West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-11-18
Much Can be Done IN the Way of
Eliminating Toughness and Pre-
serving Juices by the Proper
Methods of CookingICost of
Living Can Be Reduced

take a proportionately larger amount
OF the housekeeper's allowance than
any other article OF food. Sometimes
tm:s is because her menus are not
varied enough; so that her family is
forced to eat meat I'm order to satisfy
hunger. Other times the excess of
cost is because she is unfamiliar with
the different cuts OF the "critter" and
rather than submit TO the good -natur-
ed chaffing OF the butcher she consents
TO order porterhouse steak because
she knows that is considered the best
or prime rib roast for the same rea-
son. Sometimes the roast isn't
prime" but she consoles herself with
the assertion that she had ordered the
best and let's ii go at that. But the
reason most often given for ordering
only the most expensive cuts OF meat
Is that her family positively refuses to
eat the cheaper ones. hence II is cheap
er to buy what they will eat
AS the inferior cuts OF meat are too
often poorly cooked one can have only
sympathy for the families who are ex-
pected to partake thereof They are
tough and tasteless and as dry as the
proverbial chip.
IL has been demonstrated by many
experiments that the cheaper cuts are
not lacking In nourishment, and since
IL is quite possible to make them into
delicious dishes the housekeeper who
would economize can save many dol
lars in the course of the year by their
use.
Many Ways to Cook Beef
Take beef. for instance. In many
families a cheap cut means either beef
stew or beef soup. These are both
delicious IL properly prepared, but
there are dozens OF other ways which
ate better. Beef la mode. which is
really pot roast de luxe, is a favorite
In many families, and smothered round
steak would make the juciest sirloin
look to its laurels.
Beef heart, stuffed and served with
tomato sauce. is most appetizing, and
pot roast OF mutton is as tender as
crown roast of lamb. The cheaper
cuts OF veal can be used quite as ad-
Nantageously, although to Judge by the
means in some families calf is COM
posed solely OF outlets.
Since the toughness of meat is caus-
ed by the muscular fiber and the flavor
is dependent largely upon the juiciness
<xf No
cooking must be long enough to soften
the one and yet not cause the juices
to dry out. So to do this the meat
Is at first seared-that is Drowned all
oyer-in order to seal up the juices,
and then slow heat is applied so that
the fibers. will soften. This principle
should be applied to any tough cut of
meat
The seasoning OF cheap meats is an
other point which should be carefully
considered. There are so many gar
den herbs which can be bought DOW
dered in packages that keep indef-
nitely and with little bit OF this and
pinch OF that one can turn a plain
stew into a ragout, although the latter
to be at its best should have a dash
OF cooking sherry in IT, The following
recipes will be found delicious, and If
carefully followed, even the most in
experienced cook can be assured OF
success.
Beef la Mode
Choose a thick cut of Deef-either
the rump, chuck or a thick piece of
the lower round. Melt large piece of
suet in a skillet. dredge the beef
lightly with -four and brown the beef
In II. BE sure that every part OF the
meat Is scared, else the roast will be
dry and tasteless when done. Then
place the beef in pan or kettle which
has tight-fitting cover and set aside
In the fat which remains i'm the skillet
brown three sliced onions and two
carrots, which have been scraped and
put In sliced. Take these out with a
perforated spoon and place over the
meat. Add couple of stalks of Gel
cry cut IN pieces, cup of canned to-
matoes and half dozen pepper corns.
sehson with the tinlest pinch of thyme.
sweet marjoram and three cloves.
Add " cup of boiling water and cover
closely. Cook I'm a slow oven until the
meat Is tender II the sauce is liked
smooth, run the liquid in the pan
through a puree sieve and then thick
en- with a little -four rubbed smooth
In cold water. The sauce, however. is
delicious II thickened Just as Il is
and served a little poured over the
roast and the rest in a gravy boat.
smothered Round Steak
Get two pounds of round steak cut
~ inches thick. This may not seem
= cheap piece Of beef, hut II must he
remembered that every particle OF II
can be eaten, there being no bone or
extra fat. Melt some suet in a skillet
and when smoking hot brown the beef
rapidly on both sides Drain on all
the fat and pour one-half cup OF boil
ing water over the meat Add salt
and pepper. cover closely and simmer
until the meat is tender. In a separ-
ate frying pan brown some sliced on
ions, sprinkle with salt and pepper
and cover closely Place in a moder-
ate oven until tender. When the steak
is done arrange on a heated platter