Free Recipes

THE ONE COURSE DINNER

Where help is limited or the housewife does her own cooking, and economy
is to be considered, the one-course dinner is best to serve.

SHIN OF BEEF STEWED

Saw the bone in several pieces, put it into a stewpan with sufficient
water to cover; bring it to a boil, and take off the scum. This must be
done thoroughly, and the meat drawn aside to simmer. Add to it some celery
cut into pieces, a good-sized onion, twelve black peppercorns, three or
four small carrots; season with pepper and salt. Let the whole stew boil
very gently for four hours. Boil some potatoes and turnips separately
and serve with the meat. The above, with bread and butter, will make a
satisfying and sustaining meal. A dessert may be added, if desired, also
tea or coffee.

BREAST OF MUTTON BOILED

Take out the bones, gristle, and some of the fat. Flatten the joint
on pasteboard, and cover the surface thinly with a forcemeat or stuffing,
composed of bread crumbs, minced savory herbs, a little chopped parsley,
pepper and salt, and an egg to bind. The forcemeat should not be spread
too near the edge, and when rolled the breast should be tied securely
to keep the forcemeat in its place. If gently boiled, sent to table hot,
and smothered with good caper sauce, it will be liked. It takes at least
two hours to boil.

CAPER SAUCE

Take one cup of melted butter, stir into it one and a half tablespoons
chopped capers and two teaspoons of vinegar. Simmer over fire, stirring
gently, for about two minutes. Sufficient for four persons.

BAKED HAM WITH POTATOES

• 1 1/2 pounds of ham, sliced
• 3 cups sliced potatoes
• 1 cup bread crumbs
• 1/2 cup grated cheese
• Salt and pepper
• Milk to cover

The ham should be sliced an inch thick. Fry slightly on both sides,
cover with the potatoes. Add a dash of salt and pepper, the amount of
salt depending on the saltness of the ham. Sprinkle the cheese and crumbs
over the top, cover the whole with milk, and bake in a moderate oven for
an hour and a half. To make an evenly balanced meal with the baked ham
and potatoes, the following menu offers all that can be desired: Baked
Ham with Potatoes Tomato Salad with French Dressing Bread and Butter Apple
Pie Tea or Coffee This meal provides plenty of all the five necessary
food principles: Water, protein (a tissue-building and energy food), carbohydrates,
starches and sugars (all energy foods), fats (energy foods), and mineral
salts.

A BEEF-SOUP DINNER

Cover three pounds of meaty huckle bone with two quarts of cold water;
pepper and salt to taste, and cook slowly for four hours. About one and
a half hours before dinner add two medium-sized onions, six medium potatoes,
two tablespoons of washed rice, one medium-sized carrot sliced small,
and half of a small turnip, if in winter, cut in small pieces. Add hot
water enough to make about two quarts of soup when the meat and bone have
been removed. Some like to add a little poultry dressing, say, a teaspoon
to the soup, before serving. Carefully remove the meat to a platter, when
the potatoes are done, and place them around the meat. Serve the soup
with pieces of meat and potatoes. This is intended with bread to make
a complete meal in itself.

BEEF PIE

Three pounds of stewing beef, cooked very tender and seasoned the day
before you make your pie. Cut the meat into inch pieces and place in a
deep dish. Place over it bits of butter and the stewed beef gravy, also
a level tablespoon of flour. Cover with a nice pie crust and bake long
enough to brown. This is also very nice and more wholesome if covered
by a crust of mashed and seasoned Irish potatoes. Bake this long enough
to blend meat, flour, and gravy together. If your oven is very quick,
cover with a dish, leaving cover off long enough to brown the potato crust.
This also makes an economical, one-piece dinner. A lamb or veal pie may
be made in the same way.