The Project Gutenberg eBook of Let's Cook Meat: Recipes You'll Like

This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

Title: Let's Cook Meat: Recipes You'll Like

Creator: National Live Stock and Meat Board

Release date: August 1, 2020 [eBook #62804]

Most recently updated: October 18, 2024

Language: English

Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online

Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK LET'S COOK MEAT: RECIPES YOU'LL LIKE ***

Let’s cook

MEAT

Recipes you’ll like

Holiday Greetings from

PHIL’S THRIFTWAY MARKET

118 N. Killingsworth

Portland, Oregon

YOUR RECIPES and where to find them

Beef Recipes and Menus

Baked Beef and Rice

6

Beef Chili Patties

9

Beef Pot-Roast

10

Beef Put-Together

9

Beef Short Ribs-Raisin Sauce

8

Broiled Porterhouse or Sirloin Steak

6

Corned Beef and Cabbage

5

Chinese Pepper Steak with Rice

7

Deviled Steak

7

Family Meat Loaf

10

Leftovers

Beef Puff

11

Leftover Treat

11

Onion ’Burgers

8

Standing Ribs of Beef

5

Veal Recipes and Menus

Leftovers

Ladies’ Aid Salad

15

Meat-Potato-Tomato Cakes

15

Veal Croquettes

15

Paprika Veal

14

Pineapple Stuffed Veal Birds

14

Sour Cream Veal Loaf

13

Veal Shoulder Roll

13

Pork Recipes and Menus

Baked Smoked Ham-Buffet Glaze

18

Barbecued Pork Chops

17

Candied Ham Loaf

19

Golden Filled Pork Rolls

22

Leftovers

Ham-Noodle-Mushroom Casserole

23

Swiss Salad

23

Pork Chop-Potato Scallop

18

Pork Loin Roast

17

Pork Tenderloin Supreme

19

Smoked Ham Slice-Apricot Glaze

22

Lamb Recipes and Menus

Braised Rolled Lamb Shoulder

25

Broiled Lamb Chops

25

Fruited Lamb Chops

27

Lamb Kabobs

26

Leftovers

Lamb Croquettes

28

Lamb Pie with Catchup Biscuits

28

Shepherd’s Pie

28

Leg of Lamb-Puffy Mint Pears

26

Oriental Lamb Stew

27

Sausages, Canned Meats, Etc.

Chipped Beef-Potato Dumplings

30

Cherry Meat Muffins

32

Frankfurter and Sauerkraut Pie

29

Fruited Ham Rolls

31

Sausage Links in Batter Pudding

29

Smoky Sausage-Spaghetti Sauce

32

Southern Sausage Breakfast

30

Summer Salad Bowl

31

Variety Meats Recipes and Menus

Heart Andalouse

33

Liver Rolls

33

Smoked Tongue Rarebit

34

Sweetbreads-Canadian-Style Bacon-Pineapple Grill

34

Baked Goods Recipes

Biscuits

40

Date-Nut Drops

39

Homemade Pastry Mix

40

Orange-Nut Cake

39

Pumpkin Pecan Pie

38

Single Pie Crust

38

Southern Marble Cake

40

Meat Buying and Cooking Helps

Cuts, Cooking Methods, Etc.

4, 12, 16, 24

Steps in Meat Cookery

2-3

Ground Meat—Its Many Possibilities

20-21

Time-tables—Meat Cookery

35-37

Published by

National Live Stock and Meat Board

Home Economics Department

407 S. Dearborn St., Chicago 5, Ill.

1953-54    Printed In U.S.A.

Meat Cookery Pointers

Roasts may be seasoned before, during or after cooking, since salt penetrates only to about ½ inch.



Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in.



Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking.



Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking.



Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration.



Low temperature cookery yields 10 to 30 per cent more meat to serve.



Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve.



Searing does not seal in meat juices but actually increases cooking losses.



Turning meat occasionally during panbroiling insures even cooking throughout the cut.

TO ROAST

1. Season with salt and pepper.

2. Place meat fat side up on rack in open roasting pan.

3. Insert meat thermometer.

4. Do not add water. Do not cover. Do not baste.

5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork).

6. Roast to desired degree of doneness.

TO BROIL

1. Set oven regulator for broiling.

2. Place meat 2 to 3 inches from heat.

3. Broil until top of meat is brown.

4. Season with salt and pepper.

5. Turn meat and cook until done.

6. Season and serve at once.

TO PANBROIL

1. Place meat in heavy frying-pan.

2. Do not add fat. Do not add water. Do not cover.

3. Cook slowly, turning occasionally.

4. Pour fat from pan as it accumulates.

5. Brown meat on both sides.

6. Season. Serve at once.

TO BRAISE

1. Brown meat on all sides in fat in heavy utensil.

2. Season with salt and pepper.

3. Add small amount of liquid, if necessary.

4. Cover tightly.

5. Cook at low temperature until tender.

TO COOK IN LIQUID

Stews—Large Cuts

1. Brown meat on all sides in own fat or lard, when desirable.

2. Season with salt and pepper.

3. Cover with liquid, cover kettle, cook below boiling point until tender.

4. Add vegetables just long enough before serving to be cooked.

TO PANFRY

1. Brown meat on both sides in small amount of fat.

2. Season with salt and pepper.

3. Do not cover.

4. Cook at moderate temperature until done, turning occasionally.

5. Remove from pan and serve at once.

Meat Cookery Pointers

Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)



Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.



A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.



Cooked meat should be stored closely covered in the coldest part of the refrigerator.



All meat is tender if cooked by the correct cookery method.



Steaks and chops for broiling should be cut at least an inch thick.



Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon.



Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving.



For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking.



A roast meat thermometer registers the internal temperature or degree of doneness of a roast.

Beef Cuts and Cooking Methods

Beef Blade Pot-Roast

ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf.

BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, sirloin and top round steaks and patties.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse and sirloin steaks; patties and brains.

BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, round and flank steaks; short ribs; plate; brisket; cross cut shanks; heart; kidney; brains and liver.

COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; plate; brisket; short ribs; corned beef; stew meat; heart; kidney; tongue; brains and sweetbreads.

Other Facts About Beef

The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0° F. or lower, 6 to 12 months.

Recipes for BEEF

Standing Ribs of Beef

Standing ribs

MENU IDEA

Fruit Cup

Standing Ribs of Beef

Baked Potatoes

Asparagus

Tossed Green Salad

Hot Rolls

Butter or Margarine

Apple Pie

Beverage

2 to 3-rib beef standing rib roast

Salt

Pepper

Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300° F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done.

Corned Beef and Cabbage

Corned beef

MENU IDEA

Corned Beef and Cabbage

Parsleyed Potatoes

Carrot-Raisin Salad

Rye Rolls

Butter or Margarine

Gingerbread

Beverage

3 to 4 pounds corned beef

Water to cover

1 large head cabbage, cut in wedges

Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings.

