Show 0 S TIC DOMESTIC LI SCIENCE DEPARTMENT II by Mrs Alice GI Inexpensive Cuts of Meats Made Delicious 1 ETY per cent oC the housekeepers housekeep housekeep- 1 N ers era In this country are arc without servants In tho the home Consequently Consequently Conse Conse- not only tho the actual work In iii Inthe the thc homo home Is entirely on their shoulders l but ut In catering to tho the family every er week eok they are called railed upon to solve a complicated economic problem If Ie tho the housekeeper buys bus choice chalco steaks prime primo roasts broilers and lino lams hams she sho pa pays s 's a high price for tho the raw food rood If It sho buys s tits th cheaper cuts 0 of beef mutton old fowl and hams which require more attention In preparatIon preparation preparation prep prep- and cookery cooker sho j pays pars ays a high prIce In time labor and fuel In preparing pro pre paring them for the table Many lan J prefer pre Pre- re- re for fer to pa pay moro more in cash and economic mic In cooking The They would much T rather ther ho released released released re re- re- re leased from the tho long IonS slow cooking re required re- re to make tho the cheaper meats palo pal- pal o and spend their money on more morer r I costly and ancl moro more easily cooked foods I I There Thero aro are others and this Is particularly par par- tl uI rh true truo of or young oun inexperienced f housekeepers who think that a n. steak j costing 25 cents cent a pound must be bettel better bet- bet tel ter food than a no stew mn made e from meat I J rat at 10 or 12 cents a pound I For or several years ears m my special problem problem lem em to solve has boon been to make mako housekeeping house house- keeping keeping- less laborious more moro economic l. l and nd more efficient and I am satisfied satisfied satis satis- fied tied that tho the fireless cooker covers co tho the three c points Just mentioned In cooking tho tiro less expensive cuts of ot meats Housekeepers all their lives lI have havo shown a weakness kness In tn buying utensils trying tr thorn once and If It not perfectly successful the first time wh why tho they were nut put away on tho the pantry sh shelf l f for tOl or years perhaps and finally thrown or lO given gh n away UTENSILS I There Thero is ee every opportunity of or out about all the tho fireless cool cookers In tho the market and It should bo be maJo made of t tho best bOSt materials ono one can afford to o buy utensils aluminum tight and jio no steam escaping no pads or cushions cush cush- Lions ions the Interior lined with a a. non- non ln table material If Jf radiators at atUS are aro aroused US used cd the they the should bould bo of a good r galvanised galvan- galvan metal or a good 1 quality of soap soap- stone A cool cooker er comes in one two or three o compartments as suits the requirements of the purchaser Again I urge ure every ery housekeeper to buy a end fireless s cooker and ancl uso use It a t for tor torI I f any things besides cooking moat meat i i Navel el avel brisket shoulder er col cold 1 or orl f. f l round Material Meat Material Meat G 6 lbs Ibs bay leaf 1 r i f whole holo pepper 1 cold water 3 pints Utensils Fireless cooker I Directions t At At night or early carly In tho ho morning tho the depending upon I when the meat is required open tho the cooker an and take out a kettl and hrat heat the two radiators on tho the fire until they respond to tho the wet finger test used In testing a hot Iron While the they are arc are heating wipe the tho meat with a 1 damp cloth an and place it in the kettle with tho the remaining ingredients Do Donot Donot Donot not havo have tho the meat moro more than half halt covered cov cov- ered with water Heat slowly until i t boiling and boll tightly covered five tho i I minutes s. s Radiators and meat should 1 t 1 now bo be ready for tho the cooker putting l ono one radiator In the bottom tho the kettle I on oft top and another radiator on top of ot ote the e kettle VALUE ALUE I Close the cooker and and Ind lock loch and ami let cook over o night 0 or all day when tho meat and stock tock aro are ready for use Tho The ma have ha lost lost lost-an or two In weight but none nono in nutritive value as nIl all loss of or weight is recovered In ht the soup stock which Is set sot aside to cool and remove tho fat Again when this meat at is Is' partly dono done It can be bo reheated P ind potatoes and vegetables added oiled five minutes s and set again In IntI tI th 12 cooker to finish then meat arid and J 1 vegetables served tho the stock strained and cooled for soup another day Tho same sarno principle will apply for cooking fowls ham combed tongue or an any of ot the tho meats which aro arc Improved Improved improved im Im- proved by long slow cooking As s a chef cher on once once- o said to mo me when I took him some to tr try which I had cooked in tho tireless fireless cooker I 1 have cooked for tor 8 sever seventeen ve teen y years ars and I havo never nevor cool cooked edl nor eaten enten such perfect combed Tho To recipe given f. f particularly particularly recommend where the stock Is la desired and tho the cooked meat used is as s all cooked meats aro arc reheated and served E cr Every dish whether a n. stow or ai other made dish disk or perfectly plain will willbe willbe willbe be moro nutritive than the tho moat most costly costly cost cost- ly IJ steaks and roasts and will also bo ho hoof o oot of ot superior flavor because all moats wheat WheAl cooked as d directed r lose nothing in food value or flavor The thrifty housekeeper per Is doing very ery talking about high prices of ot foods foals as she sho is well aware tho the problem problem lem lcm roots rents largely with her l knowledge o of buying and cooking foo foods s. s |