HOW WE COOK IN TENNESSEE

salt, black and red pepper and sage ; put into a larg'e flat bowl and press with weights. This makes a nice breakfast dish, cut into slices, dipped in meal or batter and fried in hot fat. — Leba- non (Tenn.) Cook Book.

Sausage Meat. — For sixty pounds of sausage. Grind the meat twice; season with one and one-half pounds salt, one cup pul- verized sage, three tablespoons cayenne pepper, two table- spoons black pepper and work well. Add more seasoning if preferred. Make a number of sacks eighteen inches long and four or five inches wide and stuff the sausage into them very tight and tie them securely at the top. Eoll the bags in meal while they are moist and hang them up. They will keep all winter just as fresh as when first rrfade. — Mrs. Albert Johnson.

Proportions for Sausage Meat. — Twenty-two pounds meat should have half pound of salt, three heaped tablespoonfuls of sage, three of pepper and two of thyme. — Mrs. H. E. Lancaster.

Sausage. — In making sausage, allow one-third fat to two- thirds lean. Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage leaves. Make in small cakes, and fry without lard.

Spare-Rib. — Crack the ribs across the middle ; rub them over with salt and sprinkle with pepper; place them in a drip- ping pan, with a little water; place them inside the oven, and baste a few times. Let cook on both sides, and brown a little. - — Lebanon (Tenn.) Cook Book.

Back-Bone Stew. — Cut the bone in pieces and boil in a deep vessel with water to cover it well; when done, season it with salt, black and red pepper, and make a nice gravy thickened with flour. — Mrs. J. C. Edenton.

Round Roll Steaks. — Take thin cut of round steak, cut into strips three inches wide and eight inches long, salt and pepper well, cut bacon in small blocks and chop one onion ; place some of the bacon and onion in each strip of meat, roll and tie with strong thread; place a piece of butter size of an egg in good-

HOW WE COOK IN TENNESSEE. 37

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size boiler ; when browned put in meat ; keep turning meat till brown; then add a little water. Let cook three hours. Care must be taken not to let it burn. — Mrs. H. J. Yandenbrook.

Broiled Steak. — Have frying pan very hot (but not a particle of grease), and lay the steak in, and when well seared over, turn the other side. When sufficiently cooked, put it on a warm platter ; season both sides with salt, pepper and butter, garnish with lemon, parsley, lettuce or watercress. — Tennessee Cook Book.

To Broil Steak. — Select a good porter house or sirloin about an inch thick. Trim off the fat and throw it into a hot skil- let. Put steak on and let remain on one side only long enough to sear it and turn. Turn every few seconds till done to taste. Have platter hot with lump of butter in it. When steak is done dip in this butter and turn over. Pour over the steak what gravy there may be in the skillet and send at once to table. — Mrs. J. E. Ryley.

Beefsteak. — Have frying pan very hot, rub over the bottom with butter, then place steak or chops in it, turning often until cooked through. Take up on a warm platter and season both sides with salt, pepper and butter. Serve hot.

Beefsteak and Onions. — Broil steak in the usual way; have ready in a frying pan a dozen onions cut in slices and fried brown. Dish your steak and lay onions thickly over the top. Cover and let stand five minutes and serve hot.

38 HOW WE COOK IN TENNESSEE.

Fried Steak. — Pound steak, pepper and salt it, then lightly dip it in flour, both sides, fry in hot lard, browning both sides. When done take out steak, add a little boiling water, then sprinkle dry flour in it, stirring constantly. Pour over the steak and serve hot.

Fried Beefsteak — No. 2. — Sirloin steaks are much the best for frying or broiling. Lay the steak in a frying pan of hot lard or butter, after it has been dredged with flour and well sprin- kled with pepper. Turn it frequently, until both sides are brown. When nearly done, sprinkle with salt. If onions are desired, slice enough of them to cover the steak and fry with the meat. After taking the meat out, add a cup of boiling water and thicken with brown flour for gravy.

Mock Duck. — Take a good round steak. Make a stuffing of mashed potatoes and onions, well seasoned with salt, pepper and butter. Place in the center of the steak, fold over and sew or tie. Place in a pan with some water and several lumps of butter. Place upon the top of the meat several slices of break- fast bacon. Baste often and roast a rich brown.

Hamburger Steak. — Take one pound of round steak without flat or stringy pieces ; grind it up fine ; season with pepper, salt and a little onion. Make into cakes as large as a biscuit, but flat. Have ready a frying pan with hot lard, or butter is bet- ter. Fry the steak brown. Garnish with celery and two or three slices of lemon on the meat.

Creole Steak. — Make a sauce of half can of tomatoes seasoned highly with pepper and salt, and run through a colander after it is cooked, to remove seed; pour over nice broiled steak and let cook a moment; garnish with sliced lemon. — Mrs. James Pope.

Frizzled Beef. — Cold roast beef may be sliced very thin. Have ready hot frying pan with a lump of butter in it. Put the sliced beef in it, allowing to remain a moment, then turn and brown the other side. This is very appetizing.

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Boiled Beef Tongue. — Wash a fresh tongue, and just cover it with water in a pot ; a cupful of salt will do for three tongues if you have that number to boil; add a small red pepper and cloves; as water evaporates add more water so as to keep tongue nearly covered till done — when it can easily be pierced with a fork. Skin it and set away to cool. Slice very thin. — Mrs. H. R. Lancaster.

To Cure a Dozen Tongues. — Soak the tongues one hour in cold water to extract the blood. Cut off most of the root. Mix one-quarter of pound brown sugar, one pint salt. Put the tongue with this and put them in a tight barrel. Make a pickle that will bear an egg; when cold pour over them; turn them every three days ; then smoke them two days and hang up in a dry place, boil and skim the brine and it will do for a round of beef.

Roast Beef. — The sirloin is the best piece of beef for roasting. Rub over the meat a little lard and put in a covered baking pan with some water in the pan. When half done sprinkle with salt, pepper and flour; see that the water does not all boil out, and add more if necessary. To make gravy, take out the meat, thicken the juice in the pan, season with pepper and salt to taste. Serve gravy iu a gravy dish.

Roast Beef. — The sirloin is the best piece of beef for roast- ing. Rub over the meat a little lard, and put in a baking pan with the bone side down. When half done, sprinkle with pep- per, salt and flour, and baste frequently with the drippings. To make the gravy, remoA'e the meat, and if there is not sufficient juice, add a little water and thicken with flour; season with pepper and salt to taste. Serve the gravy iu a gravy dish. — Gulf City Cook Book.

Scalloped Beef. — One pint cooked beef chopped fine, season with salt and pepper, stir in three eggs lightly beaten, two tablespoons of stock or milk, one tablespoon melted butter. Bake in muffin rings for twenty minutes.