Tomatoes (Raw).
Scald and peel sometime before using, place on ice, and serve with salt, sugar and vinegar, or with a salad dressing.
Scalloped Tomatoes.
Scald and peel as many tomatoes as required. Butter a deep dish and sprinkle with fine bread or cracker crumbs, then a layer of sliced tomato, over this sprinkle a little salt, pepper and sugar; then add a layer of bread crumbs, another of tomatoes, sprinkle again with salt, pepper and sugar: put bread crumbs on the top, moisten with a little melted butter, and bake until brown.
Stewed Tomatoes.
Pour boiling water over the tomatoes, remove the skins and the hard green stem, cut into quarters or slices and stew in a granite kettle until the pulp is soft, add salt, pepper, butter and a little sugar if desired. If too thin the tomato may be thickened with crumbs or cornstarch wet in a little cold water.
Spinach.
Pick over carefully, discarding all decayed leaves. Wash thoroughly, then place in a pan of cold water, let stand for a few minutes. Drain and put in a large kettle with just enough water to keep it from burning. Cook very slowly until tender. Drain and chop fine, add 1 tbsp. of butter, a tsp. of salt, a ssp. of pepper. It may be served on toast (hot) or garnished with hard boiled eggs.
Carrots and Turnips.
Carrots as a vegetable for the table are more palatable when young and tender. They should be washed and scraped, boiled until tender, and served with butter, pepper and salt or a white sauce. Turnips contain little nutriment; having no starch, they are very suitable for eating with potatoes. They require more salt than any other vegetable, and should be served with fat meat, corned beef, roast pork or mutton. Turnips should be washed, pared, cut into slices or strips, boiled until tender. Drain, mash and season with pepper and salt.
Peas (Green).
Wash the pods, which should be green, crisp and plump, before shelling, then the peas will not require washing. Put the peas into a strainer or colander and shake out all the fine particles. Boil until tender. When nearly done add the salt. Use little water in cooking, when they may be served without draining; season with a little butter, pepper and salt. If drained, serve either dry with butter, pepper and salt, or with a white sauce.
Green Sweet Corn.
Remove the husk and silky fibre, cover with boiling water (the flavor is improved by adding a few of the clean inner husks) and cook, if young and tender, from 10 to 15 minutes. Try a kernel and take up the corn as soon as the milk has thickened and the raw taste is destroyed.
French Dressing.
Mix these ingredients together and serve. This makes a particularly good dressing for lettuce or vegetable salads.
Salad Dressing.
Beat the eggs well, mix the sugar, salt, mustard and pepper together, add to the beaten eggs, then add the vinegar. Place the saucepan on the range in a pan of boiling water. Stir constantly until the dressing becomes thick and light. Take from the fire and turn into a cold bowl at once to prevent curdling. Beat the cream to a thick froth and stir it into the cold dressing. (When cream is not available use the same quantity of milk, previously thickened to the consistency of cream with a little cornstarch, add a tsp. of butter; when cold, add to the dressing.)
Mayonnaise Dressing.
Put the yolks of the eggs into a cold bowl, stir in the dry ingredients, beat well, using a silver or small wooden spoon. Then add the oil, drop by drop. When the mixturegets so thick that it is difficult to stir, add a few drops of the vinegar to thin it. Continue stirring in the oil and vinegar alternately until all are used, when it should be very thick; add the lemon juice last and beat for a few minutes longer; a cupful of whipped cream may be stirred into this dressing before using. (The following rules must be observed in order to insure success: (1) to beat the yolks and dry ingredients until thick; (2) to add the oil only in drops at first; (3) always beat or stir in one direction, reversing the motion is apt to curdle the dressing.)
Lettuce Salad.
Choose crisp, fresh lettuce, wash clean, let it remain for a little time in cold or ice water, drain thoroughly, break or tear the leaves into convenient pieces, dress with a French or cooked dressing; serve at once, cold.
Potato Salad.
Cut the potatoes into pieces about the size of dice, mix the seasonings with the potatoes, turn into a dish in alternate layers of potatoes and dressing, having a little dressing on top. Garnish with parsley, and allow to stand at least an hour in a cold place before serving, so that the potatoes may absorb the seasoning. (Cold boiled beets cut into cubes may be added in alternate layers with the potatoes in this recipe, using a little more dressing.)
