SOUPS	MADE	WITH	MEAT	STOCK
	Plain	Brown	Soup	Stock
	%	bay	leaf
	6	peppercorns
	4	cloves
	2	sprigs	parsley
	1	tablespoon	salt
	6	Ibs.	shin	of	beef
	4	qts.	cold	water
	Carrot	^
	Onion	I	%	cup	each,	cut
	Turnip	f	in	cubes
	Celery	J
	Wipe	beef	with	wet	cloth	and	cut	in	inch	cubes.	Brown	%
	of	this	in	marrow	from	the	marrow-bone.	Put	this	with	remain-
	ing	%	of	meat,	with	bone	and	fat,	into	kettle.	Add	salt	and
	water.	Let	stand	at	least	one	hour.	Then	heat	very	slowly	to
	boiling	point.	Reduce	temperature,	cover,	and	let	simmer	for	six
	or	seven	hours.	Add	vegetables	and	seasonings	the	last	hour	of
	cooking.	Strain	and	cool	quickly.
	Bouillon
	For	receptions	or	other	large	parties.	It	is	simply	beef	tea
	on	a	large	scale	and	should	be	prepared	like	a	plain	soup	stock,
	allowing	1	pound	of	meat	and	bone	to	each	pint	of	water.
	Season	with	pepper,	salt,	celery	and	onion,	if	liked.	It	is	best
	made	the	day	before	it	is	served.	Set	on	ice	over	night,	remove
	every	atom	of	grease,	strain	and	clear	according	to	the	directions
	given,	and	serve	hot	or	iced.
	Consomme
	3	Ibs.	beef,	lower	part	or	round	1	tablespoon	salt
	1	Ib.	of	marrow	bone	6	peppercorns
	3	Ibs.	knuckle	of	veal	3	cloves
	3	qts.	water	2	sprigs	thyme
	Carrot	-^	2	sprigs	parsley
	Turnip	I	%	cup	each,	cut	%	bay	leaf
	Celery	j	in	dice
	Onion	J
	Cut	the	beef	in	1	inch	cubes	and	brown	%	of	this	in	fat	from
	the	marrow	bone.	Put	remaining	%	in	kettle	with	cold	water
	and	salt,	add	veal	cut	in	pieces,	browned	meat	and	bones.	Let
	stand	one	hour.	Heat	slowly	to	the	boiling	point,	let	simmer	six
	hours,	removing	scum	as	it	forms	on	surface.	Scald	the	vegeta-
	bles	and	add	with	the	seasonings	the	last	hour	of	cooking.
	Strain,	cool	quickly,	remove	fat,	and	clear.
	Beef	Puree
	1	pt.	beef	broth	1	egg	yolk
	1	tablespoon	sago	2	oz.	raw	beef
	Soak	sago	one-half	hour	in	enough	water	to	cover,	stir	into
	hot	broth	and	cook	until	soft,	add	egg	yolk	mixed	with	a	little
	broth	and	the	beef,	free	from	fat,	and	reduce	to	a	pulp.	Cook
	three	minutes.
	Winter	Julienne
	1	qt.	brown	stock
	1	pt.	mixed	vege-
	tables.
	/celery
	teaspoon	salt
	saltspoon	peppercorns
	)orn
	^cabbage
	Cut	celery	and	turnip	into	dice.	Cut	carrot	into	match
	shaped	pieces,	slice	onion.	Cabbage	should	be	coarsely	chopped.
	Cook	the	vegetables	in	boiling	salted	water	until	tender.	Drain
	them	and	add	to	the	soup	a	few	minutes	before	serving.	A
	richer	soup	may	be	had	by	retaining	the	vegetable	stock.
	Summer	Julienne
	To	1	quart	consomme	add	%	cup	each,	cooked	peas,	string
	beans,	asparagus	tips,	and	onion	cut	in	rings,	salt	and	pepper	if
	needed.	Heat	to	boiling	point	and	serve.
	Left-Over	Soup
	%	teaspoon	celery	seed	1	clove
	1	tablespoon	salt	4	peppercorns
	Use	bones	and	trimmings	from	roast	beef,	beefsteak,	bones,
	and	trimmings,	mutton	chop	bones,	any	cold	vegetables,	except
	squash,	cold	cooked	eggs,	crusts	of	bread,	and	gravies,	if	any.
	For	6	pounds	of	meat	use	4	quarts	of	cold
	water,	add	seasonings,	and	let	simmer	six	to	eight
	hours,	until	the	meat	is	in	rags	and	the	water	reduced
	to	one-half.	Strain	and	set	away	for	stock.
	Ox-	Tail	Soup
	1	ox-tail	1	tablespoon	salt
	1	qt.	brown	stock	Few	grains	cayenne
	Wash	and	cut	ox-tail	in	small	pieces,	dredge	one-half	of
	joints	with	Gold	Medal	flour,	sprinkle	with	salt	and	pepper	and
	brown	in	hot	fat.	Add	to	the	rest	and	simmer	until	perfectly	ten-
	der,	in	enough	water	to	cover.	Take	out	the	browned	joints	and
	boil	the	rest	to	rags.	Strain,	cool,	and	remove	the	fat.	Reheat
	this	stock,	add	the	brown	stock,	salt	and	pepper,	and	the
	reserved	joints.
	Jugged	Soup
	6	potatoes	%	cup	rice
	1	onion	3	qts.	water
	6	tomatoes,	or	1	tablespoon	salt
	2	cups	canned	tomatoes	1	tablespoon	sugar
	1	turnip	5g	teaspoon	pepper
	1	can	peas	1	pinch	allspice
	1	grated	carrot
	Slice	vegetables	and	place	with	seasonings	in	alternate	layers
	in	the	bottom	of	a	stone	crock	with	a	cover.	Boil	any	carcasses
	of	cold	fowl,	bones	of	waste	meat,	or	steak	with	trimmings,	in
	3	quarts	water,	until	reduced	to	2	quarts.	Strain,	cool	and
	remove	fat.	Pour	the	broth	over	the	vegetables,	put	on	the
	cover,	and	seal	with	paste	to	keep	in	the	steam.	Set	jar	in	pan	of
	hot	water.	Place	in	oven	and	cook	from	four	to	six	hours.
	Calfs	Head	or	Mock	Turtle	Soup
	calf's	head
	qts.	brown	stock
	qts.	water
	sliced	onion
	carrot	cut	in	dice
	cup
	2	tablespoons	butter
	4	tablespoons	Gold	Medal	flour
	6	cloves
	1	blade	mace
	6	allspice	berries
	1	chili
	2	sprigs	thyme
	1	tablespoon	salt
	Clean	calf	s	head	thoroughly	cut	in	half	and	wash	in	salt
	water.	Remove	brains	and	tie	them	in	coarse	muslin,	to	be
	cooked	separately.	Cook	calf's	head	until	tender	(about	five
	hours),	in	4	quarts	salted	water.	Remove	meat	from	bones,
	return	bones	to	the	kettle,	add	vegetables	and	seasonings,	and
	boil	until	the	water	is	reduced	to	2	quarts.	Strain	and	cool.
	Remove	fat	and	add	the	brown	stock.	Then	melt	and	brown	the
	butter,	add	flour,	cook	until	smooth,	combine	with	soup	for
	thickening	and	simmer	for	five	minutes.	Cut	tongue	into	dice.
	Chop	the	meat	fine.	Cook	the	brains	twenty	minutes	and
	pound	with	the	chopped	meat.	Season	with	salt,	pepper	and
	thyme.	Add	a	little	beaten	egg	to	bind	it	together,	shape	in
	small	balls	and	fry	them	brown	in	a	little	butter.	Put	meat	balls
	and	diced	tongue	into	a	tureen	and	strain	the	hot	soup	over
	them.
	The	soup	is	usually	served	with	thin	slices	of	lemon	and
	sometimes	a	teaspoon	of	catsup	is	added.
	The	soup	may	be	put	up	in	sterilized	glass	jars.
	Thick	Vegetable	Soup
	1	qt.	sediment
	1	qt.	boiling	water
	Turnip	)
	Carrot	\	cup	each,	diced
	Onion	)
	Celery	)
	Cabbage	1	cup	each,	diced
	Potatoes	)
	\	cup	cooked	pearl	barley
	Few	grains	pepper
	1	teaspoon	salt
	Scald	turnips,	onions,	carrots	and	cabbage	in	boiling	water.
	Cook	in	1	quart	boiling	salt	water	for	thirty	minutes.	Add
	1	quart	of	sediment	left	from	clear	soup,	potatoes,	celery,	pearl
	barley,	and	more	salt	if	needed.	Let	simmer	until	vegetables	are
	tender.
	Tomato	Soup,	with	Stock
	6	tomatoes,	or
	1	qt.	canned	tomatoes
	1	onion
	2	cloves
	6	peppercorns
	Bit	of	celery	root,	or
	%	teaspoon	celery	seed
	1	tablespoon	Gold	;	for	every
	Medal	flour	-	quart	of
	1	tablespoon	butter	)	soup
	Take	bones	and	trimmings	from	roast	beef	and	any	other
	scraps	of	meat	or	bone.	Put	in	kettle	and	cover	with	cold	water,
	twice	as	much	water	as	meat.	Add	seasonings	and	cook	for	four
	hours.	Skim	off	fat,	add	tomatoes,	and	cook	thirty	minutes.
	Skim	out	bones	and	meat	and	strain	liquor	through	a	puree
	strainer,	rubbing	all	tomato	pulp	through.	Heat	and	thicken
	with	Gold	Medal	flour,	cooked	in	the	butter.
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.


Okra	Soup
	1	qt.	okra	5	qts.	water
	2	qts.	tomatoes	1%	tablespoons	salt
	5	Ibs.	shin	of	beef	Few	grains	cayenne
	Cut	the	okra	in	short	bits,	skin	and	slice	the	tomatoes,	cut
	meat	in	thin	slices	across	the	grain,	and	put	all	together	in	kettle,
	with	seasonings	and	water.	Bring	to	a	boil	and	skim	well.
	Simmer	steadily	six	or	seven	hours.	Remove	all	bones	and
	unsightly	pieces.	Skim	off	grease	before	serving.
	White	Stock	(from	Veal)
	6	Ibs.	knuckle	of	veal	Celery	root,	or
	4	qts.	cold	water	%	teaspoon	celery	seed
	1	tablespoon	salt	1	onion
	6	peppercorns
	Wipe	the	veal,	cut	the	meat	fine	and	break	the	bones.	Put
	it	into	the	kettle	with	the	cold	water	and	salt.	Skim	as	it	boils,
	and	when	clear	add	the	seasonings.	Simmer	until	the	bones	are
	clean	and	the	liquor	reduced	one-half.	Strain,	and	when	cool
	remove	the	fat.	Use	it	for	white	or	delicate	soups.
	Velvet	Soup
	One	quart	of	any	kind	of	good	white	stock,	J^	cup	cream;
	season	to	taste	and	pour	boiling	hot	on	the	beaten	yolks	of
	4	eggs,	diluted	with	%	cup	cream.	Reheat	and	serve	at	once	in
	bouillon	cups.
	White	Soup	(from	Chicken)
	3	or	4	Ibs.	fowl	1	pt.	cream
	3	qts.	cold	water	1	tablespoon	butter
	1	tablespoon	salt	1	tablespoon	corn	starch
	6	peppercorns	1	teaspoon	salt
	1	tablespoon	chopped	onions	1	saltspoon	white	pepper
	2	tablespoons	chopped	celery	2	eggs
	Singe,	clean	and	wipe	the	fowl.	Cut	off	the	legs	and	wings,
	and	disjoint	the	body.	Put	it	on	to	boil	in	cold	water.	Let	it
	come	to	a	boil	quickly,	because	we	wish	to	use	the	meat	as	well
	as	the	water,	and	skim	thoroughly.	The	meat	may	be	removed
	when	tender,	and	the	bones	put	on	to	boil	again.	(Use	the	meat
	for	croquettes	or	other	made	dishes.)	Add	the	salt	and	vege-
	tables.	Simmer	until	reduced	one-half.	Strain	and	when	cool
	remove	the	fat.	For	1	quart	of	stock	allow	1	pint	of	cream	or
	milk.	If	cream,	use	a	little	less	flour	for	thickening.	Boil	the
	stock,	add	the	butter	and	flour,	cooked	together,	and	the
	seasoning.	Strain	it	over	the	beaten	eggs,	stirring	as	you	pour,
	or	the	eggs	will	curdle.	The	liquor	in	which	a	fowl	or	chicken
	has	been	boiled,	when	not	wanted	for	any	other	purpose,	should
	be	saved	for	white	soup.	If	the	vegetables	and	spices	are	not
	boiled	with	the	fowl,	fry	them	five	minutes	without	burning,	add
	them	to	the	stock,	and	simmer	fifteen	minutes.	From	Mrs.
	Lincoln's	"Boston	Cook	Book."
	Southern	Chicken	Soup
	1	3-lb.	fowl	2	teaspoons	salt
	2	qts.	cold	water	%	teaspoon	pepper
	3	tablespoons	cooked	rice	1	teaspoon	minced	parsley
	Cut	all	the	meat	from	fowl,	reserving	the	breast	whole.	Cut
	the	rest	into	bits,	break	the	bones,	and	put	them	with	the	meat
	and	salt	water	into	the	kettle.	Place	the	breast	on	top	of	the
	other	meat.	Cook	four	hours.	Remove	the	breast	as	soon	as
	tender.	Skim	often	at	first,	strain	and	add	rice	and	breast	cut	in
	dice,	also	seasonings	and	parsley.
	Soup	a	la	Reine
	1	small	piece	mace
	3	tablespoons	butter
	1	tablespoon	Gold	Medal	flour
	1	pt.	cream
	1	tablespoon	salt
	%	teaspoon	pepper
	1	large	fowl
	3	qts.	cold	water
	1	cup	rice
	1	sliced	carrot
	1	sliced	turnip
	1	small	piece	celery
	1	onion
	Cook	whole	fowl	in	salt	water	until	tender,	skim	off	the	fat.
	Cook	rice	and	vegetables	in	butter	slowly	for	fifteen	minutes,
	remove	vegetables	and	add	to	the	broth.	Cook	flour	in	the	butter
	and	add	with	mace	and	pepper	to	the	soup.	Cook	all	together
	slowly	for	two	hours.	Remove	fowl.	Chop	and	pound	the
	breast	of	the	fowl	very	fine.	Rub	the	soup	through	a	fine	sieve,
	add	the	pounded	breast,	and	again	rub	the	whole	through	a
	coarse	sieve.	Add	cream	and	reheat.
	PUREE
	Cream	of	Asparagus
	1	can	asparagus	6	peppercorns
	2	qts.	white	stock	J^	teaspoon	salt
	2	tablespoons	butter	Jg	can	cream
	3	tablespoons	Gold	Medal	flour
	Cut	off	tips	of	asparagus	and	reserve.	Add	stalks	of	aspara-
	gus	with	the	seasoning	to	the	stock.	Boil	thirty	minutes.	Strain
	through	puree,	thicken	with	Gold	Medal	flour	cooked	in	melted
	butter.	Add	the	asparagus	tips	and	cream.	Bring	to	boiling
	point	and	serve	with	croutons.
	Cream	of	Cauliflower	Soup
	1	tablespoon	Gold	Medal	flour
	%	teaspoon	salt
	Few	grains	cayenne
	\	cauliflower
	1	pt.	chicken	or	veal	stock
	1	pt.	milk
	Jg	cup	cream
	Soak	cauliflower	head	down	in	cold	salt	water	one	hour.	Cook
	cauliflower	in	boiling	salt	water	twenty-five	minutes.	Heat	stock
	and	milk.	Cut	off	and	reserve	the	flowerlets	from	the	cauliflower.
	Rub	the	rest	through	a	puree	strainer	and	add	to	the	hot	soup.
	Thicken	with	Gold	Medal	flour	cooked	in	butter,	add	seasonings
	and	flowerlets	and	serve	with	Imperial	sticks.
