The New century cook book

Pour boiling water over three green tomatoes and remove the skins. Put two tablespoons of butter in a sauce-pan. add one small onion chopped fine, and fry until soft, but not brown: put m the sliced tomatoes, cover close and cook fifteen minutes; add three-fourths of a teaspoonful of salt, one-fourth saltspoon of pepper, one and one-half teaspoonful of finely chopped mint, and sprinkle over it one tablespoon of flour; add one and one-half cupful of soup stock and cook five minutes. Cut from a cold roast of lamb eight nice slices of serving size. Lay the pieces in the sauce just long enough to become heated through, then lay on a hot dish, pour the sauce over and serve. Miss Ada Carlisle. Corn Beef. After washing put on in boiling water; change the water after boiling half an hour, covering with boiling water the second time and adding water as it boils away, allowing thirty or forty minutes to a pound. Cook the cabbage in a separate vessel, using some of the meat liquor to boil it in. Potatoes can be steamed in a colander over the meat. Mrs. W. H. Bush. New Century Cook Book. [illustration: decoration] Beef's Heart Stewed. Wash the heart well, and cut into squares half an inch long. Stew them for ten minutes in enough water to cover them. Salt the water slightly to draw out the blood, and throw it away as it rises in scum to the top. Take out the meat, strain the liquor and return the chopped heart to it, with a sliced onion, add a little pepper and large piece of butter, stew until the meat is tender, add table-spoonful of flour, boil up once and serve. Roast Pork. Wash pork, rub salt and pepper in well, sprinkle with thyme, dredge flour over it, bake in a slow oven. Mrs. Justine. Pork Steaks. To fry pork steak requires twenty or thirty minutes, turn them often, pour off a part of the fat when they are half done, then dip steaks in bread crumbs with a little powdered sage and lay back into frying pan, when done take up, dredge a little browned flour into the gravy, a little salt, pour in a gill of boiling water, as soon as it boils up turn it upon the steaks. Deviled Ham Loaf. Take two teaspoons of cracker or bread crumbs, a quarter of a pound of ground ham, two cups milk, using a portion to moisten the ham, stir in two eggs, add salt to taste, put in a buttered pan and bake in a moderate oven. Serve cold, cut in thin slices and garnish with parsley. Mrs. Watson. Scrappel. Take the head, heart and tongue of pork, boil until the flesh falls from the bones, remove the bones, chop the meat fine. Set the liquor in which the meat was boiled to one side while the meat is being prepared. Remove the fat that has come to the surface. Be careful that the small particles of bone are removed. Then return to the fire the liquor and chopped meat. When it boils then thicken with corn meal and a handful of flour, sift the two in carefully to prevent lumps, season well with salt, pepper and sage. Cook one hour, stirring constantly. Afterward place on the back of the range in position to boil slowly. When done pour into square pans to mold. When cold cut in slices and fry as you would mush. This will keep several weeks in cold weather. Mrs. H. O. Bates. New Century Cook Book. Lunch Nest.