Things Mother Used to Make | Page 9

meat and onions, allowing three-quarters of an hour for cooking.

=Dumplings=

2 Heaping Cupfuls of Flour 2 Teaspoonfuls of Cream of Tartar 1
Teaspoonful of Baking Soda 1 Teaspoonful of Lard 1 Teaspoonful of
Salt 1 Glass of Water
Roll out an inch thick and cut into round pieces. Put these on a wire
plate, on top of the meat; cover and let boil twenty minutes. Lift them
out, and thicken the stew with three dessertspoonfuls of flour, wet with
a scant cup of water.

=New England Boiled Dinner=
This consists of corned beef, white and sweet potatoes, cabbage, beets,
turnips, squash, parsnips and carrots. The quantity depends upon the
size of the family. Eight pounds of meat is sufficient for a family of
eight. Boil the meat four hours, the beets three hours, the cabbage one
and a half hours, squash and turnips three-quarters of an hour. Boil
these in one kettle, all together. Beets, carrots and parsnips should be
boiled with the skin on. Pare the potatoes, pare and slice the squash and
turnip. Pick the outer leaves from cabbage and cut in quarters. When
done, pare parsnips and carrots. Drop the beets into cold water and slip
the skin off with the hand.

=Brunswick Stew=
1 Chicken or 3 Pounds of Lamb 1 Onion 4 Potatoes 4 Ears of Corn Salt
and Pepper 6 Tomatoes
Cook the chicken or lamb until tender in two quarts of water. Take
from the water and chop fine. Put back in the liquor, add the corn, cut
from the cob, tomatoes, onion, and potatoes all chopped, salt and
pepper to taste. Cook two hours. In winter this can be made by using
canned corn and tomatoes.

=How to Corn Beef=
A piece of fresh beef weighing seven or eight pounds is sufficient for a
family of eight. Wash, clean and put it in an earthen dish, twenty-four
hours before cooking. Cover with cold water, and add a cup and a half
of ice-cream salt. When ready to cook it, remove from the brine and
wash, placing it in cold water. Cook four hours.

=Corn Beef Hash=
Corned Beef Milk Potatoes Salt and Pepper Lump of Butter
Chop the meat fine, add the same bulk of potatoes or a little more. Put
into a saucepan or spider a lump of butter the size of an egg, and a few
spoonfuls of milk or water. When bubbling, put in the meat and
potatoes, and a little salt and pepper, if you like. Stir for a while, then
let it stand ten or fifteen minutes, until a crust is formed at the bottom.
Loosen from the pan with a cake-turner. Turn a warm platter over it.
Turn pan and hash together quickly and serve. If you have a scant
quantity, place it on slices of toasted bread, which have been buttered
and wet with hot water.

=Breaded Pork Chops=
6 Chops 1 Cupful of Bread Crumbs 1 Egg Pinch of Salt 1/2 Cupful of
Milk
Beat the egg and milk together, adding the salt. Dip the chops into this
mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served
in the same way.

=Potted Beef=
3 Pounds of a Cheap Cut of Beef 1/2 Can of Tomatoes Salt to taste 3
Onions
Put the meat into a kettle, cover with cold water and boil slowly for
three or four hours. Add salt and onions, cut fine. Put the tomato
through a colander. Boil all together, and, as the water boils away, add
more. Serve the meat hot. The liquor makes a delicious soup, thickened
with two tablespoonfuls of flour.

=A Fine Way to Cook Veal=
2 Pounds of Veal, or according to size of family 1 Egg Bread Crumbs
Milk, Salt and Pepper
Cut the veal into small pieces, a good size for serving, and season with
salt and pepper. Dip into the egg, which has been beaten light, then into
the bread crumbs. Have a little pork fat (lard will do) in a frying-pan,
and cook until brown. Set on the back of the stove and cook slowly for
ten minutes. Cover with milk, and bake in the oven very slowly for one

hour in a covered pan. The toughest veal, cooked in this way, will be as
tender as chicken.

=Veal Patties=
1 1/2 Cupfuls of Boiled Rice 1 Cupful of Veal 1 Teaspoonful of Salt
1/2 Teaspoonful of Poultry Dressing 1 Egg 1 Tablespoonful of Milk
Grind or chop the veal, salt and stir into the rice with the dressing; beat
the eggs, add milk, and stir all together. Drop a tablespoonful spread
out thin on the griddle, and fry as you would griddle-cakes. Chicken,
pork, or lamb may be used instead