Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-01-21

simmered until the meat falls from tho
bones Carefully strain of the liquor
pick the flesh out and shred rather than
chop II. Then pour enough of the LIQUOR
to cover the meat in square. deep pan
and allow 1t to jelly. This also makes
excellent sandwich meat. and Is splen-
did for serving cold at meals.
Beef hearts. costing > rents per pound.
make an inexpensive baked dish. To
prepa the heart slit IL on one side and
carefully wash the clotted blood from
the various chambers. Rub over with
salt and pepper. and fiji with n sitting
made as follows: To each heart. one
pint Of bread crumbs. two tablespoons or
finely chopped salt pork, hall 'easpoon-
full of onion juice and seasoning Pack
this in the heart and carefullo skewer
it together. As the heart Is vary dry
meat, IL is best to place narrow strips
of salt pork over the heart while baking.
keeping a little water I'm the lover pan.
To obviate the dryness a heart prepared
as above may be steamed and aftai ward
Drowned in hot oven.
Rump steak. cut I'm two-inch squares
and stewed. is very good for meat pies
and for serving with dumplngs Beef
pot roast Is another economical dish. and
may be attractiyely prepared. \ cut
from the upper part of the shoulder,
weighing about four pounds. makes a
good pot roast and will be as free from
bone as any obtainable To bring ont
the best f1avors I'm the cheaper cuts Of
beef II is imperative to properly season
them. They do not contain the same
natural juices as the expensive cuts. and
this deficiency must be supplied by sea-
soning. The common complaint that the
cheaper cuts are tough" may be over
come by proper cooking. II matters not
how firm and tough a piece of meat may
be 1t can be softened and rendered sue
culent by long. slow simmering one
should not expect as quick results from
cheaper piece of meat as from a more
expensive one. but If the object is To
nave good meat and at the same time
reduce the butchers bill a little ~ thence
can well be acquired
In preparing pot roast have an iron
skillet smoking hot, brush IL ,ver quickly
with piece of suet and lay the piece OF
beef TO be cooked in 1t. Turn il from
side to side until il is well Drowned.
Place the meat In a heavy iron kettle
with water enough to half cover IT, fit-
ting q tight lid to the kettle. When the
roast has cooked slowly for an hour and
a half, season and drop i'm a few bits OF
Suet. From now on until the water Is
nearly all eyaporated turn the meat
often and allow it to simmer down intil
it browns I'm its own liquor. Al has must
be kept we'll covered and hot untE serv-
ing time, when 1t viii found to be a
very delicious dish. Do cot fail to make
thick gravy In the kettle after removing
the meat. for the Juices left a.. very
rich and nutritious. The sa"1,g \ this
kind or roast over the expensive mes il
about cents per pound. MT n.uch for
any one time, perhapt- out In sas az
gregate amounting to dollars.
"Other cuts OF meat, SOM, OF them
running as low as cents per pound.
even at the present prices. may Gea be
used in making goula shcs. casserole
dishes. hashes, meat cakes. meas ioaves,
stews. pies and with dump nss v-.A is
q high-priced meat and does 1yt have az
much nutrition as beef. bdt eisnAs OF &c
may be prepared at ee4s m .bio cost.
as a means Of obtaining variety The rib
bones make very good fiavos-s for soups
and consommes, while the east, costing
from IL cents to 20 cent? per pound,
roasted with a stufflng. is not unoconomi-
cal. Lamb and mutton. for STEVE. and
for sauteing. also commonly KIN Jwn as
dry frying" is a pleasant change for
the menu. Lamb stew sells at from 10
cents to L. cents per pound; mutton Ia a
trifie higher.
zone of the greatest wastes In many
kitchens is tho discarding of fats,
bones and left-o,er cold meats Suet
should be rendered out. and when
blended with an equal portion of salt
pork fat II makes an excellent and
inexpensive substitute for butter in
frying and seasoning. The combination
costs about 10 cents per pound. while
butter is four times that expensive: il
made in small quantities il will keep for
use. Bones can be utilized in soup maxi
ing. Snareribs are a favorite dish with
many at a cost of 121a cents per pound.
1T is frankly admitted that at the pre-
vailing prices some kinds of poultry
amount to a luxury. Hens are priced at
the most reasonable figures, but in cook
ing them the same rule applies as in
cooking the less expensive meats-they
must be cooked longer. Young guinea
keats, while not so well known as n
food, are usually sold at reasonable
figure on the market and make excellent
roastS
THE same care should be exercised In
the purchase of vegetables. Potatoes vary
as much in quality as they do in size OF
the white varieties smooth-skinned ones
OF medium size are best for gen,ral use.
although large ones are nice for baking
whole. Sweet potatoes are found to DO