Public school household science

{a) Over the Coals. — Put the trimmed meat between the hot greased wires of a broiler. Place over a very hot, clear fire, holding close to the heat. Turn the broiler every ten seconds. Beef one inch thick cooks rare in eight minutes. (6) Pan-broiling. — Heat a frying-pan smoking hot. Lay the meat in flat and turn immediately. Keep turning every ten seconds, but take care not to stick the fork into the lean part. Beef one inch thick cooks rare in ten minutes. 3. Boiling. Cover the meat with boiling water. Boil five minutes, then simmer until done. Tender meat takes twenty minutes to the pound ; tough meat takes from three to five hours, no matter what the size. 4. Stewing. Cut the meat in suitable pieces. Cover with cold water. Bring slowly to simmering point, and simmer until tender, usually three or four hours. Keep the pot covered closely. 5. Choice of Meat. {a) For baking and broiling use tender meat only. (b) For boiling use either tender or tough meat. (c) For stewing tough meat is most commonly chosen. 38.— BROILED STEAK. Tender steak, cut one I Butter, inch thick. | Salt and pepper. Have a clear, glowing, hot fire. If necessary trim the steak and put it together as compactly as possible. Put the platter to warm, and place the butter, salt and pepper at hand. Grease the wires of the broiler with a bit of fat, and lay the meat between the wires. Hold one side near the coals and count ten slowly ; turn and count ten ; continue turning thus for one minute, then hold a little farther from the fire and turn less frequently until cooked. Just before taking from the fire dredge salt and pepper on both sides. Lift to the platter, spread on the butter and serve at once. The steak should cook rare in eight minutes, should look puffy and be red, but not purple inside. Note — The butter is not always used, but is a great improvement, as is also a garnish of parsley or watercress. 39,— BEEF LOAF. 1 lb, loan beef, chopped fine, 1 tbsp. chopped parsley. 1 ogg, yolk. 1 tsp. salt, i tsp. pepper, 2 tbsps. bacon dripping. Put everything but tlie egg and dripping in a bowl. Beat the egg enough to mix tlio yolk and white, pour it over the meat and mix the whole thoroughly. Wash the hands carefully, leave them wet, and form the meat into a compact roll about six inches long. Melt tlie dripping in a small baking pan, put in the meat roll and bake it in a hot oven thirty minutes. BaHte it every ten minutes. Take it up on a hot dish and keep it Iiot while making the gravy. Add two tablespoons of flour to the fat in the pan and stir until smooth and frotliy. Add one cupful of warm water and stir over the fire until it thickens and boils. While stirring be careful to scrape up all the brown stuff, as it flavors the gravy. Season with a little pepper and more salt if necessary. Pour the gravy over the meat and serve hot. Note. — Strained tomatoes may be used instead of part of the water, and onion juice may replace the parsley. 40.— HAMBURG STEAK. 1 lb. of lean beef chopped fine. I J tsp. pepper. 1 tsp. salt. I 1 tsp. onion juice.