Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-06-05

ious to prepare attractive meals.
Roasts are out of the question unless
the bride has company. So she must
use steaks, chops, stews, meat pies,
Roulashes and other made dishes.
There is no real economy in buying
just one pound Of steak. You know
there is almost so per cent of the
steak that is classed as waste. Now,
to utilize this and at the same time
reduce the cost, it will pay Mrs.
Newlywed to buy steak at least two
inches thick and about two and
three-quarter pounds in weight.
Now don't be shocked; l am not
going to tell you to cook all this meat
( at one time. On the contrary, l am
going to show you how to obtain
three good meals from this size
piece of meat and a pot of soup be-
sides.
Have the butcher cut off the flank
end; use this for goulash, meat pie
or stew. Take out the tenderloin
and use this as a filet of beef. Take
out the loin and use it as steak.
/ Place the bone and trimmings in a
small stockpot and add five cups of
cold water and
One carrot, cut into dice,
One fogot of soup herbs,
One onion,
One cup of steaUed tomatoes.
Bring to a boil and cook slowly
for two and one-half hours. Re-
move the bone and trimmings and
then trim all meat from the bone.
Season and thicken the soup very
slightly, using two level tablespoons
Of cornstarch, dissolved in about
three tablespoons of water. Cook
for fifteen minutes longer and then
serve. This will make two servings.
Strain it the second time and serve
IN bouillon or demitasse cups.
How to Broil the Loin
Place the meat on a platter and
pour over it
One tablespoon of lemon juice,
Tsco tablespoons of salad oil.
Turn the meat twice to marinate
and then place
One quart of toater,
One tablespoon of ealt
in the broiler pan of the gas range
and heat for ten minutes. Place the
steak on the broiler and turn every
four minutes until cooked, cooking it
twelve minutes. Press gently. with a
knife to test if cooked; if spongy and
soft the meat is not cooked.
To Cook Tenderloin
Prepare as for sirloin. Broil and
then make brown gravy as follows
Place three tablespoons of shorten
ing in a saucepan and add three
tablespoons of flour. Cook until q
rich dark brown and then add one
cup of strained soup and one cup Of
mushrooms, using the bottom anc
stem of the mushroom. Cook gently
for ten minutes and then pour ovel
the tenderloin, and serve with rice
croquettes.
How to Cook the Flank
Cut in two-inch pieces and roll ir
! Hour. Brown quickly in hot fat ant
then place in saucepan and ado
Two cups of boiling ,Oater,
One carrot, cut in quarters,
Two onions.
Cook until tender, usually about
forty-five minutes, and then thicker
the gravy and season. Serve with 6
6arnish Of toast.
How to plan a menu to use the
shove cuts Of meat:
Vegetable Bouillon
Olives Radishes
Broiled Steak
Erench-fried Potatoes Peas
Lettuce Russian Dressing
Lemon Pudding Coffee
Lemon Pudding
Heat three-quarters cup of milk t.
the scalding point and then add
One tablespoon Of butter,
Fivc tablespoons Of sugar.
Pour over one-half cup of fin,
bread crumbs and then cool, and ado
Yoik Of one egg,
ywice of ons-half lemon,
Grated rind of one-quarter lemon
Ons-quarter cup of i0ater.
Nix thoroughly before adding t,
he sealded bread crumbs. Pour int
snail baking dish and bake in /,
moderate oven for twenty minutes
Make fruit whip of
Dne-half glass of apple jelly,
White Of one egg.
Beat until mixture will hold il
shape. Pile on the pudding ant
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