Salt Lake Telegram | 1938-03-18 | Page 12 | Best Modern Cooks Follow These Rules

BEST MODERN COOKS FOLLOW THESE RULES Today's Today Homemaker Cl Sc Scorns Trial And Error Method By RUTH WHITE WRITE Today's road to knowledge in the theart theart art of cooKing Is a broad concrete highway compared with the narrow Ki rocky pathway by which our grandmothers grandmothers grandmothers grand grand- mothers climbed to their hard- hard earned eminence as cooks Their skill was too often acquired by the trial-and-error trial method so costly and discouraging Take a abit abit a abit bit of this and add a dash of that Put it into the oven and trust to luck uck Take it out and hope for the best Of courSe course after trying many times and flavoring their failures with tears the more persistent ones arrived at success But today's homemaker has exact rules to follow Amounts are measured measured measured meas meas- to an eighth of a a. teaspoon tem temperatures are regulated in in de degrees degrees degrees de- de grees Fahrenheit and time is measured measured meas- meas ired to a split second second welI well almost that hat exactly Take the ways of cooking meat for example When the roast is Inthe in inthe the he oven no longer does the cook take time to baste it every few min min- utes Instead she places the meat on a rack fat side uppermost so that the f fat t as it melts does this task ask for her The temperature of her oven is lower to degrees degrees degrees de de- de- de grees F. F than the oven temperature tempera- tempera ture ure her moth mother r used for roasting She does not cover her roast She knows that it is not necessary to preheat the oven for roasting nor nur noro norto to o sear the meat although she may maydo maydo maydo do this thIs either either at the beginning or orthe orthe orthe the end of the roasting period period period-if if needed to give it that temptingly brown and crisp exterior She does not sear to keep in the juices because because because be be- cause she has be been n taught that searing searing sear- sear ing ng does not do this But she knows that hat long roasting at a comparatively comparative- comparative ly y low oven temperature will keep the he meat juicy If she is truly up-to-date up she uses a roast-meat roast thermometer to tell her ler when her roast is done Simplified Broiling Broiling has been simplified so that hat only one turn is necessary when the he meat is placed at the proper distance istance usually three inches from the he heating element And the good cook ook of today would not think of boiling meat Instead she cooks cookst It t in water at a simmering temperature tempera- tempera ture ure just below the boiling point Elaborate meals of many courses have lave also been relegated to the past Even for company dinners a smart simplicity is preferred The modern ideal in cooking as in other phases of homemaking is to find ind the right way and then do it itin itin in n the easiest most convenient fashion Fussiness is definitely out So too are slapdash careless meth meth- And now here are recipes for delicious delicious de- de licious dishes to add variety to your menus They are not hard to prepare prepare prepare pre pre- pare and they are sure to win the approval of your family Rolled Shoulder Lamb Chops Preheat the broiler and broiler pan Place the chops on the broiler rack ack allowing three inches between heat leat and surface of the chops When brown on one side season and turn and continue to cook until the other side is brown Serve with tiny whole carrots and buttered peas Roast Beef Tenderloin Beef tenderloin slices of bacon h 14 j lemon 1 clove garlic salt and pepper Rub meat with cut clove of garlic Squeeze over it the juice of V M lemon emon Season with salt and pepper and place on a rack in an open roasting pan Lay slices of bacon over the top place in a slow oven degrees F. F and roast uncovered uncovered uncovered ered until done 45 minutes to one hour Make gravy from drippings ra S h 8 d k ly tw r rr r Th The modern de' de cook ok knows new Broil I its it's no trick to broil chops by the new m methods of meat cookery Broiled pear halves and mint leaves garnish these la lamb mb chops