The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1916-12-25
BY MISS YENO OSBORNE.

BY MISS YENO OSBORNE.
An important fact about the cuts [
neats which all people must know 5,
"a to be able to do the best for ,hci
fsmilies and pocketbook, is that In,
tough cuts of meat have the mos
nutrition in them, and that the tough
cuts are the ones most used by tn,
animal. They are nutritious, because
the wonderful repair system operatin.
in the body sends to these parts il
Test material in order to keep them il
shape to fill their functions.
Difficult to Cook.
Another reason why these tough cuts
are not purchased BY more people or
why they are considered impossible, is
because they are more difficult to
cook to get the desired hesults |
mean by being difficult to cox that i,
requires a scientific knowledge OF the
composition OF the meat to know how
to get these results This knowledge
does not necessarily have to come
from elias in domestic science or d
class in chemistry. Or it may not be
known as scientific problem, but,
nevertheless the woman who can cook
neck meat at IS cents per pound until
II satisfies the appetite as we'll as a
cut priced for 2 cents has a scientific
principle back OF her, no difference
how she got il,
These tough cuts are made up Of
bundles OF fibers, held together hy
elastic substances, which harden and
contract under strong heat, but dssols c
under low, prolonged heat
Solves, Problem.
This solves the whole problem Cook
tough cuts of meat in low, prolonged
heat
The meat loaf we served was truly
work OF deceptive art One and one
hall pounds oi neck meat was ground
and to that was added one pound Of
cold biscuit which had been cut in
small pieces; toasted in the oven and
then soaked in two cups OF condensed
milk Seasonings, as salt and cayenne,
was added, This was nodded into a
long loaf which filled a small turkey
rooster We pour over this one cup
Of meat fryings and put it in a hJt
oven with the lid off to crust over
the top. When il was Drowned we put
IN one cup OF warm water, fastened
down the lid and let it cook slowly
three hours.
Gravy was made from the fat in the
ran and served over the loaf
Scientific Problem Proven.
In the congested Italian districts Ct
New York City visitors arc surprised
10 learn that whole families OF trcm
nine TO eleven members live and look
we'll fed on nothing but a big po, Of
spaghetti cooked up with canned to-
matoes and garlic. Together with
bread this family lives and ,hrivcs
from day to day The bill of far.
never varies and if the amount i, sui
iiicient to satisfy hunger they are
happy.
Back Of all of this is a scientific
problem proven.
Spaghetti, maearoni and vermicelli
are all forms OF paste made from
hard wheat flour This flour /, so
named because, predominant in il. s a
substance known as gluten. which is
. vegetable protein
The wheat grown in Italy i, verv
rich in this protein and to Italian pco-
pie are we indebted for our s,abl.
dishes prepared from these foods
Spaghetti, while very rourishing.
likes IN flavor and for that ,.aSon
they add the garlic, 1t also furnishes
bulk. The tomatoes furnishes the min,
eral and bulk also.
Meat Extracts Flavoring.
We choose to flavor our macaroni
with something other than garlic. so
cheese and meat extracts have hecn
chosen, Cheese adds to it, not only
havorng but animal protein and fats.
Macaronl and cheese should not be
served with a heavy meat course, for
the reason that has been explained
shove.
Macaroni croquet's. served at Tues
days dinner, was made from some
that wa left from Mondays luncheor.
We chopped It very fine, nodded ii
into small cylinders, rolled them in
meal and fried them in deep fat.
They resembled rice so much that
ore Of our family, who, mentally. was
opposed 10 eating macaroni, enioy,d
every helping. because he thought ,hcy
were rice croourtts