Indianapolis Times, Volume 46, Number 18, Indianapolis, Marion County, 1 June 1934 — Page 27

JUNE 1, 1934.

BOTH SCIENCE AND ART USED BY GOOD COOK Taste and Attractiveness Essential in Proper Food Preparation. Cooking is both a science and an art, for the homemaker wants to serve attractive foods which always taste as good as they look. In order to insure perfect foods, science is employed in cooking. Much of the experimental work which has been done recently has been directed toward roasting meat and consequently the guesswork has been eliminated. The roast always Will be just right. Scientific Roasting Roasting is a method of cooking meat by dry heat in the oven and is suitable for cooking thick, tender pieces of meat, such as ribs of beef, loin of pork, leg of lamb and many others. In roasting any cut, the meat is seared at a high temperature, 500 degrees, for twenty or thirty minutes. This searing process produces an attractive brown color which makes the roast tempting to the eye as well as to the palate. Then the temperature is reduced to a very moderate oven, 300 degrees, and the cooking continued at this lower temperature. The low temperature causes less shrinkage and products a more desirable roast. Here’s Art in Cooking No water is added to the pan in which the roast is placed nor is the pan covered at all during the roasting period, with the exception of veal, which should be cooked by moist heat and consequently should be covered after searing. Garnishes, seasonings and accompaniments provide the art in serving meals. An attractive garnish for a roast is a border of green mint apples. The browned roast is placed in the center of a large platter and around it is placed the border of green mint apples. The color contrast makes the roast seem even more enticing. Green Mint Apples fi or 8 medium-sized tart apples. 2 cups sugar. 1 cup water Green vegetable coloring. Make a syrup by cooking the sugar and water together. Color with green vegetable coloring but be sure to use the coloring sparingly so that the apples will become only a pale green. Flavor with a few drops of oil of peppermint, and again, add the drops with care so that the flavor, will not be too strong. Pare and core the apples and cook in the mint syrup until tender, but not soft. Place these in a border around the roast. Garnish with mint leaves. Scrambled Eggs Prick yolks of six raw eggs and beat a few whisks with a fork. Stir in four tablespoons of cream and empty into a hot pan containing two tablespoons of butter. Leave the scramble for half a minute, then with a fork begin lifting the cooked part from the bottom of the pan. Keep on doing this until eggs are done. Sprinkle lightly with salt and pepper. Serve immediately on hot plates. Miscellaneous Salad Regardless of what meat you are serving, and even if you are having a meatless feast,‘a salad of mixed greens should be served at the main meal these May days. There never was a May, the storekeepers say, when so many delicious salad greens were available at low prices. Maitre d’Hotel Butter Cream four tablespoons of butter, add one tablespoon finely minced parsley, one tablespoon lemon juice, one-half teaspoon salt, and one-fourth teaspoon onion juice Chill and form into small balls Serve with broiled lamb chops or steak

) /SPIF LOYAL t JM. - above statement is yonr assurance—from the ' if- world’s foremost authority—of the high quality . / chemists—foremost doctors and leading cookB y ing experts all endorse Beet Sugar as interW changeable with cane sugar. f Canning season is here. \Then you put up vour Mr fruit use Indiana, Ohio or Michigan Made Sect B Sugar. It is highly refined—clean and 100% pure. W Every time you buy Indiana, Ohio or Michigan f Made Beet Sugar you help the farmers and wage earners of your state. Right now they need your cooperation more than ever. Buy If Beet Sugar. This cooperation will give you the ' ideal sugar for all household purposes—in addition it will be a big help to Indiana, Ohio and Michigan wage earners. This aid will not cost you an extra penny. Do your canning with BEET SUGAR laduna, Ohio or Michigan Made Beet Sugar is arail-ablehtS-10-25 and 100 lb. sacks. For sale at all grocers. Firweri and Mannfactnrei s Beet So gar Association, Saginaw, Mich.

