dressing by mixing together: One cupful grated breadcrumbs, two-thirds
teaspoonful salt, one well-beaten egg, one tablespoonful melted butter,
one small onion, grated, a few dashes of paprika and a half teaspoonful
powdered sweet herbs. Lay the steak on a board, sprinkle with salt and
pepper, spread thickly with the dressing and roll up. Wind with soft
cord to hold in place. Put three tablespoonfuls of pork fat in a frying
pan and when very hot, dredge the roll with flour and brown it quickly
on all sides. Place meat in kettle that has a tight fitting cover.
Meanwhile, add to the fat in the pan two slices of minced onion, and one
tablespoonful flour. Stir until very smooth, pour in a cupful of stock
(or hot water) and when the gravy boils, pour over the roll with a pint
of strained tomato. Season to taste with salt and pepper, cover the
kettle closely and as soon as the contents boil, place where it will
simmer for about two hours. When cooked, remove the strings, and serve
on a heated platter, with the strained gravy poured over it.
HAMBURGER POT DINNER
Mrs. Antonio Sterba
With two pounds hamburger steak, mix well one cup raw rice (wash well);
one medium sized onion, chopped; season and make into balls. Line bottom
of a pot with small pieces of suet; when this is melted, place meat
balls in the pot, cover with water, and cook until rice is about done.
Add one can of tomatoes (quart can). A half hour before serving, peel
enough medium-sized potatoes to circle the platter to be used. Place
these on top of tomatoes. When potatoes are done, arrange them around
the outside rim of the platter with the meat balls in the center, and
pour over the meat enough gravy for first serving. Remainder of gravy
may be used on table in a casserole or gravy dish. Care must be used in
measuring the rice--too much will cause the balls to fall to pieces. One
advantage of this dish is that it may be prepared the day before, or the
morning before serving, with the exception of the potatoes.
CALVES' HEARTS STUFFED AND BRAISED
Mrs. W. R. McGhee
Remove veins, arteries, and blood clots, wash, stuff and sew. Sprinkle
with salt, pepper, roll in flour and brown richly in hot dripping. Place
in Dutch oven or in one of the small vessels in fireless cooker. Half
cover with boiling water, surround with six slices carrot, one stalk
celery, broken in pieces, one onion sliced, two sprays parsley, a bit of
bay leaf, three cloves and one-half teaspoonful peppercorns. Cover
closely and bake slowly two or more hours basting often if cooked in
Dutch oven. If necessary, add more water. Remove hearts to serving
platter, strain and thicken the liquor with flour diluted with water.
Season with salt, pepper and one-half teaspoonful Kitchen Bouquet.
LUNCHEON BEEF
Mrs. I. A. Wilcox
One cup or more of cold cooked beef chopped; one cup of bread crumbs;
season with salt, pepper and butter. Place in baking dish and cover with
buttered bread crumbs. Pour milk in dish until you can just see it. Bake
in oven till light brown on top. Can use any kind of cold cooked beef,
as steak, roast, or boiled beef. If you have a few cold mashed potatoes,
put them through ricer on top of meat to form upper crust. Dot with
butter and let brown.
POT ROAST
Mary S. Vanzwoll
Round steak one and one-half inches thick. Salt and pepper. Pound a cup
of flour in, on both sides. Sear both sides in melted fat, and butter.
Put in baking dish and cover with water. Cook in oven two and one-half
hours.
SPANISH STEAK
Mrs. W. H. Hart
One and one-half pounds round steak, ground; one and one-half pounds of
pork steak, ground; one heaping cupful bread crumbs; one cupful canned
or fresh tomatoes; two green peppers, minced; one-half cupful minced
onion; one egg; two teaspoonfuls salt. Mix all together and bake
forty-five minutes in flat cake.
BRAISED BEEF
Mrs. I. S. Blackwelder
Round steak about three inches thick (about two pounds); place in a hot
skillet and turn so that it is seared on both sides, to prevent escape
of juices. In a covered baking pan make a bed of chopped vegetables
(potatoes, turnips, carrots, onions, etc.); season well. Place upon it
the beef with enough water to keep the mess steaming for four hours.
Cover tight.
