Evening Republican, Volume 21, Number 154, Rensselaer, Jasper County, 17 July 1917 — EVERY-DAY COOKING HINTS [ARTICLE]

EVERY-DAY COOKING HINTS

A steak is one of the finest selections for a main dish for a meat A large steak can be used for three meals if cut properly. First, the tenderloin can be served as filet of beef; the next cut used Is the sirloin, and the next is the top, which can be served as hamburg steak, meat loaf or a real old-fashioned Irish stew. But don’t forget the onions. Any steak Is better for the addition of onions. A steak smothered In onions Is truly delectable. There Is not a woman In this country who can afford to be without a stock pot. Hotel cooks always have one on hand, and any soup can be made most readily from it. Add a little tomato for tomato soup. If cream soup is wanted, add milk and a little flour for thickening. If vegetable Is the flavor desired, add some vegetables, and so on through a variety of soups. Liver of lamb Is just as good as calves’ liver If properly prepared. Steam It, dip It In flour and add onehalf cupful of water for gravy. Instead of smoking up the house by getting fat from suet, put the suet In boiling water. —Mrs. M. A. Wilson in the Philadelphia Public Ledger.