THE BATTLE CREEK ENQUIRER AND NEWS

The National Live Stock and Meat Board dedicates TEMPTING MEAT RECIPES to all homemakers in the hope that these new and attractive meat recipes will prove an inspiration in meal planning and meal preparation.

Published by the"

NATIONAL LiVE STOCK AND MEAT BOARD 407 S, Dearborn Si. .Chicago, Illinois £ — Copyright, 1934 Printed in U. S. A. > T I M P I i N G BEEF • Roast Ribs of Beef Place the steak in the center of the rack so that there is a distance of about 3 Choose a 2 or 3-standing rib roast of inches between the top of the steak and beef. If desired, it may be boned and the heat. Leave the broiling oven door rolled. Season the roast with salt and partly open. When the steak is nicely pepper. Place it in an open roasting pan browned on one side, season it with fat side up. As the fat melts and cooks salt and pepper and turn. When the out, it will baste the meat. A rolled roast second side becomes browned, the steak should be put on a rack; a standing will be done. Only one turning is neces- rib roast needs no rack for the ribs and sary. A steak 13/3 to 2 inches thick will backbone hold up the meat from the require twenty-five to thirty minutes to drippings. Make a small incision through be cooked medium-rare. Season the the fat covering and insert a roast-meat second side and serve immediately on a thermometer so that the bulb reaches very hot platter. the center of the fleshiest part. Do not cover the roast and do not add any water. Place the meat in a moderate • Steak With Roquefort Sauce oven (300-350° F.) and roast until done. The roast-meat thermometer will register Porterhouse, sirloin, or club steak cut 140° F. for a rare roast; 160° F. for a 1 to 2 inches thick 2 ounces Roquefort cheese medium-done roast; and 180° F. for a 2 tablespoons cream well-done roast. Allow sixteen minutes Few drops Worcestershire sauce to the pound for cooking a rare roast, Salt and pepper twenty-two minutes per pound for a medium, and thirty minutes per pound Broil steak as described above. Mash the for a well-done roast. Roquefort cheese with the cream and Worcestershire sauce and when the second side of the steak is nicely browned, spread it with the cheese • Broiled Devilled Roast Beef sauce. Return to the broiling oven just long enough to melt the cheese, then 6 slices roast beef 3 tablespoons butter place on a hot platter and serve im- 1 teaspoon mustard mediately. 1 teaspoon vinegar 1 teaspoon Worcestershire sauce V2 teaspoon salt Pinch cayenne pepper • Planked Steak 1 egg yolk Buttered bread crumbs Porterhouse, sirloin, or club steak cut 1 to 2 inches thick Mix thoroughly the butter, mustard, 4 large mushroom caps vinegar, Worcestershire sauce, cayenne 4 uniform-sized tomatoes 4 slices bacon pepper and salt. Moisten with egg yolk. 2 tablespoons butter Spread a little of this devilled butter on 4 medium-sized onions both sides of each slice of roast beef. 2 tablespoons grated cheese Mashed potatoes Roll in bread crumbs and place under a Paprika broiler flame long enough to heat the Salt meat. Pepper Broil steak as described above. Transfer • Broiled Steak to a large wooden plank. Arrange around it on the plank tomatoes cut in Have a porterhouse, club, or sirloin half, sprinkled with grated cheese and steak cut 1 to 2 inches thick. Thoroughly topped with bacon, mushroom caps preheat the broiling oven, having the which have been fried in butter, and oven regulator set as high as possible. onions which have been parboiled. Dot onions with butter; Pipe edge of plank In a moderate oven (350° F.) until tender* with a border of mashed potatoes forced about one hourw through a pastry tube. Place under the broiler flame until the bacon and tomatoes are cooked, and the potatoes • Pot-Roast with Prunes and onions are browned. Remove from oven, sprinkle onions and potatoes with 3 or 4 pound chuck or rump pot-roast 3 tablespoons lard paprika, garnish with parsley and serve % pound dry prunes, soaked at once. 2 onions, sliced 4 whole cloves 1 cup cider 1 cup water © Broiled Beef Tenderloin with Salt and pepper Asparagus Bundles Brown the meat on all sides in hot lard. 4 beef tenderloin fillets cut Add onions, and when the meat and 1 to 2 inches thick onions are both browned, add the 4 long slices bacon 1 green pepper soaked prunes, cloves, salt and pepper* Asparagus tips water and cider. Reduce the tempera- 2 tablespoons buttet ture, cover, and let simmer slowly* Salt Pepper adding more water from time to time if necessary. Serve with potato pancake or Wrap the beef tenderloin fillets with buttered noddles. bacon and fasten with skewers or tooth- If cider is not available, diluted vinegar picks. Broil as described for steak. When may be used; cut llA to 2 inches thick, they will re- quire twenty-five to thirty minutes for broiling. When done, arrange on a large platter and garnish with buttered • Ground Beef Patties with asparagus tips held in bundles by Bananas green pepper rings. 2 pounds ground beef 6 long slices bacon 1 small onion, grated 1 egg • Stuffed Flank Steak 4 bananas 1 lemon 1 large or 2 small flank steaks Spiced currants 2 tablespoons lard Salt and pepper 1 cup tomato puree Salt and pepper Season ground beef with salt* pepper 1 cup bread crumbs pound pork sausage and grated onion. Moisten with slightly 2 eggs beaten egg and shape into cakes of the 1 onion, chopped desired size. Wrap with bacon slices and 1 tablespoon parsley, chopped Vi teaspoon baking powder fasten with skewers or toothpicks. Place in a sizzling hot skillet and let brown on Combine sausage and bread crumbs and both sides, then cook at a lowered tem- add baking powder. Season with chop- perature until almost done. Choose ped onion and parsley. Moisten with bananas with a green tip—they are then slightly beaten egg. Have the flank steak in the cooking stage. Peel and cut scored diagonally. Season the steak with bananas lengthwise, sprinkle with lemon salt and pepper and pile the 6ausage juice, and lay in pan with partially stuffing on it. If a large steak, sew the cooked meat. Place in a slow oven edges together; if small, sew the second (300° F.) and bake until the bananas steak over the first. Brown the stuffed are tender and the meat is done. Serve steak in hot lard. Transfer it to a baking on a large platter garnished with spiced dish, cover with tomato puree, and bake currants and parsley.- • Spiced Steak cream and horseradish, and season with 2 pounds round or chuck steak cayenne. Serve this sauce with beef* cut 1 inch thick 2 tablespoons lard • Meat Loaf }/z cup vinegar 1 Vz pounds ground beef 2 tablespoons brown sugar l/i pound ground pork 1 cup meat stock 2 eggs, slightly beaten 1 tablespoon flour 1 tablespoon grated onion Salt and pepper 1 cup moist cracker crumbs Cut the steak into pieces suitable for 1 cup chili sauce individual servings. Brcrwn them on Salt ana pepper both sides in hot lard. Add meat stock,- 2 thin slices American cheese vinegar, and brown sugar, and let sim- Have the beef and pork ground together^ mer until tender, forty-five minutes to Add the cracker crumbs, and season an hour. Remove to a hot platter and with grated onion, salt, and pepperj thicken liquid with flour smoothed in Moisten with slightly beaten egg. Shape cold water. into a loaf, pour over it the chili sauce,; and bake in a moderate oven (350° F.) • Special Corned Beef Hash until done, about one hour. Just before 3 pounds cooked beef, chopped taking out of the oven, cover the top of 3 onions, chopped the loaf with thin slices of cheese. When 3 hard-cooked eggs the cheese is melted, remove from the 4 potatoes, cooked and chopped oven and serve. cup butter 1 cup bouillon Bread crumbs ® Frikadeller 1 pound finely ground beef Brown chopped onion in 2 tablespoons 2 unbeaten eggs butter. Simmer until the onions are 1 tablespoon flour cooked, then add the corned beef, 4 tablespoons bacon dripping* 1 tablespoon grated onion potatoes, and the bouillon and let sim- 1 teaspoon salt mer for about ten minutes. Put a layer Pepper of the hash in a buttered casserole, on Cream or milk to moisten top put a few slices of hard-cooked egg^ Add flour to finely ground steak and another layer of hash. Sprinkle with dry mix thoroughly. Season with salt and bread crumbs, dot generously with but- pepper and grated onion. Add the eggs ter, and bake in a hot oven (450° F.) and enough cream or milk to make quite until brown.- soft. Beat thoroughly—the longer the mixture is beaten the better it is. Place ^ Brisket of Beef with Horserad- heaping tablespoons of meat in hot fat ish Sauce and fry until done. 3 pounds beef brisket • Beef Tenderloin A La 1 large onion 3 cloves Mirabeau 1 bay-leaf Beef tenderloin fillets 1 large carrot 1 teaspoon mustard 1 stalk celery 1 egg yolk Salt and pepper 2 tablespoons bread crumbs 1 small bottle horseradish 6 strips bacon J/2 cup cream 2 tablespoons melted butter Few grains cayenne 6 mushroom caps Cook beef brisket, together with onion,- Salt and pepper cloves, bay-leaf, carrot and celery, in Beat together the egg yolk, mustard and water at a simmering temperature. Do butter. Roll the fillet in the mixture and not allow to boil. Season with salt and then in bread crumbs. Wrap with bacon pepper. Vegetables such as cabbage,- and fasten with a small skewer. Place on a rack in a thoroughly preheated broiler carrots, onions, turnips and potatoes oven so that the top of fillet is 3 inches may be added just long enough before from the heat. Broil until nicely serving that they will be done. To serve,- browned, then turn and brown on the arrange the beef brisket on a platter other side. Season with salt and pepper with the vegetables around it. Combine and top with fried mushrooms to server • Broiled Steak with Mushroom Place in a hot oven (450° F.) or under broiler flame long enough to cook the Sauce and Bananas vegetables and brown the potatoes. Porterhouse, sirloin, or club steak, cut 1 to 2 inches thick 1 cup button mushrooms I tablespoon butter ® Banana Meat Loaf 1 tablespoon flour 1 cup meat or mushroom stock 2 pounds ground beef 1 tablespoon caramel 4 slices bacon 1 tablespoon catsup 1 cup celery, finely diced Salt and pepper 2 eggs, slightly beaten Bananas 1 y

