BOILED DINNER — Boil the corn^beef early in the day; when tender, tak? it out and skim the fat ofp the meat liquor; then, about 1 hour before dinner, put into the boiling meat liquor the carrots first, having them washed and scraped; a little later put in the cabbage which has been quartered, and the turnips which have been pared and sliced; last, about \ hour before dinner, put in the potatoes (peeled) and a crook=neck squash, peeled and sliced. Boil the beets by themselves. When done, take up the vegetables, put the cabbage in a colander and press out the water, cut up the carrots, and serve VEAL 135 the meat and vegetables separately. Try to serve them as attractive- ly as possible. This is better than boiling meat and vegetables together. MOCK SAUSAGE — Take 1 lb. of cold beef and chop fine; then take 3 tablespoons of chopped or mashed potatoes, 1 egg, 1 table- spoon of flour, and a small slice of bread; moisten the bread with milk or water, stir all together, add salt, pepper, and a little sage, or chop an onion in✪ Mock Sausage. Make in small balls, and shape like slices of sau- sage. Fry in a little hot fat like potato balls, and when brown on one side, turn over and brown the other. SAUSAGE ROLL — Make a dough as for baking powder biscuit; roll out and cut in large rounds with a large biscuit cutter; lay fine sausage meat✪ Sausage Roll on half of each piece, turn the other half over and pinch together; lay close together in a baking=tin or dripping-pan, and bake ^ hour. These are good either hot or cold. PRESERVING MEAT — In cold weather when meat is plentiful, it can be preserved for a long time by treating it in the following manner: Take large pieces of the fore=quarter of beef (the cheap pieces of the neck and shoulders); boil it slowly in just water enough to cover, until it is tender; add a little salt for the last hour; let it stand until quite cold, then mince it finely; season well with pepper, and last, pack tightly in a stone jar, put a few whole cloves✪ Preserving Meat on the top, then pour over it hot, melted beef suet. When this gets cold, cover the jar with a cloth, then with the cover, and store in a cool room. This is ready to use for mince pies, and for slicing to put in a potato pie, or it can be cut in slices and served cold with hot baked potatoes, for breakfast. • VEAL Veal should be thoroughly cooked, for cases are not uncommon of illness arising from eating under-done veal. The flesh is rather indigestible. No meat is more useful for making stews and gravies than veal. It needs much seasoning as it is deficient in flavor, and while it is richer in gelatine than beef, it has less nitrogen. It con- tains the least heat producing elements of any meat, and is best eaten with bacon and jelly, rice or potatoes, etc., which supply the elements it lacks. Old Veal. — This is most delicious meat and but little known. It is a calf kept yarded near the house, fed liberally with skimmed 136 VEAL milk, vegetables of all kinds, and fattened to the age of 5 or 6 months in this way, then killed in the fall when the vegetables are gone. It is dressed and used like beef.

AI-modernized reading of the original text

BOILED DINNER — Boil the corned beef early in the day; when tender, take it out and skim the fat off the meat liquor; then, about 1 hour before dinner, put into the boiling meat liquor the carrots first, having them washed and scraped; a little later put in the cabbage which has been quartered, and the turnips which have been pared and sliced; last, about \ hour before dinner, put in the potatoes (peeled) and a crookneck squash, peeled and sliced. Boil the beets by themselves. When done, take up the vegetables, put the cabbage in a colander and press out the water, cut up the carrots, and serve the meat and vegetables separately. Try to serve them as attractively as possible. This is better than boiling meat and vegetables together. MOCK SAUSAGE — Take 1 lb. of cold beef and chop fine; then take 3 tablespoons of chopped or mashed potatoes, 1 egg, 1 tablespoon of flour, and a small slice of bread; moisten the bread with milk or water, stir all together, add salt, pepper, and a little sage, or chop an onion in. Make in small balls, and shape like slices of sausage. Fry in a little hot fat like potato balls, and when brown on one side, turn over and brown the other. SAUSAGE ROLL — Make a dough as for baking powder biscuit; roll out and cut in large rounds with a large biscuit cutter; lay fine sausage meat on half of each piece, turn the other half over and pinch together; lay close together in a baking tin or dripping-pan, and bake ^ hour. These are good either hot or cold. PRESERVING MEAT — In cold weather when meat is plentiful, it can be preserved for a long time by treating it in the following manner: Take large pieces of the fore=quarter of beef (the cheap pieces of the neck and shoulders); boil it slowly in just water enough to cover, until it is tender; add a little salt for the last hour; let it stand until quite cold, then mince it finely; season well with pepper, and last, pack tightly in a stone jar, put a few whole cloves on the top, then pour over it hot, melted beef suet. When this gets cold, cover the jar with a cloth, then with the cover, and store in a cool room. This is ready to use for mince pies, and for slicing to put in a potato pie, or it can be cut in slices and served cold with hot baked potatoes, for breakfast. • Veal should be thoroughly cooked, for cases are not uncommon of illness arising from eating under-done veal. The flesh is rather indigestible. No meat is more useful for making stews and gravies than veal. It needs much seasoning as it is deficient in flavor, and while it is richer in gelatine than beef, it has less nitrogen. It contains the least heat producing elements of any meat, and is best eaten with bacon and jelly, rice or potatoes, etc., which supply the elements it lacks. Old Veal. — This is most delicious meat and but little known. It is a calf kept yarded near the house, fed liberally with skimmed milk, vegetables of all kinds, and fattened to the age of 5 or 6 months in this way, then killed in the fall when the vegetables are gone. It is dressed and used like beef.

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