Best Recipes

• Have five pounds of beef, cut from the face of the rump.  Wipe meat, sprinkle with salt, pepper, and dredge with flour.  Brown richly in an iron skillet in some of its own fat tried out, turning often.  Remove to kettle and cover with boiling water.  Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced.  Add two sprays each of parsley and thyme and one of marjoram.  Cover and heat to boiling point.  Skim when necessary.  Reduce heat and simmer until meat is tender (4-5 hours)  Remove to serving platter.  Strain stock and use for soup or sauces.  Serve meat with hot Horseradish Sauce.

          Hot Horseradish Sauce

• 1/4 cup freshly grated horseradish
• 1/4 cup fine cracker crumbs
• 1and 1/2 cups milk
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon vinegar
• 2 tablespoons lemon juice
• 1/2 tablespoon grated onion

Cook crumbs, horseradish and milk 20 minutes in double boiler.  Add seasonings, vinegar and lemon juice slowly, stirring constantly.  Add grated onion, reheat and serve.

Cut hearts of celery in one-inch pieces, cut pieces in straws to fill one cup.  Remove the pulp from grape fruit, leaving each half section in its original shape.  There should be one cup.  Peel and chill 4 medium-sized tomatoes, cut in slices.  Cut the bleached leaves of Chicory in peices for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests.  Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley.  Pass Mayonnaise Dressing.

Cook one cup macaroni, broken in inch peices, in boiling salted water 20 minutes.  Drain, and pour over cold water to separate pieces.  Mix with 1 and 1/2 cups tomato sauce.  Add one-half cup grated cheese.  Turn into a buttered baking dish, covered with buttered crumbs, bake 20 minutes in a hot oven.

       Tomato Sauce

• 1/2 can tomatoes
• 1/8 teaspoon soda
• 1 teaspoon sugar
• 6 peppercorns
• 2 cloves
• slice onion
• Bit of bay leaf
• 1/2 teaspoon salt
• few grains cayenne
• 4 tablespoons butter
• 3 tablespoons flour
• 1 cup Brown Stock

Heat tomatoes to boiling point; add soda and the seven indredients following.  Cook 20 minutes.  Rub through a puree strainer, add stock.  Brown butter in a sauce-pan, add flour and continue browning, stirring constantly.  Add hot tomato mixture slowly, mix well, and pour over macaroni.

• 2 quarts Chicken Consomm'e
• 1 teaspoon finely chopped parsley
• 1 recipe noodles cut very fine (see below)

Cook fowl same as for Boiled fowl (do not tie in cheese cloth).  Drain fowl from stock, and strain.  When cold, remove fat, and clear.  Reheat, add noodles, and simmer 20 minutes.  Sprinkle with parsley and serve very hot.

                  Noodles

• 1 egg
• 1/2 teaspoon salt.
• flour
• few grains nutmeg

Beat egg slightly, add seasonings, add flour enough to make stiff dough.  Knead on a floured board until smooth and elastic.  Roll out on a sheet as thin as paper, cover and let stand for half an hour.  Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour.  Cook in boiling, salted water fifteen minutes, drain and add to soup.  Noodles may be cooked in Consomme 20 minutes but the soup will not be as clear as when noodles are cooked previously.

•  3 tablespoons Cottolene
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 2 cups flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt

Cream cottolene, add sugar gradually, stirring constantly, add yolks of eggs, beaten very light.  Mix and sift flour; baking powder and salt, add to first mixture alternatley with milk; cut and fold in the stiffly beaten whites of eggs.  Turn in a well-buttered tube mold, and steam 1 and 1/2 hours.  Serve with vanilla, strawberry, or banana sauce.

        Banana Sauce   

• 1 cup water
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 2 eggs, well beaten
• pulp from 3 bananas
• few grains salt
• few gratings lemon rind

Make a syrup by boiling water and sugar ten minutes.  Rub bananas through a sieve, add remaining ingredients and beat until well blended and light.  Pour on hot syrup slowly, beating constantly.  Serve hot.  Pulp of peaches or apricots may be used in place of bananas.