Domestic science, principles and application

Beef, to be well roasted, should be started in a hot oven and the heat later decreased, so that when carved the slices will be red throughout, with a crisp layer of golden brown fat on top. Beef roasted at a temperature so high that the surface is hardened before heat can penetrate to the center is most unsatisfactory. Sirloin of rib roast may have the bones removed, and be rolled, skewered, and tied in shape. Roast Beef Gravy Method. — Remove some of the fat from the pan, leaving 4 tbsp. Place on the front of the range, add 4 tbsp. flour and stir until well browned, the flour browned in the pan giving additional color to the gravy. Add gradually 13^ cups boiling water, cook 5 minutes, season with salt and pepper, and strain. If the flour should burn in the pan, the gravy will be full of black carbon particles. 3. Yorkshire Pudding 1 c. milk 2 eggs 1 c. flour }4 tsp. salt Method. — Mix salt and flour, gradually add the milk, stir until smooth, add eggs, and beat hard. Spread on the bottom of baking pan after removing the roast, until mixture is one-half inch thick. Bake 20 minutes in hot oven. Baste, after the mixture is well risen, with some fat from the roast. Cut in squares and serve on platter surrounding the roast. 4. Maitre d'Hotel Butter ^ c. butter 1 tbsp. chopped parsley 3^ tsp. salt 1 tbsp. lemon juice 3^ ssp. pepper Method. — Rub the butter to a cream, add the salt, pepper, parsley, and the lemon juice. Spread on hot steak. 5. Dried Beef, White Sauce }4: lb. dried beef sliced thin 1 tbsp. flour 1 c. milk 3^ tsp. salt 1 tbsp. butter Speck of pepper Method. — Remove the skin and separate dried beef in pieces, cover with hot water, let stand 10 minutes, and drain. Make a medium white sauce. Add beef to white sauce and heat. Serve on squares of hot toast. (Basis for 2 girls, 1 plate.) PROTEIN— BEEF (Continued) Pan Broiling Food Value of Beef. — Beef has the greatest food value of all meat and is in season the year round. Lean meat is chiefly protein, of a kind that the body can use easily and quite completely. Because meat is high in protein, it is easy to eat more than the body needs, which is harmful. Only very active persons doing much physical work need meat more often than twice a day. For most persons a meat dish once a day is enough. Meat must be accompanied with dishes of the carbohydrate class. Name some. What to Serve with Beef. — With steak, serve fried onions, French fried potatoes, au gratin potatoes, combination salad, or mushrooms. With roasts, serve either mashed, creamed, or roast brown potatoes, sweet potatoes, peas, corn, currant jelly, or Yorkshire pudding. Pan broiling is the application of heat to food by means of hot metal. The same results may be obtained as in the oven broil, but it is especially good for the coarser cuts of steaks. Name some. 1. Panbroiled Steak Round steak, %-i inch thick Salt, pepper, butter Method. — Wipe meat with a damp cloth and remove the extra fat. Heat the frying pan very hot. Rub a piece of fat in pan. Put the meat in and as soon as one (157)