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| author | nfenwick <nfenwick@pglaf.org> | 2025-02-04 02:23:55 -0800 |
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| committer | nfenwick <nfenwick@pglaf.org> | 2025-02-04 02:23:55 -0800 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..a91a78a --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62804 (https://www.gutenberg.org/ebooks/62804) diff --git a/old/62804-0.txt b/old/62804-0.txt deleted file mode 100644 index 67aac95..0000000 --- a/old/62804-0.txt +++ /dev/null @@ -1,3020 +0,0 @@ -The Project Gutenberg EBook of Let's Cook Meat, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Let's Cook Meat - Recipes You'll Like - -Author: Anonymous - -Release Date: August 1, 2020 [EBook #62804] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK LET'S COOK MEAT *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - _Let’s cook - MEAT - Recipes you’ll like_ - - - _Holiday Greetings from_ - PHIL’S THRIFTWAY MARKET - 118 N. Killingsworth - Portland, Oregon - - - YOUR RECIPES _and where to find them_ - - [Illustration: YOUR RECIPES _and where to find them_] - - Beef Recipes and Menus - Baked Beef and Rice 6 - Beef Chili Patties 9 - Beef Pot-Roast 10 - Beef Put-Together 9 - Beef Short Ribs-Raisin Sauce 8 - Broiled Porterhouse or Sirloin Steak 6 - Corned Beef and Cabbage 5 - Chinese Pepper Steak with Rice 7 - Deviled Steak 7 - Family Meat Loaf 10 - Leftovers - Beef Puff 11 - Leftover Treat 11 - Onion ’Burgers 8 - Standing Ribs of Beef 5 - Veal Recipes and Menus - Leftovers - Ladies’ Aid Salad 15 - Meat-Potato-Tomato Cakes 15 - Veal Croquettes 15 - Paprika Veal 14 - Pineapple Stuffed Veal Birds 14 - Sour Cream Veal Loaf 13 - Veal Shoulder Roll 13 - Pork Recipes and Menus - Baked Smoked Ham-Buffet Glaze 18 - Barbecued Pork Chops 17 - Candied Ham Loaf 19 - Golden Filled Pork Rolls 22 - Leftovers - Ham-Noodle-Mushroom Casserole 23 - Swiss Salad 23 - Pork Chop-Potato Scallop 18 - Pork Loin Roast 17 - Pork Tenderloin Supreme 19 - Smoked Ham Slice-Apricot Glaze 22 - Lamb Recipes and Menus - Braised Rolled Lamb Shoulder 25 - Broiled Lamb Chops 25 - Fruited Lamb Chops 27 - Lamb Kabobs 26 - Leftovers - Lamb Croquettes 28 - Lamb Pie with Catchup Biscuits 28 - Shepherd’s Pie 28 - Leg of Lamb-Puffy Mint Pears 26 - Oriental Lamb Stew 27 - Sausages, Canned Meats, Etc. - Chipped Beef-Potato Dumplings 30 - Cherry Meat Muffins 32 - Frankfurter and Sauerkraut Pie 29 - Fruited Ham Rolls 31 - Sausage Links in Batter Pudding 29 - Smoky Sausage-Spaghetti Sauce 32 - Southern Sausage Breakfast 30 - Summer Salad Bowl 31 - Variety Meats Recipes and Menus - Heart Andalouse 33 - Liver Rolls 33 - Smoked Tongue Rarebit 34 - Sweetbreads-Canadian-Style Bacon-Pineapple Grill 34 - Baked Goods Recipes - Biscuits 40 - Date-Nut Drops 39 - Homemade Pastry Mix 40 - Orange-Nut Cake 39 - Pumpkin Pecan Pie 38 - Single Pie Crust 38 - Southern Marble Cake 40 - Meat Buying and Cooking Helps - Cuts, Cooking Methods, Etc. 4, 12, 16, 24 - Steps in Meat Cookery 2-3 - Ground Meat—Its Many Possibilities 20-21 - Time-tables—Meat Cookery 35-37 - - - Published by - National Live Stock and Meat Board - Home Economics Department - 407 S. Dearborn St., Chicago 5, Ill. - 1953-54 Printed In U.S.A. - - - - - Meat Cookery Pointers - - -Roasts may be seasoned before, during or after cooking, since salt -penetrates only to about ½ inch. - - • - -Boned and rolled roasts require approximately 10 minutes per pound more -cooking time than roasts with the bone left in. - - • - -Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by -braising should be browned slowly in order to retain the attractive -brown color during cooking. - - • - -Steaks, chops and patties broiled at moderate temperatures require only -one turning during cooking. - - • - -Meat cuts cooked in liquid increase in weight and are juicier if they -are allowed to cool in the cooking liquid and under refrigeration. - - • - -Low temperature cookery yields 10 to 30 per cent more meat to serve. - - • - -Meat that is overcooked shrinks more, is less palatable, less attractive -and more difficult to carve. - - • - -Searing does not seal in meat juices but actually increases cooking -losses. - - • - -Turning meat occasionally during panbroiling insures even cooking -throughout the cut. - - - _TO ROAST_ - - [Illustration: {uncaptioned}] - - 1. Season with salt and pepper. - 2. Place meat fat side up on rack in open roasting pan. - 3. Insert meat thermometer. - 4. Do not add water. Do not cover. Do not baste. - 5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked - pork; 350° F. for fresh pork). - 6. Roast to desired degree of doneness. - - - _TO BROIL_ - - [Illustration: {uncaptioned}] - - 1. Set oven regulator for broiling. - 2. Place meat 2 to 3 inches from heat. - 3. Broil until top of meat is brown. - 4. Season with salt and pepper. - 5. Turn meat and cook until done. - 6. Season and serve at once. - - - _TO PANBROIL_ - - [Illustration: {uncaptioned}] - - 1. Place meat in heavy frying-pan. - 2. Do not add fat. Do not add water. Do not cover. - 3. Cook slowly, turning occasionally. - 4. Pour fat from pan as it accumulates. - 5. Brown meat on both sides. - 6. Season. Serve at once. - - - _TO BRAISE_ - - [Illustration: {uncaptioned}] - - 1. Brown meat on all sides in fat in heavy utensil. - 2. Season with salt and pepper. - 3. Add small amount of liquid, if necessary. - 4. Cover tightly. - 5. Cook at low temperature until tender. - - - _TO COOK IN LIQUID - Stews—Large Cuts_ - - [Illustration: {uncaptioned}] - - 1. Brown meat on all sides in own fat or lard, when desirable. - 2. Season with salt and pepper. - 3. Cover with liquid, cover kettle, cook below boiling point until - tender. - 4. Add vegetables just long enough before serving to be cooked. - - - _TO PANFRY_ - - [Illustration: {uncaptioned}] - - 1. Brown meat on both sides in small amount of fat. - 2. Season with salt and pepper. - 3. Do not cover. - 4. Cook at moderate temperature until done, turning occasionally. - 5. Remove from pan and serve at once. - - - - - Meat Cookery Pointers - - -Pot-roasts, other braised dishes and stews may be conveniently cooked in -a moderate oven (300° F. to 350° F.) - - • - -Meat cubes are browned for a brown stew; browning is omitted if a light -stew is preferred. - - • - -A roast meat thermometer is inserted so the bulb reaches the center of -the largest muscle but does not rest in fat or on bone. - - • - -Cooked meat should be stored closely covered in the coldest part of the -refrigerator. - - • - -All meat is tender if cooked by the correct cookery method. - - • - -Steaks and chops for broiling should be cut at least an inch thick. - - • - -Panbroiling is a convenient method for cooking thin beef or lamb steaks, -chops or patties and smoked ham slices, bacon and Canadian-style bacon. - - • - -Roasts are more easily carved if the meat is allowed to “set” 20 to 30 -minutes before carving. - - • - -For ease in carving, have the back bone loosened on beef rib and pork -loin roasts before cooking. - - • - -A roast meat thermometer registers the internal temperature or degree of -doneness of a roast. - - - Beef Cuts and Cooking Methods - - [Illustration: Beef Blade Pot-Roast] - -ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf. - -BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, -sirloin and top round steaks and patties. - -PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this -method are cut thinner than those cooked by broiling. - -PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse -and sirloin steaks; patties and brains. - -BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, -round and flank steaks; short ribs; plate; brisket; cross cut shanks; -heart; kidney; brains and liver. - -COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; -plate; brisket; short ribs; corned beef; stew meat; heart; kidney; -tongue; brains and sweetbreads. - - - Other Facts About Beef - -The quality and tenderness of beef cuts are the two factors which -determine the cooking method used in their preparation. Tender cuts -cooked by roasting, broiling and panbroiling may be served rare, medium -or well done. Less tender cuts cooked by braising, panfrying or in -liquid should be cooked well done. Some beef is marketed as corned beef -and some as dried beef to provide flavor variety. Frozen beef cuts may -be stored at 0° F. or lower, 6 to 12 months. - - - - - _Recipes for_ BEEF - - - [Illustration: {uncaptioned}] - - - Standing Ribs of Beef - - [Illustration: Standing ribs] - - - - - MENU IDEA - Fruit Cup - Standing Ribs of Beef - Baked Potatoes - Asparagus - Tossed Green Salad - Hot Rolls - Butter or Margarine - Apple Pie - Beverage - - _2 to 3-rib beef standing rib roast_ - _Salt_ - _Pepper_ - -Have the market man remove the chine bone to make carving easier. -Season. Place fat side up on rack in open roasting pan. Insert meat -thermometer so the bulb reaches the center of the thickest part, being -sure that the bulb does not rest in fat or on bone. Do not add water. Do -not cover. Roast in slow oven (300° F.) to the desired degree of -doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 -to 25 minutes for medium; and 27 to 30 minutes for well-done. - - - Corned Beef and Cabbage - - [Illustration: Corned beef] - - - - - MENU IDEA - Corned Beef and Cabbage - Parsleyed Potatoes - Carrot-Raisin Salad - Rye Rolls - Butter or Margarine - Gingerbread - Beverage - - _3 to 4 pounds corned beef_ - _Water to cover_ - _1 large head cabbage, cut in wedges_ - -Cover corned beef with water. Cover closely and bring to a boil. Reduce -heat to simmer and cook slowly until tender, allowing about 1 hour per -pound. Fifteen minutes before meat is done add cabbage wedges and -continue cooking until meat and cabbage are done. 6 to 8 servings. - - - Broiled Porterhouse or Sirloin Steak - - [Illustration: Porterhouse steak] - - - - - MENU IDEA - Broiled Porterhouse Steak - French Fried Potatoes - Green Beans - Tomato-Onion Salad - Garlic French Bread - Butter or Margarine - Angel Food Cake - Beverage - - _Beef porterhouse or sirloin steak, cut 1 to 2 inches thick_ - _Salt_ - _Pepper_ - -Set regulator to broil. Place steak on broiler rack. Insert broiler pan -and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch -steak is 3 inches from the heat. When one side is browned, season, turn -and finish cooking on the second side. Season. - -Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 -to 25 minutes for medium-done steak. Steaks cut 2 inches thick require -30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done -steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; -2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a -1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak. - - - Baked Beef and Rice - - [Illustration: Ground beef] - - - - - MENU IDEA - Baked Beef and Rice - Harvard Beets - Peas - Perfection Salad - Hot Muffins - Butter or Margarine - Southern Marble Cake - Beverage - - _1 pound ground beef_ - _1 cup rice_ - _1 small onion, chopped_ - _2 tablespoons lard or drippings_ - _1 teaspoon salt_ - _½ teaspoon pepper_ - _1 teaspoon paprika_ - _1 small bottle olives, sliced_ - _2 cups tomato juice_ - _1½ cups boiling water_ - _½ cup grated cheese_ - -Cook ground beef, rice and chopped onion in drippings until lightly -browned. Season. Add sliced olives, tomato juice and boiling water. -Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 -hour. Uncover, sprinkle with cheese and continue baking about 10 minutes -or until cheese is melted. 6 servings. - - - Chinese Pepper Steak with Rice - - [Illustration: Blade steak] - - - - - MENU IDEA - Chinese Pepper Steak - Rice - Broccoli - Jellied Pineapple Salad - Butterhorns - Butter or Margarine - Boston Cream Pie - Beverage - - _Beef arm steak, cut 1 inch thick_ - _2 tablespoons lard or drippings_ - _2 tablespoons minced onion_ - _1 clove garlic, minced_ - _2 large green peppers, cut into strips_ - _½ cup celery, sliced crosswise_ - _2 tablespoons chopped pimiento, if desired_ - _½ cup consomme or stock_ - _Salt_ - _Pepper_ - _2 teaspoons cornstarch_ - _2 tablespoons water_ - _1 teaspoon soy sauce_ - _3 cups boiled rice_ - -Cut steak into thin strips. Brown meat in lard or drippings. Add the -onion, garlic, green peppers, celery and pimiento. Add consomme or -stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken -with cornstarch blended with water and soy sauce. Simmer 5 minutes. -Serve hot with freshly boiled rice. 4 servings. - - - Deviled Steak - - [Illustration: Arm steak] - - - - - MENU IDEA - Deviled Steak - Scalloped Potatoes - Asparagus - Orange-Avocado Salad - Hot Biscuits - Butter or Margarine - Chocolate Chiffon Pie - Beverage - - _Beef Arm steak, cut 1 inch thick_ - _¼ cup flour_ - _2 tablespoons lard or drippings_ - _1 large onion, sliced_ - _1 teaspoon dry mustard_ - _⅛ teaspoon paprika_ - _1 teaspoon salt_ - _⅛ teaspoon pepper_ - _3 tablespoons vinegar_ - _1 cup hot water_ - -Cut steak into individual servings. Dredge steak with flour and brown -both sides in lard or drippings. Place sliced onion over meat. Add -seasonings, vinegar and water. Cover closely and cook in a slow oven -(300° F.) for about 1 hour or until tender. Thicken the remaining liquid -for gravy. 6 servings. - - - Onion ’Burgers - - [Illustration: Ground beef] - - - - - MENU IDEA - Onion ’Burgers - Potato Chips - Baked Beans - Sliced Tomatoes - Buns - Assorted Fresh Fruit - Cookies - Beverage - - _1½ pounds ground beef_ - _1 teaspoon salt_ - _¼ teaspoon pepper_ - _1½ cups chopped onion_ - _2 tablespoons butter or margarine_ - _2 teaspoons prepared horseradish_ - _2 teaspoons prepared mustard_ - _½ teaspoon salt_ - _6 split buns_ - -Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown -chopped onion lightly in butter or margarine, add horseradish, mustard -and salt. Spread onion mixture over 6 patties, top each with a patty and -press together. Chill. Place patties on broiler rack. Insert broiler pan -allowing 2 inches between heat and surface of meat. Broil patties on one -side until brown, 8 to 10 minutes. Turn and brown on second side. Serve -on buns, if desired. 6 servings. - - - Beef Short Ribs—Raisin Sauce - - [Illustration: Short ribs] - - - - - MENU IDEA - Beef Short Ribs - Baked Potatoes - Lima Beans - Tomato-Onion Salad - Hot Biscuits - Butter or Margarine - Peach Crumb Pie - Beverage - - _3 pounds beef short ribs_ - _3 tablespoons lard or drippings_ - _Salt_ - _Pepper_ - _1 onion, quartered_ - _½ cup brown sugar_ - _1 teaspoon dry mustard_ - _1 tablespoon flour_ - _2 tablespoons vinegar_ - _2 tablespoons lemon juice_ - _¼ teaspoon grated lemon rind_ - _1 bay leaf_ - _1½ cups water_ - _½ cup raisins_ - -Cut ribs into serving pieces and brown in own fat or a small amount of -lard or drippings. Pour off drippings, season ribs with salt and pepper. -Add quartered onion. Combine remaining ingredients and bring to a boil. -Pour over short ribs. Cover closely and cook slowly about 2 hours or -until meat is tender. Thicken sauce if desired. 6 to 8 servings. - - - Beef Put-Together - - [Illustration: Beef cubes] - - - - - MENU IDEA - Beef Put-Together - Steamed Rice - Head Lettuce Salad - Hard Rolls - Butter or Margarine - Rhubarb Pie - Beverage - - _1 pound boneless beef for stew, cut in 1-inch cubes_ - _3 tablespoons lard or drippings_ - _1 medium onion, sliced_ - _1 green pepper, sliced_ - _1 cup diced celery_ - _1 cup diced carrots_ - _1 can condensed tomato soup_ - _1½ teaspoons salt_ - _⅛ teaspoon pepper_ - _½ cup cooked peas_ - _2 cups hot, cooked rice_ - -Brown meat in lard or drippings. Add onion and green pepper and cook 5 -minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook -slowly about 1 hour or until meat and vegetables are done. Add cooked -peas and serve over hot, cooked rice. 4 servings. - - - Beef Chili Patties - - [Illustration: Ground beef patties] - - - - - MENU IDEA - Beef Chili Patties - Whipped Potatoes - Lima Beans - Tossed Green Salad - Rye Bread - Butter or Margarine - Apple Dumplings - Beverage - - _1 pound ground beef_ - _1 teaspoon salt_ - _⅛ teaspoon pepper_ - _1 egg, beaten_ - _2 tablespoons lard or drippings_ - _2 tablespoons chopped onion_ - _2 tablespoons chopped green pepper_ - _1 No. 303 can tomatoes, drained_ - _1 cup cooked corn_ - _1 teaspoon chili powder_ - _2 teaspoons salt_ - -Combine ground beef, salt, pepper and egg. Shape into 8 small patties -and place in a baking dish. Cook onion and green pepper in lard or -drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and -pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 -servings. - - - Beef Pot-Roast - - [Illustration: Arm pot-roast] - - - - - MENU IDEA - Beef Pot-Roast - Noodles - Peas - Spinach-Radish Salad - Hard Rolls - Butter or Margarine - Pineapple Upside-Down Cake - Beverage - - _3 to 4-pound beef arm or blade pot-roast_ - _2 tablespoons flour_ - _2 teaspoons salt_ - _¼ teaspoon pepper_ - _3 tablespoons lard or drippings_ - _¼ cup water_ - _3 cups seasoned cooked noodles_ - _1 12-ounce package frozen peas, cooked or 1 No. 303 can peas_ - _2 tablespoons butter or margarine_ - -Dredge pot-roast with seasoned flour and brown in lard or drippings. Add -water, cover and simmer in a slow oven (300° F.) or on top of range 3 -hours or until tender. Thicken cooking liquid for gravy, if desired. -Combine noodles, peas and butter or margarine. Cook until heated -through. Serve pot-roast on noodles and peas. 6 to 8 servings. - - - Family Meat Loaf - - [Illustration: Ground beef and pork] - - - - - MENU IDEA - Family Meat Loaf - Mashed Potatoes - Green Beans - Tomato-Cucumber Salad - Hot Rolls - Butter or Margarine - Lemon Sherbet - Cookies - Beverage - - _2 pounds ground beef_ - _1 pound ground pork_ - _1 cup fine dry bread crumbs_ - _1 cup milk_ - _1½ tablespoons chopped onion_ - _1 tablespoon minced parsley_ - _1 egg, slightly beaten_ - _1 teaspoon salt_ - _½ teaspoon celery salt_ - _¼ teaspoon pepper_ - _¼ teaspoon ground cloves_ - _¼ teaspoon nutmeg_ - _1 tablespoon lemon juice_ - _1 teaspoon grated lemon rind_ - -Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, -onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix -thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° -F.) for 1½ hours. 10 to 12 servings. - - - RECIPES FOR BEEF LEFTOVERS - - - Beef Puff - - _2 cups ground cooked beef_ - _1 teaspoon salt_ - _⅛ teaspoon pepper_ - _2 tablespoons chopped parsley_ - _½ cup mayonnaise_ - _8 slices bread_ - _Butter or margarine, softened_ - _3 eggs, slightly beaten_ - _2 cups milk_ - _¼ teaspoon salt_ - _¼ teaspoon sage_ - -Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices -bread with butter or margarine, cover with meat mixture and top with -slice of bread. Place sandwiches in greased shallow casserole dish. -Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and -let stand in refrigerator at least an hour before baking. Bake in a -moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 -servings. - - - Leftover Treat - - _2½ cups diced cooked beef_ - _1 tablespoon minced onion_ - _1 tablespoon minced green pepper_ - _I tablespoon lard or drippings_ - _1 cup gravy or medium white sauce_ - _1 teaspoon salt_ - _⅛ teaspoon pepper_ - _¼ teaspoon chili powder_ - _1 tablespoon chili sauce_ - _1½ cups cooked rice_ - _3 tablespoons grated sharp cheddar cheese_ - _1 egg, slightly beaten_ - _½ cup crushed corn flakes_ - -Cook meat, onion and green pepper in lard or drippings until lightly -browned. Add gravy or white sauce, salt, pepper, chili powder and chili -sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate -layers of rice and meat in a 1-quart greased baking dish. Sprinkle with -corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 -servings. - - - Veal Cuts and Cooking Methods - - [Illustration: Veal Cutlets] - -ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; -crown roast; loin; rump; leg; breast and loaf. - -BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and -patties are best cooked by braising or panfrying since these two methods -supply fat which is lacking in veal because it comes from a young -animal. - -PANBROIL: Veal steaks, chops and patties are not panbroiled for the same -reason that they are not broiled. - -PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin -steak; round steak (cutlets); city chicken; mock chicken legs; patties; -liver; kidney; sweetbreads and brains. - -BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; -riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; -hind shank; city chicken; mock chicken legs; cubes; patties; heart; -kidneys; brains and sweetbreads. - -COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; -kidneys; tongue; brains and sweetbreads. - - - Other Facts About Veal - -The mild appealing flavor of veal is brought out by proper cookery. -Since veal comes from a young animal and, consequently, lacks fat, it is -often desirable to place bacon or salt pork slices over veal roasts -before cooking. All veal is cooked well done. Frozen veal cuts may be -stored at 0° F. or lower, 6 to 9 months. - - - - - _Recipes for_ VEAL - - - [Illustration: _Recipes for_ VEAL] - - - Veal Shoulder Roll - - [Illustration: Rolled shoulder roast] - - - - - MENU IDEA - Veal Shoulder Roll - Whipped Potatoes - Harvard Beets - Orange-Grapefruit Salad - Corn Bread - Butter or Margarine - Butterscotch Pie - Beverage - - _3 to 4-pound veal shoulder roll_ - _Salt_ - _Pepper_ - _4 to 6 slices bacon, if desired_ - -Season the roast with salt and pepper. Place on rack in open roasting -pan. Insert a meat thermometer so the bulb reaches the center of the -roast. Place bacon slices on roast. Do not add water. Do not cover. -Roast in slow oven (300° F.) until the meat thermometer registers 170° -F. or about 2½ hours. Allow about 40 minutes per pound for roasting. - - - Sour Cream Veal Loaf - - [Illustration: Ground veal and pork] - - - - - MENU IDEA - Sour Cream Veal Loaf - Au Gratin Potatoes - Broccoli - Orange-Carrot Salad - Parkerhouse Rolls - Butter or Margarine - Cherry Cobbler - Beverage - - _1½ pounds ground veal_ - _½ pound ground pork_ - _2 tablespoons minced onion_ - _2 carrots, ground_ - _1½ teaspoons salt_ - _⅛ teaspoon pepper_ - _½ cup sour cream_ - _Flour_ - -Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf -pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings -for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to -8 servings. - - - Pineapple Stuffed Veal Birds - - [Illustration: Round steak cut for Birds] - - - - - MENU IDEA - Veal Birds - Parsleyed Potatoes - Asparagus - Apricot-Cheese Salad - Muffins - Butter or Margarine - Lemon Cream Pie - Beverage - - _2 veal round steaks, cut ½ inch thick_ - _½ cup crushed pineapple_ - _¼ cup melted butter or margarine_ - _1 teaspoon salt_ - _½ teaspoon sage_ - _2 cups soft bread crumbs_ - _3 tablespoons lard or drippings_ - _Salt_ - _Pepper_ - _¼ cup water_ - -Remove bone from steaks and cut as shown in illustration. Drain the -crushed pineapple thoroughly. Add the pineapple, melted butter or -margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful -of the pineapple stuffing on each piece of veal, roll and fasten with -wooden picks. Brown the rolls slowly in lard or drippings. Season with -salt and pepper. Add water, cover and simmer for 45 minutes or until -tender. 