PLANKED STEAK • Curried Beef sauerkraut on this as possible, roll, and 3 pounds beef chuck, cut In 2-inch fasten with skewers. Dredge the out- pieces side with flour and brown in hot lard. 4 tablespoons flour Add 1 cup water, cover tightly, and let 3 tablespoons lard _ 2 medium-sized onions, sliced simmer on top of stove or cook in a 1 teaspoon curry powder moderate oven (300°-350° F.) until done, 1 tablespoon vinegar about one hour. Remove to a hot platter 2 tablespoons spiced grape jelly Salt and pepper and garnish with parsley and lemon slices. Thicken the liquid in pan for Dredge meat with flour and season with gravy; salt, pepper, and curry powder. Brown, together with sliced onions, in hot lard; Cover with 2 cups water to which vine- • Baked Corned Beef 4 pounds corned beef gar has been added, and let simmer Whole cloves slowly on top of stove, or bake in a mod- 1 cup brown sugar, maple syrup erate oven (300°-350° F.) until done, or strained honey about two hours. When ready to serve, Put corned beef into a kettle with cold season with spiced grape jellyw water to cover. Bring rapidly to the boil- ing point; skim; immediately reduce the • Beef and Sauerkraut Roll heat and let simmer slowly until the 2 pounds round steak, cut %-inch meat is tender; Remove from water, thick place on a rack in an open roasting pan. 6 slices bacon Rub brown sugar over corned beef or 2 tablespoons lard Sauerkraut pour over it maple syrup or strained Flour honey. Stick with whole cloves in diago- Salt and pepper nal rows and place in a moderate oven Season steak with salt and pepper.- (300°-350° F.) until the surface is nicely Cover with bacon slices. Place as much browned.

TEMPTING VEAL RECIPES

• Veal and Bacon Salad • Veal Pot-Pie 3 cups cold cooked veal, diced 2 pounds lean veal, diced yz cup cooked bacon, finely cut 2 slices salt pork 1 cup celery, cut in Ysr'mcb. pieces 2 onions, chopped y% cup mayonnaise > 2 cups tomato puree 6 small tomatoes % cup pimiento, diced Salt and pepper Mashed Potatoes Radish roses Salt and pepper Sweet gherkins Mix the diced cold cooked veal and the Chop the salt pork and try it out. Brown finely cut bacon. Combine with celery the veal on all sides in hot fat. When and mayonnaise, and chill. Place a small nicely browned, add the tomato juice, tomato in a cup of crisp lettuce leaves; pimiento,; and chopped onion* and Cut the tomato down into several sec- season with salt and pepper. Cover and tions so that it will open like a flower; let cook slowly until veal is tender; Place a mound of the salad mixture on Transfer to a baking dish; pipe a border the tomato and top with mayonnaise; Garnish the side with radishes and of hot mashed potatoes around the sweet gherkins sliced and spread in fan edge. Place in a hot oven (450° F.) for shape; fifteen minutes; • • Wiener Schnitzel sert a roast-meat thermometer so that the bulb reaches the center of the flesh- 6 veal chops or steaks 1 cup seasoned bread crumbs iest part. Take care that the thermometer 2 eggs, slightly beaten does not rest on bone. Place the roast in 3 tablespoons bacon drippinjpi a moderate oven (300° F.) and cook 1 lemon 1 tablespoon flour until done, without adding water and 1 cup thick sour cream without covering. When the roast-meat Salt thermometer registers 160° F., the veal Pepper Paprika will be done. Allow twenty-five minutes to the pound for roasting. Dip the veal chops or steaks in well- seasoned bread crumbs, then in slightly • Veal a la King beaten egg and again in bread crumbs. Brown them on both sides in hot bacon Cut left-over cold roast veal into small drippings. Cover and cook slowly until dice. Make a medium cream sauce by the chops are done, about one hour.' combining flour with melted butter, Sprinkle with lemon juice and arrange gradually adding milk or veal stock, and on a hot platter. To the fat in the pan cooking slowly until thickened. Season add the flour and when frothy, add the with salt and pepper, finely diced green thick sour cream. Stir well, heat thor- pepper and pimiento, and paprika; oughly, seascfh with salt, pepper, and Mushrooms which have been fried in paprika, and serve with chops; Gar- butter, diced celery, cooked peas, or nish with lemon slices; other left-over vegetable may be added; if desired. Cook slowly until the meat and vegetables are heated through. Serve • Roast Leg of Veal in toasted bread baskets, patty shells, or Season leg of veal with salt and pepper. on toast points. Decorate with parsley Place, skin side up, on a rack in an open and strips of pimiento and green pepperv roasting pan. Make an incision andT in- Top with a cube of current jelly.

