The Cairo bulletin., 1908-10-01
ART OF THE COOK
PROPER PREPARATION or MEATS
FOR THE TABLE.
Cheaper Cuts by SkIlful Handling
May Be Made as PalatabIe as
the Most ExpensIve-Some
Recipes In Proof.

Roasting. as II Is called In this
country, is IN reality baking. as the
meat is cooked in the oven, Roasting
proper is where the Joint IS placed in
tin kitchen or spit" before the fire,
writes Elizabeth Pyewell.
This latter is the better method, but
as few people have the facilities for It
the following recipes hold equally good
for baking. which is considered more
economical especially for small fami.
lies. as there is less loss of weight
than in roasting.
Care should be taken that the floor
OF the oven is not too hot or the fat
may be burned, which causes an IN
pleasant flavor. A great advantage OF
baking is that 1t requires less atten
tion than roasting in spit
The middle ribs and sirloin of beef
are considered the best cuts for ba
king and require careful cooking moi
to be burned or overdone. Piece!
weighing from 10 to 12 pounds vii,
take quite three hours and half tc
cook in moderately hot oven.
The chuck rib brisket and round
are considered by epicures TO be in
ferior. but by proper cooking they may
be made almost equal TO the more eX
pensiye portions
Not all butchers cut the meat in tbs
same way. Occasionally there Is 81
much Of the flank on the sirloin tha'
it viii cause the meat to dry up in
stead OF cooking it.
The operation Of baking is intended
TO loosen the fibers and prepare it 70.
digestion in the stomach; in this pro
cess the Joint will bear a greater ans
longer heat than in either boiling o
stewing
Beef Baked in Forms. Mince fine
equal quantities of cold roast beef ana
tongue. Season well with pepper ant
salt and add the whole or a part of
well-beaten egg according to the guam
titv Of meat, Mix il we'll,
Butter a mold. pnt in The meat ant
press II down hard to acquire III,
shape Of the mold. Turn It ont on 1
baking tin, wash over with well-beatei
egg and brown in the oven
Toad in Hole from Cold Meat
Take some medium thick slices
cold underdone beef, season with pep
per and salt
Make batter BY beating the whites
and vollls separately OF four eggs. TT
one pint of milk add the y6lks Of the
eggs and sufficient -four 10 thicken
lastly put in a little salt and stir il
gradually the whites Of the eggs.
Pour the batter into a deep bakini
dish, lay the meat on the top. set IL
the oven and bake until brown.
Mutton kebobbed-Engiish.-Tak'
all the fat ont Of loin of mutton also
off the outside if too fat Remove the
skin Joint il at every bone
Mix small nutmeg. grated, with
little pepper and salt. bread crumbs
and minced herbs Dip the steaks into
the volks of three eggs and sprinkle
the above mixture all over them
Place the steaks together as they
were before they were cut asunder and
IiAt III NtAf bNtn ~ NdhtF ipdNtf WIZ
butter and tho juice which runs from
the meat; sprinkle more Of the season.
ing over
When cooked lay II on a hot platter
Have half pint Of rich gravy ready
besides that In the dish, and add two
spoonfuls OF catsup rub down a tea
spoonful Of -four with IT, Let this boil
and pour il over the mutton, first skim
ming of the fa- The meat should bC
hot while the gravy Is being prepared
F'llet Of Mutton.-Tako on the
,hunip end AZ a lcin Of mutton and
cover &c with buttcred paper. Bake
'or two hours but do not allow II e.
become the least brown.
have ready some string beans. boiled
tender and well drained from the wa
ter. Warm them in the gravy. put
rhcm on a dish and serve the meat on
,he5.
Ross, Beef Tongue Soak a fresh
tongue for several hours in strong
salt and water and drain It we'll Boil
SLOWLY for two hours. remove the skin
and roast In the oven. While cooking
haste with butter Serve with currant
Jelly.