Waterless Cooking: Tested Recipes for Better Meals for Better Health, by Tested Recipe Institute

SUBJECT INDEX

IMPORTANT: Before using your Stainless Steel Cookware, read page 1 for valuable hints on how to keep your cookware free from scratches, stains and warping.

HOW TO CARE FOR STAINLESS COOKWARE

Stainless Cookware will retain original gleaming beauty through a lifetime of service. Just follow these simple directions:

BEFORE USING NEW UTENSILS—Wash them thoroughly both inside and out in hot suds. Use either soap or detergent. This removes the thin coating of oil which clings to the utensil in the manufacturing process. Rinse in clear hot water and dry thoroughly with a clean towel. Now the utensil is ready for use.

HEAT CONTROL—Medium to Low Heat should be used for all cooking. Start vegetables over medium heat. When the water comes to a boiling, turn to low heat to keep water boiling gently. Brown meat slowly over medium to low heat.

EASY CLEANING—Rinse the utensil with warm water immediately after each use. Food particles which do not yield to rinsing usually may be removed with a rubber food scraper.

FIRST AID—If food has been burned on or allowed to dry on the utensil, fill it with cold water. Bring the water to boiling. Remove the utensil from the heat and allow the water to cool to lukewarm. Wash in hot suds. If a stain remains, scour with fine steel wool. If necessary, polish with stainless steel cleaner.

DO NOT OVERHEAT—Overheating may sometimes cause discoloration on Stainless Steel Cookware. These stains are easily removed with any good stainless steel cleaner.

AVOID SUDDEN TEMPERATURE CHANGES—Sudden temperature changes and overheating should be avoided. DO NOT put cold water in a hot utensil. DO NOT set a hot utensil on a cold surface, such as the sink.

SPEND Wisely, SPEND Less!

Take Advantage of Bargains

A really big step towards economical food buying is watching newspaper advertisements. Each week the big super-markets and chain stores run all of their weekly specials, and savings will add up fast if you plan as many of your menus as possible around these featured items.

Compare Prices

Compare them at home in your newspaper, when you are deciding the best place to shop and save. And compare the difference in price among fresh, frozen, and canned foods. For example; food dollars will go a lot further (yet meals will not suffer), if you serve frozen vegetables, or fresh vegetables in season, on-the-plate ... and use less-expensive canned vegetables in stews, casseroles, etc.

Read Labels Carefully

Look for the word “enriched” on white bread and flour labels. This means that the “B” vitamins and Iron, lost in the milling process, have been replaced. Also check the “net weight” when comparing similar bargains.

Avoid Waste

Extra-large sizes of canned fruits, vegetables, juices and staples like baking powder may not ALWAYS be bargains. Often these purchases are only partially used, and eventually go to waste. Unless you can use the entire contents of the extra-large container, buy the smaller size.

Cut Meat Costs

Less tender cuts of meat are just as nutritious as the more expensive ones. Properly cooked they are equally delicious, and you’ll be surprised how often you can work them into well-planned menus.

Variety meats, such as heart, kidney, sweetbreads, brain, liver and tongue are high in nutritive value and comparatively low in price.

Butter or Margarine?

These two table fats are equivalent in food value, and may be used interchangeably in any recipe.

Plan TO PLEASE!

Plan meals when you are a little hungry ... your culinary imagination is better then. Articles in magazines and newspapers help provide inspiration when you need it, for greater menu variety.

When there are small children in the family, it is easier to plan meals around the type of food small-fry can eat. Adults, too, enjoy this simple food, which can be served in attractive and tempting combinations.

Plan the whole day’s meals as a unit. This is the only way you can be sure of providing the proper amount of the right kind of food.

MILK—3 or 4 cups for children; 2 to 3 cups for adults. Milk used in cooking may be counted in the total.

VEGETABLES and FRUITS—1 serving of green, leafy or yellow vegetable; 1 serving of citrus fruit; 1 serving of potato; 1 other vegetable or fruit, preferably raw. Noodles, spaghetti and macaroni cannot be considered substitutes for potatoes. True, they are high in starch, but important minerals and vitamins found in potatoes are lacking.

EYE APPEAL—Colorful combinations are more appetizing. As you plan a menu, try to visualize the food as it will appear on the table. Strive for good contrast of flavor, color, and texture.

