Jasper County Democrat, Volume 12, Number 91, Rensselaer, Jasper County, 26 February 1910 — Page 7

Home Course In Domestic Science

VL—Cuts of Meat and How to Cook Them.

By EDITH G. CHARLTON,

In Chnrg* of Domestic Economy low* State College. .

Copyright. 191®. by American Proaa * Asoeciation. MEAT Is one of the chief tissue building foods. It is also one of the foods most commonly found on the average table. No matter bow high the price soars, it Is demanded at least once a day as the principal dish in the bill of fare of the average American family. Until recent years it was considered almost essential to life and was the last food to be sacrificed if a change in the diet was recommended for reasons of health. At the present time people are gradually finding out that meat is not a necessity in any bill of fare. They are learning there are' other foods which contain quite as much of the tissue building properties, and cheese, beans, eggs and nuts are substituted for the meat dish. Still, beef, lamb, pofk. fish, poultry and game continue to be favorite foods in many homes, and one or more of the number is prepared for the table every day. Universally used as it is. meat of all kinds is the food most often spoiled in the cooking, or. to make the statement a little more specific, it is the food material in which the scientific principles of cooking should be and are not most carefully observed. Composition of Meat. Meat Is composed of bundles of muscle fibers bound together by a filmy substance'called connective tissue. There are also in ail kinds of meat more or less fat. water and mineral matter, besides the bone, sinew, blood and skin. Albumen, a substance similar to the white of egg, is found In the blood and muscle, and this is the principal proteid of meat. The extractive, or the flavor of meat, is also one of its valuably properties, it is the extractives which give some kinds of meat, beef especially, a stimulating value, and they also aid in the digestion of the muscle fibers. The amount of tissue building material, or proteid. averages from 10 to 20 cent in different kinds of meat, and the fat varies considerably, from 6 to 80 per cent, according to the animal and the cut. Uncooked meat contains a large amount of water, usually more than 60 per cent Meat is cooked to make it more palatable, to develop its flavor and to kill any germs which it may contain. Unless very carefully done cooking meat makes it less easy of digestion. Raw

CHART SHOWING DIVISIONS OF BEEF.

beef finely chopped will leave the stomach in from two and one-half to three hours, while meat cooked after the common method will require from two to three hours longer. When meat is properly cooked the muscle fibers will be softened and the connective tissue and albumen will be only slightly hardened. Boiling meat toughens the muscle fibers and hardens the albumen. In this, (ben. lies the secret of the prober cooking of any kind of meat. It should always be accomplished with a moderate temperature, below boiling point for stews, fricassees. pot roast, etc. One fact should ever be kept in mind when buying meat and preparing It for the table. This is that it is not necessarily the most expensive cuts of meats which are either the best flavored or most nutritious, it is a mistake. common to both experienced and inexperienced cooks, to suppose that when a really delicious piece of meat is desired it must be cut from the' porterhouse or sirloin. To be sure. In many minds, there is no meat quite so appetizing as a porterhouse steak, but even that expensive and naturally toothsome cut can be absolutely spoiled in the cooking. Equally true is it that a piece cut from the shoulder or the flank can be prepared and cooked in such a way that it will be a dish for the gods and will be relished by even the epicure who usually casts his vote in favor of "T" bone and tenderloin steaks. Different Cuts of Moat. ▲ practical knowledge of the usual method of cutting beef, also of the length and structure of the muscle fibers, ii almost necessary in order to insure getting the best pieces of meat and to determine how they should be cooked. By the best pieces one generally means those pieces having the least bone and the tenderest. juiciest meat. The wdfaoan who seldom if ever visits the meat market, who Invariably gives her meat orders by telephone, is not as likely to get a choice roast or u particularly good steak as la the Woman who. knowing where these cuts are located goes to the market and

