RICE AND TOMATO SOUP
Boil to a pulp, in a quart of water, twelve ripe tomatoes which have been peeled and cut up. Strain, place on stove and add two tablespoonfuls butter rubbed into two tablespoonfuls of flour; add salt, pepper and sugar to taste, onion juice and minced parsley. Cook ten minutes and stir in one cup of cooked rice.
ONION SOUPMrs. E. P. Rowen
Slice and boil until tender eight medium sized onions; have a strong soup stock ready; add the onions and season to taste. In each plate place a piece of toast and grate Parmesan cheese over it, then slowly add the soup the heat of which will melt the cheese. Serve.
OXTAIL SOUPMrs. H. J. Keil
One nice meaty oxtail; two medium sized carrots; two onions; one small turnip; two-thirds teaspoonful Kitchen Bouquet; one bay leaf; four peppercorns; two or three celery leaves; dash of pepper; salt to taste. Wash and cover oxtail with water, add carrots cut in cubes. Cut onion and turnip fine and put in a muslin bag with bay leaf, peppercorns and celery leaves. This will leave only the carrot and meat in soup for table. Bring to a boil and simmer for about four hours. Add pepper, salt and Kitchen Bouquet and serve.
PEA PUREEMrs. H. P. E. Hafer
Boil one can of peas with a half a pound of salt pork until very soft. Strain and squeeze through a colander. Add one pint of soup stock and one-half pint of cream. Salt and pepper to taste. Serve with whipped cream.
DUCHESS SOUP
One quart of milk; three slices of onion; one tablespoonful flour; one tablespoonful butter; three tablespoonfuls grated cheese; two egg yolks beaten; one teaspoonful Kitchen Bouquet. Simmer onion in butter, but do not brown; add flour and milk and stir until smooth, then add the cheese and Kitchen Bouquet. Just before taking up add the yolks of eggs. Whip some cream and put one teaspoonful in each cup.
SATISFACTION SOUPAlice Clock
One cup navy beans; four slices bacon; one No. 2 can of tomatoes; one small onion; one level tablespoonful salt; one-fourth tablespoonful black pepper. Soak navy beans over night, in morning put beans on to boil with a pinch of soda in water. When they come to a boil, pour off this water, return to stove, cover with clear water, add onion and bacon, let boil until tender. When tender strain through sieve, being sure to press all through, as far as possible. Next add the strained tomatoes and seasoning and lastly, thin with cream or milk to consistency desired.
SCOTCH BROTHMrs. C. A. Bowman
Cut mutton into small pieces and let it stew all day. Boil one-fourth pint pearl barley in a little water until tender; strain it dry, chop fine two large onions and turnips and put with the barley and meat into a stew pan. Strain the broth into it, also the water from the barley and let it boil one and a half hours and skim. Season with salt and pepper.
"The fish called the flounder, perhaps you may know,Has one side for use and another for show;One side for the public, a delicate brown,And one that is white, which he always keeps down."—Holmes.
—Holmes.
FISH DELIGHTMrs. William Blanchard
Mix enough uncooked white fish or Halibut to make two cups; add half a cup soft bread crumbs; three-fourths cup cream. Press through a colander, season with salt, pepper, lemon juice, and a little Worcestershire sauce. Fold in carefully beaten whites of the two eggs. Turn into buttered molds and steam one hour. Serve hot with Hollandaise sauce.
STEAMED HALIBUT, LOBSTER SAUCEMrs. W. R. McGhee
Butter a steamer and place a thick slice of Halibut steak on it; put over hot water and cook until done. Remove to hot platter and pour over it hot lobster sauce.
Lobster Sauce: Remove the meat from a fresh lobster, about one and one-half pounds; make a rich cream sauce, add the lobster and pour over Halibut.
BAKED HALIBUT
One thick slice of Halibut; one small onion; one tablespoonful butter; one saltspoonful pepper; one teaspoonful Kitchen Bouquet; one level teaspoonful salt; one-half cup water. Chop the onion and put in bottom of baking pan. Put Halibut on top and dust with salt and pepper. Pour over the water to which has been added the Kitchen Bouquet, and then add the melted butter. Bake in rather quick oven until nicely browned. Garnish with parsley and slices of lemon and pour over sauce left in pan.