Broiled Porterhouse or Sirloin Steak

Porterhouse steak

MENU IDEA

Broiled Porterhouse Steak

French Fried Potatoes

Green Beans

Tomato-Onion Salad

Garlic French Bread

Butter or Margarine

Angel Food Cake

Beverage

Beef porterhouse or sirloin steak, cut 1 to 2 inches thick

Salt

Pepper

Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season.

Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak.

Baked Beef and Rice

Ground beef

MENU IDEA

Baked Beef and Rice

Harvard Beets

Peas

Perfection Salad

Hot Muffins

Butter or Margarine

Southern Marble Cake

Beverage

1 pound ground beef

1 cup rice

1 small onion, chopped

2 tablespoons lard or drippings

1 teaspoon salt

½ teaspoon pepper

1 teaspoon paprika

1 small bottle olives, sliced

2 cups tomato juice

1½ cups boiling water

½ cup grated cheese

Cook ground beef, rice and chopped onion in drippings until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. 6 servings.

Chinese Pepper Steak with Rice

Blade steak

MENU IDEA

Chinese Pepper Steak

Rice

Broccoli

Jellied Pineapple Salad

Butterhorns

Butter or Margarine

Boston Cream Pie

Beverage

Beef arm steak, cut 1 inch thick

2 tablespoons lard or drippings

2 tablespoons minced onion

1 clove garlic, minced

2 large green peppers, cut into strips

½ cup celery, sliced crosswise

2 tablespoons chopped pimiento, if desired

½ cup consomme or stock

Salt

Pepper

2 teaspoons cornstarch

2 tablespoons water

1 teaspoon soy sauce

3 cups boiled rice

Cut steak into thin strips. Brown meat in lard or drippings. Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 servings.

Deviled Steak

Arm steak

MENU IDEA

Deviled Steak

Scalloped Potatoes

Asparagus

Orange-Avocado Salad

Hot Biscuits

Butter or Margarine

Chocolate Chiffon Pie

Beverage

Beef Arm steak, cut 1 inch thick

¼ cup flour

2 tablespoons lard or drippings

1 large onion, sliced

1 teaspoon dry mustard

⅛ teaspoon paprika

1 teaspoon salt

⅛ teaspoon pepper

3 tablespoons vinegar

1 cup hot water

Cut steak into individual servings. Dredge steak with flour and brown both sides in lard or drippings. Place sliced onion over meat. Add seasonings, vinegar and water. Cover closely and cook in a slow oven (300° F.) for about 1 hour or until tender. Thicken the remaining liquid for gravy. 6 servings.

Onion ’Burgers

Ground beef

MENU IDEA

Onion ’Burgers

Potato Chips

Baked Beans

Sliced Tomatoes

Buns

Assorted Fresh Fruit

Cookies

Beverage

1½ pounds ground beef

1 teaspoon salt

¼ teaspoon pepper

1½ cups chopped onion

2 tablespoons butter or margarine

2 teaspoons prepared horseradish

2 teaspoons prepared mustard

½ teaspoon salt

6 split buns

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter or margarine, add horseradish, mustard and salt. Spread onion mixture over 6 patties, top each with a patty and press together. Chill. Place patties on broiler rack. Insert broiler pan allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, 8 to 10 minutes. Turn and brown on second side. Serve on buns, if desired. 6 servings.

Beef Short Ribs—Raisin Sauce

Short ribs

MENU IDEA

Beef Short Ribs

Baked Potatoes

Lima Beans

Tomato-Onion Salad

Hot Biscuits

Butter or Margarine

Peach Crumb Pie

Beverage

3 pounds beef short ribs

3 tablespoons lard or drippings

Salt

Pepper

1 onion, quartered

½ cup brown sugar

1 teaspoon dry mustard

1 tablespoon flour

2 tablespoons vinegar

2 tablespoons lemon juice

¼ teaspoon grated lemon rind

1 bay leaf

1½ cups water

½ cup raisins

Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings.

Beef Put-Together

Beef cubes

MENU IDEA

Beef Put-Together

Steamed Rice

Head Lettuce Salad

Hard Rolls

Butter or Margarine

Rhubarb Pie

Beverage

1 pound boneless beef for stew, cut in 1-inch cubes

3 tablespoons lard or drippings

1 medium onion, sliced

1 green pepper, sliced

1 cup diced celery

1 cup diced carrots

1 can condensed tomato soup

1½ teaspoons salt

⅛ teaspoon pepper

½ cup cooked peas

2 cups hot, cooked rice

Brown meat in lard or drippings. Add onion and green pepper and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook slowly about 1 hour or until meat and vegetables are done. Add cooked peas and serve over hot, cooked rice. 4 servings.

Beef Chili Patties

Ground beef patties

MENU IDEA

Beef Chili Patties

Whipped Potatoes

Lima Beans

Tossed Green Salad

Rye Bread

Butter or Margarine

Apple Dumplings

Beverage

1 pound ground beef

1 teaspoon salt

⅛ teaspoon pepper

1 egg, beaten

2 tablespoons lard or drippings

2 tablespoons chopped onion

2 tablespoons chopped green pepper

1 No. 303 can tomatoes, drained

1 cup cooked corn

1 teaspoon chili powder

2 teaspoons salt

Combine ground beef, salt, pepper and egg. Shape into 8 small patties and place in a baking dish. Cook onion and green pepper in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 servings.

Beef Pot-Roast

Arm pot-roast

MENU IDEA

Beef Pot-Roast

Noodles

Peas

Spinach-Radish Salad

Hard Rolls

Butter or Margarine

Pineapple Upside-Down Cake

Beverage

3 to 4-pound beef arm or blade pot-roast

2 tablespoons flour

2 teaspoons salt

¼ teaspoon pepper

3 tablespoons lard or drippings

¼ cup water

3 cups seasoned cooked noodles

1 12-ounce package frozen peas, cooked or 1 No. 303 can peas

2 tablespoons butter or margarine

Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings.

Family Meat Loaf

Ground beef and pork

MENU IDEA

Family Meat Loaf

Mashed Potatoes

Green Beans

Tomato-Cucumber Salad

Hot Rolls

Butter or Margarine

Lemon Sherbet

Cookies

Beverage

2 pounds ground beef

1 pound ground pork

1 cup fine dry bread crumbs

1 cup milk

1½ tablespoons chopped onion

1 tablespoon minced parsley

1 egg, slightly beaten

1 teaspoon salt

½ teaspoon celery salt

¼ teaspoon pepper

¼ teaspoon ground cloves

¼ teaspoon nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon rind

Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings.

RECIPES FOR BEEF LEFTOVERS

Beef Puff

2 cups ground cooked beef

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons chopped parsley

½ cup mayonnaise

8 slices bread

Butter or margarine, softened

3 eggs, slightly beaten

2 cups milk

¼ teaspoon salt

¼ teaspoon sage

Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices bread with butter or margarine, cover with meat mixture and top with slice of bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and let stand in refrigerator at least an hour before baking. Bake in a moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 servings.

