Brown Fricassee of Chicken
Cut up the chicken and
brown the pieces gradually in 2 tablespoons butter; be careful not to let
butter burn; when browned nicely, remove from pan and to the fat add 2
tablespoons flour; mix and add 1 pint stock or water; stir constantly until
it boils; add 1 slice onion, 1 bay leaf, add salt and pepper to taste.
Return chicken to pan, moving it around in the sauce; cover the pan,
push it to back part of the stove and simmer slowly for 1 hour or until
chicken is tender. Dish on
platter when done and add to the sauce 1/2 cup of cream, strain over the
chicken and serve.
Mrs. J. B.
Nevling
Stewed Chicken a la Mode
One chicken, 1 cup rice,
1 dozen pieces toasted bread, bouquet of parsley.
Stew chicken until tender, and make a gravy by thickening broth; boil
rice and place in mould to cool; place mould of rice in center of platter;
arrange cut chicken around this and pour gravy over chicken; place triangles
of toast around edge of platter and garnish with a bouquet of parsley in
center of rice.
Mrs. R. D. Swoope
Chicken Souffle
One cup shredded cold
chicken, 1 egg, 1 pint milk, 3 tablespoonfuls butter, 1 1/2 tablespoonfuls
flour, bread crumbs. Make a
sauce of the milk, butter and flour, and add yolk of egg; beat white of egg
until stiff and stir in; add shredded chicken, and pour into buttered
ramekins; sprinkle with bread crumbs (mixed with a little butter) and set in
pan of water in oven until browned. (Salmon
or any other cooked fish or meat may be used instead of chicken.)
Mrs. R. D. Swoope
Chicken Croquets
One small boiled
chicken, 2 pairs sweetbreads, chop as fine as possible separately, then mix,
seasoning with chopped parsley, onion juice, white pepper, celery salt,
lemon juice and salt. Cream dressing for above: 1 pint cream, 2 tablespoons
butter, 2 heaping tablespoons flour. Heat
cream. Put butter in pan, when
melted add flour and stir smooth, adding cream a little at a time.
Season with salt and pepper and pour over mixture above.
Spread on a platter until cold, then form into croquets.
Roll in bread crumbs, then in egg and again in crumbs and fry in deep
fat.
Mrs. R. F. Nevling
Chicken a la King
2 heaping cups of
diced chicken meat, (white preferred) , 5 tablespoons olive oil, 3
tablespoons chopped pimentos, 6 tablespoons chopped green peppers, 1
tablespoon capers, 1 can mushrooms or 1 1/2 cups fresh mushrooms, 1/2 teaspoon
salt, 3 cups rich cream, 2 1/4 tablespoons flour, 1 tablespoon butter, 2 egg
yolks. Cook mushrooms 5 minutes
in the olive oil, then add the mixture to the chicken, capers, peppers and
pimentos and add a dash of paprika and salt.
Prepare a white sauce of the butter, flour and cream, beating the 2
egg yolks and pouring the sauce into them when it is done.
Add the chicken mixture, heat thoroughly and serve on diamond shaped
pieces of buttered toast.
Elizabeth Reed Eyster
Bake Spanish Steak
Add 1 canned pimento,
rubbed fine, to 1 pound minced beef, 1/2 pound minced veal and 1/4 pound
minced ham and season with salt. Form
into a loaf and lay in a greased paper, folding it well together.
Set in a pan in hot oven and bake for 30 minutes or more, according
to size. When done remove
paper, slip loaf on platter and dot with butter.
Mrs.
J. Emmot Harder
Spanish Steak
Three or 4 pounds of
round steak cut 5 or 6 inches thick. Flour
a board and pound with saucer or slash with knife.
Work all the flour in it will possibly hold.
Brown in a very hot buttered pan. Remove to roaster and season well
with salt and pepper. Cover
with a dozen tomatoes quartered or 1 quart of canned tomatoes, two Spanish
onions sliced and 4 sweet peppers cut fine.
Roast in oven for 3 hours or until very tender.
