Mince or finely chop your ham. Put in a saucepan, add
parsley, seasoning, and flour. Beat in a very little margarine.
Put your saucepan on the fire and quickly stir in a little milk.
The mixture should be just thick enough to remain on the toast
without running. Boil it 2 or 3 minutes in the milk, and pile
it on to the toast. Serve very hot.
Hungarian Jacks.
‘Ib. seraps of cold meat Seasoning
#lb. cooked potatoes Small chopped onion
40z. margarine 1 hard-boiled egg✪ Hungarian Jacks
Melt your margarine in saucepan. Put in the meat, finely
chopped or minced; add your chopped hard-boiled egg and
chopped onion, fry for a few minutes. Rub potato through a
wire sieve. Remove meat from fire and mix with potato. Rub
Jacks over with egg and breadcrumbs, and fry in deep fat to a
golden brown. Serve hot.
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hme ao ap Da 6 Pen 5 fe 6 9 Re Fe ST S eS Ps 6 PS Po 9 6 Pe eC i PS 96 Pe 81 6S PE Pa Pe th
DR 6 PRs Ot 9 ee 9 8 9 ae 6 a 6 9 6 Pa 6 6 a 6 oP
BOOK OF COOKERY eee |
Ret ee ee
VEGETABLES IN VARIETY.
Ns HY not vary your vegetables? Do not
always serve them boiled or baked or
fried: try some of these methods of
cooking them. ;
of
Parisian Potatoes.
402. lard. 9 or 10 medium potatoes
Seasoning 1 large onion
Peel your potatoes and cut them in cubes.
Slice your onion thinly. Melt lard in large sauce-
pan or casserole. Put in your onion and allow
to brown. Add about 1 pint of water and your
potatoes and seasoning, and allow to cook until
they are tender; serve very hot with the onion
The water may either be served with the
potato, as it is well seasoned, or drained off if
preferred.
$e 68 ta 6 9a 8a ae tn a
59 6 tae $y, Ag BS Bn SaaS BD 8 be 8 be A SS A FERS MG Bt Ay 9 Re
‘at
Ragout of Potatoes.
8-10 potatoes 1 tablespoonful flour
goz. lard Seasoning✪ Ragout of Potatoes
Peel your potatoes and cut each into three. Melt lard in
saucepan or casserole. When very hot add flour and allow to
. brown. Add 1 pint of water, seasoning and potatoes. Allow to
cook about 1 hour, when potatoes should be tender, and the
water and flour and fat have formed a thick sauce over them.
. Stir occasionally. .
Fried Cauliflower.
1 large cauliflower Vinegar
Little flour✪ Fried Cauliflower ;
Boil your cauliflower until it is about three-parts cooked, that
is, till slightly crisp. Remove, drain and separate into its
natural divisions. Sprinkle with vinegar and coat with flour.
Fry in deep hot fat until of a golden colour; drain and serve
very hot.
French Carrets .
12 carrots 2 onions
40z. margarine Little flour✪ French Carrots
Boil your carrots till tender. Then put a saucepan or casserole
on and melt the margarine. Add the sliced onions and allow
to brown. Add the carrots, cut them up, and sprinkle with flour.
When the flour has slightly browned add 4 pint water and
seasoning. Allow to cook about 20 minutes and serve very hot.
9p 86 Rael St 8 Raf 9a bb ae FG Fe ae F 9 ae PL 9 es a PF I Et Rt pe
tee Fg
pF 9 Re 8 1S tab CRS Fh PAS Tee 8 PR SID eS Be 6 As RO a A 8a SP eS Oe SS A Rs 8 Re! 9S) RS ed pa
$$ € 66 § Sse 6 itm 6 § is 6 § eae 6 9-6 8-H 6 <a, 6 § ny 6 8 and § eS Fd PM 6 8 Rnd la 6 BES Ean a OS eer
Spend 1a ts
‘pga WEEK END NOVELS
Fried Macedoine of Vegetables.
lb. cooked cabbage 4lb, cooked potato
2 or 3 cooked carrots, turnips,
onions, etc.
Chop the cabbage and mash the etAEes Chop the other
vegetables and mix all together, adding seasoning and a little
milk✪ Fried Macedoine of Vegetables, until they bind. Fry in deep, hot fat, turning them over
as far as possible without breaking, so that both sides. are
brown. Or put into a piedish with a few bits of margarine on
top of the vegetables, and bake. Serve very hot.
Creamed Cabbage.