FISH SOUFFLEMrs. W. I. Clock
One cup baked fish; four eggs; one cup bread crumbs; one heaping tablespoonful butter. Mix flaked fish and fresh bread or crumbs, place in greased baking dish, pour over the beaten eggs and milk; the seasoning should be added to the fish and bread crumbs before placing in dish. Add the butter in small pieces over the top of the dish, before placing in oven. Bake in hot oven thirty minutes.
FISH WITH TOMATO SAUCEMrs. Robert Woods
Bake a well selected fish in oven after seasoning with pepper and salt. When done serve with sauce made as follows:
Pour a quantity of sweet oil in a saucepan. When hot, add two sliced onions and when they are cooked, add flour and let onions brown in same. Strain a can of tomatoes and add thereto a small glass of good wine, and a box of mushrooms chopped fine. Let sauce cook, after adding a boquet of thyme, sweet bay, cloves, green onions and garlic. Use red pepper only; and pour over baked fish and serve.
CODFISH BALLSMrs. C. A. Jennings
One and one-half cupfuls of raw codfish picked up; three cupfuls of raw potatoes, diced; one egg; butter size of a walnut; boil potatoes and fish together until potatoes are soft. Mash, and add pepper and a dash of salt, butter and unbeaten egg and beat until light and thoroughly mixed. Shape roughly in a tablespoon and fry in smoking fat.
COD FISH BALLSBelle Shaw
Half pint measure of raw potatoes, cut in small pieces; one-half pint cod, picked to small pieces. Boil together until potatoes are tender; pour off water and mash very fine; add one egg, one tablespoonful cream and dash pepper. Form on a spoon and fry in hot lard. Lay on brown paper to absorb grease. Serve with cream sauce if desired.
Sauce: One tablespoonful butter; one tablespoonful flour; cook but do not brown. Add to this a pint boiling milk, a pinch salt, and a few pieces of cod to flavor.
CODFISH PUFFMrs. Grant Beebe
Two cups shredded codfish; one cup milk; one tablespoonful flour for thickening; three eggs. Put milk on stove to warm, then add thickening, then codfish that has been soaked and drained, then the beaten yolks. Lastly fold in the whites beaten.
BROILED FINNAN HADDIEMrs. W. D. Hurlbut
Wash fish well; lay in dripping pan, cover with fresh water and allow to stand an hour. Drain, place on fish plank, brush with melted butter and put under blaze, not too close, and broil for twenty minutes, or until a nice brown. Take out plank, surround the edge with mashed potatoes, decorate with hard boiled eggs and sprigs of parsley.
FRIED SHAD ROEMrs. W. R. McGhee
Boil shad roe for fifteen minutes in acidulated salted water; remove, cover with cold water and let stand for a few minutes; dry thoroughly and roll in cracker crumbs, egg and again in crumbs and fry. Garnish with lemon slices.
STUFFING FOR FISHMrs. Max Mauermann
One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; one saltspoon chopped onions; one saltspoon parsley; one teaspoonful capers; one teaspoonful chopped pickles; small piece of butter.
SHAD ROE, BAKED—CASSEROLEMrs. Louis Geyler
Boil roe in salted water (acidulated) five minutes, drain, and cover with cold water five minutes; drain and wipe dry. Brush with melted butter, dust with salt and pepper and paprika. Put in casserole, pour on one-half cup stock and one-fourth cup best sherry or water and bake twenty minutes. Add to sauce two or three yolks mixed with one cup cream and strain over roe. Or pour over thin tomato sauce.
FROGS LEGS A LA POULETTEMrs. W. D. Hurlbut
Trim and clean the frogs legs; boil three minutes. Cover with a sauce made as follows: Three tablespoonfuls butter and three of flour rubbed together; add one-half cup of cream and one cup of chicken stock; season with salt and pepper and just before serving add the yolks of two eggs, well beaten, and one-half tablespoonful lemon juice. Very nice served in a chafing dish.
FROGS LEGS, TARTARE SAUCE
Trim and wipe the desired number of frogs legs; sprinkle with salt and pepper, dip in fine cracker crumbs, beaten egg and again in crumbs. Fry three minutes in deep hot fat. Drain and serve at once with tartare sauce.
