The Fredericksburg home kitchen cook book

MRS. RICHARD HENKE. Stuffed Green Peppers. Cut off tops of sweet green peppers, remove seeds. Take equal parts of cold chopped meat and slightly moistened bread crumbs. Season with finely chopped tomato, add salt and pepper to taste as well as a generous piece of butter. Fill peppers, place in a pan with a little water and butter. Bake slowly until done. MRS. TEMPLE D. SMITH. Meat Loaf. 1 fb lean beef; y2 lb pork or mutton; 1 cup of bread crumbs; 2 green peppers, chopped up; 1 onion; 1 egg; 1 tablespoonful salt. — 31 — Grind up the meat, mix in salt, peppers, bread crumbs, onion and egg. Cover with the following sauce. 2 cups tomato juice; 2 tablespoonfuls corn starch; 4 tablespoonfuls shortening; 1 tablespoonful salt. Bake one hour. This recipe is sufficient for six people. MRS. OTTO EVERS. Meat Olives. Flank steaks; bacon (sliced); onion, chopped; % cup toasted bread crumbs; salt and pepper to taste. Split steaks lengthwise, cut into pieces 5x3 in., place slice of bacon and onion on each, season to taste, sprinkle with crumbs, roll up and tie with thread or skewer with tooth picks. Brown meat rolls in half lard and half fat, cover with boiling soup stock or water and simmer over slow fire an hour and a half. The meat must be tender and the gravy rich and brown. MRS. H. F. RANSLEBEN. A Good Steak. 1 lb of steak; 1 egg; flour; pepper and salt. One pound of steak seasoned with pepper and salt. Dip in well beaten egg, then in flour and fry at once in hot lard and butter mixed to a light brown. Scalloped Sweetbreads. Soak sweetbreads in salt water for half an hour. Boil until well done, then remove skins and small pipes and cut into small pieces. Into a buttered pudding dish — 32 — put a layer of rolled crackers, then a layer of sweetbreads until dish is full, add salt and pepper. Strain the water the sweetbreads were boiled in, add milk to make enough liquid to cover the crackers and sweetbreads. Dot with bits of butter and bake in a hot oven until a nice brown. MRS. A. WEHMEYER. Planked Steak. Have choice sirloin steak cut almost two inches thick, and cut through edge to prevent curling. Heat oven eight or ten minutes, and set plank in upper oven to heat, while meat is broiling beneath flame. Brown steak quickly on each side, then reduce flame and finish cooking more slowly. Place meat on the plank, season well with salt, pepper, butter creamed with lemon juice, and minced parsley, garnish with potato border and small stuffed tomatoes pimentoes or green peppers and cress. Serve piping hot. MRS. FELIX W. MAIER. Pickled Meat. 2 fb of yellow sugar ; 5 lb of salt ; 4 oz. of saltpeter ; 14 quarts of water. Cook slowly, until brine will carry an egg. When cold, pour the brine over the meat. MRS. WM. WEYRICH. Sliced Tongue. Boil the tongue in about 2 quarts of water until tender. Remove from liquid, skin and cut into slices, melt y2 tablespoon of butter in a pan, add half an onion •and fry over slow fire until yellow. Add the boiling — 33 — liquid and season with salt, pepper, juice of one lemon, half a tablespoon of sugar or more, and half a teaspoon of flour mixed with a little water. Now add the sliced tongue and boil from 15 to 20 minutes. Veal Loaf. 3 lb of veal; seasonings; and gelatine.