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SOME VALUABLE RECIPES
Recipe No. 15
Wipe the meat with a damp cloth,
and tie it into a compact shape with
strips of cloth. Place it in a deep
kettle with boiling water (or part of
the stock if possible.) Add a soup
bunch, several cloves and peppercorns
Simmer until tender, add salt when
partly cooked. Take the meat from
the liquid, remove the cloth, and place
it in a shallow baking dish. Beat one
eg(, and spread over the beef, then
sprintkle with coarse crumbs, and
brown under a flame or in a hot oven.
For sauce---for a three-pound piece
of meat--cut up half a cup of green
onions and cook these with two table
spoons of butter or butter substitute
Brown slightly. Sir in two table
spoons of flour.sadd a cup and one
half from the stock of brisket, and a
tablespoon of minced parsley. Keep
the sauce over hot water. or in a
douhtIk h 'A I the mevi is lII
ished. Pour? h sauce Over the meat
From loft-over prepare beef cro
quettes. There should he enough left
from tiim I roll to prepare croquettes
for a f.a mily of five for the seconid
QUICK MEAT LOAF
Re4ipe No. 16-.
3-4' pou nd round1( or some other sol id
ment. run itt hrougih meat gr indler twice
c-4 cin soft'ened brteadl
1 heat en egg
Ralt d ne pp)er
A little nutmeg
added to bread
Ad~d the bre-Iultmixtutre to the mteat.
Shape in a howl and sprinkle well
with flour. Melt two teasno(ttns of but..
ter' in a fry in:t nan, inut int a sl iced
Onion .tovert andI cook slowly, until the
on ion is a 1likht I brown: remove the
(tnion: nnt the meat loaf ito the hot
pon with tihe lonureds idle down. Cover'
and cook for ten minutes, then sprink
le the top with flour'. tur'n carefnllv,
a nd cook for Sv moinntes longer'. Lift
th" mecat loaf on to a platter with a
cake tor~uner,. nlace the cooked onion on
too and pout' over the jutic remia ining
nthe na". This meat loaf can he
served (either 0 t otr cold.
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Fabric, All-Weather Tj
30x3%X Goodyear Sing
Fabric, Anti-Skid1 r1e
Sizes 30x3 an(
Either iire is a re
of how much youa
money's worth fro
We've g ot your siz
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1 o l (e tiIw -i c i c s
1 cup tomatoes
2. small onions
1 tablespoon chopped celery
3 whole cloves
8 bay leaves
2 tablespoons flour
Brown ox tail wvell in oven. Cut
omion, carrot, celery and brown all to
gether well. Sprinkle with flour and
brown fifteen minutes. Add one cup
hot wvater and tomatoes, bay leaves,
cloves, salt and pepper. Cook until
meat falls from bones.
Recipe No. 18
To a eup and a half of beef from the
shank. put twice through a food chop
per, ad(' - third of a cup of bread
crumbhs, sa.t, pepper, a tenspoonful of'
lemon juice, a little nutmleg and a
heaten egg. Shape into balls lig-htly,
and let thenli stand for half an hour or
or. more to become firmil, then roll themll
in) flour. and brown inl thp frvingf panl
w ilblhr t-lblespoons of lard or Some
s;alt and tnork fat. Then add a table
.11e of flour) to the remlainling fat and
a1 cul) of stocki. Season well, add this.
mixtuhre to the mleat balls and simimer:
mi a closely covered dish for anl hour
and a half.