	Puree	of	Chestnuts
	1	pt.	chestnuts	1	tablespoon	butter
	1	pt.	milk	Salt	and	pepper
	1	cup	cream	1	egg
	Scald	the	milk.	Shell	and	blanch	chestnuts.	Cook	till	very
	soft	in	boiling	salted	water	to	cover.	Mash	them	in	the	water
	left	in	the	pan,	and	rub	them	through	a	fine	strainer	into	the
	scalded	milk.	Add	the	cream,	salt,	pepper	and	butter.	Heat,
	and	when	ready	to	serve	stir	the	beaten	egg	in	quickly	and	serve
	at	once	with	croutons.	Mrs.	D.	A.	Lincoln.
	Black	Bean	Soup
	1	cup	black	beans
	3	pts.	water
	1	small	onion
	2	hard	boiled	eggs
	1	small	lemon
	sliced
	1	oz.	fat	meat
	2	teaspoons	salt
	1	clove
	%	teaspoon	pepper
	Few	grains	cayenne
	Soak	beans	over	night	;	in	the	morning	drain	and	add	cold
	water,	with	meat,	onion	and	clove.	Simmer	three	hours,	or
	until	beans	are	soft.	Add	more	water	or	stock	as	water	boils
	away.	Rub	through	a	puree	strainer.	Season	with	salt	and
	pepper.	Be	sure	the	beans	are	thoroughly	cooked	or	the	soup
	will	have	a	granular	feeling	to	the	tongue.	Serve	in	tureen,	over
	the	sliced	eggs	and	lemon.
	Puree	of	Lentils
	3	pts.	of	lentils	1	small	onion
	2	qts.	broth	1	sprig	of	parsley
	4	oz.	salt	pork	1	teaspoon	sugar
	2	tablespoons	Gold	Medal	flour	2	teaspoons	salt
	2	leeks
	Wash	and	pick	over	the	lentils	and	soak	over	night	in	cold
	water.	In	the	morning	drain.	Put	in	kettle	with	cold	water	to
	cover,	add	vegetables	and	salt	pork.	Boil	until	the	beans	fall	to
	pieces.	As	the	water	evaporates,	add	broth.	When	tender,	rub
	all	through	a	puree.	Remove	fat,	thicken	with	Gold	Medal	flour
	cooked	in	butter,	add	sugar	and	salt,	cook	for	five	minutes	and
	serve.
	Puree	of	Lima	Beans
	1	pt.	Lima	beans	1	tablespoon	Go!d	Medal	flour
	6	pts.	cold	water	2	teaspoons	salt
	3	small	tomatoes	%	teaspoon	pepper
	1	tablespoon	butter	Few	grains	cayenne
	Soak	beans	over	night	if	dry	;	in	the	morning	drain	and	add
	cold	water.	Cook	until	soft,	rub	through	a	sieve,	add	salt,	pepper
	and	cayenne.	Reheat	soup,	melt	butter,	add	Gold	Medal	flour,
	cook	together	until	perfectly	smooth,	add	1	cup	of	soup,	stirring
	all	the	time.	Add	to	the	remainder	of	the	soup.	Slice	the
	tomatoes	very	thin,	add	to	the	soup	and	cook
	three	minutes.	Soup	stock	or	the	thin	part	of	a	can
	of	tomatoes	may	be	used	to	cook	the	beans	with	in
	place	of	the	water.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.


Mutton	Broth
	Few	grains	pepper
	%	cup	barley
	3	Ibs.	mutton
	2	qts.	cold	water
	1	teaspoon	salt
	Wash	and	soak	barley	over	night.	Wipe	meat,	remove	skin
	and	fat,	and	cut	in	pieces.	Put	in	kettle	with	bones	and	season-
	ings	and	cover	with	cold	water.	Bring	to	boiling	point	and	sim-
	mer	until	meat	is	tender,	strain.	Remove	fat.	Reheat	and	add
	barley,	and	cook	until	barley	is	tender.
	SOUPS	MADE	WITHOUT	MEAT
	In	soups	made	without	meat	the	foundation	is	usually	milk
	and,	as	the	milk	should	be	cooked	below	the	boiling	point,	a
	double	boiler	is	essential.	In	the	following	recipes	where	the
	expression	"scald	the	milk"	is	found,	it	always	means	cooked	in
	a	double	boiler.
	Foundation	for	Cream	Soups
	BISQUES
	ift	Oyster	Soup
	9	tahW
	teaspoon	salt
	saltspoon	white	pepper
	speck	of	cayenne
	1	qt.	milk	1
	1	tablespoon	butter	Jg
	1	teaspoon	chopped	onion	1
	1	tablespoon	Gold	Medal	flour
	Scald	milk	with	the	onion.	Melt	butter,	add	Gold	Medal
	flour	and	cook	until	frothy,	but	be	careful	not	to	let	the	butter
	brown	;	add	1	cup	of	the	hot	milk	slowly	and	cook	together	until
	thickened.	Return	to	the	double	boiler.	Add	seasonings.	It	is
	now	ready	to	finish	in	any	way.
	Cream	of	Tomato	Soup
	(Mock	Bisque)
	Jg	can	tomatoes
	1	qt.	milk
	.'	teaspoon	soda
	1	slice	onion
	3	tablespoons	butter
	3	tablespoons	Gold	Medal	flour
	1	teaspoon	salt
	Jg	teaspoon	sugar
	%	teaspoon	white	pepper
	Few	grains	cayenne
	Scald	milk	with	onion,	remove	onion	and	thicken	milk	with
	Gold	Medal	flour	cooked	in	melted	butter.	Cook	tomatoes	with
	sugar	fifteen	minutes,	add	soda.	Rub	through	puree	strainer,	add
	seasonings.	Combine	mixtures	immediately	before	serving.
	Potato	Soup
	1	qt.	milk	1	teaspoon	salt
	3	potatoes	Few	grains	pepper
	2	slices	onion	Few	grains	cayenne
	2	tablespoons	butter	1	teaspoon	minced	parsley
	1	tablespoon	Gold	Medal	flour
	%	teaspoon	celery	salt	or	celery	stalk
	Cook	potatoes	in	boiling	salted	water	until	soft,	drain,	rub
	through	puree	strainer.	Scald	milk	with	onion	and	celery	stalk;
	remove	onion	and	celery	and	add	milk	slowly	to	potatoes,	stirring
	constantly.	Melt	butter,	add	dry	ingredients,	stir	until	well
	mixed,	then	add	to	hot	soup.	Add	also	the	minced	parsley	and
	cook	one	minute	before	serving.
	Cream	of	Celery	Soup
	Add	1	pint	stewed	and	strained	celery	to	the	rule	for
	"Foundation	for	Cream	Soups"	(see	rule	above)	and	strain	slowly
	the	combined	mixture	over	a	well	beaten	egg,	stirring	well.
	Duchess	Soup
	1	qt.	milk	2	tablespoons	Gold	Medal	flour
	1	small	onion	1	teaspoon	salt
	3	egg	yolks	Few	grains	pepper
	2	tablespoons	butter	2	tablespoons	grated	cheese
	Scald	milk.	Cook	onion	in	butter	until	a	golden	brown,	add
	Gold	Medal	flour	and	cook	until	frothy,	blend	with	scalded	milk
	and	cook	ten	minutes.	Rub	through	strainer	and	return	to	fire.
	Add	cheese	and	seasonings.	Beat	yolks	until	light,	dilute	with
	Jg	cup	of	soup,	put	in	tureen	and	pour	hot	soup	slowly	over	this,
	stirring	briskly.
	Cream	of	Farina	Soup
	1	pt.	boiling	water	3	egg	yolks
	4	tablespoons	farina	3	tablespoons	cream
	1	pt.	milk	Jg	teaspoon	salt
	Moisten	farina	with	4	tablespoons	cold	water,	stir
	slowly	into	boiling	salted	water,	cover	and	let	cook
	gently	for	thirty	minutes.	Add	the	scalded	milk	slowly.
	Beat	yolks,	add	cream	and	blend	with	the	soup.
	qt.	oysters	2	tablespoons	Gold	Medal	flout
	1	qt.	milk	1	teaspoon	salt
	2	tablespoons	butter	Few	grains	pepper
	Drain	oysters	through	wire	strainer	placed	over	bowl,	reserve
	the	liquor.	To	wash:	Pour	over	the	oysters	cold	water,	using	2	cups
	water	to	each	quart	of	oysters.	Examine	each	oyster	for	bits	of	shell.
	Put	the	liquor	on	to	boil,	skim,	and	strain	through	double
	cheesecloth.	Scald	the	milk,	thicken	with	Gold	Medal	flour
	and	butter	cooked	together;	cook	the	oysters	in	the	cleared
	liquor	until	they	grow	plump	and	the	edges	curl.	Add	this	to
	the	milk	foundation	with	seasonings,	and	serve.
	Oyster	Stew
	1	qt.	oysters	Jg	saltspoon	pepper
	1	cup	liquor	1	tablespoon	butter
	Jg	cup	water	1	tablespoon	rolled	cracker
	Jg	teaspoon	salt	Jg	cup	milk	or	cream
	Clean	and	pick	over	oysters	as	for	oyster	soup.	Heat	oyster
	liquor	and	water	to	boiling	point,	strain	and	add	oysters.	Cook
	until	oysters	grow	plump	and	edges	curl.	Add	seasonings,	butter
	and	cracker	crumbs;	add	scalded	milk	or	cream	before	serving.
	A	few	grains	of	nutmeg	add	to	the	flavor.
	Shrimp	Soup
	1	qt.	oysters	1	tablespoon	butter
	1	pt.	shrimps	Jg	teaspoon	salt
	1	pt.	water	or	veal	stock	Few	grains	pepper
	1	tablespoon	Gold	Medal	flour	Jg	cup	cream
	Clean	and	pick	over	oysters.	Boil	liquor	with	water	or	stock;
	skim	and	strain.	Thicken	with	Gold	Medal	flour	cooked	in
	melted	butter,	add	seasonings.	Remove	black	vein	or	any	shells
	from	the	shrimps	and	cut	fine.	Add	shrimps,	oysters	and	cream
	to	the	soup	and	cook	until	oysters	are	plump	and	edges	curl.
	Bisque	of	Crab
	4	large	crabs	1	tablespoon	butter
	3	pts.	white	stock	1	tablespoon	Gold	Medal	flour
	1	cup	rice	Jg	teaspoon	salt
	1	cup	cream	F~ew	grains	peppei
	Wash	and	boil	crabs,	open	them	and	take	out	meat.	Cut
	fine	and	pound	in	a	mortar.	Add	the	washed	rice	and	crabs	to
	the	stock	and	simmer	thirty	minutes.	Rub	through	a	sieve.
	Bind	with	butter	and	flour	cooked	together;	add	cream	and
	seasonings,	reheat	and	serve.
	Swedish	Fish	Soup
	12	small	pan	fish	1	small	onion
	2	qts.	cold	water	2	leeks,	1	cooked	Deet
	Jg	cup	dry	mushrooms	4	sprigs	parsley
	Jg	small	cabbage	1	tablespoon	salt
	Skin	and	bone	fish;	cook	heads	and	bones	for	thirty	minutes
	in	cold	water	with	salt	and	mushrooms.	Egg	and	crumb	the
	pieces	of	fish	and	fry	in	smoking	hot	fat,	drain	on	brown	paper.
	Cut	cabbage	fine	and	cook	with	chopped	onion	and	leeks	in
	3	cups	of	boiling	salted	water	for	thirty	minutes;	the	last	five	min-
	utes	add	the	chopped	beet	and	parsley.	Strain	the	fish	broth	upon
	them.	Put	the	fried	fish	in	the	tureen	and	add	the	soup.
	Small	dumplings	are	often	added	and	sometimes	part	of	the
	fish	is	minced	fine	and	mixed	with	them.
	Green	Turtle	Soup
	1	10-lb.	turtle	10	whole	cloves
	4	qts.	cold	water	Jg	teaspoon	peppercorns
	1	tablespoon	salt	2	bay	leaves,	Jg	bunch	herbs
	%	cup	butter	2	onions
	4	tablespoons	Gold	Medal	flour	2	tablespoons	parsley	minced
	1	cup	Madeira	wine	8	hard	boiled	eggs
	Kill	the	turtle	by	cutting	off	head	with	a	very	sharp	knife.
	Hang	up	by	the	tail	and	let	it	bleed	for	twelve	hours.	Separate
	upper	from	lower	shell,	being	careful	not	to	cut	the	gall	bladder;
	cut	the	meat	from	the	breast	in	slices	and	reserve;	remove	the
	gall	bladder	and	entrails	and	throw	them	away.	Cut	the	fins	off
	as	near	the	shell	as	possible.	Place	the	upper	and	lower	shell	in
	a	large	kettle,	pour	over	4	quarts	of	cold	water,	simmer	gently
	until	bones	fall	apart.	Put	into	soup	kettle	the	head,	fins,	liver,
	lights,	heart	and	all	the	meat;	add	all	the	seasonings,	cover	with
	liquor	in	which	the	shells	were	boiled	and	simmer	until	meat	is
	thoroughly	done;	strain	the	mixture	through	a	fine	sieve.	Melt
	the	butter	and	brown	in	it	the	onion	chopped	fine,	add	the	flour
	and	cook	together	until	brown.	Add	a	pint	of	the	soup,	a	little	at
	a	time,	and	cook	until	smooth,	combine	with	rest	of	the	soup.	Add
	the	cut	meat,	the	hard	boiled	eggs	chopped	fine	and	lastly	the	wine
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.


CHOWDERS
	Corn	Chowder,	No.	1
	Noodles
	1	doz.	ears	sweet	corn	or	1
	qt.	canned	corn
	1	pt.	potatoes	diced
	1^	inch	cube	of	fat	salt	pork
	1	small	onion
	2	tablespoons	Gold	Medal	flour
	1	qt.	milk
	2	teaspoons	salt
	3g	teaspoon	pepper
	2	hard	boiled	eggs
	If	fresh	corn	is	used	cut	each	row	of	kernels	and	scrape	corn
	from	cob.	Boil	cobs	twenty	minutes	with	water	to	cover.
	Cook	potatoes	in	boiling	salted	water,	drain.	Chop	the	fat	and
	try	out	in	kettle.	Add	onion	and	cook	five	minutes.	Dredge
	with	the	flour.	Add	1	cup	of	water	in	which	cobs	were	cooked	;
	potatoes,	corn,	milk	and	seasonings.	Simmer	ten	minutes.	Cut
	eggs	in	rings	and	add	to	the	chowder	when	ready	to	serve.
	Corn	Chowder,	No.	2
	2	tablespoons	Gold	Medal	flour
	1	pt	milk
	1	pt.	croutons
	2	hard	boiled	eggs
	1	qt.	raw	sweet	corn
	1	pt.	potato	dice
	1	teaspoon	salt
	1	saltspoon	pepper
	%	cup	butter
	Cut	each	row	of	kernels,	and	scrape	the	raw	corn	from	the
	cob.	Boil	the	cobs	twenty	minutes	in	water	to	cover.	Pare	and
	cut	the	potatoes	into	small	dice.	Pour	boiling	water	over	them,
	drain	and	let	them	stand	while	the	corn-cobs	are	boiling.	Re-
	move	the	cobs,	add	the	potatoes,	salt	and	pepper.	When	the
	potatoes	are	nearly	done,	add	the	corn	and	milk	and	cook	five
	minutes.	Cook	the	flour	in	the	hot	butter,	add	1	cup	of	the	corn
	liquor,	and	when	thick	stir	it	into	the	chowder.	Add	the	eggs,
	whites	chopped	fine,	and	yolks	rubbed	through	a	strainer.	Serve
	with	croutons.	Mrs.	D.	A.	Lincoln.
