Page:Meat for Thrifty Meals.djvu/48



To 3 cups of cold cooked veal or fresh pork, cut into small pieces of even size, add thick salad dressing. Let the mixture stand in a cold place for several hours. Shortly before serving, add 2 cups of cut celery and more salad dressing if needed to coat all the pieces. Salt to taste.

Hard-cooked eggs, sliced or cut in quarters, may be used as a garnish, or mixed with the salad to make it go further.

When ready to serve, pile the salad on crisp lettuce or in tomato cups. Or serve in long rolls from which the centers have been scraped out. Or use the salad as a filling for sandwiches.

Crack the bones. Wash the knuckle well and cover with the 2 quarts cold water. Add the onion. Heat slowly to the boiling point, then simmer for about 3 hours, or until the meat is tender. Pour off and measure the liquid. There should be about 3 cups. Remove the meat from the bones, discarding all gristle and bone splinters, and either grind or chop the meat very fine. Soften the gelatin in the 2 tablespoons of cold water and add to the hot stock, chill, and when partly set add the meat and seasonings, and stir until well mixed. Rinse a large mold or individual molds, pour in the mixture, and allow to stand some hours or overnight in a refrigerator or other cold place. When thoroughly stiffened, turn the jellied meat out on crisp lettuce. Serve with salad dressing. Garnish with thinly sliced cucumber and tomato, if desired.

Chopped crisp bacon or ham, diced apples or sliced bananas, and salad dressing.

Chopped crisp bacon or ham with sliced or chopped raw vegetables–tomatoes, onions, cucumbers, cabbage, cauliflower, carrots, celery, tender leaves of spinach–and salad dressing.

Chopped crisp bacon or ham with cooked green vegetables–snap beans, asparagus, peas–and salad dressing.

Crisp fried dried beef broken in pieces, or chopped cooked corned beef, cooked dried beans or peas, chopped onion, and salad dressing.