The Institute cook book

If cliile peppers cannot be obtained, water and cayenne may be substituted, and if Mexican beans cannot be obtained, other dried beans may be used. GUISO 1 small round steak 1 onion 1 tablespoon drippings 4 Mexican peppers 4 tablespoons boiled rice Salt 2 cups boiling water Flour to thicken Wipe the meat with a damp cloth; cut it into small pieces and pat it in a frying pan with the drippings, rice, half the boiling Planned for a MTTAT^ Family of Four iVl ilii 1 S water and the onion, sliced. Cover and cook slowly until tender. Remove the seeds from the peppers ; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp. To the water and pulp add salt and a little flour to thicken ; pour over the cooked meat; boil for a minute and serve. This is one of the most palatable of Mexican dishes. FILIPINO BEEF 1 pound round beef 1 cup stale bread crumbs 1/2 pound lean fresh pork 1 egg i small onion 2 cups stewed tomatoes 1 green pepper 2 slices bacon 1 teaspoon salt i tablespoon butter 1 tablespoon flour Remove the seeds from the pepper and run it through the meat grinder with the meat and onion. Add crumbs, beaten egg and seasoning; make into a roll; place in a shallow baking dish; pour the strained tomatoes around it; put the bacon on top and bake forty minutes, basting with the tomatoes. Thicken the gravy with the flour cooked in the butter, and serve. HUNGARIAN GOULASH 1 pound top round of beef 1 small onion 1 ounce salt pork 1 bay leaf 1 cup tomatoes 3 whole cloves 1/2 stalls celery 3 whole peppercorns 1 blade mace Flour Salt and paprika Fry the salt pork until a light brown ; add the beef, cut into twoinch pieces and sprinkled with flour; cover with water; let simmer for two hours and season with salt and paprika. Then cook the vegetables and spices for twenty minutes in water sufficient to cover them; rub them through a sieve and add to some of the stock in which the meat was cooked. Thicken with flour, using a tablespoonful moistened in cold water to each cup of liquid, and season. Serve the meat on the platter with the sauce poured over it. Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrow strips, are usually put over the top. TUn? A TC Planned for & MEATS FamUy of Four SOUR BEEF Take a piece of beef from the rump or the lower round; cover with vinegar ; add sliced onion, bay leaves^ a few whole spices and salt. Let it stand a week in winter or three days in summer, turning it every day and keeping it covered. When ready to cook put a piece of fat in an iron pan; brown the meat; then strain the liquid over it and cook until the meat is tender. Remove the meat ; thicken the gravy with broken gingersnaps ; strain and pour over the meat, adding a few seeded raisins if desired. BEEF BIRDS Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square; spread with sausage meat or forcemeat; roll up tightly and fasten with cord or wooden tooth-picks. Brown in butter; cover with broth; stew until tender and nearly dry; thicken the gravy with flour; add a quarter of a cup of tomato or mushroom catsup; bring to a boil and serve. BEEF LOAF