Potatoes. Pepper and salt. 1 tablespoon of milk✪ Shepherd's Pie. MEATS 75 Boil the potatoes; mince the meat, and put it into a deep pie dish with a little well seasoned gravy ; cover with the pota- toes mashed, making them high in the middle; draw a fork over them and bake f^ of an hour. Mrs. Stevens, Swiss Steak. Four pounds of round steak, 1 J/2 or 2 inches thick; cut in pieces 2 by 4 or 5 inches. Dredge with 1 cup flour and pound in thoroughly on both sides. Fry till very brown in beef drippings in deep iron skillet. Put 1 Spanish onion, 1 small piece garlic, 1 green pepper (without the seeds), and 1 can tomatoes, through the meat-chopper, and pour over the steak. Cover tight and cook 3j/2 hours. Add salt and pepper to taste after the first V/i hours. If the sauce thickens too rapidly add j/2 cup of hot water✪ Swiss Steak from time to time. Run the pancake turner over the bottom of the pan occasionally, to keep the flour from sticking to the bottom. Mrs. Amanda S, Thompson, Steak Three Inches Thick. Season meat with salt and pepper; chop 2 large onions very fine, and 3 bell peppers, and put over the steak; slice lemon very thin, and put over the peppers; then pour over l!/2 cups tomato catsup. Roast in oven 20 or. 30 minutes. After meat is in oven, baste continually, and after 10 minutes add 1 cup of soup stock. Jessie Duncan, Tongue With Raisins. Boil a fresh tongue until tender, remove the skin and trim into shape. About 1 hour before serving put a piece of butter and 1 tablespoon of flour in a saucepan, and when blended, add 2 or 3 cups of the water in which the tongue was cooked, which has been cooled and freed from grease. Season with salt, 2 or 3 small red peppers✪ Tongue With Raisins and a dash of clove. When boiling, add the tongue, and cover with % of a cup of raisins, seeded and torn in half. Baste frequently. When the tongue is hot through, place on hot platter, pour the sauce over, and serve at once. Mrs, S, T, Hamilton. 76 PORTLAND WOMAN'S EXCHANGE COOK BOOK Breaded Beef Tongues. Six slices cooked corned tongue; 1 egg; 1-3 cup bread crumbs. Dip the tongue in the egg, then in the crumbs, and saute in butter. Put them in a dish and pour around them a sauce made of Yi can of tomatoes, 1 large onion, 1 bayleaf, 3 tablespoons butter, 3 tablespoons flour, salt and pepper, cooked together for 15 minutes and strained. Garnish the dish with 6 small timbales of spinach. Mrs, W, H. Nunn. Bassamore. 2 lbs. best part of a Rllet of veal. J/2 lb. ham. Yolks of 3 eggs, whites of 2. A little cream; a few bread crumbs; pepper, salt, nutmeg, a little mace, a grated lemon✪ Bassamore Chop all but the eggs and cream very fine, carefully taking out every knot and string from the meat. Mix in the eggs and cream. Boil IJ/2 hours tied up in a cloth like a roly-poly pudding. Glaze and serve cold. Mrs, Erskine, Calf's Head. |/2 a calf's head. 1 carrot. 1 onion. 2 sticks of celery. 2 tablespoons of flour. 14 pint of vinegar. 1 tablespoon of salt✪ Calf's Head. Half a calfs head; wash and clean well; remove the brains, put them in a stewpan, cover with cold water and add the carrot, onion, celery, flour and vinegar (this is added to make head keep white) and the salt. Skim well when boiling. Let it simmer 2 hours, when serve with piquante sauce. Garnish with the brains and tongue, cooked seperately. Old English Recipe^ MEATS 77 Calf's Head Rolled. Yi a calfs head. 1 egg yolk. Grated nutmeg. 3 ounces streaky bacon. 2 mushrooms. 3 ounces bread crumbs. 1 ounce butter. 1 dessertspoon parsley. Yl teaspoon thyme. Seasoning. 1 gill milk (14 pint).

