*** START OF THE PROJECT GUTENBERG EBOOK 62804 *** _Let’s cook MEAT Recipes you’ll like_ _Holiday Greetings from_ PHIL’S THRIFTWAY MARKET 118 N. Killingsworth Portland, Oregon YOUR RECIPES _and where to find them_ [Illustration: YOUR RECIPES _and where to find them_] Beef Recipes and Menus Baked Beef and Rice 6 Beef Chili Patties 9 Beef Pot-Roast 10 Beef Put-Together 9 Beef Short Ribs-Raisin Sauce 8 Broiled Porterhouse or Sirloin Steak 6 Corned Beef and Cabbage 5 Chinese Pepper Steak with Rice 7 Deviled Steak 7 Family Meat Loaf 10 Leftovers Beef Puff 11 Leftover Treat 11 Onion ’Burgers 8 Standing Ribs of Beef 5 Veal Recipes and Menus Leftovers Ladies’ Aid Salad 15 Meat-Potato-Tomato Cakes 15 Veal Croquettes 15 Paprika Veal 14 Pineapple Stuffed Veal Birds 14 Sour Cream Veal Loaf 13 Veal Shoulder Roll 13 Pork Recipes and Menus Baked Smoked Ham-Buffet Glaze 18 Barbecued Pork Chops 17 Candied Ham Loaf 19 Golden Filled Pork Rolls 22 Leftovers Ham-Noodle-Mushroom Casserole 23 Swiss Salad 23 Pork Chop-Potato Scallop 18 Pork Loin Roast 17 Pork Tenderloin Supreme 19 Smoked Ham Slice-Apricot Glaze 22 Lamb Recipes and Menus Braised Rolled Lamb Shoulder 25 Broiled Lamb Chops 25 Fruited Lamb Chops 27 Lamb Kabobs 26 Leftovers Lamb Croquettes 28 Lamb Pie with Catchup Biscuits 28 Shepherd’s Pie 28 Leg of Lamb-Puffy Mint Pears 26 Oriental Lamb Stew 27 Sausages, Canned Meats, Etc. Chipped Beef-Potato Dumplings 30 Cherry Meat Muffins 32 Frankfurter and Sauerkraut Pie 29 Fruited Ham Rolls 31 Sausage Links in Batter Pudding 29 Smoky Sausage-Spaghetti Sauce 32 Southern Sausage Breakfast 30 Summer Salad Bowl 31 Variety Meats Recipes and Menus Heart Andalouse 33 Liver Rolls 33 Smoked Tongue Rarebit 34 Sweetbreads-Canadian-Style Bacon-Pineapple Grill 34 Baked Goods Recipes Biscuits 40 Date-Nut Drops 39 Homemade Pastry Mix 40 Orange-Nut Cake 39 Pumpkin Pecan Pie 38 Single Pie Crust 38 Southern Marble Cake 40 Meat Buying and Cooking Helps Cuts, Cooking Methods, Etc. 4, 12, 16, 24 Steps in Meat Cookery 2-3 Ground Meat—Its Many Possibilities 20-21 Time-tables—Meat Cookery 35-37 Published by National Live Stock and Meat Board Home Economics Department 407 S. Dearborn St., Chicago 5, Ill. 1953-54 Printed In U.S.A. Meat Cookery Pointers Roasts may be seasoned before, during or after cooking, since salt penetrates only to about ½ inch. • Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in. • Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking. • Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking. • Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration. • Low temperature cookery yields 10 to 30 per cent more meat to serve. • Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve. • Searing does not seal in meat juices but actually increases cooking losses. • Turning meat occasionally during panbroiling insures even cooking throughout the cut. _TO ROAST_ [Illustration: {uncaptioned}] 1. Season with salt and pepper. 2. Place meat fat side up on rack in open roasting pan. 3. Insert meat thermometer. 4. Do not add water. Do not cover. Do not baste. 5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork). 6. Roast to desired degree of doneness. _TO BROIL_ [Illustration: {uncaptioned}] 1. Set oven regulator for broiling. 2. Place meat 2 to 3 inches from heat. 3. Broil until top of meat is brown. 4. Season with salt and pepper. 5. Turn meat and cook until done. 6. Season and serve at once. _TO PANBROIL_ [Illustration: {uncaptioned}] 1. Place meat in heavy frying-pan. 2. Do not add fat. Do not add water. Do not cover. 3. Cook slowly, turning occasionally. 4. Pour fat from pan as it accumulates. 5. Brown meat on both sides. 6. Season. Serve at once. _TO BRAISE_ [Illustration: {uncaptioned}] 1. Brown meat on all sides in fat in heavy utensil. 2. Season with salt and pepper. 3. Add small amount of liquid, if necessary. 4. Cover tightly. 5. Cook at low temperature until tender. _TO COOK IN LIQUID Stews—Large Cuts_ [Illustration: {uncaptioned}] 1. Brown meat on all sides in own fat or lard, when desirable. 2. Season with salt and pepper. 3. Cover with liquid, cover kettle, cook below boiling point until tender. 4. Add vegetables just long enough before serving to be cooked. _TO PANFRY_ [Illustration: {uncaptioned}] 1. Brown meat on both sides in small amount of fat. 2. Season with salt and pepper. 3. Do not cover. 4. Cook at moderate temperature until done, turning occasionally. 5. Remove from pan and serve at once. Meat Cookery Pointers Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.) • Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred. • A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone. • Cooked meat should be stored closely covered in the coldest part of the refrigerator. • All meat is tender if cooked by the correct cookery method. • Steaks and chops for broiling should be cut at least an inch thick. • Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon. • Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving. • For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking. • A roast meat thermometer registers the internal temperature or degree of doneness of a roast. Beef Cuts and Cooking Methods [Illustration: Beef Blade Pot-Roast] ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf. BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, sirloin and top round steaks and patties. PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling. PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse and sirloin steaks; patties and brains. BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, round and flank steaks; short ribs; plate; brisket; cross cut shanks; heart; kidney; brains and liver. COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; plate; brisket; short ribs; corned beef; stew meat; heart; kidney; tongue; brains and sweetbreads. Other Facts About Beef The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0° F. or lower, 6 to 12 months. _Recipes for_ BEEF [Illustration: {uncaptioned}] Standing Ribs of Beef [Illustration: Standing ribs] MENU IDEA Fruit Cup Standing Ribs of Beef Baked Potatoes Asparagus Tossed Green Salad Hot Rolls Butter or Margarine Apple Pie Beverage _2 to 3-rib beef