The National home cook book

BAKED ROUND STEAK—Cut up steak, place a layer in deep baking dish, sprinkle over some flour. and bits o butter, then more steak, flour and butter until all is in pan; fill two-thirds full of water, cover tight, place in oven. In two hours it will be done tender and there will be a good ample of creamy gravy in the pan. - BALLS (Beef)—Mix with one can of potted beef a minced onion, one tablespoonful of boiled and chopped parsley and hal -a cupful of bread crumbs; season with salt, pepper, nutme »and grated lemon peel; moisten with beaten egg, form | balls, roll in flour and "fry. Serve with brown gravy. e *¢ «@ : Peake - - First boil one teacup of rice soft; when scalded add 2 pounds of Hamburg steak ground fine; a little salt and mix, add one egg, boil one small hard head of cabbage w. - until the leaves can be taken off without breaking; to leaf put one tablespoon of mixture and fasten with ‘picks; steam: until meat is cooked. Serve with sauce. 3 Vee , MEATS) 9920" yas . BALLS (Ham)—Three-fourths pound uncooked ham (scraps é 4 cut from the bone after all slices suitable for frying have been cut will do as well as any). Two slices of white bread; grind ~ or chop bread and meat, and add one-third cup of sweet milk and dash of pepper. Form into balls and fry in butter until ‘golden brown. | Ae . BEEF A LA MODE—Piece of beef from rump or round, trim off fat of skin, rub meat on. both sides with salt and pepper, Same aS you would a roast. Put meat in china bowl with three ribs of garlic, six cloves, four bay leaves, two large onions sliced, pour large glass vinegar over all and cover with plate smaller than bowl, so meat will be pressed down. Let stand three days and turn meat twice a day. To cook Same: Heat very hot a good size piece of lard, put in meat well drained, brown meat on both sides, take out meat, put _ large tablespoon of flour in kettle, brown slightly and.dissolve with cold water to avoid lumps. ‘Put meat back in gravy, pour in the brine, cook on slow fire two hours; watch closely, add water when necessary; excellent sliced cold ; . BRAISED BEEF—Braised beef is best when the beef has _ @ little fat on it. Four or five pounds of meat are required. Beef should be cut in squares two or three inches and one and © one-half inches thick. Dredge squares with a little flour, season with salt and pepper. Fry one-half pound fat pork cut _ in slices in braising pan until crisp, add cup of onions sliced, and half a_ carrot. Fry vegetables until brown, then add Squares of beef and two tablespoons water. Cover pan and cook slowly from two to three hours, browning meat on all sides. Remove beef, add a pint of water and a tablespoonful of flour, mix with a little water to the contents of the pan. When ready to serve pour gravy over meat. Delicious and economical. _ CHOPS (Breaded)—Dip each chop in a beaten egg, then in bread crumbs which have previously been dried in the oven, and rolled fine, then fry slowly, care being taken not to burn. For all frying use beef suet instead of lard. It can be tried out the same as lard and is much better and more wholesome. So Eres ey CHOPS (Pork)—Lay chops in frying pan, pour on just enough cold water to cover them. Cover with tight lid and let cook until water is all boiled away. Season to taste, let brown nicely and serve. Anyone with a delicate stomach will find they can easily eat pork chops if cooked this way. es ~ CHOPS (Creole Pork)—One pound loin pork chops, onehalf can tomatoes, four onions, red pepper, salt; fry chops till golden brown, pour over them tomatoes, slice onions over, ‘season with pepper and. salt. Simmer for an hour.