	Fish	Chowder
	4	Ibs.	fish	1	qt.	scalded	milk
	7	large	potatoes	cut	in	%	inch	1	tablespoon	butter
	slices	8	butter	crackers
	1	onion	minced	1	tablespoon	salt
	%	Ib.	salt	pork	%	teaspoon	pepper
	Cod,	bass	or	haddock	may	be	used.	Remove	the	skin,	but
	reserve	the	head	and	tail,	which,	with	the	backbone,	should	be
	placed	in	a	kettle,	2	cups	of	cold	water	added,	and	bring	slowly
	to	boiling	point;	cook	twenty	minutes.	Cut	flesh	in	two	inch
	pieces	and	set	aside.	Parboil	potatoes	ten	minutes	in	enough
	boiling	water	to	cover,	and	drain.	Cut	pork	in	dice	and	fry	in	an
	omelet	pan	with	onion	and	when	a	light	brown	put	onion	and	fat
	in	a	kettle;	add	potatoes,	seasonings,	liquor	drained	from	the
	bones,	and	2	cups	boiling	water;	add	the	pieces	of	fish.	Cover
	and	simmer	fifteen	minutes;	add	butter	and	hot	milk.	Split
	crackers,	put	in	tureen,	and	pour	the	hot	chowder	over	them.	A
	cup	of	fine	cracker	crumbs	may	be	added	if	a	thicker	broth	is
	desired,	or	2	eggs	may	be	beaten	light	and	mixed	with	the	hot
	milk	before	it	is	added	to	the	chowder.
	SOUP	GARNISHINGS	AND	FORCEMEATS
	Croutons
	Cut	one-third	inch	slices	of	stale	buttered	bread,	from	which
	crusts	have	been	removed,	into	one-half	inch	cubes,	brown	in	oven.
	Imperial	Sticks
	Cut	one-third	inch	slices	of	stale	buttered	bread	into	three-
	fourth	inch	strips	and	brown	in	oven.
	Royal	Custard
	4	eggs	%	teaspoon	salt
	1	egg	white	Few	grains	nutmeg
	1	gill	cream	Few	grains	cayenne
	Beat	the	egg	and	seasonings	together,	add	1	gill	of	cream	or
	the	same	quantity	of	milk,	strain	through	fine	strainer	into	but-
	tered	timbale	moulds.	Set	these	moulds	in	saucepan	with	boiling
	water	reaching	to	one-half	their	height,	bake	until	firm.	Cool,
	cut	in	slices	or	fancy	shapes	and	add	to	consomme.	%	teaspoon
	of	onion	juice	may	be	added	before	cooked.
	Royal	Custard	with	Chestnuts
	%	teaspoon	salt
	Few	grains	cayenne
	i	egg	yolks
	3	tablespoons	white	broth
	1	large	French	chestnut
	Boil	chestnut	until	mealy,	pound	and	crush	to	a	paste,	mix	with
	the	broth.	Beat	eggs	and	seasonings	and	combine	with	the	broth
	mixture,	pour	in	buttered	moulds,	place	in	hot	water	and	bake
	until	firm.	Cool,	remove	from	moulds	and	cut	into	fancy	shapes.
	teaspoon	butter
	teaspoon	salt
	%	Ib.	Gold	Medal	flour	1
	'	eggs	1
	2	tablespoons	lukewarm	water
	Sift	flour	and	salt,	rub	in	butter,	add	gradually	the	beaten
	eggs	and	water,	knead	the	paste	for	ten	minutes,	roll	out	as	thin
	as	possible	and	set	aside	to	dry	for	fifteen	minutes;	cut	into
	strips	two	inches	wide,	shred	each	strip	into	narrow,	match-like
	pieces,	let	dry	on	board	for	thirty	minutes.	The	batter	may	be
	rolled	as	a	jelly	roll	and	cut	into	thin	slices.	These	little,	dried
	whorls	when	dropped	into	the	hot	soup	will	unroll	into	ribbons	of
	paste.
	When	needed,	cook	twenty	minutes	in	boiling	salted	water,
	drain	and	add	to	consomme.	The	noodles	may	be	cooked	in
	consomme,	but	you	will	not	have	as	clear	a	soup.
	Noodles	may	be	served	as	a	vegetable.	Drain	noodles	when
	cooked	and	mix	with	%	cup	of	coarse	bread	crumbs	fried	in	butter,
	reserving	part	of	the	crumbs	to	put	over	the	top.	*	This	is	an
	excellent	dish	to	serve	with	fried	chicken.
	Noodles	are	often	prepared	like	macaroni,	with	cheese	and
	Tomato	Sauce.
	Marrow	Balls
	1	tablespoon	finely	cut	1	teaspoon	chopped	parsley
	marrow	fat	1	teaspoon	beaten	eggs
	3	tablespoons	fine	stale	bread	Salt	and	pepper
	crumbs
	Mix	ingredients	and	work	to	a	smooth	paste,	form	in	balls
	the	size	of	a	filbert,	drop	into	boiling	soup	and	cook	for	ten
	minutes.
	Spinach	Balls
	Equal	bulk	of	finely	chopped	spinach	that	has	been	well
	seasoned,	and	very	fine	dry	bread	crumbs.	Season	highly	with
	pepper,	salt	and	cayenne.	Add	enough	white	of	egg	to	moisten
	well,	then	stand	aside	to	stiffen.	Shape	in	balls	size	of	a	hickory
	nut	;	poach	in	the	hot	soup	for	five	minutes,	and	serve	three	or
	four	to	each	plate	of	clear	soup.	They	are	especially	pretty	in
	cream	of	spinach	soup.
	Sponge	Balls
	Put	the	whites	of	2	eggs	in	a	teacup,	fill	the	cup	with	milk
	and	pour	the	contents	into	a	stewpan;	add	1	teacup	of	Gold
	Medal	flour	and	2	tablespoons	of	melted	butter	;	stir	well	over
	the	fire	until	the	batter	is	thick	and	smooth	;	set	it	to	cool,	after
	which	stir	into	it	the	2	yolks,	a	few	pinches	of	salt,	a	little	mace
	(if	liked),	and	drop	into	the	boiling	hot	soup,	a	teaspoonful	at	a
	time.	Cook	from	eight	to	ten	minutes.	Mrs.	Bayard	Taylor's
	Letters	to	Young	Housekeepers.
	Pate	a	Choux
	1	tablespoon	butter
	%	cup	water
	5	tablespoons	Gold	Medal	flour
	%	teaspoon	salt
	1	egg
	Heat	butter	and	water	to	boiling	point,	add	Gold	Medal
	flour,	all	at	once,	and	stir	vigorously	until	mixture	leaves	the
	sides	of	pan	;	remove	from	fire,	cool,	add	egg	unbeaten,	and	stir
	until	well	mixed.	Let	paste	stand	for	one-half	hour,	then	drop
	small	pieces	from	tip	of	teaspoon	into	hot,	deep	fat,	fry	until
	crisp	and	brown	;	drain	on	brown	paper.	To	be	served	in	clear
	soups.
	Forcemeat	Balls
	%	cup	lean	veal	or	chicken	1	egg	white
	%	cup	stale	bread	crumbs	%	teaspoon	salt
	Jg	cup	milk	Few	grains	pepper
	2	tablespoons	butter	Few	grains	nutmeg
	Cook	bread	and	milk	to	a	paste,	add	melted	butter	and	egg
	white	stiffly	beaten,	and	seasonings.	Pound	meat	and	add	to	the
	mixture.	Then	force	all	through	a	coarse	strainer.	Form	into
	almond-shaped	balls	between	two	spoons.	Cook	ten	minutes	in
	stock	that	must	only	simmer.
	Ham	Dumplings
	Proceed	as	above,	using	lean	ham	with	parsley	or	a	few
	drops	of	onion	juice;	leave	out	salt	and	nutmeg.
	Chop	fine	and	pound	to	a	paste.	Shape	in	larger
	balls	and	cook	in	stock.	They	should	be	as	light
	as	sponge	and	may	be	served	in	consomme.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.


Beef	is	the	meat	of	a	steer,	ox	or	cow.	Good	beef	should	be
	fine	grained	in	texture,	bright	red	in	color	and	well	coated	and
	marked	with	fat.
	Roast	Beef
	A	standing	roast	is	one	with	ribs	left	in.	A	rolled	roast	is
	one	with	the	ribs	removed,	the	meat	rolled	and	tied.
	The	tip	of	the	sirloin	is	considered	one	of	the	best	pieces
	for	roasting.	The	pan	and	rack	should	both	be	hot.	Wipe	and
	rub	the	joint	with	salt	and	pepper	and	dredge	with	Gold	Medal
	flour.	Have	the	oven	hot	for	the	first	ten	or	fifteen	minutes	to
	sear	the	surfaces.	Reduce	heat,	add	water	to	cover	the	bottom
	of	the	pan	and	baste	every	fifteen	minutes	if	a	self-basting	roaster
	is	not	used.	Let	the	water	cook	away	toward	the	last.	After	the
	meat	is	done	remove	this	to	a	hot	platter.	Add	1	pint	of	hot
	water	to	sediment	left	in	the	pan	after	the	fat	has	been	poured
	off,	place	on	the	stove	and	scrape	all	the	glaze	from	the	bottom
	and	sides	of	the	pan.	When	it	boils	add	a	thickening	made	of
	2	teaspoons	of	Gold	Medal	flour	rubbed	smooth	with	4	table-
	spoons	of	cold	water,	pouring	it	in	slowly.	Boil	well,	add	salt
	and	pepper	to	taste,	and	strain	into	a	hot	sauce	bowl.
	Yorkshire	Pudding
	2	eggs	1	cup	Gold	Medal	flour
	1	cup	milk	%	teaspoon	salt
	Mix	and	sift	salt	and	flour.	Add	the	milk	gradually	to	make
	a	smooth	paste.	Beat	eggs	very	light	and	add	to	the	batter	;	beat
	well,	bake	in	hot,	well	greased	iron	gem	pans	for	thirty-five	min-
	utes.	Baste	with	drippings	from	the	beef	after	they	are	well	risen.
	This	batter	may	be	poured	into	the	roasting	pan	and	baked,
	basting	with	beef	drippings.
	French	Roast
	If	the	piece	of	meat	be	lean	or	of	second	quality	it	will	be
	improved	by	rubbing	it	well	with	a	preparation	of	4	tablespoons
	of	salad	oil,	2	tablespoons	chopped	parsley,	1	sliced	onion,	2	bay
	leaves,	juice	of	%	lemon.	Rub	meat	well	and	let	it	lie	from
	eighteen	hours	to	two	days,	turning	in	the	dressing	once	or
	twice.	Baste	meat	with	the	same	dressing,	adding	salt	and
	pepper	to	taste.	Serve	"	au	jus"	as	in	plain	roast.
	Fillet	of	Beef,	Larded
	The	true	fillet	is	the	tenderloin.	A	short	fillet,	weighing
	from	two	and	a	half	to	three	pounds	(the	average	weight	from	a
	very	large	rump)	will	suffice	for	ten	persons	at	a	dinner	where
	this	is	served	as	one	course,	and	if	a	larger	quantity	is	wanted	a
	great	saving	will	be	made	if	two	short	fillets	are	used.	Remove
	from	the	fillet	with	a	sharp	knife	every	shred	of	ligament	and
	thick,	tough	skin.	Draw	a	line	through	the	center	and	lard	with
	two	rows	of	pork,	having	them	meet	at	this	line.	Dredge	well
	with	salt,	pepper	and	Gold	Medal	flour,	and	put,	without	water,
	in	a	shallow	pan.	Roast	for	thirty	minutes	in	a	hot	oven.	Serve
	with	Mushroom	or	Tomato	Sauce,	or	with	potato	balls.	If	with
	sauce	this	should	be	poured	around	it.	The	time	given	cooks	a
	fillet	of	any	size;	the	shape	being	such	that	it	will	take	one-half
	hour	for	either	two	or	six	pounds.	Miss	Parloa.
	Pot	Roast
	Four	to	six	pounds	from	the	middle	or	face	of	the	rump,	or
	the	round.	Wipe	with	a	clean	wet	cloth.	Sear	all	over	by
	placing	in	a	hot	frying	pan	with	fat	trimmings	from	the	meat,	and
	turning	till	all	the	surfaces	are	browned.	Put	in	a	kettle	with
	1	cup	of	water	and	place	it	where	it	will	keep	just	below	the	boil-
	ing	point.	Do	not	let	the	water	cook	entirely	away,	but	add	only
	enough	to	keep	the	meat	from	burning.	Have	the	cover	fitted
	closely	to	keep	in	the	steam.	Cook	until	very	tender,	but	do	not
	let	it	break.	Add	seasonings	after	the	first	half	hour	of	cooking.
	Serve	hot	or	cold.
	Broiled	Beefsteak
	Wipe	with	cloth	wrung	out	of	hot	water	and	trim	oft	any
	superfluous	fat.	Place	on	hot	broiler,	which	has	been	rubbed
	with	fat,	cook	over	clear	fire,	turning	every	ten	seconds	the	first
	minute	to	sear	thface	sures.	Steak	one	inch	thick	requires	six
	minutes	if	liked	rare,	eight	minutes	if	well	done.	Remove	to	hot
	platter,	season	with	salt	and	pepper	and	serve	with	Mushroom
	Sauce,	Tomato	Sauce,	or	Maitre	d'Hotel	Butter.
	Pan-Broiled	Steak
	Wipe	and	trim	as	above,	heating	iron	frying	pan	smoking	hot
	and	rub	with	fat.	Lay	the	steak	in	the	pan,	sear	each	side	quickly,
	then	draw	back	to	cook	more	slowly	about	four	minutes,	turning
	often.	When	done,	lift	to	a	[hot	platter,	add	salt	and	pepper,
	dissolve	the	glaze	in	the	frying	pan	in	2	or	3	tablespoons	of	hot
	water,	pour	over	the	steak	and	serve.
	Stewed	Steak
	For	this	use	a	cut	from	the	round.	First	pan-broil	till	well
	browned,	add	water	to	nearly	cover	and	seasoning.	Cover	closely
	and	simmer	till	very	tender.	Lift	the	meat	to	a	deep	platter,	skim
	the	gravy	if	it	shows	much	fat,	add	to	it	1	tablespoon	Gold	Medal
	flour	wet	in	cold	water,	more	salt	and	pepper	if	needed,	and	a	few
	drops	of	catsup	or	horse	radish.
	Beefsteak	Pate
	Chop	1	pound	of	best	round	steak	till	it	is	a	soft	pulp.	Sea-
	son	highly	with	salt	and	pepper.	Add	a	little	of	the	tender	fat
	also	chopped	fine.	Mix	two	beaten	eggs	with	1	pint	of	milk.
	Pour	this	slowly	into	1	cup	of	Gold	Medal	flour	mixed	with	1
	teaspoon	of	baking-powder.	When	well	mixed,	stir	it	thoroughly
	into	the	meat.	Bake	in	a	moderate	oven	about	an	hour.
	Beef	Stew
	Ibs.	lean	beef	from	round,
	or	2%	Ibs.	if	there	is	a
	bone
	qt.	of	water
	cups	potatoes	cut	in	%
	inch	slices
	Turnip	)	%	cup	each	cut	in	%
	Carrot	I	inch	cubes
	%	small	onion	cut	in	thin
	slices
	3	tablespoons	Gold	Medal	flour
	Salt	and	pepper
	Wipe	meat	with	wet	cloth,	separate	meat,	bone	and	fat;	try
	out	some	of	the	fat	in	frying	pan,	cut	meat	into	1^	inch	cubes,
	sprinkle	with	salt	and	pepper	and	dredge	with	Gold	Medal	flour.
	Sear	the	meat	in	the	hot	fat,	stirring	constantly.	When	all	sur-
	faces	are	well	browned	put	in	the	kettle;	cover	and	let	boil	up
	once,	skim	and	then	simmer	for	two	and	one-half	hours.	Add
	carrot,	turnip	and	onion	the	last	hour	of	cooking.	Parboil	the
	potatoes	and	add	to	stew	fifteen	minutes	before	taking	from	the
	fire.	Remove	bone,	large	pieces	of	fat,	and	skim;	thicken	with	3
	tablespoons	of	Gold	Medal	flour	diluted	with	enough	cold	water	to
	pour	easily.	Let	the	stew	come	to	a	boil	again	and	cook	ten	minutes.
