Gotta explain “bout th’ name “mus-go”. That means anything in the ice-box thet you’re too pore to throwaway an’ to proud too set for company. Jest fancy it up and call it “mus-go” and then feed it to family or company.

1 pound left over beef (roast or steak)
2 cups fine rolled crackers or bread crumbs
Lemon and Onions
Milk (or gravy)
2 eggs
Butter
Salt and pepper

Take the cold left over beef – cut off all gristle and bone and hash it fine. Combine with the crackers or crumbs, milk or gravy to moisten, eggs, season to taste with salt, pepper, lemon and onions.

Let it stand till it swells, and then make it into patties or rolls.

Brown in deep fat – consisting of 1/2 butter.

Submitted by Lola Wilson

Chicken and Dumplings

1 3-4 pound chicken
Salt & Pepper

Boil chicken until tender and done. Let cool while fixing the dumplings and then pull the meat off of the bone. (If you don’t like a lot of meat with your dumplings, use what you want and save the rest for chicken salad).

SAVE THE BROTH!!!!!

 

Dumplings:

2 cups flour
1 tablespoon shortening
cold water

Cut together with pastry blender, knife or your fingers flour and shortening until the mixture feels like ground meal. Add enough COLD water to make a dough. (Some people like to use half milk half water.)

Roll out about 1/4 inch thick on floured board and cut into squares with a floured pastry knife (case knife). Drop, one by one into boiling broth and cook uncovered for 10 to 12 minutes. Add the amount of chicken you want during the last 5 minutes.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart
In loving memory of my Mother