Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-03
BY MRs. ". A. WILSON.

copyright, 1919. by Mrs NJ. A. Wilson.)
June Is tho brides own month and
,iltle Mrs. Newlywed Is most anxious
70 prepare attractive meals. Roasts
bride has company. So she must use
steaks. chops. stews. meat pies, gou-
iaShes and other made dishes.
i,I mere Is no real economy in buying
there Is almost so per cent Of the
steak that Is classed as waste. Now.
10 utilize this and at the same time
reduce the cost. II will pay Mrs. New
lywed to buy steak at least two inches
thick and about two and three-quarter
pounds In weight Now don't be
shocked; | am not going to tell you
70 cook all this meat at one time.
On tho contrary. am going to show
you how to obtain three good meals
from this size piece OF meat and pot
OF soup besides
Have the butcher cut off the flank
end: use this for goulash. meat pie or
stew Take out the tenderloin and
use this as ilet OF beef. Take out
the loin and use 1t as a steak. Place
me bone and trimmings in small
stockpot and add hve cups OF OF cold
water and
One carrot. cut into dice,
One fagot OF soup herbs.
One onion.
One cup OF stewed tomatoes.
Bring TO boil and cook slowly for
two and one-half hours. Remove the
oone and trimmings and then trim all
meat from the hone. Season and
thicken the soup very slightly, using
dissolved in about three tablespoons
OF water Cook for fifteen minutes
longer and then serge. This will make
two servings. Strain II the second
time and serve in bouilion or demi-
tasse cups.
How to Broli the Loin.
Place the meat on platter and pour
One tablespoon OF lemon juice.
Two tablespoons OF salad oil.
Turn the meat twice to marinate and
then place
One quart of water.
One ia blespoon OF salt
IN the broiler pan OF the gas range
and heat for ten minutes. Place the
steak on the broilcr and turn every
Tour minutes until cooked. cooking 1t
we've minutes Press gently with
knife to test II cooked: IL spongy and
soft the meat is not cooked.
To Cook TenderIoin.
Prepare as for sirloin. Broil and
men make brown gravy as follows:
Place three tablespoons of shortening
spoons OF -four. Cook until a rich
dark brown and then add one cup OF
strained soup and one cup Of rnush-
rooms using the bottom and stem Of
the mushroom Cook gently for ten
minutes and then pour over the ten
der!oin, and serve with rice croquettes.
How to Cook the Flank.
Cut in ,wo-inch pieces and roll in
hour, Brown quickly in ho, TAI and
Two cups OF boiling water
one carrot. cut IN quarters.
Two onions.
Cook until tender. usually abou,
iiSS.ty.hve minutes. and then thlcken
garnTsh OF toast. VIZ"
How TO plan menu 10 use the
efah
Broiled Steak
French.Fried Potatoes Peas
e' lemon rudd NISSAN d Rasss'nF
the scald!nE point and then add
one tablespoon OF butter.
Five tablespoons OF sugar
Pour over one half cup OF fine bread
crumbs and then cool. and add
Juice OF one half lemon.
Mix Thoroughly fore adding to the
sSaffd BAKING s dsS and PS SAKE into
Make fruit whip OF
one half glass OF apple jelly.
Beat until mixture will hold IT.
shape. Pile on the pudding and brown
in the oven for five minutes. Set aside
10 make cmince for luncheon.
Emince of Beef.
Cut the leftover steak into small
pieces and then place in saucepan
One tablespoon OF butter.
The prepared meat.
One tablespoon Of four.
Toss gently until we'll Drowned and
one-half cup of milk.