The Waterbury Democrat., 1934-11-06
Sister Mary,S
 Kitchen

Q
 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 a little money to spend, but what of that? What have you got mind for, anyway B
 It's the attention to detail that makes food perfect, not the money you spend on it.
 The family can be as well 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. ~
 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. deli cious desserts. Canned fruits, too.
 Flank Steak Is Good Value F
 Rolled flank steak is not. dear and furnishes eXtra-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. f'(.
 Rolled Flank Steak
 The steak should be scored by the butcher or you can do it your self at home.
 Make a paste of 1-2 teaspoon mustard, 1 teaspoon salt. tea spon sugar and 3 tablespoons vinegar. Spread meat with paste, cover with stuffing. roll, and tie. Dredge with flour and bake as suS 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, 1 teaspoon minced on- ion. IA teaspoon pepper, 1 tea spoon salt. hot water,
 Mix salt, pepper and onion with bread crumbs. Add melted fat and mix lightly with fork. Add 6 tablespoons boiling water and cover mixing bowl closely. Let stand ten minutes and then mix with a fork. Add more water If necessary. but the stutfing should not be sticky or pasty.
 Steamed Pudding
 Eggless steamed pudding is one of my pet dishes, easy to make and good to eat. ....
 Take three tablespoons shorten ing, 1-2 cup molasses, .1-2 cup milk, 1 cup pastry flour, 2-3 cup graham flour, 1-2 teaspoon salt, 1-2 teaspoon soda, 1-2 teaspoon cinnamon, IA teaspoon each cloves, allspice and nutmeg, 1 cup stoned dates cut in small pieces.
 Melt shortening and add mo- laSScS ana Aillh. MIA anu oAAS ottis 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 garnish of. whipped cream.
 TomorrOw's Menu
 BREAKFAST: Chilled to-
 mato juice with lemon. cereal, 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.
 DINNER: Rolled flank
 steak. scalloped potatoes,
 talked beets. apple ring salad, <
 eggless steamed pudding, milk,
 c0ifee.