The Republican. [volume] (Oakland, Md.) 1877-current, 1935-01-17
Homemakers' Column
Conducted by Miss Margaret Kirby
Burtis, Home Demonstration Agent
MEAT DISHES AT LOW COST

MEAT DISHES AT LOW COST
The Bureau of Home Economics of
the U. S. Department of Agriculture
has brought together its best ideas
for using the cheaper meats, and here
are some of them: first some general
rules and then some recipes:
Cook meat slowly, using moderate
temperature most of the time. Meat
is a protein food and, like white of
egg, is toughened by prolonged heat
ing at high temperature. To make
meat savory, brown it to develop the
characteristic rich flavor, but cook it
at moderate temperature the rest of
the time. The tender cuts are beef
roasts and steaks from the rib and
the loin, all cuts of lamb and pork
and generally all cuts of veal. The less
tender cuts are beef chuck, brisket,
plate, rump, round and flank. When
meat has plenty of fat, cook according
to the cut. Roast or broil the tender
cuts in uncovered pans, without added
water. Tough meat requires long, slow
cooking with moisture; so make the
less tender cuts into pot roast, stew or
some other praised dish. Or, grind less
tender meat and cook it like tender
meat. When meat has very little fat,
it is usually best to modify the rules
of cooking meat according to the cut.
To veal and to very lean beef, lamb or
pork, whether tender or not, add fat
for richness and good flavor and cook
as praised steaks and chops, oven
praised meat, pot roast and stews.
Seasonings add zest to many a home
ly dish at little cost.
The following seasonings are good
with meat: Onions, sage, thyme, leaf
savory, bay leaf, mint leaves, pars-
ley (fresh or dried), celery seed, car
away seed, cloves, pepper, paprika,
curry, grated horseradish, tabasco
sauce, garlic buttons and many others.
Fricasseed Meat With Dumplings
Veal or lamb breast, shoulder, neck,
flank and shank meat are all good for
fricassee. Cut from one to two lbs.
of meat into fairly small pieces, sprin-
kle with salt, pepper and flour. Brown
in fat and add sliced onion. Add
water to cover, put on lid and cook
slowly for 1 to IL hours. Then add
turnips and carrots and chopped green
peppers, if desired, and cook until the
meat and vegetables are tender. The
stew should have plenty of gravy,
very slightly thickened. Season to
taste with salt and pepper.
Meat Turn-Overs
Season chopped cooked or canned
meat with onion and celery or parsley,
moisten slightly with gravy or broth,
or tomatoes, or chill sauce and add
salt and pepper to taste. Make rich
biscuit dough, using about twice the
usual amount of fat. Roll the dough
out in rounds on each round place
some of the seasoned meat filling and
fold the edges of the dough together
to make turn-overs. Bake in a hot
oven about 425 degrees Fahrenheit.
I'll. D. A. Schedule
Thursday, January II, Oakland
Homemakers Club, 7:30 p. M, at the
home of Mrs. B. H. Sincell.
Friday, January 18, Grantsville and
Mars Hill Homemakers Club, 200 p.
M, at home of Mrs. Ida Hershberger.
Saturday, January 10, Loeb Lynn
All Club, 1000 a. M, at Aid Hall.
Monday, January 81, Kitzmiller Ju-
Nor All, 400 p. m.
Wednesday, January %, Vindex
Homemakers Club, 200 p. m.
Thursday, January "a, Kitzmiller
Homemakers Club, 200 p. m.
Saturday, January &c, Oakland All
Club, 200 p. M, office of Home Dem
onstration Agent.