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Show OUft COOKINQ SCHOOL. Jii,l.,U.7 ,- Wash one poind of rice and soak It an hour i m up a cold roast thicken, or tho reinnxnis of a turkey, ami a ulle it Imn huh fry la a tabic-sp tabic-sp i nf I r i stir In the rke and o(M ,i iv i . stirring In i pint ot hot in nor our pot uj iet where ll cun i nil lowly The mm e ' li Is tnsde with o,stcri OS s'irli p Itr II il (l.l,V..t Ipllt a p i i . f ehirkeas down the Uik, wln 'in iMde Mason with p Pir ar t i i p . pir, WB twaUn u'li of n i mi sd craaga, dip ihewulil Hi hates l the bat ur put Hi. i n a gridiron (nicely wathed) i i ii li ' t lird of i. . ' the .Mclu.., ,,,,., trW,ora .u, lu, inilde awn l il n, xtm , niimte: Ju t . takln, thta, from the fire nM i f nutter None but fine plunp ' 'Uu. ars worth broiling broil-ing l law llnil,r I'ut fitly to . in hundred tauli ,u. lmbolUi.li ...r Whea their i, hav ope n"l n 1 1 then oL it,JL, 1 the hard p.rt. ..a, $ pint of grav from thin sUcta .. pork. To this liquid la the pm ,, , layer ot th. .i.m.' then ,T, " blacults souk, I In milk or wb ter. then nun ir layer of ekm. ai anolher.it .k .1 blulu. Ua'J ni clams sea- md with fmt? " Now put In three or laoi. ontoe.1 ,.; and boiled, also boiled poUlZ i 2 and tut yery line CvWJ'e with a nice pad. and Uk. it , Iron oven " " ' an |