Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-08
FOR SMALL FAMILIES
How to Buy and Use Meat to
Advantage.
NOTHING TO BE WASTED
SOME ECONOMICAL CUTS AND
HOW TO SERVE THEM.
Some Tempting Made-overs in Chatting
Dish Form - Recipes
for Sauces.
NOTHING TO BE W ASTED


Before she learns the value of that I'M
troubled by the length of her bills and the
sum of her "left-overs.'
She has heard OF dining well on small
means, but that is one of the arts not in
cluded in her education. If she consults
those scriptures of the culinary art known
as cook books, she finds that few of them
even hint at the number of hungry persons
any given receipt will feed.
One persevering young bride found at last
a cooking school teacher willing to form
class for young wives seeking just such
knowledge. She learned to begin with the
possibilities of a little roast of beef. She
first had a talk with her butcher about the
unknown quantities The order Tor three
pounds of any kind of meat was TO mean
three pounds a few ounces or under not TO
count More than half a pound over the
quantity ordered was never to be sent. Inc
result was a noticeable shrinkage in the
meat bill at once.
Then she ordered q prime cut of porter
house, for a roast; quantity, three pounds
The bones taken out were sent nome 1oI
the stock pot. The long end OF the roast
was cut off and corned for two or three
days.
When carefully trimmed and skewered,
the better piece of meat was put In very
hot frying pan and was Drowned quickly Oh
every side, so that the juices would not es-
cape. The meat was then put on the rack
in the roasting pan and cooked quarter
of an hour in hot oven, without the cover.
A cupful of boiling water, containing
lump of butter the size of a walnut, was
then turned over it. The pan was covered
and the meat roasted half an hour longer.
If lacking in fat, a piece of suet was LAID
on the top. The beef should now be cooked
rare If liked we'll done, 1t may be roasted
fifteen minutes longer.
The Foundation.
In the pan there should be a little fat and
a rich brown sediment. After the meat Is
laid on a hot dish add to this sediment a
teaspoonful of flour well mixed with two
tablespoonfuls of water and boil. Thin TO
the right consistency with a little boiling
water, season with salt, pepper and few
drops of kitchen bouquet.
For the second days dinner heat the
roast through in a moderate oven. 1t must
not be cooked longer or 1t will be tough
With this the young cook learned to serve
a delicious horseradish sauce, which was
found most appetfZing, either hot or cold
When the sauce was to be hot it was made
from three tableSpoonfuls of horserad1sh
grated fine, teaspoonful of sugar and one
each of salt and cider vinegar or lemon
juice. If very piquant sauce is liked a
half teaspoonful of dry mustard may be
mixed with the horseradish. To this mix
ture add two tablespoonfuls of water
d
the fire add the beaten yolks of two eggs to
thicken it. When the sauce was served
cold with cold meat the horseradish salt
and vinegar were mixed, and just before
serving four tablespoonfulS of cream, whip
ped until very firm, were added.
Deviled Meat.
Deviled meat in the chatting dish was
much liked by the master of the house.
The cooking school formula was ounce
of butter. a teaspoonful each of vinegar
and Worcestershire sauce, one-fourth tea
spoonful of made mustard and a pinch Of
CAYENNE These were well blended cuts
were made in the meat and the sauce rub
bed into them. A little butter was heated
in the chatting dish and the meat laid in it
until very hot Turn while cooking. Rare
meat either beef or lamb is best for this.
An occasional curry varied the menu.
The young housewife soon discovered that
nothing is more fatal to appetite than the
expected. Two ounces of butter were heat
ed with one small grated onion. To this
was added an ounce of flour naked with a
little cold water, half teaspoOnful of curry
powder, the juice of a lemon and one-fourth
pint of water. When the sauce was smooth
and thick the meat cut in thin slices was
simmered in the sauce five minutes
Cold Duck Left Over.
The rechauffe they liked best was one
that was also used for cold duck or
chicken. Two ounces of butter were added
to a large tablespoonful of currant or grape
jelly. These were melted in a saucepan
and saltspoonful of dry mustard was
added. The salt and pepper were simmered
in the sauce four or five minutes. once In
a great while two tablespoonful of good
sherry were added to the sauce.
second cut of beef that the novice
learned to use for a roast consisted of a
prime cut of sirloin steak weighing about
two pounds and half For the family of
two. enough was cut off from the steak to
broil twice A little of the outside fat was
trimmed from the remnant, it was sprin-
killed. with salt and pepper and flour, rolled
and skewered. 1t was then treated like
the porterhouse roast, and cooked for
twenty minutes. Take out the skewers
after dishing and pour over 1t brown
| gravy made from the sediment.
When mushrooms are in season, half
| or a quarter of pound of these reliShes
are sometimes added to the brown sauce,
for either this roast. or the beefsteak, and
the commonplace becomes rare. In winter
few small cans of mushrooms kept among
the supplies, enables cook to work a
miracle when the unexpected guest arrives.
When ready to use the corned beef. which
| the butcher puts in brine without extra
charge, she merely covered 1t with cold
water. brought 1t to a bon and Simmered
until tender. 1t was then cooled quickly
in the liquor in which it was boiled and
eaten cold for a luncheon dish or made into
Drown naSn
It Tastes All Right.
A fried round of steak sometimes graces
| the table of Mrs. Novice. 1t sounds poor
and barbarous. but 1t is not. prime slice
has the best part cut from it. enough for
two. 1t is next trimmed and beaten with
hammer and put in a very hot frying pan
| over an equally hot fire. and cooked min
ute. 1t is then put on a hot platter, bor-
dered with water crosses A gravy is made
| from a teaspoonful of flour. two or three
| drops of kitchen bouquet. tablespoon of
| butter. salt and red pepper to taste. Pour
this over the steak.
The remnant of the cut is often rubbed
with olive oil and lemon juice to soften the
| fiber and flavor 1t. The next day it is
broiled minute and served with parsley
| and lemon Juice The acid is used first to
soften the fibers of the meat. and the oil
| Is used to keep them soft. This treatment
| of beefsteak is well known to French chefs.
| and If tried by the young housewife 1t will
no longer be mystery why she has aIwa va