Tomato Salad.
Peel the tomatoes (without scalding) and put them on ice until very cold, have crisp leaves of lettuce which have been washed and dried. When ready to serve, cut the tomatoes in halves, place one-half on a leaf of lettuce (the curly leaves being the best), on this put a tbsp. of mayonnaise or cooked dressing, and serve immediately.
Cabbage Salad.
Cabbage or celery may be used as a salad by cutting rather fine, allowing it to get cold and crisp, and serving with a cooked or French dressing. Indeed almost any vegetable may be used for a salad. String beans, asparagus, cauliflower, which have been cooked, are suitable for salad, either alone or in combination with nasturtium, cress, hard boiled eggs, etc.
Chicken Salad.
One pint each of cold boiled or roasted chicken and celery. Cut the chicken into 1/4-inch dice, scrape, wash and cut the celery into dice, put the celery in a napkin and lay on the ice for 10 or 12 minutes; season the chicken with vinegar, salt, pepper and oil (or the French dressing-oil may be omitted if the flavor is not agreeable, substituting cream or melted butter). Add the celery to the seasoned chicken, add half the dressing (using either a cooked or mayonnaise), heap in a dish, add the remainder of the dressing, garnish with the tiny bleached celery leaves or small curly lettuce leaves. (A few capers and a hard boiled egg may be used as a garnish if desired.)
In summer the chicken may be served on a tender lettuce leaf, adding a spoonful of dressing, and serving very cold.
Fruit Salad.
Dissolve the gelatine in the water, add the sugar and lemon juice, strain and pour over the oranges and bananas, which have been peeled and sliced and placed in alternate layers in a mould. Set away to cool. When needed, turn out and serve. Garnish with Malaga grapes, cherries, currants, or any suitable fruit.
All cereals require thorough cooking, because of the starch in them, also to soften the woody fibre. No matter what the cereal product may be, it should be cooked not less than three-quarters of an hour, and better if cooked longer.
Oatmeal Porridge.
Be sure to have the water boiling. Sprinkle in the oatmeal slowly, stirring all the time. Add the salt, and move back or set in a vessel of boiling water where it will cook gently for 1 hour. Do not stir the porridge after the first 5 minutes.
All porridge (or mush) is made on the same principle.
Cracked Wheat
Should be cooked at least 4 or 5 hours.
Cornmeal
Should be cooked an hour or more.
Rice.
Wash 1 cup of rice. Have 2 quarts of water, with 1 tbsp. salt, boiling rapidly. Sprinkle in the rice gradually, when you have it all in cover the kettle and boil 20 minutes. If too thick add a little boiling water. Test the grains, and the moment they are soft, and before the starch begins to cloud the water, pour into a colander to drain. Stand it in the oven a few minutes to dry, leaving the door open. Turn carefully into a heated dish and serve without a cover. (Do not stir the rice while cooking.)
Rice Croquettes.
Wash the rice and put it into the boiling milk in a double boiler. Cook until very thick; add the yolks of the eggs and the sugar, beat thoroughly. Take from the fire, add the vanilla and the fruit, which has been well floured. Turn out on a dish to cool, when cold form in pyramids or cylinders; dip first in beaten egg, then in fine bread crumbs and fry in deep, boiling fat. Put a little jelly on the top of each croquette, dust the whole with powdered sugar, and serve with vanilla sauce or cream and sugar.
Baked Rice.
Wash 1/2 cup of rice, turn into a buttered pudding dish, add 2 tbsps. sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for at least 1-1/2 hour.
Farina.
Put the milk in the double boiler, when the milk boils add the salt, then sprinkle in the farina, stirring all the while; beat the mixture well and cook for 30 minutes. Serve with cream and sugar. (This may be made into a pudding by adding an egg, 2 tbsps. sugar, 1/2 tsp. vanilla, baking in the oven until brown.)
Macaroni is quite as valuable as bread for food, and should be used very freely.
Boiled Macaroni.
