of garlic; put in seasonings; mix them with entire amount of acid, then
add yolk and beat well; add oil, at first by tbp, beating after each
addition; when all has been used, add any further necessary seasonings
and beat thoroughly; cover bowl with an earthen dish and keep in a cool
place until needed. By adding acid before oil the egg is partially
curdled or thickened, and oil may be added more rapidly than by the
other method.
CORN STARCH PASTE BINDING
Mayonnaise may be prevented from separating, and the quantity may be
increased without materially altering flavor by stirring into it after
it is mixed about ⅓ of its bulk of hot corn starch paste, made in the
following proportions:
2 tbp corn starch, ¾ c boiling water, ¼ c vinegar.
Mix 2 tbp corn starch smoothly with ¼ c vinegar in an enamel saucepan;
add ¾ c boiling water; simmer gently 5 min; cool very slightly and beat
desired quantity into mayonnaise, which will become thicker and lighter
in color; chill before using.
This starch paste binding is particularly desirable to use when
cottonseed, corn or peanut oil is being used in place of olive oil.
=Mayonnaise Piquante=, for meat, fish or shellfish salads: To 1 c
mayonnaise add 2 tbp each olives and pickles finely chopped.
FRENCH DRESSING
½ c oil, 2 tbp vinegar, 1 tsp paprika, 1 tsp powdered sugar, ½
tsp dry mustard, 2 tsp salt, dash cayenne.
Place all ingredients in a bottle or cruet; chill; shake vigorously
just before serving; a little onion juice; garlic or Worcestershire
sauce may be added if desired.
RUSSIAN DRESSING
1 c mayonnaise or boiled dressing, 2 tbp thick chili sauce, 2 tbp
tomato catsup, 2 tbp Worcestershire sauce.
Mix together thoroughly, adding mayonnaise last.
COOKED FRENCH MUSTARD
3 tbp each dry mustard and sugar; beat 1 egg light, mix smooth with 1 c
diluted vinegar; cook a few min; add 1 tbp butter as you remove from
stove. Delicious on meats.
ICINGS
Break the whites of eggs on a platter or large shallow dish. Allow 1
small c or ⅓ lb of powdered sugar to the white of egg. Beat the whites
thoroughly before adding, gradually, the sugar. The length of time
required for beating depends on the coldness and freshness of the eggs.
Some experienced cooks advise putting the sugar directly into the
whites and beating all together. It is claimed icing so made does not
crumble easily.
If a soft icing is desired add ¼ lb sugar, or 10 tsp sugar and 1 of
corn starch to the white of each egg. Cake can be iced while warm; in
the case of fruit cake, it is better to leave it until within a few
hours before wanted, as icing will turn yellow by standing. Allow the
whites of 2 eggs for a large cake. Remove the loose particles from
the cake with a cloth and dust with flour. Flavor icing just before
using; if lemon juice is preferred, extra sugar will be needed for the
additional liquid. To color icing, use either cochineal, a red jelly or
strawberry syrup for a pink, strong coffee for amber, and the strained
juice of an orange, in which has been soaked the rind for a delicate
yellow. There are fruit syrups and powders which give almost any color
desired. Powdered or confectioner’s sugar should always be used except
for boiled icing; for that the granulated is better. Remember to
beat the eggs entirely in one direction, that is from left to right,
or right to left; do not change the order while beating. It is as
important here as in cake making.
Put the cake on a smooth, flat surface, where it can be undisturbed,
with a layer of clean white paper under it. Drop a large spoon of icing
on the center of the cake, and spread smoothly with a knife dipped in
hot water to prevent sticking. Work as rapidly as possible to do it
well. When finished set the cake in a cool place to harden. When the
frosting is almost cold, take a knife and mark the cake in slices. Any
ornaments, such as gum drops, candies, orange flowers or ribbons should
be put on while the icing is moist. When dry, ornament with piping,
which is a stiff icing squeezed through a paper funnel, and may be
tinted with colored sugars.
BOILED ICING
4 eggs whites, 4 c sugar ½ pt boiling water, 1 tsp cream tartar,
1 tsp vanilla.
Boil the sugar and water till clear as syrup and pour over the whites
beaten stiff; stir until it is a stiff cream; add cream tartar and
vanilla. This is nice for filling.
EGGLESS ICING
½ c milk, 1 c sugar, 1 tsp butter, 1 tsp vanilla.