	Mutton,	lamb	or	veal	can	be	cooked	in	this	manner.	When
	veal	is	used,	try	out	2	slices	of	pork,	as	there	will	not	be	much	fat
	on	the	meat.	Lamb	and	mutton	should	have	some	of	the	fat	put
	aside	and	butter	substituted.
	Beef	Stew	with	Peas
	3	Ibs.	soup	meat	1	slice	carrot
	3	qts.	cold	water	%	slice	turnip
	1	large	onion	2	potatoes
	1	tablespoon	salt	1	pint	split	peas
	1	saltspoon	pepper
	Choose	the	meat	from	the	under	part	of	the	round,	face	of
	the	rump,	aitch-bone	or	the	remainder	of	roast	beef.	Remove	all
	the	slivers	of	bone,	trim	and	wipe	the	meat,	cut	it	into	1	inch
	cubes,	sprinkle	with	salt	and	pepper.	Sear	it	in	some	of	the	fat,
	dredge	with	Gold	Medal	flour	and	brown,	add	water	and	cook	it
	four	hours.	When	it	begins	to	boil,	remove	the	scum	and	fat.
	Cook	the	peas	in	another	kettle	in	water	to	cover,	and	as	the
	water	boils	away	replenish	with	water	from	the	meat.	Keep	the
	meat	covered	with	water	and	when	half	done	add	the	vegetables,
	all	cut	fine,	and	the	seasoning.	When	ready,	serve	the	meat	by
	itself.	Rub	the	peas	through	a	puree	strainer	and,
	after	removing	the	fat	from	the	meat	liquor,	add
	the	peas	to	the	latter.	Season	to	taste	and	serve
	very	hot.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	FloutIt's	a	Bread	Flour.
	11


Braised	Beef
	3	Ibs.	beef	from	round	Carrot	1
	2	slices	of	salt	pork	Turnip	I	%	cup	each	cut	in
	6	peppercorns	Onion	f	dice
	3	cups	boiling	water	Celery	J
	Try	out	fat	and	remove	pieces	from	frying	pan.	Trim	and
	wipe	meat,	season	with	salt	and	pepper	and	dredge	with	Gold
	Medal	flour.	Sear	in	the	fat	until	all	surfaces	are	brown.	Place
	on	trivet	in	deep	granite	or	earthen	dish,	surround	with	vegetables
	and	peppercorns,	add	3	cups	boiling	water.	Cover	closely	and
	bake	slowly	four	hours.	Baste	often	and	turn	once.	Serve	with
	a	brown	gravy	made	from	juices	in	pan.
	Beef	a	la	Mode
	Four	to	6	pounds	of	beef	from	the	under	side	of	the	round,	cut
	thick.	Wipe	and	trim	off	the	rough	edges.	Put	in	a	deep	dish
	and	pour	over	it	spiced	vinegar	made	by	boiling	five	minutes
	1	cup	vinegar,	1	onion	chopped	fine,	3	teaspoons	salt	and	%	*	ea	-
	spoon	each	whole	mustard,	pepper,	clove	and	allspice.	Let	the
	meat	stand	several	hours,	turning	it	often.	Then	daub	it	with
	several	strips	of	salt	pork,	one-third	of	an	inch	wide	and	as	long
	as	the	meat	is	thick.	Tie	it	into	good	shape	with	a	narrow	strip
	of	cotton.	Dredge	it	with	Gold	Medal	flour	and	brown	all	over	in
	hot	drippings.	Cut	2	onions,	%	carrot	and	^	turnip	fine	and	try
	them	in	the	same	fat.	Lay	the	vegetables	in	a	deep	braising-pan
	(of	.granite	ware	if	possible),	the	meat	on	top,	with	some	bits	of
	parsley	and	thyme,	pour	over	the	spiced	vinegar,	adding	enough
	beef	broth	or	water	to	half	cover.	Cover	closely	and	simmer	four
	hours,	turning	once	meantime.	Take	up	carefully,	remove	the
	strings	and	lay	on	a	large	platter.	Remove	fat	from	the	gravy,
	add	more	seasoning	if	needed,	thicken	with	brown	roux	and	strain
	it	over	the	meat.	Adopted	from	"Boston	Cook	Book."
	Scotch	Roll
	Remove	the	tough	skin	from	about	five	pounds	from	the
	flank	of	beef.	A	portion	of	the	meat	will	be	found	thicker	than
	the	rest.	With	a	sharp	knife	cut	a	thin	layer	from	the	thick	part
	and	lay	it	upon	the	thin.	Mix	together	2	tablespoons	of	salt,
	1	of	sugar,	%	teaspoon	of	pepper,	%	of	a	teaspoon	of	clove,	and
	1	teaspoon	of	summer	savory.	Sprinkle	this	over	the	meat	and
	then	sprinkle	with	3	tablespoons	of	vinegar	;	roll	up	and	tie	with
	twine.	Put	away	in	a	cold	place	for	twelve	hours	;	when	it	has
	stood	this	time,	place	in	a	covered	stew	pan,	with	boiling	water
	to	cover,	and	simmer	gently	for	three	and	one	-half	hours.	Mix
	5	tablespoons	of	Gold	Medal	flour	with	%	cup	of	cold	water	and
	stir	into	the	gravy.	Season	to	taste	with	salt	and	pepper.	Sim-
	mer	half	an	hour	longer.	Serve	hot	or	cold.
	Broiled	Meat	Cakes	or	Hamburg	Steak
	Chop	raw	lean	beef	quite	fine,	season	with	salt,	pepper	and
	a	little	onion	juice.	Make	it	into	small	flat	cakes	and	broil	on	a
	well	greased	gridiron,	or	in	a	hot	frying	pan.	Serve	very	hot
	with	butter	or	Maitre	d'Hotel	Sauce.	Make	the	proportion	about
	one-fourth	fat	to	three-fourths	lean	meat.	The	seasoning	for
	this	is	in	the	proportion	of	1	teaspoon	of	salt,	1	saltspoon	pepper
	and	a	few	drops	of	onion	juice	for	1	pint	of	meat	after	it	is
	chopped.
	Corned	Beef
	Select	a	piece	of	lean	beef	well	streaked	with	fat	that	has
	been	corned	only	three	days.	Wipe	the	meat	and	tie	securely	in
	shape.	Put	in	kettle,	cover	with	cold	water	and	bring	slowly	to
	boiling	point.	Boil	five	minutes,	remove	scum	and	cook	at	a
	lower	temperature	until	tender.	Cool	slightly	in	water	in	which
	it	was	cooked,	remove	to	a	dish,	cover	and	place	on	cover	a
	weight.
	Tripe
	In	whatever	way	it	is	to	be	served,	tripe	is	usually	better	to
	be	simmered	gently	until	perfectly	tender,	in	clear	water.	If	it
	has	a	strong	odor	add	a	little	vinegar	to	the	water	and	change
	several	times.	Dry	carefully	on	a	cloth	before	broiling	or	frying.
	Fried	Tripe
	Cut	in	pieces	for	serving,	roll	them	in	seasoned	Gold	Medal
	flour,	then	in	egg,	and	last	in	very	fine	bread	crumbs.	Fry	a
	golden	brown	in	deep	fat.	Drain	on	paper	and	serve	with	a	leaf
	of	parsley	on	top.
	Tripe	in	Batter
	Cut	in	pieces	for	serving,	roll	in	seasoned	Gold
	Medal	flour,	dip	in	batter,	and	saute	in	hot	butter.
	Drain	on	brown	paper.
	Tripe	Batter
	1	cup	Gold	Medal	flour	1	egg
	%	teaspoon	salt	%	tablespoon	vinegar
	%	cup	cold	water	1	teaspoon	melted	butter
	Mix	flour	and	salt,	add	the	water	gradually.	When	per-
	fectly	smooth	add	the	beaten	egg,	vinegar	and	butter.
	Tripe	Fricasseed	with	Onions
	Parboil	the	tripe.	Cook	6	medium	sized	onions	half	an
	hour,	drain	and	slice	them	and	put	them	into	a	frying	pan	with
	%	cup	of	butter.	Sprinkle	over	them	1	teaspoon	each	of	salt,	sugar,
	dry	mustard,	a	saltspoon	of	white	pepper	and	a	speck	of	nutmeg.
	Let	them	cook	till	there	are	delicately	browned	pieces	in	the
	hottest	parts,	then	pour	them	over	the	tripe,	which	has	been
	previously	thickened	with	2	dessert	spoons	of	baked	or	gluten
	flour.	This	should	be	served	at	once	and	very	hot.
	Hash
	The	best	meat	for	a	hash	is	from	a	stew	or	the	sides	of	a
	a	la	mode	beef;	the	corned	beef	is	excellent	and	any	scraps	of	cold
	meat	can	be	used	if	care	be	taken	to	first	simmer	until	tender	all
	tough	bits.	Mince	evenly	but	not	too	fine,	allowing	one-quarter
	fat	to	lean.	Add	an	equal	bulk	of	chopped,	freshly	cooked	potatoes,
	mix	well	together	and	season	with	salt	and	pepper	;	moisten	with
	cream,	gravy	or	rich	broth,	add	a	tablespoon	of	butter	or	good
	beef	drippings	to	a	frying	pan	and	when	smoking	hot	add	the
	hash	even	over	the	top.	Cook	over	a	moderate	heat	for	twenty
	minutes	without	stirring	so	that	a	brown	crust	may	form	over	the
	bottom,	fold	over	and	turn	out	like	an	omelet	on	a	hot	platter.
	This	hash	may	be	baked	in	the	oven	instead	of	over	the	fire.
	Hash,	English	Style
	Chop	the	meat	rather	coarsely,	season	with	onion	and	catsup,
	salt	and	pepper,	simmer	a	few	minutes	in	a	good	gravy.	Serve	on
	toast	in	a	deep	platter,	garnish	with	toast	and	parsley.
	Boiled	Tongue
	Use	a	corned	tongue.	If	very	salt,	it	should	be	soaked	in	cold
	water	several	hours,	or	over	night	before	cooking.	Wipe,	cover
	with	cold	water	and	bring	slowly	to	boiling	point.	Boil	five	min-
	utes,	remove	scum,	and	cook	at	a	lower	temperature	until	tender.
	To	remove	skin	blanch	in	cold	water,	peel	off	skin	and	roots.
	Reheat	and	serve.	Tongue	requires	from	four	to	five	hours
	cooking.
	Braised	Tongue
	Ibs.	fresh	tongue
	-^	cup	butter
	Bit	of	cinnamon
	1	clove
	Carrot	)	Bouquet	of	sweet	herbs
	Turnip	>	%	cup	diced	%	lemon
	Onion	)	1	teaspoon	salt
	1	tablespoon	cornstarch	%	teaspoon	pepper
	Wash	tongue,	cover	with	boiling	water	and	cook	slowly	two
	hours.	Remove	from	water,	'blanch	in	cold	water,	and	remove
	skin	and	roots.	Cook	vegetables	in	butter	five	minutes,	remove
	them	to	a	deep	braising	pan.	Brown	tongue	in	fat	and	place	on
	vegetables	in	pan.	Add	clove,	cinnamon	and	sweet	herbs,	salt
	and	pepper;	cover	the	tongue	one-half	way	with	stock	in	which	it
	was	cooked.	Cover	the	braising	pan	and	bake	two	hours.	At
	the	last	half	hour	the	juice	of	lemon	is	added.	When	tender
	remove	to	hot	platter.
	For	gravy	add	cornstarch	dissolved	in	cold	water	to	stock	in
	braising	pan,	which	should	be	reduced	to	1	pint.	Boil	five	min-
	utes	and	pour	around	the	tongue	on	hot	platter.	1	teaspoon
	Worcestershire	Sauce	or	tomato	catsup	may	be	used	in	gravy.
	Scalloped	Tongue
	1	pint	chopped	tongue	1	teaspoon	capers
	1	teaspoon	onion	juice	1	cup	bread	crumbs
	1	teaspoon	chopped	parsley	%	cup	stock
	1	teaspoon	salt	3	tablespoons	butter
	Butter	the	scallop	dish,	cover	the	bottom	with	bread	crumbs.
	Mix	meat	with	parsley,	salt,	capers	and	pepper.	Distribute	this
	over	bread	crumbs.	Add	some	of	the	butter	between	layers,	pour
	over	the	stock	and	onion	juice	and	add	remaining	crumbs	and
	butter	for	top	layer.	Bake	twenty	minutes.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	12


Tongue	in	Jelly
	Boil,	trim	and	skin	either	a	fresh	or	salt	tongue.	Have
	1%	quarts	of	aspic	jelly	in	tlie	liquid	state	Cover	the	bottom	of
	a	two	quart	mould	about	an	inch	deep	with	it	and	let	it	harden.
	With	a	fancy	vegetable	cutter	cut	out	leaves	from	cooked	beets
	and	garnish	the	bottom	of	the	mould	with	them.	Gently	pour	in
	3	tablespoons	of	jelly,	to	set	the	vegetables.	When	this	is	hard
	add	jelly	enough	to	cover	the	vegetables,	and	let	the	whole	get
	very	hard.	Then	put	in	the	tongue,	and	about	%	cup	of	jelly,
	which	should	be	allowed	to	harden,	and	so	keep	the	meat	in	place
	when	the	remainder	is	added.	Pour	in	the	remainder	of	the	jelly
	and	set	away	to	harden.	To	serve	:	Dip	the	mould	for	a	few
	moments	in	a	pan	of	warm	water	and	then	gently	turn	onto	a
	dish.	Garnish	with	pickles	and	parsley.	Pickled	beet	is	especially
	nice.
	Fillets	of	Tongue
	Cut	cold	boiled	tongue	in	pieces	about	four	inches	long,	two
	wide,	and	half	an	inch	thick.	Dip	in	melted	butter	and	in	Gold
	Medal	flour.	For	8	fillets	put	2	tablespoons	of	butter	in	the
	frying	pan,	and	when	hot	put	in	the	tongue.	Brown	both	sides,
	being	careful	not	to	burn.	Take	up,	and	put	1	more	spoon	of
	butter	in	the	pan,	and	then	1	heaping	teaspoon	of	Gold	Medal
	flour.	Stir	until	dark	brown,	then	add	1	cup	of	stock,	%	tea-
	spoon	of	parsley,	and	1	tablespoon	of	lemon	juice	or	1	teaspoon
	of	vinegar.	Let	this	boil	up	once	and	then	pour	it	around	the
	tongue,	which	has	been	dished	on	thin	strips	of	toast.	Garnish
	with	parsley	and	serve.	For	a	change,	a	tablespoon	of	chopped
	pickles	or	of	capers	can	be	Stirred	into	the	sauce	the	last
	moment.	Miss	Parloa.
	Baltimore	Meat	Pie
	Cover	bottom	of	small	greased	baking	dish	with	hot	mashed
	potatoes,	add	a	thick	layer	of	sliced	under-done	meat,	either	beef,
	mutton,	veal	or	chicken,	chopped	in	small	pieces	;	pour	over
	gravy,	more	salt	and	pepper	if	needed,	cover	with	a	thin	layer	of
	mashed	potatoes	and	bake	in	a	hot	oven	long	enough	to	heat
	through.
	MUTTON	is	the	meat	of	sheep	and	is	considered	almost	as
	nutritious	as	beef.
	LAMB	is	the	name	given	for	the	meat	from	a	lamb.
	It	is	less	nutritious	than	mutton.	Spring	lamb	is	the	meat	from
	a	lamb	at	six	or	eight	weeks.