6 servings. - - - Paprika Veal - - [Illustration: Shoulder cubes] - - - - - MENU IDEA - Paprika Veal - Baked Potatoes - Brussels Sprouts - Cabbage Salad - French Bread - Butter or Margarine - Cherry Torte - Beverage - - _1½ pounds veal shoulder, cut into 1½ inch cubes_ - _3 tablespoons lard or bacon drippings_ - _1 teaspoon salt_ - _¼ teaspoon pepper_ - _½ teaspoon paprika_ - _¼ cup water_ - _Paprika Sauce_ - -Brown veal cubes in lard or drippings. Season. Add water, cover closely -and cook slowly 30 minutes. Cover with Paprika Sauce and continue -cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings. - - - Paprika Sauce - - _¼ cup butter or margarine_ - _¼ cup flour_ - _2 cups milk_ - _Paprika_ - _Salt_ - _Pepper_ - -Melt butter or margarine, add flour and mix well. Add milk gradually and -cook, stirring constantly until thickened. Add paprika to color and salt -and pepper to taste. - - - RECIPES FOR VEAL LEFTOVERS - - - Ladies’ Aid Salad - - _4 cups diced cooked veal_ - _1 cup salted almonds_ - _1 No. 303 can pineapple chunks_ - _2 cups diced celery_ - _2 hard-cooked eggs, diced_ - _Mayonnaise_ - _Lettuce Cups_ - -Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, -pineapple, celery and eggs. Chill thoroughly. Just before serving add -almonds and enough mayonnaise to moisten ingredients. Mix lightly and -serve in lettuce cups. 8 servings. - - - Veal Croquettes - - _2 cups ground cooked veal_ - _1 cup mashed cooked peas_ - _½ teaspoon salt_ - _⅛ teaspoon pepper_ - _2 teaspoons grated onion_ - _½ cup fine dry bread crumbs_ - _1 egg, slightly beaten_ - _Lard for deep fat frying_ - -Combine ground veal, peas, salt, pepper and onion. Shape into -croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. -Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 -servings. - - - Meat-Potato-Tomato Cakes - - _2 cups ground, cooked beef, veal, pork or lamb_ - _2 cups mashed potatoes_ - _2 eggs_ - _2 tablespoons minced onion_ - _2 tablespoons finely chopped celery_ - _½ cup tomato juice_ - _1 teaspoon salt_ - _¼ teaspoon pepper_ - _8 slices tomato, cut ½ inch thick_ - _2 tablespoons melted butter or margarine_ - -Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice -and seasonings. Mix well and shape into 8 patties. Place patties in -greased baking pan. Top each pattie with a tomato slice. Brush tomato -slices with melted butter or margarine. Bake in a moderate oven (350° -F.) for 30 minutes. 6 to 8 servings. - - - Pork Cuts and Cooking Methods - - [Illustration: Baked Half Ham] - -ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin -(center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or -smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; -spareribs; pork loaf and ham loaf. - -BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, -patties and Frenched tenderloin are best cooked by braising or -panfrying, since these methods assure meat that is well done, tender and -juicy throughout by the time it is browned on the outside. - -PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, -steaks, patties and Frenched tenderloin are not panbroiled for the same -reason that they are not broiled. - -PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched -tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver. - -BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; -hocks; patties; cubes; liver; hearts and kidneys. - -COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and -shank; heart and kidneys. - - - Other Facts About Pork - -For tenderness and appetite appeal, all pork should be cooked well done. -Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, -shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or -lower, 3 to 6 months; freezing is not recommended for smoked pork. - - - - - _Recipes for_ PORK - - - [Illustration: _Recipes for_ PORK] - - - Pork Loin Roast - - [Illustration: Loin roast] - - - - - MENU IDEA - Pork Loin Roast - Oven Browned Potatoes - Broccoli - Molded Cranberry Salad - Corn Sticks - Butter or Margarine - Pumpkin-Pecan Pie - Beverage - - _3 to 5-pound pork loin roast_ - _Salt and pepper_ - -Have backbone removed from loin. Season. Place fat side up on rack in -open roasting pan. Insert meat thermometer so bulb reaches center of -thickest part. Be careful that thermometer does not rest in fat or on -bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) -until meat thermometer registers 185° F. Allow about 35 to 40 minutes -per pound for roasting. - - - Golden Filled Pork Rolls - - [Illustration: Arm steak] - - - - - MENU IDEA - Golden Filled Pork Rolls - Acorn Squash - Green Beans - Waldorf Salad - Cloverleaf Rolls - Butter or Margarine - Spice Layer Cake - Beverage - - _8 pork arm steaks, cut ½ inch thick_ - _Salt_ - _Pepper_ - _1 No. 303 can cream-style corn_ - _1½ teaspoons salt_ - _2 eggs, beaten_ - _3 tablespoons melted butter or margarine_ - _¼ cup chopped green pepper_ - _2 tablespoons chopped onion_ - _4 cups soft bread crumbs_ - _½ teaspoon dry basil_ - _½ teaspoon sage_ - -Remove bones from pork steaks. Season with salt and pepper. Combine -remaining ingredients, mix lightly and spread on steaks. Roll each steak -like a jelly roll and tie or fasten with a skewer. Place rolls in a -baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 -servings. - - - Pork Chop-Potato Scallop - - [Illustration: Loin chops] - - - - - MENU IDEA - Pork Chop-Potato Scallop - Corn on the Cob - Spinach-Radish Salad - Hard Rolls - Butter or Margarine - Blueberry Pie - Beverage - - _6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick_ - _Salt and pepper_ - _2 cups coarsely grated peeled potatoes_ - _2 tablespoons grated onion_ - _2 tablespoons flour_ - _1½ teaspoons salt_ - _¼ teaspoon pepper_ - _1½ cups milk_ - -Brown chops in frying-pan. Season with salt and pepper. Combine -remaining ingredients in order given and arrange in a shallow baking -dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) -for 1 hour or until done. 6 servings. - - - Baked Smoked Ham—Buffet Glaze - - [Illustration: Smoked ham] - - - - - MENU IDEA - Baked Ham-Buffet Glaze - Corn Pudding - Green Beans - Jellied Fruit Salad - Assorted Hot Rolls - Butter or Margarine - Banana Cake - Beverage - - _12-14 pound smoked ham_ - _Buffet Glaze_ - -Place ham, fat side up, on rack in open roasting pan. Insert meat -thermometer so the bulb reaches the center of the thickest part. Be -careful that the bulb does not rest in fat or on bone. Do not add water. -Do not cover. Roast in a slow oven (300° F.) until the meat thermometer -registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove -rind, chill and glaze. - - - Buffet Glaze - - _1½ tablespoons gelatine_ - _1¾ cups water_ - _2 bouillon cubes, if desired_ - _¼ teaspoon salt_ - _1 teaspoon sugar_ - _½ cup cream_ - _Green pepper strips_ - _1 small bottle stuffed olives_ - -Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup -cold water. Heat remaining water and dissolve bouillon cubes in it. -Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. -Reserve ¾ of mixture and add cream to remaining mixture. Just before -cream mixture begins to congeal pour thin layer over surface of ham. -Chill until firm. Continue this process keeping cream glaze at cold -pouring consistency until it is all used. Keep a pan of hot water and -one of ice water convenient in order to control the consistency of the -gelatine mixtures. Arrange design of sliced olives and pepper strips on -glazed surface and cover with reserved transparent glaze in the same -fashion as the white glaze was applied. Chill. Serve as a cold meat. - - - Pork Tenderloin Supreme - - [Illustration: Tenderloin—patties (center)] - - - - - MENU IDEA - Pork Tenderloin Supreme - Mashed Potatoes - Green Beans - Cabbage Salad - Hard Rolls - Butter or Margarine - Apple Pie - Beverage - - _12 slices bacon_ - _6 pork tenderloin patties_ - _Salt_ - _Pepper_ - _6 slices tomato, cut ½ inch thick_ - _6 slices onion, cut ¼ inch thick_ - -Prepare each serving as follows: Cross 2 slices bacon, place tenderloin -pattie on the center, sprinkle with salt and pepper. Place a slice of -tomato on the pattie, season, and top with a slice of onion. Season. -Bring bacon ends up over onion slice and fasten with a wooden pick. -Place in a baking pan, cover and bake 30 minutes in a moderate oven -(350° F.) Remove cover and continue baking 30 minutes longer. 6 -servings. - - - Candied Ham Loaf - - [Illustration: Ground ham and beef] - - - - - MENU IDEA - Candied Ham Loaf - Mashed Sweet Potatoes - Peas - Cinnamon Apple Salad - Cloverleaf Rolls - Butter or Margarine - Lemon Fluff Pie - Beverage - - _2 pounds ground ham_ - _1 pound ground beef_ - _2 cups whole wheat bread crumbs_ - _1 cup milk_ - _2 eggs, slightly beaten_ - _1 teaspoon dry mustard_ - _½ teaspoon salt_ - _½ cup brown sugar_ - _½ teaspoon ground cloves_ - -Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, -mustard, salt and bread mixture. Mix well. Mix together brown sugar and -cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, -bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. -10 to 12 servings. - - - - - Versatile Ground Meat Works Menu Magic - - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - -Ground meat is the basis for a great variety of popular dishes. It’s a -top favorite, from savory sausage patties for a hearty breakfast to a -glamorous meat loaf for a festive dinner party. Whatever the menu, the -economy, simplicity of preparation and versatility in serving explain -the universal appeal of ground meat to homemakers. - -Ground beef, veal, pork or lamb, or a combination of these, provides a -meat dish for every taste. With the meat as the foundation of the -recipe, other ingredients are often added to introduce flavor variety. - -_SEASONINGS TO CHOOSE._ Basic proportions for the more common seasonings -are 1 teaspoon salt, ¼ teaspoon pepper and 2 to 4 tablespoons chopped -onion for each pound of meat. Sage, thyme, marjoram, cayenne pepper, -celery salt, Chili powder, curry powder, paprika, mustard, cloves and -nutmeg are some of the commonly used herbs and spices. When -experimenting with new combinations, it is advisable to use these -seasonings cautiously until the proportions which have the greatest -flavor appeal are discovered. A good rule to follow is ⅛ teaspoon per -pound of ground meat for the stronger seasonings, ¼ teaspoon per pound -of ground meat for the more mild seasonings. - -_OTHER INGREDIENTS TO ADD._ Toasted or plain enriched white, whole wheat -or rye bread; cracker crumbs; and rolled oats, rice or other cereals may -be combined with the ground meat. Grated or mashed potatoes or carrots, -peas, and grated apple are also occasional ingredients. The proportion -of these foods added to the ground meat may vary but should be kept -relatively small for the best meat flavor. Enough liquid—milk, water, -vegetable juices, soup stock, canned or cooked tomatoes, tomato -catchup—will be needed to moisten the mixture, and egg is necessary to -hold the ingredients together. - -_WAYS TO SERVE._ Meat loaves and meat balls are perhaps the most usual -ways in which ground meat mixtures are served. To add variety, the meat -mixture may be baked in large or individual ring molds, muffin pans, or -in various shapes for individual loaves. Potatoes, green peppers, -onions, egg plant and squash are a few of the vegetables that lend -themselves to a meat stuffing. Ground meat and vegetable combinations -are often prepared as fritters. Ground meat mixtures (principally meat -with herbs or spices for seasoning) appear on the menu as meat patties; -meat sauces for macaroni, spaghetti, noodles and rice; meat drumsticks; -fillings for meat pies or tarts; toppings for meat shortcakes, and as -favorite casserole dishes. - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - - Barbecued Pork Chops - - [Illustration: Rib Chops] - - - - - MENU IDEA - Barbecued Pork Chops - Buttered Rice - Broccoli - Cucumber Salad - Corn Meal Muffins - Butter or Margarine - Jelly Roll - Beverage - - _6 pork rib or loin chops, cut 1 inch thick_ - _1 teaspoon salt_ - _½ teaspoon pepper_ - _2 tablespoons flour_ - _2 tablespoons prepared mustard_ - _¼ cup chopped onion_ - _½ teaspoon ground cloves_ - _2 tablespoons Worcestershire sauce_ - _1 cup juice from apple, peach, bread and butter or sweet pickles_ - _1 cup catchup_ - -Brown chops in frying-pan. Season with salt and pepper. Mix flour and -mustard to make a smooth paste. Add remaining ingredients and blend -well. Pour mixture over chops, cover closely and cook slowly for 1 hour. -6 servings. - - - Smoked Ham Slice—Apricot Glaze - - [Illustration: Smoked ham slice] - - - - - MENU IDEA - Ham Slice-Apricot Glaze - Mashed Potatoes - Asparagus - Lettuce-Tomato Salad - Hot Biscuits - Butter or Margarine - Ice Cream - Brownies - Beverage - - _Smoked ham slice, cut 1 inch thick_ - _1 No. 303 can apricot halves_ - _½ teaspoon ground cloves_ - _¼ teaspoon allspice_ - _½ teaspoon cinnamon_ - -Drain apricots and save juice. Set regulator to broil. Place ham slice -on broiler rack and insert broiler rack and pan so the top surface of -the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil -until nicely browned, about 10 minutes, basting occasionally with -apricot juice. Turn, sprinkle ham with remaining spices, continue -broiling, basting with apricot juice until done, about 10 minutes. Five -minutes before ham slice is done, arrange apricot halves, cut surface -down, on ham and continue broiling until ham is done and apricots are -lightly browned. Spoon basting liquid over ham and apricots before -serving. 4 to 6 servings. - - - RECIPES FOR PORK LEFTOVERS - - - Ham-Noodle-Mushroom Casserole - - _2 cups cubed cooked ham_ - _1 8-ounce package broad noodles_ - _Water_ - _1 3-ounce can mushrooms_ - _3 tablespoons butter or margarine_ - _¼ cup enriched flour_ - _2 cups milk (or milk and mushroom liquid)_ - _½ teaspoon salt_ - _½ teaspoon pepper_ - _1 tablespoon chopped pimiento_ - _1 tablespoon chopped parsley, if desired_ - -Cook noodles in boiling salted water until tender. Drain. Cook mushrooms -in butter or margarine until lightly browned. Remove mushrooms, add -flour and mix well. Add milk gradually and cook, stirring constantly -until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange -the cooked noodles in a greased 1½-quart casserole. Add ham mixture, -arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 -minutes. 6 to 8 servings. - - - Swiss Salad - - _2 cups cubed cooked pork_ - _1 cup cooked peas_ - _½ cup French dressing_ - _½ cup diced celery_ - _½ cup walnut meats, broken_ - _6 lettuce leaves_ - _Paprika_ - _Mayonnaise_ - _2 hard-cooked eggs_ - _6 stuffed olives_ - -Marinate meat and peas in French dressing and chill. Add celery and nuts -and arrange on lettuce leaves. Sprinkle with paprika and dot with -mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. -Arrange the white rings around the salad. Cut each olive into 4 slices. -Overlap 2 olive slices inside each ring of egg white. Press the egg -yolks through a sieve and sprinkle over the salad. 4 to 6 servings. - - - Lamb Cuts and Cooking Methods - - [Illustration: Lamb Shoulder Chops] - -ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; -boneless sirloin; leg; breast and loaf. - -BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and -kidneys. - -PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this -method are cut thinner than those cooked by broiling. - -PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and -kidneys. - -BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and -cubes. - -COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys. - - - Other Facts About Lamb - -Lamb comes from a young animal and practically all cuts may be cooked by -roasting, broiling or panbroiling. These cuts may be served medium or -well done. Lamb neck, shanks and breasts should be braised or cooked in -liquid until well done. The “fell” or paper-like covering, should not be -removed from the leg of lamb because the leg, with “fell” on, will roast -in less time, hold its shape better and be juicier; the “fell” is -removed from chops and steaks. Lamb, at its best, should be served hot -or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or -lower, 6 to 9 months. - - - - - _Recipes for_ LAMB - - - [Illustration: _Recipes for_ LAMB] - - - Broiled Lamb Chops - - [Illustration: Loin chops] - - - - - MENU IDEA - Broiled Lamb Chops - O’Brien Potatoes - Minted Carrots - Fruit Salad - Fan Tan Rolls - Butter or Margarine - Cherry Pie - Beverage - - _6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick_ - _Salt_ - _Pepper_ - -Set regulator to broil. Place chops on broiler rack. Insert broiler pan -and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch -chops is 3 inches from the heat. When one side is browned, season, turn -and finish cooking on the second side. Season. Chops cut 1 inch thick -require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 -servings. - - - Braised Boiled Lamb Shoulder - - [Illustration: Rolled shoulder] - - - - - MENU IDEA - Braised Lamb Shoulder - Parsleyed Potatoes - Creamed Peas - Perfection Salad - Parkerhouse Rolls - Butter or Margarine - Orange-Nut Cake - Beverage - - _3 to 4-pound rolled lamb shoulder_ - _1 teaspoon ground ginger_ - _1 teaspoon dry mustard_ - _½ teaspoon ground cloves_ - _1½ teaspoons salt_ - _3 tablespoons flour_ - _2 tablespoons melted lard or drippings_ - _¼ cup water_ - -Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb -shoulder with seasoned flour, saving remaining mixture. Brown slowly on -all sides in lard or drippings. Add water. Cover closely and cook slowly -until meat is done, allowing 40 to 45 minutes per pound, or about 3 -hours. Thicken drippings with remaining flour mixture for gravy. - - - Lamb Kabobs - - [Illustration: Lamb cubes] - - - - - MENU IDEA - Lamb Kabobs - Vegetables En Brochette - Mashed Potatoes - Perfection Salad - Hard Rolls - Butter or Margarine - Deep Dish Apple Pie - Beverage - - _2 pounds boneless lamb shoulder, cut in 1½ inch cubes_ - _½ cup salad oil_ - _2 tablespoons vinegar_ - _2 tablespoons lemon juice_ - _1 teaspoon dry mustard_ - _⅛ teaspoon thyme_ - _½ teaspoon salt_ - _⅛ teaspoon pepper_ - _½ cup chopped onion_ - _4 tomatoes_ - _2 medium green peppers_ - _1 can small whole onions_ - -Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in -bowl. Add lamb cubes, let stand several hours, or over night, in the -refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter -tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, -green pepper squares and whole onions on 8 remaining skewers. Brush with -marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 -inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler -rack. Broil additional 10 to 12 minutes or until meat and vegetables are -done. 6 servings. - - - Leg of Lamb—Puffy Mint Pears - - [Illustration: Frenched leg] - - - - - MENU - Leg of Lamb - Browned Potatoes - Peas - Puffy Mint Pears - Spinach-Radish Salad - Corn Sticks - Butter or Margarine - Lemon Refrigerator Cake - Beverage - - _5 to 6-pound leg of lamb_ - _Salt and pepper_ - _Puffy Mint Pears_ - -Do not have the fell removed from the leg of lamb. Season. Place skin -side down on rack in open roasting pan. Insert meat thermometer so the -bulb reaches the center of the thickest part of the leg, being sure the -bulb does not rest in fat or on bone. Do not add water. Do not cover. -Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The -meat thermometer will register 175° F. for medium done; 180° F. for -well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve -with Puffy Mint Pears. - - - Puffy Mint Pears - - _1 No. 2½ can Bartlett pears_ - _1 3-ounce pkg. cream cheese_ - _¼ cup mint jelly_ - -Drain pears and place in baking dish, cut side up. Place a spoonful of -cream cheese in center of each pear half. Place in oven or under broiler -long enough for cream cheese to be lightly browned. Spoon mint jelly -around cheese on pears. Serve hot with lamb. - - - Fruited Lamb Chops - - [Illustration: Chops (arm and blade)] - - - - - MENU IDEA - Fruited Lamb Chops - Au Gratin Potatoes - Lima Beans - Molded Lime Salad - Butter or Margarine - Cream Puffs - Beverage - - _4 lamb arm or blade chops, cut ¾ to 1 inch thick_ - _2 tablespoons flour_ - _1 teaspoon salt_ - _⅛ teaspoon pepper_ - _2 tablespoons lard or drippings_ - _1 cup dried apricots_ - _1 cup pitted prunes_ - _¼ cup water_ - -Dredge lamb chops with seasoned flour and brown in lard or drippings. -Add apricots, prunes and water. Cover closely and cook slowly 45 minutes -to 1 hour or until chops are tender. 