standing rib roast_ _Salt_ _Pepper_ Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300° F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done. Corned Beef and Cabbage [Illustration: Corned beef] MENU IDEA Corned Beef and Cabbage Parsleyed Potatoes Carrot-Raisin Salad Rye Rolls Butter or Margarine Gingerbread Beverage _3 to 4 pounds corned beef_ _Water to cover_ _1 large head cabbage, cut in wedges_ Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings. Broiled Porterhouse or Sirloin Steak [Illustration: Porterhouse steak] MENU IDEA Broiled Porterhouse Steak French Fried Potatoes Green Beans Tomato-Onion Salad Garlic French Bread Butter or Margarine Angel Food Cake Beverage _Beef porterhouse or sirloin steak, cut 1 to 2 inches thick_ _Salt_ _Pepper_ Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak. Baked Beef and Rice [Illustration: Ground beef] MENU IDEA Baked Beef and Rice Harvard Beets Peas Perfection Salad Hot Muffins Butter or Margarine Southern Marble Cake Beverage _1 pound ground beef_ _1 cup rice_ _1 small onion, chopped_ _2 tablespoons lard or drippings_ _1 teaspoon salt_ _½ teaspoon pepper_ _1 teaspoon paprika_ _1 small bottle olives, sliced_ _2 cups tomato juice_ _1½ cups boiling water_ _½ cup grated cheese_ Cook ground beef, rice and chopped onion in drippings until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. 6 servings. Chinese Pepper Steak with Rice [Illustration: Blade steak] MENU IDEA Chinese Pepper Steak Rice Broccoli Jellied Pineapple Salad Butterhorns Butter or Margarine Boston Cream Pie Beverage _Beef arm steak, cut 1 inch thick_ _2 tablespoons lard or drippings_ _2 tablespoons minced onion_ _1 clove garlic, minced_ _2 large green peppers, cut into strips_ _½ cup celery, sliced crosswise_ _2 tablespoons chopped pimiento, if desired_ _½ cup consomme or stock_ _Salt_ _Pepper_ _2 teaspoons cornstarch_ _2 tablespoons water_ _1 teaspoon soy sauce_ _3 cups boiled rice_ Cut steak into thin strips. Brown meat in lard or drippings. Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 servings. Deviled Steak [Illustration: Arm steak] MENU IDEA Deviled Steak Scalloped Potatoes Asparagus Orange-Avocado Salad Hot Biscuits Butter or Margarine Chocolate Chiffon Pie Beverage _Beef Arm steak, cut 1 inch thick_ _¼ cup flour_ _2 tablespoons lard or drippings_ _1 large onion, sliced_ _1 teaspoon dry mustard_ _⅛ teaspoon paprika_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _3 tablespoons vinegar_ _1 cup hot water_ Cut steak into individual servings. Dredge steak with flour and brown both sides in lard or drippings. Place sliced onion over meat. Add seasonings, vinegar and water. Cover closely and cook in a slow oven (300° F.) for about 1 hour or until tender. Thicken the remaining liquid for gravy. 6 servings. Onion ’Burgers [Illustration: Ground beef] MENU IDEA Onion ’Burgers Potato Chips Baked Beans Sliced Tomatoes Buns Assorted Fresh Fruit Cookies Beverage _1½ pounds ground beef_ _1 teaspoon salt_ _¼ teaspoon pepper_ _1½ cups chopped onion_ _2 tablespoons butter or margarine_ _2 teaspoons prepared horseradish_ _2 teaspoons prepared mustard_ _½ teaspoon salt_ _6 split buns_ Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter or margarine, add horseradish, mustard and salt. Spread onion mixture over 6 patties, top each with a patty and press together. Chill. Place patties on broiler rack. Insert broiler pan allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, 8 to 10 minutes. Turn and brown on second side. Serve on buns, if desired. 6 servings. Beef Short Ribs—Raisin Sauce [Illustration: Short ribs] MENU IDEA Beef Short Ribs Baked Potatoes Lima Beans Tomato-Onion Salad Hot Biscuits Butter or Margarine Peach Crumb Pie Beverage _3 pounds beef short ribs_ _3 tablespoons lard or drippings_ _Salt_ _Pepper_ _1 onion, quartered_ _½ cup brown sugar_ _1 teaspoon dry mustard_ _1 tablespoon flour_ _2 tablespoons vinegar_ _2 tablespoons lemon juice_ _¼ teaspoon grated lemon rind_ _1 bay leaf_ _1½ cups water_ _½ cup raisins_ Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings. Beef Put-Together [Illustration: Beef cubes] MENU IDEA Beef Put-Together Steamed Rice Head Lettuce Salad Hard Rolls Butter or Margarine Rhubarb Pie Beverage _1 pound boneless beef for stew, cut in 1-inch cubes_ _3 tablespoons lard or drippings_ _1 medium onion, sliced_ _1 green pepper, sliced_ _1 cup diced celery_ _1 cup diced carrots_ _1 can condensed tomato soup_ _1½ teaspoons salt_ _⅛ teaspoon pepper_ _½ cup cooked peas_ _2 cups hot, cooked rice_ Brown meat in lard or drippings. Add onion and green pepper and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook slowly about 1 hour or until meat and vegetables are done. Add cooked peas and serve over hot, cooked rice. 4 servings. Beef Chili Patties [Illustration: Ground beef patties] MENU IDEA Beef Chili Patties Whipped Potatoes Lima Beans Tossed Green Salad Rye Bread Butter or Margarine Apple Dumplings Beverage _1 pound ground beef_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _1 egg, beaten_ _2 tablespoons lard or drippings_ _2 tablespoons chopped onion_ _2 tablespoons chopped green pepper_ _1 No. 303 can tomatoes, drained_ _1 cup cooked corn_ _1 teaspoon chili powder_ _2 teaspoons salt_ Combine ground beef, salt, pepper and egg. Shape into 8 small patties and place in a baking dish. Cook onion and green pepper in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 servings. Beef Pot-Roast [Illustration: Arm pot-roast] MENU IDEA Beef Pot-Roast Noodles Peas Spinach-Radish Salad Hard Rolls Butter or Margarine Pineapple Upside-Down Cake Beverage _3 to 4-pound beef arm or blade pot-roast_ _2 tablespoons flour_ _2 teaspoons salt_ _¼ teaspoon pepper_ _3 tablespoons lard or drippings_ _¼ cup water_ _3 cups seasoned cooked noodles_ _1 12-ounce package frozen peas, cooked or 1 No. 303 can peas_ _2 tablespoons butter or margarine_ Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings. Family Meat Loaf [Illustration: Ground beef and pork] MENU IDEA Family Meat Loaf Mashed Potatoes Green Beans Tomato-Cucumber Salad Hot Rolls Butter or Margarine Lemon Sherbet Cookies Beverage _2 pounds ground beef_ _1 pound ground pork_ _1 cup fine dry bread crumbs_ _1 cup milk_ _1½ tablespoons chopped onion_ _1 tablespoon minced parsley_ _1 egg, slightly beaten_ _1 teaspoon salt_ _½ teaspoon celery salt_ _¼ teaspoon pepper_ _¼ teaspoon ground cloves_ _¼ teaspoon nutmeg_ _1 tablespoon lemon juice_ _1 teaspoon grated lemon rind_ Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings. RECIPES FOR BEEF LEFTOVERS Beef Puff _2 cups ground cooked beef_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _2 tablespoons chopped parsley_ _½ cup mayonnaise_ _8 slices bread_ _Butter or margarine, softened_ _3 eggs, slightly beaten_ _2 cups milk_ _¼ teaspoon salt_ _¼ teaspoon sage_ Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices bread with butter or margarine, cover with meat mixture and top with slice of bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and let stand in refrigerator at least an hour before baking. Bake in a moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 servings. Leftover Treat _2½ cups diced cooked beef_ _1 tablespoon minced onion_ _1 tablespoon minced green pepper_ _I tablespoon lard or drippings_ _1 cup gravy or medium white sauce_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _¼ teaspoon chili powder_ _1 tablespoon chili sauce_ _1½ cups cooked rice_ _3 tablespoons grated sharp cheddar cheese_ _1 egg, slightly beaten_ _½ cup crushed corn flakes_ Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings. Veal Cuts and Cooking Methods [Illustration: Veal Cutlets] ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf. BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal. PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled. PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains. BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads. COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads. Other Facts About Veal The mild appealing flavor of veal is brought out by proper cookery. Since veal comes from a young animal and, consequently, lacks fat, it is often desirable to place bacon or salt pork slices over veal roasts before cooking. All veal is cooked well done. Frozen veal cuts may be stored at 0° F. or lower, 6 to 9 months. _Recipes for_ VEAL [Illustration: _Recipes for_ VEAL] Veal Shoulder Roll [Illustration: Rolled shoulder roast] MENU IDEA Veal Shoulder Roll Whipped Potatoes Harvard Beets Orange-Grapefruit Salad Corn Bread Butter or Margarine Butterscotch Pie Beverage _3 to 4-pound veal shoulder roll_ _Salt_ _Pepper_ _4 to 6 slices bacon, if desired_ Season the roast with salt and pepper. Place on rack in open roasting pan. Insert a meat thermometer so the bulb reaches the center of the roast. Place bacon slices on roast. Do not add water. Do not cover. Roast in slow oven (300° F.) until the meat thermometer registers 170° F. or about 2½ hours. Allow about 40 minutes per pound for roasting. Sour Cream Veal Loaf [Illustration: Ground veal and pork] MENU IDEA Sour Cream Veal Loaf Au Gratin Potatoes Broccoli Orange-Carrot Salad Parkerhouse Rolls Butter or Margarine Cherry Cobbler Beverage _1½ pounds ground veal_ _½ pound ground pork_ _2 tablespoons minced onion_ _2 carrots, ground_ _1½ teaspoons salt_ _⅛ teaspoon pepper_ _½ cup sour cream_ _Flour_ Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to 8 servings. Pineapple Stuffed Veal Birds [Illustration: Round steak cut for Birds] MENU IDEA Veal Birds Parsleyed Potatoes Asparagus Apricot-Cheese Salad Muffins Butter or Margarine Lemon Cream Pie Beverage _2 veal round steaks, cut ½ inch thick_ _½ cup crushed pineapple_ _¼ cup melted butter or margarine_ _1 teaspoon salt_ _½ teaspoon sage_ _2 cups soft bread crumbs_ _3 tablespoons lard or drippings_ _Salt_ _Pepper_ _¼ cup water_ Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings. Paprika Veal [Illustration: Shoulder cubes] MENU IDEA Paprika Veal Baked Potatoes Brussels Sprouts Cabbage Salad French Bread Butter or Margarine Cherry Torte Beverage _1½ pounds veal shoulder, cut into 1½ inch cubes_ _3 tablespoons lard or bacon drippings_ _1 teaspoon salt_ _¼ teaspoon pepper_ _½ teaspoon paprika_ _¼ cup water_ _Paprika Sauce_ Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings. Paprika Sauce _¼ cup butter or margarine_ _¼ cup flour_ _2 cups milk_ _Paprika_ _Salt_ _Pepper_ Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste. RECIPES FOR VEAL LEFTOVERS Ladies’ Aid Salad _4 cups diced cooked veal_ _1 cup salted almonds_ _1 No. 303 can pineapple chunks_ _2 cups diced celery_ _2 hard-cooked eggs, diced_ _Mayonnaise_ _Lettuce Cups_ Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings. Veal Croquettes _2 cups ground cooked veal_ _1 cup mashed cooked peas_ _½ teaspoon salt_ _⅛ teaspoon pepper_ _2 teaspoons grated onion_ _½ cup fine dry bread crumbs_ _1 egg, slightly beaten_ _Lard for deep fat frying_ Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings. Meat-Potato-Tomato Cakes _2 cups ground, cooked beef, veal, pork or lamb_ _2 cups mashed potatoes_ _2 eggs_ _2 tablespoons minced onion_ _2 tablespoons finely chopped celery_ _½ cup tomato juice_ _1 teaspoon salt_ _¼ teaspoon pepper_ _8 slices tomato, cut ½ inch thick_ _2 tablespoons melted butter or margarine_ Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings. Pork Cuts and Cooking Methods [Illustration: Baked Half Ham] ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin (center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; spareribs; pork loaf and ham loaf. BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside. PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled. PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver. BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys. COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys. Other Facts About Pork For tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork. _Recipes for_ PORK [Illustration: _Recipes for_ PORK] Pork Loin Roast [Illustration: Loin roast] MENU IDEA Pork Loin Roast Oven Browned Potatoes Broccoli Molded Cranberry Salad Corn Sticks Butter or Margarine Pumpkin-Pecan Pie Beverage _3 to 5-pound pork loin roast_ _Salt and pepper_ Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Be careful that thermometer does not rest in fat or on bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) until meat thermometer registers 185° F. Allow about 35 to 40 minutes per pound for roasting. Golden Filled Pork Rolls [Illustration: Arm steak] MENU IDEA Golden Filled Pork Rolls Acorn Squash Green Beans Waldorf Salad Cloverleaf Rolls Butter or Margarine Spice Layer Cake Beverage _8 pork arm steaks, cut ½ inch thick_ _Salt_ _Pepper_ _1 No. 303 can cream-style corn_ _1½ teaspoons salt_ _2 eggs, beaten_ _3 tablespoons melted butter or margarine_ _¼ cup chopped green pepper_ _2 tablespoons chopped onion_ _4 cups soft bread crumbs_ _½ teaspoon dry basil_ _½ teaspoon sage_ Remove bones from pork steaks. Season with salt and pepper. Combine remaining ingredients, mix lightly and spread on steaks. Roll each steak like a jelly roll and tie or fasten with a skewer. Place rolls in a baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 servings. Pork Chop-Potato Scallop [Illustration: Loin chops] MENU IDEA Pork Chop-Potato Scallop Corn on the Cob Spinach-Radish Salad Hard Rolls Butter or Margarine Blueberry Pie Beverage _6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick_ _Salt and pepper_ _2 cups coarsely grated peeled potatoes_ _2 tablespoons grated onion_ _2 tablespoons flour_ _1½ teaspoons salt_ _¼ teaspoon pepper_ _1½ cups milk_ Brown chops in frying-pan. Season with salt and pepper. Combine remaining ingredients in order given and arrange in a shallow baking dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) for 1 hour or until done. 6 servings. Baked Smoked Ham—Buffet Glaze [Illustration: Smoked ham] MENU IDEA Baked Ham-Buffet Glaze Corn Pudding Green Beans Jellied Fruit Salad Assorted Hot Rolls Butter or Margarine Banana Cake Beverage _12-14 pound smoked ham_ _Buffet Glaze_ Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze. Buffet Glaze _1½ tablespoons gelatine_ _1¾ cups water_ _2 bouillon cubes, if desired_ _¼ teaspoon salt_ _1 teaspoon sugar_ _½ cup cream_ _Green pepper strips_ _1 small bottle stuffed olives_ Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour thin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat. Pork Tenderloin Supreme [Illustration: Tenderloin—patties (center)] MENU IDEA Pork Tenderloin Supreme Mashed Potatoes Green Beans Cabbage Salad Hard Rolls Butter or Margarine Apple Pie Beverage _12 slices bacon_ _6 pork tenderloin patties_ _Salt_ _Pepper_ _6 slices tomato, cut ½ inch thick_ _6 slices onion, cut ¼ inch thick_ Prepare each serving as follows: Cross 2 slices bacon, place tenderloin pattie on the center, sprinkle with salt and pepper. Place a slice of tomato on the pattie, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover and bake 30 minutes in a moderate oven (350° F.) Remove cover and continue baking 30 minutes longer. 6 servings. Candied Ham Loaf [Illustration: Ground ham and beef] MENU IDEA Candied Ham Loaf Mashed Sweet Potatoes Peas Cinnamon Apple Salad Cloverleaf Rolls Butter or Margarine Lemon Fluff Pie Beverage _2 pounds ground ham_ _1 pound ground beef_ _2 cups whole wheat bread crumbs_ _1 cup milk_ _2 eggs, slightly beaten_ _1 teaspoon dry mustard_ _½ teaspoon salt_ _½ cup brown sugar_ _½ teaspoon ground cloves_ Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. 10 to 12 servings. Versatile Ground Meat Works Menu Magic [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] Ground meat is the basis for a great variety of popular dishes. It’s a top favorite, from savory sausage patties for a hearty breakfast to a glamorous meat loaf for a festive dinner party. Whatever the menu, the economy, simplicity of preparation and versatility in serving explain the universal appeal of ground meat to homemakers. Ground beef, veal, pork or lamb, or a combination of these, provides a meat dish for every taste. With the meat as the foundation of the recipe, other ingredients are often added to introduce flavor variety. _SEASONINGS TO CHOOSE._ Basic proportions for the more common seasonings are 1 teaspoon salt, ¼ teaspoon pepper and 2 to 4 tablespoons chopped onion for each pound of meat. Sage, thyme, marjoram, cayenne pepper, celery salt, Chili powder, curry powder, paprika, mustard, cloves and nutmeg are some of the commonly used herbs and spices. When experimenting with new combinations, it is advisable to use these seasonings cautiously until the proportions which have the greatest flavor appeal are discovered. A good rule to follow is ⅛ teaspoon per pound of ground meat for the stronger seasonings, ¼ teaspoon per pound of ground meat for the more mild seasonings. _OTHER INGREDIENTS TO ADD._ Toasted or plain enriched white, whole wheat or rye bread; cracker crumbs; and rolled oats, rice or other cereals may be combined with the ground meat. Grated or mashed potatoes or carrots, peas, and grated apple are also occasional ingredients. The proportion of these foods added to the ground meat may vary but should be kept relatively small for the best meat flavor. Enough liquid—milk, water, vegetable juices, soup stock, canned or cooked tomatoes, tomato catchup—will be needed to moisten the mixture, and egg is necessary to hold the ingredients together. _WAYS TO SERVE._ Meat loaves and meat balls are perhaps the most usual ways in which ground meat mixtures are served. To add variety, the meat mixture may be baked in large or individual ring molds, muffin pans, or in various shapes for individual loaves. Potatoes, green peppers, onions, egg plant and squash are a few of the vegetables that lend themselves to a meat stuffing. Ground meat and vegetable combinations are often prepared as fritters. Ground meat mixtures (principally meat with herbs or spices for seasoning) appear on the menu as meat patties; meat sauces for macaroni, spaghetti, noodles and rice; meat drumsticks; fillings for meat pies or tarts; toppings for meat shortcakes, and as favorite casserole dishes. [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] [Illustration: {uncaptioned}] Barbecued Pork Chops [Illustration: Rib Chops] MENU IDEA Barbecued Pork Chops Buttered Rice Broccoli Cucumber Salad Corn Meal Muffins Butter or Margarine Jelly Roll Beverage _6 pork rib or loin chops, cut 1 inch thick_ _1 teaspoon salt_ _½ teaspoon pepper_ _2 tablespoons flour_ _2 tablespoons prepared mustard_ _¼ cup chopped onion_ _½ teaspoon ground cloves_ _2 tablespoons Worcestershire sauce_ _1 cup juice from apple, peach, bread and butter or sweet pickles_ _1 cup catchup_ Brown chops in frying-pan. Season with salt and pepper. Mix flour and mustard to make a smooth paste. Add remaining ingredients and blend well. Pour mixture over chops, cover closely and cook slowly for 1 hour. 6 servings. Smoked Ham Slice—Apricot Glaze [Illustration: Smoked ham slice] MENU IDEA Ham Slice-Apricot Glaze Mashed Potatoes Asparagus Lettuce-Tomato Salad Hot Biscuits Butter or Margarine Ice Cream Brownies Beverage _Smoked ham slice, cut 1 inch thick_ _1 No. 303 can apricot halves_ _½ teaspoon ground cloves_ _¼ teaspoon allspice_ _½ teaspoon cinnamon_ Drain apricots and save juice. Set regulator to broil. