Household science and arts

Salt and pepper to taste RECIPE 126. COTTAGE PIE Butter a baking dish, put on a thin layer of mashed potato, add a thick layer of cold roast beef, cut in thin pieces, sprinkle it with salt and pepper ; moisten it with meat gravy. Put a thin layer of mashed or riced potato on top, cover it, and bake it in a hot oven long enough to heat it through ; then remove the cover and brown the potato. Digitized by Google 2 c. cooked meat cut into small pieces 2 c. cooked macaroni, rice, or bread crumbs 1 c. tomato sauce i c. buttered crumbs 2 c. chopped meat i ts. salt ROAST MEAT WARMED IN GRAVY Cut the meat into thin slices. Heat the gravy to boiling point ; add the meat, and cook it just long enough to heat it thoroughly. Season it to taste and serve it at once. DRIED BEEF WITH WHITE SAUCE Make medium white sauce according to No. 25. Remove the skin from the meat and separate the meat into pieces ; cover it with cold water, let it stand about ten minutes, then drain it. Add the beef to the sauce and cook it just long enough to heat the meat. Season it and serve it. One quarter pound of dried beef is used to 1 c. of white sauce. MINCED LAMB ON TOAST Toast small slices of bread and place them where they will keep hot. Remove the skin and ' gristle from the lamb, and chop the meat. Add enough gravy or stock to moisten the chopped meat. Season it with salt, pepper, and celery salt. Heat it thoroughly and place it on the slices of toast. Arrange them on a platter. SCALLOPED MUTTON OR LAMB Butter a baking dish. Put a layer of macaroni, rice, or bread crumbs in the dish, then a layer of meat sprinkled with salt, pepper, and tomato sauce ; repeat, and put buttered crumbs on top. Bake it in a hot oven about thirty minutes or until it is thoroughly heated through. Cover it for first twenty minutes, then remove the cover and allow the crumbs to brown. MEAT CROQUETTES To the chopped cold meat add the seasoning and yolk of egg, and enough of the Digitized by Google GELATDT 99 Spk. pepper thick white sauce to moisten it. Cool the Few grains cayenne mixture and shape it. Dip the shapes into Few drops onion egg and crumbs and fry them in deep fat, as juice directed on page 115. Yolk 1 egg The general rule for meat or fish cro- } to 1 c. thick white quettes is 2 parts of chopped meat or fish sauce to 1 part of thick white sauce. Gelatin A Protei<|B\ — Gelatin is classed with protein foods. It is found in the bones, skin, tendons, connective tissues, etc., of animals. Especially large quantities are found in the connective tissues of young animals. It is obtained by boiling the parts containing it in water for a long time. The purest form of gelatin, isinglass, is obtained from the swinmiing bladder of the sturgeon and other fish. Calves' feet also furnish a good quality of isinglass. Gelatin is transparent and tasteless. It is prepared for market either in sheets or in granulated form. Three Important Facts about Gelatin. — Gelatin does not dissolve in cold water ; cold water only softens and swells it. But it does dissolve in boiling water. And third, it stiffens when put in a cold place. General Directions for making Jellies with Gelatin. — Granulated gelatin requires the shortest time for preparing. One ounce of gelatin should stiffen one quart of liquid. When about to use gelatin in any recipe calling for its use, observe these five directions in the order given below : — 1. Soak the gelatin in cold water to soften it. 2. Add boiling water and sugar and stir it imtil it is dissolved. 3. Add flavoring or fruit juice. 4. Strain it through a wet cheesecloth or fine strainer into a cold, wet mold. 5. Set it into a pan of ice water to stiffen. Digitized by Google