pepper, stew the veal until tender, drain off the broth, leaving barely
enough to cover the meat. Beat six eggs and add slowly to them, beating
all the time, the juice of three lemons. Pour this over the veal and
heat but do not boil.--Mrs. Aaron J. Bessie.
NORWEGIAN MEAT PUDDING.--Take five pounds of round steak, quarter pound
beef suet, grind ten or twelve times, add salt, nutmeg, one cup sweet
cream, one pint milk, mix well. Bake in pudding tin with funnel in
center. Set tin in pan of boiling water. Bake one hour.
PUDDING SAUCE.--Drain liquid from pudding when done. To this add sweet
cream, thicken with flour and milk. Season with salt, nutmeg and
capers. This will serve ten or twelve people.--Mrs. R. Meidell.
German Cookery
BOILED MEAT BALLS.--One pound of round steak, one egg, one slice of
bread, two tablespoons melted butter, one teaspoon salt, a dash of
pepper. Trim off all the fat, skin and bones, wash them and put on
stove in cold water with one onion, piece of celery, a little parsley
and salt to taste. Let boil one hour. Chop or grind the meat, soak the
bread in water and press, then mix with all ingredients and form into
balls the size of an egg, and boil in the above broth ten minutes. For
the gravy brown one tablespoon butter, one of flour, add the broth and
stir smooth. Put meat balls into a deep dish and pour gravy over
them.--Mrs. J. Bruegger.
MARYLAND BAKED HAM.--Soak a ham over night in cold water and boil it
tender in sweet cider or water, putting it on in enough liquid to
cover. It must be tender but not broken. Remove the rind, outline the
fat on top into diamonds, placing a clove in each. Rub half a cup of
maple syrup into ham, sprinkle with pepper, place in oven and brown,
sprinkling with sifted bread crumbs if liked. Serve hot or if sliced
cold, lay plate and heavy weight on ham over night to make nice firm
slices.--Mrs. Whitehead. Southern Cookery demonstration.
LULA'S CORNED BEEF.--Five pounds rump beef or sirloin, five tablespoons
salt, three tablespoons brown sugar. Saltpetre size of a hickory nut.
Dissolve the ingredients in enough water to cover the beef, and let the
meat stand in the brine twenty four hours. Boil meat in the same brine
three and a half hours. Quick, simple and good as it gives the
purchaser a chance to select the cut of meat she prefers for
corning.--Contributed.
SPICED BEEF LOAF.--Two and one half pounds of round steak put through a
food chopper, with one fourth pound of salt pork; one teaspoonful of
dried and rolled bread crumbs; two scant cupfuls of milk, one beaten
egg, one teaspoon of butter; one teaspoonful of salt; one half teaspoon
each of cinnamon, cloves, mace and allspice, a dash of cayenne pepper.
Mix into one large loaf and lay in a buttered roasting pan. (I use two
individual bread tins using one loaf hot for dinner and reserving the
other to slice cold.) Add a cupful of hot water to each baking pan;
sprinkle sifted bread crumbs over the meat and dot with butter. Bake
covered until brown and tender basting often but do not cook until hard
and dry. Serve with the gravy or hot tomato sauce, horseradish or
mayonaise.--Mrs. Whitehead.
FAAR I KAAL. NORWEGIAN.--Get twenty cents worth of leg of mutton, cut
in small pieces. Put in the kettle one layer of mutton, one medium
sized head of cabbage cut into six pieces, four potatoes, cut in
halves, two medium sized carrots, quartered. Between each layer of meat
and vegetables add salt, whole peppers and a little flour. Set the
kettle on the stove and add about one quart of water. Let boil slowly
for at least three hours. When done remove from fire and serve. This
will serve three people.--Mrs. R. Meidell.
ROUND STEAK STEW.--Take one and one half quarter pounds of round steak
and pound it well, roll in flour and fry (same as any other steak) over
this pour one pint of boiling water, season with salt, pepper and a
little onion. Let stew one hour or until tender.--Mrs. R. Meidell.