makes her own selection. It is not an easy matter to sell poor meat to the woman who knows almost as well as the butcher himself th? difference in the amount of bone in various cuts of meat it is a simple mutter tp become familiar with the character of the different kinds of meat and their location in the carcass, and- it is a subject which evehy woman should understand. The highest priced and tenderest pieces of beef are cut from the hind quarter. Custom is so strong in its preference that beef animals are bred with a view to having as much meat and as small bones in the loin as possible. The largest amount of nutriment is obtained from some of the fore 'quarter pieces. In dividing the side of beef into fore and hind quarters the division is generally made leaving one rib 6n the hind quarter. The sirloin and rump roast, loin, porterhouse and round steaks, the flank or skirt piece and the shank are in the hind quarter. The rib roasts, chuck, short ribs, clod or forearm, plate piece, including the navel, the neck and shin, are located in the fore quarter. Most of these pieces can be cut into smaller portions, and the quantity of bone which these several parts contain generally determines which is the best to buy. Of course animals must have bone, and the butcher must see to it that some one buys the bone if he expects to make a good profit. But we are always willing to leave the inferior parts—the big bones—to the customer who does not know any. better. In selecting a rib roast always ask for at least the first three ribs from the whole fore quarter. The first five ribs make a satisfactory roast for a large family. Cutting nearer the shoulder, uie muscle fibers are coarser and the meat not as suitable for roasting. The rib roast may have the bones left in it and be cooked as a standing roast, or the ribs may be cut out and the meat rolled, with center filled with a bit of suet. The first method probably has a little better flavor; the second or rolled,,roast is more easily carved. The first chuck piece generally sells for a few cents less per pound than the ribs and makes a very good roast If it is carefully prepared and cooked rather slowly. The second and remaining chuck pieces are better for pot than oven roasting. The clod piece contains Joint and bone of the forearm. It is often cut into three parts. The second or middle piece, containing the smaller amount of bone, is preferable. The rump piece, with hip joint removed and the cavity filled with suet, makes an excellent roasting piece, it is very lean, the muscles closely knit, and unless the bone is taken out and some extra fat added the meat is likely to be dry. The tenderloin is. a solid piece of lean meat, juicy and of fine grain and flavor. It is located in the loin, just under the backbone, and is thickest in the center of the loin. Because it has no waste and is unusually tender it is sometimes sold in a separate piece and prepared as a fillet of beef or broiled for'steak. But such tenderloin is seldom if ever taken from first quality beef, because when it has been removed the value of the remaining steaks is considerably lessened. Therefore the choicest steak is usually the fourth or fifth porterhouse, containing a good portion of the tenderloin. Select a sirloin steak that has been cut as far into the loin as possible. This gives a good sized piece of tenderloin as well as a large middle piece with short muscles. Method* of Cooking Meat. Eight methods are generally employed in cooking meats. These are broiling, roasting, stewing, boiling, frying, sauteing, fricasseeing. a combination of sauteing and stewing, and braising, a combination of frying and baking. The various methods represent cooking in moist heat on top of the range and cooking in dry heat in the oven or broiler. The principle underlying ail the metbods-is the same. It Is to begin the cooking of the meat at a high temperature in order to sear over the cut muscle ends to keep ihe juices in the meat and then to cook at a lower temperature that the muscle fibers and connective tissue may be hardened as little as possible. For a roast of beef choose either the first three ribs, a cut from the sirloin or the rump piece. After preparing the roast for the oven wipe it with a cloth wet with cold water. Do not put the meat in a dish of water to wash It. Put the meat Into a dripping pan or, better, a self basting roaster, sprinkle it with a little pepper and dredge lightly with flour if desired. But do not put water in the pan nor sprinkle the meat with salt, because both extract the flavor of the meat, and the salt draws out the juice. The oven should be very hot. about 350 degrees, hot enough to'sear the meat on all sides in ten or fifteen minutes. If desired the searing may be done on top of the stove directly over the fire. After the meat is well seared the temperature sb6uld be lowered and the meat allowed to cook more slowly until it is done, about fifteen minute* for each pound. If a dripping pan 'is used the meat will require basting several times during the first hour. For this melt some butter or some good, fresh “drippings” In hot water, remove the pan from the oven and baste thoroughly. Do not pour water over the meat nor baste with clear fat. After two or three times there wlh be enough fat in the pan for subsequent bastings. Salt may be added during th* last half hour of roasting or after the meat has been well seared. To be quite satisfactory a roast should weigh at least five pounds. Less than ttat the piece will be so small that by the time it has been seared on 'all rides there will be very little center Portion.

DAMES AND DAUGHTERS.

