Evening star., 1924-06-13
Cooking for Two.

The easiest way in which to re-
member the portion of the animal
which furnishes the tenderest meat is
to get perfectly in mind tough mus
cles and exercise. In other words, the
parts of the animal that exercise most
violently are such as the legs. giving
us the tougher cuts of meat Con-
versely the tender cuts are near the
center OF the body on each side of the
backbone
EVERY one remembers hearing about
the woman who walled that she wish
ed there was some new kind of animal
so that she might have a variety of
over this fact, however. it is well for
a housekeeper to remember that she
herself is apt to make the available
variety still smaller because of the
fact that she, in company with her
sister housekeepers, is very apt TO
give her family nothing but chops.
roaSts and steaks
1t is an excellent rule for ones
household to make systematic use of
cuts that are thought to be less
choice. If all women would make this
rule and keep it we should soon have
the price of meat on the downward
scale
The shoulder. the round. the flank
very nutritious. and if the house
keeper will once set herself to the
task Of learning how to cook these
cuts so as to render them both di-
gestible and appetizing. she will have
made a real contribution to the eco
nomics of the household.
The early summer days call for
meats that are delicately prepared
and less taxing to the digestive
organs than the heavier dishes which
are quite suitable to serve in the
winter time.
One can use the cheaper cuts in
the summer for clear soups, for
braised dishes and for kettle roasts
Carefully done, these will appear on
the summer table with an appeal al
most equal to that of the choicest rib
roast or porterhouse steak
Another good way of preparing
less expensive cuts of meat is in the
casserole. The advantage of cas-
serole dishes for the summer time
lies in the fact that they readily lend
themselves to form the foundation of
one-dish meals, and such labor and
heat-saving dishes are particularly
adapted to the warm months.
Here are some recipes for summer
meat dishes:
Casserole Of Chicken.
Prepare three pounds of chicken,
exactly as for an ordinary fricassee
Place the meat in the casserole; add
one and one-half cups Of macaroni
three small onions chopped fine. two
green peppers minced one tablespoon
of minced parsley, one-half teaspoon
pepper, two teaspoons salt. Cover
with boiling water and bake very
slowly until meat is tender. Add one
half cup of evaporated milk.
Individual Ment Pies.
Prepare baking powder biscuit
dough of entire wheat -four PAT on,
on Toured board until it is one
fourth inch in thickness. Fill small
custard cups with carefully seasoned
stewed meat and vegetables so that
each cup is about two-thirds full.
With a knife cut small squares from
the biscuit dough, small enough to
slip into the custard cups.
Casserole of Chopped Meat.
In well oiled pudding dish place
a layer of cooked macaroni; add a
layer of seasoned pulp from canned
tomatoes; over this place a layer of
chopped round of beef; for a very
onurishing one-dish meal sprinkle
next thin grating of cheese Con-
tinue in this order until the dish is
full. leaving cheese on top. Bake in
a moderate oven.
Three-quarters of pound of
chopped beef will require about one
half pound of macaroni, three cups of
tomato with minced onion, chopped
green pepper, salt and pepper to taste,
and the cheese required will be about
one cupful.