VEAL POT-PIE 9 • Roast Leg of Lamb H cup vinegar and let stand over night; Heat to boiling and serve with slices of Have the ".fell," the thin paper-like roast iamb. covering, left in place. Sprinkle the roast with salt and pepper, and place, skin side down and cut side up, on a rack in © Crown Roast of Lamb an open roasting pan. Insert roast-meat Crown of lamb thermometer so that the bulb reaches Slices salt pork the center of the thick round of the leg, V2 pound pork sausage 2 eggs, slightly beaten making sure that the bulb does not rest l/z cup cracker crumbs on either fat or bone. If the fat covering V2 cup diced celery is very thin, lay several strips of bacon V2 cup chopped mushrooms Vi cup milk over the top. Place the roast in a moder- 1 pinch sage ate oven (300-350° F.). Do-not cover Salt and pepper and do not add any water. Remove from oven when the roast-meat thermometer Have a crown of lamb prepared at registers 175° F., if liked slightly under- market. Combine sausage with cracker done, or 182° F., if desired well-done. crumbs, celery, and mushrooms. Season Allow about thirty-five minutes per with salt, pepper, and sage. Moisten with pound for roasting; slightly beaten eggs and milk. Season crown with salt and pepper and fill with dressing. Wrap the rib ends with salt © Roast Lamb Larded with Garlic pork. Place it on a rack in an open roasting pan. Do not cover and do not Choose a leg, rolled shoulder or breast add water. Put in a moderate oven of lamb. Season with salt and pepper, (300-350° F.) and roast until done, about and place small slivers of garlic into two hours. To serve, remove salt pork tiny slits in the meat. Use 1 very small and decorate rib ends with paper frills* bud for a roast. Prepare as described potato or carrot balls. above for leg of lamb. Serve on a platter garnished with green beans and glazed carrots. Make a gravy from the drip- ^ Stuffed Shoulder of Lamb pings and serve with lamb. The flavor of garlic will scarcely be detected, yet it Boned lamb shoulder 2 slices bacon will give the roast a slightly different 2 cups bread crumbs flavor. 1 cup sour apples, chopped 1 cup currants V2 cup celery, chopped • Rolled Shoulder of Lamb with Salt Fresh Mint Sauce Pepper Have the lamb shoulder boned at the Lamb shoulder market. Fry the bacon until crisp and Salt Pepper add to it, the bread crumbs, currants, y

