover and cook until onion is done but not brown. If lamb becomes too dry, add a little stock or water. Ham and Cheese Loaf Sliced boiled delicatessen ham. Layer of grated cheese. Make a paste of prepared mustard and tomato catsup. Spread paste on slice of ham, then layer of cheese, and alternate with as many layers as desired. Stick together with toothpicks. Put in loaf pan and set in stove until cheese melts. Take out, cool and put in ice box over night. Slice thin when ready to use. Use about 12 slices ham and 1% |b. cheese. Hot Tamale Pie 1 lb. ground steak, browned in 1 cup finely cut onions % cup bacon drippings 1 cup finely cut celery 1 large can tomatoes % cup ketchup 1 small can tomato paste 1 tablespoon chili powder Thicken slightly with a little corn meal and cook till done. Season to taste with salt and cayenne pepper. Pour over corn meal dumplings made with 2 cups corn meal, 1 teaspoon salt and enough boiling water to make consistency for dumplings. Bake in casserole about 1% hour. Mrs. JNo. R. RAINES. Italian Spaghetti (Serves 12 to 15) 1 tablespoon butter or fat Salt to taste 1 large onion sliced thin 2 bay leaves or % teaspoon 1 ten cent beef bone ground 3 cans tomato paste 2% tablespoons Italian grated 3 cans tomato soup cheese 1 large can tomato Meat balls 1 glass water % pound can mushrooms 1 small red pepper Sauce In large kettle put butter and onions, cook until golden brown, add soup bone and turn repeatedly for 2 minutes. Add paste, tomato soup, canned tomatoes, water, pepper, and salt. Let boil ten minutes. Then turn down and simmer 34% hours. About half an hour before serving add bay leaves and cheese. Use equivalent of three meat balls for each person. Lastly add mushrooms. Spaghetti Allow %4 pound of spaghetti for each person. To a big pot of salted water in full boil, gently ease spaghetti into pot and boil 25 minutes. Remove to platter and add sauce, meat balls, and as much grated cheese as can spare. Meat Balls 2% pounds ground round steak, add 2 eggs, salt, pepper, grated onion, and 1 teaspoon cracker meal. Add 2 tablespoons water. Form into meat balls and broil. Entree As an entree serve slice of salami, sliced tomato, sliced green pepper, 2 anchovies, ripe olives, green olives or lettuce. Mrs. H. B. CuLsBreru. Ham Mousse 1 envelope gelatine (Knox or 1% cup cream (or evaporated other unflavored ) milk) 1% cup cold water 1 teaspoon mixed mustard 1% cup hot water 1%4 teaspoon paprika 2 cups chopped cold boiled 1 doz. olives ham Pour cold water in bowl and sprinkle gelatine on top of water. Add hot water and stir until dissolved. Cool and add to chopped ham; add mustard, paprika, and whipped cream or evaporated milk. Add salt if desired. Slice olives and mix with other ingredients. A tablespoon of catsup or horseradish may be used also. Turn into individual molds and chill. Serves 6. Spanish Roast Loin of Pork 1, cup minced green pepper 1% cup brown sugar, packed 1% cup minced onion 1% teaspoon salt 1 clove of garlic minced % cup ripe olives, sliced 1% cup salad oil 1 cup seedless raisins 2 8 oz. cans tomato sauce 2 cups cooked rice 1 cup hot water 3 lb. loin of pork 1 tablespoon chili powder