The only former mistresses of the White House living are Mrs. Grover Cleveland and Mrs. Theodore Roosevelt. Mrs. Matthew T. Scott, president general of the Daughters of the American Revolution, has opened elaborate headquarters in the Arlington hotel in Washington. Victoria Daniels, a nineteen-year-old Chicago girl, is the champion holly wreath maker of that city. She made 352 holly wreaths in one day of ten hours, exceeding by sixteen the record of 336 made by Emma Vogel a year ago. ' Miss Helen Taft, daughter of the president, Is a pretty girl, with blue eyes and fair hair. She is a fearless horsewoman, a tireless rider and the winner of a scholarship which, she Is proud to think, would enable her to continue her studies if she were to be thrown upon her own resources. Miss Alice Pahl, the American girl who was sentenced to an English prison for taking part In the recent suffragette outbreaks, comes of an old Quaker family of Moorestown, N. J. She took honors at Swarthmore college, later had a postgraduate course at the University of Pennsylvania and then went to England, where she was studying when she became interested in the equal franchise question.

Things Theatrical.

Vera Mlchelena is to appear in “The Flirting Princess.” Frederick Lewis is to rejoin the Sothern-Marlowe company. Nance O’Neil has made a big personal success in “The Lily.” Frank Daniels is playing an indefinite engagement at Daly’s in New York in “The Belle of Brittany.” Dick Lee, to prove his versatility, undertook lately to play a different character in each of the four acts of “A Little Brother of the Rich” in New York. , Miss Mary Moore, the leading lady of Sir Charles Wyndham, who is accompanying him on his American tour, is also a partner with him in his London theater. The place of George Arliss in "Septimus” has been taken by Claus Bogel, who was the star’s understudy. Mr. Bogel played the role of the French soldier in the story. -

Recent Inventions.

To a Philadelphian has been granted a patent on a machine to pass tobacco leaves in bundles under X rays to kill the small insects which infest them. A patent has been granted on an electric rat trap which resembles a rather flat bell. When a rat climbs up on it to reach the bait it completes a fatal circuit. A piano stool that will accommodate but one person under ordinary circumstances, but which contains leaves which can be spread to hold two to play duets, has been invented by a Chicagoan. By inventing a hairpin the prongs of which normally are close together, but which may be sprung open to insert, a Pennsylvania woman has designed a device more secure than pins of thb usual form.

Sporting Notes.

Syracuse ice racing light harness clubs will unite. The Boston Americans are after new grounds for 1912. Cornell has won eastern cross country runs ten times In eleven years. Alfred Shrubb has won ninety-five out of 101 races since coming to this country nearly three years ago. James A. Murphy of New York has bought his old love, Star Pointer, 1:5934, the first two minute phcer is certain of a good home as long as he Hyes. Dan Patch, 1:5534, has covered more than 70,000 miles since going into the exhibition business. What has been announced as his final appearance in public took place last Thanksgiving day at Los Angeles, where he scored over Minor Heir in 2:1534.

Three Kings.

The German emperor is very popular with officers of the Imperial army. His nickname among the German soldiers is Herr Lehmann. King Edward was recently awarded four first prizes for his exhibits at the Smithfield cattle show. His majesty is a tenant farmer, not a landlord, and pays a large sum every year in rent and taxes for his holdings. King Gustave of Sweden tried to find out the farts concerning the recent great strike in his country, but without complete success. Now he disguises himself and works among artisans of various sorts unknown -tjlat he may have knowledge of actual conditions at first hand. Recently be carried sacks of coal as a stevedore for several hours.

Short Stories.

There are over 7,000 beekeepers in Bls country, and product of their hives last year was enough to fill a train of cars over 400 miles long. According to the Indian Spectator, a curious marriage is reported from Kathiawar, India, where a man of seventy has married a girl of nine. Italy will commemorate this year the fiftieth anniversary of the proclamation of Its kingdom by an international exposition at Turin from April till October.

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Hoarse Coughs, Stuffy Colds,

pain in chest and sore lungs, are symptoms that quickly develop into a dangerous illness if the cold is not cured. Foley’s Honey and Tar stops the cough, heals and eases the congested parts, and brings quick relief. A. F. Long.

I Farm Insurance! g The Home Insurance Co., of New York s s 5 Surplus to Policy Holders g g • ■ $13,682,821.51 g IS Losses paid over One Hundred g Million Dollars - INSURES AGAINST LOSS BY S g FIRE, LIGHTNING, WIND-STORMS, AND TORNADOES. g On the Installment, Cash or g S Single Note Plan, and refers g i“ to any of the many thou- E sands who have been prompt- S ly paid for loss by Fire, E Lightning, Wind-storm or j ~ Tornado, or to any Banker g or Business Man in America. • E THE BEST IS CHEAPEST g INSURE IN THE HOME, j I R. D. THOMPSON, Agent I RENSSELAER, IND.

