Surprise Ham Croquettes

From a
1946
cook book
= = = = =

.

2 c. Mashed Potatoes
1 Tbsp. Fat, {melted
3 Egg Yolks
some Cayenne
1 c. chopped, Cooked Ham
some Crumbs
1 large Egg
.

Mix the
Potatoes,
Fat,
2 Egg Yolks,
and Cayenne.
Beat until smooth,
then cool.
Mix Ham with remaining Yolk,
and cook until Mixture thickens.
Chill.
Take a large Tbsp. of the Potato Mixture,
make a hole in the center,
put a large tsp. of the chopped Ham inside,
close the hole and form a ball.
Roll in Crumbs.
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for about 5 minutes.
Drain.
Makes 8.
o o o o o o o o

Pork Roast (my first time)

My own
by
Roger T. Johnson
//////////\\\\\\\\\\

.

Preheat your oven to 400 F.

.

Put about 1/2 inch of water in a small Roaster,
and set in it a fully thawed out Roast.
Do NOT cut off any Fat.
Make many 1/2 inch deep cuts on all the sides.
Sprinkle on some Meat Tenderizer,
then completely cover the top of the Roast
with thin slices of Raw Onion,
over that,
sprinkle a generous amount of Sage.
Turn down the oven to 375 F.
Put cover on roaster and set in the oven.
After about 30 minutes check the Roast,
and baste it with thin slices of Real Butter.
Let the Butter melt on it's own.
Set back in the oven,
with the cover on for another 30 to 45 minutes.
Check the Roast again,
basting it with it's own Juice.
Leave the cover off
and set it back in the oven to brown
for about 30 minutes.
Next,
take Roast out of the oven
and turn it over, or on it's side.
Set back in the oven for 15 to 20 minutes.
Make sure the Roast is done,
and browned on all sides if possible.
--------------------------
|______________|

Serve with home made Horse Radish,
Potatoes,
and your favorite Vegetable.
YUMMY!

NOTE:
~~~~~~
This is pertaining to a 3 lb. to 4 lb. Roast.

Pork Cake

From a
1911
cook book
========

.

1/2 lb. Salt Pork, {Fat only), and chopped perfectly fine.
1 1/2 c. Sugar
1 c. Molasses
1/2 pt. Boiling Coffee
1/2 lb. Raisins
1 Tbsp. Cinnamon
1 tsp. Cloves
1 tsp. Ginger
1 tsp. Baking Soda
enough Flour, just to make stiff
.
.

Mix all ingredients together well,
and bake.
=======

Boston Roast

From a
1923
cook book
- - - - - - -

.

Cook 2 c. Dry Kidney Beans until tender,
or use 1 can of Kidney Beans.
Chop Beans,
add 1 c. Bread Crumbs,
2 c. Grated Cheese,
1 Tbsp. Onion.
Salt to taste.
Bake with slices of Bacon on top of Loaf until firm.
Baste occasionally with
hot Water,
and Fat.
Serve with Tomato Sauce.
~~~~~~~~~~~~~~~~
:::::::::::::::::::::
;;;;;;;;;;;;;;;

Chicken Shortcakes<------> Biscuits & Gravy

From a
1928
cook book
~~0~~

.

...Biscuit
===========
.

2 c. Flour
3 tsp. Baking Powder
1/2 tsp. Salt
4 Tbsp. Shortening
1 large Egg
1/2 c. Water
.

Sift together
Flour,
Baking Powder,
and Salt.
Add Shortening
and mix in thoroughly
with steel fork.
Add Egg,
and sufficient Water
to make a Soft Dough.
Cut with any large Biscuit Cutter
which has been dipped in Flour,
or,
half fill Greased Muffin rings
which have been placed on a baking pan.
Bake in hot oven at 475 F.
for 1o to 12 minutes.
These split and either Buttered or not,
as you desire,
fill with hot Creamed Chicken in White Sauce,
or one of many other varieties of
Creamed Meat,
or Mushrooms.

.

Makes 6
""""""""""

Making Sausage

From a
1909
cook book
- - - - - -

.
MM

INTESTINE CASES FOR SAUSAGE

.

