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| RECIPES
TRIED AND TRUE
COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH,MARION, OHIO (1894) |
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MEATS.
"What say you to a piece of beef and mustard?" SHAKESPEARE.
ACCOMPANIMENTS. MRS. DELL DE WOLFE.
With roast beef, tomato sauce, grated horseradish, mustard, cranberry sauce, pickles. With roast pork, apple sauce and cranberry sauce. With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon sauce. With roast mutton, currant jelly, caper sauce, bread sauce, onion sauce. With roast lamb, mint sauce, green peas.
TO BOIL MEATS.
For all meats allow from fifteen to twenty minutes for each pound. Skim well. All fresh meats are to be put into boiling water to cook; salt meats into cold water. Keep the water constantly boiling, otherwise the meat will absorb the water. Be sure to add boiling water if more is needed. The more gently meat boils the more tender it will be.
TO BROIL MEATS.
In broiling all meats, you must remember that the surface should not be cut or broken any more than is absolutely necessary; that the meat should be exposed to a clear, quick fire, close enough to sear the surface without burning, in order to confine all its juices; if it is approached slowly to a poor fire, or seasoned before it is cooked, it will be comparatively dry and tasteless, as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat.
BEEFSTEAK. MR. GEORGE B. CHRISTIAN.
The chief secret in preparing the family steak lies in selection. Like cooking the hare, you must first catch it. Choose a thick cut from the sirloin of a mature, well fatted beeve, avoiding any having dark yellow fat. Detach a portion of the narrow end and trim off any adhering inner skin. Place the steak upon a hot spider, and quickly turn it. Do this frequently and rapidly until it is thoroughly seared, without burning. It may now be cooked to any degree without releasing the juices. Serve upon a hot platter. Pour over a scant dressing of melted butter. Season. Whosoever partakes will never become a vegetarian.
STUFFED BEEFSTEAK. E. H. W. Take a flank or round steak and pound well; sprinkle with pepper andsalt. Make a plain dressing; spread it on the steak; roll it up; tieclosely, and put in a skillet with a little water and a lump of butterthe size of an egg; cover closely and let it boil slowly one hour;then let it brown in skillet, basting frequently. When done, dredge alittle flour into the gravy, and pour over the meat.
TO FRY STEAK. MRS. H. T. VAN FLEET. Have a nice tenderloin or porterhouse steak, one inch and half inthickness, well hacked. Over this sprinkle salt, pepper, and a littleflour. Have ready a very hot spider. Into this drop plenty of good,sweet butter (a quarter of a pound is not too much); when thoroughlymelted, lay in the meat; turn frequently. While cooking, make manyopenings in the steak to allow the butter to pass through. When done,place on a hot platter and serve immediately.
BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET. Have a steak well hacked; over this sprinkle pepper, salt, and alittle flour. Into a very hot spider drop one teaspoonful of lard;when melted, lay in steak; pour over this two tablespoons boilingwater, and cover steak with four good-sized onions, sliced very thin.Cover quickly and cook five minutes; then turn all over together, andcook five minutes longer. Care should be taken that the onions do notturn. Take up on hot platter; place onions on top of meat, and serveimmediately.
BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS. Put the steak on to fry, with a little butter. At the same time putthe mushrooms on in a different skillet, with the water from the canand one-half cup extra; season with pepper and salt, and thicken witha tablespoonful of flour. Take the steak out, leaving the gravy, intowhich put the mushrooms, cook for a few minutes, and pour all over thesteak.
BEEF LOAF. MRS. J. J. SLOAN. Take three and one-half pounds of lean beef (raw), chopped; sixcrackers, rolled fine; three well-beaten eggs, four tablespoonfuls ofcream, butter the size of an egg; salt and pepper to taste; mix alltogether and make into a loaf. Bake one and one-half hours. Servecold in thin slices.
BEEF A LA MODE. ALICE TURNEY THOMPSON. Take a round of beef, four or five inches thick, and for a pieceweighing five pounds soak a pound of white bread in cold water untilsoft; turn off the water; mash the bread fine; then add a piece ofbutter the size of an egg, half a teaspoonful each of salt, pepper,and ground cloves, about half a nutmeg, two eggs, a tablespoonful offlour, and a quarter of a pound of fresh pork, chopped very fine.Gash the beef on both sides and fill with half the dressing. Place ina baking pan, with luke-warm water enough to cover it; cover the panand put into the oven to bake gently two hours; then cover the topwith the rest of the dressing, and put it back for another hour andlet it brown well. On dishing up the meat, if the gravy is not thickenough, stir in a little flour, and add a little butter. It is afavorite meat, eaten cold for suppers and luncheons. When thus used, remove the gravy.
