Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1880-02-07
HINTS FOR THE HOUSEHOLD.
Meats-How to Select and How to Cook
Them.

In 60tttng freSh meat OF any KIND Their
should be always sufficient water to en-
tirely cover the meat and to last unit
the meat is satisfactorily cooked. TIL,
water should always be boiling hot, an,
the vessel in which it is cooked so larg
that the meat will not touch the sides
surround rs well as more than cover it
Keep the lid on, closely covering tn,
kettle, and it will require less time an,
fuel TO cook the meat. There is no nee,
Of removing the cover ut all except rs i
may be desirable now and then TO lOol
in and see that the water is not wastin!
too fast, and TO remove the scum. Whel
possible, use soft, filtered water. b,
putting meat into boiling water one Sc
cures more of the juices and rich tlavo
of the meat. If boiled too fast tn,
meat will be hardened in cooking, an,
no boiling will make it tender. Let tn,
water be boiling, not scalding no
merely, when the meat touches it; thel
remove the kettle from the hottest par
of the stove to where the temperature vii
not rise above 1902; keep it at that hea
aHu i't AZ II CuI
of cold water poured in four or fiv,
times during the process of cooking the
meat will help the scum, or coagulateC
blood, and all impurities to rise. Thi.
scum must be very carefully and thor
oughly removed rs it rises. Fresh mea,
will need longer time Ia boil than that q
day or two old; little more than s
quarter of an hour to every pound i.
usually long enough. Never take up
the meat with a fork, because by thu.
piercing it much of the juice and flavor
flow into the liquor, making the broth
(Which should always be saved for sour
stock) richer, to be sure, but detracting
from the richness of the meat more than
is desirable. A stout Irvine should be
tied around the meat when first put in
10 the water, and it can be lifted from
the kettle, when done, by this string; a
loop on the end will make it easy TO lift
out by large iron fork. Do not add
the salt to boiling meat until more than
half done. The meat will be tenderer
and juicier for leaving the seasoning
until the last.
For steers. stone jars are much better
than metal kettles or saucepans. The
old brown or red earthen jar does not
stand heat as well, and is also unsafe
from the lead used in the glazing. This
glazing is easily cracked by the use of
salt, and thus the lead will be brought
in contact with the contents Of the lar;
the stone jar is not injured by heat,
which it retains longer than metal. and
is readily cleaned. The lid should be
fitted tightly, so as to prevent escape of
steam. In buying meat for stew,
choose that which has been carefully
dressed and freed from blood. Put into
the saucepan or stone jar boiling water,
"a quart to a pound of meat will make
the liquor very rich. That is no fault;
still. if richer than is liked, it can be
by adding a little boiling wa
ter when the salt is added-that is,
when the stew is twv-thirds done:
about teaspoonful of salt to a quart of
liquor. Bring the water gradually back
to the boiling point after the meat has
been put in-of course, at first, the cold
meat lowers the temperature. As soon
Is 1t boils, remove all scum that
mas risen; set the jar back
where it will simmer and not
quite boil, and let it remain in this
state till the liquor is thoroughly filed
With the flavor of the meat. Skim often
md quickly, till no more scum rises:
over steam-tight Immediately Before
adding the salt carefully remove all the
at. 1t Is nicer to use for frying, or
before the salt is added.
When no more fat rises put in the salt.
stew is very nourishing if prepared as
lbove, and it is one of the most econom-
cal dishes; for although it is, of course,
'est when made of the choicest meat,
ret any kind of meat may be used,
ither together or separately, as most
convenient, and be neutrality-suspicious..
Those bits that can not be prepared