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Potatoes. Pepper and salt. 1 tablespoon of milk. MEATS 75 Boil the potatoes; mince the meat, and put it into a deep pie dish with a little well seasoned gravy ; cover with the pota- toes mashed, making them high in the middle; draw a fork over them and bake f^ of an hour. Mrs. Stevens, Swiss Steak. Four pounds of round steak, 1 J/2 or 2 inches thick; cut in pieces 2 by 4 or 5 inches. Dredge with 1 cup flour and pound in thoroughly on both sides. Fry till very brown in beef drippings in deep iron skillet. Put 1 Spanish onion, 1 small piece garlic, 1 green pepper (without the seeds), and 1 can tomatoes, through the meat-chopper, and pour over the steak. Cover tight and cook 3j/2 hours. Add salt and pepper to taste after the first V/i hours. If the sauce thickens too rapidly add j/2 cup of hot water from time to time. Run the pancake turner over the bottom of the pan occasionally, to keep the flour from sticking to the bottom. Mrs. Amanda S, Thompson, Steak Three Inches Thick. Season meat with salt and pepper; chop 2 large onions very fine, and 3 bell peppers, and put over the steak; slice lemon very thin, and put over the peppers; then pour over l!/2 cups tomato catsup. Roast in oven 20 or. 30 minutes. After meat is in oven, baste continually, and after 10 minutes add 1 cup of soup stock. Jessie Duncan, Tongue With Raisins. Boil a fresh tongue until tender, remove the skin and trim into shape. About 1 hour before serving put a piece of butter and 1 tablespoon of flour in a saucepan, and when blended, add 2 or 3 cups of the water in which the tongue was cooked, which has been cooled and freed from grease. Season with salt, 2 or 3 small red peppers and a dash of clove. When boiling, add the tongue, and cover with % of a cup of raisins, seeded and torn in half. Baste frequently. When the tongue is hot through, place on hot platter, pour the sauce over, and serve at once. Mrs, S, T, Hamilton. 76 PORTLAND WOMAN'S EXCHANGE COOK BOOK Breaded Beef Tongues. Six slices cooked corned tongue; 1 egg; 1-3 cup bread crumbs. Dip the tongue in the egg, then in the crumbs, and saute in butter. Put them in a dish and pour around them a sauce made of Yi can of tomatoes, 1 large onion, 1 bayleaf, 3 tablespoons butter, 3 tablespoons flour, salt and pepper, cooked together for 15 minutes and strained. Garnish the dish with 6 small timbales of spinach. Mrs, W, H. Nunn. Bassamore. 2 lbs. best part of a Rllet of veal. J/2 lb. ham. Yolks of 3 eggs, whites of 2. A little cream; a few bread crumbs; pepper, salt, nutmeg, a little mace, a grated lemon Chop all but the eggs and cream very fine, carefully taking out every knot and string from the meat. Mix in the eggs and cream. Boil IJ/2 hours tied up in a cloth like a roly-poly pudding. Glaze and serve cold. Mrs, Erskine, Calf's Head. |/2 a calf's head. 1 carrot. 1 onion. 2 sticks of celery. 2 tablespoons of flour. 14 pint of vinegar. 1 tablespoon of salt. Half a calfs head; wash and clean well; remove the brains, put them in a stewpan, cover with cold water and add the carrot, onion, celery, flour and vinegar (this is added to make head keep white) and the salt. Skim well when boiling. Let it simmer 2 hours, when serve with piquante sauce. Garnish with the brains and tongue, cooked seperately. Old English Recipe^ MEATS 77 Calf's Head Rolled. Yi a calfs head. 1 egg yolk. Grated nutmeg. 3 ounces streaky bacon. 2 mushrooms. 3 ounces bread crumbs. 1 ounce butter. 1 dessertspoon parsley. Yl teaspoon thyme. Seasoning. 1 gill milk (14 pint).

The Portland Woman's Exchange Cook Book