Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-10-21
The Art Of the chopplns-Bowl.

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Old things give place to new. Will
the coming Of the meat-ohopper or, more
properly, crusher, the chopping blool
and bowl have been discarded and ont
rarely hears or even SEES chopping
bowl in the homes Of to-day.
Even horseradish, which our motheri
never thought could be made good II
any other way than by grating, Is to-day
forced through the meal. chopper, running
the horseradish. which comes out {
coarse, "choppy" looking mess, full Of
hard PARTICLES. The CRATER permits Of
shredding the roots very fine and ont
can discard all the hard parts AZ the graf
ing goes on.
The poor way is the quick way. Ths
good housewife will not sacrifice good
food and health for speed, but will do II
the better way. Hash is fine dish, Of
should be, which the majority of people
turn up their noses at because It is made
from meat-gristle, cartilage and bone
forced through the atorusher; thit
fines 1t in certain way, but when the
unseemly mixture is mixed with potato
and heated up, 1t is anything but pala
table dish, because one is constantly bit
ing into piece of gristle or bone.
Just q little good beef left over and 9
little gravy can be made the basis of an
appetizing dish when 1t Is prepared In
the right way.
Place the meat, after all bone, gristle
and tough membranes have been re-
moved, In a clean chopping. bowl and
with good chopping-knife chop the
meat till very fine, and as the chopping
proceeds the bits of gristle and sinews
that are too tough to be cut will come
TO the top where they may be removed,
and finally you'll have fine, evenly
chopped, tasty meat in your bowl.
A cup of this meat to one cup and one
half Of leftover mashed potatoes is q
good proportion for hash. II the left.
over potatoes are not mashed, put them
In with the meat, now, and continue the
choppipg till all are incorporated with
the meat.
Place in cast-iron frying pan, pref.
erably. Season with pepper and salt.
Add gravy and little beef dripping, II
the meat is lean. Put over all enough
water to moisten it nicely. Let the
hash. mixture heat through quickly and
then let cook slowly, stirring now and
then for three-fourths or one hour, in.
surfing a fine deep brown crust when
ready to serve, which will be on hot
plates, of course.
This is dish truly At for king. So
often do our people clamor for hash that
I have many times gone to the butcher
and bought good round beefsteak and
fried it we'll done, and as soon as cool
enough to handle prepared it for the
chopping-bowl,f for hash.
Cant we have hash for supper" Ia
q remark often heard in our home.
There Is q reason. I have tried to &C.
count for 1t.
Every home should have at least two
cbopping. bowls. One for meats, nuts,
etc., which should never be used for
chopping onions, etc. A chopping-bowl
should be properly washed and dried as
soon as one is through using 1t. That lie
the only way to keep 1t in the best con-
dition.
Raisins, nuts, peel, etc., are much
nicer chopped in the chopping- bowl.
Raw beef, chopped on the block, is
much nicer for dumplings In soups than
when put through the meatcrusher.
In preparing mincemeat: If good cook
ing apples be stewed as for apple-sauce,
instead of chopping them, and the meat,
sugar and spice be added, you get q
superior mipcemeat,