The citizen. [volume] (Berea, Ky.) 1899-1958, 1915-08-12

OF the dough should be moistened with
white OF egg, the dough then folded
over the meat and its edges pinched
closely together. II desired, the tops
OF the turnovers may be brushed over
with yolk OF egg before they are
placed In the oven. About half an
hours baking in q hot oven Ia re-
quired. Serving with a brown sauce
increases the flavor and moistens the
crust
y Turkish pilaf, q dish very common
in the Orient and wellknown In the
United States, Ia made as follows:
One.half cup Of rice. three-fourths
of q cup Of tomatoes stewed and
strained. one cup stock or broth, three
tablespoonfuls of butter.
Cook the rice and tomatoes with the
stock In a double boiler until the rice
Ia tender. removing the cover after
the rice n cooked n there In too much
liquid. Add the butter and stir II in
with a 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 a. q border with meat, or
served separately in the place Of
vegetable, or may make the main dish
at a meal. as II IL savory and reason
ably nutritious.
Dry beans are very rich In protein.
and when beans are served with meat
the dish 10 almost as rich In protein
a. II II consisted entirely Of meat
Haricot OF mutton 10 made with two
tabiespoonfuls OF chopped onions. two
tablespoonfuls 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 twoinch
pieces, as follows:
Fry the onions In the butter, add
the meat. and brown; cover with
water and cook until the meat In ten
der. Serve with q border OF lima
beans. seasoned with salt. pepper. but
ter. and q little chopped parsley.
Fresh. canned. dried. or evaporated
lima beans may be used in making
this dish.
For roast pork with cowpeas. . leg
Of young pork should be selected.
With q sharp knife make . deep cut
In the knuckie and all the opening
with sage. pepper. salt. and chopped
onion. When the roast IL half done
scar the skin but do not cut deeper
than the outer rind. When the meat
is nearly cooked pour on the excess
OF fat and add q quart OF white cow
peas which have been previously par
boiled or "hulled" and cook slowly
until quite done and the meat 10
brown. Apple sauce may BE- served
with this dish.
inexpensive meat salads may be
concocted by the accomplished cook.
although in such cases a. chicken
salad made from white meat alone.
these salads are not economical Oc-
casionally eggs are combined with
meat. making very nutritious dishes.
Whether this Is an economy or not,
OF course. depends on the comparative
cost OF eggs and meat.
To make ham and poached eggs
with cream sauce. place Q piece OF
thinly sliced boiled ham on Q round
of buttered toast. . poached egg on
the ham. and cover with q highly sea
soned cream or Hollandaise sauce. A
slice Of tongue may be used instead
OF the ham. II preferred. q wellsea-
soned and rather thick tomato sauce
or curry sauce may be used.
Another popular way to extend the
flavor OF meat over q large amount Of
food is by the use Of stufling or force
duce much stufI,ng into some pieces
OF NEST. even II the meat is cut TO
make a pocket for II. II Is often well
TO prepare more than can be put into
the meat and to cook the remainder
in the pan beside the meat Some
cooks cover the EXTRA stufing with
buttered paper while II 10 cooking and
haste II at intervals.
Mock duck Ia made by placing on
q round steak q stufing of bread
crumb well seasoned with chopped
onions. butter. chopped suet or drip
ping, salt, pepper. and a little sage. II
the flavor Is relished. The steak IL
then rolled around the stufing and
tied with a string In several places.
II the steak seems tough. the roll is
steamed or stewed until tender before
roasting In the oven until brown. Or
It may be cooked In Q casserole or
other covered dish. In which case q
cupfui or more OF water or soup-stock
should be poured around the meat
Mock duck Is excellent served with
currant or other acid jelly.
A popular dish known as veal or
beef birds or by q variety OF special
names is made by taking small pieces
OF meat. each Just large enough for
an individual serving. and preparing
them In the same way as the mock
duck Is prepared.
Sometimes variety is introduced by
seasoning the stuffing with chopped
olives or tomato. Many cooks prepare
their birds" by browning in q little
fat, then adding a little water. cover
ing closely and simmering until
/ tender