Meat Loaf

Ingredients

• three eggs
• one and three-fourths cups of cracker crumbs
• one-half bell pepper
• one cup milk
• one cup brown sugar
• one-half cup of vinegar
• one-half cup of water

Method

1. 1

   Cook until sugar is melted.

2. 2

   Mix the above ingredients together as you would any meat loaf.

3. 3

   Cook 1 hour and 10 minutes in a slow oven.

4. 4

   Baste the loaf continually with the brown sugar, water, and vinegar syrup.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 17. The excerpt below is the record exactly as published.

three eggs, one and three-fourths cups of cracker crumbs, one-half bell pepper, one cup milk. Sea- son to taste. One cup brown sugar, one-half cup of vinegar, one-half cup ol water. Cook until sugar is melted. Mix the above ingredients together as you would any meat loaf. Cook 1 hour and 10 minutes in a slow oven. Baste the loaf continually with the brown sugar, water, and vinegar syrup. Louise Unglauh DINNER IN A DISH In four tablespoons of shortening, fry slightly one medium onion, chopped two green peppers, sliced, for three minutes. Add one pound meat and blend thoroughly. Add seasoning of one and one-half teaspoon salt, one-fourth tea- spoon pepper. Remove from fire and stir in two eggs, mix well. Put one cup fresh cut com into baking dish and add half the meat mixture, then a layer of two medium tomatoes sliced. Again add two cups corn, the remaining meat, and two sliced tomatoes. Cover with bread crumbs and dot with butter. Bake thirh^-five minutes in moderate oven, 375 degrees. Miss Julia Stattman CURRY CAMILLE VIRLA Cube a pound or so of lamb and brown lightly in a hot saucepan with two tablespoons oil and half a chopped onion. Add one or two tablespoons curr> according to taste and one tablespoon flour. Stir well and add a small finely sliced apple, half a quart of stock (preferably lamb or whatever meat you are using), one quarter cup of catsup, one half teaspoon salt and bring to a good boil. Simmer gently for an hour or ninety minutes. Remove meat from grav>^ strain, add one half cup of cream (sour, fresh or cocoanut milk), and you ma> need more, and one-half cup raisins that have been boiled 10 minutes. Mix meat back into this gravy and serve on top of boiled rice. This will serve about four. Mrs. N. L. Carpenter, Dunleifh STUFFING FOR HAM Two cups cracker crumbs, two tablespoons celery seed, one teaspoon sage, two large onions, one-half cup vinegar, two teaspoons mustard, two tablespoons brown sugar, red and black pepper to taste or two dashes tabasco sauce, four raw eggs beaten well. Boil ham and bone it while hot. Fill opening and cover top, after fat is removed, with stuffing and let cook in oven one-half hour, or until dressing sets. Mrs. Lucius Butts y -ME ATS - JELLIED VEAL Cover two pound veal shoulder with warm water, add one-half teaspoon pepper, one bay leaf, two tablespoons vinegar, and two tablespoons salt; simmer until meat is tender. Strain stock, there should be about one quart. Dice meat, add one green pepper, two stalks celery, chopped, and two hard cooked eggs, sliced, and one cup green peas and place in mold. Soften one tablespoon un- flavored gelatine in cold water then dissolve in hot meat stock. Pour into mold and chill until firm. Serv^e with a good sauce or mayonnaise. Serves eight. Mrs. Warren Hooks TAMALE LOAF Fr}" one medium onion in one-third cup shortening until brown, add two and one-half cups canned tomatoes, when hot add one cup cornmeal and cook ten minutes. Take from fire. Add two cups ground meat, one-half teaspoon pepper, three-fourths cup canned corn, two eggs, and one teaspoon i^aprika, and form loaf. Bake in oven until brown, using a good tomato grav\% to which has been added one teaspoon of chilli, for basting. Mrs. Ralph Shields JAMBOLYA Saute’ lightly in a pan, two slices diced bacon. Add and saute until slightly brown, one-fourth cup chopped onion, one-fourth button garlic. Stir in one tablespoon flour, add one cup tomatoes, one-third cup water, one-fourth teaspoon paprika, one-fourth teaspoon salt. Bring these to the boiling point. Stir in three cups cooked rice, two cups coarsely diced cooked ham, chicken or shrimp. Season with Worcestershire sauce, one-fourth teaspoon thyme and more salt if needed. Stir over very low heat for 10 minutes or cook it in double boiler for half an hour. Serve with chopped parsley. XHURCH SUPPERS' BRUNSWICK STEW Two fat hens (or eight squirrels), cook 1 hour in pressure cooker at 15 lbs. pressure. Remove meat from bones and cut up. Nine pounds of Irish pota- toes put through food chopper. Two pints corn, two pints tomatoes, two pints okra, cut up; six large onions cut fine, two cans tomato paste, one bottle to- mato catsup, one and one-half bottle Worcestershire sauce, two-thirds pounds of unsliced bacon ( cook and take out. ) Juice of three lemons, one-half pound of butter ( for squirrels only ) salt and pepper to taste. Add meat and liquid to vegetables which have been cooking in plenty of water. Mix seasoning and add to stew. Cook in heavy, large, deep pot about 4 hours, stirring to pre- vent scorching, with a long wooden spoon. Makes three gallons. This can be canned if desired as you would meats— 1 hour at 15 lbs. pressure. Mrs. H. B. Drane 28 -ME ATS - HAM MOUSSE Two and one-half cups chopped, cooked ham, one-half cup chopped cel- ery, one-fourth cup chopped green pepper, one cup chopped parsley, one and one half pounds gelatine, one-fourth cup cold water, one-half cup mayonnaise, one cup cream. Chop ham, celery, green pepper and parsley very fine. Soak gelatine in cold water and dissolve over hot water. Mix with mayonnaise and combine with ham mixture. Whip cream until stiff and fold into other ingred- ients. Turn into mold and place in refrigerator to chill thoroughly. When firm, unmold on serving platter and garnish as desired. Serves eight. SPAGHETTI SAUCE One pound ground beef, one stalk celery chopped, one bell pepper, chopped, one large can tomatoes, one can tomato puree, one bouillon cube dis- solved in one cup water, one cup cooking oil, two packages dried mushrooms, two bay leaves, one tablespoon paprika, one teaspoon salt, dash of tabasco, one button garlic. Brown chopped celery and bell pepper in skillet in cooking oil. Put beef, tomatoes and bouillon in cooking vessel. Add browned celery, bell pepper and oil. Cook slowly. Soak mushrooms in two cups water. Chop and add with bay leaves to sauce. Also add tomato puree and seasoning. Simmer very slowly for about 2 hours. If sauce becomes too thick, add a little water from time to time. --P O U LT RY ^ CHICKEN MACARONI One hen (about 5 lbs.), one bay leaf, one onion, one bunch celery tops, salt and pepper to taste, simmer slowly until chicken is tender, remove meat from bone, cut into one-inch squares, leaving enough white meat to have slices to put on top. One cup butter, three-fourths cup flour blended slowly, add five cups chicken broth and one cup milk

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