	Roast	Lamb
	A	leg	of	lamb	is	usually	sent	from	market	surrounded	by	a
	thin	membrane	known	as	the	CAUL.	If	this	peels	off	easily	and
	the	fat	is	hard,	white	and	flaky	the	meat	is	in	good	condition.
	Remove	the	caul,	wipe	meat	with	wet	cloth,	sprinkle	with	salt
	and	pepper,	place	in	hot	roasting	pan,	dredge	the	meat	and	pan
	with	Gold	Medal	flour,	place	in	a	hot	oven.	Baste	with	water
	and	drippings	as	soon	as	flour	in	pan	browns,	and	every	fifteen
	minutes	afterwards	until	meat	is	done.	The	heat	in	oven	should
	be	reduced	after	the	first	thirty	minutes	of	roasting.	It	will	take
	about	one	and	three-quarters	to	two	hours	for	roasting.	Serve
	with	mint	sauce.
	The	bone	may	be	removed,	the	meat	stuffed	and	roasted
	according	to	the	directions	given.
	GRAVY	:	Drain,	off	all	but	3	tablespoons	of	fat	from	the
	dripping	pan,	dredge	into	it	3	tablespoons	of	Gold	Medal	flour,
	and	brown	well.	Add	1	pint	of	cold	water,	cook	slowly,	stirring
	constantly	until	thick	and	smooth.	If	made	carefully	this	will
	require	no	straining.
	Saddle	of	Mutton
	For	a	saddle	of	mutton	the	loin	is	removed	whole	before
	dividing	into	sides.	Trim	the	meat,	wipe	with	wet	cloth,	sprinkle
	with	salt	and	pepper,	place	on	rack	in	hot	roaster	;	dredge	meat
	and	bottom	of	pan	with	Gold	Medal	flour,	place	in	hot	oven.
	Baste	with	water	and	fat	as	soon	as	flour	browns	and	every	fifteen
	minutes	afterwards.	The	meat	should	cook	in	one	and	one-
	quarter	hours.	For	gravy,	follow	the	directions	given	above.
	Serve	with	mint	sauce.
	Roast	Shoulder	of	Mutton
	Remove	the	bone	and	fill	the	space	with	a	moist	stuffing
	made	with	grated	stale	bread	crumbs,	highly	seasoned	with	butter,
	salt,	pepper	and	thyme.	Add	the	yolk	of	1	or	2	eggs	and	enough
	warm	water	to	soften	the	bread	thoroughly.	Put	the	bones	and
	scraps	of	meat	in	a	kettle	with	barely	enough	water	to	cover,	lay
	the	stuffed	shoulder	on	them	and	let	the	whole	simmer	gently	for
	an	hour.	Lift	onto	the	rack	in	a	roasting	pan,	dredge	with	salt,
	pepper	and	Gold	Medal	flour	and	bake	an	hour,	or	till	tender.
	Strain	the	water	in	the	kettle	and	use	it	for	basting	and	for	gravy,
	with	a	little	butter	and	flour	at	the	last	to	froth	the	surface.	Gar-
	nish	with	forcemeat	balls	made	from	its	own	trimmings.
	Boiled	Leg	of	Mutton
	Wipe	meat,	place	in	kettle	with	boiling	water,	boil	five	min-
	utes,	and	skim.	Reduce	heat	and	let	simmer	until	meat	is	tender.
	When	half	done	add	1	tablespoon	salt.	Serve	with	Caper	Sauce.
	Braised	Leg	01	Mutton
	Remove	bone,	trim,	wipe	with	wet	cloth,	stuff,	sew	and	tie	it
	up.	Put	2	tablespoons	of	butter	in	braising	pan	and	when	melted
	add	\	onion,	1	slice	carrot,	and	1	of	turnip,	all	cut	fine.	Stir	for
	five	minutes	and	then	put	in	the	Iamb	with	a	dredging	of	Gold
	Medal	flour;	cover	and	cook	slowly	for	fifteen	minutes;	add
	1	quart	of	boiling	water	or	stock	and	iJg	teaspoon	salt,	and
	12	peppercorns.	Cover	closely	and	bake	three	hours,	uncovering
	for	the	last	half	hour.	Place	meat	on	hot	platter	and	remove
	strings.	Skim	off	some	of	the	fat	from	liquor	in	braising	pan,	boil
	rapidly	until	reduced	to	1%	cup.	Strain,	thicken	with	3	table-
	spoons	butter	and	4	tablespoons	Gold	Medal	flour	cooked	together
	until	well	browned.
	Stuffing
	1	cup	bread	crumbs
	%	cup	melted	butter
	2	tablespoons	boiling	water
	%	teaspoon	salt
	Pepper
	%	teaspoon	thyme
	Leg	of	Lamb	a	la	Frangaise
	12	allspice
	Jg	cup	Gold	Medal	flour
	Jg	tablespoon	salt
	Cayenne
	3	tablespoons	butter
	6	hard	boiled	eggs
	1%	pt.	of	veal	forcemeat
	or	8	Ibs.	leg	of	lamb
	sma	n	turnip	(	minced
	celery	leaves
	sprigs	marjoram
	sprigs	summer	savory
	4	cloves
	Trim,	wipe	and	place	meat	in	kettle.	Tie	all	vegetables	and
	spices	into	a	muslin	bag	and	place	in	kettle	with	meat.	Pour	over
	this	2	quarts	of	boiling	water.	Let	this	come	to	a	boil	and	skim
	carefully.	Mix	5	tablespoons	of	Gold	Medal	flour,	the	salt	and
	pepper,	with	1	cup	cold	water	until	smooth.	Add	this	very
	slowly	to	the	kettle,	cover	tight,	and	simmer	for	four	hours.
	When	tender,	remove	meat	to	hot	platter,	skim	and	strain	broth.
	Reheat,	and	thicken	with	butter	and	3	tablespoons	Gold	Medal
	flour	cooked	together	until	brown.
	Chop	whites	and	yolks	of	eggs	separately.	Form	the	force-
	meat	into	balls	and	fry.	Pour	gravy	over	lamb	and	garnish	with
	chopped	eggs,	making	a	hill	of	whites	and	capping	^^	^p,
	it	with	part	of	yolks.	Sprinkle	the	remainder	of	j>
	yolks	over.	Place	the	meat	balls	in	groups	around
	the	dish.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	13


-
	Braised	Breast	of	Lamb
	With	a	sharp	knife	remove	the	bones	from	a	breast	of	lamb,
	then	season	it	well	with	salt	and	pepper,	roll	up	and	tie	firmly
	with	twine.	Put	2	tablespoons	of	butter	in	the	braising	pan,
	and	when	melted	add	1	onion,	1	slice	of	carrot	and	1	of	turnip,
	all	cut	fine.	Stir	for	five	minutes	and	then	put	in	the	lamb,	with
	a	thick	dredging	of	Gold	Medal	flour.	Cover,	and	set	back	where
	it	will	cook	slowly	for	an	hour.	Baste	often.	Take	up	the	meat,
	skim	all	the	fat	off	the	gravy	and	then	put	it	where	it	will	boil
	rapidly	for	five	minutes.	Take	the	string	from	the	meat.	Strain
	the	gravy	and	pour	over	the	dish.	Serve	very	hot	with	Tomato
	or	Bechamel	Sauce.	The	bones	should	be	put	in	the	pan	with
	the	meat	to	improve	the	gravy.
	Ballotin	of	Lamb
	Bone	a	shoulder	of	lamb,	leaving	the	end	for	a	handle.	Sew
	it	up	with	a	needle,	tie	it	firmly	and	boil	for	five	minutes,	take
	out	and	cool,	then	lard	it.	Put	a	slice	of	bacon	in	a	saucepan
	with	1	tablespoon	minced	onion	and	1	of	carrot,	brown	the	Iamb
	with	these	for	five	minutes,	remove	meat	to	a	kettle	and	add	a
	pint	of	white	broth	and	seasonings,	and	cook	for	one	and	a
	quarter	hours.	The	sauce	should	reduce	one-half,	thicken
	slightly,	pour	it	over	1	pint	boiled	green	peas	and	lay	the	lamb
	upon	them.
	Broiled	Mutton
	Select	lean	mutton	from	the	leg	or	any	other	lean	part.
	Remove	the	fat	and	membranes.	Put	on	board	and	chop	or
	pound	with	an	iron	meat	hammer	until	broken	to	a	pulp.	Fold
	over	and	press	into	a	mass	half	an	inch	thick,	take	it	up	carefully
	and	broil	in	a	fine	wire	gridiron	well	greased.	Turn	it	often	and
	cook	it	quite	rare.	Serve	very	hot	with	butter	and	salt.
	Haricot
	Fry	an	onion,	then	cut	all	the	fat	from	8	mutton	chops,
	sprinkle	with	salt	and	pepper,	flour	them	well	and	brown	them
	with	the	onion.	Cover	with	water	and	stew	slowly	two	hours.
	Then	add	tomato	or	any	other	vegetable,	or	cover	at	first	with	a
	quart	of	sliced	tomato	instead	of	water.	Add	more	seasoning	if
	needed.
	Sanders
	Mince	cold	mutton	with	seasoning	and	enough	gravy	to
	moisten	Put	into	patty-pans,	cover	with	mashed	potatoes	and
	Leg	of	Mutton	or	Lamb	Rechauffe
	Slice	the	tender	part	of	roast	lamb	into	nice	pieces	for	serv-
	ing.	Cut	up	the	trimmings	and	bones	and	stew	with	an	onion	in
	water	to	cover	until	tender.	Strain,	remove	the	fat,	heat	again,
	and	thicken	the	liquid	with	Cold	Medal	flour	cooked	in	hot
	butter.	Add	1	teaspoon	of	mixed	mustard	and	salt	and	pepper
	to	taste.	Simmer	ten	minutes,	then	add	the	sliced	meat	and
	2	tablespoons	of	capers,	and	serve	as	soon	as	the	meat	is	hot.
	There	should	be	1	cup	of	sauce	to	a	pint	of	meat.
	Lamb	Tongue	a	la	Soubise
	Parboil,	blanch,	skin	and	trim	as	many	tongues	as	you	wish
	to	serve	persons.	Place	in	sauce	pan	with	salt,	parsley,	celery,
	peppercorns,	and	water	enough	to	cover.	Cook	slowly	till	very
	tender.	Remove	to	hot	[platter.	Skim	fat	from	liquor,	strain
	and	reduce	to	a	demi-glaze.	Pour	a	little	Soubise	Sauce	in	a
	dish,	cut	tongues	in	two	and	arrange	in	rosette,	pour	more	sauce
	in	center,	and	the	demi-glaze	over	the	meat,	and	serve.
	Lamb's	Kidneys
	Soak,	pare,	and	cut	in	pieces	2	pairs	of	lamb	kidneys,
	sprinkled	with	salt	and	pepper.	Melt	2	tablespoons	of	butter	in
	a	frying-pan,	add	the	kidneys	and	cook	five	minutes;	dredge
	thoroughly	with	Gold	Medal	flour	and	add	1	cup	of	stock	or
	boiling	water.	Cook	five	minutes.	Add	more	salt	and	pepper,
	if	needed.	Onion	juice,	Worcestershire	Sauce	or	Mushroom
	Catsup	may	be	used	for	additional	flavor.	Kidneys	must	be
	cooked	a	short	time	or	for	several	hours.	They	are	tender	after
	a	few	minutes	cooking	but	soon	toughen.
	Ragout	of	Mutton
	6	cooked	chops	1	tablespoon	Gold	Medal	flour
	2	small	turnips	1	teaspoon	sugar
	2	onions	1	teaspoon	salt
	2	ounces	butter	%	pint	stock
	Slice	the	vegetables,	brown	them	in	the	butter,	dredging	in
	the	flour	and	sugar,	stirring	to	get	an	even	brown	;	remove	the
	vegetables	;	sprinkle	the	chops	with	salt	and	pepper	;	brown	the
	meat	in	the	same	fat	the	vegetables	were	browned	in	;	return	the
	vegetables	to	the	pan,	add	the	stock,	cover	closely	and	simmer
	until	tender.	Meat	from	a	boiled	breast	of	mutton	may	be	cut	in
	squares	and	used	instead	of	chops.	This	ragout	may	be	made
	with	green	peas	in	season	and	should	always	be	used	for	a	lamb
	ragout.
	VEAL	is	the	meat	of	a	calf	killed	when	six	or	eight	weeks	old.
	The	meat	from	a	younger	calf	is	unwholesome.	Veal	is
	not	as	easily	digested	as	beef	and	is	less	nutritious.
	Good	veal	should	be	light	pink	in	color,	the	fat	white.	Veal
	is	in	season	in	the	spring,	but	may	be	obtained	throughout	the
	year.	Veal	requires	longer	cooking	than	beef	or	lamb.
	By	purchasing	the	entire	fore-quarter	of	veal	we	may	secure	it
	at	a	very	low	price,	because	of	the	breast,	which,	though	it	is	a	most
	delicious	cut	when	properly	stuffed	and	braised,	is	little	known	and
	generally	despised.	This	fore-quarter	contains	the	ribs,	which
	correspond	to	the	favorite	rib-roast	of	beef.	From	these	are	cut
	the	best	chops,	which	become	less	choice	in	quality	the	nearer	we
	come	to	the	neck.	The	rack	of	veal,	as	the	chops	are	known	to
	the	marketmen,	cut	entire,	makes	an	excellent	roasting	piece,
	equalled	only	by	the	loin	and	the	fillet.	The	neck	of	the	veal,
	after	the	scrag	end	is	passed,	which	is	only	fit	for	broth	and
	stews,	may	be	cut	into	excellent	little	breakfast	cutlets.	The
	fleshy	portions	of	the	foreleg,	or	shin	of	veal,	make	excellent
	potpies	or	stews,	and	the	leg	itself	may	be	used	for	soup	or	stock.
	Roast	Veal
	Use	the	rack	or	the	ribs	of	veal	for	this	roast.
	""*	Trim	and	wipe	meat.	Season	with	salt	and	pepper,
	sV	.s7jx-"	rub	with	butter,	dredge	with	Gold	Medal	flour,	and
	place	it	in	a	hot	roasting-pan.	The	oven	should	be
	heated	very	hot	at	the	beginning	and	the	roast	should	be
	turned	twice	in	the	first	fifteen	minutes	to	thoroughly	sear	the
	surface	of	the	meat	and	seal	up	its	juices.	After	this	a	cup
	of	boiling	water	should	be	poured	in	the	bottom	of	the	pan,
	and	the	meat	should	be	basted	with	a	little	broth	or	stock	and
	roasted	steadily	for	two	and	one-half	hours	longer,	basting	once
	in	every	fifteen	minutes.	After	the	first	basting	the	liquor	in	the
	bottom	of	the	pan	may	be	used	for	this	purpose.	If	the	liquor	in
	the	bottom	of	the	pan	seems	exhausted	after	the	basting	add	a
	little	more	water	to	it	to	prevent	its	burning.	Eight	potatoes
	peeled	and	laid	in	the	pan	during	the	last	three-quarters	of	an
	hour	that	the	meat	is	roasting	are	an	excellent	garnish	and	accom-
	paniment.	Sweet	potatoes	are	especially	good	cooked	in	this	way.
	The	potatoes	should	always	be	basted	when	the	meat	is	basted	to
	insure	their	being	well	flavored	with	the	juices	of	the	meat	and
	nicely	browned.
	Shoulder	of	Veal
	Trim	and	wipe	the	meat,	chop	the	ends	of	the	ribs	into	neat,
	square	pieces	and	use	the	next	day	as	an	entree.	Remove	shoul-
	der	blade	and	stuff	with	well	seasoned	bread	or	rice	stuffing.
	Season	with	salt	and	pepper,	rub	with	butter	and	proceed	as	in
	directions	given	above.	Roast	two	to	three	hours.
	To	remove	the	shoulder	blade	lay	the	joint	on	the	table,
	outer	or	skin	part	downwards,	making	incisions	on	both	sides	of
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.


