Newark post., 1920-03-31
For The
Homemaker's Eve


that the cost of living, so far as meats
are concerned, depends somewhat up
on the individual housewife. If the
woman who now confines her pur-
chases to the so-called choice cuts OF
hindquarter meat will master the art
of preparing palatably the inexpensive
cuts from the forequarter, she will be
able to effect considerable saving.
These forequarter cuts have salts
factory food value and, when properly
prepared, are thoroughly appetizing.
The thirty recipes recommended by
the Division of Women's Actovitie
are thirty direct and practicable ways
to save money on meat. They will
suggest others.
A few of the suggested recipes fol-
low:
Three or pounds chuck roast, l
cup sliced carrots, cup sliced onions,
cup celery cut in bits, 1 cut sliced
turnips. 8 tablespoons fat preferably
from salt pork.
If the meat is not sold in a solid
piece, skewer or tie it into shape, wipe
it with damp cheesecloth, and roll in
flour. Boil vegetables in salted water
to barely cover until soft. Rub through
a coarse strainer. Heat fat in a fry
ing pan or Dutch oven. Put in the
meat and brown on all sides. If the
frying pan is used, transfer the meat
after it is brown, to kettle, unless
the pan is deep enough to hold the
beef. Pour the vegetables and their
liquid over the meat, together with
any preferred seasoning. Cover
tightly and'let simmer slowly for four
OR five hours, turning twice. Thicken
the gravy little, and pour over the
meat.
Chuck Steak With Onions.
Two pounds chuck steak, 5 or 6 on
ions, salt butter or butter substitute.
Slice onions in water. Drain thor
oughly. Place onions in a shallow
saucepan, cover closely and cook over
a slow fire for Is or 20 minutes till
tender. Use no water or fat, as the
onions contain both moisture and rich
ness. When the onions are done, un-
cover and brown slightly if preferred,
but they are more digestible without
browning. Heat frying pan smok-
ing hot, and brown the steak quickly
on both sides; reduce the heat and
turn the meat frequently until it is
cooked through. Season the steak and
salt the onions. Serve the meat on a
platter with onions around it. Add
butter if desired.
New England Boiled Dinner.
Two pounds corned beef, small
head cabbage, 6 small turnips, 6 small
carrots, 6 small beets, potatoes.
Wipe the meat and tie securely in
shape. Put in kettle and cover with
cold water, bring slowly to the boil
ing point, boil for few minutes, re-
move scum and reduce heat. Finish
cooking at lower temperature. Re
move in hot platter and cook the vege-
tables in the liquid from which the
meat has been removed. If too salty
add hot water. Too much salt will
wilt the vegetables and spoil the flaw.
or. The beets should be cooked sep.
arately or canned beets may be used
To serve: Place the meat in the
center of the platter and arrange
around it border Of the various vege
tables. Sprinkle with chopped pars
ley or garnish with sprigs of parsley
The head of cabbage should be cut il
eighths after cooking.
Pct Roast of Mutton with Curran
Mint Sauce.
Two and half pounds muttol
(plate), seasoning.
= Wipe meat, sprinkle with salt ant
pepper, place on rack in dripping pan
and dredge meat and bottom of pal
with flour. Bake in hot oven for
. hours, basting frequently with butte
or butter substitute. Serve with cur
. rant mint sauce.
Currant Mint Sauce-Separate 2:
tumbler of currant jelly in pieces, bu
. do not beat it. Add one to two table
: spoonfuls finely chopped mint leave
and shavings from an orange rind
> Serve around roast.
e Escalloped Corn Beef.
4 Two cups cooked corned beef, cubed
: 1 cup medium white sauce, 1 stalk O.
celery, chopped fine, 2 slices onion