The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-15
MEATS

meat apply TO bIOluhr' NNNNl' - A.;
stead of cooking it in the oven 1t 10
to be quickly Drowned first on one s s.,''
and then on the other, over a not n'e'
and removed a little from Jhe nIS W
Gnisb cooking. Meat an inch timex
will brou i'm about 20 minutes. 1t
sbouId he seasoned after IL is cooked.
Boiling and Sewing fesh G ii,..l
for boiling should be put into boiling
water and boiled very gently ABOUT ~
minutes for each pound \ NIUE sail'
spice or vegetables may De ooiIeu III
+be water with the meat for season
ing. A little vinegar put III the water
with tough meat makes it tender. lhe
broth OF boiled meat should AWAY
no saved to use i'm soups, steWs ana
pravies. Stewiug and slmmerlhs
meats mean to place them near
enough to the fire to keep the water
ON them bubbling moderately, con-
stantly and slowly salt meats
should be put over the fire i'm cold
water. and that as soon as 1t Dolls
should be replaced until 1t remains
fresh enough to give the meat paiat,
able flavor when done. Sailed ana
smoked meats require about 80 min
utes very slow boiling, from the TIME
the water boils, to each pound Nese-
tables and herbs may be boiled WIN
them to flavor them. When they are
cooked the vessel containing them
should be set where they VIII Keep
hot without boiling until required II
they are to be served hot; II they are
to be served cold they should be al
lowed to cool in the pot liquor IN
which they were boiled. Very SAFE
meats, or those much dried in smoK-
ing, should be soaked over night in
cold water before boiling.
Fryina.-There are two distinct
methods of frying, one with very III
tie fat in the pan. To practice TINS
successfully, the pan and fat must be
hot before the article to be fried is
nut into it: for instance, in frying
chops. if the pan is hot, and only lai
enough is used to keep the chops from
sticking to it, the heat being main
tanned so that the chops cook quickly
they will be nearly as nice as If thev
we're broiled. Frying by the other
method consists in entirely miners
ing the article to be cooked in SUN
cient smoking hot fat to cover 1t, an"
keeping the fat at that degree of heaT
until the food is brown. 1t shouia
then be taken up with skinner ana
laid upon brown paper for moment
to free it from grease.
Dreaded Mutton Chops. - Trim
neatly. cut off all fat and skin, roll ID
beaten egg, then in cracker crumbs
and fry in hot dripping. Turn as thS
under side browns, drain and serve.
Roast Beef-Rib roast is best
Have butcher saw off about 1a bone
Ont ends of ribs clear of meat; rolC
flap neatly around to thick part, ant
secure with skewers. The trimming
are yours. AS meat is weighed first
take it all-will make good materla
for soup or gravy Put beef in driI
ping pan; pour cup of boiling waite
over it. Rub a little salt into Ta
parts: roast 10 minutes for ever
pound. Bake soon as juice begins I
flow. If meat has much fat on TO
cover fatty portion with paste mao
of flour and water. When neari
done remove this, dredge beef VIII
flour; haste we'll with gravy. Sprlr
kle salt over top and serve. Pour ia
from gravy, return to fire, thicKe
with Drowned gravy, season and boi
in same way.
To Roast a SirIoin of Beef.-Timt
a of an hour to each / pound OF mea
Make up good fire; spit or hang join
evenly at short distance from it; pu
a little clarified dripping in pan, basr
the Joint we'll soon as it is put dow
to dress; haste again every "A OF a
hour till about 20 minutes before it i
done; then stir fire and make it clear
sprinkle little salt, dredge a littl
flour over the meat, turn again till
is brown and frothed Take from Tn
spit, put on hot dish, pour over
some well made gravy, or mix In
gravy left at bottom Of dripping pa
with a little hot water, and pour
over it. Garnish with fine scrapine
of horseradish in little heaps. Serv
Yorkshire pudding with it on separaU
dish.
Beef's Tongue.-Wash a large pc
fectly fresh tongue in waters; the
cover well with boiling water, a IittI
salt, and cook about ~ minutes to tn
pound. Strip off the skin. Dish whe
you have trimmed away the root. an
pour over following sauce: Strain Gu
of the liquor in which tongue Wa
boiled; set over fire, and stir in 2 [
blespOonfuls butter cut up in flou
pepper to taste, the juice of 1 lemo
and when this has thickened 2 sma
picked cucumbers chopped, a n
serve.
Beefsteak Pie (French styIe).-
Take a nice piece of beef, rump
sirloin, cut in small slices; slice all
a little raw ham; put both in a fryin
pan, with some butter and small qua
tity chopped onions; let them simm
together a short time on the fire
in the oven; add a little -four al
enough stock to make sauce; sa
pepper, chopped parsley and a lit
Worcestershire sauce as seasoning
add also a few sliced potatoes, al
cook together for about 20 minute
put this into a pie-dish, with a fe
slices of hard boiled eggs on the tC
and cover with a layer of comm,
paste. Bake from Is to 20 minut
in we'll heated oven. All dark me
pies can be treated DracfsaIv tho cor