CREAMED CHICKEN. Boil a chicken until tender, the usual way. When
cold, or while hot, as you prefer, place the breast in the chafing dish in w^hich
a small lump of butter has melted and is just beginning to brown, heat thoroughly
and add one cup of rich milk. Season, and when it comes to a boil, thicken
slightly with flour✪ Creamed Chicken rubbed until smooth in a little butter. As soon as it comes
to a boil pour over squares of toast. — Mrs. R. B. Suitt.
SWISS STEAK. Wipe a sirloin steak, cut one and one-half inches thick,
pound in all the flour meat juices will absorb, have pan hot, add a small lump
of butter and brown on both sides, add enough boiling water to cover steak,
season with salt and pepper✪ Swiss Steak (onion if desired) cook in oven until tender. Serve
with tomato or mushroom sauce. Round steak may be used. — Mrs. F. T. Selby.
PORK PUDDING. Left-over pork roast, four cold biscuits, two eggs, one
tablespoonful butter, pinch sage✪ Pork Pudding and black pepper. Grind in food chopper
bits of left-over pork roast. If as much as one pound, also grind four cold
biscuits, add two beaten eggs and enough warm water to make loose enough
to mix well. Add melted butter, sage, pepper and bake until brown. Serve
with toast. — Mrs. Jasper Hamlin.
FOR COOKING ROAST. Put top on flat bottom aluminum pot and place
on stove, allowing it to heat slowly, ])ut thoroughly. Then put in pork or
beef roast which has been cleansed and allowed to drain, and after bone has
been removed, allow to cook slowly until a slightly brown crust has formed,
then turn and continue cooking slowly. Occasional turning may be neeessar^,
but slight crust v/ill serve to keep juice in meats. When tender add salt and
pepper, turning about until it strikes through. — Mrs. J. D. Hamlix.
GREEK CHOP SUEY. (Original). One-half package macaroni, one pint
can tomatoes, two large size onions, one-half pound cold meat (ground fine)✪ Greek Chop Suey.
Have macaroni boiled tender, peel onions and slice, place some grease in frying
pan and after chopping meat very fine, place in pan with onions and fry until
tender. Then put tomatoes and macaroni in and cook all together twenty
minutes. Put in salt to taste and cayenne pepper. (Either pork or beef may
be used for the above.) — Mrs. W. A. Beasley.
HUNGARIAN GOULOCHE. Seven slices bacon, sliced very thin, four
medium sized tomatoes, six eggs, a small piece of parsley✪ Hungarian Gouloche. Fry bacon and remove
from pan, then place tomatoes in pan and fry until tender; break eggs in with
tomatoes and scramble. Garnish with parsley. (Canned tomatoes may be
used.) — Mrs. W. A. Beasley.
13
USE DAN RIVER SELF-RISING FLOUR
For Dainty Delicious Desserts use KNOX GELATINE
PORK SAUSAGE. Order two pounds of pork loin from your market man.
Eun it through the meat chopper. Season with sage, red pepper and salt. This
is so much better than the so-called market sausage. — Mrs. E, G. Belvin.
BEEF LOAF. Three pounds of ground beef, three raw eggs, six crackers,
rolled fine, one teaspoonful salt, one teaspoonful pepper, three tablespoonfuls
sweet milk, three tablespoonfuls water✪ Beef Loaf. Mix togther, form in a loaf, cover
with bread crumbs and bake two hours. — Mrs. Geo. T. Watkins, Jr.
Page 9 · 7 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
CREAMED CHICKEN. Boil a chicken until tender, the usual way. When cold, or while hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk. Season, and when it comes to a boil, thicken slightly with flour rubbed until smooth in a little butter. As soon as it comes to a boil pour over squares of toast. — Mrs. R. B. Suitt.
SWISS STEAK. Wipe a sirloin steak, cut one and one-half inches thick, pound in all the flour meat juices will absorb, have pan hot, add a small lump of butter and brown on both sides, add enough boiling water to cover steak, season with salt and pepper (onion if desired) cook in oven until tender. Serve with tomato or mushroom sauce. Round steak may be used. — Mrs. F. T. Selby.
PORK PUDDING. Left-over pork roast, four cold biscuits, two eggs, one tablespoonful butter, pinch sage and black pepper. Grind in food chopper bits of left-over pork roast. If as much as one pound, also grind four cold biscuits, add two beaten eggs and enough warm water to make loose enough to mix well. Add melted butter, sage, pepper and bake until brown. Serve with toast. — Mrs. Jasper Hamlin.
FOR COOKING ROAST. Put top on flat bottom aluminum pot and place on stove, allowing it to heat slowly, ])ut thoroughly. Then put in pork or beef roast which has been cleansed and allowed to drain, and after bone has been removed, allow to cook slowly until a slightly brown crust has formed, then turn and continue cooking slowly. Occasional turning may be necessary, but slight crust v/ill serve to keep juice in meats. When tender add salt and pepper, turning about until it strikes through. — Mrs. J. D. Hamlin.
GREEK CHOP SUEY. (Original). One-half package macaroni, one pint can tomatoes, two large size onions, one-half pound cold meat (ground fine). Have macaroni boiled tender, peel onions and slice, place some grease in frying pan and after chopping meat very fine, place in pan with onions and fry until tender. Then put tomatoes and macaroni in and cook all together twenty minutes. Put in salt to taste and cayenne pepper. (Either pork or beef may be used for the above.) — Mrs. W. A. Beasley.
HUNGARIAN GOULOCHE. Seven slices bacon, sliced very thin, four medium sized tomatoes, six eggs, a small piece of parsley. Fry bacon and remove from pan, then place tomatoes in pan and fry until tender; break eggs in with tomatoes and scramble. Garnish with parsley. (Canned tomatoes may be used.) — Mrs. W. A. Beasley.
For Dainty Delicious Desserts use KNOX GELATINE
PORK SAUSAGE. Order two pounds of pork loin from your market man. Eun it through the meat chopper. Season with sage, red pepper and salt. This is so much better than the so-called market sausage. — Mrs. E, G. Belvin.
BEEF LOAF. Three pounds of ground beef, three raw eggs, six crackers, rolled fine, one teaspoonful salt, one teaspoonful pepper, three tablespoonfuls sweet milk, three tablespoonfuls water. Mix togther, form in a loaf, cover with bread crumbs and bake two hours. — Mrs. Geo. T. Watkins, Jr.
Records on this page
Creamed ChickenChicken in MilkSwiss SteakPork PuddingGreek Chop SueyHungarian GoulocheBeef Loaf