The Wilson cook book

Sauté green pepper, onion and garlic in oil until tender. Add tomato sauce and hot water; bring to a boil. Combine chili, sugar, salt, and 4 cup water; add, with olives and raisins to sauce; boil 4 minutes. Add 1.4 cup of this sauce to rice. Have butcher loosen pork from rib bone just enough to form pocket the entire length of the loin. Stuff with rice mixture. Cook covered in Dutch oven in moderate oven at 350° F. for 1 hour. Pour rest of raisin sauce over roast and continue cooking uncovered 1 hour. Serves 6 to 8. Veal Croquettes 2 lbs. veal 1 tablespoon grated onion 1 1b. brains 2 cups white sauce Cook veal in salted water until tender. Remove veal and cook brains in veal broth. Grind veal and brains together, mix with very thick white sauce, add onions. Make into croquettes, roll in beaten egg and then in cracker meal, fry in deep fat. Mrs. V. F. Moss, JR. Use for Left Over Ham Grind left over ham. Spread on usual biscuit dough which has been rolled out to %4 inch thickness, roll up and cut in small biscuit rolls. Bake and serve with cream sauce. Mrs. Joe FLoyp. CHICKEN Broiled Chicken Cut chicken open on back, salt and lay flat on pan with just enough water to keep from sticking. Sprinkle with flour and dot with butter across top, using butter size of large egg for a small chicken. Place under flame and broil. If chicken is old cook with cover till tender then remove cover to brown. Smothered Chicken Clean, dress and split chicken down middle of back; break breast bone to make the fowl lie flat; steam in a covered pan from 20 to 25 minutes, dredge with flour, add salt, pepper and butter and brown in a quick oven, basting every 10 minutes. Miss MinnigE L. JAmIEsonN, Greensboro, N. C. Roast Turkey Wash the fowl inside and out. Wipe dry. Plunge into boiling water a few minutes. Rub inside of turkey with salt. Stuff turkey with dressing, place in double roasting pan. Add enough hot water to keep from sticking. Place in hot oven, baste and turn until every part is tender and a nice brown. Cook from 3 to 5 hours, according to the size of turkey. Dressing for Turkey No. 1 3 cups stale bread crumbs 1 egg 44 cup corn bread (crumbled) 1 tablespoon ground sage % cup butter 1 small chopped onion Mix all ingredients together with warm water and stuff turkey. Dressing With Oysters No. 2 1 loaf stale bread 1 salt spoon pepper 4g lb. butter 2 eges 1 level teaspoon salt 1 pt. oysters Crumble bread, pour over melted butter, add salt and pepper, add oysters (drained) and beat in eggs. Stuff in turkey. Creamed Sweetbreads Soak sweetbreads in weak lemon water 30 minutes. Boil in clear water until tender. When cool remove pipes and membranes and cut in small pieces. Mix with a rich cream sauce and serve on toast or in patties. Turkey Dressing 2 cups bread crumbs, toasted 3 stalks celery, cut fine 1 cup corn bread, crumbed 1 stick butter 1 cup cold biscuits, crumbed 1 tablespoon sage, sifted 1 very small onion, chopped Let turkey cook ’til half done, then take from oven and use enough broth from turkey to mix with the crumbs to make soft stuffing. Add salt and black pepper to taste. Stuff turkey and put back in stove to finish cooking. Mrs. W. D. ApAms. Chicken Souffle 2 cups cold chicken (minced) 2 tablespoons flour % cup bread crumbs , 2 tablespoons butter 2 eggs 2 cups milk Make a white sauce of flour, butter and milk—season highly with salt, cayenne, paprika and minced parsley. Stir chicken and bread crumbs in sauce, add egg yolks, stirring well. Fold in egg whites last and put dish in oven to brown (about 30 minutes). Roast Wild Duck