Efficiency in home-making and first-aid to good cooking

1 quart of cold boiled meat, 2 tablespoons of chopped chopped fine (either chicken, parsley. lamb, veal or beef). 1 saltspoon of red pep- 2 level teaspoons of salt. per. Mix well together. WHITE SAUCE. For Croquettes, or Other Dishes. 1 pint of milk. 2 tablespoons of butter. 4 tablespoons of flour. Rinse dish with cold water, pour in the milk and heat, rub the flour and butter to a smooth paste; add to the milk, stirring until smooth and thick ; add the meat, mix well and turn out to cool. When cool form into croquettes, dip in egg, roll in bread crumbs, and fry in deep fat, heated until it will brown a bit of bread in a few minutes. Serve plain or with peas. 132 First Aid to Good Cooking LAMB STEW WITH VEGETABLES. 2 necks of lamb or about 3 1 cup tomatoes. or 3^4 pounds. 2 carrots. 1 teaspoon salt. 1 onion. 4 potatoes. 1 tablespoon rice. Trim and wipe meat with damp cloth ; put over in warm water; cook slowly 1^ hours; add potatoes cut in halves, carrots cut in 8 pieces each, onion in half, tomatoes, rice and salt ; cook until all the vegetables are tender. GOOD HASH. Remove the bones and gristle, etc., from cold meat, soup meat will do, there is nourishment in it as there is only the meat extractives that are soluble in water not the nourishing part, grind in a meat cutter, add twice as much hot freshly boiled potato (these having been washed thoroughly and boiled with the skins on, as the most valuable part is the salts next the skin), put through the meat cutter, moisten with a little milk or gravy, salt to taste, add a little butter, or sweet fresh drippings, cook several minutes, spread in a greased pie tin, and bake a golden brown, in the oven or under the flame of a gas oven. It is both delicious and nourishing. First Aid to Good Cooking 133 Vegetables {See Underlying Principles, pages 98, 99.) STRING BEANS. Wash the beans, string and cut them across in J^-inch pieces, drop into boiling water; boil slowly 3 hours. After they have cooked 2 hours add salt — about 1 teaspoon to a quart of beans. If they are cooked 3 hours slowly they will be very much more delicate in flavor than if cooked a shorter time. They should then be cooked nearly or quite dry ; if not drain off water, add a small amount of milk, salt and butter to taste. Do not let them boil long in the milk or it will curdle. Serve hot. MARROWFAT BEANS. 1 quart beans. % pound salt pork. 1 teaspoon salt. Look over and wash well the bean's ; put on stove to cook, with the piece of pork. Add salt and boil slowly several hours until tender. Cook down and serve. BOSTON BAKED BEANS. Look over 1 pint beans, wash and cover well with cold water ; soak over night. In the morning drain, cover with fresh water, heat slowly, % teaspoon of soda makes the skins more tender, keeping below boiling point for 2 hours ; drain ; put in bean pot with 1 tablespoon salt and 1 pound pork chops cut in 3 pieces, scattered through pot. Pour over beans about 1 cup of hot water (or enough to cover), in which is mixed 1 tablespoon of molasses. Bake slowly several hours, 8 or 10 improves them. 134 First Aid to Good Cooking BOILED BEETS.