The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-10-19
WOMAN'S WORLD.

In treating meats 4 reaiize LIE AoSt
the opportunities for procuring the pesl
meats are comparatively small, unless II
the larger towns and cities, excepting
with the small number who have their
own cooling rooms. says the Honne
Magazine" Beef. mutton, veal and near
" all game are vastly improved by pelns
hung in cold storage mot frozen) as soon
as the animal heat has left the carcass
and should be allowed to remain there
in the half or quarter, as follows:-Beef,
three weeks; mutton, two weeks; veal,
two weeks; game, two weeks. These are
the minimum periods, but the meats VIII
not suffer If left longer If the temperature
IL maintained steadily, but it should nor
vary in any great extent or the meat VIII
spoil. Meat freshly killed is an
ton that. with the proper exceptions
should be suppressed by our Boards OF
Health.
Prime beef can be recognized by its
color and texture. It should be a pright
Indian red, and have small fecks oil suet
streaked through it; the suet shonia
ALWAYS be white and firm after the animal
heat has left it. The finest meat comes
from an animal that will dress 500 to
1000 pounds, when, If well grass fed, It
wiz nave the maximum of "tenderioih
underneath the backbone.
The ways of preparing beef in simple
styles are:ABaking in the oven, either dry
or braising; roasting before the naked
fire; boiling, stewing and broiiing, which
latter is a form of roasting
The finest roast beef, for baking or
roasting, is the 'sprime-rib' roast, and
will be cut on order by any butcher.
When the roast comes from the butcher
or cooling room wash off the outside with
a cloth ana hot water, but do not let any
water touch the raw portions Of the
meat
If the roast is a large one, and you
desire well-done and under-done portions,
cut off the ribs at the place where they
have been severed by the cleaver and
cook separately in the same pan. The
ribs are always served well done.
AS the process of roasting is intended
in part to keep in the juices of the meat,
and in order to do this the outer sur
face must be closed with a water-tight
crust, when ready to place the roast in
the pan, or before the fire on the spit,
rub all the raw surfaces with cider vine
gar. The over should be very hot for the
first five minutes then Withdraw the pan,
and cool it to moderate, and return the
pan to the oven.
In roasting beef we do not use any but
ter or lardoons, unless in making a
.1arded, roast. when stripes of fat cus
from firm. cold salt pork are run through
the skin on the top of the roast one for
every inch of surface.
If the roast weighs over our pounds al
low five minutes for each pound over the
time it takes. for a four pound one, which
is fifteen minutes to the pound. This
will give you a fair average number OF
well dome and UNDERGONE portions, the
ribs being served as such. and not on an
order for a well-done portion.
For broiling, a bright charcoal fire is
the best; have it hot, and after securing
the steaks on the broiler hold them quite
close to the fire for a minute; h turn
and do the same to the other side. Do
this untiia firm brown crust is formed
on the outside. and then allow to cool
lightly Hold the broiler further FROM
the fire, so that 1t will cook moderately,
until the steaks are done as you desire
them. well done or UNDERGONE Have a
n1.+a VOW hot n,ace tbe steaks upon IT
and rub with the choicest butter. and put
int tba int cioset If not ready to serve
- once salt and nenner should not be
~ ~ hroited steal unless Won are ae-
r,a,rtad u,,tb tho taste nf those YOU are
serving. # Is better. too. to apply them
when eating the steaks, as the salt will
ar,w out . large mart of tbe nntriment
n,htah !, hava haen en- carefully keen
80 1,
Never wasb any meats unless from
naoessitv a. washinp takes from them a
anma-naw - tba,r. n,trinoent
No. n,ith ,,o,lau, s,,at is not III for
- ana sha,,ta ~ das,rovaa. an axamina-
49, - ,atari,arian wi1, aluavs show
49, orea,,s assoosa n tha animal
Tho a,rect;ans given above for beef will
Apply " - ote
one VINO Fam COOS anu selss meas =. IN
PIE form eau make any = u ienei s.ie
uisnes. az lhes uepenu iho'tiS :" 'ne -
greaiehis useu, anu n.y. 20 iiucn ~ sAn :.
When eooAahs \ tna' :.
taxes almost az inuei tiine d , - :.
- Huch . na'ii,ious snan ssai' W
more heaitniui' pue mas the oisauFan'as
OF increaseu cosi ~ ehls country
never use ia1u eoa meas always
use gooo butter When fsquireu.
beel is sefseu wen uohe anu uhuer-uole'
bul Audtlou- FSdas d4ifb auu 5aiHc 0iS al