STEAMED VEAL LOAF.--Take two pounds raw veal, grind, two teaspoons
salt, one fourth teaspoon pepper, butter size of an egg, one cup
freshly grated bread crumbs, two eggs, two tablespoons milk, knead
until well mixed. Butter baking powder cans, coat with bread crumbs,
fill compactly with the meat, put on cover, stand in kettle of water
almost to the top of the mold. Boil steadily one and one half hours.
When cool remove from molds at once. Can be eaten hot.--Mrs. Paul
Leonhardy.
JELLIED VEAL OR CHICKEN.--Three pounds of stewing veal shank or
chicken, one tablespoon of chopped onion, one tablespoon chopped
celery; one level teaspoon of salt, dash of pepper. Cover with water
and boil steadily until the meat is very tender and liquor reduced.
Remove the meat from the liquor, free it from gristle and bones and
chop fine. Strain the liquor, stir it through the meat and pack in a
square mold, laying a heavy weight on top. Serve it cold, cut in thin
slices and garnished with sliced hard boiled eggs, sliced lemon or
pickled beets.--Mrs. Whitehead.
SCRAMBLED CALF'S BRAINS.--Soak two pounds of calf's brains in strong
salt water one hour. Then carefully remove all membrane and blood
clots. Dip the brains in flour and fry brown in hot drippings, bacon
preferred. Hash the brains with a knife and scramble four fresh eggs
with them, season with salt and pepper, tossing well together with a
knife until nicely browned. Serve with toast or hot buttered rolls or
baking powder biscuit.--Contributed.
CROWN OF LAMB WITH CURRIED RICE BALLS.--Have the marketman prepare the
rack of lamb for a "crown" roast by scraping the flesh from the ribs
half way down, joining the rack together and fastening it firmly.
Sprinkle with pepper and salt, wrap the ribs in oiled paper and roast
in a brisk oven. Baste often and allow fifteen minutes to each pound.
Garnish with rice balls made as follows: Steam one cupful of rice until
tender. Make two cupfuls of sauce by melting two tablespoonfuls of
butter, adding one teaspoonful currie powder, one saltspoonful of onion
juice, and two tablespoonfuls flour, and stock, or water and milk, and
one half teaspoonful of salt. Cook until smooth, then add sufficient
sauce to the rice to form into balls; reheat them in a steamer, dip
them in the sauce which has been kept warm and fill the crown.
MINT JELLY.--Is a toothsome accompaniment to roast lamb, and is a novel
variation to the customary mint sauce. Soak one cupful of chopped mint
in one pint of water for one hour. Strain, heat to the boiling point
and pour over one half box of gelatin which has been softened in half a
teacup of cold water. Add three tablespoonfuls of sugar, four
tablespoonfuls lemon juice and a saltspoonful of salt. Pour into molds
and set in a cold place to harden. Turn out on chilled saucers just
before serving.--Contributed.
TONGUE IN PORT WINE.--Boil a beef's tongue until it is tender enough to
stick a fork through; put it in cold water and remove the skin; set it
away until cold; save the water in which it was boiled and put it on
the stove with four small onions and two small carrots, boil until the
vegetables are tender, then remove the carrots and mash the onions into
pieces; brown two tablespoonfuls of brown sugar, add it to the liquor,
with a level teaspoonful each of allspice, cloves and mace, and pepper
and salt to taste. Blend two tablespoonfuls each of butter and flour,
thicken the liquor with this and add three quarters of a cup of port
wine. Split the tongue lengthwise, put it in the liquor and heat
thoroughly, and serve with the sauce.--Mrs. Whitehead.
