The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1918-03-28
MAKE A LITTLE MEAT GO A LONG
WAY.

Don't think that you must eat a lot
OF meat to be strong. Meat Is good to
help build up the body, but 50 are
many other foods.
In these dishes part Of your build
Ing material comes from the more ex-
penslve meat and pnrt from the cheap
or peas, beans, hominy, and barley.
The little meat with the vegetables
and cereals will give your body what
II needs.
savory Stews and Meat Pies.
DO you know how good they arel
They may he so varied that you can
have a different one every day In the
week. and nil Of them delicious. 1t
needs only n small piece OF meat to
give flavor to n hearty dish.
Try them. They can be n whole
meal and II nutritious one. These reel
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 II 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 II covered saucepan. Add two
quarts water and the barley. Simmer
for n and n 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
cool for one-half hour, hen add the
potatoes. II 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 L
suit the season:
/. The meat. This may be any kiDt
:. and more or less than a pound may b.
q. used. Use the cheap cuts, the flank
Sump. neck, or brisket. The long, slow
rocking makes them tender. Game
and poultry are good.
.. Potatoes and barley may be uset
or barley alone, or rice homlny, Of
nacaroni.
3. Vegetables. - Carrots, turnips
onions, peas, beans. cabbage, tomatoes
are good. canned or fresh. Use on,
or more OF these, as you wish.
4. Parsley, celery tops, onion tops
seasoning herbs, or chopped sweet pep
pers add to the flavor.
=. Many left.overs may be used-no
only meat and vegetables, but rice o.
homlny.
How to Cook the stews.
All kinds Of stcws are cooked II
lust about the same way. Here ar
directions which will serve for max
Ing almost any kind.
Cut the meat in small pieces m,
brown with the MO In the fat Gu
from the meat. Add the salt and pep
per. seasoning vegetables %(onion. Gel
cry tops, etc.), two quarts OF water
and the rice, or other cereal. II II |
20 be used. Cook for m hour, the
add the vegetables except potatoes
Cook the stew for half an hour. ad
the potatoes cut in quarters, cook 10
another half an hour. and serve.
The freless cooker may well be USED
the meat and the vegetables being pu
In mt the same time.
Left-overs or canned vegetables nee
only TO he heated through. Add theI
10 minutes before serving.
Dried peas or beans should be soal
ed overnight and cooked for tire
hours before adding TO the stew; o.
better, cook them overnight In u FIR,
less cooker.
Meat Pies
Another good way TO use n littl
meat. Have you ever used rice. corr
meal mush, or hominy for "A crust
This is less work than n pastry cru,
and saves wheat.
Four cupfuls cooked cornmcal, rlc
or hOmIny,
One onion, two cupfuls tomat
eighth ~teaspoonful pepper.
One tablespoonful fat.
One pound raw meat or left-ov,
meat cut up small.
One-half t%easpoonful salt.
Melt the fat, add the sliced ohio
and II raw meat IL used, add II aI
stir until the red color disappear