rds cup each of fat salt pork cut in
small cubes, carrot, onion and celery, a spray each of parsley, thyme
and marjoram. Add two cups Brown Stock or water, the half of a small bay
leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four
cloves. Sprinkle all with salt and strew top of meat with cubes of salt
pork. Cover closely and cook in a slow oven from four to five hours,
basting occasionally. Remove meat and strain the liquor. Rinse the
vessel in which meat was browned with stock or water, reserve the
liquor. Prepare a Brown Sauce with this liquor following recipe for
Plain Brown Sauce (see Page 82).

Serve in a sauce-boat, or turn around meat after placing on hot serving
platter. A cup of hot, stewed and strained tomatoes may be added to the
sauce, also one and one-half tablespoons of freshly grated horseradish
root and one tablespoon of Worcestershire Sauce; all of which improves
the flavor.

BAKED POTATOES

Wash and scrub with a vegetable brush eight uniform-sized potatoes.
Place in dripping pan, and bake in hot oven forty-five minutes, turning
when half done. Take up each potato with a towel and press gently to
crack the skins. Put a half teaspoon butter in each potato and serve at
once.

FRIED EGG PLANT

Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in
cold salt water over night. Drain and cover with cold water one hour,
drain again and dry between towels. Sprinkle with salt and pepper, dip
in batter and fry in deep, hot Cottolene.

FRITTER BATTER

1 cup bread flour.
1/2 teaspoon salt.
Few grains white pepper.
2/3 cup milk.
2 eggs well beaten.
2 teaspoons olive oil.

PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring
until batter is smooth; add olive oil and well beaten eggs.

SCALLOPED CABBAGE

Cut one-half large head or one small head boiled cabbage, in pieces.
Cover with one cup White Sauce, sprinkle with one-third cup grated
cheese, two tablespoons finely chopped pimentos; season with salt,
pepper, mix well. Turn into a well-greased baking dish and cover with
buttered crumbs; place on grate in oven and bake until heated throughout
and crumbs are browned.

ROMAINE WITH FRENCH DRESSING

Remove the wilted leaves from two heads of romaine, trim off the stalk
and cut the heads in halves lengthwise (if heads are large, they may be
cut in quarters); lay in cold water,