HAM LOAFMrs. W. C. Thorbus
Two pounds of ham, ground; one pound of pork loin, ground; two eggs, beaten; one cupful rolled cracker crumbs; one cupful milk; pepper to taste. Mix all together, put in a baking tin and pour over it one cupful tomatoes and bake two hours.
JAMABALA OF HAMMrs. H. Clay Calhoun
One large slice of raw ham; one large onion; put through the grinder and fry. When thoroughly cooked add two cups boiled rice; one quart of tomatoes and half of a sweet green pepper, chopped fine. Serve hot on toast.
BARBECUED ROAST PORKMrs. Chase
Place pork roast in dry self-basting or similar roaster. Place in oven for thirty minutes. In meantime put one cup of vinegar, one teaspoonful red pepper, one teaspoonful black pepper, one teaspoonful salt in saucepan and bring to a boil. Baste roast every fifteen or twenty minutes with this sauce at boiling point, draining off sauce after each basting and returning sauce to saucepan, which should be kept at the boiling point. Drain off sauce and serve in separate dish.
CROWN ROAST OF YOUNG PORKMrs. M. Dippen
Have crown roast made of young pork ribs, same as of lamb; fill the center with medium sized potatoes, boiled and rolled in butter and minced parsley; surround with fried apples.
BROILED SAUSAGEMrs. W. D. Hurlbut
One and one-half or two pounds of well seasoned sausage meat mold it into a flat cake; place in a frying basket which, in turn, is put in a larger pan, to catch the drippings. Put under the blaze and let it broil slowly; when nicely browned on one side turn it over and brown that side. When done remove to hot platter and surround with fried apples.
PORK CHOPS WITH POTATOESMrs. C. S. Junge
In a casserole place a layer of sliced raw potatoes and over it sprinkle of flour. Put in a layer of chops and a layer of potatoes and repeat until casserole is full. Nearly cover with milk that is seasoned with salt and pepper. Sprinkle cheese over top and bake two hours.
GRANDMOTHER'S PORK NOODLESMrs. H. D. Sheldon
One-half pound of salt pork, sliced; six medium onions; six medium potatoes; noodles. Boil salt pork until very nearly done. Add potatoes and onions. Cook until they are beginning to be tender. Have about two quarts of water left. Add noodles and finish cooking. This will make a thick stew.
PORK CHOP CASSEROLEMrs. George D. Milligan
Sprinkle bottom of dish with flour; place pork chops then on top a layer of sliced raw potatoes and onions, finish with bread crumbs. Bake until potatoes are done. Use no liquid.
BAKED PORK CHOPSSue C. Woodman
Cut thick, wash and dip in flour; place in deep pan; season with pepper, salt, and a little sage. Cover tightly and bake forty minutes in quick oven.
STUFFED PORK TENDERLOINSMrs. C. E. Balluff
Split two large tenderloins and flatten out as wide as possible, spread one with a very thick layer of dressing (such as is used for turkey dressing). Place the second tenderloin on this and tie them together, roast in a medium oven, basting frequently with boiling water and a small piece of melted butter.
STUFFED SPARERIBSMrs. H. L. Middleton
Have two sets of ribs cracked across the middle; rub the insides with salt, pepper and dredge with flour. Cook sauerkraut half an hour, drain and fill the ribs; tie or sew closely together and put in oven. Pour over the ribs the water in which the sauerkraut was boiled. When one side is browned, turn them over and brown the other side. Serve with brown gravy.
DELMONICO CLUB HOUSE SAUSAGEMiss A. Brennan
To every twenty-one pounds of meat: Lean pork, seven pounds; fat, seven pounds; round beef, seven pounds. Seven ounces salt; one and one-half ounces black pepper; one coffee cup powdered sage and summer savory; one teaspoonful cayenne, slack; one tablespoonful freshly ground ginger; one tablespoonful ground mustard. Get your meat ground at the butchers. Mix the sausage yourself. Mix spices all together with salt, working it through the meat with your hands.
FRIED PICKLED PIGS' FEETMrs. W. D. Hurlbut
Have butcher split the pigs' feet; boil until bones are ready to fall out; put in an earthen dish and cover with a mild vinegar which has been boiled for ten minutes with a few slices of onion and spices; when the vinegar is cold the pigs' feet will be sufficiently pickled. Drain, roll in flour and fry.
ENGLISH SAUSAGEMrs. C. A. Carscadin
Six pounds lean pork; two pounds fat pork; one pound loaf bread thoroughly soaked in water; two ounces salt; one ounce best white pepper; two medium sized nutmegs, grated. Mix all together, put into chopper. Leg of pork is best, but shoulder will do.
