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Show OUR COOKINO SCHOOL Chill Sance. Peel twelve ripe tomatoes and four onions, seed two green peppers and chop all these vegetables fine, then mix. Stir into them four tablespoon-fuls tablespoon-fuls of sugar, two of salt, two tea-spoonfuls tea-spoonfuls each of ground cinnamon, cloves and allspice, one teaspoonful of ground ginger and a quart of vinegar. Boil steadily for at least two hours. When cool bottle and seal. Estnfado. Two pounds of beef (ribs) or mutton, mut-ton, one tablespoonful of dripping, onions and green peppers to taste, four slices of toast, a little black pepper, garlic, vinegar, thyme, raisins, olives, tomatoes. Heat dripping in saucepan, put Into It the Ingredients (leave peppers whole and mince garlic), cover closely and stew thoroughly. Serve on toast. Roast Mutton. Wipe the leg of mutton with a damp cloth, then wipe dry. Put into a covered cov-ered roaster, dash a cup of boiling water over it and roast at the rate of twelve minutes to each pound of the meat. Fifteen minutes before serving remove the cover of the roaster and brown. If you do not use a covered roaster baste the meat eery fifteen minutes while cooking with the gravy in the pan. . |