436 



DR. CHASE'S RECIPES. 



Weighing about 6 lbs. ; season it with a table-spoonful of salt and a table-spoon- 

 ful of pepper; add sufficient hot water to reach one-fourth up the side of the 

 meat ; cover the pot and set it where the meat will cook slowly ; about ]4. ^our 

 to each poUnd of meat is generally the time required for cooking. Turn the 

 meat occasionally and cook it very slowly until it is brown and tender; take 

 care to keep only suflBcient water in the pot to prevent burning. When the 

 meat is done keep it hot in the oven, while a table-spoonful of flour is boiled for 

 two minutes in the gravy; then serve the gravy and pork on the dish with the 

 pot roast. 



Salad Dressing for Any Kind of Meat, Chicken, etc.— A scant 

 pint of cold boiled or roast meat cut in small dice. Veal, lamb or chicken can 

 be used, or even two kinds of meat if you have not enough of one. Twice as 

 much cabbage as meat. Only that part of the cabbage which is white and brit- 

 tle should be used, and it should be chopped fine. 



The Dressing, <rr Salad.— Take good vinegar, K P*- : 1 heaping table-spoon- 

 ful of sugar; 1 tea-spoonful of dry mustard; 2 eggs, a little salt and pepper and 

 butter the size of an egg. Directions— Heat the ingredients, the butter 

 excepted, over boiling water, or by setting the basin into a pan of boiling water; 

 stirring all the time to prevent curdling the eggs; as soon as it thickens remove 

 from the hot water, then add the butter, stir it in, and pour, while hot, over the 

 meat, stir and let stand till cold; then stir in the chopped cabbage. 



Remarks.— This makes a dish for tea rarely excelled. 



Corned Beef, To Boil with Cabbage.— A 6 to 8 lb. piece will 

 require 3 to 4 hours slow boiling. Put it into cold water, and remove all scum 

 that rises. If allowed to boil quick, at first especially, it will never become as 

 tender as to cook slowly. The slower it boils, the better or more tender it will 

 be, and the better, also, the flavor. If cabbage is to be cooked with it, split a 

 young head into halves and pour boiling water upon it; then, after a few min- 

 utes, pour off the water, which carries with it much of its rank odor and taste. 

 An hour will cook the cabbage nicely. It is said that a bit of red pepper, the 

 size of your finger ends, dropped into boiling meat or vegetables, will kill all 

 unpleasant odors. It is worth a trial, and for me, I like the red pepper flavor, 

 if a small-sized one is put in, whether it carries off the odor, or not. 



If is to be used cold, let it stand in the water in which it is boiled over 

 night, or until cold, which makes it more juicy and sweeter to the taste. 



Mock Beef Tongue, or Savory Beef, Baked.— Lean, raw beef, 

 33^ lbs. ; square soda crackers, or their equivalent, 6; butter, size of an egg: 

 sweet cream, J^ cup; eggs, 3; salt, 4 tea-spoonfuls; pepper, 2^ tea-spoonfuls; 

 powdered sweet marjoram (if you have it and like it, if not, summer savory will 

 fill its place, wherever this is called for, or sage, if liked), 1 table-spoonful. 

 Directions — Chop the beef fine and also poimd it, removing strings or gristle; 

 roll the crackers fine, warm the butter a little so it will mix nicely, break the 

 eggs over the pounded meat and mix all together with the hands; now make 

 into 2 loaves or rolls like beef tongues, press closely together, put into a pan, 

 and bake IJ^ hours, basting with water and butter, nicely browning both sides. 

 "Wliat is left, sliced thin for tea, gives a delicious relish. 



