The west Tennessee star. (Bolivar, Tenn.) 1888-1888, 1888-05-25
MEATs IN SUMMER.
Maria ParIOa Tells How They should !
Cooked and Seaaoasd.

Maria ParIOa Tells How They Should be
Cooked and Seasoned.
Meats are much more digestible
when broiled or roasted than when
cooked in almost any other manner.
This is. however, much neglected or
abused branch of cooking. The house,
keeper who can prepare dessert as
skillfullY as professional cook, and
whose cake is perfect, frequently will
place on the table a roast that is
water-soaked and grease-soaked, its
flavor spoiled. and its digestibility re-
motely removed. The meat bill is the
most expensive item in the family
account-bOok, and yet no food that is
brought into the house is so often
completely spoiled and wasted.
For brOiling, there must be a bed of
clear coals-those of hard coal, char
coal or wood; or if one has a modern
gas stove, with which the broiling is
done under sheet of gas, the result
will be the same.
Many persons object to seasoning
neat before it is cooked. Try the fol-
lowing rules and you will be satisfied
that when the seasoning is added
properly it makes a great improve
ment.
A steak will not be real juicy unless
it be cut thick. An inch is as thin as it
should ever be cut. Mutton and lamb
chops ought to be an inch, or three
quarters of an inch, thick. Veal and
pork chops are better thin-say about
One-third of an inch thick.
B efOre any of these meats are cooked
they should be seasoned generously
with salt and pepper. They also should
be dredged lightly with -four. Place
in broiler and cook over hot Goals,
turning constantly. The broiler should
be held near the Goals for the first four
min utes, that the surface of the meat
may be scared and the juices impris-
Oned. Now lift the brOiler a little
higher, that the meat may not cook too
rapidly. The time of cooking depends
upon the thickness of the meat and
whether the meat be desired rare of
well done. A steak or mutton chop an
inch thick will be cooked rare in ten
minutes, medium we'll done in twelve
and well done in fifteen. But quar-
ter of an hours cooking would spoil
the dish for most people. Lamb should
be we'll done, with hardly tinge of
! pink. Veal and pork can not be too
well done, yet the cooking must be
| slow, or the meat will be hardened.
! All broiled meats should be seasoned
on the dish with salt, pepper and butter,
and be served at once. Never put the
dish into the oven or over hot water to
| have the butter melt 1t ruins the
meat, and butter too. Sometimes a
little lemon juice or n small quantity
of chopped parsley is added with the
| butter.
In summer, when so many people
cook on an oil stove, none of the modes
of broiling just described viii be avail
able if an oil stove be used. Heat a
frying pan to a high temperature, and
then sprinkle the bottom with salt. Lay
the steak or chop in the pan, and, after
cooking until brown on one side, turn
it, and brown the other side. Nothing
but the salt should be put in the pan
with the meat 1t will take about
three minutes longer to cook the meat
in this way than over clear Goals.
When roasting meats, be careful to
wipe the meat clean and to dredge it
with salt and -four Place the meat on
rack that will raise it about an inch
from the bottom of the pan. Sprinkle
the bottom of the pan with salt and
flour. Place in a hot oven, and when
the flour becomes Drowned, which will
be in about five minutes, pour in hot
water enough to cover the bottom of
the pan. Close the door, and in a
quarter of an hour open it and haste
the meat by dipping up the gravy in
the pan and pouring it over the meat,
following this operation by dredging
lightly with salt. pepper, and flour.
Now put more water in the pan. Re-
turn the meat to the oven, and in fif-
teen minutes repeat the basting. In
deed, the basting should be repeated
every quarter of an hour until the
meat is done. Red meats should be
cooked rare, white meats we'll done.
If this mode of roasting be followed
faithfully, the meat will be found juicy,
well favored. and digestible. A meat
rack can be bought for small sum at
any Misunderstanding store. Every
kitchen should be supplied with one
M09.ia P09-yo0 an Cbg.;efi0a1 TI,7So,z