Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-12
Rr MRS. NJ. A. WILSON

~ ~, nalotablc made.over dishes.
upTbe New England housewife, with
,oiled dinner or the Southern cook with
p'hoiied beef and horseradish sauce both
.,ssd virtually the same cuts of meat, /
Economical housewives will still find
,bot boiled beef has many possibilities
tbat will give splendid returns for both
the time and money expended i'll its
| preparation. ,,L -,
sated to the dim past the delicious
dishes Of yesteryear, that gave the folks
| ~ those days many hppetizing and sat
,strinc meals Today the young house
,s;fs b,iys the same cuts in the form
" cbopped meat or hamburg steak and
fondly imagines that she Is really Sc
icctins something little better than
tbe coarse cuts of meat. -. = \
Recent Investigate tions show that while
.he wholesale price Of meat Is at the
rresent time as low as, II not lower than
t. bos been in years, the retail price
still remains unusually high. and the
bntcher lays the blame upon the house,
wife in view Of the fact that only 20
mar cent Of the carcass can be cut into
steaks, and if!:it were not for our for4
elm population the price would be
still higher.
al.
,borc Is considerable loss In cutting meat
into small pieces, and IL costs him
os much for wage hire to sell one
ntund as it does to sell six or eight
pounds.
rYTbe coarse cheaper cuts of meat are
r,slly more nutritious, and when pur-.
chased in comparison with the more ex-
oensiye cuts contain pound for pound
nearly twice as much nourishment or
food value. -,
Long, slow, moist cooking will make
INC cheaper cuts delicious and tender,
ana they can be cooked in the fireless
cooker or braised In q heavy pot or
nan on the top of the stove. -.
Purchasing small cuts of meat is
uastef,,l from an economic standpoint.
The average loss due to shrinkage in
small piece of meat IL nearly one
fourth, while in. pieces Of five or six
mounds it averages only about 10 or IL
per cent.
This is a splendid time of the year
IN select a piece Of meat sufficiently
large to serve four or five meals. The
saving in loss Of weight and the time
reouired to cook the meat for this mum
her Of meals will easily be seen. The
German housewife would tell you that
meats that are twice cooked are more
palatable and easily digested and also
Economical. and it is possible to impart
A better favor to the reheatcd or twice.
cooked meat.
To Boil Beef
Select cut Of meat and wipe, with
damp cloth. Now tie securely In
shane and plunge into a pot of boiling
water that is sufficiently deep to cover
the meat Let boil rapidly for five
minutes, then remove to the simmer.
cring burner and let cook clowly, al
lowing half hour per pound. The
not must be covered very closely. so as
10 prevent the escape OF the steam and
too rapid evaporation of the water. a
humber Of scasonings may be added.
the individual preferences of the house
Wife usually determining that, which
the family prefers. Afcw suggestions
are as follows:
One medium .Sisc carrot. cut in dice,
One turnip, cut in tiny dice,
Faggot Of soup herbs.
Or perhaps, a spice bog, containing a
Tablespoon Of pickling spices.
Or half cup of riHegdr OF sour
boiled beet
The meat is usually served with a
sauce made from Drowned -four
land part Of the stock in which the
meat was cooked. The stock can be
utilized for soups. broths and gravies.
Almost any of the cheaper cuts will
do. and for a choice YOU may select
either cut from the 'brisket and have
IL boned and rolled. rolled flank, top
Of sirloin. an old Holland Dutch. cut
from the thick part of the shin of beef
with the bone left in, cross cut. bolar
cut, clod, cut from the neck or
shoulder or the veiny piece. All make
splendid pieces for this dish.
lIorseradish Sauce
Place in saucepan
Ono cup Of milk.
One.hqt cup Of -four.
Dissolve the -four in the milk and
then add
One aud ono half cups OF the boiling
stock.
Stir and cook until the mixture
reaches boiling point. then cook for
iVe minutes. Now add
-Four tablespoons of fresh grated
sorSeradiSh,
One teaspoon of salt,
One teaspoon Of pepper,
Four tablespoons of pinegdr.-
Beat and bring to boil, cook for two
minutes.
Brown Sauce
Place one half cup Of shortening in n
saucepan and add
One.hat cup Of -four.
Cook slowly until dark mahogany
brown. Now add
-Four cups of the stock.
STIR we'll to blend. Bring to a boil.
fooking for ten minutes. Now add
Ihree tablespoons OF Worcestershire
sducC,
Iwo teaspoons of salt,
Une teaspoon of pepper,
Jco OnionS, grated.
simmer slowly for fifteen minutes.
Nheh n clear, smooth gravy Is de-
sreH, strain this gravy through piece
of cheese cloth.
10 reh?at the boiled beef, cut the
meat in thin slices and place in the
gravy and heat slowly.
Robert Sauce
IIace in a saucepan
one and One'hat cups of browE
o,ion Gime'A"t cup of finely chopped
sauce, '"'N
UD"e'haE cup Of catsup,
rno"r tablespoons of pine0ar.
SS.Me'hHV cup of Gdter or stock.
t. S'lr TO blend and cook slowly for fif-
''eH minutes. Season highly.
Flemish Sauce
Place in saucepan
ddcq cups Of bropn sauce.
OOne cup OF thickly sliced onions,
ro Vne and onc'hat cups of canned to.