The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1914-06-19

Hungarian goulash. a dish which
has come to be favorite in the
United States, is made as follows:
Two pounds top round of beef. a
little -four. two ounces salt pork. two
cups tomatoes, one stalk celery. one
onion. two bay leaves. six whole
cloves, six peppercorns. one blade
mace.
Cut the beef into two-inch pieces
and sprinkle with -four; fry the salt
pork until light brown; add the beef
and cook slowly for about 35 minutes,
stirring occasionally. Cover with
water and simmer about two hours:
season with salt and pepper or pap
rika
From the vegetables and spices a
sauce is made as follows: Cook in
sufficient water to cover for 20 min
utes; then rub through sieve. and
add to some of the stock In which the
meat was cooked. Thicker with -four.
using two tablespoonfuls (moistened
with cold water) to each cup of liquid.
and season with salt and paprika
Serve the meat on platter with
the sauce poured over 1t, Potatoes,
carrots, and green peppers cooked
until tender, and cut into small pieces
or narrow strips, are usually sprinkled
over the dish when served, and
noodles may be arranged in border
upon the platter.
Still another method of accomplish
ing prolonged cooking at low heat is
by means of closely covered baking
dish. Earthenware dishes OF this kind
suitable for serving foods as We. al
for cooking are known as casseroles.
For cooking purposes a baking dish
covered with a plate or bean jar COW
cred with a saucer may be substitute
ed. The Aladdin oven has long been
popular for the purpose of preserving
temperatures which are near the boil
Ing point and yet do not reach 1t It
is well insulated oven which may
be heated either by a kerosene lamp
or gas Jet
To make casserole or Italian hash
boil one-fourth pound of macaroni.
drain and put into a buttered casser-
ole, add little butter and grated
cheese. Push the macaroni to the
sides OF the dish and fill the center
with chopped meat seasoned to suit
the taste of the family. A little sau-
sage gives good flavor to this dish
Place in the oven until hot throughout
and serve.
A very good modification OF this is
made by using raw instead of cooked
meat. For this one-half pound of
round steak Is sufficient for a family
Of six. This should be cut into small
pieces. Drowned and cooked until ten
der in water with the onions and other
seasonings. An hour before the cook
ing is complete, add one-half can of
tomatoes. Before serving, the meat
may be mixed with the sauce, and the
whole Is poured over the macaroni.
The connective tissue of meat dis
solves in vinegar; hence this acid il
often used in preparing tough meat
To prepare sour beef take a piece of
beef from the rump or the lower
half-and-half mixture OF vinegar and
water, add sliced onion, bay leaves,
and few mixed whole spices and
salt Allow to stand a week in winter
or three or four days in summer; turn
once day and keep covered. When
ready to cook, brown the meat In fat,
using an enameled iron pan. strain
the liquid over 1t and cook until ten
der; thicken the gravy with -four or
o}O (xvh {at l.
up first), strain it. and pour over the
sliced meat. Some cooks add cream.
Sour beefsteak is made by cooking
round steak in water In which there
is a little vinegar. or If the time 10
sufficient, 1t may be soaked for few
hours In vinegar and water and then
cooked In casserole or in some simi-
lar way
While pounding meat serves to
make It more tender by breaking
down the tissues, 1t has the disad-
vantage of being likely to drive out
the juices and with them the flavor.
A way to escape this difficulty is to
pound -four into the meat, thus catch
ing and retaining the Juice in the
flour. To make farmer stew, pound
flour into both sides OF round steak.
using as much as the meat will take
up. This may be done with meat
FOUNDER or with the edge of heavy
plate. Fry in drippings, butter, or
other fat in Scotch bowl, or If more
convenient in an ordinary iron kettle
or a frying pan; then add water
enough to cover It, Cover the dish
very tightly so that the steam can not
escape and allow the meat to simmer
for two hours or until 1t is tender.
One advantage of this dish is that
ordinarily 1t is ready to serve when
the meat is done as the gravy is al
ready thickened. However, If a large
amount of fat is used In the frying,
the gravy may not be thick enough
and must be blended with flour
Cure for chapped Hands.