Leftover Treat

2½ cups diced cooked beef

1 tablespoon minced onion

1 tablespoon minced green pepper

I tablespoon lard or drippings

1 cup gravy or medium white sauce

1 teaspoon salt

⅛ teaspoon pepper

¼ teaspoon chili powder

1 tablespoon chili sauce

1½ cups cooked rice

3 tablespoons grated sharp cheddar cheese

1 egg, slightly beaten

½ cup crushed corn flakes

Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings.

Veal Cuts and Cooking Methods

Veal Cutlets

ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf.

BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal.

PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled.

PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains.

BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads.

COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads.

Other Facts About Veal

The mild appealing flavor of veal is brought out by proper cookery. Since veal comes from a young animal and, consequently, lacks fat, it is often desirable to place bacon or salt pork slices over veal roasts before cooking. All veal is cooked well done. Frozen veal cuts may be stored at 0° F. or lower, 6 to 9 months.

Recipes for VEAL

Veal Shoulder Roll

Rolled shoulder roast

MENU IDEA

Veal Shoulder Roll

Whipped Potatoes

Harvard Beets

Orange-Grapefruit Salad

Corn Bread

Butter or Margarine

Butterscotch Pie

Beverage

3 to 4-pound veal shoulder roll

Salt

Pepper

4 to 6 slices bacon, if desired

Season the roast with salt and pepper. Place on rack in open roasting pan. Insert a meat thermometer so the bulb reaches the center of the roast. Place bacon slices on roast. Do not add water. Do not cover. Roast in slow oven (300° F.) until the meat thermometer registers 170° F. or about 2½ hours. Allow about 40 minutes per pound for roasting.

Sour Cream Veal Loaf

Ground veal and pork

MENU IDEA

Sour Cream Veal Loaf

Au Gratin Potatoes

Broccoli

Orange-Carrot Salad

Parkerhouse Rolls

Butter or Margarine

Cherry Cobbler

Beverage

1½ pounds ground veal

½ pound ground pork

2 tablespoons minced onion

2 carrots, ground

1½ teaspoons salt

⅛ teaspoon pepper

½ cup sour cream

Flour

Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to 8 servings.

Pineapple Stuffed Veal Birds

Round steak cut for Birds

MENU IDEA

Veal Birds

Parsleyed Potatoes

Asparagus

Apricot-Cheese Salad

Muffins

Butter or Margarine

Lemon Cream Pie

Beverage

2 veal round steaks, cut ½ inch thick

½ cup crushed pineapple

¼ cup melted butter or margarine

1 teaspoon salt

½ teaspoon sage

2 cups soft bread crumbs

3 tablespoons lard or drippings

Salt

Pepper

¼ cup water

Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings.

Paprika Veal

Shoulder cubes

MENU IDEA

Paprika Veal

Baked Potatoes

Brussels Sprouts

Cabbage Salad

French Bread

Butter or Margarine

Cherry Torte

Beverage

1½ pounds veal shoulder, cut into 1½ inch cubes

3 tablespoons lard or bacon drippings

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon paprika

¼ cup water

Paprika Sauce

Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings.

Paprika Sauce

¼ cup butter or margarine

¼ cup flour

2 cups milk

Paprika

Salt

Pepper

Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste.

RECIPES FOR VEAL LEFTOVERS

Ladies’ Aid Salad

4 cups diced cooked veal

1 cup salted almonds

1 No. 303 can pineapple chunks

2 cups diced celery

2 hard-cooked eggs, diced

Mayonnaise

Lettuce Cups

Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings.

Veal Croquettes

2 cups ground cooked veal

1 cup mashed cooked peas

½ teaspoon salt

⅛ teaspoon pepper

2 teaspoons grated onion

½ cup fine dry bread crumbs

1 egg, slightly beaten

Lard for deep fat frying

Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings.

Meat-Potato-Tomato Cakes

2 cups ground, cooked beef, veal, pork or lamb

2 cups mashed potatoes

2 eggs

2 tablespoons minced onion

2 tablespoons finely chopped celery

½ cup tomato juice

1 teaspoon salt

¼ teaspoon pepper

8 slices tomato, cut ½ inch thick

2 tablespoons melted butter or margarine

Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings.

Pork Cuts and Cooking Methods

Baked Half Ham

ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin (center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; spareribs; pork loaf and ham loaf.

BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside.

PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled.

PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver.

BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys.

COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys.

Other Facts About Pork

For tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork.

Recipes for PORK

Pork Loin Roast

Loin roast

MENU IDEA

Pork Loin Roast

Oven Browned Potatoes

Broccoli

Molded Cranberry Salad

Corn Sticks

Butter or Margarine

Pumpkin-Pecan Pie

Beverage

3 to 5-pound pork loin roast

Salt and pepper

Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Be careful that thermometer does not rest in fat or on bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) until meat thermometer registers 185° F. Allow about 35 to 40 minutes per pound for roasting.

Golden Filled Pork Rolls

Arm steak

MENU IDEA

Golden Filled Pork Rolls

Acorn Squash

Green Beans

Waldorf Salad

Cloverleaf Rolls

Butter or Margarine

Spice Layer Cake

Beverage

8 pork arm steaks, cut ½ inch thick

Salt

Pepper

1 No. 303 can cream-style corn

1½ teaspoons salt

2 eggs, beaten

3 tablespoons melted butter or margarine

¼ cup chopped green pepper

2 tablespoons chopped onion

4 cups soft bread crumbs

½ teaspoon dry basil

½ teaspoon sage

Remove bones from pork steaks. Season with salt and pepper. Combine remaining ingredients, mix lightly and spread on steaks. Roll each steak like a jelly roll and tie or fasten with a skewer. Place rolls in a baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 servings.

Pork Chop-Potato Scallop

Loin chops

MENU IDEA

Pork Chop-Potato Scallop

Corn on the Cob

Spinach-Radish Salad

Hard Rolls

Butter or Margarine

Blueberry Pie

Beverage

6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick

Salt and pepper

2 cups coarsely grated peeled potatoes

2 tablespoons grated onion

2 tablespoons flour

1½ teaspoons salt

¼ teaspoon pepper

1½ cups milk

Brown chops in frying-pan. Season with salt and pepper. Combine remaining ingredients in order given and arrange in a shallow baking dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) for 1 hour or until done. 6 servings.

Baked Smoked Ham—Buffet Glaze

Smoked ham

MENU IDEA

Baked Ham-Buffet Glaze

Corn Pudding

Green Beans

Jellied Fruit Salad

Assorted Hot Rolls

Butter or Margarine

Banana Cake

Beverage

12-14 pound smoked ham

Buffet Glaze

Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze.

Buffet Glaze

1½ tablespoons gelatine

1¾ cups water

2 bouillon cubes, if desired

¼ teaspoon salt

1 teaspoon sugar

½ cup cream

Green pepper strips

1 small bottle stuffed olives

Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour thin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat.

