VEGETABLE MEAT-STRETCHERS

[Welland Tribune January 29, 1945]

By Betsy Newman

Make a little meat go a long way. That has been our technique for some time and probably will be for some time to come. Add vegetables of course, and the meat flavor will make them more palatable to those who don’t care too much for vegetables.

Today’s Menu
Smothered Beef Specialty
Mashed or Riced Potatoes
Crisp Cabbage Salad
Lemon Rice Pudding
Coffee or Tea

Smothered Beef Specialty
3 lbs of chuck, rump, clod or any less tender cut of beef
Salt and pepper
1 cup of cooked, strained tomatoes
Flour
3 onions
3 tablespoons of drippings
2 tablespoons of prepared mustard,1 teaspoon of celery seed

Dredge meat with flour mixed with salt and pepper and brown in fat in heavy frying pan. Slice onions and brown in drippings. Add to this, mustard, celery seed and tomatoes. Pour this hot sauce over meat and simmer about 3 hours or until meat is tender. Serves 6.

Lemon Rice Pudding
1/2 cup of rice
1 quart of milk
2 or 3 eggs
1/2 cup of sugar
1 lemon
1/2 teaspoon of salt

Boil rice in milk until soft, and add to it, while hot, the yolks of the eggs, beaten; add sugar, salt and grated rind of the lemon, and blend. Cook a short time until thick. Turn into a baking dish, beat whites of eggs stiff, add 1 tablespoon of sugar and 2 tablespoons of lemon juice, and beat until it stands in points, spread on top of pudding, and brown in oven