Break the macaroni in pieces about 2 inches long. Have boiling water, add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes, put it into a colander to drain, return to the kettle, rub a tbsp. of butter and flour together until smooth, add either milk or water until the sauce is as thick as rich cream. Cook it a few minutes before pouring over the macaroni, and serve (add salt to taste).
Macaroni with Tomato Sauce.
Hold the long sticks of macaroni in the hand; put the end into boiling salted water, as it softens bend and coil in the water without breaking. Boil rapidly 20 minutes. When done put it in a colander to drain. Put the butter in a saucepan to melt, add to it the flour, mix until smooth, then add the tomatoes (which have been strained), stir carefully until it boils. Pour over the hot macaroni and serve at once.
Macaroni and Cheese.
Break the macaroni in pieces about 3 inches long. Put it into plenty of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain, throw into cold water to blanch for 10 minutes. Put the milk into the double boiler, add to it the butter, then the macaroni which has been drained, and cheese; stir until heated, add the salt and pepper, and serve. (The macaroni may be placed in a baking dish in alternate layers with the cheese, sprinkling each layer with pepper and salt, pouring the milk over the top, cutting the butter in small bits distributed over the top, and bake until brown in a moderately quick oven.)
Cheese Souffle.
Put the butter in a saucepan, when melted stir in the flour, add the milk slowly, then the salt, mustard and cayenne, which have been mixed together. Add the yolks of the eggs which have been well beaten, then the grated cheese; stir all together, lift from the fire and set away to cool. When cold, add the stiff beaten whites, turn into a buttered dish and bake 25 or 30 minutes. Serve immediately.
Welsh Rarebit.
Grate the cheese, put it with the milk in the double boiler. While this is heating, make some toast. Mix the mustard, salt and pepper, add the egg and beat well. When the cheese has melted, stir in the egg and butter, and cook about two minutes, or until it thickens a little, but do not let it curdle. Pour it over the hot toast and serve at once.
Tea.
In making tea, the following rules should be observed. The water should be freshly boiled. The teapot, which should be of earthen or china (never of tin), should be scalded and heated before putting in the tea. Pour on the boiling water and cover closely, and let stand for 3 or 4 minutes before using. Never, under any circumstances,allow tea to boil. The usual proportion is a small teaspoonful of tea to 1 cup of boiling water, but this is too strong for general use.
Coffee.
Coffee may be made in various ways; by filtering, clarifying with an egg, or made with cold water. A common rule for making coffee is as follows: 1 heaping tbsp. ground coffee to 2 cups of freshly boiling water, 1 egg shell. Scald the coffee-pot, put in the coffee and the egg shell, add the boiling water, cover and boil just 3 minutes. Before serving, add a tbsp. of cold water; let stand for a few minutes before using.
Coffee Made with an Egg.
1 egg is sufficient to clear 1 cup of ground coffee; if a smaller quantity be desired, half the egg may be used. Add 1/2 cup cold water to the portion of egg to be used, and 1/2 cup of ground coffee. Beat well, put it in the coffee-pot, add 1 qt. of boiling water, and boil 3 minutes. Move back where it will keep hot, but not boil, for 10 minutes. Pour out a little and pour it back again to clear the spout before serving.
Cocoa.
Put the milk in the double boiler and set on the fire, mix the cocoa to a smooth paste with the cold water. When the milk boils, add the cocoa and boil for 1 minute. Serve very hot. If more water and less milk be used, allow a little more cocoa.
Soups may be divided into two classes, soup made with stock, and with milk. As soup should form part of the regular daily diet, and may be made from the cheaper materials, it is absolutely necessary that every housekeeper should understand the art of making it properly.
In the first place it is well to know what may be used in the process of soup making. The first and most important step is to prepare the stock. For this purpose have a large earthen bowl or "catch all," as some teachers call it. Into this put all the bones, trimmings, bits of steak or chop and gravy which has been left over. Keep in a cold place. When needed, cover with cold water and simmer 4 or 5 hours; strain and set away to cool. When cold, remove the fat which will have formed a solid coating on the top. The stock is now ready for use. By saving the remains of vegetables cooked for the table, the outer stocks of celery, a hard boiled egg, etc., a very palatable and nutritious soup may be made at a trifling cost. In families where large quantities of meat are used, there should be sufficient material without buying meat for soup. It is not necessary to have all the ingredients mentioned in some recipes in order to secure satisfactory results. It will, however, be necessary to understand soup flavorings, so as to know which ones may be left out. Stock made from the shin of beef, or from the cheaper pieces which contain the coarser fibre and gristle, require long, slow cooking (see Methods).
