698 



GLEANINGS IN BEE CULTURE 



November, 1921 



failures in baking. A card index of recipes 

 which you have tested yourself is a time 

 and money saver, as each recipe is where 

 you can put your hand on it instantly, and 

 the recipe may be changed or renewed 

 without spoiling its appearance. 



The following recipes should suggest 

 waj s of using some of the cheaper cuts of 

 meat, meat left-overs, and substitutes for 

 meat. If you are not well informed as to 

 the cheaper cuts your local market man will 

 be glad to tell you something about them. 



The cake recipe produces an article which 

 is light, tender, and of fine grain altho in- 

 expensive and very quickly made. Made 

 with butter it of course has a little finer 

 flavor, but the flavor may be obtained by 

 using half butter and half margarine. But- 

 ter is so much needed on bread and for 

 seasoning vegetables that it seems wise to 

 use a substitute in baking, especially as the 

 food value of butter is injured in baking. 



CASSEROLE OF BEEF OE MUTTON. 



1^4 lbs. forequarter beef 3 potatoes sliced 



or mutton 

 Fat 



3 onions sliced 

 2 small carrots sliced 



Vi cup dried corn, soaked 

 V2 teaspoon Worcester- 

 shire sauce 

 Salt 



Trim and cut the meat in inch cubes and brown 

 in the fat in a hot frying pan, remove to a casser- 

 ole and cover with boiling water. Add the onions 

 and carrots, cover and put to cook in a rather slow 

 oven. When the meat is tender, which should be in 

 about two hours, add the potatoes, the dried corn 

 and the seasonings, after simmering the corn and 

 the water in which it was soaked in the frying pan 

 about five minutes to take up the juices of the 

 meat, cover and return to the oven for 30 or 40 

 minutes. With a green salad, bread and butter and 

 a simple dessert this will make a balanced dinner. 

 Or honey may be served with the bread and a 

 fresh fruit for dessert. 



Turnips may be substituted for the carrots and 

 the dried corn may be omitted. If mutton is used 

 a cup of canned peas may replace the corn. 



BEEF POT PIE WITH DUMPLINGS. 



2 lbs. lean beef Salt 



4 tablespoons flour Pepper 



Boiling water 

 Cut the beef, which may be a cheap piece from 

 the forequarter or lower round, into pieces suitable 

 for serving, trimming neatly; place in a good-sized 

 kettle with a close fitting cover and pour in boiling 

 water to just cover the meat. Let it boil about 

 five minutes, skim the liquid and then reduce the 

 heat and simmer until tender, which will probaMv 

 take three hours or longer. This may be done in 

 a fireless cooker or pressure cooker. When the 

 beef is tender, season to taste and thicken the 

 broth with the flour stirred to a smooth, thin paste 

 in a little cold water. Prepare the dumpling dough 

 and drop over the meat from the tip of a spoon, 

 cover closely and let cook undisturbed for about 

 15 minutes. Serve the dumplings on a large plat- 

 ter with the meat and gravy over them. 



DUMPLINGS FOE TOT PIE. 



2 cups sifted flour % teaspoon salt 



4 level teaspoons baking- 1 tablespoon shortening 

 powder 1 beaten egg 



About % cup milk 

 Sift together the flour, baking powder and salt, 

 cut in the shortening with 2 knives; add part of 

 the milk to the egg and use to mi.x the dry ingredi- 

 ents to a soft dough, adding more of the milk as 

 needed. The egg may be omitted, but it is a great 



improvement as it prevents the dumplings from be- 

 coming soaked. 



BROILED HAMBURG STEAK. 



1 V2 lbs. lean beef Salt 



1 V2 oz. suet Pepper 



Put the beef thru a food chopper together with 

 a small piece of suet. This is much superior in 

 flavor to the sawdust-like article which is com- 

 monly known as Hamburg steak in the market. A 

 bit of onion may be used as flavor if desired. Shape 

 the beef into a flat cake about % inch thick by 

 pressing gently on a large plate. Keep the edges 

 as thick as the center, if possible. Heat a ca.st-iron 

 frying pan hissing hot, grease it, transfer the beef 

 cake to it and slip the frying pan under the broiler 

 of the gas range, putting the broiler shelf as close 

 to the broiler flame as the sides of the frying pan 

 will permit. Cook until done to taste, which will 

 probably take five to ten minutes. If it browns on 

 top very quickly it may be necessary to lower the 

 flame of the broiler a little in order to cook it suf- 

 ficiently in the center, but take care not to let it 

 cook too dry. When done transfer to a hot platter 

 with a pancake turner, dot with a little butter and 

 season with pepper and salt. Serve at once. For 

 a person of weak digestion it is well to leave out 

 the suet. If a gas broiler is not available the beef 

 may be made into a number of little cakes and pan 

 broiled on both sides. 



BAKED SAUSAGE AND TURNIP. 



3 or 4 turnips Salt 



1% lbs. link sausages Pepper 



Pare and boil turnips, mash and drain and sea- 

 son lightly with pepper and salt. Place in a but- 

 tered baking dish, cover with sausages, which should 

 preferably be the small ones, well seasoned with 

 sage, prick the sausages with a fork and bake ten 

 or fifteen minutes or until the sausages are done. 

 The drippings from the sausages will take the place 

 of the butter which would otherwise be needed in 

 seasoning the turnip. With this serve baked pota- 

 toes and green salad or fruit. 



CHEESE PUDDING. 



3 large or 4 small slices 1 cup thinly sliced cheese 

 of bread, lightly but- or about V4, lb. 



tered 2 eggs 



Vn teaspoon salt 2 cups milk 



Vs teaspoon dry mustard Paprika 



Pile the slices of buttered bread one upon an- 

 other and cut thru all into strips and then squares. 

 Arrange the bread and cheese in alternating layers 

 in a baking dish. Beat the eggs slightly, add the 

 milk and seasonings and pour over the bread and 

 cheese. Bake slowly until the custard is set and 

 serve hot. 



RUMMAGE STEW. 



1 cup any kind of cooked 3 small or 2 large onions. 



meat, cut small 



sliced 



Vi cup thickened meat 2 tablespoons dried corn 



1 tomato 



V2 teaspoon Worcester- 

 shire sauce 



2 bouillon tablets 



gravy 

 3 baked potatoes, peeled 



and diced 

 % cup boiled rice 

 % cup water in which Salt to taste 



rice was boiled Water 



2 small slices cooked ba- 

 con, diced 

 When you have several meat and vegetable left- 

 overs, such as the first 6 items, mentioned above, 

 combine them, add the onions which have been 

 parboiled, the dried corn, tomato and seasonings 

 and simmer until the onions are done and the 

 flavors blended. Add the bouillon cubes just be- 

 fore you remove from the fire. Almost any com- 

 bination of vegetables may be used and several 

 kinds of meat. If you have soup stock on hand the 

 bouillon tablets will not be needed. 



(Continued on page 729.) 



