Part 2 of 3

7. BEEF SOUFFLE

2 cups chopped beef.
1 cup fresh bread-crumbs.
2 cups white sauce.
2 eggs.
1 teaspoon of chopped parsley.
1 teaspoon onion-juice.

  Have the white sauce ready and cooled.  Season the meat with salt, pepper, chopped parsley, and onion-juice.  Mix meat, bread-crumbs, and white sauce well together.  Separate the eggs and add the beaten yolks to the meat mixture.  Beat the whites stiff and carefully fold them in.  Turn the mixture into a well-buttered baking-dish and bake in a hot oven fifteen minutes.  Serve at once in the dish in which it is baked.

8. POT-ROAST PIE

  Remove the seeds and parboil one medium-sized sweet green pepper in boiling water for five minutes.  Cut into thin slices and sprinkle a few in the bottom of an earthen baking-dish.  Cover with thin slices of cold pot-roast.  Add a few fine bread-crumbs, moisten with any of the pot-roast gravy at hand, or stock.  Repeat until the dish is nearly filled.

  Peel four good-sized tomatoes, if in season; cut in halves and place on top.  Or the whole ones from a can may be used instead.  Season thoroughly with salt and pepper and finish with a sprinkling of well-buttered crumbs.  Bake in a moderate oven until the tomatoes are tender, covering for the first ten minutes.  Serve in the baking-dish.

9. BRAISED MEAT BALLS (FROM MEAT TRIMMINGS)

2 cups meat.
1 teaspoon salt.
1/4 teaspoon pepper.
2 tablespoons fine bread-crumbs.
1 egg.

  Carefully wipe, and remove most of the fat from, any tough ends of uncooked beefsteak, or other meat trimmings of beef or lamb, or both.  Put them through a meat chopper or chop fine.  Mix all together and form into balls — this amount will make eight medium-sized ones.  Brown lightly in a little bacon fat.  Put one-half can of well-seasoned tomatoes in an earthen baking-dish or casserole.  Add one cup each of carrots and celery cut into cubes, one slice of green pepper, one teaspoon of salt, and one-quarter teaspoon of pepper.  Lay the meat balls on top, add any bacon fat left from browning them, and cover the dish tightly.  Cook slowly in a moderate oven until the vegetables are tender — about two hours.  Serve in the baking-dish.

10. HEAVENLY HASH

  Have baked six medium-sized potatoes.  With a spoon carefully remove the potato, leaving rest of skin unbroken.  Season the potato with one tablespoon of butter,  one tablespoon of cream or milk, one teaspoon of salt, and a little pepper, stirring lightly with a fork, but do not mash the potato.  Add one cup of any kind of well-seasoned chopped beef that has been moistened with a little gravy, stock, or Worcestershire sauce.  Fill the skins with this mixture, letting it rise a little above the top.  Put a piece of butter on each and heat in oven.  Grated cheese may be used instead of meat.

11. SURPRISE BISCUITS (WITH BEEF)

1 1/2 cups flour.
2 tablespoons shortening.
3 teaspoons baking-powder.
1/2 teaspoon salt.
About 1/2 cup of milk.

  Make a biscuit dough as soft as can be handled, pat it lightly, roll into a thin sheet, and cut with a biscuit cutter.  Have ready one cup of well-seasoned minced beef that has been moistened with a little gravy, stock, or milk.  Form into sandwiches by spreading the meat lightly on half of the biscuits and cover with the other half, pressing them together at the edges.  Bake twenty minutes in a hot oven.  This amount will make nine good-sized sandwiches.  A brown gravy may be poured over them if desired.  Serve hot.

12. STUFFED PEPPERS (WITH BEEF)

  Parboil four to six green peppers for five minutes.  Prepare a mixture of cooked rice and rare roast beef or steak, seasoned and chopped fine.  Moisten with a little brown sauce made from soup stock.  Stuff the peppers with this mixture and put buttered bread-crumbs on top.  Place in a baking-pan and bake about twenty minutes in a moderate oven, basting with water and butter — one tablespoon of butter to half a cup of hot water — as they cook.  Serve on small pieces of toast and pour the remaining brown sauce around.

13. STUFFED CABBAGE (WITH BEEF) WITH BROWN SAUCE

  Use Savoy cabbage.  Wash it and put in boiling water for five minutes to allow the leaves to open.  Chop and season the remnants of rare roast beef and put the meat between the leaves of the cabbage.  Tie the cabbage carefully to retain the shape.  Have ready two cups of brown sauce and add to it two tablespoons of vinegar and a few slices of carrot and onion.  Put the cabbage in the sauce, and cook very slowly about three hours.  Baste occasionally.

14. MINCED BEEF WITH POTATO BORDER

  To two cups of well-seasoned mashed potato add the yolks of two eggs.  Beat together until very light and creamy.  Form this mixture into a border on a round, flat baking-dish.  Score the top.  Season two cups of any kind of cold chopped beef with one-half teaspoon of onion-juice, obtained by pressing the cut surface of an onion against a grater and moving it slightly; one teaspoon finely chopped parsley, salt and pepper.  Add enough stock or milk to moisten it well.  Place the meat inside of the potato border and brown lightly in a hot oven.

15. A SCALLOP OF ROAST BEEF WITH RICE

  Season the rice with one teaspoon of bacon fat to each cup of cooked rice used, and put a layer in a baking-dish.  Cover with cold roast beef chopped not too fine, then a layer of sliced or stewed tomatoes, seasoned well with salt, pepper, and dots of butter.  Repeat until the dish is nearly filled, and cover with buttered bread-crumbs.  Brown lightly in oven.  If sliced tomatoes are used, cook until these are tender.

16. IRISH RISSOLES

  Any kind of meat may be used for these, preferably rare roast beef or steak.  Put the meat through the meat grinder together with enough chives to flavor it.  (A little onion may be used if chives cannot be obtained.)  Add soft bread-crumbs from inside of loaf, seasoning, and enough milk to shape the rissoles.  Form into round balls and saute in a very little hot fat, turning them often, that all sides may be brown.  For five small rissoles use one cup of minced beef, a few chives, or half a small onion, nearly a cup of bread-crumbs, and a third of a cup of milk.  They may be served plain or with white sauce, and are very quickly made.