Evening star., 1922-02-24
New andDeliciousWays
to Prepare Left-overs.
The Stars Household
Expert Gives Tested
Recipes and Sample
Menus.

IxSll %
The cheaper cuts of beef include the
chuck. the neck of beef, the flank, sam
and shank There are numerous ways
of stretching out a small cut from any
of these meats by combining with vege-
ftables and other bulky foods. All OF
these meats require slow cooking near
the back of the stove, or in a slow oven,
SO that the same heat which cooks the
meat may be also utilized for other pur-
poses. A fireless cooker offers another
good way of cooking such meats with u
! minimum cost Of fuel.
With shin of Beef.
| \ From a shin OF beef weighing six
and one-half pounds one can make
! two casserole dishes. IA soup, a barley
! stew, enough stock for two other
| soups and a pint of beef broth. FIRST
| wipe the meat with damp cloth.
| then cut Off about one and one-hal1
pounds to make u casserole of beef
| Dice the meat. brown it in three ia
| bleSpoonS of tat trimmed off and tried
, out. and place the meat in the cas-
J serole. Slice tour medium sized
| onions and brown them in the drip
pings and to them add one pint OF
stewed tomatoes and two cups OF
| water, together with one tablespoon
of salt, one tablespoon OF minced
| parsley and one minced carrot. Pour
this over the meat and bake iii a
, slow oven for about two hours or
| somewhat longer. the last half hour
| without the cover.
The second casserole dish combines
| beef and kidney beans cooked to-
| gether. For this uSt one and one
! half pounds of the beef. Drowned m
fa little fat. together with u minced
! onion and ,ninctd Glove To tins
! add one cup of Stewed tomatoes, one
| teaspoon of salt. one-fourth teaspoon
| Of pepper and one tablespoon of chill
| powder. Combine this mixture with
| one pint of soaked and blanched red
kidney beans and bake IN SLOW
! oven, adding water from time TO time
/ to keep the meat sufficiently moist
! The remaining bone may be cracked
| and, with the adhering meat, made
| into stock for use in the soups mem
| toned above.
! With a Chuck Roast of Beef.
! This is what one rcsourceful house
! wife did with Il Seven-puuud chuck
| roast of beef th. other day: First. she
/ took the long end of the meat. which
| is not adapted to roasting, and coried
| il for three days, making the brine
| Of warm water and rock salt so heavy
| that it would hold up a whole potato
| The central part of the meat the
| butcher boned and rolled up for roast
| ing for her. and it proved as delicious
as a roast of prime ribs. The bones
and trimmings We're used lin the max
! ing of soup and Il stew. Altogether
| she obtained from this cut roast beef
| for two meals. hash from the roast
| for breakfast, a New England bolied
/; dinner with New England salad made
I! from leftover corned beef. which was
| served as the main dish for dinner the
next day; d dinner stew and stock for
| soup.
] Braised Knuckle OF Veal.
Buy a knuckie of veal weighing
| four pounds. Have the bone cracked
50 that the thick part of the knuckle
T, is left untouched. the thinner bone at
F; the end being cracked two or three
times to make it suitable for use in
stock. Brown the thick part of the
/ knuckle all over in vegetable oil, then
place it in casserole on bed OF
vegetables consisting of one cup of
sliced onion, one-half cup of diced
celery and one cup of carrot strips.
Sprinkle the meat with salt and pep
per and a very little brown sugar. half
cover with water. put the cover on
land cook very slowly for two and onei
half hours in the oven. With the re-
naming end of the bone one can
make enough stock for a delicious
cream of mushroom soup, to be served
two days later.
shoulder OF Mutton.
a successful experiment has been
made with Il shoulder of mutton
| weighing six and one half pounds.
From this meat was prepared a plain
mutton stew with oniOus and po
! tatoes, a casserole of rice and NUT
, ton, a mutton cream stew with vege-
tables, "A mutton broth with rice, an
extra pint of mutton broth and
! roast of mutton with potatoes and
an onion dressing.
Dishes With Leftover Meats and
Vegetables.
| How to make a variety of savory
=, meat rolls. Different kinds of meat
rolls can be made from chopped meat
either with or without egg. a va
! riety is secured by the tlaroring ma
tsrials used and by the sauces with
+; which the baked rolls are served.
Appetizing rolls are made with beef
| and pork mixed. The proportion
! varies from two parts of beef and
! one of pork to two of pork and one
| of beef. The rolls are always i'm
proved by laying thin slices Of salt
pork or bacon over them. which keep
/, the surface moistened with fat dur
| ing the roasting. These slices should
:! be scored on the edge, SO that they
| will not curl up in cooking. The
+! necescity for the salt pork is greater
! when the chopped meat is chiefly beef
| than when it is largely pork or veal.
\ Bread crumbs or bread moiStened in
water can always be added. as it
helps to make the dish go farther.
| When onions. green peppers or other
/, vegetables are used, they should al
ways be thoroughly cooked i'll fat
/ before being put in the roll. for usu
| ally they do not cook sufficiently in
! the length Of time it takes to cook
| the meat Sausage makes good
/ addition to the roll but it is usually
! cheaper to use unseasoned pork meat
! with the addition of little sage.
| Strips of Cold Beef Fried in Batter.
Take some thick strips of cold cook
! ed beef, dip in batter and fry brown.
| Pile on hot dish and garnish with
parsley. Cold veal strips can be used
| this way, each strip being rolled in a
| thin slice of boiled ham before being
coated with the batter. In this case