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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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