Creamed Brains
Cook two sets of brains in cold salted water until tender, then
plunge into cold water to harden; cut into small pieces and mix with
cream sauce. Place in ramekins, sprinkle with cracker crumbs✪ Creamed Brains, brown
in oven and serve hot.—Mrs. G. W. Hinshaw.
Deviled Brains
Let brains stand a while in cold salt water, after which remove
every particle of membrane and blood. Mix together two eggs, one-half
teaspoon each of salt and mustard, a little red pepper, and butter the
size of an egg. Cook a few minutes, and add the brains which have
been chopped fine, and three hard boiled eggs✪ Deviled Brains, also chopped fine. Put
in ramekins, cover with cracker crumbs and bits of butter, put in a
hot oven until brown.—Miss Jennie Bingham, Statesville.
Beef Loaf
Two pounds round steak chopped fine, three-fourths cup of bread
crumbs, one egg, one-half cup milk, butter size of a guinea egg. Season
highly with pepper and salt✪ Beef Loaf. Work well together, make into a roll
and bake about one hour.
Sauce For Beef Loaf: One-fourth can of tomatoes cut fine; piece
of butter the size of a walnut, one pint water. Pour in pan around
the loaf. When nearly ready to take from oven, thicken sauce with
a little flour—Miss Jennie Bingham, Statesville.
THE TWIN-CITY HOUSEWIFE thirty-seven
Cannelon of Beef
One pound round steak chopped fine, one egg, one tablespoon each
of butter and parsley, two tablespoons of bread crumbs, two teaspoons
of lemon juice, salt and pepper to taste✪ Cannelon of Beef. Mix well, form into an oblong
roll, wrap in brown paper which has been well buttered. Bake in a
quick oven for thirty minutes. Baste twice while baking. When done
remove the paper, put on a hot dish and serve with the following sauce:
Sauce: One tablespoon each of butter and flour rubbed together
until smooth. To this add one teacup of boiling water, one teaspoon
each of grated onion and carrot, one bay leaf, three pieces of mace,
and three sprigs of parsley. Let this mixture come to a boil, take
from the fire and add one tablespoon each of mushroom sauce and
Worcestershire sauce, two tablespoons sherry, salt and pepper to taste.
—Mrs. O. C. Smith, Martinsville, Va.
Corned Beef
Rub the beef with a little salt and molasses and let stand two or
three days. Make a brine that will bear an egg. To ten gallons of
brine add three pounds of brown sugar, two ounces of saltpetre, six
pods of red pepper and the unbeaten whites of four eggs✪ Corned Beef. Stir into
cold brine, boil and skim. When cold pour over the beef, which has
been packed in a tight barrel.—Miss Augusta Watkins.
Creamed Dried Beef
Over sliced dried beef pour boiling water and let stand five min-
utes. Make a cream sauce✪ Creamed Dried Beef. Add the beef to it and when hot through
turn into a hot dish and serve.
Escalloped Beef
On the bottom of a shallow bake-pan put a layer of cold, thin-
sliced potato, one layer deep, and line the sides of the pan with same.
Into this pour one pint of finely-chopped cooked beef, in which has
been mixed one tablespoonful of butter, one tablespoonful of cream,
one scant teaspoonful of salt, a dash of pepper and one tablespoon-
ful of wat✪ Escalloped Beefer. Cover with a close lid and set in a hot oven until boiling
hot, turn upside down on a platter and send to the table at once.
Frizzled Chipped Beef
Place in a skillet two tablespoons butter, melt over moderately
hot fire and when hot add one-half pound chipped dried beef pulled
into small pieces. When hot stir into it two tablespoons flour, and a
pint of sweet milk, stirring constantly until it boils. Add pepper and
if you have it, a teaspoon of kitchen bouquet. Add the beaten yolk
of an egg✪ Frizzled Chipped Beef just as you take it from fire. Serve on toast.—Mrs. C. L.
Carroll.
