NO. 155. VEAL CROQUETTES. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— Boil two pounds of veal; when cold chop or grind very fine; stir into one pint boiling milk one good tablespoon corn starch, wet with milk, one tablespoon butter, and half a nutmeg, grated, a little salt✪ Veal Croquettes; into this stir the veal, then spread on a platter to cool. When cold mold into any shape desired, roll in cracker meal and fry in deep lard, very hot. NO. 156. VEAL POT PIE. Miss C. Hern- stein, 2303 Budlong avenue, Los Angeles. — cook knuckle of veal until tender, cut in small pieces and make a cream gravy, then take two cups of rolled Malta Vita, two eggs✪ Veal Pot Pie, teaspoon salt, two level teaspoons baking powder, enough milk to make batter like bis- cuit, cut in strips two and a half inches by one-half inch, and drop in with boiling meat, boil fifteen minutes. NO. 107. HAM BAKED IN CIDER. Mrs. G. W. Wood, 1023 South Olive street, Los An- geles—Clean ham nicely, put in pan skin side down; over upper side sprinkle one-half tea- spoon each of pepper, cloves and alspice and one-quarter teaspoon mace; sprinkle with onion juice. In bottom of pan put a sprig of celery, two bay leaves and slice of onion; put cup of flour in a bowl, add enough water to make paste, then cover ham with it to the skin portion. Pour into the pan two quarts cider, bake in hot oven three one-half hours, basting every fifteen minutes. When, cooked remove crust, turn over and remove skin; put in another pan with the fat uppermost, brush with beaten egg, sprinkle with chopped pars- ley and bread crumb✪ Ham Baked in Ciders and bake one hour. VEGETABLES. NO. 58. ASPARAGUS IN A CROWN OF EGGS. Mrs. William J. Magee, 122 John- ston street, Los Angeles— Cut off the green ends; chop the remainder of the stalks, boil tender, season with salt and pepper, form in a mound, mix equal parts flour and but- ter, add asparagus water to make a sauce, boil up once, pour over the mound of as- paragus, garnish with hard-boiled eggs✪ Asparagus in a Crown of Eggs cut lengthwise; set up on end around the mound to form, a crown. BOSTON BAKED BEANS. M. F. B., 764 Towne avenue, Los Angeles— One quart small white beans, soak over night, parboil twice with one-quarter teaspoon soda In first water. Put in covered bean pot with one- half, pound salt pork, two teaspoons salt and five of molasses✪ Boston Baked Beans. Bake six hours. NO. 61. BOILED CAULIFLOWER- WITH CALIFORNIA SAUCE. Mrs. Ella M. Magee, 122 Johnson street, Los Angeles.— Cook a cauliflower until tender in boiling salted water; pour over it a sauce made by creaming half a cup butter and adding, one by one, the yolks of three eggs and half cup boiling water✪ Boiled Cauliflower with California Sauce. Cook over boil- ing water until slightly thickened; season with salt, pepper and a little lemon juice. NO. 25. CABBAGE, WITH RICE AND NUTS. Mrs. D. F. Murphy, 233 Thome sr.— Select a nice head of cabbage; take off the outer leavea; have a kettle of boiling water with a little salt In It; put the cabbage m whole; partially cook It; take It out; have ready a cup of boiled rice and a cup of blanched English walnuts✪ Cabbage with Rice and Nuts; take cabbage, turn back a leaf at a time, fill In with rice and nuts; then tie up cabbage in a cloth; put back into a fresh kettle of boiling water and finish cooking; then serve with a cream dressing.

AI-modernized reading of the original text

NO. 155. VEAL CROQUETTES. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— Boil two pounds of veal; when cold chop or grind very fine; stir into one pint boiling milk one good tablespoon corn starch, wet with milk, one tablespoon butter, and half a nutmeg, grated, a little salt; into this stir the veal, then spread on a platter to cool. When cold mold into any shape desired, roll in cracker meal and fry in deep lard, very hot. NO. 156. VEAL POT PIE. Miss C. Hernstein, 2303 Budlong avenue, Los Angeles.— Cook knuckle of veal until tender, cut in small pieces and make a cream gravy, then take two cups of rolled Malta Vita, two eggs, one teaspoon salt, two level teaspoons baking powder, enough milk to make batter like biscuit, cut in strips two and a half inches by one-half inch, and drop in with boiling meat, boil fifteen minutes. NO. 107. HAM BAKED IN CIDER. Mrs. G. W. Wood, 1023 South Olive street, Los Angeles—Clean ham nicely, put in pan skin side down; over upper side sprinkle one-half teaspoon each of pepper, cloves and alspice and one-quarter teaspoon mace; sprinkle with onion juice. In bottom of pan put a sprig of celery, two bay leaves and slice of onion; put cup of flour in a bowl, add enough water to make paste, then cover ham with it to the skin portion. Pour into the pan two quarts cider, bake in hot oven three and one-half hours, basting every fifteen minutes. When, cooked remove crust, turn over and remove skin; put in another pan with the fat uppermost, brush with beaten egg, sprinkle with chopped parsley and bread crumbs and bake one hour. VEGETABLES. NO. 58. ASPARAGUS IN A CROWN OF EGGS. Mrs. William J. Magee, 122 Johnson street, Los Angeles— Cut off the green ends; chop the remainder of the stalks, boil tender, season with salt and pepper, form in a mound, mix equal parts flour and butter, add asparagus water to make a sauce, boil up once, pour over the mound of asparagus, garnish with hard-boiled eggs cut lengthwise; set up on end around the mound to form, a crown. BOSTON BAKED BEANS. M. F. B., 764 Towne avenue, Los Angeles— One quart small white beans, soak over night, parboil twice with one-quarter teaspoon soda In first water. Put in covered bean pot with onehalf, pound salt pork, two teaspoons salt and five of molasses. Bake six hours. NO. 61. BOILED CAULIFLOWER WITH CALIFORNIA SAUCE. Mrs. Ella M. Magee, 122 Johnson street, Los Angeles.— Cook a cauliflower until tender in boiling salted water; pour over it a sauce made by creaming half a cup butter and adding, one by one, the yolks of three eggs and half cup boiling water. Cook over boiling water until slightly thickened; season with salt, pepper and a little lemon juice. NO. 25. CABBAGE, WITH RICE AND NUTS. Mrs. D. F. Murphy, 233 Thorne street.— Select a nice head of cabbage; take off the outer leavea; have a kettle of boiling water with a little salt In It; put the cabbage in whole; partially cook It; take It out; have ready a cup of boiled rice and a cup of blanched English walnuts; take cabbage, turn back a leaf at a time, fill In with rice and nuts; then tie up cabbage in a cloth; put back into a fresh kettle of boiling water and finish cooking; then serve with a cream dressing.

Records on this page

Veal CroquettesVeal Pot PieVeal Pot PieHam Baked in CiderAsparagus in a Crown of EggsBoston Baked BeansBoiled Cauliflower with California SauceCabbage with Rice and Nuts

The Times cook book, no. 2