To quote from The Farmers’ Bulletin:  “The number of appetizing dishes which a good cook can make out of the meat ‘left over’ is almost endless.  Undoubtedly more time and skill are required in their preparation than in the simple cooking of the more expensive cuts.  The real superiority of a good cook lies not so much in the preparation of expensive or fancy dishes as in the attractive preparation of inexpensive dishes for every day.  In the skillful combination of flavors.  Some housewives seem to have a prejudice against economizing.  If the comfort of the family does not suffer and the meals are kept as varied and appetizing as when they cost more, with little reason for complaint, surely it is not beneath the dignity of any family to avoid useless expenditure, no matter how generous its income.  And the intelligent housekeeper should take pride in setting a good table.”

This is such an excellent article, and so ably written and true, that I feel it would be to the advantage of every young housewife to read and profit by it.

“SAUERGEBRATENS” OR GERMAN POT ROAST

Buy about three pounds of beef, as for an ordinary pot roast.  Place in a large bowl.  Boil vinegar (or, if vinegar is too sharp, add a little water, a couple of whole cloves and a little allspice); this should cover the piece of meat.  Vinegar should be poured over it hot; let stand a couple of days in a cool place uncovered; turn it over occasionally.  When wanted to cook, take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced 2 onions.  Let cook, turn occasionally, and when a rich brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot water, cover and cook slowly for two or three hours, turning frequently.  Half an hour before serving add small pared potatoes, and when they have cooked tender, serve meat, gravy and potatoes on a large platter.

The writer knew an old gentleman who had moved to the city from a “Bucks County farm” when a boy, who said that he’d walk five miles any day for a dish of the above as his mother had prepared it in former years.

Mary was surprised at the amount of valuable information to be obtained from the different Farmers’ Bulletins received at the farm, on all subjects of interest to housewives, and particularly farmers’ wives.  All books were to be had free for the asking.

The dishes Mary prepared from recipes in the Farmers Bulletin on “economical use of meat in the home,” were especially liked at the farm, particularly “Stewed Shin of Beef” and “Hungarian Goulash” (a Hungarian dish which has come to be a favorite in the United States).

HUNGARIAN GOULASH

2 pounds top round of beef. 1 onion.  A little flour. 2 bay leaves. 2 ounces salt pork. 6 whole cloves. 2 cups of tomatoes. 6 peppercorns. 1 stalk celery. 1 blade mace.