General Rules For Meat

Meat when it comes from market should be removed at once from paper in which it is wrapped, weighed, put in cold place until used. Before cooking it should be trimmed if necessary, and wiped with damp cloth.

Only tender cuts of meat should be broiled, pan broiled or roasted. When meat is to be cooked by any of these methods, it is to be first seared then the temperature slightly lowered. By searing the albumin the outside of the meat is hardened and the meat is cooked in its own juices.

For roasts of beef weighing less than eight pounds, allow ten minutes to the pound and ten minutes extra. From eight to twelve pounds allow twelve minutes to the pound and twelve minutes extra. Over twelve pounds allow fifteen minutes to the pound and fifteen minutes extra.

For roasting mutton or lamb allow twenty minutes to twenty-five minutes for each pound and twenty minutes extra. Baste every fifteen minutes. For roasting veal or pork, allow twenty-five to thirty minutes for each pound and twenty-five minutes extra. Baste every fifteen minutes.

Ruth Wallis Wagner, Chi Alpha.

Home-Made Chop Suey 1 1/2 pounds lean beef cut into small pieces 1 pound fresh pork cut into small pieces

Method :

Brown in butter in large frying pan. Then add one or two bunches of celery cut up, three large onions which have been sliced, and browned separately, salt and pepper, two cups tomatoes, mushrooms if desired. One-half bottle chop suey sauce. Put a cover on the pan and cook very slowly about two and one-half hours. It may be necessary to add a little hot water. When nearly done thicken a little.

Harriet Wilson Davy, Xi.

Chop Suey

1/2 pound each of lamb, veal, and pork 6 good sized onions 1 cup celery

1 1/2 large tablespoons of molasses 1 large cup mushrooms.

Method :

Take one-half pound of each lamb, veal and pork. Cut in small pieces. Take six good sized onions, cut fine and fry in deep fat until light brown. Remove onions to a side dish, then fry meat in onion juice a little while. Add onions, one cup of celery, one and one-half tablespoons of molasses and one cup mushrooms, Barely cover with water, add salt and pepper. Simmer slowly and carefully for forty-five minutes. Serves six people.

Louise Vater, Xi.

Spanish Stew

1 pound hamburger

2 onions

1 small can tomatoes red pepper

3/4 cup cooked rice

1 green pepper

Method :

Cook hamburger for one-half hour, add onions, tomatoes, rice and green pepper and cook for one more hour. Add red pepper and salt to taste.

Wanda T. Bowman, Lambda.

Swedish Meat Cakes

1 pound round steak, ground twice 1 tablespoon flour 1 well beaten egg

Salt and pepper to taste 1 1/2 cups milk

Method :

Take the meat, mix the other ingredients well into it. Drop tablespoonfuls into heated fat (dripping or lard) and brown quickly. Then put into one quart of boiling water and simmer for one hour. Thicken gravy and pour over cakes on platter. Add mushrooms or peas to gravy.

Estelle Schoonover, XL