The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1915-04-15

represented bE the butchers
bills aud Investigating com
mittccs are urging o. an to substitute
vegetables and ash for the usual meat
the fact remains that most people hk,
"a have meat somewhere ia theil
dieinries. So. while the clever house
wife viii 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
well acquainted
Miss Jessie +. Rich Of the division 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
favoring In order that they may be
pnlatable or that use up a large amount
OF heat for cooking and much energy
on the part OF the cook, The tireless
cooker solves some Of these difficulties
and Miss Rich's recipes are planned
with a view TO being as economical as
possible,
Beef Stew. Use the brisket or rump.
Cut two pounds OF stew meat into
small cubes aud put one.third into n
CREASED skillet 10 brown. When well
Drowned on all surfaces add this to the
remaining meat, cover with cold water
and bring slowly 10 the boiling point
Boil for a few minutes and place at
the back Of the stove 10 cook slowly
for three or four hours, or until tender
When the meat is tender and the water
nearly evaporated add about one cupfui
Of cooked string beans and one can
Of tomatoes which have had a part Of
the water eyaporated 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 or clean
paper. wipe, trim and slash the upper
surfaces. Make dressing OF bread
crusts. butter, salt. pepper and onion,
II desired. and spread on the surface
Of the meat Roll mp the steak and
lie securely Now brown the exposed
surface well and cook on a hot plate
in a freless cooker or in the double
boiler If cooked IN the tireless cooker
n small amount of water will need 10
he added to the steak. but no woter Is
necessary In the double boiler This
takes about three hours to cook
Mutton Stew. Neck pieces Of INIT
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 n half cupful of several
vegetables cut into small pieces. as po-
fatoes, carrots. onions. trnips. etc.
and add 10 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 ok
cellent means Of cooking the meat az
n low temperature.
Cottage Pg.-Cover the bottom Of a
huttered 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 maearoni 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
or smaller pieces, shaped az the mus
cular division OF the meat determines.
Make a dressing Of breadcrumbs. salt |
and pepper aud spread on the veal
Roll this and tie or pin with tooth |
pick. roll these birds in egg and crack |
or. brown well in small amount of |
fat. add cupful Of boiling water or
q can Of heated tomatoes. cover tightly |
and bake for an hour In a moderate
oven or cook slowly on top Of stove.