From the Salem Cook Book.

* * *

۞ ۞ ۞ ۞ ۞

BAKED HAM. — MRS. G. S. HARTMAN.

Soak ham an hour in clear water, then wipe dry. Spread it all over with a thin batter, put in a deep dish with sticks under to keep it out of the gravy and bake.

When fully done remove the skin, and batter crusted on flesh side and set away to cool. It should bake six to eight hours.

After removing skin sprinkle over with two tablespoonfuls sugar, some black pepper and cracker crumbs.

Put in oven and brown, then stick cloves in fat and sprinkle with cinnamon.

۞ ۞ ۞ ۞ ۞

BOILED HAM. — A. G. W.

Scrub a mild—cured-ham and remove all blemishes. Cover with cold water. Place over the fire and heat to the boiling point, then skim carefully and cook slowly until thoroughly done.

Let cool in liquid. Remove skin, cut in very thin slices, garnish and serve.

If ham is very salty, freshen by placing in cold water about one hour before cooking. Never use tepid or hot water as it toughens the meat.

۞ ۞ ۞ ۞ ۞

PORK PIE. — M. C. H.

Line a deep dish with paste as for chicken pie. Put in a layer of sliced sour apples, season with sugar and spice.

Add a layer of fresh lean pork cut in small pieces (if pork is very lean, season with a little butter, salt and pepper). Alternate with layers of pork until dish is nearly full.

Put in a little water, cover with paste, bake slowly until thoroughly done.

۞ ۞ ۞ ۞ ۞

CHICKEN PIE. — MRS. ROY WATERMAN.

Stew chicken until tender. Season and thicken gravy.

Remove from fire, take out largest bones, scrape the meat the neck and back bone and throw the bones away.

Line the sides of a baking dish with a rich baking powder crust or soda biscuit dough a quarter of an inch thick. Put in the chicken a few lumps of butter, pepper and salt if needed.

Pour the gravy over this, being sure to have enough to fill the dish. Cover with biscuits. Bake about one-half hour or until crust is done. Leave an opening on top for steam to escape.

۞ ۞ ۞ ۞ ۞

SAUSAGE TURNOVERS. — (CONTRIBUTED)

- One quart of flour,
- a pinch of salt,
- scant half-cupful of shortening,
- two heaping teaspoonfuls of baking powder,
- enough milk to form a dough as for biscuit.

Roll out thin, cut into squares.

Place in each a pork sausage of the link variety. Pinch the edges together over the top as a turnover. Put in a shallow tin and bake in a slow oven one hour.

۞ ۞ ۞ ۞ ۞

ROAST LAMB. — M. C. C.

Wipe the meat with a damp towel, place in a baking pan, dredge with pepper, salt and flour, add a cupful boiling water and a tea-spoonful salt to the pan.

Baste every 10 minutes and bake fifteen minutes to the pound in a hot oven. When done put the meat in a platter, and serve with mint sauce and green peas.

۞ ۞ ۞ ۞ ۞

CREAMED CHICKEN.— MRS. W. W. THAYER.

Steam a plump fowl until tender, then chop light and dark meat together.

Make a sauce with four level tablespoonfuls Aristos flour cooked in:
- four tablespoonfuls butter,
- two cupfuls hot milk,
- salt and pepper,
- a dash of celery salt to give flavor.

Heat chopped chicken thoroughly in sauce and serve in paper cases or on small slices of toasts.

۞ ۞ ۞ ۞ ۞

CREAM CHICKEN. — CONTRIBUTED

- One large chicken,
- one can mushrooms,
- one quart of cream,
- five tablespoonfuls of flour,
- a little grated onion,
- grated nutmeg and
- pepper to taste.

Put cream in double boiler to heat add the butter and flour. Stir into a little cold milk, then add the onion and nutmeg.

Put the picked up chicken and mushrooms in a baking dish, pour the cream over and bake one-half hour.

۞ ۞ ۞ ۞ ۞

ROAST FOWL. — G. H. K.

Clean, wash, and wipe fowl dry. Rub salt inside.

Fill with dressing made as follows: Take some bread crumbs and turn on just enough hot water to soften them. Put in a piece of butter (not melted), the size of an egg, and sage to taste. Salt and pepper.

Chopped onions may be added if desired. Mix well together and stuff the fowl. Bake until tender, basting often.

۞ ۞ ۞ ۞ ۞

DUMPLINGS. — MRS. CLAYTON DEAKE.

- Two cupfuls Aristos flour,
- a little salt,
- two teaspoonfuls baking powder.

Mix to a stiff dough with sweet milk. Keep covered while cooking. This amount makes enough for two persons.

Never drown dumplings.

۞ ۞ ۞ ۞ ۞

SAUSAGE. — MRS. ROY WATERMAN.

- Fifteen pounds meat,
- six ounces salt,
- five teaspoonfuls black pepper,
- Six tablespoonfuls sage,
- one-half cupful brown sugar.

