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Vegetable Meat Pie


(Time Table For Cooking) - (The International Jewish Cook Book)

Beef Slowly, 40 to 60 minutes per pound
Mutton Slowly, 20 minutes per pound
Corned Beef Slowly, 30 minutes per pound
Chicken Slowly, 20 minutes per pound
Fowl Slowly, 30 minutes per pound
Tripe three to five hours

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To make hard soap without boiling, empty a can of "Lewis Perfumed Lye"
(or any other good, reliable brand of lye) into a stone jar with 1
tablespoonful powdered borax. Add 2-1/2 pints of cold water to the
lye. Stir until dissolved. Be very careful not to allow any of the lye
to touch hands or face. Wear old gloves when emptying can and stirring
lye. Stand the dissolved lye in a cool place. The tin cans containing
the fat to be used for soap (which have accumulated, been tried out,
strained, and put in empty tin cans at different times) should be
placed in the oven of range for a few minutes. When warm they may be
turned out readily into a large stew-pan. Put over fire and when all
has dissolved and melted, strain through cheese-cloth bag into an
agate dish pan. When weighed you should 5-1/2 pounds of clear fat. A
recipe telling exact quantity of fat and lye usually comes with can of
lye. When temperature of fat is 120 degrees by your thermometer
(luke-warm), the lye should have been allowed to stand about 1 hour
from the time it was dissolved. It should then be the right
temperature to mix with strained, luke-warm fat or grease not over 80
degrees by thermometer. Now slowly pour the dissolved lye over the
fat (a half cup of ammonia added improves soap), stir together until
lye and grease are thoroughly incorporated, and the mixture drops from
the stirrer like honey. The soap may be scented by adding a few drops
of oil of cloves, if liked. Stir the mixture with a small wooden
paddle or stick. Stir slowly from 5 to 10 minutes, not longer, or the
lye and fat may separate. Pour all into a large agate dish pan lined
with a piece of clean muslin. Throw an old piece of carpet over the
top and stand near the range until evening, when, if made early in the
morning, a solid cake of soap, weighing 8-1/2 pounds, may be turned
out on a bake-board (previously covered with brown paper) and cut into
20 pieces of good hard soap. Lay the pieces of soap in a basket, cover
to protect from dust, and stand in a warm room to dry thoroughly
before using. Soap made according to these directions should be solid
and almost as white as ivory if the fat used has not been scorched.
This soap is excellent for scrubbing and laundry purposes. The greater
length of time the soap is kept, the better it will become. The grease
used may be clarified by adding water and cooking a short time. Stand
away and when cool remove fat from top, wiping off any moisture that
may appear. Soap-making is a _small economy_. Of course, the young
housewife will not use for soap _any fat_ which could be utilized for
frying, etc., but she will be surprised to find, when she once gets
the saving habit, how quickly she will have the quantity of fat needed
for a dollar's worth of soap by the small outlay of the price of a can
of lye, not counting her work. The young, inexperienced housewife
should be careful not to use too small a stew-pan in which to heat the
fat, and should not, under any circumstance, leave the kitchen while
the fat is on the range, as grave results might follow carelessness in
this respect.

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Water in which meat of fish has been boiled should never be thrown
away, as it forms an excellent foundation for many soups and sauces
which might otherwise have to be made with water.
If a large quantity of water has been used, the boilings will be poor;
therefore, when the meat has been taken up, leave the pot on the fire
and let it boil quickly, without the lid, for an hour or so, then
strain off for use.
The water in which corned beef or pork has been cooked is generally too
salt for soups, but it should be stood away till cold, when a thick
cake of fat will be found on the top. Put this into a basin and
pour over it some boiling water; when it is cold again it can be used
for cakes and pastry. It makes an excellent and wholesome substitute
for butter in cooking.

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Put meat to be broiled or fried in very hot frying pan, with very
little or no fat. Turn every few minutes until cooked. Season and
serve immediately. Steaks and chops may be pan-broiled without any fat
in the pan. For thin gravy pour a little boiling water into pan after
meat is taken out.

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To Pickle Tongues For Boiling

Silence is commendable only

In a _neat's tongue_ dried.


Cut off the root, leaving a little of the kernel and fat. Sprinkle some

salt, and let it drain till next day; then for each tongue, mix a large

spoonful of common salt, the same of coarse sugar, and about half as

much of saltpetre; rub it well in, and do so every day. In a week add

another heaped spoonful of salt. If rubbed every day, a tongue will be

ready in a fortnight; but if only turned in the pickle daily, it will

keep four or five weeks without being too salt. Smoke them or plainly

dry them, if you like best. When to be dressed, boil it extremely

tender; allow five hours, and if done sooner, it is easily kept hot. The

longer kept after drying, the higher it will be; if hard, it may require

soaking three or four hours.

