Soak beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into bean pot; add salt, sweetening and mustard. Place salt pork which has been scored on top of beans, cover with remaining beans and cover whole with boiling water.
Cover bean pot and bake in a slow oven eight hours. Uncover the last hour of cooking.
Many people cook one small onion with the beans. To score pork, cut the pork rind into small squares.
Scald milk; add oatmeal and shortening; let stand until cool. Dissolve yeast in lukewarm water, add molasses, combine mixtures, add entire wheat and salt, knead, let rise, knead, shape, let rise, and bake.
Beat egg, add remaining ingredients, drop from a teaspoon on to a buttered sheet. Bake in a moderate oven.
Substitute one and one half cups flaked rice for the rolled oats, and follow the directions for Oatmeal Wafers.
Remove leaves, reject stalks, wash in several waters. Cook in boiling salted water. Drain, season, and serve like spinach.
Chop cabbage and soak in cold water. Melt bacon fat, add onion, cook five minutes; add cabbage, salt, cayenne and nutmeg, cook until cabbage is tender. It should steam, and no water should be added. Add sugar and vinegar, cook five minutes, and serve.
Melt butter, add flour; when blended, add tomato, cook five minutes, add remaining ingredients, chill, shape, and fry.
Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan.
Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper.
Shred the codfish and press into the cup, put the potatoes in a saucepan, add fish, and cover with boiling water. Cook until potatoes are tender but not mushy. Drain in a colander, mash thoroughly. Add salt, pepper and butter, beat with a fork until light and fluffy, add egg well beaten and beat again. Shape into balls or drop from a tablespoon. Fry in deep fat, drain on brown paper, serve hot.
Soak the fish one or two hours. Drain, cover with cold water, and simmer until fish is tender. Drain and chop. Add mashed potato and seasonings, beat well, shape into round flat cakes, and sauté in hot pork fat. Serve on hot platter and garnish with crisp cubes of fat salt pork.
Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for Salt Fish Cakes.
Mix fish and potatoes and beat well, add cream and seasonings. Beat yolks of eggs until lemon-colored and thick, add to fish mixture, when thoroughly blended add stiffly beaten whites, carefully cutting and folding them in. Pour into a buttered baking dish, bake in a moderate oven about thirty minutes.
Melt butter, add flour, when blended add scalded milk and codfish, cook two minutes. Beat yolks of eggs until lemon-colored and thick; add fish mixture. Beat whites until stiff, cut and fold beaten whites into fish mixture. Cook like Foamy Omelet.
Press the fish through a purée sieve, season, add White Sauce, and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes.
Cover herring with boiling water. Let stand twenty minutes. Drain, skin, and broil over a clear fire ten minutes, or bake in oven fifteen minutes. Spread with butter and serve hot.
Mix all the ingredients. Grease an iron frying pan, heat, add hash, spread evenly, cover, and cook slowly one hour. Fold, turn, and serve.
Melt the fat in an iron frying pan; when hissing hot, pour in the above ingredients, spread evenly, cover, and cook slowly one half hour. Fold, turn, and serve.
Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted.
Arrange the macaroni, mutton, and Tomato Sauce in layers, sprinkle each layer with salt and pepper, cover the top with the cracker crumbs which have been mixed with the butter, bake until the crumbs are brown.
Remove the bones from the lamb and tie in a roll. Place lamb on trivet in dripping pan, and pour the remaining ingredients over it. Cook in moderate oven, baste every ten minutes. Allow twenty minutes to the pound for cooking.
Serve with Tomato Sauce.
Mix the ingredients and shape into balls. Sauté in salt pork fat. Cover with Curry Sauce and cook in oven one hour. Serve on a bed of rice or macaroni.
Remove thin skin from kidneys and cut in small pieces; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes. Arrange kidneys on toast, and strain sauce over them. Serve immediately.
Wash the hearts (calves’ or lambs’ hearts are the most tender). Sprinkle with salt and pepper and dredge with flour. Sauté in pork fat, adding onion when half sautéd. Cover with water and cook in covered dish in a slow oven for about three hours, adding more water if needed. Arrange hearts on platter, strain gravy over them, and garnish with toast points.
Wash the heart, stuff-with Cracker Stuffing. Sew. Arrange one half cup each of onions and carrots in the bottom of a baking dish, place the heart on this bed. Sprinkle with salt and pepper, dredge with flour, and bake two hours. Baste often with pork fat. Remove from pan and make a brown gravy, using three tablespoons of the fat from the pan, adding three tablespoons flour and one and one half cups boiling water. Serve gravy around heart.
Wash the liver and chop, cook in boiling water five minutes, drain, add bread crumbs and chop, add remaining ingredients, and press into bread pan. Cover, and bake one hour in slow oven.
Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter, or pork fat, and bake one hour. Serve hot or cold with Tomato Sauce.
Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary.
Cut salt pork in one fourth inch slices, cover with boiling water, and cook five minutes. Drain, arrange in frying pan, and cook slowly for five minutes, then more rapidly until crisp and brown on both sides.
Cut salt pork in thin slices, cover with boiling water, and cook five minutes. Drain and sauté, or dip in Fritter Batter, and sauté in pork fat or fry in deep fat.
Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with Maître d’Hôtel Butter.
Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with Brown Gravy or Tomato Sauce.
Put meat in casserole, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.
Arrange rice and cheese in alternate layers in buttered baking dish, add remaining ingredients, allowing sufficient milk to moisten. Cover with buttered cracker crumbs. Bake until crumbs are brown.
Pour sour milk into a cheese cloth. When all of the whey has drained through, season the curd with salt, add a very small amount of butter or cream, and form into balls. Chill and serve. If the curd is not thick, it may be necessary to heat the sour milk, but heat is apt to make the curd tough.
Boil sugar and juice seven minutes, add butter, and serve.
Mix and sift the dry ingredients three times. Beat egg, add cream, molasses, and remaining ingredients, and beat until smooth. Pour into buttered pan and bake in moderate oven twenty to thirty minutes.
Cover peaches with cold water and soak over night. Cover tapioca with cold water and soak two hours. Drain tapioca, add boiling water and salt, and cook in double boiler until transparent. Drain peaches, add sugar, and cook in double boiler until tender; add lemon juice. Put peaches in bottom of baking dish, pour over tapioca mixture, and bake twenty minutes. Serve hot or cold with sugar and cream.
Prepare the same as Peach Tapioca, substituting one cup apricots for the peaches.
Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour.
Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.
Mix and sift dry ingredients, add shortening, and chop until mealy; add well-beaten eggs and cranberries. Pour into popover bowls and steam one and one half hours. Serve with Cranberry Sauce.
Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk.
Butter the bread, arrange buttered bread, rhubarb cut in small pieces, and sugar in layers in buttered baking dish. Steam one hour and bake uncovered one half hour.
Cook sugar and water together ten minutes. Pare, core, and cut apples in thick round slices. Add lemon slices to sirup, and cook apples, a few slices at a time, until all are cooked. Arrange rice in bottom of serving dish. Arrange slices of apple overlapping each other, on top of rice. Boil the sirup until thick, and pour over apples. Cool and serve. Pears, peaches, or oranges may be substituted for apples.
Scald milk, add cornstarch which has been mixed with a small amount of cold milk, cook ten minutes. Mix other ingredients, add to cornstarch mixture, cook one minute. Pour into serving dish. Chill and serve.
We also call attention to the following economical dishes given elsewhere in the book and to be found in the Index.