Bean And Lentil Puree

Prepare and serve like the foregoing. A small veal or mutton bone may be boiled with it. The puree must not be greasy.

Sour Roast

Let a quart or less of vinegar come to a boil, dilute it with one-half the amount of boiling water, add some bay leaves, cloves, whole pepper, onions, or any other flavoring, and pour over a piece of beef (rump piece) which has been slightly rubbed with salt. Let it stand for several days. Then take it out of the liquid, cover with bacon or suet, and put into hot fat. After it has roasted for a while, stir a large tablespoonful of flour into the fat, add some water, and the spiced herbs. Cover well, and let it roast two or three hours. Add water or buttermilk to the gravy, if desired. Serve with potato dumplings, lettuce and stewed prunes.

Veal Cutlets

Sprinkle some lemon juice over the chops, then beat up several yolks of eggs, turn the chops in them, dip in rye nuts and fry in hot fat for ten minutes. Serve with lettuce and tomatoes, or with boiled potatoes, lettuce, stewed prunes or apple sauce

Chicken In Gelatine

Put a small veal bone to boil with the chicken. When tender, take a part of the broth, add some vinegar to it, boil for ten minutes with onions and spiced herbs. Cut the chicken into pieces, place in a deep bowl, and pour the hot broth and vinegar over it. Cool and serve the next day. Use about 1/2 cup of vinegar to I quart of broth.

Another way is to pour pure, hot vinegar over the meat in the bowl, let it stand an hour or longer, then pour off the vinegar, and pour enough broth on the meat to cover it. Meat preserved in this way will keep on ice or in a cool place for a week. The meat and gelatine may be brought to a boil again at the end of the week. This will preserve it for a longer time. Goose may be prepared in the same manner.

Lamb Or Pork In Gelatine

The loin is the best part for this purpose. Prepare with veal bone like chicken.

Pork Cutlets

Prepare the same as veal cutlets. Fry with plenty of onions.

Kidney Hash

Put the kidney into cold water for an hour, then scald with boiling water and boil in the soup together with a soup bone. When done, mince fine and prepare with a brown flour gravy. Serve on toast.

Tripe

Cut into small pieces and boil with a very little water, and a pinch of salt. When done, add some sweet whey or tomato juice. Heat some butter or oil, thicken with flour and add the liquid gradually, as for butter sauce. Season with chopped parsley.

Hamburg Steak

Grind some round steak in a meat grinder. Shape into flat cukes and fry in hot fat with plenty of onions. Turn from side to side while frying.

Steamed Liver

Liver must be fresh in order to be wholesome. During hot weather it may become dangerous as a food after it is one day old. Remove the toxic blood by placing the liver in water or sour milk for one hour. Change the water several times. Then remove the skin and tie some bacon or suet over it. Roll in flour and steam in fat for 20 minutes. Then add sufficient boiling water to half cover the meat. Flavor with bay leaves, salt, pepper and plenty of onions, also add a little vinegar and sugar, and steam for about an hour. Keep the saucepan well covered. Serve with potatoes or with apple and lettuce salad. The gravy can be strained and used the next day for breakfast or supper. See recipe for flavoring of sauces.