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Show SUGGESTIONS FOR PREPARING MEATS Veal Paprika and Group of Tasty Recipes. liy EDITH M. BARKER A nuuiljcr of fii(!.stIons about mnat are to to. answered tliis wot;k. Tlie (ir.st Is in ri'iird to covering meat wlien ro;islhig It. All moats to tie roasted must first be "soared" browned oitlier In a hot oven, 450 to WW degrees l, or on top of the stove In a pan over the dirert heat. After that the temperature should be lowered to about 37,0 degrees F. If you can be In the kltehen and can baste your meat with the fat which cooks out of the roast, you may cook It uncovered. If you cannot give It so much attention. It should be covered so that it may baste Itself. I prefer to roast tender ribs of beef uncovered to get the brown on top, rare Inside, Juicy beef, which I like. For the tougher cuts, which are always better cooked, a cover should be used. With lamb or chicken. It makes less difference. differ-ence. I prefer to cook spring lamb and young chicken uncovered and to cover the less tender cuts. A covered, self-basting pan Is a household convenience which can be used to great advantage for many purposes pur-poses whether you always use the cover or not. A reader asks for a recipe for curried cur-ried chicken. Stewing chicken may be used for such a dish or a young chicken, If you find a bargain, as you may at the moment. Sometimes the meat is left on the hone and some times It is removed after it Is stewed, before It Is browned and the sauce with some friends where we had the most savory veal. A clove of garlic had been cooked a moment In butter and removed. The seasoned meat was then lightly browned In the butter, a tiny bit of water was added and the pan was tightly covered: The meat was cooked very slowly until" tender, when cream and paprika were added. Sour cream is perhaps even more delicious deli-cious with veal than sweet cream when used tliis way. Boiled rice each grain separate and dry came with the meat and also asparagus with a butter sauce. One of those delicious mixed spring vegetable salads followed and then came a vanilla Ice cream frozen in the automatic refrigerator, aDd angel an-gel food in my favorite unfrosted way. Tills was made especially because be-cause I like it so very much. You might like to hear the menu used for supper the other Dight for ten guests, by a business woman who got It In record time without any help. There was a huge dish of frizzled beef (creamed dried beef) baked potatoes, buttered asparagus, cabbage salad, hot rolls, followed by a dessert made by combining beaten egg white with whipped cream and crushed bananas and strawberries. Chocolate cookies and coffee were served with dessert. A simple, appetizing and satisfying meal. Veal Paprika. 2 pounds solid veal Salt Pepper 2 tablespoons butter or drippings 1 clove garlic 1 cup water cup sweet or sour cream 1 teaspoon paprika Cut meat in two-inch cubes and season. sea-son. Cook garlic in butter, three minutes min-utes and remove. Add meat and sear made. When using curry, add a little of t fie powder at a time and taste your sauce until It Is Just right Often persons per-sons who protest that they do not like curry powder, really mean that they do not like much of the flavoring. The same discretion should be maintained In the use of garlic. The other night 1 went to dinner on all sides until light brown. Add water, cover and simmer over low Are one hour. Add cream and paprika and reheat Fruit wTiip. 2 egg whites cup cream, sweetened 1 cup crushed strawberries 2 bananas, cut fine Salt Beat egg whites. Whip cream and combine. Fold in fruit, add salt and more sugar if necessary. Pile Into glass serving dish and into individual sherbet glasses and chill. Vanilla Ice Cream. I cup condensed milk cup water 1 teaspoons vanilla 1 cup cream Salt Mix milk with water, add vanilla and salt. Whip cream until stiff. Fold Into mixture. Turn into automatic refrigerator refrig-erator trays and freeze from three to four hours. Coffee Ice Cream Substitute strong coffee for water. Burnt Almond Ice Cream Fold In one cup finely crushed almonds and freeze. . 1933. Bell Syndicate. WNTJ Service. |