Quaker recipes

Cut veal in small cubes and brown quickly in butter. Remove meat and add raisins to the pan. Cook briskly for 2 or 3 minutes, and add mush- rooms, tomato paste and flour. When well blended, pour on the beef stock. Stir over the fire until the mixture comes to a boil. Add slowly and carefully, beating steadily with a whisk, the sour cream, currant jelly, salt, cayenne pepper, and bay leaf. Put back the veal and simmer gently until tender. Serve with bowl of boiled rice. VIVIAN C. SULLIVAN (Mrs. Paul) 109 THE QUAKER COOK BOOK STUFFED PORK CHOPS Use chops about % inch thick, sliced through to make pockets for stuffing. For each chop use: 1 teaspoon oleo melted 1 thin slice bread, crumbled 1 teaspoon applesauce into oleo (optional) Pinch salt ¥3 Of small apple chopped into Few tablespoons water to thin, small pieces moisten ¥3 stalk celery, chopped Mix all ingredients in sauce pan where oleo was melted. Rub salt on both sides of chops and in pockets. Stuff. Place in iron frying pan and bake about 1 hour at about 350°. A stuffed chop with a salad will make a meal. CATHERINE Parsons (Mrs. J. S.) VEAL PAPRIKA 14% pounds veal steak 4 tablespoons butter ¥4 teaspoon salt 1144 cups stock (add boullion ¥g teaspoon pepper cube to boiling water) 1 clove garlic or 2 minced ¥4 cup sour cream onions 34 teaspoon paprika Cut veai steak into 2-inch squares and season with salt and pepper. Saute garlic or minced onion in hot fat for three minutes. Add meat and cook, turning often, until brown. Add the stock and cook over low heat for 1 hour. Remove garlic and add sour cream and paprika. Heat but do not boil. Especially good with buttered noodles. GENEVIEVE BOYNTON (Mrs. A. B.) ROAST LEG OF LAMB Rub the meat with cut garlic and dredge with flour. Place fat side up in an Open pan in oven preheated to 300° for 30 to 35 minutes per pound. Season with salt and pepper during last half hour of roasting. Whole potatoes or onions may be baked in the roasting pan. Baste occasionally with fat from the meat. 110 MEATS - TURKEY ON BUN Toast or toasted bun Broccoli or asparagus with Sliced roast turkey cream or Hollandaise sauce Chopped almonds Roast turkey, toast buns. Place buns plus turkey, plus vegetable and sauce with or without almonds on plate and serve. Wonderfully filling one-dish meal. Mary ALAN FLINN VEAL CUTLETS 1 pound veal steak or cutlets ¥g teaspoon pepper ] teaspoon salt 2 tablespoons butter Remove bone and skin and tough membrane. Put them on to boil in two cups of water for later use. Then cut the veal into pieces for serving. Season veal with salt and pepper and dredge with flour. Place butter in pan. When hot, add the cutlets. When well browned, place in a double boiler and put the following ingredients in the pan: 2 tablespoons butter 14 teaspoon salt 3 tablespoons flour _ Y teaspoon pepper Brown this mixture then add: 1% cups of water or stock made from boiling the bones and tough pieces. Cook until smooth and pour over the cutlets. Allow to cook for 1 hour at a low temperature. RACHEL TAYLOR (Mrs. F. R.) VEAL SUPREME 4 pieces veal cutlet 1 inch 8 strips bacon thick, 3 inches round 8 mushrooms 4 slices tomato, % inch thick 8 stuffed olives 4 slices onion, 12 inch thick Pepper, salt, prepared mustard Make veal cutlets into rounds about 3 inches across, salt and pepper each and spread generously with mustard. Top each with an onion and tomato slice. On two slices of bacon crossed place cutlet, pin up ends of bacon with toothpicks. Place in baking pan, cook at 350° for 1 hour. Decorate with mushrooms and olives on toothpick ends. Serves 4. ANNIE HAUSER (Mrs. C. M.) THE QUAKER CooK BOOK CANADIAN BACON BAKED ¥2 cup brown sugar 2 tablespoons fine bread ¥Y2 teaspoon dry mustard crumbs 2 pound piece Canadian bacon 1 tablespoon cider vinegar