The practical cookbook

Potato salad. Prepare potatoes ; just before serving mix with Plain salad dressing (p. 68) (or Butter salad dressing (above) may be used as directed) and serve on lettuce leaves. Season with scraped onion, Egg-and-potalo salad. Allow 4 hard-cooked eggs and add to recipe for Potato salad, as follows : Cut potatoes in cubes and slice the eggs ; chill and mix with the dressing. Garnish and serve on lettuce. Whites of eggs may be chopped and mixed with the potato and dressing, the yolks being rubbed through a strainer and sprinkled over the salad. Egg salad. Prepare lettuce ; cook eggs hard, then cut in halves and serve on lettuce leaves with salad dressing. Yolks may be mashed and mixed with a little of the dressing, then shaped and put back into the whites. Use Plain salad dressing (p, 68). Vegetable salad. Cut vegetables in well-shaped pieces, mix with the dressing, and serve on lettuce leaves or without. Potatoes, beets, beans, and carrots make a good combination. Use Plain salad dressing (p. 68) or Rich salad dressing (p. 68). Cold slaw. Prepare cabbage according to General Directions ; just before serving drain thoroughly and mix with Plain salad dressing (p. 68). Hot slaw. Prepare cabbage, and when Hot salad dressing {p. 69) is cooked, pour it over the cabbage. Cook over boiling water for lo min, HEAT Source. Flesh of various animals, used as food. The most common meats are as follows : beef from the ox ; mutton from the sheep ; pork from the pig ; veal from the calf ; venison from the deer ; lamb from the lamb. Food Value. Largely for protein ; contains some fat. Cost. Variable. General Directions. As soon as meat is received from the market remove it from the paper and place on a plate in the refrigerator. When ready to use trim off any discolored portion and wipe with a damp cloth. Fresh meat is bright in color, firm to touch, has no unpleasant odor, and is never slimy. Roast, Broiled, and Boiled Meats etc Roast meat. Use lamb, mutton, beef, veal, or pork, selecting tender cuts. Remove superfluous fat and trim off any discolored meat. Wipe thoroughly with a cloth wet in cold water, and sprinkle with flour, salt, and pepper. Place on a rack in a PROTEIDS yi dripping-pan, with pieces of the fat laid underneath. Put into a rather hot oven, and as soon as the meat is seared, reduce the heat, put a little water in the pan, and finish cooking the meat slowly. Allow lO min, to a pound if desired rare, 15 min, if well done. If the gravy in the pan is very fatty, skim off 4 tb. of fat and use for making a brown sauce for the meat. If not fatty, 6 tb. flour may be mixed with a little cold water and the hot liquid in the pan poured slowly on it. The gravy should then be boiled, seasoned, and strained. Any drippings not used for the gravy may be saved and added to soup stock. If very fatty, use for fried potatoes. Broiled meat. Use rump, sirloin, or tenderloin steak, or mutton, lamb, or veal chops. Pork chops are usually sauted in their own fat. Round steak is sometimes used, but the meat is tough and may be better if cooked in other ways. Wipe the meat thoroughly with a damp cloth and trim off the fat. Grease a broiler with the meat fat, put in the steak, and cook over a hot fire from 8 to 1 2 min., according to the thickness of the meat. Turn every 10 sec., to sear both sides evenly. Put on a hot platter, and season well with salt, pepper, and butter. Pan-broiled meat. If a coal fire is not available, the meat may be pan-broi!ed ; that is, cooked in a frying-pan heated very hot aiid thoroughly greased, but with no fat left in pan. The meat should be turned frequently, as in broiling. When cooked, season and serve like broiled meat.