Boil all 10 minutes, or till a little thick and spread on cake.
ICING WITH RAISINS
1 c sugar, ⅔ c raisins, stoned and chopped fine, 4 tbp water, 1
egg white.
Boil the sugar and water till it will thread from the spoon; pour on to
the beaten egg and work with an egg beater till thick enough to spread
on the cake. Take out enough for the top layer, and with the rest mix
the raisins; spread between the layers.
FIG FILLING
Cut with fc 1 lb figs; add 1 c water and 4 tsp sugar; cook until they
become thick; add juice of 1 lemon; beat well and when cool, spread
between layers of cake.
MARSHMALLOW FILLING
Put ¾ c sugar and ¼ c milk in a saucepan; boil 6 min without stirring;
melt ¼ lb marshmallow in top part of a db; then add 2 tbp boiling water
to them and cook until smooth; then add sugar and milk mixture, beat
constantly; add 1 tsp vanilla and beat until cool enough to spread. Can
be used for both filling and frost. Shredded cocoanut can be sprinkled
over the top of frost if desired.
MOCHE FILLING
Cream 6 tbp butter and 1 c confectioner’s sugar thoroughly; add 4 tbp
cocoa; beat thoroughly; add 2 tbp strong coffee and 1 more c sugar;
then add vanilla. Can be used as filling and frosting.
CARAMEL FILLING
3½ c sugar, ¾ c cream, 1 tbp melted butter.
Boil all together in upper part db; stir only enough to prevent
sticking to bottom of pan; let boil until a little of it dropped into a
cup of cold water and rubbed between fingers is in a pasty condition;
take from fire and stir to consistency of very thick molasses; then
place between layers and over top of cake.
APPLE JELLY FILLING
1 large tart apple, 1 c sugar, 1 egg, 1 lemon, juice and rind.
Grate apple and rind of lemon; add other ingredients and boil jelly
about 5 min.
CINNAMON JELLY FILLING
2 eggs yolks, 2 tbp sugar, 1 tbp cinnamon.
Follow directions for Apple Jelly Filling.
COFFEE FILLING
1 tbp cream, 2 heaping tbp corn starch, 2 eggs, ½ c sugar, 1 c
strong black coffee.
Add cream and sugar to coffee and heat; when boiling hot add corn
starch dissolved in a little cold coffee; let boil 3 min; pour slowly
over well-beaten eggs and stir rapidly; if not thick enough, set over
boiling water and stir till eggs set a little, but not long enough to
curdle; spread between layers and ice with Coffee Icing.
CHOCOLATE CARAMEL FILLING
1 pt brown sugar, ½ c milk or water, ½ cake chocolate, butter
size of egg.
Boil 20 min, or until thick enough; spread between cakes while warm.
PEACH FILLING
Cut peaches in thin slices; prepare cream by whipping, sweetening and
adding flavor of vanilla if desired; put layers of peaches between
sheets of cake; pour cream over each layer and over top; this may also
be made with ripe strawberries.
WHIPPED CREAM FILLING
Use any recipe for nice layer cake and put parts together with whipped
cream.
ORNAMENTAL FROSTING
1½ c granulated sugar, ½ c water, 2 egg whites, 1 tsp flavoring
extract, 1 tsp bp.
Boil sugar and water without stirring until syrup spins a thread; add
very slowly to beaten egg whites; add flavoring and baking powder and
beat until smooth and stiff enough to spread; put over boiling water,
stirring continually until icing grates slightly on bottom of bowl;
spread on cake, saving a small portion of icing to ornament the edge of
cake. This can be forced through a pastry tube or through a cornucopia
made from ordinary white letter paper.
COLORED ICING
1½ c confectioner’s sugar, 2 tbp hot milk, ½ tsp butter, ½ tsp
vanilla extract.
Add butter to hot milk; add sugar slowly to make right consistency to
spread; add vanilla; spread on cake.
For pink icing add 1 tbp strawberry or other fruit juice. For yellow
icing add 1 tsp egg yolk and flavor with orange rind and 1 tsp lemon
juice.
BOILED ICING
1 c granulated sugar, ½ c water, white of 1 egg, ½ tsp flavoring
extract, 1 tsp bp.
Boil sugar and water without stirring until syrup spins a thread;
pour very slowly over stiffly beaten egg white and beat until smooth;
add flavoring and baking powder; allow to stand few minutes before
spreading.
