Recipes Tried and True Part 8

When it has cooled in the liquor in which it was boiled, remove the skin with great care, beginning at the tip, and stripping it back.

Trim away the gristle and fat from the root of the tongue before serving it. Serve with drawn b.u.t.ter or lemon sauce.

FORCEMEAT b.a.l.l.s. MRS. JUDGE BENNETT.

Chop cold veal fine with one-fourth as much salt pork. Season with salt, pepper, and sweet herbs. Make into b.a.l.l.s; fry them brown. Eat this way, or drop into soup.

VEAL LOAF. MRS. U. F. SEFFNER.

Three pounds of lean veal chopped with one pound of raw salt pork; three eggs, one pint of rolled cracker; one tablespoon of salt, one tablespoon of pepper, one tablespoon of b.u.t.ter, a little sage; mix all together; make into a loaf. Put one-half pint of water in roaster; put in the loaf; sprinkle fine cracker crumbs over it, and some small lumps of b.u.t.ter; bake slowly one hour; if baked in open pan, baste same as turkey.

SWEET BREADS.

Parboil them in salt water; remove the skin and tough parts; cut in pieces the size of a large oyster; dip in beaten egg; roll in cracker crumbs, seasoned with salt and pepper; fry in hot b.u.t.ter, or drop in hot lard, as you would doughnuts.

SWEET BREADS WITH PEAS. MRS. E. S.

Parboil the sweet breads; cut in small squares; add to them a coffee cup of cream, pepper, salt, and a tablespoon of b.u.t.ter. Cook the peas tender, and add them to the sweet breads. Moisten a tablespoonful of flour with a little milk; add, and boil up once or twice just before serving.

A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.

Mix in four gallons of water a pound and a half of sugar or mola.s.ses, and two ounces of saltpetre. If it is to last a month or two, use six pounds of salt. If you wish to keep it through the summer, use nine pounds of salt. Boil all together; skim and let cool. Put meat in the vessel in which it is to stand; pour the pickle over the meat until it is covered. Once in two months, boil and skim the pickle and throw in two or three ounces of sugar, and one-half pound of salt. In very hot weather rub meat well with salt; let it stand a few hours before putting into the brine. This draws the blood out.

TO CURE BEEF. MRS. S. A. POWERS.

FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourths pounds; coa.r.s.e salt, three and one-half pounds; water, two gallons; boil together; let cool; pour over meat. Keep the meat under the brine.

VEGETABLES.

"Cheerful cooks make every dish a feast."

--Ma.s.sINGER.

Always have the water boiling when you put your vegetables in, and keep it constantly boiling until they are done. Cook each kind by itself when convenient. All vegetables should be well seasoned.

BEETS.

Boil the beets in salted water until tender. When cold, skin; cut in thin slices, and dress with white pepper, salt, oil, or b.u.t.ter, and vinegar; or pour over them a French dressing, and toss with a silver fork until every piece is coated with the dressing.

STRING BEANS, WITH ACID DRESSING. MRS. W. H. ECKHART.

Cook wax beans in salted water with a little salt pork. When the beans are tender, take out and drain. Let a few bits of breakfast bacon brown in a skillet, then put in a half pint of good vinegar and a spoonful of sugar (omit the sugar if you prefer the pure acid); let boil; add an onion, sliced fine; pour over the beans, and mix well before serving.

BAKED BEANS. MRS. S. A. POWERS.

Pick over and wash well one quart of small white beans; soak over night. In the morning, pour off the water and cover with cold water.

After boiling one-half hour, drain them, and cover again with cold water. Boil until cooked, but not broken. Put them in a baking dish.

In the center place one pound salt pork (which has been parboiled and well gashed), one tablespoonful of mola.s.ses, one dash of cayenne pepper, black pepper to taste, and, if necessary, a little salt.

Ordinarily the pork should salt the beans. Cover with part of the liquor in which the pork has been parboiled, and bake three hours.

COLD SLAW, WITH ONION. MRS. E.

Slice cabbage fine on a slaw cutter. To a dish of cabbage use one large onion, also sliced fine. Mix with good vinegar; salt, pepper and sugar to taste.

CABBAGE. MRS. W. H. ECKHART.

HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut the quarters, and wash well in cold water; pour boiling water over it, and cover about five minutes; drain in colander, and add one good-sized onion, a pinch of cayenne pepper, and enough meat broth to cover it; boil until tender. A brisket of beef is best for the broth.

CABBAGE. MISS BERTHA MARTIN.

SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw.

Put in your pan a layer of crackers, then a layer of cabbage, With salt, pepper, and lumps of b.u.t.ter, until the pan is filled; cover with sweet milk. Bake thirty or forty minutes.

GREEN CORN PATTIES. MRS. G. H. WRIGHT.

Take twelve ears of green corn (grated), one teaspoon of salt, and one teaspoon of pepper; beat one egg into this, with two tablespoons of flour. Drop into hot b.u.t.ter or lard.

CORN OYSTERS. MRS. G. H. WRIGHT.

To one quart of grated corn add three eggs, beaten separately; four crackers, rolled fine; salt and pepper to taste. Fry in b.u.t.ter or lard.