SYRIAN STEW.--To be eaten with boiled rice. Neck of mutton will do
nicely for this. Separate the fat from the lean meat. Mince the fat and
melt it in frying pan. Cut the lean meat into chunks about a cubic
inch, more or less, in size, and fry in a hot fat. Have at hand an
earthen cooking vessel; remove the meat from frying pan when done and
drop into the earthen vessel. Have ready the vegetables, also cut into
chunks (not slices), and brown in the fat, removing them as they brown
and putting them with the meat. Next, slice two large or four small
Spanish onions (slicing not into rings, but first into halves,
lengthwise; next slicing each half lengthwise), and fry until well done
(sprinkling them with salt hastens the process). Add these to the meat
and vegetables, then add a cupful of canned or fresh tomato and a small
quantity of water, seasoned with salt and that brown pepper which is
more spicy than hot; let it come to a boil and simmer gently. It should
be begun two hours before mealtime. Any vegetable will do. Vegetable
marrow is excellent, but this should be allowed to steam for awhile
with the meat and onions before the tomatoes are added and cooked
without water. For potatoes, add a few cloves or a small piece of
cinnamon bark to flavor. Celery stew is excellent and cabbage also is
good; but for either of these omit the tomatoes and add some lemon
juice shortly before removing from fire. Such vegetables as celery,
cabbage and haricot beans should not be browned in the fat, but stirred
about for awhile in the cooking vessel with the meat and onions, and
thus fried slightly before adding the water. There is an infinite
variety of these stews, all on the same principle.
BOILED RICE.--To accompany Syrian stew.--A double boiler is not
necessary. Wash the rice until the water is clear, removing any foreign
grains or dirt. Have ready in a saucepan double the quantity of boiling
water that you have of rice, in which has been melted a lump of butter.
When the water boils hard drop in the rice, add a rounded teaspoonful
of salt to every cup of rice and boil gently, uncovered. Do not stir.
For very hard rice allow two and one half cups of water to a cup of
rice. You will soon learn just the quantity required. By the time the
water dries out the rice should be done and each grain firm and
separate. Allow a generous teaspoonful of butter to each cup of rice.
One cup is sufficient for two persons. When the water gets low, taste
the rice, and if you find it is still hard add a little more boiling
water, or cover and remove to the back of the stove to finish
slowly.--Contributed.
HOME MADE SAUSAGE.--Grind six pounds of raw lean fresh pork and three
pounds of raw fat pork to a pulp. Put it in a large graniteware pan and
add twelve teaspoons of powdered sage, six teaspoons of ground black
pepper, six teaspoons of dry salt and one teaspoon each of ground
cloves, allspice and nutmeg. Mix the seasoning well into the meat and
pack it into stone jars, as closely as possible. Pour melted lard or
paraffine wax over the top, which will be all the protection it will
require. All winter as wanted make it into small cakes and fry
brown.--Contributed.
HEAD CHEESE.--This is made of the head, ears and tongue of a pig. Boil
them after cleaning them, in salted water until tender. Strip the meat
from the bones and chop (not grind) very fine. Season with salt,
pepper, sage and powdered cloves, to taste; then add one cup of good
vinegar. Mix all together thoroughly and pack hard into molds or bowls,
interspersing bits of the tongue cut into oblongs and triangles an inch
in length. Wet a plate and press down on the top of each mold and place
a weight on top of that. In two days it will be ready to eat. If you
desire to keep it several weeks you can turn it out of the molds and
immerse in cold vinegar in stone jars. This will preserve it admirably
and you have only to pare away the outside if too acid for your
taste.--Contributed.
PHILADELPHIA SCRAPPLE.--Take a cleaned pig's head and boil until the
flesh slips easily from the bones. Remove all the bones and chop fine.
Set the liquor in which the meat was boiled aside until cold, take the
cake of fat from the surface and return the liquor to the fire. When it
boils, put in the chopped meat and season well with pepper and salt.
Let it boil again and thicken with corn meal as you would in making
ordinary corn meal mush, by letting it slip slowly through the fingers
to prevent lumps. Cook an hour, stirring constantly at first,
afterwards putting back on the range in a position to boil gently. When
done, pour into a long, square pan, not too deep, and mould. In cold
weather this can be kept several weeks. Slice and saute in butter or
dripping.--Contributed.
