Evening Republican, Volume 16, Number 23, Rensselaer, Jasper County, 26 January 1912 — GOOD HAMBURG STEAK [ARTICLE]

GOOD HAMBURG STEAK

HOMELY DISH MAY APPEAR IN MANY GUISES. Some Recipes That Are a Great Improvement on Usual Way of Serving It—How Butchers Cheat the Housewife. That plain but nourishing dish known as Hamburg steak may apepar in various guises that are a great improvement on the usual way of serving it. A very nice dish with cakes and coffee for an autumn breakfast 1b prepared with about two-thirds of Hamburg steak and one-third of sausage. The sausage should be rich with sage and other seasonings. The dish tastes much like sausage, but without the greasy quality. Therefore persons with delicate digestions can partake of it when they might be forced to refrain from eating unadulterated saubage. Another nice way of serving Hamburg steak is the following: Moisten a cupful of powdered cracker crumbs with a little milk—enough to make a mixture of pudding-like consistency. Stir this through a pound of Hamburg steak and season the whole with pepper, salt and powdered sage. Two teaspoonfuls of the powdered sage will be about right Some palates may like a little more and some less. After seasoning knead the mixture with the hands until all the ingredients have become properly amalgamated. Form it into a roll and slice the roll into cakes. Fry the cakes in very hot suet or butter. If the Hamburg steak seems to be lacking In fat it is well to add a little chopped suet when mixing the softened crumbs Into it Probably more housewives are cheated through the medium of Hamburg steak than in any other way along the meat line. The best way to manage Is to buy a piece of first class round steak and have it ground before one’s own eyes; then one knows exactly what one is getting. One of the interesting specimens at a recent food Bhow was the Hamburg steak shown in the exhibit conducted by Uncle Sam’s meat inspectors. The “Hamburg” looked fresh and healthy but their appearance was most deceiving. They were in reality eld minced scraps of meat and colored with a preserving liquid that cqmes especially ■ for the purpose—a veritable invention of Satan. As butchers seem to have the power to elude the inspectors at times and as meat treated with this preparation is likely to deceive any one, it is best to avoid all Hamburg steak that has been previously chopped, unless the buthers’s sense of honor is above suspicion, and even then it is just as well not trust to one’s own opinion. It may be well to warn young housekeepers in particular against tempting “specials” in this line.