The Washington times., 1924-01-21
OVEN
COOKS DINNER
CHEAPLY
New Method Converts Low
priced Cuts Into Novel
Casserole.

Preparation OF pleasing ana nour-
ishing meals at moderate cost is the
problem Of many American home
makers, and the electric range, be-
cause Of its ease of operation and
uniformity of performance, can be a
great help in accomplishing such a
desired combination. The dinner
menu given below calls for mex
pensive materials. The quantities
are sufficient for a family Of six:
Beef en- casserole
Spaghetti Baked onions
Apple snow
Coffee
1t is a waste Of money to buy an
expensive piece Of beef to cook in q
casserole. There is as much nutrt-
ment in the cheaper cut az in the
gh-priced one, and this savory
method of preparing the meat can
make it rival any rib roast in flavor.
Select a chunky, solid piece that
will fit easily into your casserole,
leaving room for the vegetables and
water. Have a three-pound piece Of
beef with no bone and only a little
fat. Peel and slice six small onions
and one large carrot, mince half a
dozen stalks of celery and a table
spoonful of parsley. Mix them to-
gether; arrange half the quantity in
the bottom OF the casserole, sprinkle
with salt and pepper, lay in the
meat and put over 1t rest Of the
vegetables. Season with salt and
pepper. Over all pour enough cold
water to cover tSe meat, fit the top
tightly on the casserole and put the
dish in the oven, which should have
been brought to high" heat ten
minutes before the meat goes in.
Leave it at this for half an hour,
bring to medium" heat and cook
at this for two hours. BY the end
Of that time piece Of meat the
size indicated should be properly
done. You may serve it in the
casserole and carve 1t in the dish,
which is not an easy undertaking,
or lift the meat to a heated platter
and arrange the vegetables about
the beef. The meat, which must
be carved across the grain. will
not only be tender, but enriched by
the flavor of the vegetables which
will be retained when 1t becomes
cold. A tough chicken may be
made tender by cooking in the
same way, putting the chicken into
the casserole, cut up as for frtc-
assoc.
Plain Spaghetti.
Break half a pound Of spaghetti
into pieces Of uniform length. Put
it on the electric range (using
high" heat), in plenty Of salted
hni
for twenty minutes. Drain off the
water, turning the spaghetti into a
colander and pour cold water over
1t to rinse off the floury coating
that sometimes adheres to 1t. Re
turn to the range with enough
cold milk to cover the spaghetti
and cook until the milk is scalding
hot. Add two tablespoonfuls of
butter, let the spaghetti come again
to the boil, watching that the milk
does not scorch, season with pepper
and salt, stir in three tablespoon
fuls of grated cheese and serve the
spaghetti in a deep, hot vegetable
dish. This makes a pleasant
change from potatoes as an ac-
compartment to your dinner.
Baked Onions.
Peel a dozen onions or medium
size. If you will hold the knife and
the vegetables under water while
peeling, you will spare yourself
tears. Put the onions on the cleo
trio range in just enough hot water
and boil for fifteen minutes. Pour
off this water and put into the
saucepan another supply Of boiling
water to which you have added a
tablespoonful of salt Cook until
the onions are tender and then turn
into a colander. pressing each onion
gently with the back Of a spoon