Evening star., 1943-01-05
Bouillon Cubes
Aid the Meat
Situation
Savory Salad Also
Gives New Charm
To Daily Meals
By Edith NJ. Barber

0p Edffh vi. b0fOef
Good cooks will not spend much
time In bewailing the fact that less
meat can appear on the menu than
usual. Instead, they will use their
ingenuity to make meals as ap-
petizing as possible For this purpose
they will find all sorts OF aids which,
Il they are not already In the
pantry, can be purchased at the
erocers.
There are bouillon cubes, for in
stance, with their meatlike flavor
which can 60 into sauces used with
leftover meat, and even be added to
q meat and vegetable dish when the
former Is limited in amount. There
are the table sauces OF the Wor-
cestershire type and ketchup and
chilli sauce and tomato paste. There
Is mustard, both in dry and mixed
form. There are all sorts of herbs
and many spices which add subtle
touch when used with discretion.
This is the time when salads can
be particularly savory. Some of the
herb vinegars add so much flavor
to a dressing made with a bland
oil that guests will ask for the
recipe. I particularly like some of
the wine vinegars which, while not
cheap by the bottle, are not too
costly to use in the small quantities
needed for f1avoring a dressing.
Now Is the time to make use of
some Of those interesting meat and
vegetable combinations of foreign
origin. Many Of them demand bit
of garlic as we'll as onions. The
Near East Foundation has recently
published a cookbook Of Hellenic
recipes with the title And the
Greeks" Allen Ross Macdougall,
the author Of the "Gourmets
Almanac" and one who can lay
claim to the title of epicure, has COL
lected and edited the recipes as
contribution to Greek Relief. Every
cent of the profits will be turned
over to the child-feeding station
in Athens. The recipes printed to-
day are from this cookbook.
CABBAGE DOLMADEs.
! cabbage.
pound mutton or lamb, chopped
fne.
2 onions chopped fine.
l cup uncooked rice.
tomatoes, sliced.
Thyme.
Salt.
Pepper.
Salad oil.
Water.
Meat bouillon.
Discard the coarse outer leaves of
the cabbage, strip the others and
parboil them for five minutes in
salted water. Mix the hashed NUT
ton or lamb, onions, well-washed |
rice and season WELL On each leaf |
place one tablespoon Of this mixture
and roll loosely, folding in the ends.
Stick with a toothpick or tie to hold |
In place. Place these rolls In a
well-oiled baking pan, packing them
not too closely. Cook with the sliced |
tomatoes and pour over one-half |
cup of water. Cook over a slow fire |
or bake in moderate oven, basting
every 10 minutes with a few table
spoons of meat bouillon. When the
dolmades are cooked and removed
from the pan the remaining juice
may be added, If there Is not a
sufficient quantity, and thickened
to serve as sauce.
Note: A bouillon cube dissolved in !
q cup of hot water may replace the
bouillon.
MEAT BALLS, VENETIAN.
Ia pounds hamburger meat.
% onion, thinly sliced.
4 thick slices of bread.
Parsley.
Mint leaves, chopped.
2 eggs.
Salt and pepper.
Season meat. Add onions and mix
well. Add bread (moistened), pars-
ley, mint, eggs. Mix thoroughly.
Leave mixture in a corner for 10
minutes to rise Shape into fiat
balls, roll in flour and fry in olive
oil or butter.