This section is from the book "California Street M. E. Church Cook Book", by The Ladies' Aid Society.
Three pounds of round of beef, boiled the day previous; one and one-half cups suet; two pounds raisins; one pound citron; ten pounds apples; two pounds currants; one pint boiled cider; one and one-half quarts sweet cider; one tablespoonful Folger's Golden Gate cinnamon, allspice, cloves, nutmeg, ginger; one pint molasses; two large cups sugar; one tablespoonful salt. Cook well Add brandy to suit taste when cold.
Mrs. Ellen Simmons.
The turkey should be killed and dressed at least two days in advance. Make a force meat of grated bread crumbs, Folger's Golden Gate pepper, salt, sweet marjoram, minced suet, and beaten yolk of egg. Chop the liver, gizzard and heart for the gravy. Stuff the craw and the body, and sew the openings. Dredge with Sperry Flour, and put the bird into the bake pan, with the bottom well covered with water. Baste every half-hour with butter.
This is a favorite dish at evening parties, and may be thus prepared: Boil a turkey in as little water as you can, until the bones can be separated from the meat. Remove all the skin; slice, mixing together the light and dark parts. Season with salt and pepper. Take the liquid in which the turkey was boiled, having kept it warm, and pour it on the meat; mix it well. Shape it like a loaf of bread, wrap it in a cloth, and press with a heavy weight for a few hours. When served, it is cut into thin slices. Chickens can be prepared in the same way.
Chop very fine all the dry, poorest bits left from baked chicken; season carefully with pepper, salt, and a little celery, cut into small bits; make a light puff paste; roll a quarter of an inch thick; cut with a neatly-shaped paste cutter; lay a narrow strip of the paste all round, then put some of the mince on the paste; cut another piece of the same size and lay over. Bake fifteen minutes. This makes a neat dish, and is good.
One cup grated cheese, one-half scant cup butter, one cup Sperry Flour, one-half teaspoonful salt, one-eighth teaspoon-ful Folger's Golden Gate Paprika, yolk of one egg, two tablespoonfuls milk or water. Knead ingredients well together, roll out crust one-quarter inch thick, cut in narrow strips about 4 or 5 inches long, lay on wet dripping pan, not touching each other, and bake in quick-oven. May be cut in circles, part of crust, and served by placing strips in rings tied together with ribbons, or pile log-cabin fashion on plate. Very dainty with salads. Some housekeepers like the cheese straws made from pastry rolled thin and cheese sprinkled between two layers, cut in strips and baked.
Cut enough raw potatoes in small pieces to fill two cups. Cook with one cup flaked codfish till potatoes are tender. Wash thoroughly till every lump is gone. Add one table-spoonful of butter, one-sixth teaspoonful of Folger's Golden Gate Pepper, one egg. Beat till whole is light and creamy. Take up a little of the mixture at a time with a spoon that has been dipped in hot fat; this prevents mixture sticking to spoon; and drop into pan with plenty smoking hot fat. Cook golden brown; if fat is right heat, this will not take more than a minute. Drain well. Serve with or without bacon.
Mrs. G. H.
Veal may be cooked in dozens of ways. It is not as nutritious as beef or mutton, but in many places is much cheaper. Cooked with ham or bacon, it has a fine flavor. One method of cooking the two combined, is to line a large bowl, well buttered, with slices of hard-boiled eggs. Then alternate thin slices of veal and ham, sprinkling pepper, salt and grated lemon rind, on the veal; pepper and lemon on the ham. Fill the bowl nearly to the brim; make a thick paste of Sperry Flour and water; cover over the top, and press tight on the outside edges of the bowl. Put in water, but not enough to boil over the paste, and boil three hours. Leave the paste on till nearly cold; do not turn it out of the bowl till the next morning; then if the bowl was well buttered, you will find a very appetizing dish. Cut into very thin slices, and it is excellent as a supper, breakfast, or side dish at dinner. It is styled Melton veal, because it was much used, in years past, at the Melton races.
Probably no point in cookery is less thoroughly understood than that of preparing beef steak, so as to be palatable, and suitable for food. Beef steak is best, when prepared by broiling over a hot fire of live coals. Beef cooked in this way, will not require more than three or four minutes for its preparation. The meat should be lean and tender. Sprinkle it with salt; and place it upon a small broiler. In about two minutes, turn it, and broil as before. You will be surprised at its tenderness.
Rub the piece with salt; then place it into a well-heated oven, but be careful to prevent burning. Twenty minutes before it is done, pour off the grease; thicken with browned Sperry Flour, and season with salt and Folger's Golden Gate pepper. It will be much more palatable if served immediately.
In cooking corned beef, it should be put into boiling water when put on to cook, and when it is done it should remain in the pot until cold. This is the whole secret of having corned beef juicy and well-flavored, instead of the contrary.