The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1930-09-25
WOMEN'S
PAGE
Sfews May Be As
Good As ROasfS

IN taSUe q ~
y w i it hard to say, for a well
.ada stew needs no apology. How
aver, if you would rather serve
.h;s savory and economical dish
n md, any other name there is no
r reason why you should not do SO.
This is how to make it.
Ragout Beef
Melt in a stewpan 2 tablespoons
# fat. Slice 2 onions in it and let
stono frv until they are light col
arod stir in one tablespoon of
Hour and 2 cups of hot vegetables
.r.ter or meat stock. The French
eook YOU know, never throws the
water from vegetables down the
arain. and incidentally she usually
chickens the stew at the beginning
of the cooking process rather than
at the end as we do. A stew thick
ened first requires more careful
watching as it will scorch more
readily. Now we have fried the on
ions in fat until nicely Drowned,
we have added flour to thicken and
LIQUID, either vegetable or meat
stock. Next season with salt and
nepper. When the sauce has suffi-
GENTLY thickened, add about 2
pounds of potatoes, peeled and cut
into moderate-sized pieces. Cover
the pan and simmer very gently,
shaking the pan now and then.
When the potatoes are almost
cooked, add 1 pound of corned beef
cut into little squares. Then SIM
mer again until the potatoes are
quite done. Turn into a deep dish
and serve very hot.
Breast of Veal B0urge0ise
One and one-half pounds breast
Of veal, / onion, thinly sliced, 2
tablespoons butter or drippings,
6 small carrots, IL cups toma-
to sauce, salt and pepper, flour.
Cut the veal into pieces suitable
for serving, sprinkle the meat with
salt and pepper and dredge with
flour. Brown the pieces of meat
well on all sides in the butter or
drippings. Scrape the carrots. Pour
the tomato sauce into the bottom
Of the baking dish; lay in the car
rots, onion and veal. Cover and
cook in a moderate oven until the
meat and vegetables are tender.
Serve in the baking dish.
Pot Roast Larded
Three or four pounds bottom
chuck roll, 2 teaspoons salt, pep
per, flour, / small onion, 1 small
carrot, 1-2 bayleaf, celery, parsley
and l cup Of hot water.
Have pot roast from bottom of
chuck roll larded. Sprinkle with
salt and pepper and dredge with
flour. Brown well on all sides in
hot fat. Add the seasonings and /
cup of hot water. Cook slowly un-
til tender, about 8 hours.
Braised Beef
Three pounds Of rump, 1 IL tea
spoons salt, pepper, flour, 2 table
spoons prepared mustard, 1 tea
spoon celery seed, / cup strained
tomatoes, fat for browning, A med
ium onions, sliced.
Rub meat well with salt and
pepper and dredge with flour and
brown it well in hot fat. Remove
the meat, brown the sliced onions
and add the other ingredients. Re-
turn the meat to the kettle, cover
closely and simmer in this sauce
snree hours or more, turning the
meat three or four times SO the
meat will be well Favored with
the sauce.
spanish Beef
Slices raw potatoe very thin and
put in the bottom of a well but
Tered baking dish. Season with salt
and pepper and finely minced on
ION. Moisten with gravy or white
sauce. Next add thinly sliced cold
oeef tboiled or roasted). Pour over
tomato PURGE. Sprinkle generously
WIN bread crumbs and bake in a
SLOW oven until the potatoes are
lender. Serve with freshly heated
peas On tip.
Left-Overs
sometimes the homemaker with
small family thinks that roast
- Stew is not a good purchase
llom ner standpoint because she
soes not know what to do with the
e.nants of meat. The following
~, Apes are very attractive "made
issues from the leftover meats.
Baked Beef Hash
NIX NIX equal quantities of cold
sooked chopped beef and freshly
.I ;.s diced potatoes. Moisten
A.ana cream sauce. Season with
D.. pepper, parsley and onion.
MN r.: INTO a buttered baking dish.
:. 0lsssn with cream or milk. Cow
~, WIN crumbs, dot with butter
s,a u bake in the oven until well
0Nned, about 90 minutes.
or Bread eatty Cases
ont e bread two inches thick. Cut
~ with a round sandwich cutter