of flour. Now heat the bacon fat left from cooking the bacon for
breakfast in a saucepan and place in the meat. Brown quickly, turning
frequently until every part is nicely browned; then add two cups of
water and cover closely and cook slowly for one hour. Now add
Four medium-sized carrots,
Four medium-sized onions.
Season and cover again and cook slowly until the meat and vegetables
are tender, usually about thirty-five minutes. Now add sufficient
water to make one and three-quarter cups of gravy.
Prepare the dumpling as follows: Place one quart of boiling water in a
saucepan and add one teaspoon of salt. Place in a mixing bowl
One and one-half cups of flour,
One teaspoon of salt,
One-quarter teaspoon of pepper,
Two teaspoons of baking powder,
One onion, grated,
One teaspoon of shortening.
Mix thoroughly and then add one-half cup of water. Form to a dough
and drop by the teaspoonful into the boiling water. Cover the saucepan
closely and cook for fifteen minutes; then lift on a warm dish and
place the dumpling as a border around the platter. Lift the meat and
vegetables in the centre and pour the gravy over all.
VIRGINIA SAUCE
Strain the liquid from the pan in which the ham was baked and add
one-half cupful of flour. Brown well and then add
Two and one-half cups of the liquid from the pan,
One cup of vinegar,
One-half cup of syrup,
Two teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of nutmeg.
Bring to a boil and cook for ten minutes. Now strain into a gravy bowl
and serve.
PORK TENDERLOIN
One and a half pounds of pork tenderloins will make eight nice-sized
fillets. Place on a platter and baste with
One small onion, minced fine,
Three tablespoons of lemon juice,
Two tablespoons of salad oil,
One teaspoon of salt,
One teaspoon of paprika.
Turn the fillet to marinate and when ready to cook lift and roll
lightly in flour and then dip in beaten egg and then into fine bread
crumbs. Cook until golden brown in hot fat.
ROAST FRESH HAM
Select a small baby pig ham and have the butcher bone and then leave
space for the filling. Wipe with a damp cloth and then prepare and
fill with highly seasoned bread crumbs. Tie into shape and then dust
with flour and place in a baking dish and put in a hot oven to brown.
Then reduce the heat and baste frequently with hot water, allowing the
ham thirty minutes to start and the meat cooking thirty minutes to
the pound after that. When ready to serve, lift to a warm platter and
garnish with parsley or water-cress and serve with Virginia sauce.
Place one medium-sized apple in with the ham to bake.
BRAISED ROLLED FLANK STEAK
Have the butcher score and trim the steak. Now soak sufficient stale
bread in cold water to soften. Press dry and then rub through a fine
sieve. Measure and place two cupfuls in the mixing bowl and add
Four tablespoons of shortening,
One cup of finely chopped onions,
One bunch of potherbs, chopped fine,
One level tablespoon of salt,
One level teaspoon of pepper.
Mix well and then spread on a steak and roll. Tie securely with a
stout string and then pat three-quarters cup of flour into the meat.
Melt four tablespoons of shortening in a deep saucepan and when
smoking hot add the prepared meat. Brown the meat, turning frequently,
and then, when nicely brown, add one cupful of boiling water and
simmer slowly, allowing the meat one-half hour to start cooking and
thirty minutes to the pound. Add four large onions and when ready to
lift one cup of boiling water for gravy. Usually this gravy requires
no thickening.
PLANKED STEAK
Have the butcher cut the steak in two and one-half inch thicknesses
from the large end of the sirloin. Remove the flank end and then the
tenderloin, also taking out the bones. The butcher will do this for
you. Now, when ready to prepare the steak, soak the plank in cold
water for one hour. Heat the broiler and then place the plank in the
oven. Cook the steak until quite rare in the broiler and then lift
to a hot plank. Prepare a border of mashed potatoes and put them in
a pastry bag, forced out around the edge of the plank. Garnish and
smother with onions and minced green peppers. Place in a hot oven for
ten minutes. Use the tenderloin for minute steaks. Hamburg the flank
and serve hamburg steaks.
LIVER AND BACON, CREOLE
Have the butcher cut the liver in thin slices. Wipe with a clean damp
cloth and then roll in flour and brown in hot fat. Now add
One cup of stewed tomatoes,
One and one-half cups of thinly sliced onions,
Two green peppers, chopped fine.
Cover closely and cook for five minutes, then add
Two tablespoons of cornstarch,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-quarter teaspoon of mustard,
One-half cup of cold water.
