OCR Text |
Show HNTS Ot STEWSJ JEKkW A1'" ,(i11' in OoiW" "'verity Is ooJf1 better and more J i 8 ua good stew, especlallv ippe)lxing wgomo peopie think of , ,i 1 cold HJtc , Icft-OVt r I a ew as P rn,at' ,. h a stew may be excul-' excul-' '' ,h of fTeshly cooked meat lent, u -rtint and dignified a ld a c process of Blew lng is '"' :: . meat in water at a t.cm-cooJUO t.cm-cooJUO slightly below boiling. '"'r Ills method, tough meat may "le tender and the juice become be ,Knd thick To this vegetables r reasoning may bo added. av NATIONAL STEWS. very country haa sonic kind of a tWi the meat and vegetables dii- j, -" 'a- c oriental countries use lamb and pork more than beef, while lCngll.m stew Is usually made with beef. An Irish stew has lamb In it and is Seldom Sel-dom a brown SteW. Chicken is used a great deal, although al-though not entirely, in France aild Spain The Mexicans stew beef, Chile pe p pi rs. and beans together. A curry la really a stew, very highly high-ly reasoned, and may be made of fish, veal, chicken, lamb or beef. Fresh pork makes an appetizing stew, und in some countries beef, weal and pork arc combined. Whore fish is plentiful a fish st-.w Is used is much as meat ln other places. BROWN STEW BUST. One Important point Is to have a beef or lamb stew brown In color A white stew is less attractive and m t as uppctlzlng Chicken may he left light In color, but almost all persons enjoj frlcasse more than Just plain stewed chicken; a frlca.ssu means that tho chicken Is fried before be-fore or after being stewed Qnm,.M m ..a it (m nf1vlan.hln to cook the stew ln a casserole, and s. rv e it ln the same dish. The dish is at- . tractive and the heat Is retain. -d until " tho moment of eating. If cgctables are plentiful ln the, Stew, and dumplings are served with lt. lt becomes a one-dish meal, saving sav-ing time as well as money. It is well to serve a salad with it a light dOJ-sert, dOJ-sert, and, of course, no soup. I1 MPLINGS. Many cooks do not have success1 with dumplings, yet they are easy to make as an thing can be and should always be light if one or two rules; are followed. Do not put ln shortening; do not handle them, but have the dough soft enough to drop from a spoon. Have the stew boiling when the dumplings go In. be sure the COVer of the kettle, fits closely and do not lift the cover for at least 10 minutes. A stew made In a kettle is more attractively served on a platter sur-rounded sur-rounded by th dumplings. Small I potatoes and onions may bo left whole, tho carrots cut In strips and j other vegetables In uniform pieces. Tomato adds color and flavor, and ono or two tablespoons of chopped parsley Bprlnkled over the top adda to the stew's beauty. ou ' |