Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-02-12
HOMEMAKERS COLUMN.

HOMEMAKERS COLUMN.
Oorrespoudenee on Topics Of interest 70 the ladies'
ID solicited. Address: Editor Hoh1hAKHks'
CoLuMH. Oxford Democrat. South Psris. NE
War Time Recipes.
prepared by Prof. Frances B. Freeman, Home
Economics Director, Unised States FOOD Al
ministrAtion, Orono. Maine9
COTTAGE PIE
Cover the bottom of Q CREASED baking
dish with mashed potatoes. Add .
thick layer of cold roast beef, chopped
or cut into small pieces, seasoned with
salt and pepper and onion juice, and
moisten with some of the gravy. Cover
With another layer of mashed potatoes.
Bake until dish 10 heated through and
potatoes Drowned on top.
MINCED MEAT ON TOAST
Chop or grind cold meat, heat with
some Of the gravy, season with celery
salt or onion juice. Serve on thin slices
of hot corn bread.
RscALLoPED NEAT
Into baking dish put alternate layers
OF rice and chopped or ground meat.
Pour tomato sauce or gravy over each lay.
er. Cover with buttsred crumbs and
bake until dish is heated through and
crumbs brown.
c.osyporr On pYou AMI Mat
Line q buttered mold with cooked
rice, I'LL center with chopped cold meat,
highly seasoned with salt, pepper,
cayenne salt, onion juice, and lemon
Juice, and moistened with stock or gravy.
Cover meat with rice and then cover
whole dish and steam from 80 to As min
utes. Serve on platter surrounded with
sauce.
DROWNED HASH
Mix together equal parts Of chopped
meat and chopped cold boiled potatoes.
Moisten slightly with gravy or stock.
Season and place In heated frying pan.
Heat slowly until brown. Turn on Q
platter and serve with sauce.
BAKED cRooUErTEs
cups chopped meats
cups bread crumbs
2 cups thick white sauce-(2 table
spoons fat, Q tablespoons -four, /
cup liquid)
teaspoon onion juice
teaspoon salt
Pepper to taste
Mix cooked meat with bread crumbs,
add sauce, onion juice, seasonings. Bake
In baking dish.
HUNGARIAN aoULAsH
Slice peeled onion and cook until
brown In drippings. These may or may
not be removed whom brown. Then add
about / IL pounds OF lean, uncooked
beef, cut into 1-inch cubes, and stir until
brown. Put into baking dish or cas-
serole, sprinkle with -four and add about
pint of stock or boiling water, IL Tea
spoon OF psprika, and add salt to taste.
Cover closely and cook slowly. More
fat may be added to that In the frying
pan and potato balls bro wned In 1t and
added to the meat when it Is about half
done, or the potatoes may be placed on
top the meat and cooked until tender.
More onion may be added II desired.
The gravy may be thickened, or cream
may be added before serving, II desired.
CHICKEN PIE
Dress, clean and cut up q chicken.
Cover with boiling water, then reduce
heat and cook slowly until tender. Re-
move stock with -four and fat blended
together. Pour a. much OF this over the
chicken as is needed, using the remain.
der for gravy. Place the mixture in
baking dish. Drop the batter from
spoon on top. Bake until the crust is
done.
CRUST FOR CHICKEN PIE
11-2 cups -four
cup corn meal
Q teaspoons baking powder
! egg
Q tablespoons shortening
cup sweet milk
teaspoon salt
This makes thick batter.
BROWN STEW
Cut lean beef into cubes-neck beef
will be found quito Satisfactory for this.
Season each piece, dredge thoroughly
with -four and brown well on all sides In
Q frying pan, using little suet to pre-
vent sticking and to give satisfactory fat.
Add sufficient hot water to cover meat
and when this has boiled up once, turn
into double boiler and cook for three
hours. II desired, l hour before the
stew is finished, any vegetables liked
may be added, cutting these into cubes.
(Exception-potatoes require less time
for oooking). II gravy seems thin, pour
of and thicken.
CORN BEEF WITH VEGETABLES
3 lbs. brisket of corn beef
1-2 Id. cabbage
IL ID. rutabaga
IL Id. turnips
ID. carrots
/ onion
Wipe the meat, cover with cold water
aud bring slowly to the boiling point.
After boiling s minutes. remove the
SCUM and continue cooking just below
the boiling point for about 8 hours.
When the meat Ii tender, remove 1t and
cook the vegetables In the water. Cut
these in pieces of uniform size and cook
them until tender. II small, the carrots
may be cut 10 halves; II large, In quar-
ters, and other vegetables In similar size.
Cabbage should be added about 10 min
utes later than the others. Serve the
meat on large platter surrounded by
vegetables. Almost any other vege-
tables, beets, peas, etc., may be used
instead of those named.
MOCK OUTLETS
Soups chopped meat
Salt
Meat stock or milk
8 cups cold boiled rice
Pepper
small onion, chopped
Mix all together. Shape like outlets,
roll In egg and crumbs and bake In oven.
How to Save Sugar.
Fill the sugar bowl. but keep the cover
on so that no one will carelessly use 1t.