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

Boil macaroni in boiling salt water for thirty minutes. Place a layer of macaroni in a baking dish, then a layer of oysters seasoned with pepper and salt. Dot with pieces of butter and a few crushed crackers. Continue until all are used; then add milk and bake in a quick oven until brown. Pressed Chicken (Mrs. J. Q. A. Butherford.) Boil two chickens as for stewed chicken until very tender. Remove all bones and most of the skin. Season to taste with pepper, salt, a little celery salt, a dash of cayenne, and add a small cup of bread crumbs. Into a pint of the broth put 2 tablespoons of gelatine soaked in a little cold water. Boil until gelatine is dissolved, add chicken and cook until broth is thoroughly mixed. Put into a pan or baking dish, cover with a small plate and light weight until cold. Sweet Breads (Miss Margaret S. Butherford.) Soak the sweet breads in cold water one hour, then cover with boiling water and boil fifteen minutes. Throw into cold water and when cold set away until you want to use them. In cutting use a silver knife. Put a tablespoon of butter in a pan and make it very hot. Cut the sweetbreads in small pieces and stir them in the butter until well heated, then add a tablespoon of flour and stir until the flour is nicely browned. Pour in % pint of sweet milk or cream. Season with salt and cayenne pepper and serve hot. Savory Meat (Miss K. Virginia Butherford.) 3 pounds of lean, raw beef chopped fine. 6 soda crackers rolled fine. 3 eggs. 1 tablespoon of pepper. 1 tablespoon of salt. 4 tablespoons of cream. 4 tablespoons of cream. Piece of butter the size of an egg. Press into shape and bake 2 hours or less according to the fire. Swiss Steak (Mrs. Charles Forney.) Into a round steak which is, at least, an inch and a half thick, pound 1 cup of flour. Have a pan very hot with 1/2 butter and lard. Fry steak a nice brown, then add boiling water, season, cover and simmer 1/2 hour. Baked Hash and Tomatoes Butter a baking dish and put into it cold meat chopped fine, minced onion to taste, salt and pepper. Add a layer of tomatoes, stewed or fresh, and cover with a layer of bread crumbs dotted with bits of butter. Bake in a moderate oven 1/2 hour. Shepherd's Pie Grind any remains of steaks, roasts or stews. Grease a baking dish and put in a layer of mashed potatoes, then a layer of meat, a layer of stale bread crumbs. Season with salt, pepper and bits of butter, and moisten with 1/2 cup of gravy or stock. Add another layer of potatoes, dip a knife into milk and smooth over the top. Bake in a moderate oven about 1/2 hour, or until a nice brown. Veal Loaf (Mrs. James Boyd.) Three and a half pounds of raw veal from the top of the leg, chopped fine — all gristle and skin being carefully removed. Add a tablespoon each of pepper and salt, a few drops of onion juice, a piece of butter the size of an egg 3 or 4 crackers rolled fine, 3 tablespoons of cream, and 3 eggs beaten together. Mix all in the wooden bowl in which the meat is chopped. Shape into a loaf and bake about an hour. Baste frequently with the drippings. VEGETABLES Baked Cabbage (Mrs. Edgar Martin.)