Metropolitan cook book

Beef, mutton, lamb or veal may be used, selecting the tough pieces, such as the neck, shoulder, lower part of round, aitch bone, etc. Pieces of cold cooked meat may be added to the stew. The pieces of meat are usually dredged with flour before they are browned. This gives color to the stew, a rich flavor, and thickens the gravy. Onions, carrots, turnips, parsnips and potatoes are the vegetables commonly used in stews. Tomatoes, string beans and green peas are sometimes used. The vegetables should be cut into ^-inch cubes, i-inch slices or strips, and added the last hour of cooking. The potatoes, however, should be parboiled 5 minutes, then added to the stew, allowing 20 minutes for cooking. The usual seasonings are salt and pepper. Sweet herbs, parsley, a bit of bay leaf, a few cloves, celery salt, or catsup may be added for variety. Dumplings or Boiled Rice are often served with stew. When cooking dumplings, they should be placed so that they will rest on the meat and vegetables. Meat stew may be served on slices of Fried Mush, MEAT PEE Fill baking dish | full with stew; cover with mashed potato, boiled rice, biscuit dough or cereal mush and bake until nicely browned on top. NEW ENGLAND BOILED DINNER 4 pounds corned beef 6 small carrots or 3 6 medium-sized pota- 6 small beets large ones toes 1 small cabbage 2 small French turnips 6 medium-sized onions cut in thirds 6 small parsnips Wash the meat quickly in cold water. If it is very salt, soak it about 30 minutes in cold water. Simmer meat in a kettle, containing enough boiling water to cover, from three to five hours, or until the meat is tender. Wash and scrape the vegetables, leave the beets, carrots, turnips and parsnips whole, or quartered if preferred. Cut the cabbage into quarters. When meat is tender, remove from kettle, and, two hours before dinnertime, add the carrots, afterward the turnips and the cabbage. Thirty minutes before dinnertime, add the parsnips and potatoes and onions. The beets should be cooked separately. Reheat the meat with the vegetables. Serve meat and vegetables arranged attractively on a large platter. HOW TO BROIL MEAT Broiling is cooking by direct exposure to heat, over hot coals or over a flame (gas flame). Cooking with little or no fat in a hot frying pan is called "pan-broiling." To make broiled meat juicy, turn often while cooking. TO BROIL STEAKS OR CHOPS Wipe meat with a damp cloth and trim off superfluous fat. Rub the wire broiler with a little of the fat, place the meat in broiler and broil over a clear fire, turning every 10 seconds for the first minute. After the first minute, turn occasionally until well cooked on both sides, or cook in a little fat in a frying pan, turning over. Season to taste. Pork chops must be very well done. PAN-BROILED HAMBURGER STEAK Chop finely one pound lean raw beef; season highly with salt, pepper and a few drops of onion juice. Add | cup milk gradually; knead dough until spongy and shape into cakes. Heat ia frying pan, rub with the fat of meat and pan-broil the steaks. Turn cakes often during the cooking.