INDIVIDUAL PLANKED LAMB CHOPS 13 G Gown Roast of Pork with Prune from part of the drippings, and season Dressing it with sage. Crown roast of pork Slices of salt pork @ Pork Tenderloin with Piquant« 1 cup prunes 2 cups bread crumbs Sauce 1 medium-sized onion, finely cut 1 cup diced celery 2 pork tenderloin* cup green pepper, finely chopped 2 slices bacon 1 cup meat stock 3 or 4 partially cooked carrot* Salt 1 tablespoon butter Pepper 6 medium-sized shallots or onion*, chopped 1 tablespoon minced parsley Have the crown prepared at market* 6 small sweet pickles Wrap the rib ends with salt pork to pre- 1 teaspoon capers vent charring. Season the crown with 2 tablespoons vinegar salt and pepper and fill with prune V2 cup tomato soup Salt dressing. For the dressing, cook the Pepper prunes in water, until tender, then drain and cut in small pieces, removing the Split the pork tenderloins lengthwise pits. Add the bread crumbs, oniony and in the center lay partially cooked celery, and green pepper, season with carrots. Place the second tenderloin on salt and pepper and moisten with meat top and sew or skewer it in place. Lay stock. Place the dressing-filled crown on bacon over the top. Place the tenderloins a rack in an open roasting pan. Do not on a rack in an open roasting pan and add water and do not cover. Put in a roast in a moderate oven (300-350° F.) moderate oven (300-350° F.) and roast until done, allowing about thirty min- until done, about three hours. To serve* utes per pound for cooking. Brown the remove salt pork and slip paper frills chopped shallots or onions in melted over the rib ends. Garnish the platter butter. Add the sweet pickles, hashed with fried apple rings and whole prunes* fine, capers, parsley. Season with salt and pepper. Add vinegar and tomato sauce. Let cook together for ten minutes ® Roast Frenched Loin of Pork and serve with roast tenderloin* Have the rib ends of the pork loin €> Stuffed Pork Shoulder Roast frenched at the market; that is, have the meat removed from the ends of the rib Picnic shoulder, boned bones. Season the loin with salt and 1 cup chopped celery and celery top* Vfc cup finely chopped onion pepper and place it in an open roasting 1 cup chopped raw apples pan with the unprotected rib ends down. 1 teaspoon poultry seasoning Va teaspoon celery seed Insert a roast-meat thermometer into the 1 cup bread crumb* center of the fleshiest part of meat, tak- Salt and pepper ing care that the bulb does not rest on either fat or bone. Place the roast in a Have the picnic shoulder boned at the medium oven (300-350° F.) and roast market. Fill the cavity with a stuffing until done, without covering and with- made by combining celery, onion, apples* out adding any water. When the roast- and bread crumbs. Season with salt* meat thermometer registers 185° F., the pepper, poultry seasoning and celery meat will be done. Allow.about thirty seed. Sew or skewer the edges of the minutes per pound for roasting. Remove cavity together. Season the roast with the loin to a hot platter, decorate the salt and pepper and place on a rack in an rib ends with paper frills, and garnish open roasting pan. Do not add water the platter with green pepper cases filled and do not cover. Put in a moderate with piccalilli and parsley. Make a gravy oven (300-350° F.) and roast until done* allowing thirty minutes per pound for Dredge pork chops with flour, and brown the roasting. on both sides in hot lard. Transfer to a baking dish. Brown the corn, green • Butterfly Pork Chops pepper and pimiento together in the pan 4 butterfly pork chopa in which chops were browned. Mix with 1 clove garlic cream sauce and pour over chops. Bake 1 pimiento 1 green pepper in a moderate oven (350° F.) until the Salt chops are done, thirty to forty-five Pepper minutes. Butterfly pork chops are made by open- ing out double slices cut from the boned ^ French Pork Pie loin of pork. Rub a skillet with a cut Pork hock (2 to 3 pounds) clove of garlic. Brown the chops nicely 2 tablespoons flour on both sides in hot frying-pan, then 2 tablespoons lard reduce the temperature, cover closely 1 small head cauliflower 2 cups tomatoes and let chops cook slowly until done, 3 peppercorns about one hour. Serve on a hot platter Few grains thyme and garnish with parsley and strips of Salt Pepper pimiento and green pepper. Baking powder biscuits Have the meat cut into small pieces; • Baked Stuffed Pork Chops dredge with flour, and brown in hot 6 thick pork chops % cup minced ham lard. Cover with hot water and let sim- Vi cup mushrooms mer for one hour. Add seasonings and 1 tablespoon butter tomato pulp. If not thick enough, 1 cup bread crumbs Vz cup cooked rice thicken with flour mixed to a paste with 2 tablespoons minced onion cold water. Parboil the cauliflour. Put 2 tablespoons minced green pepper the meat mixture in a baking dish 2 tablespoons chopped parsley together with the cauliflower, separated V2 cup tomatoes 2 cups meat stock into flowerets. Cover with baking pow- Salt and pepper der biscuits. Bake in a hot oven (450° F.) Have the pork chops cut thick, with a until biscuits are done, about fifteen pocket cut from the inside. Brown the minutes. onions, ham, mushrooms and green pepper in the butter. Add the rice, toma- e Baked Pork Shoulder Steak toes, parsley, and meat stock and let 6immer for ten minutes. Add this to 4 shoulder pork steaks, cut into individual servings bread crumbs and mix well. Season to 4 strips bacon taste. Stuff into the pocket in chops. 