Pork Tenderloin Supreme

Tenderloin—patties (center)

MENU IDEA

Pork Tenderloin Supreme

Mashed Potatoes

Green Beans

Cabbage Salad

Hard Rolls

Butter or Margarine

Apple Pie

Beverage

12 slices bacon

6 pork tenderloin patties

Salt

Pepper

6 slices tomato, cut ½ inch thick

6 slices onion, cut ¼ inch thick

Prepare each serving as follows: Cross 2 slices bacon, place tenderloin pattie on the center, sprinkle with salt and pepper. Place a slice of tomato on the pattie, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover and bake 30 minutes in a moderate oven (350° F.) Remove cover and continue baking 30 minutes longer. 6 servings.

Candied Ham Loaf

Ground ham and beef

MENU IDEA

Candied Ham Loaf

Mashed Sweet Potatoes

Peas

Cinnamon Apple Salad

Cloverleaf Rolls

Butter or Margarine

Lemon Fluff Pie

Beverage

2 pounds ground ham

1 pound ground beef

2 cups whole wheat bread crumbs

1 cup milk

2 eggs, slightly beaten

1 teaspoon dry mustard

½ teaspoon salt

½ cup brown sugar

½ teaspoon ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. 10 to 12 servings.

Versatile Ground Meat Works Menu Magic

Ground meat is the basis for a great variety of popular dishes. It’s a top favorite, from savory sausage patties for a hearty breakfast to a glamorous meat loaf for a festive dinner party. Whatever the menu, the economy, simplicity of preparation and versatility in serving explain the universal appeal of ground meat to homemakers.

Ground beef, veal, pork or lamb, or a combination of these, provides a meat dish for every taste. With the meat as the foundation of the recipe, other ingredients are often added to introduce flavor variety.

SEASONINGS TO CHOOSE. Basic proportions for the more common seasonings are 1 teaspoon salt, ¼ teaspoon pepper and 2 to 4 tablespoons chopped onion for each pound of meat. Sage, thyme, marjoram, cayenne pepper, celery salt, Chili powder, curry powder, paprika, mustard, cloves and nutmeg are some of the commonly used herbs and spices. When experimenting with new combinations, it is advisable to use these seasonings cautiously until the proportions which have the greatest flavor appeal are discovered. A good rule to follow is ⅛ teaspoon per pound of ground meat for the stronger seasonings, ¼ teaspoon per pound of ground meat for the more mild seasonings.

OTHER INGREDIENTS TO ADD. Toasted or plain enriched white, whole wheat or rye bread; cracker crumbs; and rolled oats, rice or other cereals may be combined with the ground meat. Grated or mashed potatoes or carrots, peas, and grated apple are also occasional ingredients. The proportion of these foods added to the ground meat may vary but should be kept relatively small for the best meat flavor. Enough liquid—milk, water, vegetable juices, soup stock, canned or cooked tomatoes, tomato catchup—will be needed to moisten the mixture, and egg is necessary to hold the ingredients together.

WAYS TO SERVE. Meat loaves and meat balls are perhaps the most usual ways in which ground meat mixtures are served. To add variety, the meat mixture may be baked in large or individual ring molds, muffin pans, or in various shapes for individual loaves. Potatoes, green peppers, onions, egg plant and squash are a few of the vegetables that lend themselves to a meat stuffing. Ground meat and vegetable combinations are often prepared as fritters. Ground meat mixtures (principally meat with herbs or spices for seasoning) appear on the menu as meat patties; meat sauces for macaroni, spaghetti, noodles and rice; meat drumsticks; fillings for meat pies or tarts; toppings for meat shortcakes, and as favorite casserole dishes.

Barbecued Pork Chops

Rib Chops

MENU IDEA

Barbecued Pork Chops

Buttered Rice

Broccoli

Cucumber Salad

Corn Meal Muffins

Butter or Margarine

Jelly Roll

Beverage

6 pork rib or loin chops, cut 1 inch thick

1 teaspoon salt

½ teaspoon pepper

2 tablespoons flour

2 tablespoons prepared mustard

¼ cup chopped onion

½ teaspoon ground cloves

2 tablespoons Worcestershire sauce

1 cup juice from apple, peach, bread and butter or sweet pickles

1 cup catchup

Brown chops in frying-pan. Season with salt and pepper. Mix flour and mustard to make a smooth paste. Add remaining ingredients and blend well. Pour mixture over chops, cover closely and cook slowly for 1 hour. 6 servings.

Smoked Ham Slice—Apricot Glaze

Smoked ham slice

MENU IDEA

Ham Slice-Apricot Glaze

Mashed Potatoes

Asparagus

Lettuce-Tomato Salad

Hot Biscuits

Butter or Margarine

Ice Cream

Brownies

Beverage

Smoked ham slice, cut 1 inch thick

1 No. 303 can apricot halves

½ teaspoon ground cloves

¼ teaspoon allspice

½ teaspoon cinnamon

Drain apricots and save juice. Set regulator to broil. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes. Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving. 4 to 6 servings.

RECIPES FOR PORK LEFTOVERS

Ham-Noodle-Mushroom Casserole

2 cups cubed cooked ham

1 8-ounce package broad noodles

Water

1 3-ounce can mushrooms

3 tablespoons butter or margarine

¼ cup enriched flour

2 cups milk (or milk and mushroom liquid)

½ teaspoon salt

½ teaspoon pepper

1 tablespoon chopped pimiento

1 tablespoon chopped parsley, if desired

Cook noodles in boiling salted water until tender. Drain. Cook mushrooms in butter or margarine until lightly browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange the cooked noodles in a greased 1½-quart casserole. Add ham mixture, arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 minutes. 6 to 8 servings.

Swiss Salad

2 cups cubed cooked pork

1 cup cooked peas

½ cup French dressing

½ cup diced celery

½ cup walnut meats, broken

6 lettuce leaves

Paprika

Mayonnaise

2 hard-cooked eggs

6 stuffed olives

Marinate meat and peas in French dressing and chill. Add celery and nuts and arrange on lettuce leaves. Sprinkle with paprika and dot with mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. Arrange the white rings around the salad. Cut each olive into 4 slices. Overlap 2 olive slices inside each ring of egg white. Press the egg yolks through a sieve and sprinkle over the salad. 4 to 6 servings.

Lamb Cuts and Cooking Methods

Lamb Shoulder Chops

ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf.

BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and kidneys.

BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and cubes.

COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys.

Other Facts About Lamb

Lamb comes from a young animal and practically all cuts may be cooked by roasting, broiling or panbroiling. These cuts may be served medium or well done. Lamb neck, shanks and breasts should be braised or cooked in liquid until well done. The “fell” or paper-like covering, should not be removed from the leg of lamb because the leg, with “fell” on, will roast in less time, hold its shape better and be juicier; the “fell” is removed from chops and steaks. Lamb, at its best, should be served hot or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or lower, 6 to 9 months.

Recipes for LAMB

Broiled Lamb Chops

Loin chops

MENU IDEA

Broiled Lamb Chops

O’Brien Potatoes

Minted Carrots

Fruit Salad

Fan Tan Rolls

Butter or Margarine

Cherry Pie

Beverage

6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick

Salt

Pepper

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch chops is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 servings.

