Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-12-28

take on the fat, and you nave concentrated
jelliied extract of meat, with its strength
and flavor in its highest expression. A cup
of this twice or thrice a day will put
digestion under a mans ribs quicker than
pepsin. 1t will keep covered for week,
whereas your watery beef tea or broth goes
fat in few hours.
NEEDN'T USE THE BEST MEATS.
The extract will bear dilution, but as
your invalid needs tonic, why not give it
to him in this concentrated form? The
nerves know how to make good use of it,
and any one wishing to call on his brain
| for its best, on occasion, should take cup
of such extract once in two or three hours
| to know what he is capable of. 1t is not at
all necessary that the best pieces of meat
| should be used for this extract. Any clean,
bright scraps can be used, and cuts from the
| shoulder thoroughly baked in this way are
more tender and rich than ordinary roasts.
| The meat is slowly cooked in its steam, the
| flavor does not evaporate; the heat through
stoneware is of different quality from that OF
an iron utensil, differing from it as the heat
of brick oven does from an iron one.
Slow, steady heat dissolves the gelatine
Of meats far more thoroughly than ordinary
methods, leaving the fiber far more tender
and dlssolving much of the gristly matter.
The idea of cooking meats in this way was
gained from Count Rumford's philosophy,
and have used no other method for many
years.
GAME IS SPLENDID.
Game is especially rich in this way, and
game broth should be part of the menu for
madam's husband. Pigeons covered with
water and 30 baked will be imbedded in
| jelly when cold, and almost a jelly them
selves. For change tempting broil is
made by scraping cupful of pulp from
piece of beef or mutton and cooking In a
hot frying pan with cover, turning the
meat every minute, like a broiled steak,S
sailing at the last and adding spoonful or
two of boiling water for gravy.
To this add slice or two of good bread
prepared by slicing when stale, baking
brown in the oven and steamlng when
wanted. In this way one can have the
comfort of eating bread as warm and moist
| as when freshly baked without injury.
The pulped steak may be made very relish
ing and beneficial by adding finely minced
parsley, green sage or any preferred flavor
| ing either before or after cooking.
USES OF CHOPPED BEEF.
An excellent thing for breakfast is the
chopped beef-clean, bright pieces put
through patent chopper and sold by the
pound like sausage meat. Mix with this
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meal or bread crumbs with herb seasoning
and you have highly nourishing and
savory dish for family food, having all the
relish of sausage without taxing digestion.
Most butchers sell this prepared beef at 8
cents pound, and it proves excellent for
forcemeats, dressings and dozen other uses.
People do not need TO buy better cuts of
meat half as much as they do to use more
care for the health of the animal. Milk
from tuberculous cows and meat from tuber-
culous animals. even when boiled, produce
consumption. diseased poultry spreads diph-
| iberia, 25 per cent OF the finest armies in the
world die of scrofulous diseases from un-
wholesome pork, while trlchine and malig-
nant carbuncle, though less frequent, come
| from eating flesh Of diseased animals. To
avoid these horrors buy none but bright,
| firm, clean looking meats, free from the
slightest bruise or black speck, especially
in rib pieces, and cook it thoroughly.
THE VEGETABLE DIET.
There is no need to turn vegetarian on
this reading, for disease springs as surely
| and widely from inferior fours from wheat
| fungus, ergot in rye and heated cornmeal to
say nothing of poor potatoes. A CORES
pondent asks what we are to eat il bread and
potatoes are forbidden. Bread and potatoes
are not forbidden; but the acid, over fer
mented bread of the bakeries and the green
ish, halt decayed potatoes of the markets are
! unfit for the food of any animal.
Persons not dyspeptic will find cereals
and other vegetables supply the place Of
poor potatoes, but the cereals must receive
! far more cooking than they do to be inviting
| food. Few cooks know how to boil po-
tato; fewer still know how to cook oatmeal
or wheaton grits. A recipe in the late num-
Der OF family journal of deserved popular
| ity reads: Eight spooniuls of cracked
wheat or oatmeal to quart of boiling water,
cooked Is minutes" tits no wonder people
do not like cereals cooked in this way.
| Wheat and oats need an hours cooking,
| five great spoonfuls of either to three pints
of water boiling slowly down to quart.
The kernels should swell and break like
| pop corn when done, or like perfectly
| cooked rice, the mass will leave the cooking
vessel clean without sticking, and the taste
| will be different from anything you ever ate
by the old method. Most complaints of
coarse food not agreeing with people come
of its not being half cooked. producing
trouble like the scours from green food in
CATTLE
| CREAM BETTER THAN MILK.
Madame should try her husband with
little well-cooked cracked wheat, served
with his pulp steak and gravy, or with
spoonful of the pure canned cream now sold
at reasonable price at best groceries. Cream
suits weak digestions better than milk, and
the young women who desire to gain plump
necks and arms are recommended to try
breakfasts of wheat and cream, w which, by the
way,is better than cod liver oil for many con-
sumptlves. The best form of breadstutfs for
dyspeptics and persons tending to obesity
are the parched grains, ground, of course,
which may be eaten as they are, or cooked
slightly second time.
Chief of these is the parched corn which
physicians are prescribing for diet in most
acute disorders OF the stomach and alimen-
tary organs. Parched corn, we all know,
was the staple diet of the Indian race all
over this continent from the time Of its dis
covery, and civilization can hardly improve
on it for taste or nutrition. DR.. Taylor, in
the Popular Science Monthly, speaks of the
fine development of the people ofthe Canary
Island, due to their superior cereal food
called "gofo," which is grain roasted before
grinding.
The use of this food frees one entirely
| from acidity of the stomach, small guam
tlty is most supporting and it is rich In
flavor. can speak Of it from knowledge
after living on 1t for weeks and being aware
of its effects on persons suffering in various
ways. SHIRLEY DARE.
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