MOTHER'S BEEF LOAF
Mrs. F. E. Lyons
Three pounds round steak, ground; three eggs; two-thirds cup cracker
crumbs; three teaspoonfuls ground sage; two teaspoonfuls salt; one
teaspoonful pepper. Mix together thoroughly and bake in a 5x10-inch
bread pan, from one to one and one-half hours.
MEAT PIE
Butter an earthen baking dish and line to the depth of one and one-half
inches with hot mashed potatoes, season with finely chopped chives (one
tablespoonful to two cups mashed potatoes). Fill center with chopped
left-over cold beef, veal or chicken. Moisten with brown or cream sauce,
to which add one-half tablespoonful minced parsley and onion juice.
Cover with a layer of the potato mixture, make several openings in top
of pie and brush top over with beaten egg, diluted with milk. Bake in
hot oven until heated through and well browned. Serve hot in baking
dish.
BRAISED LARDED LIVER
Mrs. W. R. McGhee
Skewer, tie in shape (if necessary) and lard the upper side of calf's
liver. Place in a deep pan with remnants of lardoons; season with salt
and pepper; dredge with flour. Surround with one-half each carrot,
onion, celery, cut in dice; one-half teaspoonful peppercorns, six
cloves, bit of bay leaf and two cups brown stock or water. Cover closely
and bake slowly two hours, uncover the last twenty minutes of cooking.
Remove from pan, serve with the French onions or pour around brown
sauce.
HAMBURG STEAK
Sue C. Woodman
Mix one egg and a little salt and pepper; make into balls and bake in
closed pan quickly.
POT ROAST
Mrs. C. S. Junge
Procure a Boston cut of roast of beef; brown a minced onion in skillet
with butter and bacon fat; in this brown all sides of the roast. Remove
the roast and in the fat stir two tablespoonfuls of flour and fill
skillet nearly full of hot water. Season this gravy well with salt,
pepper, bay and garlic and pour over roast in casserole. Place a few
slices of tomato on top or pour in a cup of strained tomato; place some
carrots around the roast and put in cooker for at least four hours.
BRAIN PATTIES
Mrs. E. Iglehart
Plunge the calf's brains into boiling water for three minutes, remove
from water and pick off the dark muscles, roll into cracker dust or
bread crumbs in small patties and drop into hot fat. Salt and pepper.
ROAST BEEF SOUFFLE
Mrs. H. S. Hart
One tablespoonful butter melted in sauce pan, one tablespoonful of flour
added and well mixed, one cup milk. Chop beef, or any kind of cold meat
quite fine and add to milk after it has thickened; salt and pepper to
taste. Then stir in the yolks of three eggs, cook slightly, cool, add
beaten whites of eggs. Put in greased dish and bake about half an hour.
Is nice served with tomato sauce or peas. About one and one-half cups of
the chopped meat for the above.
MEAT LOAF
Mrs. L. E. Brown
Two pounds of round steak; one pound fresh pork; four tomatoes; three
pimentoes; two eggs; four crackers, rolled; salt, pepper and paprika.
Mix altogether; bake in bread pan two hours in moderate oven. Sauce: One
and one-half tablespoonfuls butter, flour and milk. Season with liquid
from meat.
TOUGH STEAKS
Mrs. E. S. Smith
Pour a mixture of two tablespoonfuls of vinegar; and one of olive oil
over a steak. Let stand several hours before broiling. The result is
delicious.
VEAL CROQUETTES
Belle Shaw
Two pounds veal, chopped fine; one teaspoonful chopped parsley; two
eggs, hard boiled and chopped; salt and pepper, to taste. Soak enough
bread crumbs, and add to mixture; form balls. Roll in egg and cracker
crumbs and fry in deep fat.
BONED AND STUFFED LEG OF LAMB
Mrs. H. L. Baumgardner
Order a leg of lamb boned at the market. Make a stuffing as for chicken.
Put in roasting pan with a small sliced onion, one-fourth cup each of
turnip and carrot, season with bay leaf and parsley. Add three cupfuls
of hot water, salt and pepper. Cook slowly until done. Serve with
Currant Jelly Sauce.
Currant Jelly Sauce: To the regular brown gravy you would make with
roast, add one-half cupful of currant jelly which has been beaten and a
little lemon juice; well stirred together and let all boil a minute or
two.
