Evening star., 1915-09-22
The Color Of Meats.

.,tos, of us are extremely keen ana
careful about the color scheme III '"e
interior decoration of our homes' ou'
are obliyious to the color schefhe "
that very much more important IN
terior decoration-the food wh'cn soes
into our bodies" says MIS- nappS
Homemaker
For instance, in buying meats we
should be as particular to see tha' IN.
color is clear and bright. and not iaoe"'
dul, and mottled, as we are III ou1 me
curtains or cushion covers. 1x-.,,
.You don't know what mean
then. III tell you. In ouyihs ,,ser
sbouId choose that which Is ciear
cnerrv-red color after being exposed 70
the air. The brilliant brick-ree coioa
NAV mean that it is just on tne He.s
of being spoiled. and has been trea.eu
~ a hath of chemicals to bring II PACK
80 ;ts gray. unheaithful hue to the
gIoyv of seeming prime. The rat snoulo
he a light straw color. and the meat
well marbled with 1t. ,a
.If the beef is coarse grained anu
.ha ..t q deep yellow the meat is sure
~ he tough. In grass-fed beef the 1at
is whittier than IN corn-fed- III CIV
beef the fat also is winter tnah III ~.
beef, but OK beef is sweetest 'he i"os'
juicy and economical. a.. o+ =,
.yenI if any one wishes to eat II
NJ ALI should ne clear PINK not inc
faded gray-pirk that we SO ct.en ses e.,
When lit looks watery and lSnt aha Is
1ahby 10 the touch it means that the
animal bcs been slaughtered too young
Mutton should be d deeper req t,an
beef, and the fat pale cream coioi
lust q shade off white.
Lamb is almost too oeep 10 1e eatie 49,
mink. but is much lighter color tnah
either beef OF mutton: it, too. is faboy
like veal if slaughtered too young III
the spring lamb season.
Pork is pale PINK wm'e, VIII q
Very clear white fat, which is AWAY 5
softer than the fat of any other animal
"Ctjckens and turkeys should be Il
GOOD wholesome yellow. with smoo.n
,;nbroken skin. We often see chickens
with rough broken skins of sickiv
white. color sometimes mott!ed with
blush spots. The chances are tnat
these birds have been at home TOO long
in cold storage. Cold storage is o good
and necessary thing. as we all know.
hut 700 much use is oft abuse, and
enough OF a good thing is aplenty.
How to Cook Lamb.
You know ] said the other day that
I had some good recipes for neck and
breast of lamb" Mrs. Happy Home
maker opened her manuscript COOK
book and proceeded to read:
The neck may be used for. various
kinds of stews. The neck, cut in small
pieces, is boiled with onions, turnips
and carrots. and when almost done add
half a c,lpful of -four made into a thick.
creamy paste with milk. Let th!s-boil
with the stew for ten minutes.
"Or use this recipe: Put the pieces
of lamb into q frying pan with melted
butter and turn until the pieces are a
light brown: then pour into n stew
pot with two or three large tomatoes
Cor a can of tomatoes if the fresh ones
are not in season., an onion and a few
carrots. When this is served il makes
al appetiZing addition to circle the dish
with boiled rice. re.
The breast may be used as roast
with Drowned potatoes and vegetables
and served with a sauce of tomatoes.
But this is the way the family likes
il best Take the lamb bones, which
the butcher will take off the forequar-
ter in boning it for you, and to these
add the breast, putting all into a pot
to boil with one onion. one large carrot.
a couple-of potatoes for thickening and
two tomatoes for favor. When the
breast is thoroughly cooked carefully
take out all the bones, SO as not to
break the meat. Press the meat be-
tween two large plates, with a weight
on top, SO that the meat may be nodded
served cold with a garnishing Of let
tuce and cold vegetables, with salad
dressing, and is a delicious holiday
luncheon dish. Or the mold may be
cut into slices and fried in bread
crumbs. -
The broth which is made from the
liquor in which. the breast has been
cooked is very rich: add q little barley
or rfcA and you will have a wholesome
and pie supper for the little folks:
I'M hying a, shoulder OF pork ask the
o.