The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-08-21

AS this is being written it's just
too hot to think about anything in
the way of food, except tall glasses
of frosted fruit juices, and simmer
ing salads. But of course the man
of the house is looking for sub
Stantial meal when he comes home
from a heavy day at the office or
elsewhere. The hardest problem
that we have to cope with right now
is the meat situation Every time l
go shopping for meat walk around
in circles wondering what can buy
that will keep my food budget in
balance. 1t certainly is time that the
wise heads in Washington get down
to the bottom of the high cost of
living.
Speaking of refreshing drinks, a
mixture of different fruit juices kept
in the refrigerator will hit the spot
on hot evening, and you might try
this suggestion. Freeze some of the
juice, instead of water, in the cube
tray of your refrigerator. Then when
you add the cubes to the drink, they
won't dilute it. They are also good
in your iced tea.
Now going back to the meat sit
uation, no longer can round steak be
looked upon as among the cheaper
cuts of meat, at least not at 81 to
95 cents a pound-some stores even
sell it for SO cents. But since there
is no waste to the top round, per-
haps it is cheaper than sirloin and
other cuts.
So let's try a baked round steak
for our main meal, using a 2-pound
steak cut inch thick, cut into serv-
ing pieces. Sprinkle with lemon
Juice and marinate in olive or vege-
table oil for about 10 minutes
Dredge with flour to which salt and
pepper has been added Put table
spoons of the oil in the frying pan
and get it good and hot Scar the
pieces of meat all over to golden
color and then put them in a baking
pan with the juices Add chopped
onions and little garlic if you like
Over the meat pour cups of
strained canned or steWed tomatoes,
a tablespoon of brown sugar and a
cup of water Cover and bake for
about 3l2 hours in a very slow oven.
Fresh corn pudding with cheese
makes a delightful dish for luncheon
or supper, and is fine way to use
up leftover cooked corn on the cob.
you also may use canned kernel
corn if you prefer.)
Add cups corn kernels, ga cups
cream or rich milk, 2 tablespoons
melted butter, tablespoon sugar, "
cup grated Parmesan cheese and salt
and pepper to taste, to 3 well-beaten
eggs Blend all thoroughly and then
turn mixture into a creased casse-
role and bake in moderate oven for
about three-quarters of an hour, UNI
til the pudding is set and firm.
Serve at once. This is especially
good with fried chicken and cream
gravy.
This recipe for blanc mango l
brought back from Florida and it fits
in with the hot weather since it is a
light dessert, can be prepared in the
morning, and placed in the refriger
ator.
Peanut Brittle Blanc Mango
y cup sugar
3 tablespoons cornStarch
3 tablespoons flour
IA teaspoon salt
3 cups scalded milk
beaten egg yolks
! teaspoon vanilla
2 egg whites, stiffiy beaten
" cup peanut brittle, crushed
Mix sugar, cornstarch, flour and
salt. Add milk and cook over boiling
water for Is minutes. Remove from
fire. pour on the yolks and cook over
water two minutes longer. Fold in
egg whites. Cool to room tempera-
ture and add peanut brittle. Chill
and serve.
With the peach season at its peak,
its a good time to use them in every
way possible Served sliced with
cream, or as a tempting short cake
topped with whipped cream, will
certainly meet the approval of the