Evening star., 1902-06-07
ECONOMY IN COOKING.
How One Housekeeper Cuts Down the
Family Meat Bill.

Family Meat Bill.
From the New York Tribune
Potatoes at 81 a bushel have become an
expensive food and their use has been cut
down in the families of many thrifty house
wives, who supply their places several
times week with macaroni or rice. Not
only have the prevailing high prices of
foods been felt among the poor, but in
homes where expense is an item of interest
there has been a marked change in the
daily menus during the last few months
Where beefsteak appeared on the table
several times a week it is now seen only
once or twice week, and there is similar
falling off in roast beef and other cuts
one woman "a domestic science teacher,
VINO puts into practice in her home what
she breaches in her class room, has learned
the value of a shoulder of veal or a fore
quarter of lamb. For example, on Saturday
she often purchases a shoulder of veal at
121a cents pound and out of it she gets
a veal loaf and roast, each of which is
served hot for a dinner. Then the veal
loaf appears sliced cold for Sunday night
supper and Monday mornings breakfast
thus saving the preparation of a meat dish
when the maid is out or busy with the
washerwoman and the after Sunday tidy
ing up.
The cold roast appears at a second dinner
in the form of a ragout, and is prepared as
follows: The meat is cut in pieces. A sauce
is made OF the gravy, of the roast favored
with little Worcestershire sauce, tarragon
vinegar or lemon other acid jelly and
few chopped capers or olives. If there are
lett overs of peas or beans they are added
Then the meat is put in and heated All
the tendons, the bones and the knuckle of
the veal shoulder are used for stock for
soup, as they are rich in gelatine. If pieces
of meat are left after these variations, they
are used with bread crumbs for a luncheon
Souff1e.
For this souffie very dry bits of meat may
be employed, providing they are chopped
or ground very fine. The crumbs should
also be fine and the proportions of meat
and bread may depend on the amount of
souff1e wanted. If the meat is dry and
scant, slice or two of bologna sausage
and a thin slice of cold boiled ham from
the butcher will work wonders in giving a
rich flavor. They should be chopped. To
two cupfuls of meat and crumbs add a cup
full of white sauce, the yolks of two eggs
and salt and pepper to taste Fold in the
stifffy beaten whites of the eggs and bake
in a moderately-hot oven until Drowned
The souff1e should be served at once after
coming from the oven it will fall. The
white sauce used in it is made of one cup
full of milk, one tablespoonful of butter and
two tabiespoOnfuls of flour, salt and pepper
A forequarter Of lamb admits of variety
of treatments. If the family is small-that
Is, If 1t has not more than four or five
members-shOulder chops may be cut for
one breakfast, the neck may be removed
roasting. The best way to treat the shoul-
der roast is to have the butcher remove
the bone and then fill the pocket with stuff
fling.
A fricassee of lamb may be made about as
palatable chicken if done right. Have
the neck cut into pieces Roll the pieces in
-four and brown them with a sliced half
onion in butter in the kettle. Then add
hot water and boil slowly until the meat
is so tender that the bones slip out. Re
move from the stove and when cool take
out the bones. Strain off the sauce make
dumplings and boil them in 1t. For the
dumplings mix together two cupfuls of
-four heaping teaspoonful of baking pow
der, a level teaspoonful of salt and cup
full of milk Drop them into the liquid with
a tablespoon when it is boiling, cover the
pot closely and cook twenty minutes, being
careful they do not burn. Arrange the
dumplings around the outside of the plat
ter and the meat in the center and pour
the sauce over all.
Strained canned tomatoes may be added
will good results to this fricassee.