| Show COOK CUTS OF BEEF d IN APPETIZING WAY WAY Less Gas Needed for Stews Than for r Broiling 1 17 Some Dishes Are Not in Favor Because Because Be Be- I cause of Haphazard Manner in Which They Are Prepared Prepared- Much Meat It 14 I Wasted p Prepared by the United States Slate Department of ot Agriculture With a properly regulated flame fiame less gns gas Is needed to prepare a stew or a tongue to or-to or to boll boil simmer a piece of corne corned beef bee or other cheaper cuts of beef that Is required to broil a thick steak properly says the United States Department of Agriculture Stews Meat stews are not In gre great t favor I This his may be because they are so often prepared In a haphazard way Tr Try selecting se selecting selecting se- se lean beef from the neck brisket brisket bris bris- ket the tile shoulder or the heel of or orthe the round and making a brown stew Cut the beef bee Into Inch cubes Season Season Sea- Sea son eon each piece dredge thoroughly with flour our and brown on all aU sides in a ar frying r pan using suet or drippings Avoid old having too much fat Cut Then add Just enough hot bot water to cover the pieces leces and when this has boiled holled up once pour poor all Into a double boiler bolleI I and nd cook for three hours The gravy may need to be thickened at nt the last with witha a 8 little flour Serve with baked potatoes potatoes pota pota- toes toe plain cool cooked ed rice or hot biscuits Boiled Beef Strictly speaking no meat Is ever cooked satisfactorily b by being actually boiled In water To prepare so called boiled beef beer plunge the meat Into boiling water to harden the surface a a little and prevent too rapid nu nn escape of the Juices Finish the cooking by simmering allowing plenty of time for forthe forthe the process Corned Beef Too often corned beef is served un underdone un and a n great d deal al of good meat Is wasted this Try cooking a piece of corned beef by hy simmering It In a liberal amount of or water for tor from three to six hours according to the cut The water In this ca case e should be cold when the process Is begun Beet Beef tongue and heart are also much better bettel wheT when cooked by simmering for tor several hours hourn or until thoroughly tender I I And one of ot the tougher cuts of ot beef nay be prepared satisfactorily If It well seasoned browned In a little fat placed in a covered casserole or roaster and cooked slowly for some hours A little e water should be added to keep the meat moist It should be remembered that It Is the long cooking at a low temperature that brings success In the preparation of or the tougher cuts of meat |
