 |
 |
Free Books / Cooking / Favorite Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Meats. Part 4 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Favorite Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Meats. Part 4 |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
Remove The Bone, Place The Ham In A Clean Ham Sack, Place In A Kettle Of Cola Water, Then Add One Half Cup Vinegar And Two Tablespoonfuls Mustard; Toil About Two Hours, Then Pour Off The Water, Put In Hot Water And Boil One Hour And A Half. Delicions.
Mrs. A. V. Taylor.
To make crust, take 3 pints flour, 1/2 pound lard, 1 teaspoon baking powder, little salt, mix with milk. filling: Take 2 ounces butter, 1/2 pint sweet cream. 2 tablespoonfuls flour, 3 dozen large oysters, with salt and pepper; melt butter; stir in flour: boil cream and stir in; cook the oysters in their own broth till they are cooked through; skim off the froth; strain the oysters and add the cream sauce and fill the crusts.
Mrs. Tuttle.
Clean and cut up a chicken, boil slowly till very tender and let cool in the water in which it was boiled; make a cream sauce, using cream for the liquid; season with salt and pepper, chopped parsley and celery salt; drain the chicken free from skin fat and bone, and chop fine; make layer of cream sauce in a baking dish; spread a layer of chicken upon it, then a layer of canned mushrooms, chopped fine; then sauce, and so on till dish is full; pour over the liquor drained from mushrooms, sprinkle with crumbs; dot with butter and bake brown. This is very nice for luncheons baked in custard cups or little paper cases sold by caterers.
Mrs. Tuttle.
One quart fresh oysters chopped as in salad; beat four eggs, one cup of flour, and one half cup of milk; season with salt and butter; beat in chopped oysters and fry in part butter and lard. Serve while hot.
One pint of ham, well cooked; mix with two parts of bread crumbs wet with milk; put batter in gem pans; break an egg over each; sprinkle top of each with cracker crumbs and bake until brown.
Mrs. Tuttle.
Take oysters from the liquid and drain them; make a batter of one egg, a little milk and flour to thicken; season with salt and pepper; dip oysters in batter, then in rolled cracker crumbs; fry in equal parts hot lard and butter - having plenty of fat in skillet.
Mrs. Judd Smith.
Two pounds hamburg steak, 2 tablespoonfuls of butter, 3 rolled crackers, 2 eggs, pepper and salt to taste; mix all together and form in one roll; bake an hour and a half; serve with tomato sauce. Good sliced cold.
Mrs. D. S. Fish.
Continue to:
|
|
|
|
 |
|