IRecipe No. 19
lit ll- il 4 *11 1J%)1 A X-.1
-OLE A RWE
forgrvyto e se wth th 'ma
wich illItake from four11o1si hour
ecoring No th1 mon7f-e.R.
potail (ct ir tcod)in pieadies
an drop tontoketts t ak psm
ofte a tlspon hplcelemroun
mBtan rown ta inealhin oven for
aouion carrty cieler akebow al to-v
withthe rvemaSinkle itho flou anrv
sbrwate.e mues. wAld onie cup
hotrwaty anstomatoe, andywilevese
Recipe No. 20
RIH SEWWIHI DUMIPINGS
per Ei third ofirep.o" bea
('usmest whl~en, teyasnulo
ieten euy. shap int ustla lmatly,
vandt thnpa tan o re half anyour o
ormretoor.im te ol hn
e I -wth a. tReulr solr or Hev o
1usti whniko fat Te.datbe
mnnl . BRSI EC.
lItill li lllIltIilt 111111
Carrots, turnips, and potatoes
Wipe and cut'in pieces the mutton
Put in kettle, cover with boiling wat
er, and cook slowly two hours unti
tender. After cooking for an hour ad(
vegetables cut into small pieces
Thicken with 1-4 cup .fiour, dilutet
with water to form a paste. Seasor
well and serve with dumplings.
Recipe No. 21
OX TAIL SOUP
1 cup ox tail cut into small pieces
1-2 cup onions, cut fine
1-2 cup finely cut carrots
I cup diced potatoes
1-4 culp barley
1-4 teaspoon white pepper
1 1alespoon parsley or celery top
1 tablespoon caramel
1 tablespoon salt.
The ox tail should be ohopped al
each joint, making the pieces fron
one to two inches long; wash well in
two or. tIhree waters, put on to boil
with two quarts of cold water, adl
the barley and boil slowly for two
hours; then addh thc onion, carrot, salt
and pepper, boil for thirty minutes.
Add the potatoes and boil for twenty
five minutes; add a little paprika,
thyme, parsley and the caramel. Serre
al1l with the pieces of ox tail. This
makes a very nutritious Soul).
Recipe No. 22
PLANKED REGULAR ROLL
2 1 -2 pounids regular r'ollI.
Plac~e the meat upon a wvell season
ed plan k. Grease hoard well with hut
ter or btt er suibstitute. Phrete be
ne(ath broiler anrd broil for 2 hours,
basIt ing fr-equen tly with butter or but
ter sublstit ute. Remove from broiler
andl finisht roasting in moderate oven.
To Ga rnish: A round edge-of lank
pipce bordler of Duchess pot1atoes.
D~uches potatoes are mashed potatoes
to whliich an egg yolk has been added.
TPhis mixture is forced through a pas
try bag, forming rosettes around the
roll. Ganrnish with canned pens and
canned asparagus tips. Serve on
Recipe No. 23
BEEF" STRAK PIE
f'huck steak, cut in narrow strips
Bit of garlic
1-2 bay leaf
Sprig of parsley
4 halved potatoes
I onion stuffedI with 2 cloves
1 cup sliced carrots
1 cup celery cut in strips
Tie in square of cloth
Place steak in a kettle wvith boiling
wvater to cover, and let it simmer for
halIf an hour. Add seasoning in bag
together with salt to the meat. andl
thicken the stock. Place the kettle on
an asbestos miat to keep sauce from
sticking. Sonme dried mushroomls soak
ed and drained inmurove the flavor.
Simmer while making tihe pastry.
'l'hen remove tile bag of seasoning.
Put all in a baking dish wvith a rolled
crust over the top and sides. Brush
with milk and bake forty minutesi,
covering it wvithl heavy paper as soon1
as it is brown.
Recipe No. 24
2 cups birains (or I wvhole brain)
3-4 teaspoon salt
2 tabllesr'oonr chopped green pepper
1-2 cup thick wvhite sauce.
Put blrains into a bIowI of ('old wat..
er wvith salt for thirty minutes, skinl
and remove fibre. Cook in wvater to
cover fifteen minutes. Drain, chop, or
pet through a meat grindler, add seas
(in i and01( white sauce. Form into
sn',1 balls: roll shleet of pie plaste or
sh'>r-t bisenit dough quite th in. Place
th" halls in a row equal distances
apurt. Place another sheet of paste
over' all. Stamp oult wvith orund cutter
01rc $a tbe'm 'part- alnd press upper and
lower crusts togetihe nake In a -,o1
tilllii liililiilit llfllil
a cold, sparlding b(
bad after effect
crate oven. Brown in deep, hot vege
table frying medium.
