Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-10-31
MICH FOOD FROM LITTLE MEAT.
Mrs. Rorer Shows How to Make the
Most Of q LOin.

New 1Ork 1lmes.D
II love to prepare meats. said Mrs.
Rorer at one Of her lectures at the Madi-
son-Sauare Garden. II should like TO
| have a chance to show you how TO do it,"
There was an exclamation of delight
from the matrons who have been regular
attendants at the lectures. and TO please
these interested visitors Mrs. Rorer
changed the programme of apple cookery
and dlssected large loin OF beef as
daintily and delicately as II 1t was a
piece OF art work. All the work was done
with a small French knife.
The fillet of tenderloin was first re-
moved larded. cooked and served on
bed of vegetables. with mushroom sauce.
/ That. Mrs. Rorer says, is one OF the dain-
TEST dishes that can be served for four
people. The second part of the process
was TO take off the back, which was
speedily turned into sirloin steaks. brush
ed with butter. ready to be broiled.
Hamburg steak Mrs. Rorer always re-
commends for a family dish, as It is APP
petizing. nourishng. and inexpensive.
This was made from the tough end OF
the back.
For a good steak said Mrs. Rorer,
nut . pounds of the lean meat twice
lfIOUBn d Infdt Nb'bf''' <h't ~ - wv
teaspoonfuls of salt, a saltspoonful OF
pepper, and a tablespoonful Of onion juice.
Mix and form a large steak. the size and
shane of a porterhouse. Broil quickly and
serve smoking hot. with butter slightly
favored with garlic.
That finished the solid meat OF the 10
pounds OF loin, but its usefulness was not
at an end.
Take all the bones and scraps" said
Mrs. Rorer put them into the stock ket-
tie. and they will make the foundation for
many and varied soups, enough for sever
al DAYS service. out of one loin you
can get material for varied menu
breakfasts. dinners. or luncheons.
"Dinner should be the meal OF the day.
and IL should never be served before s
o'clock. when all the work of brain and
body Is over. Eating Is one Of the pleas
ures of life They say "a man never gets
so he can enjoy a good dinner until he Is
5. 1t must be taken with delber-
alton. and two hours is not too long
to sit at the table.
Mrs. Rorer's apple cookery was too
valuable TO be lost. The following are
her receipts
Steamed Apples.-Core tart. red apples;
cut the skin round the opening Of the
core so that In steamng it will roll back
tender, about thirty minutes. Serve hot,
either with plain cream or whipped
cream.
As a Vegetable.-Quarter the apples,
remove the core, and cut them into thin
slices. Put a layer in a baking dish.
sprinkling Of sugar layer of apples. and
another OF sugar. and so continue until
the dish is filled. Bake in a quick oven
twenty minutes. Serve in a baking dish.
Apple Meringue.-Pare, core, and cut
INTO quarters, and steam sufficient apples
to make two cupfuls. While hot. add
tablespoonful Of butter quarter of a
cup of sugar, grated rind and juice of
lemon. Mix. Add the yolks Of two eggs,
and turn into baking dish. place in the
oven 10 get thoroughly hot, while you
beat the whites of the eggs to a stiff
froth. adding two tablespoonfuls OF sugar.
Heap over the top, brown, and serve
cold.
Stuffed Apples.-Core tart apples, stand
them in a baking dish. put a teaspoonful
Of sugar into the opening from which
The core was taken. Partly fill the dish
with water. and bake until tender. While
hese are baking. chop a half cup OF
sautanas. or canded cherries; add 10
them a tablespoonful or two of orange
Juice. and a quarter OF a cup of water.
Cook this slowly over the fire, while the
apples are cooking. When the apples are
tender, fill this mixture in the centre, and
serve not.