,let's cook ,,meat ,recipes you'll like ,holiday ,greetings from ,,phil',s ,,thriftway ,,market #aah ,n4 ,killingsworth ,portland1 ,oregon ,,your ,,recipes and where to find them ,illustration3 ,,your ,,recipes and where to find them ,beef ,recipes and ,menus ,baked ,beef and ,rice #f ,beef ,chili ,patties #i ,beef ,pot-,roast #aj ,beef ,put-,together #i ,beef ,short ,ribs-,raisin ,sauce #h ,broiled ,porterhouse or ,sirloin ,steak #f ,corned ,beef and ,cabbage #e ,chinese ,pepper ,steak with ,rice #g ,deviled ,steak #g ,family ,meat ,loaf #aj ,leftovers ,beef ,puff #aa ,leftover ,treat #aa ,onion ',burgers #h ,standing ,ribs of ,beef #e ,veal ,recipes and ,menus ,leftovers ,ladies' ,aid ,salad #ae ,meat-,potato-,tomato ,cakes #ae ,veal ,croquettes #ae ,paprika ,veal #ad ,pineapple ,stuffed ,veal ,birds #ad ,sour ,cream ,veal ,loaf #ac ,veal ,shoulder ,roll #ac ,pork ,recipes and ,menus ,baked ,smoked ,ham-,buffet ,glaze #ah ,barbecued ,pork ,chops #ag ,candied ,ham ,loaf #ai ,golden ,filled ,pork ,rolls #bb ,leftovers ,ham-,noodle-,mushroom ,casserole #bc ,swiss ,salad #bc ,pork ,chop-,potato ,scallop #ah ,pork ,loin ,roast #ag ,pork ,tenderloin ,supreme #ai ,smoked ,ham ,slice-,apricot ,glaze #bb ,lamb ,recipes and ,menus ,braised ,rolled ,lamb ,shoulder #be ,broiled ,lamb ,chops #be ,fruited ,lamb ,chops #bg ,lamb ,kabobs #bf ,leftovers ,lamb ,croquettes #bh ,lamb ,pie with ,catchup ,biscuits #bh ,shepherd's ,pie #bh ,leg of ,lamb-,puffy ,mint ,pears #bf ,oriental ,lamb ,stew #bg ,sausages1 ,canned ,meats1 ,etc4 ,chipped ,beef-,potato ,dumplings #cj ,cherry ,meat ,muffins #cb ,frankfurter and ,sauerkraut ,pie #bi ,fruited ,ham ,rolls #ca ,sausage ,links in ,batter ,pudding #bi ,smoky ,sausage-,spaghetti ,sauce #cb ,southern ,sausage ,breakfast #cj ,summer ,salad ,bowl #ca ,variety ,meats ,recipes and ,menus ,heart ,andalouse #cc ,liver ,rolls #cc ,smoked ,tongue ,rarebit #cd ,sweetbreads-,canadian-,style ,bacon-,pineapple ,grill #cd ,baked ,goods ,recipes ,biscuits #dj ,date-,nut ,drops #ci ,homemade ,pastry ,mix #dj ,orange-,nut ,cake #ci ,pumpkin ,pecan ,pie #ch ,single ,pie ,crust #ch ,southern ,marble ,cake #dj ,meat ,buying and ,cooking ,helps ,cuts1 ,cooking ,methods1 ,etc4 #d1 #ab1 #af1 #bd ,steps in ,meat ,cookery #b-c ,ground ,meat--,its ,many ,possibilities #bj-ba ,time-tables--,meat ,cookery #ce-cg ,published by ,national ,live ,stock and ,meat ,board ,home ,economics ,department #djg ,s4 ,dearborn ,st41 ,chicago #e1 ,ill4 #aiec-ed ,printed ,in ,u4,s4,a4 ,meat ,cookery ,pointers ,roasts may be seasoned before1 during or after cooking1 since salt penetrates only to about inch4 ,boned and rolled roasts require approximately #aj minutes per pound more cooking time than roasts with the bone left in4 ,pot-roasts1 ,swiss steaks1 8birds10 chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking4 ,steaks1 chops and patties broiled at moderate temperatures require only one turning during cooking4 ,meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration4 ,low temperature cookery yields #aj to #cj per cent more meat to serve4 ,meat that is overcooked shrinks more1 is less palatable1 less attractive and more difficult to carve4 ,searing does not seal in meat juices but actually increases cooking losses4 ,turning meat occasionally during panbroiling insures even cooking throughout the cut4 ,,to ,,roast ,illustration3 uncaptioned #a4 ,season with salt and pepper4 #b4 ,place meat fat side up on rack in open roasting pan4 #c4 ,insert meat thermometer4 #d4 ,do not add water4 ,do not cover4 ,do not baste4 #e4 ,roast in a slow oven 7#cjj ,f4 for beef1 veal1 lamb1 and smoked pork2 #cej ,f4 for fresh pork74 #f4 ,roast to desired degree of doneness4 ,,to ,,broil ,illustration3 uncaptioned #a4 ,set oven regulator for broiling4 #b4 ,place meat #b to #c inches from heat4 #c4 ,broil until top of meat is brown4 #d4 ,season with salt and pepper4 #e4 ,turn meat and cook until done4 #f4 ,season and serve at once4 ,,to ,,panbroil ,illustration3 uncaptioned #a4 ,place meat in heavy frying-pan4 #b4 ,do not add fat4 ,do not add water4 ,do not cover4 #c4 ,cook slowly1 turning occasionally4 #d4 ,pour fat from pan as it accumulates4 #e4 ,brown meat on both sides4 #f4 ,season4 ,serve at once4 ,,to ,,braise ,illustration3 uncaptioned #a4 ,brown meat on all sides in fat in heavy utensil4 #b4 ,season with salt and pepper4 #c4 ,add small amount of liquid1 if necessary4 #d4 ,cover tightly4 #e4 ,cook at low temperature until tender4 ,,to ,,cook ,,in ,,liquid ,stews--,large ,cuts ,illustration3 uncaptioned #a4 ,brown meat on all sides in own fat or lard1 when desirable4 #b4 ,season with salt and pepper4 #c4 ,cover with liquid1 cover kettle1 cook below boiling point until tender4 #d4 ,add vegetables just long enough before serving to be cooked4 ,,to ,,panfry ,illustration3 uncaptioned #a4 ,brown meat on both sides in small amount of fat4 #b4 ,season with salt and pepper4 #c4 ,do not cover4 #d4 ,cook at moderate temperature until done1 turning occasionally4 #e4 ,remove from pan and serve at once4 ,meat ,cookery ,pointers ,pot-roasts1 other braised dishes and stews may be conveniently cooked in a moderate oven 7#cjj ,f4 to #cej ,f47 ,meat cubes are browned for a brown stew2 browning is omitted if a light stew is preferred4 ,a roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone4 ,cooked meat should be stored closely covered in the coldest part of the refrigerator4 ,all meat is tender if cooked by the correct cookery method4 ,steaks and chops for broiling should be cut at least an inch thick4 ,panbroiling is a convenient method for cooking thin beef or lamb steaks1 chops or patties and smoked ham slices1 bacon and ,canadian-style bacon4 ,roasts are more easily carved if the meat is allowed to 8set0 #bj to #cj minutes before carving4 ,for ease in carving1 have the back bone loosened on beef rib and pork loin roasts before cooking4 ,a roast meat thermometer registers the internal temperature or degree of doneness of a roast4 ,beef ,cuts and ,cooking ,methods ,illustration3 ,beef ,blade ,pot-,roast ,,roast3 ,standing ribs2 rolled ribs2 rump 7high quality7 and loaf4 ,,broil3 ,rib1 club1 tenderloin 7filet mignon71 ,t-bone1 porterhouse1 sirloin and top round steaks and patties4 ,,panbroil3 ,the same cuts as prepared by broiling4 ,cuts cooked by this method are cut thinner than those cooked by broiling4 ,,panfry3 ,thin rib1 club1 tenderloin 7filet mignon71 ,t-bone1 porterhouse and sirloin steaks2 patties and brains4 ,,braise3 ,pot-roasts--arm1 blade1 rump 7bone in and boneless72 arm1 blade1 round and flank steaks2 short ribs2 plate2 brisket2 cross cut shanks2 heart2 kidney2 brains and liver4 ,,cook ,,in ,,liquid 7,large cuts and stews73 neck2 shank2 heel of round2 plate2 brisket2 short ribs2 corned beef2 stew meat2 heart2 kidney2 tongue2 brains and sweetbreads4 ,other ,facts ,about ,beef ,the quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation4 ,tender cuts cooked by roasting1 broiling and panbroiling may be served rare1 medium or well done4 ,less tender cuts cooked by braising1 panfrying or in liquid should be cooked well done4 ,some beef is marketed as corned beef and some as dried beef to provide flavor variety4 ,frozen beef cuts may be stored at #j ,f4 or lower1 #f to #ab months4 ,recipes for ,,beef ,illustration3 uncaptioned ,standing ,ribs of ,beef ,illustration3 ,standing ribs ,,menu ,,idea ,fruit ,cup ,standing ,ribs of ,beef ,baked ,potatoes ,asparagus ,tossed ,green ,salad ,hot ,rolls ,butter or ,margarine ,apple ,pie ,beverage #b to #c-rib beef standing rib roast ,salt ,pepper ,have the market man remove the chine bone to make carving easier4 ,season4 ,place fat side up on rack in open roasting pan4 ,insert meat thermometer so the bulb reaches the center of the thickest part1 being sure that the bulb does not rest in fat or on bone4 ,do not add water4 ,do not