Show W AM x Y pa al 1 L A A 0 select seasoning to suit meat see recipes Helo below tv meat tricks E FIELD 0 f seasonings TH THE especially as applied to meat cookery is a wide and interesting a one n e if you want to have fun with cooking and serve the family foods with fine flavor v 0 r f follow 0 I 1 I 1 0 w some of the tips given here then go further and do some experimenting peri on your own certain seasonings are ideal for different cuts of meat for mild cuts of meat such as veal and lamb the meason seasoning ing may be a little sharper than those used for beef spicy seasonings are favored for pork OUR CREAM has long been a S SOUR favorite with veal when combined with a dill pickle relish and served with steaming hot egg noodles veal can indeed be a treat veal in dill sour cream serves 4 1 tablespoon able spoon salt 3 quarts bolling water bounces 6 ounces egg noodles 1 pound veal cut thin from leg 4 tablespoons butter or substitute sti tute 1 tablespoon able spoon hoar flour 1 teaspoon salt 16 teaspoon pepper 4 tablespoons dill pickle relish 1 cups sour cream to cook egg noodles add salt to boiling water and ira gradually dually add egg noodles do not noi let water stop boiling stir occasionally with a 0 pancake turner boll boil rapidly about nine minutes until tender drain thoroughly have butcher cut veal inch thick dredge in flour and sprinkle with salt and pepper melt butter in skillet add veal and saute until golden brown cover and cook until tender remove from pan keep warm in oven add two teaspoons flour to the drippings droppings drip pings blend well gradually stir in sour cream pickle relish salt and pepper to serve arrange veal to in center of platter and surround with buttered egg noodles BREAST Is among the I 1 LAMB more economical cuts of meat butts areal a real favorite when prepared with barbecue sauce barbecued lamb breast serves 4 2 pounds lamb breast 1 medium onion sliced H acup cup chill chi sauce 1 teaspoon salt pepper vt teaspoon red pepper 1 tablespoon vinegar 2 tablespoons brown sugar acup 1 cup water cut lamb into five pieces season with salt and pepper place in hot skillet and 0 I 1 let fatty sides brown mix remaining ingredients and pour over lamb iamb cover and simmer C for one and one half hours remove cover and cook tor for 20 minutes longer until sauce Is absorbed I 1 vegetables cloves bay leaves LYNN SAYS BAYS 8 know thesel these facts bout about cooking when brown sugar hardens place in the refrigerator until the sugar softens it the sugar is very hard wrap a damp towel around it be tore fore refrigerating it if you add barley to soup or stew the mixture will thicken naturally without the addition of flour and water beat cocoa with an egg beater to prevent scum from forming on its to top nj LYNN CHAMBERS MENU stuffed fed shoulder ot of pork buttered asparagus browned potatoes spiced pear salad bread butter beverage pineapple strawberry sundae sugar cookies recipe given and tomatoes add wonderful flavor to round steak A low temperature tempe r Is used in baking baiting so the meat will be properly tender tomato steak serves 68 6 8 3 pounds round steak out cut 2 inches thick 3 tablespoons table fat 1 pint tomatoes 2 carrots 1 laigre onion I 1 turnip 2 cloves 3 bay leaves 2 teaspoons salt aalt teaspoon pepper 2 tablespoons flour 2 tablespoons talle spoons water vater score the steak by slashing with a sharp knife sear in heated fat in skillet prepare vegetable and put through coarse knife of the food chopper add them as well as the other seasonings to the meat cover carefully and bake in a slow 2759 oven for three hours or until tender remove meat from liquid combine flour and water add a little of the hot liquid to this then add to remaining liquid boll boil together until thickened then the n pour over meat and serve apples and raisins are area tucked ue ked into a sage seasoned dressing tor for roast pork stuffed shoulder of pork 14 1 45 4 5 pound pork shoulder acup 1 cup bread crumbs cup raisins 1 im edff beaten 2 tablespoons butter teaspoon salt dash of pepper 1 grated migrated onion have the butcher cut a pocket in a shoulder of pork from which the ilia blade has been removed make mak e the dressing as follows M mix IX ingredients in order given and fill the pocket skewer or tie with coarse string rub the roasting pan an lightly with a clove of garlic if desired and dust the pork shoulder with salt and pepper and paprika place in a oven and cook two and one half to three hours LIVER it IVER HAS little fat of its own so bacon and pork are used with it to provide juices for cooking it heres an unusual way to prepare liver certain to be a favorite liver rolls have desired number of slices of calves or beet beef liver cut in one fourth inch slices sprinkle with tine fine bread crumbs and spread with a mixture of sauteed onions celery and chopped parsley in the center of each slice place a finger 63 TI length pl piece ce of salt pork park roll each slice tightly and tie or skewer together dust with salt and pepper and roll roh in flour place in a baking pan to which a small a mount amount of water mixed with bacon drippings droppings drip pings has been added to keep yolks from which the whites have been used place in a cup of water to prevent a hard crust from bom forming store in the refrigerator never beat muffin or pancake mixtures too loo thoroughly slight sligh I 1 lumps should be left in id the batter so co the finished product will be really tender when heating iced rolls place tn in them the oven in a paper sack or in a heavy skillet on top of the range ran ge do 60 not sprinkle with water since this may melt the icing |