SALMON EN CASSEROLEMrs. George D. Milligan
One pint milk; three tablespoonfuls flour; stir until smooth; cook and remove from fire; add one-half cup butter. When cool add two well beaten eggs, pepper and salt and bake in casserole, putting a layer of sauce, then salmon and finish with bread crumbs on top. Bake about thirty minutes.
MOULDED SALMONMrs. C. A. Robinson
One can of salmon; three eggs; one-half pint milk; chopped parsley, pepper and salt and a little Worcestershire sauce. Chop the salmon very fine, first picking away all skin and bone; beat the eggs, add the seasoning, mix thoroughly and steam two hours in a mould.
SALMON CROQUETTESMrs. George Longwell
One pound of salmon; one cup cream; two tablespoonfuls butter; one tablespoonful flour; three eggs, seasoning. Chop the salmon fine, make a cream sauce of the butter, flour and cream; add the salmon and seasoning; boil one minute; stir in one well beaten egg and remove from fire. When cold, make into croquettes; dip in cracker crumbs, then in beaten eggs, again in cracker crumbs and fry in deep fat.
COLD SALMON LOAFMrs. R. E. P. Kline
One pound can of salmon; one-half tablespoonful each of sugar and flour; one tablespoonful melted butter; one teaspoonful salt; one-half teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten; three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon over and put with other ingredients (after carefully blending them) into double boiler; cook until eggs are done; remove from fire and add three tablespoonfuls of gelatin, softened in cold water. Mould, chill, and serve with cucumber sauce.
Sauce: One-half cup cream, beaten; season with salt, pepper and a little onion juice. Add two tablespoonfuls vinegar and one cucumber chopped fine and drained as dry as possible.
SALMON EN SURPRISEMrs. T. D. McMicken
Moisten one cup flaked salmon with butter sauce, pinch minced parsley; one hard boiled egg, chopped fine. Line individual buttered molds with mashed potatoes. Fill centers with fish, cover with potato. Turn out carefully, roll in egg crumbs and fry brown. Garnish with a slice of hard boiled egg on top of mold and parsley.
SMOKED STURGEON AND SCRAMBLED EGGSMrs. W. D. Hurlbut
Mince one-half pound smoked sturgeon; beat six eggs until light, add sturgeon; have butter heated in a skillet, add the mixture and scramble. Serve with toast points.
EGG SAUCE FOR FISHMrs. Maxwell
Cook together a tablespoonful each of butter and flour; pour upon this a cupful of sweet milk and stir until thick and smooth. Season with salt and white pepper, add one hard boiled egg chopped fine; and one raw egg beaten light. Stir just long enough for the sauce to return to the boil and serve.
"I wiped away the weeds and foam,I fetched my sea-born treasures home."
OYSTER SAUSAGEMrs. W. L. Gregson
One-half pound of veal; one pint oysters; one-fourth pound of suet; all chopped fine. Add enough rolled cracker to make into patties; dip in egg and fry in butter.
OYSTER CROQUETTESMrs. Frank Maccoy
Two sets of calf brains, stewed in salt water; one quart oysters, stew in their own liquor until they curl, cut in small pieces. Chop brains and mix with oysters; two tablespoonfuls melted butter; a few drops onion juice; four tablespoonfuls bread crumbs; one-half cup cream. If too dry add a little of the oyster juice. Bake in shells.
DEVILED OYSTERS
One pint of oysters, seasoned with salt and pepper, stiffened with cracker dust to hold shape, place in oyster shells, pour over melted butter. Put shells in a dripping pan and bake in a quick oven to a light brown.
CREAMED OYSTERS IN CHAFING DISHMrs. Marquis Regan
Put large tablespoonful of butter in chafing dish, when melted add two tablespoonfuls of sifted flour, mix thoroughly, then add juice strained from one quart of oysters, cook until thickness of cream, constantly stirring, then add oysters, cook until edges curl, season to taste with salt and pepper, serve on toasted crackers.
OYSTERS SCALLOPED WITH CELERYBlanch Ellis Layton
One quart of bulk oysters, one-half dozen stalks of celery, cut into one-half inch pieces. Drain the oysters, reserving the liquor. Cover bottom of baking dish with crumbs of bread or crackers, then a layer of the oysters, with a generous dash of salt and pepper and plenty of butter. Over this put a lawyer of the celery, fill the dish in this way and pour over one cup of the oyster liquor. On top sprinkle a thick layer of the crumbs, adding butter in small pieces. Bake one hour in a moderate oven.
