Thursday, August 20, 1953
THE CAPITAL" JOURNAL, Salem, Ortgoa
FOOD gXCTICN-Jhr- t
Economy
In Buying '
Large Cuts
With beef on the abundant
Jilt you'll want to take advan
tage of the many cuts avail
able. Today you'U find there
can be real economy when you
huv a beef roast larse enoueh
for two to three meal that
ji, if you make the most of
your "encore" dishes.
Here are tome suggestions,
first of all, roast the meat at
a constant low temperature.
This insures a tender, juicy
roast and is the first secret to
leftover beef goodness. Fol
low the regular roasting meth
od, place it fat side up on a
rack in an open roasting pan
and roast at 300 F.
Storing the meat correctly
Is likewise quite important.
When roast is cooled, wrap
. tightly with waxed paper,
with aluminum foil or place in
closely covered dish and
Store in your refrigerator.
Suggestions for follow - up
. dishes should be merely a
- starter. Use your Imagination
to develop variations with the
use of spices, herbs and sea
sonings, with sauces and with
, vegetables. For example, left
over beef becomes all the
more special served with
langy norseraaun sauce, man
the sauce by simply adding 4
' to 6 tablespoons of horserad
ish to a medium cream sauce,
added to cream sauce as an'
; sliced. beef. Or you may heat
! chunky cubes of beef in a pa-
prika sauce made by season-
'. lng cream sauce with 1 table-
' - .lt,. .11 ,u
more reason for planning left
overs is the famous barbecue
sauce. Many will agree a
Creole combination is grand
with beef.
Still more uses of cooked
- Deei inciuae cuDing uie raai
nd combining it with vege
tables In gravy for a meat pie.
toooed with a pastry or bis
" cuit crust or with crushed po
; tato chips;' Or grind the meat
x and make it into meat muf
fins, a meat biscuit roll or use
- to stuff green pepper or to-
mato cases. ,
' Smaller Turkey
Is Appreciated
Cold roast turkey is eves
better In the summer than it
Is the day after Thanksgiving.
And now that apartment-size
Beltsville turkeys sre avall-
able In most markets, you no
longer need to await a com
. pany occasion for serving tur
key: Without stuffing, these
birds will cook in less than
three hours In a slow oven. For
a matchless summer dinner,
roast the turkey in the morn
ing, using a brown glaze,- then
let it cool, Serve It In the eve
ning with a tangy potato salad
' and sliced red-ripe tomatoes.
Roast TJnstuffed Turkey
1 broad-breasted turkey, 10
pounds dressed weight
A4 cup fat '
3 teaspoons kitchen bouquet
2 tablespoons honey
1 tablespoon water
2 tablespoons brown sugar
1 tablespoon salt
Vi teaspoon ginger
Have meat dealer prepare
, !, 1. 1,1 1 ,ni II
Cimuujr ill IU1U whki aiiu :
dry thoroughly. Rub cavity
lightly with salt. Place a slice j
or two of bread in the neck I
. cavity to hold skin in attrac- i
, tlve position. Tuck wing tips j I
in back to hold flap of neck
skin in place. Truss legs in !
position and place turkey on j
rack in shallow roasting pan,
breast side up. Bring fat,
Kitchen Bouquet, honey, wa-1
ter, brown sugar, salt and gin- II
ger to boil in small saucepan.
Brush about a third of this mix
ture over turkey. Roast in slow
oven. 325 degrees F, until tur-
. key, is done, cool at room tem
perature for 1 hour, then place
. in refrigerator until cold, when
ready to serve, arrange on cold
serving platter and garnish
with salad greens and radishes.
Yield: 8 servings:
Tele-fun
by Wsrren Goodrich
"Better-wait little longer
tor Mr. June tufl t answer.
After all this Is enly Aufwstr
. . . Folks can't always get to
the telephone right away . . .
so please, give them time to
answer . . . Pacific Telephone. ,
I
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