Evening star., 1932-04-15

T<ISH and lean meat have about thu
- same food value. That is why
both a fish and a meat course
IL are not necessary in well bal
anced cinner. The flavor Of fish
IS partly due to the fat or oil In them
That Is why lean or white fish have
less flavor and we like them served
with rich, well seasoned sauces. Some
vinegar or lemon Juice added to water
in which fish are boiled helps to keep
the flesh of cooked fish white and firm
Steaming is better than boiling for
cooking most kinds of fish. as some OF
the flavor is lost If fish are cooked in
boiling water All saltwater fish, either
fresh or Salted, are valuable on account
Of containing iodine.
Your butcher is not always able to
cut the exact weight Of meat you ask
for. 1t Is better to buy meat according
to the number to be served. Chuck
and neck are satisfactory and econom
ical cuts for chopped meat A four
pound runp pot roast will carve to good
advantage and furnish two meals for
an average family of six. The edible
portion of meat from the top round
and chuck is larger than from any
other cut of beef. Neck of lamb is in
expensive and furnishes good steak or
stew. A beef heart weighing Az pounds
will furnish two inexpensive meals for
a family of six The best beef fat sold
in the market is Kidney suet. A pound
of bulk sausage will make six to eight
small patties. There are more than
100 cuts from which to select your meat.
In f1rst-class bacon there is good
marbling of lean and fat. with the
strips of lean less than one-fourth of
an inch wide It is possible to fry bacon
so that it will be very crisp. curly and
dry. Have 1t sliced very thin then cook
it slowly in heavy pan, being careful
to pour off the. fat as it cooks out and
to turn the bacon frequently. 1t is
more economical for a family of two to
buy a porterhouse steak than a sirloin
steak. Milk-fed chickens have light
colored flesh, with fat distributed
through the muscle tissue Milk-fed
chickens are less tender than chickens
with heavy layer of fat directly under
the skin.
When molding croquettes and they
are too soft take a teaspoonful of gran
ulated gelatin, soak 1t in a very little
cold water for a few minutes, dissolve
it over hot water, and add it to the
croquette mixture, then place in the
refrigerator to chill. You can then
mold the croQuetteS without any trouble.
They will be far better than If they had
been made stiff without the gelatin, as
the gelatin melts with the cooking heat
and makes the croquettes nice and
crtamy inside Instead of frying them,
rut them in the oven and bake them,
r-tich will prevent them from being
:: ease soaked.
Vegetables.
II you fnd that you have no butter
" seasoning vegetables, add some
am instead, and the fat In it will
sWer Just as we'll as butter. Add a
le more salt than when using butter.
YOU have neither cream nor butter,
some good unsalted vegetable fat
Il and plenty Of salt
+ you have only few leftover friend
toes, add to them some stale bread
into small dice after removing the
SIS. Add some good drippings or
king fat, season well, and cook, turn
often until the whole is nicely
owned You will find this to be good
YOU have on hand q green pepper,
lop it and add it to the potatoes with
- bread cubes.
IRE water left from cooking beets,
"srrots. sptnseb~fnd other vegetables,
and tie liquid from canned peas, beans
or asparagus, the juice from canned