OYSTER PIE
Line a shallow pudding pan with light pastry, put in oysters, milk, butter, salt and pepper, bake in a very quick oven 20 minutes; one pint of oysters, one pint milk, one tablespoonful butter, salt and pepper to taste.
ROAST OYSTERS ON THE HALF SHELLMrs. W. D. Hurlbut
Scrub the shells of live oysters until free from sand; place in dripping pan in a hot oven and roast until shells open; take off the top shell, being careful not to spill the juice in lower shell; serve in the shell with side dish of melted butter.
PANNED OYSTERSMrs. H. Clay Calhoun
Clean one pint of oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan. Season with salt, pepper and two tablespoonfuls butter and put over small slices of toast. Garnish with parsley.
OYSTER FRICASSEEMrs. Arthur M. Lucius
Clean one pint of oysters, heat oyster liquor to boiling point, strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to oysters to make one cupful. Melt two tablespoonfuls butter and add two of flour; then pour on gradually the hot liquor; add salt, paprika, one teaspoonful finely minced parsley and one egg slightly beaten. Pour over oysters and serve.
BROILED OYSTERSMrs. W. D. Hurlbut
Clean oysters and dry on a towel. Dip in butter, then in cracker crumbs seasoned with salt and pepper; place in a buttered wire broiler and broil until juice runs; turn and cook other side. Place on toast, mince celery over the oysters and pour over all a thin cream sauce.
BROILED OYSTERSMrs. W. K. Mitchell
Select large oysters; wrap a thin slice of bacon around each, fastening with a toothpick; place in a broiler, which in turn is put in a dripping pan to catch the drippings; broil until bacon is brown and crisp, turning to cook other side. Garnish with parsley.
OYSTERS IN BROWN SAUCE
One pint oysters; one-fourth cup butter; one-fourth cup flour; one cupful oyster liquor; one-half cup milk; one teaspoonful Kitchen Bouquet; one-half teaspoonful salt; one-eighth teaspoonful pepper. Parboil and drain the oysters. Brown the butter, add the flour and stir until well blended, add oyster liquor, milk, Kitchen Bouquet, salt, pepper and oysters. Serve in patty cases or ramekins.
CASSEROLE OF OYSTERSMiss Agnes Sieber
Line ramekins or large casserole with minced chicken, seasoned well, and moistened with a little cream. Fill with parboiled oysters cut in pieces, and mushrooms sliced sauted in butter and mixed with the following sauce: Cook three tablespoonfuls salt pork fat with three of flour, add salt, cayenne, nutmeg and parsley; also thyme and mushroom parings. Cook a moment, add one and one-half cups white stock, and simmer one hour, skimming often. Strain, add about one-half cup hot cream or enough to make sauce right consistency. Add four drops lemon juice. Cover with more chicken, sprinkle with buttered crumbs, and brown in oven.
OYSTERS AND MACARONIMrs. H. Clay Calhoun
Boil macaroni in salted water, drain through a colander. Drain oysters until the liquor is all off. In a casserole put alternate layers of macaroni, oysters and a thick cream sauce, until dish is filled; sprinkle top with grated cheese and bake about half an hour.
OMELETTE AUX HUITRESMrs. R. Woods
Drain two dozen oysters. Have ready some hot lard and throw them in. Let fry until they begin to curl, then spread over them four well beaten eggs seasoned with salt and pepper and stir all together until done. Serve hot.
FRIED SCALLOPS
Clean one quart of scallops, turn into a saucepan and cook until they begin to shrivel; drain and dry between towels. Roll in fine cracker crumbs seasoned with salt and pepper, dip in egg and again in crumbs and fry in deep fat. Garnish with slices of lemon dipped in parsley.
JAMBALAYA OF RICE AND SHRIMPSMrs. Robert Woods
Boil two dozen of large shrimps; when cold, peel and set aside. Fry in hot lard a chopped onion and a cupful of rice washed in cold water. Let the onion and rice fry well, add the shrimps, stirring constantly. When browned, add enough water to cover the whole. Season with salt and pepper, a bay leaf, thyme and chopped parsley. Let boil slowly, and add water until the rice is well cooked. When done, let it dry and serve hot.
