Evening star., 1924-10-10
Cooking For Two
Preparing Meats

In these days when the family in
come is wisely budgeted and a GER
tain allowance made for food, in
cluding it's care, cooking and keep
ing, the many questions that con-
front the head of a large family are
as nothing at all to those that pur-
sue her who has to provide for only
two do it effectively and economic
ally. provide proper sustenance and
avoid monotony in the daily menus
For one thing. the family of only
two seldom can have rib roast OF
beef, unless there is company to
share II. Even where the first two
short ribs can be had. these will in
good ripe prime meat run to six
pounds or more. And in countless
cases the man of the house dis
inctly objects to made-overs ap-
pearing as such. A leg of lamb or
mutton. a roast turkey, a loin OF
young pork-all of these seem more
or less impossible in the scheme of
cooking for two.
Here is where a knowledge of how
to select and prepare the less ex-
pensive cuts of meat finds it's best
application. OF course, il one de-
sires a tenderloin steak, as small a
one as pound may sometimes be
had. But this is expensive, and
be eaten by those who take a large
amount of outdoor exercise, breathe
very deeply, and eliminate freely.
In other words, as provoker of
uric acid in the blood the tenderloin
steak is great success but only
folks whose teeth are not in good
condition may have it occasionally.
But for healthy people and espe-
cially those of sedentary habits
- &c 70 lob Ia iSh
ment, without any drawbacks. in a
piece of flank. chuck or top round
steak-if it be well selected and
properly cooked. and appetizingly
served.
In buying these cuts of beef the
thing to look for is clear red
color, a long grain fiber in the meat
and fat fbers we'll distributed
throughout.
ment. There is nothing so important
in life as time. Time is some
thing that we all have, and that
we all have in the same proportion.
Everybody has "a hours a day-the
rich, the poor and the in-betw eens.
Nothing worth having has ever been
gained without the expenditure of
time And to the young housekeeper
the employment Of plenty of time
wherein to plan and carry out these
household plans will prove the most
successful investment she can make.
Foresight, lack of hurry and plenty
of time make for success.
1t is wise to do marketing as early
in the forenoon as possible. Where
some of the less expensive cuts Of
meat are selected for the midday or
the evening dinner the first thing to
do is to marinate the meat This
consists of placing the steak on fiat
surface, board or table, and rubbing
both sides of the meat vigorously
with a cut lemon. This will soften
the fiber and make it tender. Next
rub in, with the heel of a tablespoon,
a liberal quantity of olive or other
edible salad oil, using just a little at
a. time. When the meat has absorbed
all it will, roll up the steak closely
into a small bundle so that Meth er
the oil nor the lemon juice disap-
pears; wrap in waxed' or oiled paper
and let stand for at least an hour
two or three hours is better. About
tablespoonful of oil to the pound
Cf meat Is sufficient.
When you come to broil that steak,
do not season before broiling. Brush
both surfaces lightly with salad oil
place over direct fire, turn frequently,
and season only after the steak Is on
the serving dish. You will find that
you have a steak fully equal in taste
and favor to a port erhouse or tender
loin cut, much more easily digested
and assimilated, and at one-third to
one-fourth the cost. And this makes
no mention of a fact that many physi-
clans are stressing today that these
less expensive cuts are far the more
desirable from the standpoint of health
and nutrition.