MEATS AND ENTREES

Roast Sirloin of Beef, Yorkshire Pudding.

The sirloin of beef is the outer or upper part of the loins, covering the kidneys and separated from the tenderloin by a flat bone. It is known to American housekeepers as porter house, (the popular steak of the old New York porter and ale houses, hence its name). The cut usually palmed off on New York housekeepers as sirloin is a hip steak or roast, the proper name of which is a rump-cut, considered by New England people, to be one of the best joints. Select the middle cut of the loin of a good-sized animal, and see to it that the outer fat is at least a quarter of an inch thick; for if the top covering of fat be thin, and more like gristle than fat, the meat will be found very tough and unpalatable. Trim away most of the inner fat and a part of the flank; and as the tenderloin is more useful as steaks or an entree, it is best to cut it out; also turn the flank under, and if skewers are used, insert them in the flank only. Salt and pepper the whole joint liberally, and dash a little flour over the outer fat. Put it in a pan large enough to hold the joint and a pudding, and when the joint is half done add the pudding. While cooking baste the meat, and if the pudding is too dry, baste it also. At the end of an hour and a half, an eight-pound joint, if a good thick one, will be cooked; but, if a thin joint, a much shorter time is required.

To make the Yorkshire pudding: Beat thoroughly 5 eggs, add to them a teaspoonful of salt, a pint of milk and a teaspoonful of lemon juice. Sift together two teaspoonsful of baking powder and three half pints of flour. Add the egg mixture gradually and make a stiff batter. Put it in the pan, not under, but beside the beef. [A Yorkshire matron suggests the addition of lemon juice to correct the two frequent ill-effects of so rich a dish.]

Beef Loaf.

Take 1 pound of raw beef chopped fine, 6 large crackers rolled fine, salt and pepper, and one egg, mix and form into a loaf. Melt a little butter and rub over the loaf and pour over it one cup canned tomatoes. Bake three quarters of an hour. Baste frequently. Serve hot.

Mrs. Seymour H. Jones.

Fricassee of Veal With Oyster Plant.

Trim off all surplus fat and bone from the breast of veal, and cut the meat into neatly shaped pieces; dredge these with flour, and put them in a sauce pan with butter enough to prevent burning. Cover, and let it steam in its own vapors thirty minutes; then add a pint of soup-stock or water and let it cook slowly. Scrape and cut into narrow strips as much oyster plant as you have meat in bulk; add to it the meat, with salt, a few whole white peppers, a dash of nutmeg and a teaspoonful of grated lemon-peel. Add a little more stock if a liberal quantity of sauce is desired. Cover the dish and simmer until tender, allowing forty minutes for the vegetables to cook, care being exercised that they are not cooked too much. Remove the pan to the back of the range; take out a gill of the liquid, and add to it the beaten yolks of three eggs. Pour this over the contents of the sauce pan, let it stand a few minutes longer. Serve. Garnish the dish with slices of lemon, triangular croutons and sprigs of parsley.

Stuffed Tenderloin.

Use 4 tenderloins, have them laid open, not cut in two. Make stuffing same as for turkey. Bind two tenderloins together with stuffing between. Season with salt and pepper. Fill the pan almost half full of water, bake 2½ hours, baste frequently. Make gravy. Remove the binding string before sending to the table.

Mrs. H. C. Garrett.

Fried Kidney.

Take 4 lamb kidneys, wash well in boiling water and dry, dip in mixed pepper, salt and flour. Put a tablespoon of butter in frying pan and brown; put in kidneys and brown thoroughly, add half a tea cup of cold water, cover, simmer 1 hour. Put in bowl, leave till morning. When used put teaspoonful of butter in pan, brown, small onion chopped very fine, mix with teaspoon of flour, thin with sweet milk, add kidneys, season with salt and pepper.

Mrs. John Gregg.

Stuffed Veal Steaks.

Season the steaks, cut rather thin, on both sides with salt and pepper. Roll them about slices of toast, buttered on both sides, and tie up. Put in baking pan with a bit of salt pork on each roll, and bake in moderate oven about forty minutes. Make a gravy and pour over them when served, on a hot platter.