2 cups crushed pineapple Brown them on both sides in a hot 3 medium-sized sweet potatoes 2 tablespoons brown sugar skillet, add cup water, cover tightly Salt and pepper and let simmer, or bake in a moderate Place the pineapple in one large baking oven (350° F.) until they are done, about one hour. Serve while hot with tomato dish, or as many individual ones as desired. Peel and slice the sweet potatoes and place over the pineapple. Season the individual pork steaks with salt and • Pork Chops in Dixie Style pepper and place on top of sweet pota- 4 pork chops 2 tablespoons flour toes. On top lay bacon strips. Cover and 2 tablespoons lard bake in a moderate oven (350° F.) until 1 tablespoon chopped green pepper the sweet potatoes are tender and the Vz tablespoon chopped pimiento VA cup cob-cut corn chops are done, about one hour. Remove x/z cup rich cream sauce the cover and increase the temperature Salt and pepper to a hot oven (450° F.) for the last ten Paprika minutes of cooking to brown the steaks Mayonnaise and bacon. Lettuce Sweet gherkins • Pork Patties Salt Cut cold cooked lean pork into dice* 2 pounds lean pork, ground Ya cup uncooked rice Add celery, pimiento or green pepper Ya cup cream or top milk and finely grated lemon rind and mari- 1 small onion, grated nate for half an hour with oil, lemon 1 tablespoon green pepper, chopped 1 tablespoon pimiento, chopped juice, salt and teaspoon paprika Ya teaspoon sage beaten together to a French dressings Salt and pepper Chill, drain off excess dressing, add Flour 1 cup tomato soup mayonnaise and blend thoroughly* Serve on lettuce, either plain or shredded* Mix ground pork and rice. Season with put additional mayonnaise on top and salt, pepper, sage, pimiento, green pepper, sprinkle with paprika. Garnish with and onion. Moisten with cream or top celery tips and small sweet gherkins. milk. Form into balls, roll in flour and cover with tomato soup diluted with an O Shoulder of Pork En Casserole equal amount of hot water. Let simmer on top the stove, or bake in a moderate 2 pounds lean shoulder of pork 3 tablespoons flour oven (350° F.) until the meat balls are 2 tablespoons lard done, about one hour. If necessary, add 1 cup meat stock more hot water, as the rice absorbs the 4 carrots 2 cups peas liquid in cooking. 3 allspice berries Ya bay-leaf Salt • Pork Butt with Vegetables Pepper Pork shoulder butt Cut the meat into pieces suitable for 2 tablespoons lard serving. Dredge with flour, and brown in 4 or 5 carrots, cut in halves lengthwise hot lard. Remove to the casserole dish 1 cup wedge-shaped parsnips and cover with meat stock. Cut the car- 6 small potatoes rots into halves and add them and the 6 small onions Paprika spices to the meat in the casserole. Cover Salt and pepper and bake in a moderate oven (350° F.) Brown the shoulder butt on all sides in for one hour. Add the peas and season- hot lard. Season with salt and pepper. ing. If the liquid is too thin, thicken it Cover with boiling water and let simmer with flour smoothed in cold waterj for an hour. Add the wedge-shaped pars- Return to the oven long enough to cook nips, potatoes, onions and carrots cut the peas. Serve hot from the casserole* in halves lengthwise and cook slowly until the vegetables are done. To serve, © Pork Goulash cut the pork into slices and place these 2 pounds fresh pork shouldeff overlapping each other in the center of 2 medium-sized onions a large platter. Arrange the vegetables Ya teaspoon paprika 2 tablespoons vinegar around the meat. Sprinkle the onions Summer savory and potatoes with paprika to add color. 1 cup meat stock Garnish with parsley. Ya cup sour cream Salt and pepper a Pork Salad Cut the pork shoulder into cubes and sprinkle with vinegar and summer 3 cups diced cold roast pork savory. Season with salt, pepper, and X Y2 cups diced celery 2 tablespoons minced pimiento of paprika. Add the onions, finely sliced* green pepper and the meat stock, and cook slowly for Yi teaspoon finely grated lemon rind an hour. Just before serving add sour 1 tablespoon lemon juice 3 tablespoons salad oil cream to liquid and thicken for gravy* • Baked Half or Whole Ham and return to the oven to finish baking. 1 half or whole ham During the last ten minutes of cooking, Whole cloves increase the heat to brown the ham. 1 cup brown sugar Place the ham, fat side up, on a rack in an uncovered pan. Make an incision ® Barbecued Spareribs and insert a roast-meat thermometer so 3 pounds pork spareribs 2 onions that the bulb reaches the center of the Yi cup catsup fleshiest part. Be sure that the bulb of 1 tablespoon sugar the thermometer does not rest on either 1 tablespoon vinegar Ya teaspoon tobasco sauce fat or bone. Place the ham in a slow Ys teaspoon chili powder oven (300° F.) and bake without adding 1 cup water any water or without covering. When Salt the roast-meat thermometer registers Pepper 160° F., the ham is done. A 10 to 12- Put half the spareribs in the bottom of a pound ham requires twenty-five min- baking dish. Season with salt and pepper utes per pound for baking; a larger ham and cover with a thin layer of onion requires twenty minutes per pound; a slices. Combine the catsup, tobasco half ham requires thirty minutes per sauce, chili powder, sugar, vinegar and pound. Forty-five minutes before the water and pour half this sauce over the ham is done, remove it from the oven meat and onions. Add the second layer and take off the rind, all except a collar of spareribs, sliced onions, and sauce. around the shanlc bone. Cut diagonals Bake in a moderate oven (350° F.) until across the fat to form diamonds.Mois- done, about one hour. Serve with spe- ten brown sugar with some of the fat cial baked potatoes, made by removing drippings and rub on the ham. Stick centers from potatoes, mashing, season- whole cloves in the center of diamonds ing, returning to shell and browning.