LAMB STEW A LA CREOLE
Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two
inches square. Melt one-fourth cup dripping, add meat and stir and brown
evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay
leaf, two cloves and one-half teaspoonful peppercorns (tie last three
spices in a bit of cheese cloth), and boiling water to nearly cover
meat. Simmer slowly until meat is tender (about one and one-half hours).
Then add two or three small carrots, scraped and cut in lengthwise
pieces, season with salt. Parboil six medium-sized potatoes cut in thick
slices five minutes, drain, add to stew; add two cups thick tomato puree
and simmer slowly until vegetables are tender. Add more water if
necessary. Remove spices, add one cup French peas when heated through,
turn into deep, hot platter and sprinkle with chopped parsley.
LAMB HASH WITH GREEN PEPPERS
Mrs. W. D. Hurlbut
Mince cold roast lamb in about half inch pieces; add a sweet green
pepper, minced (discarding seeds); add the gravy and heat thoroughly.
Serve on toast.
RECIPE FOR CORNING BEEF
Mrs. W. T. Foster
Five tablespoonfuls of salt; two tablespoonfuls of brown sugar; one-half
teaspoonful salt peter, or less; this is for five pounds of beef. Cover
with water; leave three or four days and boil in same water.
MOCK TERRAPIN
Mrs. W. H. Muschlet
Two cupfuls cold boiled or roast lamb cut into small pieces. Put a
tablespoonful of butter into double boiler; when melted add one
tablespoonful of flour. Rub smooth; add one pint of milk; stir
continuously till it thickens; then set pot back where it won't cook
hard, and add one well beaten egg, a tablespoonful minced parsley, a
little nutmeg, red pepper, salt to taste, two hard boiled eggs cut (not
too fine); then the lamb. Let it keep hot, but not boil, till lamb is
thoroughly heated. When serving, add a teaspoonful lemon juice.
VEAL LOAF WITH EGG
Mrs. H. B. Rairden
Two and one-half pounds of veal; two pork chops, ground together; three
eggs; three rolled crackers; one teaspoonful each salt and pepper. Mix
well together. Put half of mixture in a loaf pan, peel six eggs which
have been hard boiled, clip off the ends so they fit closely together,
and lay them in the center of the loaf; place the balance of the meat
about them, fill up pan, packing it solid; put in double baker on top of
stove to steam for one and one-half hours, spread butter over top and
put in oven to finish baking. In slicing it you get the slice of hard
boiled egg in the center.
VEAL LOAF
Mrs. A. Donald Campbell
One and one-half pounds of veal and one slice of salt pork, chopped
fine. Add two tablespoonfuls of cracker dust; one egg; piece of butter
size of an egg; one teaspoonful each of salt and pepper; little grated
nutmeg; dash of Worcestershire sauce. Mix well and bake in a loaf shaped
pan with cracker crumbs and bits of butter on top. Bake about one and
three-quarters hours.
BAKED SPICED HAM, ALABAMA STYLE
Mrs. K. T. Cary
Soak a fifteen pound ham in cold water to cover over night. Wash, scrub
and trim off inedible parts. Set over a trivet in a boiler and cover
with boiling water. Mix four cups brown sugar, one large sliced onion,
one red Chili pepper pod, one tablespoonful each of whole cloves,
allspice and cassia buds, two thinly sliced lemons, discarding seeds,
add to water in boiler. Cover and cook slowly two and one-half hours.
Remove from boiler, peel off rind and put ham in dripping pan, fat side
up. Bake slowly two and one-half hours, basting with one cup sherry wine
(using a tablespoon) a little at a time until all is used, then baste
with dripping in pan thirty minutes, before removing from oven, sprinkle
fat side with equal measures of brown sugar and fine bread crumbs, stick
with cloves and brown richly. Serve hot champagne, horseradish or
mustard sauce.
KOLDOLMA
Mrs. F. W. Waddell
Two pounds of veal; one pound fresh pork; one-half lemon, bay leaf and
one small bottle capers; one clove of garlic; juice of one onion. Put
all through grinder, salt, pepper to taste. Roll in small soft balls.
Enclose neatly in cabbage leaves, secure with toothpicks. Place in Dutch
oven which has previously melted one-fourth pound of butter with a
little chopped parsley. Alternate layers with a small sifting of flour
until all are in pan. Let simmer in one pint of water (boiling) without
allowing any steam to escape for two hours; remove and thicken broth
with yolks of five eggs. Serve eight persons.
