Principles of cooking

Mutton Stew and Dumplings.— One and one half pounds of mutton from shoulder, cut in small pieces; add one onion and one carrot, sliced; cover with boiling water and boil fifteen minutes; reduce the heat and let simmer one and one half hours. Turn meat from kettle, season. Place potatoes in bottom of kettle, place meat on the potatoes, pour liquid over this, and add enough boiling water to cover all; place dumplings on top of meat, and boil twenty minutes. : Dumplings. — Mix two cups of flour, four teaspoons of baking powder, one fourth teaspoon salt. Add two tablespoons of lard as for biscuit. Moisten with one cup of water. Shape into six dumplings, and cook with meat and potatoes. Beef Loaf. — Two pounds of beef from round, one teaspoon of salt, one half cup grated bread crumbs, speck of dressing seasoning, one fourth pound of pork, one teaspoon ’ of chopped onion, one egg. Pass meat through a chopper, mix all ingredients, shape into a loaf, sprinkle with flour, and bake one hour. Serve with tomato or mushroom sauce, or plain. Garnish with parsley. Tomato Sauce. — One pint of tomatoes, one half onion chopped fine. Cook ten minutes. Put through a sieve. Melt four tablespoons of butter, rub in four tablespoons of flour ; add one half teaspoon of salt, one eighth teaspoon of pepper; add the tomato, and cook until it thickens. Mincemeat. — Boil five pounds of lean beef four or five hours until it is ready to fall to pieces, remove bone, and chop fine. Add two pounds of beef suet chopped fine, four pounds of raisins, four pounds of currants, one pound of citron, four quarts of chopped apples, four tablespoons of cinnamon, four tablespoons of cloves, four tablespoons of nutmeg, three teaspoons of allspice, three tea- spoons of pepper, three teaspoons of ginger, juice of three ~ lemons, one pint of molasses, one cup of melted butter, two and one half pounds of sugar, two and one half quarts of boiled cider. Mix thoroughly and store in a cool place. Hungarian Goulash. — Cut a two-inch piece of fat pork or beef suet in small pieces, and fry out. Cut one and one half pounds of beef from the round into small pieces, season with salt and pepper, and roll in flour and then fry in the fat until brown. Place the beef in a kettle, add one chopped onion, one chopped green pepper, one cup of chopped celery, two cups of canned tomatoes, cover with boiling water, and let it simmer about two.hours. Chicken Pie. — Purchase a chicken about a year old, because it is fatter and better flavored for boiling than the young ones. Remove the legs and cut each leg into two portions ; remove wings; cut breast into two parts, also the back. Place in a kettle; cover with boiling water and boil ten minutes, and then simmer until the meat is tender, — from one and one half to two hours, depending on the toughness of the meat. When half done, add one teaspoon of salt and one eighth teaspoon of pepper. Remove the chicken from the kettle; thicken the stock with one fourth to one third of a cup of flour which has been rubbed smooth in cold water. If there is but little fat on the chicken, add several tablespoons of butter to the broth. Return chicken to the kettle, and let it simmer in the broth for several minutes. When ready to serve, add small baking powder biscuits broken in two. WARMED-OVER MEATS Hash. — One cup of chopped cooked meat, one cup of cooked potatoes sliced in small pieces, one fourth cup of boiling water, two tablespoons of butter, one tablespoon -of onion chopped fine, one half teaspoon of salt, speck of pepper. Cook slowly until it begins to brown; turn, and serve hot. |