Page:Meat for Thrifty Meals.djvu/26

 With onion rings.—To prepare the onion rings, cut half-inch slices of large mild onions, lay them in a baking dish or pan, sprinkle with salt and pepper, dot with well-flavored fat. Add 1 or 2 tablespoons water, cover closely, and bake in a moderate oven for 30 minutes, or until tender. Serve a meat cake on each onion ring.

Toast the bread on one side. Spread the untoasted side lightly with fat and sprinkle with salt and pepper. Season the meat with salt and pepper and add the milk. Spread the meat mixture over the untoasted side of the bread slices, covering evenly to the very edge. Broil by direct heat, under a flame or a grill, for 5 to 10 minutes. Dot with fat, if desired. Serve hot.

Soak the beans overnight, then cook in the same water until almost tender. Add more water if needed. In the meantime cut the suet into small pieces and fry it crisp, add the onion, garlic, and meat and cook for a few minutes. Add this mixture to the beans and season to taste with chili powder, paprika, and salt. Cook slowly for about 1 hour or until the mixture thickens. Stir occasionally to prevent sticking to the pan.

For a meat loaf select one kind of meat or a mixture of two or more kinds. Cut the suet or salt pork into small pieces, and fry until crisp. Cook the celery, parsley, and onion in the fat for a few minutes. Stir in the flour and gradually add the milk, stirring constantly and cooking until thickened. Combine all the ingredients and mix well with your hands. The mixture will be sticky.

The two ways to bake a meat loaf are: (1) Mold the loaf on a piece of tough paper with the hands. Place the meat and paper on a rack in an