The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-03-01
BUYING AND SERVING MEATS.
A Mans Conclusions Concerning
Cookery.

Cookery.
The products of the country slaughter
houses and the large city abbattoirs sug-
gest a very wide range of quality in the
food value of the meats
These differences are caused by Varia-
lions in the methods of feeding. the age
of the animal at date of slaughter, the
rate, of its growth; but also in g very
between slaughter and cooking.
The country slaughter house almost
always seeks its market within a day or
so after killing, and the result is green
or momature and tough meat
The city abbattoirs nave the advantage
of large and perfect equipmnt which
enables them to store and refrigerate an
immense amount of meat.
Then again the distance between the
abbattior and consumer is often thou
sands OF miles and a two weeks transpor-
tatlon to the point of consumption. The
general result to the consumer is a deli
cious cut of meat twenty to thirty days
after slaughter.
ton of the large cities on the Atlantic
seaboard to pay a liberal price for the
/ choicest cuts, enable them to obtain finer
tenderer and higher favored meats than
the people living nearer the source of
supply
If we must take our supplies from the
village, proper refrigeration and age
enough to render meat tender should b.,
ensured. These conditions are not easy OF
attainment unless the buyer refrigerates
and stores for himself.
How shall he dress meats to yield the
highest nutritive results and enjoyment
The most. primitive forms of cooking
are the methods still most generally prac-
tlced. Broiling, roasting and boiling are
today the cOmmOneSt WAYS of dreSSine
meats for food; but between the manipu-
lation of the crude housekeeper and that
of the thoughtful housewife whose eve.
hand and nose have been trained to under
-ori-f ~
temperature and not meiely "a fire" there
is a broad gap.
The first lesson of the cooking school is
necessarily the care and management OF
the stove
One woman will boil her corned Def in
water at 2l2 its maximum temperature
while She whose observation has been
cultivated to study effects, obtain better
results at $780,
The former wastes part of the gelatine
ana aloumen while her rival has learend
that as albumen coagulateS at the lower
temperature, very little waste occurs and
the meat is not toughened.
On the same principal of action the gas
s Sot,s, and the charcoal IRE are so per,
steaks, shops. and sausages may be ac-
complished with the LEAST loss of fat and
the best result in the work.
Inc trying pan requires. perhaps more
skill than any other utensil of the kitchen
since control Of heat is everything For
veal outlets, sweetbreads, calves liver
anu OtueI ueHcdIS COOKING, the prOper
degree of heat to cook through the flesh
and to give the right tint Of color are
of primary Importance. No less import
ant is it that heat be- moderate in its
action on the egg and bread crumbs coat
ing of the outlets; since if the temperature
be too high our saYory dressing of the
cut will be toughened and indigestible.
The stew, hash and meat pie call for
quite as much, if not more Judgment and
skill than the other methods Of cooking
Stewing must be conducted slowly and
on the same general plan as boiling. The
stew may be made the most appetizine
or the most repulsive of dishes Prepared
as the French serve it, Ia jardiniere, the
addition OF a finely cut carrot. green
peas. string benas and a sprinkling OF
onion; the whole, Drowned and thickeneC
With baked -four and Served with small
pieces Of cut toast, offers most tempt
ing dish.
flashing meat is a fine art.
Meat can never be twice cooked with
out injury to the article, bence the pro
cess of hashing should be a warnlina
only. Perhaps the best way is strong
steamiilg until it is completely warmed
through. This completed. the hash MAY
be best treated with a piquant ketchur
OF mushroom. or tomato, and then bt
quickly served.
JAMES CHEESENIAN