Mrs. Wilson's Cook Book Part 35

One cup of thick brown gravy, One teaspoon of grated onion, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of grated cheese, One well-beaten egg, Five tablespoons of fine bread crumbs.

Mix and then pour into custard cups. Bake in a moderate oven eighteen minutes. This will replace meat for luncheon. Cream sauce may be used instead of gravy.

SPINACH SALAD

Prepare the spinach as for spinach a la mode and then chop fine and place in a bowl, and add

One small onion, chopped fine, One teaspoon of salt, One-half teaspoon of paprika.

Mix, and then pack in demi-ta.s.se cups to mould. Turn on a bed of crisp lettuce leaves and serve with French dressing.

SPINACH A LA BOURGEOIS

To one-half cup of leftover spinach add

One tablespoon grated onion, One cup of cream sauce, One hard-boiled egg, chopped fine, One teaspoon of salt, One-half teaspoon of pepper.

Mix and then place in a baking dish and sprinkle with grated cheese.

Bake in a hot oven for eighteen minutes. Serve in place of meat for luncheon.

SPINACH--SCOTCH STYLE

Place in a bowl

One cup of prepared spinach, Three-quarters cup of thick brown gravy, One and one-half teaspoons of salt, One-half teaspoon of white pepper.

Beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes.

HOW TO PREPARE A STOCK POT

Select a pot that has a close-fitting lid and keep it for this purpose. The usual proportion is a one-gallon pot for a family of six.

You will require one pound of bones to every quart of water, and

One large onion, One medium sized carrot, One medium sized turnip, One f.a.ggot of soup herbs, Also one and one-half pounds lean meat

to every four quarts of water or less. Have the butcher crack the bones well and then rinse them under cold water and place in the pot, together with meat and the seasoning. Add the required amount of cold water and bring to a boil. Cook very slowly for three and one-half hours. Strain the liquid and discard the bones and vegetables. Set the liquid aside to cool and remove the cake of fat when it hardens. Now place the liquid in a saucepan and boil for twenty minutes. It may now be used for stock, soups, broths, gravies and sauces.

Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, tr.i.m.m.i.n.gs and bones that you may have on hand. Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add

One can of tomatoes, One cupful of diced carrots, One-half cup of diced onions, One-half cup of barley, One cupful of diced potatoes, One-half cup of diced turnips, One-quarter teaspoon of powdered thyme, Two tablespoons of finely chopped parsley, One tablespoon of dried celery leaves.

Cook slowly for one hour for a good vegetable soup. To give the soup body, add

Three-fourths cup of flour.

Dissolved in

One cup of cold water.

Cook ten minutes and then serve.

BEAN SOUP

Soak one pint of marrow-fat or soup beans over night. In the morning wash and place in soup kettle with two quarts of water, bring to a boil, turn in colander, and let drain and rinse under cold water.

Return to soup kettle and add

Four quarts of water, One f.a.ggot soup herbs, One teaspoon thyme, One cup finely chopped onions, One carrot cut in tiny dice.

Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well. Serve.

Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner.

BOUILLON

Two and one-half pounds shin beef with bone, One stock celery, One carrot, sliced thin, Two onions, One clove, One bay leaf, One pound veal bones.

Remove bone and cut meat in small pieces, brown quickly in hot pan, place in soup kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours; strain through napkin, season and clarify white of egg and crushed egg sh.e.l.l.

To clarify: Set soup aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg sh.e.l.l and one-half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water--lift from stove, set aside to settle and strain through piece cheesecloth.

MOCK TURTLE SOUP

One calf's head.

Clean and thoroughly wash head, removing tongue and brains.

Place the head in stock pot, then add

Five quarts cold water, Two carrots, cut in dices, Three-quarter cup sliced onions, One f.a.got soup herbs, One-half teaspoon sweet marjoram, One-half teaspoon thyme, One-half cup celery leaves.

Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.

Now place in frying pan

One-half cup of shortening, Three-quarters cup of flour.

Brown flour a deep mahogany brown--add part of the stock to blend into thick sauce--bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add

One tablespoon salt, One teaspoon white pepper.

Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf's head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.