The Enterprising Housekeeper:
200 Tested Recipes Suggestions for Breakfast, Luncheon and Supper
1906, Sixth Edition, 96-pages.
by Helen Louise Johnson
Illustrated with Kitchen Helps
The Enterprise Mfg. Co. of Pa.
Labor-saving devices: Food Choppers, Coffee Mills, Cherry Stoners, Fruit Presses, Raisin and Grape Seeders, Wine and Jelly Presses, Ice Shredders, Spice Mills, Meat Juice Extractors, and the celebrated Cold Handle Sad Irons…..All of the Enterprise articles are made in our own great factories in Philadelphia.
Hamburg Steaks
1 pound of steak from the round
2 or 3 drops of onion extract
1 teaspoon of salt
1/5 tablespoonful of pepper
1 tablespoonful of chopped parsley
A very little thyme or sweet marjoram may be added if desired.
Chop the meat fine, mix well with the seasonings. Form into small steaks with the hand. Melt a tablespoonful of butter in the frying-pan. When heated put in the steaks; let them cook slowly until done half way through; turn over and cook the other side.
Serve with a brown or mushroom sauce.
Use the “Enterprise” Meat and Food Chopper.
Curried Rabbit
1 cupful of finely-chopped cooked rabbit meat
1/2 teaspoon of onion juice
1 teaspoonful of curry powder
Make a brown sauce, add the rabbit meat and season with the curry powder and onion juice. When thoroughly heated serve with rice.
Use the “Enterprise” Meat and Food Chopper.
Brown Sauce
1 tablespoonful of butter
1 cupful of stock or water
1 tablespoonful of flour
Salt and pepper to taste
Melt the butter and brown; add the flour; stir until smooth and thoroughly browned. Add the stock, stir until it thickens, season and serve.
It takes much longer to make a brown than a white sauce, as browning flour hardens the starch grains so they do not readily expand and thicken the sauce.
Mushroom Sauce. To the quantity of brown sauce given above, add on-half can of mushrooms cut in halves with a silver knife. Cook only long enough to heat through, as directed for the white mushroom sauce. ...adding the mushrooms just as the sauce begins to thicken. They should cook only long enough to be heated through and the sauce be served at once.