4 servings. - - - Oriental Lamb Stew - - [Illustration: Lamb for stew] - - - - - MENU IDEA - Oriental Lamb Stew - Green Beans - Boiled Onions - Orange-Prune Salad - Hard Rolls - Butter or Margarine - Almond Cookies - Beverage - - _2 pounds boneless lamb for stew, cut in 1½-inch cubes_ - _2 tablespoons lard or drippings_ - _2 tablespoons chopped onion_ - _1 No. 2½ can tomatoes_ - _1 tablespoon curry or chili powder_ - _3 tablespoons flour_ - _½ cup water_ - _8 ripe or green olives_ - _⅛ teaspoon lemon juice_ - _Salt_ - _3 cups cooked rice_ - -Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes -and curry or chili powder. Cover closely and cook slowly for 1½ hours or -until meat is tender. Thicken stew with flour added to ½ cup water. Just -before serving, add chopped olives, lemon juice and salt to taste. Serve -on hot rice. 6 to 8 servings. - - - RECIPES FOR LAMB LEFTOVERS - - - Shepherd’s Pie - - _2 cups diced cooked lamb_ - _1 cup chopped celery_ - _1 No. 303 can kidney beans_ - _1 cup diced cooked carrots_ - _1 teaspoon Worcestershire sauce_ - _½ teaspoon salt_ - _1½ cups thin gravy, or_ - _1½ cups water and 1 bouillon cube_ - _3 cups well-seasoned mashed potatoes_ - -Combine cooked lamb, celery, kidney beans, carrots, Worcestershire -sauce, salt and gravy or water to which bouillon cube has been added. -Pour into a l½-quart casserole. Spoon mashed potatoes to form a border -on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or -until mashed potatoes are lightly browned. 4 servings. - - - Lamb Pie with Catchup Biscuits - - _2 cups chopped cooked lamb_ - _2 tablespoons lard or drippings_ - _2 tablespoons grated onion_ - _½ cup canned tomatoes_ - _1 teaspoon salt_ - _¼ teaspoon pepper_ - _1 No. 303 can lima beans, drained_ - _2 tablespoons butter or margarine, melted_ - _1 Recipe Biscuits (see p. 40)_ - _¼ cup catchup_ - -Brown lamb lightly in lard or drippings. Add onion, tomatoes, -seasonings, lima beans and butter or margarine. Pour into 1-quart -casserole. Make biscuit dough. Roll dough ½-inch thick, spread with -catchup and roll as jelly roll. Cut into 1-inch slices and place cut -side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 -minutes, or until biscuits are done. 6 servings. - - - Lamb Croquettes - - _2 cups ground cooked lamb_ - _½ cup chopped walnuts_ - _½ cup mashed cooked carrots_ - _1 teaspoon onion juice_ - _1 teaspoon lemon juice_ - _⅛ teaspoon cayenne pepper_ - _1½ teaspoons salt_ - _1 cup thick white sauce_ - _1 egg, slightly beaten_ - _2 tablespoons milk_ - _½ cup fine bread crumbs_ - _Lard for deep-fat frying_ - -Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, -salt and white sauce. Shape into croquettes and chill. Combine beaten -egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and -again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or -until light brown. Drain. 4 to 6 servings. - - - - - _Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED MEATS - - - [Illustration: _Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED - MEATS] - - - Sausage Links In Batter Pudding - - [Illustration: Sausage Links In Batter Pudding] - - - - - MENU IDEA - Fruit Juice - Sausage Links in Batter Pudding - Green Beans - Stuffed Tomato Salad - Strawberry Sundae - Angel Food Cake - Beverage - - _1 pound sausage links_ - _2 cups milk_ - _1 teaspoon salt_ - _½ cup corn meal_ - _4 eggs_ - -Heat milk in double boiler. Add salt and corn meal. Stir constantly and -cook 10 to 15 minutes, or until thickened. Cool slightly. Beat eggs and -add to mixture. Pour mixture into a well-greased 2-quart baking dish, -and place sausage links on top. Bake in a moderate oven (350° F.) for 40 -to 45 minutes. 4 servings. - - - Frankfurter and Sauerkraut Pie - - [Illustration: Frankfurter and Sauerkraut Pie] - - - - - MENU - Frankfurter and Sauerkraut Pie - Tomato-Onion Salad - Hard Rolls - Butter or Margarine - Baked Custard - Beverage - - _8 frankfurters, cut in half crosswise_ - _3 cups seasoned mashed potatoes_ - _2 teaspoons minced onion_ - _1 No. 2 can sauerkraut_ - _½ teaspoon dill seed_ - -Combine seasoned mashed potatoes and onion and line bottom and sides of -a greased baking dish with mixture. Fill center with sauerkraut and -sprinkle with dill seed. Arrange frankfurters in pinwheel fashion on top -of sauerkraut. Bake in a moderate oven (350° F.) for 20 minutes. 4 to 6 -servings. - - - Chipped Beef Potato Dumplings - - [Illustration: Chipped Beef Potato Dumplings] - - - - - MENU - Chipped Beef Potato Dumplings - Broccoli - Perfection Salad - Hard Rolls - Butter or Margarine - Daffodil Cake - Beverage - - _½ pound chipped beef_ - _¼ cup lard or drippings_ - _¼ cup flour_ - _1 13-ounce can evaporated milk_ - _1½ cups potato water_ - _¼ teaspoon Worcestershire sauce_ - _Pepper_ - _Potato Dumplings_ - -Brown chipped beef lightly in lard or drippings. Blend in flour and -gradually stir in evaporated milk, potato water and Worcestershire -sauce. Cook until thickened, stirring constantly. Season with pepper. -Serve over potato dumplings. 6 to 8 servings. - - - Potato Dumplings - - _4 medium potatoes, boiled_ - _½ cup sifted enriched flour_ - _½ teaspoon baking powder_ - _1 teaspoon salt_ - _¼ teaspoon pepper_ - _2 tablespoons grated onion_ - _½ cup dry bread crumbs_ - _1½ teaspoons melted butter or margarine_ - _1 egg, slightly beaten_ - _3 quarts boiling water_ - _½ teaspoon salt_ - -Rice potatoes. Sift together flour, baking powder, salt, and pepper. -Combine riced potatoes, flour mixture, onion, bread crumbs, butter or -margarine and egg. Mix well. Shape into 12 small balls and dredge -lightly with flour. Chill. Drop dumplings into boiling salted water. -Cover and boil for 15 minutes. - - - Southern Sausage Breakfast - - [Illustration: Southern Sausage Breakfast] - - - - - MENU - Orange Juice - Southern Sausage Breakfast - Scrambled Eggs - Hot Biscuits - Butter or Margarine - Honey or Syrup - Beverage - - _1 pound bulk pork sausage_ - _½ cup currants_ - _3 cups boiling water_ - _¾ teaspoon salt_ - _½ cup corn meal_ - _Flour_ - -Add currants to boiling water. Cook 5 minutes. Add salt and corn meal, -stirring constantly. Cook until thickened. Pour mush into greased 5 × -9-inch loaf pan. Chill. - -Shape sausage into 6 patties. Brown patties slowly. Pour off drippings. -Cover, continue cooking slowly 20 minutes. - -Slice mush ½ inch thick. Dredge slices in flour and brown in sausage -drippings. 4 servings. - - - Summer Salad Bowl - - [Illustration: Summer Salad Bowl] - - - - - MENU IDEA - Celery Soup - Summer Salad Bowl - Potato Chips - Relishes - French Bread - Butter or Margarine - Chocolate Cake - Beverage - - _¼ pound summer sausage, cut in strips_ - _¼ pound bologna, cut in strips_ - _1 medium-size head lettuce_ - _1 tablespoon chopped onion_ - _2 tablespoons crumbled blue cheese_ - _5 slices bacon, chopped_ - _½ cup bacon drippings_ - _¼ cup vinegar_ - _½ teaspoon Worcestershire sauce_ - -Break lettuce into pieces. Add summer sausage, bologna, onion and blue -cheese. Cook bacon until crisp, drain and save drippings. Mix bacon with -other ingredients. Add vinegar and Worcestershire sauce to ½ cup -drippings, heat and pour over salad just before serving. Toss lightly. 4 -to 6 servings. - - - Fruited Ham Rolls - - [Illustration: Fruited Ham Rolls] - - - - - MENU - Fruited Ham Rolls - Potato Balls - Asparagus - Carrot-Raisin Salad - Hard Rolls - Butter or Margarine - Chocolate Pudding - Beverage - - _8 slices “boiled” ham, cut ⅛ inch thick_ - _1 cup chopped, dried apricots_ - _3 tablespoons butter or margarine_ - _3 tablespoons flour_ - _1 cup milk_ - _1½ cups cooked rice_ - _¼ teaspoon nutmeg_ - -Soak apricots until soft. Make a cream sauce as follows: melt butter or -margarine, add flour, stirring until blended. Add milk, cook, stirring -constantly, until thickened. Add apricots, rice and nutmeg to cream -sauce; mix well. Place about ¼ cup of rice mixture on each ham slice, -roll like jelly roll. Fasten with wooden picks. Place rolls in baking -dish, bake in moderate oven (350° F.) 20 minutes or until heated -through. 8 servings. - - - Smoky Sausage Spaghetti Sauce - - [Illustration: Smoky Sausage Spaghetti Sauce] - - - - - Menu - Smoky Sausage - Spaghetti Sauce - Mixed Vegetable Salad - Garlic French Bread - Butter or Margarine - Ice Cream - Beverage - - _1 pound smoked sausage links_ - _3 tablespoons lard or drippings_ - _½ cup minced onion_ - _1 green pepper, cut in thin strips_ - _½ pound fresh mushrooms or_ - _1 small can mushrooms_ - _12 stuffed olives, sliced_ - _¼ teaspoon garlic salt_ - _1 8-ounce can tomato sauce_ - _1 No. 2½ can tomatoes_ - _1 8-ounce package spaghetti_ - _Grated Parmesan cheese, if desired_ - -Slice sausage links diagonally in ½-inch pieces. Cook sausage, onion, -green pepper and mushrooms in lard or drippings until lightly browned. -Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 -hours. Cook spaghetti in boiling salted water until tender. Rinse and -drain. Serve sauce over spaghetti and sprinkle with grated Parmesan -cheese, if desired. 4 to 6 servings. - - - Cherry Meat Muffins - - [Illustration: Cherry Meat Muffins] - - - - - MENU IDEA - Cherry Meat Muffins - Baked Potatoes - Asparagus - Head Lettuce Salad - Hard Rolls - Butter or Margarine - Lemon Chiffon Cake - Beverage - - _1 12-ounce can luncheon meat, ground_ - _1 cup soft bread crumbs_ - _1 egg, well beaten_ - _2 tablespoons brown sugar_ - _1 teaspoon prepared mustard_ - -Combine ingredients in order given, mix thoroughly. Pack mixture into -medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° -F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings. - - - Cherry Sauce - - _1 tablespoon cornstarch_ - _¼ cup sugar_ - _1 cup cherry juice_ - _1 cup pitted red cherries_ - -Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring -constantly until thick and clear. Add cherries and serve hot over meat -muffins. - - - - - _Recipes for_ VARIETY MEATS - - - [Illustration: _Recipes for_ VARIETY MEATS] - - - Heart Andalouse - - [Illustration: Heart Andalouse] - - - - - MENU IDEA - Heart Andalouse - Rice and Peas - Tossed Green Salad - Salt Sticks - Butter or Margarine - Lemon Chiffon Pie - Beverage - - _1 pound beef or veal heart_ - _1 cup water_ - _1 teaspoon salt_ - _1 No. 1 can condensed tomato soup_ - _¼ pound cheddar cheese, grated_ - _1 tablespoon Worcestershire sauce_ - _¼ cup flour_ - _½ cup milk_ - _2 cups hot cooked rice_ - _1 No. 303 can or 1 12-ounce package frozen peas, cooked_ - -Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and -salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and -Worcestershire sauce. Continue cooking until cheese is melted. Make a -paste of flour and milk and thicken heart mixture. Serve over rice and -peas. 6 servings. - - - Liver Rolls - - [Illustration: Liver Rolls] - - - - - MENU IDEA - Liver Rolls - Fried Potatoes and Onions - Stuffed Tomato Salad - French Bread - Butter or Margarine - Pineapple-Mint Sundae - Chocolate Brownies - Beverage - - _6 slices beef or pork liver, cut ¼-inch thick_ - _1 teaspoon salt_ - _½ teaspoon pepper_ - _⅛ teaspoon thyme_ - _6 pork sausage links_ - _1 tablespoon lard_ - _1 cup tomato sauce_ - -Trim membrane from liver, sprinkle with seasonings. Roll each slice with -a sausage link in center; fasten with a wooden pick. Brown slowly in -lard, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 -minutes or until tender. 6 servings. - - - Smoked Tongue Rarebit - - [Illustration: Smoked Tongue Rarebit] - - - - - MENU IDEA - Smoked Tongue Rarebit - Boiled Rice - Buttered Peas - Cucumber-Onion Salad - Hard Rolls - Butter or Margarine - Southern Marble Cake - Beverage - - _10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue_ - _2 tablespoons butter or margarine_ - _2 tablespoons flour_ - _¼ teaspoon paprika_ - _¼ teaspoon dry mustard_ - _1 cup milk_ - _1 cup grated cheddar cheese_ - _½ teaspoon Worcestershire sauce_ - -Cut tongue into thin strips, about 3 inches long. Melt butter or -margarine. Stir in flour, paprika and mustard. Add milk, cook, stirring -constantly until thickened. Add cheese and cook very slowly until -melted. Add Worcestershire sauce and fold in tongue pieces. Serve over -rice, if desired. 4 to 6 servings. - - - Sweetbreads—Canadian-Style Bacon—Pineapple Grill - - [Illustration: Sweetbread Grill] - - - - - MENU IDEA - Sweetbread Grill - Mashed Potatoes - Green Beans - Tomato-Cucumber Salad - Cloverleaf Rolls - Butter or Margarine - Chocolate Fudge Cake - Beverage - - _1 pound sweetbreads_ - _1 quart water_ - _1 teaspoon salt_ - _1 tablespoon vinegar or lemon juice_ - _6 slices Canadian-style bacon cut ¼-inch thick_ - _6 pineapple slices_ - _2 tablespoons butter or margarine, melted_ - -Wash sweetbreads. Add water, salt and vinegar or lemon juice. Simmer 20 -minutes. Drain. Remove membrane and divide sweetbreads into 6 servings. -Place Canadian-style bacon slices and pineapple on broiler rack. Insert -broiler pan and rack so the surface of the meat and pineapple is about 3 -inches from the heat. Broil 4 minutes, turn meat and pineapple. Arrange -a slice of Canadian-style bacon on each pineapple slice and top with -sweetbreads. Brush sweetbreads with butter or margarine. Continue -broiling 3 to 4 minutes or until lightly browned. 6 servings. - - - - - Time-Table for Roasting - - - ROAST Weight Oven Interior Approximate - _Pounds_ Temperature Temperature When Time Per - Constant Removed From Oven Pound - _Degrees F._ _Degrees F._ _Minutes_ - BEEF - - Standing ribs 6-8 300 140 18-20 - 160 22-25 - 170 27-30 - Standing rib (t rib) 2 300 140 33 - 160 45 - 170 50 - Rolled rib 5-7 300 140 32 - 160 38 - 170 48 - Standing rump (high 5-7 300 150-170 25-30 - quality) - Rolled rump (high 4-6 300 150-170 25-30 - quality) - - PORK—FRESH - - Loin—Center 3-5 350 185 35-40 - Half 5-7 185 40-45 - Ends 2-3 185 45-50 - Picnic shoulder 4-6 350 185 30-35 - Boned and rolled 3-5 350 185 40-45 - Cushion-style 3-5 350 185 35-40 - Boston butt 4-6 350 185 45-50 - Fresh ham, whole 10-12 350 185 30-35 - - PORK—SMOKED - - Ham[1]—Whole 10-14 300 160 18-20 - Half 5-7 300 160 22-25 - Butt 3-4 300 160 40-45 - Shoulder butt 2-4 300 170 35 - Picnic shoulder 5-7 300 170 35 - - LAMB - - Leg 5-8 300 175-180 30-35 - Shoulder (bone in) 4-6 300 175-180 30-35 - Rolled 3-5 300 175-180 40-45 - Cushion-style 3-5 300 175-180 30-35 - - VEAL - - Leg 5-8 300 170 25-35 - Loin 4-6 300 170 30-35 - Rib (rack) 3-5 300 170 30-35 - Shoulder (bone in) 5-8 300 170 25-35 - Rolled 4-6 300 170 40-45 - -[1]Hams now on market which require shorter cooking period due to method - of processing - - - - - Time-Table for Broiling[2] - - - Approximate Total - Cooking Time - CUT Weight Rare Medium - _Pounds_ _Minutes_ _Minutes_ - BEEF - - Chuck steak—1 inch 2⅓ 24 30 - 1½ inches 4 40 45 - Rib steak—1 inch 1½ 15 20 - 1½ inches 2 25 30 - 2 inches 2¼ 35 45 - Club steak—1 inch 1 15 20 - 1½ inches 1¼ 25 30 - 2 inches 1½ 35 45 - Sirloin steak—1 inch 3 20 25 - 1½ inches 4¼ 30 35 - 2 inches 5¾ 40 45 - Porterhouse steak—1 inch 2 20 25 - 1½ inches 2½ 30 35 - 2 inches 3 40 45 - Ground beef patties - 1 inch thick by 3 4 ounces 15 25 - inches - - LAMB - - Shoulder chops—1 inch 3 ounces Lamb chops 12 - are not - served rare - 1½ inches 6 ounces 18 - 2 inches 10 ounces 22 - Rib Chops—1 inch 2 ounces 12 - 1½ inches 4 ounces 18 - 2 inches 5 ounces 22 - Loin chops—1 inch 3 ounces 12 - 1½ inches 5 ounces 18 - 2 inches 6 ounces 22 - Ground lamb patties - 1 inch by 3 inches 4 ounces 18 - - PORK - - Ham slice—tendered - ½ inch ¾-1 Ham always 10-12 - cooked well - done - 1 inch 1½-2 16-20 - Canadian-style bacon - ¼ inch slices 6-8 - ½ inch slices 8-10 - Bacon 4-5 - -[2]This time-table is based on broiling at a moderate temperature (350° - F.). Rare steaks are broiled to an internal temperature of 140° F.; - medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked - well done. The time for broiling bacon is influenced by personal - preference as to crispness. - - - - - Time-Table for Braising - - - CUT Average Weight or Approximate - Thickness Total Cooking - Time - BEEF - - Pot-Roast 3-5 pounds 3-4 hours - Swiss steak 1½-2½ inches 2-3 hours - Fricassee 2 inch cubes 1½-2½ hours - Beef birds ½ inch (× 2 in. × 4 in.) 1½-2½ hours - Short ribs Pieces (2 in. × 2 in. × 1½-2½ hours - 4 in.) - Round steak ¾ inch 45-60 minutes - Stuffed steak ½-¾ inch 1½ hours - - PORK - - Chops ¾-1½ inches 45-60 minutes - Spareribs 2-3 pounds 1½ hours - Tenderloin - Whole ¾-1 pound 45-60 minutes - Fillets ½ inch 30 minutes - Shoulder steak ¾ inch 45-60 minutes - - LAMB - - Breast—stuffed 2-3 pounds 1½-2 hours - Breast—rolled 1½-2 pounds 1½-2 hours - Neck slices ¾ inch 1 hour - Shanks ½ pound each 1-1½ hours - Shoulder chops 1 inch 45-60 minutes - - VEAL - - Breast—stuffed 3-4 pounds 1½-2½ hours - Breast—rolled 2-3 pounds 1½-2½ hours - Birds ½ inch (× 2 in. × 4 in.) 45-60 minutes - Chops ½-¾ inch 45-60 minutes - Steak or cutlets ½-¾ inch 45-60 minutes - Shoulder chops ½-¾ inch 45-60 minutes - Shoulder cubes 1-2 inches 45-60 minutes - - - - - Time-Table for Cooking in Liquid - - - CUT Average Approximate Approximate - Weight Time Per Total - _Pounds_ Pound Cooking Time - _Minutes_ _Hours_ - - Smoked ham (old style and country cured) - Large 12-14 20 - Small 10-12 25 - Half 6-8 30 - Smoked ham (tendered) - Shank or butt half 5-8 20-25 - Smoked picnic shoulder 4-8 45 - Fresh or corned beef 4-6 40-50 - Beef for stew 2½-3½ - Veal for stew 2-3 - Lamb for stew 1½-2 - - - - - _Recipes for_ BAKED GOODS - - - [Illustration: _Recipes for_ BAKED GOODS] - - - Pumpkin Pecan Pie - - _1 unbaked 9-inch pie crust_ (_See recipe below._) - _3 tablespoons sugar_ - _½ teaspoon salt_ - _1 teaspoon cinnamon_ - _½ teaspoon ground ginger_ - _½ teaspoon nutmeg_ - _1 No. 303 can or 2 cups canned pumpkin_ - _⅔ cup brown sugar_ - _2 eggs, beaten_ - _1 cup evaporated milk_ - _½ cup water_ - -Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and -spice mixture. Scald evaporated milk and water. Add scalded milk, -stirring until evenly blended. Pour into unbaked pie crust and bake in a -hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to -oven and bake 10 minutes longer or until pie is glazed. - - - Pecan Topping - - _2 tablespoons butter or margarine_ - _¼ cup brown sugar_ - _1 tablespoon grated orange rind_ - _¾ cup whole pecans_ - -Combine butter or margarine, brown sugar, grated orange rind and whole -pecans. - - - Single Pie Crust - - (_8 or 9-inch Single Pie Crust_) - _1 cup sifted enriched flour_ - _¾ teaspoon salt_ - _4 to 6 tablespoons lard_ - _2 to 4 tablespoons cold water_ - -Add salt to flour. Cut lard into flour until crumbs are about size of -small peas. Add cold water, a little at a time, mixing quickly and -evenly through flour with a fork until dough just holds in a ball. Use -as little water as possible. Roll to about ⅛ inch in thickness. Line pie -pan. Bake according to directions in recipe. For baked crust prick -bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 -to 10 minutes. - - - Orange-Nut Cake - - _1 cup raisins_ - _1 large orange_ - _1¾ cups sifted enriched flour_ - _1 teaspoon baking soda_ - _¼ teaspoon salt_ - _½ cup lard_ - _1 cup sugar_ - _2 eggs_ - _¾ cup sour milk_ - _½ cup chopped walnuts_ - -Line two 8-inch cake pans with waxed paper. Grind raisins and seeded -orange with fine blade of food grinder. Sift flour, baking soda and salt -together. Cream lard with sugar until light and fluffy. Add eggs, one at -a time, beating well after each addition. Add flour mixture alternately -with sour milk, mixing thoroughly after each addition. Add raisins, -oranges and chopped nuts. Pour batter into pans and bake in a moderate -oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche -Frosting. - - - Uncooked Penuche Frosting - - _¼ cup butter or margarine_ - _6 tablespoons brown sugar_ - _2 cups sifted confectioners’ sugar_ - _3 tablespoons cream or top milk_ - _1 teaspoon vanilla_ - -Cream butter or margarine with brown sugar until light and fluffy. Add -confectioners’ sugar and continue creaming. Add cream and vanilla and -beat until frosting is light and fluffy. - - - Date-Nut Drops - - _1½ cups sifted enriched flour_ - _½ teaspoon baking soda_ - _¾ teaspoon baking powder_ - _½ teaspoon salt_ - _1 teaspoon cinnamon_ - _½ teaspoon ground cloves_ - _½ cup lard_ - _1 cup brown sugar_ - _¼ cup milk_ - _1 egg_ - _¼ pound pitted dates, chopped_ - _½ cup chopped walnuts_ - -Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon -and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard -with brown sugar until light and fluffy. Add egg and mix well. Add -sifted dry ingredients alternately with milk to creamed mixture. Stir in -floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. -Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen. - - - Biscuits - - _2 cups sifted enriched flour_ - _1 tablespoon baking powder_ - _¾ teaspoon salt_ - _4 to 6 tablespoons lard_ - _⅓ to ½ cup milk_ - -Sift together flour, baking powder and salt. Cut in lard until mixture -has fine even crumb. Add enough milk to make a soft dough. Turn onto a -lightly floured surface and knead gently for ½ minute. Pat or roll ½ -inch thick and cut with a medium-sized biscuit cutter, dipped in flour. -Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 -minutes. Yield: 10 to 12 biscuits. - - - Homemade Pastry Mix - - _7 cups sifted enriched flour_ - _4 teaspoons salt_ - _1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour_ - -Add salt to flour. Cut lard into flour and salt with a fork or pastry -blender until the crumbs are about the size of small peas. Cover, store -in refrigerator until ready to use. Mixture will keep at least a month -in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 -to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for -double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry -Mix. - - - Southern Marble Cake - - _2 cups sifted enriched flour_ - _2 teaspoons baking powder_ - _¼ teaspoon salt_ - _½ cup lard_ - _1 cup sugar_ - _2 eggs, beaten_ - _½ cup milk_ - _1 teaspoon vanilla_ - _1 teaspoon cinnamon_ - _¼ teaspoon cloves_ - _½ teaspoon nutmeg_ - _2 tablespoons molasses_ - -Sift flour, baking powder and salt together. Cream lard with sugar until -light and fluffy. Add beaten eggs. Add sifted dry ingredients -alternately with milk. Add vanilla. Divide batter into 2 parts, adding -spices and molasses to 1 part. Spoon light and dark mixtures alternately -into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 -to 60 minutes. