The Alaska citizen., 1910-09-19


 investigations conducted by the United States Department of Agri- culture The object of the inves- tigation and experiments was 10 ascertain the most economical methods of preparing meat dishes for family use. In all cases the food value was the primary con siderationl
 Utilizing the Fat. Bone and Trim mings in Meats. and the Leftover Cold Meats.
 In the percentage of fat present in different kinds and cuts of meat. greater difference exists than iu the percentage of proteids. The highest priced cuts, loin and ribs of beef. contain 20 to 25 per cent offal If the fat of the meat is moi eaten at the table and is not util- ized, a pecuniary loss results. If butter is the fat used in making crusts for meat pies, and in prepar. ing the cheaper cuts, there is little economy involved; the fats from other meat should therefore be say ed. as they may be used in place of butter in such cases. as well as in preparing many other foods. The fat from sausage or from the soup
 
 is sayory because it has been cook ed with vegetables, is particularly acceptable Sometimes savory vege- tables, onion or sweet herbs are added to fat when it is tried out to give it flavor
 Some illustrations of methods of preparing such cooking fats follow:
 Trying Out Fat.
 A double boiler is the best uten- sil to use in trying out small DOT tions of fat. There is no danger ot burning the fat and the odor is much less noticeable than if ii is heated in a dish set directly over the fire.
 Clarifying Fat.
 Excepting where the purpose of clarifying fat is to remove flavors. a good method to follow is to pour boiling water over the fat, to boil thoroughly, and then set 1t away to cool. The cold fat may be removed in a solii cake and any impurities Clinging may be sCraped off. as they will be found al the bottom of the layer. By repeating this process two or three times cake of clean, white fat may be obtained
 A slight burned taste or similar objectionable flavors often can be re moved from fat by meAns of pota toes. After melting the fat. put into it thick slices of raw potato; heat gradually. When the fat ceases to bubble and the potatoes are brown, strain through a cloth placed in a wire stralner.
 Savory Drippines.
 When rendering drippings of fat meat add a small onion (do not cut it). a few leaves of summer say ory and thyme. a teaspoonful of salt and a little pepper. This is enough for pint of fat. Keep the drip pings covered and in cool place.
 Uses for Bones.
 Almost any meat bones can be used in soup making, and if the meat is not all removed from them the soup is better. But some bones, especially the rib bones, if they have a little meat left on them, can be grilled or roasted into very pala- table dishes. The "sparerib" of southern cooks is made of the rib makes favorite dish when well Drowned. The praised ribs of beefs often served in high-class restau- rants are made from the bones cut from rib roasts. In this connection it may be noted that many of the dishes popular in good hotels are made of portions of meat such as are frequently thrown away in pri- vate houses, but which with proper cooking and seasoning make attrac- tive dishes and give most accepta- ble variety to the menu. An old recipe for boiled bones" directs that the bones (beef ribs or sirloin bones on which the meat is not left too thick in any part be sprinkled with salt and pepper (cayenne), and broiled over a clear fire until brown ed. Another example of the use of bones is boiled marrow bone. The bones are cut in convenient lengths, the ends covered with a little piece of dough over which a floured cloth is tied, and cooked in boiling water for two hours. After removing the cloth and dough, the bones are plac- ed upright on toast and served. Prepared as above, the bones may also be baked in a deep dish. Mar row is sometimes removed from the bones after cooking, seasoned and served on toast.
 Trimmings from meat may be utilized in various made dishes or