2 cups medium white sauce (page 22). 2 boiled onions✪ Onion Sauce. Put peeled onions in cold water, bring to boiling point, pour off water. This removes green colour and strong flavour. Add fresh boiling water and boil until tender. Strain and chop onions. Add to white sauce. Serve hot with roast mutton. Tomato Sauce. 1 tbsp. butter. 4 tsp. salt. 2 slices onion. f.g. pepper. 1%4 cups tomato. Y% tsp. supar. %4 cup cold water. 1 tbsp. vinegar. 33) tbsp» Hour✪ Tomato Sauce Fry onion in butter until it looks clear, add tomato, stew 15 minutes. Mix flour, salt, pepper, sugar and vinegar with cold water, pour into boiling tomato, stir and cook 5 minutes. Strain and reheat before serving. Serve with steaks, cutlets and chops. To Boil Mutton Prepare as usual, plunge into boiling water, boil five minutes, then cook below boiling point, allowing twenty minutes to each pound and twenty minutes over to the whole joint. Vegetables may be cooked with it. Serve with sauce containing capers. Boiled Bacon or Salt Beefs Wipe meat with a damp cloth. Place in lukewarm water, bring slowly to boiling point, add a cup of cold water, place on a cool part of stove to cook below boiling point. Time: allow 25 minutes to each pound and 25 minutes extra to the whole joint. Vegetables may be cooked with the meat. Meat Stews. Stewing is cooking in.a small quantity of water at a low temperature. A stew should not rise above 180° F. The tougher parts of meat are thus made palatable. The long cooking in moisture at a low heat changes the tough connective tissue into gelatine so that the fibres easily fall apart and the meat is tender. Stews are economical in material, time and fuel, also in utensils, since meat and vegetables are cooked in the same saucepan. Directions for Stewing Beef or Mutton. (1.) Make a stew in a double saucepan, or in a covered jar in the oven, or use a fireless cooker as described below. (2.) Wipe the meat with a damp cloth, leave it whole or cut in neat pieces. ; (3.) If tender meat is used, seal up the surface to keep in the juices by first frying it brown in some of the meat fat melted out in a frying pan. This brown- ing improves the flavour of the stew but is not necessary. If tough meat is used, cut it in two-inch cubes and fry one fourth of the meat only, as the frying hardens the meat somewhat. MEAT STRUCTURE AND COMPOSITION oO Oe 4. Add cold water to a stew, allow 1% cups to each pound of meat. 5. Vegetables of various kinds, prepared and cut in neat pieces, may be cooked with the meat or may be added with the seasoning during the last hour of cooking. 6. Thicken each cup of gravy by adding, after the meat is removed, 2 tbsp. flour mixed to a liquid with cold water. Boil the gravy three minutes. It is not necessary to add any flour to thicken gravy if the meat was rolled in flour before it was cooked. A stew may also be thickened by allowing 2 tbsp. crushed tapioca to each cup of water unsed when the stew is made. 7 Dish the meat in the centre of a hot platter with the vegetables and gravy around it. The Use of the Fireless Cooker for Stews. Make the stew in the usual way, using a covered jar or pan. without a long handle. Heat the stew on the stove or in the oven and keep it cooking for half an hour so that all parts become heated. Then place the jar quickly in a fireless cooker, make airtight and leave untouched for 8 hours or longer. The stew may need to be reheated before it is served as some heat is lost during the cooking. How to Cook a Pot Roast. A pot roast is cooked by a combination of stewing and baking. The tougher joints are more tender if cooked in this manner. The following joints are suitable for this method: rump roasts, roasts from the round, the chuck ribs, and the shoulder, also tough fowls.

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2 cups medium white sauce (page 22). 2 boiled onions. Put peeled onions in cold water, bring to boiling point, pour off water. This removes green colour and strong flavour. Add fresh boiling water and boil until tender. Strain and chop onions. Add to white sauce. Serve hot with roast mutton. Tomato Sauce. 1 tbsp. butter. 4 tsp. salt. 2 slices onion. f.g. pepper. 1%4 cups tomato. Y% tsp. supar. %4 cup cold water. 1 tbsp. vinegar. 1 tbsp. flour Fry onion in butter until it looks clear, add tomato, stew 15 minutes. Mix flour, salt, pepper, sugar and vinegar with cold water, pour into boiling tomato, stir and cook 5 minutes. Strain and reheat before serving. Serve with steaks, cutlets and chops. To Boil Mutton Prepare as usual, plunge into boiling water, boil five minutes, then cook below boiling point, allowing twenty minutes to each pound and twenty minutes over to the whole joint. Vegetables may be cooked with it. Serve with sauce containing capers. Boiled Bacon or Salt Beefs Wipe meat with a damp cloth. Place in lukewarm water, bring slowly to boiling point, add a cup of cold water, place on a cool part of stove to cook below boiling point. Time: allow 25 minutes to each pound and 25 minutes extra to the whole joint. Vegetables may be cooked with the meat. Meat Stews. Stewing is cooking in.a small quantity of water at a low temperature. A stew should not rise above 180° F. The tougher parts of meat are thus made palatable. The long cooking in moisture at a low heat changes the tough connective tissue into gelatine so that the fibres easily fall apart and the meat is tender. Stews are economical in material, time and fuel, also in utensils, since meat and vegetables are cooked in the same saucepan. Directions for Stewing Beef or Mutton. (1.) Make a stew in a double saucepan, or in a covered jar in the oven, or use a fireless cooker as described below. (2.) Wipe the meat with a damp cloth, leave it whole or cut in neat pieces. ; (3.) If tender meat is used, seal up the surface to keep in the juices by first frying it brown in some of the meat fat melted out in a frying pan. This browning improves the flavour of the stew but is not necessary. If tough meat is used, cut it in two-inch cubes and fry one fourth of the meat only, as the frying hardens the meat somewhat. oO Oe 4. Add cold water to a stew, allow 1% cups to each pound of meat. 5. Vegetables of various kinds, prepared and cut in neat pieces, may be cooked with the meat or may be added with the seasoning during the last hour of cooking. 6. Thicken each cup of gravy by adding, after the meat is removed, 2 tbsp. flour mixed to a liquid with cold water. Boil the gravy three minutes. It is not necessary to add any flour to thicken gravy if the meat was rolled in flour before it was cooked. A stew may also be thickened by allowing 2 tbsp. crushed tapioca to each cup of water unsed when the stew is made. 7 Dish the meat in the centre of a hot platter with the vegetables and gravy around it. The Use of the Fireless Cooker for Stews. Make the stew in the usual way, using a covered jar or pan. without a long handle. Heat the stew on the stove or in the oven and keep it cooking for half an hour so that all parts become heated. Then place the jar quickly in a fireless cooker, make airtight and leave untouched for 8 hours or longer. The stew may need to be reheated before it is served as some heat is lost during the cooking. How to Cook a Pot Roast. A pot roast is cooked by a combination of stewing and baking. The tougher joints are more tender if cooked in this manner. The following joints are suitable for this method: rump roasts, roasts from the round, the chuck ribs, and the shoulder, also tough fowls.

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Girl's home manual of cookery, home management, home nursing and laundry