UNCOOKED FROSTING
1 unbeaten egg white, 1½ c confectioner’s sugar, 1 tsp. vanilla
extract.
Put egg white into shallow dish; add sugar gradually, beating with wire
whip until of right consistency to spread; add vanilla and spread on
cake.
CARAMEL FUDGE ICING
2½ c granulated sugar, ½ c hot water, ¼ tsp salt, ¾ c evaporated
milk diluted with ½ c water, 1 tbp butter, ½ tsp vanilla.
Caramelize ½ of the sugar by sifting it slowly into a hot frying pan;
shake pan constantly to prevent burning. The sugar should melt about as
fast as it is put in. When it is melted and a light amber color, add
the ½ c hot water and boil until caramel dissolves and a thin syrup is
formed; add the syrup to the diluted milk with the rest of the sugar
and the salt; boil to the soft ball stage or 11° C. (235° F.); cool
until lukewarm; add vanilla and beat vigorously until creamy and stiff
enough to spread.
MERINGUES
Whites 3 eggs, 1¼ c granulated sugar, 3 tsp bp, ¼ tsp vanilla
extract.
Beat whites of eggs until stiff and dry; add gradually ⅔ c of sugar,
and continue beating until mixture holds shape; fold in remaining sugar
sifted with baking powder; add vanilla; drop by spoonfuls on unglazed
paper and bake in moderate oven 30 min; increase heat and bake 30
min longer; remove any soft part from center of meringues and return
to oven to dry out, after turning off heat; use 2 meringues for each
serving and put together with ice cream or with sweetened whipped cream
and crushed raspberries or strawberries.
JELLY MERINGUE
White 1 egg, ½ c currant or other jelly.
Put egg white and jelly together into bowl and beat with egg beater or
wire whip until stiff; spread between layers or on top of cake.
MAPLE ICING
1 c maple syrup, whites 2 eggs.
Boil syrup without stirring until it spins a thread; add slowly to
stiffly beaten egg whites; beat with wire whip, preferably on platter,
until stiff enough to spread.
CHOCOLATE FILLING
Whites 2 eggs, 2 c confectioner’s sugar, 1½ tbp milk, 1 tsp
vanilla extract, 4 oz unsweetened chocolate, 1 tsp butter.
Beat whites until stiff; add sugar slowly, beating well; add milk,
vanilla and chocolate, which has been melted with butter; mix until
smooth; spread on cake.
OLD-FASHION FILLING
3 oz unsweetened chocolate, 3 tbp cream, 1 egg, ¾ c powdered or
confectioner’s sugar, 1 tbp corn starch, ⅛ salt, 1 tsp vanilla
extract.
Melt chocolate in top of db; add cream and egg; mix in sugar gradually;
add corn starch which has been mixed with a little cold water and cook,
stirring constantly until smooth and thick; add salt and vanilla;
spread between layers of cake.
FRUIT FILLING
2 c granulated sugar, ⅔ c boiling water, whites 2 eggs, ¼ c
chopped nuts, 1 c mixed figs, raisins, citron, cherries and
pineapple, cut fine.
Boil sugar and water without stirring until syrup spins a thread; beat
whites until dry; add syrup gradually, beating constantly; when cool
add nuts and fruit; spread between layers of cake.
MARSHMALLOW FROSTING
Heat ¼ c milk and ¾ c sugar slowly to boiling point; boil 6 min; cut
¼ lb marshmallows in pieces; melt in db; add 2 tbp hot water and cook
until smooth; add hot syrup gradually, stirring constantly; beat until
cool enough to spread, then add ½ tsp vanilla. This may also be used as
a filling for Layer Cake.
ORANGE FILLING
½ c sugar, 2 tbp flour, 1 egg, slightly beaten, grated rind ½
orange, ¼ c orange juice, 1 tsp lemon juice.
Mix sugar and flour; add other ingredients in order given; cook 10 min
in db, stirring constantly until thickened; cool before spreading.
ORANGE FROSTING
1 tbp orange juice, 1 tsp lemon juice, yolk 1 egg, confectioner’s
sugar, grated rind 1 orange.
Add rind to fruit juices; let stand 15 min and add gradually to yolk of
egg slightly beaten; stir in sugar until of right consistency to spread.
BUTTER SCOTCH ICING
2 c light syrup, ½ c butter, ½ c milk.
