A handbook of home economics

2 tbsp. minced onion. 1/4 tsp. salt. 1/4 tsp. pepper. Mix lightly together and shape into small flat cakes. Cook as you would pan-broiled steak. Beef Stew 1 Ib. meat, neck or round. 3 potatoes, medium size. 2 carrots, medium size. 2 turnips, medium size. 1 onion, medium size. 3 tbsp. beef fat or marrow from bone. 1 qt. water. 1 tsp. salt. J4 tsp. celery salt. y% tsp. pepper. Y% tsp. paprika. 4 tbsp. flour. Cut the tender meat into pieces about one and a half inches square. Place any bone there may be, and the tough pieces of meat, in cold water, and bring slowly to the boiling-point. Roll the tender pieces of meat in the flour, and brown in the beef fat or marrow. Add to the rest of the meat and simmer 3 or 4 h. Prepare the vegetables, cut into half-inch dice and add to the boiling stew. Allow J/£ h. for the carrots, turnips, and onions, and 20 m. for the potatoes. (Parboil the potatoes before adding.) Remove the bone and tough portions of the meat, season to taste, thicken to the consistency of a thin white sauce, and serve with dumplings. Dumplings 1 c. flour. 2 tsp. baking powder. Yi tsp. salt. Milk. Sift all the ingredients into a bowl. Add milk to make a soft dough. Drop by spoonfuls into the boiling stew, cover closely and cook 15 m. without removing cover. Be careful not to have too much liquid, or the dumplings will be heavy. Why do you brown the tender meat? Why place the rest in cold water? Why parboil the potatoes? Estimate the cost of the beef stew. Left-over Meat Dishes Remove all bone and gristle, and most of the fat. Use the bones in making soup stock or a sauce in which to serve the meat. Season the meat highly. Combine with potato, rice, macaroni, or spaghetti. If possible, use a little tomato with the meat. If the meat is tender, simply reheat; if tough, simmer until tender. Cottage Pie 2 c. cooked meat (diced fine). 2-3 1/2 c. meat sauce, onion flavor. 3 c. mashed potato. Place meat in baking-dish, pour sauce over, cover with mashed potato, and brown in a quick oven. Serve hot. Scalloped Mutton Remove the fat and skin from cold roast mutton; chop, and season with salt and pepper. Butter a shallow baking-dish; put in a layer of crumbs, then a layer of meat. Next put in a layer of tomato sauce or brown gravy, and one of cold boiled macaroni, if liked. Continue in this order until the dish is nearly full. On top spread a thick layer of crumbs mixed with 2 tbsp. melted butter. Bake in a hot oven till the crumbs are brown. Hash Mix and heat together equal parts of chopped, cooked meat and chopped, boiled potatoes. If dry, add 1 tbsp. butter or beef drippings, and 2 tbsp. hot water, to every 2 c. of hash. Season with salt and pepper, adding onion juice, parsley, or other seasoning, if desired. Rice Balls 2 tbsp. boiled rice. Salt and pepper to taste. 2 tsp. chopped meat (beef, mutton, chicken, etc.) Spread rice on square of cheesecloth, and place seasoned meat in the center. Take up the cloth and form a solid ball, having the rice entirely surround the meat. Tie with twine. Cook in boiling water 10 m. Serve with tomato sauce. The amount given is for one rice ball. Minced Meat on Toast