ESCALLOPED SWEETBREADSMrs. E. K. Parker
One pair sweetbreads; one can mushrooms; two cups of cream; butter size of an egg; one tablespoonful flour. Parboil sweetbreads twenty minutes then chop rather fine; add mushrooms and chop. Put butter in spider and let it melt and as it begins to brown, add the flour and stir; then add cream, stirring all the time to prevent lumps. Put in the sweetbreads and mushrooms and let cook a few minutes. Add one teaspoonful Worcestershire sauce and pour mixture in baking dish. Put cracker crumbs and lumps of butter on top and bake half an hour.
CREAMED SWEETBREADS WITH TOMATO SAUCEMrs. W. D. Hurlbut
Parboil sweetbreads in acidulated salt water, cook slowly for twenty minutes; drain, plunge into cold water. Make a rich cream sauce, separate sweetbreads and mix with the cream sauce; put in ramekins, cover with bread crumbs; in the center place a tablespoonful tomato sauce; put in oven and bake until crumbs are brown; place a sprig of parsley on top and serve.
CHICKEN A LA KINGMrs. W. C. Thorbus
Heat two tablespoonfuls butter until it bubbles; add one chopped green pepper; let cook slowly for three minutes, then add one tablespoonful flour; salt and pepper to taste and enough rich milk to make a smooth thickened sauce; when thoroughly done add two cupfuls cooked chicken and let it heat through. Mushrooms may be added.
CHICKEN NOODLES AND MUSHROOMSMrs. W. D. Hurlbut
Pick the meat from the bones and cut in rather large pieces; add a can of mushrooms and the thickened chicken gravy. Boil noodles twenty minutes in salted water; drain and add noodles to the chicken. Mix all together and let heat thoroughly. Serve with toast points.
CHICKEN A LA CREOLEMrs. R. Woods
Clean and cut up two young chickens, sprinkle with salt and pepper and fry in hot lard. When done, put in a dish and set aside. And now start your sauce. Fry an onion and add flour for thickening. When brown, add a can of sweet peppers, let fry a little, then add the tomatoes and a few bay leaves and a sprig of thyme. When the sauce is done throw in the fried chickens, but do not let the whole boil long.
SWEET BREAD PATTIES
Parboil one pair sweetbreads in boiling, salted, acidulated water, fifteen minutes. Drain and cut in one-half inch cubes. Add one-half the measure of small mushrooms, heated in the liquor in the can, drained, cooled and sliced, and one tablespoonful pimento cut into bits. Reheat in one and one-half cups of sauce (cream) and serve in patty shells.
BAKED MACARONI AND CHICKENBertha Z. Bisbee
Stew until tender a nice fat hen, in plenty of water. Pick meat off bones and shred rather finely. Boil one pound of macaroni or spaghetti twenty minutes in plenty of water to which has been added a teaspoonful of salt. Drain as dry as possible. Cover the bottom of a buttered baking dish with the macaroni, adding chicken and macaroni in alternate layers. Add one cup of cream to the gravy in which the chicken was cooked, salt and pepper to taste, and thicken with flour or corn starch. Pour enough over the macaroni and chicken to cover it. Bake in a slow oven until nicely browned on top.
REAL COTTAGE CHICKENMrs. F. W. Waddell
Boil one package of macaroni in salted water in the usual manner. Use three or four pounds chicken. Place in Dutch Oven whole. After browning, four tablespoonfuls of butter with a little parsley cover tightly and simmer forty-five minutes. Remove cover and add salt and pepper. When sufficiently cooked, so that the fowl will slip from the bone, turn out fire and let cool. Remove bones and place in receptacle once more. Add one pint of pure cream, the macaroni previously cooked, and let boil up just three minutes, and let stand until ready to serve. Better to stand for an hour.
BOUCHEES A LA REINEMrs. Robert Woods
Take good sized young hen and boil it. When done take all the meat, chop it, but not too fine and keep the "bouillon." Have ready some mushrooms and truffles cut in small pieces. Fry an onion in hot lard, add flour and brown well; in this throw your meat, mushrooms and truffles. Give two or three turns in the pan and add the bouillon to make the sauce. Do not make it too thin. Season with a little pepper. The small "pates" are ordered from the confectioner and are kept warm until needed. When the filling is done and you are ready to serve, fill each pate with the stew and send warm to the table.
