| This article will have no recipes, bar mixes, but will just | | | | soup, brown one-thirdof the meat in marrow or fat. |
| have information, tips on cooking and hard to remove | | | | Add cold water to cover the bone. Heat tosimmering |
| stains, cleaning tips. | | | | temperature, and cook slowly for about 3 hours. |
| BACK TO COOKING SCHOOL. | | | | Vegetables maybe added in the last hour. Celery |
| General rules. | | | | leaves for added flavour. |
| TENDER CUTS of meat can be cooked by dry heat, | | | | Reasons For Cooking Meat. |
| as in broiling, pan-broiling, or roasting. | | | | To develop flavour. |
| TOUGH CUTS can only be made tender by moist | | | | To soften the connective tissue. |
| heat, as in pot roasting and | | | | To kill any living organisms'. |
| Stewing. | | | | OVEN ROAST. |
| Our main object is to prevent shrinkage in so far as | | | | Prepare meat as in general cooking rules above. |
| possible, andproduce a tender, juicy, tasty product. In | | | | Place on a rack in dripping-pan and dredge meat. |
| roasting, searing does littleto help keep in juices, less | | | | Follow general rules for roasting. Serve with brown |
| shrinkage results at a lower temperature fora longer | | | | gravy. |
| time (300 F). Searing however makes the meat look | | | | Brown Gravy. |
| attractive andthe outside layers taste better. | | | | Estimate fat in pan. |
| An uncovered pan with a rack in the bottom gives the | | | | Add the same quantity of flour with seasoning to |
| best results inroasting. Cooking time varies with | | | | taste. |
| preference. | | | | Add boiling water to make the consistency of medium |
| For rare meat, 16 minutes per pound. | | | | white sauce. |
| For medium meat, 22 minutes per pound. | | | | Cook until no taste of raw starch. |
| For well done meat, 30 minutes per pound. | | | | Season with salt and pepper. |
| Add salt during or after cooking, not before. The salt | | | | STAIN REMOVAL |
| flavour does not penetratemore then 1 inch. If the meat | | | | Before washing, it is essential that all stains be |
| does not reach the desired colour during | | | | removed. Sometimessoap or hot water will set a stain |
| roasting,increase the heat to (500 F) for a few minutes | | | | and make its removal impossible. |
| before removing from the pan. | | | | Berry Stain, place the stained part over a pot and pour |
| Methods of searing is subjecting the meat to a high | | | | boiling waterover it from a height of about 2 feet so |
| temperature until itis nicely browned. | | | | as to strike the stain withforce. Plunge the stained part |
| By browing in an uncovered pan in a hot oven (450 | | | | up and down in the hot water until thestain is removed. |
| F-500F). | | | | If stain is persistent, use javelle water. |
| By browing in hot fat in a frying pan on the surface | | | | Peach Stains, are not easy to remove. Be careful not |
| burner. | | | | to wipe hands withpeach-stains on a good napkin, |
| By adding boiling water and cooking at boiling | | | | towel or apron. Stretch stain over a pot ofhot water |
| temperature until theoutside of the meat has lost its | | | | and apply javelle water with a medicine-dropper. Do |
| red colour. | | | | not allow itremain too long in contact with the fibres. |
| Reasons For Cooking Meat | | | | Javelle water rots even cottonand linen. Apply |
| To develop flavour. | | | | oxalic-acid solution to naturalise the alkali and |
| To soften the connective tissue when present in large | | | | rinsethoroughly in hot water. Several applications may |
| quantity. | | | | be necessary. |
| To kill any living organisms that may be present. | | | | Tea And Coffee Stains. |
| LIGHTSIDE | | | | Follow the same procedures as for berry stains |
| A teacher was giving her class a test on birds. She | | | | above. |
| decided to test in a different manner. | | | | Blood and Meat-Juice. |
| Rather then in text she gave her students pictures of | | | | Never put in hot water as that sets the stain. Soak at |
| birds, but just with their legs showing. | | | | once in coldwater. Rub with soap and wash. A paste |
| The students had to figure out the name of the birds | | | | of raw starch mixed with coldwater will remove these |
| the legs belong to. | | | | stains on flannel, blankets, and heavy goods. |
| A male student took a look at the test, grab the paper, | | | | Repeat until stain disappears. |
| stormed to theteachers desk, threw the paper on her | | | | Egg-Stain, wash in cold water, then warm water and |
| desk and started to leave the room. | | | | soap. |
| The teacher stopped him and asked for his name. The | | | | Having A Party? Weight Makes A Difference. |
| student turned,pulled up his pant leg and replied, "you | | | | If you're having a party, provide food with drinks. |
| figure it out". | | | | Offer non-alcoholic substitutes such as fruit, soft drinks. |
| To Make Soup | | | | 2 drinks taken within an hour by a person 100 pounds |
| When buying a roast from which the bone has been | | | | produces a |
| trimmed, remember you payfor the bone. Make sue | | | | 075 reading. One drink is equal to about 1.5 oz. of |
| you ask for it and use it making meat broth or | | | | whisky or 2bottles of beer. The rate of elimination for |
| soupstock. When the bone is cooked in water for a | | | | each hour afterdrinking has stopped is 015. A 200 |
| long time, a substance inside | | | | pound person, after 1 drinkproduces a reading of .019, |
| It changes into gelatine. This dissolves in hot water and | | | | so you can see there is a big differencedue to weight. |
| so is present in the soup stock. | | | | As a host it is your duty to make sure no one leaves |
| Soup stock is improved be adding some meat. The | | | | your partyimpaired. Have some one drive them home. |
| toughest cuts-such as theshank-which are rich in | | | | Disclaimer: The Author of this article is not responsible |
| extractives are best. Very little nourishment is | | | | for accuracy or completeness nor shall he be held |
| dissolved out in water,use the soup meat in left-over | | | | liable for any damage or loss arising out of or in any |
| dishes. To improve flavour add onions or Oxon cubes. | | | | way related to the information or utilization of it. |
| Browning the meat improves the flavour. In making | | | | |