Domestic science, principles and application

side is seared turn to sear the other side. Turn frequently for the first minute. Cook 6 or 8 minutes, turning occasionally. Spread with a little butter and sprinkle with salt and pepper. Remove to a hot platter and garnish with parsley for serving. (Basis for 2 girls, 1 piece 2}i inches square.) 2. Hamburg Steak Method. — Chop fine some raw lean beef, season with salt and pepper, shape in small flat cakes, panbroil in a hot frying pan. A few drops of onion juice or onion cut fine may be added, and also one egg slightly beaten. In forming the cakes, handle as little as possible. Cakes that are pressed too compact will be hard and solid. (Basis for 2 girls, % c. chopped meat.) 3. Mushroom Sauce 1 can mushrooms 14: c. flour ^ c. butter 2 c. brown soup stock }/2 tbsp. lemon juice or mushroom liquor Salt and pepper Method. — Drain and rinse the mushrooms and chop fine one half of them. Cook 5 minutes with butter and lemon juice; drain. Make brown sauce of butter, flour, and soup stock or mushroom liquor according to Method 1 for white sauce. Cook 10 or 15 minutes, add remaining mushrooms, cut in quarters or slices, and cook 2 minutes. Use fresh mushrooms in preference to canned ones. Mushrooms become tough easily if handled much ; they require only a few minutes to cook. PROTEIN— BEEF (Continued) Cooking Tough Meats and Left-overs In order that there be no waste to the beef animal, all parts are used. The tough meats require a long, moderate heat to soften the connective tissue and hard muscles. This is accomplished by using them for stews, hash or meat loaf. Stewing is a combination of extracting part of the meat juice and retaining part by cooking a long time in a limited quantity of water. 1. Beef Stew 2 lbs. beef (cut into inch cubes) Salt and pepper 1 carrot } 1 inch dice Water 1 turnip ] Water 1 turnip j ^^ 4 potatoes (sliced) 2 small onions (sliced) Method. — Wipe the meat and cut best portions into inch cubes. Put the bone and poorer portions of meat, cut fine, into cold water and cook them slowly. Try out some pieces of beef fat in a frying pan and remove scraps. Roll the best portions' of meat in flour; cook in a frying pan until brown, stirring with a knife so that all surfaces may be browned. Brown the onions also. Put the meat and onions into the kettle in which the stew is to be cooked. Rinse out frying pan with hot water and turn the water into the stew. Cover meat with boiling water and cook slowly at least 2 hours or until the meat is tender. Remove the bone and poorer portions of meat, strain the liquid (159) into the stew, add the vegetables (excepting potatoes), and cook stew about 45 minutes longer. Parboil the potatoes for 5 minutes and add them to the stew and cook 15 minutes. Add seasoning. If the stew is not thick enough, add a little thickening of flour and water and boil it 5 minutes longer. (Class work as a unit.) 2. Lamb Stew 2 lb. lamb (shoulder) 1 c. tomato 3 c. boiling water 2 small potatoes 1 small onion 2 tbsp. rice Salt and pepper to taste