New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-02-11

moulded and used as pressed peer Tor lunch
con or supper dish.
Carefully save the remainder of the stoel
which should form a clear, firm jelly. This i
a cold place will keep for several DAYS ana
should furnish two excellent soups besides u.
quantity used with the beef. Remember, how.
ever, that soups should be as varied as posxibh
and that a little strained tomato an assert.
ment of diced cooked vegetables, rice, tapics
macaroni or noodles, added in the cooking, viii
change completely its original character.
BRAISED FLANK OF BEEF
Use three or four pounds of the thinnes
part of the flank. With a sharp knife remcy,
the thin, dry skin that will be found on one SD.
Wipe the meat and spread out on the bread
board Pound lightly with a potato masher
Sprinkle with half tablespoonful of salt and
a scant teaspoonful of paprika.
Make a simple dressing of one cupful Of
crushed cracker crumbs, three-quarters Of A
cupful of strained stock, three tablespoonfub
of butter, half teaspoonful each of powdered
summer savory and thyme, half a teaspoOnfu
of salt and a pinch of black pepper. Mix TIE
ingredients well, spread the dressing on th.
meat and roll up like jelly roll.
Tie securely with Irvine and scar over The
exterior with little hot beef dripping Lay
in a pan, pour in sufficient seasoned stock b
half cover the meat, and, after covering h,
pan closely, cook in a moderate oven or over
the simmerer until the meat is tender.
Remove TO a hot platter, thicken the stock
by the addition of little Drowned -four, and
when it boils, add few bottled mushrooms
Pour the gravy over the meat. Rightly cooked
this gives a delicious dinner, but the stock
must never boil hard-only simmer. This dish
may also be cooked to advantage in the hreea
cooker.
CANADIAN MEAT PIE
This is a hearty and delicious dish and vey
inexpensive. Remove any fat from three-qusr.
ters of a pound of round steak and cut into
three-quarter inch cubes. Fry out the fat
from the steak, add half tablespoonful q
lutter and fry the steak and two lambs KID
news until Drowned and scared on all sides. TIL
kidneys should be prepared by soaking then Il
cold water, then trimming them and cutting
into one-quarter inch cubes.
Remove the meat to a stewpan, add to he
fat in the pan one large cupful Of stralnei
stock, one tablespoonful of grated onion, pep
per and salt to taste, and, after covering TIE
pan, cook very gently until the meat and HI
neys are tender.
Thicker the gravy with a little brownes
flour, pour all into a pudding dish and cover
the top with good suet crust. Make several
incsions for the steam to escape and bake IN q
rather quick oven until crisp and brown.
BREAST OF LAMB WITH MACAR0M
Cover the bottom of broad pot with dice
salt pork, lay the chopped lamb upon 1t; grsN
over the meat little yellow rind from lemon
then add a little more salt pork, grated onl3
and pinch of powdered sweet herbs. Pour u
one pint of boiling water, put on close 10
with a weight on top, and cook very slowly @
two hours. Turn the meat over once VILE
cooking, and season lightly with salt and PEP
per at the end of the first hours cookns
Meanwhile, boil half pound Of macaroni ID
small quantity of broth, drain, arrange or
hot platter, lay the lamb over the top s's
thicken the gravy with little -four BLEND"
to a paste with two tablespoonful OF cfean'
Pour the gravy over all and sprinkle WIZ
chopped parsley.
VEAL OR BEEF LOAF
Either veal or beef may be used TO n'l'
this delicacy, the proportions being INC go
in both. Have the butcher grind through Wv
meat chopper one pound and half Of ''.4
meat and one slice and half OF SAT- ~
Turn the ground meat into a large bowl ~
one heaping teaspoonful OF salt, Two HH',
grated onions, a quarter Of teaspooDi'i
black pepper, one large cupful OF cr''D',
cracker and one teaspoonful OF mixed siV
cinnamon and grated nutmeg. Mix tn'f'us ~
adding one we'll beaten egg and hAii 'Nr
of strained stock. Form into a square, COMP
loaf, Law on a creased pan and bake In Nv
crate oven for an hour and quarter d..
occasionally while cooking with h'~'
dissolved in hot water.
BAKED STUFFED ONIONS
"A Substitute for Meat Flavor !
Remove the outside skin from SIX op'
onions and boil slowly for one hour. "' -
from the water, and with sharp kniie 80 ~
a piece from the centre Of each MIX DE-
four tablespoOnfuls of gr-ted bread ca. =.
one tablespoonful of melted butter pepp..
salt 10 taste, and sufficient very ricn So
moisten. Fill into the prepared onions -,
dripping pan and bake for fhr n.s. rhss
of an hour in moderate oven. bs'''
cooking with seasoned stock.
MUTTON POT PIE ~
Cut the neck of mutton into small pie1e .,,g
brown quickly in a little hot butter; 'He. .ts
with boiling water and add - or 'nf'e ~
.h.oo carrots cut In % slices, az"