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Newspaper
Sikeston Herald
Location
Sikeston, Missouri, United States of America
Date
Dec 19, 1940
Page
15
Veal kidney chops braised to delicate perfection. Dredge in flour brown on both sides, season with salt pepper and paprika, add about 1 cup sour cream for six chops and cook slowly about forty five minutes. Serve with cauliflower and a light gravy from pan drippings.
Veal dishes enliven winter menus with roasting and braising methods. Use true roasting at 300 degrees F until 170 F center, lard for fat, and season with salt and pepper. Braise smaller cuts in a flavorful liquid. mushroom sauce complements veal birds stuffed and rolled.
Rich dessert using 44 cups cream whipped and marshmallows. Fold in powdered sugar, blanched almonds, vanilla and chopped maraschino cherries. Chill until very cold, then serve in sherbet glasses with a half cherry. Small portions advised.
Mincemeat Drop Cookies recipe uses flour, soda, salt, lard, brown sugar, eggs, water, pecans, dry mincemeat and vanilla. Cream lard and sugar, add eggs, beat, add water, fold in pecans and mincemeat with dry mix, add vanilla, drop by spoonfuls, bake at 375 for 15 minutes. Yields about four dozen cookies.
A simple preparation lists 1 cup flour 1 teaspoon salt 1 cup milk 2 eggs and 3 tablespoons beef drippings. Cook the batter with drippings in a pan at 400 degrees for 30 to 40 minutes. Cut into squares and serve around roast beef. Serves 6.
Recipe outlines peach roll ups using 6 four inch biscuit squares 6 peach halves and a sugar butter mace and nuts filling. Fill peaches place on dough fold edges seal and bake twenty minutes in a moderate oven.
A six to seven rib beef roast is proposed as a single economical cut for three meals. The meat can yield a pot roast, steaks or roasts, and ground beef or stew. Ask retailers to saw four inches above the chine bone and prepare a boneless pot roast from the rib strip.
Rolled and tied pot roast from 6th and 7th ribs browned in hot fat. Wipe, brown onion, add water and catsup, simmer tightly. Add potatoes 45 minutes before done, turning twice. Cook about 45 minutes per pound and adjust liquid as needed.
The eye muscle when lifted from the backbone can be cut into thick boneless steaks or left in one piece, wrapped in cod fat and roasted.
The instructions describe slicing beef from the eye of the 6th and 7th ribs into one inch steaks. Wipe, place on a broiler rack with three inches clearance, and broil until browned on each side after seasoning.
A compact kitchen instruction lists making spaghetti hamburg by browning ground beef in lard, adding grated onion and broken mushrooms, then folding in two cans of prepared spaghetti. Season and heat until blended, garnish with buttered carrots.
An Iowa program stresses planning two or more home produced meats weekly. Canning meat extends supply and saves money, with guidance on which cuts to can, how bone and fat affect heat, and when to rely on freezer storage.
The meat from the ribs and around the backbones may be cooked with the bones for soup, used as the base for a delicious stew or ground and used for meat patties, meat loaf or in a one dish meal such a Spaghetti Hamburg.
A collection of old fashioned candy making instructions for white taffy and brittle chocolate nut treats. Includes sugar corn syrup butter peanuts peppermint extract and Karo guidance with temperature stages and methods. Ends with a note that winter salt water fish visit fresh water regions and a prompt to read the ads as news.
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