WATKINS COOK BOOK

Meats

ROASTED MEATS

Wipe the meat (beef, pork,
veal or any kind) with a clean,
damp cloth. The roast should
be put in a frying pan with a
little fat, over a moderate
flame. It must be turned often
so that it will brown evenly all
over. Then put it in a dripping
pan (with cover) with one cup
of water, heat to the boiling
point, adding from time to time
just sufficient water to prevent
burning. Keep the pan tightly
covered to prevent evaporation.
Let it simmer long enough for
the meat to become tender, being
careful to remove before the
roast begins to fall apart. Add
seasoning after cooking half an
hour. Serve hot or cold.

HAMBURGER LOAF
114 lbs. chopped meat (34
of beef and 4 of pork)

1 teaspoon salt |

1 teaspoon onion juice or
Watkins Onion Seasoning

1 good pinch of Watkins
Black Pepper

34 of a finely minced green
pepper
1 beaten egg

4% cup bread crumbs or
cooked rice or macaroni

1 tablespoon butter melted

in:
4 cup tomato soup

Mix well together and make a

long loaf in a pan of suitable
shape. Place small, thin slices
of bacon on top, add a little
pepper and onion seasoning.
Bake in a moderate oven for
about an hour or long enough
for it to be well roasted.

SHOULDER OF VEAL WITH
CABBAGE

1 shoulder of veal

1 lb. of salt pork

2 small fresh cabbages

4 tablespoons fat (shorten-
ing)

1 cup water or broth

1 tablespoon flour

2 onions

2 carrots

Salt and Watkins Black
' Pepper

Salt the inside of the shoulder
and stuff it with the pork. Heat
the fat Put the meat in it,
sprinkle with the flour and add
the water or broth. Season with
salt and pepper. Clean the cab-
bage and arrange around the
meat. Do likewise with the
onions and carrots. Cook ona
slow fire for about two hours,
and serve the meat on a hot
platter with the vegetables and
the gravy.

BEEF HASH
2 cups cooked beef cut in
cubes

2 cups cooked potatoes,
thinly sliced

1 large onion
1 spoonful flour
2 tablespoons butter

4 teaspoon Watkins Celery
Salt

1 cup broth or milk
Salt to taste

Watkins Black ins. ce to
taste

Heat the butter, add the
onion finely cut, blend well and