Show l B aXt t JS IT U. 8 B. arlor P VaL L Ot Off 1 prepared by i r Your Betty Newspaper Newspaper Betty Crocker Home Service Department j FIRST COUSIN TO A SWISS STEAK Here is a new steak dish that's a first cousin to our old standby Swiss iss Steak Because use th this s new dish is even more savory than its Known wen cousin it rt goes oy by the interesting name namo or of of f Pepper repper Steak Here you have a slice of round steak pounded to tenderness and cooked in a flavorful tomato sauce sauce just just like a Swiss Steak But this time onions green peppers and stuffed green olives have been added to the sauce Doesn't that sound like a delightfully flavorful meat dish Here is the recipe Pepper Steak 2 lb Ib lb round steak Of 4 inch thick 1 tsp salt 2 purpose all-purpose flour 1 cnn can condensed tomato soup 2 tbs shortening or Hi lei cups highly seasoned 1 sized medium-sized onion sliced thin thick stewed tomatoes 2 green peppers diced 11 VA cups 1 cup water 12 stuffed green olives sliced Sprinkle 1 I of the flour over over steak Pound with a potato masher or meat hammer Turn steak over o and sprinkle with the other of flour and pound again Cut steak into finger lengths removing any gristle Heat shortening in heavy skillet Brown Brawn fingers of meat well wellon on both sides in the hot shortening Place layer of meat in baking dish Cover with half the onion green pepper and olives Then add rest of meat and cover with remaining onion onion green pepper and olives Add t tomato soup or highly seasoned stewed tomatoes water and salt to the browned shortening left in the skillet Heat and pour over tho meat and vegetables in the baking dish Bake 2 hours in a slow moderate moderate moderate mod mod- erate oven F F. F Size of Baking Dish 8 inches in diameter and 23 2 I inches deep Number of Servings 8 8 Here is a simple supper menu built around this Pepper Steak Pepper Steak Steamed Rice Buttered Spinach Pineapple Salad Wheat Flake Muffins I Southern Whipped Cream Cake or Pecan Pie Coffee i Im I'm sorry I haven't space to give you the recipes for the Wheat Flake Muffins and the elegant Southern Whipped Cream Cake But Ill I'll be glad to send them to any of you who will write for them Address your requests to me Betty Crocker in care of this paper Question Can you tell me whether it is better to salt meat before or after it is cooked Some people say the salt draws the juice juica and makes the meat dry I Answer From experiments undertaken in various colleges to determine determine determine deter deter- mine the benefits benefits or or the reverse reverse of of salting meats before or after cooking the conclusions amount to this It is really a matter of personal preference Many 1 people prefer the better flavor of the crust of tho the meat when it is salted before cooking as the salt really only penetrates a little way into the meat but it docs does give O a better flavor to the outer crust There is a little loss in inthe the meat juices not juices not enough tomake to tomake tomake make the tho meat dry and since the juices are used in tho the gravy grav there is no nutritive loss 7 Copyright Copyright 1 1929 1919 tar to B tt Crocker Crater Inc lne t I |