Recipe No. 25
BAKED PIG'S HEAD
1 pig's head
Salt and pepper
Choose a pig's head and clean very
well. Parboil. Pat out biscuit dough
and roll pig's head in the dough. Bake
Recibe No. 26
Cut the meat which may be from the
brisket, into cubes; brown in frying
pan with drippings. Use strong heat
-stir meat so it will cook quickly and
not lose its juice. Tender cuts can be
cooked whole. Remove the pieces to
a closely covered kettle that can be
used on top of range. (unless the ov
en is heated for other cooking.) Rinse
the pan with a 1-4 eup of boiling
water to save all browned bits, and
pour over meat. Cover tightly and
cook slowly for two hours.
Prepare the following sauce and
pour over 'ti meat and continue cook
ing for another hour.
Few sprigs parsley
2 table'spoons butter or butter sub
1-2 CupI dlieed celervy
1 cup cannedI tomatoes
Salt andt~ paprika
M\elt fat. Browna on ion, carrot in
it. Add parsley, celery, and tomatoes.
Heat thoroughly. Add seasonings.
go Hand it
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Recipe No. 27-.
STEWED BEEF HEART
1 beef heart
1 cup pitted prunes
About 1-2 cup flour
1 teaspoon salt
1-4 teaspoon pepper.
Pour boiling water over beef heart.
Let stand for ten minutes. Trim off
fat and arteries. Cut in pieces for
stewing. Dredge with flout and brown
in .a little fat obtained by trying out
fat which was cut off. Place in stew
kettle and pour over it enough hot
water to cover, add the prunes soaked
and pitted, season with salt and pepp
er. Stew slowly till tender. Take
care that itdoes not burn. Will serve
eight people generously.
Recipe No. 28-.
CHOPPED BEEF AU CASSEROLE
1 1-2 pounds clod I beef, ground
1-2 cup tomato rel I
1 can beets
Mix choppcd beef with tomato rel
ish. Add 1-4 teaspoon tabasco sauce
(more if desired). Season well with
salt. Put in glass casserole and bake
two hours, basting frequently with a
high quality of table sauce. A few.
strips of bacon acros sthe top of any c
meat loaf adds to its richness and im
prove flavor. Serve garnished with 1
a) /beets, (uartered. Serves five
Recipe No. 29
FRIESHT PORK(, PARSNIPS
1 >. pork, b)utt
4 large carrots t
4 large parsnips
e and Pros]
F paint is far-reaching. A well
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t ordy promotes prosperity, but
I increases its value.
flity years. No matter the surface
or Finish that will wie yota lasting
and let tis advise wih you regarding
masd flow to Paint Then/"
rporated, Louisville, Ky.
I small red cabbage
Cook pork iii piece 1 1-2 hours.
iook vegetables in same kettle until
oft. Remove from kettle and finish
ooking ricat. Cut up pork into thin
lices. Arrange side by side down the
niddle of a large platter. Around the
neat serve the cabbage quartered, and
regetables cut into lengths. Serve
vith high-grade meat relish.
tecipe No. 30
3 pounds of rump or cold
3 large onions sliced'
3 tablespoons oil or drippings
2 tablespoons mild. prepare' must
Flour mixed with salt and pepper
1 teaspoon celery seed
1 cup strained tomatoes or 1-2 can
Drecde meat with flour. Brown
vell in heavy pan. Brown onions in
11; add mustard, celery seed and to
natoes. Pour this sauce over :neat
nd cook slowly three hours or more
n top of stove or six hours in a fire
Budapest, April 3.-The youngest
au-hter of Archduke Frederick, the
rchd!uchess Maric Alice, has become
ngaged to Baron Frederich Albert,
ho is a scion of an old Prussian
amily. Frederick is 30 years of age
nd at present is employel in a conm
wrcvial bank in Budapest. Hie has a
alary of 5,00)0 kronen annually, which
nder the present exchange rate is
:orth about $20.
The father of the bride-to-be wvas
he richest man in the former mon