Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-01-24
USE LITTLE MEAT.
Make II Go q Long way-Use stews
and Meat Pies.

ana Meat Pies.
Do you know how good they are? They
may be so varied that you can have a
different one every day In the week. and
all OF them delicious. It needs only a
small piece Of meat to give flavor to a
hearty dish.
Don't think that you must eat a lot Of
meat to be strong. Meat Ia good to help
build UP the body, but so are many other
foods.
In these dishes part Of your building
material comes from the more expensive
meat and part from the cheaper peas,
beans. hominy, and barley. The little
meat with the vegetables and cereals will
give your body what 1t needs.
sAvoRY sTEws.
Try them. They can be a whole meal
and a nutritious one. These recipes serve
Ave people.
Here is an English stew that is es-
pecially good:
HOT POT OF MUTTON AND BARLEY.
One pound mutton, one-half cup pearled
barley. one tablespoon salt. four pota-
toes, three onions, celery tops or other
seasoning herbs.
Cut the mutton in small pieces, and
brown with the onion in fat cut from
meat. This will help make the meat ten
der and improves the flavor. Pour this
into covered saucepan. Add two quarts
water and the barley. Simmer for one
and one-half hours. Then add the pota-
toes cut In quarters, seasoning herbs, and
seasoning. and cook one-halt hour longer.
BEEF STEW.
One pound beef. four potatoes cut in
quarters. one-quarter peck peas or one
can. one cup carrots cut UP small, one
teaspoon salt.
Cut the meat In small pieces and brown
in the fat from the meat. Simmer in two
quarts OF water for one hour Add the
peas and carrots and cook for one-half
hour. then add the potatoes. IL canned
peas are used, add them 10 minutes be-
fore serving. Serve when potatoes are
done.
DIFFERENT STEwS.
Here is the way you can change the
stews to make them different and to suit
the season:
1. The meat-This may be any kind
and more or less than pound may be
used. Use the cheap cuts, the flank.
rump. neck. or brisket. The long. slow
cooking makes them tender. Game and
poultry are good.
2. Potatoes and barley may DO used or
barley alone, or rice. hominy or maca-
roni.
3. ESTABLISHMENTS. turnips, onions,
peas. beans. cabbage. tomatoes are good.
canned or fresh. Use one or more Of
them. as you wish.
4. Parsley. celery tops, onion tops,
seasoning herbs, or chopped sweet peppers
add to the flavor.
S. Many left-overs may be used-not on
ly meat and vegetables, but rice or hon.
my.
HOW TO COOK THE STEWS.
All kinds of stews are cooked in just
about the same way. Here are directions
which will serve for making almost any
kind.
Cut the meat in small pieces and brown
with the onion in the fat cut from the
meat. Add the salt and pepper. seasoning
vegetables tonion. celery tops. etc.. two
quarts Of water. and the rice, or other
cereal. II 1t is to be used. Cook for an
hour. then add the vegetables except po-
tatoes. Cook the stew for half an hour
add the potatoes cut in quarters. cook for
another half an hour. and serve.
TIL hreless cocker may we'll be used, the
the same time.
Left-overs or canned vegetables need
only to be heated through. Add them Is
minutes before serving.
Dried peas or beans should be soaked
over night and cooked for three hours
before adding to the stew; or, better,
cook them over night in fireless cooker.
MEAT PIES.
Another good way to use a little meat.
Have you ever used rice. corn-meal mush,
or hominy for a crust? This is less work
than n pastry crust and saves wheat.
-Four cups cooked corn meal rice, or
hominy. one onion. two cups tomato, one
eighth teaspoon pepper. one tablespoon
tat. one pound raw meat or leftover meat
cut up small. one-half teaspoon salt.
Melt the fat, add the sliced onion, and.
II raw meat is used. add 1t and stir until
the red color disappears. Add the to-
mato and seasoning. If cooked meat is
used, add 1t with the tomato and season.
ing. after the onion is Drowned, and
heat through. Grease baking dish. put
In layer Of the cereal, add the meat and
gravy. and cover with the cereal dotted
with fat. Bake for half an hour.
SHEPHERDS PIE.
This is the name Of meat pie with a
mashed-potato crust Drowned in the oven.