Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-01-03

teaspoonful of chopped onion, one and
one-haf teaSpoonfuls of salt and dash
OF pepper. Shape into small round
cakes. Melt two tablespoonfuls of sa-
worry fat or butter in baking pan and
brown the cakes in it, first one side
and then the other. II you use raw
meat, the pan should be covered so that
the heat will be retained to cook the
meat.
Hamburg steak must be made from
fresh, well ground meat. It Is much
safer to chop the meat at home, as
chopped meat spells very quickly. Much
depends, too. upon browning 1t sufi-
GENTLY to bring out the fiavors. Some
cooks think that hamburg steak Is i'm
proved if the meat is mixed with milk
before 1t is cooked. The milk helps to
make the cakes brown and crisp, and
after being nodded in nice round
shapes they will keep their shape better.
Leftover Meat.
Leftover meats will form the basis
of delicious and appetizing dishes when
made into meat pies, shepherds pie,
meat salads, hot and cold sandwiches,
casserole dishes, meat balls, meat loaf
and hash. Let the first use Of leftover
roast beef be the serving Of it sliced
cold. Cut the slices of rare beef, ar
range nicely on a platter and garnish
with something green and crisp. Serve
vegetable salad at the same meal.
As an aid in using the odds and ends
Of trimmings from the carcass Of lamb
or mutton, the lean scraps may be
ground fine, seasoned to taste, then
made into q loaf or cooked like ham,
burg steak. To avoid monotony, fresh
lamb or mutton should only be served
every few days, other times serving such
meats as poultry, ham, beef, pork, fresh
or salt fish or dried beef.
Delicious dishes may be prepared
from the extra parts of animals, such
as liver, heart, kidney, sweetbreads,
tongue, pigs feet and tripe. Small por-
tons of these may be added to other
meat dishes If you do not care to use
them alone.
Bones and trimmings can almost
always be used in the soup kettle. Bits
Of meat not served with the main dish,
or remaining after the first serving, can
be seasoned and recooked in many pal
atable ways, or can be combined with
vegetables, pie crust, or other materials,
tended over large quantity Of less ex-
pensive food with such combinations.
Whether meat salads are economical
or not depends upon the way in which
the materials are utilized. II in
chicken salad, for instance, only the
white meat Of chickens especially
bought for the purpose and only the in
side stems of expensive celery are used,
it can scarcely be cheaper than plain
chicken, but If portions of meat left
over from previous serving are mixed
with celery Of the less choice stalks,
they certainly make an economical dish,
and one very acceptable to most per-
sons. Cold roast pork or tender veal, or
any white meat, can be utilized in the
same way Apples cut into cubes may
be substituted for part of the celery.
Many cooks consider that with the APP
pie the salad takes the dressing better
than with the celery alone. Many also
prefer to marinate-that Is, mix with
little oil and vinegar-the meat and
celery or celery and apples before put
be either mayonnaise or good boiled
dressing.
The fireless cooker, pressure cooker,
Dutch oven, and various pots with
tight fitting covers save time, fuel and
labor when cooking inexpensive cuts Of
meat.
Salmon and Salt Fish.
The best grades Of canned salmon are
richer than meats in bodybuilding ma
terials and contain about the same
amount of fats. Pink salmon, which is
q cheaper grade, Is better than meats
for making flesh and bone, but has less
fat. Either is as digestible as the best
sirloin steak, there is no waste and
nothing has to be thrown away except
the can.
Salmon Croquettes-MiX small ia
blespoonful Of -four with one large ia
blespoonful of butter, let two-thirds
cupful of cream come to the boiling
point, then stir in the butter and flour
mixture and add one pint Of chopped
canned salmon, two eggs, two-th1rds
pint of bread crumbs, and salt and pep
per to taste. Boil for two minutes,
then let get cold. Form into croquettes
and fry In hot lard.
Baked Salt Fish-Take one cupful
of picked salt fish that has first been
freShened by leaving in water for sew
eral hours, then stew gently in warm
water. Mix two cupfuls of cold mashed
potatoes with pint Of milk, two eggs,
a lump of butter the size of an egg, or
equal amount Of bacon fat, seasoning
of pepper and a pinch of salt II neces-
sary. Mix with the fish, turn into a
buttered pudding dish, and bake for
about half an hour.