crumbs; season with sage, salt and pepper, and moisten with eggs and
melted butter, or gravies from the meat; make into little cakes, and
fry in butter till well browned.
VEAL LOAF
Three pounds of veal, one and one-half pounds of salt pork, both
chopped fine; two pounded crackers, two eggs well beaten, one nutmeg,
two teaspoons of pepper, two teaspoons of chopped parsley, two
teaspoons of celery, and the rind and juice of one lemon. Put batter on
the loaf after kneading. Bake in
TO BOIL CORNED BEEF
Wash it thoroughly and put into a pot that will hold plenty of water;
the water should be cold; skim with great care; allow forty minutes for
every pound after it has begun to boil. The goodness depends much on
its being boiled gently and long. If it is to be eaten cold, lay it in
a vessel which will admit of its being pressed with a heavy weight, as
salt meat is very much improved by pressing.
MUTTON CHOPS
Trim off the superfluous fat, and broil over a bright fire; season and
butter them when cooked; do not have them rare. They can also be fried
by first dredging with flour or bread crumbs.
BAKED TONGUE
Season with common salt, a very little saltpetre, half a cup of brown
sugar, pepper, cloves, mace and allspice, powdered fine. Let it remain
for a fortnight, then take out the tongue, put it in a pan; lay on some
butter; cover with bread crumbs, and bake slowly till so tender that
a straw will easily go through it. To be eaten cold. Will keep a long
time, and is very nice for tea.
FRIED LIVER
Cut it in slices, and lay in cold salt water to draw out the blood.
Some place it over a slow fire till the liver turns white. Take it out,
roll each piece in flour or bread crumbs, season and put in hot lard.
Cover, and cook slowly, till the liver is tender, then uncover and fry
quickly till brown. Another way is to pour boiling water on the liver
for a few moments, and proceed as above.
IRISH STEW
Take five or six mutton chops; the same quantity of beef, veal and
pork; six or eight Irish potatoes, peeled and quartered; three or four
onions sliced, and salt and pepper to taste; add a pint of good gravy,
flavored with catsup, if liked. Cover all very closely, and let it
simmer slowly for two hours (never allowing it to stop simmering). A
slice or two of ham is an improvement. Stir occasionally to prevent
burning.
* * * * *
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THAT HAS A PIANO
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* * * * *
SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581
* * * * *
BOILED BEEF’S TONGUE
Boil a medium sized tongue three hours, or until so tender a broom corn
will go through it easily; skim frequently when it begins to boil. When
first removed from the fire skin it and set away to cool. If a pickled
tongue, the water should be cold when put on to boil; if a fresh one
salt thoroughly half an hour before taking it up.
HASH ON TOAST
Cold pieces of beefsteak are nice, chopped fine, cooked in a little
butter and water, and thickened with flour; pour over pieces of toast
laid on a platter, and moisten with hot water, salted. Garnish with
hard-boiled eggs.
HASH, WITH POTATOES
Cold pieces of beef, either boiled, broiled or baked, can be used for
the dish. Free the meat from all pieces of bone, chop fine, and mix
with two parts of potatoes to one of beef. Potatoes boiled with the
skins on are best. They should be cold, and chopped not quite so fine
as the meat. Put them in a spider with melted butter or clarified
drippings, and just enough hot water to keep from burning. Season to
taste, and keep stirring till the whole is cooked together. If liked
crisp, let it remain still long enough to bake a crust on the bottom,
and then turn out on a flat dish. Other meats may be used instead of
beef.
* * * * *
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* * * * *
TO ROAST A SHOULDER OF MUTTON
Season and roast the same as beef, basting with butter and water till
there is gravy enough to use. It requires to be cooked more than beef.
Serve with currant jelly.
SOUSE
Clean pigs’ feet and ears thoroughly, and soak them a number of days in
salt and water; boil them very tender and split open. (They are good
fried.) To souse them cold, pour boiling vinegar over them, spiced with
pepper corns and a little salt. They will keep good, pickled, for a
month or two.
LAMB WITH RICE
Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in
a dish; season, and pour over a little water; boil a pint of rice till
dry, salt it, and stir in a piece of butter, also the yolks of four
well-beaten eggs, only reserving enough to put over the top; spread the
rice and the remainder of the eggs over the lamb, to form a covering;
bake a light brown.
TO GLAZE HAM
The ham should be a cold boiled one, from which the skin was removed
when hot. Cover the ham all over with beaten egg; make a thick paste of
cream, pounded cracker, salt and a teaspoonful of melted butter. Spread
this evenly over the ham and brown in a moderate oven.
