Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-12-27

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II is not at all necessary that the best pieces o
meat should be used for this extract.
TO COOK MEATS AND HxTRAcrs
Any clean, bright scraps can be used, ant
| cuts from the shoulder thoroughly baked i,
| this way are more tender and rich than ordi
nary roasts. The meat is slowly cooked in it,
steam, the flavor does not evaporate; the hea
through stone ware 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 o,
| meats far more thoroughly than ordinary
methods, leaving the fiber far more tender and
dissolving much of the gristly matter. The
idea OF cooking meats in this way was gained
from Count Rumfords philosophy, and have
used no other method for many years.
Game is especially rich in this way, and game
broth should be part of the menu for madame
husband. Pigeons covered with water and 90
baked will be embedded in jelly when cold,
and almost jelly themselves
For change u tempting broil is made BY
scraping cupful of pulp from piece of beef
or mutton and cooking in hot frying pan with
cover. turning the meat every minute. like
broiled steak. sailing at the last and adding
spoonful or two of boiling water for gravy.
10 this add a slice or two of good bread pre-
pared by slicing when stale. baking brown in
the oven and steaming when wanted. In this
way one can have the comfort of eating bread
AZ warm and moist as when freshly baked with
out injury. The pulped steak may be made
very relishing and beneficial by adding finely
minced parsley, green sage or any preferred
havoring, 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
mo Wit oh
boiled cracked wheat, oatmeal or bread crumbs,
with herb seasoning, and you have highly
nourlshlng and savory dish for family food,
having all the relish of sausage without taking
digestion. Boston butchers sell this prepared
beef at cents pound, and il proves excellent
Tor forcemeats. dressings and q 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. The revelations
OF health boards. who are none too ready to
sound alarms, are enough to make one eye mar
rowly the prime cuts in the best markets Facts
on this point not reassuring. The inspec-
ton of meat in England is far more strict than
In our own country.
Buy none but bright. firm, clean-looking
meats, free from the slightest bruise or black
speck. especially in rib pieces, and cook it
thoroughly. There is no need to turn veGetar-
Ian, for disease springs surely and widely
from inferior fiours. from wheat fungus, ergot
III rye and heated corn meal. to say nothing of
poor potatoes. A CORRESPONDENT asks what we
are to eat If bread and potatoes are forbidden.
Bread and potatoes are not forbidden; but the
acid, over-fermented bread Of the bakeries and
the greenish, half-decayed potatoes of the mar
kets are unfit for the food of any animal. Per-
sons 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.
COOKING OF yEGErABLEs
Few cooks know how to boil potato; fewer
still know how to cook oatmeal or wheaton
grits. recipe in the late number of family
journal of deserved popularity reads: Eight
spoonfuls of cracked wheat or oatmeal to a
quart of boiling water. cooked fifteen minutes. "
1t Is 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 a 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 with
out sticking. and the taste will be different
from anything YOU ever ate by the old method.
Most complaints OF coarse food no: agreeing
with people come of its not being half cooked.
producing trouble like the scours from green
food in cattle.
Madame should try her husband with a little
well-coOkcd cracked wheat. served with his
pup hledh gravy. VI Win IL eiOOUI VI Oh 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 10 try
breakfasts of wheat and cream. which by the
way. Is better than cod liver oil for MANY con.
sumptives. The best form of breadstutis for
dyspeptics and persons tending to obesity are
the parchcd grains ground or coarse, which
may be eaten us they are or cooked slightlya Sec
ond time.
PARCHED CORN.
Chief Of these is the parched corn which
physicians are prescribing for diet in most
acute disorders of the stomach and alimentary
organs Parched corn We all know. was the
staple diet of the Indian race all over this con-
tinent from the time Of its discovery and civil
ization can hardly improve on it for taste or
nutrition.
The use of this food frees one entirely from
acidity of the stomach "A small quantity is most
supporting and it IL rich in llavor. | can speak
of 1t from knowledge after living on it for
weeks and being aware of its effect on persons
suffering in various ways. SHIRLEY DARE.