Ch(q> C(d(l broken piec(*s of fowl, add
.some bread crumbs and seas(m t(( taste.
Put into a sauce pan a tablesp(Mmful of
butter, half a cup of stock, and when
h(d add meat and crumbs, stir, then
take off the lire and add one or two well
b(‘aten egg✪ Chicken Croquettess. Mix well and put into
gn'ased moulds or cups and stand in hot
water in a hot oven fifteen niinut4*s. Or
make into any desired shape and dnqj
into deep hot lanl. Serve with rich
.sauce made with milk and thickened
to the consistency of crt*am.
RABBIT.
Take pains to remove all fat as that
gives it a wild taste. Soak the meat in
salt water some time before pr(*paring it.
It can be fri(‘d as chicken or lK»il it first;
then fry. Also makes a fine pie by add¬
ing a few spare ribs.
FRIZZLED BEEF.
Fake a cup of dried beef picked in
small pieces. Kry brow'ii in butter,
make a gravy of milk and flour and
.serve with toast. .M. R.
SOUSE.
B(dl pigs f(*et until very tender, then
take out the bones and cloq) fine. Skim
the gr(*a.se from the broth, then ►easoii
it, and mix with the meat, add vinegar
if (h‘sired and put into deep dishes.
Mrs. M. Ream.
CURING MEATS.
TO CURE BEEF.
To 10:) pounds of beef take six
pimnds of .salt, two and one-half pounds
of hrow’n sugar an I one ounce of
saltpetre. Put in enough water to
coyer the meat. B(»il all together and
skim Put meat in jars where you want
to keep it and pour tlie boiling hot pickle
over it. (<i(nnI.)
.Mrs, Schultz,
Ramhdph.
FOR DRYING.
One tabh‘sp(Kmful saltpetre, one (jiiart
fine salt mixed with imdassos until the
C(dor is about that of brown sugar. Rub
this mixture (»ver the meat before pack¬
ing. then pack into a jar and let it re¬
main forty-eight hours, then hang up
for drying.
Mrs. (Mara Norton.
THE PKNNSYEVANTA GERMAN COOK ROOK.
TO CURE PORK.
One hundred pounda of pork, four
pounds salt, two pounds sugar, one and
one-lialf ounces saltpetre. Let stand
fifteen days. C. X.
PICKLE FOR SAUSAGE.
One gallon water, three-fourths of a cup
of sugar, one cup salt, one teaspoon salt¬
petre. C
TO FRY FRESH BEEF OR PORK FOR
KEEPING.
Take meat fresh cut in slices and fry
and season well as for the table, then
pack in crocks. Put a little water in the
skillet and pour same over the meat.
After crock is nearly full cover meat
with melted lard✪ Keeping Meat and press. It can he
kept a year, a great convenience to the
farmer’s wife.
CHEAP MEAT FOR PRESENT USE.
Get one half a (piarter of beef, let the
butcher slice off what will make good
.^3
steak, take out all skinny pieces, fat and
hone, iLse them for mince pies or soup.
Take a clean crock, put a layer of salt
and pepper in bottom, then a layer of
meat, press it down with the hand, then
again salt and pepper meat. Continue
until jar is full, then cover with hot lard✪ Cheap Meat for Present Use
and keep in a cool place covered with a
plate. What you want for immediate
use needs no lard cover;cover with a cloth
wrung out of salt water. Take the bony
meat and cure with the recipe in this
book. This way you will have your meat
for seven or eight cents instead of six¬
teen cents, anti will buy that many more
pounds.
FRIED SAUSAGE FOR SUMMER USE.
Pack sausage into jars until nearly
full, set in a moderate oven and bake,
when sau.sage seems to loosen from sides
of jar then take out, put ou a weight,
when cold fill with melted lard✪ Fried Sausage for Summer Use. Set in
cool place. S. K.
SOUPS.
BEEF SOUP. ✪ Beef Soup
Page 26 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Ch(q> C(d(l broken piec(*s of fowl, add
.some bread crumbs and seas(m t(( taste.
Put into a sauce pan a tablesp(Mmful of
butter, half a cup of stock, and when
h(d add meat and crumbs, stir, then
take off the lire and add one or two well
b(‘aten eggs. Mix well and put into
gn'ased moulds or cups and stand in hot
water in a hot oven fifteen niinut4*s. Or
make into any desired shape and dnqj
into deep hot lanl. Serve with rich
.sauce made with milk and thickened
to the consistency of crt*am.
RABBIT.
Take pains to remove all fat as that
gives it a wild taste. Soak the meat in
salt water some time before pr(*paring it.
It can be fri(‘d as chicken or lK»il it first;
then fry. Also makes a fine pie by add¬
ing a few spare ribs.
FRIZZLED BEEF.
Fake a cup of dried beef picked in
small pieces. Kry brow'ii in butter,
make a gravy of milk and flour and
.serve with toast. .M. R.
SOUSE.
B(dl pigs f(*et until very tender, then
take out the bones and cloq) fine. Skim
the gr(*a.se from the broth, then ►easoii
it, and mix with the meat, add vinegar
if (h‘sired and put into deep dishes.
Mrs. M. Ream.
CURING MEATS.
TO CURE BEEF.
To 10:) pounds of beef take six
pimnds of .salt, two and one-half pounds
of hrow’n sugar an I one ounce of
saltpetre. Put in enough water to
coyer the meat. B(»il all together and
skim Put meat in jars where you want
to keep it and pour tlie boiling hot pickle
over it. (<i(nnI.)
.Mrs, Schultz,
Ramhdph.
FOR DRYING.
One tabh‘sp(Kmful saltpetre, one (jiiart
fine salt mixed with imdassos until the
C(dor is about that of brown sugar. Rub
this mixture (»ver the meat before pack¬
ing. then pack into a jar and let it re¬
main forty-eight hours, then hang up
for drying.
Mrs. (Mara Norton.
THE PKNNSYEVANTA GERMAN COOK ROOK.
TO CURE PORK.
One hundred pounda of pork, four
pounds salt, two pounds sugar, one and
one-lialf ounces saltpetre. Let stand
fifteen days. C. X.
PICKLE FOR SAUSAGE.
One gallon water, three-fourths of a cup
of sugar, one cup salt, one teaspoon salt¬
petre. C
TO FRY FRESH BEEF OR PORK FOR
KEEPING.
Take meat fresh cut in slices and fry
and season well as for the table, then
pack in crocks. Put a little water in the
skillet and pour same over the meat.
After crock is nearly full cover meat
with melted lard and press. It can he
kept a year, a great convenience to the
farmer’s wife.
CHEAP MEAT FOR PRESENT USE.
Get one half a (piarter of beef, let the
butcher slice off what will make good
.^3
steak, take out all skinny pieces, fat and
hone, iLse them for mince pies or soup.
Take a clean crock, put a layer of salt
and pepper in bottom, then a layer of
meat, press it down with the hand, then
again salt and pepper meat. Continue
until jar is full, then cover with hot lard
and keep in a cool place covered with a
plate. What you want for immediate
use needs no lard cover;cover with a cloth
wrung out of salt water. Take the bony
meat and cure with the recipe in this
book. This way you will have your meat
for seven or eight cents instead of six¬
teen cents, anti will buy that many more
pounds.
FRIED SAUSAGE FOR SUMMER USE.
Pack sausage into jars until nearly
full, set in a moderate oven and bake,
when sau.sage seems to loosen from sides
of jar then take out, put ou a weight,
when cold fill with melted lard. Set in
cool place. S. K.
SOUPS.
BEEF SOUP.