. American cookery. ater until tender. Itoften takes a full hours cooking. Drain,rinse in cold water and drain all the white stringy portionsfrom one-fourth a pound (or less) ofdried or smoked beef, cover with boilingwater, let heat quickly to the boilingpoint, then drain. Melt three table-spoonfuls of butter; in it cook threetablespoonfuls of flour and a scanthalf-teaspoonful of salt, then add one boiling; turn the sauce over the ham inthe casserole, reheat to the boilingpoint, cover, then let cook in a slackoven or on the back of the range an hourand a half or longer. For variet
. American cookery. ater until tender. Itoften takes a full hours cooking. Drain,rinse in cold water and drain all the white stringy portionsfrom one-fourth a pound (or less) ofdried or smoked beef, cover with boilingwater, let heat quickly to the boilingpoint, then drain. Melt three table-spoonfuls of butter; in it cook threetablespoonfuls of flour and a scanthalf-teaspoonful of salt, then add one boiling; turn the sauce over the ham inthe casserole, reheat to the boilingpoint, cover, then let cook in a slackoven or on the back of the range an hourand a half or longer. For variety oc-casionally use no flour or broth, butheat a pint of milk in the frying panthat it may take up the browned juicesof the ham adhering to the pan, andpour this over the ham. Creamed Cabbage au Gratin Cut a small cabbage in quarters,remove the hard center, cover withboiling water and let cook until tenderin an open kettle. Chop the cabbagerather coarse. Melt one-fourth a cupof butter; in it cook one-fourth a cup of. CRKAMHD ^AC GRATIN cup and a half of milk and stir untilboiling; add the macaroni and beef,mix thoroughly and turn into a bakingdish. Let stand in the oven a fewmoments to reheat, then serve at once. Sliced Ham en Casserole Have the ham cut in slices about halfan inch thick; remove rind if presentand let cook in an iron frying pan untilbrowned on one side, then turn tobrown the other side. Set the brownedham in the casserole. For two slicesleave about one-fourth a cup of fat inthe frying pan; add one-fourth a cup offlour and stir until frothy, then addnearly two cups of beef or veal broth orcold water and stir constantlv until flour and half a teaspoonful, each,Jofsalt and paprika; add two cups of milkand stir until boiling. Butter an augratin dish, put in a layer of cabbage,sprinkle lightly with salt, add a layer ofthe sauce, two tablespoonfuls of gratedcheese (more cheese may be used) andso continue the layers until the ingre-dients are used, having the last
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