Page:The Pilgrim Cookbook.djvu/30

26 One slice raw ham, 2 large slices of veal from the leg, 1 onion, 1 bay leaf, about 1 cup sour milk. Make a sandwich by placing the ham between the veal slices. Place in a small roaster, adding the onion, bay leaf, and about 1 cup hot water. Bake in a medium oven until tender, then add the sour milk; bake about 10 minutes longer.

This is also very good when prepared with tomatoes, omitting the sour milk. Place meat in pan, add onion, bayleaf, ½ cup hot water and 1 can tomatoes. Bake until tender.—Alicia K. Steinhoff.

Take neat pieces of cold veal cut thin, dust them with a seasoning of nutmeg, mace, salt and cayenne, and sprinkle with a little lemon juice. Melt butter in a pan and fry veal slightly. Arrange on a hot dish. To the butter left in pan add 1 teaspoon Worcestershire sauce or ketchup, ½ teaspoon anchovy essence. Stir until thoroughly hot. Pour over veal, and serve with little rolls or fried bacon, fried bread and slices of lemon.—Mrs. F. Ingham.

Soak 1 quart navy beans in cold water over night; boil in fresh water next morning. When they begin to soften, drain the water off and put beans in a bean pot or a gallon stone jar. Add 1 pound lean salt pork cut in pieces. 1 teaspoon dry mustard mixed with ½ cup good molasses, 1 small can tomatoes strained, and enough boiling water to cover beans. Add salt, if necessary, and more water also. Bake from 4 to 5 hours in slow oven.—Mrs. Klipp.