CHICKEN IN ASPICMrs. E. S. Bailey
Draw one large chicken; boil until meat drops from bones and there is about one pint of liquid. Chop chicken and add a teaspoonful of salt and one-half teaspoonful pepper; also one tablespoonful of celery salt. Hard boil three eggs and soak one-half package gelatine five minutes and add to hot liquid. Chill mold and put in layer of chicken and three eggs and put balance of chicken in. Then pour the liquid on mold and chill.
CHICKEN TERRAPIN FOR SIX PEOPLEMrs. J. P. Cobb
One cup of chicken cut the size of an egg; one cup of canned mushrooms; make a cream sauce of the chicken stock; when this is boiled up, add the chicken and mushrooms, yolk of one egg beaten, one teaspoonful of Worcestershire sauce, teaspoonful sherry. Serve on platter with whipped cream or brown with bread crumbs.
SPANISH CHICKENMrs. Lester Tennant
Cut up two chickens, about five pounds in all; good fat yellow hens are the best. Put in a good sized pot and put in cold water enough to cover about two inches over all; cover and let heat very slowly; stew until meat can be picked from the bones. When the liquor the chicken is cooked in becomes cold, remove all fat and save to make stew in. Cut up six fair sized potatoes; one large onion; two large green peppers; one clove of garlic; one can of mushrooms; one can tomatoes; one can of peas; one bottle of little stuffed olives. Remove meat from chicken bones, then put in tomatoes, potatoes, peas, etc., in the liquor. Cut each mushroom through and add one wineglass each of olive oil and good white wine; three fair sized bay leaves; a large pinch of thyme; a few sprigs of parsley; salt; celery salt; black pepper and tobasco sauce to taste. When potatoes are done, add one large tablespoonful butter, put in the chicken meat and the stew is ready to serve. Have plenty of toast to serve chicken on. This will serve sixteen people and may be made the day before.
CURRY OF CHICKEN EN CASSEROLEMrs. W. P. Hilliard
Clean, singe, dress and cut up a three and one-half pound chicken as for fried chicken; melt one-third cup butter in an iron frying pan; sprinkle chicken with salt and pepper; arrange in hot frying pan and cook ten minutes, turning so as to brown evenly; add giblets; continue cooking ten minutes longer. Arrange chickens in a hot casserole with one thinly sliced onion; one-half tablespoonful salt, and broth or boiling water to cover; cover casserole and simmer in oven until chicken is tender. Remove chicken; strain liquor; melt one-fourth cup butter; add two tablespoonfuls flour, mixed with two tablespoonfuls curry powder; stir until smooth. Add strained liquor (there should be two cups); one-third cup currant jelly and salt to season. Turn one-half of sauce into casserole; arrange chicken over sauce and cover with remaining sauce. Serve in casserole. Serve boiled rice with chicken curry.
SALMI OF DUCKMrs. S. E. Baumgardner
Cut cold roast duck in pieces and heat in the following sauce: One tablespoonful butter; one small onion chopped fine; a stalk of celery and one sliced carrot; saute until brown then add one tablespoonful flour; two cups water; a bayleaf; a spray of parsley; a few cloves and salt and pepper; let cook a few minutes. Strain, put in the duck; add six olives sliced lengthwise; a small can of mushrooms, cut in two; let all heat and serve.
CREOLE CHICKEN
Cut two chickens in pieces for serving; sprinkle with salt and pepper. Melt one-half cup butter; add one-half cup finely chopped onion; add chickens, saute a golden brown, turning chickens to evenly brown; remove chickens; add one-half cup flour; stir until well blended; then pour on two cups chicken stock and two cups tomato puree; one mild red pepper, finely chopped; one-half can mushrooms, drained and thinly sliced; one cup finely cut celery; season with salt and pepper. Add chickens and simmer until tender. Dispose on hot serving platter; surround with sauce; garnish with parsley.
CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISHMrs. M. Regan
One medium sized can of boneless chicken; one-half can of French mushrooms; one heaping teaspoonful Indian currypowder; one large tablespoonful of butter; two tablespoonfuls of sifted flour and two cups milk. Put butter in chafing dish, when melted add flour; then milk slowly, and salt and pepper to taste. When creamy add chicken cut fine and chopped mushrooms; stir constantly until heated thoroughly and just before serving add curry powder. Eat on hot toast.
SQUAB EN CASSEROLEMrs. W. D. Hurlbut
Wash squabs and stuff with boiled rice in which the cooked, minced giblets of the squabs have been mixed; place in casserole and pour a little melted butter over each squab; sprinkle with salt and pepper and onion salt. Use the water in which the giblets were cooked for stock, there should be one cup. Put in oven and bake until tender.
