Evening star., 1920-01-16
How They NJ ay B G
Quickly Prepared by
the Clever Cook
Economical Soups and
Their ingredients.

The number of tasty dlShoS 4 Eoou
cook can make GU; Of the cheaper cuts
of meat or meat I"fJ-oT"rS Is almost
endless. Sometimes more tl'h" am"
skill arc required in the preparation
than in the simple cooking OF the
more expensive cuts. JrSi as more
time and skill ar" required Ior cdi e
tul intelligent marketing than Tor
haphazard ordering. but the real test
Of good cooking lies not so muCh III
the preparation Of expensive or fancy
dishes as in the attractive prepara
tion of Inexpensive dlsh"s Tor every
day, and in the sk!iltul combination
of taVOrS.
Take some cold roast beef. or any
roast meat and a bowl of gravy. Chop
the meat not too fine. and add gravy
and a little onion. Then chop raw
potatoes, grease a baking dIsh, put IN
layer of potatoes and cover with
the gravy mixture. then another layer
of potatoes. having gravy on top.
Sprinkle a few cracker crumbs and
bake about forty minutes in mod
crate oven.
Put two cups of cold chopped meat
into a frying pan with two table
SpoonfulS of hot water and cook I'M
I'll the water evaporates. then add one
tablespoonful of butter. When ii is
melted pour into the pan three beat
en- eggs. add pepper and salt and STIR
until the eggs are cooked. Serve on
slices of toasted bread.
Chop one pound of round steak to
pulp. then season highly with salt and
pepper. Add a little tender fat of the
steak. also chopaed fine. Mix two
we'll beaten eggs with one pint of
milk. then add gradually to one cup
Of flour mixed with one teaSpoonful
of baking powder. Stir this mixture
into the meat. then turn into a but
tered fireproof dish and bake in Il
moderate oven for one hour.
Cold rice. moiStened with tomatoes.
quite hot, milk. pepper, or with fried
green pepper and warmed with lit
tie butter served in a ring around
any meats reheated in rich gravy, is
delicious
Mix leftover oatmeal with cold
meat. add one egg to hold the ingre-
dientS together and fry in butter.
one egg, one cup of ground ham. one
half cup of cracker crumbs and
enough cream to mix the ingredients
into small croQuetteS make good
dish. Fry with as little lard as pos
Sible.
Unpalatable soup meat is made very
appetizing when chopped fine and
mixed with q can of salmon to form
croquettes.
4 Bread Filling.
Make a good bread filing, such as
you would stuff a chicken or turkey
with. and pour over it a can of to-
matoes. Place this in stewpan and
cook it slowly until done. 1t makes
a good meat substitute if seasoned
with butter.
Boil onefourth pound of macaroni.
drain and put in a buttered baking
dish. Add a little butter and grated
cheese. Make a hollow in the center
and fill with chopped cooked meat.
seasoned with salt and pepper, and
bake in a hot oven.
Grind some soup meat in chopper
and to two cups OF meat add two beat
en- eggs, one ground biscuit. or the
same. bulk of cracker crumbs or stale
bread. Moisten with water and melt
ed butter, form into fiat cakes and
fry.
This is a good way TO use the left
overs of fried or cold boiled ham. Run
one cup of cold ham through the
grinder. add to it one cup of cream
sauce made by melting one table
spoonful of butter and stirring into it
one tablespoonful of -four until thick.
Add 10 the ham and cream sauce
three hard-boiled eggs which have
been chopped fine, and one-half cup
of bread crumbs. Put in a buttered
dish and bake until brown.
Mashed potatoes, lean cooked chop
ped meat and butter or fat. Roll the
potatoes into balls. press a hollow
in the top of each. ball with a tea
spoon Season the meat and fill it
into tn hollow balls. Place in a
creased pan with little fat on the
top of each ball, then brown in the
oven and serve hot.
\ good way to use remnants of
veal is to roll pastry and cut into
rounds or diamonds. Spread on each
piece the hot minced veal. put two to-
gether, pour gravy over and serve.
Chop leftover bats of cold bacon.
pork or other meat-several kinds
eggs when scrambling them, or the
scraps of meat may be rolled into
an omelet.
Fry some pork chops a rich brown.
reserve part of the grease and fry
some slices of large tart apples in it.
DO not pare the apples, but remove
the seeds Add a little salt and pep
per and fry them until tender. Place
the apples first upon the platter ana
lay the chops upon them.
Take Il firm piece of salt pork. slice
in rather thin slices. leaving the rind
on. Frv very crisp and lay on a plat
ter. Pour all the fat into q dish. be
ing sure to get out of the frying the
salt that settles while frying the
pork. Pour back into the frying pan
the clear fat, and pour into the fat
enough good sweet milk with a little
cream in it, the more cream the bet
ter will be the gravy. Have ready
mixed heaping tablespoonful of Sift-
ed flour, and as the gravy boils stir
the flour in very smoothly until the
gravy has the consistency of thick
cream. and pour it all over the fried
pork. If properly done there will not
be trace of fat in the gravy.
a Good Crust for Meat Pe.-Two
cups of flour. one-half teaspoonful of
salt two level teaspoonfuls of baking
powder onc-half cup of shortening
and one cup of cold mashed potatoes