r; put into hot oven and roast 35 to 45 minutes,
adding water if needed. Remove to hot platter. Serve with tomato
sauce.

VEAL CUTLET

Cutlet may be cooked whole or cut into pieces for serving. Dust with
salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon
milk), then in bread crumbs. Brown on both sides in shallow fat in
frying pan. Add boiling water to cover; season and cook slowly for 1
hour. Thicken gravy with 1 tablespoon flour mixed with a little cold
water.

CREAMED SWEETBREADS

Lay sweetbreads in cold water with a little salt for 1 hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
minutes; drain and when cool separate and remove all membrane. Cut
into small pieces and reheat in Cream Sauce page 35.

ROAST LOIN OF PORK

Wipe pork with damp cloth. Put into pan in very hot oven for 20
minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon
pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as
necessary. To gravy, add 1 tablespoon flour mixed with cold water,
season and boil until thick.

BAKED HAM

Wash and scrub ham in warm water, soak over night. Drain and put on to
boil with cold water enough to cover; boil slowly 4 to 5 hours or
until tender. Cool in water in which it was boiled; remove skin
carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon
pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes;
baste often. When brown on both sides add 1 cup cider or 1/2 cup
vinegar and thicken gravy with 2 tablespoons flour.

POULTRY

HOW TO CLEAN

Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and cut
off feet. Cut out oil sac. Lay breast down, slit skin down backbone
toward head; loosen windpipe and crop and pull out. Push back skin
from neck and cut off neck close to body. Make slit below end of
breastbone, put in fingers, loosen intestines from backbone, take firm
grasp of gizzard and draw all out. Cut around vent so that intestines
are unbroken. Remove heart and lungs. Remove kidneys. See that inside
looks clean, let cold water run through, then wipe inside and out with
wet cloth. Cut through thick fleshy part of gizzard and remove inside
heavy skin without breaking, then cut away gristly part so that only
thick, fleshy part is used.

ROAST POULTRY

After poultry is cleaned and washed inside