PIGEON PIEMrs. Culbertson
Dress, clean and truss six young, fat pigeons. Brown them richly in tried out salt pork fat. Put in a Dutch oven or kettle, cover with boiling water. Add two stalks celery, broken in pieces; a bit of bay leaf; one-half teaspoonful pepper-corns; one onion sliced; six slices of carrot; two sprays parsley and simmer five to six hours or until tender. Add one-half tablespoonful salt last hour of cooking. Remove pigeons; strain liquid and thicken with one-fourth cup butter, cooked one minute with one-fourth cup flour, stirring constantly, until gravy is smooth. Arrange pigeon in a deep baking dish; pour over gravy and cover with a baking powder crust, and bake in a hot oven.
A GOOD IMITATION OF MARYLAND FRIED CHICKENMrs. J. G. Sherer
It may be made from rabbit. Choose a young tender rabbit; cut it into pieces of desired size; put pieces in a pot, cover with boiling water, and parboil gently for twenty minutes; dip each piece in flour, egg and cracker crumbs and fry in deep fat until a rich brown. Evaporate by boiling some of the water in which the meat was boiled. Use some of it with milk in making "cream gravy."
RABBIT STEWMrs. J. G. Sherer
Rub the inside of a saucepan with a dose of garlic; put in pieces of hare left; add three-quarters cup of stewed tomatoes; two raw carrots, cut into small cubes; one small onion, sliced; a teaspoonful of chopped parsley, and about a cup of hot water. Cover tightly and cook until the potatoes are tender (and carrots). Thicken and serve in a border of steamed rice and serve with tiny dumplings.
BELGIAN HARE EN CASSEROLEMrs. J. G. Sherer
Separate a dressed hare into pieces of desired shape; rub each piece with a little lemon juice and oil which have been stirred together. Let the meat stand covered a few hours; sprinkle with paprika and brown each piece in a little fat in a "sizzling hot" frying pan. Some use two or three slices of fat bacon cut into small pieces for the browning. When golden brown, put the meat in the casserole, cover with boiling water; cover and place in a very moderate oven. At the end of half an hour add two cups of stock or hot water; one tablespoonful of lemon juice, or vinegar, a bit of bay leaf and two teaspoonfuls of onion juice. Cook in a moderate oven about three hours. Bring to the table without removing the cover. And if you have any of the Belgian Hare en Casserole left, make for lunch the next day, the savory little Rabbit Stew.
CHOP SUEYMrs. J. G. Sherer
One pound veal; one pound pork; one can mushrooms; eight stalks celery; fifteen onions; two tablespoonfuls molasses; little flour on top. Cut meat in small pieces and simmer about twenty minutes; add mushrooms and molasses; then celery and onions. Cook slowly until tender. Sprinkle a little flour over it and mix well; then salt, paprika and about three tablespoonfuls or more (to taste) of chop suey sauce. Simmer meat without water; serve with boiled rice.
CHOP SUEYMrs. C. S. Junge
Cut tender, fresh, lean pork, chicken, veal or all of these into thin, inch squares and saute well in bacon fat. Have ready one-half as much in bulk of celery; cut in inch pieces and an onion; saute these in same fat. After this, saute mushrooms; put altogether and barely cover with hot water, chicken or veal broth. Add Chinese potatoes and sprouted barley, if they can be procured; add one tablespoonful of molasses; one teaspoonful of salt; one teaspoonful of Chinese Soy; a dash of pepper and put in cooker for three hours or more.
CHOP SUEYMrs. W. F. Barnard
One pound pork from shoulder; one pound veal from leg; fry one-half hour in a little fat. When brown, add a little water and cook ten minutes, and add one cup celery cut up; one onion, cut up. When nearly done, sprinkle with flour enough to thicken, add two tablespoonfuls of molasses. Serve with rice.
CHESTNUT STUFFINGMrs. S. E. Baumgardner
Shell and blanch four cupfuls French chestnuts; cook in boiling salted water until tender; put through a ricer; season with salt, pepper and a little nutmeg; two tablespoonfuls butter and one-half cupful of cream. Add this to your regular bread mixture for stuffing fowl.
CHESTNUT STUFFING
Shell and blanch French chestnuts, there should be two cups. Cook in boiling salted water until soft. Drain, mash and pass through a potato ricer; add one-four cup butter; one teaspoonful salt; one-eighth teaspoonful pepper; a few grains nutmeg and one-half cup cream. Melt one-fourth cup butter, pour over one cup soft bread crumbs; mix well; combine mixtures and use as filling for turkey, capon or guinea chicken.
