The New century cook book

Corned beef should be put to boil in cold water. TIME FOR BOILING, PER POUND. Corned beef — Thirty minutes. Ham — Twenty minutes. Mutton — Fifteen minutes. Turkey — Fifteen minutes. Chicken — Fifteen minutes. Fowl — Twenty-five minutes. Tripe — Four to five hours, New Century Cook Book. SCHEDULE FOR BROILING MEAT, POULTRY AND GAME. In broiling mutton chops or beefsteak the fire must be brisk and bright. The broiler should be heated and rubbed with a bit of fat cut from the meat. The beefsteak or chops should be placed in it with the fat edge near the handle, so that the drippings may run down over the meat as it cooks. The broiler should first be held near the coals ten seconds for each side of the meat, then it may rest supported by the top of the stove, but it must be turned every ten seconds. A steak should offer a slight resistance to the touch and should puff up between the wires of the broiler when it is done. It should be full of juice, of an even red color — rare, not raw. The same rule applies to chops. TIME FOR BROILING. Steak one and a half inches thick — Ten to fifteen minutes. Steak two inches thick — Fifteen to twenty minutes. English mutton chops — Ten minutes. French mutton chops — Eight minutes. Quails, over hot coals — Four minutes for each side. Partridge — Twenty minutes, inside, next the coals; five minutes more for the skin side. Grouse — Fifteen minutes. Squabs — Ten to fifteen minutes. Spring chicken — Twenty to twenty - five minutes over a slow fire. All birds should be broiled with the inside next the coals first, and, with the exception of the quail, should only have the skin side down long enough to brown it. All broiled food should be sprinkled with salt and pepper and spread with butter as soon as done, and served immediately on a hot platter. It may be decorated in a variety of ways — with parsley, lemon, watercress, toasted bread, or served with any small vegetables or fancy fried potatoes, or mashed potato or spinach, according to the meat used. Veal Loaf. Two and one-half pounds fresh veal, ground; one-quarter pound pickled pork, ground; one-half teacupful rolled cracker [illustration: New Century Cook Book.] crumbs, two whole eggs, well beaten, salt, pepper and a little sage. Mix all together well and form into a loaf. Bake one hour without basting. Veal Loaf. Four pounds of raw veal chopped fine, one tablespoon of salt (heaping), one tablespoon of black pepper (even), three tablespoons of cream or milk, eight pounded butter crackers, two eggs, one nutmeg, piece of butter size of an egg. Mold into loaf, put in a pan with a little water in bottom, place over the top bits of butter, sprinkle with cracker crumbs. Bake two hours, basting with water and butter. Other meats can be prepared the same way. Mrs. I. J. Hamner. Veal Loaf. Two pounds veal steak, one-fourth pound raw salt pork, six butter crackers (rolled), two beaten eggs, pepper and salt to taste. Keep a little salt and water in bake pan to baste with. Bake in a slow oven. Mrs. U. H. Struble. Veal Loaf. Two and one-half pounds veal, one-half pound salt or fresh pork chopped, one cup cracker crumbs, two eggs, salt and pepper. Mix all together. Make in a loaf; sprinkle with cracker crumbs on the top, with pieces of butter. Put one pint of water in pan and cook about one hour, basting occasionally. Veal Loaf.