A textbook of domestic science for high schools

Warmed-over Meats. — To prepare meats for warming over, remove all bone, skin, gristle, and excess of fat from meat. The bone, skin, and gristle may be put in the soup kettle in making stock, and the fat may be tried out for drippings. Cook quickly all tender meat, for if kept at boiling point for any length of time, the protein will become tough. Make the tough portions of meat tender by letting them simmer in water. Rice, macaroni, bread crumbs, tomatoes, onions, etc., may be used in combination with different meats, making many palatable dishes. Meat pies may be made, using baking powder biscuit dough or pastry for an upper crust. Hash Chop cooked meat, using a small amount of fat. Add an equal amount of chopped cold boiled potatoes. Season with salt and pepper and a little chopped onion. Put 2 or 3 tb. hot water in an iron frying pan and 1 tb. drippings. Put in the mixture, cover the pan and let simmer slowly till a brown crust is formed ; about 20 minutes. Do not stir. Fold over, turn out on a warm platter, and garnish with parsley. Cottage Pie Chop cold meat fine. To every cupful add 1 ssp. salt, \ ssp. pepper, a pinch of summer savory or thyme, f c. gravy or stock. Put into a baking dish and cover with a crust of mashed potatoes. H Brush with milk and bake in the oven till a golden brown, about twenty minutes. Omit the herb and add 1 ts. finely chopped onion, if liked. Meat Rechauffe Make a wall of mashed potatoes around a baking dish and fill the center with cooked meat cut in cubes. Pour over the meat a gravy, tomato, or white sauce. Bake till a delicate brown. Garnish with parsley. Minced Mutton Chop meat. Put into a frying pan, season with salt, pepper and celery salt. Dredge well with flour, stir, and add enough stock, or hot water, to make a gravy. Cook about 5 minutes. Pour over slices of toast. Meat Souffle Make 1 c. white sauce, season with a little onion and parsley, add 1 c. finely chopped meat (veal or chicken preferred). Add yolks of two eggs well beaten. Cook 1 m. When cool fold in the beaten whites. Bake in a buttered baking dish about 20 m. in slow oven. Serve immediately. If for lunch, serve with mushroom sauce. White Mushroom Sauce Melt 2 tb. butter, add 2 tb. flour. When bubbling, add slowly f c. milk and £ c. mushroom liquor. Season with salt and pepper. Add | can of mushrooms, cut fine. When heated, serve. Scalloped Chicken Put a layer of chicken cut into small pieces into a baking dish, then a layer of white sauce; repeat, having white sauce for top layer. Cover with buttered crumbs and bake till brown. Forcemeat Balls See p. 67. Croquettes See p. 148. Pressed Chicken Chop cold boiled chicken fine, keeping the light and dark meats separate. Season with salt, celery salt, cayenne. Boil down the liquor in which the chicken was cooked and add to boiling liquid \ box of gelatine which has been soaked in £ c. cold water, and moisten the meat with it. Put a layer of dark meat in a square mold, then strips of tongue or ham, a layer of white meat, whole hard-boiled eggs, white meat, tongue, and dark meat as a last layer. Put a heavy weight on top and let stand for several hours. Remove from mold and cut in slices. CHAPTER X [illustration: COMPOSITION OF POULTRY (ATWATER)]