The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-08-31
Tested Recipes From AL Z Parts p t'E!s
Of tie World Whereby Cheaper.
Cuts Are Made Deliciously.
Appetizing For Those rssess wa. Who ,
Would Economic While
Meats Are Higll-Makiing
Tough Steak Tender AIT At Of
Seasoning als
BY Dora May Morrell, h
Formerly Editor. In. Chief The Housenold'


tF,ormerly Edito Chief The Hous enola,
Copyrisht 1904 BY JOSEPH b 3 BSwle nri ~
Hoi r sssss ss inpr l aS Upon Upon
IEnuHuuu( the value Of the cheaper cuts.
- In a gastrohonlc sense. ana if,
the steak chop and roast. me ~ !,
refugees Of the unskllled coo On,
have come the less known bits, coupled .t'
with that skill In cooking which makes
them quite as delicious MS the better
known cuts. It is In the prepara ton o. Of IS
these. that the cook shows her talent,
and the housewife who can prepare an
sappetizing dish economically has I. done a
good deal In shera small sphere. Ihe re-
cipes herein given have been compii ea
BEEN BEEN lasted d ID r Repeat edly. Some few arc
original. ~ 81,
ProperS cooking and seasoning Will make
,na ast bonr toSg
ems anything. Tough meat should i1l .l pc
water does not bubble but Simply ii SHOWS wv!
and wishes to extract the Juice always
scar the meat on all sides before begins
Ming 10 boil BY So So, DONG al the
The \ tougher cuts OF steaks may be
de very good BY a nlarlnnde OF oil and
vinegar, IN which they. stand for, some
know how a to make a marlnade? It ls
very simple. Mix together three spoon
~ vinegar or lemon 1ulGe. ana !.
fe n T et i oSsr 5des
Sa ;Ms es e'' You l0 bsoi the meat
cut an onion In halves and With 4, Il RUB 7 I
cooked ( and serve while very hot # is
quite another dish from the. usual round
steak that one cannot cut Then, an other
n g has Dsdea
for your meat knives: The best steel
knives. we'll sharpened. are the proper
things for meat, and silver knives are
steaks, ct 'cetera.
az The. art OF seasoning lies in the use Of
q little Of several things ra her than In
Sa8clovcS or two, 4 tiny red pepper these e..
her give q certain piquancy to the meat
without being decided enough for you to
konw exactly what was used. The excel
Belgian huitzepot, which are the main
substantial dishes Of these people. lies In
the snaVoring. BY the way, eitherssof
adoRted
snourishing$ and appetizing. Into the kettle
Sgo all the bits Of meats, no after what
b KIND, sausage and what not, I'll the
sliciously.s and you do not II need @ Is q be
very hungry to find the result pleasant
5tos your palate. It IS thick, not strained
like "a soup. FL ~ 81
you Will make no mistake II you have
With
Rfsss Ri naSi S
ski
each, slice Of meat II, this on. both sides
Put Into the skillet e bay leaf one Glove.
an oneo s1t nto ss R Gn
water and simmer an hour and "a half or
two hours. Put meat ons platter and;
stsan the grexY
made of a pound teach OF beet, veal and
pork, chopped separately care being. taken
tn. Y free from this ADD
cup Of water. an even tablesp oonf ul 81
salt hall pepps,Tda little nut
together and shape into a loaf. q Lay slices
of pork over the top and roast "a bout an
hour You will find i his delic ious.
The chopped meat that s1is sold ii. all
plan plan s and Il sea soned highly with the Usual
meat easonings chopped onloG. and !, e
ttas ssfshh
you would a roast Of beef, and oyer i he
i TX Serve we this With SAUCE
your family won conn ain because you
paid only fifteen scents a pound 10 r the
WITT : the roast and make It seem more
Anyone y The arI balls a1s
Of a nature TO make one haveito Be very
hungry before eating them, but suppose
take same PIT rncG Tles
IN a pan or broil. s581r Then have read az g
haye
minced onions. D stewed together Withoul,t
much water Serge meat pals PALS Tha
sauce s aI MAKES e Boiled Quite differ;
| ent seeming dish forsa 10 lunche Z,
YOU have had sento Y9u g pisGae e
be served according TO the usual {, rule !. =
1ltemands Make rsssing q n efea Sc
a 1sf'e ep e de'tEhfa es
and tie
HtGueS over nroM Il Let il simmer Tor
three hours. and 8sery ~ co!o' # HI ky
Il
another cold meat for lunShss maBg es e
The Zone should be broken and put Into
the Kettle With the meat for I, II ths geMla H.
stated amount water can 3he Pc aSH syaRt
ffpss e19 }bg tho
COOK Until it fails to s'reds. Then + *
It and the bones ftqm tne 4 VIII wholt
simmer for an hour. Turn INTO q pan a IN.
let Ii stand until tass y t ana WI
Keep some time il hlghly sp;esedtS, s Rsfti,
and PEPPER when e. !, T srn y
Bhgsh stuff fiPIe 50 that 4 Y
Pour inches Wide and spTead g HbTaa Il
eprGsiMsl nne tabespoonful Of sweet erbs
onehaif grated IA lemoRt p aet
ali all bound i v Win This y r9 KS
tied and roasted f9r !. an our s =
VAR Any trs Who knows bout Eng 8,