..... Remove from the Pig's intestines the loose Fat and outer membranes. Turn
them inside out and cleanse them thoroughly in Borax Water. Bleach by letting
them soak for 24 hours or more in Water containing 1 oz. of Chloride of
Lime to the Gallon. Rinse thoroughly in Clear Soft Water and scrape or tear
off a part of the inner lining until they are as thin as may be without tearing or
puncturing them. Finally, wash them thoroughly several times in Warm Water.
.

TESTED SAUSAGE RECIPES

.
.....For 10 lbs. of Ground Sausage Meat, use 4 oz. of Salt, 1/2 oz. of Pepper, and
3/4 oz. of Sage.
__________
.....Or for the same quantity, 5 Tbsp. of Sage, 4 Tbsp. of Salt, and 2 Tbsp. of Pepper.
__________
.....Or for each lb. of Meat, 1 heaping tsp. of Salt, 1 heaping tsp. of Pepper, and
1 heaping tsp. of Sage, with the addition to each 3 lbs. of Meat, if desired, 1 tsp. of
Allspice, 1 tsp, of Ginger, and 1 tsp. of Summer Savory.
__________
Or for over 25 lbs. of Meat, 12 oz. of Salt, 2 oz. of Sage, and 2 oz. of Pepper.
__________
.....Or for 10 lbs. of Meat, 4 oz. of Salt, 1 oz. of Sage, and 1 oz. of Pepper.
__________
.

GRINDING SAUSAGE MEAT

.

.....The trimmings of the Hog's Carcass are ordinarily ground into Sausage Meat,
the proportion of Fat and Lean being varied according to taste. Some prefer
1/3 Fat Meat to 2/3 Lean. Others 1/4 Fat to 3/4 Lean.
__________

.

BOLOGNA SAUSAGE

.

.....The so-called Bologna Sausage is a mixture of approximately
equal parts of Pork and Beef or other Meats highly seasoned and
packed in large cases, 3 to 6inches in diameter, obtained from the
intestines of Beeves. The following are recommended mixtures:
.....Grind up together in a sausage machine or Meat cutter...
.....4 lbs. of Beef and 2 lbs. of Pork free from Fat or Gristle, to which
you will add 6 lbs. of fresh Fat Pork cut in thin strips and chopped
on a block by means of a heavy knife or cleaver into pieces about
1/4 of an inch square or less. Then season this quantity with
8 oz. of Salt, 1/8 oz. of Saltpeter, 8 oz. of Coffee Sugar, and
1/2 oz. of bruised Pimento. To exclude the air, the cases must be
packed with as much pressure as they will stand without bursting,
and this may be done by tying them at the bottom and pressing in
the Meat with a round block of wood or pestle, nearly but not quite
large enough to fill the inside of the case. If the Meat is not packed
tightly enough,the Sausage will not keep.
.....Rub the outside of the cases with Salt Butter. Tie them tightly
at both ends and hang up to dry for 3 weeks, then smoke as for
Hams or Bacon.
_________

.
Or cut into small pieces 1 inch or 2 square...
.....3 lbs. Pork, 1 1/2 lbs. of Beef free from Fat or Gristle, and 1 lb. of clean fresh
Beef Suet. Sprinkle with a mixture of Spices consisting of 3 oz. of Salt, 3 Tbsp. of
Black Pepper, 2 tsp. of Cayenne, 1 tsp. of Cloves, 1 tsp. of Allspice, and a small
Onion chopped fine.
.....If the Meat cutter is coarse, run it through a second time and pack tightly in
cases 4 or 5 inches in diameter. knot both ends and cover with strong Brine for
a week or 10 days. Change the Brine and let stand another week.
.....After which dry and smoke them as for Hams or Bacon. Rub the Cases with
Butter and store them in a cool dark place.
_________
.

MIXED SAUSAGE

.

.....Cut in small pieces equal parts of Fat Pork, Lean Pork, Lean Veal,
and Beef Suet. For each 6 lbs. of Meat add the Rind of a Lemon Grated,
a small Nutmeg Grated, 1/2 oz. of Powdered Sage, 2 tsp. of Butter,
4 tsp. of Salt, and 1 tsp. of Summer Savory. Pack in cases or
lay down in jars and cover with Lard.
_________
.

