Gilpin observer., 1918-03-07
UncleSam'S
Food Lessons
Special Information Service u. 9. De-
partment of AgricultureJ
MAKE A LITTLE MEAT GO A LONG
WAY.

Ing material comes from the more ex-
pensive meat and part from the cheap
er peas, beans, hominy, and barley.
The little meat with the vegetables
and cereals will give your body what
1t needs.
Savory Stews and Meat Pies.
Do you know how good they are?
They may be so varied that you can
have different one every day in the
week, and all of them delicious. 1t
needs only small piece of meat to
give flavor to hearty dish.
Try them. They can be whole
meal and a nutritious one. These reci-
pes serve five people.
Here is an English stew that is espe-
cially good:
Hot Pot Of Mutton and Barley.
One pound mutton.
One and half cupfuls pearled bar
ley.
One tablespoonful salt.
-Four potatoes.
Four 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
tender and improves the flavor. Pour
this into a covered saucepan. Add two
quarts water and the barley. Simmer
for one and half hours. Then add
the potatoes cut in quarters, seasoning
herbs, and seasoning, and cook one
half hour longer.
Beef Stew.
One pound beef.
Four potatoes cut in quarters.
Quarter peck peas or one can.
One cupful carrots cut up small.
One teaspoonful salt.
Cut the meat in small pieces and
brown in the fat from the meat. Sim
mer in two quarts Of water for one
| hour. Add the peas and carrots and
cook for one-half hour, then add the
potatoes. If canned peas are used,
add them ten minutes before 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 be used
or barley alone, or rice hominy, or
macaroni.
3. Vegetables. Carrots, turnips,
onions, peas, beans, cabbage, tomatoes
are good, canned or fresh. Use one
or more of these, as you wish.
4. Parsley, celery tops, onion tops,
seasoning herbs, or chopped sweet pep
pers add to the flavor.
5. Many left-overs may be used-not
only meat and vegetables, but rice or
hominy.
How to Cook the Stews.
All kinds of stews are cooked in
just about the same way. Here are
directions which will serve for max
ing 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 pep
per. seasoning vegetables (onion, cell
cry tops. etc.), two quarts of water,
and the rice, or other cereal, If it is
to be used. Cook for an hour, then
add the vegetables except potatoes.
Cook the stew for half an hour, add
the potatoes cut in quarters, cook for
another half an hour, and serve.
The fireless cooker may well be used.
the meat and the vegetables being put
In at 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 soak
ed overnight and cooked for three
hours before adding to the stew; or,
better, cook them overnight in a fire.
less cooker.
Meat Pies.
Another good way to use little
meat. Have you ever used rice, corn
meal mush, or hominy for crust?
This Is less work than n pastry crust
and saves wheat.
Four cupfuls cooked cornmeal, rice,
or hominy.
One onion, two cupfuls tomato,
eighth teaspoonful pepper.
One tablespoonful fat.
One pound raw meat or leftover
meat cut up small.
One-half teaspoonful salt.
Melt the fat, add the sliced onion,
and If raw meat Is used, add 1t and
stir until the red color disappears.
Add the tomato and seasoning. II
aooirod mont In used add IL xx,ith tho