Blue Ribbon cook book

Hamburg Steak—Force through a meat chopper, or finely chop, one pound lean, raw beef; season highly with salt, pepper, and a few drops onion juice, and add 34 cup milk. Shape, cook, and serve as Meat Cakes. A few gratings of nutmeg and 1 egg, slightly beaten, may be added. Swiss Steak—Select a flank steak or a slice of round steak, 14% to 2 inches thick. Pound into the steak, on both sides, as much flour as it will take up. Place in frying pan, brown the meat on both sides in bacon fat. Add boiling water to partly cover and let simmer about 2 hours. Peel a small onion for each person to be served; parboil 5 minutes, drain, and put to cook around the meat or slice in a layer over the top of the meat. The sauce around the meat should be thick and brown and well seasoned. Beefsteak Smothered in Onions—Cut 6 onions very fine, put them in a saucepan with 2 cups hot water, 2 tablespoons butter, 44 teaspoon Blue Ribbon pepper, salt, and dredge in a little flour; let stew until onions are quite soft. Have the steak broiled, put it into the saucepan with the onions, let simmer 5 or 10 minutes; send to the table very hot. Veal Loaf—Wipe 3 pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add 4 pound fat salt pork (also finely chopped), 1 cup crumbs, 4% cup milk, 2 tablespoons lemon juice, 1 tablespoon salt, 14 teaspoon Blue Ribbon pepper, and 2 tablespoons chopped onion. Pack in a small pan, smooth evenly on top, brush with white of egg if desired, and bake slowly 21% hours, basting with 14 cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Serve hot or cold, and cut in thin slices. Veal Cutlets, Breaded—Egg and bread-crumb the cutlets, and saute slowly in hot fat, turning them until well done. Then take up, and pour over them a good brown gravy; serve hot. They may be garnished with parsley. Yorkshire Pudding—1 cup milk, 1 cup flour, 2 eggs, 14 teaspoon salt. Mix salt and flour, add eggs beaten 2 minutes, using an egg beater, then add milk gradually. Cover bottom of 2 hot bread pans with some of beef fat fried out from roast, pour mixture in pan 4 inch deep. Put in hot oven and bake 20 minutes, decreasing the heat as the baking is accomplished. Cut into squares for serving. May be baked in same pan as roast, shoving it to one end. Pork Chops— Wipe chops, sprinkle with salt and Blue Ribbon pepper, place in a hot frying pan, and cook slowly until tender, and well browned on each side. Pork Chops with Fried Apples—Arrange pork chops on a platter, and surround with slices of cored apples, cut 14 inch thick, and fried in the fat remaining in the pan. 38 Blue Ribbon Cook Book Roast Spare Ribs—Choose a long piece of spare ribs. Wipe carefully, sprinkle with a little salt and Blue Ribbon pepper. Place a small piece of spare rib on the bottom of baking pan, form a roll around it, using the large piece of spare ribs. Fill the cavity in centre with any dressing desired. Bake in a rather hot oven for about 114 hours. Roast Pork Tenderloin—Place 2 or 3 tenderloins side by side, laying the thin part of one opposite the thick part of the other. Make a gash 1 inch deep down the centre of the thick part of each. Spread them open, sprinkle with salt and Blue Ribbon pepper and spread with a well seasoned dressing, Lay them together and bind or sew, and bake. Irish Stew—This is a nice and economical dish, and can be made from any kind of meat. Remove nearly all the fat from 2 pounds of meat, and cut it into pieces. Peel and slice 3 pounds potatoes, and also slice 1% pounds onions. Puta layer of potatoes in the kettle, then a layer of onions, then meat; pepper and salt it well, and so put inall the materials in layers. Add 1 or 2 cups stock, cover closely, and let it stew (not boil) 2 or 3 hours.