Part 4

Chuck steak—1 inch 2⅓ 24 30 1½ inches 4 40 45 Rib steak—1 inch 1½ 15 20 1½ inches 2 25 30 2 inches 2¼ 35 45 Club steak—1 inch 1 15 20 1½ inches 1¼ 25 30 2 inches 1½ 35 45 Sirloin steak—1 inch 3 20 25 1½ inches 4¼ 30 35 2 inches 5¾ 40 45 Porterhouse steak—1 inch 2 20 25 1½ inches 2½ 30 35 2 inches 3 40 45 Ground beef patties 1 inch thick by 3 4 ounces 15 25 inches

LAMB

Shoulder chops—1 inch 3 ounces Lamb chops 12 are not served rare 1½ inches 6 ounces 18 2 inches 10 ounces 22 Rib Chops—1 inch 2 ounces 12 1½ inches 4 ounces 18 2 inches 5 ounces 22 Loin chops—1 inch 3 ounces 12 1½ inches 5 ounces 18 2 inches 6 ounces 22 Ground lamb patties 1 inch by 3 inches 4 ounces 18

PORK

Ham slice—tendered ½ inch ¾-1 Ham always 10-12 cooked well done 1 inch 1½-2 16-20 Canadian-style bacon ¼ inch slices 6-8 ½ inch slices 8-10 Bacon 4-5

[2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness.

Time-Table for Braising

CUT Average Weight or Approximate Thickness Total Cooking Time BEEF

Pot-Roast 3-5 pounds 3-4 hours Swiss steak 1½-2½ inches 2-3 hours Fricassee 2 inch cubes 1½-2½ hours Beef birds ½ inch (× 2 in. × 4 in.) 1½-2½ hours Short ribs Pieces (2 in. × 2 in. × 1½-2½ hours 4 in.) Round steak ¾ inch 45-60 minutes Stuffed steak ½-¾ inch 1½ hours

PORK

Chops ¾-1½ inches 45-60 minutes Spareribs 2-3 pounds 1½ hours Tenderloin Whole ¾-1 pound 45-60 minutes Fillets ½ inch 30 minutes Shoulder steak ¾ inch 45-60 minutes

LAMB

Breast—stuffed 2-3 pounds 1½-2 hours Breast—rolled 1½-2 pounds 1½-2 hours Neck slices ¾ inch 1 hour Shanks ½ pound each 1-1½ hours Shoulder chops 1 inch 45-60 minutes

VEAL

Breast—stuffed 3-4 pounds 1½-2½ hours Breast—rolled 2-3 pounds 1½-2½ hours Birds ½ inch (× 2 in. × 4 in.) 45-60 minutes Chops ½-¾ inch 45-60 minutes Steak or cutlets ½-¾ inch 45-60 minutes Shoulder chops ½-¾ inch 45-60 minutes Shoulder cubes 1-2 inches 45-60 minutes

Time-Table for Cooking in Liquid

CUT Average Approximate Approximate Weight Time Per Total _Pounds_ Pound Cooking Time _Minutes_ _Hours_

Smoked ham (old style and country cured) Large 12-14 20 Small 10-12 25 Half 6-8 30 Smoked ham (tendered) Shank or butt half 5-8 20-25 Smoked picnic shoulder 4-8 45 Fresh or corned beef 4-6 40-50 Beef for stew 2½-3½ Veal for stew 2-3 Lamb for stew 1½-2

_Recipes for_ BAKED GOODS

Pumpkin Pecan Pie

_1 unbaked 9-inch pie crust_ (_See recipe below._) _3 tablespoons sugar_ _½ teaspoon salt_ _1 teaspoon cinnamon_ _½ teaspoon ground ginger_ _½ teaspoon nutmeg_ _1 No. 303 can or 2 cups canned pumpkin_ _⅔ cup brown sugar_ _2 eggs, beaten_ _1 cup evaporated milk_ _½ cup water_

Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed.

Pecan Topping

_2 tablespoons butter or margarine_ _¼ cup brown sugar_ _1 tablespoon grated orange rind_ _¾ cup whole pecans_

Combine butter or margarine, brown sugar, grated orange rind and whole pecans.

Single Pie Crust

(_8 or 9-inch Single Pie Crust_) _1 cup sifted enriched flour_ _¾ teaspoon salt_ _4 to 6 tablespoons lard_ _2 to 4 tablespoons cold water_

Add salt to flour. Cut lard into flour until crumbs are about size of small peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Roll to about ⅛ inch in thickness. Line pie pan. Bake according to directions in recipe. For baked crust prick bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 to 10 minutes.

Orange-Nut Cake

_1 cup raisins_ _1 large orange_ _1¾ cups sifted enriched flour_ _1 teaspoon baking soda_ _¼ teaspoon salt_ _½ cup lard_ _1 cup sugar_ _2 eggs_ _¾ cup sour milk_ _½ cup chopped walnuts_

Line two 8-inch cake pans with waxed paper. Grind raisins and seeded orange with fine blade of food grinder. Sift flour, baking soda and salt together. Cream lard with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour milk, mixing thoroughly after each addition. Add raisins, oranges and chopped nuts. Pour batter into pans and bake in a moderate oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche Frosting.

Uncooked Penuche Frosting

_¼ cup butter or margarine_ _6 tablespoons brown sugar_ _2 cups sifted confectioners’ sugar_ _3 tablespoons cream or top milk_ _1 teaspoon vanilla_

Cream butter or margarine with brown sugar until light and fluffy. Add confectioners’ sugar and continue creaming. Add cream and vanilla and beat until frosting is light and fluffy.

Date-Nut Drops

_1½ cups sifted enriched flour_ _½ teaspoon baking soda_ _¾ teaspoon baking powder_ _½ teaspoon salt_ _1 teaspoon cinnamon_ _½ teaspoon ground cloves_ _½ cup lard_ _1 cup brown sugar_ _¼ cup milk_ _1 egg_ _¼ pound pitted dates, chopped_ _½ cup chopped walnuts_

Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard with brown sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk to creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen.

Biscuits

_2 cups sifted enriched flour_ _1 tablespoon baking powder_ _¾ teaspoon salt_ _4 to 6 tablespoons lard_ _⅓ to ½ cup milk_

Sift together flour, baking powder and salt. Cut in lard until mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gently for ½ minute. Pat or roll ½ inch thick and cut with a medium-sized biscuit cutter, dipped in flour. Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits.

Homemade Pastry Mix

_7 cups sifted enriched flour_ _4 teaspoons salt_ _1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour_

Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in refrigerator until ready to use. Mixture will keep at least a month in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry Mix.

Southern Marble Cake

_2 cups sifted enriched flour_ _2 teaspoons baking powder_ _¼ teaspoon salt_ _½ cup lard_ _1 cup sugar_ _2 eggs, beaten_ _½ cup milk_ _1 teaspoon vanilla_ _1 teaspoon cinnamon_ _¼ teaspoon cloves_ _½ teaspoon nutmeg_ _2 tablespoons molasses_

Sift flour, baking powder and salt together. Cream lard with sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Divide batter into 2 parts, adding spices and molasses to 1 part. Spoon light and dark mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 to 60 minutes.

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.