Salt Lake Telegram | 1949-07-01 | Page 13 | Boiled Beef, If Tender, is Favorite with Men

lET'S EAT , Boiled Beef, If Tender, Is Favorite With Men and cook and stir until it browns. Then slowly add me. liquid from the boiled brisket of beef. Cook and stir until It thickens, about 1 mln. Then add 1 tsp. sugar and I tbsp. prepared pre-pared grated horse-radish. Season Sea-son to taste with salt Square Nut Cookies Measure V, c. butter or a substitute sub-stitute into a mixing bowl or Urge saucepan. Add 1 c. light brown sugsr, V, tsp. vanilla and beaten eggs, and stir and mix Until fluffy. Sift together 2 c flour, 13 tsp. salt and 2 tsp. baking powder. Stir in 23 c chopped nulmeats. Add alternately alter-nately to the first mixture with H e. milk. The mixture will be very stiff. Spread In a small oiled roasting pan about 9x11 in. Make the mixture t In. thick. Bake In a moderately hot oven. 375 r. about 15 mln.HalL - cool, then cut in squares. I By IDA BAILEY ALLEN The chief and 1 were eating dinner in a railroad nation restaurant. "When I ordered this boiled brisket of beef, I expected to have a good dish. Instead I find tt very mediocre. You see Madame?" he said picking up a piece on the fork. It la dry and chippy. Instead of moist, and tender. The piece of meat itself is good. But it has been cooked too fast and too long. All of the juices have been boiled out It is the soup I ahould have ordered instead of the meat." "In France boiled beef Is ft special favorite for a family -dish. 1 find that here in America It is popular with the men. That is why it la so often found on restaurant menus. Hera it is usually served with horse-radish sauce. But of course It la good with other saucea; lor example,, ,. an onion sauce, or sauce piquant, or sauce Robert. This turns a very inexpensive cut of beef into a very tasty meal." Tomorrow's Dinner Chilled Tomato Juice Boiled Brisket of Beef Horse-Radish Sauce Flaky Potatoes Carrots with Chlvea . Summer Fruit Cup 8 qua re Nut Cookies Hot or Iced Coffee or Tea Milk (Children) . All Measurements Are Level Recipes Serve Four Boiled Brisket of Beef Order 4 lbs. fresh brisket. Bring 1 qts. water to boiling point and add 2 tsp. salt Put In the brisket and boil about 2 min. Then cover closely, reduce the heat and simmer until the brisket is fork-tender, about 2 hrs. (Or use 1 qt water and , pressure-cook 45 min. at 15 lbs.) Peeled white potatoes and peeled carrots may be added 35 min. before the meat will be "boiled." (If pressured, cool the cooker at the end of 35 mln. then add the vegetables, bring to 15 lbs. pressure and process 10 min. more.) To serve, drain and slice the brisket across the grain. Arrange Ar-range overlapping in the center of a large platter, and pour over 2 or 2 tbsp. of the broth to keep the meat moist. Drain the car- . rots from the broth. Add a little ; butter and when it melts add 2 tbsp. minced chives, and place 1 at one end of the platter. Horse-radish sauce: Melt 2 tbsp. butter or margarine in a aaucepan. Stir In 2 tbsp. flour,