Meat Dishes are Mainstays of Health

[Welland Tribune October 31, 1941]

Kidney Stew
1 pound of kidneys
2 onions
1 teaspoon dry mustard
1 teaspoon of salt
1/8 teaspoon of pepper
3 cups water
2 tablespoons flour
2 tablespoons of butter or drippings

Cut the prepared kidneys into cubes. Add 3 cups of boiling water, sliced onions, and seasonings. Simmer them about 1 hour until the kidneys are tender. Brown the flour in the fat and gradually add the kidneys and the stock, stirring the mixture constantly. Cook it slowly about 15 minutes. Serve the stew with boiled rice and garnish it with toast points. This recipe serves 4 to 6 persons.

Beef heart is another bargain at 16 to 18 cents a pound in many markets. There is almost no waste, with little fat or gristle, and no bone. Since heart is a much used muscle, it requires long slow cooking with water, either on top of the stove or in the oven. Rolled in seasoned flour, browned, and then simmered slowly for four or five hours, it makes a favorite meat served hot with gravy and mashed potatoes or sliced cold for supper or in sandwiches to carry to school for lunch.

In many markets, brains too are a bargain at five cents apiece. These are high in the B vitamins. If they are simmered 15 minutes in water which contains vinegar (2 tablespoons of vinegar to 2 cups of water) they will be firm and pleasant to handle. After this they are ready to scramble with eggs or to be broiled or crumbed and fried a golden brown in deep fat.

Meat Popovers
1/2 lb hamburg
1/2 lb sausage
1 egg

Poultry dressing and salt and pepper to taste. Mix ingredients well together and make into individual patties. Put on a flat baking pan and cook slowly for 45 minutes- Mrs F. Hoy, Welland

Meat Pie
1lb hamburg
1 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon poultry dressing
1/2 teaspoon pepper
1 tablespoon flour

Fry hamburg and onions until nicely browned add pepper and salt and poultry dressing. Let simmer for twenty minutes. Thicken with flour and put in deep pie dish, cover with pie pastry and serve hot.

Meat Loaf
1 lb hamburg
1 egg
12  medium sized soda biscuits
1 chopped onion
1 teaspoon poultry dressing
pepper and salt to taste

Crush soda biscuits finely, with rolling pin, combine with meat, egg and seasoning. Add one cup cold water, mix well together. Put in a loaf pan and bake two hours in a moderate oven. Serve sliced- Mrs Hoy, Welland

Aunt Jenny’s Kettle Roast
3 lbs chuck beef, boned and rolled
3 tsps salt
1/4 tsp pepper
18 tsp allspice
1/4 tsp ginger
1/4 cup flour
1/4 cup shortening
2 tbsps brown sugar
3 tbsps vinegar
1 cup hot water

Sprinkle beefwith salt, pepper and spices and roll in flour. Brown in shortening. Sprinkle sugar on meat. Add vinegar and hot water. Cover and simmer 2 1/2 hours. Pour off all but 4 tbsps of fat; add 2 cups additional hot water. Blend an additional 1/4 cup flour with 1/4 cup cold water and add to hot mixture. Bring to boil. Stirring constantly. Serve with onion biscuit squares. Serves 8

Onion Biscuit Squares
2 cups onions, sliced
2 tbsps shortening
1/2 tsp salt
2 cups sifted flour
3 cups baking powder
1/2 teaspoon salt
5 tbsps shortening
2/3 cup milk
1 egg, beaten
1/2 cup sour cream

Saute onions in hot shortening. Add 1/2 tsp salt. Sift flour with baking powder and 1/4 tsp salt. Cut in shortening. Add milk, mixing to a soft dough. Roll into 10 by 10 inch squares, Place in greased pan. Top with onions pour on combined egg and sour cream. Bake in a very hot oven for 20 mins. Cut into squares and serve with kettle roast- Mrs John Ehnes, Buffalo, N.Y.

Beef Loaf
3 1/2 lbs good hamburg steak
4 crackers, rolled fine
2 eggs
2 tbsps butter
salt, pepper
Onion, minced and sage to taste

Mix and turn into a loaf pan. Place sausage across top. Cook slowly for 2 or more hours- Mrs H. Robinson

Penny Wise Steak
1/2 cups fine bread crumbs
3/4 cup milk
1 1/2 tsp salt
1 1/2 lb of ground beef
1/2 tsp pepper
1 tsp onion juice

Combine crumbs and milk, let stand while meat is being prepared. Combine beef, salt pepper, onion juice and crumb mixture. Shape meat in form of steak and rub surface with shortening. Place steak on rack under broiler. Broil steak on one side until well browned (6-10 minutes) turn and brown on other side. Remove steak to hot platter and serve with french fried potatoes. Serves 6- Mrs Cal Bowden, Burford