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of Let's Cook Meat, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK LET'S COOK MEAT *** - -***** This file should be named 62804-0.txt or 62804-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/0/62804/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Let's Cook Meat, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Let's Cook Meat - Recipes You'll Like - -Author: Anonymous - -Release Date: August 1, 2020 [EBook #62804] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK LET'S COOK MEAT *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Let’s Cook Meat: Recipes You’ll Like" width="500" height="675" /> -</div> -<div class="box"> -<h1><i class="cur">Let’s cook -<br /><span class="larger">MEAT</span> -<br />Recipes you’ll like</i></h1> -<p class="center small"><i class="large">Holiday Greetings from</i> -<br /><span class="ss">PHIL’S THRIFTWAY MARKET -<br />118 N. Killingsworth -<br />Portland, Oregon</span></p> -</div> -<div class="pb" id="Page_1">1</div> -<p class="tbcenter"><span class="ss">YOUR RECIPES <i>and where to find them</i></span></p> -<div class="img"> -<img src="images/p01.jpg" alt="YOUR RECIPES _and where to find them_" width="500" height="119" /> -</div> -<dl class="indexlr"> -<dt class="jl"><b>Beef Recipes and Menus</b></dt> -<dt><span class="jl">Baked Beef and Rice</span> <a class="htm" href="#Page_6">6</a></dt> -<dt><span class="jl">Beef Chili Patties</span> <a class="htm" href="#Page_9">9</a></dt> -<dt><span class="jl">Beef Pot-Roast</span> <a class="htm" href="#Page_10">10</a></dt> -<dt><span class="jl">Beef Put-Together</span> <a class="htm" href="#Page_9">9</a></dt> -<dt><span class="jl">Beef Short Ribs-Raisin Sauce</span> <a class="htm" href="#Page_8">8</a></dt> -<dt><span class="jl">Broiled Porterhouse or Sirloin Steak</span> <a class="htm" href="#Page_6">6</a></dt> -<dt><span class="jl">Corned Beef and Cabbage</span> <a class="htm" href="#Page_5">5</a></dt> -<dt><span class="jl">Chinese Pepper Steak with Rice</span> <a class="htm" href="#Page_7">7</a></dt> -<dt><span class="jl">Deviled Steak</span> <a class="htm" href="#Page_7">7</a></dt> -<dt><span class="jl">Family Meat Loaf</span> <a class="htm" href="#Page_10">10</a></dt> -<dt class="jl">Leftovers</dt> -<dd><span class="jl">Beef Puff</span> <a class="htm" href="#Page_11">11</a></dd> -<dd><span class="jl">Leftover Treat</span> <a class="htm" href="#Page_11">11</a></dd> -<dt><span class="jl">Onion ’Burgers</span> <a class="htm" href="#Page_8">8</a></dt> -<dt><span class="jl">Standing Ribs of Beef</span> <a class="htm" href="#Page_5">5</a></dt> -<dt class="jl"><b>Veal Recipes and Menus</b></dt> -<dt class="jl">Leftovers</dt> -<dd><span class="jl">Ladies’ Aid Salad</span> <a class="htm" href="#Page_15">15</a></dd> -<dd><span class="jl">Meat-Potato-Tomato Cakes</span> <a class="htm" href="#Page_15">15</a></dd> -<dd><span class="jl">Veal Croquettes</span> <a class="htm" href="#Page_15">15</a></dd> -<dt><span class="jl">Paprika Veal</span> <a class="htm" href="#Page_14">14</a></dt> -<dt><span class="jl">Pineapple Stuffed Veal Birds</span> <a class="htm" href="#Page_14">14</a></dt> -<dt><span class="jl">Sour Cream Veal Loaf</span> <a class="htm" href="#Page_13">13</a></dt> -<dt><span class="jl">Veal Shoulder Roll</span> <a class="htm" href="#Page_13">13</a></dt> -<dt class="jl"><b>Pork Recipes and Menus</b></dt> -<dt><span class="jl">Baked Smoked Ham-Buffet Glaze</span> <a class="htm" href="#Page_18">18</a></dt> -<dt><span class="jl">Barbecued Pork Chops</span> <a class="htm" href="#Page_17">17</a></dt> -<dt><span class="jl">Candied Ham Loaf</span> <a class="htm" href="#Page_19">19</a></dt> -<dt><span class="jl">Golden Filled Pork Rolls</span> <a class="htm" href="#Page_22">22</a></dt> -<dt class="jl">Leftovers</dt> -<dd><span class="jl">Ham-Noodle-Mushroom Casserole</span> <a class="htm" href="#Page_23">23</a></dd> -<dt><span class="jl">Swiss Salad</span> <a class="htm" href="#Page_23">23</a></dt> -<dt><span class="jl">Pork Chop-Potato Scallop</span> <a class="htm" href="#Page_18">18</a></dt> -<dt><span class="jl">Pork Loin Roast</span> <a class="htm" href="#Page_17">17</a></dt> -<dt><span class="jl">Pork Tenderloin Supreme</span> <a class="htm" href="#Page_19">19</a></dt> -<dt><span class="jl">Smoked Ham Slice-Apricot Glaze</span> <a class="htm" href="#Page_22">22</a></dt> -<dt class="jl"><b>Lamb Recipes and Menus</b></dt> -<dt><span class="jl">Braised Rolled Lamb Shoulder</span> <a class="htm" href="#Page_25">25</a></dt> -<dt><span class="jl">Broiled Lamb Chops</span> <a class="htm" href="#Page_25">25</a></dt> -<dt><span class="jl">Fruited Lamb Chops</span> <a class="htm" href="#Page_27">27</a></dt> -<dt><span class="jl">Lamb Kabobs</span> <a class="htm" href="#Page_26">26</a></dt> -<dt class="jl">Leftovers</dt> -<dd><span class="jl">Lamb Croquettes</span> <a class="htm" href="#Page_28">28</a></dd> -<dd><span class="jl">Lamb Pie with Catchup Biscuits</span> <a class="htm" href="#Page_28">28</a></dd> -<dd><span class="jl">Shepherd’s Pie</span> <a class="htm" href="#Page_28">28</a></dd> -<dt><span class="jl">Leg of Lamb-Puffy Mint Pears</span> <a class="htm" href="#Page_26">26</a></dt> -<dt><span class="jl">Oriental Lamb Stew</span> <a class="htm" href="#Page_27">27</a></dt> -<dt class="jl"><b>Sausages, Canned Meats, Etc.</b></dt> -<dt><span class="jl">Chipped Beef-Potato Dumplings</span> <a class="htm" href="#Page_30">30</a></dt> -<dt><span class="jl">Cherry Meat Muffins</span> <a class="htm" href="#Page_32">32</a></dt> -<dt><span class="jl">Frankfurter and Sauerkraut Pie</span> <a class="htm" href="#Page_29">29</a></dt> -<dt><span class="jl">Fruited Ham Rolls</span> <a class="htm" href="#Page_31">31</a></dt> -<dt><span class="jl">Sausage Links in Batter Pudding</span> <a class="htm" href="#Page_29">29</a></dt> -<dt><span class="jl">Smoky Sausage-Spaghetti Sauce</span> <a class="htm" href="#Page_32">32</a></dt> -<dt><span class="jl">Southern Sausage Breakfast</span> <a class="htm" href="#Page_30">30</a></dt> -<dt><span class="jl">Summer Salad Bowl</span> <a class="htm" href="#Page_31">31</a></dt> -<dt class="jl"><b>Variety Meats Recipes and Menus</b></dt> -<dt><span class="jl">Heart Andalouse</span> <a class="htm" href="#Page_33">33</a></dt> -<dt><span class="jl">Liver Rolls</span> <a class="htm" href="#Page_33">33</a></dt> -<dt><span class="jl">Smoked Tongue Rarebit</span> <a class="htm" href="#Page_34">34</a></dt> -<dt><span class="jl">Sweetbreads-Canadian-Style Bacon-Pineapple Grill</span> <a class="htm" href="#Page_34">34</a></dt> -<dt class="jl"><b>Baked Goods Recipes</b></dt> -<dt><span class="jl">Biscuits</span> <a class="htm" href="#Page_40">40</a></dt> -<dt><span class="jl">Date-Nut Drops</span> <a class="htm" href="#Page_39">39</a></dt> -<dt><span class="jl">Homemade Pastry Mix</span> <a class="htm" href="#Page_40">40</a></dt> -<dt><span class="jl">Orange-Nut Cake</span> <a class="htm" href="#Page_39">39</a></dt> -<dt><span class="jl">Pumpkin Pecan Pie</span> <a class="htm" href="#Page_38">38</a></dt> -<dt><span class="jl">Single Pie Crust</span> <a class="htm" href="#Page_38">38</a></dt> -<dt><span class="jl">Southern Marble Cake</span> <a class="htm" href="#Page_40">40</a></dt> -<dt class="jl"><b>Meat Buying and Cooking Helps</b></dt> -<dt><span class="jl">Cuts, Cooking Methods, Etc.</span> <a class="htm" href="#Page_4">4</a>, <a class="htm" href="#Page_12">12</a>, <a class="htm" href="#Page_16">16</a>, <a class="htm" href="#Page_24">24</a></dt> -<dt><span class="jl">Steps in Meat Cookery</span> <a class="htm" href="#Page_2">2</a>-3</dt> -<dt><span class="jl">Ground Meat—Its Many Possibilities</span> <a class="htm" href="#Page_20">20</a>-21</dt> -<dt><span class="jl">Time-tables—Meat Cookery</span> <a class="htm" href="#Page_35">35</a>-37</dt> -</dl> -<hr class="dwide" /> -<p class="center">Published by -<br />National Live Stock and Meat Board -<br />Home Economics Department -<br />407 S. Dearborn St., Chicago 5, Ill. -<br />1953-54 <span class="hst">Printed In U.S.A.</span></p> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">Meat Cookery Pointers</span></h2> -<p>Roasts may be seasoned before, -during or after cooking, since salt -penetrates only to about ½ inch.</p> -<p class="center">•</p><p>Boned and rolled roasts require -approximately 10 minutes per -pound more cooking time than -roasts with the bone left in.</p> -<p class="center">•</p><p>Pot-roasts, Swiss steaks, “birds,” -chops and other cuts cooked by -braising should be browned slowly -in order to retain the attractive -brown color during cooking.</p> -<p class="center">•</p><p>Steaks, chops and patties broiled -at moderate temperatures require -only one turning during cooking.</p> -<p class="center">•</p><p>Meat cuts cooked in liquid increase -in weight and are juicier -if they are allowed to cool in -the cooking liquid and under refrigeration.</p> -<p class="center">•</p><p>Low temperature cookery yields -10 to 30 per cent more meat to -serve.</p> -<p class="center">•</p><p>Meat that is overcooked shrinks -more, is less palatable, less attractive -and more difficult to -carve.</p> -<p class="center">•</p><p>Searing does not seal in meat -juices but actually increases cooking -losses.</p> -<p class="center">•</p><p>Turning meat occasionally during -panbroiling insures even cooking -throughout the cut.</p> -<h3 id="c2"><i>TO ROAST</i></h3> -<div class="img"> -<img src="images/p02.jpg" alt="{uncaptioned}" width="410" height="451" /> -</div> -<div class="verse"> -<p class="t0">1. Season with salt and pepper.</p> -<p class="t0">2. Place meat fat side up on rack in open roasting pan.</p> -<p class="t0">3. Insert meat thermometer.</p> -<p class="t0">4. Do not add water. Do not cover. Do not baste.</p> -<p class="t0">5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork).</p> -<p class="t0">6. Roast to desired degree of doneness.</p> -</div> -<h3 id="c3"><i>TO BROIL</i></h3> -<div class="img"> -<img src="images/p02a.jpg" alt="{uncaptioned}" width="414" height="368" /> -</div> -<div class="verse"> -<p class="t0">1. Set oven regulator for broiling.</p> -<p class="t0">2. Place meat 2 to 3 inches from heat.</p> -<p class="t0">3. Broil until top of meat is brown.</p> -<p class="t0">4. Season with salt and pepper.</p> -<p class="t0">5. Turn meat and cook until done.</p> -<p class="t0">6. Season and serve at once.</p> -</div> -<h3 id="c4"><i>TO PANBROIL</i></h3> -<div class="img"> -<img src="images/p02c.jpg" alt="{uncaptioned}" width="420" height="401" /> -</div> -<div class="verse"> -<p class="t0">1. Place meat in heavy frying-pan.</p> -<p class="t0">2. Do not add fat. Do not add water. Do not cover.</p> -<p class="t0">3. Cook slowly, turning occasionally.</p> -<p class="t0">4. Pour fat from pan as it accumulates.</p> -<p class="t0">5. Brown meat on both sides.</p> -<p class="t0">6. Season. Serve at once.</p> -</div> -<div class="pb" id="Page_3">3</div> -<h3 id="c5"><i>TO BRAISE</i></h3> -<div class="img"> -<img src="images/p02e.jpg" alt="{uncaptioned}" width="402" height="435" /> -</div> -<div class="verse"> -<p class="t0">1. Brown meat on all sides in fat in heavy utensil.</p> -<p class="t0">2. Season with salt and pepper.</p> -<p class="t0">3. Add small amount of liquid, if necessary.</p> -<p class="t0">4. Cover tightly.</p> -<p class="t0">5. Cook at low temperature until tender.</p> -</div> -<h3 id="c6"><i>TO COOK IN LIQUID -<br />Stews—Large Cuts</i></h3> -<div class="img"> -<img src="images/p02f.jpg" alt="{uncaptioned}" width="408" height="461" /> -</div> -<div class="verse"> -<p class="t0">1. Brown meat on all sides in own fat or lard, when desirable.</p> -<p class="t0">2. Season with salt and pepper.</p> -<p class="t0">3. Cover with liquid, cover kettle, cook below boiling point until tender.</p> -<p class="t0">4. Add vegetables just long enough before serving to be cooked.</p> -</div> -<h3 id="c7"><i>TO PANFRY</i></h3> -<div class="img"> -<img src="images/p02g.jpg" alt="{uncaptioned}" width="427" height="528" /> -</div> -<div class="verse"> -<p class="t0">1. Brown meat on both sides in small amount of fat.</p> -<p class="t0">2. Season with salt and pepper.</p> -<p class="t0">3. Do not cover.</p> -<p class="t0">4. Cook at moderate temperature until done, turning occasionally.</p> -<p class="t0">5. Remove from pan and serve at once.</p> -</div> -<h2 id="c8"><span class="small">Meat Cookery Pointers</span></h2> -<p>Pot-roasts, other braised dishes -and stews may be conveniently -cooked in a moderate oven (300° -F. to 350° F.)</p> -<p class="center">•</p><p>Meat cubes are browned for a -brown stew; browning is omitted -if a light stew is preferred.</p> -<p class="center">•</p><p>A roast meat thermometer is inserted -so the bulb reaches the -center of the largest muscle but -does not rest in fat or on bone.</p> -<p class="center">•</p><p>Cooked meat should be stored -closely covered in the coldest -part of the refrigerator.</p> -<p class="center">•</p><p>All meat is tender if cooked by -the correct cookery method.</p> -<p class="center">•</p><p>Steaks and chops for broiling -should be cut at least an inch -thick.</p> -<p class="center">•</p><p>Panbroiling is a convenient method -for cooking thin beef or lamb -steaks, chops or patties and -smoked ham slices, bacon and -Canadian-style bacon.</p> -<p class="center">•</p><p>Roasts are more easily carved if -the meat is allowed to “set” 20 -to 30 minutes before carving.</p> -<p class="center">•</p><p>For ease in carving, have the -back bone loosened on beef rib -and pork loin roasts before cooking.</p> -<p class="center">•</p><p>A roast meat thermometer registers -the internal temperature or -degree of doneness of a roast.</p> -<div class="pb" id="Page_4">4</div> -<h3 id="c9">Beef Cuts and Cooking Methods</h3> -<div class="img" id="fig1"> -<img src="images/p03.jpg" alt="" width="500" height="375" /> -<p class="pcap">Beef Blade Pot-Roast</p> -</div> -<p>ROAST: Standing ribs; rolled ribs; -rump (high quality) and loaf.</p> -<p>BROIL: Rib, club, tenderloin (filet -mignon), T-bone, porterhouse, sirloin and -top round steaks and patties.</p> -<p>PANBROIL: The same cuts as prepared -by broiling. Cuts cooked by this -method are cut thinner than those cooked -by broiling.</p> -<p>PANFRY: Thin rib, club, tenderloin -(filet mignon), T-bone, porterhouse and -sirloin steaks; patties and brains.</p> -<p>BRAISE: Pot-roasts—arm, blade, rump -(bone in and boneless); arm, blade, round -and flank steaks; short ribs; plate; brisket; -cross cut shanks; heart; kidney; -brains and liver.</p> -<p>COOK IN LIQUID (Large cuts and -stews): neck; shank; heel of round; -plate; brisket; short ribs; corned beef; -stew meat; heart; kidney; tongue; brains -and sweetbreads.</p> -<h3 id="c10">Other Facts About Beef</h3> -<p>The quality and tenderness of beef cuts are the two factors which -determine the cooking method used in their preparation. Tender cuts -cooked by roasting, broiling and panbroiling may be served rare, -medium or well done. Less tender cuts cooked by braising, panfrying -or in liquid should be cooked well done. Some beef is marketed as -corned beef and some as dried beef to provide flavor variety. Frozen -beef cuts may be stored at 0° F. or lower, 6 to 12 months.</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c11"><span class="small"><i>Recipes for</i> <span class="larger ss">BEEF</span></span></h2> -<div class="img"> -<img src="images/p03a.jpg" alt="{uncaptioned}" width="500" height="130" /> -</div> -<h3 id="c12">Standing Ribs of Beef</h3> -<div class="img" id="fig2"> -<img src="images/p03c.jpg" alt="" width="400" height="350" /> -<p class="pcap">Standing ribs</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Fruit Cup -<br />Standing Ribs of Beef -<br />Baked Potatoes -<br />Asparagus -<br />Tossed Green Salad -<br />Hot Rolls -<br />Butter or Margarine -<br />Apple Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>2 to 3-rib beef standing rib roast</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -</div> -<p>Have the market man remove the chine bone to make carving -easier. Season. Place fat side up on rack in open roasting pan. -Insert meat thermometer so the bulb reaches the center of the -thickest part, being sure that the bulb does not rest in fat or on -bone. Do not add water. Do not cover. Roast in slow oven (300° F.) -to the desired degree of doneness. Allow 18 to 20 minutes per -pound for cooking a rare roast; 22 to 25 minutes for medium; and -27 to 30 minutes for well-done.</p> -<h3 id="c13">Corned Beef and Cabbage</h3> -<div class="img" id="fig3"> -<img src="images/p03d.jpg" alt="" width="400" height="354" /> -<p class="pcap">Corned beef</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Corned Beef and Cabbage -<br />Parsleyed Potatoes -<br />Carrot-Raisin Salad -<br />Rye Rolls -<br />Butter or Margarine -<br />Gingerbread -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>3 to 4 pounds corned beef</i></p> -<p class="t0"><i>Water to cover</i></p> -<p class="t0"><i>1 large head cabbage, cut in wedges</i></p> -</div> -<p>Cover corned beef with water. Cover closely and bring to a -boil. Reduce heat to simmer and cook slowly until tender, allowing -about 1 hour per pound. Fifteen minutes before meat is done -add cabbage wedges and continue cooking until meat and cabbage -are done. 6 to 8 servings.</p> -<div class="pb" id="Page_6">6</div> -<h3 id="c14">Broiled Porterhouse or Sirloin Steak</h3> -<div class="img" id="fig4"> -<img src="images/p04.jpg" alt="" width="400" height="347" /> -<p class="pcap">Porterhouse steak</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Broiled Porterhouse Steak -<br />French Fried Potatoes -<br />Green Beans -<br />Tomato-Onion Salad -<br />Garlic French Bread -<br />Butter or Margarine -<br />Angel Food Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>Beef porterhouse or sirloin steak, cut 1 to 2 inches thick</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -</div> -<p>Set regulator to broil. Place steak on broiler rack. Insert -broiler pan and rack so the top of 1-inch steak is 2 inches from -the heat and 2-inch steak is 3 inches from the heat. When one -side is browned, season, turn and finish cooking on the second side. -Season.</p> -<p>Steaks cut 1 inch thick require 18 to 20 minutes for rare steak -and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches -thick require 30 to 35 minutes for rare steak and 35 to 45 minutes -for medium-done steak. 1 to 2 servings may be obtained from a -1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse -steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 -servings from a 2-inch sirloin steak.</p> -<h3 id="c15">Baked Beef and Rice</h3> -<div class="img" id="fig5"> -<img src="images/p04b.jpg" alt="" width="400" height="339" /> -<p class="pcap">Ground beef</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Baked Beef and Rice -<br />Harvard Beets -<br />Peas -<br />Perfection Salad -<br />Hot Muffins -<br />Butter or Margarine -<br />Southern Marble Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound ground beef</i></p> -<p class="t0"><i>1 cup rice</i></p> -<p class="t0"><i>1 small onion, chopped</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>½ teaspoon pepper</i></p> -<p class="t0"><i>1 teaspoon paprika</i></p> -<p class="t0"><i>1 small bottle olives, sliced</i></p> -<p class="t0"><i>2 cups tomato juice</i></p> -<p class="t0"><i>1½ cups boiling water</i></p> -<p class="t0"><i>½ cup grated cheese</i></p> -</div> -<p>Cook ground beef, rice and chopped onion in drippings until -lightly browned. Season. Add sliced olives, tomato juice and boiling -water. Place in 1½-quart casserole, cover and bake in a slow oven -(300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking -about 10 minutes or until cheese is melted. 6 servings.</p> -<div class="pb" id="Page_7">7</div> -<h3 id="c16">Chinese Pepper Steak with Rice</h3> -<div class="img" id="fig6"> -<img src="images/p04c.jpg" alt="" width="400" height="345" /> -<p class="pcap">Blade steak</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Chinese Pepper Steak -<br />Rice -<br />Broccoli -<br />Jellied Pineapple Salad -<br />Butterhorns -<br />Butter or Margarine -<br />Boston Cream Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>Beef arm steak, cut 1 inch thick</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>2 tablespoons minced onion</i></p> -<p class="t0"><i>1 clove garlic, minced</i></p> -<p class="t0"><i>2 large green peppers, cut into strips</i></p> -<p class="t0"><i>½ cup celery, sliced crosswise</i></p> -<p class="t0"><i>2 tablespoons chopped pimiento, if desired</i></p> -<p class="t0"><i>½ cup consomme or stock</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>2 teaspoons cornstarch</i></p> -<p class="t0"><i>2 tablespoons water</i></p> -<p class="t0"><i>1 teaspoon soy sauce</i></p> -<p class="t0"><i>3 cups boiled rice</i></p> -</div> -<p>Cut steak into thin strips. Brown meat in lard or drippings. -Add the onion, garlic, green peppers, celery and pimiento. Add consomme -or stock. Season with salt and pepper. Cover and simmer -20 minutes. Thicken with cornstarch blended with water and soy -sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 -servings.</p> -<h3 id="c17">Deviled Steak</h3> -<div class="img" id="fig7"> -<img src="images/p04d.jpg" alt="" width="400" height="353" /> -<p class="pcap">Arm steak</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Deviled Steak -<br />Scalloped Potatoes -<br />Asparagus -<br />Orange-Avocado Salad -<br />Hot Biscuits -<br />Butter or Margarine -<br />Chocolate Chiffon Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>Beef Arm steak, cut 1 inch thick</i></p> -<p class="t0"><i>¼ cup flour</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>1 large onion, sliced</i></p> -<p class="t0"><i>1 teaspoon dry mustard</i></p> -<p class="t0"><i>⅛ teaspoon paprika</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>3 tablespoons vinegar</i></p> -<p class="t0"><i>1 cup hot water</i></p> -</div> -<p>Cut steak into individual servings. Dredge steak with flour -and brown both sides in lard or drippings. Place sliced onion over -meat. Add seasonings, vinegar and water. Cover closely and cook -in a slow oven (300° F.) for about 1 hour or until tender. Thicken -the remaining liquid for gravy. 