The Common sense recipe book

Soak it in vinegar and water, if a very large piece, for about twelve hours. For twenty pounds of beef, use six quarts of water to one pint and a half of vinegar, and soak it for six or seven hours. When cutting meat to cook, always cut across the grain of the muscle. Never wash fresh meat before roasting; scrape it, if necessary to clean it. If it has been wet or moist, wipe it thoroughly dry before cooking. | Never put meat directly on the ice; put it in a vessel on the ice; All salt meat should be put on in cold water, that the salt may be extracted while cooking. Fresh meat, which is boiled to be served with sauces at the table, should be put to cook in boiling water; when the outer fibres contract, the inner juices are preserved. For making soup, put the meat over in cold water, to ex- tract the juices for the broth. In boiling meats, 1f more water is needed, add that which is hot, and be careful to keep the water on the meat constantly boiling. Remove the scum when it first begins to boil. The more gently meat boils the more tender it will become. Allow twenty minutes for boiling each pound of fresh meat. Roast? ameatserequire. ay) brisk, fire.’ Baste, often: (Twenty minutes is required for roasting each pound of fresh meat. The variation in roasted meats consists simply in the method is only sold in Quart Wilson's Invalids’ Port exs.cx 48 ay Royal Canadian eRe UMES., Fine Floral Extracts Colognes and Lavenders yma Received Medal and Diploma at the World’s Fair of preparing them to cook before putting them in the oven. Some are to be larded, some stuffed with bread dressing, and others plain, only seasoning with pepper and salt. A piece of red pepper, cooked in a boiled dinner, is very nice. WALLED MEAT. Boil and mash four or five potatoes. Season well with salt, pepper and celery salt, and moisten with cream or butter and hot milk. Arrange in a border around a platter and put in the oven to keep hot while preparing a pint of minced meat in any sauce, brown, tomato or celery. Pour the meat into the centre Ol toes platter, and 4serve, at, once. MINCED MEATJON TOAS Pick over and chop any cold meat. Use gravy that was leit with the meat or make a tomato or creamy sauce. Substitute butter for the bacon fat unless the flavor of the latter is pre- ferred. There should be enough liquid to moisten the slices of toast on which the meat. is served. ROAST VELAVOUN CHO bo NW EO IN: Let this joint hang as long as possible without becoming tainted; while hanging dredge flour well over it to keep off the flies; wash the outside well before cooking,then flour it again, and put it down to a nice brisk fire at some little distance from it, so that it may become gradually warm through. Keep con- tinually basting, and about half an hour before serving draw it near to the fire so that it may become very brown. Sprinkle a little salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain over the joint. Serve with red-currant jelly and gravy in a tureen. Ask your Crocer for ’ PP Lard, HARPER Hams, Bacon andeselsases 49 232235335 55555 ¢ Enamel Lined Mincing : % 8 Machines * dy. As | Ce SSESEEE: See EELS: ae ee or tear the meat, but cuts it as with a knife ; it is impossible for any strings, sinew or gristle to pass through without being chopped clean and even. The best machine for making sausage, 109%" mince meat hash, croquettes and all salads. All inside parts are enamel-lined, and will not chip off. The enamel lin- ing does not hold the meat. Will chop one pound of meat per minute. gov 2030339222252 oe # Three sizes: No. 5 (family size), $1.78 ; Nomio, $2725% No. 22.52.98; JOHN MURPHY & CO. Y D2 tees OAH RIN Es OL <>, MIoNnTREA e GEE ee EVIE S 50