The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1908-05-11
ART OF THE COOK
PROPER PREPARATION or MEATs
FOR THE TABLE.
Cheaper Cuts BY sklHul Handling
May Be Made as Palatabls as
the Most ENpenslve-some
Recipes IN Proof.

A4~@-aHAAAAIes
country, Is in reality baking, as th,
meat is cooked IL the oven. Roastiny
proper is where the Joint is placed ii
a tin kitchen or spit" before the FIRE
writes Elizabeth Pyewell.
This latter Is the better method, bui
as few people have the facilities for 4
the following recipes hold equally good
Tor baking, which is considered mors
economical, especially for small fami
lies, as there is less loss Of weight
than 10 roasting.
Care should be taken that the ho0i
81 the oven Is not too hot or the fai
may be burned, which causes an un
pleasant flavor. A great advantage o,
baking is that Il requires less atten
ton than roastihg In 1 spit
The middle ribs and sirloin Of beei
are considered the best cuts for ba
king, and require careful cooking not
to be burned or ovsrdone. Pieces
Weighing from 10 to IL pounds will
take quite three hours and a half tc
cook IN a moderately hot oven.
The chuck rib. brisket and round
are considered by epicures to Be in
lerior, but by proper cooking they mas
be made almost equal to the more *.
psnsive portions.
Not all butchers cut the meat In the
same way. Occasionally there is 50
much OF the nank on the sirloin that
It win cause the meat to dry up In
stead OF cooking It.
The operation Of baking is intended
70 loosen the fibers and prepare It foi
digestion in the stomach; in this pro.
cess the Joint will bear greater and
longer heat than in either boiling Of
btewins
Beef Baked In Forms.-Mince hnt
equal quantities Of cold roast beef and
tongue Season well with pepper an
salt and add the whole or part Of a
well-beaten egg according to the guam
tlty Of meat. Mix Il well.
Butter mold, put in the meat and
press It down hard to acquire the
shape OF the mold. Turn It out on .
baking tin. wash over with well-boateE
egg and brown in the oven.
Toad In Hole from Cold Meat
Take some medium thick slices Of
cold, underdone beef, season with pep
per and salt.
Make batter BY beating the whites
and yolks separately Of four eggs To
one pint Of milk add the yolks Of the
aggs and sufficient -four to thicken:
lastly put In q little salt and stir In
gradually the whites Of the eggs.
Pour the batter into q deep baking
dish, lay the meat on the top, set Ii
The oven and bake until brown.
Mutton kshcbbea-EnaIIsh.-Taks
~ The TAT out Of a loin Of mutton; also
s6 the outside # too fat. Remove the
skin. Joint It ct every bone.
Mix a small nutmeg. grated, with q
little pepper aHd salt. bread crumba
and minced herbs. Dip the steaks into
ehe yolks Of three eggs and sprinkle
sho above mixture ali over them.
Place the steaks together a. they
wsre before they were cut asunder and
PIT II the oven to take. Basts With
butter and the juice which runs from
the meat; sprinkle more Of the season
lns over.
When cooked lay II on a hot platter
Have half 3 pint Of rich gravy ready,
besides that IN the dish and add tive
spoonfnls Of oatsup. rub down a tea
spoonful Of -four with II. Let this boil
and pour It over the mutton, first skim
ming OF the fat. The meat should Be
hot while the gravy Is being prepared.
Fillst q Muttong<Take on the
chump end Of a loin Of mutton and
cover it with buttered paper Bake
for two hours. but do not ailew Il "a
become the least brown.
Have ready some string beans. boiled
tender aud well drained from the wa.
ter Warm them IN the gravy. put
them on dish and serve the meat on
them.
Roast Beef Tonsue.-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
baste with butter. Serve with currant
Jelly.