Boil syrup, butter and milk together until it forms a soft ball when
tested in cold water; cool slightly without stirring and pour while
warm on cake.
Chopped nuts may be added while icing is still soft.
SEA FOAM ICING
1 c brown sugar, ⅓ c water, white 1 egg, 1 tsp bp.
Boil sugar and water without stirring until syrup spins a thread; add
hot syrup slowly to beaten egg white, beating continually, preferably
on platter, with wire whip; add baking powder; when icing foams, put
between layers and on top of cake.
COCOA ICING
1 c confectioner’s sugar, 4 tbp cocoa, 1 egg white, 1 tsp vanilla
extract, 1 tbp cream, 1 tsp melted butter.
Add sugar and cocoa slowly to beaten egg white; then add vanilla,
melted butter and cream to make soft enough to spread on cake.
VEAL
Veal is the meat of a calf killed when 6 or 8 weeks old. The meat from
a younger calf is unwholesome. This meat is not as easily digested as
beef and is less nutritious.
Good veal should be light pink in color and the fat white, and is in
season in the spring. It requires longer cooking than beef or lamb.
The entire forequarter of veal may be secured at a very low price,
because of the breast, which, though it is a most delicious cut when
properly stuffed and braised, is little known and generally despised.
This forequarter contains the ribs, which correspond to the favorite
rib roast of beef. From these are cut the best chops, which become less
choice in quality the nearer we come to the neck. The rack of veal, as
the chops are known to the marketmen, cut entire, makes an excellent
roasting piece, equaled only by the loin and the fillet. The neck of
the veal, after the scrag end is passed, which is only fit for broth
and stews, may be cut into excellent little breakfast cutlets. The
fleshy portions of the foreleg, or shin of veal, make good pot-pies or
stews, and the leg itself may be used for soup or stock.
RAGOUT OF VEAL
Reheat 2 c cold roast veal, cut in cubes, in ½ c Brown Sauce seasoned
with 1 tsp Worcestershire sauce, few drops of onion juice and a few
grains of cayenne.
VEAL CUTLETS
2 lb veal cutlet, 1 tsp salt, ⅛ tsp pepper, ¾ c dried bread
crumbs, 1 egg, 2 tbp water, 2 tbp lard, 1 c hot water.
Cut veal into 6 pieces; wipe with a clean, damp cloth and sprinkle with
salt and pepper; roll in bread crumbs; dip in well-beaten egg, diluted
with water and roll again in crumbs. Melt lard in an iron frying pan;
put in the cutlets and brown on both sides; add the hot water and
simmer until tender, about 45 to 50 min; remove them and thicken the
stock with a little flour mixed to a smooth paste with cold water; pour
the sauce over the cutlets.
VEAL LOAF
2½ lb veal, ¼ lb salt pork, 1 tsp chopped onion, 1 c bread
crumbs, ½ c stock or milk, 1 egg, ½ tsp sage, 2 tsp salt.
To the chopped meat add the other ingredients; mix well; pack in
greased Pyrex loaf pan; bake for 2 hr in a moderate oven; baste with a
mixture of ½ c of water or stock in which 2 tbp of fat have been melted.
BREADED VEAL
Cut into pieces of a suitable size for serving; roll in egg and crumbs
and brown quickly in a small amount of fat; add 2 c of hot water or
stock; cover and simmer until the veal is tender (about 45 min).
VEAL LOAF (2)
3 lb raw, lean veal, chopped, ¾ c cracker crumbs, 1 egg, 1 tbp
chopped parsley, 2 tbp melted lard, 1½ tsp salt, ⅛ tsp pepper, 1
tbp chopped onion, ⅛ tsp nutmeg, ½ c milk.
Mix veal, cracker crumbs, beaten egg, parsley, lard, salt, pepper,
onion and nutmeg together; moisten with milk; pack in a greased small
loaf pan; spread top with butter; bake in a moderate oven 1 hr; baste
occasionally with melted fat and a little hot water; serve hot with
tomato sauce or cold with catsup or pickles.
VEAL PIE
2½ lb knuckle of veal, 1 tsp salt, ⅛ tsp pepper, 2 tbp fat, 2
slices onion, 2 c celery, cut in pieces, 2 c water, ½ c sliced
carrots, 2 tbp chopped parsley, 2 tbp flour, ¼ c water, plain
pastry.