MUTTON ROAST.--Just cover the breast of mutton with water, adding a
little salt. Set over the fire, and when it comes to a boil place over
a more moderate heat and simmer for three hours. Then take it up on a
platter, draw out the bones, make a stuffing of bread crumbs, parsley,
thyme, salt, pepper and a little melted suet or butter; lay this on the
meat, roll it up and fasten with skewers. Cover thickly with egg and
bread crumbs and bake in a good oven fifteen minutes to each pound of
meat. When it begins to brown baste frequently with the pan drippings.
Serve on a bed of cress.--Contributed.
FRIED HAM WITH CREAM SAUCE.--Trim off the edges; put into a hot pan
with one teaspoonful of drippings, put over hot fire and keep turning
the ham. Never put into pan and fry on one side before turning. You
must keep turning constantly. When nice and brown on both sides remove
to a hot platter. Put one tablespoonful of flour into pan, mix well and
add one cup of cold milk slowly, stir and boil three minutes. Pour over
ham.--Contributed.
HAM JELLY.--Mix two cupfuls of boiled ham, chopped and pounded very
fine, with one teaspoonful of French mustard, a good dash of cayenne,
one teaspoonful of granulated gelatin dissolved in one half cupful of
hot water (with a teaspoonful of beef extract if at hand), and
finally with one half cupful of cream which has been whipped. When
thoroughly blended press into a wet square mold and place on ice for
two or three hours. It will keep for a day or two. When ready to
serve cut in thin slices and put on each a teaspoonful of mayonnaise
dressing in which a little freshly grated horseradish and whipped
cream have been stirred. Two tablespoonfuls of mayonnaise, four
tablespoonfuls of whipped cream and one tablespoonful of horseradish
will be the right proportions.--Contributed.
GOULASH.--Use two pounds of lean beef cut into neat pieces; chop an
onion, half a carrot and one eighth of a green pepper; place all in a
kettle with two cups of stock, or water will do, cover and stew gently
for two hours; add five small sour pickles in the kettle with the meat,
a teaspoonful of salt; continue to stew for half an hour longer. Remove
the meat on a hot platter, place the pickles around the meat, thicken
the gravy with a little flour and water and pour the gravy around the
meat.
JELLIED VEAL.--One or two knuckles of veal boiled until very tender in
water to cover. Strain the juice and cut the meat into small pieces or
chop fine, season with salt, pepper and a little powdered sage; put
back into strained broth and boil until nearly dry. Add juice of one
lemon and turn into a mold, press well and let it stand until cold and
firm. Slice in thin slices. For pressed beef use minced parsley instead
of sage and omit the lemon juice. For pressed chicken omit the parsley
and sage, add the lemon juice to the chicken broth and mould with a
layer of sliced hard boiled eggs placed in the center of the
loaf.--Contributed.
PORK PATTIES.--One cup chopped pork, two cups bread crumbs, two beaten
eggs and one half cup milk, season with butter, salt and pepper, (and
sage if liked). Fill buttered gem tins and bake until nicely
brown.--Mrs. A. McKay.
CREAMED DRIED BEEF.--Pick half a pound of chipped dried beef into small
pieces and bring it to a boil in water to cover. Drain, add one
tablespoon of butter and dredge with one large tablespoon of flour, add
two cupfuls of milk or cream and cook thick. Season with pepper. Nice
for breakfast or lunch. Make creamed codfish the same way.--Contributed.
HAMBURG HASH.--One pound hamburg steak, two tablespoonfuls butter,
eight or ten potatoes, one small onion, one small bunch parsley, one
teaspoonful celery salt, half teaspoonful common salt, paprika for
seasoning, half cupful hot water. Having all these things chopped and
ready, melt the butter in a frying pan and toss the onion about in the
pan until it becomes colored. Add the chopped beef and stir it until it
has become nicely browned. Add the hot water, stirring thoroughly; then
add the potatoes, parsley, paprika and salt. Stir about until well
cooked. Turn out on a hot dish and serve promptly, garnished with
parsley.