OFF THE BEATEN TRACK—Now and then introduce the family to a new food, or an old favorite in new guise. But don’t overdo it. One new food at a meal is enough.

DESSERT—Dessert is actually a part of the meal and should always be planned as such. Serve a light dessert when the main course is hearty. Serve rich cake and pie only when the main course is not too filling.

LITTLE EXTRAS—A few sprigs of parsley go a long way to make the meat platter more attractive. A sprinkling of paprika provides a flourish of color for creamed dishes.

A tray of raw relishes ... carrot sticks, celery curls, green pepper rings, radish roses and cucumbers cut lengthwise into fingers ... may pinch-hit for the salad occasionally.

Used with discretion, food coloring is a boon to the cook. Add a few drops of yellow coloring to chicken gravy; a few drops of red coloring to step up the eye appeal of desserts made with canned cherries.

SUPPER IN A Half-hour!

Every homemaker needs two or three quick supper dishes “to fall back on” when kitchen time is limited. They can be hearty and attractive, as well as inexpensive.

Following are four such supper menus, easily prepared in about half an hour. Three of them are planned around canned meat, dried beef and corned beef, which should always be kept on hand for emergency meals.

Fruit in season, quick-frozen fruit, or canned fruit, well chilled, always makes a tempting dessert. Strawberry shortcake is an all season quick dessert, with frozen strawberries and individual sponge cakes made especially for this purpose by professional bakers.

Tomato Juice Cocktail
Busy Day Supper Dish (page 22)
Tossed Chef’s Salad
Hard Rolls
Butter
Fresh or Frozen Peaches

Frizzled Beef (page 12)
Buttered Carrots
Head Lettuce Salad
Roquefort Dressing
Pumpernickel Bread
Butter
Orange Sherbet
Cookies

Corned Beef Hash with Poached Eggs
Buttered Peas
Tossed Green Salad
French Bread
Butter
Chilled Fruit Cup

Hamburger Platter (page 10)
Emergency Gravy (page 22)
Cole Slaw
Toasted English Muffins
Strawberry Shortcake

PREPARING Meats

Cooking meat at a low temperature retains juices, reduces the amount of shrinkage and improves the flavor. The theory that searing seals-in juices has been disproved.

Tender cuts of meat are cooked by dry heat: roasting, pan-frying, broiling, pan-broiling.

ROASTING—Place meat in Dutch oven, fat side up. Season with salt. Roast uncovered, in moderate oven (325 degrees) to desired degree of doneness. Do not add water; do not baste. Roast will be nicely browned by the time cooking is completed. The use of a meat thermometer is recommended. For easier carving, let meat stand in warm place 20 to 30 minutes before serving.

BROILING—Place meat on greased broiler rack. Broil steaks and chops two inches thick three inches away from source of heat. Cuts one inch thick should be placed two inches from heat. Cook until meat is nicely browned on top. Season and turn to brown other side. Season and serve at once.

PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on both sides turning several times, if necessary. Pour off fat as it accumulates. Do not add water; do not cover. Test for doneness by cutting small slit next to bone. Reduce heat to finish cooking.

PAN-FRYING—Melt a small amount of fat in chicken fryer or skillet. Dip meat in flour or egg and crumb coating. Fry slowly until browned on both sides. Reduce heat to finish cooking, if necessary.

BRAISING—Brown meat slowly in hot fat in chicken fryer or saucepan. Meat may be dipped in flour before browning, if desired. Add a small amount of liquid. Cook at simmering temperature until tender.

STEWING—Cut meat into cubes; brown in hot fat in saucepan. Dredging with flour before browning is a matter of choice. Nearly cover meat with water. Cook, covered, at simmering temperature, until tender. Corned beef, ham, tongue, etc., are cooked in water to cover without preliminary browning.

NO SMOKE—Never heat fat to the point where it smokes. Keep heat low enough at all times to avoid smoking. For best flavor, brown meat slowly over moderate heat.

BEEF—Tender cuts of beef are cooked either rare, medium or well-done, by dry heat: roasting, pan-broiling or broiling. Less-tender cuts must be cooked to the well-done stage by moist heat (braising or stewing) in order to make them tender.

