Stevenson Memorial Cook Book Part 12

Have two sets of ribs cracked across the middle; rub the insides with salt, pepper and dredge with flour. Cook sauerkraut half an hour, drain and fill the ribs; tie or sew closely together and put in oven. Pour over the ribs the water in which the sauerkraut was boiled. When one side is browned, turn them over and brown the other side. Serve with brown gravy.

DELMONICO CLUB HOUSE SAUSAGE

Miss A. Brennan

To every twenty-one pounds of meat: Lean pork, seven pounds; fat, seven pounds; round beef, seven pounds. Seven ounces salt; one and one-half ounces black pepper; one coffee cup powdered sage and summer savory; one teaspoonful cayenne, slack; one tablespoonful freshly ground ginger; one tablespoonful ground mustard. Get your meat ground at the butchers. Mix the sausage yourself. Mix spices all together with salt, working it through the meat with your hands.

FRIED PICKLED PIGS' FEET

Mrs. W. D. Hurlbut

Have butcher split the pigs' feet; boil until bones are ready to fall out; put in an earthen dish and cover with a mild vinegar which has been boiled for ten minutes with a few slices of onion and spices; when the vinegar is cold the pigs' feet will be sufficiently pickled. Drain, roll in flour and fry.

ENGLISH SAUSAGE

Mrs. C. A. Carscadin

Six pounds lean pork; two pounds fat pork; one pound loaf bread thoroughly soaked in water; two ounces salt; one ounce best white pepper; two medium sized nutmegs, grated. Mix all together, put into chopper. Leg of pork is best, but shoulder will do.

ESCALLOPED SWEETBREADS

Mrs. E. K. Parker

One pair sweetbreads; one can mushrooms; two cups of cream; b.u.t.ter size of an egg; one tablespoonful flour. Parboil sweetbreads twenty minutes then chop rather fine; add mushrooms and chop. Put b.u.t.ter in spider and let it melt and as it begins to brown, add the flour and stir; then add cream, stirring all the time to prevent lumps. Put in the sweetbreads and mushrooms and let cook a few minutes. Add one teaspoonful Worcestershire sauce and pour mixture in baking dish. Put cracker crumbs and lumps of b.u.t.ter on top and bake half an hour.

CREAMED SWEETBREADS WITH TOMATO SAUCE

Mrs. W. D. Hurlbut

Parboil sweetbreads in acidulated salt water, cook slowly for twenty minutes; drain, plunge into cold water. Make a rich cream sauce, separate sweetbreads and mix with the cream sauce; put in ramekins, cover with bread crumbs; in the center place a tablespoonful tomato sauce; put in oven and bake until crumbs are brown; place a sprig of parsley on top and serve.

CHICKEN A LA KING

Mrs. W. C. Thorbus

Heat two tablespoonfuls b.u.t.ter until it bubbles; add one chopped green pepper; let cook slowly for three minutes, then add one tablespoonful flour; salt and pepper to taste and enough rich milk to make a smooth thickened sauce; when thoroughly done add two cupfuls cooked chicken and let it heat through. Mushrooms may be added.

CHICKEN NOODLES AND MUSHROOMS

Mrs. W. D. Hurlbut

Pick the meat from the bones and cut in rather large pieces; add a can of mushrooms and the thickened chicken gravy. Boil noodles twenty minutes in salted water; drain and add noodles to the chicken. Mix all together and let heat thoroughly. Serve with toast points.

CHICKEN A LA CREOLE

Mrs. R. Woods

Clean and cut up two young chickens, sprinkle with salt and pepper and fry in hot lard. When done, put in a dish and set aside. And now start your sauce. Fry an onion and add flour for thickening. When brown, add a can of sweet peppers, let fry a little, then add the tomatoes and a few bay leaves and a sprig of thyme. When the sauce is done throw in the fried chickens, but do not let the whole boil long.

SWEET BREAD PATTIES

Parboil one pair sweetbreads in boiling, salted, acidulated water, fifteen minutes. Drain and cut in one-half inch cubes. Add one-half the measure of small mushrooms, heated in the liquor in the can, drained, cooled and sliced, and one tablespoonful pimento cut into bits. Reheat in one and one-half cups of sauce (cream) and serve in patty sh.e.l.ls.

BAKED MACARONI AND CHICKEN

Bertha Z. Bisbee

Stew until tender a nice fat hen, in plenty of water. Pick meat off bones and shred rather finely. Boil one pound of macaroni or spaghetti twenty minutes in plenty of water to which has been added a teaspoonful of salt. Drain as dry as possible. Cover the bottom of a b.u.t.tered baking dish with the macaroni, adding chicken and macaroni in alternate layers.

Add one cup of cream to the gravy in which the chicken was cooked, salt and pepper to taste, and thicken with flour or corn starch. Pour enough over the macaroni and chicken to cover it. Bake in a slow oven until nicely browned on top.

REAL COTTAGE CHICKEN

Mrs. F. W. Waddell

Boil one package of macaroni in salted water in the usual manner. Use three or four pounds chicken. Place in Dutch Oven whole. After browning, four tablespoonfuls of b.u.t.ter with a little parsley cover tightly and simmer forty-five minutes. Remove cover and add salt and pepper. When sufficiently cooked, so that the fowl will slip from the bone, turn out fire and let cool. Remove bones and place in receptacle once more. Add one pint of pure cream, the macaroni previously cooked, and let boil up just three minutes, and let stand until ready to serve. Better to stand for an hour.

BOUCHEES A LA REINE

Mrs. Robert Woods

Take good sized young hen and boil it. When done take all the meat, chop it, but not too fine and keep the "bouillon." Have ready some mushrooms and truffles cut in small pieces. Fry an onion in hot lard, add flour and brown well; in this throw your meat, mushrooms and truffles. Give two or three turns in the pan and add the bouillon to make the sauce. Do not make it too thin. Season with a little pepper. The small "pates" are ordered from the confectioner and are kept warm until needed. When the filling is done and you are ready to serve, fill each pate with the stew and send warm to the table.

CHICKEN IN ASPIC

Mrs. E. S. Bailey

Draw one large chicken; boil until meat drops from bones and there is about one pint of liquid. Chop chicken and add a teaspoonful of salt and one-half teaspoonful pepper; also one tablespoonful of celery salt. Hard boil three eggs and soak one-half package gelatine five minutes and add to hot liquid. Chill mold and put in layer of chicken and three eggs and put balance of chicken in. Then pour the liquid on mold and chill.

CHICKEN TERRAPIN FOR SIX PEOPLE

Mrs. J. P. Cobb

One cup of chicken cut the size of an egg; one cup of canned mushrooms; make a cream sauce of the chicken stock; when this is boiled up, add the chicken and mushrooms, yolk of one egg beaten, one teaspoonful of Worcestershire sauce, teaspoonful sherry. Serve on platter with whipped cream or brown with bread crumbs.