Page:The Pilgrim Cookbook.djvu/29

Rh the meat, place filling between the meat and sew together. Put into a pan with water and bake 2 hours in self-basting pan.—Mrs. O. Kleppisch.

Buy 2 large sides of spareribs. Make a stuffing of diced apples, ½ package raisins, 2 eggs, bread crumbs, pepper, salt, cinnamon and a little sugar. Put stuffing between the ribs and bake in oven. Herbs may also be added to filling. This is a good substitute for turkey.—Mrs. W. H. Jacobs.

One cup cooked veal chopped fine, 1 tablespoon butter and 1 tablespoon flour mixed cold, a little salt, pepper, parsley, onion chopped; then pour ½ cup hot milk over all, stir smooth, add veal, stir and let cool. Roll balls in cracker crumbs and egg and fry in hot lard.—Mrs. H. G. Tischer.

Two eggs, 1½ pounds chopped veal and pork a little celery or celery seed, ½ cup cracker crumbs, salt, pepper, and milk enough to moisten. Form in a loaf, bake, basting with tomato juice or sour cream.—Miss L. Gansz.

Get a veal breast and have a pocket cut in. Take a stale white bread soak in water, drain water off. Beat 2 eggs light, add a little browned butter, a little parsley, some grated nutmeg and salt to taste. Stir all together and fill into pocket; sew up the end of pocket. Baste with butter and put in oven.—Mrs. C. Sommer.

Bread cutlets, and fry brown. Tomato sauce: Fry, but do not brown, tablespoon fat, 1 tablespoon flour, 1 finely chopped onion, add 1 cup of tomato pulp, which has been carefully strained, cup water, 1 stalk finely chopped celery. Let boil a few minutes then season to taste.—Mrs. Mandel Z.