The Waterbury Democrat., 1934-11-06
Sister MaryS
 Kitchen

It's a pity that food economy to the average housekeeper seems to mean drabness. A pity-because the premise is all wrong. True, you may have to put your think ing cap on little more frequently to make your meals attractive when you have only little money to spend, but what of that? What have you got mind for, anyway 7s It's the attention to detail that makes food perfect, not the money you spend on it. The family can be as we'll nour- ished on stews and pot roasts as on expensive roasts and steaks. And if the stews and pot roasts are nicely done, the consumers will be just as happy, too, as when eating steak. .,1. Desserts of ginger breads. spice cakes and eggless steamed pud- dings are especially good during the cold months and cheap to make. Apples and dried fruits may be used in numerous ways for delt- cious desserts. Canned fruits, too. Flank Steak Is Good Value g. Rolled flank steak is not dear and furnishes ra-good food value. Plan to serve rolled flank steak some day when there is bak- ing to do. Cook the meat while you are doing the baking in the morning. Then at dinner time re- heat the oven for an hour and bake the extra vegetable or pud- ding while the meat is. finishing. The steak will cook in the heat of the cooling oven and also in it's own heat in the morning so an hour at dinner time is enough to thoroughly cook the dish. Scallop the accompanying potatoes and bake the beets. Add apple rinS salad and eggless steamed pud- ding. @V-:
 Rolled Flank Steak
 The steak should be scored by the butcher or you can do 1t your- self at home. s.4
 Make a paste of 1-2 teaspoon mustard, I teaspoon salt, 1 tea- spon sugar and 3 tablespoons vinegar. Spread meat with paste. cover with stufiing, roll, and tic. Dredge with flour and bake as sug- gested for two hours in a slow oven.
 Stufing: Two cups stale coarse bread crumbs, 3 tablespoons melt. ed bacon fat or butter or butter substitute, l teaspoon minced on- ion, IA. teaspoon pepper, l lea spoon salt,, hot water.
 Mix salt, pepper and onion wltn bread crumbs. Add melted tat and mix lightly with a fork. Add 6 tablespoons boiling water and cover, mixing bowl closely. Let stand ten minutes and then mix with fork. Add more water If necessary. but the stuffing should not be sticky or pasty. i
 Steamed Pudding
 Eggless steamed pudding is one of my pet dishes, easy to make and good to eat. .s..,
 Take three tablespoons shorten ing, 1-2 cup molasses, 1-2 cup milk, cup pastry flour, 2-S cup graham flour, 1-2 teaspoon salt, 1-2 teaspoon soda. 1-2 teaspoon cinnamon, IA teaspoon each cloves, allspice and nutmeg. cup stoned dates cut in small pieces.
 Melt shortening and add mo- lasses and milk. Mix and sift salt and spices with white flour. Stir in soda which has been dissolved in 2 teaspoons cold water. Turn into an oiled mold, cover and steam two and one-half hours. Serve warm with liquid sauce and a garnish of whipped cream.
 TOmorrOw's Menu
 BREAKFAST: Chilled to-'
 mato juice with lemon, cereal, j
 cream, buckwheat pancakes,
 syrup, milk, coffee. =. LUNCHEON: Celery and
 rice in egg sauce, lettuce sand wiches, sliced bananas in rasp-
 berry gelatine. vanilla cookies.
 milk, tea. ii" N
 DINNER: Rolled flank .
 steak, scailoped pota to es. baked beets, apple ring salad, eggless steamed pudding, milk, coffee .s., 'ssss z s'sss ss