The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-13
By RUTH CHAMBERS

In the general Encouragement OF
household budgets which has be-
come necessary in these days if the
outlay for food is to be in proper
ton to the diminished income, the
clever housewife is able to use econ
Omy without sacrifice of the food
value provided by an essential part
of the family diet.
She does this by making use of
the less demanded cuts of meat
which are as nutritious and full OF
flavor as the tenderloins and steaks
but which, because they contain
more connective tissue, require lit
tie more time and care in cooking.
The tender cuts are cooked by dry
heat, as in roating and broiling.
Since this method of cooking hard
ems connective tissue, moist heat ap-
piled slowly and for long time is
used instead for less lender cuts.
Cuts Suggested
In ordering beef, instead Of ask
ing for steaks, tenderloin or rib
roasts, try a rump roast, chuck
roast, flank, neck or ground meat.
In pork, ask for shoulder, spareribs,
ham hooks, salt pork, fresh QUITS,
bacon squares or ends, pigs feet,
liver or heart.
In lamb some Of the less demand
ed cuts are shoulder, stew meat
and heart. Try shoulder of veal,
veal breast or veal shanks.
The method of cooking the less
tender cuts are by cooking in water
(simmering), by stewing (meat cut
in small pieces, by braising, and
also in soup making, that is, ex-
tracing all the juice possible.
How to Simmer Meat
In simmering, the meat is put on
in a kettle of water of a tempera-
ture of 1876 degrees Fahrenheit. Do
not use a high degree of heat, for
that will cause the protein to CO.
aguIate and the meat will be less
juicy and less well favored than
if Simmered. There should be no
movement in the water, no bub-
bling.
Stewing Meat
There are three ways Of stewing
meat. The pieces may be well
Drowned in a small amount Of fat
before the water is added. This is
known as a brown stew. The flavor
and aroma similar to broiled or
roasted meat is thus obtained.
The second way is to plunge the
meat into boiling water and then
reduce the temperature gradually to
1876 degrees Fahrenheit. The meat
is cooked until it is tender. This
stew will have highly favored
broth.
BraiSing Explained
Braising is method satisfactory
for cooking large pieces from the
less tender cuts. The meat is
Drowned well on all sides. For these
pieces of meat, it may be well to
add fat in soaring. To obtain this,
try out some of the Suet from the
meat. After the meat is well
Drowned, add a little water and con-
tinue cooking slowly until tender.
Examples of praised meat are pot
roast, Swiss steak, and fricassee.
Pork chops and veal outlets are best
cooked by braiSing.
For soup making, the soup bone
should be cracked ond the meat cut
in small pieces SO that the juices
may escape readily. This meat from
which soup is made loses very little
of its food value and should be used
in combination with other highly
favored foods.
Braised Shoulder of Veal
Dredge a shoulder of veal with
flour and brown well on all sides in
"a rooster in which fat has been
melted. Surround with three large
carrots, diced, and a sliced onion.
Season with salt and pepper, cover
and cook in a moderate oven. 1t
will require three or four hours to
cook, depending on the size of the
piece of meat.
Fresh Pork and Vegetables
fresh pork butt
4 large carrots, cut lengthwise
large parSnipS, cut lengthWlSe
! small cabbage, quartered
u. teaspoon salt
l-3 teaspoon pepper.
Cook pork butt by simmering for
one and one-half hours. One hour
before serving, put in the vege-
tables and cook until tender. Cut
the pork in slices and arrange in
the center of a platter. Arrange
the vegetables around the meat.
Beef Pot Roast With PruneS
Brown a chuck pot roast in fat
in a hot kettle. Season with salt
and pepper. Add two cups of boil
ing water and three dozen prunes
which have been soaked overnight.
Simmer until meat is tender. Take
out the prunes and season them
with sugar and vinegar or lemon
juice and serve them as a relish with
the meat. Thicker liquid in kettle
for gravy.