Take two cups of flour✪ Yorkshire Pudding Served with Meat, one-quarter of a pound of suet cut fine, one-
quarter of a pound of lard and a pinch of salt. Mix together with a little
water or milk and roll out flat; now spread over one-half of it a layer of
cold chopped meat, one sliced potato, one small onion, a little turnip of
parsley (whichever you like best), a little pepper and salt; fold the paste
over and crimp around all sides; bake until done. A good savory lunch
Katie Stodden.
SAUCE ACCOMPANIMENTS FOR MEATS.
See Chapter on 'Meat Sauces, Gamishings, Catsups, etc.'*
FOR PRESERVING HAMS.
See Department "Pickles, Vinegars and Brines/'
VEAL BIRDS.
(Very nice for luncheons.)
Take as many tenderloins of veal as desired to make a given number
of birds and pound them flat. Now make a dressing of cracker crumbs,
moistened in water, add a little butter, salt, pepper and a speck of chopped
onion, a speck of sage and one raw ^gg✪ Veal Birds. Mix, and lay on top of pieces
of veal. Now, with toothpicks, pin up the veal to look as near like birds
as possible. Salt and pepper and fry brown in butter. When done, take
up and make a cream gravy. Pour the cream gravy over as many slices
of toast as there are veal birds. Lay the birds on top, garnish with
parsley, and send to table. Mrs. M. Brewek.
HIGH authorities frequently make the statement that many of our
physical ailments are due to poor bread. This being the case, why
then do we not compound good bread, when it is just as easy to make as
bad bread? Some cooks advise pure, lukewarm water in mixing breads
to the exclusion of potato water, milk and water, milk alone, or milk and
whey. Mrs. Rorer, the well-known Eastern instructor, advises the leav-
ing out of sugar and eggs when making the every-day bread and biscuits.
She says "it is not a matter of mere chance, how this dough
is to be made. Into the pan with the water is to be stirred ^^!?;=^ fl
flour enough so the whole mass can be set on a well-floured ^^^ (/<^
board. The hands are to be covered with flour also. The
dough farthest from the operator is to be turned over into
the middle of the mass a number of times, and then moved
half-way around. The former procedure is gone through
with, taking the dough farthest away and pressing it down
into the center, either with the fingers or the ball of the
hand. A rocking motion adds to the eflicacy of the
kneading.
"At the outset flour is to be dusted on the board from
time to time, until the sticky stage has been passed. As
soon as the dough does not stick to the clean board, even
when pressed down, the process is finished. It should take
not less than a quarter of an hour, at the least." She
approves the compressed yeast made in the cities, but insists
on its being freshly made. "Salt-rising bread," she says,
"is made with the wild yeast of the air and is never so
wholesome, as the odor it gives out in baking goes to show."
Another suggestion she makes is that it is best to make
bread in the morning rather than to set it over night. The
sunlight has a good effect upon it, the kitchen is of a
9 t33
134 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
Page 101 · 3 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take two cups of flour, one-quarter of a pound of suet cut fine, onequarter of a pound of lard and a pinch of salt. Mix together with a little water or milk and roll out flat; now spread over one-half of it a layer of cold chopped meat, one sliced potato, one small onion, a little turnip or parsley (whichever you like best), a little pepper and salt; fold the paste over and crimp around all sides; bake until done. A good savory lunch
Katie Stodden.
SAUCE ACCOMPANIMENTS FOR MEATS.
See Chapter on 'Meat Sauces, Gamishings, Catsups, etc.'*
FOR PRESERVING HAMS.
See Department "Pickles, Vinegars and Brines/'
VEAL BIRDS.
(Very nice for luncheons.)
Take as many tenderloins of veal as desired to make a given number of birds and pound them flat. Now make a dressing of cracker crumbs, moistened in water, add a little butter, salt, pepper and a speck of chopped onion, a speck of sage and one raw egg. Mix, and lay on top of pieces of veal. Now, with toothpicks, pin up the veal to look as near like birds as possible. Salt and pepper and fry brown in butter. When done, take up and make a cream gravy. Pour the cream gravy over as many slices of toast as there are veal birds. Lay the birds on top, garnish with parsley, and send to table. Mrs. M. Brewer.
HIGH authorities frequently make the statement that many of our physical ailments are due to poor bread. This being the case, why then do we not compound good bread, when it is just as easy to make as bad bread? Some cooks advise pure, lukewarm water in mixing breads to the exclusion of potato water, milk and water, milk alone, or milk and whey. Mrs. Rorer, the well-known Eastern instructor, advises the leaving out of sugar and eggs when making the every-day bread and biscuits. She says "it is not a matter of mere chance, how this dough is to be made. Into the pan with the water is to be stirred
flour enough so the whole mass can be set on a well-floured ^^^ (/<^
board. The hands are to be covered with flour also. The dough farthest from the operator is to be turned over into the middle of the mass a number of times, and then moved half-way around. The former procedure is gone through with, taking the dough farthest away and pressing it down into the center, either with the fingers or the ball of the hand. A rocking motion adds to the efficacy of the kneading.
"At the outset flour is to be dusted on the board from time to time, until the sticky stage has been passed. As soon as the dough does not stick to the clean board, even when pressed down, the process is finished. It should take not less than a quarter of an hour, at the least." She approves the compressed yeast made in the cities, but insists on its being freshly made. "Salt-rising bread," she says, "is made with the wild yeast of the air and is never so wholesome, as the odor it gives out in baking goes to show."
Another suggestion she makes is that it is best to make bread in the morning rather than to set it over night. The sunlight has a good effect upon it, the kitchen is of a
9 t33
Records on this page
Yorkshire Pudding Served with MeatCornish PastryVeal Birds