The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-30
DOMESTIC SCIENCE.
(Mrs. Alice Gftchell Kirk.)

| Buying meat is one thing and cook
ing it is another. The best meat may
be ruined by an Indifferent or care
less cook, or a piece of meat may seem
hopelessly tough and come on to the
| table tender, juicy and delicious All in
knowing how, and doing it. So. really
1T seems that when all is said and done
about marketing, that it rests entirely
| with the one who cooks the meat as to
| its tenderness or toughness and flavor
| This is only partly true. I remen Der
one sitting down to a dinner where 800
girls were living and dining. The not
roast at this dinner was as dry and
| tasteless as chips picked up in the back
yard and just about as nutritious, too
| L feel quite sure that the fault there
| was the cooking. Meat Cor pot roast
should be selected from that part of the
| animal which represents muscular ac-
tlV1ty, such as the hind quarter, leg
rump or shoulder. All this meat is
cheaper in price and greater in food
! value than tenderloin and sirloin which
IS higher priced, tender under high heat
| but less in food value. Quality does nor
necessarily mean high cost nor do the
so-caIle choice cuts imply nutriment, for
| these pot roastS when properly cooked
are capable of affording more real nour-
ishment than the expensive roasts,
| steaks and chops, and, yes. should also
| be finer in flavor
! Order meat as little as possible over
the telephone. Selecting just the cut,
| and seeing that just the desired weight
is given,and no more, is surely the wise
| housekeeping and buying
wen do remember the sorrow of a
young housekeeper. who, in her first
| telephone order for dinner included
seven pounds of corn beef She had
heard her husband say that he liked
it. It was doubtful in our minds
| whether he ever did after that, for We
could see meals ahead of him with that
All meat selected for Dot roasts
should be cooked at a low temperature.
If desired, it may be first scared in a
hot Kettle with piece of Suet turned
| several times until all juices are re-
| tanned. and then the hot water added
| at once into the pot roast kettle with
a small amount of boiling water, sim
mer, and when the water is entirely
| cooked out brown the meat in the ket-
| tie and make gravy
There has been considerable differ
ence of opinion among cooks as to
which gives the finer flavor. 1t is quite
necessary to have a large f1at-bottomed
kettle for this roast. Steel or aluminium
are both good for this purpose.
Have a very friendly acquaintance
| with your butcher. He will help you I
once heard a butcher say to a woman
when she was showing him Just the cut
she wanted: Where did you learn the
butcher businesS?' You, no doubt. will
never reach that particular woman's
efficiency in buying and selecting meat,
but with the desire and willingness to
learn your butcher will always be will
ing to help you and give you the neces-
sary assistance in the selection of all
meats.
Pot Roast.
Materials: Beef, three and a half
pounds; suet. one-quarter pound; one
onion; boiling water, one and a naIf
cups; salt, pepper, one bay leaf
Utensils: Pot roast kettle. meat fork
measuring cup.
Directions: Choose a thick cut of
beef from the shoulder or many pre-
fer the last cut of the 1oin before reach
ing the rump. Have the kettle hot, add
the suet and rend the fat; remove the
scraps and slice in the onion; cook
the kettle and put in the meat, scar
first on one side and then on the other
until a good brown, and the pores of
the meat well closed. hot fire is nee
essary for this. Put the onion on the
meat, add the boiling water, cover and
simmer without any sign of boiling for
one hour. Season and continue to cook
until tender, one or two hours more.
Have sufficient liquid in the kettle for
gravy, which may be thickened with a
tablespoonful of -four to every cup of
liquid. Remove the meat to a platter
and pour the gravy over it. A little
f1nely-chopped parsley added to it is nice
for flavor and attractiveness. Potatoes
are delicious cooked in with the pot
roast, when the pot roast is Drowned at
the last instead of the beginning, as
mentioned in today's article on pot
roastS.