Cooking in the elementary schools, January, 1922

6 medium potatoes 2 T. fat 1 stalk celery or or small piece of suet 3 medium onions 1. Cut veal into about 12 pieces. 2. Season and dredge with flour. 3. Saute in fat until all sides are brown. 4. Remove to sauce pan. 5. Add water to fat in frying pan, let it come to boiling point and pour over meat. 6. Add enough more hot water to cover. 7. Let simmer until tender (about 2 hours). 8. About % hour before stew is finished, add vegetables. 9. If gravy is not thick enough, a little flour and water may be added. ORANGE AND NUT SALAD 3 medium sized oranges 1 head lettuce 1½ c. boiled salad dressing 6 English walnuts I. Wash lettuce leaves in cold water and shake in a cloth or chill on ice. 2. Peel, slice and quarter the oranges. 3, Arrange lettuce on plate, add oranges and nuts. 4. Serve with boiled dressing. Page 19 Chops (pan broiled) Potatoes au Gratin Stewed Tomatoes Apple Pie CHOPS 6 lamb or pork chops 1. Rub hot frying pan with a little fat. 2. Put chops into hot frying pan. 3. When under surface is seared, turn and sear other side. 4. Cook lamb chops 6 to 10 minutes and pork chops 20 minutes to i/o hour. 5. When done, sprinkle w^ith salt on one side. 6. Remove to hot platter and season other side. POTATOES au GRATIN (See Page 17) STEWED TOMATOES 6 medium tomatoes 1 T. fat 1 t. salt 1. Dip tomatoes in boiling water for a minute and remove skin. 2. Cut into pieces and stew slowdy for twenty minutes. 3. Season. APPLE PIE Plain Paste Apple Filling 1% c. flour 4 or 5 sour apples }i t. salt Ys c. sugar 1/2 c. cold fat 1 t. fat cold water (about 6 T.) cinnamon or nutmeg 1. Mix salt with flour and cut in shortening wath a knife. 2. Add water gradually, cutting in with knife. 3. Divide into two parts, using larger part for upper crust. 4. Toss on floured board and shape with hands into a ball. 5. Roll lightly, keeping crust round. 6. When large enough to cover pan, fold and place on pie tin. 7. Fit into tin and trim edges with knife. 8. Fill with sliced apples, add seasoning. Cover with top crust. 9. Trim crust so that edges just touch molding board. 10. Roll up the edge of the under crust and fold top crust under the lower crust. 11. Press edge with fork. 12. Cut opening in center of top crust to allow steam to escape. 13. Bake in a medium oven for about }i of an hour, or until apples are soft. Page 20 Boiled Halibut with Egg Sauce Mashed Potatoes Cole Slaw Simple Dessert BOILED HALIBUT 2 lbs. halibut (in one piece) 1 T. vinegar 1' t. salt L Wrap fish in cheese cloth and cover with boiling water to which salt and vinegar have been added. 2. Cook just at boiling point for about 25 minutes. 3. Remove skin and serve on hot platter covered with egg sauce. EGG SAUCE 2 hard-boiled eggs 1% c. white sauce Make medium white sauce and add hard-boiled egg, either sliced or chopped. COLE SLAW — Cream or Boiled Dressing % small heavy cabbage 1^^ c. salad dressing 1. Remove outer leaves and cut cabbage into quarters. 2. Cut into small pieces with a sharp knife. 3. Soak in cold water and drain. 4. Mix with Cream or Boiled Salad Dressing. (See page on Salad Dressings) Page 21 Sauted Fish Potatoes on the Half Shell Creamed Carrots Simple Dessert SAUTED FISH 11/2 lbs. white fish 2 or 3 T. fat.