The Aunts' Cook Book

To 1 chicken chopped, add a little salt, parsley, pepper, nutmeg, a salt spoon of onion, 1 cup of cream, 34 cup of butter, and 1 dessert-spoon of flour. Put the chicken, spices and cream on the fire, when hot stir in the butter and flour, boil about S minutes, and when cold make into balls. Beat up one egg with bread crumbs, dip the balls in, and drop in boiling lard. Aunt Gertrude's Chicken Casserole Use whole roasting chicken and large casserole. Put in iron skillet }^ doz. slices bacon, pieces of pimento or green peppers, potato balls, carrots and small onions. Fry until brown. Then add 2 or 3 cups of white stock and pour over chicken in casserole. Cover and baste often while in oven. Cook about IJ^ hours. Aunt Virginia's Casserole Chicken or Birds When the fowl or birds go into the dish, be careful not to have too much water on them. Sufiicient to keep them from sticking or burning the dish. Do not cook too rapidly, as you must not boil them. Cook gently, putting seasoning on Miscellaneous Meats 37 them before putting in the pot — also a little butter. If you desire, a little celery; a bit of onion, a bunch of sweet herbs (not too much of the latter,) a piece of pork. Watch them, add a little water to make the gravy. Aunt Gertrude's Chicken Eugenie Skin chicken breasts, saute with butter, add fresh mushrooms. Cook well before adding sherry. Then add pure cream to the proper consistency, then finish with a little cream sauce for thickening. Serve in chafing dish. Aunt Robbie's Guinea Fowl Use only the breasts if for a formal dinner. Rub them with butter, flour and salt. Brown on top of stove in butter. Pour a little chicken stock in pan, cover and bake in oven 30 to 40 minutes. Baste constantly. Serve with Bread sauce and garnish with tomato fritters or slices of fried pineapple. See recipes for these. Aunt Emery's Casserole 2 cups chopped (not minced) 1 chopped potato beef or lamb 1 green pepper minced 1 J^ cups tomato juice 2 tablespoons sugar 2 onions chopped 1 J^ cups of stock 1 carrot chopped Cook in a casserole in slow oven 4 or S hours, adding 1 teaspoon flour blended in cold water 1 hour before serving. 38 Miscellaneous Meats Aunt Elinor's Braised Oxtail Cut oxtail carefully apart at joints. Soak in salted water about an hour. Put in soup kettle with cold water and simmer till tender, but not soft enough to leave the bones. Arrange large joints in casserole on bed of cut-up vegetables — carrots, pepper, onions, celery, etc. Cover with some of the stock they were cooked in, thickened and browned to a good gravy. Add a little mushroom catsup or Worcestershire sauce. Aunt Virginia's Mock Sweetbreads 2 lbs. veal chopped fine removing all strings or hard parts. Chop with }4: lb. of veal suet. Soak a large roll in milk and beat it light. Mix it with veal, add a grate of lemon peal, salt, pepper, butter and a dust of nutmeg, and two eggs. Shape like a sweetbread. Dip in egg and crumbs and fry light brown. Serve with a border of pease, or else with a sauce, either mushroom or tomatoes. Aunt Robbie's Minced Ham 1 cup minced ham or beef 1 cup strained tomato juice yolks of 2 eggs 1 tablespoonful of flour blended with cold water ' 1 tablespoonful melted butter }4: cupful grated York State cheese Heat tomato and ham to boiling point, add cheese and butter, then batter of flour and water and beaten yolks of eggs mixed together. Miscellaneous Meats 39 Aunt Elinor's Ham Loaf 3 cupsful cooked ham minced 2 eggs 1 small onion 1 tablespoonful French 3 sprigs of parsley mustard Put ham, onion and parsley through food chopper. Add mustard and beaten eggs. Bake in buttered bread-tin 45 minutes. Garnish with hard-boiled egg, mayonnaise and green pepper cups and tomatoes. Aunt DelPs Meat Loaf 1 pint chopped meat ^ cup stock