True food values and their low costs

Line the bottom and sides of a deep pie-pan with mush, making it a half inch deep. Fry the bacon till crisp, add the other ingredients, and cook together for a few moments. Pour this into the lined pan, cover with a layer of mush, and dot with bits of butter or bacon fat. Brown in the oven. This is an excellent way to use any sort of left-over meat, and the dish is really very appetizing. Rolled Steak Take a thin slice from the round or flank steak; trim it neatly, dust lightly with salt and pepper, then thickly with bread crumbs and a little chopped parsley. Roll the steak so that in carving you will cut across the grain ; tie in three places. Put a sliced onion, one carrot, a whole clove, and a bay leaf in a baking-pan. Put the steak on top, add a pint of hot water, cover the pan, and cook; in a moderate oven one or one and a half hours. Lift the pan, brown the steak quickly, and dish it, removing the strings. Make a brown sauce, using the water from the pan. If it does not measure a half pint, add sufficient water to make the quantity. A Word about Broiling Steak Wipe, trim off any superfluous fat, and remove the bone. Save the flank end for broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook about four minutes, if liked rare; longer, if liked well done. Serve on a hot platter. Season with butter, salt, and pepper. Steaks should be cut at least an inch thick. Many prefer them much thicker. Sirloin, cross cut of the rump, and top of the round are all good steaks. The round is juicy, but has running through it some tough white fiber, which makes it difficult to masticate. If very tough, pound it with a meat hammer or cut across it several times on both sides with a sharp knife. The intense heat will sear the surface quickly, and prevent the escape of the juices. Many prefer not to remove the bone in a sirloin steak ; but it bums quickly, and the steak is more easily carved when the bone is removed. Carve in narrow slices, giving each person a bit of tenderloin, fat, and the upper part. Broiled Meat Cakes Chop lean, raw beef quite fine. Season with salt, pepper, and a little chopped onion. Make it into small flat cakes, and broil on a well-greased gridiron or in a hot frying-pan. Serve very hot with butter. The flank end of the sirloin is better when cooked in this manner than when cooked with the other part of the steak. Pork Chops, Portuguese Method Place the chops in a deep platter, slice up a small garlic and place on the chops, turn a half cup of vinegar over all, and let remain over night. Turn off vinegar and garlic before cooking. This gives the chops a fine flavor and makes them very tender. Pork steak may be prepared in the same way. Baked Pork Chops Make a dressing of bread crumbs, one wellbeaten egg, one tablespoon of melted butter; season with pepper, salt, sage, and onions. Put the dressing in a baking-dish, lay the pork chops on top of the dressing, sprinkle with pepper and salt, and put the dish in the oven. When the chops are brown on one side, turn over, and brown on the other side. The juice from the meat will drip into the dressing and give it a delicious flavor. Cook for three-quarters of an hour. Delicious Hamburg with Tomato Take one pound of Hamburg steak and fry nice and brown, also take one can of tomato soup and add a half can of water to the soup ; heat to the boiling point. Then take the Hamburg and put it in the tomato soup. Stir both together and serve hot with buttered crackers. This is a very nice dish. Breaded Lamb Cut cold boiled or roast lamb into thick slices. Dip in beaten egg, season with pepper and salt, cover with fine cracker and bread crumbs, and fry in smoking hot fat.