Cut the meat in pieces 1 inch thick and 2 inches wide and 3 inches long. Put a tablespoon of butter, or of beef-drip- ping in a frying-pan; shred the onion and brown 1 table- spoon of it in the hot fat. If there is gravy left from a previous meal add half a pint of it to the onion in the pan. Should no gravy be at hand, pour in half a pint of water, and thicken it with a teaspoon of flour rubbed smooth with cold water. Season with salt and pepper. When it boils put the meat in a baking-dish, pour the gravy over, and cover with batter. To make the batter mix 1 cup of flour with % cup of milk; stir in 1 eggy beaten light, also pinch of salt, and 2 teaspoons baking-powder. Bake 20 minutes, or until the batter is light, and delicately browned. MACEDOINE LOAF Soft stale bread-crumbs, % cup, Cold, cooked fowl, l^ cup, Butter, melted, 1 tablespoon, P'lour, 1/^ tablespoon. Milk, 1/^ cup, Eggs, 2, Macaroni (cooked, and cut small), 1 cup, Fresh mushrooms, % cup. Canned pimentoes, cut small, 1 tablespoon, Cream, beaten till stiff, 14 cup. Salt, 114 teaspoons, Parsley, finely chopped, 1 teaspoon, White sauce, or tomato sauce, parsley sprigs✪ Macedoine Loaf. 95 MEATS AROUND-THE-WORLD COOK BOOK Melt the butter, add the flour, and stir till well blended. Then gradually pour on the milk, stirring constantly. Bring to the boiling-point, then add the bread-crumbs and the yolks of the eggs which have been beaten until thick and lemon- colored. Also add the macaroni and fowl. The fowl should be cut in strips. The breast is preferable. Add 1 tablespoon of canned pimentoes cut in small pieces, the mushrooms cut in strips, cream, beaten till stiff, salt, and parsley. Stir until well mixed, then put in the whites of the eggs beaten until stiff, and stir them lightly in. Turn into a pan or mold lined with buttered paper, and bake in a moderate oven until firm. Remove to a hot serving dish, and pour round it a tomato sauce or a white sauce, to which sauted mushroom-caps have been added. Garnish with sprigs of parsley. SUBSTITUTES FOR MEATS VEGETARIAN'S LOAF, NO. 1 Stale white bread-crumbs, li^ cups, Nut-meats, 1 cup, Onion, 1, Green pepper, 1, Tomato, 1, * Lemon, 1 (juice, only), Apple, 1, Butter, 2 teaspoons, Egg, 1, Salt, 1 teaspoon, Milk✪ Vegetarian's Loaf, No. 1. Soak the bread in all the milk it will take up. Chop all fine, shape in a loaf and put into a greased pan and bake for 20 or 30 minutes. Chicken or beef gravy may also be 96 AROUND-THE-WORLD COOK BOOK MEATS used to moisten. This may also be used for croquettes. Garnish with slices of orangre, and sprigs of parsley. VEGETARIAN'S LOAF, NO. 2 Stale white bread-crumbs, 3 pints, Milk, 1 pint, Nut-meats, 3 cups, Eggs, 3, Melted butter, % pound. Celery, cut fine, 1 pint. Salt, li/o teaspoons, Ground black pepper, i/^ teaspoon, Cayenne, i/4 teaspoon. Dried sage leaves, 1 teaspoon. Summer savory, % teaspoon, Minced parsley, 1 tablespoon. Sour apple (cut fine), 1. Crumble the inside of stale ^vhite bread, and cut the crust fine. Dry it all for 2 hours in a warm oven. Use a granite pan for this, and stir the crumbs often, to dry without browning.

AI-modernized reading of the original text

Cut the meat in pieces 1 inch thick and 2 inches wide and 3 inches long. Put a tablespoon of butter, or of beef-dripping in a frying-pan; shred the onion and brown 1 tablespoon of it in the hot fat. If there is gravy left from a previous meal add half a pint of it to the onion in the pan. Should no gravy be at hand, pour in half a pint of water, and thicken it with a teaspoon of flour rubbed smooth with cold water. Season with salt and pepper. When it boils put the meat in a baking-dish, pour the gravy over, and cover with batter. To make the batter mix 1 cup of flour with % cup of milk; stir in 1 egg beaten light, also pinch of salt, and 2 teaspoons baking-powder. Bake 20 minutes, or until the batter is light, and delicately browned. MACEDOINE LOAF Soft stale bread-crumbs, % cup, Cold, cooked fowl, l^ cup, Butter, melted, 1 tablespoon, Flour, 1/2 tablespoon. Milk, 1/2 cup, Eggs, 2, Macaroni (cooked, and cut small), 1 cup, Fresh mushrooms, % cup. Canned pimentoes, cut small, 1 tablespoon, Cream, beaten till stiff, 14 cup. Salt, 114 teaspoons, Parsley, finely chopped, 1 teaspoon, White sauce, or tomato sauce, parsley sprigs. Melt the butter, add the flour, and stir till well blended. Then gradually pour on the milk, stirring constantly. Bring to the boiling-point, then add the bread-crumbs and the yolks of the eggs which have been beaten until thick and lemoncolored. Also add the macaroni and fowl. The fowl should be cut in strips. The breast is preferable. Add 1 tablespoon of canned pimentoes cut in small pieces, the mushrooms cut in strips, cream, beaten till stiff, salt, and parsley. Stir until well mixed, then put in the whites of the eggs beaten until stiff, and stir them lightly in. Turn into a pan or mold lined with buttered paper, and bake in a moderate oven until firm. Remove to a hot serving dish, and pour round it a tomato sauce or a white sauce, to which sauted mushroom-caps have been added. Garnish with sprigs of parsley. SUBSTITUTES FOR MEATS VEGETARIAN'S LOAF, NO. 1 Stale white bread-crumbs, li^ cups, Nut-meats, 1 cup, Onion, 1, Green pepper, 1, Tomato, 1, * Lemon, 1 (juice, only), Apple, 1, Butter, 2 teaspoons, Egg, 1, Salt, 1 teaspoon, Milk. Soak the bread in all the milk it will take up. Chop all fine, shape in a loaf and put into a greased pan and bake for 20 or 30 minutes. Chicken or beef gravy may also be used to moisten. This may also be used for croquettes. Garnish with slices of orange, and sprigs of parsley. VEGETARIAN'S LOAF, NO. 2 Stale white bread-crumbs, 3 pints, Milk, 1 pint, Nut-meats, 3 cups, Eggs, 3, Melted butter, % pound. Celery, cut fine, 1 pint. Salt, li/o teaspoons, Ground black pepper, i/^ teaspoon, Cayenne, i/4 teaspoon. Dried sage leaves, 1 teaspoon. Summer savory, % teaspoon, Minced parsley, 1 tablespoon. Sour apple (cut fine), 1. Crumble the inside of stale ^vhite bread, and cut the crust fine. Dry it all for 2 hours in a warm oven. Use a granite pan for this, and stir the crumbs often, to dry without browning.

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