The Alaska citizen., 1910-10-17
Timely Hints for the Housewife

Developing and Improving Flavor Of
 Meat.
 The typical meat flayors are very palatable to mosJ persons. even when they are constantly tasted. and consequently the better cuts of meat in which they are well de yeioped can be cooked and served without attention being paid espec- tally to flavor. Careful cooking aids in developing the natural flavor of the cheaper cuts. and such result is 10 be sought wherever il is possi- ble Browning also brings out fla yors agreeable 10 most palates Aside from these two ways of increasing the flavor of the meat itself there are countless ways of adding fla vor 10 otherwise rather tasteless meats The fayors may be added in preparing the meat for cooking. as in various seasoned dishes already described, or they may be supplied to cooked meat in the form of sauc- es.
 Retaining Natural Flavor
 AS has already been pointed out ii is extremely difficult to retain he nayor-giying extrartiv"s in a piece of meat SO tough as to re qurc prolonged cooking l. is some times partially accomplished by first soaring the exterior of the meat and thus preventing the escape Of the juices Another device. illus trated by the following recipe. is to let them escape into the gravy which is served with the meat itself A similar principle is applied when roas's are pasted with their own juICe.
 Round Steak on Biscuits.
 Cut round steak into pieces about orc-half ireh square, cover with water and cook it at temperature just below the boiling point until II is tender or boil for five minutes. and whiie still hot put into the fire less cooker and leave il for five hours. Thickeu the gravy with flour mixed with water, allowing two level taolespoonfuls to cup of water Pour the meat and gravy over split bakjngpowder buscuts so baked thal I+l l.. of
 Flavor of Crowned Meat or Fat. Next to the unchanged flavor of the meat itself comes the flavor which is secured by browning the
 meat with fat The outsile .lices of roast mcat have this Drowned
 flavor to marked degree Ex- cept in the case of roasts browning
 for flavor is usually accomplished 1 by heating inc meat in irving
 pan in fat which has been tried out i of pork or suet or butter. Care should he taken that the fat is not scorched. The chief reason for 1 he bad opinion in which fried food l is held by many is that it almost IllWays means eating burned fat l When fat is heated too high il splits up into fatty acids and gly- cerine. and from the glyCerin is 1 formed a substance (aCroleim which
 has a very irritating effect upon the mucous membrane. All will recall i that the fumes of scorChed fat make i the eyes water It is not surpris- i ing that such substance. if taken l into the stomach should cause di- geStive disturbance Fat itself is very valuable food. and the objec- l tion to fried foods because they may
 be fat seems Illogical If they sup | ply burned fat there is good req son for suspicion Many hOusnkeep-
 CTS cook bacon in the oven on a wire | broiler over a pan and believe it
 more wholesome than fried bacon. i The reason. of course. Is that thus
 cooked in the oven there is less l chance tor the bacon becoming im-
 pregnated with the burned fat
 Where fried salt pork is much used
 good cooks Know that it must not ! be cooked over a very hot fire. even l if they have never heard of the
 chemistry of burned fat. The rec l ipe for bean-pot rocst and other
 similar recipes may be varied by
 browning the meat or part of it be-
 fore covering with water. This re
 suits in keeping some of the natur-
 al flavor within the meat itself and allowing less to g into the gravy.
 The flaycr of veal can be very great
 ly improved in this way.
 The following old-fashioned dishes
 with pork owe their savoriness chief l ly to the flavor of Drowned fat or