* * * * *
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* * * * *
BEEF’S HEART STUFFED
After washing the heart thoroughly cut it into dice one-half inch long;
put into a saucepan with water enough to cover. Remove scum. When
nearly done add a sliced onion, a stalk of celery chopped fine, pepper
and salt and a piece of butter. Stew until the meat is very tender.
Stir up a tablespoonful of Gold Medal Flour with a small quantity of
water and thicken the whole. Boil up and serve.
BEEF STEWED WITH ONIONS
Cut two pounds of tender beef into small pieces, season with pepper and
salt; slice one or two onions and add to it, with water enough to make
a gravy. Let it stew slowly, till the beef is thoroughly cooked, then
add some pieces of butter rolled in Gold Medal Flour, enough to make
a rich gravy. Cold beef may be cooked in the same way, but the onions
must then be cooked before adding them to the meat. Add more boiling
water if it dries too fast.
BEEF TIMBALES
Free left-over meat from fat and gristle, put through meat chopper,
cutting finely. To one pint of meal add one teaspoonful of salt,
one-eighth teaspoonful of pepper, put one-half cup of stock or water,
two tablespoonfuls of bread crumbs and one tablespoonful of butter
together in a saucepan over the simmering burner; when hot, add to it
the meat; take from the fire and stir in carefully two whole eggs,
well beaten. Put mixture in buttered custard or timbale cups, stand in
baking pan half filled with hot water. Bake in moderate oven fifteen to
twenty minutes. Serve with tomato sauce.
FRIED TRIPE
Should be washed in warm water and cut into squares of three inches;
take one egg, three tablespoonfuls of Gold Medal Flour, a little salt
and make a thick batter by adding milk; fry out some slices of pork,
dip the tripe into the batter and fry a light brown.
TRIPE STEW
Melt in stew kettle two tablespoonfuls lard, one of butter; add three
medium-sized onions, three cloves and garlic, all chopped very fine;
one cup chopped greens, a little parsley; one-quart can strained
tomatoes, a pinch of dried mushrooms, if handy; pepper and salt to suit
taste; six large potatoes cut in quarters, lastly, three pounds plain
boiled tripe cut in thin strips. Add boiling water if too dry. Serve
hot.
HASH
Take cold pieces of beef that have been left over and chop them fine;
then add cold boiled potatoes chopped fine; add pepper and salt and a
little warm water; put all in a frying-pan and cook slowly for about
twenty minutes.
BEEF A LA MODE
Take a piece of meat, cross-rib is best, put a slice of bacon or some
lard in the bottom of pot, then the meat, and fill up with water till
the meat is covered; then take two onions, some pepper-corns, cloves,
bay leaves, one carrot and a crust of brown bread, salt and some
vinegar; pepper, sprinkle flour over top and boil slowly.
* * * * *
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START RIGHT
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* * * * *
OX-TAIL SAUTE
About twenty cents worth of ox-tail for three people. Have them
disjointed in pieces about an inch long. Take one large onion and brown
in butter, one carrot, one turnip, one small piece of garlic, enough
water to cover and cook slowly for four hours.
BOILED BEEF WITH CABBAGE—German Style
Take one head of cabbage, and after removing all soiled and bruised
leaves, cut in sections lengthwise making about eight or nine pieces,
leaving the piece of heart attached to each piece to hold it together.
Place in the kettle on top of beef, which has been boiling some time;
boil together for one hour. Salt to taste and pepper. Lift out the
meat, let the cabbage boil a few moments longer in the beef broth and
send it to the table.
HOT BEEF LOAF
Take three pounds of steak from the round and grind it through a
chopper. Beat two eggs, pepper and salt, one and one-half of fresh,
soft bread crumbs. Press this into a shallow, oblong, tin loaf-shaped
pan and cover with about eight slices of salt pork, cut thin. Add
one-half cupful of water to the pan, bake an hour, basting often, then
put in on a warm platter, removing pieces of pork. Thicken the gravy in
the pan with a little Gold Medal Flour, and one-half canful of stewed
mushrooms; pour over and around the meat and serve hot. It is good when
cold if cut in slices and served with lettuce salad.
BEEF PIE WITH POTATO CRUST
When you have used the best of a cold roast of beef take the small
pieces, or as much as will half fill a granite baking pan; also any
gravy, a lump of butter, a bit of sliced onion, pepper and salt, and
enough water to make plenty of gravy; put over a fire, thicken by
dredging in a tablespoonful of Gold Medal Flour; cover it up where it
may stew gently. Now boil a sufficient quantity of potatoes to fill up
your baking dish, mash smooth and beat light with milk and butter and
lace in a thick layer on top of meat. Brush it over with egg, place
the dish in an oven and let remain long enough to become brown. There
should be a goodly quantity of gravy left with the beef, that the dish
be not dry and tasteless.
