Page:The Pilgrim Cookbook.djvu/32

28 Cut into small pieces 1 pound each of steak, veal shoulder, and pork shoulder. Brown a cup of onion in butter and add meat. When brown add 2 stalks celery, 1 can mushrooms, 1 tablespoon molasses, a little salt and 1 cup water. Let it stew over a slow fire 1½ hours, adding water as needed.—Mrs. H. A. Zorn.

Cut into small pieces 1 pound pork from the shoulder and 1 pound veal from the leg. Mix and fry slowly for ½ hour. Then add 2 tablespoons molasses and small teaspoon salt. Fry 10 minutes more then add 2 cups onions cut into eighths, 2 cups celery cut into small pieces and fry all for 20 minutes. Sprinkle with flour several times during process. Add a little water, bring to a boil and serve with steamed rice.—Mrs. P. Metzger.

Rub a bread tin thoroughly with bacon drippings, then thickly as possible with dried bread crumbs. Pack in gently 1 quart of mashed potatoes and bake ½ hour in quick oven. Unmold on platter, serve with a garnish on top of fried or broiled bacon and radish roses. Surround with peas.—Mrs. A. J. Koehneke.

Raw cabbage cut fine mixed with mayonnaise dressing. Form mountain on a large chop plate, place frankfurters around standing upward and sweet potato balls around the edge.—Mrs. O. Kleppisch.

Grind together 1 pound round steak and 1 cup bread crumbs and season with salt and pepper. Cut out the inside of a small head of cabbage and fill with the meat and bread crumbs, then tie it up in a napkin and boil for 2 hours. Take 4 potatoes, 1 onion, 1 carrot and cut in cubes; place these in the kettle with cabbage and meat, and boil until tender.