The wageworker. (Lincoln, Neb.) 1904-????, 1908-04-18
ART OF THE COOK
PROPER PREPARATION OF MEATS
FOR THE TABLE.
Cheaper Cuts by SkiIIfuI Handling
May Be Made as PaIztabEe -
the Most Expensive Some
Recipes in Proof

Recipes in Proof.
Roasting as it is called in this
country, is in reality baking, AZ the
meat is cooked in the oven Roasting
proper is where the joint Is placed IN
a tin kitchen or spit before the ire,
writes Elizabeth PyeweH
This latter is the better method, bot
as few people have the facilities for It
the following recipes hold equally good
for baking. which is considered more
economical especially for small fAmf-
lies, as there is less loss Of weight
than in roasting
Care should be taken that the 1oor
of the oven is not too hot or the fat
may be burned, which causes an UNI
pleasant favor A great advantage Of
baking is that it requires less atten-
ton than roasting in spit
The middle ribs and sirfoin OF beef
are considered the best cuts for ba-
king. and require careful cooking mot
to be burned or overdone- Pieces
weighing from 10 to II pounds VIII
take quite three hours and half to
cook in moderately hot oven
The chuck nib, brisket and round
are considered by epicures to be m
be made almost equal to the mere e1-
pensive portions
Not all butchers cut the meat m the
same way Occasionally there IS 50
much of the flank on the sIriozn that
1t VIII cause the meat TO dry up IN
stead of cooking It
The operation OF baking Is fnfended
to loosen the fibers and prepare ii for
digestion in the stomach. in this pro
cess the joint win bear a greater and
longer heat than in either boiling or
stewing-
Beef Baked in Form&--Nince fne
equal quantities of cold roasf beef and
tongue Season vel with pepper and
| salt and add the whole or part Of =
vellbeaten egg according to the guam
/ tity of meat Mix it we'll
Butter mold, put in the meat and
press it down hard to acquire the
| shape of the mold Turn ii out On
baking tin wash over with veIlbeaten
/ egg and brown in the oven
| Toad in Hole from Cold n.eak-
| Take some medium thick slices a
cold, UNDERGONE beef. season with pep
| per and salt
| Make a batter by beating the whites
and yolks separately Of four eggs To
\ one pint OF milk add the yoIks Of the
eggs and SUFFICIENT Hour to thicker,
/ lastly. put in q little salt and stir IN
| gradually the whites Of the exx
/ Pour the batter into = deep bakinG
dishs lay the meat ON the top. set IN
i the oven and bake until brown
| Mutton kebohbedIEnqlish-
all the fat out of a loin Of mutton, also
on the outside il too fat Remove the
skin Joint it ut every bone
Nix . small nutmeg. grated. with q
little pepper and salt. bread crumbs
and minced herbs Dip the steaks into
the yolks of three eggs and sprinkle
the above mixture all over tken
Place tie steaks together - they
were before they were cut asmiler and
put in the oven to take Basic with
butter and the juice which runs from
the meat; sprinkle more of the season
ing over.
When cooked lay it on . hot platter.
Have half pint OF rich gravy ready,
besides that in the dish. and add two
spoonfuls of catsup. rub down q tea
spoonful Of hour With it Let this boil,
and pour it over the mutton, first skim
ming on the fat The meat should be
hot while the gravy Is being prepared.
-FilIet Of Mutton--Take OF The
chump end of loin of mutton and
cover it with buttered paper Bake
for two hours. but do not allow 1t fu
become the least brown
Have ready some string beans. boiled
tender and well drained from tho "a
ter. Warm them IN the gravy. put
them on . dish and serve the neat e.
them
Roast Beef Tongue-Soak q fresh
tongue for several hours in s<runx
salt and water and drain II ven- BuaI
slowly for two hours, remove The skin
and roast in the oven While cookinx
haste with butter. Serve With eurrant
jelly.