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  < Back to Table Of Contents  < Back to Topic: Blue Collar Recipes and Cooking Methods

article number 487
article date 09-22-2015
copyright 2015 by Author else SaltOfAmerica
Meats, Fish and Accompaniments, 1922
by Genesee Chapter, Daughters of the American Revolution
   

From the 1922 "Book of Recipes" compiled by Genesee Chapter, Daughters of the American Revolution, Flint Michigan, 1922.

EDITOR’S NOTE: Besides display ads, the top and bottom of the pages had short text ads promoting Knox Gelatine and Gold Medal Flour. We denote these text ads with the term "Text AD—".

MEATS

“Some hae meat that canna eat,
And would eat that want it;
But we hae meat that we can eat,
Sae let the Lord be thanket.” — Burns.

TEXT AD—The KNOX ACIDULATED package contains Lemon Flavoring

• • • • • • • • • • • •

BEEF POT ROAST

Brown in some suet, two medium sized Spanish onions, with teaspoon of paprika, put in beef cut in small pieces and wiped perfectly dry. Brown on both sides, turning several times, until real brown; cover tightly and place weight on lid so steam cannot escape.

Cook half hour, remove lid and season well with salt and pepper. Cover again, cook slowly until tender. If you like, put potatoes in about half hour before serving. Lift out when done and make brown gravy. Meat is cooked in its own juice and is delicious. (Mrs. F. M. Locy.)

• • • • • • • • • • • •

BAKED WHITE FISH

Place a whole fish when cleaned and dry, in bake-pan. Season with salt and pepper to taste. Pour over it one-half tea cup of melted butter, place on this three large tomatoes crushed or cut up. Bake in a moderate oven for one to one and one-quarter hours. (Mrs. F. M. Locy.)

• • • • • • • • • • • •

BAKED HAM

Cut a slice of ham 3/4-inch thick. Soak it in milk over night. Rinse it in the morning and place in shallow pan. Cover with brown sugar, bread crumbs, pepper and bits of butter. Bake 1 hour in hot oven. (Mrs. E. H. Knickerbocker.)

• • • • • • • • • • • •

CHILI CON CARNI

2 onions chopped and cooked in one cup olive oil. Add 3/4 pound of Hamburg steak and cook until meat is done.

Add:
- 1 can kidney beans,
- 1 can Campbell’s tomato soup,
- 2 tablespoons chili powder and
- salt.

(Mrs. Blanche Dumanois.)

• • • • • • • • • • • •

TO HAVE LIGHT DUMPLINGS

Place dumplings on pieces of meat in kettle, and let them cook for twenty minutes. Do not let water boil over them. (Mrs. L. J. Locy.)

TEXT AD—Avoid Baking Worries— Use GOLD MEDAL FLOUR

TEXT AD—KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc.

• • • • • • • • • • • •

DRESSING FOR BOILED TONGUE

- 1 cup raisins,
- 1 cup water,
- ½ cup blackberry jam or jelly,
- juice of one lemon.

Boil this together and pour over cooked tongue. Bake just long enough to heat through. Garnish with slices of lemon. (Carrie Billings Miller.)

• • • • • • • • • • • •

YORKSHIRE PUDDING (To be served with a roast of beef)

- 2 cups of flour,
- ½ teaspoon of salt,
- 3 eggs,
- 2 cups of milk.

Mix flour with salt. Add beaten eggs and milk. Beat until smooth. Pour into a shallow baking pan with ½ cup of drippings in. Do not let batter be more than 1 inch thick.

Bake in hot oven 30 to 45 minutes until it puffs up light and brown. Serve around roast on platter, and garnish with parsley. This will serve 12 people—(Virginia S. Cook.)

• • • • • • • • • • • •

CRUST FOR CHICKEN PIE

- 2 cups flour,
- 4 teaspoons baking powder,
- 1 cup sweet milk,
- 6 tablespoons melted butter,
- 1 egg.

Use same batter for dumplings or short cake. (Marjorie Black.)

