The Kennewick courier-reporter and the White Bluffs spokesman. [volume] (Kennewick, Wash.) 1938-1939, 1938-11-24
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80 Meat Dishes

the average housewife today is that
of trimming down the ever-mount-
ing grocery bill. Modern packaged
and ready-to-serve foods, or foods
requiring a minimum amount of
time or skill for preparation, have
an inviting appeal to most of us,
says Miss Helen Ssteiner, Asst Coun
ty Agent in Home Economics, and
sometimes they have an uncanny
draining effect on our pocketbooks.
The most effective method of
conserving the family bank roll is
to stop the biggest leaks first. Or
dinarily, check on habits of buy
ing and preparing meats will solve
this difficulty for a large number
of families. Expensive cuts are less
nutritious than some of the more
inexpensive cuts of meat and with
a little time and thought can be
made quite interesting and flavor
full. Old world countries have their
favorite ways Of making tough meats
tender by long, slow simmering.
Witness, Irish stew, Hungarian,
goulash, French ragout or fricasse,
and Russion Tsche. For many Am
orleans. however, time is a a prem
ium and they are unable to prepare
the tougher cuts in this way except
for special occasions. a..a CIV ,-e
The quick-cooking ground meats
products Of the machine age, are q
convenience to the homemaker who
is either employed or assisting with
the necessary work on the ranch
They are a perennial favorite with
the children, and have endless pos
sibilities in combination with other
food stuffs.
Ground meat is a broad term in
Guiding ground veal and lamb pat
ties as well as hamburger and pork
sausage. Whatever the kin d
ground meat should be kept very
cold and for only a short period o,
time. Spoilage organisms develop
faster in ground meats than on solic
meats with less surface exposure.
A combination of two or more
kinds of ground meat often makes
and pork, or veal and pork are good
pleasing blend of flavors. Beel
selections. Milk, salt pork, dicec
and fried until light brown and
crisp, gives a distinctive flavor in 9
beef loaf. The fat fried out Of the
salt pork has its uses, also. Cook the
celery, onion, parsley, or other sea-
sonings in the dripping to develop
their flavor, and use in a sauce to
bind" the loaf during cooking
White sauce may be used in place
of egg for a binder.
AS in all meat cookery, it is mod
crate heat in the oven that keeps
meat from losing its Juice too rap
idly, browns it without burning and
cooks it evenly from center to out
er edge. Shredded raw potato add
ed to meat loaf serves double pur-
pose, that of making the loaf less
compact and of holding the juices
within the meat loaf or meat balls.
A medium raw potato. one egg, "
tsp. salt, tablespoon of lemon
juice, a few grains of nutmeg, add
ed to one pound of ground round
steak will make an interesting and
new inexpensive meat loaf that will
assist materially in helping out the
family food budget and will also
please the family. These may also
be rolled into individual meat balls.
Gravy to be served should be made
with a tomato or milk base as the
juice is held within the meat and
consequently there is no Juice to
use as a base for the gravy.