The Fredericksburg home kitchen cook book

MRS. WILLIE MARSCHAL. Swiss Steak. 1 round steak iy2 or 2 inches thick, 1 small can of tomatoes, 1 onion, a little flour, salt and pepper. Take the steak and beat it thoroughly with a plate, then sift flour over steak and beat it in, then chop an onion fine and beat it in well, add salt and pepper. Put steak in a pan containing a tablespoon of hot lard, place in a moderate oven and bake for three quarters of an — 36 — hour, remove from the oven and pour over the steak a can of tomatoes, add more salt and pepper and put back in the oven and let brown a little more, then serve at once. The juice of the meat and tomatoes makes a delicious sauce. MRS. HARRY M. HARRINGTON. Tamale Loaf. Two lb ground beef; 3 cups of corn meal; 2/3 cup of lard; 3 tablespoons of flour; 1/3 cup of garlic; 2 teaspoonfuls of comino seed; 3 tablespoonfuls of powdered chili pepper; 2 quarts of water; salt to taste. Pour one cup of boiling water over commino seed and set aside to steep. Put lard in stew-pan, when hot add the ground meat, stir until it begins to brown, then add flour to thicken, chili pepper, salt, garlic, and the water from the commino seed, then add two quarts of plain boiling water, cover and let boil for two hours. Then add enough boiling water to corn meal (to which has been added teaspoonful of salt) to make a thick paste. Put a layer of this paste into a baking dish, then a layer of the meat, then a layer of the meal paste and so on until dish is filled to about two inches of the top, lastly pour some of the chili sauce over the top, saving some of the sauce to serve with the loaf, put dish in oven and bake about twenty minutes. Serve at once. MRS. HARRY M. HARRINGTON. Turkish Tongue. 1 fresh beef tongue; % lb raisins; y2 ^ dates; 1 carrot; 1 sweet pepper; 1 teaspoon salt; 1 onion; 4 tablespoons butter. —37 — Wash tongue, cover with boiling water and cook slowly for 2 hours. Skin and tie in shape. Put lump of butter into the kettle, add pepper, chopped onions, and peeled carrot, cut in fancy shape. Shake this over fire, until slightly brown. Put in tongue, raisins, and dates ; add one quart of the water in which the tongue was boiled. Cover and simmer gently 2 hours longer. Serve tongue in center of dish with vegetables and fruit around it. MRS. WM. KUENEMANN. Tamale Pie. 2 cups com meal; 2½ teaspoon salt; 6 cups boiling water. Cook a good stiff mush, line your pan and keep enough to put on a top crust. FILLING: 2 good sized onions; 1 lb hamburger steak; 2 cups tomatoes; 3 teaspoons chili powder; 4 green peppers. Brown onions in lard, add meat, fry until red color disappears, add tomatoes, pepper, salt and chili powder. Bake 40 minutes or till brown. MRS. ALBERT KOENNECKE. Beafsteak Pie. % lb round flank steak ,cut in small pieces of uniform size; 1 tablespoonful flour; 3 cupfuls hot water; !/4 teaspoonful pepper; 1 teaspoonful salt; 10 small onions; 3 medium-sized potatoes, diced. CRUST: 1 cupful flour; iy2 teaspoonfuls baking powder; *4 teaspoonful saltj 1 tablespoonful fat; *4 cupful milk. — 38 —