PORK—All pork cuts are tender but must be cooked to the well-done stage. Roasting is suitable for any of the larger cuts. Pork chops and steaks should be cooked by braising for best results.

LAMB—Roasting, pan-broiling, or broiling are suitable methods to use with lamb because all cuts are tender. The fell, the thin papery membrane which covers the lamb carcass, should not be removed before cooking. Lamb may be cooked rare, medium or well-done according to personal preference.

VEAL—All cuts need to be cooked slowly to the well-done stage in order to make veal tender. Veal may be roasted, braised or stewed. When an egg and crumb coating is used, chops and steaks cut ½-inch thick may be pan-fried successfully. (This must be done slowly over medium to low heat.) (see front cover)

TIMETABLE FOR ROASTING

Poultry and all meat except pork is roasted at 325 degrees. Roast pork at 350 degrees. Times given below are approximate, varying with size and shape of roast. A meat thermometer is recommended for accurate determination of degree of doneness.

MEAT	MINUTES PER POUND
Beef
Rare	18-20
Medium	22-25
Well-done	27-30
Lamb	30-35
Pork	35-40
Smoked pork	20-30
Veal	30
Chicken	25-30

FROZEN MEAT—It is not necessary to thaw meat before cooking. When meat is frozen solid at the beginning of the cooking process, allow up to twice the usual cooking time.

STANDING RIB ROAST

Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not add water; do not cover; do not baste. Roast in moderate oven, 325°F.

For sure results use a meat thermometer. Insert it in the thickest part of the roast, being sure that the bulb does not rest on fat or bone. Use the time periods above as a guide. Remove the roast from the oven when the thermometer reading is “rare,” “medium,” or “well-done,” as you prefer.

Halve small tomatoes; cross short strips of bacon on top of each half. Broil until bacon is crisp.

Standing Rib Roast of Beef
Asparagus Hollandaise (p. 23)
Corn on The Cob
Tossed Green Salad
Lemon Chiffon Pie

BEEF POT ROAST and VEGETABLES

1. Melt fat in Dutch oven. Brown meat on all sides in hot fat. Season generously with salt and lightly with pepper.

2. Add water; cover and cook over low heat about 2 hours until meat is nearly tender. Add onions; cook 10 minutes. Add carrots and potatoes; cook 30-35 minutes longer, or until all vegetables are tender.

3. Remove meat and vegetables to platter. Measure stock in Dutch oven; add water to make 1½ cups. Bring to a boil.

4. Blend flour with ⅓ cup water; stir into boiling stock. Stir constantly until thickened. Season, if necessary, with salt. This makes generous servings for 4 with enough meat left over for another meal.

SWEDISH MEAT BALLS

3. Form meat mixture into small balls about 1-inch in diameter using teaspoon (mixture is too soft to shape with fingers.)

4. Brown meat balls in hot fat, a few at a time; place in bowl until all have been browned. Add a little extra fat to skillet as needed.

5. To drippings in skillet add 1 cup water. Bring to boil. Blend 1 tablespoon flour with 2 tablespoons cold water; stir into gravy. Stir constantly until thickened.

6. Return meat balls to skillet. Cover; simmer gently ½ hour. Makes 8 servings.

PAN-FRIED BANANAS

Keep whole or cut crosswise into halves. Fry bananas slowly in butter or margarine until tender ... easily pierced with a fork ... turning the bananas until evenly browned. Sprinkle lightly with salt. Serve hot as a vegetable.

Meal Suggestions: Pan-Fried Bananas, served as a hot vegetable, are excellent flavor partners with fish, meat, poultry or eggs for luncheon or dinner.

Pan-Fried Bananas with Hamburg Patties and Whole Carrots make an appetizing, colorful and nutritious plate combination. To complete the menu, begin with chilled vegetable juice. With the Hamburg platter, serve hot rolls and a tossed green salad.

SWISS STEAK

2. Combine flour, salt and pepper. Pound flour mixture into meat, using the edge of a heavy saucer or a mallet designed especially for the purpose.

3. Melt fat in chicken fryer over low heat. Brown meat on both sides; add tomatoes, cover; cook slowly about 1 hour.

4. Cut onions crosswise into half-inch slices. Place on top of meat. Continue to cook, covered, about ½ hour longer, or until meat and onions are tender.