BEEF SAUSAGE

.I

.....In Summer, when Fresh Pork is not obtainable, Raw Beef may be ground up
with Beef Suet in the proportion of about 1 part of Suet, 2 parts of Lean Beef, and
the whole seasoned with 1 tsp. of pepper, 1 tsp. Salt, 1 tsp. Sage, and 1 tsp. of
Summer Savory ground through the Meat cutter or Sausage grinder, and made
into cakes to be fried, or laid down in earthenware pans under a coating of Lard
until required for use.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Spices Mixed for making Sausages

From a
1902
cook book
::::::::::::::

.

5 lbs. Black Pepper

2 1/2 lbs. Ginger

1 lb. Nutmeg

1 lb. Cloves

1/2 lb. Aniseed

1/2 lb. Coriander
<===><===><===><===>

Turtle Ragout

From a
1946
cook book
' ' ' ' ' ' ' ' ' ' ' '

.

1 Onion, {chopped
2 Tbsp. Butter
1 Tbsp. Flour
1 Bay Leaf
1 Garlic Clove
1 c. Water
2 lbs. Turtle Meat, {diced
1/4 c. Sherry
.

Cook Onion in Butter;
blend in Flour.
Add all remaining ingredients,
simmer for 30 minutes.
Serves 6
======

Sausage, (make your own)

From a
1929
cook book
.::::::::::::::.

.

1 lb. ground Round Steak
1 lb. lean Pork
some Salt
some Pepper
a little Sage
.

Grind the Pork,
add it to the ground Round Steak,
then grind it again.
Season with the
Salt,
Pepper,
and Sage.
..:::::::::::..

Baked Hash

From a
1919
cook book
~~~~~~~

.

Use cheapest cuts of Meat
or "left-overs,"
run through a grinder,
or chop up well,
put into a pressure cooker,
use pressure 15 to 20 minutes,
having just Water enough to make moist,
about 1 teacup, (= 1/2 c.).
Let steam off,
turn into a baking dish,
add a few Bread Crumbs,
and chopped Onion if desired,
season,
then sprinkle more Bread Crumbs over top,
bake until brown.
============

Ham Roulade

From a
1928
cook book
=========

.

Cut cold Baked Virginia Ham
into rather thin slices.
Spread the following Mixture on each slice very thickly.
Mix 1 Cream Cheese with
1/2 tsp. Salt,
2 Tbsp. fresh grated Horseradish,
and sufficient Cream,
to make a soft filling.
Roll each one up
and serve on Lettuce Leaves
with any appropriate Salad
or
as an
Hors d'oeuvres.

.

If desired
each Ham Roulade may be rolled in Aspic,
or
it may be served on Lettuce
with Aspic cut in tiny cubes.
@@@@@@@@@@@@@@@@@

Fatherland Farm Meat Loaf

From a
1909
cook book
\__/

.

Butter a long, narrow cake tin
and line with Cold Mashed Potatoes,
smoothing with a spatula
into a layer an inch thick.
Inside this put a filling of Roast Beef,
chopped coarsely,
Seasoned with Pepper, Salt,
and a few drops of Onion Juice,
and moistened with Gravy.
Smooth this filling until within 1 inch of the top of the tin,
and cover with Mashed Potatoes.
Bake in a hot oven for 30 minutes
and turn out on a long platter.
It will look like a finely Crusted Loaf,
and may be cut in neat slices.
\__________________/

Fried Frogs' Legs

From a
1912
cook book
~~~~~~~~~

.

Skin and wash the Frog Legs in cold water,
and dry them well on a towel or napkin.
Season with
Salt, & Pepper,
and Lemon Juice.
For 6 Legs,
thoroughly beat up 1 Egg,
and season it with
Salt & Pepper;
dip the Legs into the Egg,
then into dried Bread Crumbs or fine Cracker Crumbs,
plunge them into Boiling Fat,
and fry for 5 minutes.
Use the wire frying basket for them,
if you have one.
Frogs' Legs are served for breakfast or luncheon
and for the latter they are
accompanied by Tartar Sauce.
`` `` `` `` `` ``

Mongrel Stew

From a
1929
cook book
''''''''''''''''''''''''

.

