Most for your money cookbook

I SMALL CAN TOMATOES ^ TEASPOON CHOPPED BASIL, OR I GREEN PEPPER, CHOPPED PARSLEY yi TEASPOON CELERY SALT I^ TEASPOONS SALT yi TEASPOON CAYENNE PEPPER I CAN CHILI BEANS Finely chop the onion and garlic and fry for a moment in hot oil or fat. Add the beef and fry slowly until brown. The Mexican secret of this dish lies in slow frying. Add the chopped tomatoes, green pepper and seasonings. Continue simmering over a slow fire. Add beans. Cover and let simmer slowly until the juices blend. BOEUF A LA STROGANOFF 1 POUND TENDER BEEF I PARSLEY SPRIG 2 TABLESPOONS FAT y^ POUND FRESH MUSHROOMS I SMALL ONION, MINCED I TABLESPOON FLOUR yi GARLIC CLOVE, MINCED SALT AND PEPPER I CUP SOUR CREAM Have meat cut in narrow thin strips. Slowly fry onion and garlic in fat, add steak and brown. Add parsley and the mushrooms, sliced thin. Cover and smother for 20 minutes. Add flour, simmer until thick, adding a little boiling water if necessary. Add cream and heat, shaking the pan to mix. This recipe, supposedly invented to be served at Stroganoff Palace on the Nevsky Prospect in what used to be St. Petersburg, is similar to many dishes in Central Russia today, where no one can do without his sour cream. The meat is either sliced or cut in cubes, and it may be beef, veal, chicken or goose, or any mixture of them. The flour used for thickening is buckwheat, so common in this section, and it is lightly browned in the oven before being added. The seasoning varies with the fresh herbs in the market, and even includes tomatoes, which may take the place of the sour cream in summer. METHOD FOR CHEAP STEAKS Lay a chuck steak, or other inexpensive cut, for several hours in a mixture of 2 tablespoons salad oil, i tablespoon vinegar, 3-4 onion slices, a cut garlic clove, a bit of parsley or other herb, half a bay leaf and a sprinkling of pepper. Turn occasionally, and rub mixture into meat. Lift out, drain and dry. Dredge with flour, brown on both sides in fat, add the mixture and simmer until tender and nearly dry. Salt during last half hour of cooking. Make a gravy of pan remains. HUNGARIAN FILLETS OF BEEF J^-INCH TENDER STEAKS I LARGE ONION, MINCED SALT AND PAPRIKA 2 TABLESPOONS VINEGAR FLOUR FAT FOR FRYING Salt Steaks, rub with paprika, spread with onion mixed with vinegar and let stand 3-4 hours. Dip in flour and fry. Eat with a sharp salad. In exchange for all the foreign influences in these beef recipes and many similar ones, we have given the world beefsteak, just as England centuries ago spread its roast beef from the Cape of Good Hope to the Horn. Today, roast beef and beefsteak are part of every foreign vocabulary and it is interesting to observe the variations of spelling: Italian Bistecca Swiss Beefsteack Spanish Biftec German Beefstake Portuguese Bife Swedish BifF French Biftek Japanese Bif-tekki Nice, Fr. Beefsteack In an Italian-American bill-of-fare an oddity will be noted in Bistecchine di Agnello^ literally "a beefsteak of lamb." A similar "howler" exists in the Rosbif de Mouton of Flanders. Quite naturally there can be neither beefsteak of lamb nor roast beef of mutton, yet these names for these dishes point out the universality of the distinctive Anglo-American pieces de resistance.