Cut meat from the knuckle in small pieces; sprinkle with salt and
pepper; melt fat; add onion and cook slowly 5 min; remove onion from
pan and put in the veal; cook until meat is brown, stirring frequently;
add celery and water, cover and simmer until meat is tender; add a
little water to the meat as liquid boils away; add raw carrots and
parsley and more salt and pepper if necessary; cook 20 min longer;
thicken with the flour and water mixed to a smooth paste; put in baking
dish and cover with plain pastry; bake in a quick oven 15 to 20 min or
until brown.
METHODS OF COOKING MEATS
ROASTING
Meat should be placed 1″ from the bottom of the baking pan, using a
rack made for the purpose; rub the joint well with salt and pepper, and
dredge with as little flour as will insure a dry surface. Lean meat is
improved by having thin slices of fat meat, either bacon or pork, or
its own fat, laid over the surface at first until there is sufficient
dripping to baste with. The oven and pan should be hot at first; then
gradually reduce the heat; baste frequently with equal quantities of
fat drippings and water.
When done remove roast to a hot platter, drain off the fat; add enough
water to dissolve the glaze left in the pan and use this for gravy.
BRAISING
Braising is a method used for meats that are lacking in flavor or are
tough. Use a deep pan with a close-fitting cover. The covered pans
sold as roasters are really braising pans, the two parts of which fit
together so tightly as to confine the steam, thus cooking the meat in
its own vapor. The most stubborn pieces will yield to the persuasion of
a braising pan and become tender, especially if a few drops of lemon
juice or other acid be added to the gravy in the pan. Braising affords
an opportunity to render coarse pieces savory by laying them upon a bed
of vegetables or sweet herbs.
BROILING
Broiling is cooking by direct exposure to a heat over a gas flame or
hot coals. The surfaces are seared by exposing the meat to great heat
at first, thus preventing the juices from escaping.
PAN BROILING
Heat a cast-iron or steel frying pan to a blue heat. Rub it with a bit
of fat meat till well oiled. Season the meat and lay in the pan just
long enough to sear thoroughly, then turn and sear the other side and
continue turning often enough to keep the juices from escaping. Reduce
heat and cook more slowly until meat is done.
SAUTEING
To saute is to cook in a hot, shallow pan with a little fat, browning
first one side and then the other.
FRYING
To fry is to cook in hot fat, deep enough to cover the material to be
cooked. All mixtures not containing egg should be dipped in egg and
crumbs to prevent food from absorbing fat. The albumen is hardened by
the heat and forms a coating. Cook only a few pieces of the article at
a time, reheating after each frying. Drain on brown paper.
The fats used are lard, cottolene and olive oil.
To clear fat after using, cut a raw potato into ¼″ slices and add to
the cooled fat. Heat gradually, and when potatoes are browned, strain
fat through cheesecloth placed over a strainer. If carefully strained
each time the fat can be used repeatedly.
BOILING
In boiling, as in roasting, the general principle is to subject the
meat to a high degree of heat at first until a layer of albumen hardens
over the entire surface. The temperature should then be dropped much
below boiling point and kept there until the gelatine and connective
tissues are softened to almost the point of dissolving. Let the meat
partly cool in the liquid. If the slices are served on very hot plates
they will be juicy, tender and well flavored.
LARDING
Use a piece of salt pork fat. Shave off the rind as closely as
possible; cut the fat in ¼″ strips, and cut these into strips the same
width. With a larding needle draw these strips into the meat, leaving
the stitches evenly distributed and in alternate rows until the whole
upper surface is covered.
BEEF
Good beef should be fine grained in texture, bright red in color and
well coated and marked with fat. Roasting methods suit the tender cuts.
A standing roast is one with the ribs left in. A rolled roast is one
with the ribs removed and the meat rolled and tied. In roasting meats
remember two things. First, try to keep all the juices in the meat;
secondly, you want the tissues to grow tender.
Remove meat immediately from the paper when it comes from the market
and place it in the ice box or a cool place on a china or enamel plate.
Meat should not be washed, but wiped with a clean, damp cloth before
cooking. The tough cuts of meat should be cooked very slowly and for
a long time. The tender cuts rare, medium, or well done in a hot oven
for a short time only. Do not pierce the meat with a fork when it is
cooking, as this allows the juice to run out of it. Baste meat often
while roasting so as not to have it too dry.
