The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1912-02-16


and easy matter ior the average hOuse-
wife 10 learn these correct methods
and By putting them into daily prac-
tice increase the digestbility, whole
someness. and palatability Of her meat
dishes as well as decrease the
monthly expenditure for meat
Raw meat. particularly raw beef, Is
more easily dgested than cooked
meat because during the process Of
cooking it becomes more and more
indigestible. This II due To the fact
that albumen cooked or coagulated Is
harder Of digestion in the raw state.
AS socn as meat is brought into the
house from the market, remove the
wrapping paper, as this absorbs the
juices and may give the meat an un.
pleasant favor. wipe It with a damp
cloth Never wash meat. because the
juices are drawn out into the water
and 4 large amount Of nutriment lost
in this way) Cut way any bruised
Or discolored parts. remove any moist
looking connective tissue If the meat
IS not 70 be used at once. Also remove
the marrow Put in cool place
Don't sprinkle with salt and pepper UNI
less tine weather Is very warm. Salt
draws out the juices and toughens the
fbers. If the meat must be kept in
warm weather, cook It slightly, Just
enough to scar the outside and heat it
throughout
The heat Of cooking affects meat in
several different ways. A low tenn
peraiure makes the fibres tender, soft
ems The connective tissue and also the
fat. For soup making, when Il IS de-
airable to draw out the juices of the
meat It should be covered with cold
water and allowed to heat very slowly.
A very high temperature hardens the
ilbres tCughens the connective tissue
and makes the Tat somewhat indlgest-
ible As salt toughens the fibres Of
meat It should not be added until
nearly tho andof cooking In tho case
of brolling, not until the steak ii fin.
ished.
In roasting meat properly the OUT
side Is quickly scared or coagnlated by
the application Of intense heat "a tenn.
perature ol above 2l2 degrees F9
This coaguatlng or settling Of the
albumin prevents the escape OF the
juices inside and also prevents the
liquid outside from soaking into the
meat After few minutes exposure
to This quick heat the meat should be
cooked slowly The interior part Of
the meat might almost be said 10
cook in It's juices being heated on the
outside to a temperature not above
100 degrees to $50 degrees, which is
not high enough to coagulate and
harden the interior albumen.
Meat for frying Is much more
wholesome II dipped in eggs and bread
crumbs before placing in hot fat The
action Of the hot fat is to set or coagu-
late the albumen and in this way pre-
vent the hot fat from soaking into the
meat and thus making it grease
soaked and indigestible
For broiling we must have brisk
fire with no smoke charcoal or coke)
as the albumin over the entire sur
face OF the meat should be quickly
coagulated IN order 70 prevent the
escape Of Juices. Always take care
70 have the fire brisk and clear at the
beginning So ihat the whole surface
Of lhe meat may be rapidly sci This
action Of The heat on the albumin Il
Just the same as the action Of th,
intense heat at the beginning OF thl
roasting process. Don't turn brolinl
meat with a fork because this allow
the juices 10 escape. Use the finger
Fl you have not a pair Of special tongs
Fingers were made before forks
A stew, properly done, is made o
browning the meat in butter or ia
(this is done for the same purpose a
the high temperature IN roasting. broi
ing, etc. to coagulate the aibumiI
and prevent the escape Of the juices
For stews the meat is always cut il
rather small pieces crhe only dii
ference between boiling and steWin
i IS that ia the stew the meat is Gu
/ into small pieces while IN the bro
IT lis cooked In one piece Less waite
I Is used ia atewing) After brownin
( n Fat. the Drowned pieces are place
4 IN only a small amount OF water an
allowed to cook slowly on sinner unit
done. sfews are usually seasone
rather highly with onions. bay lea
etc.
This method Is very satisfactory "a
cheap. tough cuts Of meat A ste
prepared in this way is just as who'll
some. as palaiabie and nutritious. an
much cheaper than dish made froi
some expensive cut which probabl
doesn't really contain as much nntI
ment as tie cut from the part Of q
animal which bad had more exereis
For boiling the meat is wiped vii
4 a damn cloth. plunged in boiling wate
allowed ID cook Ave minutes at boiiir
temperature 20 scar the aibumi
After tie first five minutes It shou
Be allowed 10 cQok more slow
lahoui ie2 degrees F.
N these little Items en- right methoi