Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-05-15
DOMESTIC DOINGs.


There is common belief among many
PEOPLE that there is no need of eating
meat in summer time and not only that
there is no need of flesh diet, but that
the appetite does not crave it. Like
many common beliefs II is without real
Truth. OF course there are some people
who do not care for meat in the warm
weather, but they are the ones who do
not care for 1t at any time of the year.
But not every one is vegetarian.
There are of course others VINO do not
reed meat food, but they are the ones
who no matter what the season could
not eat meat. And not every one is am
invalid There is no denying the fact
that so much meat is not needed or de-
sired in the summer as in the winter
rsonths. and for that very reason the
preparing of the meats should be given.
special attention during the warmer.
days. Roasts unless they be cold, are
rot as palatable on a hot day as they
are on cold. and pork. which is rich
and greasy, is usually not cared for.
Steaks are always good. the one objec-
tion which can be made 10 them being
their cost. No meat is more expensive
than a thick porterhouse for broiling,
hut one is making mistake if it is
thought that only a thick porterhouse
should be bought Round steaks are not
nearly SO tempting To hear about, but
they are a great deal more lenient to the
poke tbook, and may b. prepared so
well that one would never guess what
they We're. Mrs. S. p knisely gives the
following recipe: Take thick round
leak and flour on both SIDES. seasoning
with salt and pepper Have a skillet hot
with butter enough to brown it in. say
about the size of d walnut Turn the
neat first one side ard then the other
until it is nice brown Fill the skillet
half full of boiling water and let it sim
mer for two and one-haif hours. refill
ing the skillet as the water evaporates.
II cooked properly you Viii find the
gravy made when the feat is ready for
the table. This mistakl of thinking
that it is not necessary to cook the
meat as long rs directed must not he
made. as it takes that long for it to be
cooked thoroughly and tenderly.
Nealis meat which is especially good
in the summer There is Il way of pre-
rarirg it which makes it as delicious
as fried chicken and'as delicate. That is
TO take the veal chops cold and dip them
intothe well-beatcn yolk of an egg, then
rolling them in crackers which have
been rolled rather fine. Fry slowly in u
skillet in which has been placed hot but-
ter and lard. and salt Thoroughly. Ten
aerlein may be prepared in the same
way and by some people is preferred To
the veal A sprig or two of sage VIII
improve the meat if one cares at all fol
that seasoning. but if preparing for 4
crowd it is better TO omit it. as tc
many people it is anything but pleasing
III You have never eaten laried live,
SOU have before YOU a gustatory pleas
ure. For even the one who would tuir
up the nose at liver and bacon will ca
OF larded liver and ask what fine rneai
il is. Calls liver should be procured
and over it, as over the liver to fry
pour boiling water for few minutes
Then cut little sits in the liver. about az
inch apart, across it. In these slit!
place thinly sliced pieces of breakfas
bacon. Tie string around it all as yo,
would around roast and cook in tn
/ oven as would a roast, basting often
I When cooked the flavor of the bacon ha
penetrated the liver to such an extern
| that 1t is very good and 1t is nice t,
serve the Slices of bacon with it. tn,
| they may be removed, This meat is es.
recially nice when served cold in thin
slices and Is very nice for picnic lunch
es. Its cheapness will especially com
| mend H.