   
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• • • • • • • • • • • •

VEAL LOAF

- 3 lbs. veal,
- ½ lb. salt pork chopped fine.

Mix:
- 4 crackers rolled fine,
- 2 tablespoons milk,
- 1 tablespoon salt,
- ½ teaspoon pepper,
- a little onion juice or finely minced onion,
- 2 tablespoons lemon juice.

Mix all together and form a loaf. Bake in slow oven or 3 hrs. in fireless cooker. (Mrs. W. S. Hutchinson.)

• • • • • • • • • • • •

IMITATION PRESSED CHICKEN

- 1 lb. of round beefsteak,
- 1 lb. of fresh pork steak,
- 1 lb. of veal steak.

Have meat free from fat and bones. Add a small peeled onion, cover with water and cook until tender.

Put through chopper and add:
- 1 cupful of bread crumbs,
- 1/4 cupful of butter,
- 1 cupful of liquor the meat was cooked in.

Season highly with salt and pepper. Pack into an earthern or glass dish, cover, and place weight on cover. Ready for use as soon as cold. (Mrs. E. C. Smith, Jr.)

• • • • • • • • • • • •

BEEF LOAF

- 2 lbs. beef chopped fine,
- 2 eggs,
- 1 cup sweet milk,
- 1 cup rolled crackers or bread crumbs,
- 2 tablespoons butter, (1/4 lb. fat fresh pork may be added instead of butter.)
- pepper and salt to taste.

Mix together well, place butter on top. Press down in a greased tin and bake slowly 1/2 to 3/4 hr. (Mrs. Marshall M. Frisbie.)

TEXT AD—Use KNOX GELATINE if you would be sure of result.

   
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• • • • • • • • • • • •

VEAL LOAF

Boil 3 lbs. veal soup bone until tender enough to pick off the bone. A shank of veal is best to buy. Have 1 pint of stock in the kettle when meat is done. Remove every bit of bone and sinew and chop fine. Melt ½ cup of butter in the hot stock and pour into the veal. Add a high seasoning of salt and pepper and 2 cups of crackers rolled fine. Stir in 3 beaten eggs last. Put in sweet marjoram for seasoning if desired.

Bake in a bread tin 45 mm. to 1 hr. Be sure to put a piece of oiled paper in bottom of bread tin. (Mrs. B. M. Garner.)

• • • • • • • • • • • •

VEAL LOAF

- 3 lbs. veal,
- ½ lb. fat salt pork (ground),
- 1 egg,
- 4 rolled crackers,
- 2 tablespoons cream,
- 1 tablespoon lemon juice,
- 1 tablespoon salt,
- 1 teaspoon pepper,
- few drops of onion juice.

Mix, pack in tin and bake in slow oven 2½ hrs. (Mrs. W. H. Edwards.)

• • • • • • • • • • • •

MEAT LOAF

- 3 lbs. veal, beef, pork and ham, in all;
- 2 eggs,
- 1 cup bread crumbs,
- 1 cup milk,
- salt and pepper to season.

Put yolk in loaf and beat whites stiff and spread over top. Bake slowly. (Mrs. Barringer.)
• • • • • • • • • • • •

CRUST FOR MEAT PIE OR SHORT CAKE

- 2 cups flour,
- 3 teaspoons baking powder,
- 1 cup milk,
- 6 tablespoons melted butter,
- 1 beaten egg.

(Mrs. Blanche Dumanois.)
• • • • • • • • • • • •

HUNGARIAN ROAST
- 2 ½ lbs. fresh flank steak,
- 1 can of fresh or canned tomatoes,
- 8 onions,
- 1 cup water.

Put steak in covered roaster; put sliced onions on it; salt to taste. Pour over tomatoes. Cook in hot oven 1 hour. Add hot water as needed.

Draw onions and tomatoes off meat and let meat cook till tender.

Lay on hot platter while you thicken gravy. Pour over meat. There should be lots of the onion and tomato gravy. Season well. (Mrs. R. C. Durant.)

• • • • • • • • • • • •

CORN BEEF

- 6 lbs. beef,
- 5 tablespoons salt,
- 2 tablespoons sugar,
- 1 teaspoon saltpeter.

