Ham Roll

1 lb. smoked ham, ground

2 lbs. fresh pork, ground

3 eggs

1/2 cup sweet milk

1/2 cup soft bread crumbs

Soak bread crumbs in the milk. Bake in loaf. Pour 1 cup tomatoes run through colander over loaf and bake 1 or 1 1/2 hours. Serve with horseradish sauce.

Beef Stew

1 pound hamburger steak

1/2 cup diced bacon

1 green pepper

1 large onion

1 tablespoon vinegar

1 teaspoon mustard Dash of pepper

6 potatoes (diced) Salt

2 cups boiling water

Sear meat, with bacon, chopped pepper, vinegar, pepper and mustard, in frying-pan. Add potatoes, salt to taste, and water. Cover frying-pan, and let simmer till potatoes are cooked (about one hour).

Left-Over Dish

Chopped ham


Hard boiled eggs

Green peppers White sauce Cheese

Butter a casserole dish. A layer of ham, then noodles, eggs, green peppers, chopped finely with ham; layer of eggs; then thin white sauce flavored with cheese. Continue until dish is filled; put a layer of buttered bread crumbs on top; bake in a hot oven until brown, about fifteen to twenty minutes.

Apples Stuffed with Sausage Meat

Scoop out the center of six good sized apples, leaving a thick shell and pulp from the core. Chop this and mix with one cup of minced cooked sausage meat. Refill the apples with mixture and bake in a medium hot oven until tender. Serve with baked or fried potatoes for luncheon or supper, or as a garnish for roast pork or chicken.

Baked Ham, Virginia Style

Mix a tablespoon of mustard and two tablespoons brown sugar with a little water to make a paste. Spread over a thick slice of ham, put in a baking dish, pour in enough milk and water to come to top of ham; bake until done. Baste with the liquid

Beef Loaf

2 pounds ground beef

1 large onion, chopped fine

1 cup corn flakes

1 large can tomatoes Salt, pepper

Mix all together; shape. Bake in slow oven one and one-half hours.

Pork Chops and Potatoes

4 pork chops 7 large potatoes Flour

Butter Milk

Pare and slice potatoes and let stand in cold water about one-half hour. Use casserole and make a layer of potatoes and sprinkle with salt, bits of butter, and sprinkle flour over top; make another layer of potatoes and repeat until casserole is filled with enough space left for pork chops. Place pork chops on the top of these layers and sprinkle with flour, salt and milk enough to cover. A little garlic may be used for flavoring. Put in oven and let bake one and one-half hours with cover on casserole until almost done, and let stand in oven without cover.

Italian Veal or Pork Chops

6 good sizes veal or pork chops

2 cups canned mushrooms

2 tablespoons vinegar

1 1/2 cups water

2 cloves Few grains mace

1/2 teaspoon salt

2 tablespoons shortening

1 teaspoon corn syrup

1 tablespoon corn starch

1/2 cup canned tomato

1/2 tablespoon lemon juice

Broil the chops. In the meantime, cook the mushrooms for five minutes in the vinegar and water with the cloves, mace and the salt. Put the mushrooms in a sauce pan with the shortening and syrup and cook for five minutes. Add the corn starch, the tomato, lemon juice and the salt and a little pepper to taste. Place the broiled chops on a platter and pour the sauce over them. Serve with boiled rice.