The Barre daily times. (Barre, Vt.) 1897-1959, 1920-04-10
Topics of the
Home and
Household.

A police whistle is a satisfactory
thing to have to call the children IN
from outdoors.
A musty teapot may be freshened by
filing it with boiling water in which a
teaspoonful of washing soda has been
placed. Let it stand an hour or so and
then rinse.
Scalloped Parsnips Cook the par
snips until tender and cut into dice.
Fill baking dish with alternate layers
of parsnips and bread crumbs, sprinkle
a little grated cheese and parsley on
the crumbs. Dot the top layer with
butter, pour over all cupful of cream
sauce and bake until brown.
Preparing Cheaper Cuts of Meat.
Mrs. Ida C. Bailey Allen, the author
of cook books and the founder and
principal of a school of good cookery,
in recent article in To-day's House.
wife, discusses the use of meats and
their preparation. She asserts that
meat should be served not more than
once day, unless it be in small guam
titles in such dishes as hash, soup
from leftover bones, etc, which are
really used to prevent waste. Neither
is it necessary or advisable to overeat
of meat.
One of the best ways to bring down
the cost of meat is to go back TO boiled
meats. pot roasts, good old-fashioned
corned beef, stews and other dishes,
both delicious and economical.
Even when the cheaper cuts cost al
most as much as the choicer meats,
they are more economical, for most OF
the inexpensive cuts contain little or
no waste, so that besides costing less
per pound, the meat actually goes FAR
Their.
All meat should be bought and pre-
pared with as much thought as is eX-
pended in buying ones spring suit,
Some housekeepers do not know how
to prepare it properly and the family
for that reason complains OF the cheap
'er cuts. But let any housewife study
to do the cooking correctly and the re-
suit will be wholly satisfactory.
Broiing is especially adaptable to
the preparation of tender meats, and
the sides of the meat should be scared
quickly to keep the meat juices in.
Turn the meat frequently until done
A little fat should be rubbed on the
broiler and if the cooking is done over
Goals or a gas flame it viii take only
short time.
Pan broiling must be adopted when
a kerosene stove is used or when the
bed of Goals is not right for broiling.
Heat heavy frying pan smoking hot,
but do not put in any fat. Lay IN the
meat; turn it at once to seal the other
side and continue this occasionally I'M
til done.
Roasting may be made either eco
nomical or wasteful The oven should
be made very hot for the first 10 min
utes to seal in the juices and then re-
duced until ii is about the same as for
baking biscuits. Then the meat viii
cook gradually and be very tender and
there is less loss of flavor. The roast
should be busted with -four, after plac-
ing in the pan, and some of the flour
allowed to drop into the pan so that 1t
will automatically thicken the gravy.
When the -four is brown, the meat
should be sailed. When dressing is
used, it is economy, as it saves the
meat.
Boiling is an excellent way to cook
meat if it is done slowly. A five
pound piece of meat should cook at
least four hours.
II is well to use different methods in
cooking, so that the taste OF the fam
ilv may be kept keen and not tire Of
any sameness from always using the
same method. Dorothy Dexter.