The Washington weekly post. (Washington, D.C.) 1878-1916, 1899-04-11
HOW TO COOK TOUGH MEAT.
Housewives Art should Aid Teeth and
Digestive Juices.

From the Chicago Inter Ocean.
There is so much more Of ii in the world
than of tender that the problem. What
to do with tough meat?' suggests hand
to-band fight. renewed every DAY Our
average housewife. with fine impartiality.
cooks il exactly as If 1t were tender, and
lets teeth and digestive juices do the rest
She IS not accountable for the age Of the
animal or the rascality OF the butcher who
sold the obdurate piece 10 her as a
choice cut. Her responsibility begins and
ends with the manner of preparing IL for
and setting IL upon, the table. In town
she has the resort indicated by a noted
housemother of whom | once inquired:
How do you determine whether poultry
is tender or tough?'
Il change my poultry merchant when
he gives me tough fowls. and tell the
story to his successor. Consequently, We
always have tender meat"
The country caterer il helpless. especial
~ when there is no competition among
the meat vendors in her neighbOrhood
Take it or leave it," is the motto Of the
rural guild.
Let me promise that the ever-conveni-
ent and popular steak is not an econom-
zeal dish al its best estate. That is, when
every part OF it Is eatable, and the better
portions are mennable TO the teeth and
fun of nourishing juices. II Is costly BY
comparison with other cuts and. as a
rule has no hereafter in the way OF left
overs" and rechzuffes If not devoured
at sitting it Is not good when warmed
over. unless as rasout or hash. and has
nadght 10 boast then.
Nevertheless, steak We must have peri
odieaIly, or at irregular intervals. If only
nd -
il is easily and quickly cooked Manifest
ly we must fpd some means Of making
It masticable and digestible
To begin with, / hope you have a meat
safe or cellar or grated box. in which
10 hang il. where il can be kept cold. vet
where the air can get AT IL. When lard
Z upen a dish and set on the Ice in an air
less refrigerator II gets musty and gath
ers greenish mold Hang IL as long a. n
can be- left with safety. washing oyer
with vinegar every day. Take IL down
then. wipe with clean. dry cloth. lay
upon a dish. and pour over IL four or five
spoonfuls OF sslad oil and the Juice OF a
large lemon. Set in cold place for sev-
eral hours, turn IL over and over that il
/ may soak ~ every drop OF oil and lemon
and leave IL .Or some hours longer II II
t. for breakfast do this over night IL
for supper or a late dinner. begin the
prepa ration in the early morning. Ten or
Twelve hours are better than four or i've
When you are ready 10 cook the steak
hold 1t up for a minute 10 let the surplus
on drip from H. out do not wipe IL IL
will b. more juicy for the oil bath Broil
quickly over clear Goals. turning several
times.
Hang ID Ia a cool cellar or meat safe uD
10 the last point OF prudence. washing II
every day With vinegar. II you suspect
a nigh 0dor wash IL With soda and
water. rubbing every part Of n with a
clean whisk OF brush; then go all over II
-. ar fsss On ffHFaF kAfr
n down to roast. Raste fFeauentIy
1 cannot commend too highly the use Of
The covered rooster TO my fellow house.
wives IL keeps Ia the juice. prevents the
sprend OF the oaor of cooking throughout
the house. ana saves the trouble Of
watching The roast lest II should burn.