Braised Boiled Lamb Shoulder

Rolled shoulder

MENU IDEA

Braised Lamb Shoulder

Parsleyed Potatoes

Creamed Peas

Perfection Salad

Parkerhouse Rolls

Butter or Margarine

Orange-Nut Cake

Beverage

3 to 4-pound rolled lamb shoulder

1 teaspoon ground ginger

1 teaspoon dry mustard

½ teaspoon ground cloves

1½ teaspoons salt

3 tablespoons flour

2 tablespoons melted lard or drippings

¼ cup water

Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.

Lamb Kabobs

Lamb cubes

MENU IDEA

Lamb Kabobs

Vegetables En Brochette

Mashed Potatoes

Perfection Salad

Hard Rolls

Butter or Margarine

Deep Dish Apple Pie

Beverage

2 pounds boneless lamb shoulder, cut in 1½ inch cubes

½ cup salad oil

2 tablespoons vinegar

2 tablespoons lemon juice

1 teaspoon dry mustard

⅛ teaspoon thyme

½ teaspoon salt

⅛ teaspoon pepper

½ cup chopped onion

4 tomatoes

2 medium green peppers

1 can small whole onions

Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings.

Leg of Lamb—Puffy Mint Pears

Frenched leg

MENU

Leg of Lamb

Browned Potatoes

Peas

Puffy Mint Pears

Spinach-Radish Salad

Corn Sticks

Butter or Margarine

Lemon Refrigerator Cake

Beverage

5 to 6-pound leg of lamb

Salt and pepper

Puffy Mint Pears

Do not have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The meat thermometer will register 175° F. for medium done; 180° F. for well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve with Puffy Mint Pears.

Puffy Mint Pears

1 No. 2½ can Bartlett pears

1 3-ounce pkg. cream cheese

¼ cup mint jelly

Drain pears and place in baking dish, cut side up. Place a spoonful of cream cheese in center of each pear half. Place in oven or under broiler long enough for cream cheese to be lightly browned. Spoon mint jelly around cheese on pears. Serve hot with lamb.

Fruited Lamb Chops

Chops (arm and blade)

MENU IDEA

Fruited Lamb Chops

Au Gratin Potatoes

Lima Beans

Molded Lime Salad

Butter or Margarine

Cream Puffs

Beverage

4 lamb arm or blade chops, cut ¾ to 1 inch thick

2 tablespoons flour

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons lard or drippings

1 cup dried apricots

1 cup pitted prunes

¼ cup water

Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.

Oriental Lamb Stew

Lamb for stew

MENU IDEA

Oriental Lamb Stew

Green Beans

Boiled Onions

Orange-Prune Salad

Hard Rolls

Butter or Margarine

Almond Cookies

Beverage

2 pounds boneless lamb for stew, cut in 1½-inch cubes

2 tablespoons lard or drippings

2 tablespoons chopped onion

1 No. 2½ can tomatoes

1 tablespoon curry or chili powder

3 tablespoons flour

½ cup water

8 ripe or green olives

⅛ teaspoon lemon juice

Salt

3 cups cooked rice

Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.

RECIPES FOR LAMB LEFTOVERS

Shepherd’s Pie

2 cups diced cooked lamb

1 cup chopped celery

1 No. 303 can kidney beans

1 cup diced cooked carrots

1 teaspoon Worcestershire sauce

½ teaspoon salt

1½ cups thin gravy, or

1½ cups water and 1 bouillon cube

3 cups well-seasoned mashed potatoes

Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings.

Lamb Pie with Catchup Biscuits

2 cups chopped cooked lamb

2 tablespoons lard or drippings

2 tablespoons grated onion

½ cup canned tomatoes

1 teaspoon salt

¼ teaspoon pepper

1 No. 303 can lima beans, drained

2 tablespoons butter or margarine, melted

1 Recipe Biscuits (see p. 40)

¼ cup catchup

Brown lamb lightly in lard or drippings. Add onion, tomatoes, seasonings, lima beans and butter or margarine. Pour into 1-quart casserole. Make biscuit dough. Roll dough ½-inch thick, spread with catchup and roll as jelly roll. Cut into 1-inch slices and place cut side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 minutes, or until biscuits are done. 6 servings.

Lamb Croquettes

2 cups ground cooked lamb

½ cup chopped walnuts

½ cup mashed cooked carrots

1 teaspoon onion juice

1 teaspoon lemon juice

⅛ teaspoon cayenne pepper

1½ teaspoons salt

1 cup thick white sauce

1 egg, slightly beaten

2 tablespoons milk

½ cup fine bread crumbs

Lard for deep-fat frying

Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, salt and white sauce. Shape into croquettes and chill. Combine beaten egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings.

Recipes for SAUSAGES, READY-TO-SERVE AND CANNED MEATS

Sausage Links In Batter Pudding

Sausage Links In Batter Pudding

MENU IDEA

Fruit Juice

Sausage Links in Batter Pudding

Green Beans

Stuffed Tomato Salad

Strawberry Sundae

Angel Food Cake

Beverage

1 pound sausage links

2 cups milk

1 teaspoon salt

½ cup corn meal

4 eggs

Heat milk in double boiler. Add salt and corn meal. Stir constantly and cook 10 to 15 minutes, or until thickened. Cool slightly. Beat eggs and add to mixture. Pour mixture into a well-greased 2-quart baking dish, and place sausage links on top. Bake in a moderate oven (350° F.) for 40 to 45 minutes. 4 servings.

Frankfurter and Sauerkraut Pie

Frankfurter and Sauerkraut Pie

MENU

Frankfurter and Sauerkraut Pie

Tomato-Onion Salad

Hard Rolls

Butter or Margarine

Baked Custard

Beverage

8 frankfurters, cut in half crosswise

3 cups seasoned mashed potatoes

2 teaspoons minced onion

1 No. 2 can sauerkraut

½ teaspoon dill seed

Combine seasoned mashed potatoes and onion and line bottom and sides of a greased baking dish with mixture. Fill center with sauerkraut and sprinkle with dill seed. Arrange frankfurters in pinwheel fashion on top of sauerkraut. Bake in a moderate oven (350° F.) for 20 minutes. 4 to 6 servings.

Chipped Beef Potato Dumplings

Chipped Beef Potato Dumplings

MENU

Chipped Beef Potato Dumplings

Broccoli

Perfection Salad

Hard Rolls

Butter or Margarine

Daffodil Cake

Beverage

½ pound chipped beef

¼ cup lard or drippings

¼ cup flour

1 13-ounce can evaporated milk

1½ cups potato water

¼ teaspoon Worcestershire sauce

Pepper

Potato Dumplings

Brown chipped beef lightly in lard or drippings. Blend in flour and gradually stir in evaporated milk, potato water and Worcestershire sauce. Cook until thickened, stirring constantly. Season with pepper. Serve over potato dumplings. 6 to 8 servings.

