Evening star. [volume] (Washington, D.C.) 1854-1972, 1942-12-15
Tips on Broiling
Meats Given
The Bride
! Secret of Making
Perfect Crazy
Is Revealed
Ry Edith M. Barber
b. Edith M. Barber

Here Is plea for help from
bride. Wont you please help us
newlyweds by guiding us, day by
day, from scratch We don't know
a thing about cooking"
If this particular bride has been,
married long enough to be interested
In reading this column for the last
months she is already conversant
with the basic rules for breads, bis
cults, mullins and pastry, which
have been discussed from time to
time. In the weeks to come I shall
attempt to help the brides with their
most pressing problems. I suggest,
however, each one study the weekly
menu and plan the meals for the
day on this pattern. With only two
to serve she will be unlikely to use
a roast or a whole chicken unless
there is to be company. Separate
portions Of chicken may be pur-
chased.
Probably the inexperienced cook
chooses meats for broiling more
often than she does any other kind
of meat. Sometimes the broiler of
her stove seems unnecessarily large
for two portions. A heavy frying
pan may be used if the fat which
cooks out of the meat is poured off
as 1t accumulates. The pan should
be kept as dry as possible, and after
the meat has been Drowned over a
medium heat the rest of the cooking
should be done over low heat.
OF course, the frying pan may be
put under the broiler if thesfat is
poured off in the same way. Meat
should not be fried; it will be If
cooked in the fat that melts and
surrounds the meat as 1t heats. OF
course. this extra fat should be
strained into tin can kept for the
purpose, and when enough has &C
cumulated it should be sold to the
dealer.
One bride has asked me to say
something about the preparation of
gravy, which her husband, as she
says, adores. She writes that her
gravy is always greasy. The secret
of making perfect gravy is to use
equal amounts of fat and flour.
After the meat has finished cooking
1t should be taken out of the frying
pan and put to one side where it
will keep warm. Two tablespoon
fuls of the fat which has been
poured off should be replaced in the
frying pan and an equal amount OF
-four stirred into this. The mixture
should be stirred over heat until the
-four is we'll Drowned. Then the
water Zone cup) may be added and
the mixture stirred until 1t thickens
and boils For two persons the
recipes given today should be halved;
this allows one portion for the bride
and two portions for the hungry
husband.
BROILED HAMBURG STEAK.
IL pounds chopped beef.
Ia teaspoons salt.
u teaspoon pepper.
Mix meat with salt and pepper
and form in cake about inch thick.
Preheat broiling oven S to 10 min
utes. Grease broiler rack. The
door Of the broiling oven should be
left open unless directions for use
Of your range state otherwise. Scar
steak about minutes for each side.
Spread with softened butter. Gar
nish with sliced Bermuda onion and
serve with mashed potatoes and any
green vegetable. Yield: Six servings.
PAN-BROILED HAMBURGERS.
Use preceding recipe for broiled
Hamburg steak, forming in IL thin,
fiat cakes, and, instead OF broiling,
saute on both sides in well-greased,
heavy frying pan.
KABOBS.
IL pounds top round or sirloin of
beef.
6 slices bacon.
6 medium sized onions.
Salt.
Pepper.
Have meat cut In 1-inch pieces at
market. Cut bacon in 1-inch pieces
and slice onions. Pre-heat broiling
oven 5 to 10 minutes. Arrange beef,
bacon and onion alternately on six
metal skewers. Broil about min
utes, until well Drowned, turning
occasionally, Season with salt and
pepper. and serve at once. Yield:
Six servings.
Note: Mushrooms may replace the
onions.