HOTEL LINDEN . GEO. O. BENTON, Proprietor Indianapolis ILLINOIS AND NEW YORK STS. 6 Blocks from Union Depot. 2 blocks from Interurban Station. 250 Rooms. All Outside, with Fire Escape. Telephone in Every Room. European Plan Rates, 75c to S2OO Per Day. Dining Room In Connection. Special Rates to Families ■ and Permanent Queets. Ladles Traveling Alone Will Find this a very Desirable Stopping Place.

I Settle the Fence Question There’s only one satisfactory way to ■ settle the fence question. And that way is to get the best if it cost I fence-that fence is built to twice as much as I it does it could not be ■ stand for many seasons. made any better. It’, the I Pay a reasonable price material, workmanship and ■ and get the worth scientific method of construction I of your that makes Peerless Fence so strong | and durable. ■ money. '*-*••* Peerless fence is sold most everywhere, but if it is not now on sale in your town your dealer can get it for you. He naturally prefers to sell what he has instock, but you are looking to your own interest and not his, and should insist on his supplying Peerless. Peerless Wire Fence Co., Ltd. Michigan I

Wabash Portland Cement Great Strength, Durability, Fine Color. Best for Sidewalks, Foundations, Floors, Walls, Concrete Blocks, Bridges, Etc. WABASH PORTLAND CEMENT CO. Sold by HIRAM DAY, and C. B. JOHNSON, Rensselaer, Indiana. Remington, Indian*.

NOTICE OF ADMINISTRATION. Notice Is hereby given that the undersigned has been appointed by tne Clerk of the Circuit Court of Jasper county. State of Indiana, administrator of the estate of James K. Stryker, late of Jasper County, deceased.' Said estate is supposed to be solvent. i HUGH TREANOR, JR„ Feb. 11th, 1910. Administrator. NOTICE OF LETTING CONTRACT FOR SUPPLIES COUNTY ABYLUM. Notice is hereby gven that the Board of Commissioners of Jasper County, Indiana will on Monday, March 7th, 1910 reoeive sealed bids up to 12 o’clock noon, for furnishing groceries, dry goods an<T meat's for use County Poor Asylum for the quarter ending May 31st, 1910. All bids to be accompanied by bond and affidavit as provided by law. The Board reserves the right to reject any and all bids. By order of the Board of Commissioners of Jasper County. JAMES N. LEATHERMAN, Auditor Jasper County. NOTICE OF JITCH SALE. Notice Is hereby given that the undersigned as superintendent' of construction will let the work by contract to the lowest and best bidder the construction of the large tile drain m cause No. *BO4 pending in the Commissioners Court of Jasner County, Indiana, and known as the Mathias Zimmer, et al. ditch In Gillam township, Jasper County, Indiana. Specifications for said improvement will be found at my residence in Gillam Township, said County, where the said sale will take place on Saturday. April 2d, 1910, at Two o’clock in the afternoon. The tile for said Improvement are as follows: 8 Inch, 10 inch, 19 Inch 14 Inch, and 15 inch tile. There are 85 stations; fall of 6.24 feet.

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I reserve the right to reject any and all blds. The successful bidder shall enter into a contract and bond as required by law. Dated this the 14th day of February, 1910. PARIS T. ROBINSON. P. O. McCoysburg, R. F. D. Frank Folts, Atty. Jasper Co.. Ind. NOTICE OF DITCH COLLECTION To Moses Tuteur, George A. Yerion. Francis M. Waggoner, Alfred E. Malsbary, Daniel D. Pratt, Robert W. Burris, Mathias Zimmer, Gillam Civil Township, Jasper County, Indiana, by John W. Selmer, Trustee: You are hereby notified that the undersigned as superintendent of construction of the Mathias Zimmer, Et Al., Ditch. Cause No. 9804, in the Commissioners’ Court of Jasper County, Indiana will require your assessments for the construction of said improvement to be paid at the rate of ten per cent each month from the First day of April. 1910. All such payments shall be made to me at my residence in Gillam Township, Jasper County, In-'' diana. Dated this 14th day of February, 1910. PARIS T. ROBINSON, Superintendent. This Is An Easy Test. Shake Allen’s Foot-Ease in one shoe and not in the other, and notice the difference. Just the thing to use when rubbers or overshoes become necessary, and your shoes seem to plnoh. Sold Everywhere, 35c. Don’t accept any substitute. Don’t pay 10 cents a bunch for 24 envelopes when you can get a fine XXX 6# envelope at The Democrat office for sc; six bunches for 25c.