The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1913-07-29
DISHES
That Are New To Many.
Meats In Numerous Styles

In making out the menus each
month, writes Fannie Merritt Farmer
In the Woman's Home Companion, j
frequently seek to introduce new
dishes, for which realize but few
hold the recipes, with the end In view
of helping the housewife to avoid
ruts In arranging meals Here are a
few meat dishes:
Clipped Beef with Macaroni---Break
macaroDi In one-inch pieces (there
should be three-fourths cupfuD and
cook In boiling salted water until
soft; drain and pour over quart Of
cold water. Remove skin from one
fourth pound Of thinly sliced dried
beef and separate In pieces. Cover
with hot water, let stand 1C minutes
and drain. Arrange alternate layers
of macaroni and beef in buttered bak-
ing dish, having two of each Pour
over two cupfuls of white sauce. COW
er with one cupful of buttered crack
er crumbs and bake in a hot oven un.
| til crumbs are brown. For the white
sauce melt four tablespoonfuls of but
ter, add three tablespoonfuls OF foar
and stir until well blended; then pour
on gradually, while stirring constant
ly, two cupfuls Of milk. Bring to the
boiling point and add one half tea.
spoonful of salt and one eighth tea
spoonful of pepper.
Veal Holstein-Wipe six loin chops
and put in stewpan with one half
onion, peeled and sliced, eight slices
of carrot, one half teaspoonful OF pep
per-corns, four cloves and two table
spoonfuls Of butter. Cover with boil
ing water and let simmer until chops
are tender. Drain, season with salt
and pepper. dip In nour. egg and
crumbs, fry in deep fat and drain on
brown paper. Arrange on hot serv.
ing dish and surround with two cup
fuls Of boiled macaroni, broken into
two-inch pieces and mixed with the
following sauces: Peel and slice on
ions; there should be two cupfuls.
Cover with boiling water and cook five
minutes, drain, again cover with boil
ing water and cook until soft; again
drain and rub through sieve. Melt
two tablespoonfuls of butter. add two
tablespoonfuls of -four and stir until
we'll blended; then,pour on gradually,
while stirring constantly, one cupful
of chicken stock. Bring to the boil
ing point, add onion puree and one
half cupful of rich milk or thin cream,
Season with one half teaspoonful OF
salt and few grains Of pepper.
Meat Cakes--Chop fine one pound
Of lean veal. add two ounces of fine
ly chopped fat salt pork and work, US
ing the hands, until we'll blended; then
add two thirds cupful of soft bread
crumbs, two eggs, slightly beaten, one
third cupful Of -four. one half cLpful
of rich milk. one half teaspoonful oi
salt and one eighth teaspoonful oi
pepper. Form into eight cakes, put
in dish, dot over with butter, using
one and q half tablespoonfuls. ant
pour around three fourths cupful o.
chicken stock. Cover and bake one
hour. basting every 10 minutes with
liquor In pan. Pour around the fol
lowing sauce: Melt three tablespoon
. fuls Of butter, add three tablespoon
fuls Of -four and stir until we'll blend
ed; then pour on gradually, while
: stirring constantly, one cupful o.
cream.
Bring to the boiling point and add
three fourths teaspoonful of salt, on'
/. eighth teaspoonful of pepper and ont
half cupful Of pimento puree.
Chicken Mousse-Beat the yolks o
i three eggs slightly. add one half tea
} spoonful Of salt and one fourth tea
, spoonful of paprika and pour on grad
) ually one cupful Of chicken stool
( which has been, heated. Cook In dou
+ BILE boiler. stirling constantly. unit
r mixture thickens. Add one table
spoonful Of granulated gelatine, soak
. ed in one tablespoonful Of cold waite
and when gelatin has dissolved strai
= and add to one half cupful Of boile
chicken or fowl and one half cupful
| blanched Jordan almonds, both choI
ped, pounded and forced through
1 sieve Season highly with salt an
cayenne. Put dish containing mil
;. ture in pan of cold water and stir ur
til mixture thickens, then fold in on
!. cupful of heavy cream beaten unit
stiff. Turn into mold and cool.