Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Let simmer slowly for a few minutes.  Serve with old-fashioned water crackers.

ROAST BEEF YORKSHIRE PUDDING

Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting.  Place in a baking pan without seasoning.  Place in lowest part of the broiling oven.  Cook, allowing fifteen minutes to the pound.  Turn the meat every fifteen minutes and baste with its own fat.

Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat.  While heating, prepare the pudding.  Place in a bowl

  Two and one-half cups of milk,
  Two eggs.

Beat to mix thoroughly and then add

  One and one-half teaspoons of salt,
  One-half teaspoon of pepper,
  One teaspoon of grated onion,
  Two and one-half cups of flour,
  Two level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep.  Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted.  Brown well and add three cups of cold water, salt and pepper to taste.  Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat.  And they serve the gravy over the pudding.  Place in a saucepan.

  One-half cup of water,
  One-half cup of white vinegar,
  Five tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes.  Add

  One-half cup of sour cream,
  One and one-half teaspoons of salt,
  One teaspoon of white pepper,
  One small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

BEET AND CABBAGE SALAD

Shred fine one small head of cabbage.  Place in salt water to crisp for one hour.  Now drain.  Turn on a cloth to dry.  Place in a bowl and add

  One cup of finely shredded celery,
  Two onions, chopped fine,
  Two green peppers, chopped fine,
  One cup of mayonnaise dressing,
  One and one-half teapoons of salt,
  One teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates.  Garnish with finely chopped pickled beets in the form of a border around each service.

A market list for twelve persons: 

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.