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

round cakes and pan broil. The onions may be omitted. Serve sauce or gravy with them. Beef Loaf. 1 lb. beef steak. 1 tsp. mixed herbs. 1 tsp. finely scraped onion. 1 cup cracker or bread crumbs. 1% tsp. salt. 1 egg. ; 4 tsp. pepper. % cup gravy, water or milk. Prepare and mix as for Hamburg steak. Put into a greased bread tin. Bake in a moderate oven one hour. Serve hot or cold. Beef Steak Pie. 1%4 Ib. thick, tender steak or shin of beef.1%4 tsp. salt. 1 or 2 sheep kidneys or % lb. ox kidney. 1% tsp. pepper. 1% cup flour. water to nearly cover meat. Method I. Cut the steak into small, thin strips, the fat and the kidney into small pieces. Mix the flour, pepper and salt together (these thicken and season the gravy). Dip each piece of steak in the flour and roll it up with a piece of fat and kidney inside. Place the rolls in a baking dish. Cover with a good pastry crust rolled % inch thick. Make two holes in crust to let out the steam. Decorate with pastry leaves and brush the pastry over with yolk of egg. Bake in a hot oven 45 minutes. The heat should decrease after the first 20 minutes. Method II. Prepare the meat as above, but cook first and allow to cool before the pastry is put over. The pie will then cook in 25 minutes. Tough Meat. If tough meat is used, remove skin and gristle, cut into inch cubes and dip into the flour and seasoning, also flour kidney and fat Put the meat with water in a covered crock or bean jar, stew until tender in the oven. This takes about 2 hours. Make pie by Method II. Potted Meat. 3. cups cooked minced meat. Y% tsp. pepper. 34 cup good gravy or stock. f.z. mace or nutmeg. 3. tbsp. butter. melted butter to cover. 1% tsp. salt. The cheaper parts of steak or shin of beef may be used if freed from skin and gristle. Prepare the meat and cut in pices, put it into a covered crock with enough water to keep it from burning. Cook in a moderate oven 2 or 3 hours. Put the cooked meat twice through a meat mincer, add the salt and pepper, and if liked a very little powdered mace or nutmeg. Moisten with good gravy or stock, and the butter creamed. Pound the mixture well, use a pestle and mortar, or enamel bowl and vegetable masher. The meat should be neither dry nor too moist. Pack tightly in glass jars, cover with melted butter to make airtight. This will keep good for two weeks in cool weather. Any cooked meat or a mixture of meats may be used for potted meat; ends of beef, ham, bacon, fowl or game, and fish also. If no gravy is available add a little meat extract with butter to moisten the meat. Potted meat is useful for sandwiches. POULTRY Choice. Young birds have smooth, tender feet, pin feathers, few hairs, and the cartilage at the end of .the breast bone is soft and pliable. There should be no unpleasant smell. Only young birds should be roasted or fried. When in doubt as to the age of a fowl, steam or boil it or cook as for a pot roast. How to Clean, Stuff and Truss a Fowl. Cleaning. The fowl should first be plucked, all feathers and pin feathers being removed. (1.) Singe, that it burn off all hairs by holding all parts of the bird over a lighted taper, gas, or paper. (2.) Remove oil duct from tip of back. (3.) Cut through skin just below the first joint of each leg, take care not to cut the tendons. Hold the upper part of leg with one hand, and the leg below cut with the other hand, break the first joint and twist the leg, pull off the foot and tendons with it. If the fowl is old, before removing the foot, take a steel skewer and pull out the tough tendons from the back of leg just below the first joint. (4.) Place the fowl on paper and cut off the head without any of the neck. Discard the head.