Part 3

Make the meat into little balls. Put one tablespoon oleomargarine in frying-pan, and in it cook the onion slowly without browning it until the onion is soft. Then add the curry-powder and meat balls, and shake the pan over a quick fire for ten minutes.

Put the second tablespoonful oleomargarine in another frying-pan, and when hot add to it the flour. Stir well, then add the salt, pepper and tomato. Let come to a boil and then pour over the meat balls. Cover and cook slowly for five minutes.

Curry balls are nicest served with boiled rice.

Smothered Beef with Corn Pudding

Use any of the cheaper cuts

2 pounds uncooked beef chopped fine 1 level teaspoonful salt 2 tablespoonfuls Swift's Premium Oleomargarine 1/4 teaspoonful pepper

This meat should be free from fat. Have ready an iron pan very hot. Put the chopped meat in it and set in a very hot oven for fifteen minutes, stirring it once or twice. Then add the oleomargarine, salt and pepper, and serve at once with

Corn Pudding

1 can corn 1 cupful milk 1 level teaspoonful salt 1 teaspoonful baking-powder 1/4 teaspoonful white pepper 3 eggs 1-3/4 cupfuls flour

Mix corn with milk, salt and pepper. Add the yolks, well beaten. Sift the flour with the baking-powder and add it gradually. Lastly, fold in the well-beaten whites of the eggs. Bake in a quick oven for thirty minutes.

{Footer: The high price of butter has no terror for users of Swift's Premium Oleomargarine.}

Beefsteak Pie

Use the Flank Steak (7) or Round (5)

2 pounds uncooked meat cut in inch cubes 1 cupful flour 1 tablespoonful parsley chopped fine 1/4 pound suet freed of membrane and chopped fine 1 onion chopped fine 1 cupful Swift's beef extract or stock boiling hot 1 teaspoonful salt 1/4 teaspoonful pepper

Put meat in deep pudding-dish and sprinkle over it parsley, onion, salt and pepper.

To the suet add the flour, a pinch of salt, and sufficient ice water to moisten, but not to make wet. Knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish.

Pour the boiling stock over the meat. Spread the crust over it and cut a slit in the top. Brush over with milk and bake in a moderate oven one and a quarter hours.

Serve in same dish with a napkin folded around it.

Braised Beef

Use inch thick slice from Under Round (5)

1/2 cupful onion chopped 1/2 cupful carrot cut in dice 1/2 cupful turnip cut in dice 1/2 cupful celery cut in 1/2-inch lengths 1 stem parsley 6 peppercorns 3 cloves 1 bay-leaf 1 teaspoonful salt 4 cupfuls Swift's beef extract

Rub the slice of meat with flour. Have ready bacon or pork fat very hot in frying-pan. Lay in the meat and brown quickly on both sides.

Spread the seasonings and vegetables over the bottom of a baking-pan. Lay the browned meat upon them; add the Swift's beef extract; cover, and bake three hours in very slow oven, basting every fifteen minutes.

To serve, lay meat in center of the platter. Place vegetables around it. Make a brown sauce with the liquor left in pan and pour over the vegetables.

{Footer: Use Swift's Premium Oleomargarine on your table and for cooking.}

Brown Beef Stew with Dumplings

Use Bony End Shoulder (10) or Veiny Piece (lower 3)

2 pounds uncooked beef cut in inch cubes 2 tablespoonfuls flour 1 teaspoonful kitchen bouquet 1 small carrot cut in dice 1/4 teaspoonful pepper 1 teaspoonful salt 2 ounces of suet 2 cupfuls Swift's Beef Extract or of stock 1 onion 1 bay-leaf

Roll the meat cubes in one tablespoonful of the flour. Put suet in frying-pan and shake over fire until melted. Remove the crackling, put in the meat cubes and turn till they are slightly browned on all sides. Remove the meat.

Into the fat in the pan stir the second tablespoonful of flour; mix and add gradually the stock, stirring all the while so there will be no lumps. When smooth, return the meat to the pan, add the vegetables and seasonings. Cover the pan, draw to the back of the coal range, or reduce the flame of the gas so that the stew will not boil, and let it simmer for one and one-half hours.

Ten minutes before serving make the

Dumplings

2 cupfuls flour 1 rounding teaspoonful baking-powder 1/2 level teaspoonful salt 2/3 cupful milk

Sift flour, baking-powder, and salt together. Add the milk. Take to fire and drop the mixture by spoonfuls all over the stew. Cover and cook slowly for ten minutes without once removing the cover.

