New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-02-11

edge concerning a few hard
facts that have bearing on this important
subject.
In the division of foods we class meat as
Aesh-forming substance; but the fact must not
he overlooked that if more meat is taken than is
reouired for the repair of the tissues 1t may
give rise to an excess Of acids and putre1ac-
tive products.
Now, Nature is rather severe IN her require
ments, and seldom omits to punish those VINO
disobey her laws. Brght's disease, rheuma-
tisn. gout. excess of uric acid and many SINH
lar maladies appear sometimes before middle
age-and may be in part the result of eating
too much meat.
certain amount Of meat, meat substitute
or some dish containing the rich meat flavor is,
however. to be recommended. A little careful
study on the housewives part will soon fix in
her mind the different cuts of meat and those
best suited to her individual requirements.
To accomplish this, practical knowledge OF
the anatomy of the different animals is neces-
sary. for when one begins to consider the
various pieces of meat, their price and suita-
bilitv for different methods of cooking it must
be remembered that those portions which are
subjected to little usage will be found the most
tender, namely, the loin or porterhouse, the
seven "prime ribs" as the butcher calls them,
and the thick sirloin, all of which are suitable
for roasting and broiling.
Coming down TO the round and leg-portlons
that abound in misunderstanding and simmer
ing Just below the boiling point, or pot roast
ING. will give the best results. The nearer one
comes to the hoof of the animal the better is
the material for soup making. The tendons
of the shin are extremely rich in gelatlnous
matter, and when dissolved by long, slow cook
ing give a fine flavor and rich consistency to
any souP
In the purchase of meat always name the
exact quantity you want and the name OF the
niece from which it is to be cut Thus, the Gus
toner who calls for crib roast" fat-bone
sirloin steak or loin chops is very likely to Sc
cure a better selection than one who asks
merely for "nice, tender steak" or fifty
cents worth of veal"
If the housewife knows how to manage, even
a good, thick steak need not be an expensive
luxury. for the tough or flag end" run through
the meat grinder, may be converted into sayory
Hamburg steak, an appetizing ragout, or, com
bined with a slice of ground salt pork, 1T Will
give small sized beef loaf. Sufficient suet
may also be cut from the steak to make de-
licious suet pudding or roly-poly, while the
bone and remnants will form a valuable addi-
ton to the stock pot
Obtaining the trimmings" with your meat
is still another important point, and for the
benefit of those housekeepers who fear the
butcher will think them mean if they ask for
them I should like to say that, on the contrary,
he will think them very good caterers and will
take the greatest pains to please them.
In the purchase of lamb the breast, which
is very reasonable in price, will be found ex-
cellent to use for a casserole dish with carrots,
onions or turnips or it may be Dreaded, fried
and served with thick tomato sauce. A leg
of lamb is the choicest cut for roasting, unless
one cares for the aristocratic "crown of lamb;
but a stuffed shoulder is almost as good, and it
will cost considerably less.
Veal outlet, the loin and leg of veal and also
the chops, are the pieces most generally sold.
These cost about the same as beef; sometimes
a little more, which is rather poor economy,
when one takes into consideration the fact that
the nutritive properties are not nearly so great.
Veal loaf, blanquette of veal, savory curry,
terrapm OF veal anu al aSPAN PANP"ANNiOh "iS
all worthy of the caterers attention. These
NAV be prepared from the lnuckle, the Shout
der, breast and neck portions, and will be found
TO furnish dishes that are both delicious and
inexpensive.
Tenderness, flavor and juiciness are the three
characteristics Of meat which the housekeeper
should see that each of her meat dishes pos
sesses Although these depend largely upon the
selection Of the raw material, still the finest
meat that was ever cut can be spoiled com
petely by poor cooking.
Unfortunately the terms roasting-or, more,
properly speaking, baking-broiling, brasing,
etc, are not definitely understood. Therefore,
the roast of beef or lamb that should come TO
the table with a crisp, brown crust yet tender,
fins-favored and juicy inside, only too fire.
7uentiy makes its appearance in either a wa
terry and soggy condition or 80 dried out that
it is stringy and tasteess.
All meat 70 be roasted should be put at first
into very hot oven, 80 that the outside is
quickly scared over; this retains the juices.
Then reduce the heat somewhat and haste fire.
auently with the gravy that forms in the pan.
A little hot water may be added, about small
cupful. at the end Of the first ten minutes cook
imp. II II best 10 add the salt at the same time
IS the water.
Broiling is conducted on the same principle;
quickly 20 scar over both sides Of the steak or
chops and then turn them repeatedly until they
are cooked sufficiently.