OYSTER DRESSING FOR FOWLSMrs. W. S. Kiskaddon
For an eight or ten-pound turkey cut the brown crust from slices of stale bread until you have as much as the inside of a pound loaf. Put into a suitable dish and pour tepid water over it; take up a handful at the time and squeeze it hard and dry with both hands, placing it as you go along in another dish; now when all is pressed dry, toss it all up lightly through your fingers; now add pepper and salt—about a tablespoonful—also powdered summer savory and sage, and one pint of oysters drained and slightly chopped. For geese and ducks the dressing may be made the same.
RICE DRESSING FOR DUCK OR GOOSEMrs. H. P. E. Hafer
Boil one cup of rice tender. Chop one stalk celery; two onions; one outside of green pepper; a little piece of garlic; fry in butter and add boiled rice.
HOLLANDAISE SAUCEMrs. A. Donald Campbell
One tablespoonful flour and one teaspoonful butter; mix over fire until smooth; add, gradually, one pint of boiling water, until all is the consistency of cream. Boil for two or three minutes and season with one salt spoon of salt; one-half teaspoonful mustard; one-quarter teaspoonful pepper. Take from fire and add yolks of two eggs, well beaten; mixing all until smooth. Add slowly, three tablespoonfuls oil and one tablespoonful vinegar. Lemon juice instead of vinegar makes it much more delicate.
HOLLANDAISE SAUCEBelle Shaw
Two tablespoonfuls butter; one tablespoonful flour; one-half pint boiling water; one-half teaspoonful salt; add gradually yolks of two eggs, well beaten; juice of one-half lemon; one-half teaspoonful onion juice; cook over hot water. Be careful not to get sauce too thick.
TARTAR SAUCE NO. 1Mrs. Carl S. Junge
Sweet cucumber pickles; green peppers and onion. Chop fine and mix with mayonnaise salad dressing.
TARTAR SAUCE NO. 2Mrs. Carl S. Junge
Tablespoonful mixed capers; tablespoonful cucumber pickles, chopped; teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard; one-half pint mayonnaise dressing.
RICH GRAVY WITHOUT MEATMrs. T. M. Butler
Heat a sufficient amount of lard or drippings in a skillet into which two or three tablespoonfuls of flour have been stirred until a very light brown; then add two-thirds milk to one-third water and season with salt and pepper, adding a level teaspoonful of extract of beef and stir until completely dissolved.
A VEGETABLE SAUCE
One-half teaspoonful kitchen boquet; one level tablespoonful flour; two tablespoonfuls butter; one-fourth teaspoonful salt; two cupfuls hot milk; two egg yolks; blend flour and butter; add salt and milk and boil until smooth and of the desired thickness. Then gradually add the yolks of eggs and kitchen boquet. This may be served on any vegetable desired.
CREOLE SAUCE
One teaspoonful Kitchen Boquet; one onion; five shallots; two green peppers; one tablespoonful butter; one tablespoonful flour; four large tomatoes; one-half bean garlic; one teaspoonful salt; one teaspoonful sugar; six canned mushrooms; one-half teaspoonful parsley. Slice fine onion, shallots and pepper. Cook in butter to a light brown; stir constantly. Then the garlic minced, and the flour. Stir all together and add tomatoes, seasoning, mushrooms, and parsley. Cook twenty minutes, stirring occasionally. Just before serving, add one teaspoonful Kitchen Boquet.
MUSHROOM SAUCE
Three tablespoonfuls Kitchen Boquet; one-third cupful butter; one-third cupful flour; one teaspoonful salt; dash cayenne; one teaspoonful onion juice; two cupfuls milk; one can mushrooms. Melt the butter, add flour and milk gradually, stirring all the while. When cooked, add the salt, cayenne, onion and kitchen boquet. Drain and chop mushrooms; add to sauce and cook three minutes.
TOMATO CELERY SAUCE
Two teaspoonfuls kitchen boquet; one quart tomatoes; one teaspoonful sugar; three pepper-corns; one tablespoonful butter; one head of celery; one onion; one green pepper; one bay leaf; four cloves; salt and pepper; one tablespoonful flour. Place the tomatoes in a saucepan; add the celery cut up into inch lengths; the onion slices and spices. Simmer slowly for twenty minutes, pass through a sieve; return to the fire, and stew down until you have one cupful of puree. Blend the flour and butter together in a double boiler; stir in the tomato-celery puree, and stir until smooth and thick; season with kitchen boquet, salt and pepper. If too thick, add a little water or stock. This is fine to serve with meat loaf, salmon loaf or rice croquettes, etc.
