FoodNet

The Common sense recipe book

1898

Page 25 · 5 recipe records on this page

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Furnitu re and from special designs. spoonful of butter, one teaspoonful of salt and one-third of a teaspoonful of pepper. Spread the potatoes on the prepared meat, and bake in a moderately hot oven for forty-five minutes. Serve at once. BAKED PORKVAND) BEANS: Soak one quart of pea beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place them with the onion in a bean pot. Pour boiling water over one-quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind in half-inch strips; bury the pork in the beans, leaving only the rind ex- posed. Mix one teaspoonful of salt—more, if the pork is not very salt—and one teaspoonful of mustard with one-quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface and let it crisp, Bake eight hours in a moderate oven. Use more salt and one-third of a cup of butter if you dislike pork, or use half a pound of fat and lean corned (beet. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. FAMILY WASHING BY THE POUND SATISFACTORY AND ECONOMICAL Qaundry Dept ) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. ‘Telephone 1807 64 J AMES IM. AIRD Cor. NOTRE DAME and McGILL Streets, 469: ST. LAWRENCE Street, 2721 ST. CATHERINE Street, 103 ST. URBAIN Street. ‘TELEPHONES 1025, 1340, 6488, 5052 4 MUD FON, CUM WE As. Stores HOHE EHR Six chops, one egg, one teaspoonful salt, one-quarter tea- spoonful pepper, one-half a pint dried bread crumbs; Cottolene for frying. Put Cottolene in the frying-kettle about four inches deep, and heat’ slowly, » Have) the chopsmcut@about, an eitich ainiek. Season them with the salt and pepper, then dip them in the beaten egg and roll in the bread crumbs. When the fat is smoking hot, put in the cutlets, and cook them for six minutes. After they have been cooking for one minute, set the kettle where the heat is not so great, yet where the fat will be nearly as hot as when over the coals. Drain the cutlets on brown paper and serve on a hot dish with tomato sauce. SE WP La aN ve One pound bread crumbs, five ounces Cottolene, one teaspoon- ful each of cloves, allspice, nutmeg, ginger, mace, celery and salt, half a teacupful sugar, two large tablespoonfuls mustard, six eggs well b&ten, one boiled ham✪ Ham Dressing. Mix the above ingredients and moisten: with cream. Gash your ham while hot, fill in with the dressing. Rub over with the white of an egg, sugar and grated crackers. Set in the stove to brown. BACON FRAZE, Beat four eggs into a batter with one-half teacupful cream and teaspoonful flour; fry some thin slices of bacon and dip them in it; lay the bacon in a frying-pan with heated Cottolene, pour M Canadi Edueational Institutions e e any Cana erie ea nstitution Morris Pianos W.H. LEACH, 49 Metcalfe Street, MONTREAL Sells these celebrated Pianos at very moderate prices and easy payments. 65 When used in the preparation of SOUPS, GRAVIES, ENTREES, etc., the perfection of economical and appetising cooking is achieved. the batter over it, and when both sides are well browned lay on a heated dish and serve hot. A good breakfast relish. VEAL LOAE ✪ Veal Loaf