VIRGINIA HAM
Mrs. G. W. Plummer
Buy a center cut of ham, two inches thick (about two and one-half or
three pounds); soak over night in milk (sweet or sour) sufficient to
cover ham. About two hours before serving time drain off enough milk so
that the top of ham is uncovered; spread over this uncovered top; one
tablespoonful dry ground mustard mixed with two tablespoonfuls brown
sugar; bake in a slow oven. The milk will disappear in a rich brown
gravy; if it gets too low in pan add water. When ready to serve remove
ham to platter, add flour to fat in pan and when well cooked, add
boiling water to make gravy of consistency of thick cream. Lemon slices
and sherry may be added. It may need to be strained if milk curds are
objected to; pour around ham. Has flavor of finest "Old Virginia Ham."
HAM EN CASSEROLE
Mrs. A. Donald Campbell
Have ham cut two inches thick, leaving on rind. Pour over it good,
generous cup of milk and one-half cup brown sugar, partly dissolving
sugar in the milk on top of stove, before pouring over ham. Cook all in
casserole two hours. Serve with rings of fried apples on chop plate.
ROGNONS AUX TOMATOES
Mrs. R. Woods
Cut in small pieces a fresh kidney and fry in hot lard. When almost done
add to it a sliced onion, half cup of tomatoes and a slice of ham. Let
all fry together, and when done add a spoonful of flour, a piece of red
pepper and a spoonful of chopped garlic and parsley. Thin with a little
water, season with salt, and let boil a few minutes, when it is done.
EASTER HAM
Mrs. E. Iglehart
One-half pint grated bread crumbs, one cup currants, one saltspoonful of
salt, one saltspoonful sweet marjoram or thyme, one salt spoonful of
black pepper, moisten with sweet milk. Boil small ham until tender,
remove bone and skin, fill in the cavity with dressing, wind with cord
into shape, puncture with skewer in the fat parts and fill the holes
with dressing. Bake in a closed pan in a hot oven one hour.
HAM PUFF
Mrs. A. Donald Campbell
Scald one pint of milk, one cup flour; stir constantly until thick. Let
cool, then add beaten yolks of eight eggs. Beat thoroughly, add beaten
whites, a little suet, one and one-half cups of chopped, boiled ham, and
one-half cup butter. Set tin in pan of water, and bake three-fourths of
an hour. Keep standing in water until served.
HAM LOAF
Mrs. W. C. Thorbus
Two pounds of ham, ground; one pound of pork loin, ground; two eggs,
beaten; one cupful rolled cracker crumbs; one cupful milk; pepper to
taste. Mix all together, put in a baking tin and pour over it one cupful
tomatoes and bake two hours.
JAMABALA OF HAM
Mrs. H. Clay Calhoun
One large slice of raw ham; one large onion; put through the grinder and
fry. When thoroughly cooked add two cups boiled rice; one quart of
tomatoes and half of a sweet green pepper, chopped fine. Serve hot on
toast.
BARBECUED ROAST PORK
Mrs. Chase
Place pork roast in dry self-basting or similar roaster. Place in oven
for thirty minutes. In meantime put one cup of vinegar, one teaspoonful
red pepper, one teaspoonful black pepper, one teaspoonful salt in
saucepan and bring to a boil. Baste roast every fifteen or twenty
minutes with this sauce at boiling point, draining off sauce after each
basting and returning sauce to saucepan, which should be kept at the
boiling point. Drain off sauce and serve in separate dish.
CROWN ROAST OF YOUNG PORK
Mrs. M. Dippen
Have crown roast made of young pork ribs, same as of lamb; fill the
center with medium sized potatoes, boiled and rolled in butter and
minced parsley; surround with fried apples.
BROILED SAUSAGE
Mrs. W. D. Hurlbut
One and one-half or two pounds of well seasoned sausage meat mold it
into a flat cake; place in a frying basket which, in turn, is put in a
larger pan, to catch the drippings. Put under the blaze and let it broil
slowly; when nicely browned on one side turn it over and brown that
side. When done remove to hot platter and surround with fried apples.
