The school kitchen textbook

suitable for cold weather. Select two or three pounds from the chuck rib of beef and have it cut into small pieces. Wipe carefully and remove any crumbs of bone. Be careful about these bone crumbs, especially in dishes where the broth is to be used without straining. Prepare also one small carrot sliced and one fourth of a sweet green pepper freed from seeds. Remove every seed, for one, if left, will spoil the whole dish. Mix the prepared vegetables and then mix two tablespoons of pearl sago, one tablespoon of bread crumbs, one tablespoon of vinegar, one eighth of a nutmeg grated, one tablespoon of salt, one fourth tablespoon of pepper, and the grated rind of one fourth of a lemon. Pack the meat closely in a stone jar, or a casserole if large enough, or in a bean pot, putting it in layers with the vegetables and seasonings. Add cold water to cover the whole ; then cover the jar tightly and let it bake slowly for about five hours. Recipe, No. 151. Smothered Beef Cut one pound of round of beef into one-inch cubes and put it into a tightly covered jar and into the oven for one hour. It should be in a cool part of the oven for the first half hour and then the heat be increased. Thicken and season the juice and serve as a gravy. Recipe, No. 152. Smothered Chicken Select a tender and young chicken and after it has been cut into joints, rub the flesh with salt, and powder with paprika. When thus prepared, put the chicken into a casserole or stewpan with a tight cover. Add a quart can of tomatoes, but no water. Cover and let them cook slowly on top of the range or in the oven until the chicken is done. Arrange the chicken on a hot platter and add a cup of cream to the tomato. Add more salt and paprika if needed and when hot, pour the sauce over the chicken just before it is served. Paprika or Hungarian pepper is made from a variety of sweet red pepper and is much less fiery than cayenne. BAKED MEAT (iN WATER) 219 TIME-TABLE FOR BAKING MEATS Beef, sirloin, rare, per lb 8 to 10 m. Beef, sirloin, well done, per lb 12 to 15 Beef, rolled rib or rump, per lb 12 to 15 Beef, long or short fillet 20 to 30 Mutton, rare, per lb 10 Mutton, well done, per lb 15 Lamb, " " '* 15 Veal, " " " 20 Pork, " " *♦ 30 Turkey, 10 lbs. wt 3 hrs Chickens, 3 to 4 lbs. wt 1 to 1^ " Goose, 8 lbs 2 " Tame duck 40 to 60 m Game " 30 to 40 Grouse 30 Pigeons 30 Small birds 15 to 20 Venison, per lb 15 LESSON IX When the object of cooking is to have the nutriment partly in the meat and partly in the water, the dish is called a stew. Use a small quantity of water, — less than in making soups, — and cook at a moderate heat for a long time. The word stew means a slow, moist, gentle heat. As some of the nutriment is to be in the meat cut it into pieces convenient for serving. Put the bones, gristly portions, and the poorer parts of the lean meat into cold water. This draws out enough nutriment to enrich the broth. When the water boils, add the tender portions that their juices may be kept in them. By this slow, steady simmering, rather than by fierce boiling, the fibres are softened, and the coarsest and cheapest kinds of meat are made tender and nutritious.