FRIED LIVER. Always use calf's liver, cut in slices. Pour boiling water over, andlet it stand fifteen minutes. Fry some slices of breakfast bacon;take out the bacon; roll the liver in either flour or corn meal, andfry a delicate brown; sprinkle with salt and pepper. Serve with gravyif you like.
POTATO AND MEAT PIE. Take mashed potatoes, seasoned with salt, pepper, and butter; line abaking dish with it; lay upon this slices of cold meat (any kind),with a little pepper, salt, catsup, and gravy; then another layer ofpotatoes, another of meat, and so forth till pan is filled, having thelast a cover of potatoes. Bake until thoroughly warmed. Serve in thedish in which it is cooked.
COLD MEAT TURNOVERS. MRS. A. B. Roll out dough very thin; put in it, like a turnover, cold meat,chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs.Make into small turnovers, and fry in lard until the dough is wellcooked.
VEAL CUTLETS. MRS. U. F. SEFFNER. Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg;roll in corn meal or cracker crumbs; salt and pepper; put in skilletwith the fat from bacon; fry slowly until a nice brown.
VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS. Three pounds of veal or beef, chopped fine; three eggs, beaten withthree tablespoons of milk, butter the size of an egg, one cup ofpowdered crackers, one teaspoon of black pepper; one tablespoon ofsalt; mix well together; form into a loaf, and bake two and one-halfhours. Baste with butter and water while baking.
VEAL STEW. Cut four pounds of veal into strips three or four inches long andabout one inch thick. Peel twelve large potatoes; cut them intoslices one inch thick. Put a layer of veal in the bottom of thekettle, and sprinkle salt and a very little pepper over it; then put alayer of potatoes; then a layer of veal, seasoned as before, and so onuntil all the veal is used. Over the last layer of veal put a layer ofsalt pork, cut in slices; cover with potatoes; pour in water until itrises an inch over the whole; cover close; heat fifteen minutes;simmer one hour.
DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD. Two cups of stale bread crumbs, one tablespoonful melted butter;pepper and salt to taste; make into a soft paste with cream, and layover top of roast to brown for about one-half hour before roast isdone.
VEAL AND HAM SANDWICH. MARY W. WHITMARSH. Boil six pounds each of ham and veal. Save the water from boiling theveal, and to it add half a box of gelatine, dissolved in a little coldwater. When the meat is cold, run through a sausage grinder, and withthe meats mix the gelatinous water. Season the veal with salt,pepper, and sweet marjoram. Put a little red pepper in the ham. Makealternate layers of ham and veal, using a potato masher to pound itdown smooth. Set in cold place. It is better to make it the daybefore using.
POT ROAST. MRS. BELINDA MARTIN. Use any kind of meat; put into an iron pot a tablespoonful of meatfryings or butter; let it brown; wash off the roast, and put into thepot. After it begins to fry, pour in enough water to half cover themeat; season with pepper and salt; cover, and stew slowly. As themeat begins to fry, add more water; turn it often, and cook aboutthree hours. A half hour before serving, add either Irish or sweetpotatoes, or turnips; let brown with the meat.
TO ROAST PORK. Take a leg of pork, and wash clean; cut the skin in squares. Make adressing of bread crumbs, sage, onions, pepper and salt; moisten itwith the yolk of an egg. Put this under the skin of the knuckle, andsprinkle a little powdered sage into the rind where it is cut. Eightpounds will require about three hours to roast. Shoulder, loin, orspare ribs may be roasted in the same manner.
SCRAPPLE. MRS. EDWARD E. POWERS. Two pounds pork, two pounds liver, two pounds beef, a small heart;boil all until thoroughly cooked; take up and chop while warm; putback into broth (altogether you will have two and one-half or threegallons); then make quite thick with corn meal. Cook one-half hour.Put in pans to mold. Season meat while cooking with salt, pepper, andsage.
SPICED MEAT. MRS. IRA UHLER. Take five pounds of beef from the shoulder and cover with cold water;boil until very tender; chop fine and season with salt and pepper.Slice four or five hard boiled eggs. Alternate layers of meat andeggs, having a layer of meat on the top. Put an ounce of gelatine anda few cloves into the liquor in which the meat has been boiled; boilthis down to one pint; strain it over the meat, which must be presseddown with a plate. Set in a cool place. Slice cold for serving.
BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS. Put roast in oven, and cook within an hour of being done; then place acouple of sticks across the pan and rest your roast upon them. Make abatter according to the following rule, and pour it right into thegravy in which the roast has been resting, cook an hour and serve:Four eggs, tablespoon of sugar, one quart of milk, six tablespoons offlour, and a piece of butter the size of a walnut.
BONED SHOULDER OF MUTTON. Have the bone carefully removed from a rather lean shoulder of mutton,and fill the orifice thus left with a good forcemeat. To make this,chop fine half a pound of lean veal and quarter of a pound of ham andadd to these a small cup of fine bread crumbs. Season with aquarter-teaspoonful each of ground mace, cloves, and allspice, and asaltspoonful of black pepper. Stir in a raw egg to bind the mixturetogether. When the forcemeat has been put into the hole in theshoulder, cover the mutton with a cloth that will close the mouth ofthe opening, and lay the meat in a pot with the bone from theshoulder, a peeled and sliced onion, carrot and turnip, a littleparsley and celery, and a bay leaf; Pour in enough cold water tocover the mutton entirely, stir in a heaping tablespoonful of salt,and let the water come gradually to a boil and simmer until the muttonhas cooked twenty minutes to the pound. Let it cool in the broth;take it out; lay it under a weight until cold, and serve. This isalso very good hot. The liquor makes excellent soup.
TO FRY HAM. First, parboil it and drain well; then fry a light brown. Make a gravywith milk, a little flour, and a teaspoonful of sugar; pour over theham.
HAM TOAST. MRS. E. SEFFNER. Chop lean ham (the refuse bits); put in a pan with a lump of butterthe size of an egg, a little pepper, and two beaten eggs. When wellwarmed, spread on hot buttered toast.
BOILED HAM. The best ham to select is one weighing from eight to ten pounds. Takeone that is not too fat, to save waste. Wash it carefully before youput it on to boil, removing rust or mold with a small, stiff scrubbingbrush. Lay it in a large boiler, and pour over it enough cold waterto cover it. To this add a bay leaf, half a dozen cloves, a couple ofblades of mace, a teaspoonful of sugar, and, if you can get it, a goodhandful of fresh, sweet hay. Let the water heat very gradually, notreaching the boil under two hours. It should never boil hard, butsimmer gently until the ham has cooked fifteen minutes to every pound.It must cool in the liquor, and the skin should not be removed untilthe meat is entirely cold, taking care not to break or tear the fat.Brush over the ham with beaten egg, strew it thickly with very finebread crumbs, and brown in a quick oven. Arrange a frill of paperaround the bone of the shank, and surround the ham with water-cress,or garnish the dish with parsley.
TONGUE. Wash the tongue carefully, and let it lie in cold water for severalhours before cooking--over night, if possible. Lay it in a kettle ofcold water when it is to be cooked; bring the water to a boil slowly,and let it simmer until the tongue is so tender that you can pierce itwith a fork. A large tongue should be over the fire about four hours.When it has cooled in the liquor in which it was boiled, remove theskin with great care, beginning at the tip, and stripping it back.Trim away the gristle and fat from the root of the tongue beforeserving it. Serve with drawn butter or lemon sauce.
FORCEMEAT BALLS. MRS. JUDGE BENNETT. Chop cold veal fine with one-fourth as much salt pork. Season withsalt, pepper, and sweet herbs. Make into balls; fry them brown. Eatthis way, or drop into soup.
VEAL LOAF. MRS. U. F. SEFFNER. Three pounds of lean veal chopped with one pound of raw salt pork;three eggs, one pint of rolled cracker; one tablespoon of salt, onetablespoon of pepper, one tablespoon of butter, a little sage; mix alltogether; make into a loaf. Put one-half pint of water in roaster;put in the loaf; sprinkle fine cracker crumbs over it, and some smalllumps of butter; bake slowly one hour; if baked in open pan, bastesame as turkey.
SWEET BREADS. Parboil them in salt water; remove the skin and tough parts; cut inpieces the size of a large oyster; dip in beaten egg; roll in crackercrumbs, seasoned with salt and pepper; fry in hot butter, or drop inhot lard, as you would doughnuts.
SWEET BREADS WITH PEAS. MRS. E. S. Parboil the sweet breads; cut in small squares; add to them a coffeecup of cream, pepper, salt, and a tablespoon of butter. Cook the peastender, and add them to the sweet breads. Moisten a tablespoonful offlour with a little milk; add, and boil up once or twice just beforeserving.
