Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-02-24

Il 2A6O1os
| What's In name? Much, sometimes.
For instance, hash. Hash has become
one of the seven original jokes. But
hash, II well made and we'll seasoned, is
q culinary delicacy. No matter how
good 1t is, however, 1t grows tires0me II
served too much.
So the canny meat. saving cook serves
her hash In new forms, labeled with new
names, and the finicky in her family eat
II with relish.
Sometimes the meat has been cooked,
but ofteutimes 1t is tough portions OF
steak or other cuts which have been ont
off before cooking. Chopping makes it
tender and also allows it to be cooked
quickly and economically.
The following recipes are recommend
ed by the home economics kitchen oil
the United States Department of Agricul-
ture:
| MOCK RABBIT
IL pound beef aud
| pound sausage, or
| pound beef,
1-2 pound sausage meat,
IA pound salt pork
slices of bread moistened with
water
egg
! onion
Pepper and salt
Chop the meat. Chop the onion and
cook it-but do not brown it-in the fat
fried out of q small portion of pork. Add
the bread and cook q few minutes.
When cool, mix all the Ingredients and
form into . long round roll. The sur
face can easily be made smooth If the
hand Ia wet with cold water. Lay the
remaining pork, cut in thin slices, on
top, and bake 40 minutes in hot oven.
The sausage may be omitted, II desired,
and other seasoning used.
sM0THERED BEEF ROLL
pound round beef
IL pound lean fresh pork
small onion
green pepper
cup soft stale bread crumbs
teaspoon salt
egg
cups stewed tomatoes
Q slices bacon 4,
tablespoons butter
tablespoons -four
Remove the seeds from the pepper and
put 1t through the meat grinder with the
meats and the onion. Add crumbs, egg,
and salt. Make into q roll, place In q
shallow baking dish, pour the strained
| tomatoes around it, put the bacon on
top, and bake 40 minutes, basting with
the tomatoes. Thicker the gravy with
the -four cooked In the butter. A little
seasoning, such ss bit of bay leaf, q
Glove, and q small piece of onion, i'm
proves the tomato sauce. As the pep
per and onion are not likely to be cooked
Is soon as the meat, It Is we'll to fry
them In little fat before adding to tho
other ingredients. This amount will
serve six to eight people. q,
CHAMELEON OF BEEF
This dish Is prepared by making chop
ped beef into roll and baking it wrap
ped In buttered paper, q method de-
signed to keep in the steam and so in
sure moist, tender dish. The paper
must be removed before serving. The
roll should be basted occasionally with
butter and water or drippings and water.
In preparing the roll an egg may be
added for each pound and half of meat,
and chopped parsley, onion juice, lemon
peel, or finely chopped green peppers
make good seasoning. A thickened
gravy may be made from the drippings,
the liquid used being either water or
tomato juice.
Strips of pork laid on the roll may be
substituted for the buttered paper and
basting.
MEAT ROLLS
Small quantities of cold ham, chicken,
or other meat may be utilized for meat
rolls. The meat should be chopped fine,
well seasoned, mixed with enough savory
fat or butter to make 1t "shape," and
formed into rolls about the size of Q
finger. A short dough (made, say, Of q
pint Of -four, 2 tablespoons of lard, tea
spoon of baking powder, salt, and milk
enough to mix) should be rolled thin,
cut into strips, and folded about the meat
rolls, care being taken to keep the shape
regular. The rolls should be baked In
quick oven until they are of delicate