Water to cover and let stand 24 hrs. Cook in the water you corn it in. (Margaret K. Barringer.)

TEXT AD—GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

TEXT AD—All you add is water and sugar to the Knox Acidulated package

• • • • • • • • • • • •

SWISS STEAK

Take two lbs. of round steak, two inches thick, dredge with flour and brown in two tablespoons of butter. Add salt and pepper.

When nicely browned add:
- one can of tomatoes,
- one can of peas from which the liquor has been drained,
- one green pepper,
- one onion,
- celery if desired.

Cook in casserole 2 to 3 hours. If available a fireless cooker is best. Otherwise use a slow oven.-— (Virginia S. Cook.)

   
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• • • • • • • • • • • •

VEAL BODINES

- 1 pint of cooked veal (after being put through meat chopper),
- 1/2 cup of bread crumbs,
- 3 tablespoons of melted butter,
- 1 cup meat stock,
- 2 beaten eggs and
- a little chopped parsley.

Bake in gem tins 20 minutes and serve hot with mushroom sauce, or tomato sauce. (Mrs. J. M. Johnson.)

• • • • • • • • • • • •

BAKED MEAT CROQUETTES

- 1 1/2 cups cold cooked meat minced fine,
- 1 3/4 cups hot stock or gravy,
- 1 cup crumbs,
- 1 teaspoon salt,
- 1/4 teaspoon pepper,
- 2 tablespoons salad dressing,
- 1 well beaten egg.

Mix the meat, crumbs and seasoning, add salad dressing, then hot meat stock. Stir in egg.

Let mixture get cold. Form in cylinders. Put in buttered pans with bits of butter on top and bake in a quick oven until nicely browned. (Mrs. W. G. LaRock.)

• • • • • • • • • • • •

SALMON TURBIT

- 1 lb. salmon,
- 1 pint milk,
- 1/2 cup butter,
- 2 tablespoons flour,
- 2 eggs,
- 8 crackers,
- 1 small onion,
- parsley,
- pepper and salt.

Pick skin and bones from fish and mince with a fork. Make a cream of butter, flour and milk, by heating butter first, then adding flour, and lastly milk.

Let this cool and then add beaten eggs to fish with seasoning, and mix with cream.

Place part of the crumbs on top. Bake in a buttered casserole ½ hr. (Mrs. Marshall M. Frisbie.)

• • • • • • • • • • • •

FISH TURBOT

Steam a fine large white fish until tender. Take out bones, pick up and season with salt and pepper. Alternate layers of fish with cream sauce and bits of butter in a baking dish. Cover with crumbs and bake.

Sauce: Heat 1 pint of milk, into which has been sliced 1 onion. Let scald and remove onion. When cool add 2 beaten eggs. Use 3 lb. of butter. (Mrs. B. M. Garner.)

TEXT AD—For Dainty, Delicious Desserts Use Knox Gelatine

• • • • • • • • • • • •

SAUSAGE PIE

- 1 lb. link sausage placed in bottom of baking dish over which pour batter made of:
- 1 egg,
- 1 cup flour,
- ½ cup milk,
- 1 teaspoon baking powder.

(Mrs. Twaits.)

• • • • • • • • • • • •

STUFFING FOR BAKED FISH

- 1/2 cup cracker crumbs,
- 1/2 cup bread crumbs,
- 1/4 cup melted butter,
- 1/4 teaspoon salt,
- 1/8 teaspoon pepper,
- onion juice,
- 1/4 cup hot water.

Mix in order given.

To Bake Fish—Fill fish with dressing, sew up and run a needle holding white thread, through head, middle of back and tail. Draw fish in shape of letter “S” and tie firmly.

Put in buttered pan, brush with melted butter, sprinkle with crumbs and bake one hour or until tender. (Mrs. W. G. LaRock.)

   
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• • • • • • • • • • • •

CHICKEN A LA KING

Melt 2 tablespoons of butter in a frying pan. Add:
- ½ green pepper (chopped fine),
- 1 cup fresh mushroom caps (peeled and broken in pieces).

Stir and cook 3 or 4 minutes. Add:
- 2 level tablespoons of flour and
- ½ teaspoon salt.

Cook until frothy, then add 1 pint of cream and stir until sauce thickens.

Add 3 cups of cooked chicken cut in cubes.

Set over hot water, cover and let stand until very hot.

In the meantime cream:
- 1/4 cup butter.

Beat into the butter:
yolks of 3 eggs,
- 1 teaspoon onion juice,
- 1 tablespoon lemon juice,
- 1 teaspoon paprika.

Stir mixture into hot chicken and continue stirring until egg thickens. Serve on toast.— (Margaret K. Barringer.)

• • • • • • • • • • • •

SPICED GOOSEBERRIES

- 6 qts. gooseberries,
- 9 lbs. sugar,
- 1 pt. vinegar,
- 1 level tablespoon cinnamon,
- 1 level tablespoon cloves and,
- 1 level te tablespoon aspoon allspice.

Put berries in kettle with half the sugar and 2 qts. of water. Boil 1 1/2 hrs. When nearly done add the rest of the sugar, vinegar and spice. Boil 1/2 hr. and stir constantly. (Mrs. George R. Goering.)

• • • • • • • • • • • •

ITALIAN STEAK

- 1 1/2 lbs. top round with fat on,
- 1 green pepper (seeded),
- 4 soda crackers,
- 1 onion (size of egg),
- 4 can tomatoes or 1 large tomato.

Put all through food chopper, season with salt and pepper, form into balls and fry in butter. (Mrs. George R. Goering.)

TEXT AD—Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed Dainty Recipes in each Knox Gelatine package

• • • • • • • • • • • •

VEAL BIRDS

1 lb. veal steak sliced very thin cut into pieces about 4 inches long and 2 inches wide.

Make dressing of:
- 3 or 4 tablespoons bread crumbs,
- a little onion juice,
- 1 egg,
- juice and grated rind of 1 lemon,
- salt,
- pepper, and
- the small bits of meat left from trimming the steak (chopped fine).

Stir together, spread some of the mixture on each of the oblong pieces of meat, roll lightly and fasten securely with toothpicks, sprinkle with pepper and salt, then roll in flour and fry in butter a light brown.

Make a thin cream sauce and bake in casserole 1 1/2 hours. (Mrs. F. D. Chapel.)

• • • • • • • • • • • •

HAM BAKED WITH TOMATOES

3 slices of raw ham cut a little over an inch thick. Put in roaster and spread 3 tablespoons each of sugar and flour mixed over the ham. Pour over all a quart of cooked tomatoes. Cover and bake 2 hrs.

Remove ham from the pan and add 1/2 pint of sweet cream, which makes the sauce to serve with the ham. (Mrs. H. B. Freeman.)

• • • • • • • • • • • •

BAKED PORK CHOPS

Beat 1 egg, dip chops in egg, then in flour. Sprinkle with salt and pepper. Brown quickly in frying pan in which butter or other fat has been heated.

Cover with hot water and bake in moderate oven for 1 hour with dish covered. (Mrs. H. B. Freeman.)

• • • • • • • • • • • •

CREAMED BEEFSTEAK

Put 3 tablespoons butter (to each pound of steak) in frying pan and let get hot. Cover the steak (on meat board) with 1/2 cup flour and pound or chop it in.

Put the meat in the hot butter and brown well on both sides. Then add water to half fill spider, put on back of stove and let simmer for ½ hour or more. A tough steak treated like this will prove very palatable. (M. Alice Elwood.)

• • • • • • • • • • • •

CHICKEN CROQUETTES

- 2 cups meat,
- 1 cup stock or milk,
- 1 teaspoon salt,
- 1 tablespoon flour,
- 1 tablespoon onion juice,
- 1 tablespoon lemon juice,
- 3 tablespoon butter,
- 2 eggs.

Put stock on to boil. Mix flour and butter together and stir into stock. Add chicken, seasoning and eggs. Cool and shape.

   
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