Spring Chickens.

Spring chickens may be either broiled or fried. They are especially liked fried in the southern way. Cut the chickens in pieces as for fricasseeing, have the frying pan very hot, put a quarter cup of butter in; when smoking, add chicken, cover and let fry until a golden brown on one side, then turn and fry on other. It usually takes two fryings to cook a pair of chickens, as a spider boils only one chicken. When the chicken is all fried lay the pieces on brown paper to absorb any fat. Add a tablespoonful of flour to the drippings in pan, add a cup of cream and stir the mixture until it boils, then add a tablespoonful of chopped parsley. Remove the chicken from the brown paper cover and arrange the pieces evenly on the dish and strain the sauce over them. Serve at once.

Chicken Fricassee, With Peas.

Select a dry-picked young fowl, cut into joints, remove the skin, rinse in warm water, dip into cold water, drain, and dredge with flour. Put them in a warm saucepan and cover with hot water; add salt and pepper, a sprig of parsley and a piece of lemon peel, simmer two hours and remove chicken. Beat up the yolk of one egg with a gill of cream, add it to the warm sauce and whisk thoroughly. Arrange the chicken on a dish, pour the sauce over it, add as a border a quantity of hot, fresh or canned peas, and serve.

Remarks on Entrees.

Entrees are the middle dishes of the feast, and not the principal course, as many suppose. They are a series of dainty side dishes in the preparation of which the cook demonstrates the extent of her capabilities. Should they be prepared in a careless manner, they cloy the palate and prevent that much-abused organ from appreciating the more important dishes of the feast. They should not only be nicely prepared, but much care and ingenuity should be shown in the arraying of them on the platter. To prepare palate-pleasing entrees one must study to please the eye quite as much as the palate.

Creamed Chicken.

1 chicken of 4½ pounds or two of 6 pounds, 4 sweet breads, 1 can mushrooms. Boil chicken and sweet breads; when cold cut up as for salad. Add mushrooms (if large cut in 4 pieces.) In a saucepan put a quart of cream, in another 4 large tablespoonsful butter, 5 even ones of flour, stir until melted. Then pour on hot cream, stirring until it thickens. Flavor with small half grated onion and a very little nutmeg, season highly with black and red pepper. Mix all together, put in a baking dish, cover with bread crumbs and pieces of butter. Bake twenty minutes.

Mrs. H. W. Perkins.

Cream Chicken.

One cold boiled chicken, cut in small pieces. Two sweet breads, boiled and cut in small pieces; one can of mushrooms, drain all the water off and cut up; 1 pint of cream, 1 pint of milk, yolks of 2 eggs, 3 tablespoonsful of flour, ½ pound of butter, flour and eggs mix together. Heat cream and butter together and mix with eggs and flour. Cook for fifteen minutes till all a cream, pour over the other ingredients while hot. Grate bread crumbs on top and brown in oven.

Frances H. Potter.

Chicken and Curry.

1 boiled chicken, cut up; heat in a sauce pan 1½ tablespoonful of butter, 1 tablespoonful flour, thin with chicken broth; put in cup 2 teaspoonsful curry powder, mix with little broth, add to sauce, put in chicken, heat. Have ready a dish of boiled rice. Serve chicken on platter, with rice around it.

Mrs. John Gregg.

Pressed Chicken.

Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin and keeping the light meat separate from the dark; chop and season to taste with salt and pepper. If a meat presser is at hand, take it, or any other mould such as a crock or pan will do; put in a layer of light and a layer of dark meat till all is used, add the liquor it was boiled in, which should be about 1 teacupful, and put on a heavy weight; when cold cut in slices. Many chop all the meat together, add 1 pounded cracker to the liquor it was boiled in and mix all thoroughly before putting in the mold. Either way is nice. Boned turkey can be prepared in the same way, slicing instead of chopping.

Make recipe for pressed chicken and use enough chicken in addition to make a strong broth to mix with it. The broth should be boiled down so that it will jelly after they are mixed, to set away together. Press white even sized, bottled mushrooms into the top, in shape of letters desired. Set away with top turned down (so that the letters are in the bottom when set away). Put weight on top of mould when set away.

