FLORENCE BURTON

Cream Gravy. Pour into skillet where one pound of cured ham meat has been fried, one-half cup sweet cream and two- thirds cup new milk and .boil. Add salt to taste.

MRS. G. W. SHRECK.

14 THE YORK COOK BOOK.

Stuffed Heart. One beef heart; soak over night in salt and water, boil two hours, then remove and stuff with dressing, same as for chicken. Bake for three quarters of an hour. Make a nice gravy and serve. MRS. F. E. FENDER.

Boiled Ham. Wash well the ham in cold water; to do this thoroughly you should use a small scrub brush. Put it into a boiler nearly filled with cold water, add a blade of mace, six cloves and a bay leaf. Place it over a slow fire, that it may heat gradually (it should not come to a boil for at least two hours), then skim carefully and simmer gently for fifteen min- utes for every pound from the time it begins to simmer. When done allow it to cool in the liquor in which it was boiled, then remove the rind carefully without cutting the fat. Brush it over with a beaten egg and sprinkle with dry bread crumbs. Place in a quick oven for about fifteen minutes to brown. Serve wiih parsley. Ornament the shank bone with a paper frill.

MRS. J. C. REDDING.

Baked Ham. Make a paste of fiour and water, roll about one-half inch thick, place the ham in the paste and cover all over with the paste. If the ham is salt it should be soaked ov- er night and then carefully dried before putting into the paste. If sugar cured no soaking is required. A ham weighing twelve pounds will need about five hours to bake. No basting neces- sary. MRS. J. F. FERGUSON.

Hash. Cold meat of any kind will do, but corned beef is best. Always remove all surplus fat a'nd gristle, iseason with salt and pepper, and to one-third of meat add two-thirds pota- toes and one onion chopped fine,' place in pan and almost cover with boiling water, cook slowly until water is boiled away. Put in level tablespoon butter and serve at once. Do not stir while cooking. MRS. JESSE LOVE.

Muttonettes. Cut from a leg of mutton slices about half an inch thick, on each slice lay a spoonful of- stuffing made with bread crumbs, beaten egg, butter, salt, pepper and sage. Roll up the slices, pinning with little skewers (small wooden tooth picks) to keep the dressing in. Put a little butter and water in a baking pan with the muttonettes and cook in a hot oven three quarters of an hour. Baste often; when done thicken the gravy, pour over the meat, garnish with parsley and serve on hot platter. MRS. CHAS. CARPENTER.

MEATS 15^^

Cottage Meat Pie. Take scraps of any kind of meat; chop into small pieces with onion; moisten with gravy and tomato broth. Spread over with thick layer mashed potatoes and bake brown in quick oven. MRS. J. C. KECKLEY.

Chopii'ed Roast. Two pounds beef, one pound pork, one pound veal, two slices bread, two eggs, one small onion, one teaspoon pepper, a little parsley. Chop the meat, add the other ingredients, form into a loaf and bake. MRS. O. LANG.

Pot Roast. Put meat in kettle and pour on boiling water enough to cover, salt, pepper and cover with close-fitting lid. Cook fully three hours. As the water boils away add more from time to time to prevent burning, so that when the meat is tender the water may be all boiled away. The fat will allow the meat to brown without burning. Brown over a slow fire. Make gravy of the drippings. Meat cooked in this way will always be tender and juicy. MRS. D. Y. HEISLAR.

Breakfast Sausage for Four. One and one-half pounds pork chops, remove bones and fat. Put remainder of meat through meat grinder, season with pepper and salt and a very little sage and make into balls. While preparing meat put bones and fat into skillet and fry. After meat is prepared, remove bones and fat from skillet and fry meat in the hot grease to a crisp brown. Lift the sausage cakes from the grease and put one heaping tablespoon flour into the grease to form thick gravy, with one pint hot water. When ready to serve place on a warm platter, pour gravy over sausage balls.

MRS. G. B. FRANCE.

Hamburg Steak. Round steak (ground) two pounds, one egg, one tablespoon cream, salt and pepper, just a little flour; mix and make into flat patties; fry in butter.

MRS. W. L. MORGAN.

Brazilian Stew. Two pounds veal cut in small pieces, one- half pound salt pork slicea thin, four quarts water, three table- spoons vinegar. Boil one hour, skim thoroughly. After skim- ming add one chopped onion and two chopped turnips, two tea- spoons salt, one quarter teaspoon pepper, then place in a tin pan, put in oven, and stew slowly two hours. Delicious.

MRS. R. V. HUNTER.

An Excellent Stew, Fry a round steak brown on both sides in butter, but do not let it cook through. Add to it one chop-

16 THE YORK COOK BOOK.

ped onion, half a can tomatoes, salt, pepper and a pint of wa- ter. Have the steak well covered with the vegetables. Cover closely and set it where it will simmer for two hours.

MRS FLOY McCONAUGHY.

To Salt Eeef or Pork. To one hundred pounds meat take eight pounds salt, four pounds brown sugar, three ounces salt- peter, one ounce, of soda and six gallons of water. Heat to boiling, skim, and when cool pour over meat. In six weeks take out hams, dry and smoke. For dried beef two weeks is long enough in brine. If a white scum forms pour off the brine, boil and skim, then add more salt ana water. Pour over cold. MRS. G. P. CHESSMAN.

Cured Meat. First take, the cask in which the meat is to be cured and smoke it for one-half hour over a slow fire made of walnut chips. Cover the bottom with course salt. The meat should not be put down for at least two days after kil- ling, during which time it should be slightly sprinkled with saltpeter, which removes all the surface blood, etc., leaving the meat fresh and clean. Then make a mixture of one cup brown sugar, one pint molasses, one-half ounce saltpeter, two table- spoons black pepper, one tablespoon cloves, stir well. Pack meat in cask, rind down (if hams), shanks to center, covering each tier, first with mixture half inch thick, then sprinkle slightly with salt, being careful not to get on too much. Allow it to remain in the cask five or six days, then remove and apply new mixture. Let it lie four or five weeks, then r-aint with liquid smoke. When this operation is performed it is sewed up in bags and hung up (if hams) with shanks downward. A dry, cool attic chamber is the best place to keep it. Meat thus prepared has an excellent flavor.

MRS. J. C. REDDING.

To Protect Meat From Flies. Put in sacks, with enough straw around it so the flies cannot reach through. Three- fourths of a yard of yard-wide muslin is the right size for the sack. Put a litte straw in the bottom, then put in the ham and pack straw in all around it, tie it tightly and hang in a cool dry place. Be sure the straw is all around the meat so the flies cannot reach throughto deposit the eggs. (The sacking must be done early in the season before flies appear.) Muslin lets the air in and is much better than paper.