The school kitchen textbook

Chop cold meat fine. Boil and mash some potatoes. To every cup of meat add one half teaspoon salt, one fourth teaspoon pepper, a speck nutmeg, and one half cup of gravy or stock. Put the meat, seasoning, and gravy into a pie dish ; cover it with mashed potato and bake in the oven till golden brown. Omit the nutmeg and add one teaspoon of finely chopped onion if liked. Recipe, No. 132. Tomato Sauce Melt two tablespoons butter, in a saucepan ; cook in it two tablespoons fine chopped onion until yellow, add two tablespoons flour, stirring well. Add, gradually, one cup mutton liquor, and one half cup strained tomato. Season with one half teaspoon salt and one fourth teaspoon pepper. Recipe, No. 133. Brown Sauce or Gravy, for Warming OVER Meat In nearly every case one can have stock to use in making this gravy, for should there be none of the usual stock made expressly for soups, one can stew the bones and trimmings of meat in water to cover, till the richness is all extracted, and then strain out the scraps and use the liquor. Water in which the best portions of meat have been stewed makes a good stock for this purpose. Brown one tablespoon of dripping in the frying pan and cook in it one tablespoon of minced onion, if you like. Stir in two tablespoons of flour and add gradually one cup of the stock or meat liquor. Add salt and pepper to taste (about one half teaspoon of salt and one fourth teaspoon of pepper) ; the amount will depend upon how much the meat was seasoned in the first cooking. Season also with lemon juice, Worcestershire sauce, cayenne, chopped parsley or pickles according to the kind of meat. Mix with this any platter or made gravy that may be left over. Recipe, No. 134. Lyonnaise Potatoes 1 pt. cold boiled potatoes. 1 tbsp. minced onion. I tsp. salt. 1 tbsp. dripping. I tsp. pepper. 1 tbsp. chopped parsley. Cut the potatoes into half-inch dice and season with salt and pepper. Fry the onion in the hot dripping until light brown ; add the potatoes : stir with a fork till they have absorbed the fat. Sprinkle the parsley over and serve hot. One teaspoon of vinegar improves the flavor. Recipe, No. 135. Creamed Potatoes 1 pt. cold potatoes. 1 tbsp. butter. § c. milk, I tsp. salt. spk. pepper. 1 tsp. chopped parsley. Cut the potatoes into dice or thin slices. Put the milk into a shallow pan, and when hot add the potatoes and cook until they have absorbed nearly all the milk. Add the butter and seasoning, cook five minutes longer, and serve hot. Recipe, No. 136. Scalloped Meat, Fish, and Oysters 1 c. sauce; 1 c. cracker crumbs moistened in | c. melted butter; 2 c. meat or fish mixture. Line the deep baking dish with one fourth of the crumbs, add a layer of mixture, a layer of sauce, another fourth of crumbs and a layer of each and cover with the remaining half of the crumbs. Bake until crumbs are brown. In this, as in all warmed-over dishes of meat or fish, discard anything inedible, and cut meat into half -inch bits; if very tough, stew it first, for the oven cooking will not always make it tender. Oysters may be used alone with their juice and the crumbs. The following combinations are appetizing : Mutton : oysters, macaroni, and white or brown sauce. Chicken : rice, oysters or celery and white sauce.