cover4 ,roast in slow oven 7#cjj ,f47 to the desired degree of doneness4 ,allow #ah to #bj minutes per pound for cooking a rare roast2 #bb to #be minutes for medium2 and #bg to #cj minutes for well-done4 ,corned ,beef and ,cabbage ,illustration3 ,corned beef ,,menu ,,idea ,corned ,beef and ,cabbage ,parsleyed ,potatoes ,carrot-,raisin ,salad ,rye ,rolls ,butter or ,margarine ,gingerbread ,beverage #c to #d pounds corned beef ,water to cover #a large head cabbage1 cut in wedges ,cover corned beef with water4 ,cover closely and bring to a boil4 ,reduce heat to simmer and cook slowly until tender1 allowing about #a hour per pound4 ,fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done4 #f to #h servings4 ,broiled ,porterhouse or ,sirloin ,steak ,illustration3 ,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 steak1 cut #a to #b inches thick ,salt ,pepper ,set regulator to broil4 ,place steak on broiler rack4 ,insert broiler pan and rack so the top of #a-;inch steak is #b inches from the heat and #b-;inch steak is #c inches from the heat4 ,when one side is browned1 season1 turn and finish cooking on the second side4 ,season4 ,steaks cut #a inch thick require #ah to #bj minutes for rare steak and #bj to #be minutes for medium-done steak4 ,steaks cut #b inches thick require #cj to #ce minutes for rare steak and #ce to #de minutes for medium-done steak4 #a to #b servings may be obtained from a #a-;inch porterhouse steak2 #b to #d servings from a #b-;inch porterhouse steak2 #c to #f servings from a #a-;inch sirloin steak2 #f to #ab servings from a #b-;inch sirloin steak4 ,baked ,beef and ,rice ,illustration3 ,ground beef ,,menu ,,idea ,baked ,beef and ,rice ,harvard ,beets ,peas ,perfection ,salad ,hot ,muffins ,butter or ,margarine ,southern ,marble ,cake ,beverage #a pound ground beef #a cup rice #a small onion1 chopped #b tablespoons lard or drippings #a teaspoon salt teaspoon pepper #a teaspoon paprika #a small bottle olives1 sliced #b cups tomato juice #a cups boiling water cup grated cheese ,cook ground beef1 rice and chopped onion in drippings until lightly browned4 ,season4 ,add sliced olives1 tomato juice and boiling water4 ,place in #a-quart casserole1 cover and bake in a slow oven 7#cjj ,f47 #a hour4 ,uncover1 sprinkle with cheese and continue baking about #aj minutes or until cheese is melted4 #f servings4 ,chinese ,pepper ,steak with ,rice ,illustration3 ,blade steak ,,menu ,,idea ,chinese ,pepper ,steak ,rice ,broccoli ,jellied ,pineapple ,salad ,butterhorns ,butter or ,margarine ,boston ,cream ,pie ,beverage ,beef arm steak1 cut #a inch thick #b tablespoons lard or drippings #b tablespoons minced onion #a clove garlic1 minced #b large green peppers1 cut into strips cup celery1 sliced crosswise #b tablespoons chopped pimiento1 if desired cup consomme or stock ,salt ,pepper #b teaspoons cornstarch #b tablespoons water #a teaspoon soy sauce #c cups boiled rice ,cut steak into thin strips4 ,brown meat in lard or drippings4 ,add the onion1 garlic1 green peppers1 celery and pimiento4 ,add consomme or stock4 ,season with salt and pepper4 ,cover and simmer #bj minutes4 ,thicken with cornstarch blended with water and soy sauce4 ,simmer #e minutes4 ,serve hot with freshly boiled rice4 #d servings4 ,deviled ,steak ,illustration3 ,arm steak ,,menu ,,idea ,deviled ,steak ,scalloped ,potatoes ,asparagus ,orange-,avocado ,salad ,hot ,biscuits ,butter or ,margarine ,chocolate ,chiffon ,pie ,beverage ,beef ,arm steak1 cut #a inch thick cup flour #b tablespoons lard or drippings #a large onion1 sliced #a teaspoon dry mustard teaspoon paprika #a teaspoon salt teaspoon pepper #c tablespoons vinegar #a cup hot water ,cut steak into individual servings4 ,dredge steak with flour and brown both sides in lard or drippings4 ,place sliced onion over meat4 ,add seasonings1 vinegar and water4 ,cover closely and cook in a slow oven 7#cjj ,f47 for about #a hour or until tender4 ,thicken the remaining liquid for gravy4 #f servings4 ,onion ',burgers ,illustration3 ,ground beef ,,menu ,,idea ,onion ',burgers ,potato ,chips ,baked ,beans ,sliced ,tomatoes ,buns ,assorted ,fresh ,fruit ,cookies ,beverage #a pounds ground beef #a teaspoon salt teaspoon pepper #a cups chopped onion #b tablespoons butter or margarine #b teaspoons prepared horseradish #b teaspoons prepared mustard teaspoon salt #f split buns ,combine ground beef1 salt and pepper4 ,shape into #ab thin patties4 ,brown chopped onion lightly in butter or margarine1 add horseradish1 mustard and salt4 ,spread onion mixture over #f patties1 top each with a patty and press together4 ,chill4 ,place patties on broiler rack4 ,insert broiler pan allowing #b inches between heat and surface of meat4 ,broil patties on one side until brown1 #h to #aj minutes4 ,turn and brown on second side4 ,serve on buns1 if desired4 #f servings4 ,beef ,short ,ribs--,raisin ,sauce ,illustration3 ,short ribs ,,menu ,,idea ,beef ,short ,ribs ,baked ,potatoes ,lima ,beans ,tomato-,onion ,salad ,hot ,biscuits ,butter or ,margarine ,peach ,crumb ,pie ,beverage #c pounds beef short ribs #c tablespoons lard or drippings ,salt ,pepper #a onion1 quartered cup brown sugar #a teaspoon dry mustard #a tablespoon flour #b tablespoons vinegar #b tablespoons lemon juice teaspoon grated lemon rind #a bay leaf #a cups water cup raisins ,cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings4 ,pour off drippings1 season ribs with salt and pepper4 ,add quartered onion4 ,combine remaining ingredients and bring to a boil4 ,pour over short ribs4 ,cover closely and cook slowly about #b hours or until meat is tender4 ,thicken sauce if desired4 #f to #h servings4 ,beef ,put-,together ,illustration3 ,beef cubes ,,menu ,,idea ,beef ,put-,together ,steamed ,rice ,head ,lettuce ,salad ,hard ,rolls ,butter or ,margarine ,rhubarb ,pie ,beverage #a pound boneless beef for stew1 cut in #a-;inch cubes #c tablespoons lard or drippings #a medium onion1 sliced #a green pepper1 sliced #a cup diced celery #a cup diced carrots #a can condensed tomato soup #a teaspoons salt teaspoon pepper cup cooked peas #b cups hot1 cooked rice ,brown meat in lard or drippings4 ,add onion and green pepper and cook #e minutes4 ,add celery1 carrots1 tomato soup and seasonings4 ,cover and cook slowly about #a hour or until meat and vegetables are done4 ,add cooked peas and serve over hot1 cooked rice4 #d servings4 ,beef ,chili ,patties ,illustration3 ,ground beef patties ,,menu ,,idea ,beef ,chili ,patties ,whipped ,potatoes ,lima ,beans ,tossed ,green ,salad ,rye ,bread ,butter or ,margarine ,apple ,dumplings ,beverage #a pound ground beef #a teaspoon salt teaspoon pepper #a egg1 beaten #b tablespoons lard or drippings #b tablespoons chopped onion #b tablespoons chopped green pepper #a ,no4 #cjc can tomatoes1 drained #a cup cooked corn #a teaspoon chili powder #b teaspoons salt ,combine ground beef1 salt1 pepper and egg4 ,shape into #h small patties and place in a baking dish4 ,cook onion and green pepper in lard or drippings for #b minutes4 ,add tomatoes1 corn1 chili powder and salt and pour over meat patties4 ,bake in a slow oven 7#cjj ,f47 for #cj minutes4 #d servings4 ,beef ,pot-,roast ,illustration3 ,arm pot-roast ,,menu ,,idea ,beef ,pot-,roast ,noodles ,peas ,spinach-,radish ,salad ,hard ,rolls ,butter or ,margarine ,pineapple ,upside-,down ,cake ,beverage #c to #d-pound beef arm or blade pot-roast #b tablespoons flour #b teaspoons salt teaspoon pepper #c tablespoons lard or drippings cup water #c cups seasoned cooked noodles #a #ab-ounce package frozen peas1 cooked or #a ,no4 #cjc can peas #b tablespoons butter or margarine ,dredge pot-roast with seasoned flour and brown in lard or drippings4 ,add water1 cover and simmer in a slow oven 7#cjj ,f47 or on top of range #c hours or until tender4 ,thicken cooking liquid for gravy1 if desired4 ,combine noodles1 peas and butter or margarine4 ,cook