MEAT EXTENDERS.—The flavor of meat is generally liked. Doubtless the flavor accounts more than any other characteristic for the popularity of meat. By using a small quantity of meat and combining it with various cereals and vegetables, the flavor of meat permeates the mixture although its quantity is reduced and price consequently lowered. Foods containing such a combination of food materials are termed meat extenders. Those desiring to reduce the quantity of meat consumed either for the sake of health or economy will find meat-extending dishes desirable.

ONE-DISH MEALS.—When many demands other than those of housekeeping are made upon homekeepers it is often wise to lessen housekeeping duties. It is both possible and satisfactory to cook an entire meal in one dish. A meal consisting of one dish with a few accessories is termed a one-dish meal. It is obvious that the one-dish meal is both simple and economical; it saves time, fuel, and food; it is a wise conservation measure.

In preparing the one-dish meal use a combination of two or more of the following groups of food:

(1) Vegetables,

(2) Milk, or cheese, or eggs, or fish, or meat, or beans, or nuts,

(3) Cereal, such as corn, barley, rice, oats, or buckwheat.

To two or more of these groups of food a small amount of fat or oil is generally added.

The use of such foods with a dessert or fruit or a plain salad makes a meal that satisfies the most exacting.

It is most interesting to select foods from the groups above that would "eat well" together. The one-dish meal gives one the opportunity for a fascinating study of food combinations. If the casserole or fireless cooker is used in their preparation, the possibilities are limitless.

An examination of the meat-substitute dishes and meat extenders will show that most of these foods make one-dish meals.

MUTTON WITH BARLEY

1 pound mutton 1 onion 1/2 cupful pearled barley 2 quarts water, boiling 4 potatoes Celery leaves (fresh or dried) 1 1/2 teaspoonfuls salt

Cut the fat from the meat, cut the meat into pieces. Put the fat and sliced onion in a frying pan. Brown the meat in the fat. Add the barley and water and let the mixture cook at simmering temperature for at least 1 1/2 hours. Pare the potatoes, cut them into quarters. Add the potatoes and celery leaves and cook the mixture at boiling temperature until the potatoes are tender. Serve hot.

(Adapted from Department of Agriculture Leaflet.)

TAMALE PIE

3/4 cupful corn-meal 1 1/2 teaspoonfuls salt 3 cupfuls boiling water 1 onion 1 tablespoonful fat 1 pound chopped meat 2 cupfuls tomatoes Dash Cayenne pepper, or 1 small chopped sweet pepper 1 1/4 teaspoonfuls salt

Make a mush by stirring the corn-meal and 1 1/2 teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes. Brown the onion in the fat, add the chopped meat, and stir until the red color disappears. Add the tomato, pepper, and salt. Grease a baking-dish, put in a layer of corn-meal mush, add the seasoned meat, and cover with mush. Bake 30 minutes.

(Adapted from United States Department of Agriculture Leaflet.)

CREOLE STEW

1 pound lean beef or 1 medium fowl 1 tablespoonful fat 1/4 cupful chopped onion 1/2 cupful chopped sweet peppers 1 cupful boiling water 1/2 cupful rice 1 cupful carrots or okra (cut into small pieces) 2 cupfuls tomatoes 2 1/2 teaspoonfuls salt

Cut the meat into small pieces or cut the fowl into joints. In a frying pan melt the fat, add the onions, peppers, meat, or chicken. Brown for a few minutes.

Pour these materials into a casserole or kettle of the fireless cooker and add the other ingredients. If the casserole is used, cook at simmering temperature for 2 hours. If the stew is to be cooked in the fireless cooker, cook it directly over the flame for 1/2 hour and then place it in the fireless cooker from 2 to 3 hours. Serve hot.

With chicken and okra this is the famous Creole Chicken of the South.

(Adapted from United States Department of Agriculture Leaflet.)

QUESTIONS

Make a list of meat-extending dishes.

Make a list of foods suitable for the main food of one-dish meals.

How many persons will one pound of meat serve?

How many persons will the dishes of this lesson (each containing one pound of meat) serve?

Tell why the foods comprising these dishes are desirable food combinations.