CORN BEEF HASH.--Make like above hamburg hash but use cold, chopped
cooked corn beef and omit the onion and celery salt.
Sauces for Meat, Fish, Fowl and Game
"It is not what we intend, but what we do that makes us
useful."--H. W. Beecher.
TOMATO SAUCE.--Take a quart can of tomatoes, put it over the fire in a
stew pan, put in one slice of onion, add two cloves, a little pepper
and salt, boil about twenty minutes; then remove from the fire and
strain it through a sieve. Now melt in another pan an ounce of butter,
and as it melts sprinkle in a tablespoonful of flour, stir it until it
browns and froths a little. Mix the tomato pulp with it, and it is
ready for the table. Excellent for mutton chops and roast beef.
TOMATO SAUCE.--Melt one tablespoon of butter, rub in one tablespoon of
flour, half teaspoon salt, a little pepper, add one pint hot milk, cook
until well done, stirring all the time to keep it smooth. Pass a few
stewed tomatoes through the sieve to remove seeds, enough to give
thirteen teaspoons for the sauce. Stir in just before serving. Serve
with fish by pouring a few spoonfuls over each piece.
CREAM SAUCE.--Put two tablespoons butter in a pan, add two tablespoons
flour, mix well together, pour on gradually one cup scalded milk,
stirring all the time, one quarter teaspoon salt and a little white
pepper. Cook thick.
CREAM SAUCE.--One tablespoon flour, half pint of cream or milk, one
tablespoonful of butter, half teaspoonful of salt, dash of pepper. Melt
the butter being careful not to brown it, add the flour, mix until
smooth then add the cream or milk, stir continually until it boils; add
salt and pepper, and use at once. If you are not quite ready to use it
stand over boiling water to keep warm, stirring often to prevent a
crust forming on top.
HOLLANDAISE SAUCE.--For baked or boiled fish. One half cup butter,
yolks of two eggs, juice of half a lemon, one saltspoonful salt,
quarter saltspoonful cayenne pepper, one and one half cups boiling
water. Rub the butter to a cream in a bowl with wooden or silver spoon,
add the yolks, one at a time and beat well, then add lemon juice, salt
and pepper. About five minutes before serving add boiling water, place
bowl in saucepan of boiling water and stir rapidly until it thickens
like boiled custard. Pour the sauce around the fish.
HORSE RADISH SAUCE.--Grate sufficient horseradish to make four good
sized tablespoonfuls, add this to half pint of salad dressing and serve
with cold beef.
SALMON SAUCE.--One cup of milk, heated to boiling point and thickened
with a tablespoonful of corn starch, the oil from salmons, one large
tablespoonful of butter, one egg well beaten, juice of one lemon,
cayenne pepper to taste. Add the egg to the thickened milk when you
have stirred in the butter and oil. Take from fire, season and let
stand in hot water three minutes covered, then put in lemon juice and
turn over salmon immediately. Note: Above recipes for sauces were
demonstrated by Mrs. A. McKay at Domestic Science club.
HORSERADISH SAUCE.--Add to six tablespoonfuls of grated horseradish the
yolk of one egg and half a teaspoonful of salt. Mix thoroughly; add a
tablespoonful of good vinegar and then carefully a quarter of a cupful
of cream whipped to a stiff froth. If the horseradish is already in
vinegar omit the tablespoonful of vinegar and press dry the
horseradish. This is one of the nicest sauces to serve with cold mutton
or with hot corned beef.
HORSERADISH CREAM SAUCE.--Beat one tablespoonful of cream until stiff.
As cream begins to thicken add gradually three-fourths teaspoonful of
vinegar. Season with a few grains of salt and a dash of paprika, then
fold in one half tablespoonful of grated horseradish root.
