BEEF LOAF. Two pounds of round steak, two eggs, one cup of bread
crumbs, two tablespoonf uls butter, a small piece of onion, one-half cup sweet
milk. Run meat and onion through meat chopper and mix well with other
ingredients. Make into loaf and put in a pan with a little water and sj)rinkle
with bread crumbs and butter, cover with another pan and bake. — Mrs. E. G.
Cheatham.
PRESSED CHICKEN. One hen boiled until tender and run through meat
chopper. Also run about six or eight hard boiled eggs and a small piece of
onion through chopper. Mix all together with the juice of two lemons, add
salt and pepper to taste✪ Baked Birds (Quail). Skin off a cupful of the rich stock and dissolve one
envelope Knox's gelatine in it. Thoroughly mix all together and put in a
deep loaf pan. Cover with oil paper and put a brick on it and set on ice for
several hours. — Mrs. E. G. Cheatham.
FRIED CHICKEN. Kill and dress chicken, let it stand after being salted
about twelve hours. Have grease hot, wash chicken, flour✪ Fried Chicken and put in hot grease.
Put a top on pan, set inside of stove, turn, cook about an hour ; take chicken
out, add butler and make gravy, by sprinkling flour in grease; let it broAAii,
then pour in water and let cook several minutes. — Mrs. Fannie Gooch.
BAKED OPOSSUM. After the opossum is dressed and salted, put it in
a baking pan with a little water, a good deal of red pepper, and several slices
of fat pork, or some lard✪ Baked Opossum. Cover and cook until tender. Then put it inside
the stove and brown. Sweet potatoes, baked and peeled may be put around the
sides of the pan and browned at the same time. A good sauce for the opossum is
made by cooking together one tablespoonful of Worchestershire sauce, one table-
spoonful vinegar, a teaspoonful butter, with pepper and salt to taste. — Mrs. T.
S. Belvin.
12
USE DAN VALLEY SUPERLATIVE FLOUR
Simply add water and sugar to the KNOX ACIDULATED pacakage
BEEF OMELET. Two or three pounds of round steak^ one can tomatoes,
one tea cup bread crumbs, two medium sized onions, salt and pepper✪ Beef Omelet. Run meat
through grinder. Remove all hard pieces; add tomatoes, bread crumbs, onions,
salt and pepper to taste. Mix very thoroughly. Mold with the hands and pat
for several minutes to prevent falling apart. Bake in moderate oven for forty-
five minutes. Very good sliced when cold. — Mrs. W. W. Shaw.
ROAST BEEF a la BRUITON. Cold roast beef, one onion, one green pep-
per, one small can tomatoes, one tablespoonful butter, cream sauce✪ Roast Beef a la Bruiton. Cut beef
into small cubes, fry onion and green pepper in butter, mix all together includ-
ing tomatoes, season to taste, and last stir in cream sauce and bake in hot
oven. — Miss Jennie Dawson.
CHARTREUSE OF MEAT AND RICE. Two cups meat, one-fourth tea-
spoonful pepper, one teaspoonful salt, one-fourth teaspoonful onion juice, one
tablespoonful chopped parsley, one egg, one-fourth cup fine crumbs, four cups
cooked rice✪ Chartreuse of Meat and Rice. Season the meat and mix with the crumbs and beaten eggs, add
enough stock to make it pack easily. Line a thoroughly buttered mold or dish
with three cups rice, fill with the meat, cover with the remainder of the rice,
cover tightly and steam forty-five minutes. Serve with tomato sauce.
Page 8 · 8 recipe records on this page
Presented as published in 1921. 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
BEEF LOAF. Two pounds of round steak, two eggs, one cup of bread crumbs, two tablespoonfuls butter, a small piece of onion, one-half cup sweet milk. Run meat and onion through meat chopper and mix well with other ingredients. Make into loaf and put in a pan with a little water and sprinkle with bread crumbs and butter, cover with another pan and bake. — Mrs. E. G. Cheatham.
PRESSED CHICKEN. One hen boiled until tender and run through meat chopper. Also run about six or eight hard boiled eggs and a small piece of onion through chopper. Mix all together with the juice of two lemons, add salt and pepper to taste. Skin off a cupful of the rich stock and dissolve one envelope Knox's gelatine in it. Thoroughly mix all together and put in a deep loaf pan. Cover with oil paper and put a brick on it and set on ice for several hours. — Mrs. E. G. Cheatham.
FRIED CHICKEN. Kill and dress chicken, let it stand after being salted about twelve hours. Have grease hot, wash chicken, flour and put in hot grease. Put a top on pan, set inside of stove, turn, cook about an hour ; take chicken out, add butler and make gravy, by sprinkling flour in grease; let it brown, then pour in water and let cook several minutes. — Mrs. Fannie Gooch.
BAKED OPOSSUM. After the opossum is dressed and salted, put it in a baking pan with a little water, a good deal of red pepper, and several slices of fat pork, or some lard. Cover and cook until tender. Then put it inside the stove and brown. Sweet potatoes, baked and peeled may be put around the sides of the pan and browned at the same time. A good sauce for the opossum is made by cooking together one tablespoonful of Worchestershire sauce, one tablespoonful vinegar, a teaspoonful butter, with pepper and salt to taste. — Mrs. T. S. Belvin.
Simply add water and sugar to the KNOX ACIDULATED package
BEEF OMELET. two or three pounds of round steak, one can tomatoes, one tea cup bread crumbs, two medium sized onions, salt and pepper. Run meat through grinder. Remove all hard pieces; add tomatoes, bread crumbs, onions, salt and pepper to taste. Mix very thoroughly. Mold with the hands and pat for several minutes to prevent falling apart. Bake in moderate oven for fortyfive minutes. Very good sliced when cold. — Mrs. W. W. Shaw.
ROAST BEEF a la BRUITON. Cold roast beef, one onion, one green pepper, one small can tomatoes, one tablespoonful butter, cream sauce. Cut beef into small cubes, fry onion and green pepper in butter, mix all together including tomatoes, season to taste, and last stir in cream sauce and bake in hot oven. — Miss Jennie Dawson.
CHARTREUSE OF MEAT AND RICE. Two cups meat, one-fourth teaspoonful pepper, one teaspoonful salt, one-fourth teaspoonful onion juice, one tablespoonful chopped parsley, one egg, one-fourth cup fine crumbs, four cups cooked rice. Season the meat and mix with the crumbs and beaten eggs, add enough stock to make it pack easily. Line a thoroughly buttered mold or dish with three cups rice, fill with the meat, cover with the remainder of the rice, cover tightly and steam forty-five minutes. Serve with tomato sauce.
Records on this page
Baked Birds (Quail)Beef LoafPressed ChickenFried ChickenBaked OpossumBeef OmeletRoast Beef a la BruitonChartreuse of Meat and Rice