until heated through4 ,serve pot-roast on noodles and peas4 #f to #h servings4 ,family ,meat ,loaf ,illustration3 ,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 #b pounds ground beef #a pound ground pork #a cup fine dry bread crumbs #a cup milk #a tablespoons chopped onion #a tablespoon minced parsley #a egg1 slightly beaten #a teaspoon salt teaspoon celery salt teaspoon pepper teaspoon ground cloves teaspoon nutmeg #a tablespoon lemon juice #a teaspoon grated lemon rind ,soak bread crumbs in milk4 ,combine ground beef and pork1 bread crumbs1 onion1 parsley1 beaten egg1 seasonings1 lemon juice and lemon rind4 ,mix thoroughly4 ,pack in a #e #i-;inch loaf pan4 ,bake in a moderate oven 7#cej ,f47 for #a hours4 #aj to #ab servings4 ,,recipes ,,for ,,beef ,,leftovers ,beef ,puff #b cups ground cooked beef #a teaspoon salt teaspoon pepper #b tablespoons chopped parsley cup mayonnaise #h slices bread ,butter or margarine1 softened #c eggs1 slightly beaten #b cups milk teaspoon salt teaspoon sage ,combine meat1 salt1 pepper1 parsley and mayonnaise4 ,spread #d slices bread with butter or margarine1 cover with meat mixture and top with slice of bread4 ,place sandwiches in greased shallow casserole dish4 ,combine eggs1 milk1 salt and sage and mix well4 ,pour over sandwiches and let stand in refrigerator at least an hour before baking4 ,bake in a moderate oven 7#cej ,f47 about #de minutes or until brown and puffed4 #d servings4 ,leftover ,treat #b cups diced cooked beef #a tablespoon minced onion #a tablespoon minced green pepper ,i tablespoon lard or drippings #a cup gravy or medium white sauce #a teaspoon salt teaspoon pepper teaspoon chili powder #a tablespoon chili sauce #a cups cooked rice #c tablespoons grated sharp cheddar cheese #a egg1 slightly beaten cup crushed corn flakes ,cook meat1 onion and green pepper in lard or drippings until lightly browned4 ,add gravy or white sauce1 salt1 pepper1 chili powder and chili sauce4 ,combine rice1 grated cheese and egg1 mixing thoroughly4 ,alternate layers of rice and meat in a #a-quart greased baking dish4 ,sprinkle with corn flakes4 ,bake in a moderate oven 7#cej ,f47 for #cj minutes4 #f servings4 ,veal ,cuts and ,cooking ,methods ,illustration3 ,veal ,cutlets ,,roast3 ,ribs2 arm and blade roasts2 rolled and cushion-style shoulder2 crown roast2 loin2 rump2 leg2 breast and loaf4 ,,broil3 ,liver2 kidneys2 sweetbreads and brains4 ,veal steaks1 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 animal4 ,,panbroil3 ,veal steaks1 chops and patties are not panbroiled for the same reason that they are not broiled4 ,,panfry3 ,arm and blade steaks2 rib and loin chops2 kidney chops2 sirloin steak2 round steak 7cutlets72 city chicken2 mock chicken legs2 patties2 liver2 kidney2 sweetbreads and brains4 ,,braise3 ,arm and blade steaks2 rib and loin chops2 kidney chops2 breast2 riblets2 sirloin steak2 round steak 7cutlets72 heel of round pot-roast2 hind shank2 city chicken2 mock chicken legs2 cubes2 patties2 heart2 kidneys2 brains and sweetbreads4 ,,cook ,,in ,,liquid3 ,riblets2 shank2 heel of round2 stew meat2 heart2 kidneys2 tongue2 brains and sweetbreads4 ,other ,facts ,about ,veal ,the mild appealing flavor of veal is brought out by proper cookery4 ,since veal comes from a young animal and1 consequently1 lacks fat1 it is often desirable to place bacon or salt pork slices over veal roasts before cooking4 ,all veal is cooked well done4 ,frozen veal cuts may be stored at #j ,f4 or lower1 #f to #i months4 ,recipes for ,,veal ,illustration3 ,recipes for ,,veal ,veal ,shoulder ,roll ,illustration3 ,rolled shoulder roast ,,menu ,,idea ,veal ,shoulder ,roll ,whipped ,potatoes ,harvard ,beets ,orange-,grapefruit ,salad ,corn ,bread ,butter or ,margarine ,butterscotch ,pie ,beverage #c to #d-pound veal shoulder roll ,salt ,pepper #d to #f slices bacon1 if desired ,season the roast with salt and pepper4 ,place on rack in open roasting pan4 ,insert a meat thermometer so the bulb reaches the center of the roast4 ,place bacon slices on roast4 ,do not add water4 ,do not cover4 ,roast in slow oven 7#cjj ,f47 until the meat thermometer registers #agj ,f4 or about #b hours4 ,allow about #dj minutes per pound for roasting4 ,sour ,cream ,veal ,loaf ,illustration3 ,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 #a pounds ground veal pound ground pork #b tablespoons minced onion #b carrots1 ground #a teaspoons salt teaspoon pepper cup sour cream ,flour ,combine all ingredients and mix thoroughly4 ,pack into a #e #i-;inch loaf pan and bake in a moderate oven 7#cej ,f47 #a hours4 ,thicken drippings for gravy1 allowing #b tablespoons flour for each cup of drippings4 #f to #h servings4 ,pineapple ,stuffed ,veal ,birds ,illustration3 ,round steak cut for ,birds ,,menu ,,idea ,veal ,birds ,parsleyed ,potatoes ,asparagus ,apricot-,cheese ,salad ,muffins ,butter or ,margarine ,lemon ,cream ,pie ,beverage #b veal round steaks1 cut inch thick cup crushed pineapple cup melted butter or margarine #a teaspoon salt teaspoon sage #b cups soft bread crumbs #c tablespoons lard or drippings ,salt ,pepper cup water ,remove bone from steaks and cut as shown in illustration4 ,drain the crushed pineapple thoroughly4 ,add the pineapple1 melted butter or margarine1 salt and sage to the bread crumbs4 ,mix well4 ,place a spoonful of the pineapple stuffing on each piece of veal1 roll and fasten with wooden picks4 ,brown the rolls slowly in lard or drippings4 ,season with salt and pepper4 ,add water1 cover and simmer for #de minutes or until tender4 #f servings4 ,paprika ,veal ,illustration3 ,shoulder cubes ,,menu ,,idea ,paprika ,veal ,baked ,potatoes ,brussels ,sprouts ,cabbage ,salad ,french ,bread ,butter or ,margarine ,cherry ,torte ,beverage #a pounds veal shoulder1 cut into #a inch cubes #c tablespoons lard or bacon drippings #a teaspoon salt teaspoon pepper teaspoon paprika cup water ,paprika ,sauce ,brown veal cubes in lard or drippings4 ,season4 ,add water1 cover closely and cook slowly #cj minutes4 ,cover with ,paprika ,sauce and continue cooking slowly #cj minutes more or until meat is tender4 #d to #f servings4 ,paprika ,sauce cup butter or margarine cup flour #b cups milk ,paprika ,salt ,pepper ,melt butter or margarine1 add flour and mix well4 ,add milk gradually and cook1 stirring constantly until thickened4 ,add paprika to color and salt and pepper to taste4 ,,recipes ,,for ,,veal ,,leftovers ,ladies' ,aid ,salad #d cups diced cooked veal #a cup salted almonds #a ,no4 #cjc can pineapple chunks #b cups diced celery #b hard-cooked eggs1 diced ,mayonnaise ,lettuce ,cups ,cut almonds lengthwise into quarters4 ,drain pineapple4 ,combine veal1 pineapple1 celery and eggs4 ,chill thoroughly4 ,just before serving add almonds and enough mayonnaise to moisten ingredients4 ,mix lightly and serve in lettuce cups4 #h servings4 ,veal ,croquettes #b cups ground cooked veal #a cup mashed cooked peas teaspoon salt teaspoon pepper #b teaspoons grated onion cup fine dry bread crumbs #a egg1 slightly beaten ,lard for deep fat frying ,combine ground veal1 peas1 salt1 pepper and onion4 ,shape into croquettes4 ,roll in bread crumbs1 dip in egg and again in bread crumbs4 ,fry in deep hot lard 7#cfj ,f47 #a to #b minutes or until brown4 ,drain4 #f servings4 ,meat-,potato-,tomato ,cakes #b cups ground1 cooked beef1 veal1 pork or lamb #b cups mashed potatoes #b eggs #b tablespoons minced onion #b tablespoons finely chopped celery cup tomato juice #a teaspoon salt teaspoon pepper #h slices tomato1 cut inch thick #b tablespoons melted butter or margarine ,combine ground meat1 mashed potatoes1 eggs1 onion1 celery1 tomato juice and seasonings4 ,mix well and shape into #h patties4 ,place patties in greased baking pan4 ,top each pattie with a tomato slice4 ,brush tomato slices with melted butter or margarine4 ,bake in a moderate oven 7#cej ,f47 for #cj minutes4 #f to #h