Take a dish, such as a chicken pie would be ., and put a layer of the thin sliced pota- toes on the bottom and on the sides. Then put a layer of the thin slices of meat on the bottom; I sprinkle over some of the chopped onion, some of the gravy, or pieces of butter, some salt and pep- per; then another layer of potatoes, then meat, onion, butter or gravy, salt and pepper, until the dish is full, having the last and top layer of pota- toes covered well. 146 TRUE FOOD VALUES Fill the dish with hot water, put in a fairly slow oven, and bake three hours, when it will be thor- oughly cooked and delicious. This is a dish that will, I think, be new to many. Cold-meat Pies Cold-meat pies are easy to prepare. They are very good made of chicken, lamb, or veal, and the latter two may be worth considering from an economical point of view. Take two pounds of veal, previously cooked and cut into neat pieces. Put a layer at the bottom of a deep baking-dish. Sprinkle over these some finely minced onion and parsley, a very little thyme, and some grated celery, salt and pepper, and then a layer of hard- boiled eggs cut into slices. Continue in this way until the materials are used, adding also a few slices of ham cut into small dice. Pour over all a strong gravy✪ Cold-meat Pies. This may be made from a knuckle of veal, and should be made sufficiently strong, so that, when cold, it will cut into a firm jelly. Cover all with a pie crust, and bake half an hour. As a variation, the veal may be molded in jelly. Boil a knuckle of veal in a quart of water until it falls to pieces. Season with onion, parsley, celery, salt, and pepper. Take a pretty mold, lay in the bottom a layer of cooked veal, then a layer of AND THEIR LOW COSTS 147 hard-boiled eggs, and a few pieces of ham. Con- tinue until the mold is almost full. Then strain over the contents the gravy. Meat Rolls Meat rolls are made by rolling out some pastry, and cutting it into squares of about four inches in size. Wet the edges all around, lay any kind of finely minced meat✪ Meat Rolls on one half, then fold the other half over. Pinch the moistened edges to- gether, so the contents cannot ooze out in cook- ing. Bake for about half an hour. The meat should always be finely chopped and well flavored. Crabs, salmon, or oysters may be used instead of the meat. Why Serve Apple Sauce with Pork? Dr. Harvey W. Wiley, the food expert, was asked the following question : "What is the scien- tific reason for eating apple sauce with pork and cranberry sauce with turkey?" His reply was as follows ; "It is 'scientific' for foods to be both savory and attrac- tive to the eye. This increases appetite and promotes the flow of the digestive juices, and so aids digestion. Apart from this fact, there is no serious reason for these com- binations, nor for many others. Pork is a fatty, highly nitrogenous food, and the watery, acid character of the apple sauce affords a desirable contrast as to taste, and gives balance to the ration. Any other fruit sauce would do as well ; and, indeed, stewed fruit is an admirable addi- 148 TRVE FOOD VALUES tion to any dinner, either s( the meat course, or cold, a) indigestible pies, puddings, i when they discourage most digest the meal." 2 slices of bacon, diced 1 cup canned tomatoes 1 cup chopped meal, raw . I'A teaspoons chiU-pepper Salt and pepper to taste Cold corn-meal mvsh ved hot as the side dish of a substitute for our heavy, r frozen sweets — eaten just effectively the efforts of the d

AI-modernized reading of the original text

Take a dish, such as a chicken pie would be, and put a layer of the thin sliced potatoes on the bottom and on the sides. Then put a layer of the thin slices of meat on the bottom; I sprinkle over some of the chopped onion, some of the gravy, or pieces of butter, some salt and pepper; then another layer of potatoes, then meat, onion, butter or gravy, salt and pepper, until the dish is full, having the last and top layer of potatoes covered well. Fill the dish with hot water, put in a fairly slow oven, and bake three hours, when it will be thoroughly cooked and delicious. This is a dish that will, I think, be new to many. Cold-meat Pies Cold-meat pies are easy to prepare. They are very good made of chicken, lamb, or veal, and the latter two may be worth considering from an economical point of view. Take two pounds of veal, previously cooked and cut into neat pieces. Put a layer at the bottom of a deep baking-dish. Sprinkle over these some finely minced onion and parsley, a very little thyme, and some grated celery, salt and pepper, and then a layer of hard-boiled eggs cut into slices. Continue in this way until the materials are used, adding also a few slices of ham cut into small dice. Pour over all a strong gravy. This may be made from a knuckle of veal, and should be made sufficiently strong, so that, when cold, it will cut into a firm jelly. Cover all with a pie crust, and bake half an hour. As a variation, the veal may be molded in jelly. Boil a knuckle of veal in a quart of water until it falls to pieces. Season with onion, parsley, celery, salt, and pepper. Take a pretty mold, lay in the bottom a layer of cooked veal, then a layer of hard-boiled eggs, and a few pieces of ham. Continue until the mold is almost full. Then strain over the contents the gravy. Meat Rolls Meat rolls are made by rolling out some pastry, and cutting it into squares of about four inches in size. Wet the edges all around, lay any kind of finely minced meat on one half, then fold the other half over. Pinch the moistened edges together, so the contents cannot ooze out in cooking. Bake for about half an hour. The meat should always be finely chopped and well flavored. Crabs, salmon, or oysters may be used instead of the meat. Why Serve Apple Sauce with Pork? Dr. Harvey W. Wiley, the food expert, was asked the following question : "What is the scientific reason for eating apple sauce with pork and cranberry sauce with turkey?" His reply was as follows: "It is 'scientific' for foods to be both savory and attractive to the eye. This increases appetite and promotes the flow of the digestive juices, and so aids digestion. Apart from this fact, there is no serious reason for these combinations, nor for many others. Pork is a fatty, highly nitrogenous food, and the watery, acid character of the apple sauce affords a desirable contrast as to taste, and gives balance to the ration. Any other fruit sauce would do as well ; and, indeed, stewed fruit is an admirable addi- tion to any dinner, either served hot as the meat course, or cold, as a substitute for our heavy, indigestible pies, puddings, and frozen sweets — eaten just as effectively the efforts of the digestive system encourage most people to enjoy the meal." 2 slices of bacon, diced 1 cup canned tomatoes 1 cup chopped meat, raw 1 1/2 teaspoons chili-pepper Salt and pepper to taste Cold corn-meal mush d

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