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes. Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving. 4 to 6 servings. RECIPES FOR PORK LEFTOVERS Ham-Noodle-Mushroom Casserole _2 cups cubed cooked ham_ _1 8-ounce package broad noodles_ _Water_ _1 3-ounce can mushrooms_ _3 tablespoons butter or margarine_ _¼ cup enriched flour_ _2 cups milk (or milk and mushroom liquid)_ _½ teaspoon salt_ _½ teaspoon pepper_ _1 tablespoon chopped pimiento_ _1 tablespoon chopped parsley, if desired_ Cook noodles in boiling salted water until tender. Drain. Cook mushrooms in butter or margarine until lightly browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange the cooked noodles in a greased 1½-quart casserole. Add ham mixture, arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 minutes. 6 to 8 servings. Swiss Salad _2 cups cubed cooked pork_ _1 cup cooked peas_ _½ cup French dressing_ _½ cup diced celery_ _½ cup walnut meats, broken_ _6 lettuce leaves_ _Paprika_ _Mayonnaise_ _2 hard-cooked eggs_ _6 stuffed olives_ Marinate meat and peas in French dressing and chill. Add celery and nuts and arrange on lettuce leaves. Sprinkle with paprika and dot with mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. Arrange the white rings around the salad. Cut each olive into 4 slices. Overlap 2 olive slices inside each ring of egg white. Press the egg yolks through a sieve and sprinkle over the salad. 4 to 6 servings. Lamb Cuts and Cooking Methods [Illustration: Lamb Shoulder Chops] ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf. BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys. PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling. PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and kidneys. BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and cubes. COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys. Other Facts About Lamb Lamb comes from a young animal and practically all cuts may be cooked by roasting, broiling or panbroiling. These cuts may be served medium or well done. Lamb neck, shanks and breasts should be braised or cooked in liquid until well done. The “fell” or paper-like covering, should not be removed from the leg of lamb because the leg, with “fell” on, will roast in less time, hold its shape better and be juicier; the “fell” is removed from chops and steaks. Lamb, at its best, should be served hot or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or lower, 6 to 9 months. _Recipes for_ LAMB [Illustration: _Recipes for_ LAMB] Broiled Lamb Chops [Illustration: Loin chops] MENU IDEA Broiled Lamb Chops O’Brien Potatoes Minted Carrots Fruit Salad Fan Tan Rolls Butter or Margarine Cherry Pie Beverage _6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick_ _Salt_ _Pepper_ Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch chops is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 servings. Braised Boiled Lamb Shoulder [Illustration: Rolled shoulder] MENU IDEA Braised Lamb Shoulder Parsleyed Potatoes Creamed Peas Perfection Salad Parkerhouse Rolls Butter or Margarine Orange-Nut Cake Beverage _3 to 4-pound rolled lamb shoulder_ _1 teaspoon ground ginger_ _1 teaspoon dry mustard_ _½ teaspoon ground cloves_ _1½ teaspoons salt_ _3 tablespoons flour_ _2 tablespoons melted lard or drippings_ _¼ cup water_ Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy. Lamb Kabobs [Illustration: Lamb cubes] MENU IDEA Lamb Kabobs Vegetables En Brochette Mashed Potatoes Perfection Salad Hard Rolls Butter or Margarine Deep Dish Apple Pie Beverage _2 pounds boneless lamb shoulder, cut in 1½ inch cubes_ _½ cup salad oil_ _2 tablespoons vinegar_ _2 tablespoons lemon juice_ _1 teaspoon dry mustard_ _⅛ teaspoon thyme_ _½ teaspoon salt_ _⅛ teaspoon pepper_ _½ cup chopped onion_ _4 tomatoes_ _2 medium green peppers_ _1 can small whole onions_ Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings. Leg of Lamb—Puffy Mint Pears [Illustration: Frenched leg] MENU Leg of Lamb Browned Potatoes Peas Puffy Mint Pears Spinach-Radish Salad Corn Sticks Butter or Margarine Lemon Refrigerator Cake Beverage _5 to 6-pound leg of lamb_ _Salt and pepper_ _Puffy Mint Pears_ Do not have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The meat thermometer will register 175° F. for medium done; 180° F. for well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve with Puffy Mint Pears. Puffy Mint Pears _1 No. 2½ can Bartlett pears_ _1 3-ounce pkg. cream cheese_ _¼ cup mint jelly_ Drain pears and place in baking dish, cut side up. Place a spoonful of cream cheese in center of each pear half. Place in oven or under broiler long enough for cream cheese to be lightly browned. Spoon mint jelly around cheese on pears. Serve hot with lamb. Fruited Lamb Chops [Illustration: Chops (arm and blade)] MENU IDEA Fruited Lamb Chops Au Gratin Potatoes Lima Beans Molded Lime Salad Butter or Margarine Cream Puffs Beverage _4 lamb arm or blade chops, cut ¾ to 1 inch thick_ _2 tablespoons flour_ _1 teaspoon salt_ _⅛ teaspoon pepper_ _2 tablespoons lard or drippings_ _1 cup dried apricots_ _1 cup pitted prunes_ _¼ cup water_ Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings. Oriental Lamb Stew [Illustration: Lamb for stew] MENU IDEA Oriental Lamb Stew Green Beans Boiled Onions Orange-Prune Salad Hard Rolls Butter or Margarine Almond Cookies Beverage _2 pounds boneless lamb for stew, cut in 