MEAT BALLS. — Take sufficient cold meat for a meal; bone and chop it fine, season with salt and pepper, also allspice and nutmeg if liked; soak about Y^ as much bread in cold milk, press out and mix with the meat; allow one tgg to every three persons and a lump of butter as large as a walnut✪ Meat Balls; mix thoroughly, roll into balls and fry in hot fat.— Mrs. C. Baker, 1718 N. Clark St., Chicago, 111. VARIATION I. — Take 5 or 6 boiled potatoes and some cold meat and put through a mincer; thoroughly mix potatoes and meat, then add 1 t^g, 1 small onion, pepper and salt. Form into 362 LEFT OVER MEAT balls and cook in a good hot oven. — Mrs. Lydia Allen, 721 Wells St., Chicago, 111, VARIATION II — 1 cup cooked meat, 1 teaspoon lemon juice, % teaspoon salt, 1 teaspoon chopped parsley, ^ teaspoon thyme, y% teaspoon onion juice, pepper, yolk of 1 egg; mix in order given, adding enough Qgg to moisten meat; form in balls size of a marble; roll in flour and brown in hot fat. — Mrs. Mary E. Stark, 3753 Ar- mour Ave., Chicago, 111. BLANQUETTE OF HAM AND VEAL.— Cut 2 cups of cooked veal, or any cold meat, and 1 cup of boiled ham in pieces, add this with salt, a pinch of cayenne pepper, J^ teaspoon of curry powder to 2 cups of cream sauce; when it boils add the yolks of 2 eggs, thoroughly beaten, witlh ^ cup of milk✪ Blanquette of Ham and Veal, cook J/^ minute longer; serve with hard-boiled eggs, sliced, and laid on top. The cream sauce may be made by letting 1 pt. of cream come to a boil, have 1 heaping tablespoon of flour, mixed smooth with a little cold cream, and add to the boiling cream; boil 3 minutes. — Eloise Jen- nings, Winnetka, 111, BOILED AND STEWED LEFT-OVERS.— If cold roast beef is rare, boil quickly, and serve with butter, salt and pepper, etc. If well done, warm up in a 'brown gravy, have the gravy hot, and put the slices of meat in it; don't let them cook long, as cooking in a gravy will make any meat tough. Then with the rem'aining scraps of meat, with the bone and a few vegetables, make a stew, with dumplings. — Mrs. M. L, Baker, 3560 Forest Ave., Chicago, 111, BOYS* DELIGHT.— Use any chopped cold roast meat, place in a granite pan and cover with stewed or canned tomatoes and a little of the roast gravy or stock; cover with mashed potatoes and rolled biscuit, and dot with butter✪ Boys' Delight. Bake ^ of an hr. in oven. A splendid supper dish. — Mrs. C. E. Anderson, 3647 Forest Ave., Chi- cago, 111. BUBBLE AND SQUEAK.— Cut in pieces, convenient for fry- ing, cold roast or boiled beef; add pepper and salt, and fry them. Have a cabbage boiled and chopped small and fry with a little pepper and salt. Keep stirring, that all may be equally done; sprinkle over cabbage, when taken from the fire, a very little vine- COOK COUNTY COOK BOOK 363 gar; place cabbage in center of dish and arrange meat neatly round it.— Mrs. C. E. Barker, 3235 South Park Ave., Chicago, 111. MEAT CAKES.— Take the odds and ends of boiled ham, chop fine, add eggs and a little flour, mix and make in flat cakes and fry in a little butter until brown. — Mrs. C. E. Anderson, 3647 For- est Ave., Chicago, 111.

AI-modernized reading of the original text

MEAT BALLS. — Take sufficient cold meat for a meal; bone and chop it fine, season with salt and pepper, also allspice and nutmeg if liked; soak about ½ as much bread in cold milk, press out and mix with the meat; allow one egg to every three persons and a lump of butter as large as a walnut; mix thoroughly, roll into balls and fry in hot fat. — Mrs. C. Baker, 1718 N. Clark St., Chicago, 111. VARIATION I. — Take 5 or 6 boiled potatoes and some cold meat and put through a mincer; thoroughly mix potatoes and meat, then add 1 egg, 1 small onion, pepper and salt. Form into balls and cook in a good hot oven. — Mrs. Lydia Allen, 721 Wells St., Chicago, 111, VARIATION II — 1 cup cooked meat, 1 teaspoon lemon juice, ⅛ teaspoon salt, 1 teaspoon chopped parsley, ⅛ teaspoon thyme, 1⁄8 teaspoon onion juice, pepper, yolk of 1 egg; mix in order given, adding enough egg to moisten meat; form in balls size of a marble; roll in flour and brown in hot fat. — Mrs. Mary E. Stark, 3753 Armour Ave., Chicago, 111. BLANQUETTE OF HAM AND VEAL.— Cut 2 cups of cooked veal, or any cold meat, and 1 cup of boiled ham in pieces, add this with salt, a pinch of cayenne pepper, ⅛ teaspoon of curry powder to 2 cups of cream sauce; when it boils add the yolks of 2 eggs, thoroughly beaten, with ⅛ cup of milk, cook 1⁄8 minute longer; serve with hard-boiled eggs, sliced, and laid on top. The cream sauce may be made by letting 1 pt. of cream come to a boil, have 1 heaping tablespoon of flour, mixed smooth with a little cold cream, and add to the boiling cream; boil 3 minutes. — Eloise Jennings, Winnetka, 111, BOILED AND STEWED LEFT-OVERS.— If cold roast beef is rare, boil quickly, and serve with butter, salt and pepper, etc. If well done, warm up in a brown gravy, have the gravy hot, and put the slices of meat in it; don't let them cook long, as cooking in a gravy will make any meat tough. Then with the remaining scraps of meat, with the bone and a few vegetables, make a stew, with dumplings. — Mrs. M. L, Baker, 3560 Forest Ave., Chicago, 111, BOYS' DELIGHT.— Use any chopped cold roast meat, place in a granite pan and cover with stewed or canned tomatoes and a little of the roast gravy or stock; cover with mashed potatoes and rolled biscuit, and dot with butter. Bake ¼ of an hr. in oven. A splendid supper dish. — Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111. BUBBLE AND SQUEAK.— Cut in pieces, convenient for frying, cold roast or boiled beef; add pepper and salt, and fry them. Have a cabbage boiled and chopped small and fry with a little pepper and salt. Keep stirring, that all may be equally done; sprinkle over cabbage, when taken from the fire, a very little vinegar; place cabbage in center of dish and arrange meat neatly round it. — Mrs. C. E. Barker, 3235 South Park Ave., Chicago, 111. MEAT CAKES.— Take the odds and ends of boiled ham, chop fine, add eggs and a little flour, mix and make in flat cakes and fry in a little butter until brown. — Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111.

Records on this page

Meat BallsBlanquette of Ham and VealBoys' Delight

The Cook County cook book