Free Recipes

More ONE COURSE DINNER’S

Where help is limited or the housewife does her own cooking, and economy
is to be considered, the one-course dinner is best to serve.

ROLLED SKIRT STEAK IN CASSEROLE

This makes an excellent and economical meal. Remove the fat and skin
from a skirt steak and pound with the edge of a china plate or saucer.
Brush over with a mixture of equal parts olive oil and vinegar. Roll,
skewer, sprinkle with salt and pepper, and dredge with flour. Try out
three thin slices of fat salt pork in a frying-pan, put in meat, and cook
until entire surface is seared and browned, turning frequently, being
careful not to pierce, so as to prevent the escape of juices. Put in casserole,
add one-third cup of boiling water, cover closely, and cook in a slow
oven one and a half hours. Wash and pare small potatoes, and brown surface
in tried-out pork fat. Put in the casserole and cook during the last hour
of the cooking. Remove meat to hot platter, pour around stewed tomatoes,
and arrange the potatoes at each end of roll. To prepare the tomatoes,
turn the contents of a quart can into a sauce pan, bring to the boiling
point, and let simmer until most of the moisture has evaporated. Season
with butter, salt, and pepper.

This with bread and butter and coffee, with any selected dessert, makes
an excellent and cheap one-course meal. The size of the steak and number
of potatoes may be varied according to size of family.

LEG OF LAMB

There are five in family. The leg of lamb weighed just seven pounds.

The first night at dinner it was served freshly roasted; the second night,
cold and sliced. The third night, from a part of what remained, a well-seasoned
hash with cold boiled potatoes and green peppers was made. This made an
excellent, hearty dish. On the fourth day, with what remained, bones and
all, an excellent soup was made for lunch by adding a spoonful of barley,
an onion cut fine, and two or three potatoes.

An outlay of $1.54 represented the meat dish for five people at three
dinners, to say nothing of the lunch on the fourth day. With the ordinary
vegetables or salad and dessert, every member of the family had a sufficient
amount of good, nourishing food.

ENGLISH CHEESE PUDDING

In many parts of England this pudding forms the night meal for the laboring
classes. It contains a large amount of nourishment, and is more digestible
than a Welsh rarebit.

Grate or chop half a pound of soft American cheese. Toast and butter
four slices of bread; put two slices in the bottom of a baking-dish, cover
with half the cheese, dust lightly with salt and pepper. Put over them
the other two slices and the remaining cheese. Pour over all one pint
of milk; let it stand five minutes, and bake in a quick oven twenty minutes.
This will serve four people.

Six slices of bread may be used instead of four, with the same amount
of cheese, adding an extra cupful of milk.