Lillian Massey school recipes

Wash and scrape the celery, cut in 3-inch pieces, cook 4 c. until tender and serve with Vegetable Sauce. Carrots may be prepared in the same way. CREAMED POTATOES. Scrub and rinse potatoes, cook with skins on, in boiling water. When tender, drain, dry, peel, and cut in small cubes. Prepare Vegetable Sauce. using all milk for liquid; add i c. cooked potatoes. Heat and serve. STUFFED POTATO. 1 baked potato. e tsp. salt. 1 tsp. butter. Pepper. 1 tbsp. hot milk. Cut a slice from the side of the potato, and scoop out the inside. Mash, add butter, salt, pepper and milk. Beaten white of egg may be added. Refill skin, and brown in a hot oven. STUFFED TOMATO. 1 ripe tomato (med. size). # tsp. salt. 1 tsp. butter. Pepper. & c. stale bread crumbs. Onion juice. Wipe and remove thin slice from stem end of tomato; scoop out the inside. Sprinkle inside of shell with salt, invert and let stand a short time. Melt the butter, add the crumbs and seasonings. Mix part of the crumbs with chopped pulp, cook five minutes, then refill shell. Put remainder of crumbs on top, and bake in a moderate oven 15 minutes. MACARONI AND TOMATO. 2 sticks macaroni. Few drops onion juice. ¢ c. tomatoes. + tsp. sugar. % cup water. 3 tsp. salt. 1 pepperberry. 1 tsp. butter. Bit of bay leaf. + tbsp. flour. Break macaroni into l-inch pieces. Cook in a large amount of boiling salted water. When tender, drain and rinse with cold water. Cook tomatoes with water and seasonings 15 minutes, strain. Finish as a white sauce and add macaroni. MEATS AND FISH HAMBURG STEAK. 2 tbsp. chopped beef. 1-6 tsp. salt. Pepper. Add seasonings to meat and mix well. Shape into a cake and panbroil. Garnish with parsley. A little onion juice and chopped parsley may be added if desired. VEAL CUTLET. 1 piece cutlet. Salt and pepper. Egg. Breadcrumbs. 1 tsp. fat for pan. 4 tbsp. butter. Pepper. 4 tbsp. flour. 4 ¢. stock or water. 4 tsp. salt. + tsp. Worcestershire Sauce. 4 tsp. chopped parsley. Season meat, roll in bread crumbs, dip in beaten egg and again in crumbs. Melt fat in frying pan and when hot, brown cutlet in it. Make a brown sauce of the first five ingredients, strain over the cutlet, and cook just below the boiling point for 1 hour, or until tender. Add Worcestershire Sauce and parsley just before serving. BREADED LAMB CHOPS. 2 French chops. + tsp. salt. 3 tbsp. butter. Cayenne. 1 tbsp. flour. 4 ¢@. milk. 1 tbsp. chopped ham. Make thick white sauce, add ham; set aside to cool. Broil the chops, season with salt and pepper, cool and spread both sides with a layer of the sauce. Let stand on a greased plate until firm, then dip in crumbs, egg and crumbs, and fry in deep fat. Serve with Cuban or Tomato Sauce. SHEPHERD’S Pik. 3 tbsp. chopped meat. 4 e. mashed potatoes. Add left-over gravy, or boiling water, to meat to moisten; season. Line bottom of greased baking dish with potato, then a layer of meat and a layer of potato. Make top crust of potato smooth. Bake in a hot oven until potatoes are brown. BROWNED HASH. 1-6 c. chopped cooked meat. Salt and pepper. % ¢c. mashed potatoes. Onion juice. 1 tsp. boiling water or more. Chopped parsley. 1 tsp. fat. Tatsp. rat (for-par). Mix and shape into two small cakes. Heat frying pan, put in fat and, when very hot, the cakes. Reduce heat, so that they may brown slowly. It may be cooked in one large cake and folded as an omelet. Garnish with parsley. HASH ON TOAST. 4 c. Meat cut in dice. Pepper. 4 c. potato cut in dice. + ¢c. water or stock. 3 tbsp. fat. 3 drops Worcestershire Sauce. % tbsp. flour. Toast. Salt. Parsley. Make a brown sauce, heat the meat and potatoes in it, and serve on toast. Garnish with parsley and toast points. SCALLOPED MEAT. 4 ec. chopped cooked meat. 2 ytsp.. fat. + tsp. salt. 2 tsp. flour. Pepper. 3 tbsp. stock.