servings4 ,pork ,cuts and ,cooking ,methods ,illustration3 ,baked ,half ,ham ,,roast3 ,rolled and cushion-style shoulder2 crown roast2 blade loin2 loin 7center cut72 sirloin 7bone in72 boneless sirloin2 ,boston butt2 fresh or smoked picnic2 fresh or smoked ham2 smoked shoulder butt2 tenderloin2 spareribs2 pork loaf and ham loaf4 ,,broil3 ,smoked ham slices2 bacon and ,canadian-style bacon4 ,chops1 steaks1 patties and ,frenched tenderloin are best cooked by braising or panfrying1 since these methods assure meat that is well done1 tender and juicy throughout by the time it is browned on the outside4 ,,panbroil3 ,smoked ham slices2 bacon and ,canadian style bacon4 ,chops1 steaks1 patties and ,frenched tenderloin are not panbroiled for the same reason that they are not broiled4 ,,panfry3 ,shoulder steaks2 rib and loin chops2 patties2 ,frenched tenderloin2 smoked ham slices2 bacon2 ,canadian-style bacon and liver4 ,,braise3 ,shoulder steaks2 rib and loin chops2 tenderloin2 spareribs2 hocks2 patties2 cubes2 liver2 hearts and kidneys4 ,,cook ,,in ,,liquid3 ,spareribs2 hocks2 smoked ham2 picnic2 shoulder butt and shank2 heart and kidneys4 ,other ,facts ,about ,pork ,for tenderness and appetite appeal1 all pork should be cooked well done4 ,cuts marketed as cured meats are hams1 bacon1 ,canadian-style bacon1 shoulder butts and hocks4 ,frozen fresh pork may be stored at #j ,f4 or lower1 #c to #f months2 freezing is not recommended for smoked pork4 ,recipes for ,,pork ,illustration3 ,recipes for ,,pork ,pork ,loin ,roast ,illustration3 ,loin roast ,,menu ,,idea ,pork ,loin ,roast ,oven ,browned ,potatoes ,broccoli ,molded ,cranberry ,salad ,corn ,sticks ,butter or ,margarine ,pumpkin-,pecan ,pie ,beverage #c to #e-pound pork loin roast ,salt and pepper ,have backbone removed from loin4 ,season4 ,place fat side up on rack in open roasting pan4 ,insert meat thermometer so bulb reaches center of thickest part4 ,be careful that thermometer does not rest in fat or on bone4 ,do not add water4 ,do not cover4 ,roast in moderate oven 7#cej ,f47 until meat thermometer registers #ahe ,f4 ,allow about #ce to #dj minutes per pound for roasting4 ,golden ,filled ,pork ,rolls ,illustration3 ,arm steak ,,menu ,,idea ,golden ,filled ,pork ,rolls ,acorn ,squash ,green ,beans ,waldorf ,salad ,cloverleaf ,rolls ,butter or ,margarine ,spice ,layer ,cake ,beverage #h pork arm steaks1 cut inch thick ,salt ,pepper #a ,no4 #cjc can cream-style corn #a teaspoons salt #b eggs1 beaten #c tablespoons melted butter or margarine cup chopped green pepper #b tablespoons chopped onion #d cups soft bread crumbs teaspoon dry basil teaspoon sage ,remove bones from pork steaks4 ,season with salt and pepper4 ,combine remaining ingredients1 mix lightly and spread on steaks4 ,roll each steak like a jelly roll and tie or fasten with a skewer4 ,place rolls in a baking dish and bake in a moderate oven 7#cej ,f47 for #a hour4 #h servings4 ,pork ,chop-,potato ,scallop ,illustration3 ,loin chops ,,menu ,,idea ,pork ,chop-,potato ,scallop ,corn on the ,cob ,spinach-,radish ,salad ,hard ,rolls ,butter or ,margarine ,blueberry ,pie ,beverage #f pork rib1 loin or shoulder chops1 cut to #a inch thick ,salt and pepper #b cups coarsely grated peeled potatoes #b tablespoons grated onion #b tablespoons flour #a teaspoons salt teaspoon pepper #a cups milk ,brown chops in frying-pan4 ,season with salt and pepper4 ,combine remaining ingredients in order given and arrange in a shallow baking dish4 ,place chops on potato mixture4 ,bake in a moderate oven 7#cej ,f47 for #a hour or until done4 #f servings4 ,baked ,smoked ,ham--,buffet ,glaze ,illustration3 ,smoked ham ,,menu ,,idea ,baked ,ham-,buffet ,glaze ,corn ,pudding ,green ,beans ,jellied ,fruit ,salad ,assorted ,hot ,rolls ,butter or ,margarine ,banana ,cake ,beverage #ab-ad pound smoked ham ,buffet ,glaze ,place ham1 fat side up1 on rack in open roasting pan4 ,insert meat thermometer so the bulb reaches the center of the thickest part4 ,be careful that the bulb does not rest in fat or on bone4 ,do not add water4 ,do not cover4 ,roast in a slow oven 7#cjj ,f47 until the meat thermometer registers #afj ,f4 ,allow #ah to #bj minutes per pound for roasting4 ,remove rind1 chill and glaze4 ,buffet ,glaze #a tablespoons gelatine #a cups water #b bouillon cubes1 if desired teaspoon salt #a teaspoon sugar cup cream ,green pepper strips #a small bottle stuffed olives ,have ham chilled4 ,place fat side up for glazing4 ,soak gelatine in cup cold water4 ,heat remaining water and dissolve bouillon cubes in it4 ,strain4 ,add gelatine and stir until dissolved4 ,add salt and sugar4 ,cool4 ,reserve of mixture and add cream to remaining mixture4 ,just before cream mixture begins to congeal pour thin layer over surface of ham4 ,chill until firm4 ,continue this process keeping cream glaze at cold pouring consistency until it is all used4 ,keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures4 ,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 applied4 ,chill4 ,serve as a cold meat4 ,pork ,tenderloin ,supreme ,illustration3 ,tenderloin--patties 7center7 ,,menu ,,idea ,pork ,tenderloin ,supreme ,mashed ,potatoes ,green ,beans ,cabbage ,salad ,hard ,rolls ,butter or ,margarine ,apple ,pie ,beverage #ab slices bacon #f pork tenderloin patties ,salt ,pepper #f slices tomato1 cut inch thick #f slices onion1 cut inch thick ,prepare each serving as follows3 ,cross #b slices bacon1 place tenderloin pattie on the center1 sprinkle with salt and pepper4 ,place a slice of tomato on the pattie1 season1 and top with a slice of onion4 ,season4 ,bring bacon ends up over onion slice and fasten with a wooden pick4 ,place in a baking pan1 cover and bake #cj minutes in a moderate oven 7#cej ,f47 ,remove cover and continue baking #cj minutes longer4 #f servings4 ,candied ,ham ,loaf ,illustration3 ,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 #b pounds ground ham #a pound ground beef #b cups whole wheat bread crumbs #a cup milk #b eggs1 slightly beaten #a teaspoon dry mustard teaspoon salt cup brown sugar teaspoon ground cloves ,soak bread crumbs in milk4 ,add eggs4 ,combine ground ham1 ground beef1 mustard1 salt and bread mixture4 ,mix well4 ,mix together brown sugar and cloves and spread in bottom of #e #i-;inch loaf pan4 ,pack mixture in pan1 bake in moderate oven 7#cej ,f47 for #a hours4 ,turn upside down to serve4 #aj to #ab servings4 ,versatile ,ground ,meat ,works ,menu ,magic ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,ground meat is the basis for a great variety of popular dishes4 ,it's a top favorite1 from savory sausage patties for a hearty breakfast to a glamorous meat loaf for a festive dinner party4 ,whatever the menu1 the economy1 simplicity of preparation and versatility in serving explain the universal appeal of ground meat to homemakers4 ,ground beef1 veal1 pork or lamb1 or a combination of these1 provides a meat dish for every taste4 ,with the meat as the foundation of the recipe1 other ingredients are often added to introduce flavor variety4 ,,seasonings ,,to ,,choose4 ,basic proportions for the more common seasonings are #a teaspoon salt1 teaspoon pepper and #b to #d tablespoons chopped onion for each pound of meat4 ,sage1 thyme1 marjoram1 cayenne pepper1 celery salt1 ,chili powder1 curry powder1 paprika1 mustard1 cloves and nutmeg are some of the commonly used herbs and spices4 ,when experimenting with new combinations1 it is advisable to use these seasonings cautiously until the proportions which have the greatest flavor appeal are discovered4 ,a good rule to follow is teaspoon per pound of ground meat for the stronger seasonings1 teaspoon per pound of ground meat for the more mild seasonings4 ,,other ,,ingredients ,,to ,,add4 ,toasted or plain enriched white1 whole wheat or rye bread2 cracker crumbs2 and rolled oats1 rice or other cereals may be combined with the