Potato Dumplings

4 medium potatoes, boiled

½ cup sifted enriched flour

½ teaspoon baking powder

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons grated onion

½ cup dry bread crumbs

1½ teaspoons melted butter or margarine

1 egg, slightly beaten

3 quarts boiling water

½ teaspoon salt

Rice potatoes. Sift together flour, baking powder, salt, and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter or margarine and egg. Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes.

Southern Sausage Breakfast

Southern Sausage Breakfast

MENU

Orange Juice

Southern Sausage Breakfast

Scrambled Eggs

Hot Biscuits

Butter or Margarine

Honey or Syrup

Beverage

1 pound bulk pork sausage

½ cup currants

3 cups boiling water

¾ teaspoon salt

½ cup corn meal

Flour

Add currants to boiling water. Cook 5 minutes. Add salt and corn meal, stirring constantly. Cook until thickened. Pour mush into greased 5 × 9-inch loaf pan. Chill.

Shape sausage into 6 patties. Brown patties slowly. Pour off drippings. Cover, continue cooking slowly 20 minutes.

Slice mush ½ inch thick. Dredge slices in flour and brown in sausage drippings. 4 servings.

Summer Salad Bowl

Summer Salad Bowl

MENU IDEA

Celery Soup

Summer Salad Bowl

Potato Chips

Relishes

French Bread

Butter or Margarine

Chocolate Cake

Beverage

¼ pound summer sausage, cut in strips

¼ pound bologna, cut in strips

1 medium-size head lettuce

1 tablespoon chopped onion

2 tablespoons crumbled blue cheese

5 slices bacon, chopped

½ cup bacon drippings

¼ cup vinegar

½ teaspoon Worcestershire sauce

Break lettuce into pieces. Add summer sausage, bologna, onion and blue cheese. Cook bacon until crisp, drain and save drippings. Mix bacon with other ingredients. Add vinegar and Worcestershire sauce to ½ cup drippings, heat and pour over salad just before serving. Toss lightly. 4 to 6 servings.

Fruited Ham Rolls

Fruited Ham Rolls

MENU

Fruited Ham Rolls

Potato Balls

Asparagus

Carrot-Raisin Salad

Hard Rolls

Butter or Margarine

Chocolate Pudding

Beverage

8 slices “boiled” ham, cut ⅛ inch thick

1 cup chopped, dried apricots

3 tablespoons butter or margarine

3 tablespoons flour

1 cup milk

1½ cups cooked rice

¼ teaspoon nutmeg

Soak apricots until soft. Make a cream sauce as follows: melt butter or margarine, add flour, stirring until blended. Add milk, cook, stirring constantly, until thickened. Add apricots, rice and nutmeg to cream sauce; mix well. Place about ¼ cup of rice mixture on each ham slice, roll like jelly roll. Fasten with wooden picks. Place rolls in baking dish, bake in moderate oven (350° F.) 20 minutes or until heated through. 8 servings.

Smoky Sausage Spaghetti Sauce

Smoky Sausage Spaghetti Sauce

Menu

Smoky Sausage

Spaghetti Sauce

Mixed Vegetable Salad

Garlic French Bread

Butter or Margarine

Ice Cream

Beverage

1 pound smoked sausage links

3 tablespoons lard or drippings

½ cup minced onion

1 green pepper, cut in thin strips

½ pound fresh mushrooms or

1 small can mushrooms

12 stuffed olives, sliced

¼ teaspoon garlic salt

1 8-ounce can tomato sauce

1 No. 2½ can tomatoes

1 8-ounce package spaghetti

Grated Parmesan cheese, if desired

Slice sausage links diagonally in ½-inch pieces. Cook sausage, onion, green pepper and mushrooms in lard or drippings until lightly browned. Add olives, garlic salt, tomato sauce and tomatoes. Simmer at least 2 hours. Cook spaghetti in boiling salted water until tender. Rinse and drain. Serve sauce over spaghetti and sprinkle with grated Parmesan cheese, if desired. 4 to 6 servings.

Cherry Meat Muffins

Cherry Meat Muffins

MENU IDEA

Cherry Meat Muffins

Baked Potatoes

Asparagus

Head Lettuce Salad

Hard Rolls

Butter or Margarine

Lemon Chiffon Cake

Beverage

1 12-ounce can luncheon meat, ground

1 cup soft bread crumbs

1 egg, well beaten

2 tablespoons brown sugar

1 teaspoon prepared mustard

Combine ingredients in order given, mix thoroughly. Pack mixture into medium-size muffin pans, filling each ⅔ full. Bake in slow oven (300° F.) for 30 to 45 minutes. Serve with Cherry Sauce. 3 to 4 servings.

Cherry Sauce

1 tablespoon cornstarch

¼ cup sugar

1 cup cherry juice

1 cup pitted red cherries

Combine cornstarch, sugar and cherry juice. Cook over low heat, stirring constantly until thick and clear. Add cherries and serve hot over meat muffins.

Recipes for VARIETY MEATS

Heart Andalouse

Heart Andalouse

MENU IDEA

Heart Andalouse

Rice and Peas

Tossed Green Salad

Salt Sticks

Butter or Margarine

Lemon Chiffon Pie

Beverage

1 pound beef or veal heart

1 cup water

1 teaspoon salt

1 No. 1 can condensed tomato soup

¼ pound cheddar cheese, grated

1 tablespoon Worcestershire sauce

¼ cup flour

½ cup milk

2 cups hot cooked rice

1 No. 303 can or 1 12-ounce package frozen peas, cooked

Wash heart and remove hard parts. Cut in ¾-inch cubes. Add water and salt. Cover closely, cook slowly 1½ hours. Add tomato soup, cheese and Worcestershire sauce. Continue cooking until cheese is melted. Make a paste of flour and milk and thicken heart mixture. Serve over rice and peas. 6 servings.

Liver Rolls

Liver Rolls

MENU IDEA

Liver Rolls

Fried Potatoes and Onions

Stuffed Tomato Salad

French Bread

Butter or Margarine

Pineapple-Mint Sundae

Chocolate Brownies

Beverage

6 slices beef or pork liver, cut ¼-inch thick

1 teaspoon salt

½ teaspoon pepper

⅛ teaspoon thyme

6 pork sausage links

1 tablespoon lard

1 cup tomato sauce

Trim membrane from liver, sprinkle with seasonings. Roll each slice with a sausage link in center; fasten with a wooden pick. Brown slowly in lard, pour off drippings. Add tomato sauce. Cover, simmer 30 to 45 minutes or until tender. 6 servings.

Smoked Tongue Rarebit

Smoked Tongue Rarebit

MENU IDEA

Smoked Tongue Rarebit

Boiled Rice

Buttered Peas

Cucumber-Onion Salad

Hard Rolls

Butter or Margarine

Southern Marble Cake

Beverage

10 to 12 slices cooked smoked tongue or 1 9-ounce can smoked tongue

2 tablespoons butter or margarine

2 tablespoons flour

¼ teaspoon paprika

¼ teaspoon dry mustard

1 cup milk

1 cup grated cheddar cheese

½ teaspoon Worcestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter or margarine. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese and cook very slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve over rice, if desired. 4 to 6 servings.

