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Show SERVE A MEAT PIE '' 1 1 Beefsteak pi family styU keeps the spirits up and the food cosh down. Chuck steak boned and a wide variety of garden vegetables all covered up nicely with tea biscuit crust result in grand eating. Beefsteak Dish Will Make Hungry Family Agreeable By MRS. GAYNOR MADDOX Cold nights make men hungry. Beefsteak pie makes men agreeable. pi... s, miIiiiIi hmm lurn 1 J ill lira thr frWMl1 rrwits stay in their lowly place. Put all these three thoughts together and you have excellent food for thought and dinner. " Thia recipe comes from the chef Kitchencraft in charge of all food for several well known medium priced restaurants res-taurants throughout the country. He reports that men want beef despite its high costs. So he had to think up good beef dishes which use the less expensive cuts. He SUNDAY'S MENU BREAKFAST: Compote of stewed fruit, hot cereal, crisp bacon, nut coffee cake, coffee, milk. DINNER: Grapefruit on half shell, beefsteak pie family style, parsley potatoes, cubed beets, apple salad, home-made chocolate choco-late ice cream, sponge cake, coffee, cof-fee, milk. SUPPER: Fruit cup. eggs poached in cream, buttered toast, cake, strawberry preserves, pre-serves, tea, milk. reports, and I have no reason to doubt him, that this recipe turned out to be the most successful with men diners. Beefsteak Pie Family Style (4 to 6 servings) One pound beef (chuck beef after boning), H teaspoon paprika, 1 teaspoon tea-spoon salt, one pinch of pepper, 2 tablespoons shortening, 4 cup chopped onions, H cup tomato puree, 2 pieces of celery, pinch of thyme, piece of a bay leaf, one sprig of parsley, 2 cups cooked potatoes po-tatoes (cut in cubes), hi cup flour, tea biscuit dough. Cut beef in one-inch cubes. Mix beef thoroughly with paprika, salt and pepper. Heat shortening in a frying pan, add meat and chopped onions and braise until thoroughly browned and the fat is clear. Drain off the fat and keep it for making the gravy. Add the tomato puree and enough water to cover the meat. Make a bouquet of the celery, thyme, bay leaf and parsley and add. Simmer until the meat is done, adding water wa-ter when necessary. Remove bouquet. bou-quet. Strain off the stock and keep enough to make the gravy. Make a paste of the fat and tha flour. Add the hot stock and cook until smooth. Add more salt and pepper if necessary. Cover the bottom of a baking pan with the cooked meat Distribute the carrots and potatoes evenly over the meat and cover with gravy. Roll out enough tea biscuit dough to fit the top of the pan, cover and bake In a hot oven until the crust is done. |