Never soak meat in water before cooking in any form. Wipe carefully with a damp cloth before cutting or preparingfor use. For soup break or saw the bones into small pieces, and for each pound of meat and bone allow 1 qt. of cold water. Cover the kettle closely and let it heat slowly until it reaches the simmering point, when it should be moved back and kept at that degree for several hours. Soup should never be allowed to boil hard. The scum which rises to the surface is the albumen and juices of the meat, and should not be skimmed off. If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal reasons why so many people dislike this valuable article of diet. Do not add salt to the meat which is being prepared for stock until a few minutes before removing from the fire. Salt hardens the water if added at first and makes the tissues more difficult to dissolve. Stock may be kept for several days by occasionally bringing it to the boiling point. This is not necessary in winter if it is kept in a cold place.
Vegetable Soup.
If all these vegetables are not available, a little macaroni, rice or barley may be added. Chop all the vegetables very fine, cabbage or onions should be parboiled 5 minutes, drain carefully. Put all the vegetables together, cover with 1 qt. of water and simmer untiltender, then add the stock, the seasoning, and allow it to simmer about 10 minutes. Serve without straining.
Tomato Soup.
Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables in the butter for 15 minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour and stir until smooth, then add to the soup. Allow all to simmer for 20 minutes; strain and serve.
Split Pea Soup.
Wash the peas in cold water (rejecting those which float) and soak them over night. In the morning drain the water off and cover them again with 1 qt. of the boiling water. Boil until tender, about 1-1/2 hour. Now add the stock and 1 pt. of the boiling water. Press the whole through a sieve; wash the soup kettle, return the soup, boil up once, add salt and pepper and serve with croutons. Dried pea soup may be made in exactly the same manner, using 1 pt. of dried peas instead of the split ones.
Onion Soup.
Peel and chop the onion. Put the butter in a frying-pan, add the onion, and stir until a nice brown. Put the stock on to boil. Skim the onions out of the butter and add them to the stock. Stir 1 tbsp. of flour into the remaining butter, thin with a little of the stock, put all together, and simmer for 20 minutes. Add salt and pepper, and it is ready to serve.
Macaroni Soup.
Break the macaroni into small pieces and throw it into 1 quart of boiling water containing the tsp. of salt. Let it boil uncovered 25 minutes. Drain off the water and add the macaroni to the hot stock, cover and cook slowly for 10 or 15 minutes. A little more seasoning may be added if desired.
Oyster Soup.
Put a strainer over a bowl and turn the oysters into it. Pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer. Reserve 1/2 cup of the milk, pouring the remainder into the double boiler, set it on the fire. Put the oyster liquor in a stew-pan, and heat slowly. Mix the cold milk with the flour, and stirring into the boiling milk; cook for 10 minutes. When the oyster liquor boils, skim it. When the flour and milk have cooked for 10 minutes, add the oysters, butter, salt, pepper and oyster liquor.Cook until the oysters curl on the edge and are plump. Serve at once.
Bean Soup (Without Stock).
Wash the beans, cover them with water, and soak over night. Next morning drain, put them on to boil with 2 quarts of fresh cold water. As soon as they come to a boil drain this water off and throw it away. Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda, and boil until soft. Press the beans through a sieve, return to the kettle, and if too thick add enough boiling water to make the soup about the consistency of cream. Add the salt, pepper and butter, and serve. (Minced onion, carrot, or celery fried in a little butter or dripping, and added to this soup before straining, improves the flavor.)
Bouillon.
