Evening star., 1928-10-26

two level teaspoonfuls of granulated
gelatin softened in cold water, dash
of lemon Juice and one teaspoonful OF
salt, as required, and strain it over
the meat. Cover with the pastry
crust and bake with paper funnel In
the center for 80 minutes. Serve cold
with a parsley wreath.
Ham and Beef.
There is a great difference in hams.
A sugar-cured ham coming from q
young corn-fed porker is the best. The
10 to IL pound size is usually the most
economical for the average family. 1t
should have a nice covering of white
fat, not too thick, but just enough to
make the tender meat more Juicy when
it comes from the boiler or roaster.
The ham that is too lean has a ten
dency to be dry and Stringy. After
you have decided upon the right kind
of ham, your next problem will be to
utilize it to the very best advantage.
Ham is one of the few meat products
that has relatively little which can be
considered waste. The rind or skin
may be used to add favor to spinach,
beans or other garden vegetables, or it
may be used to grease the griddle for
cakes. The bone will add flavor to
sauces or vegetables, and every bit OF
meat may be pressed into service for
the preparation of tempting dishes.
Different cuts of beel from the same
animal vary greatly in tenderness. The
tender cuts are Sirloin, porterhouSe,
tenderloin, club or rib steaks and rib
or loin roasts. The less tender cuts are
chuck, shoulder, flank, round or rump
steaks; roasts of chuck ribs, cross arm,
clod, round or rump, and stews of neck,
shoulder, skirt, shank, brisket, plate,
flank, heel or round.
Kidney, Liver and Heart.
Creole kidney is very delicious for
those who enjoy kidney stew and sim
liar dishes. Select fresh beef kidney,
trim it well, then cut 1t in half-inch
slices. Dredge these with -four and set
aside. Brown six thin slices of bacon
cut in small pieces, then add the kid
ney, two small chopped onions and one
chopped green pepper, to the fat Stir
until the meat is well scared and add
cupful of tomato juice with half q
teaspoon of salt, little pepper, and II
liked q dash of curry powder or bit
Of bay leaf. Cover closely and SIM
mer for half an hour. Thicken slightly
with one tablespoonful of -four mixed
with little cold water.
To make lamb or calf liver patties
scald half pound Of liver and lei
stand q few minutes, then drain, wipe
dry, dust with seasoned flour and
brown in bacon fat. Now chop the
meat fine, mix it with a cupful OF
well-seaSoned mashed potatoes, a table
spoonful Of finely chopped parsley, a
teaSpoonful of chopped pickle and a
tablespoonful of melted butter. Add
more salt and pepper If required and
turn into four buttered ramekins,
cover lightly with buttered crumbs and
bake in a hot oven for about 10 min
uteS.
Liver broiled on skewers is q tasty
dish. Scald and drain the liver and
cut it in small pieces. Run these on
individual Skewers, wrapping a piece
of bacon around each, blanket style
and broiling over quick fire, or you
may alternate chicken liver with Calls
liver on the Skewer, broilihg In the
same way and serving with hot mus.
tard. Both of these combinations arr
delicious.
For beef's heart pie, trim the heart
and wash it thoroughly in cold water
making sure that no blood clotS re.
main. Brown all over in hot bacor
or sausage fat, adding a sliced onior
and half cupful of diced celery. Ther
cover with hot water and simmer fol
two or three hours, according to size
Cut crosSwise In slices, put into {
casserole and cover with pint or NOR,
of thickened brown gravy made from
the liquid. Season highly with a tea.
spoonful of salt and some pepper anC
cover with crust. Bake for about A
minutes in rather hot oVsp. If de-
sired, more gravy may be made ant
poured into the pie just before serving
or passed in q gravy boat.
Chill powder, catSup. kitchen bouquet
parsley, sweet herbs, little mace or
chopped green pepper, all are good TO
varying the seasoning of meat pies.