How To Make And Use Aspic Jelly

THIS jelly is a pretty setting out of meats and it requires little skill and costs but little. Lately it has had popularity. Soak half a box of gelatine in half a cup of cold water for half an hour. Take a pint of consomme or stock, or, if you do not have either, a teaspoon of beef extract in a pint of water. With this simmer a teaspoon of onionjuice, a bay or thyme leaf, and a stalk of celery while the gelatine is soaking. Add the gelatine, season with salt and pepper, and set away to cool if you wish to cut it in blocks and use it to garnish salad.

If you wish to inclose in it pieces of chicken, turkey, beef, slices of tongue, or fish, pour the liquid jelly little by little about the meat until it is inclosed, giving time for each layer to harden. Keep the mold in the icebox until ready to serve. Then dip the mold in warm water, cover it with the face of a platter, turn over, having the mold upside down, and the jelly will slip out. Parsley, lettuce, etc., may be inclosed with the meat.

Browned Flour

Put the flour to be browned into a pie pan or skillet. Set on the stove and as the flour begins to brown stir constantly and brown evenly. Let it become a light brown. It is well to keep this browned flour in a small glass jar or covered tin can and have it ready for use.

How To chicken A Gravy With Flour

Mix flour with water, making a smooth paste. Thin to the consistency of cream and be careful to have no lumps. While the gravy boils pour in this flour and water. Allow it to boil up a moment, and remove from the fire to serve.

Dumplings For Meats

Sift two teaspoons of baking powder and half a teaspoon of salt into two cups of flour. Wet with a cup of milk, stirring and beating lightly and quickly with a spoon. Do not put on a board or roll, but drop from the spoon in spoonfuls into the boiling chicken or beef liquor. Put on the kettle cover at once, set a weight on it, and boil rapidly, if the dumplings are small, twelve minutes. Lay on a hot dish and serve at once. Cold air makes the dumplings fall, therefore if you have to keep them a second for the meat, set them in the oven.

Dumplings For Boiled Rump Of Beef

Mix a heaping teaspoon of lard lightly through a pint and a half of sifted flour, using the ends of the fingers for mixing. Add an even teaspoon of salt, two heaping teaspoons of baking powder, a beaten egg, and two tablespoons of hot water. Beat thoroughly. Add more hot water, little by little, until you have the dough stiff enough to work into oblong pieces, dipping your spoon constantly into the flour and shaping with it. Drop the pieces in the hot liquor, cover close, and boil slowly fifteen minutes. Do not fork or turn. Serve the moment they are done, put in a hot dish to keep them from chill and falling.

Beef Hash

Beef hash is not best made from cold roasts and other cold meats. To succeed you need to have a fresh round steak and prepare as follows: Cut off some of the fat, put into a hot iron fryingpan. When the fat has fried out take out the suet remnants and put the steak in the fryingpan. Season a very little with salt and pepper, and have enough fat to prevent the meat sticking to the pan. Turn the steak from side to side until done. Be careful not to let the juice burn. If there is too much juice the meat will not brown. Pour off the juice and save it to add to the chopped meat. Brown the steak lightly and cook just done. Take it from the fire, cut all gristle and fat off, and chop quite fine. Turn into a pan until you have chopped the potatoes, which should have been cooked tender the day before. To chop, they must be cold and firm. Chop the potatoes rather coarse. When ready set the fryingpan on a table. It is a mistake to prepare food over a heated stove. Take two pint cups of chopped meat, put into the fryingpan, add three pint cups and a half of chopped potatoes. Next three pint cups and a half of cold water about enough water to be even with the chopped hash.

Stir with a spoon. Next add carefully pepper and salt. In seasoning you will find the taste does not come for a second. Wait a moment, and have just enough pepper to slightly sting the tongue and just enough salt to have a good flavor. Add to this a piece of butter one inch wide cut across a one pound roll of butter. Now set your fryingpan on the top of the stove, let it boil rather hard at first. This done for about ten minutes, set it back and cook steadily for one hour and a half, scraping up the hash with the point of a large iron spoon to keep the meat from sticking or burning. Cook until rather dry, simply moist. To keep hot set an asbestos plate under it, and cover. Hash is good warmed over next day. Put it in a saucepan, if needed; add a little warm water. Set this saucepan in another of hot water, cover, and heat.

Baked Beef Hash

Grease a pie plate with butter; use the cold hash you have left over. Put it on the plate, and make it in a round shape with a spoon, and have it two or three inches high. Pour over this a very little melted butter, sprinkle a very little flour from a flour dredge, and brown in the oven. When brown, slip on a hot plate with the griddle turner.