BAKED STEW.— With any left-over meat. Cut meat in pieces, lay in haking-dis'h, slice an onion, add a sprinkling of sage, pepper and salt to taste. Fill dish to top with sliced raw pota- toes. Add gravy or water, and bake in hot oven Xy^ hrs. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. LEFT-OVER STEW.— Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, sea- 378 LEFT OVER MEAT son with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread, cut in small squares, and put on platter, thicken the stew with flour, and pour over toast. Serve hot. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. SPANISH STEW FOR ODD BITS OF MEAT.— Cut 2 on- ions into small pieces; fry tender (not brown), and add 1 pt. of cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper to taste. Stew until the tomatoes are thick. — iMrs. C. J. Jefifries, Winnetka, 111. TOAD IN THE HOLE.— ^ lb. -beef, mutton, sausage, or oth- er cold meat, pepper and salt, butter, 1 egg. ]4 lb. flour. % pt. milk. If beef or mutton is used, cut it into pieces about an inch square: if sausage is used, prick them and (boil them 2 or 3 minutes, and remove the skin. Grease a pie dish, put the meat or sausage at the bottom, sprinkle seasoning over it. Make the batter as for pancakes, pour it over the meat and bake in hot oven for ^4 hr. — Mrs. E. C. Hubbard, 3257 South Park Ave., Chicago, 111. HAM TOAST. — Mince cold boiled ham very fine; stir in a pt. of cream or butter, if preferred, add 2 eggs, well beaten. Boil and pour over nicely browned toast. Serve hot. — Mrs. Wm. Hughes, 361 Institute Place, Chicago, 111. TORTILLA OF HAM.— Put 5^ lb. cooked, chopped ham in a pan with 1 tablespoon of butter. Pour in 3 well-beaten eggs, season, and stir for a moment, let the tortilla set, being carefu,! that it does not adhere to the pan. When it is a little brown, turn and brown the other side. — Mrs. C. J. Jeffries, Winnetka, 111. LEFT-OVER MEAT IN WHITE SAUCE.— Make a white sauce of 2 cups milk, 1 tablesp.oon each of butter and flour, 1 tea- spoon salt and 1 saltspoon pepper, add ^ cup stale bread crumbs. Cook .2 minutes, then add 2 cups (chicken, beef, pork, lamb, or mutton, or other meat), chopped fine, yolks of 3 eggs, well beaten, 1 teaspoon chopped parsley, and last of all the whites of 3 eggs✪ Meat Souffle, beaten stiff. Bake in buttered dish 35 minutes. — Mrs. M. Martin, 917 W. Monroe St., Chicago, -111. VEGETABLES GENERAL RULES Wash thoroug-hly, scrape, pare or peel, if skins must be re- moved. Stand in cold water until cooked, to keep them crisp and to prevent them being discolored. Cook in boiling water; the water must be kept at a. 'boiling point. Use 2 teaspoons salt with 2 qts. water; put the salt into the water when the vegetables are cooked partially. The water in which vegetables are cooked is called vegetable stock. Never Use potato stock. Fresh green vegetables require less water than others. Strong vegetables, as cabbage, cauliflower, onions and turnips, should be cooked uncovered in a large amount of water. All vegetables must be drained as soon as tender. THiE AUTHOR.

AI-modernized reading of the original text

BAKED STEW.— With any left-over meat. Cut meat in pieces, lay in baking-dish, slice an onion, add a sprinkling of sage, pepper and salt to taste. Fill dish to top with sliced raw potatoes. Add gravy or water, and bake in hot oven Xy^ hrs. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. LEFT-OVER STEW.— Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, sea- son with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread, cut in small squares, and put on platter, thicken the stew with flour, and pour over toast. Serve hot. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. SPANISH STEW FOR ODD BITS OF MEAT.— Cut 2 onions into small pieces; fry tender (not brown), and add 1 pt. of cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper to taste. Stew until the tomatoes are thick. — Mrs. C. J. Jeffries, Winnetka, 111. TOAD IN THE HOLE.— ^ lb. -beef, mutton, sausage, or other cold meat, pepper and salt, butter, 1 egg. ]4 lb. flour. % pt. milk. If beef or mutton is used, cut it into pieces about an inch square: if sausage is used, prick them and (boil them 2 or 3 minutes, and remove the skin. Grease a pie dish, put the meat or sausage at the bottom, sprinkle seasoning over it. Make the batter as for pancakes, pour it over the meat and bake in hot oven for ^4 hr. — Mrs. E. C. Hubbard, 3257 South Park Ave., Chicago, 111. HAM TOAST. — Mince cold boiled ham very fine; stir in a pt. of cream or butter, if preferred, add 2 eggs, well beaten. Boil and pour over nicely browned toast. Serve hot. — Mrs. Wm. Hughes, 361 Institute Place, Chicago, 111. TORTILLA OF HAM.— Put 5^ lb. cooked, chopped ham in a pan with 1 tablespoon of butter. Pour in 3 well-beaten eggs, season, and stir for a moment, let the tortilla set, being carefu,! that it does not adhere to the pan. When it is a little brown, turn and brown the other side. — Mrs. C. J. Jeffries, Winnetka, 111. LEFT-OVER MEAT IN WHITE SAUCE.— Make a white sauce of 2 cups milk, 1 tablesp.oon each of butter and flour, 1 teaspoon salt and 1 saltspoon pepper, add ^ cup stale bread crumbs. Cook .2 minutes, then add 2 cups (chicken, beef, pork, lamb, or mutton, or other meat), chopped fine, yolks of 3 eggs, well beaten, 1 teaspoon chopped parsley, and last of all the whites of 3 eggs, beaten stiff. Bake in buttered dish 35 minutes. — Mrs. M. Martin, 917 W. Monroe St., Chicago, -111. GENERAL RULES Wash thoroughly, scrape, pare or peel, if skins must be removed. Stand in cold water until cooked, to keep them crisp and to prevent them being discolored. Cook in boiling water; the water must be kept at a. 'boiling point. Use 2 teaspoons salt with 2 qts. water; put the salt into the water when the vegetables are cooked partially. The water in which vegetables are cooked is called vegetable stock. Never Use potato stock. Fresh green vegetables require less water than others. Strong vegetables, as cabbage, cauliflower, onions and turnips, should be cooked uncovered in a large amount of water. All vegetables must be drained as soon as tender. THiE AUTHOR.

Records on this page

Meat SouffleBaked StewSpanish Stew for Odd Bits of MeatLeft-Over StewToad in the HoleHam ToastTortilla of HamLeft-Over Meat in White Sauce

The Cook County cook book