. American cookery. Pound them with ameat tenderer, or with the flat sideof a cleaver, to reduce the thicknessabout one-half. Roll in flour and sautein fat from salt pork until browned onone side, then turn to brown the otherside. When browned remove to acasserole; pour broth or hot water intothe frying pan, and let boil until thebrowned juices are removed from thesurface of the pan, then pour the liquid of kornlet. Cover with buttered crumbs(one-fourth cup of butter to one cupcrumbs) and let cook about ten minutes,or until hot throughout and the crumbsare browned. Scalloped Tomatoes and Okra
. American cookery. Pound them with ameat tenderer, or with the flat sideof a cleaver, to reduce the thicknessabout one-half. Roll in flour and sautein fat from salt pork until browned onone side, then turn to brown the otherside. When browned remove to acasserole; pour broth or hot water intothe frying pan, and let boil until thebrowned juices are removed from thesurface of the pan, then pour the liquid of kornlet. Cover with buttered crumbs(one-fourth cup of butter to one cupcrumbs) and let cook about ten minutes,or until hot throughout and the crumbsare browned. Scalloped Tomatoes and Okra Use about equal measures of cookedokra in slices, and sliced tomatoes. Fora generous pint of material melt twotablespoonfuls of butter; in it cook atablespoonful, each, of chopped onion,green pepper and parsley. Mix half acup of fine, soft bread crumbs with threetablespoonfuls of melted butter; disposethe tomatoes and okra in a baking dishin layers, with the chopped vegetablesand crumbs sprinkled between the SCALLOPED TO^L\TOES AXD OKRA into the casserole. Add salt and pepperas needed. Cover and let cook in aver}^ moderate oven an hour or from the casserole. Tomatopuree may be added. Scalloped Chicken andKornlet Use remnants of chicken from a roastor boiled fowl. Free the meat fromskin, bone and unedible portions. Foreach generous cup of meat take one cupof fresh corn pulp or of kornlet and onecup of cream sauce. Mix the chickenwith the sauce, then dispose in layers ina baking dish or in individual layer of chicken in sauce and a layer Do not brown the onions and pepper,simply soften them a little; cover thedish, and let cook about half an preferred, the dish may be left un-covered, and the last layer be of crumbs. Mayonnaise of Vegetablesin Tomato Jelly Cut a hard-cooked egg into sections;cut the white to resemble petals of aflower; set them in proper order in thebottom of a mold with the sifted j^olkin the centre. Have a pan of ice andwa
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
