East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-04-12

Do YOU know how good savory
stews and meat pies areg They may
be so varied that YOU can have diff
ferent one every day in the week,
and all OF them delicious, 1t needs
only small piece OF meat to give
flavor to n hearty dish.
Don't think that YOU must eat a lot
Of meat TO be strong. Meat is good
to help build up the body, but so are
many other foods.
In these dishes part OF your biuld-
ing material comes from the more ex-
pensive meat and part from the
cheaper peas. beans, hominy and bar
ley. The little meat with the vege>
tables and cereals will give your body
what it needs
sAVoRY STEMS.
Try them. They can be a whole
meal and a nutritious one. These
recipes serve five people.
Here is an English stew that Is espe-
cially good.
Hot Pot OF Mutton and Barley.
Materials.-One pound mutton. half
cup pearled barley, teaspoons salt
pepper or paprika. 4 potatoes. onions
celery tops or other seasonahle herbs.
Utensils.-Saucepan. vegetable knife
measuring cup.
Directions.-Cut the mutton in small
pieces and brown with the onion in fat
cut from the meat. This will help
make the meat tender and improves
the flavor. Pour this into covered
sausepan; add quarts of water and
the barley; simmer for an hour and a
half; then add the potatoes cut in
quarters. seasoning herbs and season.
ing, and cook half an hour longer.
other vegetables may be cut fine and
added for flavoring and nutrition.
Beef Stew.
Materials.-One pound beef po-
tatoes cut in quarters, 1 can or Ia
peck pear. / cup carrots cut up small.
l teaspoon salt. pepper.
Utensils Measuring cup, vegetable
knife. teaspoon. saucepan.
Directions-Cut the meat in small
/ pieces and brown in the fat from the
meat: simmer in quarts of water one
hour; add the peas and carrots and
cook for half an hour. then add the
! potatoes. II canned peas are used,
add them ten minutes before serving.
Serve when potatoes are done
q Different StewS.
1 Here is the way you can change the
1 stews TO make them different and tc
suit the season:
The meat. This may be an kind
and more or less than a pound may b'
! used. Use the cheap cuts. the flank
II.
cooking makes them tender Cant
and poultry are good when old, espe
cially fine cooked in fireless cooke
and casserole
2-PotatOez and barley may Be USE
or barley alone. or rice hominy o
I rasearonL
2-EeEetahlez. Carrots. tgFniTrs. on
ions. peas beans. cabbage. toEnstoe
are good. canned az fresh Use O1s o
more o. thee zs you wish
f-Parzley- eelery TOPS. onIon TOPS
seasoning herhz. or ehoPped sweet pep
GERS add % the favor
Many left overs may be used no
only meat and vegetables but rice an
homfny-
How to Cook StevEs
All kinds of steWs are cooked III jus
about the same way. Here are direc
tiOns which VII serve for making al
most any kind.
Cut the meat in small pieces an
brown with the onion In the fat fror
the meat. Add the salt and peDpei
4 seasoning vegetables (onlon, celer
tops, ets.). quarts Of water and IN
rice. or other cereal. II II is to be use,
i. Cook for an hour. then add the vege
tables except the potatoes. Cook tn
Z stew for an hour an half. add the pe
Z tatoes cut In quarters. cook for anOthe
haif hour, and serve.
The fireless cooker may be used