Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-18
Mrs. EASTERLY
wins COOKING
SCHOOL Prize
Awarded Gas Range;
Last Lesson Devot-
ed to Preparation of
Meats

1ooo fortune attended Mrs. r. G.
Iasteriy Friday, when she was
awarded the grand prize ~ The
brownsville Herald cooking school
wni'n closed with Fridays session.
1rs. Easterly's gift was a Universal
pu.awer a rangc, given bv the
NAG Irande Valley Gas
which will be delivered to her nome
at 923 Washington.
more IMAM oUO women were present
az the last session OF the school.
Mhlch lasted from l:3O to $3.50. Mrs.
Myfa OAiver Dougan, widely known
cooking expert who has been con-
Quoting the school, gave a lesson on
meats. She was assisted in this By a
representative of Ainsworth and COL
gins market, who cut up half a baby
beef on the stage, showing the APP
pearance Il location Of the various
cuts OF meat, and giving the prices
on n local markets. Mrs. Dougan
suggested appetizing ways OF prepar-
ing h cheaper cuts. and told the
most suitable method Of cooking for
each piece.
Mrs. Dougan particularly stressed
the cooking of meat at a comparative
~ low temperature to assure tender
ness, saying that the choicest cut
could be toughened and ruined by
cooking at very high temperatures,
as great heat always toughens pro-
teins. She also advised soaring the
meat before cooking to retain the
juices, and gave three methods for
doing so. The best, she said, was 10
saute in very hot fat until Drowned
on the outside, after which the meat
could be cooked at a lower temper
ature, by this means keeping IN all
the juices which give nourishment
and flavor. Never stick a fork IN
meat while cooking, as this also Will
allow the juice 70 escape. Mrs.
Dougan highly recommended a dutch
oven, either iron or aluminium for
meats.
Among the cuts which she discussed
in her demonstration were flank
steak, a homeless cut, suitable Tor
praised or fricasseed dishes, or rolled
for mock duck; round steak the low
er leg, which Is cheaper, tougher, ana
has more flavor and nourishment, cut
into Pixies Peak. and rump roast, re-
curing slow cooking; the I-bone, or
the portcrhouse, which is the same
kind Of meat, but without the bone,
the best quality Of steaks, and USED
for broiling, all coming from the
hind quarter. The fore quarter was
cut into a soup bone. the arm roast
or shoulder clod, arm STEAK; the
knuckle bone. to be used for braised
SCUM meat, which Will give two meals
from the same cut; the ncrh, tough
hut very good for stew. Inc plate
ribs. rather tough, should pc USED
for a rolled roast. and MIS- K
suggested having the butcher season
he meat before rolling. MS ~ "oulu
he much more savory. The rlo roast
ehe said would make a very gooo SUI
s-itute for turkey, or some ONE
fancy meat for festive meals II Hlege
fnto n crown roast, and the lhslue
filled with rice and pineapple. ft4he
ribs boned are the choice rlo roas1 n
Other cheap rocsts coming from the
fore ouarter and both nutritious ana
ralatable and savory if prepared with
tha nroper care, are the point, or Il
roaet. and the chuck. Above all MIS-.
Dcf,ran insisted on the use OF the
hest meat available of its kind.
Other hints she gave on the prep
,ration az meats were the use ri
ny ..aok for b%roiling; and proper
care of the broiier; IL the oven door
Il left open IN hroilinE. there Will ne
"A smoke: broiliug wlcnles Win tne
steak; the use Of garlic. olives and
other savories to give character ana
flavor: hroiled meat should be sea-
soned after cooking and All others
before. A strong wild flavor IN ducks
ard geese and other game is caused
bv leaving clots of blood along p
hack and ribs inside, and can be pre-
vented BY washing carefully. sew
eral DAYS in cold storage, she de-
dared. always improves meat she
uses self-suet, wherever possible, 1T
cooking meats.
recipe for Spanish sauce, when she
made BY cooking onion and green
neuper, chopped fine. n 2 bit oL suet
until tender. To this she ADDED Z
No. . can Of tomatoes, and stuiiea
olives cut in rings. The sauce was
used in preparing smotherea ROUND
steak creole.
nouoan expressed her pleasure at the
rcod attendance and the interest
sboyn in the work. Chas. a. KEN
rsnresenting The Herald Publishing
thanked the school boare
for the use of the auditorium. and
for their cooperation in putting on
tbe school, after which the after
noon's prizes we're awarded. Besides
.he range, the grand prize for p
week. six loaves Of Real bread from
the Brownsville bakery. six pounds Oh
Roseland butter. the Mistletoe cream
erv. n three pound can Of Crisco.
given bv the Proctor and Gamble
.nmpanv. and six ~siX-pound sacks q
Angelfood flour. and two twelve
nound sacks Of Pioneer flour. given
Nv the Pioneer flour company
through the Champion Grain COM
many. local representative.
Merchants and manufacturers who
cooperated with The Herald IN the
cooking school were: Ainsworth a
Congin. Borderland Furniture Co-,
Rrownsvillc Bakery. Calumet Bnk-
ing Powder Co, Champion Grain Co.
Fagle Pharmacy. Edelstein's Furni-
ture Co. vi Jardin hotel, Cara
Hardware Co. Gehhardt Chill Pow
der Co. Mercedes Creamery. Mistlel
toe Creamery Co. of Neslaco, Model
laundry. 7. G. Penney Co, vi. III.
putecnat CKelvinatorl. the Proctor
& Gamble CO.. Quinn and Derrick. Rio
Crande Valley Gas Co. Rio Grande
Valley Gas Appliance Co. and tic
Texa Building & Loan O..