Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-05-07
IMPROVING A TOUGH STEAK.
NY Alice r.. " hitaker.

NY Alice u. Nhuaker.
When a housckccpcr is economically
| inclined. or at her wits ends as 10 what
| tn have for dinner, she may dare to Sug-
Ecst hamburg steak But she is likely
, to meet with n lively enumeration of its
! faults and tho accusations may all he
! true. but they need not be as rule. In
| tho first place, do not go to the market
| and buy tho suspiciouslv bright rcd
chopped meat for 1t is likely to be col
orcd and to nc preserved with salicyic
or l,orc acid. Tho chopped moat will be
| q lttlo lower in price than good slice
| from tho round. but YOU viii get no more
IN valuo than you pay for Take home
! the slice Of round steak. cut II into little
| strips and grind il vcrY tine in your own
perfectly clean food chopper, or chop it
| Ia wooden tray. by either method
| make sure that the meat Is much finer
| than that offered at tho meat STALL
| Utensils at the market mag be clean
! hut If YOU use your own choprinS ma
chino washed. scaded and dried there
need rot hc any guess work about the
o.eanincsS.
HAMBURG STEAK.
To oN'ry pound of meat allow two
rounding tablespoons OF suct chopped
hnc. for this Will keep tho meat from
,oi,,o ,,, dos. ,ul, common ia hahn
burg steak Add a,out onc-ouartcr lovcl
teaspoon Of pcppcr and teaspoon OF
onion ''Icc /" every pound Of meat, thcn
stir in beaten cgg. If you like. as it
will help TO keep tn" meat together, hut
il is not csroutiai Tho amount of onion
juice can Zoe varied to suit the taste,
but hc Sar" to orr on the SidH ~ 'o"
/ little ANA also not In ada minced ONION,
for it Will not be cooked through IN tic
short tim" needed 20 hroh tho meat
HROIIJNG U&MBI-RG STEAM
N.,.o ,,., mon, 80. into ono l,ryc caLo
M, h.lc , dn,.n .,, II o,.s ,n ,bc nound
,rd ,,o,d -. ,hic, # the cdre, as M the
oor,,r ,,or III r,r,Y will c,ol evenly.
,r,,, IN do,,h,c b,,u,r with wiroe
close together. or crossed in net work.
! which will tend tp keep the meat in
shape. Turn often. just as IN brotlnE a
| slice OF steak. thi' IS even more i'm
po-tant with meat in which the juices
are liberated by chopping. Season with
! salt and serve with brown or tomato
sauce Put a spoonful of the sahce
with each serving or pour it over the
whole. place sprig Of parsley here
and th"r" and the meat Viii he enjoyable
both 10 tho cI' ana palate.
FRIED HAMBURG STEAK
some cooks fry hamburg steak in sal,
pork fat turning oftcn and afterwards
a gravy or sauce Is mad" with the con
tents of tho pan a. foundation. Take
care to har" the meat dish heated be
fore the cakes ar lana IN ou' 90 mol SCI
in the oven TO keep no; and dry out
The juices OF tn" meat. serve with oakco
potatoes pressed IN napkin as soon aS
taken from the oven to let IN" steam cS'
cape and make the nsid" m"aly' II
their season hot 'calded tomatoes aiS'
taste wei WI" "'"''"rS steam ana IL
,r,.sa 80, .,., 49,, o.o.,,,a,,lo rai-.,
,,.,,h t,,. ,.,
-
'N'' 10 '''' 'N""' nv Fan
sauc" i"r amburS steak shouIc
, he rather thirk and smooth tor il Woul'
, spoil IN" meat Ia ScrN" II swimming II
a thin gray. r. max" tho brown sane
for IN" fri-l meat. add two icN"l tahl"
SPOONS Of nour /" the contents % tn
pan SNr unfii COOKED smooth thcr ad'
ono cup ~ boiling wat"' and cook thre'
minutes add = seasoning Of any SORT n
catsup or tab" sauce. Keep the n"a
not an th' 'l3n covered Win a paw WINE
: the ~aucc is being made.
TOMATO SAUCE
r,r ,,o ,or,.,,o ,o,,,., =, ,;,,
,b.. h-oilo1 c.l,... go ,u, 1o,.o, ,ohto
,,,,or. c,-r -, n,,,. ,I ,,,,,ar ooo,,.,,
torc.b.r o-c and ,u.-h,,f .ure or th;,
s,ra.,.d ,o,,,,o ,t;,h has h.,r civ,
.