FRENCHED PORK LOIN ROAST 17 • Planked Ham Slice Pour into individual molds dipped in 1 thick slice ham cold water. Chill until firm. To serve, 4 large spiced peaches unmold on a large platter around a % cup spiced peach juice 2 cups cooked spinach mound of potato salad, and garnish.; 1 cup diced buttered carrots Mashed potatoes • Ham with Pineapple Rings 2 egg yolks 1 thick slice ham Cut through the fat on the edge of the 1 cup shredded pineapple ham slice several times to prevent curl- 6 slices pineapple ing. Place it on a rack in a thoroughly 6 maraschino cherries preheated broiling oven. Broil for about Vz cup brown sugar Place the slice of ham in a baking dish fifteen minutes, then place with the and bake in a moderate oven (350° F.) cooked side down on a wooden plank. for about thirty minutes. Pour off the Shape the cooked seasoned spinach into fat. Spread over the ham shredded pine- cups, and fill with diced buttered carrots. apple and brown sugar mixed. Return Arrange these and also the spiced to the oven and continue baking until peaches on the plank around the ham. the pineapple is delicately browned. Make a border of mashed potatoes to Serve on a platter with pineapple rings which the egg yolks have been added. which have been simmered in sweetened Pour the spiced peach juice over the pineapple juice until transparent. Place ham, return to the broiling oven and a maraschino cherry on each. broil until the ham is done and the • Ham Loaf mashed potatoes are nicely browned. 1 pound fresh ham, ground 1 pound cured ham, ground • Molded Ham Aspic Salad 1V2 cups fine dry bread or cracker crumbs 3 cups baked ham, minced 2 eggs, slightly beaten 2 tablespoons gelatin 1V2 cups milk Vz cup cold water^ 3 cups tomato juice 1 tablespoon dry mustard 1 teaspoon sugar Salt, Pepper Vz bay-leaf Have the fresh and cured ham ground 1 tablespoon chopped onion together. Mix with mustard, then with Soak gelatin in cold water for five min- bread or cracker crumbs, and slightly utes. Heat tomato juice, add salt, sugar, beaten egg. Moisten with milk. Season bay-leaf and onion, and let cook slowly and press into a loaf pan and bake in a for ten minutes. Strain and add soaked moderate oven (350° F.) until done, one gelatin. Let partially cool, then add ham. hour. Serve either hot or cold.