SHRIMP FRICASSEEMrs. Ada Woods
Boil the desired quantity of shrimp and set aside. For sauce fry in three tablespoonfuls bacon drippings a large onion, chopped fine; when browned, add three tablespoonfuls flour and blend; add slowly about a quart of water, stirring constantly; when smooth add the shrimp; season with a bay leaf, thyme, a tablespoonful chopped parsley and a clove of garlic, minced. Let cook slowly until ready to serve. Boil rice until dry and creamy and serve with the above.
SHRIMP RAMIKINSMrs. Max Mauermann
One pint of shrimp; one tablespoonful flour; one tablespoonful butter; one tablespoonful catsup; one tablespoonful cream; one cup hot soup stock; two yolks eggs; salt, cayenne pepper and grated onion. Heat butter, add flour, then other ingredients. Cook until smooth, then add shrimp. Fill the ramikins with mixture and cover with cracker crumbs and butter. Bake six minutes.
SHRIMP WIGGLEMrs. Willard Brown
Make a rich cream sauce; add one can of shrimp and one can of green peas; allow to cook until all is well heated, serve on toast.
CRAB A LA CREOLE
One can Japanese crab meat; four tablespoonfuls shortening; two green peppers; one large onion; three tomatoes; one cupful milk; two tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful salt, one-fourth teaspoonful pepper. Make a white sauce by melting half the shortening, add flour and when well mixed slowly add milk; stir until creamy, add salt and pepper. In another saucepan melt the other half of shortening, when hot, fry onion and pepper, minced, for ten minutes. Then add tomatoes, cut up, and when tender add Kitchen Bouquet and crab meat and stir slowly into the white sauce. When well mixed, pour over buttered toast and serve.
LOBSTER A LA BOUQUET
One good sized lobster; two ounces butter; one small onion; one can mushrooms; one pint boiling water; one teaspoonful Kitchen Bouquet; one teaspoonful salt; one saltspoonful pepper. Put the butter and chopped onion in saucepan, cook until onion is brown, then add two tablespoonfuls flour and the water. When boiling add salt and pepper. Strain and add mushrooms and Kitchen Bouquet. Simmer for ten minutes then stand over hot water. Cut lobster in good sized pieces, put into sauce, cover the pan closely, let stand ten minutes longer over hot water and serve.
"Some hae meat and canna eat,And some wad eat that want it.But we hae meat and we can eat,And, so the Lord be thank it."
BEEFSTEAK ROLLMrs. J. E. Kelly
Use a large slice of round steak cut one-half inch thick. Make a dressing by mixing together: One cupful grated breadcrumbs, two-thirds teaspoonful salt, one well-beaten egg, one tablespoonful melted butter, one small onion, grated, a few dashes of paprika and a half teaspoonful powdered sweet herbs. Lay the steak on a board, sprinkle with salt and pepper, spread thickly with the dressing and roll up. Wind with soft cord to hold in place. Put three tablespoonfuls of pork fat in a frying pan and when very hot, dredge the roll with flour and brown it quickly on all sides. Place meat in kettle that has a tight fitting cover. Meanwhile, add to the fat in the pan two slices of minced onion, and one tablespoonful flour. Stir until very smooth, pour in a cupful of stock (or hot water) and when the gravy boils, pour over the roll with a pint of strained tomato. Season to taste with salt and pepper, cover the kettle closely and as soon as the contents boil, place where it will simmer for about two hours. When cooked, remove the strings, and serve on a heated platter, with the strained gravy poured over it.
HAMBURGER POT DINNERMrs. Antonio Sterba
With two pounds hamburger steak, mix well one cup raw rice (wash well); one medium sized onion, chopped; season and make into balls. Line bottom of a pot with small pieces of suet; when this is melted, place meat balls in the pot, cover with water, and cook until rice is about done. Add one can of tomatoes (quart can). A half hour before serving, peel enough medium-sized potatoes to circle the platter to be used. Place these on top of tomatoes. When potatoes are done, arrange them around the outside rim of the platter with the meat balls in the center, and pour over the meat enough gravy for first serving. Remainder of gravy may be used on table in a casserole or gravy dish. Care must be used in measuring the rice—too much will cause the balls to fall to pieces. One advantage of this dish is that it may be prepared the day before, or the morning before serving, with the exception of the potatoes.
