The Worcester domestic science school's one year course laboratory cook book

Wash y2 cup butter, drain and dry. Add 1 T. green pepper, 1 T. parsley, % T. onion, 1 t. lemon juice. Spread 1-3 of mixture in centre of plank. Arrange border of duchess potatoes close to edge of plank. Pan broil porterhouse steak, cut 1% inch thick, 4 min. Remove to plank, spread with remaining butter and bake to finish rest of cooking. Garnish with mushrooms, sauted in butter. Stuffed tomatoes, green peas, stuffed peppers are also used for garnish. DUCHESS POTATOES. 2 cups hot riced potatoes % t. pepper 1 egg 2 T. butter 1/2 t. salt SAVORY DISH. Use left-over meat of any kind. Make white sauce, using 1 cup milk, 3 T. flour, 2 T. butter, 14 t. salt, % t. pepper, 1-16 t. paprika. Add at end, y2 green pepper, pounding to a paste, with 1 t. parsley, % t. onion. Use 1 cup white sauce to 2 cups meat. Add sauce to chopped meat. Shape into cutlets. Crumb, egg and crumb. Fry in deep fat. Garnish with parsley. COTTAGE PIE. Butter a baking dish, cover with layer of mashed potato, add thick layer of meat cut in small pieces, moisten with gravy, cover with thin layer of potato. Bake in hot oven to brown potato. VEAL AND MACARONI. 1 lb. veal macaroni 14 cup bread crumbs 1/2 t. salt 2 eggs % t. pepper !/4 cup minced ham 1-16 t. paprika 2 t. lemon peel, grated Chop veal fine, mix with ground bread crumbs, ham, seasonings, lemon peel. Moisten with stock; add eggs well beaten. Line buttered mould with cooked macaroni. Mix a little with the meat. Fill mould, pressing tightly ; cover and steam 40 min. Turn out on plate and serve with white sauce. ROAST PIG. Select pig 3 to 5 weeks old. Clean well. Stuff with mashed potatoes or stale bread, seasoned with sage, salt, pepper, onion and celery. If bread is used, moisten with warm water, melted butter and one egg. Stuff and sew. Skewer fore legs forward and hind legs backward. Rub over with butter. Place in dripping pan; add a little water. Moderate oven. Bake 2 or 4 hours. Arrange in bed of parsley and celery leaves, tuft of cauliflower in mouth, garland of parsley, or cranberries around neck. BEEF STEW. Aitchbone, 5 lbs. Carrot cut in cubes Turnip 2-3 cup 4 cups potatoes y2 onion sliced Cut meat into small cubes. Fry out fat and brown in it sliced onion, add meat, and brown. Rinse frying pan; add liquor to meat. Cover closely, boil 5 min.; simmer till tender. After one hour skim off fat; add carrot and turnip. Parboil potatoes and add to stew when nearly done. Save bones and put in pan with cold water. This liquor may be thickened with *4 cup flour. DUMPLINGS. Mix 2 cups flour, 4 t. baking powder, y2 t. salt, % cup milk, if dough is cut, or 1 cup milk, if dropped from spoon. Cook closely covered 15 min. Serve around stew on hot platter. HAM TIMBALES. 1 T. butter 2 cups cooked ham 1 T. flour chopped fine y2 cup milk 2 egg whites 2 egg yolks Make white sauce of butter, flour and milk. Add ham. Mix well. Add yolks well beaten, mix, fold in egg whites beaten stiff. Fill six custard cups 2-3 full. Place in pan of hot water. Bake 20 minutes. Serve with cream sauce. CREAM SAUCE. 1 T, butter 1 cup milk 1 T. flour y2 cup cream i/4 t. salt y8 t. pepper SALT PORK, COUNTRY STYLE.