Things Mother Used to Make | Page 9

brine and wash, placing it in cold water. Cook four hours.

=Corn Beef Hash=
Corned Beef Milk Potatoes Salt and Pepper Lump of Butter
Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoonfuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pan and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water.

=Breaded Pork Chops=
6 Chops 1 Cupful of Bread Crumbs 1 Egg Pinch of Salt 1/2 Cupful of Milk
Beat the egg and milk together, adding the salt. Dip the chops into this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served in the same way.

=Potted Beef=
3 Pounds of a Cheap Cut of Beef 1/2 Can of Tomatoes Salt to taste 3 Onions
Put the meat into a kettle, cover with cold water and boil slowly for three or four hours. Add salt and onions, cut fine. Put the tomato through a colander. Boil all together, and, as the water boils away, add more. Serve the meat hot. The liquor makes a delicious soup, thickened with two tablespoonfuls of flour.

=A Fine Way to Cook Veal=
2 Pounds of Veal, or according to size of family 1 Egg Bread Crumbs Milk, Salt and Pepper
Cut the veal into small pieces, a good size for serving, and season with salt and pepper. Dip into the egg, which has been beaten light, then into the bread crumbs. Have a little pork fat (lard will do) in a frying-pan, and cook until brown. Set on the back of the stove and cook slowly for ten minutes. Cover with milk, and bake in the oven very slowly for one hour in a covered pan. The toughest veal, cooked in this way, will be as tender as chicken.

=Veal Patties=
1 1/2 Cupfuls of Boiled Rice 1 Cupful of Veal 1 Teaspoonful of Salt 1/2 Teaspoonful of Poultry Dressing 1 Egg 1 Tablespoonful of Milk
Grind or chop the veal, salt and stir into the rice with the dressing; beat the eggs, add milk, and stir all together. Drop a tablespoonful spread out thin on the griddle, and fry as you would griddle-cakes. Chicken, pork, or lamb may be used instead of veal.
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=MISCELLANEOUS=
=Boston Baked Beans=
Pick over and wash three cupfuls of small white beans; cover with cold water and soak over night. In the morning, put them on the stove, just to scald, not boil, in the same water. Pour off the water and put into an earthen bean-pot. Add seven teaspoonfuls of sugar, one teaspoonful of salt, one half-pound of salt pork, fat and lean mixed. Cover with water, and bake from eight A.M. until six P.M. As the water boils away add more.

=A Breakfast Dish=
Take stale brown bread, no matter how dry, and boil until it is soft like pudding. Serve hot, with cream.

=Cracker Tea for Invalids=
Take four Boston crackers, split open, toast to a delicate brown on each side. Put these into a bowl, or earthen dish of some kind, pour over them a quart of boiling water. Let it stand on the back of the stove half an hour. When cold, give two or three teaspoonfuls to the patient. It is nourishing, and the stomach will retain it when absolutely nothing else can be taken.

=Crust Coffee=
Take the crusts, or any pieces of stale brown bread, and bake in the oven until hard and brown. Put them into an agate or earthen tea-pot, pour over them boiling water and boil ten or fifteen minutes. Strain and serve hot like any coffee, with cream and sugar.

=Grape Juice=
10 Pounds of Grapes 3 Pounds of Sugar 1 Cupful of Water
Pick from the stems, and wash clean, ten pounds of grapes. Put them on the stove in a kettle, with a little water, and cook until tender. Strain through a flannel bag. Do not squeeze it. Return juice to the kettle, add sugar, and boil for five minutes. Seal in glass jars when boiling hot. Slant the jars, when filling, to prevent cracking. When serving, add nearly the same amount of water.

=Mince Meat=
4 Cupfuls of Chopped Meat 12 Cupfuls of Chopped Apples 2 Cupfuls of Chopped Suet 1 Cupful of Vinegar 3 Cupfuls Seeded Raisins 1 Cupful of Currants 5 Cupfuls of Brown Sugar 1 1/2 Cupfuls of Molasses 6 Teaspoonfuls of Cinnamon 3 Teaspoonfuls of Cloves 1