Remove all the fat and chop the meat very fine. Put it into the soup kettle with the water, bay leaf, parsley, onion and celery. Cover the kettle closely and place it in the back part of the range for 2 hours. Then move it over and let it come to a boil; skim at the first boil. Move back and simmer gently for 4 hours. Strain, return to the kettle, add salt and pepper. Beat the white of one egg with 1/2 cup of cold water until thoroughly mixed. Wash the egg shell, mash it and addto the white. Now add the white, shell and water to the boiling bouillon; let it boil hard for 10 minutes, then throw in 1/2 cup of cold water and boil 5 minutes longer. Take the kettle off the fire, strain through a flannel bag, add salt to taste, and color with caramel. (See recipe for caramel.) This is an excellent preparation for invalids.
Fish is an invaluable article of food. It provides variety in diet, and while less stimulating than meat, is usually more easily digested. Fish should be perfectly fresh and thoroughly cooked. The most wholesome as well as the most palatable methods for cooking fish are broiling and baking. The flesh of fresh fish is firm and will not retain the impress of the finger if pressed into it. The eyes should be bright and glassy, the gills red and full of blood. Fish should be cleaned as soon as possible and thoroughly wiped with a cloth wet in salt water, and should be kept in a cool place. Do not put it near other food such as milk, butter, etc., as they will absorb the odor.
Broiled Fish.
Rub a double broiler well with a piece of suet before putting in the fish. Lay the fish flat so that the flesh side will be exposed on one side of the broiler and the skin on the other. Broil carefully, as the skin side burns very quickly. A fish weighing 3 lbs. will take about 25 or 30 minutes to broil. When cooked sprinkle with salt and pepper, and serve very hot.
Baked Fish.
Clean, wipe and dry the fish, rub with salt; fill with stuffing and sew or tie carefully. Rub all over with butter (or dripping), salt and pepper, dredge with flour, put it into a hot oven; baste when the flour is brown, and often afterwards. Remove carefully from the pan and place upon a hot platter.
Scalloped Fish.
Pick over carefully any remnants of cold boiled or baked fish, put into a shallow dish in alternate layers with bread crumbs and cream sauce. Cover with crumbs and bake till brown.
Salt Fish Balls.
Wash the fish, pick in pieces and free from bones. Pare the potatoes and cut in quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Boil until the potatoes are tender. Drain off all the water; mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg. Lift in a tbsp. and drop into smoking hot fat 1 minute, drain on brown paper; they may be formed into balls and browned in a very hot oven.
(See Analysis, Chap. V.)
As meat is composed of several substances, fibrine, albumen, gelatin, fat and the juices, it is necessary to understand the various methods of cooking in order to secure the best results. Meat has its season as well as many other foods. Pork is better in autumn and winter; veal in the spring and summer; fowl in autumn and winter; lamb in the summer and autumn; mutton and beef may be used any time. Meat should not be allowed to remain in the paper in which it comes from market, as it absorbs the juices and injures the flavor. Wipe all over with a clean wet cloth. Examine carefully, remove any tainted or unclean portions and keep in a clean, cool place until required. Good beef should be a bright red color, well mixed with fat, and a layer of fat on the outside; the suet should be dry and crumble easily. (See meat diagrams for different cuts.) Mutton should have an abundance of clear, white fat, the flesh fine grained and a bright red color. The fat of veal should be clear and white, the lean pink, and should always be thoroughly cooked. Pork is more indigestible when fresh than when cured, as in bacon and ham. Fresh pork should be firm, the fat white, the lean a pale red.
Roast of Beef.
Wipe, trim, and tie or skewer into shape the cut for roasting. If there be a large piece of the flank, cut it off and use for soups or stews. If you wish to roast it, turn it underneath and fasten with a skewer. Lay the meat on a rack in a pan, and dredge all over with flour. Puton the top of a roast 2 or 3 tbsps. of dripping or pieces of the fat; put it in a very hot oven at first. After the outside has become seared, check off the heat and allow to cook slowly, basting frequently. (See time table for baking.)
Broiled Steak.
Trim the steak free from all suet (save all trimmings for stews or the stock pot). Put the meat plate to warm, grease the broiler with a little of the fat. See that the fire is clear. Put the steak on the hot broiler and place it over the fire, turning every 10 seconds. It will take about 8 minutes if the steak is 1 inch thick. When done, place it on the hot plate, dredge it with salt and pepper; turn over and season the other side. Serve immediately.
