Atlanta women's club cook book

Roast according to general directions, basting at the end of the first five minutes, and every fifteen minutes after. It is very nice to use claret instead of the dripping of the pan. An hour and a quarter will cook it very rare. For most people an hour and three quarters will be none too much. Make a good gravy from the drippings in the pan, adding stock made from bits trimmed away before roasting. Currant jelly is usually served with it, but barberry, or wild plum jelly is equally as good. Mrs. Beulah Bates. VENISON STEAKS. Venison steaks are prepared and served like beef steaks, cutting them only about three quarters of an inch thick. Slices of cold roast venison are extremely nice when reheated in brown or curry sauce. Mrs. Anice Carlton. TO COOK BIRDS. Most game birds are best broiled, but the larger ones are fine stuffed with plain filling and baked. TO SAUTE BIRDS— Dip in lemon juice before putting into hot fat. REED BIRDS — Should be fried in deep fat and served on toast. Mrs. K. G. Hardin. RABBITS. After rabbits are cleaned and cut in parts they should soak in cold salted water an hour before being cooked. SAUTE RABBIT. 1 rabbit. 1 tbls. flour. Salt. Pepper, 1 cup hot water. 1/2 cup cold water. Wipe the rabbit dry and fry it brown. Then nearly cover with hot water and simmer (with lid over) for fifteen minutes. Mix flour with cold water to thicken gravy. Salt and pepper to taste. Mrs. C. E. Cresse. MEATS. Mrs. J. M. Manry, Chairman. To obtain a tender roast, a steak, or chops, meat should be cooked at a low temperature after the first few minutes, in a covered roaster — this saves the flavor, does away with basting, and gives a tender dish. Water should never be added to the tender cuts while cooking, if cooked in this way. Miss Mary P. Means. CASSEROLE OF RICE AND MEAT. 2 cups cooked meat (ground), 1 t-spoon salt. 1 beaten egg. Vi cup fine bread crumbs. 4 cups cooked rice. 1 tbls. chopped parsley or bell pepper. 14 t-spoon pepper. 14 t-spoon onion juice. MEAT STOCK. Mix first 7 ingredients. Line buttered casserole with 3 cups rice, fill with meat mixture, add enough meat stock to moisten mixture well, and cover with remainder of rice. Place top on casserole and cook 45 minutes. Serve with tomato sauce. Miss Clara Lee Cone, Director Home Economics, Girls High School. VEAL LOAF. 1 pimento. 3 tbls Worcester sauce. 12 saltine crackers (crushed). lbs. veal, tbls. Rosemary, tbls. of Thyme, onion. 1 t-spoon black pepper. cup veal stock, tbls. gelatine, eggs hard boiled, onion. 1 t-spoon paprika. 1 tbls. salt. 1/4 lb. butter. Boil veal until tender, add onion, rosemary and thyme. Drain, A iHind Shank Soup Bone B Round Shank and Rump off Dried Beef Hamburger Steak Round Steak C Rump Roast Corned Beef 1) Loin Sirloin Steak Porterhouse Steak Club Steak Beef Tenderloin E-Flank l-'lank Steak Hamburger Steak Corned Beef I Rib Rib Roast G Plate Navel End Short Ribs Corned Beef Soup Meat II Chuck Shoulder Steak Shoulder Roast Pot Roast Stews I Brisket Corned Beef Soup Meat Pot Roast J Fore Shank Soup Bone