Dissolve the starch and spices well and then bring the mixture to a
boil and cook slowly for fifteen minutes. Now place mashed potatoes on
a large platter, shaping them flat on top. Lay the slices of liver on
and then pour over them the sauce and garnish with nicely brown strips
of bacon. Sprinkle with finely chopped parsley and serve.
CHOP SUEY
Slice sufficient meat from the cold roast of pork. Now cut in
half-inch blocks and place in a pan and add
One cup of celery, cut in dice,
One green pepper, minced fine,
Four onions, minced fine,
One cup of finely shredded cabbage,
One and one-half cups of thick brown sauce,
Two teaspoons of salt,
One teaspoon of pepper,
One teaspoon of Worcestershire sauce.
Heat slowly to the boiling point and cook until the celery and cabbage
are tender and then make a border around a large hot platter of cooked
noodles and lift on the chop suey. Garnish with finely chopped parsley
and serve.
NOTE.--Make the brown sauce from the left-over gravy and bones making
a stock.
DELMONICO ROAST BEEF
Have the butcher cut the seventh and eighth rib from a roast, removing
the chine bone. Now have him remove the blade and meat between it
and the skin, cutting off the top of the ribs. This gives you a
heart-shaped piece of very tender beef. It is really the eye of these
two ribs. Place the roast in a pan and dust lightly with flour, and
then place in a hot oven for thirty minutes to start cooking. Now
reduce the heat and cook, allowing twenty minutes to the pound,
counting the time from the minute you reduce the heat.
Use the top of the ribs and the piece of meat from the blade for the
pot roast or a beef à la mode. Have the butcher remove the blade and
roll the flap-like piece around the ribs, fastening it with a skewer
or the entire piece may be boned and rolled.
BAKED SLICE OF HAM
Have the butcher cut the ham in one-inch thick slices. Trim and then
cut around the edges every two inches apart to prevent curling. Place
on a baking dish and pour over the ham
One cup of water,
Two tablespoons of syrup.
Bake in slow oven 25 minutes.
ROAST SHOULDER OF LAMB
Have the butcher bone and roll the shoulder and then when ready to use
wipe with a damp cloth and pack with the following mixture: Chop very
fine
Three onions,
Four branches of parsley,
One leek.
Pat with flour and then roast in the oven, allowing thirty minutes to
start cooking and twenty minutes to the pound, gross weight. Baste the
meat after it commences to brown with one and one-half cups of boiling
water.
The season for spring lamb is from January to July. The meat is
delicate and while less nutritious than mutton is delicious.
Yearling is a splendid choice for lamb. It is fully as nutritious
as mutton, without the excess fat of mutton. Fat mutton frequently
disagrees with persons of delicate digestion and therefore should be
discarded from the menu, and the yearling should be substituted.
The choice mutton is raised in Virginia, Pennsylvania and North
Carolina, while that which comes from Wisconsin is of splendid
quality. Canada also sends us some fine meat.
Prime mutton is large and heavy, the fat firm and white and the flesh
a deep red in color and very finely grained. This meat contains fully
as much nutriment as beef.
Soups and broths made from mutton when the fat is removed are very
wholesome and are frequently ordered in diets by physicians. Mutton
should be hung for a short period to ripen, but lamb should be used a
short time after it is dressed.
The cuts in the side of lamb or mutton usually number six: (1) The
neck, (2) the chuck, which includes some of the ribs as far as the
shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the
loin and (6) the leg.
In some parts of the country the butcher makes a cut, using the rack
end of the loin and chuck for making the rib or French chops. The term
chops is intended to designate meat cut from the rack or loin into
chops, preferably one and one-quarter inches thick. Where the meat is
cut with nine ribs on the loin, the shoulder and balance of the chuck
is cut into chops for panning or braising. These chops require longer
time for cooking than those cut from the rack or loin.
ACCOMPANIMENTS FOR LAMB AND MUTTON
Serve with a roast shoulder or leg of lamb, mint sauce, green grape
jelly, peas or asparagus and baked potatoes. With mutton or lamb chops
serve green grape jelly, mint or currant jelly.
Mutton may be boiled and served with caper or soubis (onions) sauces,
currant jelly sauce, boiled or mashed potatoes, peas, string beans,
asparagus, stuffed tomatoes and cole slaw.
HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON
Look first at the joint above the hoof. In lamb this joint is serrated
or tooth-shaped when broken, while in the yearling and mutton it is
the smooth oval ball-and-socket joint. In lamb the bones are pinkish
in color; in mutton the bones are a blue-white color. The pinkish
colored skin should be removed from lamb and yearling before cooking.
This skin contains the woolly flavor.
