The daily sentinel., 1910-01-24

Wipe the meat with a clean cloth
wrung out of cold water.
Place the meat on rack or per-
forated cover in baking pan. !
Do not add one drop of water or
seasoning.
Place pan In a very hot oven. II
the oven is too hot, the outside OF
the meat will get hard and tough so
quickly that the inside will not cook
properly. but it must be hot enough
to brown a five-pound roast in about
half an hour.
The heat will scar the outside and
keep the juices inside. When 1t is
very brown reduce the heat and cook
more slowly. About half an hour
before 1t Is done, dredge the meat
with salt. pepper and flour. When
the flour is quite brown add two cups
of boiling water. This will make a
fine brown gravy OF delicious flavor
When meat is well roasted 1t is
crisp and brown on the outside and
is Drowned inside to about depth
of three-quarters OF an inch. both top
and bottom. The whole inside should
be n good pink but not at all raw.
Raw meat is digested easily. but
we cook 1t in order to make II more
attractive in appearance and more
appetizing in flavor.
Round steak Is jnicy, but not so
tender as porterhouse or sirloin. on
account of its coarse fiber. and 1t
must be cooked very carefully.
A rump roast is pretty good one
for boarding house or very large
family. as 1t has SO much solid meat
and is therefore economical.
To Parboil Steak.
This is about as good as II cooked
over the clear Goals.
Use an iron frying pan, II possible.
Heat very hot. but do not use a drop
of grease. When the pan is smoking
put the steak in and turn rapidly
from side to side, This well help to
keep In the juices. Then brown and
cook more slowly.
All meat should have very high
temperature at first to scar the out
side; then 1t must cook more slowly.
Meat is ruined If 1t is cooked very
quickly. The flavor is much better
and the meat more tender If these
directions are followed.
Soup Making.
For soup making we want to draw
out the flavor of the meat; therefore.
soak the meat in cold water for one
hour. Place the kettle containing
this water and meat over slow fire
and heat gradually. This will make
soup of fine flavor.
The meat will be tasteless. but will
I still contain great deal of the pro-
ted or nourishing matter. 1t should
be seasoned well and may then be
used for hash. croquettes. and made
/ over dishes.
II you want to use boiled meat for
dinner. not for soup, put the meat in
boiling water and cook quickly for a
| few moments, then slowly.
For a stew, where you wish to Use
the meat and the juice, the process is
different. In this case you want
| some goodness in the meat and some
In the gravy, SO you must put the
meat into cold water and put it over
| very hot fire where 1t will boil
| quickly. Then cook slowly for several
hours, until tender. Some people
boil meat so hard that 1t becomes
very stringy. There is no better way
of making stews than by using cheap
cuts of meat, such as the lower round,
adding vegetables as desired. and
cooking II in the oven instead of on
top of the stove.
Salt meats should be soaked, the
water changed once or twice. and
| then the meat must be cooked long
and slowly-Mary F. Rausch, Colo
RADIO Agricultural College. Fort Col
Inns, Colo.
1 ~