MINCE MOULD.— Put 2 lbs. of minced beef into basin; add
2 oz. bacon and a little parsley, both finely chopped, 2 oz. bread
crumbs, 1 beaten egg✪ Mince Mould and ^ of a pt. of stock. Put into buttered
mould, cover with greased paper, stand in saucepan with 2 inches
of boiling water, and steam 2 hrs. Serve when cold. — Mrs. J. E.
Catlin, 2717 S. Wahash Ave., Chicago, 111.
MOULDED HAM AND EGGS.— Chop 1 cup of cold boiled
ham fine. Mix with J^ cup of cream sauce and the white of 1 egg✪ Moulded Ham and Eggs,
beaten frothy only. To this may be added as many hard-boiled eggs,
chopped fine, as desired. Eggs prepared in any way and left over
may be used instead of hard-boiled. — Mrs. L. A. Branch, 3607 S.
Wabash Ave., Chicago, 111.
VEAL OMELETTE.— Chop fine 2 lbs. veal, roll 6 or 8 crack-
ers, and mix with the veal. Add 2 eggs, a little chopped parsley
and seasoning✪ Veal Omelette. Make into a roll and bake. Baste with butter
while it is baking. — Mrs. Geo. T. Brado, 3616 Ellis Park, Chicago,
111.
MEAT PATTIES FROM LEFT-OVERS.— Put left-over
meat, pork or beef, or any other kind, through the meat chopper;
to 1 qt. of the minced meat add 1 slice bread, crumbed, salt, pep-
per and onion to taste, 1 egg, a little sage or other herb, if desired;
mix all well together and form into patties, or balls, and fry a
golden brown. Fish balls may be made the same way. — Mrs. Wm.
Cregar, 742 E. 48th St., Chicago, 111.
VARIATION I. — Take 1 cup finely chopped meat of any kind,
1 cup bread crumbs, 1 egg, water enough to moisten, salt and pep-
per .to taste. Make into small cakes and fry in the frying-pan in
which a lump of butter or lard has been melted. — Mrs. Frank E.
Cox, 3805 Wentworth Ave., Chicago, 111.
PALATE TICKLERS.— Mince together yz lb. cold boiled ham
or other meat, 2 tablespoons bread or cracker crumbs, a dash of
cayenne, a little salt, if needed, and the yolk of 1 egg. Make a
paste of the mixture by moistening with water or milk. Spread
on a flat dish, and with an egg make four impressions in it deep
370 LEFT OVER MEAT
enough to hold an egg. Put an egg in each, place the dish in the
oven and bake till eggs are cooked. — Mrs. E. M. Fay, 1239 N.
Clark St., Chicago, 111.
VARIATION I.— Make a forcemeat of cold boiled ham,
chopped fine, and mixed with ^bread crumbs, pepper✪ Meat Patties from Left-Overs, salt and pars-
ley, and some melted butter; moisten with sufficient milk to form
the whole into a soft paste. Nearly fill a shallow dish with the
mixture. Cover and bake 15 minutes, remove from the oven;
break eggs carefully upon the top; dust with pepper, salt, and final-
ly powdered cracker crumbs; set in the oven again and 'bake until
the eggs are well set. — 'Mrs. J. E. Catlin, 2717 S. Wabash Ave., Chi-
cago, 111.
CRUST FOR MEAT PIE.— Make a rich dough by sifting 1
level teaspoon of soda, 1 teaspoon salt in a pt. of flour; rub into
flour 1 tablespoon lard and wet with sour milk✪ Crust for Meat Pie to a nice batter that
will drop from the spoon. Have the meat prepared as for meat
pie, only have it hot in dish when crust is ready. Take a piece of
white paper, make a tube with paper, place in center of meat dish
and spread batter over top of pie. Bake J^ hr. — Mrs. J. C. Ca-
ruthers, 3306 Vernon Ave., Chicago, 111.
Page 254 · 8 recipe records on this page
Presented as published in 1912. 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
MINCE MOULD.— Put 2 lbs. of minced beef into basin; add 2 oz. bacon and a little parsley, both finely chopped, 2 oz. bread crumbs, 1 beaten egg and ^ of a pt. of stock. Put into buttered mould, cover with greased paper, stand in saucepan with 2 inches of boiling water, and steam 2 hrs. Serve when cold. — Mrs. J. E. Catlin, 2717 S. Wahash Ave., Chicago, 111.
MOULDED HAM AND EGGS.— Chop 1 cup of cold boiled ham fine. Mix with J^ cup of cream sauce and the white of 1 egg, beaten frothy only. To this may be added as many hard-boiled eggs, chopped fine, as desired. Eggs prepared in any way and left over may be used instead of hard-boiled. — Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, 111.
VEAL OMELETTE.— Chop fine 2 lbs. veal, roll 6 or 8 crackers, and mix with the veal. Add 2 eggs, a little chopped parsley and seasoning. Make into a roll and bake. Baste with butter while it is baking. — Mrs. Geo. T. Brado, 3616 Ellis Park, Chicago,
MEAT PATTIES FROM LEFT-OVERS.— Put left-over meat, pork or beef, or any other kind, through the meat chopper; to 1 qt. of the minced meat add 1 slice bread, crumbed, salt, pepper and onion to taste, 1 egg, a little sage or other herb, if desired; mix all well together and form into patties, or balls, and fry a golden brown. Fish balls may be made the same way. — Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111.
VARIATION I. — Take 1 cup finely chopped meat of any kind, 1 cup bread crumbs, 1 egg, water enough to moisten, salt and pepper .to taste. Make into small cakes and fry in the frying-pan in which a lump of butter or lard has been melted. — Mrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111.
PALATE TICKLERS.— Mince together yz lb. cold boiled ham or other meat, 2 tablespoons bread or cracker crumbs, a dash of cayenne, a little salt, if needed, and the yolk of 1 egg. Make a paste of the mixture by moistening with water or milk. Spread on a flat dish, and with an egg make four impressions in it deep
enough to hold an egg. Put an egg in each, place the dish in the oven and bake till eggs are cooked. — Mrs. E. M. Fay, 1239 N. Clark St., Chicago, 111.
VARIATION I.— Make a forcemeat of cold boiled ham, chopped fine, and mixed with ^bread crumbs, pepper, salt and parsley, and some melted butter; moisten with sufficient milk to form the whole into a soft paste. Nearly fill a shallow dish with the mixture. Cover and bake 15 minutes, remove from the oven; break eggs carefully upon the top; dust with pepper, salt, and finally powdered cracker crumbs; set in the oven again and bake until the eggs are well set. — Mrs. J. E. Catlin, 2717 S. Wabash Ave., Chicago, 111.
CRUST FOR MEAT PIE.— Make a rich dough by sifting 1 level teaspoon of soda, 1 teaspoon salt in a pt. of flour; rub into flour 1 tablespoon lard and wet with sour milk to a nice batter that will drop from the spoon. Have the meat prepared as for meat pie, only have it hot in dish when crust is ready. Take a piece of white paper, make a tube with paper, place in center of meat dish and spread batter over top of pie. Bake J^ hr. — Mrs. J. C. Caruthers, 3306 Vernon Ave., Chicago, 111.
Records on this page
Mince MouldMince MouldMoulded Ham and EggsVeal OmeletteMeat Patties from Left-OversPalate TicklersCrust for Meat PieMeat Pie