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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Fish And Meats. Part 2 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Fish And Meats. Part 2 |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One heaping tablespoon butter, melted, add 1 level tablespoon flour (Sperry Drifted Snow); stir until smooth, then add 1 1/4 cup milk; stir until thick; season to taste with salt and pepper; then add 1 small can tuna minced fine. Serve on toast.
- Mrs. Thos. Brown.
One cup rice, 1 can salmon, 2 cups cream sauce, 1 lump butter size of walnut. Boil rice in salted water until soft, strain and add to cream sauce with shredded salmon, oil of salmon and butter. One or 2 beaten eggs added is an improvement. Season to taste with salt and pepper. Bake 20 minutes.
- Mrs. A. Y. Soule.
One slice ham 1 inch thick, bake 40 minutes in a covered pan. Before baking pour over it the following sauce: One tablespoon butter, 2 tablespoons flour (Sperry Drifted Snow), grating of onion, 6 tablespoons tomato catsup, 1 cup water. Boil on slow fire until smooth.
Two pounds round steak, 3/4 pound of pork steak, 1 small onion, celery, cayenne, salt and pepper to taste; 1 cup bread crumbs, 1 tablespoon of butter, 1 egg, 1 cup of milk. Form into a loaf and bake in hot oven 20 minutes, then pour over it the following sauce: Mix 1 tablespoon of flour (Sperry Drifted Snow) and 1 of butter over the fire until boiling. Boil 1 pint of strained tomato with a pinch of sugar and pour over the flour and butter. Then pour this sauce over the loaf and bake 1 hour.
- Grace H. Paulin.
Carefully peel large, firm tomatoes and scoop out the centers. In the hollow thus left put a layer of minced ham. Set the tomatoes in a bake pan, sprinkle with salt and pepper, put a bit of butter upon the top of each and cook for 10 minutes; then drop upon the minced ham in each tomato a raw egg; dust with salt and pepper and cook until the eggs are "set."
- Mrs. G. W. Russell.
One-quarter pound of butter, heated, 2 1/2 pounds of steak or veal, cut in cubes; let brown in heated butter with 3 onions sliced thin; let simmer for a few minutes, then add 1 quart can of tomatoes, 1 teaspoon salt, 1/2 teaspoon cinnamon, pepper and paprika to taste; also a few stalks of celery, cut fine, a piece of garlic size of navy bean; let simmer from 2 1/2 to 3 hours. Add 1 package of spaghetti cooked in boiling water; also 1 can of mushrooms, and cook 20 minutes.
- Mrs. Wilmer Hogeboom.
Clean and parboil sweetbread, cut in cubes, melt 2 tablespoons butter, add 3 tablespoons flour (Sperry Drifted Snow), gradually pour on 1 cup chicken stock; reheat sweetbreads in sauce and add 1/4 cup cream and 1 1/2 teaspoonsful beef extract; season with salt, paprika and lemon juice. Fill rame-quin dishes, cover with buttered crumbs and bake until crumbs are brown.
- Mrs. Perry.
One pound ground beef, 3 large potatoes and 3 large onions; put through the meat chopper; 1 can kidney beans, 1 can tomatoes, 1 dessertspoon chili powder, 2 tablespoons butter or bacon grease, salt to taste; cover with water and boil about 2 hours; add water if necessary to make about 4 quarts when done. Cook it over an asbestos mat, as it burns easily.
- Mrs. C. E.Casey.
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