The midland journal. (Rising Sun, Md.) 1885-1947, 1897-06-04
rlinor Economies in Cooking.
THE CARE OF EFT-OVERS.

hOul lohlhS vi uichCo, anu lOl III a.
welcome and inexpensive addition
to what might otherwise be II
rather costly meal. 1t is d great
mistake to put raw Or rare beef into
these pies, as long before the meat
portion is done the crust is either
cinder or dried so as to be practic-
ally indigestible. Put the meat,
which must be carefully freed from
bone and gristle, into a stew pan
with sufficient water to cover it, and
allow it to simmer gently until all
of the particles are thoroughly soft
ened and tender. Then make
crust with potatoes. Mix a cupful
of mashed potato with an equal
amount of flour and one we'll beaten
egg. Stir in milk enough to make
a batter that may be rolled out.
Add salt to taste and teaspoonful
of baking powder. Make a bottom
and top crust. If eggs are plenty
break one into the dish after the
bottom crust is put in and whirl
the dish about until every part of
the crust is wet. Pour out what
remains and put the dish in the
oven until the egg is cooked. Have
the meat with the gravy seasoned
and ready; put it onto the crust
lined pan; put on the cover crust
previously wet with the egg and
place the pie in the oven as quickly
as possible. Bake until well done
and serve Immediately. Some
cooks make a crust of biscuit dough,
without shortening; but the potato
crust is thought to be more whole
some. The egg makes a moisture
proof lining to the crust and the
dough will not soak up the gravy
and become soggy.
Another excellent way to use
bits of meat is to stew them until
perfectly tender, then make a batter
of flour and milk or water with
little salt and baking powder.
Make it just stiff enough to drop
easily from the spoon, then pour it
over the top of the stew. Put the
cover on tightly and cook for twenty
minutes with continuous boiling.
Do not lift the cover or let the fire
get slack until it is done. There is
nothing easier to make than a good
pot pie, and yet one which is not
heavy and soggy is the exception.
Cold meat may be chopped fine
and mixed with an equal amount
of mashed potato, then wet with
beaten egg made into balls and fried
in butter or Drowned in the oven.
One of the daintiest dishes is
made by stewing the meat until
perfectly tender, then mixing it
with pototo and egg, with suitable
seasoning. Roll the mixture into
rounds about one inch in diameter
and as long as ones finger. Pre-
pare thin sheets of biscuits dough
or potato crust and wrap each roll
in a piece just large enough to hold
it. Drop the rolls in hot fat and
fry until brown. Serve with pars-
ley and slices of hard boiled egg.
The principal reason why meat
left overs are unpopular and I'M
relishable is that they are not well
cooked. A bit of tough half raw
meat that one can by no possibility
chew without danger of breaking
ones teeth, is not particularly invit-
ing. This may be avoided by care
fully stewing the meat as directed
before putting it into any more
dishes. Another trouble is lack
of flavor. This may be rendered
by judicious use of Seasonings
and condiments. A can of curry
powder, little celery salt, herbs,
spices and lemon peel should always
be kept on hand. A Glove, a pinch
of celery seed, few scraps of
lemon peel or slice or two of onion
will make the most surprising
change in the flavor of a made dish
of meat.
Meat croquettes are among the
delicacies of the table, and are so
delicious and so easily prepared
that the wonder is that they are
not oftener served. Mix a cup of
well cooked meat chopIe fine, and
an equal amount of potato. If
there are slices of cream toast left
over they make an excellent addi-
ton to the meat. The beaten yOlk
~