Evening star., 1919-10-10

On this put layer OF sliced onions
that have been parboiled Q few min
utes. add the seasoning Of salt. pep
per and sitting Of flour. Next add
layer Of tomatoes and moro salt. pep
per and -four. For the top layer use
potatoes cut in quarters and salt
pepper and -four them. Fill the dish
full Of water and bake slowly two or
three hours. This 10 delicious ana
wholesome dish that Is easily pre-
pared.
Hamburg Steak.
Do not purchase hamburg STEAK
ready chopped from a ou.cnef vonr
own. buy a piece of the round ana
have him chop it while you wait.
Then season with pepper. eait anu q
little minced onion. Shape into small
nat cakes. done with a fork with very
little handling. They may then oe
broiied over a hot fire. but be sure to
erease the broiler before laying
them on 1t. and have it hot. or they
may be cooked in a hot frying pan
and a little gravy to soften them.
made by adding a little water and
butter to the Juice they have left IN
the pan. or they are good witp a
sauce made by adding some STRAINED
tomato juice to the gravy and thick
ening 1t slightly with putter Anu
-four.
Cook some hamburg steak in one
piece to represent porterhouse
When brown. lay on a hot dish and
surround with little piles of cooked
carrots cut into balls with a potato
ball cutter Alternate with plies OF
peas or small French fried potatoes.
1t is not necessary to use eggs In
making a hamburg loaf. Add to the
! hamburg steak one-third of its
amount of breadcrumbs. which have
been thoroughly moistened with hot
water. Add a small onion. chopped
fine, salt and pepper to taste. form
into a roll and bake.
Take large Bermuda onion. after
the outer layer of dried skin is re-
moved, place in a muslin bag and cook
for a short time in slightly salted
water. Cut the onion into half-incf
slices across the grain. Sprinkle the
pieces with cracker crumbs. and fry
in hot butter. 1t makes good gar
nish for broiled steak.
To preserve mincemeat put in g
stone Jar and pour over the top q
quantity of melted paraf1n. 1t will
keep for many weeks, and this IL
also a good method for keeping II
thoroughly free from dust
Meat may be kept for a long time
by the following process: Grind. mix
and season it. and pack in stone jars
that are perfectly clean and sweet
Bake for four hours in q moderately
hot oven, take out and press with a
heavy weight for twelve hours, or
overnight. then take off the weight
There will then be some fat on top,
but not enough to cover, so heat
some lard to the boiling point and
pour over enough to cover the meat.
This excludes the air. Keep in a
cold. dry place.
Some Meat Salads.
Lamb Salid.-Cut cold roast lamb
dressing. cover and let stand for one
hour. Marinate with French dress
ing one-half can Of French peas
Cut one tumbler Of mint jelly in
small cubes and arrange in the CEN
ter Of a bed of lettuce. Surround the
lettuce with a border Of lamb and
the lamb with a border of peas. Pass
mayonnaise dressing with this salad
TO make the jelly, soak one table,
Of cold water. steep a handful Of
mint In cup Of water, strain, heat
boiling hot and add to the gelatin.
season with salt and pepper and set
away to cool. You may add a dash
OF green vegetable coloring to make
the jelly greener
Tongue salad.-One cup Of cold
boiled picked tongue. six fresh toma-
toes, two cups of diced celery and one
half cup Of mayonnaise and lettuce
leaves: Cut the tops from the toma-
toes, but do not peel them. Scoop
out the pulp from the inside and mix
some OF 1t with the chopped tongue,
diced celery and the dressing. FIJI the
tomatoes with this mixture and replace