SOME CHOICE RECIPES

[Welland Telegraph February 13, 1903]

Corned Beef Hash

Put in a large frying pan one ounce of butter, when hot add four ounces of potatoes and six ounces of corned beef, both cut into three-sixteenths of an inch squares. Season with pepper and nutmeg  fry, slowly inclining the pan so that the hash assumes the shape of an omelet. When a fine color drain off the butter, and turn it on to a long dish the same as an omelet.

Apple Fharlotte

Butter a deep pie dish, the shake over the butter some granulated sugar, cover the bottom of the dish with thin slices of bread and butter, on this put a layer of sliced apples, a little sugar, and a few cloves, and the layers of bread and apples until the dish is full, the top layer being apples; put some small pieces of butter on top and moisten the whole with a little water, bake in a tightly covered dish in a slow oven until quite soft, then remove the cover and brown on top.

Braised Pigeon

Single, clean and cut in halves one pigeon. Wash thoroughly and dust with flour. Heat two tablespoonfuls of olive oil in a pan, and brown the bird in it with the skin side down. Brown one tablespoonful of flour in hot oil and put it in a pan with a small piece of celery, one bay leaf, one slice of onion, one pint of stock, one-half teaspoonful of salt and a dash of pepper. Put the bird in a pan and strain the sauce over it. Cover and simmer three-quarters of an hour.

Creamed Calves’ Liver

Into a pan put five tablespoonfuls of butter When it is melted put into it one pound of calf’s liver cut fine, salt and pepper; brown carefully and cook for eighteen minutes. Take up the liver and place it in a hot platter. Add one slice of onion to the gravy and let it cook one minute. Add one tablespoonful of flour and cook one minute, stirring all the time. Put the liver in the pan with gravy and stew very slowly five minutes longer.

Rice Border

Wash a cupful of rice in three waters. Put it in a stewpan with three cupfuls of  white stock, cook for half an hour. At the end of that time add one level tablespoonful of butter, and set back where the mixture will cook slowly for twenty minutes. Beat the yolks of four eggs with three tablespoonfuls of cream or milk; stir these into the rice. Butter a border mould thoroughly; pack the rice into it. Let it stand for eight or ten minutes in a warm (not hot) place, and turn it out on a warm platter. The centre may be filled with any preparation of meat warmed in a sauce. This makes a very elegant and savory dish.