Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-10-08
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KITCHEN
BIZ
YOUNG NORTON
Authority on Home Cooking
HOW TO Buy MEAT
Copyright. 1891. by Newspaper Features. Ina.

HOW TO BUY MEAT
The days of hearty breakfasts and
hot dinners are with US once more,
and the housewife who does most of
her own cooking will van to refresh
her memory on the subject of tested
and tried favorites, and also to add to
her store of new recipes.
As economy is likely to be an issue
in the plans of almost every one this
winter. it is wise to think ahead, and
buy food that will yield the most for
the money.
Leg of Lamb
1t is cheaper to buy the full leg of
lamb with the chops. Have the chops
cut off, bone and pin them with small
skewers for broiling, bone the leg and
stuff it for roasting, then cover all the
bones and trimmings with water, ana
add a sliced carrot, a sliced onion,
! some cut-up celery stalks, some chop
ped celery, half a bay leaf, a salt
spoonful of curry powder, a table
spoonful of salt, a small can of toma-
toes and a half-bud of garlic.
Cover these ingredients and COOK
them to a rich broth, strain and set to
cool. When cold remove the grease
and keep it to fry potatoes in. The
grease can be used for this purpose
twice, probably, as the flavor is excel
lent. Now. this leg has yielded chops
for breakfast or luncheon, a roast tor
one dinner, hot, and n dinner cold,
or warmed in the gravy, and q rich
sour which may be divided. One day
add rice to the soup, and one. day bar
lev or macaroni. BY buying the leg,
ali the chops come at the same price
as the leg, instead of being more ex,
pensive, as they are when purchased
separately.
A Good Way to Use a Ham
Select a sugar-cured ham of the best
brand, getting a short, thick ham IN
stead of d long, flat one. have the
butcher cut the ham in two, making
the shank end the samller of the
pieces. Have the shank cut into ny
ing and broiling slices, leaving the ut
tie end to boil with a head of cabbage.
Place the large. round end in the boil
ing pot, and cover it with cold water.
Add a half cupful of vinegar, an onion
stuck with cloves, a few stalks Of eel
cry and a sliced pepper. Boil the ham
as usual until tender. Lift after
standing in the water for q half hour,
skin and trim, then cut off with n very
sharp knife and n meat saw, a piece
about two inches thick and set aside:
Stick the ham with cloves and
spread 1t with brown sugar and put II
in the oven to bake for - minutes,
when it may be served hot or cold.
Now, for the piece cut off, which may
be brushed over thickly on both sides
with brown sugar. busted with a little
cinnamon and a wee bit of Glove, then
laid on a buttered pan and sprlnkled
with a few chopped celery leaves. Pour
.un, t. n ,1;rt hnff1a nf era no mice or
apple juice and bake, basting it often
for a half hour, or a little longer. de-
pending upon the oven. BY purchas-
ing the whole ham we buy 1t at less
price.
This is always an economical joint
in a large family. Get a large shout
der and have it boned. The bones and
trimmings will make a foundation Tor
a good bouillpn or any cream soup.
Stuff the shoulder with a good sav0ry
stuffing and make a good dish-gravy
to serve with the roast. Truss the
roast firmly, so that it will carve to
the best advantage. The leftover
roast, after the first and, perhaps,
second serving, may be chopped and
made into ]croquettes to serve with a
tomato sauce. or may be made into a
small veal loaf. If the breast IS pur-
chased with the shoulder the breast
may be cut up and used for an Irish
stew.
Shank of Beef
Buy two or more pounds of shank of
beef where the meat is the thickest,
and cut the meat off the bone. Have
the bone sawed up for the soup pot.
stuff the shank where the bone came
out, and sew il up. Place the meat in
a casserole with onions and potatoes,
then turn over it a medium tomato
sauce and cook, covered. in the oven
until the meat is very tender. This
makes an excellent and cheap dish.
and the bones, with the usual addi-
tions, make a good soup. The left
over meat can be made into hash or
croquettes.