Household science and arts

MUTTON BROTH Wipe the meat, remove the fat and skin, and cut the meat into inch pieces. Put the bones and meat into cold water and let them stand one hour; add the onion, and the washed barley or rice, and cook the mixture slowly about three and a half hours. If water boils away during cooking, add boiling water. Remove the bones and meat, and add the seasoning. RECIPE 107. 1 lb. beef Gower part of round) 2 c. cold water Salt to season BEEF TEA Chop the meat fine and put it into a large glass jar; add the water and let it stand one half hour. Cover the jar, place it on a stand or trivet in a kettle and surround it with cold water. Allow the water to heat slowly to about 155** F. (no higher) and keep it at this temperature at least two hours. Strain the liquid, remove the fat, let it cool, and add salt to taste. Reheat the beef tea in the jar to 155° F. and serve it in heated cups. Stewing. — The purpose of stewing is to cook meat in such a way that all its nutriment may be utilized. Materials for a Stew. — Tough meats containing some fat and bone are best for this purpose. Vegetables are used chiefly to give flavor. Dumplings are often served with a stew. Digitized by Google Method of Stewing Meat. — A stew should be cooked on a part of the range where the water can be kept below the boiling point. The meat and vegetables should be just covered with water and cooked slowly for a long time. To accomplish the extracting of the meat juices for a stew the poorer meat and the bones are put into cold water. The best portions are browned in a hot frying pan, which helps to retain their juices. They are then added to the stew. 2 lb. beef (cut into inch cubes) 4 tbs. flour 1 carrot 1 cut into i- 1 turnip J inch dice 2 medium onions sliced 3 medium potatoes sliced Water Salt and pepper to season BEEF STEW Wipe the meat and cut the best portions into inch cubes. Put the bone and poorer portions of meat, cut fine, into cold water enough to cover them, and cook them slowly. Try out some pieces of beef fat in a frying pan and remove the scraps. Roll the best portions of meat in flour; put them into a frying pan and cook them until they are brown (stirring them 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 the frying pan with hot water and turn the water into the stew. Cover the meat with boiling water and cook it slowly at least two hours or until the meat is tender. Remove the bone and poorer portions of meat, strain the liquid into stew, add the vegetables (excepting potatoes), and cook the stew about forty minutes longer. Parboil the potatoes for five minutes and add them to stew and cook it fifteen minutes. Add the seasoning. If the stew is not thick enough, add a little thickening of flour and water and boil it five minutes longer. Digitized by Google 2 lb. lamb from shoulder 3 c. boiling water 2 small potatoes, washed, pared, and cut into iinch cubes 1 small onion (sliced) 2 tbs. rice (washed) 1 c. strained tomato Salt and pepper to taste LAMB STEW Wipe the meat and cut the best portions into two-inch pieces. Put the bone and poorer portions of meat into cold water, let them stand one half hour, then cook them slowly. Brown the onions golden brown in hot fat in a frying pan, then add the best portions of meat and brown them also. Put the onions and meat into a saucepan, cover them with boiling water, and let it simmer two hours. Add the washed rice when the meat has cooked one hour. Parboil the potatoes, add them to the stew and cook^it twenty minutes longer. Add the strained tomato ten minutes after the potatoes are put in. Add the seasoning.