SAUCE HOLLANDAISE.--Heat two tablespoons of butter in 2 tablespoons of
vinegar and of chopped onion and one half pint of boiling water. Beat
the yolks of two eggs light and mix with one tablespoon of flour, one
half teaspoon of salt and a saltspoon of pepper. Cook gently in the hot
vinegar and water and strain at once into the serving dish. This is
nice with fish and with white asparagus boiled, drained and chilled on
the ice. Serve the sauce hot.
MUSHROOM SAUCE.--Add one can of mushrooms to white or cream sauce and
stand over hot water ten minutes but do not cook. Serve with chicken or
sweet bread.
CUCUMBER SAUCE.--Pare four cucumbers, throw them into cold water for
half an hour then grate them and drain. Add one tablespoon of grated
onion and one half teaspoon of salt, one saltspoon of pepper and two
tablespoons of vinegar (Tarragon if convenient). Whip six tablespoons
of cream stiff, and stir gradually into the cucumber mixture and serve
at once with creamed fish, deviled salt fish or baked or broiled fish
or with cold boiled or baked mutton.
CLARET OR WINE SAUCE FOR GAME.--One half pint of claret or sherry, four
tablespoons soup stock or water, one tablespoon lemon juice, one
teaspoon grated horseradish, one saltspoon paprika and one half
teaspoon of salt. Heat gently but do not boil. Serve hot with game.
SAUCE TARTARE.--Add two olives, one pickle or gherkins, one tablespoon
of capers and one tablespoon of parsley all chopped fine together, to
one half pint of mayonnaise dressing or to hot hallandaise sauce.
MINT SAUCE.--Twelve stalks of fresh mint, one tablespoon of sugar and
one half cup of vinegar or lemon juice. Strip the mint leaves from the
stalks and wash them, chop them very fine, add the sugar and mix well,
add the vinegar, stir well, and cover and stand aside for an hour.
Serve in sauce boat, with spring lamb.
APPLE SAUCE.--One pound green apples, one pint water, one half cup
sugar. Core the apples but do not pare them. Cook with the water in a
covered sauce pan. Press through a colander, add sugar to the pulps and
cool. Serve with duck, goose and pork roast.
GOOSEBERRY SAUCE.--One pint green gooseberries, one tablespoon of
butter, one saltspoon of grated nutmeg, four tablespoons soup stock,
one half teaspoon of salt. Cook the gooseberries tender with the water
in a covered saucepan about ten minutes. Press through a sieve and add
other ingredients. Rhubarb may be substituted for the gooseberries.
Nice with salt meats and mackeral and other salt fish.
CRANBERRY SAUCE.--One quart cranberries cooked with one pint of water
for five minutes. Press through a colander, add one pound or two cups
of sugar to the hot pulp, stir until melted and then cool. Serve with
turkey, chicken, mutton or game and with escalloped oysters.
CURRANT JELLY SAUCE.--Add one glass of currant jelly to four
tablespoons of hot water or rich soup stock. Turn this into the dish in
which game has been roasted, bring to a boil and serve.
CURRY SAUCE.--One tablespoon butter, cooked with one tablespoon chopped
onion, add one teaspoon of curry powder, one tablespoon of flour and
stir smooth, then add one half pint of boiling water. Add one half
teaspoon of salt and one tablespoonful of lemon juice after the sauce
has cooked thick. Serve with canned chicken; with oysters, and with
boiled rice, lima beans, cauliflower or cooked tomatoes.
BECHAMEL SAUCE.--Make like cream sauce using half cup of chicken stock
and half cup of milk instead of milk alone adding one tablespoon
chopped cooked carrots, one tablespoon chopped onion, cooked, and one
saltspoon of celery seed. For French Bechamel sauce add one half can
mushroom and two tablespoons of cream.
EGG SAUCE.--Add four hard boiled eggs, chopped fine, to cream sauce.
CAPER SAUCE.--Add one tablespoon capers to cream sauce.