Roast Turkey And Gravy

Wash and wipe dry. Do not salt. Fill with dressing. Put without water in double roaster. Do not baste. Keep fire enough to hear a gentle sizzle. Bake twenty minutes for each pound. About one and one-half hours before it is done pour over a gravy made of three large cups of boiling water, three tablespoons of flour, first mixed with small quantity of water and one-half cup of butter and salt to taste. This gives moisture to the turkey and delicious gravy rich and brown. Chicken is excellent baked in this way. - Mrs. H. M. Brown.

Dutch Dressing

10 cents worth of hamberger with a little pork, 4 times as much dry bread. 4 big onions fried in meat fat, then mix well, add 1 well beaten egg, then pepper and salt and a little poultry dressing.

Mrs. J. B. Wolfenbarger.

Lamb Chops With Onion And Sour Cream

Put chops in hot greased pan that can be covered closely. Season chops and cover them with sliced onion. Over seasoned onions put one tablespoon of sour cream for each chop. Bake in oven ½ to ¾ hour.

Mrs. W. E. Shaw.

Lamb Scallop

1 cupful of cold lamp chopped fine. 1 cupful of stewed tomatoes. 1 cupful of fine bread crumbs.

Arrange all in layers in a buttered dish, having the crumbs at top and bottom, season with salt and pepper, put bits of butter on top and bake.

Mrs. George Fitch.

Egg And Bacon Pie

Line a baking dish with a biscuit crust made as follows:

1 cup of flour,

½ teaspoon of salt,

Milk to make a soft dough.

2 teaspoons of baking powder, 4 level teaspoons of butter.

Mix and sift dry ingredients, rub in butter until mixture looks like meal, add milk gradually. Roll to about ¼ inch thickness, and line dish.

Filling: Take thin slices of breakfast bacon or cured ham, remove rind and outer edge, roll up and cover the bottom of crust with this. Beat two eggs and add 2 cups of milk, salt and pepper, bake.

Taken from Grandmother's recipes of 1819.

Mrs. M. W. Whittington.

Dumplings For Steak

1 cup of flour, Water to mix stiff.

1 level teaspoon of baking powder.

Fry steak until brown, add water to cover and put in dumplings. Cook until done. - Mrs. R. E. Stowell.

Little Italy (Left Overs.)

Grind pieces of any cooked meats, line bottom of baking dish with layer of cooked rice, tomato, and meat, alternately, until dish is filled, season with salt and pepper and butter, and moisten with milk and bake ½ hour. - Mrs. G. S. Muchmore.

Meat Pie

Cut two pounds of veal, fresh pork or beef into two inch squares. Brown in kettle with butter or any cooking fat. Add water enough to cover and cook until tender. Season with salt and pepper and thicken gravy with one tablespoon flour which has been blended with cold milk or water. If water has cooked away add enough so the meat is covered. Pour all into a baking dish and cover with crust made by mixing two level cups flour, two teaspoons baking powder, ¼ cup lard, ½ teaspoon salt and enough milk to make soft dough. Roll a little more than ¼ inch thick. Cut hole in center for escape of steam. Bake about 20 minutes.

Mrs. W. C. Tobias.

Jellied Meat

2 lbs. lean meat, 1 soup bone,

Ten cent piece lean pork, Salt and pepper well.

Cook all together until very tender. Take from bone, grind coarsely. Let liquor cool and remove all grease. Repeat and pour over meat. Hard boiled eggs can be added. - Miss Oma Flora, Wabash, Indiana.

Meat Timbals

Equal quantities of left over ground meat and bread crumbs. Mix well together. Toss in greased muffin or timbal cups.

Blend one beaten egg with 1 cup of milk. Pour over meat just to cover. Bake in cups in pan of hot water until custard sets. Serve with meat sauce. - Mrs. R. M. Wrigley.

Meat Divinity

Make a white sauce by melting one tablespoon of butter and mixing with it a teaspoon of flour, add a cup of sweet milk, then the well beaten yolk of one egg. To this add 1 cup of bits of cold beef roast, season with salt and pepper and just before putting in a baking dish, stir in white of one egg beaten till stiff. Bake untill brown. - Mrs. L. F. Myers.

Baked Hash

Put meat through chopper. Mix with equal parts of potato, add salt, pepper and enough milk to moisten well, not too stiff, put into baking dish, pour over the top 3 tablespoonfuls of tomato catsup, cover top with bread crumbs and bake in oven. - Mrs. George Fitch.

Dumplings

1 cup flour, 1 teaspoonful baking powder, 1 teaspoonful butter cut up fine, ½ cup sweet milk. Roll out and cut in strips.

Mrs. J. C. Poffenbarger.

Noodles

Beat 1 egg, add pinch of salt. Put ½ teaspoon baking powder in a little flour. Sift in and then add more flour until dough is very stiff. Roll thin, cut and dry. - Mrs. R. E. Stowell.