BONE AND STUFFED SHOULDER OF LAMB
Have the butcher bone the shoulder of lamb and then wipe with a damp
cloth. Now prepare a filling as follows: Mince fine sufficient parsley
to measure one-half cup. Place in a bowl and add
One green pepper, minced fine,
Two onions, minced fine,
One cup of fine bread crumbs,
Two teaspoons of salt,
One teaspoon of pepper,
One-half teaspoon of sweet marjoram.
Mix and then spread the filling and roll, tying securely. Now pat just
sufficient flour into the meat to cover. Place on a rack in the baking
pan and put in a hot oven. Just as soon as the meat becomes brown
commence the basting with one cup of boiling water. Reduce the heat to
a moderate oven.
The time to cook: Allow the meat thirty minutes for heating, so as to
start cooking, and then twenty minutes to the pound, counting gross
weight.
Keep the fact in mind that the rolled and filled meat requires more
time than just the plain shoulder.
To roast the shoulder unboned allow one-half hour to start cooking and
then fifteen minutes to the pound.
The leg of lamb may be boned and rolled or rolled and filled, and then
cooked just like the shoulder.
BENGAL CURRY OF LAMB
Use the broken and coarse pieces of meat from the roast lamb. Chop
fine and then place in a saucepan and add just sufficient water to
barely cover. Now add
One onion, minced fine,
One green pepper, minced fine,
Four branches of parsley.
Cook slowly until the meat is very tender. Now thicken the gravy,
using cornstarch, and season with
One teaspoon of Worcestershire sauce,
Four tablespoons of catsup,
Two teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of curry powder.
Make a border of cooked rice on a hot platter. Lift the curry into the
centre of platter and garnish with one hard-boiled egg, chopped fine.
BAKED EMINCE OF LAMB IN GREEN PEPPERS
Mince the left-over portion of roast lamb fine, then measure and add
any filling that may be left over. Place in a saucepan and add just
sufficient boiling water to cover. Cook slowly until tender and then
thicken the gravy. Now to one cup of the cold meat add
One cup of boiled rice,
One cup of canned tomatoes,
Three onions, chopped fine,
One tablespoon of salt,
One teaspoon of paprika.
Mix and then fill into the prepared peppers. Set in a baking pan and
add one cup of boiling water. Bake in a moderate oven for thirty-five
minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in
these dishes to replace the roast meat.
HOW TO USE LEFT OVER LAMB
Cut slices from the roast lamb and then line a large platter with
crisp leaves of lettuce. Place on the platter the slices of meat.
Serve with mint or currant jelly. Use the uneven pieces for curry
of lamb or a baked emince of lamb, with green peppers and vegetable
salad.
LAMB BOILED WITH RAVOLI
Have the butcher cut for stewing one pound of the neck of lamb. Wash
and place in a saucepan and add
Three pints of cold water,
One faggot of soup herbs,
One carrot, cut very fine,
Two onions, chopped fine.
Cook very slowly until the meat is tender and then strain off the
broth. Cool, then pick the meat from the bones. Chop the meat very
fine and add
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two onions, grated,
One green pepper, chopped fine,
One egg.
Mix thoroughly and then prepare a dough as follows: Place in a mixing
bowl
Two cups of flour,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley.
Mix by rubbing between the hands and then use one large egg and five
tablespoons of water to make a dough. Knead until very smooth and then
roll out as thin as paper. Cut into four-inch squares and brush the
edges with water. Place a spoonful of prepared meat on the dough and
then fold over and press the wet edges of the pastry tightly together.
When all are ready drop in a large saucepan of boiling water. Cook for
fifteen minutes and then lift with a skimmer; place in a dish and pour
over the heated and seasoned lamb broth; then sprinkle over all four
tablespoons of grated cheese and two tablespoons of finely minced
parsley.
LAMB HARICOT
Soak one pint of lima beans overnight and then look over carefully in
the morning. Parboil and then place in a baking dish with
One-half cup of diced onions,
One pound of neck of mutton cut into cutlets,
One cup of canned tomatoes.
Season with salt and pepper and add sufficient boiling water to cover
all. Place in a moderate oven and bake for three hours.
INDIVIDUAL LAMB POTPIES
Mince the meat left on the leg of lamb. Place in a saucepan and cover
with cold water, adding
One carrot, diced,
Four onions,
Four potatoes cut in halves.
Cook slowly until the vegetables are soft; lift the onions and
potatoes and thicken the gravy and season with
Two teaspoons of salt,
One teaspoon of pepper,
One green pepper, chopped fine,
One tablespoon of Worcestershire sauce.
Place portion of the meat, two potatoes, one onion and some gravy in
individual baking dishes. Cover with a crust of pastry and bake in a
moderate oven for twenty minutes.
