Foods and household management

(2) Steak and chops may also be broiled in the pan. An iron frying pan is the best utensil. Heat the pan, and brush it over with a small piece of fat cut from the steak or the chops. The purpose of this is merely to keep the meat from sticking to the pan. The principle of procedure is the same as with (1). The steak or chops must be frequently turned, using a knife and a fork, being careful not to prick the meat with the fork. The length of time is slightly longer than for (1). This method must not be confused with the frying of steak in a pan with a large amount of fat. By this method the steak is not fried, and it is often a convenient substitute for (1). 2. Roast of beef. — Wipe roast with a damp cloth. Sprinkle with salt and dredge with flour. Place in a roasting pan, fat side up if it is a standing roast. Put the roast in a very hot oven and after fifteen minutes reduce the heat. Baste roast two or three times with the fat that tries out during cooking. The usual allowance of time for a medium rare roast is fifteen minutes for every pound of meat. • Roast heef gravy, — After the roast has been taken from the pan, pour out all but li tablespoonfuls of the melted fat. Stir in 1 heaping tablespoonful of flour and brown very slightly. Add one cup of cold water and stir constantly until thickened. Add i teaspoonful ^t. Strain. 3. Bouillon. Shin of beef 6 pounds Parsley 2 sprigs Cold water 3 quarts Carrot ' Peppercorns i teaspoonful Turnip i cup each Cloves Onion cut in dice Bay leaf J Celery Thyme 3 sprigs Salt 1 tablespoonfid Marjoram 1 sprig • Wipe beef and cut the lean meat in inch cubes. Brown one third of the meat in fat cut from meat or marrow from a marrow bone. Put remaining two thirds with bone and fat in soup kettle, add water and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to the boiling point. Cover and cook slowly six hours, keeping below the boiling point during cooking. Add the vegetables and seasonings, cook one and one half hours, strain and cool as quickly as possible. This is called soup stock. To clarify houillon. — When stock is cold, remove . fat which has hardened on top and put quantity to be cleared into a stew pan. Allow white and shell of one egg to each quart of stock. Put over flre and stir constantly until boiling point is reached. Boil two minutes. Set back on stove and let simmer twenty minutes. Remove scum and strain through double thickness of cheesecloth. General directions for meat soups. — Soup making is an art that is well worth cultivating. The expert soup maker will obtain delicious flavors by adding bits of many kinds of left overs — almost anything that is found in the refrigerator in the way of fruit, vegetables, and pieces of meat. With the coming of the gas stove, many people have given up soup making. These various left overs add much to the flavor of the soup and can be used in a thickened soup which is like the bouillon strained and thickened. The thickening may be flour, arrowroot, cold cereal, sago, tapioca, or rice. Spaghetti, vermicelli.