The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1920-05-13

soned plank. Grease board well with
butter or butter substitute. Place
beneath hroilcr and broil for two
hours. basting frequently with but
ter or butter substitute. Remove
from broiler and finish roasting in
moderate oven.
To Garnish: Around edge Of plank
place border Of Duchess potatoes.
Duchess potatoes are mashed pota-
toes 20 which an egg yolk has been
added. This mixture is forced through
a pastry bag, forming rosettes around
the roll. Garnish with canned peas
and canned asparagus tips. Serve
on plank.
Beef Steak Pie
Chuck steak, cut in narrow strips.
Bit Of garlic
10 bay leaf.
peppercorns
Sprig Of parsley.
{ halved potatoes.
onion stuffed with two cloves.
cup sliced carrots.
cup celery cut IN strips.
Tie in square Of cloth.
Place steak in a kettle with boil
ing water TO cover, and let It sim
mer for half an hour. Add season
ing in bag together with salt 70 the
meat, and thicken the stock. Place
the kettle on an asbestos mat to keep
sauce from sticking. Some dried
mushrooms soaked and drained I'M
prove the flavor Simmer while max
ing the pastry. Then remove the bag
of seasoning Put all in a baking
dish with a rolled crust over the top
I and sides. Brush with milk and bake
I forty minutes, covering il with heavy
paper ms soon as it IS brown.
Brain Rissoies
2 cups brains Cor / whole brain).
"a teaspoon salt
2 tablespoons chopped green pep
per.
l-2 cup thick white sauce.
Put brains into a bowl Of cold wa
ter with salt for thirty minutes, skin
and remove fibre Cook in water 10
cover fifteen minutes Drain, crop
or put through a meat grinder, add
( seasoning and white sauce. Form in
TO small balls; roll sheet Of pie paste
! or short biscuit dough quite thin.
! Place the balls in a row equal dis
; tances apart. Place another sheet OF
/ paste over all Stamp out with round
1 cutter or cut them apart and press
+ upper and lower crusts together.
I Bake in a moderate oven. Brown in
/ deep. hot vegetable frying medium.
pigs head.
Biscuit dough
Z Salt and pepper.
4 Choose a pigs head and clean very
T..LI d. Ltart.tt ANttrrh
7 and roll pigs head in the dough.
Bake until brown.
Braised Beef
I Cut the meat which may be from
the brisket. into cubes; brown IN
frying pan with drippings. Use strong
/ heat-stir meat so Il will cook quick
" and not lose It's juice. Tender cuts
I can be cooked whole. Remove the
\ pieces 10 n closely covered kettle
| that can be used on top Of range
\ (unless the oven is heated for other
cookingl Rinse the pan with a IA
/ cup Of boiling water 20 save all
Drowned bits, and pour over meat
| Cover tightly and cook slowly for 2
hours
Prepare the following sauce and
pour over the meat and continue
cooking for another hour.
Sauce
Chop onion, l carrot, few
sprigs parsley.
2 tablespoons butter or butter sub
stitute.
10 cup diced celery.
cup canned tomatoes.
Salt and paprika.
Melt fat Brown onion, carrot IN
il, Add parsley, celery and tomatoes.
Heat thoroughly. Add seasonings.
Stewed Beef Heart With Prunes
beef heart.
cup pitted prunes.
About ID Gun -four.
teaspoon salt.
IA teaspoon pepper.
Pour boiling water over beef
heart. Let stand for ten minutes.
Trim OF fat and arteries. Cut in
pieces for stcwing. Dredge with
tanned By frying out fat which was
-four and brown in a little fat oh.
cut OF. Place in stew kettle and
pour over il enough hot water TO
cover, add the prunes soaked and