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title: 'The Day book. (Chicago, Ill.) 1911-1917, April 17, 1917, LAST EDITION, Image 14',
meta: 'News about Chronicling America - RSS Feed',
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
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and pay ?8 a week for Uie children's
Mrs. O'Connor's health broke
down, she had to stop work and
could no longer pay her children's
That meant the society could give
the children to strangers for adop
tion. Frantic with fear of losing her
children, Mrs. O'Connor managed, in
ayear and a half, to redeem three of
her children. But Johnnie was gone.
The law had kidnapped him!
Mrs. O'Connor is keeping house for
a family here for only her lodging.
She has her two daughters, Eleanor
and Florence, with her, while her
other son, William, is in a Philadel
phia institution. She can see Wil
liam often and have him with her
Days and nights of aniiety and
dread of her son's whereabouts and
condition have grayed Mrs. O'Con
nor's hair and shriveled her body.
Yet she is only 39 years of age!
And all Mrs. O'Connor wants is to.
look again on her son, to see with
her own eyes that he is alive, to tell
him she loves him, to have him with
her if only for a minute.
Cold legality says she cannot do.
What does humanity say?
MOBILIZE YOUR STEAK
By Biddy Bye
Steak is the standard American
meat, no matter to what heights its
price may rise. It is the one dish for
which the average man refuses to
tolerate a substitute, but he can
sometimes be persuaded into accept
ing a steak- coOked by some method
which is more economical than broil
ing. Here are some recipes which
have been tested and found good.
Buy a thick piece of round steak
and cut gashes in both sides. Rub
, in as much flour as possible and
brown in hot bacon fat Season with i
salt and pepper, put into a casserole,
add three seeded peppers or a little
stewed tomatoes and simmer in the
oven or on top of the stove for an
hour and a half. Thicken the gravy
and garnish the dish with triangles
of toast before serving.
Steak With Dumplings
Buy round steak, pour boiling hot
water over it and drain quickly, cut
in small pieces, roll in flour, season
with salt and pepper, fry in hot fat,
cover with hot water and stew until
tender. Keep covered and add water
as required. Just before serving
make a batter of 1 cup of flour, 1
heaping teaspoon baking powder, V-:
teaspoon salt and water enough, to
make a dough which will drop from
the spoon. Use a teaspoon and put
1 small dumpling on, top of each
piece of steak. Cover closely seven
minutes. Take up, leaving the dump
lings on the meat, thicken the gravy
and serve at once.
Steak With Stuffing
Grind the steak through the food
chopper, season with salt, pepper,
onion juice and' bind with 1 egg.
Make a stuffing as for poultry, using
dry bread or cracker crumbs well
seasoned and moistened with a little
milk and 1 egg. Grease gem pans or
muffin rings and line with the
chopped steak, add a layer of the
stuffing, then another of the steak.
Bake15 minutes and serve garnished
Buy a piece of steak lincn thick
and cut it into cubes. For 2 pounds
of meat allow 1 pound of flour,
mixed with pound of suet. To the
flour and suet add ys teaspoon of
salt and 1 cup of cold water. Break
off a portion of the dough for the pie
cover and roll out the larger lump,
line a baking dish, then add the meat
and its seasonings, 2 tablespoons of
tomato sauce and 2 cups of water or
soup stock. Moisten the edge of the
paste and put on the top crust. Tie
up in a clean cheesecloth and s,team