True food values and their low costs

In selecting meat for a stew the cheaper pieces may be used, although it is well to bear in mind that a cheap piece of meat which contains much refuse may be less economical than a higher- priced one, all of which is eatable. The cuts which may be used are usually selected from beef, lamb, mutton, or yea!, and are the plate, naval, neck, shoulder, lower part of the round, etc. In preparing meat for a stew, wipe and cut into suitable pieces for serving. Meanwhile, divide into two portions; add cold water to one portion and heat to the boiling point. Brown the other portion in a little fat in a frying pan. Then add it to the water and meat. The whole should be cooked slowly for three hours, or until the meat is tender. It is better to select meat with some bone and fat, as it makes a richer stew than one made with lean meat. Onions, turnips, car- rots, parsnips, and potatoes are the vegetables TRUE FOOD VALUES 143 commonly used in stews. The vegetables should be cut into half-inch cubes or thin slices, not over a quarter inch thick, and added the last hour of cooking. The potatoes should, however, be par- boiled five minutes, then added to the stew, allow- ing twenty minutes for the cooking. Salt and pepper are the usual seasonings, although parsley, one or two cloves, celery salt, or catchup may be added to give variety. A nice way is to cook the vegetables separately. Beef Stew 2 pounds betf i carrot 3 labtc^poons ftovr water 2 onions, slicrd 1 lunsip 6 potatoes Sail and pepper Prepare according to above directions. Beef Loaf Take two pounds of beef (bottom of round) and grind it in a food chopper. Add three slices of fresh pork, three crackers, two eggs, a half teaspoon salt, a dash of pepper. Roll all into a nice loaf and cover it with sliced onions, four tablespoons of beef drippings, and a cup of hot water. Bake one and a half hours. Southern Beef Take about three pounds of beef (bottom of round will do) ; dredge it in flour on aU sides, 144 TRUE FOOD VALUES and brown nicely in a frying-pan. Then havi large baking-pan ready, and place the meat in l pan. Add three small carrots, a small turn four onions, teaspoonful of salt, dash of pepp half a can tomatoes. Plade all in pan and ad< pint of water. Cover pan and cook in a moder oven for about three hours. ' To serve: Slice beef and place vegetab around it on a platter. Thicken the gravy a serve hot. Beef Stew j; Take one or two pounds of cheap steak, cut ! small pieces, fry a delicate brown in pork f ji then pour on boiling water until well cover \ Simmer gently one hour, then add one or t 1:' onions sliced. Cook until done, which will p quire about three and a half hours altogeth 1] Serve with either baked or boiled potatoes. jl More One-course Meals; Getting Youb t Money's Worth { A nice meal, at a very reasonable cost, may made of boiled Frankfurt sausage, with pot salad, bread, butter, and coffee. ' Potato Salad 4 cups sliced boiled 2 slices bacon, cooked potatoes and dried 1 chopped onion 3 tablespoons olive oil AND THEIR LOW COSTS 145 'A cup weak vinegar 4 stalks celery, cut fine 2Yi teaspoons salt 1 tablespoon mixed Pinch of red pepper parsley Into a large bowl put the sliced onion, salt, and vinegar, and let it stand for ten minutes. While the potatoes are stili warm, slice into the bowl, mix with onion, salt, and vinegar. Then add oil, celery, bacon, and parsley. Mix together well. Arrange on bed of lettuce, and garnish with small pieces of cooked beets, and chopped hard- boiled eggs. To make a cheaper dish omit the garnishing. A Delicious Luncheon Dish Take a dozen raw potatoes, sliced thin; one large onion, chopped fine ; any kind of cold roast meat, preferably Iamb or beef; and the brown gravy.