Perth Amboy evening news., 1920-06-09
Recipes for Serving Twenty Peopl
Cold Cuts of Meat

Recipes for Serving Twenty People
Cold Cuts of Meat
Select a ten-pound piece of rolled
brisket that has been well corned and
then cook slowly on Sunday. Let cool
overnight in the liquid. The hreless
for you.
Potatoes au Gratin
Place in a large saucepan
Two tall cans of evaporated milk
Four ans of water.
And add n and one-half cups Of
flour. Now, with a wire whip. beat
free from Jumps and then bring
slowly to a boil. Cook for five min
utes and then add
One and one-half cups OF finely
chopped onions
two tablespoons of salt
Two teaspoons of paprika.
Remove the skins and then cut in
dice eight pounds of potatoes. Place
in a large baking pan and then pour
breadcrumbs. Dust with one cup of
grated cheese and bake for twenty
five minutes in q hot oven.
String Beans
String one peck of beans and then
cook until tender and season. Serve
the evening meal in the form of a
platter meal. using a large plate.
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a liberal portion OF potatoes au
gratin, string beans and the salad.
Use either prunes, dried peaches or
apricots for the stewed fruit. Soak
the fruit n then place In a large
crock and keep in the oven over
night. Bake for thirty minute and
then turn off the heat and let the
ing.
Menu No. 2
Allow one tomato for each person
and hen cut a slice from the top.
! SCOOP out the centers and fill with
the following mixture:
Three pints of bread crumbs
One cup of finely chopped parsley
One u OF finely chopped onions
Two tablespoons of salt
Two teaspoons of paprika
One-half teaspoon of thyme
Pulp of the tomatoes
Six punches of scallions
Four punches of radishes.
Mix thoroughly and use to fill the
tomatoes. Place them in a baking
pan and add one cup of water. Bake
in a moderate oven for thirty min
utes. Five minutes before removing
| from the oven lay a thin slice of ba-
con on each tomato. Use the same
| sauce for baked tomatoes as for po-
tatoes au gratin. Add two-thirds or
q cup of finely chopped parsley. Pep
pers may be substituted in place of
the tomatoes.
Wash and dry one potato. medium
size. for each service. Rub well with
shortening and then bake at the
same time as the tomatoes. Start the
potatoes just a little while before.
One-quarter peck of peas
Four pounds of cabbage for slaw.
Shred the cabbage fine and then
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EggIess Mayonnaise
Use level measurements. Place In
a bowl
One-half cup OF evaporated milk
One tablespoon of mustard
Two teaspoons of paprika.
Now add slowly two cups of salad
oil and then beat hard. Now d
Three tablespoons of vinegar
One tablespoon of sugar
Two teaspoons of salt.
Beat to mix and then pour over
the cabbage and mix thoroughly.
Chicken Salad !,
Select a 1ve-pound chicken ana
five pounds of the shoulder or Fea!:
SINCE and then draw the chicken ana
cut as for stewing. Place IN a sauce
pan and add the veal and just enough
water to cover.
Two onions
One faggot of soup herbs
One carrot. .
Cook slowly until the chicken is
tender and then let cool in the stock.
Now remove the meat and cut IN
neat pieces. Use both the chicken
and the veal. Turn into a large bowl
and add two quarts of celery cut m
half-inch blocks. Cove with a good
French dressing and then set In the
icebox to chill.
Make the dressing as follows'
Place in a saucepan
One cup of vinegar
Three cups of chicken stool
One cup of flour.
Stir to dissolve and then bring to a
boil and cook slowly for five minutes.
Now add
Two level tablespoons of salt
One level tablespoon OF paprika
One level tablespoon of grated on
ion.