Sweetbreads—Canadian-Style Bacon—Pineapple Grill

Sweetbread Grill

MENU IDEA

Sweetbread Grill

Mashed Potatoes

Green Beans

Tomato-Cucumber Salad

Cloverleaf Rolls

Butter or Margarine

Chocolate Fudge Cake

Beverage

1 pound sweetbreads

1 quart water

1 teaspoon salt

1 tablespoon vinegar or lemon juice

6 slices Canadian-style bacon cut ¼-inch thick

6 pineapple slices

2 tablespoons butter or margarine, melted

Wash sweetbreads. Add water, salt and vinegar or lemon juice. Simmer 20 minutes. Drain. Remove membrane and divide sweetbreads into 6 servings. Place Canadian-style bacon slices and pineapple on broiler rack. Insert broiler pan and rack so the surface of the meat and pineapple is about 3 inches from the heat. Broil 4 minutes, turn meat and pineapple. Arrange a slice of Canadian-style bacon on each pineapple slice and top with sweetbreads. Brush sweetbreads with butter or margarine. Continue broiling 3 to 4 minutes or until lightly browned. 6 servings.

Time-Table for Roasting

ROAST

Weight

Pounds

Oven Temperature Constant

Degrees F.

Interior Temperature When Removed From Oven

Degrees F.

Approximate Time Per Pound

Minutes

BEEF

Standing ribs

6-8

300

140

18-20

160

22-25

170

27-30

Standing rib (t rib)

2

300

140

33

160

45

170

50

Rolled rib

5-7

300

140

32

160

38

170

48

Standing rump (high quality)

5-7

300

150-170

25-30

Rolled rump (high quality)

4-6

300

150-170

25-30

PORK—FRESH

Loin—Center

3-5

350

185

35-40

Half

5-7

185

40-45

Ends

2-3

185

45-50

Picnic shoulder

4-6

350

185

30-35

Boned and rolled

3-5

350

185

40-45

Cushion-style

3-5

350

185

35-40

Boston butt

4-6

350

185

45-50

Fresh ham, whole

10-12

350

185

30-35

PORK—SMOKED

Ham[1]—Whole

10-14

300

160

18-20

Half

5-7

300

160

22-25

Butt

3-4

300

160

40-45

Shoulder butt

2-4

300

170

35

Picnic shoulder

5-7

300

170

35

LAMB

Leg

5-8

300

175-180

30-35

Shoulder (bone in)

4-6

300

175-180

30-35

Rolled

3-5

300

175-180

40-45

Cushion-style

3-5

300

175-180

30-35

VEAL

Leg

5-8

300

170

25-35

Loin

4-6

300

170

30-35

Rib (rack)

3-5

300

170

30-35

Shoulder (bone in)

5-8

300

170

25-35

Rolled

4-6

300

170

40-45

[1]Hams now on market which require shorter cooking period due to method of processing

Time-Table for Broiling[2]

Approximate Total Cooking Time

CUT

Weight

Pounds

Rare

Minutes

Medium

Minutes

BEEF

Chuck steak—1 inch

2⅓

24

30

1½ inches

4

40

45

Rib steak—1 inch

1½

15

20

1½ inches

2

25

30

2 inches

2¼

35

45

Club steak—1 inch

1

15

20

1½ inches

1¼

25

30

2 inches

1½

35

45

Sirloin steak—1 inch

3

20

25

1½ inches

4¼

30

35

2 inches

5¾

40

45

Porterhouse steak—1 inch

2

20

25

1½ inches

2½

30

35

2 inches

3

40

45

Ground beef patties

1 inch thick by 3 inches

4 ounces

15

25

LAMB

Shoulder chops—1 inch

3 ounces

Lamb chops are not served rare

12

1½ inches

6 ounces

18

2 inches

10 ounces

22

Rib Chops—1 inch

2 ounces

12

1½ inches

4 ounces

18

2 inches

5 ounces

22

Loin chops—1 inch

3 ounces

12

1½ inches

5 ounces

18

2 inches

6 ounces

22

Ground lamb patties

1 inch by 3 inches

4 ounces

18

PORK

Ham slice—tendered

½ inch

¾-1

Ham always cooked well done

10-12

1 inch

1½-2

16-20

Canadian-style bacon

¼ inch slices

6-8

½ inch slices

8-10

Bacon

4-5

[2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness.

Time-Table for Braising

CUT

Average Weight or Thickness

Approximate Total Cooking Time

BEEF

Pot-Roast

3-5 pounds

3-4 hours

Swiss steak

1½-2½ inches

2-3 hours

Fricassee

2 inch cubes

1½-2½ hours

Beef birds

½ inch (× 2 in. × 4 in.)

1½-2½ hours

Short ribs

Pieces (2 in. × 2 in. × 4 in.)

1½-2½ hours

Round steak

¾ inch

45-60 minutes

Stuffed steak

½-¾ inch

1½ hours

PORK

Chops

¾-1½ inches

45-60 minutes

Spareribs

2-3 pounds

1½ hours

Tenderloin

Whole

¾-1 pound

45-60 minutes

Fillets

½ inch

30 minutes

Shoulder steak

¾ inch

45-60 minutes

LAMB

Breast—stuffed

2-3 pounds

1½-2 hours

Breast—rolled

1½-2 pounds

1½-2 hours

Neck slices

¾ inch

1 hour

Shanks

½ pound each

1-1½ hours

Shoulder chops

1 inch

45-60 minutes

VEAL

Breast—stuffed

3-4 pounds

1½-2½ hours

Breast—rolled

2-3 pounds

1½-2½ hours

Birds

½ inch (× 2 in. × 4 in.)

45-60 minutes

Chops

½-¾ inch

45-60 minutes

Steak or cutlets

½-¾ inch

45-60 minutes

Shoulder chops

½-¾ inch

45-60 minutes

Shoulder cubes

1-2 inches

45-60 minutes

Time-Table for Cooking in Liquid

CUT

Average Weight

Pounds

Approximate Time Per Pound

Minutes

Approximate Total Cooking Time

Hours

Smoked ham (old style and country cured)

Large

12-14

20

Small

10-12

25

Half

6-8

30

Smoked ham (tendered)

Shank or butt half

5-8

20-25

Smoked picnic shoulder

4-8

45

Fresh or corned beef

4-6

40-50

Beef for stew

2½-3½

Veal for stew

2-3

Lamb for stew

1½-2

Recipes for BAKED GOODS

Pumpkin Pecan Pie

1 unbaked 9-inch pie crust (See recipe below.)

3 tablespoons sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

1 No. 303 can or 2 cups canned pumpkin

⅔ cup brown sugar

2 eggs, beaten

1 cup evaporated milk

½ cup water

Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed.

Pecan Topping

2 tablespoons butter or margarine

¼ cup brown sugar

1 tablespoon grated orange rind

¾ cup whole pecans

Combine butter or margarine, brown sugar, grated orange rind and whole pecans.