SAVORY RECIPES

# Sausage Rarebit ® Sausage Loaf 1 pound 6ausage 1 Vz pounds sausage 2 tablespoons butter Vz cup milk Vz pound soft, mild cheese, cut 1 Vz cups bread or cracker crumbs in pieces 1 tablespoon grated onion 1 cup thin cream 2 tablespoons catsup V* teaspoon salt 2 tablespoons horseradish Few grains cayenne Vz teaspoon prepared mustard 3 eggs, slightly beaten 1 egg, slightly beaten Cook sausage until done in frying-pan. Mix sausage and bread or cracker Melt butter, add cheese and seasonings. crumbs. Add the grated onion, catsup, As soon as the cheese melts, add cream horseradish and mustard. Moisten with gradually and slightly beaten eggs. When slightly beaten egg and milk. Shape into mixture is smooth, add the cooked sau- a loaf and bake in a moderate oven sage and serve on toast points. (350° F.) until done, about one hour. • Luncheon Sausage Stuff with sausage mixture and bake in 1 pound sausage in link* a moderate oven (350° F.) for thirty 1 medium-sized onion, chopped minutes. 1 small sweet red pepper, chopped 1 small green pepper, chopped ® Fried Sausage and Pineapple 2 cups tomatoes 2 cups cooked macaroni or spaghetti Prick little link sausages several times 1 cup kidney beans with a sharp-tined fork. Place them in a Salt frying-pan, over them pour a very little Cut the sausage links into inch water, cover, and let simmer until saus- tengths. Cook in a hot frying-pan until ages are done. Then remove the cover done. Remove to a baking dish. To the and let the sausages brown on all sides. fat in the skillet add the onion, red and Dredge pineapple rings with flour which green pepper, and cook until tender. has been seasoned. Brown them in the Then add the tomatoes, macaroni or sausage fat. Arrange sausage links on a spaghetti, and kidney beans, season and mound of cooked rice, and place the add the mixture to the sausage meat; pineapple rings in a border around rice Heat together in a moderate oven (350° F.) and sausage. • Spanish Sausage ® Sausage Stuffed Baked Apples 1 pound pork sausage 6 small green peppers 1 pound pork sausage 1 cup bread crumbs 4 cooking apples 1 cup tomatoes 1 cup sugar 1 onion, grated 1 tablespoon butter 1 cup diced celery Pare the apples and remove the centers. Mix sausage, bread crumbs, grated onion,- Stuff with pork sausage. Place in a bak- and diced celery. Moisten with tomatoes. ing dish. Sprinkle with sugar and dot Cut tops off green peppers, remove with butter. Add 1 cup water, cover, and seeds and parboil for five minutes.- bake in a moderate oven (350° F.).

SAUSAGE AND HOMINY 19 « ATTRACTIVE

Garnishes are an inspiration and a challenge to the homemaker with a creative bent. The garnish may be quite simple—perhaps just the cool, pungent green of mint leaves or glossy watercress. There are more elaborate decorations for the meat platter which are not too intricate for the home kitchen;

• Cucumber Waterlilies • Aspic Mold Choose long slender cucumbers, as Aspic cut in dice or molded in fancy nearly straight as possible. Cut into 3 or shapes is an attractive garnish for cold 4-inch lengths. With a sharp paring meat platters or for meat salad. The knife, cut down in diagonal lines to aspic may be colored if desired; within one inch of the base. Remove the 1 tablespoon gelatin center. Then carefully cut between the 2 tablespoons cold water outer green surface of each petal and the 1 cup boiling water 1 bouillon cube inner white surface. This will form the 1 tablespoon lemon juice white petals and the green leaves of the Fruit or vegetable coloring lily. Place in ice-water for the lily to open. Salt Fill the centers with cream cheese col- Pepper ored pink and yellow. Alternate pink Soak gelatin in cold water for five min- and yellow centered lilies in a border utes. Dissolve bouillon cube in hot water, around cold meat platter; add soaked gelatin, lemon juice, salt, and pepper. Strain through double thick- ness of cheesecloth. Add a few drops of • Celery Curls coloring and pour into wet molds. (To decorate cold meat platter) Cut celery stalks in 2 or 3 inch lengths. With a sharp knife, cut in parallel slits • French Fried Onion Rings from each end about one-third the length; Slice Spanish onions in inch slices. Place in ice-water to curl and crisp. Dip in milk, then in flour which has been seasoned with salt and pepper. • Vegetable Frills Drop in deep hot lard (350° F.) and fry until a medium brown. Serve at once on Fresh beets, carrots, turnips, or cucum- the platter with steak; bers make an attractive garnish when cut into frills by a vegetable "friller." The vegetables should not be chilled • Tomato Aspic when cut, but may be placed in ice-water Tomato aspic, molded in fancy shapes, to crisp after the frills are made. is an excellent garnish for cold meat; Potatoes, cut in this manner, may be 2 cups cooked tomatoes carefully fried in deep hot lard (350° F.). 1 tablespoon gelatin Flowers may be made by winding the '4 cup cold water frills around the finger. Flowers made 8,4 cup raw carrots, diced 1 cup celery, sliced from turnips look most realistic with a 1 onion, sliced narrow strip of carrot in the center. 1 small blade mace 1 tablespoon green pepper 1 teaspoon peppercorns • Bread Baskets 3 cloves (For creamed meat*) Soak gelatin in cold water for five min- Remove crusts from an unsliced loaf of utes. Cook for thirty minutes all ingre- bread. Cut into slices 1 to 2 inches thick. dients except gelatin. Strain and pour Hollow out the center of the slices and over gelatin. Place in wet molds and toast on all sides. Fill with creamed chill. Unmold and top with mayonnaise meat and decorate with parsley; flavored with chives. GARNISHES