ground meat4 ,grated or mashed potatoes or carrots1 peas1 and grated apple are also occasional ingredients4 ,the proportion of these foods added to the ground meat may vary but should be kept relatively small for the best meat flavor4 ,enough liquid--milk1 water1 vegetable juices1 soup stock1 canned or cooked tomatoes1 tomato catchup--will be needed to moisten the mixture1 and egg is necessary to hold the ingredients together4 ,,ways ,,to ,,serve4 ,meat loaves and meat balls are perhaps the most usual ways in which ground meat mixtures are served4 ,to add variety1 the meat mixture may be baked in large or individual ring molds1 muffin pans1 or in various shapes for individual loaves4 ,potatoes1 green peppers1 onions1 egg plant and squash are a few of the vegetables that lend themselves to a meat stuffing4 ,ground meat and vegetable combinations are often prepared as fritters4 ,ground meat mixtures 7principally meat with herbs or spices for seasoning7 appear on the menu as meat patties2 meat sauces for macaroni1 spaghetti1 noodles and rice2 meat drumsticks2 fillings for meat pies or tarts2 toppings for meat shortcakes1 and as favorite casserole dishes4 ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,barbecued ,pork ,chops ,illustration3 ,rib ,chops ,,menu ,,idea ,barbecued ,pork ,chops ,buttered ,rice ,broccoli ,cucumber ,salad ,corn ,meal ,muffins ,butter or ,margarine ,jelly ,roll ,beverage #f pork rib or loin chops1 cut #a inch thick #a teaspoon salt teaspoon pepper #b tablespoons flour #b tablespoons prepared mustard cup chopped onion teaspoon ground cloves #b tablespoons ,worcestershire sauce #a cup juice from apple1 peach1 bread and butter or sweet pickles #a cup catchup ,brown chops in frying-pan4 ,season with salt and pepper4 ,mix flour and mustard to make a smooth paste4 ,add remaining ingredients and blend well4 ,pour mixture over chops1 cover closely and cook slowly for #a hour4 #f servings4 ,smoked ,ham ,slice--,apricot ,glaze ,illustration3 ,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 slice1 cut #a inch thick #a ,no4 #cjc can apricot halves teaspoon ground cloves teaspoon allspice teaspoon cinnamon ,drain apricots and save juice4 ,set regulator to broil4 ,place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is #b to #c inches from the heat4 ,sprinkle with spices and broil until nicely browned1 about #aj minutes1 basting occasionally with apricot juice4 ,turn1 sprinkle ham with remaining spices1 continue broiling1 basting with apricot juice until done1 about #aj minutes4 ,five minutes before ham slice is done1 arrange apricot halves1 cut surface down1 on ham and continue broiling until ham is done and apricots are lightly browned4 ,spoon basting liquid over ham and apricots before serving4 #d to #f servings4 ,,recipes ,,for ,,pork ,,leftovers ,ham-,noodle-,mushroom ,casserole #b cups cubed cooked ham #a #h-ounce package broad noodles ,water #a #c-ounce can mushrooms #c tablespoons butter or margarine cup enriched flour #b cups milk 7or milk and mushroom liquid7 teaspoon salt teaspoon pepper #a tablespoon chopped pimiento #a tablespoon chopped parsley1 if desired ,cook noodles in boiling salted water until tender4 ,drain4 ,cook mushrooms in butter or margarine until lightly browned4 ,remove mushrooms1 add flour and mix well4 ,add milk gradually and cook1 stirring constantly until thickened4 ,add salt1 pepper1 pimiento1 parsley and ham4 ,arrange the cooked noodles in a greased #a-quart casserole4 ,add ham mixture1 arrange mushrooms on top4 ,bake in a moderate oven 7#cej ,f47 for #de minutes4 #f to #h servings4 ,swiss ,salad #b cups cubed cooked pork #a cup cooked peas cup ,french dressing cup diced celery cup walnut meats1 broken #f lettuce leaves ,paprika ,mayonnaise #b hard-cooked eggs #f stuffed olives ,marinate meat and peas in ,french dressing and chill4 ,add celery and nuts and arrange on lettuce leaves4 ,sprinkle with paprika and dot with mayonnaise4 ,cut each egg into #f slices4 ,remove egg yolk from egg slices4 ,arrange the white rings around the salad4 ,cut each olive into #d slices4 ,overlap #b olive slices inside each ring of egg white4 ,press the egg yolks through a sieve and sprinkle over the salad4 #d to #f servings4 ,lamb ,cuts and ,cooking ,methods ,illustration3 ,lamb ,shoulder ,chops ,,roast3 ,rolled and cushion-style shoulder2 crown roast2 loin roast2 boneless sirloin2 leg2 breast and loaf4 ,,broil3 ,shoulder1 rib1 loin and ,english chops2 steaks2 patties2 liver and kidneys4 ,,panbroil3 ,the same cuts as prepared by broiling4 ,cuts cooked by this method are cut thinner than those cooked by broiling4 ,,panfry3 ,shoulder chops2 rib and loin chops2 steaks2 patties2 liver and kidneys4 ,,braise3 ,shoulder chops2 breast2 riblets2 steaks2 neck slices2 shanks and cubes4 ,,cook ,,in ,,liquid3 ,neck2 riblets2 shanks2 stew meat2 hearts and kidneys4 ,other ,facts ,about ,lamb ,lamb comes from a young animal and practically all cuts may be cooked by roasting1 broiling or panbroiling4 ,these cuts may be served medium or well done4 ,lamb neck1 shanks and breasts should be braised or cooked in liquid until well done4 ,the 8fell0 or paper-like covering1 should not be removed from the leg of lamb because the leg1 with 8fell0 on1 will roast in less time1 hold its shape better and be juicier2 the 8fell0 is removed from chops and steaks4 ,lamb1 at its best1 should be served hot or cold 444 never lukewarm4 ,frozen lamb cuts may be stored at #j ,f4 or lower1 #f to #i months4 ,recipes for ,,lamb ,illustration3 ,recipes for ,,lamb ,broiled ,lamb ,chops ,illustration3 ,loin chops ,,menu ,,idea ,broiled ,lamb ,chops ,o',brien ,potatoes ,minted ,carrots ,fruit ,salad ,fan ,tan ,rolls ,butter or ,margarine ,cherry ,pie ,beverage #f lamb rib1 loin or shoulder chops1 cut #a to #b inches thick ,salt ,pepper ,set regulator to broil4 ,place chops on broiler rack4 ,insert broiler pan and rack so the top of #a-;inch chops is #b inches from the heat and #b-;inch chops is #c inches from the heat4 ,when one side is browned1 season1 turn and finish cooking on the second side4 ,season4 ,chops cut #a inch thick require #aj to #ab minutes4 ,chops cut #b inches require #bj to #bb minutes4 #f servings4 ,braised ,boiled ,lamb ,shoulder ,illustration3 ,rolled shoulder ,,menu ,,idea ,braised ,lamb ,shoulder ,parsleyed ,potatoes ,creamed ,peas ,perfection ,salad ,parkerhouse ,rolls ,butter or ,margarine ,orange-,nut ,cake ,beverage #c to #d-pound rolled lamb shoulder #a teaspoon ground ginger #a teaspoon dry mustard teaspoon ground cloves #a teaspoons salt #c tablespoons flour #b tablespoons melted lard or drippings cup water ,combine ginger1 dry mustard1 cloves1 salt and flour4 ,dredge lamb shoulder with seasoned flour1 saving remaining mixture4 ,brown slowly on all sides in lard or drippings4 ,add water4 ,cover closely and cook slowly until meat is done1 allowing #dj to #de minutes per pound1 or about #c hours4 ,thicken drippings with remaining flour mixture for gravy4 ,lamb ,kabobs ,illustration3 ,lamb cubes ,,menu ,,idea ,lamb ,kabobs ,vegetables ,en ,brochette ,mashed ,potatoes ,perfection ,salad ,hard ,rolls ,butter or ,margarine ,deep ,dish ,apple ,pie ,beverage #b pounds boneless lamb shoulder1 cut in #a inch cubes cup salad oil #b tablespoons vinegar #b tablespoons lemon juice #a teaspoon dry mustard teaspoon thyme teaspoon salt teaspoon pepper cup chopped onion #d tomatoes #b medium green peppers #a can small whole onions ,blend salad oil1 vinegar1 lemon juice1 seasonings and chopped onion in bowl4 ,add lamb cubes1 let stand several hours1 or over night1 in the refrigerator4 ,drain4 ,thread cubes of lamb on #h skewers4 ,quarter tomatoes1 cut green peppers in #a-;inch squares4 ,thread tomato wedges1 green pepper squares and whole onions on #h remaining skewers4 ,brush with marinating mixture4 ,place lamb kabobs on rack in broiler pan4 ,broil #c