The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-11-03

With meat still taking up the
large end of our food budget, it is
often necessary for us to try to trim
that end of our food expenditure
down by passing up thick sirloins,
T-bones and loin chops, to buy meats
that cost less. Though they take
more time to cook fork-tender, and
more careful cooking to develop de-
licioushess, they are worth it in
money saved and good eating-two
points important to an overworked
y budget.
, Now that the weather is getting
F'nfppy, the time is just right for serv-
ing a good thrifty pot roast with
plenty of rich brown gravy Less
expensive cuts of beef can always
be used in this honey dish. Grass
fed beef, that is about all we have
had lately, needs long slow cooking,
much more so than corn fed feet.
> Boneless, chunky rump roast is
favored for pot roast because it is
so easily carved. Two other pop
uIar choices are the arm and blade
pot roasts cut from the beef chuck.
Onions, tomatoes, carrots and po-
tatoes are the vegetables that us
ually keep the roast company in the
pot. However, these could be re-
placed by such fall favorites as tur-
nips, squash or parsnips. Here you
are usually guided by the tastes of
the family. Be sure to add the
vegetables just long enough before
the end of the cooking time so that
they will be tender, but not over
cooked. To round out meal of pot
roast and vegetables you will want
only a nice salad and dessert, that
is if you have cooked potatoes with
the roast, otherwise you will want
mashed potatoes, so wonderful with
the brown gravy. Here is the recipe:
SavOry Pot Roast
pounds rump or chuck roast
2 onions sliced
l Glove garlic sliced
2 tablespoons lard or drippings
Salt and pepper
2 bay leaves
! cup boiling water
First brown the onions and garlic
in the fat Then put in the meat and
Brown it slowly on all sides to inn
prove flavor and for attractive APP
pearance Flour the meat if de-
sired before putting it in the pan,
d or leave it unf1oured. After the
meat is Drowned, add seasonings,
bay leaves and water. Cover tight
ly and simmer hours until tender.
OF you use a pressure cooker of
course it will not require that long).
Add more liquid if necessary. Add
vegetables about 80 minutes before
roast is done, just long enough for
them to become tender.
When roast is done, strain off
liquid and measure. For each cup
add two tablespoons of -four, max
ing it into a thin paste with cold
water before adding. Cook gravy
until thickened, stirring constantly.
Serve in separate gravy boat to
be ladled over meat, potatoes and
vegetables.
From the left over roast these de-
liciouS crusty croquettes can be
made:
Roast Beef CroquetteS
2 cups ground leftover. roast
u cup condensed cream of mush-
room soup (undilutedD
"a teaspoon salt
Is teaspoon pepper
Is teaspoon dry mustard
Fine bread crumbs
] beaten egg
l tablespoon water
1s teaspoon salt
Is teaspoon pepper
e cup condensed cream of mush-
room soup (diluted)
" Combine meat, undiluted mush-
!. room soup, salt ga teaspoon), rs tea
spoon salt, pepper and mustard
Shape into croquettes. Dip in
crumbs, then into beaten egg mixed
with the water, Is teaspoon salt and
pepper, and again in the crumbs.
Chill 20 minutes. Fry in deep hot
fat until golden brown. Drain
Makes croquettes. Use the ~ cup
of soup. diluted with milk, for
sauce.
| Then there is always the old stand
7 by of good old brown stew.
j Kitchen Brown Stew
= pounds of good stew beef, cut in