• Spiced Pears • Pica llili Relish (With roast pork) A piccallili or any tart pickle relish may 6 pear halves 1 cup mild vinegar be attractively served in green pepper Va cup sugar cases. Choose small green peppers, and 6 whole cloves cut in thirds lengthwise. Remove seeds Red coloring and fill with relish. Arrange around Make a spicy syrup by combining mild roast loin of pork. vinegar, sugar and whole cloves. Add red coloring and pour over pears. Let • Lattice Potatoes cook very slowly in the syrup until they (For steak) absorb the flavor and become colored* Pare potatoes. Cut in half with a ribbed knife. Turn potato half one-fourth • Horseradish Jelly around, and cut slice parallel to first cut* (With pot-roast of beef) thus making a slice in lattice effect. Fry V2 cup horseradish 3 V4 cups sugar in, deep lard at 350° F. until nicely V2 cup vinegar browned. Serve on steak platter* V2 cup pectin Mix sugar, horseradish and vinegar until the sugar is dissolved. Bring to a boil, • Dried Fruit on Skewers then at once add the pectin, stirring con- Steam prunes, apricots and whole figs* stantly. Let come to a full rolling boil and Put one of each on a skewer, one after boil for one-half minute. Remove from the other. Brush with melted butter and the fire, skim, and pour quickly into reheat in a moderately hot oven (400° F.) small jelly molds. When firm, unmold or under a broiler. Arrange filled skewers as a garnish for beef pot-roast. on a platter around the meat, one for each person to be served* • Cranberry Relish (With cold baked ham) • Fried Fruits 1 cup cooked cranberries 1 cup apples, diced Fried fruits, such as bananas, apples* Vt cup raisins pineapple, apricots, pears and peaches* 2 tablespoons lemon juice 1 cup sugar make excellent garnishes. Dip them in Vi cup nuts seasoned flour and fry in butter until Combine cranberries, cooked in sugar delicately browned. Serve in a border and drained, with diced apples over around roast meat, and decorate with which lemon juice has been sprinkled* red or green maraschino cherries* Add raisins and nuts, and serve in let- tuce cups around sliced cold baked ham* ® Rose Apples 6 Jonathan apple* • Asparagus Bundles 1 cup small red cinnamon candies 1 cup water Season white asparagus tips with salt, 2 cups sugar pepper and melted butter. Place inside Pare and core apples. Boil water, sugar* green pepper rings and decorate with and candy until it threads. Then cook strips of pimiento. Arrange on platter apples gently in this, a few at a time* with meat, one bundle for each person until tender and red all over. Serve in a to be served* border on platter around the meat* TIME-TABLE FOR ROASTING

Oven Internal Minutes KIND OF ROAST Temperature Temperature Per Pound

BEEP Rare 300° F. 140° F. 18 Medium 300° F. 160° F. 20-22 Well-done 300° F. 180° F* 25-30

PORK (Fresh) Loin, 3 to 4 lbs ;... . 350° F. 185° F. 35 Shoulder 350° F. 185° F. 30-35 Ham 350° F. 185° F. 30-35 Butt . 350° F. 185° F. 50-55

PORK (Cured) Ham, 10 to 12 lbs 350° F. 160°-170° F. 25 Half ham 350° F. 160°-170° F. ' 30 Large ham 350° F. 160°-170° F. 20

LAMB Slightly underdone 300° F. 175° F. 30 300° F. 182° F. 30-35

VEAL 300° F. 160° F. 25 A roast may be seared for 20 minutes at 500° F., if desired; however, using the constant oven temperatures given in the above table will give comparable results and is simpler than the searing method. TIME-TABLE FOR BROILING

Thickness Temperature Time In NAME OF CUT of Cut of Broiler Broiler

BEEP Porterhouse 2 in. . 500° F. 37 min* Rib 2 in* 500° F. 34 min* 2 in. 500° F. 38 min* 1K-1M 500° F* 30 min. LAMB Kin* 500° F. 10-15 min. 134-2 in* 500° F. 25-30 min. Rib % in* 500° F. 10-15 min. 134—2 in* 500° F. 30-35 min. % ^ 500° F. 10-15 min. PORK Slice 325° F. 4 min* 34 in. 325° F. 10 min* 34—% in* 325° F. 20 min* 1 in. 325° F. 30 min*

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