1/2 lb. Beef
1/2 lb. Lamb
1/2 lb. Veal
2 Pork Chops
some chopped Onion
.

Cut up all the Meat in small pieces.
Add a little finely chopped Onion.
Stew slowly until all Meat is tender.
=======================

Spicy Frankfurters

From a
1945
cook book
``````````

.

1/2 lb. Frankfurters
1 Tbsp. Flour
3/4 c. Water
1/2 c. Catsup
2 Tbsp. Vinegar
2 tsp. Sugar
1 tsp. Prepared Mustard
.

Halve Frankfurters lengthwise;
place in skillet.
Blend Flour with 2 Tbsp. Water;
add remaining Water,
Catsup,
Vinegar,
Sugar,
and Mustard.
Cook,
stirring constantly until thickened.
Pour over Frankfurters,
cover;
let simmer 30 minutes.
_ _ _ _ _ _ _ _ _ _

.

(serves 6)

Beef Stew

From a
1945
cook book
""""""""""

.

Use about 2 lbs. of Round Steak cut in pieces.
Cook until almost done.
Add Carrots.
When Carrots are almost done,
add Irish Potatoes,
1 large Onion,
Salt & Pepper.
When done,
(have plenty of Water for Gravy),
thicken and add 1/2 c. Tomato Catsup.
Remember Beef Stew is to 'stew' a long time.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
====================

Frizzled Dried Beef

From a
1909
cook book
~~~~~~~~~

.

Cover Dried Beef with hot water
to take out the Salt;
throw this water away,
and put the Beef into a saucepan
with a few Tbsp. of boiling water;
let it simmer;
add a little Butter,
put the Beef on slices of Toast
and pour a thin Tomato Sauce over them.
= = = = = = = = = = = = = = = = = = = = =

Stewed Beef's Heart (English recipe)

From a
1909
cook book
()()()()()

.

1 Beef Heart
1 c. Bread Crumbs
3 slices Salt Pork Minced
some Salt & Pepper
1 tsp. Chopped Parsley
1/2 tsp. Sweet Marjoram
1/2 tsp. Chopped Onion
2 tsp. Melted Butter
1 Tbsp. Flour, {browned
1/2 Lemon
.

Wash the Heart thoroughly
and soak 2 hours in Cold Water slightly Salted.
Stuff with Forcemeat made of
Bread Crumbs,
Salt Pork,
Salt,
Pepper,
Parsley,
Sweet Marjoram,
and Onion.
Moisten with Melted Butter.
Fill the Heart with this,
sew up the opening,
and tie firmly in a piece of cloth.
Put in a saucepan,
nearly cover with Boiling Water,
and stew gently for 3 hours.
The Water should by this time be reduced to 1 pint.
Take out the Heart,
remove cloth and dish.
Set aside a cup of Gravy
and thicken what is left in the saucepan
with Butter rubbed smooth in browned Flour.
Salt and pepper to taste.
After taking from the fire,
add the Lemon Juice,
and pour over the Meat.
Carve in slices across the top.
()\\\\\\\\\\\\\\\\\\\\\\\\

Pork Tenderloins with Sweet Potatoes

From a
1909
cook book
========

.

Wipe Tenderloins,
put in a dripping pan and brown quickly in a hot oven;
then sprinkle with Salt & Pepper,
and bake 45 minutes,
basting every 15 minutes.

.

Par 6 Sweet Potatoes and parboil 10 minutes,
drain,
put in pan with Meat,
and cook until soft,
basting when basting Meat.
````````````````
- - - - - - - - - - - - - - - - - - - - -

Bobble Gash ( German recipe )

From a
1909
cook book
=======

.

1 lb. Lean Pork
1 lb. Veal
1 Tbsp. Lard
3 Onions, {sliced
5 Potatoes
1 c. Cream
1 Tbsp. Flour
.

Cut the Pork and Veal in small pieces.
Put the Lard in a kettle;
when hot,
add the Onion slices.
As they commence to brown,
drop in the Meat and stir constantly until brown;
then cover with Water
and boil for 45 minutes.
Season with Salt & Pepper.
Pare and cut in small dice, the Potatoes;
when boiled, add them to the Meat with the Cream.
Thicken with flour.
''''''''''''''''''''''''''''''''''''''