Evening journal., 1916-06-02

Suppose we begin first with meat.
What shall we haveg Beef and not too
expensive a piece and a new way Of
cooking it, This is Mrs Jean Pres
colt Adams taking a small group OF
housewives TO market These market
trips arc for the purpose of taking full
est advantage of the fresh fruits and
vegetables in the market and of buy
ing meats wisely with special aten-
tion to the inexpensive cuts. The
housewives making this trip carry
twine bags In which to bring their
purchases home and are also provid-
ed with note book and pencil TO lot
down Mrs. Adams advice as TO cook
ing and preparing
Mrs. Adams first pointed out the
distinguishing marks of good beef. u
should be fine grained, the outside por-
ton exposed to the air a light red
showing a shade of purple whore the
first slice is cu' off, the lean mottled
with fat tho fat Sold and firm and
white thick steak from The top
Of the round was decided on and Mrs.
Adams advised cooking il In French
country style" and gave the following
directions for SO doing
"Chol mp two small onions with
three or four sprigs of parsley and a
little salt and pepper and sprinkle
the bottom of The baking pan with
half Of this. Brush The steak with an
cgg. slightly beaten with table
spoon of warm water. put it Ia ;he
pan and cover with remaining portion
of onion and parsley and q cup Of
seasoned stock Cook in "A hot over
for thirty minutes After the steak is
dishod on a hot platter. make sauce
by rubbing a tablespoonful of butter
and -Four together. put this into the pan
and add more stock Rs necessary and
a teaspoontul of Kitchen bouquet or
tomato catsup bring iO ID boil and
pour over steak 10 serve
"lf you haven't any stock Mrs.
Adams finishes. make some with beef
extract or beef cubes"
The vegetable and fruit display is
so tempting at this season of the year
that one is inclined to buy too much.
Mrs. Adams warns against this. Two
vegetables and a green salad is sufli-
cient for any meal and buy daily;
don, risk the delicate freshness of
these vegetables by keeping them
over night. New potatoes are the
first choice. Cook them in their jack
cts" says Mrs Adams, 'and bring
them TO the table In the same way.
Place folded napkin on hot dish,
put the potatoes we'll dried from the
hot water. on this. and fold the other
half Of the napkin over them. This
win keep them warm while being
passed"
A.,ordfpe 40 tho noparfn,cni ~ 40
riculture the proper way to cook po
tatoes so that the smallest possibl,
percentage of protein and salts Is los
Is TO remove small bit Of peel from
each end of the tuber TO allow the es
cape of moisture and plunge them int,
boiling water a good point 10 remom-
Der when potatoes are being dis
cussed.
Almost everyone wanted asparagus
for the second vegetable, and Mrs
Adams had a few words to say in re
gard TO cooking it
Remember there is little nourish.
ment in asparagus beyond the butter,
cream, or olive oil you consume with
it Asparagus is eighty per cent.
water, contains some valuable miner.
ais and an alkaloid known as aspar-
dNlns NtNtIdllN dtteNltN dn NNNnth
sing favorable action on the kidneys
Like all the succulent vegetables. as
paragus is principally bulk food.
ITO preserve the valuable salts. dc
not overlook vegetables of this order
have the water we'll boiling when YOU
plunge them in. but do not use an un
necessary amount In the case of as
paragus cut off the hard woody por
tion. pare of the outer skin nearly Z
the heads. wash thoroughly, tie int,
small bundles and arrange TO stand
straight up in kettle with heads ar
inch above tle surface of the salte5
water. Thirty minutes cooking is sui
hcient. too long, II the asparagus Is
very young"
The two members OF the group whC
aid not wish asparagus took az Mrs
Adams suggestion young carrots a.
an excellent accompaniment to the
beef dish Mrs Adams suggested tha
they be boiled until tender. but no
too soft. and then salted. This sound
ed so good with beefsteak and hOilei