The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-10-05
Meat and Tomato Pie.

This dish presents an excellent way
Of using up small quantities of eth
or cold beef or cold mutton. If fresh
tomatoes are used, peel and slice
them; II canned, drain off the liquid.
Place a layer of tomato in a. baking
dish, then layer of sliced meat, and
over the two dredge flour, pepper and
salt; repeat until the dish is nearly
full, then put in an extra layer Of
i, tomato and cover the whole with a
layer Of pastry or of bread or cracker
crumbs. When the quantity of meat
is small, it may be "helped OUT by
boiled potatoes or other suitable vege-
tables. A few oysters or mushrooms
Improve the flavor, especially when
beef is used. The pie will need to
be baked from a half an hour to an
hour, according to its size and the
best of the oven.
Meat Cakes.
One pound chopped veal, one-quar-
ter pound soaked bread crumbs, 2
tablespoonfuls savory fat or butter,
l teaspoonful chopped onion, ~
teaspoonfuls salt, dash of pepper.
Mix all the ingredients except the
butter or fat and shape into small
round cakes. Melt the fat in a bak-
Ing pan and brown the cakes in it,
/ first one side and then the other.
Either cooked or raw veal may be
used. In the case Of raw meat the
pan should be covered SO that he
heat may be retained to soften the
| meat.
Stew From Cold Roast.
This dish provides good way Of
using up the remnants of g. roast,
either Of beef or mutton. The meat
should be freed from fat, gristle,
| and bones, cut into small pieces.
slightly sailed, and put into ket-
| tie with water enough to nearly COW
er it. 1t should simmer until a.
| most ready to break in pieces, when
| onions and raw potatoes, peeled and
quartered, should be added. A little
| soup stock may also be added If avail
! able. Cook until the potatoes are
| done, then thfcken the liquor or gravy
| with flour. The stew may be attrac-
| lively served on slices of crisp toast.
| Ragout of Mutton with Farina Balls.
One and one-half pounds neck of
| mutton cut into small pieces, 1 table,
spoonful butter, / tablespoonful flour,
onion, carrot, " can peas, cups
hot water, tablespoonful salt, one
quarter teaspoonful pepper, 1 bay Leaf
sprig parsley. / Glove.
Twelve O'Clock Pie.
! This is made with shoulder Of NUT
| ton, boiled with carrot and onion.
then cut up, mixed with potatoes
separately boiled and cut up, and put
into baking dish. The crust is
made by mixing, smo othly mashed po-
tatoes to which a tablespoonful Of
shortening has been added, with
enough flour and water to make them
roll out easily. A pie made of a
pound Of meat will require or 6
small boiled potatoes, a cupful Of
flour, and should be baked about 20
minutes in a hot oven. Salt, pepper
and other seasoning, as onion and
carrot, may be added to taste. a
teaspoonful Of baking powder makes
the crust lighter.
sausages.
Separate, roll in little butter.
salt and pepper. Put in q small pa
per bag, seal up and place on broiler.
Allow 20 minutes in a very hot oven.
Water Sponge Cake.
! This Is a small sponge cake: One
! egg, one-half cup of sugar, one-half
teaspoon lemon juice, three table,
| spoons Of cold water, three-quarters
cup Of flour sifted with one teaspoon
baking powder. =.