The Pilgrim Cook Book/"One Piece" Luncheons

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"One Piece" Luncheons.

Boston Baked Beans.

Soak 1 quart navy beans in cold water over night; boil in fresh water next morning. When they begin to soften, drain the water off and put beans in a bean pot or a gallon stone jar. Add 1 pound lean salt pork cut in pieces. 1 teaspoon dry mustard mixed with ½ cup good molasses, 1 small can tomatoes strained, and enough boiling water to cover beans. Add salt, if necessary, and more water also. Bake from 4 to 5 hours in slow oven.—Mrs. Klipp.

Baked Beans with Ketchup.

After soaking 1 quart of beans for a while put on to boil with 1 pound bacon cut in small pieces. Boil until hull begins to split, then pour into baking dish with all the liquor. Add 2 to 3 tablespoons sugar and 4 teaspoons mustard. Bake about 2 hours or until well done. Last of all add a 25-cent bottle of Heinz ketchup.—Mrs. Albrecht.

Creamed Chipped Beef with Noodles.

Two cups boiled noodles, 2 cups milk, 1 cup chipped beef, 1 tablespoon butter, 2 tablespoons flour. Mix flour and butter together, add milk, cook until creamy, then add the beef and lastly the noodles.—Mrs. H. A. Zorn.

Chili Con Carne.

One-half pound round steak cut into cubes, ½ pound pork cut in cubes, 1 carrot diced, 1 onion diced, 2 potatoes diced, 1 green pepper, 1 pinch red pepper. Simmer till tender; then add 1 can red kidney beans drained, 1 can tomato soup, 1 stalk celery. If liked, 3 slices of bacon, cut in cubes and fried brown, may be added with the bacon fat.—Miss A. H. Rehm.

Chili Con Carne.

Three-quarter pound beef, either shoulder or end of the round, 5 cent soup bone, a No. 2 can of tomatoes, 1½ cups of chili beans, or kidney beans. Place soup bone in pot and cover with water; cook slowly like soup. Cut beef into very small pieces, fry until brown, add water and stew about an hour. Remove bone from soup, cut off meat if any and put back in the pot, add the stewed beef with the gravy, small piece of onion, salt, pepper, and the heated tomatoes. Put the beans on to cook in a separate pot at the same time you cook the soup bone. Allow the beans to boil up, pour water off and add fresh water; cook till half done. Then stir beans into meat and tomatoe mixture, add red pepper to taste, and cook till beans are done.—Mrs. Arthur Emde.

Chop Suey.

Cut into small pieces 1 pound each of steak, veal shoulder, and pork shoulder. Brown a cup of onion in butter and add meat. When brown add 2 stalks celery, 1 can mushrooms, 1 tablespoon molasses, a little salt and 1 cup water. Let it stew over a slow fire 1½ hours, adding water as needed.—Mrs. H. A. Zorn.

Chop Suey.

Cut into small pieces 1 pound pork from the shoulder and 1 pound veal from the leg. Mix and fry slowly for ½ hour. Then add 2 tablespoons molasses and small teaspoon salt. Fry 10 minutes more then add 2 cups onions cut into eighths, 2 cups celery cut into small pieces and fry all for 20 minutes. Sprinkle with flour several times during process. Add a little water, bring to a boil and serve with steamed rice.—Mrs. P. Metzger.

Potato Loaf with Bacon and Peas.

Rub a bread tin thoroughly with bacon drippings, then thickly as possible with dried bread crumbs. Pack in gently 1 quart of mashed potatoes and bake ½ hour in quick oven. Unmold on platter, serve with a garnish on top of fried or broiled bacon and radish roses. Surround with peas.—Mrs. A. J. Koehneke.

Sunday Evening Supper.

Raw cabbage cut fine mixed with mayonnaise dressing. Form mountain on a large chop plate, place frankfurters around standing upward and sweet potato balls around the edge.—Mrs. O. Kleppisch.

Stuffed Cabbage.

Grind together 1 pound round steak and 1 cup bread crumbs and season with salt and pepper. Cut out the inside of a small head of cabbage and fill with the meat and bread crumbs, then tie it up in a napkin and boil for 2 hours. Take 4 potatoes, 1 onion, 1 carrot and cut in cubes; place these in the kettle with cabbage and meat, and boil until tender. remove napkin and cut cabbage and meat in slices. Arrange vegetables around the meat and make a gravy of 1 cup milk, 1 cup stock seasoned with salt and pepper and parsley cut fine. Thicken with 1 tablespoon flour and pour over meat.—Mrs. Chas. Hemler.

Filled Cabbage Leaves.

One medium head of cabbage, 1 cup rice, 1 small onion, 1½ pounds chopped meat. Soak rice for several hours in warm water. Season meat as for meat balls, and add rice. Separate cabbage and scald the leaves until they are soft. Place on each loaf some of the meat and rice mixture, then roll up leaf and pin together with toothpicks. Brown some flour in a pan, add water enough to make a nice gravy, season; then add the onion, the cabbage rolls, rest of the cabbage cut up fine, a few caraway seeds and cook slowly until done.—Mrs. H. Eichelkraut.

Scalloped Ham.

Cut raw ham into small pieces and place in baking dish. On top of ham, place small round potatoes. Season with pepper, pour in enough milk to cover potatoes and bake slowly about 1 hour.—Alicia K. Steinhoff.

Scalloped Ham with Vegetables.

Two slices ham, large potatoes sliced, 2 carrots sliced, 1 onion sliced, 1 bunch parsley, 1 pint milk, salt and pepper. Put layer of vegetables in buttered baking dish, then a layer of ham, rest of vegetables and cover with ham. Pour milk over all and bake in slow oven.—Helen Lindau.

One Pan Pork Chop Dinner.

