The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1920-04-14
Demonstration Department
P..pareS ,Rec;peS.
Homo

Homo Demonstration Departments
Prepares Recipes.
Who is not interested IN the prac-
tee as Well as the idea OF Save "on-
~ on Meat" If cheap cuts~of meat
really can be made deiiciously palat-
able. and they can, why not take ad-
vantage of the fact even though it may
take a bit longer to prepare these
dishes? With lew exceptions the add
ed length Of time required in TIE PIE
paration. when expressed in mcacy
value. is very small in comparison
with the difference in the cost Of The
more expensive cuts Of meat.
Meat is the chief source Of the pro-
tein surplN of food. Meats from: did :
erent animals have somewhat tn"
same general composition, ditIerlas TO
;one extent in physical properties and
also in the nature Of various nutrients
AS to the diSestibility it is Senerltl3
conceded that it is most easily digest
ID when stcwcd md least easi.: q
ecsted when fried.
Of all tho meats. beef IS the nipS:
.ommon and ;nost wiic!y used, :n''
he most easily diScstcd. = in alI
meats. the most expensive cuts come
from that part Of the animal whclH
the muscles are. least used. the in"at
there being fine grained and NOR
.eneer Tough meat with long c"arS2
!ii,;-cs is of,en very juicy on acc0''hi
of the greater motion OF that part "l
the creature. which causes the 3ulce5
10 flow more frcell.
Among the cheaper cuts Of oesf are.
hindquartcr Gank. can be stuffed
rolled and braised or cornci and }ell-
I'd: aitchbone. can be bi'aissd. roasted!
stewcd; top and LloyTel parts OF ,oaa''
can be bra:sed roasted and stcNod:
forcauarter. chuck. can be roasted
, and stewed: neck can he used Ioi
! hamburg steak; rattereround caa be
;.sed for hamburg steaks or corncG or
in casserole: brisltct ccrned: lore
, shin can be used in soup stocks.
The following are some tested and
reliable recipes.
Beef Stew: Three pounds Of rohi',
! Of beef, water to cover, + potatoes, !
carrots. onion. turnips, salt and
pepper Wipe meat with wet cloth. cut
III small pieces. sprinkle With salt and
pepper and dredge with flour. Cal
some of fat in small pieces (if meas
] mas no tat use one orMwo slices of 81
Z, S;,)r pork. ard Try out in fryii.5 :,.:a
F! Add meat and stir constantly tll;.
J the entire surface may be qtt;cil!i
scared. When we'll Drowned. put>.l
Kettle, rinsins frying pan with boi!in:
water and let boil Gnc minutes. taci
let COOK at a lov:cr temperature Enti
meat is tender (abnut three hour>)
One hour before meat is done. :.t.'
vegetables which have been f:ic::';. 70
move vegetables and meat and thic-'i
the liquid. Eoil :ive minutes; ;hcn &c
turn meat and vegetables.
Shepherds Pic: Two cups choppc'
cooked meat. cup hot water {"
-.vay.-. 4 cups BOT n;>;;Ied potatoes.
t"aspooaful salt cup hot milk.
tahlespoonfuls of butter, celery. sa':
pepper Mix salt, pepper. butter aA'
hot milk thoroughly into the potatH
Pit layer Of potato in bottom OF bak
in@ dish mix sravy Or w.;'icr VIII
:"c:,;. p,:t in on tui, of o"tat": cove
with remaining potato and bake Il
moderate oven until potato is nicer.
Drowned.
Casserole Of Rice and Neat: Tw
cups cooked nca: Cbecf or !ainp ,
;caspoonfll salt II ;ca*po"ni ~ pep
pcr. . tcaspo"nf';l "f onion 9''i''
tablespoonful cn"np"d parsley.
egg (nay' be "naitteop) ! cup ~
crumbs Chrcad or cracNfr2, 1 CUP
boiled rice. Season meat and nil
With .c.il.nt, aud h>.a;en egg: II nee
cssary. add enough boiling or STOCK {
make i, moist enough to pack c''9i!3
Mould with :; cups rie'' i'll Win 80. -.
,ncot. cover with r",i;.indtf= Oh 'ioe
), cover ti=h,l> aod stem - '''ihG'sS
Scr.c Nith toinai" s.';1ec
Casserole Of T:eef Creole style: iw
,o,,nds beef fro.n chuck. ! green pep
.,a, :..:,saoon faprika. : cup ofi'
rf,,..r J.. pc,iaa dried I1ina beans.
800. :. ..s.oG toa4&toes. - cup onions
..,;rad . tc.,..i.o:pI:sfuI sod. b"i!ln
. .,..,.e, Gu rnc:l, io:n small pieces |"
> ..tevi.... sprinN.c With salt and pep
,,c,. roll in nour and brown IN nc
! a,inninys Remove meat III casseroi'
i. ,,1a tomatoes. salt. papriha and Linn
/ hoans that have been soaked over
n;o.bt and cooked until tender. Pot