Ham Flakes

Boil 2 pounds of smoked butt or Called ham until tender. Mix 3 eggs, 1 teaspoon salt, 3 teaspoons water and flour enough to make a stiff dough as for noodles. Roll in thin sheets when dry; cut in one-inch squares and boil in salted water until tender; then drain off the water. Cut the ham in one-inch squares about 1/4 of an inch thick. Place in well-greased pan, first the noodles and then the ham in alternate layers. Bake in moderate oven until a golden brown. 

Submitted by Mrs. William Weiner of St. Louis 

How to Make a Stew

1. Have beef, veal, or lamb cut into uniform pieces, one to two inch cubes. (Flour meat if you want a deep  brown color). 

2. Brown on all sides in hot fat. Season. Add sliced or chopped onions near end of browning period if desired. 

3. Barely cover meat with hot water, stock, or other liquid. 

(To make a quick meat stock: dissolve a bouillon cube or one teaspoon of beef extract in a cup of hot water or liquid from cooked vegetables).

4. Cover kettle closely; cook slowly until meat is tender. Simmer, do not boil. Add extra liquid if necessary. 

5. Add vegetables just long enough before meat is tender to be done but not overcooked.

6. Thicken gravy with a smooth flour-and-water paste, using a few tablespoons of flour and enough water to moisten. 

*From St. Louis Globe-Democrat 1961 

Huntington Shrimps

Melt two tablespoonfuls of butter and stir constantly until browned; add two tablespoonfuls of peanut butter and stir until blended; then add 3 1/2 tablespoonfuls of flour. When thoroughly mixed, pour in gradually 1 1/2 cupfuls chicken stock and bring to the boiling point. Add one cup of boiled rice and one cup of canned shrimps, broken in pieces. Season with one half teaspoonful salt and a few grains of pepper. Turn into a covered baking dish, cover with croutons and bake in a hot oven until browned.

Submitted by Mrs. G. B. M. of St. Louis 

Sausage with Baked Potatoes

Choose medium sized potatoes, scrub and dry, make a hole through each (use an apple corer if handy), stuff each potato by pressing sausage links or meat into the opening and bake in hot oven for about 30 minutes.

Submitted by Miss Katheryn McGinnis 

Ten-Minute Chili

1 can of kidney beans

1 large can of tomatoes 

1 large onion

1 pound of hamburger steak

1 heaping tablespoon of chili pepper

1 tablespoon of lard

Salt and pepper to taste

Put the beans in stewpot and fry the hamburger loose in skillet in which has been melted tablespoon of lard. When done put in stewpot with beans. Put tomatoes in skillet, add onion, chopped fine and chili powder which has been dissolved in a little water. Cook until onion is done. Put tomatoes in stewpot, salt and pepper to taste and let all come to a boil. This chili is better if let stand for awhile.

Serves six people

Submitted by Mrs. M. L. Robinson of St. Louis 

Mock Venison

Cut cold mutton into slices and heat in a brown sauce, made according to the following:

2 tablespoons butter

2 tablespoons flour

1 tablespoon bottled meat sauce

1 tablespoon red currant jelly

1 cup of water or stock

Brown the butter in the flour. Add the water or stock slowly and keep stirring. Then add the jelly and meat sauce and let the mixture boil up well.

Submitted by Mary A. Ennis of St. Louis 

Liver Dumplings

1 pound ground liver

1 small onion 

Grate 2 or 3 slices dry bread

1 egg, a little flour, salt and pepper.

Mix together and put up in balls. Boil until done.

Contributed by Mrs. J. D. Robinson of St. Louis, Mo. 

Chicken Biscuits

Two cups cooked chicken, cubed

One and one-fourth cup milk or chicken stock

Two tablespoons butter

One and one-half tablespoons flour

One-fourth tablespoon salt

One-sixteenth teaspoon pepper

One-sixteenth teaspoon paprika

Combine flour and butter. Add milk gradually to make a smooth paste then add remaining milk. Pour over chicken. Turn into a greased casserole and bake in a hot oven 25 minutes, stirring mixture twice the first ten minutes of baking. Place small baking powder biscuits on top of chicken mixture after it has baked 10 minutes, return to oven, and bake 10 to 12 minutes longer or until biscuits are browned. 

Mock Turkey

Take a leg of mutton that has been kept for several days but is perfectly sweet and good. Remove bone and fill cavity with a dressing as for turkey. Put in roasting pan half-filled with water; put cover on closely and cook in moderate oven, three hours at least, basting frequently. Pour off liquor and let stand to cool. Remove fat and put liquor back. Let meat brown, basting often, and add one tablespoon of tomato catsup before serving.

Contributed by Mrs. Jimopoulos of St. Louis 

Chicken & Rice

Sm baking dish

melt 1/2 stick butter

put in 1 1/2 cups dry uncooked rice

stir

add 2 cans consomme

place cut fryer chicken in baking dish - salt to taste

bake in oven covered 25 minutes

then finish baking uncovered

*Jotted down on a scrap of paper 

Rice and Meat

 One cup raw rice

Two cups cooked, chopped meat

Two teaspoons seasoning sauce

Half teaspoon onion juice

One teaspoon lemon juice

One-quarter cup cracker crumbs

One egg, slightly beaten

Salt, to taste

Water or stock to moisten

Use any cold meat; chicken is especially delicious. Line a greased mold with cooked rice. Fill the center with the finely chopped meat, well seasoned with sauce and the above ingredients. Cover the meat with rice and the rice with buttered paper to keep out moisture. Steam for 45 minutes. Turn out on a hot platter; garnish with parsley and serve with tomato sauce, highly seasoned. 

