The Portland daily press., 1896-02-15
THE HON
Meat Cookery.

|
than she does in order that she might
buy to better advantage. And it is al
so fact that few cooks make use of the
lower priced cuts Of meat, partly from
prejudice against anything that savors o.
being cheap, and partly because they de
not know how to make tough but wei
| favored pieces eatable.
A lecture on this subject was given by
Miss Daniel at the Boston Young Won
ems Christian Association, showing the
superiority of cooking meats at low
| temperature.
Miss Daniel makes a stew from a skin
of beef which costs but five or six cents
a pound, or any cheap piece. Wipe the
meat with a damp cloth and out into
pieces little more than an inch square.
Take the marrow from the bone and
melt it in a frying pan; if there is but
little add some of the fat from the meat,
and after it has melted put in three quar-
tiers of the pieces of meat which have
been sailed, peppered and Toured; scar
the outside OF each by turning the pieces
over and over in the hot fat. Do not
tick the fork into them to let out the
juice. Take them up and put into the
dish in which the stew is to be cooked
with the remainder of the meat. Add
an onion cut fine, a turnip and a carrot
| Many people think they do not like on
ion, but there is nothing which gives
zest to stew like slight flavor at least
OF onion. To each tablespoonful of fat
remaining in the pan after the meat has
been taken out add Tablespoonful of
| -four, and after it has Drowned add a
pint of hot water. When the gravy
thickeps turn it on to the stew and
another cup of water. The ordinary stew
| using three pounds of meat would per-
haps take two quarts of liquid in ALL
Put the stew into something that can be
covered tightly and set it in the stove
oven for three hours. just before taking
up add the final seasoning of salt and
pepper. Have the fire very moderate and
the stew will be found rich and tender
and the meat will not be stringy and
tasteless as in the ordinary hastily made
stew. Soaring a greater part of the
meat keeps the juices in while the gravy
is enriched by the remaining pieces. Ths
gravy of many stews is the only appetite
ing part, but this is when they are made
the wrong way.
Soup stock may be made by putting a
whole piece of meat in a jar and cooking
it long time at low temperature either
in the stove or aladdin oven. Ten hours
is none too long in the latter. Do not add
vegetables to stock that is to be kept any
length of time. TO make broth for all In
valid cut the meat into piecea.
cheap roast is made tender il cooked
right. Take the two first ribs from the
chuck or buy one of the homeless rib
roasts thar look SO tempting in nico rolls
in the market, but which prove delu-
sion when cooked in the ordinary way.
Wipe it over, salt, pepper and flour it.
Brush over with melted dripping or but
ter and scar in a hot frying pan. This
will keep the juices in. Now put it in
moderately cool oven, and if you haven't
a covered bake pan-a most excellent
cooking uiensil-improvise one by put
ting two pans together so that they will
be air tight Cook from IL to 10 minutes
or more to each pound. The meat will
be brown on the outside, despite the fact
that it mas been cooked moisture if it was
we'll ssnred in the beginning. Pour the
liquid cut of the pan to make ths gravy,
as il warps good dripping pan to set
it on top of hot stove.
A rolled shoulder of lamb is IN eco
nojnical meat dish. In cooking mutton
or lamb te sure to have the outer
covering removed for that is the part
that comes in contact with the hide and
gives the disagreeable taste that makes
many people dislike mutton. Have the
bones taken from the shoulder and rolled
salt and pepper it and scar it all over.
then put it in covered pun with half
put OF water and cock long and slowly.
Lamb TANKS are cheap and make good
stews. Do not scar in hot fat, but put
into boiling water for five minutes. Use
that water for the liquid of the stew.
Simmer one to two and a half hours and
put under weight. The next day put
'iApO ~ A'oo o'Sh III Ouc iHUO BLUES nHQ
broil each or egg and crumb each slice
and fry in deep fat or sorve with tomato
sauce.
Shirt Waists
1t is conceded that shirt waists will
lose none of thoir past favor and that
everybody who is young enough to wear
the uncompromising garment will have
several in next summers outfit. Fashion
does not repeat herself at too short inter
walls. so the waists of next summer must
differ as much as possible from those of
last A shirt waist to live up to its name
must he almost devoid of trimming. and
be of mannish out and finish. This me-
cessitates good deal of study on the
part of the designers to eyolute some-
thing which shall make all the old waists
look out of date and create a market for
the new.
Many of the new shirt waists now
shown in the shops have white collars
and cuffs, no matter whether the main
portion is striped. spotted or solid
color. Sleeves are all made after the bis