Evening star., 1926-11-12

tains fat and some mineral matter
Eat meats have high energy value
Some meat is valuable in all normal
diets, but too large an amount is not
wise, as II overworks certain organs
Of the body and also because it in.
CreaSes the total food cost
Tne flavor of meat depends largely
Heon the extractives present. Usually
the tougher cuts of meat contain ex.
tractiveS in larger amounts than do
the more tender cuts. For this rea-
son, cheaper cuts are good when they
are properly cooked. 1t all depends
upon the cooking.
Following are given the cuts of beef
and their uses. These cuts apply in
general respects to other meats as
well as beef:
Neck-Very tough; for stews. mince
meat and SO on.
Chuck-Tough: for steaks. and
rossts.
Ribs--Tender; for roasts.
Shoulder-Tough for boiling, stew
ing and pot roasts
Shank--Very tough for soup.
Brisket-Tough for stewinG and
boiling.
Plate-Tough; for stewing and
grinding.
Ioin--Very tender; for steaks and
rossts.
1OuSH, 1OE SleWS ana pot
roasts.
Rump-Tough; for roasts and pot
roasts.
Round-Tender: for steak or pot
roasts.
To Cook Tender Meat.
No moisture is needed in cooking
these cuts. as there is very little con-
nective tissue present. Scar them at
a high temperature to seal the tubes
OF fibers open on the surface and pre-
vent the loss of valuable juices. Turn
the fire low and finish cooking at a
comparatively low temperature, as a
high temperature toughens protein
Cook only long enough to set the It's
sue.
To Cook Tough Cuts.
Scar tough meat at very high
temperature to cook the surface and
prevent the loss of juices. Add water
and cook slowly until the connective
tissue has been softened. The cheaper
cuts of meat are more economical
than the very choice cuts because
they are not only cheaper per pound
but they also contain a lower per-
centage Of bone and d higher per-
centage of lean meat.
Veal chops are as delicious as
chicken if fried as usual until brown
then steamed for two hours. A pound
of chopped round steak may be made
into small loaf by adding an egg.
several tablespoonfuls of bread
crumbs. salt and pepper, and baked
aS usual, or a large one by putting
into a small baking pan, adding one
tablespoonful Of butter and one cup
full Of water. Cover and bake for
about an hour and half A slice of
veal steak rolled and stuffed with
bread crumbs and we'll seasoned
makes a good meal when roasted.
To use flank steak make two cup
fuls of dressing from bread crumbs
well seasoned with chopped onion,
salt. pepper and a little chopped suet
OF other fat. Place this on the steak
and bring the ends together. Tie or
sew. Brown in the oven or in a
skillet. Cook slowly in water until
tender, in the oven. or on top of the
stove
Braising Is a good way to serve
rump steak. Take three pounds Of
the meat from the lower part of the
rump, two thin slices of fat salt pork
Il teaspoonful of peppercorns, salt,
pepper and u cupful each of diced
carrots, onion, turnip and celery.
Wipe the meat, sprinkle with salt and
pepper, dredge in -four, and brown
the entire surface in pork fat. When
turning the meat avoid piercing with
a fork. as the inner juices will escape.
Place in a deep granite pan or in an
earthen baking dish and surround
with the vegetables, peppercorns and
three cupfuls of boiling water. Cover
closely and bake for four hours in a
very slow oven. basting every half
hour and turning after the second
hour. Throughout the cooking the
liquid should be kept below the boil
ing point.
Bones and Trimmings.
When buying meat have all the
bones that are removed from roaSts
and other cuts Of meat sent home
from the market. They are useful
for making stock for soup. When buy
ing meat for soup stock get mar
row bone. The marrow can be made
into norishinG dishes. Suet goes with
most cuts of beef. Wipe it carefully
with a damp cloth. try out in a slow
oven and keep in a covered jar. 1t is
valuable for browning and seasoning
purposes. Equal parts of chicken
fat, suet and butter make an excel
lent shortening and can be used in
stead of all butter.
Some bones, especially the rib
bones, if they have little meat left
on them. can be grilled or roasted
into very palatable dishes. The
sparerib of Southern cooks is made
Of the rib bones from roast of pork
and makes a favorite dish when we'll
Drowned The braised ribs of beef
often served in high-class restaurants
are made from the bones cut from rib
roasts Many Of the dishes that are
popular in good hotels are made of
portions of meat such AS are fire.
ouently thrown away in private
homes, but which with proper cook
ing and seasoning make attractive
dishes and afford variety to the
menu.
An old recipe for ''broiled' bones
directs that the bones, either beef
ribs or sirloin bones on which the
meat is not left too thick in any part.
be sprinkled with salt and cayenne
pepper and broiled over a clear Hre
until Drowned.
Another use of bones is boiled mar
row bone. The bones are cut in con-
venient lengths. the ends covered
with a little piece of dough over
which a Toured cloth is tied and
cooked in boiling water for two hours.
After removing the cloth and Dough
the bones are placed upright on toast
and served. Prepared in this way
the bones may also be baked In
deep dish for a change.
The marrow Is sometimes removed
from the bones after cooking, then
seasoned and served on toast. Trim
Inings from meat may be used IN va
rious made dishes or they can De put
10 good use in the soup kettle
Some very appetizing dishes may oe
made from leftover roasts' STEAKS
ham, pork. veal. lamb or mutton I su,
aIlv reheated meats need 10 pe iioi
hfehlv seasoned than freshly cooked