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Show ISHOPPER'S I CORNER By DOROTHY BARCLAY IN A STEW , IN a stew because of the high cost of meat? In a stew about how to feed that family of yours on the budget you simply can't stretch any farther? In a stew about what to serve 'em these crisp winter nights? Are those your questions? The answer an-swer is in the questions themselves, In a stew! Something that will stick to the ribs, and yet won't cost you, a week's allowance? Slew me unswcii A ' Something savory MAIN and appetite-teas-ing? Stew's your STREET answerl Something i FEATURE th lfp'ac0"$ . . ! cooks itself, while "" "" " you busy yourself with other household tasks? Something Some-thing that will save time and trouble for the family dish and pot-washer? And echo answers stew! You don't need the luxury cuts for a good stew. Evn if you could get a leg of lamb, now as scarce and upper-bracket as a beef rib roast, you wouldn't consider it. No legs, but you can get shoulder chops and breast cuts, for the tastiest stew you ever let simmer on your stove. A lamb stew saves time, too, because it's a one-pot deal. No preamble of browning, for the fat of the shoul- itap rtw KpADBi criuAfl flavrtp 4i IVia whole dish. Onions and carrots are always with you no closed season on these fresh vegetables and what more could you want? Potatoes, while slightly higher in price these days, go farther cut up in a stew, than mashed or cooked in other ways. fife 1 EEEF CUTS TOO The cheaper cuts of beef, like chuck and rump, go a long way. in a stew, too. With beef, remember to seal In the juices by slow and thorough thor-ough browning before adding the water. The same holds for the vegetables vege-tables you plan with it Then join all forces, and let it simmer away as long as you can refrain from eating it all up yourself. You can save on chicken, too, by buying the less costly hen, and giving giv-ing it the stew business. Have your butcher cut it up for you at the market. Roll the pieces in flour, and when the fat is well heated, add the meat and brown it to the golden stage. Then put it aside and add your vegetables, your onions, celery or whatever, and cook them just short of the browning point Then add your water, a little of the stock t or 1 bouillon cube, your seasoning, and then the chicken. Then go about your business in a couple of hours of slow, low-heat cooking, your - chicken stew will be ready for your family. Ox-tails? Pure, if you can get 'em, and most of you can from that, ob- cut 'em in 2-inch lengths. Place them in a deep sauce pan, cover with boiling salted water, and cook gently tor about half an hour. Drain off the stock, dip the oxtails in flour and brown them before adding your vegetables. When the vegetables are tender, add the boiling water and seasoning, and cover tightly and let it cook gently for about two hours. Before serving, serv-ing, thicken the gravy, and watch that hungry family of yours gobble 'em up, and ask for more. |