The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1909-01-16

any on the market. Set the kettle
which contains the food in a kettle
of boiling water. Then surround the
whole with some substance which is
non-conductor Of heat That is all
there is to a fireless cooker. 1t should
be used as an adjunct to every kltcl-
en- for foods which demand long, $40"
cooking. 1t not only saves money,
but is better for foods which require
this kind OF cooking. OF course, if
one is cooking with coal, so that
thing can be set on the back OF the
stove to simmer, il doesn't matter.
But every one who cooks with gas,
electricity, oil or alcohol should have
a freless cooker"
Miss Barrows's first lesson Of the
year was given at Brooklyn Institute
in the new Academy of Music, where
fine hall was fitted up with electric
cooking apparatus, running hot ana
cold water and everything else neces
sary for cooking lessons. Her theme
was Markets and Meats" and her re-
marks on the fireless cooker came ap-
propos of a dish of praised veal She
first took the tougher, scraggly, more
undesirable portions of a round OF
veal, rolled them in -four or bread
crumbs and fried them brown in pork
fat For the fat she tried out slices
of Harding pork.
This pork fat gives the veal flaw
or it would not otherwise have said
she. Veal has been called the cha
meleon of the kitchen. We eat it I'M
der many different names. Many per
sons are opposed to pork as an ar
ticle of food and opposed to fat in
cooking. We require a certain
amount OF fat, and we consume it,
Americans consume it largely in the
form of butter. Butter costs IS or 40
cents a pound. 1t is an animal fat,
and l am not sure that it is any more
wholesome than good beef or pork
fat in cooking as to use cooking but
ter"
The bits Of veal being Drowned by
this time, she took them cut, added to
| the fat in the pan a tablespoonful OF
flour and stirred itrsmooth into a
brown gravy. Then she added water
and flavoring. 1t may be made differ
ent every time by a different flavor
ing. A bay leaf may be used. or
! lemon juice, onion, tomatoes or some
table sauce. Returning the veal to
this sauce, she said: Now this is ex-
actly the sort of dish to put in fire
| less cooker. 1t wants to simmer slow
| ly for a long time. That makes
tough portions of meat tender, whole
| some and well favored. This is the
way to use up tough, cheap meat. Re
| member always that the tough muse
| les Of the animal have just as much
nutriment in them as the tender ones.
| They are not SO agreeable to chew,
that's ALL
IF it requires much fuel to make
them tender they may not be any
cheaper in the end But if they can
get long cooking in a fireless cooker
or on the back of coal stove which
! is kept always going in winter money
can be saved. You can make this
stew or braise of the rough ends and
trimmings of any kind of meat.
aside from economy, this is a
question of variety. People grow
tired of constant steaks, chops and
| roasts. Some housewives feed thei:
families entirely on those things, the
most expensive cuts of the animal
costing Is and 20 cents a pound and
more, while other portions of the
same animal, at IL and IA cents q
pound, are just as wholesome, and
prepared in this way, with different
palatable sauces would be an agree
able change. With our city life and
delicate appetites variety must BIZ
constantly sought by the housewife
and with the prices of meat rising ev
cry year there are few who must mo-
consider economy. A good way to ge
both is to use the less desirable por
tions of the animal. Among these
are heart, liver, kidneys and tripe
These things are commonly looked OF
with a little suspicion. People arr
not sure that they are quite whole
some. They are just as wholesome
as the expensive portions of the same
animal. But they require longe
cooking and more careful preparation
Here is a piece of fresh tripe. 1t wa
plunged in boiling water, and has beer
boiling gently since we began. 1t il
now tender. Now you can cut it il
pieces, dip the pieces in batter or il
egg and bread crumbs and fry then
in deep fat and they will be a nutri
tious and palatable variety. In man!
houses tripe is never used. There
no reason for that.
Miss Barrows larded some meat TO