SAUCE BERNAISE
Heat a granite saucepan slightly and break into it four eggs. Beat the eggs briskly over a slow fire, but do not let them boil; mix four tablespoonfuls hot water and two tablespoonfuls beef extract, and as the eggs begin to cook stir in the mixture, adding the juice of one lemon, one tablespoonful onion juice and one teaspoonful Tarragon vinegar, salt and pepper. When this is well mixed pour on beef-steak and serve.
MINT SAUCE
One bunch mint; one tablespoonful sugar; three-fourths cup vinegar. Rinse the mint in cold water; chop very fine; dissolve the sugar in the vinegar; add the mint; let it stand for one hour to infuse before using. If the same is wanted hot, heat the vinegar and stir in the mint just before using.
SAUCE ALLEMANDEMrs. Bertha C. Hansen
Four tablespoonfuls butter; four tablespoonfuls flour; one egg yolk; one cup white stock; one cup cream; one-half teaspoonful salt; few grains pepper. Make same as a thin white sauce. Just before serving, add the yolk of one egg and cook slightly.
HORSE-RADISH DRESSING FOR ROAST BEEFMrs. E. D. Gotchy
To a cup of grated horse-radish, add two tablespoonfuls of sugar; one-half teaspoonful salt; one-half cup thick, sweet, cream. Mix the ingredients thoroughly, then add vinegar to taste.
"Oh, muckle is the powerful graceThat lies in herbs."
A PORTO RICAN DINNERMrs. G. W. Plummer
One quart cooked red kidney beans (canned beans are good and save fire); four good sized ripe tomatoes (or the solid tomatoes from a can); four medium sized onions; four green sweet peppers; one-fourth pound nut meats (pecans, almonds or English walnuts are best); two dozen green olives; salt to taste.
Process: If tomatoes are fresh, skin and put in a chopping bowl with onions and peppers, which last should have seeds and white fiber first removed; chop all until about size of a lima bean. Put into skillet a heaping tablespoonful of drippings, from ham or bacon preferred; when hot add chopped vegetables and cook until all are soft and well blended. About fifteen minutes before serving add nut meats and olives cut into strips. In the meantime, heat the beans by themselves; turn all together and cook ten minutes, when it is ready to serve.
Service: Half an hour before time to serve, wash well, enough rice to make a border around your chop platter. Put it into gallopin boiling water, quite heavily salted; water should be at least four times quantity of rice. Boil until barely done; drain in a collander and set to drain in the mouth of the oven for five minutes.
Dispose around the edge of the platter; pour the bean mixture (which should be moist), in the middle, garnish with a wreath of parsley between rice and beans.
This, with a green salad and French dressing is an abundant and satisfying dinner. No meat should be served.
STUFFED POTATOES
Select large uniform sized potatoes. Scrub them with a vegetable brush. Bake in a hot oven, the temperature of the oven should be such that it will bake a potato of medium size in forty to forty-five minutes. Remove a thin slice from the side lengthwise of potatoes; scoop out the pulp, pass through the ricer; add two tablespoonfuls of butter or bacon fat; moisten with hot milk; add two tablespoonfuls each finely chopped chives or onion. Season with salt and pepper, beat thoroughly and return to the shells, using pastry bag and tube, brush over with slightly beaten egg and return to oven to brown delicately.
A "DIFFERENT" DINNERMrs. G. W. Plummer
A fine, firm head of cauliflower; enough rice to form a border for your chop platter; four tablespoonfuls grated or shredded ripe cheese; one teacupful rich milk; two tablespoonfuls bacon drippings. Garnish with blanched lettuce leaves, canned pimento and parsley.
Process: Wash, trim and put to boil in a large granite or aluminum kettle, the whole head of cauliflower in plenty of salted water. Do not cover. When about half done, put into an iron skillet two tablespoonfuls of bacon drippings and when smoking hot turn in the dry rice which has previously been well washed and dried on a clean towel. Parch this rice in the drippings, stirring constantly until a golden brown. Then dip the water in which the cauliflower boils, spoonful by spoonful, into the rice; as it absorbs the water add more until the rice is puffed, dry and thoroughly done; a little onion may be cooked in with rice if liked. In the meantime make a fine, thick white sauce, using butter and twice the quantity of flour; cook but do not brown; add milk and rub smooth; add shredded cheese, red pepper and salt; cook to a smooth masking sauce.