6 servings.</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c18">Onion ’Burgers</h3> -<div class="img" id="fig8"> -<img src="images/p05.jpg" alt="" width="400" height="345" /> -<p class="pcap">Ground beef</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Onion ’Burgers -<br />Potato Chips -<br />Baked Beans -<br />Sliced Tomatoes -<br />Buns -<br />Assorted Fresh Fruit -<br />Cookies -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1½ pounds ground beef</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>1½ cups chopped onion</i></p> -<p class="t0"><i>2 tablespoons butter or margarine</i></p> -<p class="t0"><i>2 teaspoons prepared horseradish</i></p> -<p class="t0"><i>2 teaspoons prepared mustard</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>6 split buns</i></p> -</div> -<p>Combine ground beef, salt and pepper. Shape into 12 thin patties. -Brown chopped onion lightly in butter or margarine, add -horseradish, mustard and salt. Spread onion mixture over 6 patties, -top each with a patty and press together. Chill. Place patties on -broiler rack. Insert broiler pan allowing 2 inches between heat and -surface of meat. Broil patties on one side until brown, 8 to 10 -minutes. Turn and brown on second side. Serve on buns, if desired. -6 servings.</p> -<h3 id="c19">Beef Short Ribs—Raisin Sauce</h3> -<div class="img" id="fig9"> -<img src="images/p05a.jpg" alt="" width="400" height="345" /> -<p class="pcap">Short ribs</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Beef Short Ribs -<br />Baked Potatoes -<br />Lima Beans -<br />Tomato-Onion Salad -<br />Hot Biscuits -<br />Butter or Margarine -<br />Peach Crumb Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>3 pounds beef short ribs</i></p> -<p class="t0"><i>3 tablespoons lard or drippings</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>1 onion, quartered</i></p> -<p class="t0"><i>½ cup brown sugar</i></p> -<p class="t0"><i>1 teaspoon dry mustard</i></p> -<p class="t0"><i>1 tablespoon flour</i></p> -<p class="t0"><i>2 tablespoons vinegar</i></p> -<p class="t0"><i>2 tablespoons lemon juice</i></p> -<p class="t0"><i>¼ teaspoon grated lemon rind</i></p> -<p class="t0"><i>1 bay leaf</i></p> -<p class="t0"><i>1½ cups water</i></p> -<p class="t0"><i>½ cup raisins</i></p> -</div> -<p>Cut ribs into serving pieces and brown in own fat or a small -amount of lard or drippings. Pour off drippings, season ribs with -salt and pepper. Add quartered onion. Combine remaining ingredients -and bring to a boil. Pour over short ribs. Cover closely and -cook slowly about 2 hours or until meat is tender. Thicken sauce if -desired. 6 to 8 servings.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c20">Beef Put-Together</h3> -<div class="img" id="fig10"> -<img src="images/p05c.jpg" alt="" width="400" height="345" /> -<p class="pcap">Beef cubes</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Beef Put-Together -<br />Steamed Rice -<br />Head Lettuce Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Rhubarb Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound boneless beef for stew, cut in 1-inch cubes</i></p> -<p class="t0"><i>3 tablespoons lard or drippings</i></p> -<p class="t0"><i>1 medium onion, sliced</i></p> -<p class="t0"><i>1 green pepper, sliced</i></p> -<p class="t0"><i>1 cup diced celery</i></p> -<p class="t0"><i>1 cup diced carrots</i></p> -<p class="t0"><i>1 can condensed tomato soup</i></p> -<p class="t0"><i>1½ teaspoons salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>½ cup cooked peas</i></p> -<p class="t0"><i>2 cups hot, cooked rice</i></p> -</div> -<p>Brown meat in lard or drippings. Add onion and green pepper -and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. -Cover and cook slowly about 1 hour or until meat and vegetables -are done. Add cooked peas and serve over hot, cooked rice. -4 servings.</p> -<h3 id="c21">Beef Chili Patties</h3> -<div class="img" id="fig11"> -<img src="images/p05d.jpg" alt="" width="400" height="340" /> -<p class="pcap">Ground beef patties</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Beef Chili Patties -<br />Whipped Potatoes -<br />Lima Beans -<br />Tossed Green Salad -<br />Rye Bread -<br />Butter or Margarine -<br />Apple Dumplings -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound ground beef</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>1 egg, beaten</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>2 tablespoons chopped onion</i></p> -<p class="t0"><i>2 tablespoons chopped green pepper</i></p> -<p class="t0"><i>1 No. 303 can tomatoes, drained</i></p> -<p class="t0"><i>1 cup cooked corn</i></p> -<p class="t0"><i>1 teaspoon chili powder</i></p> -<p class="t0"><i>2 teaspoons salt</i></p> -</div> -<p>Combine ground beef, salt, pepper and egg. Shape into 8 small -patties and place in a baking dish. Cook onion and green pepper -in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder -and salt and pour over meat patties. Bake in a slow oven (300° F.) -for 30 minutes. 4 servings.</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c22">Beef Pot-Roast</h3> -<div class="img" id="fig12"> -<img src="images/p06.jpg" alt="" width="400" height="340" /> -<p class="pcap">Arm pot-roast</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Beef Pot-Roast -<br />Noodles -<br />Peas -<br />Spinach-Radish Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Pineapple Upside-Down Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>3 to 4-pound beef arm or blade pot-roast</i></p> -<p class="t0"><i>2 tablespoons flour</i></p> -<p class="t0"><i>2 teaspoons salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>3 tablespoons lard or drippings</i></p> -<p class="t0"><i>¼ cup water</i></p> -<p class="t0"><i>3 cups seasoned cooked noodles</i></p> -<p class="t0"><i>1 12-ounce package frozen peas, cooked or 1 No. 303 can peas</i></p> -<p class="t0"><i>2 tablespoons butter or margarine</i></p> -</div> -<p>Dredge pot-roast with seasoned flour and brown in lard or -drippings. Add water, cover and simmer in a slow oven (300° F.) -or on top of range 3 hours or until tender. Thicken cooking liquid -for gravy, if desired. Combine noodles, peas and butter or margarine. -Cook until heated through. Serve pot-roast on noodles and peas. -6 to 8 servings.</p> -<h3 id="c23">Family Meat Loaf</h3> -<div class="img" id="fig13"> -<img src="images/p06a.jpg" alt="" width="400" height="343" /> -<p class="pcap">Ground beef and pork</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Family Meat Loaf -<br />Mashed Potatoes -<br />Green Beans -<br />Tomato-Cucumber Salad -<br />Hot Rolls -<br />Butter or Margarine -<br />Lemon Sherbet -<br />Cookies -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>2 pounds ground beef</i></p> -<p class="t0"><i>1 pound ground pork</i></p> -<p class="t0"><i>1 cup fine dry bread crumbs</i></p> -<p class="t0"><i>1 cup milk</i></p> -<p class="t0"><i>1½ tablespoons chopped onion</i></p> -<p class="t0"><i>1 tablespoon minced parsley</i></p> -<p class="t0"><i>1 egg, slightly beaten</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>½ teaspoon celery salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>¼ teaspoon ground cloves</i></p> -<p class="t0"><i>¼ teaspoon nutmeg</i></p> -<p class="t0"><i>1 tablespoon lemon juice</i></p> -<p class="t0"><i>1 teaspoon grated lemon rind</i></p> -</div> -<p>Soak bread crumbs in milk. Combine ground beef and pork, -bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice -and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake -in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings.</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c24">RECIPES FOR BEEF LEFTOVERS</h3> -<h3 id="c25">Beef Puff</h3> -<div class="verse"> -<p class="t0"><i>2 cups ground cooked beef</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>2 tablespoons chopped parsley</i></p> -<p class="t0"><i>½ cup mayonnaise</i></p> -<p class="t0"><i>8 slices bread</i></p> -<p class="t0"><i>Butter or margarine, softened</i></p> -<p class="t0"><i>3 eggs, slightly beaten</i></p> -<p class="t0"><i>2 cups milk</i></p> -<p class="t0"><i>¼ teaspoon salt</i></p> -<p class="t0"><i>¼ teaspoon sage</i></p> -</div> -<p>Combine meat, salt, pepper, parsley and mayonnaise. Spread -4 slices bread with butter or margarine, cover with meat mixture -and top with slice of bread. Place sandwiches in greased shallow -casserole dish. Combine eggs, milk, salt and sage and mix well. -Pour over sandwiches and let stand in refrigerator at least an hour -before baking. Bake in a moderate oven (350° F.) about 45 minutes -or until brown and puffed. 4 servings.</p> -<h3 id="c26">Leftover Treat</h3> -<div class="verse"> -<p class="t0"><i>2½ cups diced cooked beef</i></p> -<p class="t0"><i>1 tablespoon minced onion</i></p> -<p class="t0"><i>1 tablespoon minced green pepper</i></p> -<p class="t0"><i>I tablespoon lard or drippings</i></p> -<p class="t0"><i>1 cup gravy or medium white sauce</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>¼ teaspoon chili powder</i></p> -<p class="t0"><i>1 tablespoon chili sauce</i></p> -<p class="t0"><i>1½ cups cooked rice</i></p> -<p class="t0"><i>3 tablespoons grated sharp cheddar cheese</i></p> -<p class="t0"><i>1 egg, slightly beaten</i></p> -<p class="t0"><i>½ cup crushed corn flakes</i></p> -</div> -<p>Cook meat, onion and green pepper in lard or drippings until -lightly browned. Add gravy or white sauce, salt, pepper, chili powder -and chili sauce. Combine rice, grated cheese and egg, mixing -thoroughly. Alternate layers of rice and meat in a 1-quart greased -baking dish. Sprinkle with corn flakes. Bake in a moderate oven -(350° F.) for 30 minutes. 6 servings.</p> -<div class="pb" id="Page_12">12</div> -<h3 id="c27">Veal Cuts and Cooking Methods</h3> -<div class="img" id="fig14"> -<img src="images/p07.jpg" alt="" width="500" height="371" /> -<p class="pcap">Veal Cutlets</p> -</div> -<p>ROAST: Ribs; arm and blade roasts; -rolled and cushion-style shoulder; crown -roast; loin; rump; leg; breast and loaf.</p> -<p>BROIL: Liver; kidneys; sweetbreads -and brains. Veal steaks, chops and patties -are best cooked by braising or panfrying -since these two methods supply -fat which is lacking in veal because it -comes from a young animal.</p> -<p>PANBROIL: Veal steaks, chops and -patties are not panbroiled for the same -reason that they are not broiled.</p> -<p>PANFRY: Arm and blade steaks; rib -and loin chops; kidney chops; sirloin -steak; round steak (cutlets); city chicken; -mock chicken legs; patties; liver; -kidney; sweetbreads and brains.</p> -<p>BRAISE: Arm and blade steaks; rib -and loin chops; kidney chops; breast; -riblets; sirloin steak; round steak (cutlets); -heel of round pot-roast; hind shank; -city chicken; mock chicken legs; cubes; -patties; heart; kidneys; brains and sweetbreads.</p> -<p>COOK IN LIQUID: Riblets; shank; -heel of round; stew meat; heart; kidneys; -tongue; brains and sweetbreads.</p> -<h3 id="c28">Other Facts About Veal</h3> -<p>The mild appealing flavor of veal is brought out by proper cookery. -Since veal comes from a young animal and, consequently, lacks -fat, it is often desirable to place bacon or salt pork slices over veal -roasts before cooking. All veal is cooked well done. Frozen veal cuts -may be stored at 0° F. or lower, 6 to 9 months.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c29"><span class="small"><i>Recipes for</i> <span class="larger ss">VEAL</span></span></h2> -<div class="img"> -<img src="images/p07a.jpg" alt="_Recipes for_ VEAL" width="500" height="137" /> -</div> -<h3 id="c30">Veal Shoulder Roll</h3> -<div class="img" id="fig15"> -<img src="images/p07c.jpg" alt="" width="400" height="344" /> -<p class="pcap">Rolled shoulder roast</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Veal Shoulder Roll -<br />Whipped Potatoes -<br />Harvard Beets -<br />Orange-Grapefruit Salad -<br />Corn Bread -<br />Butter or Margarine -<br />Butterscotch Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>3 to 4-pound veal shoulder roll</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>4 to 6 slices bacon, if desired</i></p> -</div> -<p>Season the roast with salt and pepper. Place on rack in open -roasting pan. Insert a meat thermometer so the bulb reaches the -center of the roast. Place bacon slices on roast. Do not add water. -Do not cover. Roast in slow oven (300° F.) until the meat thermometer -registers 170° F. or about 2½ hours. Allow about 40 -minutes per pound for roasting.</p> -<h3 id="c31">Sour Cream Veal Loaf</h3> -<div class="img" id="fig16"> -<img src="images/p07d.jpg" alt="" width="400" height="339" /> -<p class="pcap">Ground veal and pork</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Sour Cream Veal Loaf -<br />Au Gratin Potatoes -<br />Broccoli -<br />Orange-Carrot Salad -<br />Parkerhouse Rolls -<br />Butter or Margarine -<br />Cherry Cobbler -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1½ pounds ground veal</i></p> -<p class="t0"><i>½ pound ground pork</i></p> -<p class="t0"><i>2 tablespoons minced onion</i></p> -<p class="t0"><i>2 carrots, ground</i></p> -<p class="t0"><i>1½ teaspoons salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>½ cup sour cream</i></p> -<p class="t0"><i>Flour</i></p> -</div> -<p>Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch -loaf pan and bake in a moderate oven (350° F.) 1½ hours. -Thicken drippings for gravy, allowing 2 tablespoons flour for each -cup of drippings. 6 to 8 servings.</p> -<div class="pb" id="Page_14">14</div> -<h3 id="c32">Pineapple Stuffed Veal Birds</h3> -<div class="img" id="fig17"> -<img src="images/p08.jpg" alt="" width="394" height="339" /> -<p class="pcap">Round steak cut for Birds</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Veal Birds -<br />Parsleyed Potatoes -<br />Asparagus -<br />Apricot-Cheese Salad -<br />Muffins -<br />Butter or Margarine -<br />Lemon Cream Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>2 veal round steaks, cut ½ inch thick</i></p> -<p class="t0"><i>½ cup crushed pineapple</i></p> -<p class="t0"><i>¼ cup melted butter or margarine</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>½ teaspoon sage</i></p> -<p class="t0"><i>2 cups soft bread crumbs</i></p> -<p class="t0"><i>3 tablespoons lard or drippings</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>¼ cup water</i></p> -</div> -<p>Remove bone from steaks and cut as shown in illustration. -Drain the crushed pineapple thoroughly. Add the pineapple, melted -butter or margarine, salt and sage to the bread crumbs. Mix well. -Place a spoonful of the pineapple stuffing on each piece of veal, -roll and fasten with wooden picks. Brown the rolls slowly in lard -or drippings. Season with salt and pepper. Add water, cover and -simmer for 45 minutes or until tender. 6 servings.</p> -<h3 id="c33">Paprika Veal</h3> -<div class="img" id="fig18"> -<img src="images/p08a.jpg" alt="" width="400" height="337" /> -<p class="pcap">Shoulder cubes</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Paprika Veal -<br />Baked Potatoes -<br />Brussels Sprouts -<br />Cabbage Salad -<br />French Bread -<br />Butter or Margarine -<br />Cherry Torte -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1½ pounds veal shoulder, cut into 1½ inch cubes</i></p> -<p class="t0"><i>3 tablespoons lard or bacon drippings</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>½ teaspoon paprika</i></p> -<p class="t0"><i>¼ cup water</i></p> -<p class="t0"><i>Paprika Sauce</i></p> -</div> -<p>Brown veal cubes in lard or drippings. Season. Add water, -cover closely and cook slowly 30 minutes. Cover with Paprika -Sauce and continue cooking slowly 30 minutes more or until meat -is tender. 4 to 6 servings.</p> -<h4>Paprika Sauce</h4> -<div class="verse"> -<p class="t0"><i>¼ cup butter or margarine</i></p> -<p class="t0"><i>¼ cup flour</i></p> -<p class="t0"><i>2 cups milk</i></p> -<p class="t0"><i>Paprika</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -</div> -<div class="pb" id="Page_15">15</div> -<p>Melt butter or margarine, add flour and mix well. Add milk -gradually and cook, stirring constantly until thickened. Add paprika -to color and salt and pepper to taste.</p> -<h3 id="c34">RECIPES FOR VEAL LEFTOVERS</h3> -<h3 id="c35">Ladies’ Aid Salad</h3> -<div class="verse"> -<p class="t0"><i>4 cups diced cooked veal</i></p> -<p class="t0"><i>1 cup salted almonds</i></p> -<p class="t0"><i>1 No. 303 can pineapple chunks</i></p> -<p class="t0"><i>2 cups diced celery</i></p> -<p class="t0"><i>2 hard-cooked eggs, diced</i></p> -<p class="t0"><i>Mayonnaise</i></p> -<p class="t0"><i>Lettuce Cups</i></p> -</div> -<p>Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, -pineapple, celery and eggs. Chill thoroughly. Just before -serving add almonds and enough mayonnaise to moisten ingredients. -Mix lightly and serve in lettuce cups. 8 servings.</p> -<h3 id="c36">Veal Croquettes</h3> -<div class="verse"> -<p class="t0"><i>2 cups ground cooked veal</i></p> -<p class="t0"><i>1 cup mashed cooked peas</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>2 teaspoons grated onion</i></p> -<p class="t0"><i>½ cup fine dry bread crumbs</i></p> -<p class="t0"><i>1 egg, slightly beaten</i></p> -<p class="t0"><i>Lard for deep fat frying</i></p> -</div> -<p>Combine ground veal, peas, salt, pepper and onion. Shape into -croquettes. Roll in bread crumbs, dip in egg and again in bread -crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until -brown. Drain. 6 servings.</p> -<h3 id="c37">Meat-Potato-Tomato Cakes</h3> -<div class="verse"> -<p class="t0"><i>2 cups ground, cooked beef, veal, pork or lamb</i></p> -<p class="t0"><i>2 cups mashed potatoes</i></p> -<p class="t0"><i>2 eggs</i></p> -<p class="t0"><i>2 tablespoons minced onion</i></p> -<p class="t0"><i>2 tablespoons finely chopped celery</i></p> -<p class="t0"><i>½ cup tomato juice</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>8 slices tomato, cut ½ inch thick</i></p> -<p class="t0"><i>2 tablespoons melted butter or margarine</i></p> -</div> -<p>Combine ground meat, mashed potatoes, eggs, onion, celery, -tomato juice and seasonings. Mix well and shape into 8 patties. -Place patties in greased baking pan. Top each pattie with a tomato -slice. Brush tomato slices with melted butter or margarine. Bake -in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings.</p> -<div class="pb" id="Page_16">16</div> -<h3 id="c38">Pork Cuts and Cooking Methods</h3> -<div class="img" id="fig19"> -<img src="images/p09.jpg" alt="" width="500" height="373" /> -<p class="pcap">Baked Half Ham</p> -</div> -<p>ROAST: Rolled and cushion-style -shoulder; crown roast; blade loin; loin -(center cut); sirloin (bone in); boneless -sirloin; Boston butt; fresh or smoked picnic; -fresh or smoked ham; smoked shoulder butt; -tenderloin; spareribs; pork loaf -and ham loaf.</p> -<p>BROIL: Smoked ham slices; bacon -and Canadian-style bacon. Chops, steaks, -patties and Frenched tenderloin are best -cooked by braising or panfrying, since -these methods assure meat that is well -done, tender and juicy throughout by the -time it is browned on the outside.</p> -<p>PANBROIL: Smoked ham slices; -bacon and Canadian style bacon. Chops, -steaks, patties and Frenched tenderloin -are not panbroiled for the same reason -that they are not broiled.</p> -<p>PANFRY: Shoulder steaks; rib and -loin chops; patties; Frenched tenderloin; -smoked ham slices; bacon; Canadian-style -bacon and liver.</p> -<p>BRAISE: Shoulder steaks; rib and loin -chops; tenderloin; spareribs; hocks; patties; -cubes; liver; hearts and kidneys.</p> -<p>COOK IN LIQUID: Spareribs; hocks; -smoked ham; picnic; shoulder butt and -shank; heart and kidneys.</p> -<h3 id="c39">Other Facts About Pork</h3> -<p>For tenderness and appetite appeal, all pork should be cooked well -done. Cuts marketed as cured meats are hams, bacon, Canadian-style -bacon, shoulder butts and hocks. Frozen fresh pork may be stored at -0° F. or lower, 3 to 6 months; freezing is not recommended for smoked -pork.</p> -<div class="pb" id="Page_17">17</div> -<h2 id="c40"><span class="small"><i>Recipes for</i> <span class="larger ss">PORK</span></span></h2> -<div class="img"> -<img src="images/p09a.jpg" alt="_Recipes for_ PORK" width="500" height="133" /> -</div> -<h3 id="c41">Pork Loin Roast</h3> -<div class="img" id="fig20"> -<img src="images/p09c.jpg" alt="" width="400" height="343" /> -<p class="pcap">Loin roast</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Pork Loin Roast -<br />Oven Browned Potatoes -<br />Broccoli -<br />Molded Cranberry Salad -<br />Corn Sticks -<br />Butter or Margarine -<br />Pumpkin-Pecan Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>3 to 5-pound pork loin roast</i></p> -<p class="t0"><i>Salt and pepper</i></p> -</div> -<p>Have backbone removed from loin. Season. Place fat side up -on rack in open roasting pan. Insert meat thermometer so bulb -reaches center of thickest part. Be careful that thermometer does -not rest in fat or on bone. Do not add water. Do not cover. Roast -in moderate oven (350° F.) until meat thermometer registers 185° F. -Allow about 35 to 40 minutes per pound for roasting.</p> -<h3 id="c42">Golden Filled Pork Rolls</h3> -<div class="img" id="fig21"> -<img src="images/p09d.jpg" alt="" width="400" height="347" /> -<p class="pcap">Arm steak</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Golden Filled Pork Rolls -<br />Acorn Squash -<br />Green Beans -<br />Waldorf Salad -<br />Cloverleaf Rolls -<br />Butter or Margarine -<br />Spice Layer Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>8 pork arm steaks, cut ½ inch thick</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>1 No. 303 can cream-style corn</i></p> -<p class="t0"><i>1½ teaspoons salt</i></p> -<p class="t0"><i>2 eggs, beaten</i></p> -<p class="t0"><i>3 tablespoons melted butter or margarine</i></p> -<p class="t0"><i>¼ cup chopped green pepper</i></p> -<p class="t0"><i>2 tablespoons chopped onion</i></p> -<p class="t0"><i>4 cups soft bread crumbs</i></p> -<p class="t0"><i>½ teaspoon dry basil</i></p> -<p class="t0"><i>½ teaspoon sage</i></p> -</div> -<p>Remove bones from pork steaks. Season with salt and pepper. -Combine remaining ingredients, mix lightly and spread on steaks. -Roll each steak like a jelly roll and tie or fasten with a skewer. -Place rolls in a baking dish and bake in a moderate oven (350° F.) -for 1 hour. 8 servings.