The Institute cook book

This pickle is sufficient for fifty pounds of beef. When salt and 5Ugar are thoroughly dissolved lay in the beef. It will be ready lor use in twelve or fourteen days, but can remain in the pickle a few or six weeks without injury. [illustration: Planned for a Family of Four] Family of Four ROLLED STEAK 1 small skirt steak 1 cup stock 1 tablespoon chopped parsley 1 slice carrot 1 tablespoon chopped onion 1 bay leaf Salt and pepper Trim the steak; sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a small roasting pan with the stock (or water if you have no stock), carrot and bay leaf and roast for one hour, basting constantly. Serve with tomato or brown sauce. MOCK DUCK 1 pound round steak 4 tablespoons bread crumbs V^ teaspoon salt 2 teaspoons chopped onion Milk to moisten the bread Purchase a steak of uniform thickness and remove all the fat. Prepare a filling as follows : Mix together the crumbs, salt, pepper and sage; scald the onions to soften them and to remove the strong flavor, and add them to the crumbs, moistening all with milk. Wipe the steak with a damp cloth; spread the filling evenly over the meat; roll and tie it, sewing the ends to keep it together. Place it in a roasting pan with a little water and bake for about three quarters of an hour, basting frequently. Serve with currant jelly. MOCK RABBIT 1 pound round steak 1 egg 1/2 poimd sausage meat 1 onion 3 slices moistened bread Vi pound salt pork Salt and pepper Chop or grind the meat. Chop the onion and cook it in the fat tried out of a small portion of the pork; add the bread and cook a few minutes. When cool, mix with the other ingredients except the pork; form into a long, round roll, smoothing it by moistening the hands with cold water. Cut the pork in thin slices; lay them over the loaf and bake for forty minutes in a hot oven. The sausage may be omitted if desired and more seasoning used in its place. [illustration: Planned for a Family of Four] BEEF CHOP SUEY 2 sweet peppers 1 tablespoon chopped parsley 1 pint tomatoes Salt and pepper 2 tablespoons chopped celery lYz pounds beefsteak Choose tender steak and cut it Into small pieces. Saute the vegetables in hot fat or butter and season well; cook for ten or fifteen minutes ; then pour over the beef which has been cooked in similar fashion in another pan. SPANISH BEEFSTEAK 2 pounds steak Salt and red pepper Bacon or salt pork 1/2 cup milk Yz cup water Have the steak about one inch thick; pound until thin; season and cover with a layer of bacon or salt pork cut into thin slices. Iloll the steak ; tie it with a cord and place it in a covered baking dish with the milk and water. Cook two hours, basting occasionally. MEXICAN BEEF 2 chile peppers Butter or drippings 1 pint warm water Clove of garlic 2 pounds beef Boiled Mexican beans Remove the seeds from the chile peppers; soak the pods in the warm water until soft; then scrape the pulp from the pods and add it to the water. Cut the beef into small pieces and brown in butter or savory drippings. Add the garlic and chile water and cook until the meat is tender, adding more water if necessary. Thicken with a few crushed beans and serve with Mexican beans, either mixed with the meat or used as a border.