Principles of cookery

Use a thick section of the lower part of the round, two to four pounds. Trim, wipe and sprinkle with flour, season with salt and pepper. Brown under the gas or in hot fat. Put in casserole, partly cover with water or brown or tomato sauce. Cover closely and cook in very slow oven three to five hours. Meat Stew. Neck or breast of lamb of veal or inexpensive cuts of beef may be used in this way. Cover bones with cold water and heat slowly. Cut meat in convenient pieces, roll in flour seasoned with salt and pepper. Fry bits of fat, then brown sections of prepared meat and onion if desired. Put meat in kettle with bones when water is hot. When nearly tender add carrot, turnip, peppers, or celery cut in small shapes about one cup each to one pound of meat. Potatoes pared and cut in quarters may be added 20 to 30 minutes before serving, and dumplings 10 minutes before serving. Escalloped Fish or Meat. Equal measures of cooked minced meat, bread crumbs and white or tomato sauce ; or, for one measure of meat, half as much sauce and one-fourth as much buttered crumbs. (Boiled rice or macaroni may be used instead of crumbs.) Remove all uneatable portions from meat and mince or chop. Put in layers in a buttered dish, having crumbs for the last. Bake until heated through and brown on top. Fish or Meat Loaf, or Timbales. Remove skin, gristle and bone from meat or fish and mince fine. Combine with an equal quantity of bread crumbs or stuffing from a baked fish or roast fowl, season as desired, moisten with milk or stock. Add one beaten egg or more to each pint of the mixture. Pack in buttered moulds, steam or bake until firm in center. Turn out and serve with sauce. Meat Loaf in Rice. Line a mould with well-cooked rice. Fill with the meat prepared as above. Cover with rice. Steam an hour. Serve with tomato sauce. Fish Balls. In a stew pan put one pint potatoes, pared and quartered, and one cup salt cod fish which has been picked apart in cold water. Cover with boiling water and cook until the potatoes are soft. Drain in a colander till no water can be shaken out. Return to pan, mash thoroughly, add salt if needed, a shake of pepper, one teaspoon butter, one raw egg, and beat all together. Shape on a spoon or in small balls and fry in deep fat, hot enough to brown them in one minute. Drain on soft paper. CEREALS AND VEGETABLES. Breakfast Foods. Usual proportions — one-half cup flakes or one-fourth cup granules to one cup water, one-fourth teaspoon salt to one cup water. The denser the cereal, the more water and the longer the time required. Bring water to boiling point in upper part of double boiler, placed directly on the stove. Pour cereal slowly into boiling water, stirring constantly. Let boiling continue about five minutes till mixture begins to thicken. Place over boiling water in lower part of the boiler. Cover and cook gently with little stirring one hour or more, or till tender and soft. Or put in Fireless Cooker for three hours. Serve hot, with or without sugar, with milk, cream or butter. Put in moulds with fruit and serve cold as dessert. Pack solidly in loaf shape, slice when cold, brown in hot fat, serve hot. Corn Meal Mush.