Show m sis FJ FLANK STE TIK TI K K Much ha has neen men saM sail the th last few ears abut at out the the- cht cheap ap cuts or of o meat It is perfectly true that some som cuts of meat mat aro are less 1 e per pr pound than others But Hut It 1 more fuel must be used In cooking the th cheap cut it Ir there Is les less edible cheap met mett In tho whole and It If more pounds must be purchased for a amel ame mel meI l the mel it ot or the tho cheap cut as a I surk luCh If is nil Ho Hoe However e eer er it Ir housekeepers will to cook thes these cuts that re require re- re require require quire long cooking while the tho oven Is coins for baking the tho cost of ot fuel Is decreased The Th nasta astA Is made up In the th de- de delicious d licious flavor of or the th dish Casser Casser- Casserole Casserole ole dishes combine vegetables nith Ith meat In such aa a way nay a that all juices are preserved By Dy using all aU the tha moat meat th the house house- housewife a wife Ife ife m kes It possible for tor the r to sell tho tue ChOIce cuts at a amore a amor more reasonable rate rat It demand porterhouse the butcher finds himself with flank II stEak and chuck roasts on his hands ands to such an extent tent that he must chirgo a seemingly tant tant pric price foi lot th the meat he does sell ell to make up loi fot what hM he can t I market dav morning when the 0 men menis En Iq is hot tot toe baking put ut In th fl rolled of oC beef beer Then at dinner time reNat the 0 oven men en for tor an hour and bike th Ui elra vegetable or pudding 1 the meat is finishing The meat will cook some sonic In its own ht hH h at n and nd 1 the heat of ot the cool cool- cooling inc ing n oven osel in the morning so an hour houra a dinner time Is plenty Of ot time to thoroughly cook the dish Rolled f Hank flank Ian olea Steak J the he i steak te 1 should sh he toe scored b the butcher 01 om at home before pre pre- preparing pre pAring paring parmI for tor the oven men 0 en Make a I paste pate of i 14 teaspoon ml mustard tard 1 teaspoon sat 1 tea tea- tea spon sp spoon on sugar sug and ind 3 tablespoons sin sin- vin vinegar In- In egar Spread meat with nith paste cov coy er with silk Ith stuffing roll roU and UP ti Dredge tl-Dredge DredgE with sith flour lour and bake bako as sug sug- sugg suggested g for two t 0 hours In a n slow 11 0 0 en One stuffing One find and one halt cups stale stalo coarse bread 2 table table- tablespoons tablespoons spoons melted incited butter 1 teaspoon minced onion 4 teaspoon pepper 1 teaspoon salt hot water I Mix Mit salt It per and onion with I bi d crumbs Add melted Incited but but- butI butter but t I ter r U 11 t m well weIl with a fork dd dd i hot water mixing wIth the hards bards The dressing dresing should hI he just mol mols moist t enough to hold together but no not sticky Micky or pasty Do 0 not roll roil the meat Ineat too Bind securely nith cord When hen rendy to servo serve cut ut the cord and anil me Ie mo moe e from roll roil Another nother way say to cook a flank ik Is in a with nith vege vege- vege vegetables vegetables tables Casserole ot or Meat eat One cup diced carrots 1 cup diced potatoes 1 cup diced turnip 1 Irgo l onion salt alt and pepper SPI e d steak with paste as In InI I preceding recipe Cut meat m to fit the casserole Oil casserole nell II alth bacon fat tat It If the stead is cut cutIn Cutin cutin I In three pieces put a third of the e tables in lh the casserole Ar Arrange r Ar- range them thorn in law erg era slicing th the h honion onion through them Season i eason eaon Ith salt and pepper and add a piece or of meat Continue for III laver laer er or of I orI met meat and vegetables until all Is used Add one cup Dolling colling nater ater Or CO and bake bale an hour and a halt half haltIn halfin hallIn In the morning and an hour at lit din din- dinne'S din ne neS ne- time Sere erve en e from from Crom casserole Flank steak i Is Iq also spread with the th paste smothered in thinly sliced Ired onions and biked baked In a ft- ft fr fri in ID pan with ith one halt cup ot of hot water ater In a slow Ilow low over oser for an hour and a halt half or two to hours hour The long cooking and the vine sine vinegar Ine- Ine Inear gar ar break dna d n th the tough tissues tissue of o othe the meat and leas lea leave leae e It very ery palatable able abic aid nourishing Cop right NEA XE Service Inc |