The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1914-06-12
LESSONS IN
SCIENCE |
Prepared by the /
Agricultural Department
WARRINGTON. D. O.
.iNt s.4A
ECONOMICAL MEAT DISHES.


The cooked meat, cut into small
pieces, is put into the dish. sometimes
with small pieces OF vegetables. a
gravy Is poured over the meat, the
dish Is covered with layer OF dough,
and then baked. Most commonly the
dough is like that used for soda or
cream of tartar biscuit, but sometimes
made for pies, Is used. This Is espe-
cially the case in the fancy individual
dishes usually called patties. Occa-
sionally the pie Ia covered with a
potato crust, In which case the meat
Is put directly into the dish without
lining the latter. Any kind of meat
or several kinds in combination. may
be used for pies.
II pies are made from raw meat
and vegetables longer cooking Is
needed than otherwise. and In such
cases 1t Is we'll to cover the dish with
q plate, cook until the pie Ia nearly
done. then remove the plate. add the
crust. and return tc the oven until
the crust is lightly brown. Many
cooks insist on piercing holes in the
top crust OF a meat pie directly 1t IS
taken from the oven.
Twelve o'clock pie is made with
shoulder Of mutton, boiled with carrot
and onion, then cut up, mixed with
potatoes separately boiled and cut up,
and put into a baking dish. The crust
is made by mixing smoothly mashed
potatoes to which a tablespoonful of
shortening has been added, with
enough -four and water to make them
roll out easily. A pie made Of a pound
OF meat will require Ave or six small
boiled potatoes, a cupful of mashed
potatoes, and eight or ten tablespoon
fuls of -four, 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.
Almost any kind OF chopped meat
may be used In meat turnovers, and
II the quantity on hand IL small 1t
may be mixed with potato or cooked
rice. This filling should be seasoned
to taste with salt and pepper, onion,
or whatever is relished, 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 together. II desired, the tops
of the turnovers may be brushed over
placed In the oven About half an
hours baking In a hot oven Is re-
quired. Serving with a brown sauce
increases the favor and moistens the
crust
Turkish pilaf, a dish very common
in the Orient and well-known In the
United States, is made as follows:
One-half cup of rice, three-fourths
Of a cup OF tomatoes stewed and
strained, one cup stock or broth, three
tablespoonfuls OF butter.
Cook the rice and -cmatoes with the
stock In a double boiler until the rice
is tender, removing the cover after
| liquid. Add the butter and stir 1t in
with fork to prevent the rice from
being broken. A little catsup or chill
| sauce with water enough to make
| three-Quarters of q cup may be sub
| stituted for the tomatoes. This may
| be served as a border with meat, or
| served separately In the place OF a
vegetable, or may make the main dish
at a meal, as 1t is savory and reason
ably nutritious.
| Dry beans are very rich in protein.
and when beans are served with meat
the dish Is almost as rich In protein
as If 1t consisted entirely Of meat
Haricot Of mutton Is made with two
tablespoonful OF chopped onions, two
tablespoonful OF butter or drippings
two cups Of water, and salt and pep
per, and one and half pounds of lean
mutton or lamb cut into two-inch
| pieces, as follows:
Fry the onions in the butter, add
the meat. aud brown; cover with
water and cook until the meat is ten.
der. Serve with border OF lima
beans. seasoned with salt, pepper. but.
ter. and a little chopped parsley.
Fresh. canned. dried, or evaporated
lima beans may be used In making
this dish.
| For roast pork with cowpeas, a leg
Of young pork should be selected
With sharp knife make a deep cut
In the knuckle and I'LL the opening
with sage. pepper, salt, and chopped
onion. When the roast is half done
scar the skin but do not cut deeper
than the outer rind. When the meat
is nearly cooked pour of the excess
OF fat and add quart Of white COW
peas which have been previously par.
boiled or "hulled" and cock slowly
until quite done and the meat is
brown. Apple sauce may be served
with this dish.
| inexpensive meat salads may be
concocted by the accomplished cook
| although In such cases as chicken
salad made from white meat alone
these salads are not economical. DC
| 81