Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1916-12-30

h"h.t stands IN tho way. One good
Up Tor houschoiderS who buy fish IN
the m;r"Nt 81 81 distance from the
sea Ea Recently been given out by tho
St"ra&" expert Of tie department or
Agriculture. however. She says that
fr""-" fish are Kept in perfect condi-
'i'' ana ~" perfectly wholesome: but
that th"v Should Ice cooked i;,.me-
d!"'"iy after tualvinE. Now. the aver
age dealer, ia order 10 make his ware.
TOOK ilv"r YttIactiyc. thaNvs out The
hSh hcior" "Nrosince them to- sale. and
|""F immediately begin to dcter.oratc.
Get Frozen Fish in Inland.
INSIST. therefore, upon Having fish
,N- ar" SIN frozen j: yog live in
I'D Frozen halihut ia ,.ov anippc,
from AiasNa t" Boston. and from there
'e*h'pped al ore: tn. country with
"nt detcr:ocatiug in the i.as: ar long
"H tho fish remains IN it, ti.u envelope
Of ice
'Fh" lnost Valuable part Of N. meat
Common! wasted is the tat. In many
Families httl" o. t!,is IL eaten at the
t""owii away. Yet Il forms ;ronl g or
P"r cent in lean Uecf - 81 per cent
ia p"Th chops u tho whole cu. and
y nish IN rood Waite. Hence. * It
y 'ft I" hc W"Stcd AZ tn" table. the
IL; should -" tried ou'" before III,
meat j. h"rNoL. and uacG Tor cooking
purpose Snail !'icoea of Ca, MAJ. be
""rilH tried out IN = double boiler.
M meat bones ~" good for soup
M much b"tte' Ne may be made or
'n"s" int have e little meat Tort o,
'ne". Th" braiscd ribs .! boz, often
sH!V"' II high elias. i.sr..urant3 ar,
madc FROM bones cat from ~ roaHts
''.'i. on ia" menus e. restaurants
az" notes H""! be found lnany Da,a-
iabl" dishes made OF materials chat ~.
thrown ava! ~ most householu,
'cht"Erant- keeper '"'o made 40 bette,
Ne % hi. materials ,Etu IL" majority
business long.
ape"eribs. ~ ,.l:c :.aj!uer are t,s
trimmings IRON. -osls. ior':. Marrow.
lines are - dish seldom seen nova
"a%s which nH"" considerable nut-.tlye
E"!H5 The hnr- should Ic ~. ir,o
v""'e'i-nt ieAg.uE. the ends covero.;
M.ft D. - doug.. a.i ho.red cio,h
arr T"'noEei after baking. and tic
n'A'S 3.lEcI ou ;uag, Marrow ',on..
nt.'E AIS" % pnAeG U u deep dish o.,
'"e n'nFro" .c'.ped oUt after cooking.
SS"sCi-ed "nd serve! on toast.
1.c"n"miIfnE on Cuts.
Tie -ae O: the cheaper cuts o, .rea.
mas Deem most comm only recommended
~ q r.-hEs -: "cuToaiiZirE on .-i.
Fem III IT," rili .: 'ar. Government
""perirl"n' slow tia: cacvc IS scarce
~ aud d!f!er"liD" IN TIA. food r.alue o.
ia" different cuts or In ta".. ,i!R.s.i-
'n IA" hiHora: 81 cooking required. and
this sA"uiI %. taken into account. .or
rue - q coUsiGcraiil. tom IN the ,,reY
"r"'ion 81 every mea, Thu, tho .r.s-
81 'be "ecl; Is often t"o and a hal.
i'i"". a. :oucl! - sc Ion. Then. too.
i"e pocr"r cuts are inferior :, favor.
a.! in!csf tn"y ca;i u: coohcG 80. that
tarS vii bo pni";ahi", !: a;.l 80; pay
1" use ,he'! However. D: the cu:s are
""'l chosen and ro-rcot!;- cooked
many Of t.'- ci'-aD": ones may be mad.
iHIo 'err attractive d!sh... and Il IS
d"uh;."Ss,;' tru" t..u' 'hese cuts Should
he used great deal mo-. THAN they
10" '!" Ok m0't American families
Inc essentials In preparing ca.ape"
cuts ~ 'n""t arc long cooEing at Low.
temperatures. and attractive seasoning.
r." double oo!ier Should b" used To-.
th.s purpose. aud tho temperature
should De k.9t :. lew degrees h.io:.
boiling Steve! shin O., beef. boiled
bee! ana horseradisi. soucc. Scotch
broth. braised beet and Hungarian
roulnsh may ~ ,nis way l.. made A.,
'ractive ana dlEfs,,ni> dis,1e..