The Washington herald., 1910-03-23
UNCLE SAM EDITS
BEST" COOK BOOK
Continued from Page One.

says the governments cook book. that
many OF the dishes popular in good hotels
are made of portions Of meat such as
are frequently thrown away in private
houses. but which with proper cooking
and seasoning make attractive dishes and
give a most acceptable variety to the
menu
Marrow Is Nutritious.
The government lays down a recipe for
extracting the marrow from bones.
Bones are cut In convenient lengths
say the experts. "the ends covered with
a little piece of dough. over which a
Toured cloth is tied, and cooked in boil
ing water for two hours After rernov-
ing the cloth and dough the bones are
placed upright on toast and served. Pre-
pared as above. the bones may also be
baked in a deep dish"
One way to economic on your meat
bill. according 10 the Agricultural De-
partment, is to extend the meats fla
vor'' over a certain number Of other sub
stances that are not meat. For instance.
serve the meat with dumplings. pie
crusts. or on toast and biscuits. You
sort Of get the idea then that you are
eating meat when really you aren't.
Borders of rice. hominy. and mashed
potatoes on meat dishes also are good for
carrying out this delusion.
Some Flour DaIntIes.
A page or so of the report is devoted
TO dumplings and farina balls. The very
best dumping is made from two cups
Of -four. four teaspoonfuls Of baking pow
der, two-thirds Of a cup Of milk, half a
teaspoonful OF salt. and two teaspoon
/ fuis of butter. You mix and sift the
! dry ingredients. work in the butter with
the tips Of the fingers. add milk gTadu-
| ally, roll out 10 a thickness of one-half
| inch. and cut with biscuit cutter.
The cook book gives long list OF meat
pies that can be used to supplant beef
steaks. chops. and prime NIB roasts. Meat
turnovers. Turkish pIlafs, pork and
beans, bacon and COW peas. Mexican
beef, and haricot OF mutton are some
OF the dishes that the experts find can
be set on the table at small cost and at
/ the same time give satisfactory nour-
! ishment. The cook book tells how to
make use of the left over corned beef
hash.
a slice Of toast is sometimes used
under the hash" say the experts. This
suggests a way of utilizing a small
amount of corn beef hash which would
| otherwise be insufficient for meal"
Use Plenty of stuffing.
The department recommends that
! housewives be generous with their stuff
| ing. OF course. you cannot put stuffing
into pieces of meat that have not any
/ place for it, but it is well. If possible,
to cut a pocket in the meat and put the
stuffing in anyhow.
| 1T Is often WELL" the experts add.
''to prepare more stufing than can be
put into the meat and TO cook the re-
mainder in the pan beside the meat
Some cooks cover the extra stuff1ng with
buttered paper while it is cooking and
haste it at intervals"
OF course this is only another way of
carrying out that meat flavor extension
| idea
/ The departments Investigators find
Stewed shin Of beef very fine dish.
They took four pounds of shin, one me-
| diminished onion one whole Glove, and
small bay leaf one sprig Of parsley,
one-half tablespoon or -four, one small
slice OF carrot, one-half tablespoonful Of
salt. half a teaspoonful OF pepper, two
| quarts of boiling water, and one and one
| half tablespoonfuls of butter or saEory
/ drippings. All the ingredients are put
into stewpan and brought to a boil
Then the pan is set where the liquid will
| just simmer for six hours, With the but
ter flour, and the soup from the bone,
brown sauce is made, and to this is
added the meat and the marrow.
| The cook book tells how to make tough
meat tender by pounding It, or soaking II
in vinegar; how TO accentuate the flavor
/ Of tasteless meats; how to make good
| milk gravy for salt pork; mock venison
out of plain beef. and a kitchen bouquet.
The cook book will be furnished free
to all who apply TO the department.