The Alaska citizen., 1910-10-03


 food value was the primary con sideration
 Pounded Meat.
 Pounding meat before cooking is an old-tashioned method of making il tender. but while it has the ad- vantage of breaking down the tough tissues it has the disadvantage of being likely to drive out the juices and with them the flavor A very good way of escaping this difficulty Is pounding flour into the meat; this catches and retains the juices. Be low are given the recipes for two palatable dishes in which this is done.
 Farmer Stew.
 Pound flour into both sides of a round steak, using as much as the meat will take up. This may be done with a meat pounder or with the edge of heavy plate Fry i'll drippings butter or other fat in scotch bowl or if convenient in an ordinary iron kettle or frying pan; then add water enough to cover it. Cover the dish very tightly so that the steam can not escape and allow the meat to sim mer for two hours or until il is ten der. One advantage of this dish Is that ordinarily it is ready to serve when the meat is done as the gravy is already thickened. However. if large amount of fat is used in the frying, the gravy may not be thick enough and must be blended with flour
 Spanish eeafsteak.
 Take a piece of round steak weigh ing pounds and about an inch thick; pound until thin, season with salt and cayenne pepper, cover with a layer of bacon or salt pork, cut into thin slices. roll and tie with a cord Pour around it half a cupful of milk and half cupful of water T cook two hours. basting occasionally
 Chopped Meat.
 Chopping meat is one of the prin cipal methods of making tough and inexpensive meat tender, i e. diyid- ing it finely and thus cutting the connected tissue into small bits Such meats have another advantage in that they may be cooked quickly and economically.
 In broiling chopped meat the fact should be kept in mind that there is no reason why it should not be cook ed like the best and most expensive tenderloin. The only reason that ever existed for difference in treatment was the toughness of the connective tissue, and this feature has been over come by chopping The ideal to be reached in broiling steak is to scar the surface very quickly, so that the juices which contain the greater part of the tiavOring of the meat shall be kept in, and then to allow the heat to penetrate to the inside until the whole mass is cooked to the taste of the family. To pass the point where the meat ceases to be puffy and juicy and becomes fiat and hard is very un desirable, as the palatability is then lost Exactly the same ideal should be kept in mind in brOiling chopped meat. If this were always done, hard, compact, tasteless balls or cakes of meat would be served less often. To begin with, the broiler should be even more carefully greased than for a whole steak. This makes it possi ble to form the balls or cakes of chopped meat with very little pres sure without running the risk oI having them pulled to pieces by ad herring to the wires of the broiler They should be heated on both sides even more quickly than the steak, be- cause the chopping has provided more ways of escape for the juice, and these openings should be sealed as soon as possible. The interior should be cooked to the taste of the family just as the steak is
 In regard to broiling it may incl dentally be noted that housekeepers often make themselves unnecessary work when broiling under gas by allowing the juice from steaks or meat balls to drop into the large pan under the rack. A small pan set in the larger one may be made to catch all the juice and fat and is much cas- fer to wash. It serves also to econo- mize the gravy.
 Chopped raw meat of almost any kind can be very quickly made into savory dish by cooking it with wa ter or with water and milk for short time, and then thickening with butter and flour, and adding different seasonings as relished, either pepper and salt alone or onion juice celery