Show Collect Your Own List of Quickie Meals Heres Here's s a CI Time Saving Dish By RUTH CHAMBERS The homemaker who prepares tempting daily meals for her family most capably and cleverly cleverly cleverly clev clev- erly is the one who has certain short cuts and easy methods at ather ather ather her finger tips for those days when other things than cooking cooking cooking cook cook- ing claim her attention Perhaps Perhaps Perhaps Per Per- haps she wants to catch up on her other work on sewing or arranging the house or maybe she just wants a little leisure for rest or play Among the easy meals be because because because be- be cause they require very little watching are those cooked chiefly in the oven And the easiest of these are the popular one-dish one meals with meat and vegetables cooked together When you have a nutritious main mam dish like these as the basis of the meal the accompanying accompanying accompanying foods are easily and quickly assembled Simplify the Work For instance a beef stew wi with onions carrots peas and potatoes potatoes pota pota- toes requires only a green salad bread or rolls beverage and dessert to be a complete meal Fresh fruit may be used either as salad course or dessert Or canned or cooked fruit might be the dessert If the meat and vegetables are cooked to to- to gether in m a proof heat-proof dish which can be brought to the table work is further simplified simpli simpli- fied With the controlled heat of present-day present ranges the length of cooking time is is no vantage The food is cooked slowly at low temperatures so the consumption of fuel is low Other foods may be put in the oven to cook at the same time if they are foods which require the same degree of heat It is a good idea to have several several several sev sev- eral such easily prepared combinations combinations combinations com com- either in in one dish or cooked at one time in ones one's repertory Here are arc recipes which may be added to your list Oven Stew 2 pounds beef chuck neck or shank Miss Chambers Suggests for DINNER Orange Juice Beef Stew with Vegetables Jellied Fruit Salad Hard Rolls Butter Chocolate Pudding Tea Milk 2 slices salt pork Flour 6 small onions 4 sized medium-sized carrots 6 small potatoes 1 cup peas Salt and pepper Paprika Cube the salt pork and brown brownIn In hot skillet Have the beef cut in one-inch one cubes Dredge with flour and brown in fat Transfer to buttered baking dish To the remainder of fat add 2 tablespoons flour and smooth Add 2 cups boiling water water water wa wa- ter salt pepper and paprika to taste Pour over the beef cover and cook in a moderate oven degrees F F. until the beef is nearly tender one to one and a half hours Then add the vegetables vegetables vegetables vege vege- tables and cook until these are tender 45 minutes to an hour longer Spanish Pork rork 2 pounds pork shoulder boned and diced Flour Lard 3 sized medium-sized potatoes potatoes' 3 turnips 1 teaspoon sauce 2 cups tomatoes 1 green pepper 1 red pepper Salt and pepper Have pork shoulder boned and cut into one-inch one cubes Dredge in m flour and brown in hot lard Place alternate layers layers layers lay lay- ers of meat and vegetables ina in ina a casserole Pour tomatoes over overall all Season and cook in a moderate moderate mod- mod erate crate oven degrees F F. F until until until un un- un- un til meat and vegetables are done one and a half to two hours |