Sweet Breads.

In boiling sweet breads a porcelain kettle should be used and in cutting them a silver knife, as they contain an acid that acts upon iron, tin or steel and destroys much of the delicate flavor. In whatever style sweet breads are served, they should first be soaked in salt water, then plunged into boiling water to whiten and harden them.

Mrs. L. I. Roads.

Sweet Bread Patties.

For 25 persons purchase three pairs of sweet breads, parboil them and pick to pieces, rejecting all fibrous skin, cut into small pieces. Half hour before serving put 3 tablespoonsful of butter and 3 tablespoonsful of flour into a sauce pan, and melt carefully without browning, add 1½ pint of milk, stir constantly until boiling, add one can of finely chopped mushrooms, salt and pepper to taste, when the sauce reaches the boiling point add the sweet breads. Fill Patties and serve hot.

Mrs. L. I. Roads.

Lambs Tongue on Toast.

A number of excellent dishes can be prepared from the dainty tongue of the lamb, whether it be pickled or fresh. If pickled blanch it in hot water a moment to draw out its acidity, then plunge into cold water, drain, and cut into thin slices, toss them about in a little butter a moment, cover with gravy nicely seasoned and slightly thickened, and serve on toast. The fresh tongue should be first boiled and then cooked in the gravy whole, if preferred; but they are more evenly permeated with the gravy if quartered or sliced.

Entrees of Veal.

Curry of Veal.

Cut up 1 pound of raw Veal into inch pieces. Mix 1 teaspoonful of curry, ½ teaspoonful of rice flour, and 1 saltspoonful of salt together; dip the meat in melted butter or oil, then roll each piece in the powder, and fry it in butter until a delicate brown. Onion may be added or omitted. Mince half a sour apple and fry it with the meat; add half a pint of soup stock; simmer half an hour. Squeeze over all the juice of half a lemon, mix and serve.

Veal Loaf.

3 pounds lean veal chopped fine, ¼ salt pork, 2 eggs well beaten, 1 cup rolled crackers, ½ nutmeg, 1 teaspoonful red pepper, 2 teaspoonsful salt, ½ cup of milk, 1 tablespoonful sage, piece of 1 lemon. Mix thoroughly, make into a loaf, bake two hours. Baste often with water, seasoned with butter, pepper and salt. Slice when cold.

Mrs. H. C. Garrett.

Veal Loaf.

1 pound of pork, 2 pounds of veal chopped fine, 4 eggs well beaten, 4 soda crackers rolled fine, ½ cup sweet milk, salt and pepper to taste, mould in a loaf, bake forty minutes, sprinkle some rolled crackers over the top and dot with butter, makes the top brown nicer and flakey.

Mrs. J. L. Arnold.

Veal Loaf.

3 pounds veal chopped fine, ½ pound salt pork, 3 eggs, 1 teaspoonful pepper, 1 teaspoonful salt, sage to taste, piece of butter size of an egg, 1 cup crackers rolled fine. Stir with the eggs, add the butter, and cup of hot water. Bake three hours.

Veal Croquettes.

1 pint chopped meat, ½ pint bread and milk, yolks of 2 eggs, 1 gill cream, butter the size of an egg, season well with salt and pepper, warm bread and milk on the stove until thoroughly mixed, then add the other ingredients mixed together. If too soft add cracker crumbs. Form into croquettes, dip into the white of an egg, roll in fine bread crumbs, and fry in hot lard.

Fricadella.

½ pound each of veal, lean pork and round steak, add yolks of 3 eggs, beating into the meat quite hard, beat whites separately very light, add to the meat ½ cup melted butter, ½ cup of cracker crumbs, ½ cup of water, a little nutmeg, salt and pepper, mix all together. Shape into croquettes, roll in cracker crumbs, put in baking pan with considerable butter. Bake one half hour, baste frequently, add ½ cup cream just before serving, makes 18 croquettes.

Mrs. E. E. Gay.

Rice Croquettes.