1½-inch cubes_ _2 tablespoons lard or drippings_ _2 tablespoons chopped onion_ _1 No. 2½ can tomatoes_ _1 tablespoon curry or chili powder_ _3 tablespoons flour_ _½ cup water_ _8 ripe or green olives_ _⅛ teaspoon lemon juice_ _Salt_ _3 cups cooked rice_ Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings. RECIPES FOR LAMB LEFTOVERS Shepherd’s Pie _2 cups diced cooked lamb_ _1 cup chopped celery_ _1 No. 303 can kidney beans_ _1 cup diced cooked carrots_ _1 teaspoon Worcestershire sauce_ _½ teaspoon salt_ _1½ cups thin gravy, or_ _1½ cups water and 1 bouillon cube_ _3 cups well-seasoned mashed potatoes_ Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings. Lamb Pie with Catchup Biscuits _2 cups chopped cooked lamb_ _2 tablespoons lard or drippings_ _2 tablespoons grated onion_ _½ cup canned tomatoes_ _1 teaspoon salt_ _¼ teaspoon pepper_ _1 No. 303 can lima beans, drained_ _2 tablespoons butter or margarine, melted_ _1 Recipe Biscuits (see p. 40)_ _¼ cup catchup_ Brown lamb lightly in lard or drippings. Add onion, tomatoes, seasonings, lima beans and butter or margarine. Pour into 1-quart casserole. Make biscuit dough. Roll dough ½-inch thick, spread with catchup and roll as jelly roll. Cut into 1-inch slices and place cut side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 minutes, or until biscuits are done. 6 servings. Lamb Croquettes _2 cups ground cooked lamb_ _½ cup chopped walnuts_ _½ cup mashed cooked carrots_ _1 teaspoon onion juice_ _1 teaspoon lemon juice_ _⅛ teaspoon cayenne pepper_ _1½ teaspoons salt_ _1 cup thick white sauce_ _1 egg, slightly beaten_ _2 tablespoons milk_ _½ cup fine bread crumbs_ _Lard for deep-fat frying_ Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, salt and white sauce. Shape into croquettes and chill. Combine beaten egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings. _Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED MEATS [Illustration: _Recipes for_ SAUSAGES, READY-TO-SERVE AND CANNED MEATS] Sausage Links In Batter Pudding [Illustration: Sausage Links In Batter Pudding] MENU IDEA Fruit Juice Sausage Links in Batter Pudding Green Beans Stuffed Tomato Salad Strawberry Sundae Angel Food Cake Beverage _1 pound sausage links_ _2 cups milk_ _1 teaspoon salt_ _½ cup corn meal_ _4 eggs_ Heat milk in double boiler. Add salt and corn meal. Stir constantly and cook 10 to 15 minutes, or until thickened. Cool slightly. Beat eggs and add to mixture. Pour mixture into a well-greased 2-quart baking dish, and place sausage links on top. Bake in a moderate oven (350° F.) for 40 to 45 minutes. 4 servings. Frankfurter and Sauerkraut Pie [Illustration: Frankfurter and Sauerkraut Pie] MENU Frankfurter and Sauerkraut Pie Tomato-Onion Salad Hard Rolls Butter or Margarine Baked Custard Beverage _8 frankfurters, cut in half crosswise_ _3 cups seasoned mashed potatoes_ _2 teaspoons minced onion_ _1 No. 2 can sauerkraut_ _½ teaspoon dill seed_ Combine seasoned mashed potatoes and onion and line bottom and sides of a greased baking dish with mixture. Fill center with sauerkraut and sprinkle with dill seed. Arrange frankfurters in pinwheel fashion on top of sauerkraut. Bake in a moderate oven (350° F.) for 20 minutes. 4 to 6 servings. Chipped Beef Potato Dumplings [Illustration: Chipped Beef Potato Dumplings] MENU Chipped Beef Potato Dumplings Broccoli Perfection Salad Hard Rolls Butter or Margarine Daffodil Cake Beverage _½ pound chipped beef_ _¼ cup lard or drippings_ _¼ cup flour_ _1 13-ounce can evaporated milk_ _1½ cups potato water_ _¼ teaspoon Worcestershire sauce_ _Pepper_ _Potato Dumplings_ Brown chipped beef lightly in lard or drippings. Blend in flour and gradually stir in evaporated milk, potato water and Worcestershire sauce. Cook until thickened, stirring constantly. Season with pepper. Serve over potato dumplings. 6 to 8 servings. Potato Dumplings _4 medium potatoes, boiled_ _½ cup sifted enriched flour_ _½ teaspoon baking powder_ _1 teaspoon salt_ _¼ teaspoon pepper_ _2 tablespoons grated onion_ _½ cup dry bread crumbs_ _1½ teaspoons melted butter or margarine_ _1 egg, slightly beaten_ _3 quarts boiling water_ _½ teaspoon salt_ Rice potatoes. Sift together flour, baking powder, salt, and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter or margarine and egg. Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes. Southern Sausage Breakfast [Illustration: Southern Sausage Breakfast] MENU Orange Juice Southern Sausage Breakfast Scrambled Eggs Hot Biscuits Butter or Margarine Honey or Syrup Beverage _1 pound bulk pork sausage_ _½ cup currants_ _3 cups boiling water_ _¾ teaspoon salt_ _½ cup corn meal_ _Flour_ Add currants to boiling water. Cook 5 minutes. Add salt and corn meal, stirring constantly. Cook until thickened. Pour mush into greased 5 × 9-inch loaf pan. Chill. Shape sausage into 6 patties. Brown patties slowly. Pour off drippings. Cover, continue cooking slowly 20 minutes. Slice mush ½ inch thick. Dredge slices in flour and brown in sausage drippings. 4 servings. Summer Salad Bowl [Illustration: Summer Salad Bowl] MENU IDEA Celery Soup Summer Salad Bowl Potato Chips Relishes French Bread Butter or Margarine Chocolate Cake Beverage _¼ pound summer sausage, cut in strips_ _¼ pound bologna, cut in strips_ _1 medium-size head lettuce_ _1 tablespoon chopped onion_ _2 tablespoons crumbled blue cheese_ _5 slices bacon, chopped_ _½ cup bacon drippings_ _¼ cup vinegar_ _½ teaspoon Worcestershire sauce_ Break lettuce into pieces. Add summer sausage, bologna, onion and blue cheese. Cook bacon until crisp, drain and save drippings. Mix bacon with other ingredients. Add vinegar and Worcestershire sauce to ½ cup drippings, heat and pour over salad just before serving. Toss lightly. 4 to 6 servings. Fruited Ham Rolls [Illustration: Fruited Ham Rolls] MENU Fruited Ham Rolls Potato Balls Asparagus Carrot-Raisin Salad Hard Rolls Butter or Margarine Chocolate Pudding Beverage _8 slices “boiled” ham, cut ⅛ inch thick_ _1 cup chopped, dried apricots_ _3 tablespoons butter or margarine_ _3 tablespoons flour_ _1 cup milk_ _1½ cups cooked rice_ _¼ teaspoon nutmeg_ Soak apricots until soft. Make a cream sauce as follows: melt butter or margarine, add flour, stirring until blended. Add milk, cook, stirring constantly, until thickened. Add apricots, rice and nutmeg to cream sauce; mix well. Place about ¼ cup of rice mixture on each ham slice, roll like jelly roll. Fasten with wooden picks. Place rolls in baking dish, bake in moderate oven (350° F.) 20 minutes or until heated through. 