Evening star., 1928-06-10
BY THE FOOD EXPERT.

It is a foregone conclusion nowadays
that meat shall be included in the
family bill of fare but once a day.
And most housewives are glad enough
to adopt this system as matter Of
economy If for no other reason. But
though meat is not desirable for most
persons more than once a day. one
can hardly deny the value of some
meat in the diet The fact that. in
spite OF high price, We still feel that
dinner isn't dinner without meat or
real need for flesh f@od.
suppose from the housewives point
of view the worst thing about being
vegetarian is having to plan seven
/ meatless dinners week They say
/ there are more men among the vege-
/ tarians than wonderland that Is per-
| haps because men don't usually have to
| plan the meals.
In this weeks suggested meals the
| meat order is not large one. For
Mondays dinner inere Is leftover
chicken from the Sunday before. Tues
day there is need Of beef for beef la
moce which viii do for two days. Then
just enough veal TO make veal birds
for Thursday dinner because we don't
want any left over, Ash suitable for
for Saturday and a roast of lamb for
Sunday. If the family is small 1t is
best TO get section Of the shoulder
for the lamb roast.
For this you will need besides the
leftover chicken, a green pepper,
some fresh or canned mushrooms. some
red pirniento, light cream and buttered
| toast II you have about two cupfuls
Of the diced cooked chicken you should
have three tablespoonfuls Of minced
| green pepper. one Of minced pilniento,
half cupfuI Of mushrooms and a
cupful and half Of the light cream.
Melt three tablespoonfuls of butter and
cook the green peppers until soft, then
stir in two tabIespoonfuls Of -four.
| Gradually add the cream. stirring 10
! keep smooth. Then the pimiento. salt
/ and pepper 10 taste Meantime fry the
/ mushrooms until tender-uniess canned
/ ones are used-put the mixture In a
double boiler With mushrooms and
/ chicken and make very hot Then
! serve on slices OF buttered toast
A fairly chunky piece Of beef from
/ the upper round lis, think most
/ satisfactory for this dish. Have some
/ beef drippings or sucL and melt some
/ In a frying pan, Dry the meat well
and scar on all sides In this fat. Then
sprinkle with little salt and pepper
! and place In q Kettle provided with
! q tightly htted cover Pour a cup Of
/ water into the pan IN which the beef
! has been Drowned and stir this into
/ he Kettle. Add enough boiling water
! 10 cover the meat and let cook slowly
i for three or four hours. The water
/ should be kept just bubbling, but not
/ boiling hard, as this tends 70 tDtigilen
( the meat Add a little minced onion
I II the favor Is liked Let liquor boil
/ down 10 about pint, season To taste
+ when the meat IL done and then
/ thicken with. a little -four mixed
smooth in cold water
Remove fat and gristle from leftover
/ beet For every two cups of the meat
/ you viii need the following ingredients;
/ One egg yoIk. q quarter teaspoon Oi
I onion juice, half teaspoon OF salt. dash
] of pepper and thick sauce. as follows
/ Melt two tabIespoon:uis of butter
I snd mix thoroughly with a quarter
cup Of fiour Then add little al
q time one~haif cup NJ milk, cook
stirring constantly ,ntil thick and
( smooth, and then let cook over
! hot water for ten minutes Season
/ with a pinch ri salt Miz this With the
meat snd other ingredients. allow IL "
cool and then form into croquette
shapes. Have some very stale bread OT
crackers~~foil and sifL 50 that you have
some flne crumbs, Add three or fouI