</p> -<div class="pb" id="Page_18">18</div> -<h3 id="c43">Pork Chop-Potato Scallop</h3> -<div class="img" id="fig22"> -<img src="images/p10.jpg" alt="" width="400" height="344" /> -<p class="pcap">Loin chops</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Pork Chop-Potato Scallop -<br />Corn on the Cob -<br />Spinach-Radish Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Blueberry Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick</i></p> -<p class="t0"><i>Salt and pepper</i></p> -<p class="t0"><i>2 cups coarsely grated peeled potatoes</i></p> -<p class="t0"><i>2 tablespoons grated onion</i></p> -<p class="t0"><i>2 tablespoons flour</i></p> -<p class="t0"><i>1½ teaspoons salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>1½ cups milk</i></p> -</div> -<p>Brown chops in frying-pan. Season with salt and pepper. Combine -remaining ingredients in order given and arrange in a shallow -baking dish. Place chops on potato mixture. Bake in a moderate -oven (350° F.) for 1 hour or until done. 6 servings.</p> -<h3 id="c44">Baked Smoked Ham—Buffet Glaze</h3> -<div class="img" id="fig23"> -<img src="images/p10a.jpg" alt="" width="400" height="345" /> -<p class="pcap">Smoked ham</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Baked Ham-Buffet Glaze -<br />Corn Pudding -<br />Green Beans -<br />Jellied Fruit Salad -<br />Assorted Hot Rolls -<br />Butter or Margarine -<br />Banana Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>12-14 pound smoked ham</i></p> -<p class="t0"><i>Buffet Glaze</i></p> -</div> -<p>Place ham, fat side up, on rack in open roasting pan. Insert -meat thermometer so the bulb reaches the center of the thickest -part. Be careful that the bulb does not rest in fat or on bone. -Do not add water. Do not cover. Roast in a slow oven (300° F.) -until the meat thermometer registers 160° F. Allow 18 to 20 minutes -per pound for roasting. Remove rind, chill and glaze.</p> -<h4>Buffet Glaze</h4> -<div class="verse"> -<p class="t0"><i>1½ tablespoons gelatine</i></p> -<p class="t0"><i>1¾ cups water</i></p> -<p class="t0"><i>2 bouillon cubes, if desired</i></p> -<p class="t0"><i>¼ teaspoon salt</i></p> -<p class="t0"><i>1 teaspoon sugar</i></p> -<p class="t0"><i>½ cup cream</i></p> -<p class="t0"><i>Green pepper strips</i></p> -<p class="t0"><i>1 small bottle stuffed olives</i></p> -</div> -<p>Have ham chilled. Place fat side up for glazing. Soak gelatine -in ¼ cup cold water. Heat remaining water and dissolve bouillon -cubes in it. Strain. Add gelatine and stir until dissolved. Add salt -and sugar. Cool. Reserve ¾ of mixture and add cream to remaining -mixture. Just before cream mixture begins to congeal pour -<span class="pb" id="Page_19">19</span> -thin layer over surface of ham. Chill until firm. Continue this -process keeping cream glaze at cold pouring consistency until it -is all used. Keep a pan of hot water and one of ice water convenient -in order to control the consistency of the gelatine mixtures. -Arrange design of sliced olives and pepper strips on glazed surface -and cover with reserved transparent glaze in the same fashion as -the white glaze was applied. Chill. Serve as a cold meat.</p> -<h3 id="c45">Pork Tenderloin Supreme</h3> -<div class="img" id="fig24"> -<img src="images/p10c.jpg" alt="" width="399" height="339" /> -<p class="pcap">Tenderloin—patties (center)</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Pork Tenderloin Supreme -<br />Mashed Potatoes -<br />Green Beans -<br />Cabbage Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Apple Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>12 slices bacon</i></p> -<p class="t0"><i>6 pork tenderloin patties</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>6 slices tomato, cut ½ inch thick</i></p> -<p class="t0"><i>6 slices onion, cut ¼ inch thick</i></p> -</div> -<p>Prepare each serving as follows: Cross 2 slices bacon, place -tenderloin pattie on the center, sprinkle with salt and pepper. Place -a slice of tomato on the pattie, season, and top with a slice of -onion. Season. Bring bacon ends up over onion slice and fasten -with a wooden pick. Place in a baking pan, cover and bake 30 minutes -in a moderate oven (350° F.) Remove cover and continue -baking 30 minutes longer. 6 servings.</p> -<h3 id="c46">Candied Ham Loaf</h3> -<div class="img" id="fig25"> -<img src="images/p10d.jpg" alt="" width="400" height="345" /> -<p class="pcap">Ground ham and beef</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Candied Ham Loaf -<br />Mashed Sweet Potatoes -<br />Peas -<br />Cinnamon Apple Salad -<br />Cloverleaf Rolls -<br />Butter or Margarine -<br />Lemon Fluff Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>2 pounds ground ham</i></p> -<p class="t0"><i>1 pound ground beef</i></p> -<p class="t0"><i>2 cups whole wheat bread crumbs</i></p> -<p class="t0"><i>1 cup milk</i></p> -<p class="t0"><i>2 eggs, slightly beaten</i></p> -<p class="t0"><i>1 teaspoon dry mustard</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>½ cup brown sugar</i></p> -<p class="t0"><i>½ teaspoon ground cloves</i></p> -</div> -<p>Soak bread crumbs in milk. Add eggs. Combine ground ham, -ground beef, mustard, salt and bread mixture. Mix well. Mix together -brown sugar and cloves and spread in bottom of 5 × 9-inch -loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for -1½ hours. Turn upside down to serve. 10 to 12 servings.</p> -<div class="pb" id="Page_20">20</div> -<h2 id="c47"><span class="small">Versatile Ground Meat Works Menu Magic</span></h2> -<div class="img"> -<img src="images/p11.jpg" alt="{uncaptioned}" width="404" height="300" /> -</div> -<div class="img"> -<img src="images/p11b.jpg" alt="{uncaptioned}" width="383" height="310" /> -</div> -<div class="img"> -<img src="images/p11c.jpg" alt="{uncaptioned}" width="418" height="307" /> -</div> -<div class="img"> -<img src="images/p11c1.jpg" alt="{uncaptioned}" width="363" height="279" /> -</div> -<div class="img"> -<img src="images/p11c2.jpg" alt="{uncaptioned}" width="349" height="305" /> -</div> -<div class="img"> -<img src="images/p11c3.jpg" alt="{uncaptioned}" width="443" height="312" /> -</div> -<p>Ground meat is the basis for a great variety of popular -dishes. It’s a top favorite, from savory sausage patties for a -hearty breakfast to a glamorous meat loaf for a festive dinner -party. Whatever the menu, the economy, simplicity of -preparation and versatility in serving explain the universal -appeal of ground meat to homemakers.</p> -<p>Ground beef, veal, pork or lamb, or a combination of -these, provides a meat dish for every taste. With the meat -as the foundation of the recipe, other ingredients are often -added to introduce flavor variety.</p> -<p><i>SEASONINGS TO CHOOSE.</i> Basic proportions for -the more common seasonings are 1 teaspoon salt, ¼ teaspoon -pepper and 2 to 4 tablespoons chopped onion for each pound -of meat. Sage, thyme, marjoram, cayenne pepper, celery -salt, Chili powder, curry powder, paprika, mustard, cloves -and nutmeg are some of the commonly used herbs and spices. -When experimenting with new combinations, it is advisable -to use these seasonings cautiously until the proportions -which have the greatest flavor appeal are discovered. A good -rule to follow is ⅛ teaspoon per pound of ground meat for -the stronger seasonings, ¼ teaspoon per pound of ground -meat for the more mild seasonings.</p> -<p><i>OTHER INGREDIENTS TO ADD.</i> Toasted or plain -<span class="pb" id="Page_21">21</span> -enriched white, whole wheat or rye bread; cracker crumbs; -and rolled oats, rice or other cereals may be combined with -the ground meat. Grated or mashed potatoes or carrots, peas, -and grated apple are also occasional ingredients. The proportion -of these foods added to the ground meat may vary -but should be kept relatively small for the best meat flavor. -Enough liquid—milk, water, vegetable juices, soup stock, -canned or cooked tomatoes, tomato catchup—will be needed -to moisten the mixture, and egg is necessary to hold the ingredients -together.</p> -<p><i>WAYS TO SERVE.</i> Meat loaves and meat balls are -perhaps the most usual ways in which ground meat mixtures -are served. To add variety, the meat mixture may be baked -in large or individual ring molds, muffin pans, or in various -shapes for individual loaves. Potatoes, green peppers, onions, -egg plant and squash are a few of the vegetables that lend -themselves to a meat stuffing. Ground meat and vegetable -combinations are often prepared as fritters. Ground meat -mixtures (principally meat with herbs or spices for seasoning) -appear on the menu as meat patties; meat sauces for -macaroni, spaghetti, noodles and rice; meat drumsticks; -fillings for meat pies or tarts; toppings for meat shortcakes, -and as favorite casserole dishes.</p> -<div class="img"> -<img src="images/p11d.jpg" alt="{uncaptioned}" width="419" height="308" /> -</div> -<div class="img"> -<img src="images/p11e.jpg" alt="{uncaptioned}" width="446" height="308" /> -</div> -<div class="img"> -<img src="images/p11f.jpg" alt="{uncaptioned}" width="360" height="306" /> -</div> -<div class="img"> -<img src="images/p11k.jpg" alt="{uncaptioned}" width="357" height="303" /> -</div> -<div class="img"> -<img src="images/p11m.jpg" alt="{uncaptioned}" width="375" height="309" /> -</div> -<div class="img"> -<img src="images/p11n.jpg" alt="{uncaptioned}" width="372" height="304" /> -</div> -<div class="pb" id="Page_22">22</div> -<h3 id="c48">Barbecued Pork Chops</h3> -<div class="img" id="fig26"> -<img src="images/p12.jpg" alt="" width="400" height="343" /> -<p class="pcap">Rib Chops</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Barbecued Pork Chops -<br />Buttered Rice -<br />Broccoli -<br />Cucumber Salad -<br />Corn Meal Muffins -<br />Butter or Margarine -<br />Jelly Roll -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>6 pork rib or loin chops, cut 1 inch thick</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>½ teaspoon pepper</i></p> -<p class="t0"><i>2 tablespoons flour</i></p> -<p class="t0"><i>2 tablespoons prepared mustard</i></p> -<p class="t0"><i>¼ cup chopped onion</i></p> -<p class="t0"><i>½ teaspoon ground cloves</i></p> -<p class="t0"><i>2 tablespoons Worcestershire sauce</i></p> -<p class="t0"><i>1 cup juice from apple, peach, bread and butter or sweet pickles</i></p> -<p class="t0"><i>1 cup catchup</i></p> -</div> -<p>Brown chops in frying-pan. Season with salt and pepper. Mix -flour and mustard to make a smooth paste. Add remaining ingredients -and blend well. Pour mixture over chops, cover closely and -cook slowly for 1 hour. 6 servings.</p> -<h3 id="c49">Smoked Ham Slice—Apricot Glaze</h3> -<div class="img" id="fig27"> -<img src="images/p12a.jpg" alt="" width="400" height="341" /> -<p class="pcap">Smoked ham slice</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Ham Slice-Apricot Glaze -<br />Mashed Potatoes -<br />Asparagus -<br />Lettuce-Tomato Salad -<br />Hot Biscuits -<br />Butter or Margarine -<br />Ice Cream -<br />Brownies -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>Smoked ham slice, cut 1 inch thick</i></p> -<p class="t0"><i>1 No. 303 can apricot halves</i></p> -<p class="t0"><i>½ teaspoon ground cloves</i></p> -<p class="t0"><i>¼ teaspoon allspice</i></p> -<p class="t0"><i>½ teaspoon cinnamon</i></p> -</div> -<p>Drain apricots and save juice. Set regulator to broil. Place -ham slice on broiler rack and insert broiler rack and pan so the -top surface of the meat is 2 to 3 inches from the heat. Sprinkle -with spices and broil until nicely browned, about 10 minutes, -basting occasionally with apricot juice. Turn, sprinkle ham with -remaining spices, continue broiling, basting with apricot juice until -done, about 10 minutes. Five minutes before ham slice is done, -arrange apricot halves, cut surface down, on ham and continue broiling -until ham is done and apricots are lightly browned. Spoon basting -liquid over ham and apricots before serving. 4 to 6 servings.</p> -<div class="pb" id="Page_23">23</div> -<h3 id="c50">RECIPES FOR PORK LEFTOVERS</h3> -<h3 id="c51">Ham-Noodle-Mushroom Casserole</h3> -<div class="verse"> -<p class="t0"><i>2 cups cubed cooked ham</i></p> -<p class="t0"><i>1 8-ounce package broad noodles</i></p> -<p class="t0"><i>Water</i></p> -<p class="t0"><i>1 3-ounce can mushrooms</i></p> -<p class="t0"><i>3 tablespoons butter or margarine</i></p> -<p class="t0"><i>¼ cup enriched flour</i></p> -<p class="t0"><i>2 cups milk (or milk and mushroom liquid)</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>½ teaspoon pepper</i></p> -<p class="t0"><i>1 tablespoon chopped pimiento</i></p> -<p class="t0"><i>1 tablespoon chopped parsley, if desired</i></p> -</div> -<p>Cook noodles in boiling salted water until tender. Drain. Cook -mushrooms in butter or margarine until lightly browned. Remove -mushrooms, add flour and mix well. Add milk gradually and cook, -stirring constantly until thickened. Add salt, pepper, pimiento, parsley -and ham. Arrange the cooked noodles in a greased 1½-quart -casserole. Add ham mixture, arrange mushrooms on top. Bake in a -moderate oven (350° F.) for 45 minutes. 6 to 8 servings.</p> -<h3 id="c52">Swiss Salad</h3> -<div class="verse"> -<p class="t0"><i>2 cups cubed cooked pork</i></p> -<p class="t0"><i>1 cup cooked peas</i></p> -<p class="t0"><i>½ cup French dressing</i></p> -<p class="t0"><i>½ cup diced celery</i></p> -<p class="t0"><i>½ cup walnut meats, broken</i></p> -<p class="t0"><i>6 lettuce leaves</i></p> -<p class="t0"><i>Paprika</i></p> -<p class="t0"><i>Mayonnaise</i></p> -<p class="t0"><i>2 hard-cooked eggs</i></p> -<p class="t0"><i>6 stuffed olives</i></p> -</div> -<p>Marinate meat and peas in French dressing and chill. Add -celery and nuts and arrange on lettuce leaves. Sprinkle with paprika -and dot with mayonnaise. Cut each egg into 6 slices. Remove -egg yolk from egg slices. Arrange the white rings around the salad. -Cut each olive into 4 slices. Overlap 2 olive slices inside each ring -of egg white. Press the egg yolks through a sieve and sprinkle -over the salad. 4 to 6 servings.</p> -<div class="pb" id="Page_24">24</div> -<h3 id="c53">Lamb Cuts and Cooking Methods</h3> -<div class="img" id="fig28"> -<img src="images/p13.jpg" alt="" width="500" height="373" /> -<p class="pcap">Lamb Shoulder Chops</p> -</div> -<p>ROAST: Rolled and cushion-style -shoulder; crown roast; loin roast; boneless -sirloin; leg; breast and loaf.</p> -<p>BROIL: Shoulder, rib, loin and English -chops; steaks; patties; liver and kidneys.</p> -<p>PANBROIL: The same cuts as prepared -by broiling. Cuts cooked by this -method are cut thinner than those cooked -by broiling.</p> -<p>PANFRY: Shoulder chops; rib and -loin chops; steaks; patties; liver and kidneys.</p> -<p>BRAISE: Shoulder chops; breast; riblets; -steaks; neck slices; shanks and -cubes.</p> -<p>COOK IN LIQUID: Neck; riblets; -shanks; stew meat; hearts and kidneys.</p> -<h3 id="c54">Other Facts About Lamb</h3> -<p>Lamb comes from a young animal and practically all cuts may be -cooked by roasting, broiling or panbroiling. These cuts may be served -medium or well done. Lamb neck, shanks and breasts should be braised -or cooked in liquid until well done. The “fell” or paper-like covering, -should not be removed from the leg of lamb because the leg, with -“fell” on, will roast in less time, hold its shape better and be juicier; -the “fell” is removed from chops and steaks. Lamb, at its best, should -be served hot or cold ... never lukewarm. Frozen lamb cuts may be -stored at 0° F. or lower, 6 to 9 months.</p> -<div class="pb" id="Page_25">25</div> -<h2 id="c55"><span class="small"><i>Recipes for</i> <span class="larger ss">LAMB</span></span></h2> -<div class="img"> -<img src="images/p13c.jpg" alt="_Recipes for_ LAMB" width="500" height="138" /> -</div> -<h3 id="c56">Broiled Lamb Chops</h3> -<div class="img" id="fig29"> -<img src="images/p13d.jpg" alt="" width="400" height="337" /> -<p class="pcap">Loin chops</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Broiled Lamb Chops -<br />O’Brien Potatoes -<br />Minted Carrots -<br />Fruit Salad -<br />Fan Tan Rolls -<br />Butter or Margarine -<br />Cherry Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>Pepper</i></p> -</div> -<p>Set regulator to broil. Place chops on broiler rack. Insert -broiler pan and rack so the top of 1-inch chops is 2 inches from -the heat and 2-inch chops is 3 inches from the heat. When one -side is browned, season, turn and finish cooking on the second side. -Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops -cut 2 inches require 20 to 22 minutes. 6 servings.</p> -<h3 id="c57">Braised Boiled Lamb Shoulder</h3> -<div class="img" id="fig30"> -<img src="images/p13f.jpg" alt="" width="396" height="333" /> -<p class="pcap">Rolled shoulder</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Braised Lamb Shoulder -<br />Parsleyed Potatoes -<br />Creamed Peas -<br />Perfection Salad -<br />Parkerhouse Rolls -<br />Butter or Margarine -<br />Orange-Nut Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>3 to 4-pound rolled lamb shoulder</i></p> -<p class="t0"><i>1 teaspoon ground ginger</i></p> -<p class="t0"><i>1 teaspoon dry mustard</i></p> -<p class="t0"><i>½ teaspoon ground cloves</i></p> -<p class="t0"><i>1½ teaspoons salt</i></p> -<p class="t0"><i>3 tablespoons flour</i></p> -<p class="t0"><i>2 tablespoons melted lard or drippings</i></p> -<p class="t0"><i>¼ cup water</i></p> -</div> -<p>Combine ginger, dry mustard, cloves, salt and flour. Dredge -lamb shoulder with seasoned flour, saving remaining mixture. Brown -slowly on all sides in lard or drippings. Add water. Cover closely -and cook slowly until meat is done, allowing 40 to 45 minutes per -pound, or about 3 hours. Thicken drippings with remaining flour -mixture for gravy.</p> -<div class="pb" id="Page_26">26</div> -<h3 id="c58">Lamb Kabobs</h3> -<div class="img" id="fig31"> -<img src="images/p14.jpg" alt="" width="390" height="329" /> -<p class="pcap">Lamb cubes</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Lamb Kabobs -<br />Vegetables En Brochette -<br />Mashed Potatoes -<br />Perfection Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Deep Dish Apple Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>2 pounds boneless lamb shoulder, cut in 1½ inch cubes</i></p> -<p class="t0"><i>½ cup salad oil</i></p> -<p class="t0"><i>2 tablespoons vinegar</i></p> -<p class="t0"><i>2 tablespoons lemon juice</i></p> -<p class="t0"><i>1 teaspoon dry mustard</i></p> -<p class="t0"><i>⅛ teaspoon thyme</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>½ cup chopped onion</i></p> -<p class="t0"><i>4 tomatoes</i></p> -<p class="t0"><i>2 medium green peppers</i></p> -<p class="t0"><i>1 can small whole onions</i></p> -</div> -<p>Blend salad oil, vinegar, lemon juice, seasonings and chopped -onion in bowl. Add lamb cubes, let stand several hours, or over -night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. -Quarter tomatoes, cut green peppers in 1-inch squares. Thread -tomato wedges, green pepper squares and whole onions on 8 remaining -skewers. Brush with marinating mixture. Place lamb kabobs -on rack in broiler pan. Broil 3 inches from heat for 12 minutes. -Turn. Place vegetable kabobs on broiler rack. Broil additional -10 to 12 minutes or until meat and vegetables are done. 6 servings.</p> -<h3 id="c59">Leg of Lamb—Puffy Mint Pears</h3> -<div class="img" id="fig32"> -<img src="images/p14a.jpg" alt="" width="391" height="334" /> -<p class="pcap">Frenched leg</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU</span> -<br /><span class="ssn">Leg of Lamb -<br />Browned Potatoes -<br />Peas -<br />Puffy Mint Pears -<br />Spinach-Radish Salad -<br />Corn Sticks -<br />Butter or Margarine -<br />Lemon Refrigerator Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>5 to 6-pound leg of lamb</i></p> -<p class="t0"><i>Salt and pepper</i></p> -<p class="t0"><i>Puffy Mint Pears</i></p> -</div> -<p>Do not have the fell removed from the leg of lamb. Season. -Place skin side down on rack in open roasting pan. Insert meat -thermometer so the bulb reaches the center of the thickest part -of the leg, being sure the bulb does not rest in fat or on bone. Do -not add water. Do not cover. Roast in a slow oven (300° F.) about -2½ to 3½ hours or until done. The meat thermometer will register -175° F. for medium done; 180° F. for well-done lamb. Allow 30 -to 35 minutes per pound for roasting. Serve with Puffy Mint Pears.</p> -<div class="pb" id="Page_27">27</div> -<h4>Puffy Mint Pears</h4> -<div class="verse"> -<p class="t0"><i>1 No. 2½ can Bartlett pears</i></p> -<p class="t0"><i>1 3-ounce pkg. cream cheese</i></p> -<p class="t0"><i>¼ cup mint jelly</i></p> -</div> -<p>Drain pears and place in baking dish, cut side up. Place a -spoonful of cream cheese in center of each pear half. Place in oven -or under broiler long enough for cream cheese to be lightly browned. -Spoon mint jelly around cheese on pears. Serve hot with lamb.</p> -<h3 id="c60">Fruited Lamb Chops</h3> -<div class="img" id="fig33"> -<img src="images/p14c.jpg" alt="" width="400" height="334" /> -<p class="pcap">Chops (arm and blade)</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Fruited Lamb Chops -<br />Au Gratin Potatoes -<br />Lima Beans -<br />Molded Lime Salad -<br />Butter or Margarine -<br />Cream Puffs -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>4 lamb arm or blade chops, cut ¾ to 1 inch thick</i></p> -<p class="t0"><i>2 tablespoons flour</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>⅛ teaspoon pepper</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>1 cup dried apricots</i></p> -<p class="t0"><i>1 cup pitted prunes</i></p> -<p class="t0"><i>¼ cup water</i></p> -</div> -<p>Dredge lamb chops with seasoned flour and brown in lard or -drippings. Add apricots, prunes and water. Cover closely and cook -slowly 45 minutes to 1 hour or until chops are tender. 