Vintage 1922 DAR Meat Recipes With Tips

For a very long time, I have based several of my modern recipes on vintage ones.

Below are Meat Recipes from an online PDF file by:

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DAUGHTERS OF THE

AMERICAN REVOLUTION

BOOK OF RECIPES

GENESEE CHAPTER FLINT, MICHIGAN

1922

What is the DAR?

With more than 120 years of tradition, over 930,000 members admitted since its founding, a vast array of service work, a historic National Headquarters building with extraordinary collections, and countless activities taking place locally, nationally and globally, there is much to learn about the Daughters of the American Revolution.

The organization was founded in 1890 with the simple mission of promoting historic preservation, education and patriotism. These timeless, overarching principles keep the DAR strong and vitally relevant in this ever-changing world.

This nonprofit, nonpolitical volunteer women’s service organization dedicated to promoting patriotism, preserving American history and securing America’s future through better education consists of over 185,000 members in 3,000 chapters across the world. These vibrant, active women are the heart of the organization. 

My Mother is a long term member.

More About DAR

BEEF POT ROAST

Brown in some suet, two medium sized Spanish onions, with teaspoon of paprika, put in beef cut in small pieces and wiped perfectly dry. Brown on both sides, turning several times, until real brown; cover tightly and place weight on lid so steam cannot escape. Cook half hour, remove lid and season well with salt and pepper. Cover again, cook slowly until tender. If you like, put potatoes in about half hour before serving. Lift out when done and make brown gravy. Meat is cooked in its own juice and is delicious.—(Mrs. F. M. Locy.)

BAKED WHITE FISH

Place a whole fish when cleaned and dry, in bake-pan. Season with salt and pepper to taste. Pour over it one-half tea cup of melted butter, place on this three large tomatoes crushed or cut up. Bake in a moderate oven for one to one and one-quarter hours.

(Mrs. F. M. Locy.)

BAKED HAM

Cut a slice of ham 1/2 inch thick. Soak it in milk over night. Rinse it in the morning and place in shallow pan. Cover with brown sugar, bread crumbs, pepper and bits of butter. Bake 1 hour in hot oven.

(Mrs. E. H. Knickerbocker.)

CHILI CON CARNI

2 onions chopped and cooked in one cup olive oil. Add % lb. of Hamburg steak and cook until meat is done. Add 1 can kidney beans, 1 can Campbell’s tomato soup, 2 T. chili powder and salt.

(Mrs. Blanche Dumanois.)

TO HAVE LIGHT DUMPLINGS

Place dumplings on pieces of meat in kettle, and let them cook for twenty minutes. Do not let water boil over them.

(Mrs. L. J. Locy.)

DRESSING FOR BOILED TONGUE

1 cup raisins, 1 cup water, 1 cup blackberry jam or jelly, juice of one lemon.

Boil this together and pour over cooked tongue. Bake just long enough to heat through. Garnish with slices of lemon.

(Carrie Billings Miller.)

YORKSHIRE PUDDING

(To be served with a roast of beef)

2 cups of flour, 1 teaspoon of salt, 3 eggs, 2 cups of milk.

Mix flour with salt. Add beaten eggs and milk. Beat until smooth.

Pour into a shallow baking pan with 1 cup of drippings in. Do not let batter be more than 1 inch thick. Bake in hot oven 30 to 45 minutes until it puffs up light and brown. Serve around roast on platter, and garnish with parsley. This will serve 12 people.— (Virginia S. Cook.)

CRUST FOR CHICKEN PIE

2 cups flour, 4 teaspoons baking powder, 1 cup sweet milk, 6 table- spoons melted butter, 1 egg.

Use same batter for dumplings or short cake.—(Marjorie Black.)

BEEF LOAF

2 lbs. beef chopped fine, 2 eggs, 1 cup sweet milk, 1 cup rolled crackers or bread crumbs, 2 T. butter, pepper and salt to taste

Mix together well, place butter on top. Press down in a greased tin and bake slowly % to % hr.— (Mrs. Marshall M. Frisbie.)

Recipes are from- DAR

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