A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT. Mix in four gallons of water a pound and a half of sugar or molasses,and two ounces of saltpetre. If it is to last a month or two, use sixpounds of salt. If you wish to keep it through the summer, use ninepounds of salt. Boil all together; skim and let cool. Put meat inthe vessel in which it is to stand; pour the pickle over the meatuntil it is covered. Once in two months, boil and skim the pickle andthrow in two or three ounces of sugar, and one-half pound of salt. Invery hot weather rub meat well with salt; let it stand a few hoursbefore putting into the brine. This draws the blood out.
TO CURE BEEF. MRS. S. A. POWERS. FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourthspounds; coarse salt, three and one-half pounds; water, two gallons;boil together; let cool; pour over meat. Keep the meat under the brine.
VEGETABLES.
"Cheerful cooks make every dish a feast." --MASSINGER.
Always have the water boiling when you put your vegetables in, andkeep it constantly boiling until they are done. Cook each kind byitself when convenient. All vegetables should be well seasoned.
BEETS. Boil the beets in salted water until tender. When cold, skin; cut inthin slices, and dress with white pepper, salt, oil, or butter, andvinegar; or pour over them a French dressing, and toss with a silverfork until every piece is coated with the dressing. STRING BEANS, WITH ACID DRESSING. MRS. W. H. ECKHART. Cook wax beans in salted water with a little salt pork. When thebeans are tender, take out and drain. Let a few bits of breakfastbacon brown in a skillet, then put in a half pint of good vinegar anda spoonful of sugar (omit the sugar if you prefer the pure acid); letboil; add an onion, sliced fine; pour over the beans, and mix wellbefore serving.
BAKED BEANS. MRS. S. A. POWERS. Pick over and wash well one quart of small white beans; soak overnight. In the morning, pour off the water and cover with cold water.After boiling one-half hour, drain them, and cover again with coldwater. Boil until cooked, but not broken. Put them in a baking dish.In the center place one pound salt pork (which has been parboiled andwell gashed), one tablespoonful of molasses, one dash of cayennepepper, black pepper to taste, and, if necessary, a little salt.Ordinarily the pork should salt the beans. Cover with part of theliquor in which the pork has been parboiled, and bake three hours.
COLD SLAW, WITH ONION. MRS. E. Slice cabbage fine on a slaw cutter. To a dish of cabbage use onelarge onion, also sliced fine. Mix with good vinegar; salt, pepperand sugar to taste.
CABBAGE. MRS. W. H. ECKHART. HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cutthe quarters, and wash well in cold water; pour boiling water over it,and cover about five minutes; drain in colander, and add onegood-sized onion, a pinch of cayenne pepper, and enough meat broth tocover it; boil until tender. A brisket of beef is best for the broth.
CABBAGE. MISS BERTHA MARTIN. SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw.Put in your pan a layer of crackers, then a layer of cabbage, Withsalt, pepper, and lumps of butter, until the pan is filled; cover withsweet milk. Bake thirty or forty minutes.
GREEN CORN PATTIES. MRS. G. H. WRIGHT. Take twelve ears of green corn (grated), one teaspoon of salt, and oneteaspoon of pepper; beat one egg into this, with two tablespoons offlour. Drop into hot butter or lard.
CORN OYSTERS. MRS. G. H. WRIGHT. To one quart of grated corn add three eggs, beaten separately; fourcrackers, rolled fine; salt and pepper to taste. Fry in butter orlard.
CORN OYSTERS. MRS. J. C. WALTERS. Grate and chop one pint of young sweet corn; add one egg, well beaten;one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.Fry like oysters.
POTATOES "AU GRATIN." JENNY E. WALLACE. Take one tablespoonful of butter, and three tablespoonfuls of flour;mix together on stove, and add two cups milk. Chop fine cold boiledpotatoes; put in a baking dish; pour the dressing over, and add enoughgrated cheese to cover it; bake about thirty minutes.
POTATO CROQUETTES. MRS. F. W. THOMAS. Take one pint of mashed potatoes; season with one tablespoonful ofsoft butter, one-half saltspoon of white pepper, one-half teaspoon ofsalt, one-half teaspoon of celery salt, a few drops of onion juice,and some egg; mix well till light; rub through a strainer; return tothe fire and stir till the potato cleaves the dish. When cool, shapeinto balls, then into cylinders; roil in fine bread or cracker crumbs;dip in beaten egg, then in crumbs again, and fry brown in hot fat.
