WARM DINNERS FOR COLD DAYS

Dominion, Volume 24, Issue 200, 21 May 1931, Page 5

WARM DINNERS FOR COLD DAYS

Beef is much more suitable for cold weather than for hot, and as beet is more economical ami cheaper to buy t ban mutton or pork it is worth the tiouble of cooking in an appetising manner. The main thing to remember with beet dishes is to cook them long enough, and all beef ' stews should be cooked for four hours if they are to be successfu . A good beef pudding is an excellent dish on a cold day, and it can be varied ns follows: Place the beef, which has been cut in small pieces, in the bottoi i of the pudding basin with pepper am salt, two carrots which have been peeled and cut in small pieces, and two sliced onions. Cover with water. Then make the pudding crust and place on the top in one large piece. - For children who do not like suet crust ,try this dish: Put the beef in the basin as for the pudding abov ®’ an “ add the onions and carrots and pepper and salt. Then cover with water. Atter this put on top of the beef n tcacul ’ f ' , l of rice which has been washed and added to a teacupful of water. ne down as for an ordinary puddins and cook for four hours. wh °! a d ? 3 should turn out like a mould, with the gravy running over it. . . Here is another delightful beet dish. Take the leg of beef and cut into small pieces, then dip in fl° ur fr L-„ p dripping or bacon fat. Turn into a lar„e dish and cover with a layer ° f ca *.” > ‘® cut into neat pieces and a layer of onm“S cut in rings. Cover with water, sprinkle with pepper and salt, and cook in a warm oven for three hours. Then fake from the oven, add a top layer of P ota " toes peeled and cut in halves, and return to the oven to let the pota oes cook and brown, which will take another hour. A large tablespoon of Yorkshire relish cun be poured over the dish while, serving. Another method with beef is to cut it into small pieces. Add two chopped onions, two carrots cut in small pieces, and the outside stalks of a head of celery cut into the same size pieces as the carrot. Add pepper and salt and two cupfuls of fine oatmeal, and mix with enough water to make a stodgy mass. Add a clove or two and cook in a steamer for four hours, stirring occasionally. If the mixture seems too thicK add a little more water. Serve with fried potatoes and pieces of fried tomato.