Single Pie Crust

(8 or 9-inch Single Pie Crust)

1 cup sifted enriched flour

¾ teaspoon salt

4 to 6 tablespoons lard

2 to 4 tablespoons cold water

Add salt to flour. Cut lard into flour until crumbs are about size of small peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Roll to about ⅛ inch in thickness. Line pie pan. Bake according to directions in recipe. For baked crust prick bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 to 10 minutes.

Orange-Nut Cake

1 cup raisins

1 large orange

1¾ cups sifted enriched flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup lard

1 cup sugar

2 eggs

¾ cup sour milk

½ cup chopped walnuts

Line two 8-inch cake pans with waxed paper. Grind raisins and seeded orange with fine blade of food grinder. Sift flour, baking soda and salt together. Cream lard with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour milk, mixing thoroughly after each addition. Add raisins, oranges and chopped nuts. Pour batter into pans and bake in a moderate oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche Frosting.

Uncooked Penuche Frosting

¼ cup butter or margarine

6 tablespoons brown sugar

2 cups sifted confectioners’ sugar

3 tablespoons cream or top milk

1 teaspoon vanilla

Cream butter or margarine with brown sugar until light and fluffy. Add confectioners’ sugar and continue creaming. Add cream and vanilla and beat until frosting is light and fluffy.

Date-Nut Drops

1½ cups sifted enriched flour

½ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

½ cup lard

1 cup brown sugar

¼ cup milk

1 egg

¼ pound pitted dates, chopped

½ cup chopped walnuts

Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard with brown sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk to creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen.

Biscuits

2 cups sifted enriched flour

1 tablespoon baking powder

¾ teaspoon salt

4 to 6 tablespoons lard

⅓ to ½ cup milk

Sift together flour, baking powder and salt. Cut in lard until mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gently for ½ minute. Pat or roll ½ inch thick and cut with a medium-sized biscuit cutter, dipped in flour. Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits.

Homemade Pastry Mix

7 cups sifted enriched flour

4 teaspoons salt

1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour

Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in refrigerator until ready to use. Mixture will keep at least a month in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry Mix.

Southern Marble Cake

2 cups sifted enriched flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup lard

1 cup sugar

2 eggs, beaten

½ cup milk

1 teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon nutmeg

2 tablespoons molasses

Sift flour, baking powder and salt together. Cream lard with sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Divide batter into 2 parts, adding spices and molasses to 1 part. Spoon light and dark mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 to 60 minutes.

Transcriber’s Notes

- Silently corrected a few typos.

- Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

- In the text versions only, text in italics is delimited by _underscores_.

*** END OF THE PROJECT GUTENBERG EBOOK LET'S COOK MEAT: RECIPES YOU'LL LIKE ***

Updated editions will replace the previous one—the old editions will be renamed.

Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution.

START: FULL LICENSE

THE FULL PROJECT GUTENBERG LICENSE

PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license.

Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works

1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8.

1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below.

1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others.

1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States.

1.E. Unless you have removed all references to Project Gutenberg:

1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed:

This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9.

1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work.

1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™.

1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License.

1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1.

1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9.

1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that:

- • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.”

- • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works.

- • You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work.

- • You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works.

1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below.

1.F.

1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment.

1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE.

1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem.

1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions.

1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause.

Section 2. Information about the Mission of Project Gutenberg™

Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life.

Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org.

Section 3. Information about the Project Gutenberg Literary Archive Foundation

The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws.

The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact

Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation

Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS.

The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate.

While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate.

International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff.

Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate.

Section 5. General Information About Project Gutenberg™ electronic works

Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support.

Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition.

Most people start at our website which has the main PG search facility: www.gutenberg.org.

This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.

Table of Contents

Let’s cook MEAT Recipes you’ll like

Meat Cookery Pointers

TO ROAST

TO BROIL

TO PANBROIL

TO BRAISE

TO COOK IN LIQUID Stews—Large Cuts

TO PANFRY

Meat Cookery Pointers

Beef Cuts and Cooking Methods

Other Facts About Beef

Recipes for BEEF

Standing Ribs of Beef

Corned Beef and Cabbage

Broiled Porterhouse or Sirloin Steak

Baked Beef and Rice

Chinese Pepper Steak with Rice

Deviled Steak

Onion ’Burgers

Beef Short Ribs—Raisin Sauce

Beef Put-Together

Beef Chili Patties

Beef Pot-Roast

Family Meat Loaf

RECIPES FOR BEEF LEFTOVERS Beef Puff

Leftover Treat

Veal Cuts and Cooking Methods

Other Facts About Veal

Recipes for VEAL

Veal Shoulder Roll

Sour Cream Veal Loaf

Pineapple Stuffed Veal Birds

Paprika Veal

Paprika Sauce

RECIPES FOR VEAL LEFTOVERS Ladies’ Aid Salad

Veal Croquettes

Meat-Potato-Tomato Cakes

Pork Cuts and Cooking Methods

Other Facts About Pork

Recipes for PORK

Pork Loin Roast

Golden Filled Pork Rolls

Pork Chop-Potato Scallop

Baked Smoked Ham—Buffet Glaze

Buffet Glaze

Pork Tenderloin Supreme

Candied Ham Loaf

Versatile Ground Meat Works Menu Magic

Barbecued Pork Chops

Smoked Ham Slice—Apricot Glaze

RECIPES FOR PORK LEFTOVERS Ham-Noodle-Mushroom Casserole

Swiss Salad

Lamb Cuts and Cooking Methods

Other Facts About Lamb

Recipes for LAMB

Broiled Lamb Chops

Braised Boiled Lamb Shoulder

Lamb Kabobs

Leg of Lamb—Puffy Mint Pears

Puffy Mint Pears

Fruited Lamb Chops

Oriental Lamb Stew

RECIPES FOR LAMB LEFTOVERS Shepherd’s Pie

Lamb Pie with Catchup Biscuits

Lamb Croquettes

Recipes for SAUSAGES, READY-TO-SERVE AND CANNED MEATS

Sausage Links In Batter Pudding

Frankfurter and Sauerkraut Pie

Chipped Beef Potato Dumplings

Potato Dumplings

Southern Sausage Breakfast

Summer Salad Bowl

Fruited Ham Rolls

Smoky Sausage Spaghetti Sauce

Cherry Meat Muffins

Cherry Sauce

Recipes for VARIETY MEATS

Heart Andalouse

Liver Rolls

Smoked Tongue Rarebit

Sweetbreads—Canadian-Style Bacon—Pineapple Grill

Time-Table for Roasting

Time-Table for Broiling[2]

Time-Table for Braising

Time-Table for Cooking in Liquid

Recipes for BAKED GOODS

Pumpkin Pecan Pie

Pecan Topping

Single Pie Crust

Orange-Nut Cake

Uncooked Penuche Frosting

Date-Nut Drops

Biscuits

Homemade Pastry Mix

Southern Marble Cake

Transcriber’s Notes

THE FULL PROJECT GUTENBERG LICENSE