Boil ½ pint of rice in 1 pint of milk, whip into the hot rice 2 ounces of butter, 2 ounces of sugar, salt and the yolks of 2 eggs. If the batter is too stiff add a bit more of milk, when cold roll into balls, dip them in beaten egg, roll in fine bread or cracker crumbs, and fry as you would doughnuts.

Steamed Dumplings.

2 cups of flour; 1 teaspoonful of baking powder, enough milk to make a soft biscuit dough, stirring with a spoon. Fill a small buttered pan with the mixture and steam over boiling water for an hour. Break in cakes with a fork and put in hot dish and cover with any kind of gravy. This is especially good served on platter with fricasseed chicken.

Cream Fritters, (Very Nice).

1 cup of cream, 5 eggs (whites only), 2 full cups prepared flour, 1 saltspoonful of nutmeg, 1 pinch of salt. Stir white of eggs into the cream in turn with flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be thick (rather). Fry in plenty of sweet lard, one spoonful for each fritter, drain and serve upon a hot, clean napkin.

Sweet Breads and Peas.

Soak 2 pair of sweet breads in salt water ½ hour, parboil till tender. Place in biscuit pan butter size of an egg, add sweet breads, a can of peas with a little of the liquor, and salt and pepper. When nicely browned remove sweet breads to a platter, arranging peas around them. Pour over this a dressing made of the liquor, a little milk, salt and pepper, and a lump of butter. Thicken to consistency of cream.

Mrs. Will Moore.

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VEGETABLES.

To Preserve the Color of Vegetables.

The French cooks generally use carbonate of ammonia to preserve the color of vegetables. What would lay on the point of a pen knife, is mixed in the water in which the vegetables (such as peas, spinach, string-beans and asparagus) are boiled. The ammonia all evaporates in boiling, leaving no ill effects. They also say that it prevents the odor of boiling cabbage.

Mrs. M. F. Henderson.

Cauliflower.

Divide the Cauliflower into little boquets of square size, and cook in hot salted water, strain and cool on a plate, season with salt, white pepper, chopped parsley, and sprinkle with flour; dip in beaten egg, plunge into hot lard a few at a time, when light brown lift out, strain and serve hot. Hinsdale.

Mrs. W. J. Pollock.

Cauliflower With Cheese.

Select a fine head of cauliflower, break off the outer leaves and tie it up in a piece of cheese-cloth. Plunge it into slightly salted boiling water and cook fifteen minutes. Make a sauce by cooking together 1 teaspoonful of butter and adding to them a generous ½ pint of boiling water. Stir until thick and smooth, and add a heaping tablespoonful of grated cheese (Parmesan is the best). Drain the cauliflower of every drop of water and lay it flower upward in a baking dish. Dust it with salt and pepper and pour the sauce over it. Strew cheese plentifully over it and dot thickly with butter. Brown in a quick oven and serve in baking dish.

Corn Oysters.

To 1 quart of grated corn add 3 eggs and 3 or 4 large square crackers, grated; beat well and season with salt and pepper, fry in hot lard. If the lard is the right heat the oysters will be light and delicious, but if not heavy and soggy. Serve hot and keep the dish well covered. It is better to beat the whites of eggs very stiff and add just before frying.

Corn Pudding.

Grate 12 ears of corn, scrape the pulp out; 1 quart of milk, add butter size of an egg, salt and pepper to taste, a little sugar. Bake an hour and serve as a vegetable.

Corn Cakes.

Grate the corn from a dozen ears, season with salt and pepper. Have a little hot lard in a frying pan. Drop from a spoon.

Corn Fritters.

To 2 cupsful of green corn, boiled on the cob, and cut off and chopped, add one well beaten egg, a teaspoonful of butter, one very small teaspoonful of sugar, salt to taste, add just enough rolled cracker to hold the ingredients together, form into croquettes with floured hands and fry in deep pot. You can if preferred roll them in egg, then cracker crumbs before frying. About 7 ears of corn is sufficient.

Stuffed Cabbage.

