Evening journal., 1916-10-13
.r1rrrRENT METHODS

LAST week we learned the important
Mace meat held in the dietary and
how TO select choice meat. Unless
q Ae.c know. various methods of preparing
meats. however. our menus will prove
very monotonous. The expensive cuts
/. OF meat, such as the porterhouse
Fennd loin. are so costly because OF
tie demand due TO the ease WIN
which they may be prepared. Less
.e,spensiYc cuts are as nutritious, bul
require thought and skill in prepare
ton. In the cheaper cuts the hhers
are long and the connective tissues
thick Long. moist cooking only VIII
1s6tten the tissue and make the hbers
tender. These cuts must be given The
greatest heat first and then the heat
should be reduced and the meat al
lowed to cook slowly.
BRO1LING-ln this method we
.nractically cook the meat in its own
3ufcs To a degree. we sacrifice the
>-6utcr layer of meat TO protect the in
ner portion. Tho meat must az once
he exposed to n temperature sufficient
iy high 70 seal the meat cells, thus
keeping in The juices. Expose the
hcal TO the direct rays OF the Gre
about three inches from tho flame on
roais and turn every ten seconds
when the meat is we'll scared % all
sides. remove TO a distance from fire
and cook slowly When properly
hroilod a piece az meat swcls in Che
rookne; 10 viii be nicely Drowned ON
me outside and when cut the JUICES
which have been sealed IN and heated
rs cook Inc inner portion Of meat VIII
How oul readily N broilod too lon'
ar kept at too great "a temperature.
mo albumon throughout coagulalcs.
as did that OF outer portion when we
scared a. Tho moisture rs thus gone
and tho meat shrinks and inughons.
SAUTriNG-A cast-iron pan is pre-
fcl-,blc for this methodd of cooking
Put very small quantity of pure lard
into the pan and when Il les smoking
hot add the meat Scar on both sides.
Then reduce ihc heat and finish cook
ihr more slowly ThiEis sometime
called pan broiling
FRYING Cooking by immersion IN
hot Fat. BE sure that there is enough
fat to cover the food TO be cooked aud
that the fat is the proper heat. Test
the temperature by dropping IN SOL
p.ecc of bread II IL browns IN forty
seconds, the fat is the proper temper
allure for frying meat and meat dibhes
ROASTING--BAIIIN Popular us
age has made these terms almost III
Interchangeable. Roasting means oven
cooking in an open pan, while baking
is oven cooking in a covered pan
Cheaper cuts should be baked Fol
4 roasting set the meat on rack II
the roasting pan, 40 the the necessary
basting may be easily accomplished
Have the oven very hot for the frs
fifteen minues. and turn the meat 50
IS TO scar the entire surface Thel
reduce the heat so as TO cook the mea
without burning, and haste every TEL
or fifteen minutes-the smaller thl
piece OF meat, the more frequent bast
ing is necessary.
The meat will be richer and more
tender il no water is added TO the pan
,Nhen the fat has melted, haste witt
the drippings. In cooking meat thai
IS deficient in fat supply drippings by
4 placing strips OF bacon over the tor
before putting il in the oven.
STEWING- Have meat selected from
The brisket, clod, plate. shank or neck
rut in inch cubes Melt a small guam
tity OF bacon drippngs or pure Leaf
lard in the frying pan. When hot, toss
81 into ii about two pounds OF meat TO be
Slowed. Turn the pieces of meat unti'
/ fhcy arc scared on all sides. Push
mcat 10 one side and blend three
Tablespoons OF flour IN the fat When
flour is Drowned. add slowly one pint
Df boiling water. mix wcH, then add
Dnion and seasoning 10 taste Cover
Rnd cook for two hours al a tempera-
mrc beloVn boiling.
BRAISING This is really elaborat,
slowing Melt a tablespoon OF buttel
Dr drippings in tho pan. add a layer o
mixed vegetables cut into cubes sea
soning and a sprig Of thyme or pars
ley On top Of the vegetables place
The pieces OF meats which have bee
Scared on both sides. and so arrange
Them hat they viii &c compactly %
llle pan Cover and cook for ahou
fftcen minutes. then add water ol
stock 10 come uD through the vege
u .sfalllcs. and spread a layer Of vegeta
&ihe over the meat Cover CLOSELY
Fpd cook slowly until fhe meat +.
fender Then remove the cover so a.
10 brown the meat
NOTE When turning meat IN roast
ing or boiling do not stick the forl
into the meat. as this permits Ia,
t Juice to escape. Stick the fork int
fhe fat or under the meat OF hold
The meat between fork and spoon
SOUP MAKING-The purpose here
is 70 extract the juice so the method