True food values and their low costs

Mock Veal Loaf with Creamed Peas Have the butcher grind together two pounds of neck meat and one pound of pork butts. Add to this two well-beaten eggs, four slices of bread, soaked in water until moist, one teaspoon of salt, one half teaspoon of white pepper, and a dust of paprika. Mix well and form into a loaf shape. 152 TRUE FOOD VALUES Place in greased baking-pan and cover half over with milk. Bake in a moderate oven for one hour. Have prepared one can of peas, drain off water, add one pint of milk, and one tablespoon of butter. Then add one teaspoon of cornstarch moistened with a little cold milk, and seasonings to taste; stir until boiling. Place loaf on a hot platter and pour over whole the creamed peas. This is a very cheap dish, and a test will prove it to be an extremely palatable one. Bacon and Eggs, New Style 6 small slices dry bread, 4 eggi diced \i cup milk 8 slices of bacon, diced Sail and pepper to taste Fry the bacon until brown. Add the bread, and toss with the bacon and fat until well sea- soned and slightly browned ; then add the e^s beaten with the seasoning and milk, and scramble as usual. This is a very good way to use up dry bread. Veal Fritters 1 egg Scant '/, cup flour 1% cups chopped veal A pinch of salt and 4 tablespoons milk urhile pepper '/i tablespoon salad oil 'A taplespoon lemon juice Frying fat Beat thoroughly the egg yolk; add milk, oil, salt and pepper, flour, and lemon juice. Beat k AND THEIR LOW COSTS 153 white of egg stiff and add to the mixture when ready to use. Then stir in veal, which should not be chopped too fine. Drop with spoon into slightly smoking fat, and fry to a golden brown. Drain on soft paper or cheesecloth. Serve with or with- out sauce. Chicken may be used in place of veal. Utilizing Cold Griddlecakes To any clear soup, add the cold cakes, cut into the thinnest slices possible with sharp scissors. You will be delighted with the result. Shepherd's Pie Roast beef, gravy, potatoes mashed with butter. Mince the beef, and put layers of the beef and mashed potatoes in a buttered baking-dish. Put a layer of potatoes at the bottom. Moisten each meat layer generously with gravy. Salt and pep- per to taste. Make the top layer of potatoes, dot with small pieces of butter, and brown, A great deal of rich gravy should be used. Creamed Veal in Pastry Horns This is an excellent tasting dish, and can be made of either left-over cold veal, chicken, or lamb, Cut the meat into small cubes, heat thor- oughly in a good white sauce, and fill pastry horns with mixture. Garnish with parsley, and pour 154 TRUE FOOD VALUES over a cream sauce seasoned with chopped pars- ley. Serve very hot. Scalloped Ham and Potatoes Put through the chopper enough cold boiled ham to give one cupful and a half. Cut six large boiled potatoes in thin slices. In a saucepan mix together two tablespoons each of butter and flour, a scant teaspoon of salt and a third of a teaspoon of white pepper. When bubbling, stir in gradu- ally one pint of hot milk, and cook until smoothly thickened. In a buttered dish put alternate layers of potato, ham, and sauce until all are used. With a half cup of stale bread crumbs, mix one table- spoon of melted butter. Spread this over the top and bake in a quick oven until browned. Cheese Toast Toast as many slices of stale bread as can be used. Make a pint of white sauce, as for the scalloped ham and potatoes, but scant the flour and salt. Two minutes before taking from the fire, stir in one cup of chopped or grated cheese, and stir until it is barely melted, then pour over the hot toast. This is substantial and appetizing. AND THEIR WW COSTS 157