SPANISH MACARONI
Mince fine
Three green peppers,
Four onions,
Two tomatoes.
Now place five tablespoons of fat in a frying pan and add the prepared
vegetables and cook slowly until tender without browning, and then add
one-half package of cooked macaroni and
Two teaspoons of salt,
One teaspoon of pepper,
One-half cup of gravy from the kidney stew.
Cook slowly for fifteen minutes.
FALL MENU
BREAKFAST
Oranges
Cereal and Cream
Creamed Beef in Popover Cases
Coffee
DINNER
Radishes Sliced Cucumbers
Kidney Pie
Spanish Macaroni Buttered Beets
Cole Slaw
Orange Pudding Coffee
SUPPER
Rice Croquettes with Cream Beef
Sauce
Cole Slaw
Orange Shortcake Tea
HOW TO PREPARE RECIPES
POPOVERS
Place the popover pans in the oven to heat. Break one egg in a
measuring cup and then fill with milk and turn into the mixing bowl
and add
One-half teaspoon of salt,
One cup of sifted flour.
Beat with a Dover egg-beater for five minutes and then remove the
smoking hot popover pans from the oven and grease well. Pour in
the batter and place at once in a hot oven and bake for thirty-five
minutes. Do not open the oven door for ten minutes after the popovers
are placed in the oven. When the popovers are twenty-five minutes in
the oven, turn down the gas and then bake slowly to thoroughly dry out
for the balance of the time allowed for baking.
This amount will make eight small or six large popovers. Now, while
the popovers are baking, the creamed beef can be prepared. Cut
one-quarter pound of dried beef fine, using a pair of scissors to cut
with. Place in a pan and cover with boiling water and let stand for
five minutes. Drain and then make a cream sauce as follows:
Place one and one-half cups of milk in a saucepan and add six
tablespoons of flour and stir to dissolve, and then bring to a boil
and cook for three minutes. Add the prepared dried beef and two
tablespoons of finely minced parsley and let simmer slowly until the
popovers are ready.
Cut a slice from the tops of the popovers and fill them with the
prepared creamed beef. Place a tiny dot of butter on top of each
popover and dust lightly with paprika.
KIDNEY PIE
The meat pie can be made to be an economical dish. These pies are
served in the Chelsea Coffee House in London.
Remove the fat and tubes from one large beef kidney and then cut into
pieces the size of a walnut. Place in a saucepan and add three cups
of boiling water and let simmer slowly for ten minutes. Turn into a
colander and let the cold water run on the kidney for five minutes.
Now return the kidney to the saucepan and add
One-half teaspoon of thyme,
One-half teaspoon of sweet marjoram,
Four onions, cut in pieces.
Cook slowly until tender and then add sufficient boiling water to
cover. Add the dumplings, made as follows: Strain gravy from the
kidney and add sufficient water to measure three and one-half cups.
Place in a saucepan and when boiling add the dumplings, made as
follows. Place in a mixing bowl
One cup of mashed potatoes,
One cup of flour,
One tablespoon of baking powder,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of grated onion,
Two tablespoons of finely-minced parsley,
One egg.
Work to a smooth paste and then form into balls the size of a large
walnut, and drop into the prepared stock and cook for ten minutes.
Lift and thicken the gravy slightly. Now make a pastry as follows:
Three cups of flour,
One teaspoon of salt,
Two teaspoons of baking powder.
Sift and then add the one-half pound of finely chopped suet and rub it
into the flour well. Mix to a dough with two-thirds cup of water and
roll out one-quarter inch thick on a floured pastry board. Line a
large baking dish or individual custard cups. Now put a layer of
kidney in the bottom and season with salt, pepper and finely minced
onion. Place a dumpling on top and then a layer of thinly sliced
hard-boiled egg. Cover with well-seasoned gravy and then with a crust,
brushing the edges of the crust well with water. Now cut two gashes in
the top of the crust to permit the steam to escape and then brush the
top with water. If a large pie, bake for one hour; if individual ones,
bake in a moderate oven for thirty-five minutes. Use three eggs in the
kidney pie.
ORANGE PUDDING
Place in a mixing bowl
One-half cup of sugar,
Yolk of one egg,
Four tablespoons of shortening.
Cream well and then add the juice and pulp of two oranges, which
should measure three-quarters cup, and
One and one-quarter cup of flour,
Three teaspoons of baking powder.
Beat to mix and then turn into well-greased and floured mould and
cover the mould. Boil for one hour and then serve with the following
sauce:
Three-quarters cup of sugar,
One-half cup of water,
Juice of one orange,
Grated rind of one orange,
Two tablespoons of cornstarch.
