Historic Paxton, her days and her ways, 1722-1913

A lump of lard or butter the size of an egg. Sift the flour and baking powder together. This makes twelve muffins. MEAT AND OYSTER DISHES Beef Loaf (Mrs. Charles Smith.) 3 pounds of round steak, ground fine. 2 eggs. 1% cups of sweet milk. 1 cup of bread crumbs. Season well with salt, pepper, parsley and a pinch of onion. Mix carefully and add eggs, milk and bread crumbs. Make into a roll. Dot with small lumps of butter. Put in a pan with a little water and bake in a moderate oven 1% hours. To be eaten either hot or cold. Braised Lamb with Tomato Sauce (Mrs. Bellett Lawson.) Have the butcher remove the bones from a breast of lamb. Season it well with pepper and salt. Roll and tie firmly. Put 2 tablespoons of butter in the braising pan and when melted add 1 onion, 1 slice of carrot and 1 turnip all cut fine. Stir well, put in the lamb with a thick dredging of flour, cover and set back where it will cook slowly for an hour. Baste often. Remove string from meat. Strain the gravy and pour over the meat. Serve very hot with tomato sauce. The bones should be put in the pan with the meat to improve the gravy. Deviled Oysters (Mrs. John Y. Boyd.) Drain 25 oysters. Put liquor on to boil. Cut oysters with a silver knife. Add a little chopped parsley. Put the boiled liquor through a fine sieve. Use 1 1/2 pint of liquid — half of this liquor and half cream. Rub 1 tablespoon of flour and 1 of butter together, add a little milk to make a smooth paste. Turn this back into rest of liquid and heat well. Season with white and red; pepper and 1 teaspoon of salt. Add yolks of two eggs and a little nutmeg. Stir in oysters and parsley. Pour into baking dish, cover with bread crumbs and brown in oven. Creamed Calf's Heart (Miss Elisa E. Butherford.) 1 calf heart. 1 hard boiled egg. 1 tablespoon of butter. 1 tablespoon of flour. 1 teaspoon of chopped parsley. Wash and trim the heart; cover with water, and cook until tender. Let it stand until cool, remove all fat and cut in small pieces. Put over the fire, and when hot, add butter, flour, and yolk of egg which have been rubbed to a smooth paste. Cook until creamy, add parsley and white of egg chopped fine. Season with salt and pepper and serve. Jellied Veal (Miss Eliza E. Butherford.) 1 knuckle of veal. 1 pound of lean veal cut from the leg. 1 onion. 1 small stalk of celery. 1 small carrot. 1/2 bay leaf. Put these ingredients over the fire in warm water and cook slowly until the meat is tender. Take it out, return the bones and stock to the fire and simmer until it is reduced to a pint of liquid. Let it get cold, then skim off any fat that may be on it. Put on the stove and add 1 tablespoon of gelatine, soaked in a little cold water. Boil up once. Season with salt and pepper, and if you like, a little sherry. When cool add the veal, seasoned with salt and pepper and cut into small pieces. Put on ice to harden. Hard boiled eggs cut in slices may be added. Oysters and Macaroni (Mrs. J. A. Lutz.) % pound of macaroni. 1 quart of oysters.