CREAMED DRIED BEEF.—Pick half a pound of chipped dried beef into small pieces and bring it to a boil in water to cover. Drain, add one tablespoon of butter and dredge with one large tablespoon of flour, add two cupfuls of milk or cream and cook thick. Season with pepper. Nice for breakfast or lunch. Make creamed codfish the same way.—Contributed.
HAMBURG HASH.—One pound hamburg steak, two tablespoonfuls butter, eight or ten potatoes, one small onion, one small bunch parsley, one teaspoonful celery salt, half teaspoonful common salt, paprika for seasoning, half cupful hot water. Having all these things chopped and ready, melt the butter in a frying pan and toss the onion about in the pan until it becomes colored. Add the chopped beef and stir it until it has become nicely browned. Add the hot water, stirring thoroughly; then add the potatoes, parsley, paprika and salt. Stir about until well cooked. Turn out on a hot dish and serve promptly, garnished with parsley.
CORN BEEF HASH.—Make like above hamburg hash but use cold, chopped cooked corn beef and omit the onion and celery salt.
Sauces for Meat, Fish, Fowl and Game
"It is not what we intend, but what we do that makes us useful."—H. W. Beecher.
TOMATO SAUCE.—Take a quart can of tomatoes, put it over the fire in a stew pan, put in one slice of onion, add two cloves, a little pepper and salt, boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of butter, and as it melts sprinkle in a tablespoonful of flour, stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops and roast beef.
TOMATO SAUCE.—Melt one tablespoon of butter, rub in one tablespoon of flour, half teaspoon salt, a little pepper, add one pint hot milk, cook until well done, stirring all the time to keep it smooth. Pass a few stewed tomatoes through the sieve to remove seeds, enough to give thirteen teaspoons for the sauce. Stir in just before serving. Serve with fish by pouring a few spoonfuls over each piece.
CREAM SAUCE.—Put two tablespoons butter in a pan, add two tablespoons flour, mix well together, pour on gradually one cup scalded milk, stirring all the time, one quarter teaspoon salt and a little white pepper. Cook thick.
CREAM SAUCE.—One tablespoon flour, half pint of cream or milk, one tablespoonful of butter, half teaspoonful of salt, dash of pepper. Melt the butter being careful not to brown it, add the flour, mix until smooth then add the cream or milk, stir continually until it boils; add salt and pepper, and use at once. If you are not quite ready to use it stand over boiling water to keep warm, stirring often to prevent a crust forming on top.