Evening Republican, Volume 23, Number 135, Rensselaer, Jasper County, 4 June 1920 — TOUGH MEAT CAN BE MADE QUITE TENDER [ARTICLE]

TOUGH MEAT CAN BE MADE QUITE TENDER

Long Cooking at a Low Temperature' Is Necessary. Many Ways ofuPreparing In Water Without Allowing It to Reach Boiling Point—Possibilities of Double Boiler. Tough pieces of meat are as nutrittow* o the more tender cuts and can be made quite as appetizing, but they require long cooking at a low temperature. There are many ways of cooking meat in water without allowing it to reach the boiling point, culinary experts In the United States department of agriculture affirm. With the ordinary kitchen range this is acby searing the meat until brown, to develop the flavor, then rowkhng on the cooler part of the stove nther than on the hottest part, directly over the fire. Experience with a gas stove, particMarly if It has a small burner known as a “simmerer” usually enables the cook to maintain temperatures which will make it tender without hardening the fibers. The possibilities of the doable boiler for this purpose seem tobave been neglected. Its contents can easily be kept up to a temperature <rf 200 degrees Fahrenheit and ■othlDg will burn. Another method Is by means of the Srclwm cooker. In this a high temperature can be maintained for a long «de without the application pf fresh ■uirt RrtH another method' Is by Ustons of a closely covered baking Msh. Fbrrthenware dishes Of this Mrwl rottahin tor serving foods as well as for cooking ire Jtnown as casseThe Dutch oven or cast iron pot with *