The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1892-06-11
THE HoUsEHoLD.
Delicious Dishes Can be Made of Cold
Meats.


Meats.
Comparatively little attention has
been paid to the dainty cooking OIL
meats which are intended to be eaten
cold. Cold meat is usually tho leftover
meat from former meal, and no spe'
cial attention beyond slicing it then il
paid toward serving it in an appetizinQ
condition, Now, piece OF cold meat is
delicious dish, If it Ia properly pre-
pared to be served cold. but II IL Is
merely makeshift, served cold because
the housekeeper has neither time nor
inclination to make it over, 1t is apt to
be culinary failure, says the New York
Tribune.
Cold roast beef, however delicately
thin It may be sliced, cannot be COM
pared as to flavor with fresh roast beef.
No one would think OF roasting piece
Of beef for the purpose Of serving 1t
cold. On the contrary, a piece OF a.ls:
modo beef, richly seasoned and enclosed
in the strong stock which forms jelly
around the meat when 1t is cold, Is one
of the most delicious ways Of serving a
piece OF meat at picnic or supper. In
this case, the meat is seasoned in such
manner that it is full rs delicious in flu
yor when it is cold as when it Is hot.
The same may be said of meat pie, or
Of q cold ham, or leg OF spiced mutton.
All these dishes are highly seasoned,
yet not too highly seasoned, to make
them palatable and wholesome when
the meat Is cold, for spices and condi-
ments used with discretion are not only
wholesome, but necessary to assist the
digestion Of cold meats.
COLD coRNEp BEEF.
A great many people who dc not care
for corned beef served hot enjoy it
served cold, and pressed and cooled in
the liquor in which it was cooked. A
corned beef press, consisting OF two
pieces Of wooden plank connected by q
screw at each end, is the very best and
simplest that can be devised. It should
be OF such small dimensions that when
the beef is put in it it can be immersed
in the pot in which the liquor remains.
It should be screwed down on the beef
before it is put back in the pot, and left
there for at least twelve hours to be-
come perfectly cold and we'll pressed.
lIYhenit is lifted out of the water and
sliced it will be found almost as tender
and moist as beef's tongue. Boiled
ham, boiled tongue and all boiled meats
should invariably DO cooled in the
water in which they were boiled. This
tends to make them moist and tender.
COLD MEAT PIES.
A cold meat pie is so good a dish that
it pity that it is not oftener seen on
our sideboards. A piece of lean beef
well larded with pork and raw ham
stewed down with rich stock slowly
for four or five hours, then cooled in the
liquor. drained, scraped off carefully
and trimmed a little SO as to show the
strips OF pork and ham running through
it, mates very ornamental piece at q
picnic. It may be made more orna-
mental served on o layer Of cold boiled
rice, decorated with pieces OF meat jelly
cut in ornamental shapes. The stock in
which the beef was cooked will serve as
fine enough jelly for this purpose. II
should be clarified by boiling it for ten
or twelve minutes with few egg.shells
or the white OF an egg, then straining il
through napkin and allowing it to cool
on the ice. When it is perfectly firm il
should be cut into various ornamental
shapes to decorate the meat.