Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-07

necessary 70 10 W ptISOLl anu
ask a we'll informed butcher to explain
the various grades and cuts Of meat
and give some general information on
the best ways Of cooking He will tell
you that tender meat Is suitable for
broiling or roasting, and that tough
meat requires methods using a lower
temperature and more moisture to
soften the tougher fiber Of the meat.
Good beef for roasting Is recognized
by its fine texture, bright red color and
firm white fat. Meat that is too lean
will make dry roast. A piece of suet
should be placed in the center of rolled
rib roast. Fillet Of beef may be larded
Rump roast may have q strip of suet
laid across the top. Standing rib and
chuck roasts usually do not need added
tat Almost any veal roast needs fat.
Tough cuts of meat may be pounded
. little or chopped, which helps to
break the muscle flbers. The natural
flavor Of meat, even in the least desir-
able cuts, may be developed by careful
cooking, especially by browning the
surface, and other flavors may be given
by the addition of vegetables and sea-
Soning with condiments OF various
kinds. Housewives are sometimes
puzzled to know how to utilize the less
desirable parts of q cut of lamb or
mutton, as often there is not enough
TO make the preparation of an extra
dish from the fresh trimmings worth
while. The less desirable portions may
be ground fine, seasoned we'll, then
cooked under the main cut as a dress
ing. Tough meat does not always have
to be used in soup or stew. AS q help
in utilizing the odds and ends of trim
mings from lamb or mutton the lean
scraps may be ground ffne, seasoned to.
taste and made into a loaf or cooked
like hamburg steak. To avoid monotony
the serving Of fresh lamb or mutton
should be substituted every few days
by using such meats as poultry, ham or
dried beef.
If the fat Of meat is not eaten at the
table and Is not used at all, money
loss Is the result. The fat from meat
should always be saved, as it may be
used in place of butter in preparing
many foods. The fat from sausage or
from the soup kettle or from pot roast,
which Is savory because 1t has been
cooked with vegetables, is specially good.
Sometimes savory vegetables, like onions
or sweet herbs, are added to fat when 1t
Is tried out, to give 1t flavor.
Marinating Meat.
There are two reasons for marinating
meat, namely, to give flavor and rich
ness and to soften the fiber and make
meat and poultry more delicate and
tender. In the case Of beef IL mode
or pot roast, the marinade, which Is
simply q seasoned liquid, Is poured over
the uncooked meat, which Is then turned
several times in the seasoned liquid, I'M
til at the end Of two or three hours 1t
is ready to cook. It is . good plan to
make deep punctures In the raw meat
and pour in some OF the marinade,
which has first been cooked and made
as follows:
Finely chop some raw onion, carrot
and celery, enough to make three table
spoonfuls Of each, and slowly cook with
three tablespoonflls each Of butter and
finely chopped raw bacon for about IS
minutes, then add one bay leaf, two
tablespoonful of finely chopped parsley,
one teaspoonful or salt and halls tea
spoonful OF pepper. Add two YNpfuls
of liquid, which may be half viueear
and half water but this Is governed b.
the strength 81 the vinegar. After this
has simmered Tor is inmates It should
be cooled and strained before using. A
cooked marinade of this kind is gener-
ally used for raw meat or fowl or Ash,
the quantity being such Is viii be alb
Sorbed in two or three hours. Any Of
the marinade remaining can be poured
on and kept in q cool place until again
needed. A small quantity can be used
as part Of the liquid In making . savory
sauce. -
Yorkshire Pudding.
About half an hour before the roast
beef with which it Is baked Is to be
served the Juice In the rooster IA
turned out, the roast should be pushed
70 one end of the pan, then the pud-
ding batter sshould be turned in. It will
take the pudding about half an hour
viii give it q delicious flavor. It should
be served with the rich brown beef
gravy.
The Yorkshire pudding may be baked
In q separate pan II preferred. This
tastes just as good and leaves In the
roasting pan the brown particles so
much needed for making delicious
gravy. The pan IN which this pudding
Is cooked must be very hot and well
creased, and the fat in the bottom must
be sizzling hot, hibbling fast, when the
pudding is put In. Keep the oven very
hot for 20 minutes, then reduce the
heat a little for baking for about as
minutes longer. The pudding should
be crisp and light. Do not haste with
the drippings, as that makes the pud-
English YorRsliise P.idding.-sift to-
gether two eupfyis @of Hour, two tea
spoonfuls OF making powder and half
teaspoonful Nf salt. To one egg well
beaten add one pint of milk and stir
the liquid slowly into the dry mixture.
Half milk and half water may be used
instead of al milk, which would make
a tender pudding, and Q little grated
onion may be added II liked. Bake as
directed above. The pudding can be
made when there Is no roast beef II
there are beef drippings in which to
cook It,
A delicious dish that resembles York
shire pudding and Is very simple may
be made to accompany q small roast
of beef. Follow a good recipe for bak-
ing powder biscuits, making the dough
quite soft, and about Is minutes before
dough by spoonfuls around the meat
Cover and complete the roasting and
the baking of the biscuits at the same
time. You may stir into the dough q
few raw oysters II desired.
SavOry Baked Ham.
Select q nine or ten pound ham and
scrub 1t thoroughly. II very salty, soak
It over night. When cooking. to aMch
pound OF ham allow at least one quart
OF boiling water, or enough to cover
Place the ham in the hot water. To
nine or ten pound ham add one car
rot sliced, two stalks Of celery, one tea
spoonful Of celery salt, three spr1gs Of
parsley, one onion sliced, two or three
bay leaves, and half cupful Of strong
vinegar. Cover and simmer for four
or five hours, counting the time from
the beginning Of the simmering period
Twenty-Five minutes to the pound VII
be about the right time. Test by uslnl
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