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Show i Save Money On Meat i i Three more nutritious dishes prepared pre-pared from less costly meats. Recipes issued by Woman's Division of Department Depart-ment of Justice 'QUICK MEAT LOAF. 55 pound round or some other .solid meat run through meat gTmder twice 34 cup softened bread 1 beaten egg Salt and pepper Lemon juice , . A little nutmeg Onion juice - - Added lo bread. Add the bread mixture to the meat, j Shape in a bowl and sprinkle well Trlth flour. Melt two teaspoons of butter in i a frying pan, put in a sliced onion, j cover and cook slowly, until the onion is a light brown; removo the onion; put the meat loaf into the hot pan with the floured sido down. Cover and cook for ten minutes, then sprinkle the top with flour, turn carefully, and cook for i five minutes longer. Lift the meat loaf on to a platter with a cake turner, ' place the cooked onion on top and pour over the juice remaining in the pan. This moat loaf can be served either hot or cold. BRAISED OX JOINTS. 1 ox tail (cut in two-inch pieces) 2 cup tomatoes 2 small onions 1 tablespoon chopped celery. 3 whole cloves o bay leaves If tablespoons flour Brown ox tail well in oven. Cut onion, carrot, celery and brown all together to-gether well. Sprinkle with flour and brown fifteen minutes. Add one cup hot water and tomatoes, bay leaves, cloves, salt and pepper. Cook until meat falls from bones. BEEF BALLS WITH DUMPLINGS. To a cup and a halt of beef from the shank, put twice through a food chopper, add a third of a cup of bread crumbs, salt, pepper, a teaspoonful of lfmon Juice, and a little nutmeg and a beaten egg. Shape Into balls lightly, and let them stand for half an hour or more to become firm, then roll them In flour and brown in tho frying pan with three tablespoons of lard or some salt and pork fat Then add a tablespoon table-spoon of flour to the remaining fat and a cup of stock. Season well, add this mixture to the meat-balls and simmer In a closely covered dfah for an hour and a half. |