the	knuckle	until	the	smallest	end	is	free	from	the	meat	;	now
	keep	the	knife	close	to	the	bone,	using	care	not	to	cut	through
	the	outer	skin.	Pull	on	the	bones	firmly	with	the	left	hand	while
	cutting.	When	the	bone	is	quite	free	disjoint	it	at	the	socket	and
	remove	it.
	Fillet	of	Veal	Roasted
	8	Ibs.	fillet	3	tablespoons	Gold	Medal	flour
	1*	cups	ham	forcemeat	\	teaspoon	pepper
	Jg	Ib.	salt	pork	2	tablespoons	salt
	4	tablespoons	butter	J^	lemon
	Remove	the	bone	from	the	meat,	trim	and	wipe,	and	stuff
	hole	from	which	the	bone	was	taken	with	the	forcemeat.	Skewer
	and	tie	the	fillet	into	a	round	shape.	Rub	the	salt	and	pepper
	into	the	veal,	cut	the	pork	into	thin	slices	and	put	them	under
	and	over	the	fillet.	Have	oven	hot	enough	at	first	to	brown	sur-
	faces;	baste	with	water	when	brown	and	frequently	thereafter	until
	roast	is	done,	keeping	the	bottom	of	pan	covered	with	water.
	Roast	for	three	hours.	Reduce	oven	heat	after	the	first	basting.
	Remove	the	pork	after	the	first	two	hours	of	cooking.	Spread
	the	top	of	fillet	with	butter	and	dredge	with	Gold	Medal	flour.
	Repeat	this	in	thirty	minutes.	The	surface	should	be	a	rich	brown.
	Remove	roast	to	a	hot	platter.
	GRAVY:	Brown	2	tablespoons	of	butter	with	3	of	Gold
	Medal	flour.	Add	1	cup	of	water	or	stock	and	cook	until	smooth.
	Drain	fat	from	roasting	pan,	add	1	cup	of	water	and	boil.	Add
	to	this	the	thickening	mixture,	more	seasonings,	if	needed,	and
	the	juice	of	half	a	lemon.	Strain	and	pour	around	the	fillet.
	Garnish	with	slices	of	lemon.
	Breast	of	Veal	Roasted
	Bone,	trim	and	wipe	6	pounds	of	breast	of	veal,	pound	to
	uniform	thickness.	Rub	both	sides	with	salt	and	pepper;	spread
	evenly	with	stuffing	to	within	an	inch	of	the	edges,	roll	loosely
	and	sew	or	tie	in	shape.	Place	on	rack	in	roasting	pan,	lay	nar-
	row	strips	of	fat	salt	pork	over	top	and	dredge	with	Gold	Medal
	flour.	Cook	in	a	hot	oven	until	brown;	baste	with	2	tablespoons
	of	melted	butter	and	1	cup	of	hot	water.	Reduce	oven	heat,
	finish	roasting,	allowing	a	full	half	hour	for	each	pound	of	meat,
	with	an	extra	half	hour	if	the	roast	is	large.
	2	cups	fine	cracker	crumbs
	1	teaspoon	salt
	1	tablespoon	thyme	or	sum-
	mer	savory
	%	teaspoon	white	pepper
	Stuffing
	Jg	teaspoon	onion	juice
	1	egg
	2	tablespoons	butter	melted	in
	1	cup	hot	water
	sliced
	1	tablespoon	salt
	%	teaspoon	pepper
	2	cups	white	broth
	Fricandeau	of	Veal
	3	Ibs.	veal
	1	carrot
	1	onion
	A	bouquet	of	seasonings
	Trim	and	wipe	a	3	pound	piece	of	veal	from	the	leg.	Remove
	the	sinews	and	lard	the	top	with	small	strips	of	salt	pork.	Brown
	it	lightly	in	frying-pan	and	place	in	braising	pan	with	vegetables,
	seasonings	and	broth,	and	cook	for	two	hours,	basting	occasion-
	ally.	Serve	with	%	pint	puree	of	spinach	for	a	garnish.
	Veal	Cutlets
	Use	slices	from	the	upper	part	of	leg,	wipe	meat	and	trim
	into	pieces	for	individual	servings;	sprinkle	with	salt	and	pepper,
	roll	in	Gold	Medal	flour,	egg	and	crumbs,	fry	slowly	until	well
	browned,	in	fat	pork	or	butter.	Melt	3	tablespoons	of	butter	in
	the	frying-pan	with	3	tablespoons	of	Gold	Medal	flour,	cook
	together;	add	gradually	1%	cups	of	water	or	meat	stock,	with
	seasonings.	Strain	this	over	the	cutlets	and	cook	slowly	for	forty
	minutes	or	until	cutlets	are	tender.	Serve	on	deep	platter,	with
	gravy,	and	garnish	with	slices	of	tomato.
	Veal	Cutlets	Broiled
	Trim	and	wipe	6	loin	cutlets,	season	with	pepper,	salt	and
	1	tablespoon	salad	oil,	turning	them	several	times.	Broil	over	a
	slow	fire	five	minutes	for	each	side.	Serve	on	hot	dish	with
	Maitre	d'Hotel	Butter.	Veal	cutlets	may	be	pan-broiled	and
	served	with	a	highly	seasoned	sauce,	as	Spanish,	and	garnished
	with	stuffed	peppers.
	Veal	Cutlets	with	Tomato	Sauce
	Trim	and	wipe	6	veal	cutlets,	season	with	salt	and	pepper,
	dip	in	egg	diluted	with	1	tablespoon	salad	oil,	drain,	dip	in	Par-
	mesan	cheese,	and	then	in	fresh	bread	crumbs.	Platen	them	and
	saute	in	butter,	allowing	five	minutes	for	each	side,	and	serve
	with	J	pint	of	Tomato	Sauce.
	Veal	Loaf
	3	Ibs.	lean	veal	%	tablespoon	lemon	juice
	%	Ib.	fat	salt	pork	1	tablespoon	salt
	1	egg,	4	rolled	crackers	1	teaspoon	pepper
	4	tablespoons	cream	Few	drops	onion	juice
	Wipe	veal,	remove	skin	and	membranes,	and	chop	fine	with
	the	salt	pork.	Mix	all	ingredients	together,	pack	into	a	bread
	pan,	brush	with	white	of	egg	and	bake	slowly	for	two	and	one-
	half	hours,	basting	with	melted	butter.	Remove	from	pan	and
	cut	in	thin	slices	for	serving.
	Galantine	of	Veal
	Breast	of	veal	12x14
	J^	Ib.	fat	bacon
	J^	Ib.	boiled	tongue
	Js	doz.	truffles
	1	calf	s	foot
	1	onion
	2	carrots
	1	clove	of	garlic
	1	bunch	sweet	herbs
	6	cloves
	J^	teaspoon	peppers
	2	teaspoons	salt
	Bone,	trim	and	wipe	the	meat,	remove	1	pound	of	the	meat
	and	pound	this	in	a	mortar	with	bacon;	season	with	powdered
	spice	and	sweet	herbs,	pepper	and	salt	to	taste.	Pass	the	mixture
	through	a	sieve.	Cut	the	tongue	into	one	inch	squares;	cut
	truffles	each	into	three	or	four	pieces.	Sprinkle	the	breast	of	veal
	with	salt	and	pepper,	lay	the	pounded	meat,	truffles	and	tongue
	on	it,	roll	it	up	neatly	and	tie	tightly	in	a	cloth.	Place	in	a	stew
	kettle	the	trimmings,	the	calf	s	foot,	vegetables	and	seasonings.
	Fill	the	kettle	half	full	of	cold	water	and	bring	slowly	to	a	boil,
	when	boiling	add	the	meat	roll.	Let	boil	fifteen	minutes,	skim,
	reduce	heat,	and	cook	for	two	and	one-half	hours,	or	until	meat
	is	tender.	Place	the	roll	on	a	hot	platter;	when	slightly	cooled
	take	off	the	cloth	and	tie	up	with	a	fresh	one.	Press	between
	two	plates	until	cold.	When	ready	to	serve,	remove	cloth,	glaze
	with	a	cold	jelly	made	from	the	boiled	down	liquor.
	Calf's	Head
	1	calf	s	head	6	whole	cloves
	1	onion	1	tablespoon	salt
	1	bay	leaf	1	root	of	celery
	Split	the	head	through	the	center,	remove	brains	and	lay	them
	in	ice-cold	salted	water.	Wash	the	head	thoroughly	in	many
	changes	of	cold	water.
	To	remove	the	skin,	begin	from	under	the	head,	keeping	the
	knife	close	to	the	bone,	remove	as	one	piece.	Singe	the	skin	and
	place	in	cold	water	for	one	hour,	after	which	scrape	it	with	a	knife;
	singe	again	and	place	in	cold	water.
	Scald	the	cleaned	head	with	boiling	water,	then	place	it,	with
	skin	on	top,	in	a	soup	kettle;	pour	over	it	4	quarts	of	cold	water,
	bring	to	boiling	point,	and	skim.	Reduce	heat,	cover	and	let
	simmer	for	two	hours;	add	seasonings	and	let	simmer	for	one
	hour	longer.
	Wash	the	brains	in	cold	water;	put	in	saucepan	of	boiling
	water	and	simmer	for	twenty	minutes,	drain,	plunge	into	cold	water
	and	cut	into	pieces.	When	head	is	cooked,	cut	the	skin	into
	strips	four	inches	long	by	two	inches	wide.	Skin	and	trim	the
	tongue,	slice	and	arrange	on	a	platter	with	the	strips	of	skin	and
	brains.	Serve	with	Sauce	a	la	Tortue	and	garnish	with	new
	beets	sliced,	watercress,	or	parsley.
	The	broth	in	which	the	head	is	cooked	should	be	saved	for
	mock	turtle	soup.
	Veal	Tongues
	Lay	fresh	veal	tongues	in	brine	for	twenty-four	hours,	wash
	and	drop	into	boiling	water	enough	to	cover.	Boil	for	five	min-
	utes,	and	skim.	Reduce	heat	and	simmer.	Allow	one	hour	to
	each	pound	of	a	large	tongue.	In	cooking	small	ones	remove	as
	soon	as	tender,	peel,	trim,	reheat	and	serve	with	Sauce	Piquante.
	Veal	Tongue	a	la	Tartare
	Skin	and	trim	6	boiled	veal	tongues;	roll	neatly	and	press
	between	plates	until	cold.	Dip	each	in	egg	and	bread	crumbs,
	brown	well	in	hot	butter.	Dish	them	upon	cold	Tartare	Sauce,
	garnish	with	pickles	and	serve.
	These	are	delicious	when	cut	in	small	bits	and	heated	in	a
	Hollandaise	or	Bechamel	Sauce.
	Stewed	Liver
	1%	pint	diced	liver	\	teaspoon	seasoning
	1	pint	Brown	Sauce	%	teaspoon	pepper
	1	gill	of	cooking	wine
	Parboil	liver	for	twenty	minutes,	then	cut	into	inch
	enough	for	a	pint	and	a	half.	Combine	wine,	Brown
	Sauce	and	seasonings,	add	liver	and	simmer	until
	liver	is	soft,	and	serve	on	thin	squares	of	buttered
	toast.	Garnish	with	parsley.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	15


Liver	and	Bacon
	Prepare	the	bacon	as	directed	for	breakfast	bacon.	Cut	the
	fiver	in	slices	one-third	inch	thick,	cover	with	boiling	water	and
	let	stand	for	five	minutes.	Dry	well	and	roll	in	seasoned	Gold
	Medal	flour.	Lay	the	slices	in	smoking	hot	bacon	fat.	When
	they	are	browned	on	each	side	they	will	be	sufficiently	cooked.
	Serve	on	hot	platter,	garnish	with	slices	of	bacon.
	Braised	Calfs	Liver
	Calf	s	liver	is	braised	in	the	same	way	as	a	Fricandeau	of	Veal,
	except	that	sweet	herbs	are	added	to	the	broth.	Cook	for	one
	and	one-fourth	hours.	Thicken	broth	for	gravy.	Serve	on	deep
	platter	with	gravy	and	garnish	with	boiled	onions.
	Broiled	Liver
	Cut	eight	medium	slices	of	liver,	trim,	cover	with	boiling
	water	and	let	stand	for	five	minutes.	Wipe	dry	and	season	with
	salt	and	pepper.	Roll	in	Gold	Medal	flour,	sweet	oil	and	fresh
	bread	crumbs.	Broil	over	a	moderate	fire	until	thoroughly	done;
	dish	in	a	circle,	alternating	with	thin	slices	of	brown	bread	fried
	in	butter.	Pour	a	Bordelaise	Sauce	in	the	center.
	Calves'	Hearts
	Wash,	trim,	remove	the	large	arteries	and	clots	ot	blood
	from	four	calves'	hearts	;	stuff,	allowing	for	each	heart	a	table-
	spoon	of	bread	crumbs	well	seasoned	with	thyme,	onion	juice,
	salt	and	pepper,	and	moisten	with	melted	butter.	Lard	the	sides
	with	three	rows	of	fine	lardoons	;	brown	them,	stand	on	end	in	a
	small,	deep	baking	pan,	half	covered	with	boiling	water.	Cover
	closely	and	bake	slowly	two	hours.	Baste	every	fifteen	minutes.
	When	done,	remove	hearts	to	a	hot,	deep	platter,	and	thicken
	the	broth	with	Gold	Medal	flour	moistened	in	cold	water.	Boil
	up	and	pour	gravy	over	the	hearts	on	the	platter.
	Calf's	Brain
	To	prepare,	follow	the	directions	as	given	for	sweetbreads.
	When	prepared	they	may	be	dipped	in	egg	and	milk,	rolled	in
	bread	crumbs	and	fried	slowly	in	deep	fat	or	added	to	a	cream
	sauce	and	served	in	pate	shells.	When	fried,	Tomato	Sauce
	should	be	served	with	it.
	Veal	Souffles
	2	cups	chopped	cooked	meat	1	teaspoon	chopped	parsley
	2	tablespoons	Gold	Medal	flour	'.,	teaspoon	salt
	3	beaten	eggs,	2	cups	milk	Few	grains	cayenne
	Melt	the	butter,	add	the	flour	and	seasonings,	stirring	until
	smooth;	pour	in	the	milk,	a	little	at	a	time,	and	cook	until	it
	thickens.	Add	the	meat.	When	it	is	heated	through	fold	in	the
	beaten	eggs,	pour	in	a	buttered	dish	and	bake	twenty	minutes.
	Veal	Pot-Pie
	3	cups	cooked	veal	1	teaspoon	chopped	onion
	%	teaspoon	salt	%	teaspoon	pepper
	Pile	loosely	in	a	three	pint	pan,	fill	to	almost	cover	the	meat
	with	gravy,	stock	or	water,	cover	and	set	on	top	of	stove	to	heat.
	CRUST
	cups	Gold	Medal	flour
	teaspoon	salt
	3	teaspoons	baking	powder
	2	tablespoons	butter
	%	cup	milk
	Sift	flour,	salt	and	baking	powder,	rub	into	it	the	butter,	add
	the	cold	milk	slowly,	shape	into	a	flat	cake	to	fit	the	pan,	cut	a
	hole	to	let	the	steam	escape,	lay	over	the	boiling	meat	and	bake
	about	forty	minutes.
	GRAVY
	Cover	bones	and	scraps	from	roast	with	1	pint	of	cold
	water	and	%	teaspoon	of	salt;	simmer	until	stcck	is	rich.	Brown
	1	tablespoon	of	Gold	Medal	flour	in	1	tat'espoon	of	butter,
	strain	the	stock	over	it	slowly,	stirring	well.	Boil	three	minutes
	and	serve	with	the	pie.	If	the	pie	is	to	be	eaten	cold	pour	this
	gravy	through	the	crust	to	bed	the	pieces	of	meat	in	a	jelly.