inches from heat for #ab minutes4 ,turn4 ,place vegetable kabobs on broiler rack4 ,broil additional #aj to #ab minutes or until meat and vegetables are done4 #f servings4 ,leg of ,lamb--,puffy ,mint ,pears ,illustration3 ,frenched leg ,,menu ,leg of ,lamb ,browned ,potatoes ,peas ,puffy ,mint ,pears ,spinach-,radish ,salad ,corn ,sticks ,butter or ,margarine ,lemon ,refrigerator ,cake ,beverage #e to #f-pound leg of lamb ,salt and pepper ,puffy ,mint ,pears ,do not have the fell removed from the leg of lamb4 ,season4 ,place skin side down on rack in open roasting pan4 ,insert meat thermometer so the bulb reaches the center of the thickest part of the leg1 being sure the bulb does not rest in fat or on bone4 ,do not add water4 ,do not cover4 ,roast in a slow oven 7#cjj ,f47 about #b to #c hours or until done4 ,the meat thermometer will register #age ,f4 for medium done2 #ahj ,f4 for well-done lamb4 ,allow #cj to #ce minutes per pound for roasting4 ,serve with ,puffy ,mint ,pears4 ,puffy ,mint ,pears #a ,no4 #b can ,bartlett pears #a #c-ounce pkg4 cream cheese cup mint jelly ,drain pears and place in baking dish1 cut side up4 ,place a spoonful of cream cheese in center of each pear half4 ,place in oven or under broiler long enough for cream cheese to be lightly browned4 ,spoon mint jelly around cheese on pears4 ,serve hot with lamb4 ,fruited ,lamb ,chops ,illustration3 ,chops 7arm and blade7 ,,menu ,,idea ,fruited ,lamb ,chops ,au ,gratin ,potatoes ,lima ,beans ,molded ,lime ,salad ,butter or ,margarine ,cream ,puffs ,beverage #d lamb arm or blade chops1 cut to #a inch thick #b tablespoons flour #a teaspoon salt teaspoon pepper #b tablespoons lard or drippings #a cup dried apricots #a cup pitted prunes cup water ,dredge lamb chops with seasoned flour and brown in lard or drippings4 ,add apricots1 prunes and water4 ,cover closely and cook slowly #de minutes to #a hour or until chops are tender4 #d servings4 ,oriental ,lamb ,stew ,illustration3 ,lamb for stew ,,menu ,,idea ,oriental ,lamb ,stew ,green ,beans ,boiled ,onions ,orange-,prune ,salad ,hard ,rolls ,butter or ,margarine ,almond ,cookies ,beverage #b pounds boneless lamb for stew1 cut in #a-;inch cubes #b tablespoons lard or drippings #b tablespoons chopped onion #a ,no4 #b can tomatoes #a tablespoon curry or chili powder #c tablespoons flour cup water #h ripe or green olives teaspoon lemon juice ,salt #c cups cooked rice ,brown lamb in lard or drippings4 ,pour off drippings4 ,add onion1 tomatoes and curry or chili powder4 ,cover closely and cook slowly for #a hours or until meat is tender4 ,thicken stew with flour added to cup water4 ,just before serving1 add chopped olives1 lemon juice and salt to taste4 ,serve on hot rice4 #f to #h servings4 ,,recipes ,,for ,,lamb ,,leftovers ,shepherd's ,pie #b cups diced cooked lamb #a cup chopped celery #a ,no4 #cjc can kidney beans #a cup diced cooked carrots #a teaspoon ,worcestershire sauce teaspoon salt #a cups thin gravy1 or #a cups water and #a bouillon cube #c cups well-seasoned mashed potatoes ,combine cooked lamb1 celery1 kidney beans1 carrots1 ,worcestershire sauce1 salt and gravy or water to which bouillon cube has been added4 ,pour into a l-quart casserole4 ,spoon mashed potatoes to form a border on meat mixture4 ,bake in a moderate oven 7#cej ,f47 #be to #cj minutes1 or until mashed potatoes are lightly browned4 #d servings4 ,lamb ,pie with ,catchup ,biscuits #b cups chopped cooked lamb #b tablespoons lard or drippings #b tablespoons grated onion cup canned tomatoes #a teaspoon salt teaspoon pepper #a ,no4 #cjc can lima beans1 drained #b tablespoons butter or margarine1 melted #a ,recipe ,biscuits 7see p4 #dj7 cup catchup ,brown lamb lightly in lard or drippings4 ,add onion1 tomatoes1 seasonings1 lima beans and butter or margarine4 ,pour into #a-quart casserole4 ,make biscuit dough4 ,roll dough -inch thick1 spread with catchup and roll as jelly roll4 ,cut into #a-;inch slices and place cut side down over hot meat mixture4 ,bake in a hot oven 7#dbe ,f47 #be to #cj minutes1 or until biscuits are done4 #f servings4 ,lamb ,croquettes #b cups ground cooked lamb cup chopped walnuts cup mashed cooked carrots #a teaspoon onion juice #a teaspoon lemon juice teaspoon cayenne pepper #a teaspoons salt #a cup thick white sauce #a egg1 slightly beaten #b tablespoons milk cup fine bread crumbs ,lard for deep-fat frying ,combine lamb1 walnuts1 carrots1 onion and lemon juice1 cayenne pepper1 salt and white sauce4 ,shape into croquettes and chill4 ,combine beaten egg and milk4 ,roll croquettes in bread crumbs1 dip in egg and milk and again in bread crumbs4 ,fry in deep hot lard 7#cfj ,f47 #b to #c minutes1 or until light brown4 ,drain4 #d to #f servings4 ,recipes for ,,sausages1 ,,ready-,,to-,,serve ,,and ,,canned ,,meats ,illustration3 ,recipes for ,,sausages1 ,,ready-,,to-,,serve ,,and ,,canned ,,meats ,sausage ,links ,in ,batter ,pudding ,illustration3 ,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 #a pound sausage links #b cups milk #a teaspoon salt cup corn meal #d eggs ,heat milk in double boiler4 ,add salt and corn meal4 ,stir constantly and cook #aj to #ae minutes1 or until thickened4 ,cool slightly4 ,beat eggs and add to mixture4 ,pour mixture into a well-greased #b-quart baking dish1 and place sausage links on top4 ,bake in a moderate oven 7#cej ,f47 for #dj to #de minutes4 #d servings4 ,frankfurter and ,sauerkraut ,pie ,illustration3 ,frankfurter and ,sauerkraut ,pie ,,menu ,frankfurter and ,sauerkraut ,pie ,tomato-,onion ,salad ,hard ,rolls ,butter or ,margarine ,baked ,custard ,beverage #h frankfurters1 cut in half crosswise #c cups seasoned mashed potatoes #b teaspoons minced onion #a ,no4 #b can sauerkraut teaspoon dill seed ,combine seasoned mashed potatoes and onion and line bottom and sides of a greased baking dish with mixture4 ,fill center with sauerkraut and sprinkle with dill seed4 ,arrange frankfurters in pinwheel fashion on top of sauerkraut4 ,bake in a moderate oven 7#cej ,f47 for #bj minutes4 #d to #f servings4 ,chipped ,beef ,potato ,dumplings ,illustration3 ,chipped ,beef ,potato ,dumplings ,,menu ,chipped ,beef ,potato ,dumplings ,broccoli ,perfection ,salad ,hard ,rolls ,butter or ,margarine ,daffodil ,cake ,beverage pound chipped beef cup lard or drippings cup flour #a #ac-ounce can evaporated milk #a cups potato water teaspoon ,worcestershire sauce ,pepper ,potato ,dumplings ,brown chipped beef lightly in lard or drippings4 ,blend in flour and gradually stir in evaporated milk1 potato water and ,worcestershire sauce4 ,cook until thickened1 stirring constantly4 ,season with pepper4 ,serve over potato dumplings4 #f to #h servings4 ,potato ,dumplings #d medium potatoes1 boiled cup sifted enriched flour teaspoon baking powder #a teaspoon salt teaspoon pepper #b tablespoons grated onion cup dry bread crumbs #a teaspoons melted butter or margarine #a egg1 slightly beaten #c quarts boiling water teaspoon salt ,rice potatoes4 ,sift together flour1 baking powder1 salt1 and pepper4 ,combine riced potatoes1 flour mixture1 onion1 bread crumbs1 butter or margarine and egg4 ,mix well4 ,shape into #ab small balls and dredge lightly with flour4 ,chill4 ,drop dumplings into boiling salted water4 ,cover and boil for #ae minutes4 ,southern ,sausage ,breakfast ,illustration3 ,southern ,sausage ,breakfast ,,menu ,orange ,juice ,southern ,sausage ,breakfast ,scrambled ,eggs ,hot ,biscuits ,butter or ,margarine ,honey or ,syrup ,beverage #a pound bulk pork sausage cup currants #c cups boiling water teaspoon salt cup corn meal ,flour ,add currants to boiling water4 ,cook #e minutes4 ,add salt and corn meal1 stirring constantly4 ,cook until thickened4 ,pour mush into greased #e #i-;inch loaf pan4 ,chill4 ,shape sausage into #f patties4 ,brown patties slowly4 ,pour off drippings4 ,cover1 continue cooking slowly #bj minutes4 ,slice mush inch thick4 ,dredge slices in flour and brown in sausage drippings4 #d servings4 ,summer ,salad ,bowl ,illustration3 ,summer ,salad ,bowl ,,menu ,,idea ,celery ,soup ,summer ,salad ,bowl ,potato ,chips ,relishes ,french ,bread ,butter or ,margarine ,chocolate ,cake ,beverage pound summer sausage1 cut in strips pound bologna1 cut in strips #a medium-size head lettuce #a tablespoon chopped onion #b tablespoons crumbled blue cheese #e slices bacon1 chopped cup bacon drippings cup vinegar teaspoon ,worcestershire sauce ,break lettuce into pieces4 ,add summer sausage1 bologna1 onion and blue cheese4 ,cook bacon until crisp1 drain and save drippings4 ,mix bacon with other ingredients4 ,add vinegar and ,worcestershire sauce to cup drippings1 heat and pour over salad just before serving4 ,toss lightly4 #d to #f servings4 ,fruited ,ham ,rolls ,illustration3 ,fruited ,ham ,rolls ,,menu ,fruited ,ham ,rolls ,potato ,balls ,asparagus ,carrot-,raisin ,salad ,hard ,rolls ,butter or ,margarine ,chocolate ,pudding ,beverage #h slices 8boiled0 ham1 cut inch thick #a cup chopped1 dried apricots #c tablespoons butter or margarine #c tablespoons flour #a cup milk #a cups cooked rice teaspoon nutmeg ,soak apricots until soft4 ,make a cream sauce as follows3 melt butter or margarine1 add flour1 stirring until blended4 ,add milk1 cook1 stirring constantly1 until thickened4 ,add apricots1 rice and nutmeg to cream sauce2 mix well4 ,place about cup of rice mixture on each ham slice1 roll like jelly roll4 ,fasten with wooden picks4 ,place rolls in baking dish1 bake in moderate oven 7#cej ,f47 #bj minutes or until heated through4 #h servings4 ,smoky ,sausage ,spaghetti ,sauce ,illustration3 ,smoky ,sausage ,spaghetti ,sauce ,menu ,smoky ,sausage ,spaghetti ,sauce ,mixed ,vegetable ,salad ,garlic ,french ,bread ,butter or ,margarine ,ice ,cream ,beverage #a pound smoked sausage links #c tablespoons lard or drippings cup minced onion #a green pepper1 cut in thin strips pound fresh mushrooms or #a small can mushrooms #ab stuffed olives1 sliced teaspoon garlic salt #a #h-ounce can tomato sauce #a ,no4 #b can tomatoes #a #h-ounce package spaghetti ,grated ,parmesan cheese1 if desired ,slice sausage links diagonally in -inch pieces4 ,cook sausage1 onion1 green pepper and mushrooms in lard or drippings until lightly browned4 ,add olives1 garlic salt1 tomato sauce and tomatoes4 ,simmer at least #b hours4 ,cook spaghetti in boiling salted water until tender4 ,rinse and drain4 ,serve sauce over spaghetti and sprinkle with grated ,parmesan cheese1 if desired4 #d to #f servings4 ,cherry ,meat ,muffins ,illustration3 ,cherry ,meat ,muffins ,,menu ,,idea ,cherry ,meat ,muffins ,baked ,potatoes ,asparagus ,head ,lettuce ,salad ,hard ,rolls ,butter or ,margarine ,lemon ,chiffon ,cake ,beverage #a #ab-ounce can luncheon meat1 ground #a cup soft bread crumbs #a egg1 well beaten #b tablespoons brown sugar #a teaspoon prepared mustard ,combine ingredients in order given1 mix thoroughly4 ,pack mixture into medium-size muffin pans1 filling each full4 ,bake in slow oven 7#cjj ,f47 for #cj to #de minutes4 ,serve with ,cherry ,sauce4 #c to #d servings4 ,cherry ,sauce #a tablespoon cornstarch cup sugar #a cup cherry juice #a cup pitted red cherries ,combine cornstarch1 sugar and cherry juice4 ,cook over low heat1 stirring constantly until thick and clear4 ,add cherries and serve hot over meat muffins4 ,recipes for ,,variety ,,meats ,illustration3 ,recipes for ,,variety ,,meats ,heart ,andalouse ,illustration3 ,heart ,andalouse ,,menu ,,idea ,heart ,andalouse ,rice and ,peas ,tossed ,green ,salad ,salt ,sticks ,butter or ,margarine ,lemon ,chiffon ,pie ,beverage #a pound beef or veal heart #a cup water #a teaspoon salt #a ,no4 #a can condensed tomato soup pound cheddar cheese1 grated #a tablespoon ,worcestershire sauce cup flour cup milk #b cups hot cooked rice #a ,no4 #cjc can or #a #ab-ounce package frozen peas1 cooked ,wash heart and remove hard parts4 ,cut in -inch cubes4 ,add water and salt4 ,cover closely1 cook slowly #a hours4 ,add tomato soup1 cheese and ,worcestershire sauce4 ,continue cooking until cheese is melted4 ,make a paste of flour and milk and thicken heart mixture4 ,serve over rice and peas4 #f servings4 ,liver ,rolls ,illustration3 ,liver ,rolls ,,menu ,,idea ,liver ,rolls ,fried ,potatoes and ,onions ,stuffed ,tomato ,salad ,french ,bread ,butter or ,margarine ,pineapple-,mint ,sundae ,chocolate ,brownies ,beverage #f slices beef or pork liver1 cut -inch thick #a teaspoon salt teaspoon pepper teaspoon thyme #f pork sausage links #a tablespoon lard #a cup tomato sauce ,trim membrane from liver1 sprinkle with seasonings4 ,roll each slice with a sausage link in center2 fasten with a wooden pick4 ,brown slowly in lard1 pour off drippings4 ,add tomato sauce4 ,cover1 simmer #cj to #de minutes or until tender4 #f servings4 ,smoked ,tongue ,rarebit ,illustration3 ,smoked ,tongue ,rarebit ,,menu ,,idea ,smoked ,tongue ,rarebit ,boiled ,rice ,buttered ,peas ,cucumber-,onion ,salad ,hard ,rolls ,butter or ,margarine ,southern ,marble ,cake ,beverage #aj to #ab slices cooked smoked tongue or #a #i-ounce can smoked tongue #b tablespoons butter or margarine #b tablespoons flour teaspoon paprika teaspoon dry mustard #a cup milk #a cup grated cheddar cheese teaspoon ,worcestershire sauce ,cut tongue into thin strips1 about #c inches long4 ,melt butter or margarine4 ,stir in flour1 paprika and mustard4 ,add milk1 cook1 stirring constantly until thickened4 ,add cheese and cook very slowly until melted4 ,add ,worcestershire sauce and fold in tongue pieces4 ,serve over rice1 if desired4 #d to #f servings4 ,sweetbreads--,canadian-,style ,bacon--,pineapple ,grill ,illustration3 ,sweetbread ,grill ,,menu ,,idea ,sweetbread ,grill ,mashed ,potatoes ,green ,beans ,tomato-,cucumber ,salad ,cloverleaf ,rolls ,butter or ,margarine ,chocolate ,fudge ,cake ,beverage #a pound sweetbreads #a quart water #a teaspoon salt #a tablespoon vinegar or lemon juice #f slices ,canadian-style bacon cut -inch thick #f pineapple slices #b tablespoons butter or margarine1 melted ,wash sweetbreads4 ,add water1 salt and vinegar or lemon juice4 ,simmer #bj minutes4 ,drain4 ,remove membrane and divide sweetbreads into #f servings4 ,place ,canadian-style bacon slices and pineapple on broiler rack4 ,insert broiler pan and rack so the surface of the meat and pineapple is about #c inches from the heat4 ,broil #d minutes1 turn meat and pineapple4 ,arrange a slice of ,canadian-style bacon on each pineapple slice and top with sweetbreads4 ,brush sweetbreads with butter or margarine4 ,continue broiling #c to #d minutes or until lightly browned4 #f servings4 ,time-,table for ,roasting ,,roast ,weight ,oven ,interior ,approximate ,pounds ,temperature ,temperature ,when ,time ,per ,constant ,removed ,from ,oven ,pound ,degrees ,f4 ,degrees ,f4 ,minutes ,,beef ,standing ribs #f-h #cjj #adj #ah-bj #afj #bb-be #agj #bg-cj ,standing rib 7t rib7 #b #cjj #adj #cc #afj #de #agj #ej ,rolled rib #e-g #cjj #adj #cb #afj #ch #agj #dh ,standing rump 7high #e-g #cjj #aej-agj #be-cj quality7 ,rolled rump 7high #d-f #cjj #aej-agj #be-cj quality7 ,,pork--,,fresh ,loin--,center #c-e #cej #ahe #ce-dj ,half #e-g #ahe #dj-de ,ends #b-c #ahe #de-ej ,picnic shoulder #d-f #cej #ahe #cj-ce ,boned and rolled #c-e #cej #ahe #dj-de ,cushion-style #c-e #cej #ahe #ce-dj ,boston butt #d-f #cej #ahe #de-ej ,fresh ham1 whole #aj-ab #cej #ahe #cj-ce ,,pork--,,smoked ,ham#a--,whole #aj-ad #cjj #afj #ah-bj ,half #e-g #cjj #afj #bb-be ,butt #c-d #cjj #afj #dj-de ,shoulder butt #b-d #cjj #agj #ce ,picnic shoulder #e-g #cjj #agj #ce ,,lamb ,leg #e-h #cjj #age-ahj #cj-ce ,shoulder 7bone in7 #d-f #cjj #age-ahj #cj-ce ,rolled #c-e #cjj #age-ahj #dj-de ,cushion-style #c-e #cjj #age-ahj #cj-ce ,,veal ,leg #e-h #cjj #agj #be-ce ,loin #d-f #cjj #agj #cj-ce ,rib 7rack7 #c-e #cjj #agj #cj-ce ,shoulder 7bone