Conservation of Beef

Ingredients

• 1 teaspoonful salt
• half cupful of pickles chopped may be added if desired
• 1 pint cold beef
• half cupful of cold water
• 2 lbs
• 1 egg 0400 1 chopped onion
• 1 chopped onion
• 1 small green pepper
• 4 persons $0
• 2 medium sized carrots
• 9 cents
• 3 lbs
• 6 pepper corns 0010 wood fuel
• 6 persons

Directions

1. Meat Loaf.

2. This recipe is splendid to eliminate the waste of bread, so much desired in these times, and to conserve meat.

3. Cost. 2 lbs. hamburger steak @ 15c. $0.3000

4. 1 c milk 0268

5. 1 chopped onion (Y2 c) 0125

6. 1 c bread crumbs 0150

7. 1 t sage 0083

8. 2 t salt 0006

9. % t pepper 0021

10. Bake with wood fire (% use).. .0250

11. Cost for loaf $0.4303

12. Mix ingredients all together evenly into a loaf and bake in a long tin 1% hours. — Amy B. Westbrook, 1540 Sa- lem avenue, Albany, Or.

13. Spanish Hamburger.

14. Round steak, ground $0.1500

15. 1 c bread crumbs 0150

16. 1 small green pepper, chopped .0250

17. 1 c tomatoes, minced ■ .0267

18. 1 c milk 0268

19. % t chili powder 0021

20. 1 t salt 0003

21. Gas 30 minutes 0127

22. Cost for 4 persons $0.2586

23. Or 6% cents each.

24. Mix ingredients and form into a loaf. Put in greased pan and bake 30 minutes. Sauce left lit pan may be thickened with catsup and poured over loaf before serving. — H. C. Liar- sen, 712 Washington street.

25. Beefsteak Padding Boiled.

26. Cost. 1% lbs. shoulder steak $0.1800

27. 2 c flour 0290

28. 1 c finely minced suet 0625

29. 2 medium sized carrots (2-3 c) .0200

30. 1 T salt 0008

31. Vz t pepper 0042

32. % t soda 0002

33. Wood fire, 3% hours (% use) .0595

34. Cost of pudding for 4 $0.3562

35. Or about 9 cents each.

36. Cut steak into 3x2-inch pieces. Grind or chop suet very fine. Mix with flour, 1 teaspoonful salt and % teaspoonful soda. Make flour and suet into a stiff paste, using as little water as can be easily handled.

37. Roll paste to % of an inch thick and to an even measurement all around. Place the steak and carrots

38. peppered and salted in center. Mois- ten the edges of paste and draw to- gether, pinching firmly so as to be watertight, dip the pudding cloth in boiling water, spread out and sprinkle lightly with flour.

39. Lift the dumpling on to the cloth, gather the cloth together and tie tightly, but leave a very little loose- ness for the dumpling to swell. Place in a pot of boiling water sufficient to cover dumplings. An old plate should be in pot below pudding. Boil steadily for three or four hours, add- ing more boiling water as it evapo- rates.— E. G. Woodham, Route 1, Mil- waukie, Or.

40. Cold Boiled Brisket.

41. 3 lbs. brisket at 12%c $0.3800

42. V2 c vinegar 0125

43. 1 T olive (or Wesson's oil) 0057

44. 1 T onion ( % c) 0125

45. 1 t salt 0003

46. 1 bay leaf 0001

47. Parsley from garden 0000

48. 6 pepper corns 0010

49. Wood fuel, V2 use, 2% hours.. .0425

50. Serve 6 persons for $0.4546

51. Or 7% cents each.

52. Marinate beef in vinegar, oil, onion, parsley, salt, pepper and bay leaf over night. Cook in same liquid, then place under weight and let get cold. Liquid may be boiled down and used. A half cupful of pickles chopped may be added if desired. — Mrs. J. B. McC.

53. Jellied Beef or Veal.

54. 1 T gelatin 0300

55. Y2 c chopped tomato 0134

56. 1 T grated onion 0016

57. 1 t salt 0003

58. 14 t pepper 0021

59. Yz Pint boiling water 0000

60. Cost $0.1474

61. Put meat through the food chopper, soak the gelatin for half an hour In half cupful of cold water, mix the meat with gelatin and water and heat until dissolved. Add vegetables and seaconing, then boiling water, and turn into a square mold and set away to harden. Serve cold, cut in slices. I send this, as it is economical and a good way to use left-over meat. — Mrs. G. Spencer, 1260 East Davis street.

62. Absolutely Unbiased in Its Principles — The Evening Telegram

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.