War cook book

Split fresh kidneys in halves, remove white fat and sinews from center. Cover with cold water and let heat over moderate fire. Just before boiling point is reached, drain from the water and cut into small pieces. Cover with cold water and heat again, but not letting the water reach the boiling point, as that will toughen the kidneys and they will have to be boiled a long time to make them tender again. Make a sauce by browning the oleomargarine in a pan, adding the flour, liquid and other ingredients. BRAISED TONGUE. 1 beef tongue 1-3 cup carrots, diced 1 sprig parsley 1-3 cup onions yi cup celery, diced Place tongue in fireless cooker vessel and heat to boiling. Place in fireless cooker with hot plate. Leave two or three hours. Take out and remove skin and roots. Place back in fireless cooker pan and surround with vegetables. Add four cups of sauce made according to the next recipe. Cover closely, reheat stone and return to fireless cooker. Bake two to three hours longer. SAUCE FOR BRAISED TONGUE. Melt ^ cup oleomargarine. Add ^ cup corn flour and stir together until well browned. Add gradually 4 cups of hot water in which the tongue was cooked. Season with salt, pepper and 1 teaspoon Worcestershire sauce. One and one-half cups strained tomatoes may be substituted for part of the water. STUFFED HEART. Wash heart well, removing veins, arteries and clotted blood. Stuff with a dressing made from one cup breadcrumbs, three tablespoonfuls corn oil, small onion, sage and parsley. Brown the heart in a small amount of fat in the fireless cooker vessel. Be sure it is well browned on all sides. Add a cup and a half of hot water, a bay leaf, two cloves and a fourth teaspoonful of peppercorns. Heat to boiling and place in fireless cooker with well-heated stone. Leave for 3 to 4 hours. Just before serving, lift from the liquor and brown in oven. Thicken the stock and use as gravy. PIGS' FEET. Get fresh, well-cleaned pigs' feet and have them split down the center; wash well and bring to a boil in enough water to cover. Place in fireless cooker with well-heated stone for four to five hours. At the end of this time they should be thoroughly softened. Make a batter, using one cup of milk, one and a fourth cups of corn flour, one egg, one teaspoonful of baking powder and one teaspoonful of salt. Dip pigs' feet in this mixture and saute in small amounts of vegetable oil until golden brown. HEAD-CHEESE. Dress one hog's head — or half a head, if a smaller quantity is desired — remove excess fat. Cover remainder with water and cook slowly until meat falls from the bones. Highly season the water during cooking with salt, pepper, sage. Take from the stock and concentrate the stock to one-half its original volume. Cut meat in small pieces, some of which may be reserved for scrapple. Reheat in stock, put in mold to cool and set. Pigs' feet may be added to the headcheese. MEAT STRETCHERS. CURRY BRISKET WITH RICE BORDER. 2 pounds brisket 1 teaspoon curry powder (mixture of spices) 1 tablespoon chopped celery tops 1 teaspoon celery seed, or y2 teaspoon celery 2 cups cut onion 1 tablespoon flour 1 teaspoon salt