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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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MEATS |
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VEAL
BIRDS (8 People). |
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Three pounds veal steak 1/2 inch thick cut into pieces 4 by
5 inches. Season each piece of meat with salt and
pepper. Place a small sausage and roll, putting
together with toothpicks. Roll each bird in
flour. Fry brown on both sides. When brown
simmer down (having covered them with water). Will
take from 1 1/2 to 2 hours to simmer down. |
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--Mrs.
Rollert. |
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FLANK
STEAK WITH ONIONS IN FIRELESS. |
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Use a very thick well scored steak; salt and pepper and
pound in as much flour as possible; brown quickly in a bit
of suet, then lay in cooker and cover with sliced
onions. Use a radiator above and below and bake 2
hours. |
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--M.
Sieben. |
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PINK
RABBIT. |
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One cup chip beef, 1 cup cheese, 1 cup tomato juice, dash of
paprika, teaspoon salt.
Heat over a slow fire. Just before serving stir in 1
egg.
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--Mrs.
Hentrich. |
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SAVORY
USE OF LEFTOVERS. |
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Put alternate layers of diced cold meat and diced cold
potatoes in baking dish; salt and pepper and pour one cup
sour cream over all; finish with layer of bread crumbs and
bake till brown. |
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--Mrs.
Marvin J. Peters. |
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MOCK
FROGS. |
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Take nice tender veal steaks; score; salt and pepper them
and cut into strips 3 inches long and 1 inch wide. Dip
into rather thick pancake dough, and fry as you would
doughnuts. |
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--Mrs.
Hugo Eyssell. |
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WIENER
SCHNITZEL. |
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Take a nice large veal steak, beat well with a potato
masher. After that chop with the sharp end of a knife
on both sides. Sprinkle with salt and pepper.
Then turn in flour, dip in beaten egg, then in breadcrumbs
and fry in hot lard until brown on both sides.
Serve on hot platter; garnish with parsley and lemon slices,
and serve with vegetables and potatoes.
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--Mrs.
Stubenrauch. |
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LAMB
AND CUCUMBER. |
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Take leg of lamb and brown in butter or other fat until dark
brown; add 2 or three medium sized cucumbers and 2 or 3 good
sized onions, a few whole peppers and 1 or 2 bay leaves;
cover tightly and add a little water off and on, cooking
slowly over a moderate fire like pot roast. Thicken
gravy with a little flour after roast has been cooked well
done and ready to serve. |
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--Mrs.
William Eyssell. |
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