Better Meals for Less Money Part 14

Cut tripe in small pieces for serving and put in greased ca.s.serole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour.

167.--TRIPE FRIED IN BATTER

1 pound fresh boiled tripe 1 cup flour 1 slice onion 1-1/2 teaspoons baking powder 2 cloves 1/4 teaspoon salt 1/2 bay leaf 1 egg well beaten 1 tablespoon vinegar 1/3 cup water

Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341).

168.--TRIPE FRIED IN CRUMBS

Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper.

WARMED-OVER MEATS

169.--SAVORY BEEF

1-1/2 cups tomatoes 1-1/2 cups cold roast beef 1/3 cup beef gravy 2 cups cooked spaghetti 1/2 onion 1/2 cup bread crumbs 4 cloves 2 tablespoons beef drippings 1 teaspoon salt 1 tablespoon b.u.t.ter 1/8 teaspoon pepper

Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and b.u.t.ter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.

170.--SCALLOPED CORNED BEEF

2 tablespoons beef drippings 1 cup corned beef stock 5 tablespoons flour 3/4 cup hot milk 1 teaspoon grated onion 1-1/2 cups corned beef 1/4 teaspoon paprika cut in half-inch cubes 1/4 teaspoon celery salt 1/2 cup b.u.t.tered Crumbs (see No. 472)

Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.

171.--BAKED HAM AND POTATO

3 cups well-seasoned mashed potato 6 pimolas chopped 1 cup chopped cooked ham 1/2 cup hot milk 1 teaspoon grated onion 1/4 cup crumbs 1 teaspoon chopped parsley 1 tablespoon bacon fat 1/2 teaspoon mustard

Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.

172.--HAM MOUSSE

1-1/2 cups chopped cooked ham 1 teaspoon mixed mustard 1/2 cup soft bread crumbs 1/4 teaspoon paprika 1 tablespoon gelatine Whites of 2 eggs 1 cup hot milk

Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.

173.--CORNED BEEF HASH WITH BEETS

1-1/2 cups corned beef 3/4 teaspoon salt 2 cups cooked potatoes 1 teaspoon Worcestershire sauce 1/2 cup cooked beets 1/4 cup stock or water 1 teaspoon grated onion 2 tablespoons beef drippings

Have meat, potatoes, and beets coa.r.s.ely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.

174.--SAVORY HASH (Baked)

1 cup cold meat cut fine 1 cup tomatoes 2 cups cold cooked potatoes 3/4 teaspoon salt 1/2 onion finely chopped 1/8 teaspoon pepper 2 stalks celery chopped, or 2 tablespoons melted bacon fat 1/4 teaspoon celery salt or beef drippings

Mix, and bake in ca.s.serole in moderate oven forty-five minutes.

175.--SOUTHERN HASH

4 raw potatoes 3/4 cup stock or water 2 green peppers 1-1/2 cups cold chopped beef 2 tomatoes Salt and pepper 1 onion Toast points

Put vegetables through the meat chopper, using coa.r.s.e cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.

176.--LIVER PATTIES

2 cups chopped cooked liver Salt and pepper 2 cups mashed potato Coa.r.s.e stale bread crumbs 2 tablespoons finely chopped pickles

Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).

177.--MEAT AND TOMATO PIE

2 cups cooked meat cut in inch pieces 1/2 cup gravy or stock 1 can tomatoes drained 1/2 teaspoon onion juice Salt and pepper 1 teaspoon Worcestershire sauce 1/4 cup fine crumbs Quick Drop Biscuit (see No. 429)

In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.

178.--MEAT SOUFFLe

1/2 cup dry bread crumbs 1/2 onion chopped fine 1-1/2 cups hot stock or milk 1-1/2 teaspoons salt 1 tablespoon b.u.t.ter 1/2 teaspoon paprika 1-1/2 cups chopped meat Yolks of 2 eggs 1 cup celery or white cabbage chopped fine Whites of 2 eggs

Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.

179.--MEAT SHORTCAKE

1-1/2 cups cooked meat chopped 1/4 teaspoon paprika 1/2 cup celery tops chopped 1/2 teaspoon dry mustard 1 teaspoon grated onion 1 cup meat gravy or thickened stock 1/4 teaspoon salt

Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).

FOOTNOTES:

[7] Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).