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Show SAVORY FOODS A FLANK steutc, when carefully pre-purcd, pre-purcd, iiuiliL'3 u most appetizing dlih. pound the meat until the fibers are well broken, rub with three tuble-spiKiiifulM tuble-spiKiiifulM of butler or conking oil; when the oil Is absorber try In a hot Iron frylnfi p;;n. I'lace the browned meat In a casserole, rinse out the pan with two tahlcnooonfuls of boiling water wa-ter and pour i. over the meat. Artel one hnylenf, one clove of gallc, two teasponnful-i of salt, two tahlespoon-fuls tahlespoon-fuls each of minced celery, green pepper pep-per ami carrot. Add two cupfnls of bnilimr water and in the last half hour of conking six medium-sized potatoes. Cook two and one-half hours. Thicken Willi a lablespoonful of (lour mixed wilh ,1 little ,-old water. Savory Casserole of Mutton. Tut a slice of mutton from the middle mid-dle pari of the lesj of a yearling have the slice two inches thick. He-move He-move the bone and till the cavity with minced onion or celery. Dredge with Hour and salt and pepper. Prepare In the borroin of casserole a rich gravy of one cupful of brown stock, one-half cupful of currant jelly, a dozen chopped olives, six peppercorns, three "hole cloves, one tablespoonful of lemon Juice. Thicken when boiling with one tnhlespnonful of Hour mixed with a little walcr, to a paste. Lay Into this the round of mutton, spread the top with beef marrow, cover the cassc.-ole and hake for nil hour and a half In n moderate oven. Chicken and Spinach Soup. Wash, and pick over two pounds of spinach and cook In one-hnlf cupful of butter until tender. Add one half cupful cup-ful of Hour, mixed with salt and pi p-per p-per to season. When thick rub through a colander and add two quarts of chicken stock. When It comes to a boll serve in cups garnished with whipped cream. frc l"t J r" . Western Newspaper Union.) |