22. Hash. — Corned beef makes the best
hash, and pot roast comes next. Roast beef is
not' so good. Take two cups cold boiled pota-
toes, chopped, and one cup chopped meat ; put
in frying pan with one-half to one-quarter cup-
ful of the water the corned beef was boiled in,
according as it is more or less salty (or use
water if other meat is used), one tablespoonful
butter, and cook gently twenty minutes. If
you wish it browned have another pan hot, put
in a bit of butter, then the hash, and brown.
Serve with poached eggs if desired.
23. Creamed Dried Beef. — One tablespoon-
ful butter, browned in a frying pan; put in
about one-half pound chipped beef, and let get
thoroughly hot. Pour in about' one cup milk,
and thicken with a little flour✪ Creamed Dried Beef and water.
Scrambled eggs put around the beef are a nice
addition to it.
24. Ham Patties. — One pint of ham, which
has been previously cooked, mix with two
parts of bread crumbs, wet with milk. Put the
THE PHYSICAL CULTURE COOK BOOK. 123
batter in gem pans, break one egg over each,
sprinkle the top thickly with cracker crumbs✪ Ham Patties,
and bake until browned over. A nice break-
fast dish.
25. Ham and Eggs. — Have the ham sliced
very thin, and broil over a clear fire two min-
utes on each side. Cook the eggs in two table-
spoonfuls of sweet oil✪ Ham and Eggs.
26. Bacon and Eggs. — The best way to cook
bacon is to slice it thin, remove the rind, lay
the slices on a wire broiler and put this in
a dripping pan in a hot oven until crisp and
brown. Serve with poached eggs.
124 THE PHYSICAL CULTURE COOK BOOK.
CEREALS.
Cereals should be served often for break-
fast, and there are so many delicious and
wholesome varieties nowadays that there is no
excuse for serving the same thing day after
day. It is well to have several different grains
in the pantry, and to alternate them. They
will keep well if transferred from the original
packages to glass jars, which should be labeled
for convenience.
The directions which are supplied with the
different cereals are generally best not fol-
lowed. They seldom recommend long enough
cooking. The usual fifteen minutes of the re-
ceipt must always be lengthened to half an
hour, while an hour's steaming is better still.
Do not serve oat-meal in summer, as it is
too heating.
Cereal served with stewed fruits, dates, etc.,
make a pleasant change from the beaten track,
and are usually relished by children.
27. Indian Meal Mush. — Have one quart of
water boiling fast and stir in slowly one cup-
ful Indian me✪ Indian Meal Mushn!. Boil one hour.
THE PHYSICAL CULTURE COOK BOOK. 125
28. Rolled Oats. — Place on stove in milk, salt
to taste, bring to a boil and set off immediately.
Serve as soon as sufficiently cool.
We do not consider oatmeal a particularly
valuable food. It can scarcely be cooked too
long. A good way is to put one cup meal into
four cups boiling water✪ Rolled Oats and set on the back of
the stove over night.
29. Rolled-Oats Baked.— Steep rolled oats
in sufficient sweet milk to cover it; season
with salt and nutmeg to taste ; put the mixture
in a cool place or in an ice-chest for about one
and a half hours, to prevent the milk from
curdling and to allow the oats to absorb the
miik. ✪ Rolled-Oats Baked
Page 39 · 8 recipe records on this page
Presented as published in 1901. 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
22. Hash. — Corned beef makes the best hash, and pot roast comes next. Roast beef is not so good. Take two cups cold boiled potatoes, chopped, and one cup chopped meat ; put in frying pan with one-half to one-quarter cupful of the water the corned beef was boiled in, according as it is more or less salty (or use water if other meat is used), one tablespoonful butter, and cook gently twenty minutes. If you wish it browned have another pan hot, put in a bit of butter, then the hash, and brown. Serve with poached eggs if desired.
23. Creamed Dried Beef. — One tablespoonful butter, browned in a frying pan; put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about one cup milk, and thicken with a little flour and water. Scrambled eggs put around the beef are a nice addition to it.
24. Ham Patties. — One pint of ham, which has been previously cooked, mix with two parts of bread crumbs, wet with milk. Put the
batter in gem pans, break one egg over each, sprinkle the top thickly with cracker crumbs, and bake until browned over. A nice breakfast dish.
25. Ham and Eggs. — Have the ham sliced very thin, and broil over a clear fire two minutes on each side. Cook the eggs in two tablespoonfuls of sweet oil.
26. Bacon and Eggs. — The best way to cook bacon is to slice it thin, remove the rind, lay the slices on a wire broiler and put this in a dripping pan in a hot oven until crisp and brown. Serve with poached eggs.
CEREALS.
Cereals should be served often for breakfast, and there are so many delicious and wholesome varieties nowadays that there is no excuse for serving the same thing day after day. It is well to have several different grains in the pantry, and to alternate them. They will keep well if transferred from the original packages to glass jars, which should be labeled for convenience.
The directions which are supplied with the different cereals are generally best not followed. They seldom recommend long enough cooking. The usual fifteen minutes of the receipt must always be lengthened to half an hour, while an hour's steaming is better still.
Do not serve oat-meal in summer, as it is too heating.
Cereal served with stewed fruits, dates, etc., make a pleasant change from the beaten track, and are usually relished by children.
27. Indian Meal Mush. — Have one quart of water boiling fast and stir in slowly one cupful Indian meal. Boil one hour.
28. Rolled Oats. — Place on stove in milk, salt to taste, bring to a boil and set off immediately. Serve as soon as sufficiently cool.
We do not consider oatmeal a particularly valuable food. It can scarcely be cooked too long. A good way is to put one cup meal into four cups boiling water and set on the back of the stove over night.
29. Rolled-Oats Baked.— Steep rolled oats in sufficient sweet milk to cover it; season with salt and nutmeg to taste ; put the mixture in a cool place or in an ice-chest for about one and a half hours, to prevent the milk from curdling and to allow the oats to absorb the milk.
Records on this page
Bacon and EggsCreamed Dried BeefHashHam PattiesHam and EggsIndian Meal MushRolled OatsRolled-Oats Baked