South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-12-30

Expensive -oas.s ana heavy meat
dishes are not everyday necessities
70 the family - small and economy
must Do exercised for there are many
quickly-cooked meats which are
excellent II attract vely cooked and
served with good Sauces. and lelt-|
overs also. may be- made into many
an Appealing d4h by sNlful hands
The following recipes give . choice
OF several everyday dishes worth
experimenting with.
Stuffed steak.
Select az thick q flank steak as the
butcher has ln stock and have
pocket cut iu 10 for s-Umng. Pour
a half-cllrful OF milk over a cupful
% dry crumh5 and bring 81 20 the
scalding point. Then add the juice
OF an onion. pepper. salt. a tea
spoonful % sugar and a tablespoon
ful OF butter a saitspoonful OF pow
dered SAGE. and six oysters, cut fine
with a sharp knife Remove this
mixture from tho Ere and cool IL.
then stuff the steak with H.
OIL the steak over with butter
and broil Il az usual. Rinse a dozen
green olives. then pare them from
the stones heat a pint Of stock or
brown gravy and stew the olives In
II for about n half-hour, season TO
taste. then tnicken with a little
Drowned flour worked to a paste
with butter. When the steak Is done,
lift II 20 a hot dish, -Four the gravy
over Il and garnish it with toast
ssppets. This makes n hearty dish,
and one that almost every one likes.
Serve o little OF the stumng with
each helping. Should oysters not be
az hand. two tablespoonfuls OF chop
ped or mashed nuts viii do.
Turkey Loaf
Chop the meat of a cold turkey
fine and add 20 each Cupful a quarter
OF a cupfU OF dry crumbs and one
beaten egg. Season with Pepper. salt
and a cupfuI OF brown gravy or the
same amount OF cream sauce. Shape
this mixture into loaf and slip
50 into a buttered pan or glass bak-
ing-dish. brush over 10 a little but
ter. cover and bake IL 90 minutes,
then uncover and bake a delicate
brown or about 10 minutes more.
Serve this LOAF with "a good brown
gravy or q smooth tomato sauce.
Rice and Sausagcs in Cuban Sauce.
Fry as many sausages as are re-
CURED in the usual way and have
ready two cupfuls of freshly-boil-
ed rice. To one can of tomatoes add
half-bud Of garlic. a thinly-sliced
onion, a little chopped celery, a few
sprays of parsley. PEPPER. salt n
Quarter-cupful OF sugar and a salt
SPOONFUL of curry powder. stew for
minutes, then strain, return GO
the saucepan. and thicken slightI
with "a little cornstaTch. mixed ir
cold water. Heap the rice on the
center OF a hot dish. lay the saJ-
sages Sround the edge and pour
the sauce over al. Garnish the dish
with hot baked potatoes.
Dreaded Outlets.
Have two slices OF veal outlet
sliced one inch thick each. then with
SHARP knife cut them i'm strips two
inches wide Dip the strips I'm beaten
egg. roll them i'm fine, seasoned
crumbs. then place them IN a hot
frying-pan with two tablespOonfuIs
OF butter. Cover the outlets and
cook. turning once, then uncover
and brown dellcately on each side
Serve on a hot dish. turning over
the outlets two cupfuls OF Cuban
sauce made the same as for the rice
and sausage dish. Garnish with rice
Croquettes.
Oyster SCallop Modernc.
Drain and dry on linen towel a
solid quart OF oysters. and have
ready two small cupfuls OF very
dry crumbs. Select a deep. ob-oug
baking-dish and butter It we'll Crate