ROAST BEEF
4 lb prime rib beef, boned and rolled (sirloin, porterhouse,
delmonico or tenderloin cuts), ¼ c fat, 1 tsp salt, ¼ c flour.
Clean beef well by wiping it with a damp cloth; spread with fat; dredge
with flour mixed with salt; place on rack of a roaster; place roaster
or pan, uncovered, in very hot oven for 20 min to sear meat; salt meat
and reduce temp a little; bake 12 min to each pound for rare roast; 15
min to each pound for medium roast, or 18 min to each pound for a well
done roast.
ROASTING CHEAP CUTS
4 lb beef (shoulder clod, chuck ribs, boned and rolled, inner
rump, top sirloin or round), ¼ c fat, 1 tsp salt, ¼ c flour, 2 c
water.
Only tender cuts of beef should be roasted in an uncovered pan.
Shoulder clod of beef, chuck ribs, inner rump or top sirloin are best
when roasted in the presence of steam in a covered pan. Place the
larded, dredged meat on rack of roaster; sear uncovered in a very hot
oven for 20 min; add enough water to cover bottom of roaster, but not
enough to reach to level of meat or rack; cover roaster with lid-valve
open and bake in moderate oven 35 min per pound. If roast is large
roast in a slow oven. Tough meats have to be cooked well done in the
presence of steam in order to be tender. Moist heat changes the tough
connective tissue to a gelatinous substance which is tender.
POT ROAST
Brown the roast in a little fat to sear and to develop flavor; place in
a pot or casserole with a closely fitting cover; add 1 c water and cook
until tender (2 to 3 hr), adding more water if necessary. The roast may
be cooked either on top of the stove or in the oven. Vegetables, such
as carrots, turnips or onions, may be added at the beginning of the
cooking; tomato juice may be used for the liquid added, and potatoes
may be added about 30 min before the roast is done.
SMOTHERED BEEF
3 lb beef suitable for pot roast, 2 tbp flour mixed with 1 tsp
salt and a few grains of pepper, 3 large onions sliced, 3 tbp oil
or drippings, 1 tbp mustard, 1 tsp celery seed, 1 c strained
tomatoes, 2 tsp salt, 1 tbp Worcestershire sauce.
Dredge the meat with the flour and brown it in a heavy iron pan; fry
the onions in the oil and add the other ingredients; pour this sauce
over the meat and simmer 3 hr or more. Cold roast meat, fowl or chicken
giblets may be very attractively prepared in a similar manner.
COTTAGE PIE
Grease bottom of small baking dish and cover with hot mashed potato;
add a thick slice of roast beef, cut in small pieces, seasoned with
salt, pepper, a little onion juice, and moistened with some of the
gravy; cover with a thin layer of mashed potato; bake in hot oven long
enough to heat through. This is a good way to use left-over roast beef
or hamburg. Grated onion can be used instead of onion juice.
MOCK DUCK
On a round steak, place a stuffing made as below; roll steak up around
the stuffing, fasten with wooden toothpicks or tying with a string;
brown the outside quickly to develop flavor; add a cup of hot water,
meat stock or tomato juice and cover; cook slowly until tender.
MOCK DUCK STUFFING
2 c cornbread crumbs, 1 c bread crumbs, 1 onion, minced, 1 tbp
chopped parsley, ¼ c fat, ¾ c milk or water, or stock to soften.
SWISS STEAK
2 lb beef round, ½ c flour, ½ tsp salt, ⅓ tsp pepper, 1 small
onion, chopped, 2 tbp shortening, ¼ c chopped green pepper, 1 c
stewed or canned tomatoes, 1 c boiling water.
Wipe meat with a clean damp cloth; cut in 2″ square pieces; mix flour,
salt and pepper together; pound flour into the meat with a wooden
potato masher; brown onion and meat in the shortening; add green
pepper, tomatoes and water; cover and cook slowly 2 hr, or until meat
is tender. The stock may be thickened more with a little flour mixed to
a smooth paste with cold water.
BEEFSTEAK PIES
2 lb chuck steak, 1 tsp salt, ⅛ tsp pepper, 2 tbp flour, 3
tbp cold water, 1 c cooked carrots, cut in cubes, 2 c cooked
potatoes, cut in cubes, 1 c cooked celery, cut in pieces, 6
cooked medium-sized onions, 2 tbp shortening.