This is delicious and makes a meal without much else.
Steak may be cooked in this way without vegetables.
Mrs. John
R. Gearhart
Spanish Steak
Cut fat and bone from
nice large sirloin steak. Take
2 large onions or several smaller ones, 2 green peppers, 3 or 4 tomatoes and
chop all together. Put steak in
roaster, season and add small pieces of butter.
Put the chopped vegetables on the steak and cook in hot oven 30 or 35
minutes.
Mrs. Fred G. Betts
Steak Cooked in Oven
Take good sized sirloin
steak. Spread over it 1 tablespoon of Worcestershire sauce, 2
tablespoons of catsup, pepper, salt and small pieces of butter and a dash of
flour. Cook in hot oven 20
minutes.
Mrs. Fred G. Betts
Rolled Flank Steak
Have steak 1/4 inch tick,
then go over one side with chopping knife, but do not cut through.
Spread with butter, dust with salt and roll up, tying securely.
Brown on all sides in a little hot fat, then place in a covered dish
which is almost steam tight. Set in hot oven and cook for one hour, then reduce heat and
continue cooking, adding 1/4 cup of water if necessary.
The meat should not cook fast or it will be tough.
Thicken gravy and add a teaspoon of horse radish just before serving.
Mrs.
J. Emmot Harder
Baked
Mince
One cup cold (ground) meat (any kind will do), 1 cup
boiled rice, 1/2 cup milk, 1 egg, 2 tablespoons melted butter, 1/4 tsp salt,
1/8 tsp pepper. Put the milk over the fire in a sauce pan, when hot add the
other things, except the egg. Stir 2 minutes, remove from the fire, add the
egg, well beaten, turn into a pudding dish and bake 20 minutes.
Virginia W. Bigler
Meat Loaf
Two pounds round steak, 1 pound veal, cook until
tender, when cold grind with small piece onion, pieces of celery and
parsley, beat 3 eggs until light, add water in which meat was cooked,
thicken with cracker or bread crumbs, pour over meat, make stiff enough to
mold in 1 large or 2 small loaves, season highly with salt, pepper and sage.
Brown in oven, putting water and butter in pan with a slice of bacon on each
loaf; baste frequently.
Virginia W Bigler
Beef
Loaf
Three and one-half pounds of beef. Chop and mix with
6 soda crackers rolled fine, 3 well-beaten eggs, 1/2 tablespoon salt, 1
teaspoon pepper, 1 small nutmeg, 4 tablespoons cream. If meat is free from
fat add lump of butter size of an egg. Mix all thoroughly, shape in a loaf
and bake 1 1/2 to 2 hours.
Mrs. A.F. Boynton
Veal
Loaf
Chop fine 2 pounds of veal steak, 2 ounces of salt
pork or bacon, 1 slice onion, 1 green pepper, 4 common crackers (rolled
fine), 1 teaspoon salt, 1/2 teaspoon paprika, 2 eggs well beaten, 2
tablespoons tomato puree, 1 teaspoon lemon juice and grated rind of 1 lemon.
Bake on slices of bacon for 2 hours, basting often.
Mrs. Don Gingery
Meat
Balls
Two cups ground cooked meat, 1 small onion (ground),
1 teaspoon ground parsley, 1 pint milk, 3 tablespoons butter, 1 1/2 tablespoons flour. Put cold cooked meat enough to make two cups through meat
grinder. Make a white sauce of milk, butter and flour. Mix these together
and season to taste; mould and roll in egg and bread crumbs and fry in hot
fat.
Veal
Cutlets, Horseradish Sauce
Wipe a slice of veal, and cut meat in pieces. Cover
with boiling water, and simmer until meat is tender. Drain, sprinkle with
salt, dip in egg and crumbs and fry in deep fat. For sauce, melt 2
tablespoons butter, and 1 tablespoon flour and 1 cup of the water in which
the meat was cooked. Add 1/4 teaspoon salt, a few grains of pepper, a few
drops of onion juice, 1 teaspoon grated horse radish root, and 1/4 cup of
cream.
