The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-03-12
Cheaper Cuts of Meat Can Be
Made into Fine Dishes with
Vegetables, She Says.
BY Mrs. Anna Il. Scott
Culinary Expert Of the Philadelphia
North American,

BY Mrs. Anna Il. Scott
Culinary Expert OF the Philadelphia
North American.
One reason why meats and VeEeta-
bles are better when cooked In cas-
Serole Is they are always hot; having
been cooked in the earth0n dish which
retains the heat long time and sec
ond helpings are just as hot as the
first.
Every housekeeper should own Il
casserole. II pays for Itself in short
time. Not only can the cheapest cuts
Of meat be used and prepared very
deliciously with the vegetables and
served In the same dish, but ii takes
very little attention If placed in Il
moderate oven. and there tx only one
dish to wash. which counts with the
busy housewife. Apples and potatoes
are very good II thus prepared. also
macaroni, spaghetti and potatoes.
Lamb EN- Casserole.
IL pounds Lamp.
2 tablespoons cut onion.
2 tablespoons cut carrots
tablespoons cut celery.
tablespoon salt.
X teaspOonful white pepper.
tablespoon -four.
l tablespoon chopped parsley.
tablespoon caramel.
Dash paprika.
Wipe the meat with wet cloth,
put in casserole dish with the onion.
carrots, celery. seasoning and l cup
boiling water; cover and put in hot
oven thirty minutes; reduce the heat
and roast two hours. adding water
as needed. enough to make two cups
gravy. Mix flour with little cold
water, add to the gravy. add the car
amel. Sprinkle with chopped pars-
ley and serve in the casserole dish.
Round Steak ON Casserole with
Vegetables.
pound round steak.
cups carrots.
cup small onions.
cups small potatoes.
teaspoon salt.
s teaspoon pepper.
tablespoon flour.
tablespoon caramel.
tablespoon cut parsley.
tablespoons beef suet.
Wash, sCrape and cut the carrot
into A-inch rounds and onions mot
cut are put into casserole with the
beef suet and cup water; putin
oven thirty minutes. Cut the meat
in one-inch strips, lay on top of the
carrot and onion; put the pared po-
tatoes around the meat; dust with
salt. flour and pepper and add cup
OF hot water; cover and place in hot
oven one hour. Add caramel and
sprinkle top with parsley and serve
in the casserole dish. This Is very
attractive and tasty. The steak
should be very tender.
Chicken en- Casserole with Vegetables
315 pounds stewing chicken.
III cups cut carrot.
/ cup cut celery.
II cup cut onions.
tablespoons cut parsley.
tablespoon drippings.
tablespoon -four.
teaspoonful salt.
Is teaspoon pepper.
Dash paprika.
Clean the chicken the same as for
stewing. The backbone, wing tips.
neck and giblets are used for soup
the next day. The drumstIcks,
thighs and breast tcut in two pieces)
are put in iron pan with drippings
and scared on both sides. Put one
half the onion and one-half the car
rot in the bottom of the casserole
then layer of the scared chicken.
then the remainder of the vegetables.
salt, pepper and paprika and 2 cups
of boiling water: cover and put in n
moderate oven 2ls to hours. l
would never cook young chicken
like this: fowls are best cooked this
way. Mix the -four with little cold
water and add to the gravy Just be-
fore serving. Sprinkle with chopped
parsley.
Bananas en- Casserole.
dozen very ripe bananas.
2 tablespoons tart jelly.
1 tablespoon OF butter, oil or ha-
con drippIngs.
/ level teaspoonful salt.
Y cup sugar.
Bush casserole with butter or oil,
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