recipes

tuted for gravy. If not moist enough add milk.
Mrs. William C. Schrier.
Paunhaus
After the head cheese is pressed take the liquor .
and remove a portion of the fat. Let boil and thicken
with corn meal and buck wheat flour the same as
mush. Mould in bread tins and fry in slices for
breakfast on a cold winter morning.
M. K.
Fruit Stuffing for Goose
Fill the body cavity of the goose or duck with
fresh or canned fruits and nuts when bird is about
half roasted. Canned prunes, pears, raw apples and
walnuts are a good combination. The fruit imports
a deliciousflavor to the bird and absorbs sufficient of
the meat juices to make an excellent dish in itself.
Mrs. Nellie Lenderink.
Hunters Stew
Use cubed bacon. Brown in a frying pan. 3 or
4 large onions sliced. Add boiling water and potatoes,
cook until potatoes are cooked. In a separate
kettle cook until tender carrots, turnips and any
other vegetable. Add to first mixture. Season all.
Mrs. Nellie Lenderink.
Camp Chile Con Carni
One pound ground beef, 2 large onions, 2 cans
kidney beans, 2 cans tomatoes. This is sufficient for
10 people. Brown meat in a little butter in kettle
then brown onions. Add beans and tomatoes, season
and cook. Serve on slices of bread toasted over
camp fire.
Mrs. Nelile Lenderink.
Chili Con Carni
One pound Hamburg steak, 1 onion, 1 small can
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