The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-02-26
THE way TO COOK meats
That Mas the Subject Of Mrs. ROrer's
Second Lecture.
RECIPES SHE RECOMMENDED
She Prcfaced Her Lecture BY Explaining
How to Retain the NOurishment and
Flavor Of Meats-Chsfing.
Dish Lecture Friday.

The second Of Mrs. Rorer's series of
cooking lectures was given yesterday
afternoon before an audience larger
even, than was present on Monday
Meat cookery was the subject, which
included very interesting and instruc-
tive talk on the distinctive properties
of this kind of food and several re-
cipes with practical illustrations.
1t has been decided to give a chat
ing-dish lecture Friday evening. and Il
candy lecture Saturday morning. 1t is
not unreasonable to SUPPOSE that the
former will be attended by many of the
present day bachelors and the latter by
II generous sprinkling of young ladies:
ut all events such elements are expected
tu be present The admission fee to
each Of these extra lectures will be 50
cents. Admission cannot be secured on
season tickets.
As is her custom each day, Mrs.
Rorer introduced yesterdays subject
by half-hour talk. in which she ex-
planned that the main object in cook ing
meats IL to retain the nOurishment and
naVor in which as much depends upon
the cooking as upon the quality of the
meat. Boiling water and "A strong heat
VIII retain the juices, she said. while
~ 'ff''i'' VIII HupptH ny tnt USE
or cold water and Il moderate heat
She said that meat properly cut should
not be washed, as the process robs it
OF much of its nutriment, although the
outer edges which have been handled
Dy the butcher may be wiped with "a
damp cloth. Beef should be Of a fine
grain. IL clear, red color and with yell
lowish- white and firm fat. The follow
ing recipes We're given
FOR PREPARING BEEF.
Roast Beef-The hest pieces for roast
ing are the ribs, sirioin ana pin bone.
Where n tin kitchen is used, run the spit
through the meat. dredgc 1: with pepper
ana place II at first very near "A hot fire.
When brown on the surface draw Il little
from the fire. put half-pint of water aud
a teaspoonful of salt In the bottom OF the
kitchen and turn the meat almost con-
stan'iy, lasting every ten minutes, until
done Roast fifteen minutes for every
pound If YOU like your meat rare: If well
done, twenty minutes. DO not add any
more water after the first evaporates. For
the gravy, allow two tablespoonfuls of the
dripping TO remain in the bottom of the
Kitchen, add half tablespoonful of flour.
mix until smooth, add a half pint of boil
ing water or stock. stir continually until
it bois and then salt and pepper and serve
in a sauce dish
Baked Beef. or Roasted in the Oven
Place the joint in the bottom of H. baking
pan, dredge 1t lightly with pepper. add
one teaspoonful of salt to one cupful OF
water and pour 1t in the pan. Place II in
a very hot oven and baste every ten min
utes TO keep it from burning. Turn two
or three times and bake fifteen minutes
for every pound. Serve with gravy made
as for roast beef
Flllet of Beef with Mushroom Sauce
Remove with sharp knife all the mus,
cular covering oil one side of the illet.
cut larding pork very fat salt pork) int o
tiny strips and place IN ice-water to hard
en-. Place one strip into the slot end of a
larding needle as tar as IL will 20, thrust
the needle into the meat, taking a stitch
across the top about one inch deep, push
the needle through, place the finger lightly
OH the strip of pork and draw the needle
out, leaving the pork exposed about a
quarter of an inch at the end of the
stitch. Continue until you have IL row
of these strips down the center of the fl
let about an inch apart. In the bottom Of
the baking pan put one small onion sliced,
one small carrot sliced, "A stalk of celery
cut into small pieces, four cloves and
two bay leaves; on top of these place
the fillet in the pan, dredge with pepper
and spread thickly with butter; add II tea
spoonful of salt to a quarter of a cup of
boiling water and pour into the bottom OF
the pan. Bake in a quick oven for thirty
minutes, basting four or five times The
bake iillet, no matter what It's weight.
When done, place on "a hot dish. Add to
the pan one tablespoonful of butter, and
brown, then add two tabiespoonfuis of
flour: mix well; add one pint of stock or
boiling water and stir continually until 1t
bols: strain into a frying-Uan and add
one pnt of fresh stewed or canned mush-
rooms. Cook five minutes and take from
the fire: add teaSpoOnful of Worcester
shire sauce, one tablespoonful of sherry,
salt and pepper pour 1t around the iillet
and serve.
Stew of Beef with Dumplings-Use two
pounds of lean beef from the under side
of the round or a shoulder piece. Cut into
pieces about an inch square and dredgc
thicky with flour. Put two tablespoon
fuls of dripping or butter in a frying pan
and place on a good fire; as soon as it Is
very hot. put in the meat and shake or
stir until all Is nicely Drowned. Skim 1t
out and put in saucepan. Add one ta-
blespoonful of -four to the dripping or but
ter remaining In the frying-pan mix, then
add one quart of boiling water: stir over
the fire until 1t boils, then strain it over
the meat; add one small onion and spriS
of parsley. Coyer the saucepan and let
IL simmer for two hours. When the meat
Is half done, add u teaSpoonful of salt
and three dashes of black pepper. Now
slit one pint of -four. add to 1t a heaping
teaspoonful of baking powder and sift
again. add n quarter of Il teaspoonful of
salt and three dashes of black pepper.
Sift a pint of flour and add to it a heap
ing teaspoonful of baking powder: add a
quarter of "A teaspoonful of salt and just
enough milk to make a soft dough 30
not work II much. Dip small spoonfuls of
the dough over the meat, cover quickly
and let simmer ten minutes. DO not un-
cover the saucepan while the dumplings
are cooking. or they will fall Immediate
ly. After you add the dumplings the stew
Will scorch easily. therefore move the ket-