CALVES' HEARTS STUFFED AND BRAISEDMrs. W. R. McGhee
Remove veins, arteries, and blood clots, wash, stuff and sew. Sprinkle with salt, pepper, roll in flour and brown richly in hot dripping. Place in Dutch oven or in one of the small vessels in fireless cooker. Half cover with boiling water, surround with six slices carrot, one stalk celery, broken in pieces, one onion sliced, two sprays parsley, a bit of bay leaf, three cloves and one-half teaspoonful peppercorns. Cover closely and bake slowly two or more hours basting often if cooked in Dutch oven. If necessary, add more water. Remove hearts to serving platter, strain and thicken the liquor with flour diluted with water. Season with salt, pepper and one-half teaspoonful Kitchen Bouquet.
LUNCHEON BEEFMrs. I. A. Wilcox
One cup or more of cold cooked beef chopped; one cup of bread crumbs; season with salt, pepper and butter. Place in baking dish and cover with buttered bread crumbs. Pour milk in dish until you can just see it. Bake in oven till light brown on top. Can use any kind of cold cooked beef, as steak, roast, or boiled beef. If you have a few cold mashed potatoes, put them through ricer on top of meat to form upper crust. Dot with butter and let brown.
POT ROASTMary S. Vanzwoll
Round steak one and one-half inches thick. Salt and pepper. Pound a cup of flour in, on both sides. Sear both sides in melted fat, and butter. Put in baking dish and cover with water. Cook in oven two and one-half hours.
SPANISH STEAKMrs. W. H. Hart
One and one-half pounds round steak, ground; one and one-half pounds of pork steak, ground; one heaping cupful bread crumbs; one cupful canned or fresh tomatoes; two green peppers, minced; one-half cupful minced onion; one egg; two teaspoonfuls salt. Mix all together and bake forty-five minutes in flat cake.
BRAISED BEEFMrs. I. S. Blackwelder
Round steak about three inches thick (about two pounds); place in a hot skillet and turn so that it is seared on both sides, to prevent escape of juices. In a covered baking pan make a bed of chopped vegetables (potatoes, turnips, carrots, onions, etc.); season well. Place upon it the beef with enough water to keep the mess steaming for four hours. Cover tight.
MOTHER'S BEEF LOAFMrs. F. E. Lyons
Three pounds round steak, ground; three eggs; two-thirds cup cracker crumbs; three teaspoonfuls ground sage; two teaspoonfuls salt; one teaspoonful pepper. Mix together thoroughly and bake in a 5x10-inch bread pan, from one to one and one-half hours.
MEAT PIE
Butter an earthen baking dish and line to the depth of one and one-half inches with hot mashed potatoes, season with finely chopped chives (one tablespoonful to two cups mashed potatoes). Fill center with chopped left-over cold beef, veal or chicken. Moisten with brown or cream sauce, to which add one-half tablespoonful minced parsley and onion juice. Cover with a layer of the potato mixture, make several openings in top of pie and brush top over with beaten egg, diluted with milk. Bake in hot oven until heated through and well browned. Serve hot in baking dish.
BRAISED LARDED LIVERMrs. W. R. McGhee
Skewer, tie in shape (if necessary) and lard the upper side of calf's liver. Place in a deep pan with remnants of lardoons; season with salt and pepper; dredge with flour. Surround with one-half each carrot, onion, celery, cut in dice; one-half teaspoonful peppercorns, six cloves, bit of bay leaf and two cups brown stock or water. Cover closely and bake slowly two hours, uncover the last twenty minutes of cooking. Remove from pan, serve with the French onions or pour around brown sauce.
HAMBURG STEAKSue C. Woodman
Mix one egg and a little salt and pepper; make into balls and bake in closed pan quickly.
POT ROASTMrs. C. S. Junge
Procure a Boston cut of roast of beef; brown a minced onion in skillet with butter and bacon fat; in this brown all sides of the roast. Remove the roast and in the fat stir two tablespoonfuls of flour and fill skillet nearly full of hot water. Season this gravy well with salt, pepper, bay and garlic and pour over roast in casserole. Place a few slices of tomato on top or pour in a cup of strained tomato; place some carrots around the roast and put in cooker for at least four hours.
