True food values and their low costs

Three pounds of stewing beef, cooked very tender and seasoned the day before you make your pie. Cut the meat into inch pieces and place in a deep dish. Place over it bits of butter and the stewed beef gravy, also a level tablespoon of flour. Cover with a nice pie crust and bake long enough to brown. This is also very nice and more wholesome if covered by a crust of mashed and seasoned Irish potatoes. Bake this long enough to blend meat, flour, and gravy together. If your oven is very quick, cover with a dish, leaving cover off long enough to brown the potato crust. This also makes an economical, one-piece dinner. A lamb or veal pie may be made in the same way. Rolled Skirt Steak in Casserole This makes an excellent and economical meal. Remove the fat and skin from a skirt steak and pound with the edge of a china plate or saucer. Brush over with a mixture of equal parts olive oil and vinegar. Roll, skewer, sprinkle with salt and pepper, and dredge with flour. Try out three thin slices of fat salt pork in a frying-pan, put in meat, and cook until entire surface is seared and browned, turning frequently, being careful not to pierce, so as to prevent the escape of juices. Put in casserole, add one-third cup of boiling water, cover closely, and cook in a slow oven one and a half hours. Wash and pare small potatoes, and brown surface in tried-out pork fat. Put in the casserole and cook during the last hour of the cooking. Remove meat to hot platter, pour around stewed tomatoes, and arrange the potatoes at each end of roll. To prepare the tomatoes, turn the contents of a quart can into a saucepan, bring to the boiling point, and let simmer until most of the moisture has evaporated. Season with butter, salt, and pepper. This with bread and butter and coffee, with any selected dessert, makes an excellent and cheap one-course meal. The size of the steak and number of potatoes may be varied according to size of family. That Leg of Lamb There are five in family. The leg of lamb weighed just seven pounds and cost $1.54. The first night at dinner it was served freshly roasted; the second night, cold and sliced. The third night, from a part of what remained, a wellseasoned hash with cold boiled potatoes and green peppers was made. This made an excellent, hearty dish. On the fourth day, with what remained, bones and all, an excellent soup was made for lunch by adding a spoonful of barley, an onion cut fine, and two or three potatoes. An outlay of $1.54 represented the meat dish for five people at three dinners, to say nothing of the lunch on the fourth day. With the ordinary vegetables or salad and dessert, every member of the family had a sufficient amount of good, nourishing food. English Cheese Pudding In many parts of England this pudding forms the night meal for the laboring classes. It contains a large amount of nourishment, and is more digestible than a Welsh rarebit. Grate or chop half a pound of soft American cheese. Toast and butter four slices of bread; put two slices in the bottom of a baking-dish, cover with half the cheese, dust lightly with salt and pepper. Put over them the other two slices and the remaining cheese. Pour over all one pint of milk; let it stand five minutes, and bake in a quick oven twenty minutes. This will serve four people. Six slices of bread may be used instead of four, with the same amount; of cheese, adding an extra cupful of milk. CHAPTER XXVIII How TO Stew Meat Stewing is a method of preparing meat by extracting juice to flavor gravy, and retaining the juice in the remainder by searing the meat.