Stir to dissolve the sugar and starch and then bring to a boil and
cook for three minutes and serve.
RICE CROQUETTES WITH CREAM BEEF
Mould well-seasoned cooked rice into croquettes; then dip and flour
and brown in hot fat.
Make a cream sauce as follows: Place in a saucepan
Two cups of milk,
One-half cup of flour.
Stir to dissolve the flour and then bring to a boil and cook slowly
for five minutes. Add one-half pound of dried beef, prepared as for
breakfast, and serve with the croquettes.
ORANGE SHORT CAKE
Place in a mixing bowl
One cup of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder,
Five tablespoons of sugar,
One-half cup of water.
Beat to a stiff dough and then spread on a well-greased and floured
layer-cake pan, making the dough higher at the sides than in the
middle of the pan. Cover with sliced oranges, cut into small pieces
with a sharp knife. Now place in a bowl:
Six tablespoons of brown sugar,
Two tablespoons of flour,
One-half teaspoon of nutmeg.
Mix well and then spread on the shortcake and bake in a moderate oven
for thirty minutes. Much of the actual preparation of the menu can be
prepared on Saturday.
Use yolk of one egg for making dressing for coleslaw. For orange cake
use
White of one egg,
One-half glass of jelly.
Place in a bowl and beat until mixture holds its shape. Pile on orange
shortcake.
HALLOWE'EN
On Hallowe'en the good fairies are permitted to make themselves
visible to their many friends--so the traditions of Ireland tell us.
And the little ones, as they are called by the romantic fun-loving
Irish nation, play a great many tricks this night on their enemies and
they reward their true friends with many blessings.
It is truly a wonderful night for the romantic maiden to delve into
the future and find, or try to find, her luck when seeking for the
knowledge of her future life partner. In those good old days of long
ago, the lad and lassie spent a pleasant evening trying all the lucky
spells to insure them success in their love affairs for the coming
year.
And in the midst of much hilarity many games are played; there are
bobbing and ducking for apples, spinning the plate, post-office,
heavy, heavy, what hangs over and forfeits. These were some of the
old-fashioned ways the boys and girls of yesteryear passed a happy
evening.
Other old legends told that this one night in the year the spooks
or ghosts were permitted to roam the earth, so that, to escape their
notice, all must go masked--hence our young folk disguised themselves
and wandered forth from house to house, seeking entertainment; for
many informal parties were held on this eve and no one was refused
admission; each visitor was treated to apples and nuts and then he
wandered on his way.
Let your young folk entertain their friends with a good old-fashioned
Hallowe'en party; let them play the old games of long ago, and
then close to the magic hour of midnight serve a real old-fashioned
Hallowe'en supper.
SOME SUGGESTIVE MENUS
No. 1.
Cider
Salted Nuts Olives
Sardines and Potato Salad
Jack o' Lantern Cakes Coffee
No. 2.
Cider Cup
Radishes Celery
Gloucester Cod a la King
Cheese Sandwiches
Fruit Cakes Coffee
Nuts Raisins Apples
No. 3.
Celery Salted Nuts
Baked Virginia Ham
Potato and Pepper Salad
Rolls Butter
Ice Cream Coffee
No. 4.
Radishes Home-made Pickles
Fried Oysters
Potato and Celery Salad
Rolls and Butter
Fruit Ginger Bread Coffee
Have corn husks and pumpkins for the decorations; use autumn leaves,
strung together, for wall decorations. Cover the table with a silence
cloth and then with linen table cloth, and place in the centre of the
table a new wooden pail filled with cider. Bank the sides of the pail
with corn husk, golden ears of corn and autumn leaves.
Now wire the handle so that it will be in an upright position. Wrap
the handle with yellow tissue paper and fasten a small jack o'lantern
made from a small pumpkin to the handle, so that it will hang in the
well of the bucket. Arrange the table in the usual manner. Serve the
cider from this well during the supper.
Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and
set bowls in the pumpkins to hold the radishes, pickle and sandwiches,
sugar, etc., and make tiny pumpkins from the yellow crêpe paper,
filling them with hard candies for souvenirs.
HOW TO MAKE THE CIDER CUP
Place in a large bowl some crushed ice and
One gallon of cider,
Three bananas, cut into thin slices,
Two oranges, cut into thin slices,
Three baked apples, cut into bits.
Mix and then serve.
SARDINE AND POTATO SALAD
(Twenty-five Persons)
Wash and then cook eight pounds of potatoes until tender and then,
when cool, peel and cut into thin slices into a large mixing bowl. Now
add