Boil your cabbage according to the ordinary method. Make
some white sauce. Drain your cabbage carefully. Chop and
press out all water. Mix in a little margarine✪ Creamed Cabbage. Place in a
vegetable dish, and pour over it your white sauce,
Page 5 · 6 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Mince or finely chop your ham. Put in a saucepan, add
parsley, seasoning, and flour. Beat in a very little margarine.
Put your saucepan on the fire and quickly stir in a little milk.
The mixture should be just thick enough to remain on the toast
without running. Boil it 2 or 3 minutes in the milk, and pile
it on to the toast. Serve very hot.
Hungarian Jacks.
‘Ib. seraps of cold meat Seasoning
#lb. cooked potatoes Small chopped onion
40z. margarine 1 hard-boiled egg
Melt your margarine in saucepan. Put in the meat, finely
chopped or minced; add your chopped hard-boiled egg and
chopped onion, fry for a few minutes. Rub potato through a
wire sieve. Remove meat from fire and mix with potato. Rub
Jacks over with egg and breadcrumbs, and fry in deep fat to a
golden brown. Serve hot.
(
(
(
(
(
(
(
(
(
(
1
hme ao ap Da 6 Pen 5 fe 6 9 Re Fe ST S eS Ps 6 PS Po 9 6 Pe eC i PS 96 Pe 81 6S PE Pa Pe th
DR 6 PRs Ot 9 ee 9 8 9 ae 6 a 6 9 6 Pa 6 6 a 6 oP
BOOK OF COOKERY eee |
Ret ee ee
VEGETABLES IN VARIETY.
Ns HY not vary your vegetables? Do not
always serve them boiled or baked or
fried: try some of these methods of
cooking them. ;
of
Parisian Potatoes.
402. lard. 9 or 10 medium potatoes
Seasoning 1 large onion
Peel your potatoes and cut them in cubes.
Slice your onion thinly. Melt lard in large sauce-
pan or casserole. Put in your onion and allow
to brown. Add about 1 pint of water and your
potatoes and seasoning, and allow to cook until
they are tender; serve very hot with the onion
The water may either be served with the
potato, as it is well seasoned, or drained off if
preferred.
$e 68 ta 6 9a 8a ae tn a
59 6 tae $y, Ag BS Bn SaaS BD 8 be 8 be A SS A FERS MG Bt Ay 9 Re
‘at
Ragout of Potatoes.
8-10 potatoes 1 tablespoonful flour
goz. lard Seasoning
Peel your potatoes and cut each into three. Melt lard in
saucepan or casserole. When very hot add flour and allow to
. brown. Add 1 pint of water, seasoning and potatoes. Allow to
cook about 1 hour, when potatoes should be tender, and the
water and flour and fat have formed a thick sauce over them.
. Stir occasionally. .
Fried Cauliflower.
1 large cauliflower Vinegar
Little flour ;
Boil your cauliflower until it is about three-parts cooked, that
is, till slightly crisp. Remove, drain and separate into its
natural divisions. Sprinkle with vinegar and coat with flour.
Fry in deep hot fat until of a golden colour; drain and serve
very hot.
French Carrets .
12 carrots 2 onions
40z. margarine Little flour
Boil your carrots till tender. Then put a saucepan or casserole
on and melt the margarine. Add the sliced onions and allow
to brown. Add the carrots, cut them up, and sprinkle with flour.
When the flour has slightly browned add 4 pint water and
seasoning. Allow to cook about 20 minutes and serve very hot.
9p 86 Rael St 8 Raf 9a bb ae FG Fe ae F 9 ae PL 9 es a PF I Et Rt pe
tee Fg
pF 9 Re 8 1S tab CRS Fh PAS Tee 8 PR SID eS Be 6 As RO a A 8a SP eS Oe SS A Rs 8 Re! 9S) RS ed pa
$$ € 66 § Sse 6 itm 6 § is 6 § eae 6 9-6 8-H 6 <a, 6 § ny 6 8 and § eS Fd PM 6 8 Rnd la 6 BES Ean a OS eer
Spend 1a ts
‘pga WEEK END NOVELS
Fried Macedoine of Vegetables.
lb. cooked cabbage 4lb, cooked potato
2 or 3 cooked carrots, turnips,
onions, etc.
Chop the cabbage and mash the etAEes Chop the other
vegetables and mix all together, adding seasoning and a little
milk, until they bind. Fry in deep, hot fat, turning them over
as far as possible without breaking, so that both sides. are
brown. Or put into a piedish with a few bits of margarine on
top of the vegetables, and bake. Serve very hot.
Creamed Cabbage.
Boil your cabbage according to the ordinary method. Make
some white sauce. Drain your cabbage carefully. Chop and
press out all water. Mix in a little margarine. Place in a
vegetable dish, and pour over it your white sauce,