Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-07-30
FOOD AND THRIFT IN THE HOME,
Meat and Substitutes
Directions for the Preparation of Such Dishes
and Various Recipes Which Are Approved
by the Experts.
by the Experts.

IL you have a tough steak to fry
first pound 1t well, then drop in {
little water with a good pinch of sod
dissolved in it. Let soak in the watel
for five minutes, then add salt, pep
per, and flour, and fry in hot grease
This is much better than the old way
of cooking. Another way to trea
tough steak is to take two teaspoon
fuls OF vinegar, one teaspoonful o.
salad oil, and a small pinch Of rec
pepper. Mix this on a fiat dish an6
lay the steak in it for one hour. Their
turn and let it lie on the other side fol
one hour. The steak may now be fried
or broiled, as usual, and will be found
to be both juicy and tender.
Take a tender steak, salt and pep
per 1t in the usual way, then dip II
in a well-beaten egg and roll in crack
er crumbs and fry in hot fat. BY
this treatment you will have de.
licious golden brown dish instead of
just an ordinary steak. To secure a
tender roast, first rub it well with
& salt, pepper and flour, then cut
gashes in the thickest parts and
sprinkle sugar over the surface and
in the cuts. Pour over the roast a
tablespoonful of good vinegar and
sufficient water to make the gravy.
Set in a hot oven and roast slowly
with regular heat. A tough roast will
become tender if cooked in this way,
especially If roasting pans are used.
When preparing sausage, put the
seasoning on the meat before you
grind 1t and see how nicely it will be
mixed.
Ham or other salt meats will be
greatly improved by soaking in butter
milk after Slicing. When the salt is
sufficiently drawn out, let the meat
stand In sweetened water for a few
minutes. Before frying bacon or
ham, soak the slices for a. few min.
utes in little warm water in which
q teaspoonful Of strip has been
poured and the meat will then be a
nice brown with a delicious flavor.
Made With a Shank Bone.
Jellied meat-Take a shank bone
and have 1t carved Put it on the
ire in sufficient hot water to cover.
Cook slowly until the meat falls from
the bones Remove the bones, chop
the meat fine, and season with salt
and pepper Add the liquor, which
should be about Ia cupfuls. Rinse a
mold with cold water, pour in the
meat and set away to cool. When
cold. 1t will be firm. Slice like any
other meat and it is very good.
Dry hash-Cook a shank bone until
nearly done. Cut the meat from the
hone and run it through a food chop
per. Add one egg, one medium size
onion chopped fine, one cupful of
cracker or bread crumbs and salt
pepper and tiny bit of sage Mix
thoroughly. put in a pan, and pour
ever it one cupful Of the LIQUOR and
three tablespoonfuls of bacon fat.
Place in the oven and bake for so
minutes.
If you buy whole shank with
kunckle joint, trim some Of the meat
OF the upper part, run 1t through the
meat chopper and make a loaf or
hamburg steak. The remaining meat,
with the bones, make into hash or jel-
lied meat. You will have the stock
for soup or to use in other dishes.
Hot Beef Loaf.
For this procure one and one-half
pounds Of round steak and one-half a
pound of pork, and run through the
food chopper. Mix with this two eggs,
a cupful or more of bread crumbs, a
glass of milk, some water if it seems
too dry and salt and pepper to taste,
Shape in round loaf and place in an
iron pan. Place an onion on top of
the meat, and bake from two to two
and one-haf hours. Beef loaf baked
with tomatoes is good. Take about a
pound Of the chopped beef, mix it
with some bread or cracker crumbs,
IN egg, salt and pepper and water if
necessary, and when nodded pour
over 1t cupful of tomatoes.
Good Meat Balls.
Take one pound of round steak,
rne.hn1f mound of T1orlr ma Sv,ao II
onion, one.half cupful Of bread
crumbs, one teaspoonful of salt, a lit
tie pepper, one and one-half table.
spoonfuls Of -four and one egg. Grind
the meat and combine all the In
gradients. Make into balls the size Of
walnuts and brown in hot fat. Mix
one tablespoonful of flour, one table
spoonful Of butter. then add one cup.
full Of strained tomato pulp, and when
smooth add to the meat balls. Cook
slowly for several minutes until well
done and serve hot.
Meat Substitutes.
There are many people who,
through economy or for other rea-
sons. wish partly or entirely to elini.
nate meat from their diet, who well
come palatab1e substitutes that can
take the place Of meat. For these
have been found to contain protein
and the energy-giving properties of
meat, are given below. Cheese may
be classed first In the list of substitutes.
Others are fish. eggs, milk and butter,
1eguminous foods, such as peas,
beans, lentils, nuts and mushrooms
Any Of these substitutes can be COM
bined with other food articles so as
to increase their palatability and give
a greater variety. Cheese can be COM
bined with various kinds of flour
preparations, such as macaroni, spa
ghetti, noodles and bread or cracker
crumbs. It also combines well with
many kinds of vegetables and with
fruits.
4 Mock meat 1oaf-To two cupfuls Of
cooked and finely mashed red kidney