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Directions For Broiling Boiling And Frying Fish

Fish for boiling or broiling are the best the day after they are caught.

They should be cleaned when first caught, washed in cold water, and half

a tea cup of salt sprinkled on the inside of them. If they are to be

broiled, sprinkle pepper on the inside of them--keep them in a cool

place. When fish is broiled, the bars of the gridiron should be rubbed

over with a little butter, and the inside of the fish put towards the

fire, and not turned till the fish is nearly cooked through--then butter

the skin side, and turn it over--fish should be broiled slowly. When

fresh fish is to be boiled, it should either be laid on a fish strainer,

or sewed up in a cloth--if not, it is very difficult to take it out of

the pot without breaking. Put the fish into cold water, with the back

bone down. To eight or ten pounds of fish, put half of a small tea cup

of salt. Boil the fish until you can draw out one of the fins

easily--most kinds of fish will boil sufficiently in the course of

twenty or thirty minutes, some kinds will boil in less time. Some cooks

do not put their fish into the water till it boils, but it is not a good

plan, as the outside gets cooked too much, and breaks to pieces before

the inside is sufficiently done. Fish for frying, after being cleaned

and washed, should be put into a cloth to have it absorb the moisture.

They should be dried perfectly, and a little flour rubbed over them. No

salt should be put on them, if you wish to have them brown well. For

five or six pounds of fish, fry three or four slices of salt pork--when

brown, take them up, and if they do not make fat sufficient to fry the

fish in, add a little lard. When the fish are fried enough, take them

up, and for good plain gravy, mix two or three tea spoonsful of flour

with a little water, and stir it into the fat the fish was fried in--put

in a little butter, pepper, and salt, if you wish to have the gravy

rich--add spices, catsup and wine--turn the gravy over the fish. Boiled

fish should be served up with drawn butter, or liver sauce, (see

directions for making each, Nos. 41 and 51.) Fish, when put on the

platter, should not be laid over each other if it can be avoided, as the

steam from the under ones makes those on the top so moist, that they

will break to pieces when served out.

Great care and punctuality is necessary in cooking fish. If not done

sufficiently, or if done too much, they are not good. They should be

eaten as soon as cooked. For a garnish to the fish, use parsely, a

lemon, or eggs boiled hard, and cut in slices.

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Southern Manner Of Boiling Rice

Pick over the rice, rinse it in cold water a number of times, to get it

perfectly clean; drain off the water, then put it in a pot of boiling

water, with a little salt. Allow as much as a quart of water to a

tea-cup of rice, as it absorbs the water very much while boiling. Boil

it seventeen minutes; then turn the water off very close; set the pot

over a few coals, and let it steam fifteen minutes with the lid of the

pot off. The beauty of rice boiled in this way, is, that each kernel

stands out by itself, while it is quite tender. Great care is necessary

to be used in the time of boiling and steaming it, as a few moments

variation in the time, makes a great deal of difference in the looks of

it. The water should boil hard when the rice is put in, and not suffered

to stop boiling, till turned off to have the rice steamed. The water

that the rice is boiled in, makes good starch for muslin, if boiled a

few minutes by itself.

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Boiling And Stewing

Boiling food slowly, or stewing it gently, saves

all its goodness. After the pot once boils you cannot make its contents

cook any faster if you have fire enough under it to run a steam engine;

so save your fuel, and add it to the fire, little by little, only enough

at a time to keep the pot boiling. Remember, if you boil meat hard and

fast it will be tough and tasteless, and most of its goodness will go up

the chimney, or out of the window, with the steam. Boil the meat gently,

and keep it covered close to save the steam; it will condense on the

inside of the cover, and fall back in drops of moisture upon the meat.

The following table shows how much is wasted in the different ways of

cooking we have just spoken of. Four pounds of beef waste in boiling or

stewing, about one pound of substance, but you have it all in the broth

if you have kept the pot covered tightly; in baking one pound and a

quarter is almost entirely lost unless you have plenty of vegetables in

the dripping pan to absorb and preserve it; in roasting before the fire

you lose nearly one pound and a half. Do not think you save the waste in

the shape of drippings; it is poor economy to buy fat at the price of

meat merely for the pleasure of trying it out.

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Meat General Rule For Roasting And Boiling

The general rule for roasting and boiling meat is as follows: fifteen

minutes to a pound in roasting, twenty minutes to a pound in boiling.

On no account whatever let the least drop of water be poured on any

roast meat; it soddens it, and is a bad contrivance to make gravy, which

is, after all, no gravy, and totally spoils the meat.

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