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Show i tWUS'JiWLl) j (- ,. i . -if : r ( s ! I ' , 1 I ' ' - , - . - , - Select Seasoning to Suit Meat (See Recipes Below) Meat Tricks TH E FIELD o f seasonings, especially as applied to meat cookery, is a wide and interesting one. If V O U want to have fun with cooking, cook-ing, and serve the family foods with fine fla-vor, fla-vor, follow some of the tips LYNN CHAMBERS' MENU Stuffed Shoulder of Pork Buttered Asparagus Browned Potatoes Spiced Pear Salad Bread Butter Beverage Pineapple-Strawberry Sundae Sugar Cookies Recipe Given ' and tomatoes add wonderful flavor fla-vor to round steak. A low temperature tempera-ture is used in baking so the meat will be properly tender. Tomato Steak (Serves 6-8) 3 pounds round steak, cut Z inches thick 3 tablespoons fat 1 pint tomatoes 2 carrots 1 large onion 1 turnip 2 cloves 3 bay leaves 2 teaspoons salt teaspoon pepper 2 tablespoons flour 2 tablespoons water 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 Cov-er carefully and bake in a slow (275) oven for three hours or until un-til tender. Remove meat., from liquid. Combine flour and water. Add a little of the hot liquid to this, then add to remaining liquid. Boil together until thickened, then pour over meat and serve. Apples and raisins are tucked into in-to a sage-seasoned dressing for roast pork. Stuffed Shoulder of Pork 1 4-5 pound pork shoulder 1 cup bread crumbs Vi cup raisins 1 egg, beaten 2 tablespoons butter H teaspoon salt . Dash of pepper 1 grated onion Have the butcher cut a pocket in a shoulder of pork, from which the blade has been removed. Make the dressing as follows: Mix ingredients in order given and fill the pocket. Skewer or tie with coarse string. Rub the roasting pan lightly with a clove of garlic, if desired, and dust the pork shoulder with salt and pepper and paprika. Place In a 350 oven and cook two and one-half to three hours. T TVER HAS little fat of its own, so bacon and pork are used with it to provide juices for cooking it. Here's an unusual way to prepare liver that's certain to be a favorite: Liver Rolls Have desired number of slices of calves' or beef liver cut in one-fourth one-fourth inch slices. Sprinkle with fine bread crumbs and spread with a mixture of sauteed onions, celery and chopped parsley. In the center then, go further and do some experimenting ex-perimenting on your own. Certain seasonings are ideal for different cuts of meat. For mild 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 pork. SOUR CREAM has long been a favorite with veal. When combined com-bined 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 salt 3 quarts boiling water 6 ounces egg noodles 1 pound veal, cut thin, from leg 4 tablespoons butter or substitute. sub-stitute. 1 tablespoon flour ii teaspoon salt teaspoon pepper 4 tablespoons dill pickle relish rel-ish VA 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 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 un-til tender. Remove from pan; keep warm in oven. Add two teaspoons flour to the drippings, blend well. Gradually stir in sour cream, pickle relish, salt and pepper. To serve, arrange veal in center of platter and surround with buttered egg noodles. LAMB BREAST is among the more economical cuts of meat, but it's a real favorite when prepared with barbecue sauce: Barbecued Lamb Breast (Serves 4) 2 pounds lamb breast 1 medium onion, sliced cup chill sauce 1 teaspoon salt Pepper 4 teaspoon red pepper 1 tablespoon vinegar 2 tablespoons brown 6ugar 1 cup water Cut lamb into five pieces. Season Sea-son with salt and pepper. Place in rap of each slice, place a ' finger-length finger-length piece of salt pork. Roll each slice tightly tight-ly and tie or skewer together. Dust with salt hot skillet and let fatty sides brown. Mix remaining re-maining ingredients ingred-ients and pour over lamb. Cover Cov-er and simmer for one and one-half one-half hours. Re- movp Cnvpr anH ana pepper and roll in flour. Place in a baking pan to which a small amount of water mixed with bacon drippings has been added. cook for 20 minutes longer, until sauce is absorbed. Vegetables, cloves, bay leaves LYNN SAYS: Know these Facts About Cooking When brown sugar hardens, place in the refrigerator until the sugar softens. If the sugar is very hard, wrap a damp towel around it before be-fore refrigerating. If you add barley to soup or stew, the mixture will thicken naturally without the addition of Dour and water. Beat cocoa with an egg beater to prevent scum from forming on its top. To keep yolks from which the whites have been used, place in a cup of water to prevent a hard crust from forming. Store in the refrigerator. Never beat muffin or pancake mixtures too thoroughly. Slight lumps should be left in the batter so the finished product will be really tender. When heating Iced rolls place in the oven in a paper sack or in a heavy skillet on top of the range Do not sprinkle with water since this may melt the icing. |