A handbook of home economics

Remove 1/2 lb. lean meat. Wash meat and bone carefully. Put all but the half pound into the cold water and let stand 15 m., then bring slowly to boiling point. Brown the diced vegetables in the marrow fat, skim from the spider, and place with the meat. Add the lean meat, cut fine, and brown that in the remaining fat. Add this to the boiling stock and let the whole simmer for 5 to 6 h. Add salt just before removing from fire. Strain and cool. When ready to serve, remove fat and reheat. (If a brown color is not desired, place all the meat and vegetables in the cold water at once.) Croutons Cut stale bread in one-third inch slices and remove the crusts; spread thinly with butter; cut the slices in one-half inch squares, lay in pan buttered side up; put in the oven and bake until a light brown, or brown, without adding any butter. Beef Tea ". 3 Ibs. round steak. 1 qt. cold water. Cut into half-inch cubes, place in bowl and pour water over, let stand one hour, simmer 2 to 3 h. Strain, season, cool, remove fat, reheat, and serve. (Season with salt alone, unless the physician says pepper may be used.) In sickness the physician often prescribes broth or beef tea, which is a form of simple soup stock. Mutton Broth 2 Ib. neck of mutton. 1 slice onion (medium size). 1 qt. water (cold). % tsp. salt. Cut meat into small pieces, place in bowl with seasoning and water, let stand 1 h. Simmer 3 to 4 h. Strain, cool, remove fat, reheat, and serve. (Beef broth may be made in the same way, using meat from the round.) Beef Extract 1 lb. of beef from top of round. Wipe meat, remove all fat, and cut into small pieces. Place in quart fruit jar and put on cover. Place on trivet in kettle and surround with cold water. Let water heat slowly, care being taken that it does not boil. Allow the meat to stand in water for 2 h. Strain; press the meat to obtain all the juices. Salt, or not, as the physician directs. Name four different soups that may be served, using the same stock for each soup. Broiled Steak Meat: Top of the round. Porterhouse steak. Sirloin steak. T-bone or short steak. Thickness: One to one and a half inches. Time: One inch, — 8m. One and a half inches, — llm. Directions: Trim, remove superfluous fat; Rub granite or iron pan with a little fat; Place under hot gas in broiling oven; In 4 m. turn, or Rub a broiler with a little fat; Prepare a bed of coals (glowing red) ; Place meat in broiler directly over coals; When seared on under surface, turn; Then turn every 2 or 3 m. Test when done: Brown on surface, puffed up and elastic in appearance; When cut there should be a thin crust, and the rest should have an even, red color. Pan-broiled Steak Prepare as before. Have cast-iron griddle smoking hot, place meat on griddle, sear quickly on one side, turn and sear the other side, and turn once or twice more. Cook a little longer than when directly over the fire. How can you recognize porterhouse steak? Draw the shape. The short steak? Draw the shape. Why do the juices of steak remain in the meat when it is properly cooked? How may round steak be made more tender? a. b. Broiled Meat Cakes Buy round steak and run it through the meat-grinder. To 1 Ib. of meat add