CONVICT LABOR FOR ROAD WORK. 185 



Season the mashed potato with pepper and salt, put a layer of potatoes about half 

 an inch thick into a vegetable dish, roll the beef in flour, season with salt and pepper, 

 and fry brown in a little fat; brown the onions and mix with the beef; add a little beef 

 stock and cook for about 15 minutes; place a thin layer of chopped onions inside of 

 the layer of potatoes in the vegetable dish; fill up with the mixture of meat. Place a 

 layer of mashed potatoes on the top and round off nicely. Grease well, and bake until 

 nicely browned. Serve hot in the dish in wliich baked. 



23. Beef hearts stewed (for 60 men). Ingi-edients used: 18 pounds beef hearts; 1^ 

 quarts tomatoes; 1 pound onions, fried; 1 pound flour; 3 gallons beef stock. 



Make a gravy of the flom- and beef stock and put on the range; meanwhile split the 

 heai'ts in two and wash them thoroughly, and when the gravy comes to a boil put them 

 in. Cook in the oven or on top of the range until done. Slice and serve on a platter 

 with the graw poured over them. Season with cloves, allspice, bay leaves, a little 

 garlic, pepper and salt, while cooking. 



24. Liver and bacon in gravy (for 60 men). Ingredients used: 15 pounds liver; 

 8 pounds bacon; 6 pounds onions, browned; 2 pounds flour; 4 gallons stock. 



Slice the bacon thin and wash in boiling hot water, not allowing it to remain in the 

 water more than five minutes; fry quickly until medium well done. Roll the slices 

 of liver in flom*, and fry in the fat after frying the bacon; add the liver and bacon to 

 the stock, and bring to a boil; thicken slightly with a flour batter, adding salt and 

 onions to taste. Serve hot. 



25. Codfish, salt, boiled (for 60 men). Ingi-edients used: 20 pounds salt codfish. 

 Break the fish into pieces weighing about 2 ounces each; allow to boil for 15 minutes 



to remove the salt; change the water and boil until done, ordinarily about 30 minutes. 

 Serve hot with cream sauce. 



26. Cream sauce for codfish (for 60 men). Ingi-edients used: 1 pound fat; four 

 12-oimce cans evaporated milk; J pound onions, minced; | pound pickles, minced 

 (if convenient). 



Thicken 1 gallon of boiUng water with a flour batter, and season well with pepper 

 and salt; let come to a boil and add the fat, milk, onion, and pickles; whip well and 

 spread over the fish on the platter. 



27. Codfish cakes (for 60 men). Ingredients used: 10 pounds salt codfish; lOpounds 

 potatoes; 12 eggs. 



If whole cod is used, soak, boil, remove the bones, and pass through a meat chopper; 

 mix with the potatoes and eggs, season to taste with pepper and salt, and mold into 

 cakes weighing about 3 ounces each. Roll in cracker crumbs or flour and fry in deep 

 fat. They may be served with tomato gravy. 



28. Potatoes, mashed (for 60 men). Ingredients used: 22 pounds potatoes. 



Peel, wash in cold water, and boil until thoroughly done. Strain, salt, and mash 

 well. Instead of the milk and butter often used in this preparation, carefully strained 

 beef stock and fat may be used. Whip well with a basting spoon for about five minutes 

 and serve hot. 



29. Potatoes, Lyormaise (for 60 men). Ingredients used: 22 pounds potatoes; 

 2 pounds onions. 



Wash the potatoes anu boil them until they may be easily pierced with a fork; peel 

 and sUce crosswise; wash and slice the onions; fry brown and add to the potatoes. 

 Season with pepper and salt, adding sufficient fat to moisten, and spread about 2 inches 

 deep in the bottom of a well-greased pan. Bake about 30 minutes in a quick oven. 



30. Macaroni and cheese (for 60 men). Ingredients used: 6 pounds macaroni; 

 2 pounds cheese, diced. 



Add the macaroni to 4 gallons of boiling water, salted to taste; allow to boil about 

 20 minutes, but not until it becomes flabby, and strain the water off; spread about 

 one-third of the macaroni in the bottom of a well-greased bake pan; then one-third 

 of the diced cheese on the macaroni; continue the alternate layers until all is in the 

 bake pan. Bake in the oven about 30 minufes and serve hot. 



