The Lakeland evening telegram., 1917-04-21

milk, meat fat and flour or other in
gradients
An important way in which the
amount of money expended for meat
may be lessened is by preparing rel
atively small quantities of meat in
such way as to extend its flavor to
other and cheaper foods. In using
meat so as to extend its flavor it may
be ground and combined with rise,
bread crumbs. etc. to form Gro
quettes; made into pies with rela-
lively 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 stuffing for
vegetables, such as tomatoes and
green peppers; or cut thin and
wrapped around IA stuffing of bread
crumbs. rice. vegetables. etc.
! If il is considered desirable. other
protein foods may be consumed in
larger quantities to take the place
OF the meat formerly eaten. This
protein may be furnished by eggs. If
they are cheap. skim milk. cheese,
dried beans, peas. cowpeas and other
legumes
A few typical recipes are given be-
low as examples fthe 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 recep-
tacle with small quantity of water
and flavoring vegetables, such as on
ion. carrot. etc. and cook until ten
der Browning the meat helps to
keep in the juices. The slow cook
ing i'm water and steam makes for
tenderness.
Savory Beef-Cut "A pound of TOP
round of beef into two-inch pieces
and sprinkle with flour: fry a small
piece OF salft prok until light brown
add beef and fry for about thirty.five
minutes. stirring occasionally. Gov.
er with water and simmer about
two hours (fireless cooker may be
used)' season with salt and pepper
or paprika. Serve with sauce made
as follows: Cook in water twenty
minutes cup OF tomatoes part OF
stalk of celery, one-half onion three
whole cloves, three peppercorns and
one blade of mace or very little
nutmeg. Rub through a sieve. add
some of the gravy from the meat
thicken with flour moistened with
cold water and season with salt and
paprika. Noodles. boiled rice, homi
ny, or chopped potatoes, carrots and
green peppers or other vegetables in
season. may be served on the same
dish.
Casserole Roast a casserole may
be Impoverished by using heavy
earthenware dish covered with a
plateo Brown round or rump OF
beef in fat from a slice of fried pork
Place in casserole with chopped car.
rot turnip. onion, celery. etc, around
1t. Add two cupfuls of water or
stock. cover and cook in hot oven
three hours. basting occasionally.
Extending the Flavor Of Meat.
Stew with umplings Make stew
from small pieces of meat and vege-
tables, cooking 1t on stove or in fire
less cooker. Serve with dumplings
made as follows: For a stew using
one pound of meat mix little more
than one-third cup -four with one
tea-spoonful of baking powder and a
pinch of salt, work in a rounding
teaspoonful of butter and mix with
enough milk to for ma medium stiff
! dough. Cut into small pieces and
cook in buttered steamer over a
kettle of boiling water or remove
enough gravy from the stew to ex.
pose the meat and vegetables, and
place the pieces of dough on these
solid materials to cook.
| Meat Pie-Meat pies are made
most satisfactorily by firse cooking
the meat and vegetables as for a
stew. Line pan. earthenware dish.
or casserole with biscuit dough rolled
fairly thin. put in the meat, yegeta.
bles, and gravy. cover with dough,
and bake in hot oven.
Meat Turnovers-Place any chop.
ped cooked meat available on circles
of biscuit dough about the size of
of a saucer. Fold the dough over
I . l.,