Pot Roast
Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with [Brown Gravy] or [Tomato Sauce].
Cottage Pie
- 1 cup chopped meat
1 cup hot water or gravy
2 cups hot mashed potato
½ teaspoon salt
½ cup hot milk
1 tablespoon butter
few grains celery salt
⅛ teaspoon pepper
Put meat in casserole, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.
Rice with Cheese
- 2 cups steamed rice
2 tablespoons butter
½ teaspoon salt
½ cup grated cheese
few grains cayenne
milk
Arrange rice and cheese in alternate layers in buttered baking dish, add remaining ingredients, allowing sufficient milk to moisten. Cover with buttered cracker crumbs. Bake until crumbs are brown.
Cottage Cheese
Pour sour milk into a cheese cloth. When all of the whey has drained through, season the curd with salt, add a very small amount of butter or cream, and form into balls. Chill and serve. If the curd is not thick, it may be necessary to heat the sour milk, but heat is apt to make the curd tough.