Mrs. Wilson's Cook Book Part 39

MEAT LOAF

Two cups of raw meat, minced fine, One cup of onions, chopped fine, Two cups of cold cooked oatmeal, One teaspoon of thyme, One teaspoon of sweet marjoram, One tablespoon of salt, One teaspoon of pepper, One-half cup of stock to moisten.

Mix thoroughly and then pack into a well-greased and floured loaf-shaped pan. Place this pan in a larger one containing water and bake in a slow oven for one hour. This dish will keep for one week in the icebox. It makes splendid sandwiches.

Select cut from neck then using meat for the loaf

Then cover the bones with cold water and then add

Two onions, One carrot, One f.a.got of soup herbs.

Cook slowly for one hour. Use this liquid for a stock for making gravy.

SWEETBREADS POLASKA

Select medium-sized sweetbreads, place the sweetbreads in cold water to soak, adding one teaspoon of lemon juice; soak for two hours and then wash and pat dry. Remove the tubes and fatty particles and then place in a saucepan. Cover with boiling water and cook for twenty minutes. Blanch under cold running water and let cool. Pat dry and then place in icebox until needed.

Prepare one pint of cream sauce as follows: Place one pint of milk in a saucepan and add six tablespoons of flour. Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil. Now add

One level tablespoon of salt.

One level teaspoon of paprika, Two tablespoons of lemon juice, One teaspoon of grated rind of lemon, One-half teaspoon of mustard, One well-beaten egg.

Beat to thoroughly mix; then add

One cup of cooked peas, One tablespoon of grated onion, The prepared sweetbreads, cut into three-quarter inch pieces.

Mix thoroughly and then fill into the patty sh.e.l.ls. Sprinkle the top with fine bread crumbs; place and bake in a moderate oven for twenty-five minutes. Now while the patties are heating, peel and wash one-quarter pound of mushrooms, using the stem and b.u.t.ton. Parboil and then drain. Pan for four minutes in a little b.u.t.ter and then serve as a garnish with the patties.

CREOLE BEEF

Have the butcher cut two pounds of s.h.i.+n beef, leaving the bone in.

Wipe it with a damp cloth and then pat into the meat one-half cupful of flour. Melt five tablespoons of shortening in a deep saucepan, and when hot put in the meat. Brown quickly and then turn on the other side. When both sides are browned add

Two cups of boiling water, One cup of chopped onions, Two carrots cut in dice, One cup of canned tomatoes.

Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours. Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours.

Sh.e.l.l FISH

Sh.e.l.lfish includes crabs, both hard and soft sh.e.l.l, lobsters, shrimp, terrapin, green turtle, snapper, etc.

All sh.e.l.lfish must be actively alive before cooking. This is the essential point and will prevent ptomaine poisoning. Never cook sh.e.l.lfish if they are dead. Remember, they are deadly.

Place a boiler of water on the stove and bring to a boil. Add one tablespoon of red pepper and one cup of vinegar. To cook lobster, shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes for the medium size, fifteen minutes for the small and thirty minutes for the large ones.

When cooked, remove from the water and place under cold water. Let cool. Place on the ice until needed.

To clean crabs break off the claws and then save the two large ones.

Then remove the ap.r.o.n pieces of the sh.e.l.l, like a plate under the eyes. Break the sh.e.l.l apart and remove the spongy fingers, sandbag and eggs, if any. Wash well. You now have white oval-shaped pieces of crab meat, that must be picked from its cells. Split with a silver knife and use an oyster fork to pick out the meat. This can be used for au gratin, a la King, ravigotte, deviled crabs, salads, croquettes and crab cakes.

CRAB MEAT

The crab must be actively alive before cooking. To cook place a large boiler of water on the fire and bring to a boil; add to it

One-half cup of vinegar, One teaspoon of cayenne pepper.

Then add the crabs and cover closely and boil for twenty minutes.

Count time when water boils after adding crabs.

FRIED CRAB MEAT

Pick the meat from the cooked crabs and mince fine two ounces of bacon. Place the bacon and one and one-half cups of crab meat and two tablespoons of grated onion in a hot skillet and cook until nicely browned. Serve on toast and pour melted b.u.t.ter over the prepared crab meat.

CRAB MEAT SERVED IN CREAM

Place in a saucepan

One and one-half cups of milk, Six level tablespoons of flour.

Stir to blend. Bring to a boil and cook for three minutes. Now add

One and one-half cups of crab meat, One green pepper minced fine, One onion, grated, One teaspoon of salt, One teaspoon of paprika, Grated rind of one-quarter lemon, Juice of one lemon, Two tablespoons of b.u.t.ter.

Toss gently, cooking until well heated. Serve in individual ramekins or small custard cups, dusting with paprika.

FRIED CRABS

Clean the cooked crabs and then cut a thin slice from the sh.e.l.l that contains the meat. Dip the meaty part in a salad oil and fry until golden brown in hot skillet.

RAVIGOTTE SAUCE

One cup mayonnaise, One-half cup finely chopped young green onions, One-quarter cup finely chopped parsley, One-quarter cup finely chopped green peppers, One-quarter teaspoon mustard, One teaspoon paprika, One teaspoon salt.

Beat to mix.

CRAB MEAT b.a.l.l.s

Mince fine