Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1912-09-18
Cliff Dish is 4
HIT WITH WOMEN
Argus Cooking School Expert
With Her Style of Serving
of Meats.
CASSEROLE IS POPULAR
VIII Be Just as Common TO Be Seen
as a Frying Pan, Says the
Lecturer.

What a crowd there was, to be sure,
10 hear this very important lecture on
meats. Miss Gift not only gave ad-
vice on the roasting Of meat, bur also
the buying and cooking Of the cheaper
cuts
Miss Gift is very enthusiastic ovIr
casserole cooking and believes IT,!
very soon Il will be just as common
70 see a casserole In use as II now is
q frying pan, and how very much bet
ter tina; VIII BE for all concerned. To
hear Miss Cliff discuss cooking, II ap-
pears a very fascinating study-some-
thing you don't weary of-and yet a
good many OF us who have never cook
cd a dinner in our lives hear women
speak Of il as If it were a very mental
task. but after listening 10 Miss Cliff
We will never allow II 20 be said again
at least not in our hearing.
Speaking in part, Miss Gift said:
The loin and rib cuts are finer grain
ed and more tender than the other
cuts and require less cooking. They
are the finest cuts for steaks and
roasts. The other cuts are not so
tender. but are julcier, and some of
them contain less bone than the finer
cuts, and when properly cooked are
as well favored and equal to the
loin and the rib cuts in palatability.
The less tender cuts require long slow
cooking to soften the connecting It's
sue, and for this reason do not make
the finest steaks and roasts. AS less
than % per cent of the beef is con-
tanned IN the loin and rib cuts they
sell for a much higher price than
round chuck or any of the other cuts
because a profit must come from
the finer cuts. Many people who can
not afford IL, buy these expensive cuts,
because they do not know how TO cook
the other parts and make them attrac-
tive and appetizing
HOW TO Buy MEAT.
in considering how 70 buy meat.
we must .ook at the relative cost,
as compared with the nutriment to be
gained from the different cuts, not less
than at the qualities which 60 10
make good meat. The most expensive
portions Of the animal are not nee.
essarily the best, for greater nutri
mcnt can often be obtained from a
cheaper cut provided proper care
and time are allowed for The cook
iuE
Much Unnecessary expense is in
CURED in Housekeeping because ut
the fact that meals are not planned
sufficiently in advance to allow OF
the use ~ the cheaper cuts Of meat
which, in order TO BE- palatable. must
b. cooked long and slowly. The meat
o. young @nImais is more tender, but
al the same time less nutritious, than
from animg's of mature growth.
Beef aCd mutton, the standard
meats are always in season: lamb is
N it's best In the summer aud fall;
veal In the spring and early summer:
while pork, NJ eaten ar all. should
be served only in the colder months
THE best beef is bright red id
color, firm and marblod in appear
anrn from IN" proper blending Of faI
aud leaI. which shows even fsedine
and that the animal has not beer
rapidly fattened Tor killing There
should also be a fair proportion o.
creamy white flt next the surface.
Lamb aud mutton have larger
proportion Of Tat than beef, and th,