Omaha daily bee., 1916-06-03

the important chefs in restaurants and
hotels do not draw their salaries for
their ability TO broil a steak or roast
a leg OF lamb, but for their knowl-
edge OF how to make novel, appetiz-
ing and dainty dishes of the cheaper
portions OF the meat The most iu-
experienced cook can hardly fail TO
make a success of a porterhouse
steak, but il takes knowledge and
skill to produce beef la mode or
blanquette OF veal
Foreign-born cooks and house
wives are better and more widely
trained in preparing inexpensive meat
dishes, for the reason that Tor sew
eral generations they have felt the
relative cost of living as compared to
the family income The high price
OF meat is comparatively new issue
in this country.
There is no country in the world
where there is such large amount
of reliable, helpful literature published
in regard TO cooking as in the United
States, but buying good, reliable
cookbooks and leaving them i'll the
bookcase is not going to help out the
kitchen problem. Some OF my cor
respondents write me that they are
afraid Of new recipes or complicated
ones. Isn't that a rather selfish way
OF regarding your work. OF course,
you do not wish to waste materials,
but II you follow a tested recipe there
should be no danger Of that. Some
times you have TO simplify recipe,
leave out some seasoning or make
some substitution. There is always .
little risk about any experimenting,
but that is what makes II interesting
The big cooks in the world know the
foundation Of cooking; with their
knowledge behind them, they are able
to invent and combine,
Mr. Burbank and his followers are
increasing the number OF edible fruits
and vegetables, but there are only so
many meat sources. 10 prevent
monotony in our meat dishes we must
find new ways of preparing them.
The FIVE receipts for meat dishes that
! am adding are all less expensive
than the conventional roasts, but they
are dishes found in elaborate menus
They ar not for til primary class Of
cooks, but they should be we'll within
the ability Of the average housewife.
Beef la Mode.
This is nice next day dish, for il is
delicious as cold meat and will keep
we'll in warm weather, a fact due to
the amount OF spices used.
Choose a thick, say six-inch slice
from the under round and trim and tie
il into shape. Make mixture Of a
half teaspoonful OF pounded cloves, a
teaspoonful of ginger, half teaspoon
full of allspice, the same Of cinnamon
and Of white pepper, and rub this well
into the surface OF the beef the night
before you are TO cook il. Cover the
bottom OF a covered roast or braising
pan with raw chopped onions and
sliced carrots, put the beef on this,
add bay leaf, some celery, and pour
over this two quarts OF good beef
stock. Water is not so good, so, il
you haven't stock, make some from
beef extract Put in the pan calls
foot with the bones well cracked, or
add two tablespoonfuls of gelatine
that has been soaked in cold water for
half an hour. Cook in a quick oven
until the meat has become slightly
brown, then cover, reduce temperature
OF oven to about 2l2 and cook for four
hours, basting frequently. Make
brown sauce by straining and slightly
thickening the pan gravy.
Steak Stuffed with Cold Ham.
Get two slices OF steak half an inch
thick from the upper round and
have chopped, but not minced, a quar-
ter Of a pound of cold boiled ham. On
one of the steaks sprinkle pepper and
chopped parsley and dot with butter;
spread the ham over this thickly in
the center. Place the other steak
over this and fasten them together by
deep stitches about the edges, using
a big darning needle and white pack
age cord Salt the top Of the meat
and cover with chopped onions and
place in baking pan for the oven. Add
a half cupful OF stock and little suet
fat, If you have it, or butter, and bake
in ? quick oven three-quarters of an
hour, basting three or four times. To
serve the steak remove the strings and
pour over it a brown sauce made OF
the stock in the pan.
Ham with Tomato Sauce.
To make the sauce cook and strain
a half cup OF canned tomatoes. add
two tablespoons OF butter, a table
spoon of chopped celery, or salt
spoon OF celery seed two tablespoons
OF strong stock and one OF cooking
sherry, (The sherry may be omitted.
il il Is against your judgment to use
it, Heat this. stirring the ingredi-
ents until they are smooth, and keep
hot while you are boiling the ham.
Cut a slice Of ham one inch thick,
brown u over a hot fire, FIRST on one
side and then on the other, place on
a hot platter and pour the sauce over
IT,
Veal in Aspie.
Roll gently three 70 four pounds Of
veal until tender. in water "a which
has been added bouquet, consisting
ri twO lrrks, carrot parsnip and
celery haik Remove from liquor.
skim tht liquor aud return Ga tire. add
ing taU fNhleannnHa al WDfgesteF-