Twenty lessons in domestic science

To the housewife who uses a gas range, the use of the small simmering burner for that purpose, with the flame turned low, is recommended. For the owner of a wood or coal range, it is a very easy matter to keep the kettle at the right point of heat on the back of the range. LESSON No. 8 Domestic Science Proteins To prepare a POT ROAST, the cook formerly put the meat into a kettle of hot drippings, turning constantly until seared entirely over the surface. The principle was right, but not everyone cares to stand over the sputtering grease. A little easier way is to place meat in a vessel and pour over it boiling water in which a large spoonful of salt has boiled, as this increases the heat of the water. BOILING SALTED WATER will have a greater heat than boiling unsalted water. OVEN ROASTS may be treated in the same way, then placed in hot oven for twenty minutes, later reducing heat and allowing to cook at the lower temperature. Hungarian Goulash (Gulyas) (A choice dish of mutton) 2 pounds mutton (cheaper cuts) 3 medium potatoes 2 medium onions 1 green pepper % cup drippings or margarine 1 cup rich milk or evaporated Salt and paprika to season milk reduced slightly Parsley to garnish * Preparation : Place the drippings in a deep stew kettle, aluminum preferred ; slice the onions and green pepper into it and cook briskly for ten minutes. Then cut the meat into pieces about the size of an egg and cook until well seared over, about fifteen minutes. Add half a cup of hot water ; cover and cook until tender over simmering burner or low fire, adding water in small quantities as necessary. When meat is tender, place the potatoes, which have been diced, on top of the meat ; cover again and steam until tender, but not too soft. Then add the milk, salt and a generous seasoning of the paprika. Serve garnished with minced parsley. The main point to remember is to keep barely enough water on the meat so when finally the milk is added there is no water remaining. That is the secret of the choice flavor. Beef or veal may be used, taking the cheaper cuts. But the Hungarians use mutton in making this dish, for which they are famous. Mexican Round Steak Select a thick steak and hack with a sharp knife, working in all the flour possible. Put into hot skillet with half cup of drippings, turning until well seared. Pour over it one cup of water and a covering of tomatoes, a couple of medium onions minced fine, with a minced green pepper. Cook for about one hour. Season with salt and pepper; cover with a liberal grating of cheese and slightly brown. This method conserves all of the meat juices and provides a delicious gravy. Domestic Science LESSON No. 8 Proteins Proper Method of Broiling a Steak (Under Gas Broiler) Order your steak two inches thick. Heat the broiler by lighting the burner five minutes before putting the steak on the rack. Prepare the steak by cutting away all superfluous fat, which has a tendency to scorch and fill the pan with drippings that in turn may catch fire. Place the steak as close to the flame as possible and sear over quickly, turning two or three times during the first eight or ten minutes, then reduce the heat and place the steak a little further away from the flame.