Mrs. Wilson's Cook Book Part 105

Mix thoroughly and then divide into five individual pies. Cover with the top crust and cut gashes in the top crust. Brush with milk or water and bake in a slow oven for one hour.

MUSTARD SAUCE

One tablespoon of evaporated milk, One-half teaspoon of white pepper, One-half teaspoon of salt, One-half teaspoon of sugar, One teaspoon of mustard, Two tablespoons of salad oil.

Blend well and then add

Two tablespoons of grated onion, Two tablespoons of finely minced parsley,

and serve.

BRAISED ONIONS

Peel medium-sized onions and then parboil and drain. Now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat. Cover closely and let cook very slowly for twenty minutes, shaking the saucepan occasionally and add four tablespoons of water.

ENGLISH PEPPERPOT

Wash and cleanse thoroughly two well-cracked calves' feet. Place in a soup kettle and add a good-sized veal bone and

One bunch of potherbs, Two large onions, cut fine, One small carrot, cut in dice, One small turnip, diced.

Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones.

Add to the stock together with

One teaspoon of sweet marjoram, One teaspoon of salt, One-half teaspoon of pepper, One-half teaspoon of thyme.

Add the dumplings made as follows: Place in a bowl

One and one-half cups of flour, One teaspoon of salt, One teaspoon of pepper, One level tablespoon of baking powder, Two tablespoons of grated onion, One-half teaspoon of powdered thyme.

Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk. Form into b.a.l.l.s and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.

CREAMED CODFISH

Soak the boneless fish overnight and then parboil for twenty minutes.

Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry. Place

One and one-half cups of milk,

in a saucepan and add

Six tablespoons of flour.

Stir to dissolve and then bring to a boil and cook for five minutes.

Add the prepared fish and

Two tablespoons of finely chopped parsley, One teaspoon of paprika.

Heat and then serve on toast.

CHILI CON CARNE

Cut one pound stewing meat into inch pieces and place in a saucepan two cups water. Cook slowly until tender, then add

One cup of baked beans, Two onions, minced fine, One cup of tomato, One teaspoon of chili powder.

Bring to a boil and cook slowly for twenty minutes and then place in a bowl

Four tablespoons of flour, One teaspoon of salt, One-half teaspoon of paprika, One tablespoon of vinegar, Five tablespoons of water.

Beat to dissolve and add to the chili con came. Cook for five minutes and then serve.

FRIED FISH, ENGLISH STYLE

Cleanse the fish thoroughly, then wash well and drain. Roll in flour, then season and fry in hot fat until golden brown. Serve with mustard sauce.

CHOW-CHOW

Wash and cut into large pieces sufficient tomatoes to measure three pints. Place in a china bowl and add

One pint of small onions,

and cover with

One cup of salt.

Let stand one-half day. Then drain and place in a preserving kettle and add

One pint of cauliflower, parboiled, One dozen green peppers, cut into pieces, One-half dozen red peppers, cut into pieces, One quart of string beans, cut in inch pieces and parboiled, One quart of strong cider vinegar, Three cups of water.

Bring to a boil and cook one-half hour. Now place in a bowl

One-half cup of flour, One-quarter cup of mustard, One tablespoon of paprika, One teaspoon of turmeric, One ounce of mustard seed, One tablespoon of celery seed, One cup of vinegar.

Mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes. Fill into all-gla.s.s jars and seal while hot.

QUINCES

The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia. It is cultivated in all temperate climates.

The ancient Greeks and Romans accredited the quince with many healing powers. There is a legend of a beautiful Grecian maid who discovered the true secret of making marmalade, and this was afterward served by maids of Athens to their sweethearts after the conquests.