5. Serve on hot noodles with one or two slices of onion on top of each portion of meat. Pour pan drippings over all. Makes 6 servings.

FRIZZLED BEEF

1. Melt butter in skillet. Add chopped pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. (Cover for 4-quart saucepan fits skillet.)

2. Rinse dried beef with hot water; drain; add; cook slowly 2 or 3 minutes longer.

4. Stir in milk. Stir constantly until mixture comes to a boil and sauce thickens.

5. Serve over squares of hot corn bread made with corn muffin mix. Makes 4 to 5 servings.

STUFFED PORK CHOPS

2. Combine next 6 ingredients for stuffing. Fill pockets with stuffing. Brown chops in chicken fryer over low heat.

3. Season with salt and pepper. Add water. Cover; cook over low heat 1 hour. Make gravy from pan drippings.

Stuffed Pork Chops
Gravy
Pan-fried Bananas (page 10)
Whipped Potatoes
Buttered Green Beans
Raw Vegetable Relishes
Apple Pie

FRIED CHICKEN

1. Have chicken cut into serving pieces. Wash thoroughly in cold water but do not soak.

3. Combine flour and onion salt in sturdy paper bag. Place three or four pieces of chicken in the bag. Shake the bag to coat the chicken with flour. Put chicken pieces into hot fat. Repeat until all pieces of chicken are floured.

4. Cook over low heat until browned on one side; turn to brown on all sides evenly. Avoid turning more than necessary.

5. Add water. Cover pan. Cook over low heat for 30 minutes. Uncover; cook 15 minutes longer.

CHILI CON CARNE

3 tablespoons fat

1 large onion, chopped

1 green pepper, chopped

1 pound ground beef

1 No. 2 can (2½ cups) tomatoes

1 can condensed tomato soup

½ teaspoon paprika

⅛ teaspoon cayenne

1 bay leaf

1 tablespoon chili powder

1 clove garlic

1 teaspoon salt

1 No. 2 can (2½ cups) kidney beans

Raw onion rings (optional)

1. Melt fat in 2-quart saucepan. Brown onion, green pepper and meat in hot fat. Add tomatoes, soup, paprika, cayenne, bay leaf and chili powder. Simmer about 1 hour, adding water if mixture gets too thick.

2. Mash garlic and salt together and stir into mixture. Stir in beans. Heat thoroughly. Garnish with onion rings. Makes 6 servings.

FRIED FISH FILLETS

4. Melt fat in skillet or chicken fryer. The fat should be about ⅛-inch deep. When fat is hot but not smoking, fry fish at moderate heat. When brown on one side, turn carefully; brown other side. Cook about 5 minutes on each side. Drain on absorbent paper. Makes 6 servings.

TARTAR SAUCE

Combine ½ cup mayonnaise, 1 teaspoon finely chopped onion, 1 tablespoon chopped dill pickle, 1 tablespoon chopped olives, 1 teaspoon chopped parsley. Serve with fish.

ITALIAN SPAGHETTI

1 pound chopped beef

1 large onion, chopped

1 small green pepper, chopped

1 6-oz. can tomato paste

1 No. 2 can (2½ cups) tomatoes

½ cup water

1 bay leaf

2 teaspoons sugar

1 clove garlic

1 teaspoon salt

1. Brown meat in 2-quart saucepan. (Hamburger contains enough fat so that none extra is needed for browning. If lean ground beef is used, brown in 4 tablespoons fat.)

2. Add onion and green pepper; cook about 10 minutes, until onion is tender but not brown. Stir in tomato paste, tomatoes, water, bay leaf and sugar. Simmer over low heat about 1 hour.

3. Mash garlic and salt together. Stir into sauce. Taste for seasoning. If a more highly seasoned sauce is liked add a few drops tabasco.

4. To serve, pour sauce over cooked spaghetti; top with grated Parmesan cheese. Makes 4 to 6 servings.

PREPARING Vegetables

When the natural color and flavor of vegetables are retained in cooking, it generally follows that the maximum amount of food value is there, too. Observe these three important rules for vegetable cookery if you wish to get your money’s worth of vitamins and mineral elements.

