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 

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. 

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

Vinaigrette Sauce

2 yolks of hard boiled eggs

3 tablespoons oil

2 tablespoons finely chopped white onion

1 teaspoon salt

1 teaspoon white pepper

3 tablespoons tarragon vinegar

Press egg yolks through sieve, add gradually the oil and when well-mixed add seasoning. Serve with boiled beef or stuffed beef heart.

Contributed by Mrs. F. Ritter of Columbia, Ill.

Marrow Balls for Soup

Get a large marrow bone (do not boil), take out all the marrow, mix the yolk of one egg, salt, pepper, parsley chopped fine, flour enough to roll into little balls. Make the balls with the fingers, keeping the fingers well floured. Let boil in soup about 15 minutes before soup is done.

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

 

Grandmother's Mince Meat

2 ounces citron (chopped)

3 lbs. raisins

3 lbs. currants

2 1/2 lbs. suet (ground)

5 lbs. beef (ground)

4 quarts apples (cut up small)

1 Tablespoon salt

2 lbs. brown sugar 

1 quart molasses

1 Tablespoon pepper

2 Tablespoons ground cloves

2 Tablespoons cinnamon (ground)

1 Tablespoon mace

2 Tablespoons nutmeg (ground)

2 lemons ground up

1 quart cider

 

Mix well together and heat. Then put in mason jars till ready to make your pies.

This makes about 9 quarts.

Contributed by M. F. P. from Wellston, Mo.

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.

Sandwich Paste

Mix together the following that has been ground fine:

3 or 4 slices of boiled ham

2 hard-boiled eggs

1 large green pepper

1 small onion

Season with salt and paprika and mayonnaise. Serve on buttered white bread with lettuce.

Contributed by Mrs. M. J. Ladney 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

 

 

Savory Mutton

One and one-half pounds mutton

Six slices bacon

Six small onions, sliced

Three tablespoonfuls flour

Three cupfuls hot water

Three medium carrots

One onion, stuck with cloves

Two teaspoonfuls salt

One-eighth teaspoonful pepper

Bouquet (one stalk celery, three sprigs parsley, one bayleaf, one sprig thyme, tied together)

Three white turnips

Six potatoes

 

Trim meat, cut in inch cubes and dredge with a little flour. Cut bacon in small pieces. Cook until crisp and remove to a plate. Brown onions in the fat, remove them, and brown cubes of mutton. Stir flour into remaining fat and brown. Add two cups of hot water and stir until the gravy boils. Pour into a casserole, add meat and bacon, bouquet garni, salt and pepper, and onion stuck with cloves. Cover closely and cook in slow oven. Peel turnips and dice them. Scrape and slice carrots.

When the meat has cooked one hour add vegetables and browned onions with one cup hot water, or enough to cover and continue cooking for 90 minutes longer. In the meantime, prepare, cook, and mash potatoes. Remove bouquet garni from finished stew, and if cooked on top of the stove pour into a casserole. Cover with fluffy mashed potatoes and brown in the oven or in a broiler.