Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1918-01-12
remain in the meat. A thick iron
kettle, or an earthen one, or a fire.
less cooker should be used. as the
cooking must befslow to get the de-

Kettle, or an earthenf one, or a nre-
less cooker should be used. Is the
cooking must befslow to get the de-
sired result.
For some stews o. for fish chowder
the inferior portions. bones. skin and
broth drained over the better portions
later. or two kettles nay be used. The
point is to extract by moisture and
heat all goodness possible from the
edible material; then, by cooking
vegetable substances in such broth, to
make the meat flavor all the dinner.
If cooked together the bones should
slip from the meat when 1t Is ready
to be served.
Sometimes. the iron pot takes the
place OF the oven, the meat being put
turned until the effect is much like
that Of a roast For tough meats the
pot is covered. and the steam softens
the 'abers. The result is a pot roast,
Or praised meat.
The New England boiled dinner
differs from the stew in that the meat
is salt; hence the broth IS of less
value, though it Is often used to flavor
other soups made of vegetables. like
peas or beans. Moreover special eff
j fort is made to keep each vegetable
| N46klIlNI ASS ISA6OSASs AON2
are cooked in the anne pot and nav
ored with the meat. The fat OF the
meat aids in this BY coating the. vege-
tables and thus preventing their ad-
herring to each other. For this rea-
son this dinner may be less quickly
digested than some. but it is admir-
ably suited to outdoor life.
To serve the meat is left in COM
pact form in the center of the plat
ter, and the potatoes. beets. carrots.
turnips and cabbage are arranged
Squaeh is sometimes served with a
boiled dinner. onions rarely. The
vegetable hash which usually succeeds
such a dinner is quite as great a ia
vorite' as its original form.
A vegetable and corned- beef salad
lis quite possible and sometimes would
be more attractive than the hash.
good as that is when properly made.
Often both salad and hash may be
served from the remainder of a boil
ed dinner provided a day i%ntervenes.
lieut. in fancy shapes for the salad, as
all the rough edges may be chopped
fine for the hash and thus nothing be
Host.
To serve cold the meat should be
firmly pressed in a loaf pan and then
cut in thin slices. For the salad any
ragged edges and surplus fat should
' be removed and the slices cut in strips
|about inch wide and three inches
long.
Beets, carrots and turnips may be
cut with vegetable-cutters in stars and
crescents, or. in half-inch slices and
then in cubes.
Potatoes had better be cooked on
purpose If they are needed to extend
the other vegetables. and they may
be cut in curls or balls before boiling
and all the craps remaining cooked
by themselves for the hash. Some
new celery chopped fine will add to
the flavor Of the whole. .
Marinate each vegetable by itself
in a French dressing well favored
with mustard. Arrange the meat In
the center of the. platter. and put each
vegetable by itself in the OF
in alternate strips. or mix all together
Just before serving If desired: Pass
mayonnaise.s or a cooked dressing.
with the salad. rather than mix it
with the vegetables. as that makes q