PORK CHOPS WITH POTATOES
Mrs. C. S. Junge
In a casserole place a layer of sliced raw potatoes and over it sprinkle
of flour. Put in a layer of chops and a layer of potatoes and repeat
until casserole is full. Nearly cover with milk that is seasoned with
salt and pepper. Sprinkle cheese over top and bake two hours.
GRANDMOTHER'S PORK NOODLES
Mrs. H. D. Sheldon
One-half pound of salt pork, sliced; six medium onions; six medium
potatoes; noodles. Boil salt pork until very nearly done. Add potatoes
and onions. Cook until they are beginning to be tender. Have about two
quarts of water left. Add noodles and finish cooking. This will make a
thick stew.
PORK CHOP CASSEROLE
Mrs. George D. Milligan
Sprinkle bottom of dish with flour; place pork chops then on top a layer
of sliced raw potatoes and onions, finish with bread crumbs. Bake until
potatoes are done. Use no liquid.
BAKED PORK CHOPS
Sue C. Woodman
Cut thick, wash and dip in flour; place in deep pan; season with pepper,
salt, and a little sage. Cover tightly and bake forty minutes in quick
oven.
STUFFED PORK TENDERLOINS
Mrs. C. E. Balluff
Split two large tenderloins and flatten out as wide as possible, spread
one with a very thick layer of dressing (such as is used for turkey
dressing). Place the second tenderloin on this and tie them together,
roast in a medium oven, basting frequently with boiling water and a
small piece of melted butter.
STUFFED SPARERIBS
Mrs. H. L. Middleton
Have two sets of ribs cracked across the middle; rub the insides with
salt, pepper and dredge with flour. Cook sauerkraut half an hour, drain
and fill the ribs; tie or sew closely together and put in oven. Pour
over the ribs the water in which the sauerkraut was boiled. When one
side is browned, turn them over and brown the other side. Serve with
brown gravy.
DELMONICO CLUB HOUSE SAUSAGE
Miss A. Brennan
To every twenty-one pounds of meat: Lean pork, seven pounds; fat, seven
pounds; round beef, seven pounds. Seven ounces salt; one and one-half
ounces black pepper; one coffee cup powdered sage and summer savory; one
teaspoonful cayenne, slack; one tablespoonful freshly ground ginger; one
tablespoonful ground mustard. Get your meat ground at the butchers. Mix
the sausage yourself. Mix spices all together with salt, working it
through the meat with your hands.
FRIED PICKLED PIGS' FEET
Mrs. W. D. Hurlbut
Have butcher split the pigs' feet; boil until bones are ready to fall
out; put in an earthen dish and cover with a mild vinegar which has been
boiled for ten minutes with a few slices of onion and spices; when the
vinegar is cold the pigs' feet will be sufficiently pickled. Drain, roll
in flour and fry.
ENGLISH SAUSAGE
Mrs. C. A. Carscadin
Six pounds lean pork; two pounds fat pork; one pound loaf bread
thoroughly soaked in water; two ounces salt; one ounce best white
pepper; two medium sized nutmegs, grated. Mix all together, put into
chopper. Leg of pork is best, but shoulder will do.
ESCALLOPED SWEETBREADS
Mrs. E. K. Parker
One pair sweetbreads; one can mushrooms; two cups of cream; butter size
of an egg; one tablespoonful flour. Parboil sweetbreads twenty minutes
then chop rather fine; add mushrooms and chop. Put butter in spider and
let it melt and as it begins to brown, add the flour and stir; then add
cream, stirring all the time to prevent lumps. Put in the sweetbreads
and mushrooms and let cook a few minutes. Add one teaspoonful
Worcestershire sauce and pour mixture in baking dish. Put cracker crumbs
and lumps of butter on top and bake half an hour.
CREAMED SWEETBREADS WITH TOMATO SAUCE
Mrs. W. D. Hurlbut
Parboil sweetbreads in acidulated salt water, cook slowly for twenty
minutes; drain, plunge into cold water. Make a rich cream sauce,
separate sweetbreads and mix with the cream sauce; put in ramekins,
cover with bread crumbs; in the center place a tablespoonful tomato
sauce; put in oven and bake until crumbs are brown; place a sprig of
parsley on top and serve.
