Evening star., 1943-11-30
CuBED STEAK
(Thdnks to Mrs. C. N. M,
W0shinqton,J


t (Thdnks to Mrs. C. N. M,
Washington.)
have heard several young house.
keepers ask the butcher: How do
you cook a cubed steak?" And
since I have had good luck pre-
paring these I should like to send
you recipes which might be helpful.
These thin steaks without bone
or waste appeal to many and may
be fixed In several different ways.
Perhaps the most popular way is
to make what is called country
fried steak with gravy"
Have the butcher tenderize a slice
Of the meat, about half q pound.
Beat flour and salt and pepper into
1t, allowing it to take up all the
hour that 1t will hold. Fry in three
tablespoons shortening first on one
side and then on the other until 1t
Is nicely Drowned, then remove the
meat onto q platter and add two
level tablespoons flour to the drip
pings and brown. Season well with
salt and pepper and add two cups
milk, or milk and water, to make
q thin gravy. Replace the meat,
cover tightly and allow to cook
Slowly until meat Is tender and
gravy thick enough.
Another way to prepare this meat
s to salt and pepper the thin
slice Of steak whleh has been ten
derized and make bread dressing
which is spread thickly over the
slice after the meat Is rolled up
and pinned securely with toothpicks.
Brown in an iron pan in two table
spoons drippings. Place meat in a
casserole while gravy is made with
q little flour and hot water and
tomato juice. (About half tomato
juice Is right for this) Season
well with salt and pepper and cook
well covered until meat is beginning
to get tender. about half and hour
or more, in the oven.
Meantime, slice Y pound of mush-
rooms and stems and saute slightly
In little margarine.
Add mushrooms to meat and sauce
and add hot water to thin the sauce
a bit and cook another halt hour or
until sauce is thick enough. Serve
the hot mushroom sauce over the
rolled meat. Sprinkle with parsley.
Serves four. inexpensive and de-
Hcious. Potatoes may be baked in
the oven at the same time and
served with this. Sometimes bake
both Irish potatoes and sweet po-
tatoes at the same time for diversity.
It is no more trouble and takes no
more gas.
If the meat is a very tender piece,
It may be tenderized by the butcher
and broiled very quickly on hot
skillet which has been merely
creased well with butter. Season
with salt and pepper and serve pip
ing hot. This is the popular min
ute steak" 1t makes a good steak
sandwich. I suggest marinating the
slice of steak in French dressing
for an hour before broiling. BY
this, mean in simple oil and
vinegar dressing. It will then re-
Quire no butter to broil it, but only
q very sizzling hot iron pan on
which 1t is cooked in a minute" I"
That's why 1t is termed minute
steak"
COOKING ODORS.
(Th1nES to Mrs. M. K, Lorton, Va
To remove odors from house due
to cooking, I find it very effective
to burn a tightly twisted section of
newspaper like a torch through
rooms close to the floor, or to burn
loose small pieces on shovel or in
metal basket.
X Y X
CREAM SCONES.
(Thanks to Mrs. c. G. c., Takoma
Park
have a recipe for cream scones
which has proven so successful I do
not hesitate to recommend 1t. 1t Is
as follows:
Two cups all-purpose flour, 2 tea
spoons baking powder, " teaspoon
salt, tablespoons sugar, 6 table
spoons shortening, 2 eggs, " cup
cream.
Sift dry ingredients. Cut in
shortening. Reserve u egg whites
for glaze. Beat remaining eggs well
and add cream; add all at once to
-four mixture and stir until -four
is dampened, then stir vigorously
until mixture follows spoon around
bowl and is a soft dough. Turn on
Toured board Immediately and
knead 80 seconds. (Note: The sue
cess of this recipe depends upon
quick mixing and kneading0 Roll
"a inch thick and cut in triangles.
Place on ungreased baking sheet
Brush tops with slightly beaten egg
whites and sprinkle with sugar or a
mixture of sugar and a favorite
spice. Bake in hot oven (450 de-
grees) II to Is minutes. I vary this
recipe as follows:
Add Y cup Toured raisins, tea
spoon vanilla Cor lemon-or almond
or orange flavoring) to the -four
fat mixture. Sometimes add either
y teaspoon nutmeg or cinnamon.
Nuts are good, too. At this point is
where the cook can get original
ideas working. You'll be surprised
at the compliments!
X X r X
BROCCOLI:
OTHER RECIPES.
THANKS to Mrs. J. r. w.,