ROLLED STEAK
Take a good rump steak, flatten and lay upon it a seasoning made of
bread crumbs, parsley, pepper and salt, mixed with butter beaten to a
cream. Roll up the steak, bind it evenly, and lay it in a dish with a
cup of boiling water. Cover with another dish and bake forty minutes,
baste often.
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* * * * *
SAUCES
CAPER SAUCE
Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix
well; pour on boiling water till it thickens; and one hard-boiled egg,
chopped fine, and two tablespoonfuls of capers.
GIBLET SAUCE
Take the liver, heart, gizzard and neck of a chicken, wash and boil in
salted water. Let boil till tender. Take them out with a skimmer and
chop into coarse pieces. Put them back, add a little butter and thicken
to a cream. Pepper and salt, boil a few minutes and serve.
SAUCE ROBERT
One cup brown sauce made with stock, one teaspoonful sugar, one
teaspoonful mustard, one tablespoonful vinegar. Simmer five minutes.
TOMATO MUSTARD
One peck of ripe tomatoes, boiled with two onions, six red peppers,
four cloves of garlic, for one hour; then add a half pint or half
pound salt, three tablespoonfuls black pepper, half ounce each ginger,
allspice, mace, cloves; boil again for one hour longer, and when cold
add one pint of vinegar and a quarter pound of mustard; and if you like
it very hot, a tablespoonful of cayenne.
MINT SAUCE
Mix one tablespoonful of white sugar to a half teacupful of good
vinegar; add the mint and let it infuse for half an hour in a cool
place before sending to the table. Serve with roast lamb or mutton.
CELERY SAUCE
Mix two tablespoonfuls Gold Medal Flour with half teacupful butter,
have ready a pint of boiling milk; stir the flour and butter into the
milk; take three heads of celery, cut into small bits and boil for a
few minutes in water, which strain off; put the celery into the melted
butter and keep stirred over the fire for five or ten minutes. This is
very nice with boiled fowl or turkey.
CURRANT JELLY SAUCE
Melt one-half glass currant jelly over slow fire. Add one cup hot brown
sauce; stir well and simmer one minute.
CREAM OR WHITE SAUCE
One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of
butter, salt and pepper. Heat butter in pan when hot, but not brown,
add the flour. Stir until smooth; gradually add the milk. Let it boil
up once. Season with salt and pepper and serve. This is nice to cut
cold potatoes into and let them heat through. They are then creamed
potatoes. It also answers as a sauce for other vegetables, omelets,
fish and sweetbreads, or, indeed, for anything that requires a white
sauce. If you have plenty of cream, use it, and omit the butter.
HOLLANDAISE SAUCE
Cream one-half cup butter. Add four well-beaten egg yolks, then the
juice of one-half of a lemon, one-half teaspoonful of salt and a dash
of cayenne. Pour a cupful of hot water in slowly. Mix and set in a
saucepan of hot water. Stir until the sauce becomes a thick cream. Do
not allow it to boil. Stir a few minutes after removing from the fire.
It is a fine sauce for fish, asparagus or cauliflower.
* * * * *
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WESTERN MUSIC CO. RENO, NEVADA
* * * * *
ROYAL BEER Small Percentage of Alcohol,
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* * * * *
GOVERNOR’S SAUCE
Slice one peck of green tomatoes, sprinkle heavily with salt and let
them stand over night. Drain well in the morning; cover them with
vinegar; simmer them with six large onions, three red peppers, one
teaspoonful each of mustard, ginger, pepper, a pinch of red pepper, a
cupful of brown sugar, and a cupful of grated horseradish. Let them all
simmer a trifle over two hours.
SAUCE PIQUANTE
To one cup brown sugar add one tablespoonful each of chopped capers and
pickles and simmer five minutes.
SALMON SAUCE
Yolk of one egg, well beaten, one-half cupful of vinegar. Stir
in rapidly one-half tablespoonful of sugar, salt and pepper, two
tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a
boil, then cool and put over salmon.
APPLE SAUCE
Peel, quarter, and core, rich, tart apples; put to them a very little
water, cover them, and set them over the fire; when tender, mash them
smooth, and serve with roasted pork, goose or duck.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
HORSERADISH SAUCE
A good-sized stick of horseradish is required, which should be grated
into a bowl and a teaspoonful of mustard, a little salt, one-quarter of
a pint of cream and vinegar to taste added. Stir all well together.