Pan-Broiled Steak.
When the fire is not suitable for broiling, heat the frying pan until smoking hot; trim the steak as for broiling, place firmly on the hot pan, turn frequently as in broiling, with a broad knife or pancake turner; never insert a fork, as it allows the juice to escape. It will cook in 10 minutes. Season, and serve the same as broiled steak. If a gravy is desired, fry a little of the suet and trimmings in the pan—after the steak has been removed—until brown, lift out the meat or suet, add 1 tbsp. of flour, stir until brown, add pepper and salt to taste, then add 1 teacup of boiling water. Cook for 2 or 3 minutes and strain over the steak.
Hamburg Steak.
1 lb. of steak from the upper side of the round, or any piece of lean beef free from gristle; chop very fine, add1 tbsp. of onion juice (or finely minced onion), 1/2 tsp. salt, 1/2 ssp. black pepper, mix well together; dip the hands in cold water, take 2 tbsps. of the mixture and form with the hands into small round cakes. Have the frying pan very hot, put in 2 tbsps. of dripping; when hot, put in the steaks, brown on both sides—or they may be pan-broiled. Place them on a hot dish, add a tbsp. of flour to the fat remaining in the pan, mix until smooth and brown; add a cupful of boiling water, stir until it boils, add pepper and salt to taste, and pour over the steak.
Beef Stew with Dumplings.
2 lbs. of lean beef (cheaper cuts). Cut into pieces about 1 inch square, dredge with flour. Put 2 tbsps. of dripping into a frying pan; as soon as it is very hot put in the meat and shake or stir until nicely browned. Skim out the meat and put it in a saucepan. Add 1 tbsp. of flour to the dripping remaining in the pan, mix and add 1 quart of boiling water; stir over the fire until it boils, then strain it over the meat; add one small onion, pepper and salt to taste. Cover the saucepan closely and let it simmer for 2 hours. Make the dumplings by sifting 1 pint of flour, to which has been added 2 tsps. baking powder. Add 1/4 tsp. salt and enough milk to make a soft dough. Lift the dough in spoonfuls, placing them over the meat, cover quickly and let boil 10 minutes. Do not uncover the saucepan while the dumplings are cooking or they will fall immediately. Be careful not to allow the stew to burn while the dumplings are cooking.
Pot Roast.
Trim off the rough parts of a brisket of beef or any of the cheaper cuts. Place it in a kettle over a good fire; brown on one side, then turn and brown on the other; add 1 pint of boiling water, cover closely and simmer, allowing 20 minutes to every pound. Add pepper and salt when the meat is nearly done.
Braised Beef.
From 4 to 6 lbs. of beef from the lower part of the round or rump. Trim and rub well with salt, pepper and flour. Chop 2 small onions and fry until light brown in pork fat or dripping; skim them out and put them into the pan in which the meat is to be braised, then brown the meat all over, adding more fat if needed (this may be done in a very hot oven). Put the meat into the pan, on skewers to keep it from sticking, with the onions around it. Add 1 qt. of boiling water, cover closely, putting a brick or heavy weight on the cover to keep it down, and cook in a moderate oven 4 hours, basting occasionally. Turn once and add more water as it evaporates, so as to have 1 pt. left for gravy. When tender take up the meat, remove the fat, add more salt and pepper, and if liked, a little lemon juice or tomato may be added. Thicken with 2 tbsps. of flour wet in a little cold water. Cook 10 minutes and pour the gravy over the meat. Any tough meat may be cooked in this way.
Hash.
Take any pieces left of a cold roast, steaks or stews, chop very fine; take 1 tbsp. butter or dripping, 1 tbsp. of flour, stir together in a hot frying pan, when brown add1 cup boiling water; add 1 tbsp. chopped onion, pepper and salt to taste, let simmer for 10 minutes, then add the meat, stir until heated thoroughly and serve on toast.
Corned Beef or Sausage Hash.