Service: Put cauliflower, unbroken, in center of platter; mask with sauce and sprinkle with grated cheese. Around the flower dispose the lettuce in such a way as to simulate a growing head. Encircle this with border of rice and put an outside border of parsley. The pimento should be cut in strips and laid up the sides of flower inside lettuce leaves.
SUNDAY NIGHT SUPPER DISHMrs. G. W. Plummer
Wash round, solid, medium sized tomatoes (one for each service) and cut in half but do not skin. Insert slivers of onion in each half tomato on cut side. Dip cut side in egg, beaten with a little water, seasoned with salt and paprika; then in rolled bread crumbs or rolled shredded wheat biscuit. Two tablespoonfuls of bacon drippings heated to a smoke in skillet or on cake griddle. Put in tomatoes, cut side down, and fry until a golden brown; then turn carefully; reduce heat and cook gently until cooked but not broken. Remove to platter and place on each a generous spoonful of the following sauce:
Sauce: Add dripping to that in skillet in which tomatoes were cooked to make two tablespoonfuls; add four tablespoonfuls flour; one thin slice of onion and cook four minutes; add two cups milk; celery salt, salt and pepper and when incorporated add one-half cupful grated or shredded cheese and cook until smooth.
CUBAN RICEMrs. W. F. Barnard
One and one-half pounds fresh pork, ground; one onion, chopped; one egg; salt and pepper. Make into little round balls. One quart of tomatoes, strained. Boil meat balls in tomato juice for one hour. Cook rice and serve as a vegetable, pouring meat and tomatoes around it on platter.
INDIAN VEGETABLE CURRYMrs. Jean Wallace Butler
One pound can baked beans; one pound can lima beans; one pound can green string beans; one pound can wax beans; two pound can tomatoes; eight large onions; one heaping teaspoonful Cross & Blackwell's curry; one tablespoonful salad oil. Remove all vegetables from cans; heat the beans in large cooking vessel; heat tomatoes separately, seasoning very strongly with salt and pepper. Slice onions and boil in water. When sufficiently cooked, add onions and tomatoes to other vegetables. Fry curry in salad oil to a nice brown. Add to the vegtables, and simmer half an hour. While this is simmering, boil rice to serve on plate with curry. This serves ten people. In winter time, for large family you can double recipe, and keep frozen. Better every time reheated. No bread, butter or anything else is served with this, except Indian chutney.
POTATO PUFF BALLS
Scoop out the inside of hot baked potatoes, force the pulp through a ricer, there should be two cups. Add two tablespoonfuls butter; moisten with rich cream; season with salt and paprika, while beating constantly; add one slightly beaten egg yolk and one-half teaspoonful finely chopped parsley; cook one minute, stirring constantly. Remove from range and fold in the stiffly beaten white of one egg. Shape in balls and roll in finely chopped seasoned nut meats; place on buttered pan and brown delicately in the oven. Arrange around broiled whitefish.
POTATO FLUFFMrs. W. D. Hurlbut
Pass enough hot boiled potatoes through a ricer to make three cups; season with pepper, salt, a big piece of butter and half a cup of cream; beat an egg very light, beat it in the potato; turn into a buttered baking dish; sprinkle bread crumbs on top and bake until browned.
STUFFED SWEET POTATOESMrs. Louis Geyler
Bake three large sweet potatoes; cut in halves lengthwise; carefully scoop out pulp and press through a ricer. Reserve the shells. Season with one-half teaspoonful of salt; one-fourth teaspoonful paprika; one-half tablespoonful powdered sugar; three tablespoonfuls butter; and one-third cup hot cream or rich milk. Beat them thoroughly, then stir in one-half cup finely chopped almonds, blanched; refill shells. Cut marshmallows in four pieces and cover each portion. Bake in a moderate oven until heated through and marshmallows are delicately browned.
FRENCH FRIED SWEET POTATOESMrs. A. M. Cameron
Wash and peel very large sweet potatoes and cut lengthwise; as you would white potatoes; fry in the same manner and sprinkle lightly with salt; serve at once.
SWEET POTATO CROQUETTES
Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs; one teaspoonful salt; two tablespoonfuls of butter; bread crumbs; one tablespoonful of butter. Beat the potatoes and milk, gradually stir in the melted butter; salt and one of the eggs well beaten. Form into croquette balls; dip in beaten egg and bread crumbs. Fry in deep fat until golden brown. Drain on paper and serve with cream sauce.
