Baked Steak

From Mrs. C. 0. G. Miller

One large porterhouse steak. Rub with garlic and salt. Pour over the steak 1 cup of chopped green peppers and onions; put 2 slices of lemon on top and 2 large pieces of butter, 1 cupful of catsup. Put in a very hot oven, bake until brown, then pour over 1 cup of soup stock. Baste frequently.

Breaded Chops - Hungarian

From Mrs. W. W. Kerr

Rub both sides of a trimmed chop with an onion; sprinkle with salt and pepper, and roll in breadcrumbs; dip in an egg, which has been beaten with 1/2 cup of water; drain the chop, then roll again in crumbs, and fry in deep fat. Steam 1 cup of rice in 2 cups of salted water, for 1/2 an hour, then stir very carefully 1 tablespoonful of butter, and 1 small can of French peas. Re-heat and place in buttered mould.

Tomato Sauce: One pint stewed tomatoes, a little grated onion, 1 bay leaf, 1 sprig parsley, salt and paprika. Boil 10 minutes and press through a sieve. Heat again, add 2 tablespoonfuls butter worked with 1 tablespoonful flour; stir constantly until boiling; add 2 tablespoonfuls parmesan cheese.

Place the mould of rice and peas in the center of a dish; place the chop around it, with sliced tomatoes, lemons, and parsley. Dust over with parmesan cheese. Sauce served in gravy boat.

Paprika Hankel

From Mrs. Franklin A. Zane

One onion browned in butter, not too much. Quarter three chickens and let them stew, continually adding a little soup or water. When well done add 1/2 pint of sour cream and paprika. Let it boil up once or twice. Serve with a border of macaroni or rice.

Poulet A La Princesse

From Mrs. C. H. Woolsey

A very young chicken trussed for boiling. Put into saucepan breast downwards, with enough water to cover. Add 1 onion, carrot, turnip, celery, thyme, bay leaf, parsley, mace, peppercorns. Simmer slowly for 3/4 or 1 hour. Then completely cover with Sauce Princesse: 3 ounces butter, 3 ounces flour, 3 yolks of eggs, 1/2 cup cream, 1/4 pint chicken stock.

Chicken - Italian Style

From Mrs. C. F. Aked

Cut up a fowl and cook it in a stewpan with a little hot butter and salad oil till a light brown color; then add six tomatoes, three chilies chopped fine, and 2 table-spoonfuls of strong gravy. Cook slowly until tender, keeping the stewpan tightly covered. About 1/2 an hour before it is done add a little parboiled macaroni. Thicken with flour.

Tomale De Casuela

From Mrs. G. H. Palmer

Ingredients: 2 cups yellow cornmeal, 2 eggs, 1 pint olives (green, ripe, or both), 2 pounds pork (for stew) or a chicken, flour, butter or lard, salt, chili powder (Eagle). Utensils: Frying-pan, 2 stew pots, baking dish about 10 inches across top and 3 inches deep. If pork is used, remove all fat and bones, then cut into small pieces (about 2 inches). Boil until tender. When done, have a hot frying-pan and about two cooking spoonfuls of lard, drippings, or butter; season with salt (a little garlic if you like). Remove meat to frying-pan, leaving the broth for use later. Fry meat quite brown, and keep stirring, as it is liable to stick to pan. Add more lard if necessary to fry in. When meat is quite brown, add a little of the broth (about 1 cupful), also add 2 tablespoonfuls of chili powder and stir in well. Let this simmer on back of stove until you make the Porrage. Add more broth if too dry. Porrage: Have a large pot with a quart of water boiling; add 1 teaspoonful of salt. Then put in gently the 2 cups of cornmeal, stirring all the time. Cook this as if for mush; but it must be quite thick. Add broth if too thick to handle. Add the eggs (beaten) and stir in then 2 generous tablespoonfuls of lard, drippings or butter, cooking slowly all the time. Line the bottom of your baking dish with a layer of Porrage; add a layer of meat and sprinkle the olives over. Cover again with the Porrage, meat and olives. Repeat this until you fill the dish, covering the top all over with the Porrage. Bake in slow oven for an hour. Sprinkle with water occasionally to keep from drying. This quantity serves six to eight plates.