BRAIN PATTIESMrs. E. Iglehart
Plunge the calf's brains into boiling water for three minutes, remove from water and pick off the dark muscles, roll into cracker dust or bread crumbs in small patties and drop into hot fat. Salt and pepper.
ROAST BEEF SOUFFLEMrs. H. S. Hart
One tablespoonful butter melted in sauce pan, one tablespoonful of flour added and well mixed, one cup milk. Chop beef, or any kind of cold meat quite fine and add to milk after it has thickened; salt and pepper to taste. Then stir in the yolks of three eggs, cook slightly, cool, add beaten whites of eggs. Put in greased dish and bake about half an hour. Is nice served with tomato sauce or peas. About one and one-half cups of the chopped meat for the above.
MEAT LOAFMrs. L. E. Brown
Two pounds of round steak; one pound fresh pork; four tomatoes; three pimentoes; two eggs; four crackers, rolled; salt, pepper and paprika. Mix altogether; bake in bread pan two hours in moderate oven. Sauce: One and one-half tablespoonfuls butter, flour and milk. Season with liquid from meat.
TOUGH STEAKSMrs. E. S. Smith
Pour a mixture of two tablespoonfuls of vinegar; and one of olive oil over a steak. Let stand several hours before broiling. The result is delicious.
VEAL CROQUETTESBelle Shaw
Two pounds veal, chopped fine; one teaspoonful chopped parsley; two eggs, hard boiled and chopped; salt and pepper, to taste. Soak enough bread crumbs, and add to mixture; form balls. Roll in egg and cracker crumbs and fry in deep fat.
BONED AND STUFFED LEG OF LAMBMrs. H. L. Baumgardner
Order a leg of lamb boned at the market. Make a stuffing as for chicken. Put in roasting pan with a small sliced onion, one-fourth cup each of turnip and carrot, season with bay leaf and parsley. Add three cupfuls of hot water, salt and pepper. Cook slowly until done. Serve with Currant Jelly Sauce.
Currant Jelly Sauce: To the regular brown gravy you would make with roast, add one-half cupful of currant jelly which has been beaten and a little lemon juice; well stirred together and let all boil a minute or two.
LAMB STEW A LA CREOLE
Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two inches square. Melt one-fourth cup dripping, add meat and stir and brown evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay leaf, two cloves and one-half teaspoonful peppercorns (tie last three spices in a bit of cheese cloth), and boiling water to nearly cover meat. Simmer slowly until meat is tender (about one and one-half hours). Then add two or three small carrots, scraped and cut in lengthwise pieces, season with salt. Parboil six medium-sized potatoes cut in thick slices five minutes, drain, add to stew; add two cups thick tomato puree and simmer slowly until vegetables are tender. Add more water if necessary. Remove spices, add one cup French peas when heated through, turn into deep, hot platter and sprinkle with chopped parsley.
LAMB HASH WITH GREEN PEPPERSMrs. W. D. Hurlbut
Mince cold roast lamb in about half inch pieces; add a sweet green pepper, minced (discarding seeds); add the gravy and heat thoroughly. Serve on toast.
RECIPE FOR CORNING BEEFMrs. W. T. Foster
Five tablespoonfuls of salt; two tablespoonfuls of brown sugar; one-half teaspoonful salt peter, or less; this is for five pounds of beef. Cover with water; leave three or four days and boil in same water.
MOCK TERRAPINMrs. W. H. Muschlet
Two cupfuls cold boiled or roast lamb cut into small pieces. Put a tablespoonful of butter into double boiler; when melted add one tablespoonful of flour. Rub smooth; add one pint of milk; stir continuously till it thickens; then set pot back where it won't cook hard, and add one well beaten egg, a tablespoonful minced parsley, a little nutmeg, red pepper, salt to taste, two hard boiled eggs cut (not too fine); then the lamb. Let it keep hot, but not boil, till lamb is thoroughly heated. When serving, add a teaspoonful lemon juice.
VEAL LOAF WITH EGGMrs. H. B. Rairden
Two and one-half pounds of veal; two pork chops, ground together; three eggs; three rolled crackers; one teaspoonful each salt and pepper. Mix well together. Put half of mixture in a loaf pan, peel six eggs which have been hard boiled, clip off the ends so they fit closely together, and lay them in the center of the loaf; place the balance of the meat about them, fill up pan, packing it solid; put in double baker on top of stove to steam for one and one-half hours, spread butter over top and put in oven to finish baking. In slicing it you get the slice of hard boiled egg in the center.