8 servings. Smoky Sausage Spaghetti Sauce [Illustration: Smoky Sausage Spaghetti Sauce] Menu Smoky Sausage Spaghetti Sauce Mixed Vegetable Salad Garlic French Bread Butter or Margarine Ice Cream Beverage _1 pound smoked sausage links_ _3 tablespoons lard or drippings_ _½ cup minced onion_ _1 green pepper, cut in thin strips_ _½ pound fresh mushrooms or_ _1 small can mushrooms_ _12 stuffed olives, sliced_ _¼ teaspoon garlic salt_ _1 8-ounce can tomato sauce_ _1 No. 2½ can tomatoes_ _1 8-ounce package spaghetti_ _Grated Parmesan cheese, if desired_ Slice sausage links diagonally in ½-inch pieces. Cook sausage, onion, green pepper and mushrooms in lard or drippings until lightly browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 hours. Cook spaghetti in boiling salted water until tender. Rinse and drain. Serve sauce over spaghetti and sprinkle with grated Parmesan cheese, if desired. 4 to 6 servings. Cherry Meat Muffins [Illustration: Cherry Meat Muffins] MENU IDEA Cherry Meat Muffins Baked Potatoes Asparagus Head Lettuce Salad Hard Rolls Butter or Margarine Lemon Chiffon Cake Beverage _1 12-ounce can luncheon meat, ground_ _1 cup soft bread crumbs_ _1 egg, well beaten_ _2 tablespoons brown sugar_ _1 teaspoon prepared mustard_ Combine ingredients in order given, mix thoroughly. Pack mixture into medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings. Cherry Sauce _1 tablespoon cornstarch_ _¼ cup sugar_ _1 cup cherry juice_ _1 cup pitted red cherries_ Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring constantly until thick and clear. Add cherries and serve hot over meat muffins. _Recipes for_ VARIETY MEATS [Illustration: _Recipes for_ VARIETY MEATS] Heart Andalouse [Illustration: Heart Andalouse] MENU IDEA Heart Andalouse Rice and Peas Tossed Green Salad Salt Sticks Butter or Margarine Lemon Chiffon Pie Beverage _1 pound beef or veal heart_ _1 cup water_ _1 teaspoon salt_ _1 No. 1 can condensed tomato soup_ _¼ pound cheddar cheese, grated_ _1 tablespoon Worcestershire sauce_ _¼ cup flour_ _½ cup milk_ _2 cups hot cooked rice_ _1 No. 303 can or 1 12-ounce package frozen peas, cooked_ Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and Worcestershire sauce. Continue cooking until cheese is melted. Make a paste of flour and milk and thicken heart mixture. Serve over rice and peas. 6 servings. Liver Rolls [Illustration: Liver Rolls] MENU IDEA Liver Rolls Fried Potatoes and Onions Stuffed Tomato Salad French Bread Butter or Margarine Pineapple-Mint Sundae Chocolate Brownies Beverage _6 slices beef or pork liver, cut ¼-inch thick_ _1 teaspoon salt_ _½ teaspoon pepper_ _⅛ teaspoon thyme_ _6 pork sausage links_ _1 tablespoon lard_ _1 cup tomato sauce_ Trim membrane from liver, sprinkle with seasonings. Roll each slice with a sausage link in center; fasten with a wooden pick. Brown slowly in lard, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes or until tender. 6 servings. Smoked Tongue Rarebit [Illustration: Smoked Tongue Rarebit] MENU IDEA Smoked Tongue Rarebit Boiled Rice Buttered Peas Cucumber-Onion Salad Hard Rolls Butter or Margarine Southern Marble Cake Beverage _10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue_ _2 tablespoons butter or margarine_ _2 tablespoons flour_ _¼ teaspoon paprika_ _¼ teaspoon dry mustard_ _1 cup milk_ _1 cup grated cheddar cheese_ _½ teaspoon Worcestershire sauce_ Cut tongue into thin strips, about 3 inches long. Melt butter or margarine. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese and cook very slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve over rice, if desired. 4 to 6 servings. Sweetbreads—Canadian-Style Bacon—Pineapple Grill [Illustration: Sweetbread Grill] MENU IDEA Sweetbread Grill Mashed Potatoes Green Beans Tomato-Cucumber Salad Cloverleaf Rolls Butter or Margarine Chocolate Fudge Cake Beverage _1 pound sweetbreads_ _1 quart water_ _1 teaspoon salt_ _1 tablespoon vinegar or lemon juice_ _6 slices Canadian-style bacon cut ¼-inch thick_ _6 pineapple slices_ _2 tablespoons butter or margarine, melted_ Wash sweetbreads. Add water, salt and vinegar or lemon juice. Simmer 20 minutes. Drain. Remove membrane and divide sweetbreads into 6 servings. Place Canadian-style bacon slices and pineapple on broiler rack. Insert broiler pan and rack so the surface of the meat and pineapple is about 3 inches from the heat. Broil 4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style bacon on each pineapple slice and top with sweetbreads. Brush sweetbreads with butter or margarine. Continue broiling 3 to 4 minutes or until lightly browned. 6 servings. Time-Table for Roasting ROAST Weight Oven Interior Approximate _Pounds_ Temperature Temperature When Time Per Constant Removed From Oven Pound _Degrees F._ _Degrees F._ _Minutes_ BEEF Standing ribs 6-8 300 140 18-20 160 22-25 170 27-30 Standing rib (t rib) 2 300 140 33 160 45 170 50 Rolled rib 5-7 300 140 32 160 38 170 48 Standing rump (high 5-7 300 150-170 25-30 quality) Rolled rump (high 4-6 300 150-170 25-30 quality) PORK—FRESH Loin—Center 3-5 350 185 35-40 Half 5-7 185 40-45 Ends 2-3 185 45-50 Picnic shoulder 4-6 350 185 30-35 Boned and rolled 3-5 350 185 40-45 Cushion-style 3-5 350 185 35-40 Boston butt 4-6 350 185 45-50 Fresh ham, whole 10-12 350 185 30-35 PORK—SMOKED Ham[1]—Whole 10-14 300 160 18-20 Half 5-7 300 160 22-25 Butt 3-4 300 160 40-45 Shoulder butt 2-4 300 170 35 Picnic shoulder 5-7 300 170 35 LAMB Leg 5-8 300 175-180 30-35 Shoulder (bone in) 4-6 300 175-180 30-35 Rolled 3-5 300 175-180 40-45 Cushion-style 3-5 300 175-180 30-35 VEAL Leg 5-8 300 170 25-35 Loin 4-6 300 170 30-35 Rib (rack) 3-5 300 170 30-35 Shoulder (bone in) 5-8 300 170 25-35 Rolled 4-6 300 170 40-45 [1]Hams now on market which require shorter cooking period due to method of processing Time-Table for Broiling[2] Approximate Total Cooking Time CUT Weight Rare Medium _Pounds_ _Minutes_ _Minutes_ BEEF Chuck steak—1 inch 2⅓ 24 30 1½ inches 4 40 45 Rib steak—1 inch 1½ 15 20 1½ inches 2 25 30 2 inches 2¼ 35 45 Club steak—1 inch 1 15 20 1½ inches 1¼ 25 30 2 inches 1½ 35 45 Sirloin steak—1 inch 3 20 25 1½ inches 4¼ 30 35 2 inches 5¾ 40 45 Porterhouse steak—1 inch 2 20 25 1½ inches 2½ 30 35 2 inches 3 40 45 Ground beef patties 1 inch thick by 3 4 ounces 15 25 inches LAMB Shoulder chops—1 inch 3 ounces Lamb chops 12 are not served rare 1½ inches 6 ounces 18 2 inches 10 ounces 22 Rib Chops—1 inch 2 ounces 12 1½ inches 4 ounces 18 2 inches 5 ounces 22 Loin chops—1 inch 3 ounces 12 1½ inches 5 ounces 18 2 inches 6 ounces 22 Ground lamb patties 1 inch by 3 inches 4 ounces 18 PORK Ham slice—tendered ½ inch ¾-1 Ham always 10-12 cooked well done 1 inch 1½-2 16-20 Canadian-style bacon ¼ inch slices 6-8 ½ inch slices 8-10 Bacon 4-5 [2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness. Time-Table for Braising CUT Average Weight or Approximate Thickness Total Cooking Time BEEF Pot-Roast 3-5 pounds 3-4 hours Swiss steak 1½-2½ inches 2-3 hours Fricassee 2 inch cubes 1½-2½ hours Beef birds ½ inch (× 2 in. × 4 in.) 1½-2½ hours Short ribs Pieces (2 in. × 2 in. × 1½-2½ hours 4 in.) Round steak ¾ inch 45-60 minutes Stuffed steak ½-¾ inch 1½ hours PORK Chops ¾-1½ inches 45-60 minutes Spareribs 2-3 pounds 1½ hours Tenderloin Whole ¾-1 pound 45-60 minutes Fillets ½ inch 30 minutes Shoulder steak ¾ inch 45-60 minutes LAMB Breast—stuffed 2-3 pounds 1½-2 hours Breast—rolled 1½-2 pounds 1½-2 hours Neck slices ¾ inch 1 hour Shanks ½ pound each 1-1½ hours Shoulder chops 1 inch 45-60 minutes VEAL Breast—stuffed 3-4 pounds 1½-2½ hours Breast—rolled 2-3 pounds 1½-2½ hours Birds ½ inch (× 2 in. × 4 in.) 45-60 minutes Chops ½-¾ inch 45-60 minutes Steak or cutlets ½-¾ inch 45-60 minutes Shoulder chops ½-¾ inch 45-60 minutes Shoulder cubes 1-2 inches 45-60 minutes Time-Table for Cooking in Liquid CUT Average Approximate Approximate Weight Time Per Total _Pounds_ Pound Cooking Time _Minutes_ _Hours_ Smoked ham (old style and country cured) Large 12-14 20 Small 10-12 25 Half 6-8 30 Smoked ham (tendered) Shank or butt half 5-8 20-25 Smoked picnic shoulder 4-8 45 Fresh or corned beef 4-6 40-50 Beef for stew 2½-3½ Veal for stew 2-3 Lamb for stew 1½-2 _Recipes for_ BAKED GOODS [Illustration: _Recipes for_ BAKED GOODS] Pumpkin Pecan Pie _1 unbaked 9-inch pie crust_ (_See recipe below._) _3 tablespoons sugar_ _½ teaspoon salt_ _1 teaspoon cinnamon_ _½ teaspoon ground ginger_ _½ teaspoon nutmeg_ _1 No. 303 can or 2 cups canned pumpkin_ _⅔ cup brown sugar_ _2 eggs, beaten_ _1 cup evaporated milk_ _½ cup water_ Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed. Pecan Topping _2 tablespoons butter or margarine_ _¼ cup brown sugar_ _1 tablespoon grated orange rind_ _¾ cup whole pecans_ Combine butter or margarine, brown sugar, grated orange rind and whole pecans. Single Pie Crust (_8 or 9-inch Single Pie Crust_) _1 cup sifted enriched flour_ _¾ teaspoon salt_ _4 to 6 tablespoons lard_ _2 to 4 tablespoons cold water_ Add salt to flour. Cut lard into flour until crumbs are about size of small peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Roll to about ⅛ inch in thickness. Line pie pan. Bake according to directions in recipe. For baked crust prick bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 to 10 minutes. Orange-Nut Cake _1 cup raisins_ _1 large orange_ _1¾ cups sifted enriched flour_ _1 teaspoon baking soda_ _¼ teaspoon salt_ _½ cup lard_ _1 cup sugar_ _2 eggs_ _¾ cup sour milk_ _½ cup chopped walnuts_ Line two 8-inch cake pans with waxed paper. Grind raisins and seeded orange with fine blade of food grinder. Sift flour, baking soda and salt together. Cream lard with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour milk, mixing thoroughly after each addition. Add raisins, oranges and chopped nuts. Pour batter into pans and bake in a moderate oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche Frosting. Uncooked Penuche Frosting _¼ cup butter or margarine_ _6 tablespoons brown sugar_ _2 cups sifted confectioners’ sugar_ _3 tablespoons cream or top milk_ _1 teaspoon vanilla_ Cream butter or margarine with brown sugar until light and fluffy. Add confectioners’ sugar and continue creaming. Add cream and vanilla and beat until frosting is light and fluffy. Date-Nut Drops _1½ cups sifted enriched flour_ _½ teaspoon baking soda_ _¾ teaspoon baking powder_ _½ teaspoon salt_ _1 teaspoon cinnamon_ _½ teaspoon ground cloves_ _½ cup lard_ _1 cup brown sugar_ _¼ cup milk_ _1 egg_ _¼ pound pitted dates, chopped_ _½ cup chopped walnuts_ Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard with brown sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk to creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen. Biscuits _2 cups sifted enriched flour_ _1 tablespoon baking powder_ _¾ teaspoon salt_ _4 to 6 tablespoons lard_ _⅓ to ½ cup milk_ Sift together flour, baking powder and salt. Cut in lard until mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gently for ½ minute. Pat or roll ½ inch thick and cut with a medium-sized biscuit cutter, dipped in flour. Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits. Homemade Pastry Mix _7 cups sifted enriched flour_ _4 teaspoons salt_ _1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour_ Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in refrigerator until ready to use. Mixture will keep at least a month in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry Mix. Southern Marble Cake _2 cups sifted enriched flour_ _2 teaspoons baking powder_ _¼ teaspoon salt_ _½ cup lard_ _1 cup sugar_ _2 eggs, beaten_ _½ cup milk_ _1 teaspoon vanilla_ _1 teaspoon cinnamon_ _¼ teaspoon cloves_ _½ teaspoon nutmeg_ _2 tablespoons molasses_ Sift flour, baking powder and salt together. Cream lard with sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Divide batter into 2 parts, adding spices and molasses to 1 part. Spoon light and dark mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 to 60 minutes. Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. End of the Project Gutenberg EBook of Let's Cook Meat, by Anonymous *** END OF THE PROJECT GUTENBERG EBOOK 62804 ***