The Portland Woman's Exchange Cook Book

2 lbs. steak. 2 lbs. ham. 6 eggs. Yi pint good soup stock. 1 lb. bread crumbs. Spice to taste. Run the ham and steak twice through the machine. Roll the above ingredients in a cloth, tied at each end like a roll. Boil in stock 3 hours. Allow it to cool in the cloth, between baking boards with heavy weights on it. If desired, glaze. Serve cold, garnished with parsley. Mrs. William MacMaster. Meat Pie. Chop cold meat very fine, removing all gristle. If you have cold gravy sufficient to moisten it well, use it; if not brown 1 tablespoon butter, add 1 heaping tablespoon fiour and sufficient soup stock to make the right consistency. Stir in meat and season with salt, paprika, tabasco, celery, onion extract and Worcestershire. This can be made in the baking pan you are to use. Make a rich baking powder biscuit, cut with small cutter and put closely over the top. The meat must be hot or the biscuit will not cook on underside. Brush biscuit with melted butter and bake about 20 minutes. Mrs. W. F. Jones. Meat Pudding. Chop cold meat fine and put a layer in pudding dish. Then a layer of bread crumbs, another of meat and so on, leaving the bread crumbs on top. Season each layer with butter, pepper and salt. Pour over all some milk or stewed tomatoes. Have it thoroughly moist and bake J/2 hour. Serve hot. Miss DeHart. Mignon Fillets. Cut slices from the end of fillet of beef, about 5^-inch thick. Press and trim them into circles. Dredge with salt and pepper, and saute them in butter. Spread Beamaise sauce on a hot dish and lay the fillets on it, or else lay the fillets on croutons the same size as the fillets, and place on top of each a small spoonful of peas or string beans, or macedoine of vegetables. C C B. A Pot Roast. Trim off the tough parts of a nice brisket of beef and place it in a kettle over a good fire. Brown first on one side and then on the other; add 1 pint boiling water, cover and cook slowly, 15 minutes for each pound. Add salt when the meat is half done. After the water evaporates add no more, as there should be fat enough to finish cooking the meat. Serve with brown sauce, made of the fat in the pot. Brown Sauce. 1 tablespoon butter. 1 tablespoon flour. |/2 pint of stock. V/i teaspoons onion juice. 1/2 teaspoon salt. J/g teaspoon white or black pepper. Brown the butter, add the flour, stir continually till it boils, then add the other ingredients and it is ready to serve. Miss James. Pressed Beef. Eight or ten pounds of brisket of beef, just cover with water and stew slowly until the bones are ready to fall out. Then chop the meat, season with pepper and salt, mixing well. Put into a bowl, place a plate on the top and on it put a sufficiently heavy weight to press the meat firmly together. Care must be taken that the plate is small enough to fit inside the bowl or tin, so that the full weight may rest upon the meat. Next day turn it out of the bowl and eat cold. Particularly good for cold suppers, picnics, etc. The liquor in which the beef has been boiled ought to be, when cold, a stiff jelly. The beef can be garnished with this cut in cubes, or it can be used as stock. Mrs. Bentley. Ragout of Beef. 3 lbs. brisket of veal or beef. 2 carrots. 2 large onions. 2 pints boiling water. J/2 can of tomatoes. 1 clove of garlic. 1 tablespoon flour. 1 tablespoon lard. 1 bayleaf. Sweet herbs, salt and pepper to taste. Cut meat into 2-inch pieces, season and fry in the hot lard. Let it brown. Add chopped onions and carrots and the clove of garlic minced. When all is brown, add 1 tablespoon sifted flour. Let this brown. Add 1 quart boiling water, the tomatoes, etc., and 1 teaspoon of vinegar. Let this simmer lJ/2 hours, or until meat is tender. Serve hot with crisp pastry or strips of fried cornmeal mush. /. C. Mclndoe. Shepherd's Pie. Cold meat.