VEAL LOAFMrs. A. Donald Campbell
One and one-half pounds of veal and one slice of salt pork, chopped fine. Add two tablespoonfuls of cracker dust; one egg; piece of butter size of an egg; one teaspoonful each of salt and pepper; little grated nutmeg; dash of Worcestershire sauce. Mix well and bake in a loaf shaped pan with cracker crumbs and bits of butter on top. Bake about one and three-quarters hours.
BAKED SPICED HAM, ALABAMA STYLEMrs. K. T. Cary
Soak a fifteen pound ham in cold water to cover over night. Wash, scrub and trim off inedible parts. Set over a trivet in a boiler and cover with boiling water. Mix four cups brown sugar, one large sliced onion, one red Chili pepper pod, one tablespoonful each of whole cloves, allspice and cassia buds, two thinly sliced lemons, discarding seeds, add to water in boiler. Cover and cook slowly two and one-half hours. Remove from boiler, peel off rind and put ham in dripping pan, fat side up. Bake slowly two and one-half hours, basting with one cup sherry wine (using a tablespoon) a little at a time until all is used, then baste with dripping in pan thirty minutes, before removing from oven, sprinkle fat side with equal measures of brown sugar and fine bread crumbs, stick with cloves and brown richly. Serve hot champagne, horseradish or mustard sauce.
KOLDOLMAMrs. F. W. Waddell
Two pounds of veal; one pound fresh pork; one-half lemon, bay leaf and one small bottle capers; one clove of garlic; juice of one onion. Put all through grinder, salt, pepper to taste. Roll in small soft balls. Enclose neatly in cabbage leaves, secure with toothpicks. Place in Dutch oven which has previously melted one-fourth pound of butter with a little chopped parsley. Alternate layers with a small sifting of flour until all are in pan. Let simmer in one pint of water (boiling) without allowing any steam to escape for two hours; remove and thicken broth with yolks of five eggs. Serve eight persons.
VIRGINIA HAMMrs. G. W. Plummer
Buy a center cut of ham, two inches thick (about two and one-half or three pounds); soak over night in milk (sweet or sour) sufficient to cover ham. About two hours before serving time drain off enough milk so that the top of ham is uncovered; spread over this uncovered top; one tablespoonful dry ground mustard mixed with two tablespoonfuls brown sugar; bake in a slow oven. The milk will disappear in a rich brown gravy; if it gets too low in pan add water. When ready to serve remove ham to platter, add flour to fat in pan and when well cooked, add boiling water to make gravy of consistency of thick cream. Lemon slices and sherry may be added. It may need to be strained if milk curds are objected to; pour around ham. Has flavor of finest "Old Virginia Ham."
HAM EN CASSEROLEMrs. A. Donald Campbell
Have ham cut two inches thick, leaving on rind. Pour over it good, generous cup of milk and one-half cup brown sugar, partly dissolving sugar in the milk on top of stove, before pouring over ham. Cook all in casserole two hours. Serve with rings of fried apples on chop plate.
ROGNONS AUX TOMATOESMrs. R. Woods
Cut in small pieces a fresh kidney and fry in hot lard. When almost done add to it a sliced onion, half cup of tomatoes and a slice of ham. Let all fry together, and when done add a spoonful of flour, a piece of red pepper and a spoonful of chopped garlic and parsley. Thin with a little water, season with salt, and let boil a few minutes, when it is done.
EASTER HAMMrs. E. Iglehart
One-half pint grated bread crumbs, one cup currants, one saltspoonful of salt, one saltspoonful sweet marjoram or thyme, one salt spoonful of black pepper, moisten with sweet milk. Boil small ham until tender, remove bone and skin, fill in the cavity with dressing, wind with cord into shape, puncture with skewer in the fat parts and fill the holes with dressing. Bake in a closed pan in a hot oven one hour.
HAM PUFFMrs. A. Donald Campbell
Scald one pint of milk, one cup flour; stir constantly until thick. Let cool, then add beaten yolks of eight eggs. Beat thoroughly, add beaten whites, a little suet, one and one-half cups of chopped, boiled ham, and one-half cup butter. Set tin in pan of water, and bake three-fourths of an hour. Keep standing in water until served.