Scotch Roll
Take 4-5 lbs. of a flank of beef, wash and dry with a towel, spread on a board and dredge with salt and pepper. Make a dressing of a qt. of bread crumbs, moistened with milk or water and seasoned with two tbsp. of melted butter, a small onion- chopped fine, a Tbsp. powdered sage, pepper and salt to taste. Mix all together and spread evenly over the meat.
Roll up and tie with twine, brown lightly in heavy pan, then add a pint of water and bake for 2-3 hours, rolling over often so it cooks evenly on all sides.
Peach Catsup
1 quart peaches, skinned and chopped
1 onion, chopped
1 cup honey
1/2 cup vinegar
1/4 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon
Combine everything in a heavy pan.
Simmer for a couple of hours, or until it reaches the thickness you want. Bottle.
Summer Squash Fritters
4-5 yellow squash, grated
3 eggs, beaten
4 Tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
Combine all. Drop batter onto hot, buttered skillet and cook until brown.
Serve with maple syrup.
WOODSTOVE COOKERY – At home on the range, by Jane Cooper