Start vegetables in boiling water. When the vegetable is added, the water stops boiling temporarily. Cover the pan and use high heat to start the boiling again as quickly as possible. Then the heat may be reduced, but the water should actually boil, not just simmer, throughout the cooking process.

Half to ¾ cup of water is enough to cook four to six servings of most vegetables in the 1-quart saucepan. Strong-flavored vegetables such as onions, rutabaga and turnips are best cooked in water to barely cover in an uncovered pan.

Many of the important nutrients in vegetables are soluble in water. When the cooking water is discarded these extra vitamins and mineral elements go down the drain with it.

The most practical way to make use of the cooking water is to boil it down and serve it as a sauce with the vegetable. After the vegetable has been drained, boil the water rapidly until only two or three tablespoons remain. Add a tablespoon of butter or margarine and pour over the vegetable in the serving dish.

Water drained from potatoes is particularly good for use in gravy. In the case of other vegetables, the flavor may not be compatible with that of the meat stock. Small amounts, however, may be added to tomato juice to be served as a cocktail.

SEASONING—Whether salt is added at the beginning of the cooking process or at the end is a matter of personal preference. It has no effect, one way or the other, on the food value.

TIMING—Cooking time will vary with the variety and age of the vegetable and the size of the pieces. In general, green leafy varieties such as spinach and new cabbage take 10 minutes or less. Allow about 15 minutes for peas, asparagus, brussels sprouts, cauliflower, carrots and broccoli. The more fibrous, solid types like whole cauliflower or green beans take approximately 20 minutes. Root vegetables ... turnips, parsnips, potatoes, onions, beets, need 25 minutes or more cooking.

VARIATIONS—Perfectly cooked vegetables need only a little salt and a dab of butter or margarine to enhance their flavor. Most cooks however, like to “dress up” vegetables occasionally for greater menu variety.

CREAMED—Carrots, broccoli, asparagus, snap beans, cabbage, onions and peas, alone or in combinations, are the favorites for creaming. Allow one cup of medium white sauce for two cups of cooked vegetable. Spinach is excellent creamed. Use ½ cup thick white sauce with two cups of the cooked greens. Season with a few drops of onion juice and a dash of nutmeg.

AU GRATIN—Turn creamed vegetables into greased casserole and cover with buttered crumbs or equal parts of grated cheese and crumbs. Brown in moderate oven, 350 degrees.

PAN-FRIED—Eggplant and summer squash are best pan-fried. Cut into slices ½ to ¾ inch thick. Sprinkle generously with salt and allow to stand about 15 minutes. Dip in flour. Fry in skillet in hot fat ⅛-inch deep. Brown on one side; turn to brown other side. Avoid turning more than once.

RING MOLD—Buttered spinach, mashed rutabaga or potatoes hashed in cream are attractive served this way. Pack the prepared vegetable into a greased ring mold. Unmold at once onto serving plate. Fill center with vegetable of contrasting color.

FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching before freezing. Therefore, the cooking time is shorter. Keep all frozen vegetables, except corn on the cob, frozen until ready to cook. Specific directions for cooking each vegetable are found on the package.

VEGETABLE PLATTER

Prepare cauliflower, lima beans, carrots and string beans according to directions on pages 18 and 19. Arrange seasoned vegetables in an attractive pattern on serving platter or chop plate. Top cauliflower with hot mayonnaise or Hollandaise Sauce (page 23).

HARVARD BEETS

Melt butter or margarine in saucepan. Add flour; blend. Add water and liquid drained from beets; cook until thickened, stirring constantly. Add remaining ingredients except beets, stir until sugar dissolves. Add beets. Heat thoroughly.

VEAL IN MUSHROOM SAUCE

1. Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently.

3. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. Makes 4 servings.

RICE RING

Combine all ingredients. Turn into ring mold. Pack down lightly with spoon. Let stand 2 to 3 minutes. Turn out on serving dish. Or use 2 spoons to shape rice into ring on serving dish.

BUSY DAY SUPPER DISH

EMERGENCY GRAVY

2. Melt fat in saucepan or skillet. Stir in flour. Cook over low heat, stirring constantly, until bubbling.

3. Stir in bouillon. Stir constantly until thickened and smooth. Season to taste with Kitchen Bouquet, salt and pepper. Makes 1 cup.

