The National home cook book

CREAMED BEEF—One pound of fresh round beef; put in very hot pan and turn quickly with fork until all seared. Add butter (one tablespoonful) and as soon as it is melted stir hrough the beef. Dredge one tablespoon flour into pan and _ ‘stir again until flour is well browned. Add one small cup ream or rich milk and boil it two minutes. Season with salt and pepper and serve on hot toast. This is a very good dish cheap and made in short time. ag CREAMED BOILED HAM—Take small bits of boiled ham and cream same as dried beef. CROQUETTES (Beef)—One cup of cold boiled beef, chopped fine, one-half cup of cold boiled or fried ham, also one-half onion chopped up. Season with salt, one-half teaspoon pepper ‘and one-half teaspoon of powdered sage or parsley if liked. Heat together withone-half cup of stock or milk; when cool add beaten egg. Form in small balls, slightly flattened, roll in egg and bread crumbs, fry in hot. drippings. Serve on a platter and decorate with parsley. piers ene CROQUETTES—Rub together one tablespoon of flour and one tablespoon of butter. Add one-half pint of milk. Stir well, Then add one pint of chopped meat and some onion juice. Set aside for two hours or until the mixture is firm. Mould into small balls and dip in egg, and roll in cracked crumbs. Drop the balls into hot lard to cook. When a rich brown remove o a platter and serve. Chicken, chopped steak or odds and ends of meat are used to advantage in this way. < ® CURRY OF BEEF, MUTTON AND PORK—Take any scraps of left-over meat, two onions, one tablespoon curry — powder, small piece butter rolled in flour and some _ stock made from bones. Cut meat into small pieces, fry nice brown with onions, then stir in curry powder, pour over stock, — Thicken with the butter rolled in flour and stew very gently for one hour. Boil one cup rice and serve with a border — “around curry. This is a dish that goes fine on cold days — and a good way to use up all scraps of meat. © Were t sh - CUTLETS (Veal)—Cut in pieces two inches square and pound each piece until twice as large as when you began. Dust — with salt and pepper, lay upon each piece a leaf of parsley strip of bacon, roll it up and skewer with toothpicks. Roll in flour, brown in butter. When brown add enough water uu ans Qs , Py haat ae -MBATS_ Rss. : to cover. Simmer till tender. Take out, remove excess liquid, _arrange on platter; add a little cream to sro in pan; thicken slightly and pour over meat. 5 CUTLETS (Veal with Ham)—Purchase veal cutlets. On one place a slice of ham, cover with second cutlet; place in roasting pan and cook until tender in an oven hot at. first, ‘to sear the meat; then lowered to moderate heat. The: gravy will be delicious, as well as the meat. DRIED BEEF—Take what shaved dried beef you need for “a meal, put in your frying pan with a good-sized piece — of butter and brown. Cover with milk, and thicken with milk. ‘ ESCALOPED PORK CHOPS AND POTATOES—Cut ‘up potatoes in thin slices, wash, then grease a baking dish, put in one layer potatoes, salt, pepper, little butter on first layer, dredge with flour, then another layer of potatoes, etce., on top have only potatoes, pour over them a cup of milk, then lay on pork chops on top and salt and pepper, bake in slow oven > one hour. : ESCALOPED LIVER, ONIONS AND POTATORS—Cut liver. into small pieces, place in dish, pour hot water over, let stand; ‘then peel potatoes and onions, wash, slice; have a deep baking. ~ dish ready; put in a layer of potatoes and onions, and a layer — -of liver on top, season with salt, pepper, butter and lard, “repeat this until-dish is filled, leaving potatoes and onions on ‘top. Pour into this about one-half tea cup of water, turn a ~ basin over this and bake about one and one-half hours in a moderate oven. “Cheap and very nice.