The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-05-26
INTERESTING PAGE FOR WOMAN And THE HOME .~s.ss
Suggestions for Homemakers
With Whom Money Is Scarce

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peas, after Touring and browning II In
bacon fat. makes q very sayory dinner
dish fit to set before any fastidtous
eater.
Another savory dish Is to chop up the
liver. mix with some, sweet herbs. little
minced onion and salt pork and two or
three tablespoonful bread crumbs. Put
all together in a crock. dredge with
-four, cover. and set In a slow oven for
an hour and a half: mound on q heated
dish with toast points and parsley border.
Lambs Hearts en- Casserole.
Clean the hearts and stuff them with
bread crumbs. little parsley. thyme,
and onion juice, and brown them quick
ly in some bacon fat or dripping. Place
in the casserole with enough brown
gravy to Just cover, add a chopped to-
mato. a few green peas. a diced carrot.
and a small cucumber cut in dice. the
seeds scraped out. Cook In a slow oven
about an hour. II Sleeps heart is used.
allow one and one-half hours.
Potted OF Cheek.
This can be cooked in a casserole. IL
you have one. or in a crock with q
close-htt!ng cover. You can have the
butcher cut the meat from the bones.
which should be broken UP and used
to make soup. Put the meat, cut in
neat pieces, into a crock or heavy
saucepan lido not use iron or TIM. adding
alternate layers of the meat. thin strips
OF fat salt pork or bacon, then slices OF
onion, carrot, and turnip. little minced
parsley, and IL you are fond of herbs, .
bay leaf, powered: little minced thyme.
one or two cloves. salt, and pepper. Con-
tinue until all the meat Is used. ADD
a pint of water and half a cup Of vim
esar, or one cup of hard cider and one
cum of water. Cover closely to keep
steam from escaping. and bake In slow
oven for FIVE or six hours. Remove the
crust and skim before serving II. ANY
of the cheap pieces Of beef may be
cooked in this way.
Larded Pot Roast.
Get a solid piece of meat that is very
lean. Also a piece Of beef suet and two
or three thick slices of fat salt pork.
Cut I'M the suet and put it in an iron
roasting Dot 10 render out. With a sharp
pointed knife cut deep gashes in the
thickest part of the meat and insert
strips of the fat salt pork in these strips,
first dredging the strip with pepper and
-four Let the ends of the pork strips
stick out a little then dredge the meat
all over with pepper and -four. rubbing 1t
into the fber well. Brown II quickly and
well in the hot suet. Pour on most OF
the fat. leaving a few tablespoonfuls, and
add from half to a cup of boiling water,
a sliced onion, and four sprigs of parsley.
Cover closely and cook slowly for several
hours. according to size of pieces, until
YOU can pierce it to middle with meat
fork. 1t will cook very tender and juicy
9 nd be of rich and delicious favor when
properly done.
This is what the lady called the most
excellent dish made of a few scraps OF
roast. scrapings Of ham bone, and plenty
OF baked beans, mashed smooth and
fine. seasoned to taste with salt. pepper,
made mustard, and little leftover stewed
tomato. II was placed on hot dish,
in mound shape, and garnished with red
-adishes and shredded lettuce.
Two Excellent Mutton Dishes.
The neck Of mutton when boiled and
served with parsley or caper sauce gives
you a very appetizing meat dish at lit
tie expense, and likewise a good broth
for the making of a soup with barley or
rice and vegetables that will furnish a
good, wholesome luncheon or soup for
mestIess dinner the following day. II
there is a little mutton left over use
that and some of the broth in construct
ing the macaroni or rice PURGE de resist
ence.
Welsh Fluff.
1t is said this dish was invented by al
Welsh lady OF high rank whose husband
raised hundreds of sheep on his estate.
The servants would not eat the breast
0f mutton; so, in order to prevent great
waste the lady prepared it for her own
table and taught many OF her poorer
neighbors the method. The breast Of
mutton was placed over the IRE, whole,
Just covered with water and allowed to
simmer three hours; salt and pepper be-
ng added. AS soon as the bones could
be drawn out they were removed ana
The meat covered on under side with
4 mixture of bread crumbs. chopped
suet. salt, pepper. minced thyme, and
pepper. and then rolled up, fastened
with skewers, covered with beaten eggs
and crumb, and baked a nice brown
n moderately hot oven: basting fire.
luently with dripping. Serve on a bed
of spinach or surrounded with creamed |
onions and balls of, spinach.