	South	Carolina	Rice	Pie
	onion
	large	potato
	ounce	fat	salt	pork
	teaspoons	salt
	teaspoon	pepper
	1	qt.	cooked	meat	1
	1	cup	rice	1
	1	cup	tomato	1
	2	tablespoons	butter	2
	4	hard	boiled	eggs	%
	If	beef	or	veal	is	used	allow	one-quarter	fat;	if	mutton,	trim
	away	all	fat	and	substitute	2	ounces	of	butter.	The	meat	should
	be	cut	in	shavings	and	lightly	measured.	If	meat	is	tough	add
	1	pint	of	stock	and	simmer	until	tender;	if	it	does	not	need	the	sim-
	mering	add	cold	gravy	freed	from	all	fat	and	water	enough	to
	moisten	well.	Chop	1	onion,	potato	and	pork;	blanch,	drain	and
	fry	gently	to	a	light	yellow;	add	to	the	meat	with	the	seasonings;
	sweet	herbs	or	spice	may	be	added.	Let	it	heat	through,	stirring
	carefully.	Cook	1	cup	of	rice,	season	with	1	cup	of	stewed	and
	strained	tomatoes;	add	the	butter	and	the	egg	sliced.	Turn	the
	hashed	meat	into	a	buttered	baking	dish,	place	the	rice	over	top.
	Handle	carefully	so	as	not	to	crush	the	rice	or	break	the	egg.
	Cut	2	eggs	in	4	pieces	each	and	press	them	into	the	rice	on	top.
	Put	a	bit	of	butter	on	each	slice	and	set	in	a	moderate	oven	for
	half	an	hour.	Do	not	let	the	meat	get	too	dry.
	Make	chicken	or	rice	pie	in	the	same	way,	but	leave	out	the
	potato;	1	cup	of	rich	milk	may	be	substituted	for	the	potato.
	Mrs.	W.	P.	Ferguson,	Columbus,	S.	C.
	SWEETBREADS	for	cooking	are	glands	found	in	calves.	They
	are	sold	in	pairs,	as	heart	and	throat	sweetbreads.
	Throat	sweetbread	is	found	immediately	below	the	throat.
	It	has	an	elongated	form,	is	not	as	firm	and	fat	and	has	not	the
	fine	flavor	of	the	heart	sweetbread.
	The	heart	sweetbread	is	attached	to	the	last	rib	and	lies	near
	the	heart.	The	form	is	somewhat	round	and	it	is	smooth	and	firm.
	Sweetbread	meat	is	very	perishable,	and	should	be	prepared	for
	use	as	soon	as	possible.	Remove	from	paper	as	soon	as	they	come
	from	market,	place	in	cold	salted	water	for	one	hour.	Parboil	in
	boiling	salted	water	for	twenty	minutes.	A	half	teaspoon	of
	vinegar	should	be	added	to	this	water.	When	done	remove	and
	plunge	into	cold	water	in	order	that	the	meat	may	remain	white
	and	firm.	They	may	now	be	put	aside	in	a	cool	place	and	kept
	until	needed.	Sweetbreads	prepared	this	way	will	keep	for	two	days.
	Broiled	Sweetbreads
	Parboil	the	sweetbreads,	remove	any	membranes,
	^	^	slice	lengthwise,	sprinkle	with	salt	and	pepper,	place
	slices	on	hot	broiler	over	quick	fire	and	broil	five
	minutes,	turning	once;	remove	to	hot	platter	and
	serve	with	peas	and	toast.
	Larded	Sweetbreads
	Parboil	two	pairs	of	sweetbreads,	draw	through	the	upper
	side	of	each	four	very	thin	pieces	of	pork	;	spread	with	butter,
	sprinkle	with	salt	and	pepper,	dredge	with	Gold	Medal	flour	and
	bake	twenty	minutes	in	a	quick	oven.	Serve	with	green	peas,
	well	drained	and	seasoned	with	salt	and	butter	and	heaped	in	the
	center	of	dish.	Lay	the	sweetbreads	around	them	and	pour	a
	cream	sauce	around	the	edge	of	the	dish.	Garnish	with	parsley.
	Sweetbreads	in	Cases
	2	pairs	sweetbreads	1	tablespoon	butter
	1	can	mushrooms	\	tablespoon	Gold	Medal	flour
	1	cup	cream	%	teaspoon	salt
	Jg	cup	milk	Few	grains	cayenne
	Parboil	sweetbreads	and	remove	membranes	;	separate	sweet-
	breads	into	small	pieces.	Trim	mushrooms	and	cut	each	into
	four	pieces.	Melt	butter,	add	flour	and	seasoning,	cook	together	;
	add	scalded	milk	and	cream	slowly,	cook	together	until	smooth.
	To	this	add	the	sweetbreads	and	mushrooms	and	cook	for	five
	minutes.	Serve	in	patty	shells	or	timba.es.
	GOLD	MEDAL	FLOUR	-It's	a	Pastry	Flour	It's	a	Cake	Flour.
	16


THE	main	points	in	buying	pork	are	to	purchase	from	a	dealer
	who	has	all	his	meat	tested	by	a	microscopist,	and	then	to
	choose	young	meat,	not	over-loaded	with	fat.	In	whatever
	manner	pork	is	cooked	it	should	be	thoroughly	done,	thirty
	minutes	to	the^poui	d	is	none	too	much.
	Chops	are	cut	from	the	loin	and	ribs;	cuts	from	the	leg	and
	shoulder	being	known	as	steaks.	Either	piece	is	best	cooked	by
	laying	them	in	a	hot	frying	pan,	cook	slowly	until	well	seared	on
	each	side,	then	drain	off	all	the	fat	and	set	into	a	hot	oven	for
	five	or	ten	minutes,	according	to	the	thickness	of	the	piece.
	Season	with	pepper	and	salt	just	before	laying	in	the	pan,	and
	serve	with	fried	apples	or	a	pickle	gravy.
	Pork	steaks,	chops	and	even	roasting	pieces	may	be	cooked
	ready	to	serve	then	covered	with	lard	and	kept	in	a	cool	place.
	They	will	keep	perfectly	for	weeks,	and	when	wanted	the	lard	can
	be	melted,	the	meat	reheated,	and	any	sauce	desired	served	with
	them.
	Roast	Pork
	The	chine,	loin	and	the	spare-ribs	are	the	best	pieces	for
	roasting.	Trim	and	wipe	the	meat,	rub	well	with	salt,	pepper	and
	sage,	place	in	a	hot	roasting	pan,	dredge	with	Gold	Medal	flour,
	roast	in	hot	oven	until	surfaces	are	brown;	baste,	reduce	heat	and
	roast	from	three	to	three	and	one-half	hours,	basting	every	twenty
	minutes.
	Roast	Leg	of	Pork
	Trim	and	wipe	the	meat.	If	used	with	the	skin	on	score	it
	in	inch	squares,	taking	care	to	cut	only	through	the	skin.	Make
	a	cut	just	below	the	knuckle	with	a	boning	knife,	slide	the	knife
	up	along	the	bone	and	turn	it	outward,	making	a	half	dozen	cuts
	two-thirds	of	the	way	to	the	skin	and	fill	them	with	stuffing.
	Sprinkle	with	salt	and	pepper,	place	on	rack	in	roasting	pan,
	dredge	with	Gold	Medal	flour.	For	roasting	follow	directions
	given	for	roast	pork.	Half	an	hour	before	serving	sprinkle	with
	1	tablespoon	cracker	crumbs	seasoned	with	pepper,	salt	and	sage.
	Serve	with	apple	sauce.
	STUFFING
	cup	grated	bread	crumbs
	sour	apple
	small	onion
	sage	leaves
	Chop	apple	and	onion.
	2	tablespoons	butter
	1	teaspoon	salt
	%	teaspoon	pepper
	2	egg	yolks
	Melt	the	butter,	add	the	crumbs,
	rubbing	them	hard	to	distribute	the	butter	evenly,	add	the	season-
	ings,	apple	and	onion,	and	2	beaten	egg	yolks.
	APPLE	SAUCE:	Wipe,	quarter	and	core	12	tart	cooking
	apples;	steam	till	tender	and	sprinkle	with	4	tablespoons	sugar
	and	a	little	salt.	Do	not	make	it	too	sweet;	if	the	apples	are	not
	much	sour	add	the	juice	of	a	half	lemon.
	Roast	Loin	Ribs
	The	meat	is	usually	cut	quite	close	from	these	and	used	tor
	steaks.	Follow	the	general	directions	for	roasting	and	allow	thirty
	minutes	for	each	pound.	Serve	with	apples	roasted	in	the	same
	pan	or	fried,	or	with	canned	barberries.	Save	all	the	drippings
	from	the	baking	pan	and	see	that	the	glaze	is	all	dissolved.	If
	the	oven	has	not	been	too	hot	this	fat	will	serve	for	frying	and	the
	gravy	can	be	made	to	serve	with	the	cold	roast	when	it	is	really
	nicer.
	Broiled	Pork	Tenderloin
	Trim	and	wipe	meat,	split	open	and	broil.	Season	with	pep-
	per,	salt	and	one	freshly	powdered	sage	leaf	for	each	one.	Place
	on	hot	broiler	and	brown	thoroughly,	but	do	not	burn.	Serve	on
	hot	platter	with	melted	butter.
	Baked	Pork	Tenderloin
	Trim	and	wipe	the	tenderloins.	Split	them	nearly	through
	so	that	they	will	lie	flat.	Rub	with	salt	and	pepper.	Make	a
	dressing	with	bread	crumbs,	butter,	salt,	pepper,	onion	and	a	little
	sage.	Spread	the	dressing	on	one-half	the	tenderloin;	turn	the
	other	half	over	it	and	tie	or	sew	all	around.	Bake	for	forty-five
	minutes,	basting	often	with	3	tablespoons	of	butter	in	%	cup	of
	boiling	water.	Remove	to	hot	platter;	make	gravy	of	the	broth
	and	pour	over.
	Westphalia	Loaves
	Mix	a	quarter	of	a	pound	of	minced	ham	with	1	pound	of
	mashed	potatoes	well	beaten	until	light,	add	a	tablespoon	ot
	melted	butter,	2	tablespoons	of	cream	and	2	eggs;	form	into	balls
	and	fry	in	a	little	lard	to	a	light	brown.	Serve	with	a	brown
	thick	gravy.
	Fricatelh
	1	lb.	raw	fresh	pork
	cup	stale	bread	crumbs
	1	saltspoon	pepper
	%	teaspoon	onion	juice
	1	teaspoon	salt	2	eggs
	Chop	the	pork	very	fine,	add	seasonings	and	bread	crumbs	;
	beat	the	eggs,	and	mix	all	thoroughly.	Shape	in	small	cakes,
	pan-broil	slowly	to	thoroughly	cook.	Serve	with	baked	or	fried
	potatoes	and	garnish	with	parsley	and	lemon.
	Pork	Pie
	1	lb.	fresh	pork	1	teaspoon	salt
	?	lb.	sausage	meat	1	saltspoon	pepper
	%	cup	sherry	or	diluted	vinegar
	Cut	the	pork	in	pieces	the	size	of	an	English	walnut,	add	salt
	and	pepper	and	marinate	in	the	wine	for	one	hour,	turning	often.
	Line	the	bottom	and	sides	of	a	well-buttered	pie	mould	with	pie
	paste,	add	a	thin	layer	of	sausage	to	the	bottom,	then	half	the
	pork,	another	layer	of	sausage	and	the	rest	of	the	pork,	finishing
	with	sausage	meat.	Wet	the	edge	of	the	pie,	roll	the	cover	to
	fit,	pinch	the	two	edges	lightly,	brush	the	surface	with	egg,	cut	a
	two	inch	hole	in	the	center	and	fill	with	a	roll	of	paper	to	keep
	it	open.	Bake	in	a	moderate	oven	for	three	hours.	The	oven
	should	be	quick	enough	to	set	the	paste	for	the	first	half	hour.
	As	soon	as	the	meat	steams	reduce	the	heat.	When	done,	fill
	with	meat	jelly,	allow	it	to	cool	thoroughly	in	the	mould,	then
	remove	from	the	pan	and	serve	in	folded	napkin.
	Breakfast	Bacon	I
	Remove	the	rind	and	cut	bacon	in	thin	slices,	cook	in	a
	hot	frying	pan,	turning	slices	frequently	until	crisp	and	brown,
	drain	on	a	soft	paper.
	Breakfast	Bacon	II
	Remove	the	rind	and	cut	the	bacon	in	thin	slices.	Place	the
	slices	on	a	broiler	over	a	dripping	pan	and	bake	in	a	hot	oven
	until	bacon	is	crisp,	turn	once	during	baking.	Drain	on	soft
	paper.	Oysters	may	be	wrapped	in	thin	slices	of	bacon	and
	baked	in	this	way.
	Fried	Salt	Pork
	Remove	the	rind	and	cut	the	pork	in	quarter	inch	slices.
	Freshen,	if	very	salt,	and	fry	slowly	and	evenly	until	dry.	It	is
	used	as	a	garnish	for	fish,	fishballs,	tripe,	etc.	;	may	be	used	as	a
	lunch	or	breakfast	dish	with	baked	potatoes	and	a	white	gravy
	made	like	white	sauce,	only	the	fat	from	the	pork	is	substituted
	for	butter.
	Roast	Ham
	Soak	in	cold	water	over	night	or	for	several
	hours.	Wash,	scrape	and	trim	carefully,	wipe	dry.
	Make	a	dough	with	2	quarts	of	Gold	Medal	flour
	and	water	enough	for	a	stiff	paste.	Roll	this	into	a
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	17


sheet	large	enough	to	wrap	the	ham	;	fold	the	ham	in	it	and
	place	on	a	meat	rack	in	the	dripping	pan.	Bake	in	a	moderate
	oven	six	hours.	When	done,	remove	the	paste	and	skin,	sprinkle
	with	fine	bread	crumbs,	dust	with	cayenne,	and	return	to	the	oven
	for	half	an	hour,	basting	every	five	minutes	with	wine,	using	1	cup
	of	claret	and	2	tablespoons	of	sherry.	Serve	with	Champagne
	Sauce.
	Boiled	Ham
	Soak	in	cold	water	over	night	or	for	several	hours,	scrape,	and
	trim	carefully.	Put	in	a	kettle	and	cover	with	cold	water.	Bring
	gradually	to	the	boiling	point	and	cook	slowly	until	tender.
	Remove	kettle	from	range	and	set	aside	that	ham	may	partially
	cool.	Then	take	from	water,	peel	the	skin	carefully	in	two	inch
	strips,	make	rings	or	figures	with	cloves	stuck	in	the	crust,	brush
	with	beaten	egg	and	dust	thickly	with	fine	bread	crumbs.	Brown
	in	the	oven.	Add	a	paper	ruffle	to	the	shank	before	sending	to
	the	table.	Garnish	with	cauliflower,	cabbage,	sauerkraut,	spinach
	or	some	sort	of	greens.
	To	glaze	ham,	after	cooking	and	peeling,	brush	with	beaten
	egg	and	coat	with	a	paste	made	of	1	cup	cracker	crumbs,	made
	into	a	smooth	paste	with	1	cup	milk	and	a	tablespoon	of	butter.
	Brown	in	a	moderate	oven.	Some	cooks	add	a	teaspoon	of	sugar
	to	the	bread	crumbs.	Vinegar	may	be	substituted	for	wine.
	When	either	vinegar	or	wine	is	used	the	cook	should	not	put	it	in
	an	iron	pot.	In	any	method	the	main	point	is	to	heat	gradually,
	cook	slowly,	and	cool	in	the	liquor.
	Stuffed	Ham
	Soak	a	ten	or	twelve	pound	ham	in	cold	water	over	night	;
	in	the	morning	wash	and	trim	carefully.	Remove	the	bone	and
	fill	with	stuffing.	Sew	up	the	slit	where	the	bone	was	taken	out
	and	bind	the	ham	firmly	in	a	strong	piece	of	cotton.	Cook	slowly
	for	three	or	four	hours	and	cool	in	the	bandage.	When	cold,
	remove	the	bandage,	the	rind	and	the	brown	fat.	Sprinkle	with
	sugar	and	fine	crumbs.	Bake	one	hour	in	a	slow	oven.
