MEATS ANC VEGETABLES

(Brings a new gleam to the masculine eye)

2 Ib round steak 3 tablespoons drippings
‘1 large onion 3 medium carrots
2 cups canned tomatoes salt, pepper.

Method—Round steak cut 2 inches thick is the best, but any
Jean meat may be used, there should be very little bone. Melt the
drippings in a heavy kettle. Add the meat which has been rolled
in flour. Sear it to a rich golden brown on all sides, season with
salt and pepper. Slice the onion thin and peel and chop the
carrots. Lay them over the meat and pour the tomatoes around
it. Cover the kettle closely and bake in a ‘slow oven about 3 hours
until the meat is very tender and the vegetables are cooked to a
nice thick sauce. oe

| —Mrs. H. Mumby.

SWISS STEAK
A medium thick steak 3 medium onions
het 1 can tomatoes
Method—place steak in pan with bacon drippings or butter,
brown on one side, turn over, slice onion fine, cover with a tight
lid and cook slowly for about 34, hour. Do not raise the lid till you
pour tomatoes in. Cover and simmer 10 minutes. Serve.
—Mrs. P. L. Sim.

ROAST CHICKEN PIE

1 young chicken (4Ib)! 1 cup flour.

14 cup boiling water 1-3 cup milk

14 teaspoon salt 1-8 teaspoon pepper

11% tablespoons cornstarch 114 cups canned peas, drained
2 tablespoons fat 1 small onion

14 teaspoon celery salt

Method—Cut chicken in small pieces, over all sift the flour,
galt, pepper, andi celery salt. Fry to a light brown in fat. Place in
a casserole, top with sliced small onion, pour 14 cup of boiling
water over all. Bake in moderate oven till tender (2 hours).
Remove from oven, and remove large bones from chicken and put
meat back into casserole. Measure liquid on the chicken and put
in a double boiler, add enough milk to make 2 cups. Stir in
cornstarch and cook till thick and no starchy taste remains. Mix
peas and sauce ‘with chicken. Over the top place tiny baking
powder biscuits. Return to oven and bake 15 minutes until

biscuits are nicely brown and well done.
—Mrs, J. J. Ried.

d2