in and cook slowly until the meat and vegetables
are tender, usually about thirty-five minutes. Now add sufficient
water to make one and three-quarter cups of gravy.

Prepare the dumpling as follows: Place one quart of boiling water in a
saucepan and add one teaspoon of salt. Place in a mixing bowl

One and one-half cups of flour,
One teaspoon of salt,
One-quarter teaspoon of pepper,
Two teaspoons of baking powder,
One onion, grated,
One teaspoon of shortening.

Mix thoroughly and then add one-half cup of water. Form to a dough
and drop by the teaspoonful into the boiling water. Cover the saucepan
closely and cook for fifteen minutes; then lift on a warm dish and
place the dumpling as a border around the platter. Lift the meat and
vegetables in the centre and pour the gravy over all.

VIRGINIA SAUCE

Strain the liquid from the pan in which the ham was baked and add
one-half cupful of flour. Brown well and then add

Two and one-half cups of the liquid from the pan,
One cup of vinegar,
One-half cup of syrup,
Two teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of nutmeg.

Bring to a boil and cook for ten minutes. Now strain into a gravy bowl
and serve.

PORK TENDERLOIN

One and a half pounds of pork tenderloins will make eight nice-sized
fillets. Place on a platter and baste with

One small onion, minced fine,
Three tablespoons of lemon juice,
Two tablespoons of salad oil,
One teaspoon of salt,
One teaspoon of paprika.

Turn the fillet to marinate and when ready to cook lift and roll
lightly in flour and then dip in beaten egg and then into fine bread
crumbs. Cook until golden brown in hot fat.

ROAST FRESH HAM

Select a small baby pig ham and have the butcher bone and then leave
space for the filling. Wipe with a damp cloth and then prepare and
fill with highly seasoned bread crumbs. Tie into shape and then dust
with flour and place in a baking dish and put in a hot oven to brown.
Then reduce the heat and baste frequently with hot water, allowing the
ham thirty minutes to start and the meat cooking thirty minutes to
the pound after that. When ready to serve, lift to a warm platter and
garnish with parsley or water-cress and serve with Virginia sauce.
Place one medium-sized apple in with the ham to bake.

BRAISED ROLLED FLANK STEAK

Have the butcher score and trim the steak. Now soak sufficient stale
bread in cold water to soften. Press dry