Tapioca Casserole Stew

1 3/4 cup leftover meat, cut in medium size pieces

1/2 cup tapioca

1 tablespoon butter

1/2 can peas

4 potatoes

4 onions

4 carrots

Salt and pepper to taste

Put all ingredients in a casserole and bake slowly until meat and vegetables are tender. Keep filled with water and covered. Serve hot. Any leftover gravy may be used instead of butter. The kind of vegetables and meat in this recipe may be varied according to taste.

Submitted by Mrs. Henry Niclas of Columbia, Ill.  

Baked Rabbit With Sauerkraut

Wash a cleansed rabbit thoroughly and let stand in salt water all night, or freeze. Wipe with clean cloth, put in roaster, season with salt, pepper, butter or pork fryings. Let brown on both sides, then put as much sauerkraut as you will need all around rabbit; add a little hot water; cover roaster and let bake until well done. 

Submitted by Mrs. Thos. Lewis of Trey, Ill. 

Stuffed Baked Fish and Green Peppers

There is nothing more tasty in cold weather than stuffed and baked fish. Crumble two cupfuls of day-old bread, and a small onion chopped very fine, a teaspoonful of minced parsley, salt and pepper to suit and four tablespoonfuls of melted butter. Mix lightly together with a fork and add just enough boiling water to bind it together, a few tablespoonfuls being sufficient. Stuff the cavity of the cleaned fish and bake with slices of salt pork until a delicate brown. Serve with green peppers, stuffed with boiled rice seasoned with butter, pepper and salt. If liked, a tomato sauce can be added to the rice before stuffing the peppers. Set the latter in the pan and bake for twenty minutes. If the head is left on the fish, place an olive or cranberry in the eye socket before sending to the table. 

Contributed by Miss E. W. M. of New York

Macaroni and Oysters

Scald one pint of oysters in their own liquor and drain. Cook four level tablespoons of flour in four tablespoons of melted butter until delicately browned, then stir in gradually the oyster liquor and one cupful of sweet milk, season with a dash of red pepper and one half teaspoonful of salt, and cook until thick, stirring all the time. Remove from the fire, and stir in the oysters and two cupfuls of cooked macaroni cut into inch pieces. Place into a well-buttered baking dish, sprinkle with two tablespoonfuls of grated cheese and one cupful of buttered bread crumbs. Bake until brown in a hot oven. Serve at once.

Contributed by Mrs. Sarahh K. Knowlton of Colorado

*Blogger's note: I never would have guessed that this would be the first duplicate recipe (different directions, of course) I would come across.

Round Steak with Macaroni

1/4 package of macaroni (10 cent size)

1 pound round steak

1 pint tomatoes

1/2 cup grated cheese (cream)

1/2 cup bread crumbs

3 tablespoons butter

2 onions

Salt and pepper

Break macaroni in pieces and boil 20 minutes. Drain. Put steak and onions through food chopper. Butter casserole and put in macaroni, meat, onions, seasoning, tomatoes, cheese and crumbs mixed and remainder of the butter. Bake one hour.

Contributed by Mrs. George Horst of St. Louis

Tomato Rare-Bit

Melt one tablespoon butter, add 2 tablespoons flour and 1 teaspoon salt. When well mixed add 2 cups tomatoes cooked. Bring to boiling point, stirring constantly. Remove from fire and add 1 cup grated cheese and beat until it melts. Add two tablespoons salad dressing. Serve immediately on crisp slices of toast or toasted crackers.

Contributed by Mrs. Ernest G. Smith of Alton, Ill.

Stuffed Potatoes

Bake large potatoes well; take leftover meat and mince it. Split the potatoes, remove the pulp, mix with the meat, salt and pepper and a large lump of butter. Put this back into the potato shell and hold the two parts together with toothpicks. Put back in the oven and bake ten minutes longer.

 Contributed by Mrs. Violet Carr, St. Louis, Mo.

Macaroni with Oysters

Cook the macaroni in boiling salt water for 20 to 30 minutes until the starchy taste is gone. Drain.

Put a layer of cooked macaroni in a buttered baking dish, then a layer of oysters; seasoned with butter, salt, and pepper. Add a layer of white sauce and repeat until the dish is full. Cover with buttered crumbs and bake until crumbs are brown and the whole dish heated through. Chopped meat or chicken may be substituted for oysters.

Make the following white sauce:

Melt a tablespoon of fat, add 3 tablespoons of flour, adding 1 cup milk. Stir constantly until the sauce is thoroughly cooked. Season with salt and pepper. Instead of milk tomato juice may be used. 

Contributed by Mrs. S. R. of St. Louis

Veal Loaf with Mushrooms

 2 pounds veal

1/2 pound fresh pork

 

Soften cup stale bread crumbs in milk; add to meat 1/2 cup chopped mushrooms, juice and grated rind of one lemon, salt and pepper, 2 beaten eggs and bread crumbs. Shape in roll and put in shallow pan. Dredge with flour and pour around it the juice from a can of mushrooms. Bake one hour, basting frequently. Thicken sauce with 2 teaspoonsful flour mixed with butter and add balance of mushrooms from can.

 

Contributed by Mrs. L. Deters of St. Louis