Grind dark meat and dice hght meat of chicken. Soak
gelatine and dissolve it in stock. Add meat and seasonings.
Mold and chill. Serve with Mayonnaise dressing or jelly.
MUTTON LOAF
Mutton, ground. 12 lbs. Salt 2^ oz.
Breadcrumbs. . 3 lbs. Pepper 3^ oz.
Eggs 10
Soak bread in cold water and wring dry, add the raw mut-
ton, season, and shape into three and one-half pound
loaves. Bake one hour in a moderately hot oven, basting
with melted fat and water. Serve with Gravy or Tomato
Sauce.
MUTTON STEW WITH VEGETABLES
15 lbs. Salt 3M oz.
8 qts. Pepper i^ oz.
3 qts. Rice flour ... 7 oz.
2^ qts. Cornstarch ... 8 oz.
1 qt. Fat
Mutton, lean .
Water .....
Carrots, diced.
Turnips, diced
Onions, sHced .
Potatoes, diced
6 qts.
Cut the meat into cubes and put into kettle of boiling
water. After it has cooked one and one-half hours add
turnips and onions, cook forty minutes, and add potatoes.
Cook twenty minutes, thicken and season. Serve six
portions to a quart.
16
MEATS
SCALLOPED CHICKEN WITH POTATO
AND GRAVY
Gravy
Cooked chicken . 7 lbs. Stock 10 qts.
Potatoes, peeled. 18 lbs. Salt 2^ oz.
Bread crumbs. . 12 oz. Pepper ' 1 tsp.
Fat 4 oz. Fat 1}4 lbs.
Rice jBour ... 10 oz.
Cornstarch ... 10 oz.
Cut potatoes into coarse dices and cook. Dice chicken.
Make gravy, mix with potatoes and chicken, and season.
Put into baking dish, sprinkle with buttered crumbs and
brown in oven. Serve 53^ oz. to a portion.
SOUTHERN CHICKEN STEW
Chicken, un
dressed. . . .
Lima beans, dry .
Corn No. 2 can .
Tomatoes . . .
54 lbs.
4^ lbs.
7
4 qts.
Stock . .
Rice flour
Cornstarch
Salt . . .
Pepper . .
7 qts.
5 oz.
6 oz.
3 oz.
M oz.
Clean and cook chicken, soak hma beans over night and
cook in some of chicken stock. Drain, measure stock, and
add enough to make the 7 qts. Thicken. Add all the
vegetables and season. Cut chicken as for fricassee allow-
ing about 2 oz. of chicken and two-thirds cup vegetable
mixture to a portion.
CREAMED HAM AND EGGS
Ham, cooked . . 7 lbs. White sauce No. 1 9 qts.
Eggs, hard cooked 50
Grind or dice ham. Cut eggs in half, lengthwise, or chop.
Add the white sauce and serve on toasted mush or with
steamed hominy or rice. Serve 6 to 7 portions to a quart.
SCALLOPED HAM AND EGGS WITH RICE
lbs.
Ham, ground . . 4
Eggs, hard cooked 50
Rice, dry. ... 4 lbs.
White sauce No. 1 8 qts.
Red pepper . .
Bread crumbs .
Fat
^ tsp.
12 oz.
4 oz.
MEATS 17
Cook rice, and mix with ham and white sauce, season.
Slice eggs, put mixture and eggs in baking dishes in alter-
nate layers, having rice mixture on bottom and top.
Sprinkle with buttered crumbs, and brown in oven. Serve
6 to 7 oz. to a portion.
HAM AND POTATO CROQUETTES
Ham, ground . .12 lbs. Red pepper. . . 1 tsp.
Potatoes, mashed 24 lbs. White sauce
Salt 1 oz.
Mix potatoes and ham and seasoning. If mixture seems
stiff, add white sauce. Shape into 2 oz. croquettes, roll
in egg and crumbs and fry in deep fat. Serve two cro-
quettes to an order with white sauce.
Note. — Green peas or parsley may be added to the sauce
if desired.
SAUTED LIVER WITH ONIONS
Beef Uver ... 15 lbs. Onions 8 qts.
