The Colorado statesman., 1914-06-20
LESSONS IN
DOMESTIC SCIENCE |
Prepared by the
Agricultural Department
WASHINGTON. D. C.
cHOPPING MEAT.

permits quick and economical COOK
ing. In broiling chopped meat it is
well to remember that there is no
reason why it should not be cooked
like the best and most expensive ten
derloin. The broiler should be even
more carefully creased than for a
whole steak. This makes it possible
to form the balls or cakes of chopped
meat with very little pressure without
running the risk of having them
pulled to pieces by adhering to the
wires of the broiler, They should
be heated on both sides even more
quickly than the steak, because the
chopylng has provided more ways of
escape for the juice, and their open
ings should be sealed as soon as pos
sible The interior should be cooked
to the taste of the family, just as the
steak is.
Chopped raw meat of almost any
kind can be very quickly made into
a savory dish by cooking it with wa
ter or with water and milk for a short
time, then thickening with butter and
flour, and adding different season
ings. Such a dish may be made to
go further by serving it on toast or
with a border of rice or in some
similar way.
Cannelon of beef is prepared by
making chopped beef into a roll and
baking it wrapped in a buttered pa
per, a method designed to keep in
the steam and so insure a moist,
tender dish The paper must be re-
IL Il 4
be basted occasionally with butter and
water or drippings and water. In
preparing the roll an egg may be
added for each pound and a half of
meat and chopped parsley, onion
Juice, lemon peel or finely chopped
green peppers make good seasoning.
A thickened gravy may be made from
the drippings. the liquid used being
either water or tomato juice.
Strips of pork laid on the roll may
be substituted for the buttered paper
and basting.
Careful cooking aids in developing
the natural flavor of some of the
cheaper cuts, and browning also
brings out flavors agreeable to most
palates. Except in the case of roasts,
browning for flavor is usually ac-
complished by heating the meat in a
frying pan in fat which has been
tried out of pork or in suet or but
ter. Care should be taken that the
fat is, not scorched as the chief rea-
son for the bad opinion in which
fried food is held by many is that
1T almost always means eating burned
fat. Fat in itself is very valuable
food but when burned it is most un-
pleasant and indigestible.
Fried salt pork with salt Goldfish,
or salt fish dinner" owes its savori-
ness to the flavor of Drowned fat or
meat: Half pound salt pork, one
pound Goldfish. two cups of milk
(sliim milk will do), four tablespoons
fuls flour, a speck of salt.
Cut the Goldfish into strips, soak in
lukewarm water and then cook in
water until tender but do not allow
the water to come to the boiling
point except for a very short time
as prolonged boiling may make ii
tough. Cut the pork into one-fourth
inch slices and cut several gashes
in each piece. Fry very slowly until
Off the fat Out of four tablespoons
fuls of fat, the -four, and the milk
make a white sauce. Dish up the
Goldfish with pieces of pork around
it and serve with boiled potatoes and
beets. Some persons serve the pork
and the fat from it, in a gravy boat
so it can be added as relished.
Vegetables of distinctive flavor
such as onions. carrots or celery;
savory herbs. such as parsley, sage
bay leaf or thyme materials such
as vinegar, pickles or currant jelly;
spices such as pepper cloves, OF
curry" mixtures, and sharp or highly
seasoned meat sauces are all types
of flavoring materials which are use
full in imparting flavor to meat and
which may be used in variety OF
ways. A few hints regarding the use
of some of these materials may not
be aniss:
Most of the stews, soups. braised
meats, and pot roasts are very much
improved If the flavoring vegetables
which they contain. such as carrots
turnips, onions, celery, or green pep
pers, are fried in a little fat before
being cooked with the meat. This
need not complicate the preparation
of the meat or increase the number
of utensils used. for the meat itself
is usually scared over in fat. and the
vegetables can be cooked in the same
fat before the browning of the meat
Cookbooks usually say that onion
Juice should be extracted by cutting
an onion in two and rubbing the cut
surface against a crater. Considering
how hard it is to wash crater, this
method has its drawbacks. Small
amounts of juice may be obtained in
the following simpler way: Peel the
onion and extract few drops of juice
hX nrassinp one side with the dull