Mix thoroughly.

۞ ۞ ۞ ۞ ۞

CHICKEN OR VEAL CROQUETTES. — MRS. FRED WHEELER.

One-half pound cooked chicken chopped very fine and seasoned with:
one-half teaspoonful of salt,
celery salt,
a little cayenne pepper,
white pepper,
a few drops of onion juice,
one teaspoonful of chopped parsley,
one teaspoonful of lemon juice.

Mix enough cream sauce (see rule for cream sauce in meat sauces), with the chicken to make it as soft as can he handled. Spead on a shallow plate to cool, then shape into rolls about two and one-half inches long.

Roll in fine bread crumbs, then dip in beaten egg, then in the crumbs again. Fry one minute in smoking hot deep fat. Drain and serve with horse radish sauce.

۞ ۞ ۞ ۞ ۞

CHICKEN PIE. — MRS. H. R. SAVERY.

Cook chicken until tender and thicken gravy. Put chicken and gravy in baking pan.

For crust use one egg well beaten, add one cupful sweet milk and a pinch of salt.

In another dish sift two cupfuls of flour, two good teaspoonfuls baking powder and ms thoroughly with a good tablespoonful of shortening. Add the egg and milk mixture and mix stiff.

Drop from spoon over top of pie like biscuit.

۞ ۞ ۞ ۞ ۞

CHICKEN CROQUETTES. — MRS. FRANK BUERS.

Meat of chicken boiled and chopped fine. Take:
- three small teacupfuls of the chicken stock,
- butter the size of an egg smothered in a tablespoonful of Aristos flour,
- pepper and salt to taste.

Cook this slowly ten minutes, remove from fire and stir in two well beaten eggs. Give it one more boil and place in dish to cool.

when cold add chicken and divide into croquettes. Roll in egg and bread crumbs, drop into boiling lard and fry a light brown.

۞ ۞ ۞ ۞ ۞

MOCK TURKEY. — MRS. CHAS. KESSLER.

- two cupfuls bread crumbs,
- one-half cupful nut meats,
- one cupful canned peas,
- two eggs,
- one-half cupful celery,
- one-fourth cupful onions fried in butter,
- one teaspoonful sage,
- salt and pepper.

Put above ingredients through meat grinder, mix thoroughly with cream sauce.

Mould in shape of a loaf. Cover with freshly mashed potatoes, spread with fried onions and bake twenty minutes.

Serve hot with cream sauce made as follows:
- one tablespoonful butter,
- one tablespoonful Aristos flour,
- one cupful sweet milk,
- season to taste.

Cook cream sauce in double boiler until thick.

۞ ۞ ۞ ۞ ۞

ROAST HARE. — CONTRIBUTED.

Skewer head tightly between shoulders and the legs closely to the body. The hare should be filled with a dressing made of:

- bread crumbs seasoned with—
- salt,
- pepper,
- sage,
- butter and
- oysters.

If desired moisten with hot water. Sew up, sprinkling some salt over carcass and place in roaster.

Put some bits of butter or salt pork on it and add a little fresh water. Use a medium hot oven and bake from two to four hours.

۞ ۞ ۞ ۞ ۞

DUMPLINGS. — CONTRIBUTED.

- two cupfuls Aristos flour,
- one-half teaspoonful salt,
- two traspoonfuls baking powder.

Sift flour, salt and baking powder together and stir in one cupful of sweet milk quickly.

Drop the butter from a spoon into the stew or salted boiling water. The stew must not be allowed to stop boiling after dumplings are in. Cook twenty minutes without removing cover; serve at once.

۞ ۞ ۞ ۞ ۞

HARE PIE.— CONTRIBUTED.

Stew hare until tender. Season well with butter, salt and pepper.

Line sides of baking pan with a crust of biscuit dough and after placing pieces of the hare therein add a few pieces of biscuit dough, then pour on the broth from the stew and cover with a top crust. Bake in moderate over about thirty minutes.

۞ ۞ ۞ ۞ ۞

NEW YORK HASH. — E. H. K.

To every cupful of cooked, chopped meat take:
- two cupfuls of chopped potatoes,
- one-half cupful of boiling water or stock,
- two tablespoonfuls of butter,
- season to taste.

The cold meat should be chopped rather fine, and the potatoes not chopped until cold.

Season the meat and potatoes, mix thoroughly. Put butter in frying pan and when melted add meat and potato mixture and over this pour the boiling water or stock. The liquor should not be too dry. Serve at once.

۞ ۞ ۞ ۞ ۞

FRIED HARE. — CONTRIBUTED.

A young hare from six to eight weeks old makes the best fry, it is not best to fry them after they are three months old.

Sprinkle or roll each piece in a mixture of flour, pepper and salt and fry as you would chicken to a nice brown n butter and lard from thirty to fifty minutes according to size and age.