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Story Soup Kids - Mixing up their next great adventure


Pasta Letters
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Sweet Creations
Stir until Done
Peas -n- Carrots

Cold Meats

Cold Meats

Of course, like other people, Margaret's mother often had cold meat for luncheon or supper, and one of the things her cook-book told her was how to make it look nice when it came on the table.

Always trim off all bits of skin and ragged pieces from the meat, and remove the cold fat, except on ham, and then you must trim it to a rather narrow edge.

If you have a rather small dish for a large family, put slices of hard boiled eggs around the edge, or make devilled eggs, and put those around in halves.

Sometimes you can cut lettuce in very narrow ribbons by holding several leaves in your hand at once, folding them lengthwise, and using a pair of scissors.

Sometimes a dozen pimolas may be sliced across and put about the meat, especially if it is cold chicken or turkey. 

Always use parsley with meat, cold or hot.

Saratoga potatoes make a good border for lamb or roast beef, and cold peas mixed with mayonnaise are always delicious with either chicken or lamb. 

If only the dish looks pretty, it is almost certain to taste well.

Definition of:
Olives stuffed with red peppers.













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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Main Dishes

Panned Oysters
Scalloped Oysters
Pigs in Blankets
Creamed Fish
Creamed Lobster
Creamed Salmon
Scalloped Lobster or Salmon
Crab Meat in Shells
Creamed Chicken or Turkey
Scalloped Eggs
Eggs in Double Cream
Creamed Eggs in Toast
Devilled Eggs
Eggs in Beds
Shepherd's Pie
Chicken Hash
Broiled Sardines
Cheese Fondu
Easy Welsh Rarebit
Scalloped Cheese
Veal Loaf
Pressed Chicken
Meat Soufflé
Cold Meats
Sliced Meat with Gravy