Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1919-10-19
:: News and Views of Interest to Women =: ::
Delicious Dishes
Prepared from the
Cheaper Beef Cuts


(By Anna Coyle, Department Of
Food Economics, Armour and COM
pany)
Good morning, madam" said the
butcher in the neighborhood store
What will you have this morning
chuck, flank, or rump?'
This customer was fast becoming
we'll known in her neighborhood for
the delicious dishes she prepared
from the less expensive cuts OF
meat, and her special pride in her
reputation was the fact that her
knowledge of these dishes was just
recently acquired.
As the main dish for dinner, moth
ing can quite replace a hearty dish
of we'll prepared meat The demand
has been created for the more ten
der meats, which anyone can cook,
such as chops, steaks and rib roasts.
1t requires real skill to cook the
tougher cuts, such as shank, neck,
flank and plate. The food value of
the latter is as high as, and often
higher than, the food value Of the
more tender cuts
What could be more juicy and we'll
favored than the steak cut from the
top of the round from well hung
prime beef? This may we'll be a
treat for a special dinner. When this
cut is properly cooked, it is tender,
of delicious flavor, and high in nutri-
tive value. 1t is also without waste.
Why not try roast chuck of beef?
This roast is just as good as the rib
i roast from which it has been separat-
ed merely by the meat-cutter's saw.
By giving proper attention to the
cookery of chuck, neck, shank, rump
+, and brisket of beef the housewife will
soon be able to cook any of these les
ser used cuts to the entire satisfac-
ton of the most particular one of the
family. The same is true of the
less expensive cuts of pork and NUT
ton.
Always give these cuts the great
est heat first, thus sealing in the
juices. Either scar the cuts on all
sides in hot fat or put them to cook
in unsalted boiling water. Watch the
meat carefully for 10 minutes, then
be sure to reduce the heat, and sea-
sonings, and allow to cook slowly
until tender The long slow cooking
softens the fiber and makes the meat
more tender.
1t is best for digestion and purse
to use the frying pan less for meats,
and to have more praised meat,
stews, ragouts, meat pie, and pot
rOasts.
Beef Loaf.
l ID. neck meat of beef, ground.
/ ID. lean pork.
2 C. bread crumbs.
| l egg.
! C. milk.
2 tbsp. green pepper, chopped.
! Salt and pepper.
| Wash, wipe and grind meat; add
the beaten egg, crumbs. seasonings,
and milk to give the desired mos-
ture. Mix we'll and form into loaf
by pressing into q creased baking
fish; put two strips of bacon top, and
bake in a moderate oven one and n
half hours, basting when necessary.
Pot Roast.
8 lbs. rump beef.
IA C.. carrots, diced.
ID c. turnips, diced.
IA C. celery, diced.
small onion.
! tbsp. parsley.
cloves.
Salt and pepper.
Wipe the meat, dredge with flour,
and brown the entire surface in a
small amount of bacon drippings.
Place in kettle, surround with
vegetables, spices and water (about
three cupsfuD; season, covers close
~, and simmer slowly four hours,
keeping the liquid just below the boil
ing point. Remove meat and vege-
tables to hot platter. Thicker stock
and serve with vegetables as sauce
around the meat. The sauce may
be strained if desired or small
amount of chill sauce may be added.
There are more than 600 women