Machias Cook Book

2 lbs. of raw beef, cut into small pieces, two or three slices of salt pork fried, place the meat in the fat and let it brown nicely, -Stir often to prevent burning, then remove the pork and add 3 onions sliced, and water enough to make a good, rich gravy, season to taste and cook slowly two hours or more ; covered closely. Just before serving add i pint of dumplings made by taking i pint of flour, 1 teaspoonful cream of tartar, J^ teaspoonful soda, salt, and mix with milk or cold water, soft enough to drop from a spoon, cook 15 minutes. If necessary, thicken the gravy a little, Serve at once. Do not lift the cover until the 15 minutes are up, and do not cook them too hard ; but be sure they do not stop boiling. Mrs. S. M. Pennell. BEEF LOAF. 3 lbs. of raw beef and >^ lb. of fat, salt pork chopped very fine, 3 well beaten eggs, 3 teaspoonfuls of cream, mix the cream and ■eggs together ; mix with the beef and pork 4 pounded crackers, )^ teaspoonful black pepper, i large tablespoonful of sage, i tablespoonful salt, mix well together and form into a loaf. Bake 2 hours, basting with butter and water while baking. To serve cut in thin slices. Mrs. W. A. Thompson. BEEF SMOTHER. 2 lbs. of beef from the thick of the shoulder, cut into small pieces. Fry 4 large slices of pork, put the beef into the fat and brown. Remove from the stove, place in a 2 quart pan (or dish), layers of the meat, sliced onions and potatoes, sprinkling a liitle flour between each layer, also a little salt and pepper, cover the whole with water. Then cover the dish tightly, place in the oven, and cook about 3 hours. Abbie Farrar Mac Donald. SOUFLE. I cup of any kind of meat chopped, i spoonful butter melted, in a double boiler, i spoonful flour, i cup milk, thicken on stove, then add yolks of 2 eggs, then beaten whites and meat. Bake 20 minutes. VEAL LOAF. 3 pounds raw veal chopped, y^ pound raw salt pork chopped, 4 Boston crackers rolled, 2 teaspoonfuls pepper, 2 small teaspoonfuls ground cloves. Bake 2^2, hours ; baste with melted butter. HOME MADE SAUSAGE MEAT. To 18 lbs. of chopped meat, which should be Yi fat and Yz lean, take 13 tablespoonfuls sage, 12 of salt and 5 of pepper; mix: thoroughly ; press into pans. It will keep all winter. Mrs. W. H. Allen. OMELET. Beat separately the yolks and whites of 5 eggs. To the yolks add ^ of a cup of milk, then 5 powdered butter crackers, i teaspoon salt and a little pepper. Cut in the whites very lightly, without any stirring, pour quickly into a hot buttered spider, cover closely and draw to the back of the stove where it will cook dry and be a delicate brown on the bottom in about 10 minutes. Fold on a hot platter and spread with butter. The crackers may be omitted and less milk used, or cold minced ham may be added. Mrs. E. B. Curtis. BAKED EGGS. Grate cracker crumbs, put in a gem pan, drop an egg in each one, put on more crumbs, butter, salt and pepper. Bake until the egg is done. MEATS. 67 POTATO PUFF. Beat I pint of mashed potatoes and butter, size of an egg (melted) until very light, add 3^ cup milk and 2 eggs beaten separately, beat well and pile irregularly in a dish and bake quickly. Mrs. Mary W. Stone. MACCARONI WITH CHEESE. Boil maccaroni in salted water, put a layer in a dish, then one of cheese, and bits of butter. Repeat until dish is full. Have the dish covered quite thickly with cheese, then add milk to cover all, and bake brown in quite a hot oven. "'I FISH. "O hour, of all hours, the most bless'd upon earth, Blessed hour of our dinners !" TIMBALE OF SALMON. 1 lb. can salmon, 4 eggs, 4 tablespoonfuls of cream, salt and pepper to taste. Remove the salmon from the can and reject all bones and skin; mash the salmon fine, adding slowly the cream, then add the salt and pepper and yolks of the eggs well beaten.