Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-23
BY THE FOOD EXPERT.

Broiling may be the best way to
cook meat for the very young child or
| invalid, but in planning the meals for
any group of individuals in normal
| health it is important to vary the mode
of cooking meat as much as possible.
Each method of cooking meat pro-
duces characteristic flavor. Precisely
| the same cut of beef broiled. roasted,
stewed or fried would give four quite
| different f1avors and for the sake Of
variety we ought to make use OF them
all We have all been taught, I suppose,
that meat cooked by frying is more
difficult to digest than meat cooked in
other ways and yet in most families
| fried meat should occasionally be in
Guided in the daily bill of fare for the
sake of variety.
Meats suitable for roaSting-withDut
previous parboiling-are quite expensive,
but unless we must get along on a very
small food budget they should be in
cluded occasionally. And even if we
are rich and don't have to have cheap
cuts cooked by long, slow sinmering
they too should be included for the
| sake of variety
Most housewives are inclined to favor
one form Of cooking In thousands of
| homes in this country the only way
| that meat is ever cooked is in the fry
| ing pan. Some women when they first
learn the possibilities of casserole cook
| ing cook all meats in the casserole
until members of their family may we'll
wish never to taste another dish zen
casserole" in their lives. used to visit
house where there was never any,
thing but roast meat, roast chicken,
roast duck, roast beef, roast leg of lamb
| And what they did not eat that night,
| the cook next morning must have car
| ried home or fed the dog, because there
were never any made-over meat dishes
or cold cuts.
In planning the meals for the week
| it Is always a good plan to include a
| variety of meats. If you have no
prejudice against pork and red meat
has not been put on the index by your
doctor, then you have pork, beef, lamb,
veal, chicken and other birds, fish, and
occasionally liver and other so-called
viscera meats to consider, and it is just
| as we'll not to have any one sort twice.
save where leftover meat dish is
| planned
Then, having included number of
| these sorts of meat try to plan a.
variety of methods of cooking. If YOU
| have beef stew this week, then plan to
have lamb roasted or broiled; if you
nave Dolled nam don't nave boiled lamb
or boiled beef. Never have fried meat
more than once in any one week-not.
only because it isn't so welcome, but
because it becomes monotonous. The
housewives Who sigh because there are
not more sorts of meats to choose from
| are usually those who have not mas
tered the wide variety of ways in which
| meat can be cooked.
In deciding on the way in which the
meat is to be cooked you may be guided
by the time you have to devote to the
| preparation of the meal. Broiled and
| fried meats are good selection for the
days when the dinner must be got in
hurry and when there is no one to
stay about in the afternoon to haste the
| roast or to see that the stew or broiled
meat does not stick to the pot
Broiling, which experts say is the best
way of cooking meat from the point of
view of health, calls for the more ex-I
pensive tender cuts. Ideally it should
be done over Goals, but it can be man.
aged under a gas broiler satisfactorily
Many women who insist that they
never fry meat do use the frying pan
quite often They insist that what they
do is pan broiling, but many a PAN
broiled steak and chop-so-c
| am sure is in reality simply pan fried.