The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-01-16
DOMESTIC SCIENCE NOTES.
Conducted by Mrs. Alice Gitchell
Kirk.)
Using Leftover Meats.


The 'hurry-up' dinner can be pre-
pared only from the highest priced
meats, because these are better cooked
| only a few minutes over a very hot
fire. But the highest priced meats are
not one bit more nutritious than the
cheaper cuts If the housekeeper is will
| ing to devote a little extra time to
planning her meals in advance
| By the way this is a good time of
year, when things have settled down
, after the holidays, to find just whether
| the best possible system is being used
in conducting the great business of
housekeeping in your home. Are you
enjoying this business or profession of
] housekeeping? If not, find out why.
Do you worry and fuss over it? If So,
find out why
Do you have days when you wear
yourself out putting the house in order
and then are there days and days when
you can't find anything? Find out
why this is true. There is only one
way men succeed in business, and that
is with system. Learn from them and
take their business-like methods into
the home, use them, and see how much
easier and more efficient your work
will be. If you are not obliged to do
it, but direct its doing, it will be just
as necessary to know how it is to be
done, or it will be impossible to convey
your wants and desires to others.
Do you know how to plan systemat-
ically three meals in advance, and have
these good wholesome well-balanced
nourishing meals, making out the gro
Gerry order at the same time? If not
there is something lacking in your
training for the profession you have
assumed.
So much may be done with so little
if one only knows how to plan, buy
and cook it, Every man has to give
time and energy to his business in or
der to earn money to buy the meat
The wife should be willing to do the
same unless this income will warrant
the extra expense of help. While in
London, New York and other English
cities last summer We were delighted
with the delicious meat pies.
They were made from pork ham and
veal or veal alone, beef and chicken.
The crust was thick but not too rich
but very tender and altogether most
tastily seasoned and vegetables may be
added if desired as they add much to
the flavor. Meat rolls were another
dainty dish and could be made from
left-overs.
Meat and Pastry Rolls.
observation-disclosures meat, flour, 2
cups; fat t.; baking powder, 1 tsp;
salt. II tsp: milk.
Utensils-Rolling pin, pastry board,
bowl, teaspoon tablespoon, knife, bak-
ing pan.
veal or chicken or any other meat fine.
Season well and mix with soft butter
to shape easily about the size of
finger. Make the dough with the in
gradients given, using only sufficient
milk to mix and roll easily. Cut in
strips and wrap around each Finger
or roll of meat, put into the pan and
bake in quick oven until a. rich brown
Serve with a tomato or brown sauce.
Meat Turnovers.
Almost any kind of chopped meat
may be used in these, and if the
quantity on hand is small mix it with
potato or cooked rice. This filling
should be seasoned with salt and pep
per, onion or whatever is relished and
laid on pieces of short biscuit dough
rolled thin, and cut about the size of
a saucer Moisten the edges of dough
with white of egg and pinch together.
Brush over the top with the well beat
en- yolk and bake in a hot oven. Serve
with a brown sauce with a teaspoonful
of capers or a few sliced stuffed olives.
Another day We will give more of
these inexpensive meat dishes