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

It's a pity that food economy tc 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 a 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 a mind for, anyway B
 It's the attention to detail that makes food perfect, not the none! 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 wi' 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 tt make. Apples and dried fruits may be used in numerous ways for deli. cious desserts. Canned fruits, too
 Flank Steak Is Good Value
 Rolled flank steak is not deal and furnishes eXtra-good food value. Plan to serve a 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 Its 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 rin: salad and eggless steamed pud- ding.
 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, teaspoon salt, l tea. spon sugar and 8 tablespoons vinegar. Spread meat with paste. cover with stuffing, roll. and tic. Dredge with flour and bake as sug- gested for two hours in slow oven. @s
 Stuffing: 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, l 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 stufiing should not be sticky or pasty.
 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, 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, allspiee and nutmeg, l 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 9 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 sss
 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 potato,es.
 baked beets. apple ring salad,
 eggless steamed pudding, milk I1I1|.1[.