Squirrel Is cooked similar to rabbits. They may be broiled or made
into a stew. There are many varieties — black, red, gray and fox. Gophers
and chipmunks are also good but of smaller variety. J. M. B.
HOW TO SELECT THEM.
IN PURCHASING meat one should know how to select the best
quality, and the most useful pieces.
Beef, which stands at the head of the list, as being most generally
used and liked, should be of a bright clear red, and the fat white. It
should Ve well clothed in fat, to insure its being tender, and juicy. The
finest pieces are the sirloin and the ribs — the latter making the best roast-
ing pie<e in the animal.
In booking steaks remember it is far better to turn over three or four
times Oil a platter containing a little olive oil, than it is to hammer them,
to make them tender. The object is not to force out the juice, but to
softer the fiber.
la selecting Pork, one cannot exercise too great care in examining it.
Do not buy any that is clammy or has kernels in the fat. Remember, too,
when the rind is hard it is old.
Veal should be fine in grain, of a delicate pink with plenty of kidney
fat. It should never be eaten under two months old.
Mutton should be firm and juicy, the flesh close-grained, the fat hare
and white.
TIME REQUIRED TO ROAST MEATS.
Ovens vary in heating qualities, some baking quicker than others, but
fifteen minutes to the pound will do most roasts. The oven must be aV
the proper heat when the meat is placed therein, so that the surface will
crisp quickly, and the juices be retained in the meat. It is not necessary
to wash the meat, but wipe it with a clean, damp cloth, and set it in the
oven without any water. As soon as it begins to cook add a very little
water, and baste it frequently. An onion may be laid on top of the roast,
to give it a flavor, but should be removed before serving.
Ill
112 MEATS.
HOW TO BOIL FRESH AND SALT HEAT.
Fresh meat should be put at once into boiHng water, and when half
done, the salt and vegetables should be added. Salt meats must be put
into cold water in order to extract the salt. They require longer boiling
than fresh meats, nearly thirty minutes to the pound.
TO CLARIFY DRIPPINGS.
Drippings accumulated from different cooked meats (except mutton,
which has a strong flavor), can be clarified by putting all into a basin and
slicing into it a raw potato, allowing it to boil long enough for the potato
to brown, which causes all impurities to disappear. Remove from the
fire, and when cool drain into basin and set in a cool place.
Mabel Stanley.
FOR PRESERVING BEEF FOR WINTER USE.
See department on "Pickles, Vinegar and Brine."
THAWING FROZEN JIEAT, ETC.
If meat, poultry or fish is thawed by putting it into warm water or
placing it before the fire, it will be rendered unfit to eat. The only way
to thaw these things is by immersing them in cold water. If meat that
has been frozen is to be boiled put it on in cold water. If to be roasted
set it at a distance from the fire. It is best to thaw the night before cook-
ing; lay it in cold water early in the evening and change the water at bed
time. Sherman House, Chicago.
TO KEEP HEAT FROM FLIES.
Page 86
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Squirrel Is cooked similar to rabbits. They may be broiled or made into a stew. There are many varieties — black, red, gray and fox. Gophers and chipmunks are also good but of smaller variety. J. M. B.
HOW TO SELECT THEM.
IN PURCHASING meat one should know how to select the best quality, and the most useful pieces.
Beef, which stands at the head of the list, as being most generally used and liked, should be of a bright clear red, and the fat white. It should be well clothed in fat, to insure its being tender, and juicy. The finest pieces are the sirloin and the ribs — the latter making the best roasting piece in the animal.
In broiling steaks remember it is far better to turn over three or four times Oil a platter containing a little olive oil, than it is to hammer them, to make them tender. The object is not to force out the juice, but to softer the fiber.
la selecting Pork, one cannot exercise too great care in examining it. Do not buy any that is clammy or has kernels in the fat. Remember, too, when the rind is hard it is old.
Veal should be fine in grain, of a delicate pink with plenty of kidney fat. It should never be eaten under two months old.
Mutton should be firm and juicy, the flesh close-grained, the fat hard
and white.
TIME REQUIRED TO ROAST MEATS.
Ovens vary in heating qualities, some baking quicker than others, but fifteen minutes to the pound will do most roasts. The oven must be at the proper heat when the meat is placed therein, so that the surface will crisp quickly, and the juices be retained in the meat. It is not necessary to wash the meat, but wipe it with a clean, damp cloth, and set it in the oven without any water. As soon as it begins to cook add a very little water, and baste it frequently. An onion may be laid on top of the roast, to give it a flavor, but should be removed before serving.
HOW TO BOIL FRESH AND SALT HEAT.
Fresh meat should be put at once into boiling water, and when half done, the salt and vegetables should be added. Salt meats must be put into cold water in order to extract the salt. They require longer boiling than fresh meats, nearly thirty minutes to the pound.
TO CLARIFY DRIPPINGS.
Drippings accumulated from different cooked meats (except mutton, which has a strong flavor), can be clarified by putting all into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from the fire, and when cool drain into basin and set in a cool place.
Mabel Stanley.
FOR PRESERVING BEEF FOR WINTER USE.
See department on "Pickles, Vinegar and Brine."
THAWING FROZEN JIEAT, ETC.
If meat, poultry or fish is thawed by putting it into warm water or placing it before the fire, it will be rendered unfit to eat. The only way to thaw these things is by immersing them in cold water. If meat that has been frozen is to be boiled put it on in cold water. If to be roasted set it at a distance from the fire. It is best to thaw the night before cooking; lay it in cold water early in the evening and change the water at bed time. Sherman House, Chicago.
TO KEEP HEAT FROM FLIES.