The Washington times., 1928-09-24

/ d
uct, it's use is steadily increasing
| from a luncheon and sandwich meat
to oftentimes the main course at din
ners Its piquant flavor greatly en-
hances the taste of such bland foods
as cereals, macaroni' and spaghetti.
And il is also exceedingly tempting
with fall vegeta bles, such as are in
abundance on the markets today.
Try Clipped beef cooked with
string beans and you'll readily note
the wisdom of the foregoing state
n1ent. Just one of the many differ
with dried beef and one that your
family will thoroughly enjoy.
Soaring Meat Prices
The soaring prices of the better
cuts of fresh meats have also
brought about a tendency to lessen
the consumption Of this product on
the part of the public. Such con.
dition should be viewed with alarm.
as it is liable to cause serious injury
to your health through the loss of
much-needed proteins.
Dried beef solves the problem by
giving your diet the required body
building or protein food without un.
due drain upon your marketing
budget. Then, again, dried beef is
a concentrated meat food that de-
tails little or no waste in it's use.
Its ability to whet the appetite and
make otherwise tasteless dishes ex-
ceedingly tempting has been proved
time and time again by domestic sci.
ence instructors the country over.
Summing up the merits of dried
beef, we find its qualifications for
a place on your table all that one
could ask for in a food product
namely, most nutritious. appetite
tempting and least expensive.
Many Ways to Serve
However. it seems that the many
ways of serving dried beef are in
the dark to most housewives. The
suggestion of serving it probably
only recalls to the minds Gf most
of them. the method of serving
Clipped beef on toast with cream
sauce. Truly, very tasty dish
and most popular one. but the
knowing housewife would never
ing potatoes, so why only one way
of tickling the palate with Clipped
beef?
HCIN dIN HuuuTGuS VI cOHiDiIl~-
lions of Clipped beef with other
products that will result IN dishes
that are most different and Its
zestful flavor assures the instant
| approval Of any of them by your
family. That you may see the
possibilities OF dried or clipped
beef in the making of truly differ
ent dishes. there follows few ex.
ceptionallv good suggestions for tire
use of this highly desirable. vet
economical meat. However. don't
limit yourself to these few sugges.
tons for there are many. narv
more than you can readily hit upon
with the normal amount of culinary
skill
Dried Beef With Mushrooms
Melt tablespoons butter; add
tablespoons flour and stir until
smooth. Then add 2 cups brown
stock made by dissoIving bouillon
cubes in 2 cups boiling water Add
Il TO II cup mushroom ends or
chopped mushrooms. Chop fine u
pound of dried beef. Add to the
sauce. Serve on buttered toast.
Cheese FOndue With Dried Beef
Scald l cup milk; and pour ii
over tablespoons dry bread crumbs,
n pound grated cheese and II cup
shredded dried beef. Season to
taste. Add ! tablespoon butter
melted. and the yolks of eggs we'll
beaten. Mix thoroughly. Beat the
whites of the, eggs until stiff but
not dry. Fold into the first mixture
Bake in a buttered casserole 80
minutes, using a $50 degree F. or
moderate oven. The casserole should
be placed in a pan of hot water
before putting in the oven.
ScalIOped Rice and Dried Beef
Coop one cup rice in eight cups
boiling sailed water about % min
utes until tender Drain. Arrange
alternate layers of rice and dried
beef in buttered baking dish.
Moisten with milk. Season 20 taste.
Bake 20 minutes in 350-degre F.
oven.
Dried Beef With MacarOni
| egg wei beaten
~ pound macaroni
tablespoon paprika
Ia blespoOn flour
j tablespoon butter
1h cup milk
u teaspoon mustard
u pound chopped dried beef freshly
sliCed)
Cook the macaroni for rs minutes
and drain. Blend the flour and but
ter. adding milk. Cook until t
thickens slightly. Then add paprika,
mustard and egg. stirring INFO this