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Show Food Not Properly I Bought or CooKed I In Most Households The Value of Rump Steaks, Chuck Ribs and Rattlerans How to B Achieve Efficiency " H bottom of the dish; add one onion, sliced and cooked a light yellow in butter, and ono tablespoonful of minced green pepper, which may bo omitted In tho winter; cover tightly and cook slowly for four hours in the oven. Remove the meat and add one cupful of boiling hot tomato pressed through a sieve; then thicken with flour, as for any meat gravy and cook for several sev-eral minutes. Have small potatoes cooked and add with any other cooked vegetables to the gravy and meat. Cook one cupful of noodles In Baited water and until tender, then drain and fry a delicate brown; sprinkle them over tho top of tho stew, adding a few olives heated in their own brine. Sot In the hot oven for ten minutes. Mock Chicken Cutlets. Put cold, cooked veal or .mutton through tho choppe . To ono-hdlf pint allow one tablespoonful of minced parsley, a slice of onion minced, salt and pepper to suit; form Into cutlet shape, dip in flour and sauto in hot fat. Sautelng 1b commonly, but Incorrectly, In-correctly, called "frying." When brown on all sides servo with potatoes cut Or pour over a tomato or horseradish, ' fmU 3auco It also makes a delicious brals- mU Ing piece when spread with a season- i MM cd bread-stufUng, rolled up and skewer- ' ed In place, then cooked In a tightly i mU covered kettle In the open. Add some ' Urn rtno cut pieces of suet to tho kettle. ' A rich brown sauce should be poured MM over it when serving. H German Stew. t mw Take any lean, tough meat and rub MU with salt, then set in a cupful of H vinegar placed In a deep baking bowl; H place the dish on the back of the Umt range, whero the vinegar will Just be- como tepid, and let It remain two H hours, turning tho meat several times. 1MMM thon cut it Into small pieces. Try out some suet, dip the meat Into flour nnd ' fl fry brown In tho hot fat; then add UM tho vinegar and enough boiling water Um to covor tho meat, one medium-sized MM onion, chopped, six sprigs of minced i iRm parsley, a pinch of summer savory. H three cloves and a very small bit oi H bay-leaf. Simmer until tho meat Is H tender. Thicken the liquor with flour, H and season with salt and pepper. Mix J one cupful of mashed potato with ! VMU enough flour to enable balls being rolled MM the size of hlckorynuta, season with i MM salt, and then drop these Into the boll- I H lng salted water to cook for flvo mln- f lH utcs; arrange them around tho meat on a hot platter and pour the gravy MM ovor all. If eggs arc cheap and tho H dumplings aro desired extra nice, ono H beaten egg may be added to the potato H before mixing In tho flour, mm Ravioli. H Mir together any cooked meat and H season highly with onion, parsley, eel- MM ery, salt, pepper and butter. Ham H will bo an addition to any meat used. MM Make a jile. jmstry, cut Into rounds as MM Jargo as the top of a pint bowl or Into " i H squares; then place a level tablospoon- ' H ful of tho meat on one-half of the 1 H pastry, brush tho Inner edges with H water, fold onc-hatf over the other H and press down tightly; plerco with a ' H fork, brush the tops with water and mM bake in a moderate oven until tho H pastry 13 dono and delicately brown. mMM Seryo with a hot brown eauce or left- MM over" gravy. Umu |