Mrs. Wilson's Cook Book Part 102

Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries. Sprinkle with brown sugar. Roll as for jelly roll, tucking the ends in well.

Place in well-greased baking pan and brush the top with milk. Bake forty-five minutes in a moderate oven. Serve with vanilla sauce.

TO BARBECUE FISH

Use the large size fish: black striped ba.s.s, cod, white or rock fish.

In the early spring, shad may be used. Scale and cleanse the fish and split down the back. Remove the fins and head and place in well-greased gridiron and cook until brown. Lift to a hot dish and cover with boiling mixture, made as follows: Place in a small saucepan

Juice of one lemon, Two tablespoons of melted b.u.t.ter, One tablespoon of catsup, One tablespoon of minced parsley, One tablespoon of Worcestershire sauce, One-half cup of water, One tablespoon of cornstarch, One quarter teaspoon of mustard, One teaspoon of paprika, One teaspoon of salt.

Stir to blend well and then bring to a boil. Cook slowly for three minutes and then spread over the fish and serve.

NECK CHOPS IN Ca.s.sEROLE

Have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Lift to a ca.s.serole dish and add

One cup of finely chopped onions, Four tablespoons of finely chopped parsley, One and one-half cups of brown gravy.

Cover the dish close and place in a slow oven for one and one-half hours. Make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat.

ANGEL CAKE

Sift

One cup of flour, Three-quarters cup of sugar, One level teaspoon of cream tartar.

Sift five times and then beat the whites of five eggs stiff and cut, and fold in the sugar and flour mixture. Turn into a greased tube pan and bake for forty minutes in a moderate oven.

MAKING Sc.r.a.pPLE AND HOGSHEAD CHEESE

When the family is small, thrifty women usually make the sc.r.a.pple and hogshead cheese at the same time. Have the butcher select for you a nice hogshead; split and then remove the eyes, brains and tongue. Now scald and cleanse well, rinsing in plenty of cold water. Place in a preserving kettle and add just sufficient cold water to cover the head. Now add

Two onions, Two cloves, One bunch of pot or soup herbs, One level teaspoon of poultry seasoning.

Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head. Measure the liquid and return to the pot. Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the sc.r.a.pple.

Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan. Add

Juice of one lemon or Six tablespoons of cider vinegar, One and one-half teaspoons of salt, One teaspoon of white pepper.

Bring to a boil and cook for ten minutes. Add the head meat that has been cut into the inch pieces.

Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould. Use the same as cold cuts of meat with mustard or horseradish sauce.

THE Sc.r.a.pPLE

Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid,

Two-thirds cup of cornmeal, One-half cup of buckwheat, One teaspoon of salt, One-half teaspoon of white pepper.

Mix and add very slowly, stirring constantly. When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the sc.r.a.pple. Set aside for twenty-four hours to mould. This can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes, rolled in flour and nicely brown in hot fat. Serve with tomato sauce.

SNOW PUDDING

One cup of milk, Four level tablespoons of cornstarch.

Stir to dissolve the starch, then bring to a boil and cook slowly in hot water bath for half an hour, adding

Two tablespoons of sugar, White of one egg, beaten stiff, Six drops of vanilla.

Beat hard to blend, then rinse four custard cups with cold water and pour in the pudding. Set aside to mould and serve with custard sauce, which is made as follows: Place in a saucepan

One cup of milk, Two tablespoons of cornstarch.

Stir to dissolve, then bring to a boil and cook slowly for fifteen minutes. Now add

Two tablespoons of sugar, One-half teaspoon of vanilla, Yolk of one egg.

Beat hard to mix, then pour over the unmoulded snow pudding.

FRIED MUSH

Place in a saucepan

Two cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal.

Stir to prevent lumping and then cook slowly for one-half hour. Now rinse a bread pan with cold water and turn in the mush. Let mould for twenty-four hours, then cut in one-half inch slices. Dip in flour and fry brown in hot fat.

YE KENTUCKY CORN DODGERS

Place in a saucepan

One and one-half cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal.

Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.

YE OLD VIRGINIA BATTER BREAD

Place in a mixing bowl

One cup of cornmeal, One-half teaspoon of nutmeg, One teaspoon of salt, Four tablespoons of syrup, Three tablespoons of shortening.