If there is no gravy left from the roast, brown 2 table- spoons flour in 2 tablespoons butter, and add water to make sauce as thick as desired. Mushrooms may be added. Water in which rice is boiled is good for the stock. Mrs. Harriet Mc Arthur, Shoulder of Mutton Stuffed and Braised. 1 small shoulder of mutton. 3 quarts of stock. 1 tablespoon of chopped parsley. 1 teaspoon of sweet herbs. 1 shallot. 2 dessertspoons chopped bacon. 2 dessertspoons bread crumbs. 2 dessertspoons chopped fowl or game. 1 yolk of egg. Pepper and salt. 1 dessertspoon of chopped mushrooms. Bone a shoulder of mutton. Mix all the above ingredients well together, stuff the mutton with them, roll it up into a neat shape not too long, sew it up, braize it in the stock for MEATS 85 about two hours, according to size. When done take it out and glaze. Serve with brown or piquante sauce. This joint is very nice baked. Mrs. Stevens, Stuffed Chops. Make a roux with a tablespoon of butter and 1 of flour, then add 4 tablespoons chopped mushrooms, a teaspoon parsley, IJ/^ teaspoon salt, a dash of pepper, and Worcester- shire sauce. Take French chops, cut double with two bones, about 1 inch thick✪ Stuffed Chops; make an opening between the bones and stuff with this mixture. Then roll the chops in cracker crumbs and egg and fry. Serve with a tomato sauce. Mrs, L. A. Lewis. 1 pig's head. 2 pigs' tongues. 4 pigs* feet. Brawn. pigs* feet. These should all be salted. Wash and clean them well, put in large pot, cover with cold water and boil for 4 hours, or until the meat falls from the bones. While hot, cut the meat in small pieces, and remove all the small bones (this will have to be done by hand). In a bowl have ready mixed 1 tablespoon dried sage, 1 tablespoon white pepper, 2 table- spoons allspice, a little cayenne and black pepper; add this to the meat, mix very thoroughly. When well blended put the mixture in a large brawn tin, or a. lard can with a few holes punched in the sides and the bottom. Press the meat down, place a weight on top, and leave until absolutely cold before removing from the mold and slicing. This recipe fills two large molds. Mrs. E. A. Wyld. To Bake a Ham. Let the ham remain in water for at least 12 hours before cooking. Wipe dry and cover with a common crust, taking care it is sufficiently thick to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours, bast- 86 PORTLAND WOMAN'S EXCHANGE COOK BOOK ing it with 1 pint of cider. Take off the crust and the skin an hour before it is done, stick with cloves and add another pint of cider, basting well. A medium sized ham, 4 hours. Mrs, Lea Barnes, Ham Cooked in Beer. Boil a ham in the usual way. When done put in roasting pan, stick it full of cloves, sprinkle thickly with brown sugar, put some slices of lemon on top, and place in oven. Pour one quart of beer over it and baste with the same while cook- ing. About one hour will be long enough for a large ham. Miss Weidler, Pork Chops. lYi lbs. chops trimmed as for French chops. 1 small onion. Small blade mace. y^ cup brown sauce. 1 dessertspoon lemon juice. Salt and pepper. 1 sprig parsley. 1 dessertspoon lemon juice. Have butter hot in frying pan, slice onion very thin, sea- son cutlets on both sides with salt and pepper, fry briskly with all the seasoning, turning often. Pour brown sauce and lemon over them, cover with greased paper, and simmer gently |4 ^^ *" hour. Serve in circle of mashed potato, strain sauce over and around them, and put thick apple sauce in center. M. 5. Sausage. 10 lbs. pork. 2Yi oz. salt. 1 oz. sage. y^ oz. pepper. 1 tablespoon ground ginger. Mrs, Henry E. Joy, MEATS 87 . Sausages. 3 lbs. tenderloin of lean pork.

AI-modernized reading of the original text

If there is no gravy left from the roast, brown 2 tablespoons flour in 2 tablespoons butter, and add water to make sauce as thick as desired. Mushrooms may be added. Water in which rice is boiled is good for the stock. Mrs. Harriet McArthur, Shoulder of Mutton Stuffed and Braised. 1 small shoulder of mutton. 3 quarts of stock. 1 tablespoon of chopped parsley. 1 teaspoon of sweet herbs. 1 shallot. 2 dessertspoons chopped bacon. 2 dessertspoons bread crumbs. 2 dessertspoons chopped fowl or game. 1 yolk of egg. Pepper and salt. 1 dessertspoon of chopped mushrooms. Bone a shoulder of mutton. Mix all the above ingredients well together, stuff the mutton with them, roll it up into a neat shape not too long, sew it up, braize it in the stock for about two hours, according to size. When done take it out and glaze. Serve with brown or piquante sauce. This joint is very nice baked. Mrs. Stevens, Stuffed Chops. Make a roux with a tablespoon of butter and 1 of flour, then add 4 tablespoons chopped mushrooms, a teaspoon parsley, IJ/^ teaspoon salt, a dash of pepper, and Worcestershire sauce. Take French chops, cut double with two bones, about 1 inch thick; make an opening between the bones and stuff with this mixture. Then roll the chops in cracker crumbs and egg and fry. Serve with a tomato sauce. Mrs. L. A. Lewis. 1 pig's head. 2 pigs' tongues. 4 pigs* feet. Brawn. pigs* feet. These should all be salted. Wash and clean them well, put in large pot, cover with cold water and boil for 4 hours, or until the meat falls from the bones. While hot, cut the meat in small pieces, and remove all the small bones (this will have to be done by hand). In a bowl have ready mixed 1 tablespoon dried sage, 1 tablespoon white pepper, 2 tablespoons allspice, a little cayenne and black pepper; add this to the meat, mix very thoroughly. When well blended put the mixture in a large brawn tin, or a. lard can with a few holes punched in the sides and the bottom. Press the meat down, place a weight on top, and leave until absolutely cold before removing from the mold and slicing. This recipe fills two large molds. Mrs. E. A. Wyld. To Bake a Ham. Let the ham remain in water for at least 12 hours before cooking. Wipe dry and cover with a common crust, taking care it is sufficiently thick to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours, bast- ing it with 1 pint of cider. Take off the crust and the skin an hour before it is done, stick with cloves and add another pint of cider, basting well. A medium sized ham, 4 hours. Mrs. Lea Barnes, Ham Cooked in Beer. Boil a ham in the usual way. When done put in roasting pan, stick it full of cloves, sprinkle thickly with brown sugar, put some slices of lemon on top, and place in oven. Pour one quart of beer over it and baste with the same while cooking. About one hour will be long enough for a large ham. Miss Weidler, Pork Chops. lYi lbs. chops trimmed as for French chops. 1 small onion. Small blade mace. y^ cup brown sauce. 1 dessertspoon lemon juice. Salt and pepper. 1 sprig parsley. 1 dessertspoon lemon juice. Have butter hot in frying pan, slice onion very thin, season cutlets on both sides with salt and pepper, fry briskly with all the seasoning, turning often. Pour brown sauce and lemon over them, cover with greased paper, and simmer gently |4 ^^ *" hour. Serve in circle of mashed potato, strain sauce over and around them, and put thick apple sauce in center. M. 5. Sausage. 10 lbs. pork. 2Yi oz. salt. 1 oz. sage. y^ oz. pepper. 1 tablespoon ground ginger. Mrs. Henry E. Joy, . Sausages. 3 lbs. tenderloin of lean pork.

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Stuffed ChopsShoulder of Mutton Stuffed and Braised

The Portland Woman's Exchange Cook Book