The San Francisco call., 1910-04-07

heated when the vegetables are put in.
Such a stew may also be made Of NUT
ton. If veal or pork is used the vege-
tables may be omitted or simply a lit
tie onion used Sometimes for variety
the browning OF the meat is dispensed
with When white meat such as
chicken. veal or fresh pork, is used.
the gravy is often made rich with
cream or milk thiekened with -four
The numerous minor additions which
may be introduced give the great va
riety Of such stews found in cook
books.
DumpIings-Two cups -four. four
teaSpoOnfuls baking powder. thirds
cup of milk or little more II needed.
One-half teaspoOnful salt, two tea
spoonfuls butter
Mix and sift the dry ingredients.
Work in the butter with the tips OF
the fingers, add milk gradually. roll
out TO a thickness OF half an inch and
cut with biscuit cutter. In some coun-
tries it is customary to season the
dumplings themselves with herbs, etc,
to stuff them with bread crumbs
fried in butter instead OF depending
upon the gravy to season them
A good way TO cook dumphngs is to
put them in a buttered steamer over
a kettle of hot water. They should
cook from IL 70 1 5 minutes II it is
necessary TO cook them with the stew,
enough liquid should be removed so
that they may be placed upon the meat
and vegetables.
Sometimes the dough is baked and
served as biscuits over which the stew
is poured. If the stew IS made with.
chicken or veal it is generally termed
a fricassee.
Another way OF making a dimes
worth of meat look like 80 cents Is By
using il in a meat pie. The expert
menters went into this matter very
thoroughly. In the bulletin they give
their best results to the distressed
country. Here are recipes:
Meat Turnovers-Aln1ost any kind OF
chopped meat may be used in these, and
if the quantity on hand is small may
be mixed with potato or cooked rice.
This filing should be seasoned 20 taste
with salt and pepper, onion or what
ever is relfShed. and laid on pieces OF
short biscuit dough rolled thin and
cut into circles about the size OF an
ordinary saucer The edges OF the
dough should be moistened with white
of egg, the dough then folded over the
meat and it's edges pinched closely to-
gether. II desired the tops OF the
turnovers may be brushed over with
yolk of egg before they are placed in
the oven. About half an hours baking
IN a not oven LctlLlASu- CcLNAn6
with a brown sauce increases the flavor
and moistens the crust.
Meat with macaroni, meat with beans.
meat with cOwpeas. meat with eggs and
meat with salads are discussed. and
then the bulletin takes up the very
appetizing subject OF "ros bif' and
Yorkshire pudding. Here is the recipe
behind which the government stands:
Roast Beef With Yorkshire Pudding
The beef is roasted as usual and the
pudding made as follows.
~Yorkshire Pudding-Three eggs, one
pint of milk, one eupful Of hour. one
teaspoOnful salt. Beat the eggs until
very light. then add the milk Pour
the mixture over the -four. add the salt
and beat we'll Bake in Kissing hot
gem pans or in an ordinary baking
pan for As minutes. and baste with drip
pings from the beef. If gem pans are
used they should be placed on a drip
ping pan to protect the floor Of the oven
from the fat. Many cooks prefer TO
bake Yorkshire pudding in the pan with
the meat; in this case the roast should
be placed on a rack and the pudding
batter poured on the pan under it.
When in fun swing this government
bulletin stops not with the grasping
butcher. but reaches into the province
and profits of the game seller as we'll.
Suppose you tire of roasts and steaks
and want duck Real duck is too high
IOI your pOtAcl- he OulleLln QnefS
mock duck, both tame and wild and
says you'll be glad il you try these
recipes:
Mock Duck-Mock duck is made by
placing on a round steak a stufing OF
bread crumb well seasoned with
chopped onions. butter, chopped suet
or drippingS, salt, pepper and a little
sage, if the favor IS relished. The steak
is then rolled around the Stufang and
tied with a string in several places.
If the steak seems tough, the roll is
steamed or stewsd until tender before
roasting in the oven until brown. Or
it may be cooked in a casserole or
other covered dish. in which case a cup
full more OF water or soup stock
should be poured around the meat.
Mock duck is excellent served with
currant or other acid jelly.
Mock Wild Duek-One flank steak or
Ia pounds round steak cut \ inch
thick. two lamb kidneys, quarter cup
butter or drippings. half cup OF cracker
crumbs, one tablespoonful minced onion:
salt. pepper and powdered thyme, sage
and savory; two tablespoonfuls -four,
one tablespoonful sugar. three cupfllls
of water or stock. Then trim kidneys OF
all fat. cords and veins. Cut into small
pieces and spread evenly over one side
of the steak together with the crumbs.
onion and seaSoningS. Roll and tie
with a cord Brown the roll in TAT,
lASn AculON6 anu a gravy BY
heating the Hour in the fat and adding
three cupfUls OF stock or water and the
sugar. Put the meat into the gravy
and cook slowly until tender In a COW
cred baking dish. a steamer. or a fire.
less cooker. II steamed or cooked Ia
a freless cooker. the roll should BE-
Drowned in the oven before serving.
A round steak is one OF the cheapest
of all cuts. Few people know how
good 1t is when rightly cooked. Not
being naturally tender. it is pounded
to make IL So Pounding sometimes
drives out the juices. and likewise the
flavor. Therefore -four the round be-
fore you pound it and the -four will
hold in juices and flavor. And then
you can proceed in either OF the two
following ways:
Farmer Stew-Pound -four into both
sides OF a round steak. using as much
as the meat will take up This NAV
be done with a meat FOUNDER or with
the edge or a heavy plate. Fry in
drippings. butter or other fat in a
Scotch bowl. or If more convenient in
an ordinary iron kettle or a frying pan: