Show 4 M I i 1 fit t WE WU S' S J M W 4 x ti N x Y t m-m m x f E x w. w o w Jh 0 I 3 Sfia tOO ii Lt MIg n. i m Gi ar f. f fx n V y v Select Seasoning to Suit Meat MeatS S See Recipes l Below Delow Meat 1 Tricks H E FIELD o 0 ot f seasonings T THE especially as applied to meat cookery is a wide and Interesting one If It you your r want to have Y fun with cookIng cooking cooking cook cook- ing and serve the he family foods with fine Ilay flav flavor fla Ila- y v vor 0 r foil follow ow some of the tips given here then go further er and do dd some ome experimenting experimenting experimenting ex ex- on your own Certain seasonings are ideal for different cuts of meat For mild mUd cuts of meat such as veal and lamb the seasoning may be a little sharper than those used for beef Spicy seasonings are favored for tor pork CREAM has long been a SOUR favorite with veaL When combined combined com com- with a dill pickle relish and served with steaming hot egg noodles veal can indeed be a treat Veal In DIU Dill Sour Cream Serves 4 1 tablespoon salta salt 8 a quarts boiling water 6 B ounces egg eg noodles 1 pound veal cut thin from leg 4 tablespoons butter or sub sub- 1 tablespoon flour nom 14 teaspoon salt 14 teaspoon pepper 4 tablespoons dill dIU pickle relIsh relish rel rel- ish 1 cups sour cream To cook egg noodles add salt to boiling water and gradually add egg noodles Do not let water stop boiling Stir occasionally with a pancake turner Boil Bon rapidly about nine minutes minute until untO tender Drain thoroughly Have butcher cut veal inch tt-inch Inch thick Dredge In flour and sprinkle with salt and pepper Melt butter in skillet add veal and saute aute until untO golden brown Cover and cook until until un un- til to tender Remove from pan keep warm in oven Add two teaspoons flour to the drippings blend well wen Gradually stir tIr in sour cream pickle i relish salt and pepper To serve arrange veal in center of platter and surround with buttered egg noodles LAMB BREAST is among amone themore the themore themore more economical cuts of meat but its it's It a real favorite when prepared with barbecue sauce Barbecued Lamb Breast Serves Benes 4 2 21 pounds lamb breast 1 medium onion sliced H U cup chill chUl sauce 1 teaspoon salt nit Pepper H U. 4 teaspoon red pepper 1 tablespoon vinegar 2 21 tablespoons brown sugar 1 cup water witter Cut lamb into five pieces piece Season Sea Ion son with salt nIt and pepper Place In Inh hot bot h t skillet and andt j t 7 let fatty sides side P t brown Mix reo re re remaining malnIn Ingred ingred- Ingredients lents lenta and pourover pour pourover pourover over lamb Cover Cov Coy er and simmer Immer c L 1 for tor one and one one- halt half hours hour R Remove Re Re- 1 move cover and cock cool for 20 minutes longer until sauce Is la absorbed Vegetables cloves dove ba bay leaves LYNN SAYS BAYS Know these F Facts About Cooking Cocking When brown sugar hardens place pla e ein in the refrigerator until unta the sugar softens often U If the sugar Is I. very ert bard hard wrap a damp towel around it tt beton before before be be- fore ton refrigerating It U you rou add barley to soup cup or stow stew the mixture will thicken naturally without th the addition of ol flour Dour and water Beat cocoa coco with wt an sn egg ce beater to prevent scum cum from front tom forming n on Its top i LYNN C CHAMBERS CHAMBERS' MENU l Stuffed Shoulder of Pork Buttered Asparagus Browned Drowned Potatoes Spiced Pear Salad Bread Butter Dutter Beverage Strawberry Pineapple Sundae Sugar Cookies Recipe Given and tomatoes add wonderful flavor flavor navor fla na- fla- fla vor to round steak A low temperature tempera tempera- ture is s used in baking so the meat will be properly tender Tomato Steak Serves 8 6 3 E pounds round steak out S I Inches thick 3 S tablespoons fat 1 pint tomatoes k kZ 2 Z carrots 1 large onion 1 turnip 2 cloves 3 ba bay leaves 2 teaspoons salt l Ji teaspoon pepper 2 tablespoons flour nour 2 tablespoons water Score the steak by slashing with witha a sharp knife Sear in heated fat fatIn fatin fatin in skillet Prepare vegetable and put through coarse knife of the food chopper Add them as well as the theother theother theother other seasonings to the meat Cover Cov Cov- er carefully and bake in a slow oven oven for three hours or Until until un un- til ill tender Remove meat from liquid Combine flour and water Add a little of the he hot bot liquid to this then add to 1 remaining liquid Boil BoU together until thickened then pour over meat and serve Apples and raisins are tucked into into into in in- to a seasoned sage-seasoned dressing for roast pork Stuffed Shoulder of Pork Fork 1 5 4 pound pork shoulder 1 cup bread crumbs 14 cup raisins 1 egg erg beaten 2 tablespoons butter 14 teaspoon salt Dash Dub of pepper 1 grated crated onion oulon Have the butcher cut a pocket In a shoulder houlder of pork from which the blade has been removed Make Maket t the h e dressing as al follows Mix Ingredients in order given and fill till the pocket Skewer or tie with coarse string Rub the roasting pan lightly with a clove of garlic If it desired and dust the pork shoulder with salt and pepper and paprika Place in a oven and cook coole two and one half to three hours bout T LIVER IVER HAS little fat of ol its It own so bacon and pork are used with it to provide Juices for cooking it Here Heres an unusual way to prepare certain to be a favorite Liver Rolls Bolls Have desired number of ot slices Uces of calves' calves or b beef ef liver cut In one one- fourth inch slices Sprinkle with fine tIne bread crumbs crumb and spread pread with witha a mixture of sauteed onions celery and chopped parsley In the center of each slice Uce place a finger finger- legs J r length piece of ot salt aU pork Roll p each slice tightly tight ly y and tie or skewer together Dust with salt saU and pepper and androU rolls roU In flour Place In a baking pan to which a small maU amount of ot water mixed with bacon drippings has ha been added To keep yolks yolks' from Irom which th the whites white have bave been used place in a acup acup I cup of ot water to prevent a bard hard cruet eNa from forming store in the refrigerator Never beat muffin or pancake mixtures too thoroughly Slight lumps lump should be left in the bitter batter so 50 th the finished product will MU U b Ia be realty really tender Under When beatin heating beating iced rolls roUs place plc In the oven in a paper sack tack or Of in s heavy hen skillet on OD top of th the range rang Do not sprinkle with water sine line I this ma may m melt lt the th icing |