Cooking in the elementary schools, January, 1922

1. Pound steak with flour and add salt. 2. Brown onion in the fat in frying pan. 3. Add meat and brown on both sides. 4. Cover with boiling water and simmer l^/^ to 2 hours or until tender. 5. Reduce liquor in frying pan to make a thick brown sauce. 6. Pour over the meat. NOTE — Meat may be stewed in tomato juice. Page 24 Breaded Veal with Tomato Sauce or Veal Birds Baked Potatoes Dessert BREADED VEAL 2 slices veal cutlet (about 2 lbs.) y-2 c. crumbs 1 t. salt 1 ^gg, slightly beaten % c. flour 2 T. fat 1. Sprinkle veal with salt. 2. Dip in flour, egg and crumbs. 3. Put fat in hot frying pan, add cutlets and saute until well browned on each side. 4. Cook slowly until tender, about 20 minutes. TOMATO SAUCE 1 c. strained tomatoes 2 T. fat 14 t. salt 2 T. flour 1. Make as White Sauce. 2. May be seasoned by adding 2 cloves, a bay leaf, 3 allspice berries or a slice of onion. VEAL BIRDS 2 slices veal cutlet Dressing 2 slices bread 1 t. chopped onion 3 T. melted fat 1 t. salt % to 1 t. summer savory 14 t. pepper or sage 1. Soak bread in cold water and squeeze out as dry as possible. 2. Add other dressing materials to bread and mix thoroughly. 3. Cut veal into 4-inch pieces. 4. Roll dressing in each piece of veal and skewer with tooth picks. 5. Roll in flour. 6. Sear in hot fat in frying pan. 7. Place in buttered baking dish or casserole and cover with sauce made from fat in pan by adding a little flour and water. NOTE — Sauce may be made with tomato instead of water, or partly tomato. 8. Bake ^ of an hour in medium oven. Page 25 Braised Beef with Vegetables Baking Powder Biscuits Dessert BRAISED BEEF WITH VEGETABLES 3 lbs. beef (short ribs or plate) flour 3 white turnips Vs lb. suet or 4 T. fat 1/2 onion 3 carrots 4 potatoes 1. Try out fat and remove scraps. 2. Dredge meat generously with flour and brown entire surface in fat. 3. Add 3 c. boiling water, cover closely and cook 3 hours. 4. Add diced vegetables and cook 1 hour longer. 5. May be cooked in a covered dish or a casserole in the oven or in an iron kettle on top of the stove. Page 26 FROZEN DESSERTS ICES LEMON ICE 4 c. water 1^/^ c. sugar ^ c. lemon juice 1. Dissolve sugar in water. Heat if necessary. 2. Add lemon juice. 3. Stir while freezing. 4. Use a mixture of one part of rock salt to five parts of ice. NOTE — In the school room the inner part of a double boiler may be used. Three or four of these will pack in a dish pan of ice and salt. ORANGE ICE 4 c. water ll^ c. sugar 2 c. orange juice %' c. lemon juice Same directions as for Lemon Ice. SHERBETS LEMON MILK SHERBET 4 c. milk ^ c. lemon juice iy2 c. sugar 1. Mix lemon juice and sugar. 2. Beat this mixture into the milk. 3. Freeze. PINEAPPLE MILK SHERBET 4 c. milk 1 c. shredded pineapple 11/2 c. sugar 1/2 c. lemon juice Same directions as for Lemon Milk Sherbet. FROZEN APRICOTS 1 qt. canned apricots 1 pt. whipping cream 1% c. sugar 1 c. water 1. Rub apricots through a sieve. 2. Add water and sugar and bring to boiling point. 3. Cool and fold in the whipped cream. 4. Freeze. VANILLA ICE CREAM (Philadelphia) 4 c. cream 1 T. vanilla 1 c. sugar 1. Mix all together and freeze. Page 27 FROZEN DESSERTS (Continued) CHOCOLATE ICE CREAM 4 c. cream li/4 c. sugar