4 servings.</p> -<h3 id="c61">Oriental Lamb Stew</h3> -<div class="img" id="fig34"> -<img src="images/p14d.jpg" alt="" width="400" height="342" /> -<p class="pcap">Lamb for stew</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Oriental Lamb Stew -<br />Green Beans -<br />Boiled Onions -<br />Orange-Prune Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Almond Cookies -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>2 pounds boneless lamb for stew, cut in 1½-inch cubes</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>2 tablespoons chopped onion</i></p> -<p class="t0"><i>1 No. 2½ can tomatoes</i></p> -<p class="t0"><i>1 tablespoon curry or chili powder</i></p> -<p class="t0"><i>3 tablespoons flour</i></p> -<p class="t0"><i>½ cup water</i></p> -<p class="t0"><i>8 ripe or green olives</i></p> -<p class="t0"><i>⅛ teaspoon lemon juice</i></p> -<p class="t0"><i>Salt</i></p> -<p class="t0"><i>3 cups cooked rice</i></p> -</div> -<p>Brown lamb in lard or drippings. Pour off drippings. Add onion, -tomatoes and curry or chili powder. Cover closely and cook slowly -for 1½ hours or until meat is tender. Thicken stew with flour -added to ½ cup water. Just before serving, add chopped olives, -lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.</p> -<div class="pb" id="Page_28">28</div> -<h3 id="c62">RECIPES FOR LAMB LEFTOVERS</h3> -<h3 id="c63">Shepherd’s Pie</h3> -<div class="verse"> -<p class="t0"><i>2 cups diced cooked lamb</i></p> -<p class="t0"><i>1 cup chopped celery</i></p> -<p class="t0"><i>1 No. 303 can kidney beans</i></p> -<p class="t0"><i>1 cup diced cooked carrots</i></p> -<p class="t0"><i>1 teaspoon Worcestershire sauce</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>1½ cups thin gravy, or</i></p> -<p class="t0"><i>1½ cups water and 1 bouillon cube</i></p> -<p class="t0"><i>3 cups well-seasoned mashed potatoes</i></p> -</div> -<p>Combine cooked lamb, celery, kidney beans, carrots, Worcestershire -sauce, salt and gravy or water to which bouillon cube has -been added. Pour into a l½-quart casserole. Spoon mashed potatoes -to form a border on meat mixture. Bake in a moderate oven -(350° F.) 25 to 30 minutes, or until mashed potatoes are lightly -browned. 4 servings.</p> -<h3 id="c64">Lamb Pie with Catchup Biscuits</h3> -<div class="verse"> -<p class="t0"><i>2 cups chopped cooked lamb</i></p> -<p class="t0"><i>2 tablespoons lard or drippings</i></p> -<p class="t0"><i>2 tablespoons grated onion</i></p> -<p class="t0"><i>½ cup canned tomatoes</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>1 No. 303 can lima beans, drained</i></p> -<p class="t0"><i>2 tablespoons butter or margarine, melted</i></p> -<p class="t0"><i>1 Recipe Biscuits (see <a href="#Page_40">p. 40</a>)</i></p> -<p class="t0"><i>¼ cup catchup</i></p> -</div> -<p>Brown lamb lightly in lard or drippings. Add onion, tomatoes, -seasonings, lima beans and butter or margarine. Pour into 1-quart -casserole. Make biscuit dough. Roll dough ½-inch thick, spread with -catchup and roll as jelly roll. Cut into 1-inch slices and place cut -side down over hot meat mixture. Bake in a hot oven (425° F.) 25 -to 30 minutes, or until biscuits are done. 6 servings.</p> -<h3 id="c65">Lamb Croquettes</h3> -<div class="verse"> -<p class="t0"><i>2 cups ground cooked lamb</i></p> -<p class="t0"><i>½ cup chopped walnuts</i></p> -<p class="t0"><i>½ cup mashed cooked carrots</i></p> -<p class="t0"><i>1 teaspoon onion juice</i></p> -<p class="t0"><i>1 teaspoon lemon juice</i></p> -<p class="t0"><i>⅛ teaspoon cayenne pepper</i></p> -<p class="t0"><i>1½ teaspoons salt</i></p> -<p class="t0"><i>1 cup thick white sauce</i></p> -<p class="t0"><i>1 egg, slightly beaten</i></p> -<p class="t0"><i>2 tablespoons milk</i></p> -<p class="t0"><i>½ cup fine bread crumbs</i></p> -<p class="t0"><i>Lard for deep-fat frying</i></p> -</div> -<p>Combine lamb, walnuts, carrots, onion and lemon juice, cayenne -pepper, salt and white sauce. Shape into croquettes and chill. -Combine beaten egg and milk. Roll croquettes in bread crumbs, dip -in egg and milk and again in bread crumbs. Fry in deep hot lard -(360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings.</p> -<div class="pb" id="Page_29">29</div> -<h2 id="c66"><span class="small"><i>Recipes for</i> <span class="smaller ss">SAUSAGES, READY-TO-SERVE AND CANNED MEATS</span></span></h2> -<div class="img"> -<img src="images/p15.jpg" alt="_Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED MEATS" width="500" height="131" /> -</div> -<h3 id="c67">Sausage Links In Batter Pudding</h3> -<div class="img" id="fig35"> -<img src="images/p15a.jpg" alt="" width="400" height="338" /> -<p class="pcap">Sausage Links In Batter Pudding</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Fruit Juice -<br />Sausage Links in Batter Pudding -<br />Green Beans -<br />Stuffed Tomato Salad -<br />Strawberry Sundae -<br />Angel Food Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound sausage links</i></p> -<p class="t0"><i>2 cups milk</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>½ cup corn meal</i></p> -<p class="t0"><i>4 eggs</i></p> -</div> -<p>Heat milk in double boiler. Add salt and corn meal. Stir constantly -and cook 10 to 15 minutes, or until thickened. Cool slightly. -Beat eggs and add to mixture. Pour mixture into a well-greased -2-quart baking dish, and place sausage links on top. Bake in a -moderate oven (350° F.) for 40 to 45 minutes. 4 servings.</p> -<h3 id="c68">Frankfurter and Sauerkraut Pie</h3> -<div class="img" id="fig36"> -<img src="images/p15b.jpg" alt="" width="400" height="345" /> -<p class="pcap">Frankfurter and Sauerkraut Pie</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU</span> -<br /><span class="ssn">Frankfurter and Sauerkraut Pie -<br />Tomato-Onion Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Baked Custard -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>8 frankfurters, cut in half crosswise</i></p> -<p class="t0"><i>3 cups seasoned mashed potatoes</i></p> -<p class="t0"><i>2 teaspoons minced onion</i></p> -<p class="t0"><i>1 No. 2 can sauerkraut</i></p> -<p class="t0"><i>½ teaspoon dill seed</i></p> -</div> -<p>Combine seasoned mashed potatoes and onion and line bottom -and sides of a greased baking dish with mixture. Fill center with -sauerkraut and sprinkle with dill seed. Arrange frankfurters in -pinwheel fashion on top of sauerkraut. Bake in a moderate oven -(350° F.) for 20 minutes. 4 to 6 servings.</p> -<div class="pb" id="Page_30">30</div> -<h3 id="c69">Chipped Beef Potato Dumplings</h3> -<div class="img" id="fig37"> -<img src="images/p16.jpg" alt="" width="400" height="333" /> -<p class="pcap">Chipped Beef Potato Dumplings</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU</span> -<br /><span class="ssn">Chipped Beef Potato Dumplings -<br />Broccoli -<br />Perfection Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Daffodil Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>½ pound chipped beef</i></p> -<p class="t0"><i>¼ cup lard or drippings</i></p> -<p class="t0"><i>¼ cup flour</i></p> -<p class="t0"><i>1 13-ounce can evaporated milk</i></p> -<p class="t0"><i>1½ cups potato water</i></p> -<p class="t0"><i>¼ teaspoon Worcestershire sauce</i></p> -<p class="t0"><i>Pepper</i></p> -<p class="t0"><i>Potato Dumplings</i></p> -</div> -<p>Brown chipped beef lightly in lard or drippings. Blend in flour -and gradually stir in evaporated milk, potato water and Worcestershire -sauce. Cook until thickened, stirring constantly. Season with -pepper. Serve over potato dumplings. 6 to 8 servings.</p> -<h4>Potato Dumplings</h4> -<div class="verse"> -<p class="t0"><i>4 medium potatoes, boiled</i></p> -<p class="t0"><i>½ cup sifted enriched flour</i></p> -<p class="t0"><i>½ teaspoon baking powder</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>¼ teaspoon pepper</i></p> -<p class="t0"><i>2 tablespoons grated onion</i></p> -<p class="t0"><i>½ cup dry bread crumbs</i></p> -<p class="t0"><i>1½ teaspoons melted butter or margarine</i></p> -<p class="t0"><i>1 egg, slightly beaten</i></p> -<p class="t0"><i>3 quarts boiling water</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -</div> -<p>Rice potatoes. Sift together flour, baking powder, salt, and -pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, -butter or margarine and egg. Mix well. Shape into 12 small balls -and dredge lightly with flour. Chill. Drop dumplings into boiling -salted water. Cover and boil for 15 minutes.</p> -<h3 id="c70">Southern Sausage Breakfast</h3> -<div class="img" id="fig38"> -<img src="images/p16a.jpg" alt="" width="395" height="339" /> -<p class="pcap">Southern Sausage Breakfast</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU</span> -<br /><span class="ssn">Orange Juice -<br />Southern Sausage Breakfast -<br />Scrambled Eggs -<br />Hot Biscuits -<br />Butter or Margarine -<br />Honey or Syrup -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound bulk pork sausage</i></p> -<p class="t0"><i>½ cup currants</i></p> -<p class="t0"><i>3 cups boiling water</i></p> -<p class="t0"><i>¾ teaspoon salt</i></p> -<p class="t0"><i>½ cup corn meal</i></p> -<p class="t0"><i>Flour</i></p> -</div> -<p>Add currants to boiling water. Cook 5 minutes. Add salt and -corn meal, stirring constantly. Cook until thickened. Pour mush -into greased 5 × 9-inch loaf pan. Chill.</p> -<div class="pb" id="Page_31">31</div> -<p>Shape sausage into 6 patties. Brown patties slowly. Pour off -drippings. Cover, continue cooking slowly 20 minutes.</p> -<p>Slice mush ½ inch thick. Dredge slices in flour and brown in -sausage drippings. 4 servings.</p> -<h3 id="c71">Summer Salad Bowl</h3> -<div class="img" id="fig39"> -<img src="images/p16c.jpg" alt="" width="400" height="340" /> -<p class="pcap">Summer Salad Bowl</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Celery Soup -<br />Summer Salad Bowl -<br />Potato Chips -<br />Relishes -<br />French Bread -<br />Butter or Margarine -<br />Chocolate Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>¼ pound summer sausage, cut in strips</i></p> -<p class="t0"><i>¼ pound bologna, cut in strips</i></p> -<p class="t0"><i>1 medium-size head lettuce</i></p> -<p class="t0"><i>1 tablespoon chopped onion</i></p> -<p class="t0"><i>2 tablespoons crumbled blue cheese</i></p> -<p class="t0"><i>5 slices bacon, chopped</i></p> -<p class="t0"><i>½ cup bacon drippings</i></p> -<p class="t0"><i>¼ cup vinegar</i></p> -<p class="t0"><i>½ teaspoon Worcestershire sauce</i></p> -</div> -<p>Break lettuce into pieces. Add summer sausage, bologna, onion -and blue cheese. Cook bacon until crisp, drain and save drippings. -Mix bacon with other ingredients. Add vinegar and Worcestershire -sauce to ½ cup drippings, heat and pour over salad just before -serving. Toss lightly. 4 to 6 servings.</p> -<h3 id="c72">Fruited Ham Rolls</h3> -<div class="img" id="fig40"> -<img src="images/p16d.jpg" alt="" width="400" height="343" /> -<p class="pcap">Fruited Ham Rolls</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU</span> -<br /><span class="ssn">Fruited Ham Rolls -<br />Potato Balls -<br />Asparagus -<br />Carrot-Raisin Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Chocolate Pudding -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>8 slices “boiled” ham, cut ⅛ inch thick</i></p> -<p class="t0"><i>1 cup chopped, dried apricots</i></p> -<p class="t0"><i>3 tablespoons butter or margarine</i></p> -<p class="t0"><i>3 tablespoons flour</i></p> -<p class="t0"><i>1 cup milk</i></p> -<p class="t0"><i>1½ cups cooked rice</i></p> -<p class="t0"><i>¼ teaspoon nutmeg</i></p> -</div> -<p>Soak apricots until soft. Make a cream sauce as follows: melt -butter or margarine, add flour, stirring until blended. Add milk, -cook, stirring constantly, until thickened. Add apricots, rice and -nutmeg to cream sauce; mix well. Place about ¼ cup of rice mixture -on each ham slice, roll like jelly roll. Fasten with wooden -picks. Place rolls in baking dish, bake in moderate oven (350° F.) -20 minutes or until heated through. 8 servings.</p> -<div class="pb" id="Page_32">32</div> -<h3 id="c73">Smoky Sausage Spaghetti Sauce</h3> -<div class="img" id="fig41"> -<img src="images/p17.jpg" alt="" width="400" height="341" /> -<p class="pcap">Smoky Sausage Spaghetti Sauce</p> -</div> -<div class="box"> -<p class="center"><span class="ss">Menu</span> -<br /><span class="ssn">Smoky Sausage -<br />Spaghetti Sauce -<br />Mixed Vegetable Salad -<br />Garlic French Bread -<br />Butter or Margarine -<br />Ice Cream -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound smoked sausage links</i></p> -<p class="t0"><i>3 tablespoons lard or drippings</i></p> -<p class="t0"><i>½ cup minced onion</i></p> -<p class="t0"><i>1 green pepper, cut in thin strips</i></p> -<p class="t0"><i>½ pound fresh mushrooms or</i></p> -<p class="t0"><i>1 small can mushrooms</i></p> -<p class="t0"><i>12 stuffed olives, sliced</i></p> -<p class="t0"><i>¼ teaspoon garlic salt</i></p> -<p class="t0"><i>1 8-ounce can tomato sauce</i></p> -<p class="t0"><i>1 No. 2½ can tomatoes</i></p> -<p class="t0"><i>1 8-ounce package spaghetti</i></p> -<p class="t0"><i>Grated Parmesan cheese, if desired</i></p> -</div> -<p>Slice sausage links diagonally in ½-inch pieces. Cook sausage, -onion, green pepper and mushrooms in lard or drippings until lightly -browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer -at least 2 hours. Cook spaghetti in boiling salted water until tender. -Rinse and drain. Serve sauce over spaghetti and sprinkle with -grated Parmesan cheese, if desired. 4 to 6 servings.</p> -<h3 id="c74">Cherry Meat Muffins</h3> -<div class="img" id="fig42"> -<img src="images/p17b.jpg" alt="" width="400" height="352" /> -<p class="pcap">Cherry Meat Muffins</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Cherry Meat Muffins -<br />Baked Potatoes -<br />Asparagus -<br />Head Lettuce Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Lemon Chiffon Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 12-ounce can luncheon meat, ground</i></p> -<p class="t0"><i>1 cup soft bread crumbs</i></p> -<p class="t0"><i>1 egg, well beaten</i></p> -<p class="t0"><i>2 tablespoons brown sugar</i></p> -<p class="t0"><i>1 teaspoon prepared mustard</i></p> -</div> -<p>Combine ingredients in order given, mix thoroughly. Pack mixture -into medium-size muffin pans, filling each ⅔ full. Bake in slow -oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. -3 to 4 servings.</p> -<h3 id="c75">Cherry Sauce</h3> -<div class="verse"> -<p class="t0"><i>1 tablespoon cornstarch</i></p> -<p class="t0"><i>¼ cup sugar</i></p> -<p class="t0"><i>1 cup cherry juice</i></p> -<p class="t0"><i>1 cup pitted red cherries</i></p> -</div> -<p>Combine cornstarch, sugar and cherry juice. Cook over low -heat, stirring constantly until thick and clear. Add cherries and -serve hot over meat muffins.</p> -<div class="pb" id="Page_33">33</div> -<h2 id="c76"><span class="small"><i>Recipes for</i> <span class="ss">VARIETY MEATS</span></span></h2> -<div class="img"> -<img src="images/p17c.jpg" alt="_Recipes for_ VARIETY MEATS" width="500" height="142" /> -</div> -<h3 id="c77">Heart Andalouse</h3> -<div class="img" id="fig43"> -<img src="images/p17d.jpg" alt="" width="400" height="343" /> -<p class="pcap">Heart Andalouse</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Heart Andalouse -<br />Rice and Peas -<br />Tossed Green Salad -<br />Salt Sticks -<br />Butter or Margarine -<br />Lemon Chiffon Pie -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound beef or veal heart</i></p> -<p class="t0"><i>1 cup water</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>1 No. 1 can condensed tomato soup</i></p> -<p class="t0"><i>¼ pound cheddar cheese, grated</i></p> -<p class="t0"><i>1 tablespoon Worcestershire sauce</i></p> -<p class="t0"><i>¼ cup flour</i></p> -<p class="t0"><i>½ cup milk</i></p> -<p class="t0"><i>2 cups hot cooked rice</i></p> -<p class="t0"><i>1 No. 303 can or 1 12-ounce package frozen peas, cooked</i></p> -</div> -<p>Wash heart and remove hard parts. Cut in ¾-inch cubes. Add -water and salt. Cover closely, cook slowly 1½ hours. Add tomato -soup, cheese and Worcestershire sauce. Continue cooking until -cheese is melted. Make a paste of flour and milk and thicken -heart mixture. Serve over rice and peas. 6 servings.</p> -<h3 id="c78">Liver Rolls</h3> -<div class="img" id="fig44"> -<img src="images/p17f.jpg" alt="" width="400" height="339" /> -<p class="pcap">Liver Rolls</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Liver Rolls -<br />Fried Potatoes and Onions -<br />Stuffed Tomato Salad -<br />French Bread -<br />Butter or Margarine -<br />Pineapple-Mint Sundae -<br />Chocolate Brownies -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>6 slices beef or pork liver, cut ¼-inch thick</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>½ teaspoon pepper</i></p> -<p class="t0"><i>⅛ teaspoon thyme</i></p> -<p class="t0"><i>6 pork sausage links</i></p> -<p class="t0"><i>1 tablespoon lard</i></p> -<p class="t0"><i>1 cup tomato sauce</i></p> -</div> -<p>Trim membrane from liver, sprinkle with seasonings. Roll each -slice with a sausage link in center; fasten with a wooden pick. -Brown slowly in lard, pour off drippings. Add tomato sauce. Cover, -simmer 30 to 45 minutes or until tender. 6 servings.</p> -<div class="pb" id="Page_34">34</div> -<h3 id="c79">Smoked Tongue Rarebit</h3> -<div class="img" id="fig45"> -<img src="images/p18.jpg" alt="" width="479" height="407" /> -<p class="pcap">Smoked Tongue Rarebit</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Smoked Tongue Rarebit -<br />Boiled Rice -<br />Buttered Peas -<br />Cucumber-Onion Salad -<br />Hard Rolls -<br />Butter or Margarine -<br />Southern Marble Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue</i></p> -<p class="t0"><i>2 tablespoons butter or margarine</i></p> -<p class="t0"><i>2 tablespoons flour</i></p> -<p class="t0"><i>¼ teaspoon paprika</i></p> -<p class="t0"><i>¼ teaspoon dry mustard</i></p> -<p class="t0"><i>1 cup milk</i></p> -<p class="t0"><i>1 cup grated cheddar cheese</i></p> -<p class="t0"><i>½ teaspoon Worcestershire sauce</i></p> -</div> -<p>Cut tongue into thin strips, about 3 inches long. Melt butter -or margarine. Stir in flour, paprika and mustard. Add milk, cook, -stirring constantly until thickened. Add cheese and cook very -slowly until melted. Add Worcestershire sauce and fold in tongue -pieces. Serve over rice, if desired. 4 to 6 servings.</p> -<h3 id="c80">Sweetbreads—Canadian-Style Bacon—Pineapple Grill</h3> -<div class="img" id="fig46"> -<img src="images/p18a.jpg" alt="" width="400" height="340" /> -<p class="pcap">Sweetbread Grill</p> -</div> -<div class="box"> -<p class="center"><span class="ss">MENU IDEA</span> -<br /><span class="ssn">Sweetbread Grill -<br />Mashed Potatoes -<br />Green Beans -<br />Tomato-Cucumber Salad -<br />Cloverleaf Rolls -<br />Butter or Margarine -<br />Chocolate Fudge Cake -<br />Beverage</span></p> -</div> -<div class="verse"> -<p class="t0"><i>1 pound sweetbreads</i></p> -<p class="t0"><i>1 quart water</i></p> -<p class="t0"><i>1 teaspoon salt</i></p> -<p class="t0"><i>1 tablespoon vinegar or lemon juice</i></p> -<p class="t0"><i>6 slices Canadian-style bacon cut ¼-inch thick</i></p> -<p class="t0"><i>6 pineapple slices</i></p> -<p class="t0"><i>2 tablespoons butter or margarine, melted</i></p> -</div> -<p>Wash sweetbreads. Add water, salt and vinegar or lemon juice. -Simmer 20 minutes. Drain. Remove membrane and divide sweetbreads -into 6 servings. Place Canadian-style bacon slices and pineapple -on broiler rack. Insert broiler pan and rack so the surface -of the meat and pineapple is about 3 inches from the heat. Broil -4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style -bacon on each pineapple slice and top with sweetbreads. Brush -sweetbreads with butter or margarine. Continue broiling 3 to 4 -minutes or until lightly browned. 6 servings.</p> -<div class="pb" id="Page_35">35</div> -<h2 id="c81"><span class="small">Time-Table for Roasting</span></h2> -<table class="center"> -<tr class="th"><th colspan="2">ROAST </th><th>Weight<br /><i>Pounds</i> </th><th>Oven Temperature Constant<br /><i>Degrees F.</i> </th><th>Interior Temperature When Removed From Oven<br /><i>Degrees F.