WHIPPED POTATOES. MRS. B. B. CLARK. Instead of mashing in the ordinary way, whip potatoes with a forkuntil light and dry; then put in a little melted butter, some milk,and salt to taste, whipping rapidly until creamy. Put as lightly andirregularly as you can in a hot dish.
LYONNAISE POTATOES. For lyonnaise potatoes chop an onion fine; fry it brown in atablespoonful of butter; add another tablespoonful to the iron spiderafter the frying, and let the butter become very hot. Then cut sixwhole boiled potatoes into thick or half inch slices, and lay them inthe spider, which should be ample enough to hold them without lappingover another. Let them fry brown on both sides, tossing themoccasionally to prevent them burning. Sprinkle a tablespoonful ofparsley over them, and serve at once. They should be very hot whenbrought on the table.
ESCALOPED POTATOES. MRS. O. W. WEEKS. Pare and slice thin the potatoes; put a layer in your pudding panone-half inch deep; sprinkle salt, pepper, and bits of butter over it;then put another layer of potatoes, and another sprinkle of salt,pepper, and butter, until you have as many layers as you wish. Fillin with sweet cream or milk until you can just begin to see it.Sprinkle on top one cracker, pulverized. Bake in hot oven fromone-half to one hour.
MASHED SWEET POTATOES. MRS. W. H. ECKHART. Pare and boil till done; drain, and mash smooth; add milk or cream,and salt; beat like cake, with a large spoon--the more they are beatenthe better they become. Put in a baking dish; smooth with a knifedipped in milk; place a lump of butter in the center; sprinkle withpepper, and place in a hot oven for a few minutes.
BROWNED SWEET POTATOES. MRS. ECKHART. Pare, and cut in halves. Have in a skillet some hot fryings, in whichplace potatoes; pour in about one-half pint of water; season with saltand pepper. Cook until tender. Remove the cover, and let brown; takeout in dish; throw a spoonful of sugar into skillet, with a littleflour and water; let boil up once or twice, and pour over thepotatoes.
SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS. Boil your potatoes until soft; slice them, and lay in a butteredpudding dish. Sprinkle each layer with light brown sugar; and dotthickly with bits of butter. Over all pour enough water to cover wellthe bottom of your dish. Set in oven and bake half an hour or more,thoroughly browning the top, and cooking the sugar, butter and waterinto a rich syrup. Some add, also, a dash of flour between thelayers. Serve hot with your meat and other vegetables.
DRIED PUMPKIN. MRS. J. EDD THOMAS. Stew pumpkin as for pie; spread upon plates, and dry in the ovencarefully. When you wish to make pie, soak over night; then proceedas you would with fresh pumpkin. Pumpkin prepared in this way willkeep well until spring, and pies are as good as when made with freshpumpkin.
STEWED RICE. MRS. EDWARD E. POWERS. Take one-half cup of rice; wash it twice; cover with water two inchesabove rice; cook dry; then cover with a cup or more of milk; addbutter the size of a walnut, and salt to taste. When cooked dryagain, serve hot with cream and sugar.
NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS. Take two quarts shelled Lima beans (green), one dozen ears of corn(cut off cob), and one pound pickled pork. Cover pork with water, andparboil it; add beans cooked until they burst; then add corn, twotablespoonfuls sugar, butter the size of a walnut, and pepper totaste. After corn is added, watch carefully to keep from scorching.
TURNIPS. M. E. WRIGHT. Put one-half teacup of butter in your kettle, and let it get hot; thenadd one tablespoon sugar. Have your turnips sliced fine; put them inyour kettle and stir well; add enough water to stew tender; thensprinkle over them one tablespoon of flour and a little rich cream.Stir well, and serve. Sweet potatoes are excellent cooked the sameway.
TO STEW TURNIP. MRS. ECKHART. Pare, halve, and slice them on a slaw cutter; boil in clear water.When tender, add a large lump of butter, a teaspoonful of sugar, andpepper and salt to taste. Stir in flour and cream to thicken likepeas. Serve in sauce dishes.
TOMATO MACARONI. EXCHANGE. Break macaroni in pieces three inches long and boil until tender.Butter a deep dish, and place a layer of pared and sliced tomatoes onthe bottom (if canned, use them just as they come from the can); add alayer of the stewed macaroni, and season with salt, pepper, and bitsof butter; add another layer of tomato, and so on until the dish is asfull as desired. Place a layer of cracker crumbs on top, with bits ofbutter. Bake about thirty minutes, or until well browned. |