Six or more lean pork chops, 6 medium sized peeled sweet or Irish potatoes, 6 onions if liked, 6 peeled, cored and halved apples, 1½ cups stock or boiling water. Put pork chops in roasting pan, arrange potatoes, onions and apples around and over them, add stock or water, season with salt and pepper and bake in moderate oven for fully 1½ hours. Turn vegetables and baste often.—Mrs. E. S. Berndt.

Cauliflower with Sausages.

Wash well and separate a cauliflower. Boil till tender, being careful to keep each flowerlet whole. Then stir gently in a cream sauce till each peace is well coated. Put on round chop plate and surround with tiny sausages which have been baked or fried brown.—Alicia K. Steinhoff.

Veal Goulash.

Fry 1 tablespoon of chopped onion golden brown in 1 tablespoon of butter, add 1 pound of lean veal cut into inch pieces, ½ teaspoon salt, 1 teaspoon paprika, 1 tablespoon flour, and stir until slightly browned. Then add 1 cup of stock or water, cover and simmer for 1 hour. Add 1 cup of diced raw potatoes, cook 15 minutes longer and serve.—Mrs. R. Albrecht.

Stewed Pork with Vegetables.

Boil 2 pounds of lean pork about ½ hour, then add 1 quart or more of carrots diced and boil about ½ hour more. Then add 1 quart of more potatoes diced, 1 small onion cut fine, salt and pepper, and boil ½ hour more till tender. Thicken with a little cornstarch dissolved in milk or water, or serve without thickening.—Mrs. W. H. Jacobs.

Baked Hash.

Butter a baking dish or casserole, put in a layer of sliced potatoes, then a layer of chopped meat left-overs and a few slices of onion; repeat alternately until all is used. Pour over all 2 well beaten eggs and enough milk to cover. Bake about 30 to 45 minutes.—Olga T. Bohnsack.

Spanish Spaghetti.

One package of spaghetti, 1 can of tomatoes, 2 large onions cut into small dice, 1 large green pepper cut into dice, 4 slices of bacon cut in squares, 1 pound of ground beef. Boil spaghetti in boiling salt water till tender; drain and blanch in cold water. Fry bacon in spider. Salt and pepper beef and shape into small balls, about size of walnut. Fry them in bacon grease; when meat is browned, add onions and peppers and fry about 15 minutes. Then pour with tomatoes over spaghetti which has been put in sauce pan; let simmer 15 to 20 minutes. When serving sprinkle with grated cheese.—Mrs. W. H. Mampe.

Sausage in Potato Boxes.

Parboil the sausages 2 minutes, pricking them in a few places with a large darning needle. Arrange in a tin pan in a close row and set in the oven to finish cooking and brown. Press hot boiled potatoes through a ricer on to a heated platter and mold quickly with 2 spoons into a square shape, hollowing the center and making the sides straight. Drain the sausages and put in boxes, arranging in a row; serve hot. Garnish with fried tomatoes and a few sprigs of parsley.—Mrs. E. S. Berndt.

Irish Stew.

Take 1½ pounds each of beef and lamb, cut in cubes; put on to boil with enough water to cover and season to taste. Prepare 8 small sized onions, 6 small carrots, 12 potatoes, cut in cubes. When meat is partly done, skim carefully and add vegetables. Let stew until tender. Thicken gravy if desired.—Mrs. Mandel Z.

Casey’s Delight.

Six carrots, 6 potatoes, 6 onions; cover with water and boil until done. Form 1 pound chopped round steak in balls size of an egg, season and drop in stew; boil 10 minutes. Add 1 tablespoon flour, blend with 1 tablespoon butter.—Helen Lindau.

Luncheon Corn Dish.

One can corn, ½ pound chopped (not ground) boiled ham, ½ cup chopped celery, 1 tablespoon chopped green pepper, salt and pepper. Mix all together with a thick white sauce, place in casserole and bake in oven. Garnish with sliced hard-boiled eggs.—Lucia Koke Knowlton.

Hot Sweetbreads.

Boil piece of green pepper, tops of some celery with 1 pound sweetbreads; let partly cool in water, then pick sweetbreads in small pieces, remove skin, and strain stock. Chop a cup of oysters fine; blend 2 tablespoons butter with flour and the strained stock, add ¾ cup cream; just boil up and fill in toasted bread squares made by hollowing out slices of bread of 2-inch thickness. Remove crust, leave ½-inch bottom and fill with sweetbreads. Serve with noodles and French peas, salt and pepper to taste; add a little onion salt.—Ada Wilson Bohnsack.

Sauted Kidney.

Skin and core kidneys and cut them in slices. Melt 1 ounce butter in a pan and fry in this 1 onion minced. Put in the kidneys and fry for about 5 minutes, tossing them occasionally. Sprinkle in rather less than 1 ounce of flour, stir it all for 3 or 4 minutes longer; add 1 gill brown stock, ½ cup vinegar, and stir until it boils, then simmer gently for 10 minutes. Serve on a wall of mashed potatoes with sauce around. Beef kidneys will answer for this dish, only requiring to simmer longer in the gravy.—Mrs. E. S. Berndt.

Stuffed Peppers a La Josephine.

Mix well together 1 pound chopped beef, 8 cents salt-pork cut in cubes, ¼ teaspoon cloves, ½ teaspoon white pepper, 1 teaspoon salt, and ½ cup raw rice. Cut the tops off 6 green peppers, remove seeds, and stuff with the mixture. Make meat balls out of the filling that is left. Into an iron pot put 1 tablespoon butter, 1 tablespoon flour, an onion, and let brown. Then add 1 cup water; when smooth add 1 can strained tomatoes. Put the peppers and meat balls in the gravy and let simmer for 1 hour.—Mrs. O’Rourke.