Wash thoroughly, have a thick white cabbage, cut root off in shape of a lid, hollow the heart of the cabbage, have ½ pound lean pork, ½ pound beef minced fine, season with pepper and salt, 2 eggs, 1 tablespoonful flour, a little sweet milk, stir well together, fill in cabbage, put on lid, tie well in a cloth, put in a pot covered with cold water. Boil five hours slowly. Serve with butter.

Mrs. John Gregg.

Hashed Potatoes Crowned.

Chop cold boiled potatoes, put them in a sauce pan with milk, butter and salt to taste, have some hot butter in a frying pan, pour in potatoes and let them brown. Serve in shape of an omelet and garnish with parsley.

Potatoes a la Florento.

Peel, wash and cut 6 large potatoes into thin slices like straws, season with salt and white pepper. Butter 8 small moulds, dust with bread crumbs, fill them half full with the potatoes, sprinkle over them each a half tablespoonful of grated cheese, then add more potatoes, cover with cheese and pour 1 tablespoonful of melted butter over each one. Bake in moderate oven about 35 minutes. Lay fish on hot dish, turn potatoes out of moulds and set in circle around the fish.

Mrs. W. J. Pollock.

Baked Potatoes.

Take potatoes of large uniform size, clean them thoroughly with a brush, bake until well done. Cut them in half with a sharp knife lengthwise. Carefully remove the white part, and season with a little butter-milk and salt, beat thoroughly, replace the potato into the half potato skins, smooth the tops over and place in the oven until the tops are a nice light brown. Serve hot.

Mrs. R. Crapo.

Baked Sweet Potatoes.

Take cold boiled sweet potatoes, remove the skin and slice the long way. Put a layer of potatoes in a shallow pan, then little pieces of butter and a thin layer of sugar, then a layer of potatoes and so on as many layers as desired, having butter and sugar on top. Place in a moderately hot oven until thoroughly heated through.

Mrs. H. C. Garrett.

Relish for Cold Boiled Ham.

To be made in time of fresh carrots and young peas. Take 3 bunches young carrots, wash well, cut in thin round slices, boil with a quart young peas and a ham bone till tender, strain and take out bone. Put in stew pan tablespoonful of butter, half tablespoonful of flour, thin with small half cup sweet milk, add small cup of liquor vegetables were boiled in, add half a teaspoonful of sugar, pinch of salt, put in vegetables, let come to a boil, add little parsley chopped fine, put immediately in a dish and serve.

Mrs. John Gregg.

Rice With Raisins.

Take ½ cup of rice, wash well, boil till tender. Add 1 heaping tablespoonful of butter, ½ cup stoned raisins, washed well. Dip mould in cold water, pour in mixture, let cool. To be passed with clear soup.

Mrs. John Gregg.

Spaghetti With Tomato Sauce.

Boil a half pound of spaghetti in abundance of water for twenty-five minutes, then pour off the water, shake the spaghetti as you would potatoes and turn on to a hot dish, sprinkle 3 tablespoonsful of Parmesan cheese over it, pour a little hot tomato sauce over this and serve with a dish of cheese.

Mrs. H. W. Perkins.

Broiled Tomatoes.

Medium sized tomatoes, have a hot gridiron buttered, lay the tomatoes on over a good bed of coals, cooking first one side and then the other until done through. Serve hot with butter, pepper and salt. Takes about 20 minutes.

Turkish Pilaff.

1 cupful of stock or water, 1 cupful stewed and strained tomatoes, ⅔ cupful of rice, ½ cupful of butter, 1 teaspoonful of salt, ½ teaspoonful of pepper. Boil one onion with the tomatoes, cook the rice in boiling water to cover for ten minutes, pour off all the water, add the stock and tomato and cook until the liquor is all absolved, then add the butter and let it stand covered with a crash towel ten or fifteen minutes. Serve as a vegetable.

M. W. McFarland.

Turkish Pilaff.

1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with salt, pepper and minced onion. When boiling add 1 cup well washed rice, stir lightly with a fork until the liquor is absorbed, then add ½ a cup of butter, set on back of stove, or in a double boiler and steam twenty minutes.

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