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Show Of Interest to Women headers J Hot Or Cold SID you ever wonder how the corned beef that Jiggs so loves got its name? Well, the story goes that corned beef used to be preserved by dry-salting sprinkled with "corns" of salt (i.e., coarse grains of salt) instead of being preserved in brine. As dry-salting dry-salting went out of use, the term "corning" came to signify brining. Today corned beef is still the same delicious, tender meat it has always been, and served hot or cold it's always toothsome and sustaining. sustain-ing. The most convenient form in which to get it is in cans, since you ctn always have it on hand in this way ready for instant use. Mixed with diced pctntoes and fried, heated with sauerkraut or used as a sandwich Iiiiing. corned beet is in a class by itself, but there are still other ways to prepare it. For instance, to make corned beef corn, heat two tablespoons cooking fat in a frying pan and add one small can of corned beef; saute until well heated, then add the contents of a number 2 can of corn and bring to the boil, stirring constant- ly- Parties for Parties Or corned beef patties: mix one and one-half cups chopped corned beef, three-fourths cup bread crumbs, one finely chopped gretn pepper and one-half minced onion. Beat two eggs slightly and add to the meat mixture. Mold in form of patties and brown in a frying pan in bacon fat. Serve with hot tomato soup just as it conies from the can as a sauce and garnish with rings of green pepper. |