Mix the potato and meat, season with the pepper and salt, add the milk and stir lightly. Put the butter or dripping into a hot frying pan, when melted put in the hash, spread it lightly and evenly, but do not stir it. Cover the pan and set where the hash will cook slowly for 10 or 15 minutes. Move over to a hotter part of the stove and let it remain until a rich, brown crust has formed on the bottom. Fold over and serve on a hot dish.
Mutton—Boiled Leg of Mutton.
Wipe the leg with a damp towel. Dust a cloth with flour and wrap the leg up with it. Put it into a kettle of boiling water and simmer gently 20 minutes to every pound; add salt when the leg is nearly done. When cooked remove the cloth carefully, garnish with parsley and serve with caper sauce. Save the liquor in which it was boiled for broth, stews, etc.
Irish Stew.
Cut the meat into small pieces, cover with the water, which should be boiling, add the onions sliced, andsimmer gently for 3 hours. About 1/2 hour before the meat is done add the potatoes, season with pepper and salt, and serve.
To Bake or Roast a Quarter of Lamb.
Wipe the meat with a damp cloth, place in a baking pan, dredge with pepper, put 1 tsp. of salt in the pan, add just enough water to keep the pan from burning until enough of its own fat has fried out to use for basting. Baste at least every 10 minutes; allow 15 minutes to every pound in a very hot oven. Serve with mint sauce.
Lamb Chops
Are broiled or pan-broiled the same as beefsteak.
Veal—Veal Cutlets.
Have the cutlets about 1/4 of an inch thick, dredge with salt, pepper and flour. Put a tbsp. of dripping in a frying pan, and when very hot put in the cutlets; when brown on one side turn and brown on the other, take out and place on a hot dish. Add a tbsp. of flour to the fat remaining in the pan, mix and stir until brown; add a cupful of boiling water, pepper and salt to taste, stir until it boils, pour over the cutlets, and serve.
Stewed Knuckle of Veal.
Wipe the knuckle well with a damp cloth. Cut it into pieces. Put into a kettle with 2 quarts of boiling water, add 1 onion chopped, 1/4 lb. of chopped ham, and 1 bay leaf, pepper and salt to taste. Cover and stew slowly for 2-1/2 hours (a half cup of rice may be added to this stew).
Jellied Veal.
Wipe the knuckle and cut it into pieces. Put into a kettle with 2 quarts of cold water; bring slowly to simmering point; skim and simmer gently for 2 hours; then add the onion, mace, bay leaf, cloves, pepper corns, and simmer 1 hour longer. Take out the knuckle, carefully remove the bones and put the meat into a mould or square pan. Boil the liquor until reduced to 1 quart, add the vinegar, pepper and salt to taste, strain and pour over the meat. Stand away until cold, when it may be turned out and garnished with parsley and lemon.
Fillet of Veal (stuffed).
Have the bone removed from the shoulder, fill the space from which the bone was taken with the stuffing, fasten the meat together with a skewer to prevent the stuffing from coming out, put into the pan with 3 or 4 tbsps. of dripping, allowing 20 minutes to each pound, basting frequently in a moderately hot oven.
Pork and Beans.
Soak the beans over night in cold water. In the morning wash them well in a colander, put them on to boil in cold water, at the first boil drain this water offand cover with fresh boiling water. Score the rind of the pork and put it in with the beans. Simmer gently until you can blow off the skin of the beans. To do this, take 3 or 4 beans in your hand, blow hard on them, and if the skin cracks they are done. Take out the pork and drain. Put the beans into an earthen pot or granite kettle with a cover; almost bury the pork in the centre of the beans. Add 1 tsp. of salt to 1 pint of the water in which the beans were boiled, pour this into the pot, sprinkle with pepper, pour over the beans 1 large spoonful of molasses, put on the lid, bake in a moderate oven for 6 or 8 hours. If baked in an ordinary iron baking pan they must be covered with another on which has been placed a weight, carefully watched, and baked only 3 hours.
Roast Spare Ribs.
Put the spare ribs in a baking pan, sprinkle lightly with pepper, add 1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom of the pan. Roast 20 minutes to every lb., basting often. When done, make a gravy and serve as for any other roast. (Spare ribs may be stuffed, the ribs cracked crosswise, the stuffing placed in the centre, the two ends folded over, roast as above.)