The Washington times., 1919-09-20

tough cuts OF meat appetiZlnE
and tender. why not follow
She plans OF the Mexican women?
have just had first hand evidence Of
their ability 20 do this.
The thrifty housewife may use
any Of the tougher cuts OF beef. For
a family of six allow three pounds
Of beef. There should be some bone
and some fat. Now that the cooler
days are coming, these Beef Mexi-
cane" viii be enjoyed by the family
who has been spending some hours
cut OF doors as well as by those who
are looking for something just a
little bit different
Cut the meat into tWo-inch cubes,
and after Wiping with a damp cloth,
sprinkle with salt and pepper and
dredge with -four. Rub the bottom
OF q cook pot just once with cut
Glove Of garlic and then remove the
garlic. In the bottom OF this try out
q little fat. Brown the meat i'm
this. Add two cupfuls OF tomato
and enough more water 20 Just cover
the meat. Reheat 70 boiling and
then reduce the heat TO simmering.
Add sliced onion, q chopped green
pepper and about three tablespoons
OF chopped fCanned) pimento. Have
ready two cUpfuls oE Mexican beans,
coalzad and boiled tender. Press
them through a fne strainer and
add the pulp 20 the mixture as a
thickening agent just before sery-
ing. Remove fat and bones.
Kidney beans, or the cranberr--
bean. common in 50 many markets
may be substituted IL one cannot
get real Mexican beans Other kinds
10 fHHHH cd for
beef or a fowl might be used. II
might be well TO add tWo-ounce
square OF salt pork with fowl
The dish will not be q success II
YOU try TO hasten its cooking. BY
. heat greater than a mere simmer
YOU viii be able TO make the meat
fail 70 shreds. But fibres will not
be tender, and even II the meat can
be chewed IL viii be difficult 10 dt-
EesL At least two and One-halt
hours. and perhaps a bit more time,
viii be needed for the proper cook
ing o. this quantity. From time TO
time the ingredients should be
stirred and a little more water add
81 if there seem 10 be danger or
drying or burning.
when done the meat should be
tender but not broken and there
should be a rich. thick gravy. II
the liquid seems 10 thin cooking at
boiling point for a few moments at
The end will tend 70 egaporate the
excess moisture.
Another novelty were "M=yicau
Sweet Buns" The basis yf these
was similar 10 our pie crust Quar-
ter Of O cUpfUl of shortening .-as
chopped into a cupfuI OF d3ur Eirf-
"a with a quarter Of tsSzpbb 81 OF
telt. The mixture resembIed meal.
Enough cold water was cut Ia 70
Just moisten ana make a paste.
This was rolled into rectsnEle
Just about oue-fouEth inch in thick
ress. u was then rolled as for
Jelly roll This snfOlded air. The
roll was again rolled into q rect
ongle. This handling must be very
EEhtly done.
The dough was spread with a
thicig paste made Of two cupfulF Of
cooked and sweetened prune pulps.
half q cup OF chopped pecan meats.
and two tablespoons OF lemon Juice.
Roll again as for jelly roll Cut the
roll into quarter inch slices. Place
each slice on its broad side on a
creased can an inch apart. brush
over with an egg yolk diluted with
g tablespoon or so OF milk. Bake
tn q quick oven about ten minutes
or until q delicate brown. Fry
thegL They are delicious.