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Show t ! Good Food Which ' j Costs Little I In those days of high food prices the I average housewife is at her wit's end I to know how to serve nutritious meals I thai are witbin her iuadequate house-I. house-I. hold allowance. She must select the if ( in ;im t ( hi.- of meal and bo cooh them 1 that they are not only edible, but delicious. de-licious. Stuffed beef heart is suggested suggest-ed below, and if cooked according to the recipe will be well liked. Scotch Broth Stuffed Beef Heart Mustard Sauce Potato Croutons Lettuce Salad with Uncooked Dressing SpQ&ge Peach Coffee Scotch Broth. Three pounds neck mutton, two ta-bespoonfuls ta-bespoonfuls pearl barley, two table-spoonfuls table-spoonfuls minced onion; two table-spoonfuls table-spoonfuls minced turnip, two table-spooniuls table-spooniuls minced carrot, two table-spoonfuls table-spoonfuls minced celery, two table-spoonfuls table-spoonfuls salt, one tablespoonful pepper, one tablespoonful minced parsley, pars-ley, three quarts cold water. Remove , bones and fat from mutton, cut meat , small and place with vegetables and Seasoning, except parsley. Simmer ( three hours after coming to a boll, ( then thicken with flour and add pars-i pars-i ley. e f Stuffed Beef Heart. Remove all the pipe from a beef ( heart and fill It with herb farce, last-en last-en it with a net-die and string, rub thr ' heart well over with warm butter, fold it up in buttered paper, tie it tightly , ! and bake or roast for three to three j, I and a half hours; then remove the pa- v per and string, place on a hot dish. Garnish with parsley and serve with g ' mustard sauce. p Herb Farce. Make an herb farce with one cupful fJ of freshly made white bread crumbs, one tablespoonful of freshly chopped c, l herbs (parsley and thyme), one and a half ounces of finely chopped beef j suet and a little pepper and salt; mix well together with two whole eggs and 0l ! use. |