Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-23
nv MRS. NJ. A. WILSON

o,rvrioht, fssa. By Mrs. ~. 4. WILSON. Ai
ocpp' rights reserved
rrHE problem Of marketing for meats
Ia important when the housewife
=. ,rxious TO obtain full value for her
Money and at the same time provide
~. maximum amount Of nutrimcnt for
the family. D.. o.
To buy wisely, study the various cuts
=, meats ns you find them in the butcher
.ho, Quickly and easily cooked cuts
ofIrcat form about 26 per cent of the
fatal weight Of the animal and come
from the part Of the animal that Is cx-
.rcised the least: hence are tender or
Ia The balance OF the carcass con =
,.;ns meat that Is iast as sweet and
,sa,ires a little longer to cook or
,sJt,n the tissues, but it also contains
more nutriment, pound for pound, than
nc extensive and quickly cooked cuts,
,os the reason that this part Of the
snimal's body Is continually exercised,
and contains more blood. It is the blood
which carries the nutriment Of the food
to the animals body.
When marketing for meats keep in
mind:
touch and elastic.
second. Marbled or strcaked with
fat. lean, dry meat will not be juicy.
Third. Bright and good looking color.
Fourth. Have a fresh, sweet, and
agreeable smell.
Fifth. All meats should be cut across
THE grain.
Take the wrapping paper from meat
AZ soon as It reaches the home. and N
rossible hang from hook in the re-.
frixerator. DO not place meat in the
Ice compartment. Personally select
your meats. phone orders are not npt
10 be satisfactory, and then again, you
msy see some other cut that will an
swer your purpose and cost less. Keep
IN mind tho fact that small pieces of
Ing as larger piece.
Flemish Beef
with a five pound cut of meat, se-
lscting bolar or shoulder cut, or per
hsps q piece Of rolled brisket. make n
dozen little holes in the meat with the
point Of the knife about one inch deep
and pack in these little holes tiny bits
OF garlic. Heat an iron kettle or pot.
and when hot place in the meat, turn
for few minutes to scar, and then add
Three onions, cut in halt.
One largo carrot. cut IN quarters.
Cover closely and place on the sim
nering burner, and cook; allowing
three quarters Of an hour per pound
before serving add
Ore-hdU cup Of -four.
dissolved In one and one half cups of
cold water; bring to boil and add
One. quarter cup Of strong cider
riHtGdr.
Too teaspoons Of salt,
Ont-hdH teaspoon Of pepper.
One teaspoon Of Mpmc.r D
Cook gently for fifteen minutes and
serve. This meat can be reheated in
gravy for second meal and thcn served
iriNieat pic emince of beef with green
peppers. or meat loaf--~with brown.
gravy.
s. German Beef
Sauer brotten or spiccd beef.
Wipe q six-pcund cut of beef and
pltre in large crock. and add
3relrc onions, cut IN halt.
DHc bunch Of soup herbs, chopped,
Boy lcof, broken in Jits.
Three Pepper corns or one dried
pepper nod.
O~e.haH cup Of pic&Iin1 spices.
3eo cups Of strong cider rincgGr.
Stand away in cool place for four
days and turn meat twice day. TO
ccsl, heat little suct in deep iron
kettle or pot and when smoking hot
add the meat: turn to brown nicely and
cook slowly for one hour. turning fire.
Qu,ntly, now add the pickle and spices
aud two cups OF boiling water. place
On the simmering burner for four and
one half hours: then add two thirds
cup Of -four dissolved In one cup of
water and bring to boil, cook for
five minutes and add three quarters
cup of gingersnaps broken in coarse
bits; season With pepper and salt,
to- taste. This meat may be rehentcd
IN the gravy or served in meat pie or
asa soulash.
German Meat Dumplings
Mince fne cold cooked meat. Now
Place i'll a bowl
One cup Of -four.
Ono cup of boiled potatoes. rubbed
Trough stecc,
Jpo onions. grated.
0ne teaspoon Of thyme,
OHe.hdT teaspoon ;ot nCect mar
isram.
Teo tablespoons Of butter,
Que large ego.
work the above mixture to dough, then
add
Too thirds cup of bread crHmbs.
Iuo cups of the finely minced mCdt,
Too teaspoons of salt.
One teaspoon OF pepper,
and form in balls a Httln larger
than an egg; tic in individual pudding
cloths and plunge into large pot of
boiling water. Cook for twenty five
ialnutes, lift into the coIander to drain
lSr lew minutes. and serve on thin
Hice OF toast with brown onion gravy.
Brown Onion Gravy
Place four tablespoons of shortening
After-Dinner Tricks