Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1904-11-14

ing to form class Tor young wives
seeking just such knowledge. She
learned to begin with the possibilities
of 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 IMAM
half pound over the quantity ordered
was never to be sent. The result was
a noticeable shrinkage in the meat bill
at once
Then she ordered a prime cut OF por-
terhouse, for roast; quantity three
pounds. The bones taken out Were
sent home for the stock pot. Inc loiis
end of the roast was cut OFF and corneo
Tor two or three days.
When carefully trimmed and skew
cred, the better piece of meat was put
in very hot frying pan ana was
Drowned quickly on every side, so that
the juices would not escape. Inc
meat was then put on the rack IN the
roasting pan and cooked a quarter OF
an hour in a hot oven, without the
cover. A cupful of boiling water
containing a 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 lack
ing in fat, a piece of suet was laid on
the top. The beef should now be
cooked rare. If liked well done, it
may be roasted fifteen minutes lon
ger.
In the pan there should be a little
fat and rich brown sediment. After
the meat is laid on hot dish add 10
this sediment a teaspoon1ui OF Hour
we'll 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 it will
be tough. With this the young cook
learned to serve Il delicious hOrserad-
ish sauce, which WAS found most APP
petiZing, either hot or cold. When
the sauce was to be hot it was made
from three tablespOOnfulS of horse
radish grated fine. Il teaspoonful OF
sugar and one each of salt and cider
WINS. vi lOItloi 'u'>N' - - wa =
piquant sauce is liked a half tea
, spoonful of dry mustard may be
: mixed with the horseradish. To this
mixture add two tablespoonfuls OF
water. Bring to a boil, and just be-
fore taking from the fire add the beat
en- yolks of two eggs to thicken it.
/ When the sauce was served cold with
| cold meat the horseradiSh, salt and
i vinegar were mixed. and just before
serving four tablespoonful of cream,
; whipped until very firm, We're added.
| Deviled meat in the chatting dish was
much liked by the master of the house
The cooking school formula was an ounce
of butter, d teaSpoOnful each OF vinegar
and Worcestershire sauce One-1Ourtn YEA
spoonful of made mustard and d pinch OF
cayenne. These We're we'll blended, cuts
We're made in the meat and the sauce rub
bed into them. a little butter was beaten
in the chatting dish ana the meat iald in II
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
beaten with one small grated onion. To
this was added an ounce of flour mlXeC
with a little cold wa ter, half a teaspoon
full of curry powder. the juice of a lemor
and one-fOurth pint of water. When tht
sauce was smooth and thick the meal
cut in thin slices. was simmered IN the
sauce five minutes.
! The rechauffe they liked best was one
that was also used for cold duck OF
chicken. Two ounces of butter were add
ed to a large tablespoonful OF currant OF
grape jelly. These We're melted i'll
Si,ule I,an and Il tablespoonful of dry mus
tard was added. The salt and pepper
were simmered in the sauce four or five
minutes. Once in great while two table
f,Ic nf popI sherry added t(
+ the sauce.
\ second cut of beef that the novice
learned to use for a roast consisted OF
prime cut of sirlon steak weighing about
two pounds and half. For the famil!
of two, enough was cut Off from the steal
to broil twice. little of the outside 1a'
was trimmed from the remnant, 1t was
| sprinkled with salt and pepper and flour
rolled and skewered 1t was then treated
like the rtfrhOuSe roast. and cooked fol
twenty minutes. Take out the skewers
after dishing. and pour over It a browf
gravy made from the sediment.
| When mushrooms are in season, nail
or a quarter of a pound of these relishes
are sometimes added to the brown sauce
for either this roast or the beefSteak anC
the commonplace becomes rare. In winter
few small cans of mushrooms KEPT
among the supplies enables a cook tC
work a miracle when the unexpected
guest arrives.
When ready to use the corned beef
which the butcher puts in brine withOu,
extra charge. she merely covered it with
cold water brought it to boil and sim.
mercd until tender 1t was then cooled
quickly in the liquor in which IL was
boiled and eaten cold for a luncheon dish
! or made into a brown hash.
4 fried round of steak sometimes graces
the table of Mrs. Novice. 1t sounds poor
and barbarous hut it is not. a prime
slice has the best part cut from IT.
enough for two 1t is next trimmed and
beaten with a hammer and put in very
hot frying pan over an equally hot fire
ard cooked minute. 1t is then put on q
/ hot platter bordered with water crosses
| A gravy is made from teaspoonful OF
-four. two or three drops of kitchen hou-,
Duet. a 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 it. The next day it is
broil.d 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 we'll known to French
, chefs and if tried by the young housewife
it will no longer be a mystery why she
has always such tender steaks at clubs
and certain hotels.