</i> </th><th>Approximate Time Per Pound<br /><i>Minutes</i></th></tr> -<tr class="th"><th class="l" colspan="2">BEEF</th></tr> -<tr><td class="lx"> </td><td class="l">Standing ribs </td><td class="c">6-8 </td><td class="c">300 </td><td class="c">140 </td><td class="c">18-20</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="c"> </td><td class="c"> </td><td class="c">160 </td><td class="c">22-25</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="c"> </td><td class="c"> </td><td class="c">170 </td><td class="c">27-30</td></tr> -<tr><td class="lx"> </td><td class="l">Standing rib (t rib) </td><td class="c">2 </td><td class="c">300 </td><td class="c">140 </td><td class="c">33</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="c"> </td><td class="c"> </td><td class="c">160 </td><td class="c">45</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="c"> </td><td class="c"> </td><td class="c">170 </td><td class="c">50</td></tr> -<tr><td class="lx"> </td><td class="l">Rolled rib </td><td class="c">5-7 </td><td class="c">300 </td><td class="c">140 </td><td class="c">32</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="c"> </td><td class="c"> </td><td class="c">160 </td><td class="c">38</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="c"> </td><td class="c"> </td><td class="c">170 </td><td class="c">48</td></tr> -<tr><td class="lx"> </td><td class="l">Standing rump (high quality) </td><td class="c">5-7 </td><td class="c">300 </td><td class="c">150-170 </td><td class="c">25-30</td></tr> -<tr><td class="lx"> </td><td class="l">Rolled rump (high quality) </td><td class="c">4-6 </td><td class="c">300 </td><td class="c">150-170 </td><td class="c">25-30</td></tr> -<tr class="th"><th class="l" colspan="2">PORK—FRESH</th></tr> -<tr><td class="lx"> </td><td class="l">Loin—Center </td><td class="c">3-5 </td><td class="c">350 </td><td class="c">185 </td><td class="c">35-40</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst2">Half</span> </td><td class="c">5-7 </td><td class="c"> </td><td class="c">185 </td><td class="c">40-45</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst2">Ends</span> </td><td class="c">2-3 </td><td class="c"> </td><td class="c">185 </td><td class="c">45-50</td></tr> -<tr><td class="lx"> </td><td class="l">Picnic shoulder </td><td class="c">4-6 </td><td class="c">350 </td><td class="c">185 </td><td class="c">30-35</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Boned and rolled</span> </td><td class="c">3-5 </td><td class="c">350 </td><td class="c">185 </td><td class="c">40-45</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Cushion-style</span> </td><td class="c">3-5 </td><td class="c">350 </td><td class="c">185 </td><td class="c">35-40</td></tr> -<tr><td class="lx"> </td><td class="l">Boston butt </td><td class="c">4-6 </td><td class="c">350 </td><td class="c">185 </td><td class="c">45-50</td></tr> -<tr><td class="lx"> </td><td class="l">Fresh ham, whole </td><td class="c">10-12 </td><td class="c">350 </td><td class="c">185 </td><td class="c">30-35</td></tr> -<tr class="th"><th class="l" colspan="2">PORK—SMOKED</th></tr> -<tr><td class="lx"> </td><td class="l">Ham<a class="fn" id="fr_1" href="#fn_1">[1]</a>—Whole </td><td class="c">10-14 </td><td class="c">300 </td><td class="c">160 </td><td class="c">18-20</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst2">Half</span> </td><td class="c">5-7 </td><td class="c">300 </td><td class="c">160 </td><td class="c">22-25</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst2">Butt</span> </td><td class="c">3-4 </td><td class="c">300 </td><td class="c">160 </td><td class="c">40-45</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder butt </td><td class="c">2-4 </td><td class="c">300 </td><td class="c">170 </td><td class="c">35</td></tr> -<tr><td class="lx"> </td><td class="l">Picnic shoulder </td><td class="c">5-7 </td><td class="c">300 </td><td class="c">170 </td><td class="c">35</td></tr> -<tr class="th"><th class="l" colspan="2">LAMB</th></tr> -<tr><td class="lx"> </td><td class="l">Leg </td><td class="c">5-8 </td><td class="c">300 </td><td class="c">175-180 </td><td class="c">30-35</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder (bone in) </td><td class="c">4-6 </td><td class="c">300 </td><td class="c">175-180 </td><td class="c">30-35</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Rolled</span> </td><td class="c">3-5 </td><td class="c">300 </td><td class="c">175-180 </td><td class="c">40-45</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Cushion-style</span> </td><td class="c">3-5 </td><td class="c">300 </td><td class="c">175-180 </td><td class="c">30-35</td></tr> -<tr class="th"><th class="l" colspan="2">VEAL</th></tr> -<tr><td class="lx"> </td><td class="l">Leg </td><td class="c">5-8 </td><td class="c">300 </td><td class="c">170 </td><td class="c">25-35</td></tr> -<tr><td class="lx"> </td><td class="l">Loin </td><td class="c">4-6 </td><td class="c">300 </td><td class="c">170 </td><td class="c">30-35</td></tr> -<tr><td class="lx"> </td><td class="l">Rib (rack) </td><td class="c">3-5 </td><td class="c">300 </td><td class="c">170 </td><td class="c">30-35</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder (bone in) </td><td class="c">5-8 </td><td class="c">300 </td><td class="c">170 </td><td class="c">25-35</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Rolled</span> </td><td class="c">4-6 </td><td class="c">300 </td><td class="c">170 </td><td class="c">40-45</td></tr> -</table> -<div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>Hams now on market which require shorter cooking period due to method of processing</div> -<div class="pb" id="Page_36">36</div> -<h2 id="c82"><span class="small">Time-Table for Broiling<span class="smaller"><a class="fn" id="fr_2" href="#fn_2">[2]</a></span></span></h2> -<table class="center"> -<tr class="th"><th> </th><th> </th><th> </th><th> </th><th colspan="2">Approximate Total Cooking Time</th></tr> -<tr class="th"><th colspan="3">CUT </th><th>Weight<br /><i>Pounds</i> </th><th>Rare<br /><i>Minutes</i> </th><th>Medium<br /><i>Minutes</i></th></tr> -<tr class="th"><th class="l" colspan="3">BEEF </th><th> </th><th> </th><th></th></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Chuck steak—1 inch </td><td class="c">2⅓ </td><td class="c">24 </td><td class="c">30</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">4 </td><td class="c">40 </td><td class="c">45</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Rib steak—1 inch </td><td class="c">1½ </td><td class="c">15 </td><td class="c">20</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">2 </td><td class="c">25 </td><td class="c">30</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">2¼ </td><td class="c">35 </td><td class="c">45</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Club steak—1 inch </td><td class="c">1 </td><td class="c">15 </td><td class="c">20</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">1¼ </td><td class="c">25 </td><td class="c">30</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">1½ </td><td class="c">35 </td><td class="c">45</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Sirloin steak—1 inch </td><td class="c">3 </td><td class="c">20 </td><td class="c">25</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">4¼ </td><td class="c">30 </td><td class="c">35</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">5¾ </td><td class="c">40 </td><td class="c">45</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Porterhouse steak—1 inch </td><td class="c">2 </td><td class="c">20 </td><td class="c">25</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">2½ </td><td class="c">30 </td><td class="c">35</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">3 </td><td class="c">40 </td><td class="c">45</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Ground beef patties </td><td class="c"> </td><td class="c"> </td><td class="c"></td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1 inch thick by 3 inches</span> </td><td class="c">4 ounces </td><td class="c">15 </td><td class="c">25</td></tr> -<tr class="th"><th class="l" colspan="3">LAMB </th><th> </th><th> </th><th></th></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Shoulder chops—1 inch </td><td class="c">3 ounces </td><td class="c">Lamb chops are not served rare </td><td class="c">12</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">6 ounces </td><td class="c"> </td><td class="c">18</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">10 ounces </td><td class="c"> </td><td class="c">22</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Rib Chops—1 inch </td><td class="c">2 ounces </td><td class="c"> </td><td class="c">12</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">4 ounces </td><td class="c"> </td><td class="c">18</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">5 ounces </td><td class="c"> </td><td class="c">22</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Loin chops—1 inch </td><td class="c">3 ounces </td><td class="c"> </td><td class="c">12</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1½ inches</span> </td><td class="c">5 ounces </td><td class="c"> </td><td class="c">18</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">2 inches</span> </td><td class="c">6 ounces </td><td class="c"> </td><td class="c">22</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Ground lamb patties </td><td class="c"> </td><td class="c"> </td><td class="c"></td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1 inch by 3 inches</span> </td><td class="c">4 ounces </td><td class="c"> </td><td class="c">18</td></tr> -<tr class="th"><th class="l" colspan="3">PORK </th><th> </th><th> </th><th></th></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Ham slice—tendered </td><td class="c"> </td><td class="c"> </td><td class="c"></td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">½ inch</span> </td><td class="c">¾-1 </td><td class="c">Ham always cooked well done </td><td class="c">10-12</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">1 inch</span> </td><td class="c">1½-2 </td><td class="c"> </td><td class="c">16-20</td></tr> -<tr><td class="lx"> </td><td colspan="2" class="l">Canadian-style bacon </td><td class="c"> </td><td class="c"> </td><td class="c"></td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">¼ inch slices</span> </td><td class="c"> </td><td class="c"> </td><td class="c">6-8</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l"><span class="hst">½ inch slices</span> </td><td class="c"> </td><td class="c"> </td><td class="c">8-10</td></tr> -<tr><td class="lx"> </td><td class="l"> </td><td class="l">Bacon </td><td class="c"> </td><td class="c"> </td><td class="c">4-5</td></tr> -</table> -<div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks -are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled -to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal -preference as to crispness.</div> -<div class="pb" id="Page_37">37</div> -<h2 id="c83"><span class="small">Time-Table for Braising</span></h2> -<table class="center"> -<tr class="th"><th colspan="2">CUT </th><th>Average Weight or Thickness </th><th>Approximate Total Cooking Time</th></tr> -<tr class="th"><th class="l" colspan="2">BEEF</th></tr> -<tr><td class="lx"> </td><td class="l">Pot-Roast </td><td class="l">3-5 pounds </td><td class="l">3-4 hours</td></tr> -<tr><td class="lx"> </td><td class="l">Swiss steak </td><td class="l">1½-2½ inches </td><td class="l">2-3 hours</td></tr> -<tr><td class="lx"> </td><td class="l">Fricassee </td><td class="l">2 inch cubes </td><td class="l">1½-2½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Beef birds </td><td class="l">½ inch (× 2 in. × 4 in.) </td><td class="l">1½-2½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Short ribs </td><td class="l">Pieces (2 in. × 2 in. × 4 in.) </td><td class="l">1½-2½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Round steak </td><td class="l">¾ inch </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Stuffed steak </td><td class="l">½-¾ inch </td><td class="l">1½ hours</td></tr> -<tr class="th"><th class="l" colspan="2">PORK </th><th> </th><th></th></tr> -<tr><td class="lx"> </td><td class="l">Chops </td><td class="l">¾-1½ inches </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Spareribs </td><td class="l">2-3 pounds </td><td class="l">1½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Tenderloin </td><td class="l"> </td><td class="l"></td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Whole</span> </td><td class="l">¾-1 pound </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l"><span class="hst">Fillets</span> </td><td class="l">½ inch </td><td class="l">30 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder steak </td><td class="l">¾ inch </td><td class="l">45-60 minutes</td></tr> -<tr class="th"><th class="l" colspan="2">LAMB </th><th> </th><th></th></tr> -<tr><td class="lx"> </td><td class="l">Breast—stuffed </td><td class="l">2-3 pounds </td><td class="l">1½-2 hours</td></tr> -<tr><td class="lx"> </td><td class="l">Breast—rolled </td><td class="l">1½-2 pounds </td><td class="l">1½-2 hours</td></tr> -<tr><td class="lx"> </td><td class="l">Neck slices </td><td class="l">¾ inch </td><td class="l">1 hour</td></tr> -<tr><td class="lx"> </td><td class="l">Shanks </td><td class="l">½ pound each </td><td class="l">1-1½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder chops </td><td class="l">1 inch </td><td class="l">45-60 minutes</td></tr> -<tr class="th"><th class="l" colspan="2">VEAL </th><th> </th><th></th></tr> -<tr><td class="lx"> </td><td class="l">Breast—stuffed </td><td class="l">3-4 pounds </td><td class="l">1½-2½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Breast—rolled </td><td class="l">2-3 pounds </td><td class="l">1½-2½ hours</td></tr> -<tr><td class="lx"> </td><td class="l">Birds </td><td class="l">½ inch (× 2 in. × 4 in.) </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Chops </td><td class="l">½-¾ inch </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Steak or cutlets </td><td class="l">½-¾ inch </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder chops </td><td class="l">½-¾ inch </td><td class="l">45-60 minutes</td></tr> -<tr><td class="lx"> </td><td class="l">Shoulder cubes </td><td class="l">1-2 inches </td><td class="l">45-60 minutes</td></tr> -</table> -<h2 id="c84"><span class="small">Time-Table for Cooking in Liquid</span></h2> -<table class="center"> -<tr class="th"><th colspan="2">CUT </th><th>Average Weight<br /><i>Pounds</i> </th><th>Approximate Time Per Pound<br /><i>Minutes</i> </th><th>Approximate Total Cooking Time<br /><i>Hours</i></th></tr> -<tr><td colspan="4" class="lx">Smoked ham (old style and country cured) </td><td class="c"> </td><td> </td><td></td></tr> -<tr><td class="lx"> </td><td class="l">Large </td><td class="c">12-14 </td><td class="c">20 </td><td class="c"></td></tr> -<tr><td class="lx"> </td><td class="l">Small </td><td class="c">10-12 </td><td class="c">25 </td><td class="c"></td></tr> -<tr><td class="lx"> </td><td class="l">Half </td><td class="c">6-8 </td><td class="c">30 </td><td class="c"></td></tr> -<tr><td colspan="3" class="lx">Smoked ham (tendered) </td><td class="c"> </td><td class="c"> </td><td></td></tr> -<tr><td class="lx"> </td><td class="l">Shank or butt half </td><td class="c">5-8 </td><td class="c">20-25 </td><td class="c"></td></tr> -<tr><td colspan="2" class="lx">Smoked picnic shoulder </td><td class="c">4-8 </td><td class="c">45 </td><td class="c"></td></tr> -<tr><td colspan="2" class="lx">Fresh or corned beef </td><td class="c">4-6 </td><td class="c">40-50 </td><td class="c"></td></tr> -<tr><td colspan="2" class="lx">Beef for stew </td><td class="c"> </td><td class="c"> </td><td class="c">2½-3½</td></tr> -<tr><td colspan="2" class="lx">Veal for stew </td><td class="c"> </td><td class="c"> </td><td class="c">2-3</td></tr> -<tr><td colspan="2" class="lx">Lamb for stew </td><td class="c"> </td><td class="c"> </td><td class="c">1½-2</td></tr> -</table> -<div class="pb" id="Page_38">38</div> -<h2 id="c85"><span class="small"><i>Recipes for</i> <span class="ss">BAKED GOODS</span></span></h2> -<div class="img"> -<img src="images/p20.jpg" alt="_Recipes for_ BAKED GOODS" width="500" height="134" /> -</div> -<h3 id="c86">Pumpkin Pecan Pie</h3> -<div class="verse"> -<p class="t0"><i>1 unbaked 9-inch pie crust</i> (<i>See recipe below.</i>)</p> -<p class="t0"><i>3 tablespoons sugar</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>1 teaspoon cinnamon</i></p> -<p class="t0"><i>½ teaspoon ground ginger</i></p> -<p class="t0"><i>½ teaspoon nutmeg</i></p> -<p class="t0"><i>1 No. 303 can or 2 cups canned pumpkin</i></p> -<p class="t0"><i>⅔ cup brown sugar</i></p> -<p class="t0"><i>2 eggs, beaten</i></p> -<p class="t0"><i>1 cup evaporated milk</i></p> -<p class="t0"><i>½ cup water</i></p> -</div> -<p>Mix sugar, salt and spices well. Combine pumpkin, brown sugar, -eggs and spice mixture. Scald evaporated milk and water. Add -scalded milk, stirring until evenly blended. Pour into unbaked pie -crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with -Pecan Topping. Return to oven and bake 10 minutes longer or until -pie is glazed.</p> -<h4>Pecan Topping</h4> -<div class="verse"> -<p class="t0"><i>2 tablespoons butter or margarine</i></p> -<p class="t0"><i>¼ cup brown sugar</i></p> -<p class="t0"><i>1 tablespoon grated orange rind</i></p> -<p class="t0"><i>¾ cup whole pecans</i></p> -</div> -<p>Combine butter or margarine, brown sugar, grated orange rind -and whole pecans.</p> -<h3 id="c87">Single Pie Crust</h3> -<div class="verse"> -<p class="lc">(<i>8 or 9-inch Single Pie Crust</i>)</p> -<p class="t0"><i>1 cup sifted enriched flour</i></p> -<p class="t0"><i>¾ teaspoon salt</i></p> -<p class="t0"><i>4 to 6 tablespoons lard</i></p> -<p class="t0"><i>2 to 4 tablespoons cold water</i></p> -</div> -<p>Add salt to flour. Cut lard into flour until crumbs are about -size of small peas. Add cold water, a little at a time, mixing -quickly and evenly through flour with a fork until dough just -holds in a ball. Use as little water as possible. Roll to about ⅛ inch -in thickness. Line pie pan. Bake according to directions in recipe. -For baked crust prick bottom of shell with a fork before baking. -Bake in hot oven (450° F.) 8 to 10 minutes.</p> -<div class="pb" id="Page_39">39</div> -<h3 id="c88">Orange-Nut Cake</h3> -<div class="verse"> -<p class="t0"><i>1 cup raisins</i></p> -<p class="t0"><i>1 large orange</i></p> -<p class="t0"><i>1¾ cups sifted enriched flour</i></p> -<p class="t0"><i>1 teaspoon baking soda</i></p> -<p class="t0"><i>¼ teaspoon salt</i></p> -<p class="t0"><i>½ cup lard</i></p> -<p class="t0"><i>1 cup sugar</i></p> -<p class="t0"><i>2 eggs</i></p> -<p class="t0"><i>¾ cup sour milk</i></p> -<p class="t0"><i>½ cup chopped walnuts</i></p> -</div> -<p>Line two 8-inch cake pans with waxed paper. Grind raisins and -seeded orange with fine blade of food grinder. Sift flour, baking -soda and salt together. Cream lard with sugar until light and fluffy. -Add eggs, one at a time, beating well after each addition. Add flour -mixture alternately with sour milk, mixing thoroughly after each -addition. Add raisins, oranges and chopped nuts. Pour batter into -pans and bake in a moderate oven (375° F.) for 30 minutes. Cool -and frost with Uncooked Penuche Frosting.</p> -<h4>Uncooked Penuche Frosting</h4> -<div class="verse"> -<p class="t0"><i>¼ cup butter or margarine</i></p> -<p class="t0"><i>6 tablespoons brown sugar</i></p> -<p class="t0"><i>2 cups sifted confectioners’ sugar</i></p> -<p class="t0"><i>3 tablespoons cream or top milk</i></p> -<p class="t0"><i>1 teaspoon vanilla</i></p> -</div> -<p>Cream butter or margarine with brown sugar until light and -fluffy. Add confectioners’ sugar and continue creaming. Add cream -and vanilla and beat until frosting is light and fluffy.</p> -<h3 id="c89">Date-Nut Drops</h3> -<div class="verse"> -<p class="t0"><i>1½ cups sifted enriched flour</i></p> -<p class="t0"><i>½ teaspoon baking soda</i></p> -<p class="t0"><i>¾ teaspoon baking powder</i></p> -<p class="t0"><i>½ teaspoon salt</i></p> -<p class="t0"><i>1 teaspoon cinnamon</i></p> -<p class="t0"><i>½ teaspoon ground cloves</i></p> -<p class="t0"><i>½ cup lard</i></p> -<p class="t0"><i>1 cup brown sugar</i></p> -<p class="t0"><i>¼ cup milk</i></p> -<p class="t0"><i>1 egg</i></p> -<p class="t0"><i>¼ pound pitted dates, chopped</i></p> -<p class="t0"><i>½ cup chopped walnuts</i></p> -</div> -<p>Sift together 1¼ cups flour, baking soda, baking powder, salt, -cinnamon and cloves. Mix remaining ¼ cup flour with chopped -dates. Cream lard with brown sugar until light and fluffy. Add egg -and mix well. Add sifted dry ingredients alternately with milk to -creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls -on greased cooky sheets. Bake in a moderate oven (375° F.) -for 10 to 15 minutes. Yield: 3 dozen.</p> -<div class="pb" id="Page_40">40</div> -<h3 id="c90">Biscuits</h3> -<div class="verse"> -<p class="t0"><i>2 cups sifted enriched flour</i></p> -<p class="t0"><i>1 tablespoon baking powder</i></p> -<p class="t0"><i>¾ teaspoon salt</i></p> -<p class="t0"><i>4 to 6 tablespoons lard</i></p> -<p class="t0"><i>⅓ to ½ cup milk</i></p> -</div> -<p>Sift together flour, baking powder and salt. Cut in lard until -mixture has fine even crumb. Add enough milk to make a soft dough. -Turn onto a lightly floured surface and knead gently for ½ minute. -Pat or roll ½ inch thick and cut with a medium-sized biscuit -cutter, dipped in flour. Place on baking sheet and bake in a hot -oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits.</p> -<h3 id="c91">Homemade Pastry Mix</h3> -<div class="verse"> -<p class="t0"><i>7 cups sifted enriched flour</i></p> -<p class="t0"><i>4 teaspoons salt</i></p> -<p class="t0"><i>1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour</i></p> -</div> -<p>Add salt to flour. Cut lard into flour and salt with a fork or -pastry blender until the crumbs are about the size of small peas. -Cover, store in refrigerator until ready to use. Mixture will keep -at least a month in refrigerator. Yield: 8 single pie crusts. For -single pie crust, add 2 to 4 tablespoons cold water to 1½ cups -Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons -cold water to 2 cups Homemade Pastry Mix.</p> -<h3 id="c92">Southern Marble Cake</h3> -<div class="verse"> -<p class="t0"><i>2 cups sifted enriched flour</i></p> -<p class="t0"><i>2 teaspoons baking powder</i></p> -<p class="t0"><i>¼ teaspoon salt</i></p> -<p class="t0"><i>½ cup lard</i></p> -<p class="t0"><i>1 cup sugar</i></p> -<p class="t0"><i>2 eggs, beaten</i></p> -<p class="t0"><i>½ cup milk</i></p> -<p class="t0"><i>1 teaspoon vanilla</i></p> -<p class="t0"><i>1 teaspoon cinnamon</i></p> -<p class="t0"><i>¼ teaspoon cloves</i></p> -<p class="t0"><i>½ teaspoon nutmeg</i></p> -<p class="t0"><i>2 tablespoons molasses</i></p> -</div> -<p>Sift flour, baking powder and salt together. Cream lard with -sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients -alternately with milk. Add vanilla. Divide batter into -2 parts, adding spices and molasses to 1 part. Spoon light and dark -mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in -a moderate oven (350° F.) 50 to 60 minutes.</p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Let's Cook Meat, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK LET'S COOK MEAT *** - -***** This file should be named 62804-h.htm or 62804-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/0/62804/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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