Evening star., 1928-12-21

Some cuts of meat are tender anC
have a fine grain. The difference be-
tween the tender cuts and the less
tender cuts is a difference in texture
The condition and the age OF an AMI
NAL are factors influencing the texture
of meat, that of a young animal IN
prime condition being superior to that
of an old, inferior animal, and so less
tender cut from prime animal may
be better than a So-called select cut
from an inferior animal. The less
tender cuts may be made as palatable
as the tender cuts. It is only matter
of using different methods in the cook
ing processes.
A trip to the market is valuable, be-
cause it teaches how to know meat and
how to recognize the different cuts. 1t
is only by becoming familiar with all
the different parts of the animals used
for food that the housewife is able to
buy to the best advantage.
Never keep meat in the paper in
which it comes from the market, but
unwrap it at once. Put it on a clean
plate and cover it.. Set in ice box or
the clodest place possible. If cold
place is not available, do not try to keep
the meat raw. Cook it little either
by soaring or parbo1llng.
Meat is the logical center around
which the rest of the meal should be
planned. If the meat dish is different
the whole meal seems to have variety,
even though the accompanying dishes
are much the same as those served the
day before. All the cuts of animal
meat should be used, not only for the
sake of economy, but for the sake OF
variety as well. Also. in slecting diff
ferent kinds and cuts of meat, the vege-
tables or sauces which should accom-
pany each particular kind and cut OF
meat are instinctively served.
Meat may be made tender by mari
mating or allowing to stand in vinegar
and oil or vinegar and water. The acid
has a softening effect upon the con-
nective tissue. Pounding and grinding
are other methods or making meat
tender The first method breaks down
the connective tissue and the second
method so finely divides the connective
tissue that the meat may be cooked by
one of the quick methods.
Cooking Tender Cuts.
The methods of cooking the tender
cuts of meat are roasting, broiling, pan
broiling, frying and pan frying. In each
Of these methods the principle is the
same, the object being the retention of
the juices by soaring. The methods
used in cooking the tender cuts are all
quick methods Since these cuts come
from the little exercised parts of the
animal they do not require prolonged
cooking.
Soaring. or browning is one way of
retaining natural fiavors in meat. In
some OF the cuts of meat which require
long cooking the flavor that escapes in
the juices is retained in the gravy.
The same principle is applied when
roasts are basted in their own liquor.
Roast meats are Drowned in the oven
without the addition Of fat, as rule,
and broiled meats are Drowned under
direct flame Other meats are usually
Drowned in hot fat in a pan. Care
must be taken that the fat is not
scorched.
Since meat used for grinding is
rather deficient in fat, suet should be
ground with the meat. The reason 1or
this is that if the juices are protected
bv fat they do not ev&porate as quickly
as when there is no fat present. Egg
serves the same purpose, as the albu-
men of the egg cCagulates quickly ana
tends to keep in the juices. one egg
should be used to each one and one
half pounds of meat. The cuts OF meat
in which the. flavor IS well developed
NAV be cooked without any special
attention being given to the navor.
Careful cooking helps 20 develop the
natural flavor of the less tender cuts
of meat. Browning is a means OF
bringing out flavors. Flavors may also
be added in seasoning and sauces.
Christmas Roast Beef.
Select an 8 or 10-pound rib roast.
The ribs should be left in. Score the
fat side in diagonal lines each way.
In the center of each diamond made
bv scoring make an incision just large
enough to hold small onion. Dredge
with -four. season with salt and pepper
end place in a roasting pan. Put IN
hot oven and after Is minutes reduce
the heat and continue roasting Tor
about two and one-half hours. Replace
the onion by uncooked cranberrles 10
give a festive Christmas touch. Serve
on a platter with Drowned potatoes.
Garnish with parsley.
ANY green vegetable combines well
with beef, and green or waxed beans
and tomatoes, either baked or grllled,
are especially good. HorSeradish sauce
and prepared mustard are often served
with roast beef A spicy jelly or jam,
such as spiced gooseberries or ounce
conserve, goes well with beef.
Crown Roast Os Pork.
Have the CROWN pIepaIeu at tIIe Alol :
aket. Mix one cupful of sausage meat
tth one cupful of bread crumbs that
have been softened in cold water, then
squeezed cry. Add one egg slightly
beaten and season to taste. Arrange
the crown in a baking pan and fill the
center of the crown with the dressing.
Cover the ends of the ribs with squares
of salt pork to prevent charring.
Dredge the crown with flour, season
with salt and pepper and bake in a
slow oven for two and one-half or
three hours. Basic frequently with the
drippings, to which one cupful Of boil
ing water is added. Melt equal parts OF