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