	Ib.	chestnuts
	can	mushrooms
	truffles
	slice	raw	ham
	egg
	oz.	mustard	seed
	STUFFING
	2	cucumber	pickles
	teaspoon	allspice
	teaspoon	cloves
	tablespoons	minced	parsley
	teaspoons	salt
	tablespoon	onion
	Boil	the	nuts	till	tender	enough	to	chop	fine	;	cut	the	truffles
	into	strips	and	chop	all	the	other	ingredients.	Add	seasonings
	and	spices,	bind	all	together	with	a	raw	egg.
	Broiled	Ham
	Cut	the	ham	in	very	thin	slices,	soak	one	hour	in	luke	warm
	water,	drain,	wipe	and	broil	three	minutes.
	Potted	Ham
	Use	for	this	the	harder	portions	and	the	pieces	that	do	not
	make	presentable	slices.	Allow	one-third	fat	to	two-thirds	lean.
	Mince	fine	enough	to	make	a	smooth	paste.	Season	with	salt
	and	cayenne	pepper.	Heat	thoroughly	and	pack	firmly	in	small
	pots.
	Ham	Puffs
	oz.	finely	chopped	ham
	teaspoon	curry	powder
	1	pt.	Gold	Medal	flour
	1	pt.	boiling	water
	4	eggs
	Add	the	flour	all	at	once	to	the	boiling	water	and	stir	briskly
	until	the	mixture	leaves	the	side	of	the	pan.	Take	it	from	the
	fire	and	beat	in	the	unbeaten	eggs,	one	at	a	time.	Stir	in	the
	ham	and	seasonings	and	fry	in	deep	smoking	fat,	a	dessert-spoon
	of	the	batter	at	a	time.	Fry	a	golden	brown,	drain	on	paper
	and	garnish	with	parsley.
	Roast	Pig
	It	should	be	from	three	to	six	weeks	old.	Choose	it	like	a
	chicken,	plump,	with	small	bones.	They	are	always	scalded	and
	scraped	by	the	butcher,	but	this	is	not	half	the	business	of	clean-
	ing.	If	there	is	a	strong	animal	odor,	wash	thoroughly	in	warm
	water,	then	in	soda	and	water	for	five	minutes	;	during	this	time
	cleanse	all	the	passages	of	the	head	and	throat	with	a	wooden
	skewer,	wrapped	in	a	small	piece	of	soft	cloth,	changing	it	often	;
	wash	again	with	clear	water	and	wipe	inside.	If	it	is	not	time	to
	cook	wrap	in	a	wet	cloth	to	keep	the	skin	soft	and	white	and
	keep	cool.	It	may	be	filled	with	mashed	potatoes,	veal	forcemeat
	or	a	stuffing.	Stuff	the	pig	into	its	natural	size	and	shape,	sew
	and	truss.	Bend	the	forefeet	backward	from	the	knee	and	the
	hind	legs	forward.	Prop	the	mouth	open	with	a	potato	the	size
	of	a	lemon.	Set	in	a	moderate	oven	at	first	and	increase	the
	heat	gradually.	In	half	an	hour	begin	basting	;	use	melted	butter
	until	there	is	enough	fat	from	the	pig	;	brush	thoroughly	once	in
	ten	minutes,	cover	the	ears	and	tail	with	caps	of	oil	paper,	serve
	in	a	bed	of	parsley,	with	a	lemon	in	the	mouth.	It	is	quite	as
	agreeable	also	to	serve	surrounded	with	heaps	of	cauliflower	and
	to	put	a	handful	in	its	mouth	;	the	sprigs	hide	the	shriveled	skin
	better	than	the	lemon	does.
	STUFFING
	1	cup	bread	crumbs
	1	tablespoon	chopped	suet
	1	teaspoon	minced	parsley
	1	teaspoon	sage
	1	teaspoon	salt
	1	teaspoon	onion
	\	teaspoon	pepper
	Dust	of	nutmeg
	Dust	of	thyme
	1	tablespoon	lemon	juice
	2	tablespoons	melted	butter
	1	cup	oyster	liquor	or	stock
	2	well	beaten	eggs
	HEREVER	flour	is	mentioned	in	the	recipes	in	this	book,
	Washburn-	Crosby's	GOLD	MEDAL	FLOUR	should	be
	invariably	used.	It	is	the	best	for	all	purposes.	Its	hiw-H
	goodness	counts	even	when	it	is	only	necessary	to	roll	the
	meat	in	flour,	or	sprinkle	a	little	over	any	dish	being	prepared,	or	add
	a	little	for	thickening.	It	helps	the	cook	to	produce	the	best	gravies,
	custards,	puddings,	soup	balls,	soup	paste	and	dumplings,	as	well	as
	nutritious,	satisfying	bread,	light,	rich	cake,	uniformly	delicate	pastry,
	the	best	biscuits,	cookies,	muffins,	rolls,	waffles,	and	the	many	other
	good	things	baked	in	the	home.
	18


POULTRY	STUFFING	No.	2.
	4	cups	stale	bread	crumbs	1	teaspoon	salt
	%	cup	melted	butter	%	teaspoon	pepper
	This	rule	is	sufficient	for	an	eight	pound	turkey.	Fine	herbs
	may	be	added	if	desired.	If	the	fowl	is	very	large	and	a	good
	deal	of	stuffing	is	liked,	the	body	may	be	filled	with	thin	slices	of
	bread	well	buttered,	sprinkle	with	seasoning	and	dip	lightly	in
	stock.	Do	not	crowd	either	crop	or	body,	or	the	stuffing	will	be
	heavy.
	No.	3.
	1	teaspoon	salt
	J^	teaspoon	pepper
	Few	grains	nutmeg
	2	eggs
	2	cups	dry	bread	crumbs
	',..	cup	fine	sausage	meat
	1	tablespoon	each	(	Parsley
	chopped	(	Onion
	%	cup	butter
	Soak	the	bread	in	cold	water	until	soft;	press	out	all	the
	water,	add	the	sausage	meat,	seasonings,	melted	butter	and	eggs
	well	beaten.	If	the	sausage	meat	is	quite	fat	the	butter	may	be
	omitted,	or	chopped	pork	may	be	substituted.	If	one	objects	to
	pork	in	any	form,	use	a	full	cup	of	butter	and	an	extra	cup	of
	coarse	crumbs.
	No.	4.
	Jg	Ib.	lean	veal
	%	Ib.	pork
	4	doz.	chestnuts
	1	teaspoon	salt
	pint	broth	3g	saltspoon	pepper
	Chop	the	veal	and	pork	separately	until	very	fine,	then	pound
	vigorously	until	blended.	Shell	and	blanch	chestnuts,	cook	in
	boiling	salted	water	until	soft,	drain	and	mash.	Combine	with
	the	meat,	moisten	with	broth	and	add	seasonings.	1	cup	of
	cooked	chestnut	crumbs	may	be	reserved	to	thicken	the	gravy.
	Stuffing	for	Ducks
	No.	1.
	%	Ib.	onions	1	duck	liver
	3	tablespoons	grated	bread	1	teaspoon	salt
	crumbs	%	teaspoon	pepper
	1	teaspoon	sage
	Mince,	blanch	and	drain	the	onions;	parboil	the	liver	and
	chop	very	fine,	combine	with	the	onions,	bread	crumbs	and
	seasonings.	This	quantity	is	sufficient	for	one	medium	sized	duck.
	1	cup	bread	crumbs
	%	cup	butter
	1	teaspoon	parsley
	1	cup	chopped	celery
	?	a	cup	chopped	onion
	No.	2.
	2	minced	sage	leaves
	3	chopped	shallots
	%	teaspoon	salt
	%	teaspoon	pepper
	No.	3.
	1%	cup	dried	bread	crumbs
	'._.	teaspoon	salt
	%	teaspoon	pepper
	Broiled	Chicken
	Follow	directions	for	broiling	poultry.	Wipe	as	dry	as	possi-
	ble,	sprinkle	with	salt	and	pepper	and	rub	with	soft	butter.	Lay
	on	the	broiler,	cook	the	inside	next	to	the	fire	for	as	long	as
	possible	without	scorching.	Then	turn	and	cook	the	skin	side
	until	a	handsome	brown.	After	each	side	is	brown	turn	often	till
	well	done.	It	will	take	from	twenty	to	thirty	minutes.	Covering
	the	broiler	with	a	pan	keeps	in	both	heat	and	steam	and	finishes
	the	work	in	less	time.	Serve	on	a	hot	platter	with	butter.
	Garnish	with	water-cress.
	Boiled	Chicken
	Dress	and	clean	according	to	general	directions.	Place	in	a
	kettle	of	boiling	water	to	one-half	cover.	Skim	carefully	when	it
	begins	to	boil	and	after	the	scums	cease	to	rise	cover	and	set
	back	to	simmer	gently	for	three	hours	or	more,	until	ready	to	fall
	apart.	Add	a	handful	of	rice	and	a	cup	of	milk	to	make	it	look
	white.	Add	salt	about	half	an	hour	before	taking	it	up.	Lay	on
	a	hot	dish	while	the	liquor	is	reduced	to	rather	more	than	a	pint,
	skim	off	all	the	fat,	add	chopped	parsley,	celery	and	thyme	and
	hard	boiled	eggs,	chopped	fine	if	liked,	and	send	to	table	in	a
	sauce	bowl.
	Steamed	Chicken
	Wipe	very	dry	after	cleaning.	Rub	salt,	pepper	and	plenty
	of	butter	in	the	cavity	of	the	body	;	fill	it	with	large	oysters	well
	seasoned	with	salt,	pepper	and	celery	salt.	Tie	the
	legs	and	wings	close	to	the	body	and	lay	in	as	small
	a	dish	as	will	hold	it,	and	set	in	a	steamer	to	cook
	four	hours.	Meantime	cook	a	pint	of	chopped	celery
	till	it	will	rub	through	a	puree	sieve.	Make	a	pint	of	white	sauce
	with	the	liquor	of	the	oysters,	add	the	celery	to	it	and	pour	it
	over	the	fowl	on	the	platter.	Garnish	with	curly	parsley	and	serve
	with	baked	sweet	potatoes	and	boiled	rice.	This	is	a	delightful
	way	to	cook	a	turkey.
	Chicken	Pot-Pie
	Cut	the	chicken	into	nice	pieces	for	serving,	drop	them	into
	just	enough	boiling	water	to	cover	and	skim	carefully	when
	necessary.	Season	lightly.	Set	back	to	simmer,	closely	covered,
	until	tender,	taking	care	that	it	does	not	boil	dry.	While	it	is
	cooking	cut	off	one	pound	of	light	bread	dough,	work	into	it	a
	large	tablespoon	of	butter,	shape	into	small	dumplings	and	set
	them	to	rise	quickly.	Take	about	3	cups	of	potatoes,	cut	into
	pieces	about	half	the	size	of	an	egg.	Parboil	them	in	salted	water
	for	ten	minutes	and	add	them	to	the	chicken	when	it	is	nearly
	done,	tasting	and	adding	more	seasoning	if	necessary.	When	the
	potatoes	begin	to	boil,	lay	on	the	dumplings,	first	adding	a	cup
	of	cold	water	or	milk,	to	check	the	boiling	and	give	the	dumplings
	a	chance	to	rise.	Cover	very	closely	and	do	not	open	the	lid	till
	they	are	done,	which	will	be	in	from	twenty	to	thirty	minutes.
	Test	them	by	taking	out	one	and	breaking	open	to	see	if	it	is
	cooked	enough.	If	one	likes	the	dumplings	dry	and	very	light
	they	may	be	cooked	in	a	steamer	quite	separate	from	the	meat
	and	potatoes.	Make	a	gravy	as	for	chicken-pie,	adding	more
	water	or	milk	as	may	be	needed.	A	baking	powder	dumpling	can
	be	used	instead	of	the	raised	dough,	and	the	sponge	balls	given	to
	go	with	the	soup	on	page	9	are	excellent	with	pot-pie.	Some
	recipes	call	for	onion,	carrot	and	turnip,	but	such	strong	flavors
	are	too	much	for	the	chicken	and	are	better	suited	to	beef	or
	mutton	stews.	A	tablespoon	of	rice	or	a	half	cup	of	tomatoes	are
	the	only	vegetables	recommended.
	Chicken	Pie
	Dress	and	clean	the	chicken,	following	directions	;	divide	in
	pieces	at	the	joints,	cover	with	boiling	water	and	cook	slowly	for
	twenty	minutes,	then	take	out.	Fry	two	or	three	slices	of	fat,
	salt	pork,	put	them	in	the	bottom	of	a	deep	pie	dish	;	lay	the
	chicken	on	them.	Add	one	cup	of	hot	water,	%	cup	of	butter,
	1	teaspoon	of	salt.	Cover	the	top	with	a	light	crust	the	same	as
	for	biscuit.	Bake	in	an	oven	that	is	hotter	at	the	top	than	at	the
	bottom	and	when	well	risen	and	brown,	cover	with	paper	or	the
	crust	will	burn	before	the	pie	is	baked	through.	Remove	fat	from
	the	water	in	which	chicken	was	cooked,	thicken	with	a	little
	Gold	Medal	flour,	season	to	taste,	add	1	cup	good	cream,	and
	when	pie	is	done	pour	the	gravy	through	the	holes	of	the	crust
	Chicken	Fricassee
	1	year	old	chicken	2	tablespoons	Gold	Medal	Flour
	1	tablespoon	butter	1	cup	cream
	1	teaspoon	lemon	juice	1	egg
	\	teaspoon	celery	salt	%	teaspoon	pepper
	Dress,	wash	and	cut	up	the	chicken	as	directed.	Wipe	each
	piece,	sprinkle	with	salt	and	pepper,	roll	in	Gold	Medal	flour,
	brown	in	butter	;	cover	with	boiling	water	and	simmer	for	forty
	minutes.	Remove	the	meat,	reduce	the	stock	to	1	pint,	to	be
	used	for	sauce.
	For	the	sauce	melt	butter,	add	flour	and	seasonings,	cook
	together	;	add	the	broth	and	lemon	juice,	a	little	at	a	time,	and
	cook	until	smooth.	Add	the	scalded	cream,	pour	this	slowly	over
	the	egg	well	beaten,	stir	well.	Arrange	the	pieces	of	chicken	on
	a	hot	platter	in	something	like	the	order	in	which	they	grow.
	Garnish	with	toast	points	and	pour	the	hot	sauce	over	all.
	Fried	Chicken
	Chickens	will	do	for	frying	up	to	six	months	old	if	they	are
	plump	and	in	good	condition.	Dress,	singe,	clean	and	wipe	with
	a	wet	cloth.	Cut	in	quarters	and	season	with	salt	and	pepper.
	Roll	in	Gold	Medal	flour	and	fry	in	hot	fat	from	salt	pork	until
	brown	on	both	sides.	Cover	closely	and	reduce	heat	to	cook
	slowly	for	twenty	minutes	more,	or	until	tender.	Dissolve	the
	glaze	with	2	or	3	tablespoons	of	water	and	pour	over	the	chicken.
	Serve	with	some	form	of	corn	bread.
	Chicken	a	la	Marengo
	1	3-lb.	chicken	1	small	onion	minced
	6	mushrooms	sliced	A	few	truffles
	Jg	cup	stewed	tomatoes	Jg	cup	Brown	Sauce
	1	teaspoon	salt
	Clean	and	dress	and	cut	the	chicken	in	small	joints	;	dry	it	care-
	fully	and	fry	to	a	good	brown	in	olive	oil	or	butter.	Place	in	a
	braiser	with	seasonings	and	vegetables,	cover	closely	and	simmer
	half	an	hour,	adding	more	water	as	it	boils	away.	Serve	on	a	chaf-
	ing-dish.	Garnish	with	croutons	of	puff	paste	and	poached	eggs.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	20