TRYING OUT FAT

A double boiler is the best utensil to use in trying out small portions
of fat. There is no danger of burning the fat, and the odor is much less
noticeable than if it is heated in a dish set directly over the fire.

Common household methods of extending the meat flavor through a
considerable quantity of material which would otherwise be lacking in
distinctive taste are to serve the meat with dumplings, generally in the
dish with it, to combine the meat with crusts, as in meat pies or meat
rolls, or to serve the meat on toast and biscuits. Borders of rice,
hominy, or mashed potatoes are examples of the same principles applied
in different ways. By serving some preparation of flour, rice, hominy,
or other food rich in starch with the meat we get a dish which in itself
approaches nearer to the balanced ration than meat alone and one in
which the meat flavor is extended through a large amount of the
material.


MEAT STEW

5 pounds of a cheaper cut of beef.
4 cups of potatoes cut into small pieces.
2/3 cup each of turnips and carrots cut into 1/2-inch cubes.
1/2 onion, chopped.
1/4 cup of flour.
Salt and pepper.

Cut the meat into small pieces, removing the fat; try out the fat and
brown the meat in it. When well browned, cover with boiling water, boil