CHICKEN A LA KING
Mrs. W. C. Thorbus
Heat two tablespoonfuls butter until it bubbles; add one chopped green
pepper; let cook slowly for three minutes, then add one tablespoonful
flour; salt and pepper to taste and enough rich milk to make a smooth
thickened sauce; when thoroughly done add two cupfuls cooked chicken and
let it heat through. Mushrooms may be added.
CHICKEN NOODLES AND MUSHROOMS
Mrs. W. D. Hurlbut
Pick the meat from the bones and cut in rather large pieces; add a can
of mushrooms and the thickened chicken gravy. Boil noodles twenty
minutes in salted water; drain and add noodles to the chicken. Mix all
together and let heat thoroughly. Serve with toast points.
CHICKEN A LA CREOLE
Mrs. R. Woods
Clean and cut up two young chickens, sprinkle with salt and pepper and
fry in hot lard. When done, put in a dish and set aside. And now start
your sauce. Fry an onion and add flour for thickening. When brown, add a
can of sweet peppers, let fry a little, then add the tomatoes and a few
bay leaves and a sprig of thyme. When the sauce is done throw in the
fried chickens, but do not let the whole boil long.
SWEET BREAD PATTIES
Parboil one pair sweetbreads in boiling, salted, acidulated water,
fifteen minutes. Drain and cut in one-half inch cubes. Add one-half the
measure of small mushrooms, heated in the liquor in the can, drained,
cooled and sliced, and one tablespoonful pimento cut into bits. Reheat
in one and one-half cups of sauce (cream) and serve in patty shells.
BAKED MACARONI AND CHICKEN
Bertha Z. Bisbee
Stew until tender a nice fat hen, in plenty of water. Pick meat off
bones and shred rather finely. Boil one pound of macaroni or spaghetti
twenty minutes in plenty of water to which has been added a teaspoonful
of salt. Drain as dry as possible. Cover the bottom of a buttered baking
dish with the macaroni, adding chicken and macaroni in alternate layers.
Add one cup of cream to the gravy in which the chicken was cooked, salt
and pepper to taste, and thicken with flour or corn starch. Pour enough
over the macaroni and chicken to cover it. Bake in a slow oven until
nicely browned on top.
REAL COTTAGE CHICKEN
Mrs. F. W. Waddell
Boil one package of macaroni in salted water in the usual manner. Use
three or four pounds chicken. Place in Dutch Oven whole. After browning,
four tablespoonfuls of butter with a little parsley cover tightly and
simmer forty-five minutes. Remove cover and add salt and pepper. When
sufficiently cooked, so that the fowl will slip from the bone, turn out
fire and let cool. Remove bones and place in receptacle once more. Add
one pint of pure cream, the macaroni previously cooked, and let boil up
just three minutes, and let stand until ready to serve. Better to stand
for an hour.
BOUCHEES A LA REINE
Mrs. Robert Woods
Take good sized young hen and boil it. When done take all the meat, chop
it, but not too fine and keep the "bouillon." Have ready some mushrooms
and truffles cut in small pieces. Fry an onion in hot lard, add flour
and brown well; in this throw your meat, mushrooms and truffles. Give
two or three turns in the pan and add the bouillon to make the sauce. Do
not make it too thin. Season with a little pepper. The small "pates" are
ordered from the confectioner and are kept warm until needed. When the
filling is done and you are ready to serve, fill each pate with the stew
and send warm to the table.
CHICKEN IN ASPIC
Mrs. E. S. Bailey
Draw one large chicken; boil until meat drops from bones and there is
about one pint of liquid. Chop chicken and add a teaspoonful of salt and
one-half teaspoonful pepper; also one tablespoonful of celery salt. Hard
boil three eggs and soak one-half package gelatine five minutes and add
to hot liquid. Chill mold and put in layer of chicken and three eggs and
put balance of chicken in. Then pour the liquid on mold and chill.
CHICKEN TERRAPIN FOR SIX PEOPLE
Mrs. J. P. Cobb
One cup of chicken cut the size of an egg; one cup of canned mushrooms;
make a cream sauce of the chicken stock; when this is boiled up, add the
chicken and mushrooms, yolk of one egg beaten, one teaspoonful of
Worcestershire sauce, teaspoonful sherry. Serve on platter with whipped
cream or brown with bread crumbs.
SPANISH CHICKEN
Mrs. Lester Tennant