The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-03-23
UNCLE SANS COOK BOOK OUT
~ TELLS, HOW To MAKE CHCcK
lSrEAK LIKE PORTERHOC 81,

. ana DumpttnHn-hN sent wee ~
UDele James wilson. WashlnEtoa. d. a..
WASHINGTON. March ~ The Secretary
Of AGriculture's cook book h out. In it
Uncls Jimmy Wilson. through his experta
oalls the country how to make the poor
cuts Of meats taste a. good "a the best
and also how 20 get just about rs much
noUrishment from them.
The experts who prepared the book
are c. p. LanGworthy. Pm. D.. and Caro-
line L. Hunt. A. Il. They have found that
the cheaper cuts OF beef such as the bris-
act. the chuck rib. NE fiank and the neck.
ara just about as rich in the substances
which build up and repair the important
tiss'los OF the body AZ are the portorhousr
and sirloin steaks. For instance. in a
chuck rib there IL 10 pr cent oI protein.
~ compared with "a Ina a portsrhoIpse
steak
Also in regard 20 tho favor Of meats.
the DEPARTMENT. cook look says there
~ a general misapprehension of the facts.
Most persons believe that the expensive
meats are the best favored. while in
reality cuts on the side Of tho beef often
taste better than tho higher priced cuts.
Owing On the difficulty Of nasticSstion.-
says the book. this fact frequently is
not detsctsd.-
The Secretary's experts find that there
10 a good deal % unnecessary waste in
the average home in treating the fats
that come on high priced cuts of meat.
The loins and ribs % beef. for instance.
contain from 70 to rs per cent. Of fat
Instead OF being thrown out into the gnr-
haEe can this. according to Secretary
Wilson's cook hook ought to he utilized
If butter u the fat used in max ing
crlsts for meat pies and IN preparing
the cheaper cuts. Says the Official cook
book. there IL little economy involved
The fats from other meat should he
saved. As they may he used in place OF
butter in such eases az well as in pre-
pairing many other foods. The fat from
sausage OF from the soup kettle or from
a pot roast which II savory because IL
has been cooked with vegetables. IL
peculiarly acceptable
The Department gives minute instruc-
iIcns a. to the hest process for trying out
and clarifying fat ana for making the
drippings savory.
Uncle Jimmy Wilson's experts are
strong on gravy. They think no chance
should be overlooked 90 utilize the gravy
They also recommend greater use of
bones. Almost any bones can be used
for soup. they saw. and especially the
rib bonca N they have a little meat l.ft
on them. can he grilied or roasted into
pslatahle dishes.
Ia this connection Il may be noted
saws the book. that many Of the dishes
popular ~ good hotels are made Of por-
tons Of meats such a. arr frequently
thrown away in private HOUSES hut
which with proper cook ing and seasoning
make attractive dishes and give most
acceptable variety 20 th" menu
The Government laws Gown recipe
Tor marrow bones
Bones are cut ~ ronVen ent lengths
SAY the experts. tho ends covered Wtth q
lt'le piece - dough oyc- which a hcurs,d
cloth ~ tod snd cooked m boiling water
Tor two hours After removing the cloth
and dough the bon a are placed upright
on toast aud ~ervad PTeTsreI - above
the bones n'aV ALSO Ne hak"t 10 d~"n
dish
One way 'p sHnuo'r'ln IN you~ meat
ball - 20 extend tn. meat : f.,pr- oyer
certan number of other substance.
that are not meat for instance. -sry"
the meat with iuinpling-. pie crI-t- or
On toast and bis,Iiis our meat taste
a satisfied IN tho way. Wh..' really you
have eaten only a little Of o. Borders 81
rice hominy and mashed pptatuca OF meat
dishes also are good for carrying out this
Celusion
-By serving some preparation ~ hour.
rec hOmtny or other food rich ~ starch
Win the meat, saws the cook book We
get tiSh NhiCh ia Itself approaches
nearer - tho balanced ration than meat
alone in which the mcst favor - ext. ended
through large amount 81 material
\ page or - 81 IN" report ~ devoted To
dumpiinE- and fariaA halls. Tho very
h--i dumpling - made from two ciIpS Of
h0'!r four teaspOonfuls of haking r-sw
der. tWo-thirds 81 cup ~ milk. hall -
teasponiul Of slir and tVp 'eaSpoouftIls
81 butter. Nnu mix and at the dry IN
gradients. wo's ~ m" butter With the tIUs
~ fh~ fingers. ado milk gradually. roll
ont 20 a thisSurs- Of ppe-halt in,,h and
cut with = biscuit prut~r
In" oook book g1v..a q 'pns - az Tness
pis- that can b" u-ei a. -upplant is,rf
strakz. chops. and uriwD r. b rua-rs Meat .
turnov"rs Turkish r'ilf- r.prk and teams
taCon and COW UeaS MEXICAN io..f and /
n hartct ~ mutton arc -ofuo e th" a i-h...,
That tho eN'erts Hud In 90 -et on the 1
table ~ small cot amt 100 th" ~, nip time T
give satisfactory nour'srWefi
Tho Cpok DDok tells how - nPlyc uzc
NJ the left over oorred b~ef hash slice
- toast sometimes usrt under tho .
hssh. h's -ugc"st- . wav - utilizing .
. small amount %. corn i-.ef htsh wtich .
would o'hervr-'' h" Insufficient for a
mea
The Deye r'rent recon rrend, that
housew1v"- 10 generous srth their stun
Hg. M op'iTsn Won cannot put -tIffing
into p'Sces ~ meat rhrt nav" no place for I
~ but - Q, vel q Dos-iI p" q, ca n pocket
N the meat and put The sturns N any
how
1T - often veil the svter,s ala
20 prepare more zfuFing than can IN.
put into TIE meat and to COOK the re-
uaindsT n me nan t..-ide the meat
some cooks cover mo extra stlHHng
With huf1~raf ps1sr wnie q - cooking q
and haste ~ a. intervals
H course th-E a. only another WRy ~
carrying out thst meal favor extension
idea
~. H. Co... .-... ...- .
etsved shin ~ hoaf = very Hre deb They
took -four pound of -h'r npe nahum
EI8ed onion. one whole "lovar nd 1. small ,
Ray l~E;. orc sp-g 90 ~ sl"y hsF z
'sbles Jocufui ~ -four. ono srnsii -i'o,, ~ .,
carrot her % nl~spo0nful 81 rait half
y 20 Fpconfui 81 p..Dp"r two quarts Of
nciHnc victor Hrd mo and - hsH table
rrooaiu.s ~ butter ~ -evory dripping.
VI th" ms. - "H', 80 put INTO stew
Tan ID troushr 10 q hol Then the ran