Perth Amboy evening news., 1921-11-10
Kitchen Hints
Tempting Menus

Cooking meats to proper tender
ness and with the proper taste may
be easy or hard. 1t all depends up
on the attention you pay to prepara-
ton and upon the keeping Of your
eye upon the meat, after it is in the
oven.
To Broil a Beef Steak
Choose either porterhouse, sirloin
or the filet of beef. The meat should
be firm and fine grained In texture
and of a bright red color. The fat
should be creamy and firm. White
or yellow fat doe not mean a good
piece of meat. The steak should be
cut from IL Inches to 2h inches
thick.
Grease the wires of the broiler
with a piece of fat from the meat.
Wipe the meat with a damp cloth
and trim off most of the fat on u
porterhouse or sirloin steak, but
leave a thin edge. Remove the suet.
Put meat on the broiler within an
inch of the fame. Scar quickly and
turn.
Scar and turn back to the first
side. Let cook one minute and turn.
Cook one minute and turn again.
This repeated turning prevents the
Juice from escaping. 1t will take 10
minutes to broil a steak cut IL
inches thick II wanted rar and if
teen minutes we'll done.
If meat must be literally "well
done" It should never be broiled in a
broiler-but should be pan-broiled.
To pan-broil a steak an iron frying
pan is necessary. Have the pan
very hot and the fire very hot. When
the pan is hot rub a piece of the fat
1 -. a. 1900 Ar-1~ 49,
bottom. This Just oils the pan. Put
the meat in the pan and turn just
as In broiling under the flame.
The fire must be a glowing fire II
wood or coal is used, for the meat
will cool the pan and the pan MUST
be kept sissing hot If the juices are
to be kept in the meat.
II steak is 20 be broiled over q
wood or coal fire the Goals must be
clear and glowing and the bed deep.
Grease both sides Of the broiler
thoroughly before putting in the
meat and turn every ten seconds for
the first two minutes.
Pot-Roasting
The cut known as the aitchbone
makes an excellent ~pot-roast. Melt
drippings or try out fat from h
meat in the bottom of an iron or
aluminium kettle with tight-fftting
cover. Wipe meat with a damp cloth
and scar quickly on all sides in the
hot fat. There should be just
enough fat to prevent the meat from
sticking to the kettle. Pour over
boiling water to one-third the depth
of the meat. Cover tightly and SIM
mer until tender. Allow forty-five
minutes per pound for cooking. ADD
u teaspoon salt per pound the last
hour of cooking. The cover must
fit the kertle closely to prevent the
water from boiling away. Make a
gravy of the juice the meat was
cooked in.
To make the gravy use IL table,
spoons -four to each cup of liquid.
Put the flour In a small bowl. Add
cold water slowly, stirring constantly
until a smooth, thin PASTE Is made.
Four this in a thin stream into the
boiling liquid. Stir and let boil three
minutes.
Season with salt and pepper and
boil two minutes longer. 1t should
not be necessary to strain the gravy
if the -four is made into a perfectly
smooth paste. The salt may be DLt
into the dry flour in the proportion
of u teaspoon salt to 1 tablespoon
-four.
To Roast Beef
A rib Is considered the best. The
ribs may be left on and the roast is
known as standing rib roast. The
meat may be stripped from the bone
and the ribs removed. This is known
as a rolled rib roast.
Wipe meat with a damp cloth, rub
with salt and pepper. dredge with
flour and put in the rooster in a hot
oven. The oven should be hot
enough for the first fifteen minutes
to completely sea the surface of the
meat. Then reduce the heat and
add enough water to cover the bot
tom of the pan. II a self ba stins
rooster is used the roast merely re-
quires watching and turning from
time to time to insure even roasting.
If a self basting rooster is not used
haste every fifteen minutes with the
drippings N the par. 10 haste Is to
pour the juice from the meat over
the roast by means of a big spoon.
A roast that is not very fat should
have very thin slices of fat pork put
over it. Allow from an hour and a
half to two hours time to roast a
fve-pound roast (rolled). Let the
water cook away until clear fat IS
left in the pan. When the liquid in
the pan stops bubbling the fat Will
be clear.
Pour off all the fat but two table,
spoonfuls. Stir in two tablespoons
-four and let brown. Add water
slowly, stirring constantly until the
gravy is spooth and the right thick
ness. 1t will take about 2 cups Of
water. Stir over the fire for three
minutes and add salt and pepper.
Cook two minutes longer and serve
in a gravy dish.
With a self basting rooster in the
bottom of the rooster should be
dredged with flour. AS the fat in the
meat melts and drips the -four Is
absorbed and slowly becomes a rich
brown during the roasting.
Copyright. 1921, NEA Service)