The Washington herald., 1917-03-22
DAILY
ECONOMY. CALENDAR
Through the Meat Chopper.
By FRANCES MARSHALL.

No one could Justly be called a good.
all-round housewife or cook who did not
understand the art Of using meat the sec
ond time. And to become thus efficient
one should do more than have access TO
recipe book where one may find rules
for making various sorts OF hash. pies,
and crocS,ettes. One should really ana
lyze the principles that underlie this
branch Of food cookery. With these prin-
ciples well understood one can apply
them to the particular problem in hand.
II there is but an end Of steak one
dtsh will result. II half OF a roast leg
Of lamb must be used another result will
Of meat in small quantity still another. 1t
Is really difficult to use hard and fast
recipes when it comes to made-over meat
dishes.
Here Is something good to remember.
When the meat is in small scraps and
perhaps a little dried and Drowned in
places 1t should be ground. II It Is In
better condition II should be fine cut, and
II II Is In very good condition, as It
Will be from the better portions Of a roast
that has been served but once, It should
be coarse cut
From the ground meat one makes cro-
Quettes, loafs. fine hashes and meat
cakes. From fine cut meat should be
made scalloped dishes, timbaIes and
cream dishes. and from coarse cut meat,
pies and stews
Frequently from one left over roas
considerable variety can be produced By
cutting it from the bone and sorting the
dinerent parts according to their suita-
oillty for these three treatments. For
dinner a meat pie may be made from
the coarse cut part. A breakfast hash
may be made from ground rortion and
Tor the following luncheon or dinner
timoales or a scslloped dish can be pre-
pared.
AS much as possible the fact that ths
Dish Is made over should be hidden. This
Is best done by. taking great care with
the cooking Of the dish-if a pie is made
let the pie crust be beyond reproach II
creamed dish is made let the cream
sauce be well seasoned and well pre-
pared, so that 1t will seem sufficiently
good to warrant its existence aside from
the fact that 1t has been made in order to
utilize left-overs.
In making pies do not limit yourself
to pie crust cover. Biscuit dough or
mashed potatoes may be used Bread
crumbs moistened with milk and one egg
make delicious pie cover
In making scalloped dishes do not al
ways use breadcrumbs. Rice, macaroni,
or noodles should be used by way of va
riety.
=" nons SFedHeo olsnes DO not al
ways use the same sauce. Tomato sauce,
the original meat gravy or a well-season-
ed white sauce should be used In rota-
ton
One very important thing to remember
In making made-over dishes, and this ap-
plies especially to the summer time, Is
this. Although the meat may have been
cooked once. It should be thoroughly
cooked the second time. 1t is said that
more cases of ptomaine poisoning are due
to the fact that croquettes and othe-
'made-over" dishes are not cooked thor
oughly the second time than to any other
cause. For this reason remember to let
the loaf or other oven dishes bake long
enough to cook all the way through.
CroQuettes and fried cakes of meat
should be fried never less than three
minutes
(Copyrisht 1911