The labor world. [volume] (Duluth, Minn.) 1896-current, 1914-10-17

Meat bills are always heavy items In
the housewives accounts, and It there
fore pays the woman OF careful mind TO
study values tof low priced or economical
sarily the cheapest IA price. but the one
from which the greatest food value may
be .secured: A leg eof mutton IL one OF
ana prdpsy lent t DE. not n.y.
serve the. contempt with which 1t IL gen
-. RpastinE. ~. -. :. :.
Preference should be given to q small.
lean. compact joint, with q short bone,
Joint: may be divided and utilised. both.
before and after 1t has been cooked
whole. 2 few hints on the subject Of roast-
ne we M NOT o 9s ea 81 Of taGs IS .e Mh
the table hard and unevenly cooked.
the chances are that 1t was put into =
warm oven at the commencement of
to increase by degrees. Such proceed
ing, In addition to the drawbacks already
referred to, deprives the meat q good;
cooking also has It's disadvantages. inas-
much as 1t causes the meat to shrink on
account of the heat being excessive. and
b too nssE ss on. aba
this Is better than the slow process. =:
The idea that, washing mutton 10 det-
rimental to It is quite erroneous: It. should
left there. but for heaith's sake II should
it has been scraped on the .o,,tsidel with
powdered borax has beer, dissolved. and
1t should be: then we'll dried and lightly
Toured. After trimming the Joint 4 and
removing the, knuckle bone (Which. II
few peppercorns and some salt. VIII pro-
duce pint of white stock), Il should be
weighed, and, roughly speaking, quar-
additional quarter Of an hour should Be-
allowed for cooking it In an oven where
there Is a good. steady (but not; nerce)
should BE allowed, Tor cooking iii meat,
and then twenty minutes per pound will
not be too long, and the same length
Of time should be given. II the meat is
the success Of cooking q joint depends
upon the frequence with which It is
basted, and not more than fifteen min
e be 81 to the %s4 Gr
ping over 1t. 1865 a.
Boiling is process which ID much
misunderstood by the average cook. The
water should BE- boiling when tho meat,
In it. There should BE- only Just. sun!-
lowed to, boil for SIX minutes to harden
the albumen and thus prevent the juices
from being drawn out The temperature
Of the water must then be lowerd by
the addition Of about q quarter Of q pint
Of cold water, and vegetables (two onions,
two carrots and q turnip), 2 small
bunch OF sweet herbs. and little bag
Of spices should be added, and the pan
containing the meat removed to q cor
ner Of the stove where the heat II only
sufficient to admit Of it's sirnaaerlne
gently until it is DONE. The scum should
| be taken: from the surf lace OF tho liquor
In which the mutton Ii cooked from time
to time, and about half an hour before
it is done a small quantity OF .salt may
be added. Twenty rainutess for each
pound Of meat and twenty minutes over,
calculating from the time It begins to
simmer, should be sufficient to ensure
the meat being tender without being
| overdone. Boiled mutton should be thor
oughly; drained on hot soft cloth be-
fore being placed: on the serving dish
this simple precaution win prevent the
sauce with which it Is masked from being
diluted and the appearance OF the dish
from being spoiled. Celery or naacaron1
| sauce is recommended Ia place Of the
| more ordinary parsley sauce. -,
Boned Leg Of Mutton.
| Fry a quarter Of pound Of fat bacon
| with six ounces of calls liver until the
latter Is lightly cooked, then pass them
together through tine mincer, and add