Show SACK I JACK ACK OF COOKING You'll Find Veal Stew iVerY i Verv Easy to Prepare PreDan F By ANNA ANNl BINES ti MENU 1 Oven Veal Stew Hot Bh Biscuits Butter or Margarine Honey p- p range Orange and Endive Salad Chocolate Cake Milk Coffee ere er place in most moet every- every heart f for r a lively stew lly lIy ly chefs chef like Uke them too for forr r the easiest of ot all aU meals meala prepare prepare initial work over Duerr theres there's nothing more to than to let the st stew w cook until eto e i to serve the meal taws teW are kind nd to budgets bee be- be e they're the made from less leas deded deded deded de- de ded cuts Prop Properly cooked meats meats' are tender as the thet t t t tand and perhaps even a bit e flavorful o 0 cooks with imagination iy y present a Veritable canvas which ich to paint with flavors t there Is the meat itself itself lend th themselves to stew g. g b Then there are all U Vast number of ot vegetables to tox jt x II and match And last but least are the opportunities es the field of spices and seang sea- sea ng Its It'd safe to say that th tho alt all these variables stews d be made day after day no two would taste the Brown First For tl those ose who like a rich own wn stew accompanied by the gravy the first step stepto J. J Ito t to brown the meat thoroughly the fat At least this is true rao nolt t meat used for stewse stews me e cuts cuu of ot meat used have ugh tough fat so that it cooks out d the meat is browned in it its m fat Next t liquid id is s added to cover coverse fee he se meat and the stew is set setz z the back of the stove or in inSe inie Se ie oven to cook quietly until Hider der It Its It's 8 this quiet cook- cook Mr It that results in a tender meat none one of that rolling boil that Md eed to be associated with stews tithe the meat is cooked slowly slowly- od lid this applies to the brownIE brown- brown IE tg as its well well its it's sure to come out t I tender and flavorful About two or three hours are required formost for tor formost most mot stews 1 I H How w to Serve Some stews are cooked with vegetables If this is true they're added to the stew Just juat long enough ahead of ot time when the meat is done so 80 that they will be at the Just cooked stage stage we we mod moderns like to beable beable be beable able to Identify what were we're eat eat- ing The stew is usually served in an attractive cUve table casserole or platter with or without the gr gravy vy Its It's a brand new note to arrange the vegetables vegetable on the platter then serve the Ute gravy in a gravy boat For the maker home-maker who likes like to pull her meals from the range and refrigerator with a look what Just air heres here's an oven veal stew Its It's cooked in a casserole that comes come right to the table The or ora orange and endive endive en en- dive salad is tossed with onion rings and arid a 1 bit of French dressing dress dress- ing irig for 8 a a. refreshing touch Luscious Lus- Lus LusCious Luscious Lus Lus- cious chocolate cake tops of off the menu Oven Oen Veal Stew 2 pounds veal should shoulder r. r Flour 2 tablespoons lard or drip drip- pings z teaspoons salt sail u 4 te teaspoon poon pepper 3 medium sized onions 1 pound green beans beams or 1 No 2 can i r f 3 stalks celery 1 green pepper 1 No 2 can tomatoes Have the veal cut in one-inch one cubes Roll Rol in flour Brown mown in hot lard season and place in large c cas casserole a s s e r o 0 l 1 c. c Add whole onions and gr green en beans celery cut in hi inch four-inch pieces the green pepper cut in rings and the to to to- matoes Cover and cook in slow oven degrees F. F until the meat is tender and the vegetables vegetables vegetables vege vege- tables done Remove cover 30 minutes before serving Berving Serve with boiled rice Serves six to eight For variation in this stew tew combine other favorite vegetables vegetables vegetables vege vege- tables in place of those given above r I IIri Iri n I P ry r r r r f fY Y l i I I f OVEN STEW IS TENDER his bli tempting veal stew Is an easy and clever way to stretch the edger If properly cooked this rich brown dish cant can't be be- surpassed |