Evening star., 1935-05-25
Meat Rules
When Food
Is Selected
BY EDITH M. BARBER.

wv the daily question which
most housekeepers have
to answer. If meals are
planned by the week, this will be
partially decided somewhat in ad-
vance. Sometimes, however, plans
are upset by the large appetites Of
the family, which result in smaller
quantities of left-overs than we had
expected to have.
In planning a meal the other foods
usually revolve around the choice of
the meat. If, for instance, we plan
to use a meat with cream sauce. as
we often do, We will not use creamed
potatoes or other vegetables.
Because meat is one Of the most
expensive of our daily foods it should
be bought with foresight. A roast is
more economical that steak or chops,
for instance, if We make our plans
to use 1t to advantage for more than
the one meal. 1t takes longer TO
cook and the cost of fuel must be
considered.
There are some times, however.
when chops or steak will be the best
buy from the standpoint both of
economy of money and time. Because
they are so easily and quickly cooked
there is in many places large de-
mand for these cuts. There are ether
kinds of meat which can be quickly
cooked: among them are liver, kid
nf f4r ANt1
and chopped meat, known as Ham
burg steak. There are other ways to
use this besides in the well-known
meat balls. and am giving you sew
eral of these recipes today.
The word stew" which Is applied
to meat cooked in water on top of the
stove, does not attract the appetite
of people who have been served plain
boiled meat with little seasoning
under this title There really is
nothing better than q well Drowned
and seasoned stew with q smooth
gravy. Some combinations Of meat
with vegetables are particularly good
as a little meat will 60 a long way
in giving its flavor to a dish Of this
sort and this. of course, makes it an
asset when an inexpensive meat dish
for dinner must be found.
In such dishes uncooked meat,
which will then give all of its flavor.
is used. There are many ways of
using cooked meat to advantage-in
hash. in croquettes, in creamed dishes
and in pies.
For many Of these recipes canned
meats can be used. There are num-
Der Of such products to be found at
the grocer's. Of these perhaps canned
corned beef Is the most popular. 1t is
as good for the ever-popular corn beef
hash as it is for slicing and serving
cold.
Baked Hash.
/ cup chopped, cooked or canned
beef.
1 cup chopped cooked potatoes.
2 chopped onions.
Salt.
Pepper.
u cup milk.
Mix well, place in a CREASED baking
dish and bake in q hot oven (450
degrees F.) 20 minutes.
Beefsteak Pie.
"a pound round steak cut in small
pieces.
cups hot water or stock.
teaspoon salt.
Pepper.
10 onions (smalD.
2 cups diced potatoes.
Remove the fat from the meat
and try out. Sprinkle the meat with
flour, brown in fat, and cook until
partially done. Add the seasonings.
onions, potatoes and hot water or
stock.
Liver With Mushrooms.
/ pound beef or pork liver.
2 tablespoons chopped onion.
tablespoons drippings.
n cup cream.
2 tablespoons -four.
Pepper, salt.
cup mushroom or meat stock.
! cup sliced mushrooms.
Wine liver, remove skin, cut into
cubes. Brown together with onion
in hot fat and continue cooking gently
for 10 minutes. Make paste OF the
cream and flour and add together
with the seasonings, stock and mush-
rooms to the liver. Let simmer until
liver is tender and sauce is Of right.
consistency. Add more liquid
needed. Serve in large cream puf1s as
main.enlrse for luncheon, or on toast.