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Show 1 j Save Money On Meat j ' Nutritious dishes prepared from h'ss "costly meats and Issued by tne women's activities division of the department de-partment of Justice. An installment for this paper l to bo printed daily until 30 have been used. Browned Pig's Feet. 1 can boots. 6 pig's foeL 1 egg. ia cup crumbs. Butter or butter substitute. Crumb the pig's feet and brown in butter or butter substitute. Arrange In casserole and bake basting with high grade table sauce and butler. Servo In casserole, having 1 can beets which have been heated, surrounding the pig's feet. Veal Pot-Ple. Cook In boiling salted water until tender. Trim all meat possible from the bones. Add to white sauce. White Sauce. 2 tablespoons flour. 2 tablespoons melted butter or butter but-ter substitute. Salt and pepper. 1V cup milk. Scald milk, then add the butter and flour which has been made Into a a paste. Add seasoning. Make- an ordinary biscuit dough and line a baking dish with this. Into the dish pour the meat and white sauce combined, and put a covering of biscuit bis-cuit over tho top, being careful that there arc small openings in the top for the steam to escape. Bake in a medium oven for 20 minutes. Serve with mashed potatoes, and peas. Swiss Steak. 2 pounds round or silloln steak cU 2 inches thick. cup flour. Salt and pepper. Mix. 2 pounds round or sirloin steak cut 2 Inches thick. Few slices onion. k green pepper, chopped fine. 2 cups boiling water or 1 cup water and 1 cup strained tomatoes. I I'ounu uour mio meai wiui wouueu 'potato masher or edgo of heavy plate. Heat the fat. Brown the meat on each side in It. Add onion, green pepper, pep-per, boiling water and tomato. Cover closely. Simmer two hours. This may I be cooked In a casserole In the oven. Other vegetables may be added if desired. de-sired. Hot Pot of Mutton ancJ Barley. 1 pound mutton. . Vj cup pearl barley. 1 tablespoon salt. 4 potatoes. 3 onions. Celery tops or other seasoning herbs. Cut tho mutton in small pieces, and brown with the onion in fat cut from meat. This will help make tho meat tender and improve the flavor. Pour this into a cuveed saucepan. Add tvo quarts water and the barley. Simmer for one and one half hours. Then add the potatoes cut in quarters, seasoning herbs, nnd seasoning, and cook one-half one-half hour longer. Brisket With Onion Sauce. Wipe the meat with a damp cloth, and tie It Into a compact shape' whh strips of cloLh. Place it in a deep kettle with boiling water (or part of the stock if possible.) Add 'a soup bunch, several cloves and peppercorns. Simmer until tender, add salt when partly cooked. Take the meat from) the liquid, remove the cloth and place it in a shallow baking dish. Beat one egg and spread over the beef, then I snrlnlrlo with nrinrcn nnimhc on1 brown under a flame or in a hot oven. For sauce for a three-pound piece of meat cut up half a cup of green onions and cook these with two tablespoons ta-blespoons of butter or butter substitute. substi-tute. Brown slightly. Stir in two tablespoons ta-blespoons of flour, add a cup and one half from the stock of brisket, and a tablespoon of minced parsley. Keen the sauce over hot water, or in a double boiler, until the meat is finished. fin-ished. Pour the sauce over the meat and serve. From left-over prepare beef croquettes. cro-quettes. There shoud bo enough left from this roll to prepare, croquettes for a family of. five for the second meal. nn |