. American cookery . nykind, one-quarter a cup of suet, twotablespoonfuls of currants, washed anddried, and two tablespoonfuls of to this mixture one large apple,pared, cored, and cut up as for pie, also two or three plums, peaches, or any otherstone fruit in season. Prunes may besubstituted in case of necessity. Sprinklethe whole with one teaspoonful of saltmixed with one-fourth a teaspoonful ofpepper; put into individual baking dishes,cover with a pastry crust well presseddown and moistened at the edges, andwith a hole in the center to allow thesteam to escape, and bake in a modera
. American cookery . nykind, one-quarter a cup of suet, twotablespoonfuls of currants, washed anddried, and two tablespoonfuls of to this mixture one large apple,pared, cored, and cut up as for pie, also two or three plums, peaches, or any otherstone fruit in season. Prunes may besubstituted in case of necessity. Sprinklethe whole with one teaspoonful of saltmixed with one-fourth a teaspoonful ofpepper; put into individual baking dishes,cover with a pastry crust well presseddown and moistened at the edges, andwith a hole in the center to allow thesteam to escape, and bake in a moderateoven for half an hour, or longer if themeat be uncooked. Candied Sweet Potatoes Pare and parboil half a dozen sweetpotatoes, cut in halves, lengthwise. Afterten minutes boiling, drain and lay in abaking dish. Spread thick with butter,sprinkle with sugar, and, if desired, alittle powdered cinnamon; add a fewspoonfuls of hot water and bake untiltender, basting often with the sauce inthe pan. Use brown or maple INDIVIDUAL SERVICE OF ROAST LAMB 676 AMERICAN COOKERY Cabbage, Stuffed Au Gratin Select a compact head of cabbage;remove the coarse outer leaves. Cutout the stalk and cabbage around it toform a symmetrical case. Put the cab-bage into a saucepan of boiling water;let cook ten minutes, then rinse in coldwater and press out all the water pos-sible. Have ready three cups of softbread crumbs (sifted or pressed througha colander); add one-fourth a cup ofmelted butter, a cup of chopped nutsor of cooked ham, veal, fresh pork orsausage, chopped fine; add also if desiredone or two tablespoonfuls, each, ofchopped onion, green or red pepper andparsley. Two or three yolks of eggsmay be added if desired, the mixture will Serve very hot with the cabbage. Thecracker crumbs may be omitted and thesauce poured over the cabbage set on aserving dish. In the illustration, thestalk of the cabbage was not removed, thecase being made by taking out the bestpart of the cabbage. This is a mis
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
