THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

MEATS, FOWL and SEA FOODS—Continued
CHICKEN A LA BLANQUETTE

| chicken (broiler) cut in pieces (not off the bone but quartered)
and fry in butter until well browned. Add salt and pepper and a
little water and simmer until cooked. When finished add the beaten
white of one egg to which has been added 14 teaspoon dry mustard.
Stir into the gravy quickly

Mrs. Emma

SALMON LOAF

1 Can Salmon Salt and Pepper to taste
4 or 5 Soda Biscuits 1 Egg
Y, Cup Sweet Milk

Pick out bones and skin, then shred with fork. Roll biscuits and
mix. Beat egg and add to milk. Mix all together and season with
salt and pepper. Steam 30 minutes in a greased dish. Serve cold.

L. Young
SAVORY BOILED HAMBURGER
1 Pound Hamburg Steak 4 Onion, Chopped
1 Teaspoon Salt 1 Can Tomato Soup

'’, Cup chopped Green Peppers

Mix the hamburger with the salt. Spread in a shallow pan, about
34, inch thick. Cover with chopped green pepper and onion. Pour
the tomato soup over the meat. Broil for 8 or 10 minutes under
the flame, or bake in a hot oven for 20 minutes.

Florence E. Rice

STUFFED PORK CHOPS

Have butcher cut 2 nice chops in one piece, as lean as possible, and
make a slit on fat side to form a pocket for dressing. Buy the re-
quired number and make a dressing:- |

2 Cups stale bread crumbs, season with 1 Tsp. Sage
salt and pepper 2 Tsp. finely minced Onion
4 Tbsp. Butter - Water to moisten

Put butter in frying pan, add crumbs, seasoning, and mix together,
stirring until slightly brown, then moisten with the water. Salt and
pepper chops and stuff each one (hold together with toothpick. ) Roll
in flour and fry a nice brown, then put enough milk in pan to reach
chops. Cover skillet and bake in oven until done.

Lottie Walker Thompson

HAM LOAF
1 Lb. raw Ham ; 14% Cups Cracker crumbs
2 Lbs. raw Pork mince together 1 Tin Campbell’s Tomato Soup
1 Egg Salt and Pepper
Y, Cup Milk Bake in loaf tin about 2 hrs.

Mrs. E. L. MeLeod