The Monmouth Baptist ladies' cook book

Cover one and a half pounds of round steak cut thin with a dressing made of stale bread crumbs well seasoned. Roll up and tie into shape. Dredge with flour and brown in hot drippings. Take out and make gravy with flour — two cups of water and drippings. Return the beef roll and simmer gently two hours. An onion and bay leaf may be added. CREAMED SMOKED BEEF. Mrs. A. E. Jamieson. Shave as thin as possible ; pour boiling water over it and let stand ten minutes. Drain, then toss into one tablespoon of hot butter, let heat until it curls up. Add one cup of hot cream, a little pepper and serve with baked potatoes or on toast. CALF'S BRAINS. Throw them into ice cold water and let stand for an hour. Remove the fine skin and veins that are around them, place in a saucepan, cover with cold water and add one small onion, one teaspoonful of salt, a bay leaf and a couple of cloves. Simmer gently five minutes. Drain and place on the ice. After an hour cut them into several nice pieces, dip in eggs and bread crumbs and fry in boiling fat. Garnish with parsley and green peas. CAMELON. Mrs. A. W. Duke. One pound Hamburg steak ; add the yolk of an egg, one tablespoon chopped parsley, one tablespoon melted butter, two tablespoons or more of stale bread crumbs, one teaspoon salt, one-quarter teaspoon pepper. Mix all well together and form into a roll, wrap in greased paper. Bake in a quick oven thirty minutes. When done remove the paper, and serve in a heated dish with brown sauce poured around it. BROILED CHICKEN. Lay on broiler with skin side up till nearly done. Turn and cook a few moments. Lay on platter and dress with butter, or simmer in just enough water to cover till nearly done. Drain and put in a buttered dripping pan, season with salt, pepper and dots of butter. Put in hot oven and brown. CREAMED CHICKEN. Mrs. P. Foster. Four and one-half pounds of chicken, four sweet- / breads, one can mushrooms, one quart cream, four tablespoons of butter; five tablespoons flour. Pick up chicken, sweetbreads and mushrooms as for salad. Let cream come to a boil; cream butter and flour together and stir into cream ; season slightly, mix all together and cover top with bread crumbs and bake. FRIED CHICKEN. Mrs. Eliza B. Smith. Cut the chicken in pieces. Wipe dry. Salt to taste. Roll each piece in flour. Use bacon frying and lard equal parts. If butter is used with lard, use only enough to make brown nicely. Have your grease hot, and cook slowly, turning until nicely browned from the grease, and add a little water and cover. Let steam. Make gravy. FRIED CHICKEN. Mrs. Jas. French. Cut in pieces, salt and let stand two or three hours in earthen vessel. Fry in hot lard like doughnuts until brown and tender. When cooked, take out on light brown paper. JELLIED CHICKEN. Mrs. Mary Patterson. Boil a fowl until it will slip easily from the bones, let the water be reduced to about one pint in boiling. Pick the meat from the bones in good size pieces, taking out all gristle, fat and bones. Place in a wet mold, skim the fat from the liquor; a little butter, pepper and salt to taste and one-half ounce of gelatin. When this dissolves pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbs. PANNED CHICKEN.