P.E.O. Cookbook: Souvenir Edition (Iowa Szathmary Culinary by David E. Schoonover

By David E. Schoonover

Ebook through Schoonover, David E.

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Sample text

Erma Geist, Joliet, 111. Select a thick ham weighing fourteen pounds, scrape trim, cover with fresh, cold water, let soak over night. In the morning, drain and dry; prepare a thick dough by Page 19 mixing flour and water together, roll out to one-half inch thickness and enclose ham in it, wet the edges and press them firmly together; place ham in a large dripping pan and bake slowly in a moderate oven from four to five hours, remove from oven break off shell and skin, trim off any ragged portions, stick fat side with whole cloves in diagonal rows an inch apart, grate the crumbs of white bread thickly over this surface and return ham to oven until a golden brown.

Delia Brobst One-half cup of sweet milk and one tablespoon of cream, one egg, a pinch of salt and flour enough to make very stiff. Roll very thin and let stand on the board to dry for some minutes. Roll and cut into thin strips. Put into boiling stock and cook until well done. " Baked Lake Trout Mrs. C. W. Cornell Place trout in roaster, salt a little. Put thin slices of bacon inside, under and on trout. Sift a little flour over top. Cover and bake slowly one hour. Serve with mustard sauce and garnish with sliced lemon and parsley.

L. Wright Cut the beef fine and soak in cold water a little while drain and pour over it as much milk as desired for gravy. Let heat slowly. Prepare a thickening of milk and flour, and add it when the milk boils; add a little butter. Pour Page 22 in a teacup of cream just before removing from fire and pour over pieces of toast. This recipe is good for codfish gravy. Ham Patties Imogene Bellamy Chop or grind one cup of boiled or fried ham; mix with an equal quantity of fine bread crumbs and moisten to a soft paste with cream or milk; heat and half fill well greased patty pans.

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