The sun., 1913-11-16

Recipes Shows Ho,
Be Made as TenC
cold water. y teaspoon salt, a little white
pepper. piece OF carrot and onion; IL
| you like the flavor Of bay leaf. a small
piece-many persons do not care for the
flavor. Boil slowly until the meat is
tender or use fireless cooker. To the
stock one can add noodles. rice, egg or
| whatever one chooses.
Browa Stew.
2 pounds neck Of beef withou, hone or
| pounds with bone.
cups cut potatoes.
1 cup cut onions.
| l teaspoon salt.
y teaspoon white pepper
tablespoon flour.
l tablespoon caramel.
/ tablespoon chopped parsley.
Scar the beef. II one has Dutch
oven scar It IN that. II not use fry
| ing pan. Soaring means to put in hot
pan with 1 teaspoon drippings over hot
fire and brown very quickly on both
| sides. 30 1t will retain juices. IF in the
Dutch oven add to It cups Of boiling
water or put into saucepan with cups
Of boiling water boil very slowly hour,
/ uuu tUo oUlOtl anu IlouT W. iht
water has boiled down add another
cup or two as It needs: there must al-
ways be two cups for gravy. Add the
| potatoes, salt pepper and boil 80 TO -
minutes Mix the flour with a little cold
water. add to the gravy and boil 3 min
utes add the caramel. After placing on
| platter sprinkle with chopped parsley.
Some may not know caramel which Is
SO valuable to make the sick looking
gravies brown. This is how It Is made:
| put 1 teaspoon granulated sugar In
frying pan. then burn until dry: remove
from FIRE and add l cup cold water, place
over slow FIRE and boil until dissolved
ct 10 tasteless II burned until dry). II
IA a rich brown, and IL very valuable
in SOUPS, sauces and sravies.
German Fricandelles.
|. pounds neck beef. Stock Is used for
soup.
i. cup cut onion.
| teaspoon drippings.
\. cup fresh bread crumbs.
!. cup strained tomatoes or : table
spoons catsup.
| 1, teaspoon salt
~ teaspoon white pepper.
/ tablespoon chopped celery leaves or
parsley.
The boiled meat is put through meat
chopper add the onion. which has been
fried In the drippings until light yell
low : add the bread crumbs. tomatoes or
catsup, salt. pepper and parsley: mix well
together: form into eight round balls {.
place on shallow tin. put in hot oven and
bake twenty minutes Serve with "a
border Of steamed onions made as FOL
lows-the onions are matter OF taste ;
any vegetable can be substituted:
| atesneA Onf0na.
Wash and pare 1 quart onions. cut into
thin round slices put into iron frypan
with tablespoon drippings. cover and
cook slowly until tender. Remove the
cover, sprinkle with n teaspoon salt, a
little white pepper. and fry until light
brown: keep stirring constantly. 40 they
will not get brown and hard. This is very
good and tasty served with the mex
pensive meat. The above re<ipe makes
four very large helpngs Always bear
In mind that with these cuts OF meat
cooked as directed you will have four
cups OF stock for soup, which makes six
plates.
Sour Meat
. lbs neck beef without hone, 2Lg lbs.
neck with bone
| J.. cup stock.
| !, cup vinegar
. tablespoons Drowned -four.
tablespoon dripp!ngs
| tablespoon grated onion.
teaspoon sugar.
teaspoon salt.
!. teaspoon white pepper.
5 whole cloves.
s whole allspice
small piece stick cinnamon broken into
very small pieces.
tablespoon caramel.
| The beef Is washed and boiled slowly
| into tlln pieces, COY .
cred with the sour sauce.
| Sauce: The -four il Drowned In oven on
pie tin. when the oven Is cold put into
iron pan over slow fire and keep stirring
il until nice and brown add TO the arp
pings and onions: mix until smooth and
, add the vinegar and stock. spices, sugar,
| salt pepper. Boil slowly minutes ana
10, it stand about 20 minutes to get the
flavor OF the spices. Add the caramel
place the beef on hot. deep dish strain
over the sour sauce. This makes very
tasty dish.
Irish stew.
. pounds neck beef.
| quart potatoes
2 cups cut carrots
. cups tomatoes.
cup cut onion.
/. / tablespoon -four
tablespoon chopped parsley
tablespoon caramel,
teaspoon salt.
u teaspoon white pepper.
Dash paprika.
Wipe the beef cut into inch pieces,
put into boiler and add quart boiling
water; boil slowly hours. Add the
onion and the carrots. which have been
washed, pared and cut into small pieces :
boil 20 minutes: add the potatoes which
have been washed and pared the toma-
toes which have been skinned ana cut
| into pieces the salt and pepper boil -
minutes. Mix the flour with little cold
water, add and boil minutes: then add
the caramel. Serve on hot platter,
sprinkle with the chopped parsley and
'garnish with sprigs OF parsley.
This will serve Elk large portions
Brown Reef stew with FIuT Dump
| u, pounds neck beef.
| ] tablespoon cut onion.
| ! cup -four.
teaspoon baking powder
| ~ teaspoons salt.
| teaspoon lard.
mn