in7 #e-h #cjj #agj #be-ce ,rolled #d-f #cjj #agj #dj-de #a;,hams now on market which require shorter cooking period due to method of processing ,time-,table for ,broiling#b ,approximate ,total ,cooking ,time ,,cut ,weight ,rare ,medium ,pounds ,minutes ,minutes ,,beef ,chuck steak--#a inch #b #bd #cj #a inches #d #dj #de ,rib steak--#a inch #a #ae #bj #a inches #b #be #cj #b inches #b #ce #de ,club steak--#a inch #a #ae #bj #a inches #a #be #cj #b inches #a #ce #de ,sirloin steak--#a inch #c #bj #be #a inches #d #cj #ce #b inches #e #dj #de ,porterhouse steak--#a inch #b #bj #be #a inches #b #cj #ce #b inches #c #dj #de ,ground beef patties #a inch thick by #c #d ounces #ae #be inches ,,lamb ,shoulder chops--#a inch #c ounces ,lamb chops #ab are not served rare #a inches #f ounces #ah #b inches #aj ounces #bb ,rib ,chops--#a inch #b ounces #ab #a inches #d ounces #ah #b inches #e ounces #bb ,loin chops--#a inch #c ounces #ab #a inches #e ounces #ah #b inches #f ounces #bb ,ground lamb patties #a inch by #c inches #d ounces #ah ,,pork ,ham slice--tendered inch -#a ,ham always #aj-ab cooked well done #a inch #a-b #af-bj ,canadian-style bacon inch slices #f-h inch slices #h-aj ,bacon #d-e #b,this time-table is based on broiling at a moderate temperature 7#cej ,f474 ,rare steaks are broiled to an internal temperature of #adj ,f42 medium to #afj ,f4 ,lamb chops are broiled to #agj ,f4 ,ham is cooked well done4 ,the time for broiling bacon is influenced by personal preference as to crispness4 ,time-,table for ,braising ,,cut ,average ,weight or ,approximate ,thickness ,total ,cooking ,time ,,beef ,pot-,roast #c-e pounds #c-d hours ,swiss steak #a-b inches #b-c hours ,fricassee #b inch cubes #a-b hours ,beef birds inch 7 #b in4 #d in47 #a-b hours ,short ribs ,pieces 7#b in4 #b in4 #a-b hours #d in47 ,round steak inch #de-fj minutes ,stuffed steak - inch #a hours ,,pork ,chops -#a inches #de-fj minutes ,spareribs #b-c pounds #a hours ,tenderloin ,whole -#a pound #de-fj minutes ,fillets inch #cj minutes ,shoulder steak inch #de-fj minutes ,,lamb ,breast--stuffed #b-c pounds #a-b hours ,breast--rolled #a-b pounds #a-b hours ,neck slices inch #a hour ,shanks pound each #a-a hours ,shoulder chops #a inch #de-fj minutes ,,veal ,breast--stuffed #c-d pounds #a-b hours ,breast--rolled #b-c pounds #a-b hours ,birds inch 7 #b in4 #d in47 #de-fj minutes ,chops - inch #de-fj minutes ,steak or cutlets - inch #de-fj minutes ,shoulder chops - inch #de-fj minutes ,shoulder cubes #a-b inches #de-fj minutes ,time-,table for ,cooking in ,liquid ,,cut ,average ,approximate ,approximate ,weight ,time ,per ,total ,pounds ,pound ,cooking ,time ,minutes ,hours ,smoked ham 7old style and country cured7 ,large #ab-ad #bj ,small #aj-ab #be ,half #f-h #cj ,smoked ham 7tendered7 ,shank or butt half #e-h #bj-be ,smoked picnic shoulder #d-h #de ,fresh or corned beef #d-f #dj-ej ,beef for stew #b-c ,veal for stew #b-c ,lamb for stew #a-b ,recipes for ,,baked ,,goods ,illustration3 ,recipes for ,,baked ,,goods ,pumpkin ,pecan ,pie #a unbaked #i-;inch pie crust 7,see recipe below47 #c tablespoons sugar teaspoon salt #a teaspoon cinnamon teaspoon ground ginger teaspoon nutmeg #a ,no4 #cjc can or #b cups canned pumpkin cup brown sugar #b eggs1 beaten #a cup evaporated milk cup water ,mix sugar1 salt and spices well4 ,combine pumpkin1 brown sugar1 eggs and spice mixture4 ,scald evaporated milk and water4 ,add scalded milk1 stirring until evenly blended4 ,pour into unbaked pie crust and bake in a hot oven 7#dbe ,f47 #dj minutes4 ,sprinkle with ,pecan ,topping4 ,return to oven and bake #aj minutes longer or until pie is glazed4 ,pecan ,topping #b tablespoons butter or margarine cup brown sugar #a tablespoon grated orange rind cup whole pecans ,combine butter or margarine1 brown sugar1 grated orange rind and whole pecans4 ,single ,pie ,crust 7#h or #i-;inch ,single ,pie ,crust7 #a cup sifted enriched flour teaspoon salt #d to #f tablespoons lard #b to #d tablespoons cold water ,add salt to flour4 ,cut lard into flour until crumbs are about size of small peas4 ,add cold water1 a little at a time1 mixing quickly and evenly through flour with a fork until dough just holds in a ball4 ,use as little water as possible4 ,roll to about inch in thickness4 ,line pie pan4 ,bake according to directions in recipe4 ,for baked crust prick bottom of shell with a fork before baking4 ,bake in hot oven 7#dej ,f47 #h to #aj minutes4 ,orange-,nut ,cake #a cup raisins #a large orange #a cups sifted enriched flour #a teaspoon baking soda teaspoon salt cup lard #a cup sugar #b eggs cup sour milk cup chopped walnuts ,line two #h-;inch cake pans with waxed paper4 ,grind raisins and seeded orange with fine blade of food grinder4 ,sift flour1 baking soda and salt together4 ,cream lard with sugar until light and fluffy4 ,add eggs1 one at a time1 beating well after each addition4 ,add flour mixture alternately with sour milk1 mixing thoroughly after each addition4 ,add raisins1 oranges and chopped nuts4 ,pour batter into pans and bake in a moderate oven 7#cge ,f47 for #cj minutes4 ,cool and frost with ,uncooked ,penuche ,frosting4 ,uncooked ,penuche ,frosting cup butter or margarine #f tablespoons brown sugar #b cups sifted confectioners' sugar #c tablespoons cream or top milk #a teaspoon vanilla ,cream butter or margarine with brown sugar until light and fluffy4 ,add confectioners' sugar and continue creaming4 ,add cream and vanilla and beat until frosting is light and fluffy4 ,date-,nut ,drops #a cups sifted enriched flour teaspoon baking soda teaspoon baking powder teaspoon salt #a teaspoon cinnamon teaspoon ground cloves cup lard #a cup brown sugar cup milk #a egg pound pitted dates1 chopped cup chopped walnuts ,sift together #a cups flour1 baking soda1 baking powder1 salt1 cinnamon and cloves4 ,mix remaining cup flour with chopped dates4 ,cream lard with brown sugar until light and fluffy4 ,add egg and mix well4 ,add sifted dry ingredients alternately with milk to creamed mixture4 ,stir in floured dates and nuts4 ,drop by teaspoonfuls on greased cooky sheets4 ,bake in a moderate oven 7#cge ,f47 for #aj to #ae minutes4 ,yield3 #c dozen4 ,biscuits #b cups sifted enriched flour #a tablespoon baking powder teaspoon salt #d to #f tablespoons lard to cup milk ,sift together flour1 baking powder and salt4 ,cut in lard until mixture has fine even crumb4 ,add enough milk to make a soft dough4 ,turn onto a lightly floured surface and knead gently for minute4 ,pat or roll inch thick and cut with a medium-sized biscuit cutter1 dipped in flour4 ,place on baking sheet and bake in a hot oven 7#dej ,f47 for #ab to #ae minutes4 ,yield3 #aj to #ab biscuits4 ,homemade ,pastry ,mix #g cups sifted enriched flour #d teaspoons salt #a cups lard for soft wheat flour or #b cups for hard wheat flour ,add salt to flour4 ,cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas4 ,cover1 store in refrigerator until ready to use4 ,mixture will keep at least a month in refrigerator4 ,yield3 #h single pie crusts4 ,for single pie crust1 add #b to #d tablespoons cold water to #a cups ,homemade ,pastry ,mix1 and for double pie crust #d to #f tablespoons cold water to #b cups ,homemade ,pastry ,mix4 ,southern ,marble ,cake #b cups sifted enriched flour #b teaspoons baking powder teaspoon salt cup lard #a cup sugar #b eggs1 beaten cup milk #a teaspoon vanilla #a teaspoon cinnamon teaspoon cloves teaspoon nutmeg #b tablespoons molasses ,sift flour1 baking powder and salt together4 ,cream lard with sugar until light and fluffy4 ,add beaten eggs4 ,add sifted dry ingredients alternately with milk4 ,add vanilla4 ,divide batter into #b parts1 adding spices and molasses to #a part4 ,spoon light and dark mixtures alternately into a greased #e #i-;inch loaf pan4 ,bake in a moderate oven 7#cej ,f47 #ej to #fj minutes4 ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4