Page 5
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Grind dark meat and dice hght meat of chicken. Soak
gelatine and dissolve it in stock. Add meat and seasonings.
Mold and chill. Serve with Mayonnaise dressing or jelly.
MUTTON LOAF
Mutton, ground. 12 lbs. Salt 2^ oz.
Breadcrumbs. . 3 lbs. Pepper 3^ oz.
Eggs 10
Soak bread in cold water and wring dry, add the raw mut-
ton, season, and shape into three and one-half pound
loaves. Bake one hour in a moderately hot oven, basting
with melted fat and water. Serve with Gravy or Tomato
Sauce.
MUTTON STEW WITH VEGETABLES
15 lbs. Salt 3M oz.
8 qts. Pepper i^ oz.
3 qts. Rice flour ... 7 oz.
2^ qts. Cornstarch ... 8 oz.
1 qt. Fat
Mutton, lean .
Water .....
Carrots, diced.
Turnips, diced
Onions, sHced .
Potatoes, diced
6 qts.
Cut the meat into cubes and put into kettle of boiling
water. After it has cooked one and one-half hours add
turnips and onions, cook forty minutes, and add potatoes.
Cook twenty minutes, thicken and season. Serve six
portions to a quart.
16
MEATS
SCALLOPED CHICKEN WITH POTATO
AND GRAVY
Gravy
Cooked chicken . 7 lbs. Stock 10 qts.
Potatoes, peeled. 18 lbs. Salt 2^ oz.
Bread crumbs. . 12 oz. Pepper ' 1 tsp.
Fat 4 oz. Fat 1}4 lbs.
Rice jBour ... 10 oz.
Cornstarch ... 10 oz.
Cut potatoes into coarse dices and cook. Dice chicken.
Make gravy, mix with potatoes and chicken, and season.
Put into baking dish, sprinkle with buttered crumbs and
brown in oven. Serve 53^ oz. to a portion.
SOUTHERN CHICKEN STEW
Chicken, un
dressed. . . .
Lima beans, dry .
Corn No. 2 can .
Tomatoes . . .
54 lbs.
4^ lbs.
7
4 qts.
Stock . .
Rice flour
Cornstarch
Salt . . .
Pepper . .
7 qts.
5 oz.
6 oz.
3 oz.
M oz.
Clean and cook chicken, soak hma beans over night and
cook in some of chicken stock. Drain, measure stock, and
add enough to make the 7 qts. Thicken. Add all the
vegetables and season. Cut chicken as for fricassee allow-
ing about 2 oz. of chicken and two-thirds cup vegetable
mixture to a portion.
CREAMED HAM AND EGGS
Ham, cooked . . 7 lbs. White sauce No. 1 9 qts.
Eggs, hard cooked 50
Grind or dice ham. Cut eggs in half, lengthwise, or chop.
Add the white sauce and serve on toasted mush or with
steamed hominy or rice. Serve 6 to 7 portions to a quart.
SCALLOPED HAM AND EGGS WITH RICE
lbs.
Ham, ground . . 4
Eggs, hard cooked 50
Rice, dry. ... 4 lbs.
White sauce No. 1 8 qts.
Red pepper . .
Bread crumbs .
Fat
^ tsp.
12 oz.
4 oz.
MEATS 17
Cook rice, and mix with ham and white sauce, season.
Slice eggs, put mixture and eggs in baking dishes in alter-
nate layers, having rice mixture on bottom and top.
Sprinkle with buttered crumbs, and brown in oven. Serve
6 to 7 oz. to a portion.
HAM AND POTATO CROQUETTES
Ham, ground . .12 lbs. Red pepper. . . 1 tsp.
Potatoes, mashed 24 lbs. White sauce
Salt 1 oz.
Mix potatoes and ham and seasoning. If mixture seems
stiff, add white sauce. Shape into 2 oz. croquettes, roll
in egg and crumbs and fry in deep fat. Serve two cro-
quettes to an order with white sauce.
Note. — Green peas or parsley may be added to the sauce
if desired.
SAUTED LIVER WITH ONIONS
Beef Uver ... 15 lbs. Onions 8 qts.