Evening journal., 1917-04-21
Experts Tell of
Economical Use of Meat

meat so as to extend its flavor it may
be ground and combined with rice,
bread crumbs, etc. to form GRO
quettes made into pies with relative
ly large quantities of pastry: cooked
with dumplings; served in the same
dish with gravy and starchy foods,
such as spaghetti or rice; ground
and used with bread crumbs or other
materials, as a stufiing Tor vegetables,
such as tomatoes and green peppers;
or cut thin and wrapped around
stufiing of bread crumbs, rice, vege-
tables. etc.
II it is considered desirable. other
protein foods may be consumed in
larger quantities TO take the place
OF the meat formerly eaten. This pro-
tein may be furnished by eggs, if they
are cheap. skim milk, cheese, dried
beans, peas, COW peas and other le-
gumes.
A few typical recipes are given be-
low as examples Of the many dishes
housewives may prepare with meat
as the chief ingredient.
Dishes from Cheaper Cuts of Meat.
Braised Beef or Pot Roast.-Brown
the meat on all surfaces, place in
closely covered kettle or other re-
ceptacle with small quantity of water
and havoring vegetables, such as
, onion. carrot. etc. and cook until
, tender. Browning the meat helps TO
> Keep in the juices. ~Tht slow cooking
in water and steam makes for ten
; derness.
Savory Beef.-Cut a pound OF TOP
, round of beef into two-inch pieces
o. and sprinkle with flour; fry a small
piece of salt pork until light brown
b. add beef and fry for about 80 minutes
! stirring occasionally. Cover with
- water and simmer about two hours
5 (freless cooker may be used) sea
, son with salt and pepper or paprika
Serve with = sauce made as follows
Cook in water 20 minutes cup ol
S tomatoes, part OF stalk OF celery
one-half onion, three whole cloves
three pepper-cOrns and one blade
4 of mace or q very little nutmeg. Rul
\ through sieve, add some of th'
! gravy from the meat, thicken will
y flour moistened with cold water. ant
Z season with salt and paprika Noodles
4 boiled rice, hominy, or chopped po
j tatoes. carrots and green peppers o.
other vegetables in season, may b.
4 served on the same dish.
q Casserole Roast.-(A casserole ma,
8 be improved by using a heavy earth
q enware dish covered with a plate)
r Brown round or rumD OF beef in ia
e from a slice OF fried pork. Place Il
e casserole with chopped carrot. turniT
/ onion, celery, etc, around il. Add tw
r. cupfuls of water or stock, cover an
; cook in hot oven three hours, beatin
e occasionally.
[. Extending the Flavor OF Meat.
y Stew with Dumplings.-Make ste'
from small pieces OF meat and vegei
Is ables, cooking it on stove or in fire
IN less cooker. Serve with dumping
l. made as follows: For a stew usin
a. one pound OF meat mix little MOI
sr than one-third cup -four with on
n teaspoonful Of baking powder and
Is pinch OF salt, work in a rounding te;
TO spoonful of butter and mix wit
DR. enough milk 10 form a medium sti
S, dough. Cut into small pieces an
DIT cook in a buttered steamer over
tn kettle of boiling water or remol
to enough gravy from the stew to e.
D. pose the meat and vegetables. an
al place the pieces Of dough on the
T. solid materials 10 cook.
Se Meat Pie.-Meat pies are made mo
tn satisfactorily by first cooking Il
ne meat and vegetables as for a ste
in Line a pan. earthenware dish,
IS, casserole with biscuit dough roll'
ed fairly thin, put in the meat. vege
lp ables. and gravy. cover with doug
or and bake in a no. oven.
Meat Turnovers. Place al
he chopped cooked meat available {
at circles of biscuit dough about the si
a OF a saucer. Fold the dough over Il
in meat. crimp the edges. and bake
to a hot oven. Vegetables may be cor
ne bined with the meat filling as desir'