Grange cook book and household guide

Cut meat in small pieces. Add salt and spices put through meat grinder. After well ground mix thoroughly to be sure it is uniformly seasoned. Mrs. F. M. Edwards, Kernersville Grange MINCE MEAT 2 lbs. Beef cooked tender 2 lbs. suet 4 lbs. apples 2 lbs. sugar 1 lb. raisins 1 tsp. cinnamon 1 tsp. currants 1 tsp. cloves % lb. citron 1 tsp. nutmeg % gal. cider _ Grind beef and fruits through a food chopper. Mix thoroughly, heat, put in jars and seal. Mrs. F. M. Edwards, Kernersville Grange SAVORY DRIED BEEF AND RICE % green pepper, seeded and diced - 3 cups hot water 1 medium onion, peeled and diced 1 cup white rice 3 tbsp. fat or oil 1 tsp. salt 2 cups canned tomatoes % 1b. dried beef 3 tbsp. butter or margarine Cook the green pepper and onion in the fat until tender, not brown. Then add the tomatoes and 1 cup of water, and heat to boiling. Then add rice and salt; cover and cook % hour over low heat, stirring occasionally to prevent sticking. Now add the remaining 2 cups water and cook % hour longer until rice is tender. Meanwhile shred the dried beef, cover with boiling water, and let stand 2 min.; drain and saute in the butter until it begins to crisp. Just before serving add the dried beef to the rice mixture, blend well and serve. Serves 6. (Men go for this). Mrs. M. P. Young, Pleasant Garden Grange COUNTRY SAUSAGE ROLL. (Original) 2 cups flour 2 teaspoon baking powder 1 teaspoon salt 2 tablespoons shortening Mix together all ingredients with sweet milk to form a medium dough. Roll out about % inch thick, spread with 1 lb. of sausage, roll up and cut In slices about 2 inches thick (as for jelly roll). Place in greased muffin pans, bake in oven till a golden brown. Will serve about 8 or 10. Mrs. Clyde E. Deal, Corriher Grange SOUTHERN BARBECUED CHICKEN 1 three pound chicken 1 teaspoon salt 8 thin slices smoked ham % teaspoon pepper 16 whole cloves % cup fat 2 tablespoons brown sugar % cup water or stock 2 tablespoons flour Ye teaspoon minced onion Cut chicken for serving; select 8 pieces. Wrap each in ham slices; tie or skewer. Stick 2 cloves in each piece and sprinkle with a mixture of brown sugar, flour, and seasonings. Place in a baking pan with fat. Bake in hot oven (450 degrees) 30 minutes. Reduce heat to moderate (350); add water; sprinkle with onion. Continue baking until tender, about 1 hr., basting frequently. Make gravy of pan drippings. Serves 8. Mrs. M. P. Young, Pleasant Garden Grange BARBECUED CHICKEN : Prepare chicken as for broiling. Broil in covered pan until tender, basting every 3 to 5 minutes with barbecue sauce. SAUCE % 1b. butter pepper (to taste) % cup catsup 3 tablespoons vinegar % cup water Keep sauce hot so that butter will stay melted. Mrs. Harry B. Caldwell, Summerfield Grange SWISS STEAK 2 lbs. round steak tant: salt 3 t. fat or melted suet ¥g t. pepper % cup flour 2% cups tomatoes or water 1 medium onion Sift the flour, salt and pepper together and beat thoroughly into the steak with a meat beater or edge of a heavy plate. The beating makes the meat more tender and the flour absorbs the meat juices. Sear the meat in the hot fat, browning first one side and then the other. Add slices of onion after turning meat. When second side is browned, cover with the tomato juice or water. Place the lid on the cooking utensil and simmer for an hour to an hour and one-half or until the meat is so tender it can be cut ‘with a fork. If the gravy becomes too thick, add more liquid from time to time. There should be plenty of rich gravy to serve over the meat. Serve piping hot. Mrs. C. H. Lutterloh, Brown’s Chapel Grange and Ida B. Fuller, Hester Grange HAMBURGER LOAF 1% lb. chopped meat (1% of beef small stalk celery and % of pork) 1 egg (beaten) LESS SOLE 14 cup bread crumbs or macarons 1 onion 1 tbsp. melted butter Black Pepper % cup tomato soup