Roast Beef, No. 1
✪ Roast Beef, No. 1
Page 23 · 9 recipe records on this page
Presented as published in 1920. 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
Creamed Brains Cook two sets of brains in cold salted water until tender, then plunge into cold water to harden; cut into small pieces and mix with cream sauce. Place in ramekins, sprinkle with cracker crumbs, brown in oven and serve hot.—Mrs. G. W. Hinshaw.
Deviled Brains
Let brains stand a while in cold salt water, after which remove every particle of membrane and blood. Mix together two eggs, one-half teaspoon each of salt and mustard, a little red pepper, and butter the size of an egg. Cook a few minutes, and add the brains which have been chopped fine, and three hard boiled eggs, also chopped fine. Put in ramekins, cover with cracker crumbs and bits of butter, put in a hot oven until brown.—Miss Jennie Bingham, Statesville.
Beef Loaf
Two pounds round steak chopped fine, three-fourths cup of bread crumbs, one egg, one-half cup milk, butter size of a guinea egg. Season highly with pepper and salt. Work well together, make into a roll and bake about one hour.
Sauce For Beef Loaf: One-fourth can of tomatoes cut fine; piece of butter the size of a walnut, one pint water. Pour in pan around the loaf. When nearly ready to take from oven, thicken sauce with a little flour—Miss Jennie Bingham, Statesville.
THE TWIN-CITY HOUSEWIFE thirty-seven
Cannelon of Beef
One pound round steak chopped fine, one egg, one tablespoon each of butter and parsley, two tablespoons of bread crumbs, two teaspoons of lemon juice, salt and pepper to taste. Mix well, form into an oblong roll, wrap in brown paper which has been well buttered. Bake in a quick oven for thirty minutes. Baste twice while baking. When done remove the paper, put on a hot dish and serve with the following sauce:
Sauce: One tablespoon each of butter and flour rubbed together until smooth. To this add one teacup of boiling water, one teaspoon each of grated onion and carrot, one bay leaf, three pieces of mace, and three sprigs of parsley. Let this mixture come to a boil, take from the fire and add one tablespoon each of mushroom sauce and Worcestershire sauce, two tablespoons sherry, salt and pepper to taste. —Mrs. O. C. Smith, Martinsville, Va.
Corned Beef
Rub the beef with a little salt and molasses and let stand two or three days. Make a brine that will bear an egg. To ten gallons of brine add three pounds of brown sugar, two ounces of saltpetre, six pods of red pepper and the unbeaten whites of four eggs. Stir into cold brine, boil and skim. When cold pour over the beef, which has been packed in a tight barrel.—Miss Augusta Watkins.
Creamed Dried Beef
Over sliced dried beef pour boiling water and let stand five minutes. Make a cream sauce. Add the beef to it and when hot through turn into a hot dish and serve.
Escalloped Beef
On the bottom of a shallow bake-pan put a layer of cold, thinsliced potato, one layer deep, and line the sides of the pan with same. Into this pour one pint of finely-chopped cooked beef, in which has been mixed one tablespoonful of butter, one tablespoonful of cream, one scant teaspoonful of salt, a dash of pepper and one tablespoonful of water. Cover with a close lid and set in a hot oven until boiling hot, turn upside down on a platter and send to the table at once.
Frizzled Chipped Beef
Place in a skillet two tablespoons butter, melt over moderately hot fire and when hot add one-half pound chipped dried beef pulled into small pieces. When hot stir into it two tablespoons flour, and a pint of sweet milk, stirring constantly until it boils. Add pepper and if you have it, a teaspoon of kitchen bouquet. Add the beaten yolk of an egg just as you take it from fire. Serve on toast.—Mrs. C. L. Carroll.
Roast Beef, No. 1
Records on this page
Creamed BrainsDeviled BrainsBeef LoafCannelon of BeefCorned BeefCreamed Dried BeefEscalloped BeefFrizzled Chipped BeefRoast Beef, No. 1