Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-04-15

ana az 0m1il DOnpS IN tDe ION az iUS-
sibe. The largest amount of n'itrt-
nlent Is obtained from some Of the
fore quarter pieces. In dividing the
side Of beef into fore and mind quar-
ters the division Is generally made
leaving one rib on the hind quarter.
The sirloin and run,p roast. loin. i"r'
terhouse and round steaks. the h''nk
or skirt piece aud the shnnk ar" IN the
hind quarter The rib ruasts. chuck.
short ribs, rlOd or forearm. plate piece.
including the navel. the neck and shin.
are located 10 the fore quarter. Most
Of these pieces can be cut into smaller
portions. and the quantity Ut bone
which these several parts contain gen
orally determines which Is the best to
buy. OF course animals must nave
bone. and the butcher must see to It
that some one buys the bone II ne ex-
poets to make a good profit. But we
are always willing to leave the Inferior
parts-the big bones-tO the customer
who does not know any be:ter.
In selecting a rib roast always ask
for at least the first three ribs from
the whole fore quarter. The first I'VE
ribs make a satisfactory roast Tor
large family. Cutting nearer the shout
der, the muscle fibers are coarser ana
the meat not as suitable for roasting
The rib roast may have the bones 'eIt
In II and be cooked as standing
roast, or the ribs may be cut out anu
the meat rolled. with center filled witha
bit of suet. The first method probably
has little better flavor: the second or
rolled roast is more easily carved.
The first chuck piece generally sells
for a few cents less per pound than
the ribs and makes a very good roast
If 1t is carefully prepared and cooked
rather slowly. The second and remain
ing chuck pieces are better for pot
than oven roasting. The clod piece
contains joint and bone Of the fore
arm. 1t is often cut into three parts
The second or middle piece. contain
ing the smaller amount of bone. Is
preferable.
The rump piece. with hip joint re-
moved and the cavity filled with suet.
makes an excellent roasting piece. 1t
is very lean. the muscles closely knit.
and unless the bone is taken out and
some extra fat added the meat IS like
~ to be dry.
The tenderIoin is a solid piece of
lean meat. juicy and of fine grain and
flavor. 1t Is located In the Ioin. just
under the backbone. and is thickest To
the center of the Ioin. Because II has
no waste and IL unusually tender II Is
sometimes sold In j separate piece aud
prepared as a fillet of beet or Droied
for steak. But such teuderioin is sell
dom IL ever taken from first quality
beef, because when 1t has been re-
moved the value OF the remaining
steaks Is considerably lessened. There
fore the choicest steak is usually
the fourth or fifth porterhouse. con
tanning a good portion of the tender
loin. Select sirioin steak that has
been cut as far into the loin as posi-.
BILE. This gives good sized piece OF
tenderioin as well as a large middle
piece with short muscles.
Methods Of Cooking Meat.
Eight methods are generally en-
ployed in cooking meats. These are
broiling, roasting. stewing. boiling.
frying. sauteing. fricasseeing. a combi-
nation of sauteing and stewing, and
braising. a combination Of frying and
baking. The various methods repre-
sent cooking in moist heat on top of the
range and cooking in dry heat In the
oven or broiier. The principle under,
lying all the methods Is the same. II
Is to begin the cooking of the meat al
high temperature IN order to scar
over the cut muscle ends TO keep the
juices in the meat and then to cook nj
a lower temperature that the muscle
fbers and connective tissue may be
hardened as little rs possible.
For a roast Of beef choose either the
first three ribs. a cut from the sirloiD
or the rump piece. After preparing
the roast for the oven wipe it With q
cloth wet with cold water. DO not
put the meat in dish Of water to
wash it. Put the meat into a dripping
pan or, better. a self basting rooster.
sprinkle 1t with little pepper and
dredge lightly with -four IL desired.
But do not put water In the pan nor
sprinkle the meat with salt. because
both extract the flavor Of the meat.
and the salt draws out the juice. The
oven should lie very hot. about $50
degrees. hot enough to scar the meat
on all sides In ten or fifteen minutes.
II desired the soaring may be done on
top of the stove directly over the fire.
After the meat Is well scared the ten
perature should be lowered and the
meat allowed to cook more slowly I'M
til 1t is done. about fifteen minutes for
each pound. II a dripping pan is used
the meat will require basting several
times during the first hour. For this
melt some butter or some good. fresh
"drippings" in hot water. remove the
pan from the oven and basic thor
oughly. Do not pour water over the
meat nor basic with clear fat. After
two or three times there will he
enough fat in the pan for subsequent
hastings. Salt may be added during
the last half hour Of roasting or after
the meat has been well scared. 10 be
quite satisfactory roast should
weigh at least five pounds. Less than
that the piece will be so small that by
the time 1t has been scared on all
sides there will b., very little center
portion.
Saved From The Grave.