CHILI SAUCE
Two quarts of ripe tomatoes, four large onions, four chili peppers;
chop fine, then add four cupfuls vinegar, three tablespoonfuls brown
sugar, two of salt, two teaspoonfuls each of cloves, cinnamon, ginger,
allspice and nutmeg; boil all thoroughly together and bottle after
straining through a colander.
MUSHROOM SAUCE
Dissolve one-half teaspoonful of extract of beef in one-half pint of
boiling water. Fry one minced onion and one chopped carrot in a little
butter or dripping until lightly browned; pour the liquid over them,
let all boil together for ten minutes and add a dessert-spoonful of
mushroom ketchup, skim, strain, and it is ready for the table.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
EGGS
HAM AND EGGS
Fry the ham quickly; remove from the pan as soon as done. Drop the
eggs, one at a time, into the hot fat; be careful not to let the yolks
break and run, and keep the eggs as much separated as possible, to
preserve their shape. The ham should be cut in pieces the right size to
serve and, when the eggs are done, one should be laid on each piece of
ham. If any eggs remain, they can be placed uniformly on the edge of
the platter.
CURRIED EGGS
Slice two onions and fry in butter, add a tablespoonful curry powder
and one pint good broth or stock, stew till onions are quite tender,
add a cupful of cream thickened with arrowroot or rice flour, simmer a
few moments, then add eight or ten hard-boiled eggs, cut in slices and
beat them well, but do not boil.
OMELET SOUFFLE
Take three eggs, two ounces of butter, one dessert-spoonful of chopped
parsley, one salt-spoonful of chopped onions, one pinch of dried herbs.
Beat the whites of the eggs to a very stiff froth; mix the yolks with
the parsley and a little salt and pepper. Stir the herbs gently into
them and continue as in a plain omelet. Fold the omelet and serve
immediately.
OMELET
Six eggs, whites and yolks, beaten separately; half pint of milk,
teaspoonful corn starch, one teaspoonful baking powder, and a little
salt; the whites, beaten to a stiff froth, last; cook in a little
butter.
SPANISH OMELET
Mince very fine enough ham, fat as well as lean, as will fill a small
teacup and add two finely-chopped small onions, such as are used for
pickling. Beat six eggs, stir the ham into them and fry the omelet the
usual way, folding it over when done.
SCRAMBLED EGGS
3 eggs,
½ teaspoonful salt,
⅓ cup milk or water,
Sprinkle with pepper,
1 teaspoonful butter.
Beat the eggs slightly, add the milk and seasoning. Cook in a hot,
buttered frying pan, stirring constantly until thick. Serve hot.
OMELET AU NATURAL
Break eight or ten eggs into a basin; add a little salt and pepper,
with a tablespoonful of water; beat the whole well with a spoon or
whisk. In the meantime put some fresh butter into an omelet pan, and
when it is nearly hot, put in an omelet; while it is frying, with a
skimmer spoon raise the edge from the pan that it may be properly done.
When the eggs are set and one side is a fine brown, double it half over
and serve hot. These omelets should be put quite thin in the pan; the
butter required for each will be about the size of a small egg.
* * * * *
+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+
* * * * *
Sierra Beer for Health Phone 581
* * * * *
EGGS A LA MODE
Remove skin from ten tomatoes, medium size, cut in a saucepan, add
butter, pepper and salt; when sufficiently boiled, beat up five or six
eggs, and just before you serve turn them into the saucepan with the
tomatoes, and stir them one way for two minutes, allowing them time to
be well cooked.
OMELET
Six eggs, whites and yolks beaten separately. One cupful milk, one
tablespoonful of butter melted in the milk, one tablespoonful of Gold
Medal Flour; cook slowly in a buttered skillet, on top of the stove,
without stirring.
POACHED OR DROPPED EGGS
Fill a pan with boiling, salted water. Break each egg into a wet saucer
and slip it into the water; set the pan back where water will not boil.
Dip the water over the eggs with a spoon. When the white is firm and
a film has formed over the yolk, they are cooked. Take them up with a
skimmer, drain and serve hot, on toast. Season with salt.
EGGS AND BACON
Cut eight slices of bacon very thin, and fry until crisp; take them out
and keep hot in the oven. Break four eggs separately into the boiling
fat and fry until brown. Serve with the eggs laid over the bacon, and
small fried pieces of bread placed round. Hash may be used instead of
bacon.
POACHED EGGS
Have the water boiling, and the toast moistened in a little salt water,
and buttered. Break the eggs, one by one, carefully into the water, let
them boil till the white sets, remove with an egg slice, pare off the
ragged edges and lay each egg upon a slice of toast; put over bits of
butter, salt and pepper. Eggs require to be quite fresh to poach nicely.
