Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-07-23
SOUP MEAT DIFrERENCEs.
(By Alice Il. Whitaker.)

(By Alice e. Whitaker.)
Doctors Of domestic science disagree
ss we'll as those OF any other school,"
said young woman who la taking I'D
course of reading for theoretical house,
keeping education and incidentally doing
some practice work on Thursday after
Moons when the cook is out for recrea-
ton. She continued: Here is one of the
best known teachers OF cookery saying
That meat used In soup making is harm
full. dry. tasteless and useless as food,
and she advises me to throw 1t away.
Yet one Of the United States experts In
nutrition investigation says that II is a
mistake to assume that the nearly taste-
less mass OF nbers which Is left undis-
solved by water has no nutritive value
! for 1t Is found to be as easily and com
plctely digested as ordinary roast, and IL
contains nearly all the protein of tn,
meat. Now which shall believer"
II this young student IN domestic sci
encc will recall how many discoveries
and changes OF belief In medical matters
she has seen already in her short life
she will readily believe that the world
moves also In the domestic science Or
bit. The statement of the cooking teach
that time exhaustive experiment has
proven tnat many old beliefs concerning
nutritlve values were not well founded
This one item Of soup meat illustrates a
change of view. We eat meat principally
to secure tho protein which 1t furnishes,
and, as the expert says, this is almost all
left even after long boiling. The broth
or soup is composed of the Juices, soluble
that with them go the appetizing quail
ties II Is also a fact that II food does
not taste good It has little value. The
hardened fiber and the lnsol,hle albu-
mon do not appeal to the appetite. and
In truth are almost useless as food
unless one knows how to make them ap-
petizinR.
, II the meat is ground fine it will make
J excellent croquettes. hashes and meat
pies: the secret is in the seasoning. Do
not use strong, rank flavOrs but the mild
herbs like summer savorv and rosemary.
onion Juice and small amounts OF good
catsup or table sauces. Learn how to
make the smooth sauces often called gra-
vies. with 1avors that make the mouth
water
COTTAGE PUDDING
This pudding Is made without sugar
and Is served with a sweet sauce Beat
one egg. add one cup Of milk two ia
b'cspoons of melted butter. two cups Of
-four sifted twice with three level ia
teaspoons of baking powder.
CREAM SAUCE FOR PUDDING.
dry, beat in one cup of powdered sugar
toa ~ Ito
four tablespoons OF boiling hot milk
FRIED T'RIPE.
Have the tripe boiled until tender and
| then cooled. Cut In pieces about three
inches square and lay for half an hour in
a mixture of one tablespoon Of melted
butter and two tablespoons of vinegar,
saltspoon Of salt and little pepper
When the seasonings are absorbed roll
the trip in fine cracker crumbs and fry
| In hot lard or salt pork fat. Drain from
the fat before serving
RICH RAISIN e.
| Stone one and one-quarter cups Of raj
| sins and chop fine. Add the juice and
grated yellow rind of one lemon and one
egg. beaten light, and one-half cup of
sugar. Bake between two crusts made
| from good rich paste.
CHOCOLATE ICING
| To spread over eclairs or puffs there is
n obetter than the following icing. Melt
two squares Of unsweetened chocolate
over hot water until smooth: a square
is the same as an ounce. Meanwhile
mako syrup of one cup or sugar and
one-half cup Of water simmered together
until 1t will thread. Pour this hot syrup
slowly on to the chocolate and beat until
II begins TO thicken. then use at once.
Fried SPRING CHICKEN.
Heat some lard In a frying pan and
| when smoking hot lay in one or two small
chickens cut in pieces to serve and we'll
dredged with -four. Cook slowly after
the first few minutes and turn to brown
all sides. When cooked to a light brown
color take the chicken up ond pour out
all but one tablespoon of the lard Set
the pan back. add n rounding tablespoon
of -four and stir until ii browns, then
| add one cup of milk and let It cook five
minutes. Season with salt and pepper
rather highly and pour over the chicken
1 -.