EGGS BENEDICT

Split, toast and butter 6 English muffins. Top each half with thin slice fried ham, one poached egg and Hollandaise Sauce.

HOLLANDAISE SAUCE

1. Melt butter or margarine in double-boiler. Remove top section of double-boiler.

2. Add egg yolks, one at a time, to melted butter, stirring with a wooden spoon until thoroughly blended.

4. Set over hot water again. Heat slowly, stirring constantly until mixture is thick and custardlike (about 10 minutes). Do not let water boil.

PLUM JELLY

TO PREPARE THE JUICE: crush 1 lb. fully ripe plums. (Do not peel or pit). Add ¾ cup water, bring to boil; simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large saucepan.

TO MAKE THE JELLY: measure sugar; set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin; stir until mixture comes to a hard boil. At once stir in sugar. Bring to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat, skim, pour quickly into glasses. Paraffin at once. Makes about 7 six-ounce glasses.

PASTEL PLUM FROSTING: Combine ⅓ cup plum jelly, 1 egg white and dash of salt in top of double-boiler. Beat with rotary egg beater until mixed. Set over boiling water; beat constantly 3 minutes or until frosting “peaks”. Cool. Spread on cake.

PINEAPPLE UPSIDE DOWN CAKE

1. Melt butter or margarine in 9-inch skillet. Sprinkle with brown sugar; top with drained pineapple; decorate with a pattern of Maraschino cherries and pecan halves.

2. Prepare cake mix as directed on package. Pour batter evenly into skillet. Bake in moderate oven, 350°F., 1 hour. Remove from oven. Run spatula around edges of cake. Invert on serving plate. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.

VARIATIONS

For delightful flavor, try Devil’s Food or Spice Cake Mix to make this dessert.

APRICOT WHIP

1. Combine all ingredients except apricot pulp in top of double boiler. Beat with rotary beater to blend.

CUSTARD SAUCE

CHRISTMAS PLUM PUDDING

1 cup seedless raisins

1½ cups mixed diced candied fruits and peels

½ cup chopped walnuts

1 cup sifted enriched flour

2 eggs, beaten

¾ cup molasses

¾ cup buttermilk

½ cup finely chopped suet

¼ cup grapejuice

1 cup fine dry bread crumbs

¾ teaspoon baking soda

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon cinnamon

¼ teaspoon nutmeg

¾ teaspoon salt

Combine eggs, molasses, buttermilk, suet and grapejuice. Combine remaining flour, crumbs, baking soda, spices and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 1½ quart melon mold; cover; set on rack in deep kettle; add boiling water to about one inch below cover of mold. Cover. Steam 1½ to 2 hours. Makes 10 to 12 servings.

HERE’S HOW YOUR STAINLESS STEELWARE SAVES FOOD VALUES

STAINLESS STEEL, the most modern development in metallurgical science, is wonderful for any type of cooking. America’s largest canneries, food processors and the better restaurants cook and process food in stainless steel utensils. Stainless steel not only preserves natural food flavors ... it is also easiest to keep sanitary and is immune to wear.

USE YOUR
STAINLESS STEELWARE FOR
HEALTHFUL WATER-LESS COOKING
(cooking with minimum amount of water)

The Water-Less way of cooking is highly recommended by leading health and home economics authorities.

Heavy-weight Stainless Steel construction and seal-tight covers assure perfect Water-Less cooking results. Meats and vegetables cooked the Water-Less way (cooking with minimum amount of water) retain their precious mineral elements and vitamins ... and this modern method also preserves the natural flavors and color of the food.

WAYS TO USE LEFT-OVERS

If it’s good food, don’t throw it away. Little left-overs, or big ones, fit into many dishes; adding extra food value or a fresh new touch to favorite main dishes. Listed below are some left-over uses recommended by the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture.

FOOTNOTES

Transcriber’s Notes

*** END OF THE PROJECT GUTENBERG EBOOK TESTED RECIPES: WATERLESS COOKING FOR BETTER MEALS, BETTER HEALTH ***

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Rare	18-20 minutes per pound
Medium	22-25 minutes per pound
Well-done	27-30 minutes per pound

The Project Gutenberg eBook of Tested Recipes: Waterless Cooking for Better Meals, Better Health

TESTED RECIPES