Mrs. Roll B. Thompson
Mrs. A. D. Rey
German
Meat Balls
Season finely minced raw beef with salt and pepper
and moisten with thick cream sufficiently to mould into cutlet form and
broil. Serve with brown mushroom sauce as follows: Brown a slice of onion in
2 tablespoons of butter, add 2 tablespoons flour, salt, pepper and 1 cup
stock. Stir until smooth using a wire egg whisk. Add 1-3 cup mushrooms
sliced.
Mrs. R.F. Nevling
Spanish
Hash
One pound Hamburg steak, 1 pint tomatoes, 1 cup cold
boiled rice. Fry 2 minced onions in 1 tablespoon butter, add steak, tomatoes
and rice. Season with salt and pepper. Cook mixture until smooth. Place in
baking dish with buttered bread crumbs on top. Bake in oven until a golden
brown.
Mrs. J. R. McMurray
Ham
in Casserole
Put a large slice of ham, about 3 inches thick, in
casserole. Cover top thickly with brown sugar, add a little pepper and 1
quart of milk. A small onion sliced, can also be added. Bake 3 hours in a
moderate oven, turning and basting frequently.
Roast
Venison
Keep compact; don't spread. Bind with twine if
necessary; soak in vinegar water three or four hours, then wash off the
vinegar. This process makes the meat tender and the meat will not taste of
the vinegar. In roasting, baste repeatedly with its own juice and add water
occasionally when necessary. Don't cook too long. When the fork passes
into the flesh easily, it is done. If you add butter the flesh will brown
too fast. Use fryings or lard. If you wish to destroy the wild taste of the
meat, make several holes and insert a small piece of onion. When the flesh
is cooked remove the onion.
Mrs. Anna Losch
Meat
Loaf
One pound veal, 1/2 pound pork, 1 cup bread crumbs, 1/2
cup cream, 2 eggs well beaten, 1 tablespoon melted butter, salt, pepper,
sage, chopped onion. Form into loaf, cover with strips of bacon and bake one
hour, basting with one cup of water.
Mrs. Fred Reed
Baked
Calf's Liver and Bacon
Wash liver, then cut part way through with sharp
knife into 1/2 inch slices and place thin strips of bacon on slits. Fasten
securely with skewers and lay on a pan greased with a little fat from bacon.
Set in hot oven and baste often with drippings from bacon. Carefully
watching after meat has been cooking for 20 minutes is necessary to prevent
meat from getting too dry.
Mrs. J. Emmot Harder
Mock
Venison
Cold sliced lamb or beef (any amount), 1/2 glass
currant jelly, 1 tablespoon butter, 2 tablespoons water. Put jelly and water
in pan and let heat until jelly melts; add butter and let cook for about
five minutes; add meat and cook until thoroughly heated; put meat on platter
and pour sauce over it.
Mrs. R.D. Swoope
Chili
Con Carne
Fry 1 lb. hamburg steak, and 2 chopped onions in
butter until brown; add one pint of canned tomatoes, and when boiling add
three-fourths cup “elbo” macaroni, and one teaspoon of mexene powder or
Chili pepper. If you cannot get this seasoning use paprika and cayenne
pepper. Salt to taste. Cook 1/2 hour and add one can kidney beans 10 minutes
before serving. Serve with rice.
Mrs. E.C. Reeve
Spanish
Chops
Take as many rib lamb chops as there are people to
serve. Have them cut two inches thick, boned and rolled with piece of liver
in center and thin slice of bacon around each chop held together with small
skewers or tooth picks. Cook slowly in oven basting frequently.
Mrs. Hazard A Murray
Philadelphia
Scrapple
Boil 1 lb. beef and 2 lbs. pork in about 4 qts. of
water until thoroughly cooked. Put meat through chopper, add to liquid,
season very highly with salt and pepper. Thicken with cornmeal, 2 parts to
one of buckwheat flour about consistency of mush, cook one hour slowly,
stirring very often.
Mrs.
R.C. Wright
Index
