Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1910-03-18
IT'S ALL IN THE COOKING
SECRET OF MAKING CHEAP CUTS
OF MEATS TENDER.
The Right Way to Boil--How to Make
Beef Pot Pie and Pot
Roast.

Low priced meats must be cooked
slowly in order to make them tender"
This is rule No. l in Mrs. Alice Whit
takers little pamphlet on how to live
cheaply during the stress of the present
era of extortion. Mrs. Whitaker is a
member of the board of directors of the
new National Anti-Food Trust league.
Her interest in the matter of teaching
the American people how to beat the
price boosters" at their own game is of
the practical sort She is not an advo-
cate of either the food boycott or the alb
stinence programme. She states that she
is for practical live and let live econo-
my.
In boiling, steaming or stewing the
cheaper cuts of meat" said Mrs Whit
taker, the temperature should be kept
low, at the simmering point; q higher
degree of heat hardens both the tissues
and the albumen, the ~aluable protein
held in solution III the juices of the
meat"
In usuing the cheaper cuts of beef
Mrs. Whitaker thinks that from 50 to
30 per cent. of the meat item of the
American housewife can be saved. She
gives a number of recipes for the Prepa
! ton of dainty ana nGtritiOus dishes that
may be prepared from meat that costs
the % and 3O-cent cuts, without which
the average housewife considers her table
mean and poverty-stricken.
i "A nourishing meal" says Mrs. Whit
taker. ''is made from the lower part of
the round of beef. Cut it in small pieces.
Brown it in the fat. The fat of the beef
itself will do. though strip or two of
salt pork Will improve its flavor. Then
put it into boiling water, cover and
cook at the simmering point until tender.
Add a large sliced and Drowned onion, Il
sliced carrot and a turnip cut into small
! bits, The vegetables should be put in at
the same time the meat is immersed in
| the boiling water"
! To soften the tissues of tough steak
pour three or four spoonfuls of cider vim
| egar over it and permit it to stand for
! about twelve hours. Br0iled or fried in
| butter it will have all the tenderness OF
/ a Sirloin.
! A flank steak, which is tougher than
| n sirloin or porterhouse. but equal in fla
vor and nutrition to either. costs just
half the price Of the choice cut 4 flank
| steak cut from well fattened beef is
| both sav0ry and tender.
| Beef potpie, which is an attractive adj
| dition to a dinner menu and easily pre-
/ pared, is made in this manner: Take
! tough pieces of the cheaper beef: cut
| them in bits about an inch thick; place
| in earthen bean pot after dredging with
flour; season literally with salt. black
pepper and a dash of cayenne; cover will
water and set in an oven or on ton of
the stove and cook until the meat is ten
der. Place the cooked meat in an earth
en- dish. cover with thin pie crust and
| bake until n rich brown.
| For a pot roast for a family of six.
take 4 pounds of the lower round
the last three ribs nearest the neck on
the flank; roll ii aud secure it's shane
with skewers: easr both sides of th,
rcast in hot frying pan; place tho
roast in a closely covered pot after
seasoning highly with salt; pepper ANA
two quartered onions. A little wafer
should be added before closing the NOT
Cook slowly for two hours.
| Veal is not a cheap meat 1t should
not appear on the economical menu
except il the neck or breast be used as
| the basis of stew or a not pie. The
| cheaper cuts of veal are always i'm,
| proved by the addition Of a little salt
| pork. Veal is lacking in nutritive value
! Mutton makes an excellent stew. The
cheaper cuts are as cheap as beef and
equally nutritious. Mutton stew with
rice or with vegetables is an excellent
! center dish for an economical dinner
| The broth Of mutton should never he
wasted. Il Is both nutritious and easily
0igestible.