Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-08-29

BEEF LOAF (BAKRD.)

BEEF LOAF (BAKKD.)
Take three pounds of beef from the
round or rump and one-half pound OF
salt pork; put both through . meat.
grinder; season with one tablespoonful
OF salt, one tesspoonful OF pepper, and
dash or two of paprika. Add ten table
spoonfuls of cracker or bread crumbs,
three tablespoonfuls Of sweet milk or
cream. After mixing thoroughly, then
add two well.beaten eggs, and form into
loaf; place in q baking.pan, sprinkle
top of loaf with crumbs and bits OF but.
ter, pour over loaf one-hslf pint OF boil
ing water, and bake In the oven for near
" two hours. When done, carefully re-
move from pan on to platter, garnish
with parsley, and serve with . thick
gravy made from the liquid remaining In
the pan. The gravy may be poured over
the loaf, but II is nicer served separately.
ATTRACTIVE NEW PoT-RoAsT.
Select piece of beef from the chuck
or rump, as preferred, Weighing from
three to six pounds; rinse off with cold
water and wipe dry with cloth. Have
ready in kettle some hot fat, one table
spoonful to every two pounds. Scar the
roast over quickly on all sides In the hot
fat until brown; then cover with boiling
water and add your spices and vegeta-
bles. All the water desired should be
poured in this first time, as the flavor 10
spoiled IL the juices are allowed to boil
away and more water added frequently.
The water must be at the boiling point.
The seasoning should consist OF salt,
pepper, the very important paprika lone.
half teaspoonful to every two pounds OF
beei), two or three bay leaves, about one
teaspoonful OF celery seed, three or four
whole cloves, q dash OF cinnamon and
ginger. The vegetables are one large
onion sliced thin, one-half can OF toma-
toes, and several carrots scraped and cut
into pieces the size of walnut. A
very small bit of garlic improves the
flavor of it, If it Is liked. The meat and
vegetables should cook slowly for from
three to four hours.
This is a dssirable'and delightful dish
to prepare In q fireless cooker. When
the roast is tender and thoroughly cook
cd, remove from the pot on to platter.
Thicker the remaining liquid containing
vegetables, and pour over the roast.
BEEFsTEAK STUFFED, Oh MOCK DUCK.
Have beefsteak from the round cut
one-half inch thick; rinse in cold water
and wipe dry with cloth; lay on .
board and spread thinly with butter.
The dressing is made as follows: Take
some stale bread and break into crumbs
fry lightly in one tablespoonful of butter
or fat-not lard. Season with salt, pep
per, sage, or summer savory; moisten
with one we'll. beaten egg, and little
milk If necessary. After the steak Ia
spread with the dressing lap the ends
over and roll closely; then tie or sew SO
it will not unroll in cooking, and rub
over the outside with butter and egg.
Pour over the roll one half pint of boiling
water and haste every fifteen minutes.
One egg will do for dressing and outside
also. The roll should bake about one
hour. Potatoes may be Drowned in the
same pan, and served around the steak
, with parsley garnish; gravy should be
made from liquid in the pan, strained,
and served in a separate dish.
BEEF EN- CASSEROLE.
Cut into small pieces two pounds oil
fresh beef from the chuck, round, OF
rump; dredge each piece with -four. Fry
| until slightly brown In one tablespoonful
of fat or butter. Slice thin one small
onion, IL onions are liked, and mix In
| with the beef which has been seasoned
with salt, pepper, paprika, and celery
seeds. Add one we'll beaten egg, and
one half cup of bread crumbs. Stil
thoroughly and put into casserole
Pour over it one-fourth pint of boiling
water. Sprinkle with bread crumbs and
place across top two or three small thir
| bits of bacon. Steam three hours OF
/ bake in slow oven one hour, and serve Ii
the casserole with the following tomato
sauce.
TOMATO SAUCE.
| Cook for fifteen minutes one half cur
of tomatoes, two slices of onion, eight
peppercorns, one sprig of parsley, BIZ
of bay leaf. When cooked, strain and
pour into the following: Melt three
tablespoonful of butter In q saucepan
cream into 1t two and one-half table
spoonfuls of -four. Add one.fourth tea
spoonful of salt, pepper, paprika, and 9
dash of cinnamon. When 1t thickenl
sufficiently, strain again and serve.
HUNGARIAN GoULAsH.
A goulash is very different dish from
concocted. This is an old receipt for q
genuine goulash, which, II seasoned cor
rectly. 10 extremely good.
| A delicious goulash may be made from
beef, lamb, or chicken. The receipt
given is for one of beef. Take two large
onions to every two pounds of beef
Peel and slice the onions thin, and fry
until brown in one large tablespoonful
of fat or butter. When brown add one
half teaspoonful Of paprika, salt, and
pepper, and stir we'll. Then add the
beef which has previously been cut into
small pieces. Mix we'll and simmer
slowly for one-half hour. The potatoes
may now be added, after being cut into
pieces q trifle smaller than the beef
Select as many potatoes az are needed
for the family.
Cover with stock or water at q boiling
temperature, and cook all together In 3
covered stewpan over slow fire. Wher
the meat is tender, and the potatoes well
done, 1t Is ready to serve, after thickeu
Ing slightly with one or two teaspoon.
fuls of flour. Turn out on a hot platter,
garnish with parsley, thin slices OF
lemon or celery foliage, stuffed peppers
or tomatoes, and serve.
Peppers stuffed with bread crumbs, q
little tomato, and a little grated cheese
make good combination with the
goulash.
PEACH PUDDING.
Make q plain bancmange, using one
quart Of milk. Make, also, a peach jelly
favored with fruit syrup and colored
pink with few drops of cochineal or
color paste. Wet plain mould and
pour in the blancmange and gelstine In
alternate layers, allowing each to harden
before the next IL added. Just before
serving time unmold and garnish with
slices Of fresh or preserved peaches and
maraschino cherries. Serve with plain
cream and sugar.
TOMATO SPONGE SALAD.
Cook together for fifteen minutes one
pint Of tomstoe0, one bay leaf, two
whole. cloves, salt and pepper to taste,
and slice of onion. Strain, and add q
heaping tablespoonful of gelatine dis
solved in scant half.cup Of water.
When the Rolatipe begins In sef- vhin