BLTC Press Titles

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The Characters of Theophrastus


Alice's Adventures in Wonderland

Lewis Carroll

The Adventures of Sherlock Holmes

A. Conan Doyle

The Art of Worldly Wisdom

Baltasar Gracian

From house to house

by Ada Mae Furgerson


Put in a pan and bake in a loaf. Serve with brown gravy.

Entrecotes Creoles

Neatly flatten and trim two tender sirloin steaks of 1 pounds each. Season with 1 teaspoon salt, y2 teaspoon pepper. Rub with 1 tablespoon oil, broil on each side 8

minutes. Serve with Creole Sauce.




Creole Sauce

Slice finely 1 medium white onion,

6 sound peeled shallots, and 2 green peppers.

Heat thoroughly 1 tablespoon oil or butter in a saucepan. Add the onion, shallots, and peppers and lightly brown for 8 minutes, stirring well.

Then add half a finely chopped garlic bean and 1 tablespoon flour. Stir briskly, add 6 finely chopped red, seeded tomatoes, season with 1 tablespoon salt, 1 teaspoon sugar. Add 6 sliced canned mushrooms, y2teaspoon chopped parsley, and y2 teaspoon finely chopped chives; stir briskly and let cook for 20 minutes; mix once in a while. Serve when desired.

Corned-Beef Hash with Beets

When making corned-beef hash add half as much finely minced beet as potato.

Made-over Beef Stew

Cut cooked meat into dice, add boiled spaghetti cooked in milk and a generous plateful of tomatoes with French dressing. Stew all together.

Meat Loaf with Eggs

Chop very fine 1 pound lean beef, y2 pound veal, l/\ pound pork. Mix well and add 1 well-beaten egg, 3 soda crackers rolled fine, season with salt and pepper, form into an oblong roll, packed firmly, make a groove in center and put into this 3 hard-boiled eggs end to end, press meat to- r gether, roll in cracker crumbs. Bake 2 hours in moderate oven, basting occasionally with butter and water.


Savory Stew

Cut 1 y2 pounds round steak into small pieces and brown on all sides in fat. Add 1 pint water, 1 sliced onion, 1 tablespoon catsup or Chile sauce. Cover closely and cook until meat is tender.

Sour Beef

Two or 4 pounds lower round of beef put into a deep dish and covered with 1 part vinegar and 2 parts water. Add salt, 1 bay leaf, large onion sliced, 1 teaspoon whole mixed spices. Let stand in cool place 4 days, turn once a day and keep covered. When ready to use, brown on both sides, add liquor strained. Cook 3 or 4 hours. Thicken gravy and serve.

Braised Tongue Boil fresh tongue 2 hours, remove skin and roots. Place in deep pan and surround with yi cup each of carrot, onion, celery, 4 sprigs of parsley cut fine. Green pepper may be used instead of onion, and potato and peas may also be added. Pour over 4 cups liquor tongue was boiled in, cover closely, and bake 2 hours; turn often first hour.


Brown butter and flour and add gradually 4 cups water tongue was boiled in, season. One and one-half cups stewed and strained tomato may be used instead of some of broth.

Glazed Tongue

Wash and soak a small tongue over night. Place in kettle in morning in cold water and simmer slowly 3 or 4 hours. Set away and cool in its own liquor. When cold,

Cont. on page 7

BEEF. (Glazed Tongue.— Cont.)

remove skin and bone, fasten tip to thick part and put into large mold.

Reheat 1y2 pints of liquor with y2 can tomatoes, 1 bay leaf, slice of onion, salt and pepper, 12 whole cloves, and pinch allspice. Simmer 20 minutes, strain, stir in 1 ounce soaked gelatin, cook until gelatin is dissolved, pour over tongue.

When stiff, garnish with stuffed olives and parsley.

Tongue with Olives

Brown 2 tablespoons butter, add 2 tablespoons flour and rub smooth. Pour in 1 pint stock and stir until thick.

Put 2 cups diced tongue into casserole and pour gravy over it; season. Add 2 tablespoons minced green pepper, 2^2 dozen stoned olives, 1 tablespoon kitchen bouquet. Cover tightly and cook 30 minutes.

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