The morning news. [volume] (Savannah, Ga.) 1887-1900, 1888-05-14

remove after cooking; pour hot over the
broiled chops.
ScoTCH SCoNEs.-One pint -four, one half
teaSpoonful sugar, one-fourth teaspoonful
baking powder, one large teaspoonful lard.
one egg, nearly half a pint of milk. Sift
together the flour, sugar, salt and baking
powder. Rub in the lard cold and add the
beaten egg and milk. Mix into dough
just stiff enough to handle Flour the
board, turn out the dough, give it one or
Two quick kneadings to complete its quail
ity, roll it out with rolling pin to half an
inch in thickness, cut with a sharp knife
INTO squares the size of soda crackers, fold
each in half to form triangle ana bake on
a hot griddle for eight or ten minutes
Brown on both sides.
How TO Cook BEEF.-The beef well
chosen the cooks work begins. First let
her look to the fire and make it clear, bright
and as hot as possible, whether the inten-
tlon is TO roast or bake the meat. While
the fire is being made ready prepare the
beef, not by washing, but by scraping the
surface with the back of knife, and, if
necessary, wiping it with clean wet cloth /;
any undesirable portion that cannot be thus
removed should be cut off; washing would
not remove it and the application of water
would deprive the flesh of its blood and
nutritlve juices. Most cuts of beef can be
carved to the best advantage if the bones
are taken out and the meat is securely fast
ened IN convenient shape before it is cooked.
NO flesh whatever need be wasted in re-
moving the bone if a sharp, small knife is
employed, and the bone can be used in the
soup kettle Of baked in the pan with the
beef. The meat can be secured best by
tying; skewerS hold it only imperfectly and
are not easily removed after cooking while
a string can be cut readily. Use a thick,
strong cord, draw it about the meat as
tightly as possible, after having put it in
the desired shape, and use enough cord to
hold it firmly. If the beef is cooked very
rare-that is, if the flesh has purplish
tint-the fibres will be so elastic that the
meat will spring apart when the string is
taken off; but il the beef is cooked until
the flesh is pink-aud that is the degree
usually liked-the fibres will so far have lost
their elasticity as to retain the shape when
the cord is removed. After the oven is very
hot in which the beef is to be baked, or the
open fire clear and bright before which it
Is to be roasted, brown the entire surface as
fast as possible; once the surface is crisp
and brown the meat may be seasoned with
out risk of losing any Of its natural gravy
and basted with its own drippings or with
any good fat, but not with water Water,
either hot or cold, applied to the surface of
meat would so far soften it that its fluid
portion would escape; this natural gravy
once lost no amount of basting could restore
the juice and flavor of the meat. There is
no comparison between beef cooked in this
way and that basted with any addition OF
water TO the drippings. With hot fire
beef will cook to delicious point, if Is
minutes are allowed to the pound. Twenty
five to thirty minutes will,cook it thorough
ly; at. the Is minute it will he full of rich,
red gravy, Astounding in flavor and nutri-
ment; if cooked only until purple this
gravy will not flow; and if the meat is well
done the gravy has been partly absorbed by
the tissues and partly dissipated in the steam
which escapes after certain point of cook
ing has been reached.