EGGS A LA CARACAS
Chop finely two ounces smoked dried beef freed from the fat and
outside skin. Add one cupful tomatoes, one-fourth cupful grated Old
English cheese, a few drops of onion juice and a few grains each of
cinnamon and cayenne. Melt two tablespoonfuls butter, add mixture and
when heated, add three eggs slightly beaten. Cook until of a creamy
consistency, stirring continually and scraping from bottom of pan.
CURRIED EGGS
Boil eight eggs hard, and cut into thick slices. Cook together in a
saucepan a tablespoonful of butter and a heaping tablespoonful of Gold
Medal Flour into which has been stirred a teaspoonful of curry powder.
Stir until smooth, then add a large cupful of skimmed soup stock and
cook, stirring all the time, to a smooth sauce. If too thick, add more
stock. When smooth and of the consistency of cream, add salt and pepper
to taste and lay into the sauce the sliced eggs, sprinkled lightly with
salt. Cook until very hot.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
SHIRRED EGGS
Butter an egg shirred or small vegetable dish, cover bottom and side
with fine bread crumbs. Add an egg very carefully, cover with seasoned
bread crumbs, and bake in a slow oven until white is firm and crumbs
are brown.
FRIED EGGS
Fried eggs are cooked as buttered eggs without being turned. They are
usually fried with bacon fat, which is taken by spoonfuls and poured
over the eggs. Do not have the fat too hot as that will give the egg a
hard, indigestible crust.
BUTTERED EGGS
Melt one tablespoonful of butter, slip in an egg and cook until the
white is firm. Turn over once while cooking, and use just enough butter
to keep it from sticking.
BREAD OMELET
2 tablespoonfuls bread crumbs,
1 speck salt,
1 speck pepper,
2 tablespoonfuls milk,
1 egg,
½ teaspoonful butter.
Soak the bread crumbs in the milk for fifteen minutes, then add the
salt and pepper. Separate the yolk and the white of the egg and beat
until light. Add the yolk to the bread and milk and cut in the white.
Turn in the heated buttered pan and cook until set. Fold and turn on
heated dish.
ASPARAGUS OMELET
Omelet,
1 cup white sauce,
1 can asparagus.
Follow any of the above omelet recipes. Make white sauce. Add
asparagus, drained and rinsed, to the white sauce, spread some of the
mixture over half of the baked omelet, fold over the other half, turn
on platter and pour over the rest of the sauce. Use the cut asparagus.
Cooked peas, cauliflower, or remnants of finely chopped cooked chicken,
veal or ham may be used in place of the asparagus.
EGGS AND TOMATOES
Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two
good-sized tomatoes, peel, cut them in pieces, and fry them in a little
hot olive oil. When cooked drain off the liquid and take four eggs well
beaten, add some cream, and scramble. Mix the tomatoes with the eggs,
seasoning with salt and pepper to taste. Serve on thin slices of toast.
EGGS AND SPAGHETTI
Take spaghetti and cook it with a cupful of grated cheese. When the
spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve
in a bowl garnished with pieces of soft toast.
Among many other excellent dishes made with this paste are fried
chicken with spaghetti and tomato jelly and macaroni au gratin in an
Edam cheese case.
EGGS IN BAKED POTATOES
6 eggs,
6 potatoes,
6 tablespoonfuls grated cheese,
6 tablespoonfuls butter.
Bake the potatoes, cut off the top and remove half of the inside
of potato, in its place drop an egg raw, salt, cayenne pepper, 1
teaspoonful cheese in each and 1 teaspoonful butter. Put back into a
hot oven for 4 minutes.
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VEGETABLES
SWEET POTATOES—Southern Style
4 boiled sweet potatoes,
¼ pound butter,
1 tablespoonful water,
Lemon juice,
¼ cup brown sugar.
Skin boiled potatoes and quarter. Place in baking dish, with butter on
top; sprinkle with the brown sugar; add the water and a little lemon
juice. Brown in oven and serve hot.
GLAZED SWEET POTATOES
6 medium sized potatoes,
½ cup sugar,
¼ cup water,
3 tablespoonfuls butter.
Wash and pare potatoes. Cook ten minutes in boiling, salted water.
Drain, cut in halves lengthwise, and put in a buttered pan. Make a
syrup by boiling three minutes the sugar and water; add butter. Brush
potatoes with syrup and bake 15 minutes, beating twice with remaining
syrup.
SPINACH WITHOUT WATER