THE VANCOUVER SUN EIGHTH ANNUAL ~COOK BOOK:

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The main meal of the day. for most people includes some
form of meat, and the fact that we spend more money for this
item in our diet than any other food should prompt us to buy

to the very best advantage.

Once the home-maker acknowledges “his” or “their”
preference in the meat line it is. a simple matter to plan
menus — the various kinds and cuts give such choice. And
still we haven’t mentioned the “inside,” smoked and pickled
meats! It must be admitted, though, that the different cuts

of meat should coincide with their appropriate cooking |

method. We doubt if anyone has become famous for grilling
a flank steak to substitute for a tenderloin; but given a flank
steak, a little flour, seasoning, etc., and our own unhurried
time, you can give” that tenderloin an awful run bias ‘his
money!

The following guides will prove a help in meat buying

and its preparation.

~.) One pound of boneless meat, such as. groin sf meat, or
liver, serves 4.

One pound of meat alii little howe: round ake or. round :

bone pot roasts, serves 3.
One pound of meat with moderate amount of bone, short
ribs, shoulder cuts, rump, brisket or plate, serves 2.

Braised Beet

2 to 3 pounds brisket or 1 onion, chopped
round of beef, cut into 1 carrot, chopped
serving pieces 1 tablespoon parsley,
Dripping or other fat for chopped
sauteing %2 cup celery, diced

2 tablespoons butter or 1 cup canned tomatoes
other fat : Salt, pepper and’ paprika -

Cut the meat into cubes; brown in hot frying pan with

drippings. Stir the meat quickly so it will cook quickly, Ten-

der cuts of meat may be cooked whole. Remove the pieces to
a. closely _ covered  saucépan. Rinse the frying pan with a
quarter. cup of boiling water to save all browned bits, and
pour this over the meat. Cover tightly and cook. slowly for
2 hours.

Sauce: Melt butter or other fat and brown the onion and
carrot in it. Add parsley, celery and tomatoes. Heat
thoroughly. Add itis inc and continue cooking for another
hour. Serves 6.

Hamburger Roll
1% pounds hamburger 1 apple, shredded
- 2 onions , 1 tablespoon sage
2 cups bread dense 1 iris i butter
Salt and pepper to taste.

_ Flour baking board, pat hamburger out flat on. bon about
one inch in thickness. Mix he sede agape and ‘Spread evenly on

meat.
- Roll up carefully and tie roll with string to keep its shape.
Bake in a moderate oven about one hour. Serves four. ~

- This savory hamburger roll won a prize for Miss. Jennie

Davies of Chilliwack.

The tender cuts are best cooked by dry heat:

1. Broiling: Cooking by direct heat at a seat ca’: of 475

deg. F. — 500 deg. F.
2. Pan-broiling: Cooking in a very hot frying pan with no fat.

3. Pan-frying: Cooking in a hot frying pan with a small
: amount of fat.

4. Roasting: Cooking in an open roasting pan in a moderate. :

oven (300 deg. F.-350 deg. F.) without water.
The less tender cuts are best cooked by moist heat:

A Braising: The meat is browned on. both sides, in a small
amount of fat either on top of the stove or, in a hot
oven (425 deg. F.). Water or stock is then added and
the meat is covered tightly and cooked either on top of
of the stove at a low temperature or in the oven | (300
deg. F.) for several hours.

2. Stewing: The meat is usually cut into small pieces and
cooked in a small.amount of hot water at a low tem-
perature for a long period of time. o e

3: Cooking’ in Water: Although we speak of “boiled meat”
this is incorrect. The meat is immersed in hot water
and cooked slowly at a low temperature until tender.

Meat used for soup stock is placed in cold water,

brought to a simmer and cooked at this temperature.

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Flank Steak Dinner

2 shredded wheat biscuits 4 tablespoons chobaud

1 teaspoon salt parsley

1%, teaspoon pepper . 1 slightly beaten egg

1 teaspoon sage 1% cup cream of mushroom

2 tablespoons minced onion soup ti

4 tablespoons minced celery 14% pounds flank steak
(eaves and stalks)

‘Combine all ingredients except the steak and the oil, and

mix them thoroughly. Spread the combined ingredients over
the steak. Roll and tie securely and sprinkle with salt ang
pepper. Brown in hot oil.
| ‘Transfer toa large casserole and. pour over the yemainder
of. the can of mushroom soup. Cover and bake in a slow
oven (300’ F.) for 1% hours, adding water as liquid evaporates.
Add whole. carrots, onions, potatoes and continue cooking until
the vegetables are tender—about 45. minutes.. Surround meat
roll with vegetables and garnish with parsley. Thicken the
liquid for gravy if desired. Cut in one inch slices to serve.
Serves six.
Mrs. Sam Kulacha, 147 West 16th Street, North Vancouver
won a prize for this recipe. ayer

4

Sidwad: Harnbulrger :

1% pound minced steak or
hamburger Sais beans
1 onion 7 1 cup water
1 tin cig oi soup Salt and pepper :
Y% teaspoon chili powder :

Fry onion till brown and add meat. made into small balls.

When nicely browned add beans and soup, water, salt and
pepper, chili powder. Cover and simmer for one hour. Serves six.
The recipe won a prize for Mrs. J. Main, bavi Pista Street,

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2 tablespoons olive, salad oil

1 tin small red. kidney. |

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