POTATO SURPRISE
Prepare a rich mashed potato in the usual way, using six medium-sized potatoes and hot cream instead of milk. Beat until fluffy, then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley; add one-third cup finely minced ham. Beat again and turn into a buttered baking dish, piling it well in the center. Cover lightly with buttered cracker crumbs, well seasoned with salt and pepper. Bake in oven fifteen minutes. Serve in baking dish.
MASHED POTATOES WITH GREEN PEPPERS AND ONIONSMrs. W. D. Hurlbut
Pass through a ricer six large hot boiled potatoes; add two tablespoonfuls butter and gradually one-third cupful hot thin cream; season with salt and whip until light and fluffy. Parboil a green pepper (removing seeds and veins) eight minutes; drain and chop fine; mix with two tablespoonfuls finely chopped onion; add gradually to potatoes and heat again. Serve immediately with roast goose, duck or pork.
JUMBALAYAMrs. M. T. Wagner
One minced onion fried in butter; one-half cup of ham minced; one cup of rice; four cups of tomato juice (if there is not juice enough in a can of tomatoes to make the required quantity, add water); one teaspoonful curry powder; one teaspoonful thyme; a few bay leaves broken up fine; three teaspoonfuls salt and a few grains of cayenne. Mix all together and bake one and one-quarter hours.
SAVORY RICEMrs. W. R. McGhee
Cook one cupful rice, well washed, in three quarts boiling salted water until partly done; drain; add to rice two cupfuls well seasoned chicken broth; put into double boiler and let it steam until rice is soft and stock is absorbed. Stir in one-fourth cup butter and one tablespoonful finely chopped chives or onion; if onion is used then add one-half tablespoonful chopped parsley.
EASY RICE CROQUETTESMrs. C. A. Carscadin
Two cups boiled rice (salted); one beaten egg; grated rind of one lemon; add to rice, roll in flour; fry in hot lard. Lay on brown paper and sprinkle well with sugar. Have rice as soft as possible.
STUFFED TOMATOES WITH SHRIMPMrs. J. E. Kelly
Use six large tomatoes, and scrape out pulp; put little butter in pan and fry the pulp with one small onion, cut fine, and one can of shrimps; add one egg (beaten), and enough bread crumbs to make soft filling. Season with salt and pepper. Fill tomatoes, and sprinkle dry bread crumbs, or cracker crumbs, over top and small piece of butter on each. Bake fifteen minutes and serve hot.
RICE WITH TOMATOES AND GREEN PEPPERS
Finely chop one Bermuda onion, two green peppers; mix with one cup minced raw ham. Saute ten minutes (without browning) in four tablespoonfuls butter. Add one cup of washed rice and three cups of chicken stock or beef broth. Simmer one-half hour stirring occasionally with a fork. Then add four tomatoes peeled and chopped; one-half tablespoonful salt; a few grains cayenne and one-fourth teaspoonful paprika. Cover and cook over hot water until rice is tender. Serve as a vegetable.
SPAGHETTI—ITALIAN STYLEMrs. J. H. Shanley
One package spaghetti, unbroken, boiled until tender, then let cold water run through it. Fill iron spider with sliced onions and cook until tender, not brown; add two small green peppers, chopped fine; one can mushrooms and one pound chopped steak. Cook together long enough to season, about ten minutes. Put in with the spaghetti in a baking dish, and add one quart tomatoes, strained. Mix thoroughly and sprinkle with grated cheese, viz: layer of spaghetti, then cheese, etc. Also put cheese on top to form crust. Bake until heated through.
ITALIAN SPAGHETTIMrs. C. A. Jennings
One heaping tablespoonful butter; two medium-sized onions; one bead of garlic; one can tomatoes; two-thirds package spaghetti. Cut onions and garlic fine and put in saucepan to fry with butter a light brown. Add the tomatoes, strained and let simmer one hour. Put spaghetti in large vessel of salted boiling water and keep boiling fast for forty minutes. Have hot dish ready; into this put spaghetti and tomatoes and a small cup of grated Herkimer or other snappy American cheese. Mix thoroughly; serve with small dish of same cheese to springle over spaghetti at table.
SCALLOPED TOMATOESAlice Clock
One No. 3 size tin of tomatoes; one medium-sized onion; six slices bacon; two cups fresh bread crums. Chop the onion and bacon, fry to crisp brown; place first a layer of tomatoes, then a layer of bread crumbs, then a layer of onion and bacon; over which salt and pepper is shaken. Repeat layers until all material is used. Bake forty-five minutes in moderate oven.