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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Fish And Meats. Part 3 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Fish And Meats. Part 3 |
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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.
Two and three-quarter pounds lean beef, chopped fine, 34 pound salt poork, chopped fine, 8 soda crackers, rolled fine, 1 cup milk, 34 cup butter, 4 eggs, well beaten; salt and pepper to taste. Pack in tin and bake 2 hours in moderate oven.
- Miss Olmstead.
Two pounds lean, chopped beef, 1 tablespoon chopped onion, 1 level teaspoon salt, 34 teaspoon black pepper, 1 tablespoon chopped parsley, 1 cup stale bread crumbs. Mix all together and moisten with strained tomatoes; shape in loaf and bake 40 minutes in greased pan, basting often with tomato juice.Serve on hot platter surrounded with
One-quarter cup chopped onion, 34 cup green and red peppers, 1/4 cup butter. Cook until soft, then add 4 tablespoons flour (Sperry Drifted Snow), 1 1/2 cups boiling water or brown stock, and 1 cup stewed tomatoes. Season with salt. This is enough to serve 4 or 5 people.
- Mrs. Thos. Brown.
Cut up 2 young chickens and boil until tender, adding salt, pepper and butter to taste; fry until brown. In the pan in which you have fried the chicken put 2 tablespoons flour (Sperry Drifted Snow, smooth; add the stock left from boiling the chicken, a little milk and the yolks of 2 well beaten eggs. Let all boil 1 minute. Put chicken on deep platter, pour over gravy and serve.
Take a round steak, cut about 2 1/2 inches thick, pound until very tender, dash in cold water, salt and then knead as much flour (Sperry Drifted Snow), as possible into the steak. Brown in hot fat, partially cover with hot water and simmer for 3 hours in covered skillet.
- Mrs. O. V. Pratt.
One pound pork or 1 pound beef, chopped fine, 1-3 as much bread crumbs as meat, 1 egg, 1 small onion, chopped fine, 1 teaspoon chili powder, salt and pepper to taste, 2 tablespoons water. Put into a pan and mix thoroughly. Make into balls the size of small orange. Make a sauce as follows: One quart of tomatoes, 1 chopped onion, 1 teaspoon chili powder, salt and pepper. Simmer until onion is done, place meat balls in this sauce and boil gently until done, about an hour. Place meat balls on platter, thicken sauce and pour over meat.
- Mrs. Haney.
Take 3 1/2 pounds raw veal, both lean and fat, 1 pound salt pork, chopped fine, 6 small crackers, rolled fine, 2 beaten eggs, butter the size of an egg, salt to taste, 1 teaspoon pepper, 1/2 grated nutmeg. Mix all thoroughly and work into the form of a loaf; place in a baking pan, put bits of butter and sprinkle cracker crumbs over the top. Bake in moderate oven 2 hours, basting several times with water.
- Miss Cox.
Soak ham over night in cold water, wipe well before putting in to boil. Put the ham into enough boiling water to cover the ham, boil for 5 or 10 minutes, turn fire down and let simmer for the rest of the time of cooking, allowing 20 minutes to the pound as a minimum. When done remove the rind, cover the ham with a thick paste of flour (Sperry Drifted Snow), and water, put in a baking pan and cook for 1/2 hour, then remove the paste, cover the top with thin slices of lemon and whole cloves, baste with sugared water, put back in the over until nicely browned. Can be served either hot or cold.
- Mrs. S. T. Allen.
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