Twenty-five cents worth of knuckle of veal. Cook until it falls apart in on^y sufficient water to have very little liquor, left when done. Shred the meat, season with salt, pepper and thyme, adding ^he liquor. Have ready 2 hard boiled eggs✪ Pressed Veal, slice them and pack the meat and eggs in alternate layers in a round quart mo;dd. Put a weight on top and set aside in cold place at least 6 hours. Remove from mould and serve sliced. PRESSED VEAL. Mrs. O. T. Dunlap. Steam slowly 4 pounds veal and chop fine. Boil the liquid down to a cup fidl, add butter the size of an egg, a teaspoon pepper, a little allspice, i well beaten egg. Stir through the MEATS AND POULTRY. 29 meat; salt to taste. Slice hard boiled eggs into a mold and press in the meat. Garnish with parsley or celery. SCOTCH WOODCOCK. Mrs. G. B. Crane^ Chicago, Illinois. 6 hard-boiled eggs, coarsely 2 tablespoons butter. chopped. 1 tablespoon flour. V2 pint milk. 1 tablespoon anchovy sauce. Pinch of cayenne. Rub butter and flour together ; then pour over it slowly the boiled milk, add the sauce and cayenne, mix all, then add the chopped eggs, simmer 3 minutes. Serve on toast. STEWED VEAL WITH TOMATOES. Mrs. S. T. Robinson. 5 lbs. veal ham. 1 heaping cookspoon flour. 1 large cookspoon lard. % can tomatoes. Brown flour and lard together in a pot ; put in the meat, pour over it the tomatoes, strained through colander, add salt, a dash of red pepper and a pint of hot water, flavor with thyme. Cook 2^ hours, having only enough liquor left for gravy when done. Serve with steamed rice. TOMATO SAUCE. Mrs. C. E. Bates, Omaha, Neb. 1 can tomatoes. 1 small onion. 3 or 4 cloves. A little celery salt. Cook, then strain. Thicken with flour and butter rubbed to- gether, salt; add white and red pepper. 30 THE EDWARDSVILLE COOK BOOK. YORKSHIRE PUDDING. E. L. Ives, Omaha, Neb. 1 pint milk. 3 cups flour. 3 eggs. A pinch of salt✪ Yorkshire Pudding. Stir to a 1)atter and pour into the pan under roast of beef j/2 hour before lifting. Serve separately. YORKSHIRE PUDDING. Mrs. Hatheway, Alton, Illinois. Beat 3 eggs very light, add i scant teaspoon salt, i pint milk. Pour 34 cup of this mixture on 2-3 cup flour and stir to a smooth paste, add remainder of mixture and beat well. Bake in a pan set under the beef which is roasting, so that the drip pings from the beef may fall into it. Bake 45 minutes ; cut into squares and serve as a garnish for the beef. LIGHT DUMPLINGS. Mrs. Taylor. 1 pint flour. cler. 1/^ tablespoon shortening. Sweet milk to make a soft 1-3 teaspoon salt. dough. 1 heaping teaspoon baking pow- ✪ Light Dumplings Mix quickly and lightly. Cut to proper size, form into bails deftly and steam on top of stewed chicken with only enough liquor to make steam but not boil up over the dumplings. Steam quickly 15 minutes. MEATS AND POULTRY. 31 EGG DISHES. ITALIAN EGGS ON TOAST. Mrs. E. W. Eiegenbaum. Boil 8 eggs fifteen minutes ; drop into cold water, then re- move shells. Separate whites from yolks ; chop whites and sieve the yolks. Prepare a cream dressing : 2 tablespoons butter, melted. 2 cups warm milk, or half cream tablespoons flour. half milk. A little pepper. Cook to a bubbling, stirring constantly. Then turn into this the chopped whites of eggs, and salt to taste. Have ready slices of toasted bread on hot platter. Place a portion of the dressing on each slice of toast. Sprinkle the sieved yolks over the top.

AI-modernized reading of the original text

Twenty-five cents worth of knuckle of veal. Cook until it falls apart in only sufficient water to have very little liquor, left when done. Shred the meat, season with salt, pepper and thyme, adding the liquor. Have ready 2 hard boiled eggs, slice them and pack the meat and eggs in alternate layers in a round quart mold. Put a weight on top and set aside in cold place at least 6 hours. Remove from mould and serve sliced. PRESSED VEAL. Mrs. O. T. Dunlap. Steam slowly 4 pounds veal and chop fine. Boil the liquid down to a cup full, add butter the size of an egg, a teaspoon pepper, a little allspice, i well beaten egg. Stir through the meat; salt to taste. Slice hard boiled eggs into a mold and press in the meat. Garnish with parsley or celery. SCOTCH WOODCOCK. Mrs. G. B. Crane, Chicago, Illinois. 6 hard-boiled eggs, coarsely 2 tablespoons butter. chopped. 1 tablespoon flour. V2 pint milk. 1 tablespoon anchovy sauce. Pinch of cayenne. Rub butter and flour together ; then pour over it slowly the boiled milk, add the sauce and cayenne, mix all, then add the chopped eggs, simmer 3 minutes. Serve on toast. STEWED VEAL WITH TOMATOES. Mrs. S. T. Robinson. 5 lbs. veal ham. 1 heaping tablespoon flour. 1 large tablespoon lard. % can tomatoes. Brown flour and lard together in a pot ; put in the meat, pour over it the tomatoes, strained through colander, add salt, a dash of red pepper and a pint of hot water, flavor with thyme. Cook 2^ hours, having only enough liquor left for gravy when done. Serve with steamed rice. TOMATO SAUCE. Mrs. C. E. Bates, Omaha, Neb. 1 can tomatoes. 1 small onion. 3 or 4 cloves. A little celery salt. Cook, then strain. Thicken with flour and butter rubbed together, salt; add white and red pepper. YORKSHIRE PUDDING. E. L. Ives, Omaha, Neb. 1 pint milk. 3 cups flour. 3 eggs. A pinch of salt. Stir to a batter and pour into the pan under roast of beef 1/2 hour before lifting. Serve separately. YORKSHIRE PUDDING. Mrs. Hatheway, Alton, Illinois. Beat 3 eggs very light, add i scant teaspoon salt, i pint milk. Pour 34 cup of this mixture on 2-3 cup flour and stir to a smooth paste, add remainder of mixture and beat well. Bake in a pan set under the beef which is roasting, so that the drip pings from the beef may fall into it. Bake 45 minutes ; cut into squares and serve as a garnish for the beef. LIGHT DUMPLINGS. Mrs. Taylor. 1 pint flour. cler. 1/^ tablespoon shortening. Sweet milk to make a soft 1-3 teaspoon salt. dough. 1 heaping teaspoon baking pow- Mix quickly and lightly. Cut to proper size, form into bails deftly and steam on top of stewed chicken with only enough liquor to make steam but not boil up over the dumplings. Steam quickly 15 minutes. EGG DISHES. ITALIAN EGGS ON TOAST. Mrs. E. W. Fiegenbaum. Boil 8 eggs fifteen minutes ; drop into cold water, then remove shells. Separate whites from yolks ; chop whites and sieve the yolks. Prepare a cream dressing : 2 tablespoons butter, melted. 2 cups warm milk, or half cream tablespoons flour. half milk. A little pepper. Cook to a bubbling, stirring constantly. Then turn into this the chopped whites of eggs, and salt to taste. Have ready slices of toasted bread on hot platter. Place a portion of the dressing on each slice of toast. Sprinkle the sieved yolks over the top.

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The Edwardsville cook book