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

Select clear, fat pork, cut in 1-3 inch slices. Cover these with boiling water. Drain. Wipe with cloth. Dip one at a time in flour, put at once into hot frying pan, let cook slowly until well browned, then turn ; brown on other side ; drain on soft paper. Drain off most of water, add Lyonnaise potatoes and brown. Serve hot. Apples may be sliced, cored and fried in fat in place of potatoes. PIGEON PIE. Clean and truss 6 pigeons or squabs. Put in a kettle and nearly cover with boiling water. Add y2 t. of pepper corns, 1 onion stuck with 6 cloves, 8 slices carrot, 2 sprigs parsley, 2 stalks celery. Cook slowly till tender. Remove squabs, strain liquor and thicken with butter and flour cooked. Remove meat from birds. Cover with thickened sauce. Put in buttered baking dish. Cover with tea biscuit batter. Bake 30 min. in hot oven. MOULDED CHICKEN OR VEAL. 1 cup chopped meat 1% T. butter i/2 T. salt % cup miik iy2 T. sugar % cup vinegar 1% T. flour % t. gelatine 1 t. mustard V± cup water 2 egg yolks Mix dry ingredients, add egg yolks, butter, milk and vinegar. Cook till mixture thickens, stirring constantly until mixture thickens. Add dissolved gelatine. Strain, add to meat. Fill individual moulds, chill; serve on lettuce leaves. TRIPE RAGOUT. 1 lb. tripe 1 C. celerv cubes % onion (i/2 inch) 1 T. beef fat 1 C. strained tomatoes i/2 t. salt dash cayenne Cut tripe in y2 inch strips. Slice onion and cook in beef fat. Add to tripe and cook 15 min. Add tomatoes, celery and seasonings, cover and simmer y2 hour. Serve with French potato balls. BREADED VEAL. Put cutlets in frying pan, cover with boiling water, add 2 bay leaves, 3 pepper-corns, slice onion. Cook, covered, 1 hour. Drain, cool. Crumb, egg and crumb. Fry in deep fat. BOILED HAM. Soak ham over night in cold water. Cook in boiling water until tender. Remove thick skin, sprinkle with bread crumbs and put in oven long enough to brown crumbs. Cloves may be put in ham and baked 20 min. BROILED FRENCH LAMB CHOPS. Bibs of lamb which have the bone scraped clean to bone are called French chops. Wipe chops with damp cloth, oil broiler, place on chops. Broil 8 min. FILIPINO BEEF. 2 lb. beef 3 T. melted butter 2 slices salt pork 1 green pepper 2 slices onion y2 C. bread crumbs y2 t. salt 1 egg Vs t. pepper Put beef through meat chopper, together with pork, onion, green pepper. Add bread crumbs, egg, butter and seasonings. Shape into long roll, cover with bread crumbs. Put in pan, surround with y^ inch water. Bake 1% hours, or until meat is done. Serve with tomato sauce. MEAT LOAF. 2 lbs. beef 1 t. onion juice % C. chopped suet 1 t. salt 2 sprigs parsley 14. t. pepper 1 beaten egg Crumbs Grind meat, chop suet, mince parsley. Mix ingredients in order given, omitting crumbs. Shape in roll. Dredge with flour or roll in bread crumbs. Place in hot oven to sear over them, reduce heat, bake 30 to 35 min., serve with brown gravy or tomato sauce. CANNELON OF BEEF AND MACARONI. 2 lbs. beef — from round % t. onion juice 1 T. chopped parsley y8 t. mace 1 t. salt 1 egg beaten Vk t. pepper 1-3 C. bread crumbs