STUFFING FOR TOMATOES, GREEN PEPPERS, ETC

One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoon- ful pepper, one teaspoonful onion juice, one tablespoonful chopped parsley, two tablespoonfuls melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1S92 RENO. NEVADA

LAMB AND VEAL STUFFING

Three cups stale bread crumbs, three onions chopped fine, one teaspoonful salt, one-half teaspoonful white pepper, two tablespoonfuls chopped parsley, one-half cup melted butter or suet.

STUFFING FOB PORK

Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoonfuls powdered sage, two tablespoonfuls melted butter, or pork fat, salt and pepper to taste.

SAGE STUFFING FOR GEESE AND DUCKS

Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, and powdered sage to taste.

POULTRY STUFFING

One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter.

HARMONY IN THE HOME

THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 71

>„,»• ... ......4

ROAST PIG

Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making it plump. Sew it up, place it in the dripping pan, salt and pepper the outside. Pour a little water into the dripping pan, baste with butter and water a few times as the pig warms, afterward with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan a good tablespoonful of Gold Medal Flour, turn in the water to make it the right thickness, season and let all boil up once. Strain and turn into the gravy dish. Place the pig upon a large platter surrounded with pars- ley. Send to the table hot. In carving, cut off the head first; split the back, take off the hams and shoulders and separate the ribs.

BAKED HAM

Put a medium-sized ham in a pot and cover with sweet cider. Let it sim- mer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and remove the rind; cut the fat on top into diamonds and in each diamond stick a clove; then rub over the top of the ham one-half of a cupful of maple syrup, place in the oven and bake slowly for forty-five minutes.

TO ROAST A LEG OF PORK

Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onions, chopped, and a little pepper and salt. When one-half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce should be served with it.

SALT PORK, CREAM GRAVY, SOUTHERN STYLE

Cut sweet cured salt pork into half-inch slices, put into saucepan, cover with cold water and bring to boiling point. Drain off water, add cold water, stand a few minutes, roll in Gold Medal Flour, two parts, corn starch, one part, mixed and seasoned with white pepper. Have one tablespoonful of hot bacon fat in the frying pan to prevent pork from sticking. Pour off fat as it melts while frying, brown and fry until reduced one-half. For one and one-half cups cream gravy allow three spoonfuls melted fat, add two level tablespoonfuls corn starch. Cook three minutes in the hot fat without browning, then add one and one-half cups milk, one-quarter teaspoonful salt, and cook until smooth- ly thickened. Serve for breakfast with baked potatoes and hot biscuit.

ROAST SPARE-RIB

Trim the ragged ends of a spare-rib neatly, crack the ribs across the mid- dle, rub with salt and sprinkle with pepper. Fold over, stuff with a turkey dressing, sew up tightly, place in dripping pan with a pint of water, baste often, turning it once or twice so as to bake both sides a rich brown.

PORK CHOPS WITH TOMATO GRAVY

Trim off skin and fat; rub the chops over with a mixture of powdered sage and onion; put small pieces butter into frying-pan; put in the chops and cook slowly, as they should be well done. Place chops on hot dish; add a little hot water to gravy in pan, one large spoon butter rolled in Gold Medal Flour, pep- per, salt and sugar, and one-half cup juice drained from can tomatoes. Stew five minutes and pour over the chops and serve.

72 THE JUST-WED COOK BOOK

P f| V AT D C C D Small Percentage of Alcohol, I\\/IAL DEiCiIX Large Percentage of Extracts

PORK AND BEANS

Soak one quart white beans over night in cold water. Drain, add fresh water and simmer till tender. Put in baking pan and place in center one-half pound fat salt pork, parboiled. Mix one teaspoon salt, one-half teaspoon mus- tard and one tablespoon molasses; add this to the beans, with enough boiling water to cover. Bake eight hours in a moderate oven, adding more water as necessary.

FILLET OF MUTTON

Cut a fillet, or round, from a leg of mutton; remove all the fat from the edges, and take out the bone; rub it all over with a very little pepper and salt; have ready a stuffing of finely minced onions, bread crumbs and butter, well seasoned and mixed; fill with this the place of the bone; make deep incisions or cuts all over the surface of the meat and fill them closely with the same stuffing; bind a piece of cloth around the meat to keep it in shape, and stew with just enough water to cover it; let it cook slowly and steadily from four to six hours, in proportion to its size and toughness, skimming frequently. When done, serve with its own gravy.

SHOULDER OF VEAL

Remove the bone, and fill the space it occupied with a dressing made as for turkey or chicken; keep well basted and proceed as with above. A fillet of veal may be prepared in the same way, by removing the leg bone with a sharp knife.

TO FRY TRIPE

Cut in pieces convenient for serving; beat an egg lightly and dip each piece in the egg. Have your frying-pan hot and fry brown in butter. It will take a good deal of butter to make it nice and keep from burning.

BEEF OMELET

One and one-half pounds of good beefsteak chopped fine, one cup suet, two slices of wheat bread soaked in water, two eggs and half a cup of sweet cream; season well with salt and pepper. Mold into a loaf or roll and bake three- fourths of an hour, basting frequently.

ROAST BEEF

To roast in a cooking stove, the fire must have careful attention lest the meat should burn. Lay it, well-floured, and seasoned, into a dripping pan, with rather more than enough water to cover the bottom; turn the pan around often, that all parts may be equally roasted, and baste frequently. The oven should be quite hot when the beef is first put in that the outside may cool quickly and thus retain the juices. A large roast of eight or ten pounds is much better and more economical than a small one, even in a small family. Allow a quarter of an hour for every pound of meat if you like it rare. It can be re-roasted on the next day. If much remains serve cold on the next, or in very thin slices; dip each one in flour, then chop two onions fine, place a layer of meat in a baking dish and sprinkle it with salt, pepper and onion; above this place a layer of sliced or canned tomatoes; alternate the layers till the dish is nearly full, moisten with the gravy, place a layer of tomatoes upon the top, fill with boiling water, cover with a plate and bake two hours.