To serve, lift the dumplings carefully and lay around the edge of the platter; place stew in the center, and over it pour the sauce.

{Footer: Wherever butter is specified in a recipe use a slightly smaller quantity of Swift's Premium Oleomargarine, it costs less and is just as good.}

Timetable for Baking

Beans (if prepared by soaking and boiling), 3 to 4 hrs. Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min. Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min. Beef rump, rare, weight 10 pounds, 1 hr. 35 min. Biscuit raised, 12 to 20 min. Biscuits, baking-powder, 12 to 15 min. Bread, white loaf, 45 to 60 min. Bread, graham loaf, 35 to 45 min. Cake, layer, 15 to 25 min. Cake, loaf, 40 to 60 min. Cake, sponge, 45 to 60 min. Chicken, 3 to 4 pounds, 1-1/2 to 2 hrs. Cookies, 6 to 10 min. Custard (baked in cups), 20 to 25 min. Duck, domestic, 1 to 1-1/2 hrs. Duck, wild, 20 to 30 min. Fish, thick, 3 to 4 pounds, 45 to 60 min. Fish, small, 20 to 30 min. Gingerbread, 25 to 35 min. Lamb leg, well done, 1-1/2 to 2 hrs. Mutton, 1-1/2 to 2 hrs. Pork, well done, 4 pounds, 2 hrs. Potatoes, 35 to 50 min. Puddings, rice, bread, 45 to 60 min. Veal leg, well done, per pound, 20 min.

Timetable for Boiling

Asparagus, 20 to 30 min. Beans, shell, 1 to 1-1/2 hrs. Beans, string, 45 to 60 min. Beets, young, 45 to 60 min. Beets, old, 3 to 4 hrs. Brown bread, steamed, 3 hrs. Cabbage, 35 to 60 min. Carrots, 1 hr. Cauliflower, 20 to 30 min. Chickens, young, 3 to 4 pounds, 1 to 1-1/4 hrs. Corn, green, 15 min. Corned Beef, gentle simmering, 3 to 4 hrs. Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min. Ham, weight 12 to 14 pounds, 4 to 5 hrs. Onions, 45 to 60 min. Rice in fast boiling water, 20 min. Smoked tongue, 4 hrs.

Timetable for Frying

Bacon, 3 to 5 min. Fritters or doughnuts, 3 to 5 min. Croquettes, 3 to 5 min. Breaded chops, 10 to 20 min. Smelts, 3 to 5 min. Small fish, 1 to 4 min.

Index

PAGE

Baking-Day Helps, 7

Beef a la Mode, 24

Beef Cannelon, 22

Beef Loaf, 26

Beefsteak Pie, 28

Boiled Beef, 25

Braised Beef, 28

Brown Beef Stew, 29

Butter Scotch, 6

Cookies, 6

Cornbread, 4

Corn Pudding, 27

Cream Horseradish Sauce, 24

Curry Balls, 27

Dumplings, 29

English Walnut Pudding, 5

Fireless Cooker, The Practical Value and Use of, 15-21

Ginger Bread, 6

House-Cleaning Hints, 9

House-Plant Suggestions, 11

How to Use the Cheaper Cuts of Meat, 12-14

Illustration showing Standard Cuts of Beef, 14

Laundry Helps, 10

Lemon Pie, 4

Little Beef Cakes, 26

Loaf Fig Cake, 3

Oatmeal Crackers, 5

Oleomargarine, Swift's Premium, Foot Notes

Oleomargarine, The Truth About, 2

Penoche, 5

Renovating Suggestions, 8

Recipes, 3-6, 22-29

Smothered Beef with Corn Pudding, 27

Spanish Minced Beef, 23

Steak en Casserole, 25

Sugar Cookies, 4

Timetables (Baking, Boiling, Frying), 30

Tomato Sauce, 23

Truth about Oleomargarine, 2

THE SHIRLEY PRESS CHICAGO

Transcriber's Note:

Both "to-day" and "today" appear in the original text. This has not been changed.

In the plain-text versions of this book, bolding and italics on page footers (shown as {Footer: text}) have not been represented.

The following corrections have been made to the text:

p. 11: "dopping" to "dropping" (dropping their buds)

p. 21: "Fahrenheat" to "Fahrenheit" (at 212 degrees Fahrenheit)

p. 29: missing close bracket added (Bony End Shoulder (10) or Veiny Piece)