The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-03-27
RECIPES BY UNCLE SAN
VIZ DI<HES RECOMRENDED
pIIF PRICES ARE HIGA.
Hor 70 WaGe TIE Cheaper Cuts Palatabis
INC Three WaSs % CossSlng saeata
49, for I.rft over NaaaertAls-C Cen.
u.uatIans 90 OtheP Foosla ana Meat.

... pIrpo-~ of the pamphlet on the
,rr. ~ al - of Meat in the Home
-...y 10 Isd by the Department OF
. ....AIure. : 10 lnf0m the housewife
s-'-c; The cheaper c,Its Of meat
-'nais them. The jump in the price
q. lately mas been attributed in part
u, faci that there has been too heavy
.r,NDd Tor the bsst cutS and too little
',r the cheaper cuts which can be
- 20 good advantage.
ts 10 the amount % meat needed Il
-,.. The man OF sedsntary life. il he
-, ~ food hal.lts Of the average Ameri-
an family. would ordinarily take q
q, Asrats portion ofmeat or fish chop
., ,HItl-t or q slIc- of roast beef-oncs a
sos. ~ a somewhat larger quantity d.
~ between two az all three meaIs
sch a quantity would weigh from three
Ave ounces, an amount certainly not
age. The hsaTt'er man. who leads a
SorOus life an the open air. would natu-
r.ily relish more meat. just a. he would
want more broad. butter and other foods
an the man with little active work.
raREa wars OF COOKING MEAT.
Ths advantage % VARSITY in the meth.
ois of preparing and serving are to 10
,-inasdsrsd even more ssrioualy in the
cpokink q tho cheaper ousR than in the
.okinG % the more expsnsivs ones.
and yet though there 10 . great variety
~ dishes tho proce~ass involved are few.
An sKpsrisnced teacher Of COOKING,
w0man. says that she tries 20 reduce
no cooking 81 mead 90 its lowest terms
and teach only three ways Of cooking.
no 0rse b the Application 81 intense
hsatto keepi0 the JUICES. This IN suitable
rnly for pogtiona Of clear meat whsre
mo hbros are tender. By the second
method tho meats &rs put in cold water
and cooked az q iow temperature. This
v suitable Tor bo0e. RristIe and the tough
-st portions of the meat. which for this
purpose should be divided into small
Its. The third ~ a combination OF
thcse two processes and consists Of scar
NC and then stswing the meat This 10
suitable for halfway cuts. /. e. those that
are neither tender nor very tough" The
mary varieties % ~ eat dishes are usually
onlv after Of flavor and garnish
In other words % the three processes
the nrst ~ the short method; IL aims TO
Keep AL the juices within he meat The
second ~ a very long method employed
for the purpose Of getting all or most
- the juices out. The third In q com
.cond and vet requiring 20 much time
taa: there - danger Of the meat being
rendered tasteless unless cert ain precau-
ions are taken such a. soaring in hot
IA; or plunging into boiling water
Or & = Iangw orthy. expert IN charge
uf nut 1tion inVesugnttoDs and Miss
- ul,ne > Hunt. am expert IN nutrition
D." wrote the pamphlet say in regard
- aimed meat and meat products that
~ -
Vantage in using them Tor they are
III h"lesOme and palatable
SAVING rHE PAT ASD PoNEs
save the fats ~ the advice 81 the
',.s.s 4 double boiler - the hest
O. ..-,il - uss IN trying out small PORTIONS
r M There - no danger Of burning
.H- ia, aad the odor ~ much lees notice
.Ii. nan Il ~ - heated IN a dish act a,
-. i's uVsr the FIRE
mere - no need IT throw ipg aSay
r..t' bones either. for almost all can b,.
I~si "a sp,Jp making, and II the meat
not all removed from them the Soup
10 better some bOD~s. especially the
IN bones IL they have little meat left
- them can be griIled or roasted into
cry palatable dishes The sparerib ~
southern cooks ~ made Of the rib bones
from 4 roast Of pork and mAk - a favOrite
i,sh Nhen well Drowned. The bTaised
Is ~ beef often served in high class
lestAurants arr made from the homes
cat from rib roasts Many OF the dishes
popular Va good hotels are made Of p0r-
tons ot meat slISh are frequently thrown
away IN private houses. but which with I
proper cooking and seasoning make |
attractive dishes and give acceptable |
variety TO the menu
Common household methods % ex- 7
ending tue meat favor through = con-
-israbl- quantity 81 material which ]
could otherW - be lacking in distlnc-
I'VE tasts are IN serve the meat with 7
iuinplings. generally in the dian With
n meat pies or meat rolls. or IN serve 4
No meat on LOaAt and biscuits Borders 4
I rice. hominy OF mashed potatoes are 4
"yamples 81 the same principles applied
300 different ways BY serving some \
rrspArstion Of Hour. rice. hOminy or /
"ther food rich IN starch with the meat |
fish - obtained which IN itself ap- !
caches nearer u the balanced ration !
ben meat alone and one in which the ,
.0est favor - extended through a large /
amount ~ the material
MkAT PIEs
Meat pies represent another method I
o combining Hour with meat Several ,
r-cIpes that have been tried and found !
'-4s are gwen:
faelve O'Clock Pie This j. made ~Ith 1
louder OF mutton. boiled with carrot /
30 onion then cut up. mixed with pOtat Oes 4
..Iara'ely boiled and ,ur up. aud put into I
king dish The crust - made nv mixing \
oIthiy mashed potatoes To which .
.ule-p Oonful Of shortening has been added. ,
90 ,nouKh -four aud water to MAKE them
put easily. pie made Of . pound Of 1
or. eill require Ave OF -iG small boiled |
nos ,Hpfui Of mashed potatoes.
s,ghi OF Ten table-poonfuls OF Hour.
-npuId be baked about twenty minutes
hot oven salt pepper aud at her season.
onion aud carrot. may 10 added To
.-I~ teaspoonful OG baking powder
r ..es ths crust lighter
Neat and TOm1to Pie The dish pTe~ents
-Nr~Iisnt way Of using up small asiaR-
II -t'her cold heel COid mutton
'--.b tomatoes are used. n.eel snd slice
.. = "snned drain on The iidu1d. Place ]
- ~ 'O,nato N q taking dab. then /
II Ill, 81 mear and over tho two
iy~ 1our p~pper and salt TeDeat until
..-h = nearly full. then pat IN an Extra
II 'oniatO and cover The whole eth
OIL. OF p4.fTy oF nj bread OF cracker