The Marion daily mirror. (Marion, Ohio) 1892-1912, 1908-11-06
COOKING msAre.


less there is meat. although many
soy butter instead OF meat. Not
alone Is this Wand needed because of
its own deliciousness. but II has pro-
perties that go into gravies, soups or
other cooked meats and vegetables,
consequently being Of more impor-
tanoe than might be imagined. And,
while meat eating is not necessity,
and many live healthy lives without
ever tasting 1t in any form, never
theless. the one habittiated to its use
is more satisfied with his heaviest OF
heartiest meal of the day. providing
the meat is delicious and well cooked
Many important discoveries have
been made in the cooking world since
Bobo burned his fingers and licked
them, after burning his rude hut
home and his fathers pigs, discover
ing the while that cooked meat, es-
pecially pork, was delicacy in
deed. But 1t not by primitive meth
ods we judge today, but by the up
to-date experiments made for the pur-
pose OF furthering a cause in chem
istry as well as the culinary depart
ment Of the well-provided kitchen.
All meats lose portion of their
weight and nutriment when boiled,
fried or roasted. but the waste mat
ter is lessened when meats are pro-
perly cooked. To place pot roast
in cold water is to permit the pores
to open, allowing the meat to become
water soaked. which afterwards boils
out, taking, with ii all nutritious pro-
perties. i have heard women say they
would not wash meat because IL
ruined 1t for cooking purposes, but 1t
is almost nauseating to think of eat
ing meat that is handled in the
slaughtering houses, packing houses
and butcher shops. then sent to the
frying pan unwashed. Wash the
meat by all means. but wash 1t with
scalding water and no nutriment
will escape. There is comparatively
H.
and a splendid method for preparing
a roast is to first place the meat in
a well-larded basting pan over the
fire and fry 1t slightly on all sides.
Lard and butter can be used for this
| frying process. Boiled meats are
less liable to fall apart when treated
In this manner and the flavor is
doubly delicious for a pot roast es-
pecially when cooked with white or
sweet potatoes. All meats, whether
steaks, roasts or chops, should bo
full of their own juice and natural
gravy, but this is only brought about
by placing the meat over a hot fire
In the beginning, gradually decreas-
ing the intense heat. Roast fowl will
! be almost as tasteless as shavings
unless frequently basted. The real
secret of being good meat cooker Is
merely TO watch the meat and zee 1,
does not cook too. RAPIDLY, too slowly
nor be permitted to dry up. IL steak
contains little Juice, 1t will be dry
even though cooked with lard and
DuLltI, DuN IL Nhu bc hidNC do ttIllDl-
ing as a porterhouse steak IL little
water is dropped into the pan, a few
drops at time, then quickly covered
with a lid to create steam. Ever
tough steaks can be made tender IL
this manner. Fat meats require
more roasting than lean. In select
ing a roast get one not streaked with
fat, hut covered on one or two sides
with a good layer of fat to provide
natural grease for cooking purposes
A steak showing a sinewey-lookint
surface Is tough as leather. Sal
meats should be slowly cooked, and q
ham or tongue slowly cooked is NOR,
tender than one hurriedly boiled
When II is necessary to add watel
always have it boiling. Scum car
be accumulated In boiling meat FOL
soups by dropping into the liquor al
unbeaten egg. AS soon as it boils 4
brings up all scum, leaving the liquiC
clean and clear. The egg can be lift
ed out with skinner. Chicken ant
turkey, in fact all fowls. must b,
roasted in an oven of medium heat
sufficiently hot to keep one busily oc
cupied in basting the meat.