SIRLOIN STEAKS CUT IN THREE TYPES

Above is pictured one of the sirloin beefsteaks. This one is the double-bone sirloin steak, and the sirloin steak is sometimes rather puzzling to the housewife. She may order a sirloin one time and it will look one way and another time it will look another way. This is because the shape of the steak, the amount and shape of the bone and the size of the steak depend upon where it was cut from the loin end. The loin end is that section of a side of beef which lies between the round and the short loin from which the porterhouse steaks are taken. The double bone sirloin is taken from about the middle of the loin end. The pin bone sirloin is cut from the end toward the round bone and wedge bon% sirloin steaks lie on the other side of the double bone, nearer the face which was cut from the round. As the sirloin steaks are cut from

SEASONS GIVE GARNISH CUES Suggestion Given for Those Suitable at This Time of Year. The seasons of the year can be represented by garnishes, and in addition, variety can be added to the meat dish by the selection of a different garnish. However, there are a few points to keep in mind when choosing those garnishes—always select ones which are edible, complimentary in flavor and texture to the meat, and sufficiently different in color to be pleasing in appearance. Here are some garnishes for meats which suggest the color of spring. Lamb —Mint leaves; mint jelly; circles of baked oranges in watercress; slices of pineapple; parsley. Beef Wreath of watercress; celery curls on lettuce; small pickles sliced lengthwise; green peppers or pimentos, cut in ribbons; green peas. Tork—Apple rings; small, round, bright red radishes; celery stalks cut in two-inch pieces, then fringed and placed in ice water to open; cucumber baskets; fried banana slices with parsley; lettuce leaves rolled tightly and cut into ribbons; tomato sauce. Ahead-of-Time Meat Dishes Dishes which may be partially prepared beforehand are a great convenience on busy days. Creamed meat dishes may be made ready and assembled just before serving time.

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the pin bone back to the wedge bone, they increase in size. For this reason a double bone, round bone or wedge bone sirloin steak will serve more persons than the pi# bone. The woman with four or five *in the family may find it to her advantage to buy one of these sirloins when she wants a steak to broil. Mushroom sauce is often served with a broiled sirloin steak. It is prepared as follows: 4 tablespoons butter or other fat 4 tablespoons flour 2 cups stock 1 cup mushrooms, fresh or canned Salt and pepper Make a brown sauce of the fat, flour and stock. Add one cup of mushrooms and cook until hot. Too much cooking ruins the mushrooms; three or four minutes being sufficient for those that have been canned and five or six for fresh ones.

Pimento Sauce Melt two tablespoons of butter, add two tablespoons of flour and one-half teaspoon of salt. Stir until smooth. Add one cup meat broth and cook until thick. Boil one minute, add two tablespoons lemon juice and two chopped pimentos. Serve with tongue. Sausage in Blankets Make rich biscuit dough, roll thin, cut with large cookie cutter. Fry sausages and while hot. roll one link in each disc of dough. Bake in moderate oven.

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THE INDIANAPOLIS TIMES

SUGAR OFFERS ADVANTAGES IN MEATCOOKERY Sweetening Used Frequently in Recipes of Chefs . Abroad. In glancing through any cook book of foreign recipes one is struck with the fact that sugar is often one of the ingredients in meat cookery. All countries are not so fortunate as America in the quality of their meats. One feels, therefore, that experience has taught foreign cooks that the addition of a little sugar enhances the flavor of meat, especially the less tender cuts. The virtue of the sugar lies in the fact that in carmelizing it adds to the flavor of the meat and the gravy. .In searing meat the protein of the outside fibers is coagulated and browned. The browning is caused by the

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decomposition of the fat and sugar of the meat. This being true, it seems reasonable to suppose that the addition of a small amount of sugar would increase this crispy brown surface which makes a piece of meat so attractive to the eye and the appetite. Many European recipes for stew or goulash call for the addition of a lump or more of sugar. In recipes for casserole dishes or braised steaks will always appear the inevitable lump of sugar. Housewives with an inquiring turn of mind may want to try this quirk which continental cooks find so satisfactory. Here is a recipe for round steak with a real foreign flavor and sugar is used to give it that different savor: Cook four medium onions until yellowish brown in beef fat, then add one-half teaspoon paprika and stew the onions until red. Have eight individual steaks from round cut one inch thick. Wipe with a damp cloth and season with salt. Put steaks in with onions. Add one lump sugar, one tablespoon tomato puree and a little beef broth. Cover well and simmer gently for two hours. Thirty minutes before serving, add twelve small potatoes and more beef broth or water.

ff PRAISES OF MILLIONS Nk [f OF WOMEN HAVE MADE ME AN Jj | BLEACHES , REROVES STAIHS .DESTROYS ODORS • JflttliEMS:

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