BEEF CROQUETTES

  One and one-half cups of finely cooked beef,
  One cup of very thick cream sauce,
  One teaspoon of salt,
  One teaspoon of paprika,
  One teaspoon of Worcestershire sauce,
  One-quarter teaspoon of mustard,
  Two tablespoons of grated onion.

Mix thoroughly and then form into croquettes and roll lightly in flour.  Dip in beaten egg and then in fine crumbs, and fry until golden brown in hot fat.

SPANISH STEAK

Have the butcher cut two pounds from either the round or the chuck steak and then wipe with a damp cloth.  Now pat well with flour and lay on a baking dish.  Place in a hot oven and baste every ten minutes, using about one cup of boiling water.  Cook for twenty minutes and then add

  One cup of sliced onions,
  One cup of well-drained tomatoes.

Return to the oven and bake for fifteen minutes and then remove and season with salt and paprika and four tablespoons of grated cheese.  Return to the oven for five minutes.

JUST A PIG’S HEAD AND SET OF FEET

Have the butcher split the head and then cleanse, removing the brain and tongue.  Discard the eyes.  Then wash in plenty of cold water and cleanse thoroughly.  Place the head, feet and tongue in a large preserving kettle and cover with cold water and add

  One and one-half cups of sliced onions,
  Two carrots, cut in dice,
  One and one-half cups of dried celery leaves,
  One-half ounce of celery seed,
  One-half ounce of mustard seed,
  One tablespoon of thyme,
  One tablespoon of sage,
  One tablespoon of sweet marjoram,
  One dozen whole allspice,
  One bunch of potherbs.

Bring to a boil and skim frequently and cook until the meat on the head and feet is tender.  Remove the head, feet and tongue and boil the liquid for ten minutes to reduce.  Strain and then measure.  To two and one-half quarts of this stock add

  One tablespoon of black pepper,
  Three tablespoons of salt,
  Two cups of oatmeal,
  Three cups of cornmeal,
  One cup of whole-wheat flour,

and then meat, chopped fine from the set of pig’s feet.  Cook slowly, stirring frequently.  Cook until very thick, like mush, on the back part of the range, and then rinse a square loaf-shaped pan with cold water.  Pour in the scrapple and then place the balance of the stock, three pints, in a preserving kettle and add one cup of vinegar.  Bring to a boil and cook for fifteen minutes to reduce.  Add the meat, removed from the head and cut into neat pieces.  Rinse a loaf-shaped pan with cold water, and then pour in the mince.  Set in a cool place to mould.

The scrapple may be formed into croquettes and dipped in flour and fried until golden brown, or it may be cut into thin slices and fried in the usual manner.  Cut the head cheese in slices and serve with mustard sauce.