Blue Ribbon and Pure Gold cook book

Mock Duck—Take a good piece of upper round steak, make a dressing as for turkey, and spread it over the steak; roll it up and wind it with a string. Bake it as you would roast beef, but not so long. It can be served hot, or allowed to cool with the string around it, when it can be cut in thin slices. If served cold, garnish with sliced lemon and green parsley. Beef Pot Pie—A good dinner which combines the needed variety of foods in one dish is a beef or mutton stew. 2 pounds of cheap meat, neck of mutton, shin or round of beef, is enough for 4 to 6 persons. Cut the meat in inch pieces, season with salt and pepper, and roll in flour. Put the bones in cold water and heat slowly; when boiling, put in the meat, already browned in the frying pan, with a little hot fat. Add 1 or 2 small onions sliced and fried with the meat, if liked; a stalk of celery, or a % cup of strained tomato also gives a nice flavor. Simmer 1 hour, then add a medium-sized carrot and turnip, cleaned and cut in 1 inch squares; cook 2 hours, or till the meat is tender; 3 hour before serving put in 6 sliced potatoes. Taste and season more, if liked, and skim all fat from the top; 10 minutes before dinnertime; put in the dumpling and cook without removing the cover. The Dumplings—2 cups of flour, 1 teaspoon of salt, 4 level teaspoons Blue Ribbon baking powder, sifted together and mixed into a soft dough with 1 cup more or less of milk or water. Drop from the tip of a spoon on a piece of meat or vegetable, cover closely and in 10 minutes take up on a hot platter or place around the platter on which the stew is served. 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 # cup milk. Shape, cook, and serve as Meat Cakes. A few gratings of Pure Gold nutmeg and one egg slightly beaten may be added. Swiss Steak—Select a flank 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 36 Blue Ribbon Cook book 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, } teaspoon Pure Gold 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 3 pound fat salt pork (also finely chopped), 1 cup crumbs, 3 cup milk, 2 tablespoons lemon juice, 1 tablespoon salt, 3 teaspoon Pure Gold 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 24 hours, basting with } 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 sauté 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, ¢ 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 beef fat fried out from roast, pour mixture in pan 3 inch deep. Put in hot oven and bake 20 minutes, decreasing the heat as the baking is accomplished. Cut into squares for serving.