The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1915-10-19
tCOnOTny
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A penny saved 10
a penny earned
Benjamin Franklin.

Win at luc BULLS
" represented by the butchers
bills and Investigating CON-
mittees are urging us ali to substitute
vegetables and fish for the usual meat,
the fact remains that most people like
to have meat somewhere In their
diehiries. So. while the clever house
wife will plan menus that contain
these substitutes for meat and give
her family meals that satisfy and
please, she will also keep her thoughts
on the possibilities of using cuts of
meat with which she is perhaps not
we'll acquainted.
Miss Jessie Z. Rich of the division of
home welfare Of the University Of
Texas has offered some recipes for
cooking tough meats that may prove
suggestive. She warns the housewife.
however, against being deceived in
purchasing cheap cuts Of meat that
require great deal of seasoning and
fiavoring In order that they may be
palatable or that use up large amount
Of heat for cooking and much energy
on the part Of the cook. The freless
cooker solves some Of these difficulties,
and Miss Rich's recipes are planned
with view to being as economical as
possible.
Beef Stew.-Use the brisket or rump.
Cut two pounds Of stew meat into
small cubes and put one-third into a
creased skillet to brown. When well
Drowned on all surfaces add this to the
remaining meat, cover with cold water
and bring slowly to the boiling point.
Boil for a few minutes and place at
the back of the stove to cook slowly
for three or four hours, or until tender.
When the meat Is tender and the water
nearly evaporated add about one cupful
Of cooked string beans and one can
of tomatoes which have had part of
the water evaporated from them. Sea-
son and serve. Potatoes may be added
also.
Mock Duck.-Chuck steak or bottom
round. Take round or chuck steak,
cut about an inch thick, place on clean
paper. wipe. trim and slash the upper
oulluCCS. -huhC ulGoSlHS vi Dftdu
crusts, butter, salt. pepper and onion.
If desired. and spread on the surface
of the meat. Roll up tle steak and
tie securely. Now brown the exposed
surface well and cook on hot plate
in q fireless cooker or In the double
boiler. If cooked in the fireless cooker
a small amount of water will need to
be added to the steak, but no water is
necessary in the double boiler This
takes about three hours to cook.
Mutton Stew.-Neck pieces of NUT
ton Cut two pounds of mutton into
small pieces, cover with cold water
and bring to boil quickly. Boil few
minutes and place on the back Of the
stove to cook slowly for several hours.
Prepare about half cupful of several
vegetables cut into small pieces. as po-
tatOes. carrots, onions, tUrnips. ETC.,
and add to the stew in time to have
the vegetables thoroughly cooked.
When all is tender thicken the gravy
with -four and season with salt and
pepper. Stews may be made on the
fireless cooker. Here we have an ex-
cellent means of cooking the meat at
a low temperature.
Cottage Pie.-Cover the bottom of
buttered baking dish with mashed po-
tato. Add thick layer of finely chop
ped soup meat or meat left from stew.
ETC.. season with salt. pepper. onion
juice and moisten with some of the
stock or gravy. Cover with mashed pO
tato. Bake until well heated through
Cooked rice or macaroni can be substi-
tuted for the potato.
Veal Birds.-Veal steak from fore
leg. Wipe. remove bone, trim and cut
into pieces about three inches square
OF smaller pieces, shaped as the mus
cular division of the meat determines
Make dressing of breadcrumbs, salt
and pepper and spread on the veal
Roll this and tie or pin with tooth
pick, roll these birds in egg and crack
er. brown we'll in a small amount of
fat. add cupful of boiling water or
a can of heated tomatoes, cover tightly
and bake for an hour In a moderate
oven or cook slowly on top Of stove.