When the housekeeper attempts to reduce her meat bill by using the less expensive cuts, she commonly has two difficulties to contend with: toughness and lack of flavor. These are readily overcome. Long cooking at moderate temperature softens the fibres, and pounding or chopping may be employed to break and cut the tough muscle. Proper cooking will develop natural flavor, which may also be enriched by including vegetables and herbs with the meat. Directions follow herein for cooking some of the toughest and cheapest cuts of meat so that they will be quite as nutritious as porterhouse steak-and as appetizing.

Hamburg steak may be made into dishes both appetizing and attractive in appearance.

Hamberg Loaf

Take one cup of stale bread crumbs, and soften with two tablespoons of water or milk, mixed with one slightly beaten egg. Stir until well blended.

Add a chopped onion, 1 teaspoon of minced parsley or celery tops, salt and pepper. Mix with two pounds of Hamburg steak and bake at moderate heat one hour in a greased loaf pan. When done turn out of the pan and serve with a brown sauce. Strained tomato, tomato sauce or brown gravy may be used to moisten the loaf instead of milk. Two pounds of steak are enough for five persons.

Beef Cecils

As a variation from the loaf, mix the Hamburg steak as directed and form into flat cakes. Brown them in a frying pan over a slow fire, turning often to secure even cooking.

Minced Stew

For two persons, buy a half pound of Hamburg steak. Put one cup of boiling water into a skillet. Add salt and pepper to the meat and then stirring, cook in the boiling water until most of the latter has evaporated. Place spoonfuls of the steak on thin slices of toast and pour the gravy left in the pan over it.

Brown Stew With Dumplings

Two pounds of beef from the neck, shin or shank will make this appetizing stew. Cut the beef into one-inch cubes ; put 1/2 cup of suet into a saucepan. When the fat is rendered, take out the cracklings, throw the meat into the hot fat and shake it over the fire until browned. Add two tablespoons flour and one quart stock or water. Stir until boiling, season with salt, pepper and a small onion; cover and cook slowly for 1 1/2 hours. Ten minutes before serving take 1 cup flour, add 1/4 teaspoon salt and 2 level teaspoons baking powder; sift and add sufficient milk to moisten. Drop this dough by spoonfuls on top of stew, cover, and cook for 10 minutes without lifting the cover. Arrange the dumplings around the edge of the platter, place the stew in center and serve.

Stuffed Heart

Beef heart is inexpensive. Housekeepers should use it more often. The best way to prepare is to stuff it and bake. Have the butcher remove the gristle and tough red part at the top. Wash the heart carefully, then parboil for half an hour in water that just simmers. Make a stuffing of 1 cup of stale bread crumbs, 2 tablespoons of lard, suet or salt pork chopped fine, 1/2 teaspoon salt, dash of pepper, 2 sprigs of parsley chopped fine, and 1/4 cup of any cold vegetable on hand. Fill the three holes of the parboiled heart with this stuffing. Sew up the openings, dredge with flour and bake 1 1/2 hours in a hot oven. Baste often. Serve with Chili sauce.