Show home course in domestic science VI cis cuts of meat and how to cook them thern by EDITH G CHARLTON in charge of domestic economy iowa state college copyright 1910 by Amot american press association 11 1 la Is one of tho the chief M foods it Is albo one of the tile dottl most t common coin found foun 11 I 1 on the astrage tuble ino no in mitt atti r holl filah the price bohrs it Is deman demanda dd nt at least unco once a day it the prin princine cINI dish I 1 in it tile bill tilli of fare of tin average kinei louii fati family lilY until re cent bears it ins consid aamodt to fire and evne as the I 1 tot tot it to I 1 ie e if it a it inet in the be diet ami for reasons of health at kt tin the present little cople are gradually finding out that went Is im it it neo e boully in an bill af of fare they are there are oilier other fouda contain quite as much of the tl bill idIng lien lies nud and ch wang eggs anti iut aru are substituted for the tb nit it illah dish still boef jamb pork fish poultry and gam to t iw fowl la in nina I 1 otnes anti orto no or more of the numbs r Is 1 prepared for the tile table every day ueail an a II 11 Is meat of all linda kinds 1 Is toe the food most often in the cooking or too t muke make the state meat a little more specific it is the food fool material la to which the tb scientific of cooking should be nod and arc are not moat carefully observed composition of mat most meat IN composed of bunt Lest of buselt fibel bound together by a R limy rimy satin called conne edve tw tl w 1 I there nr alao aim in lit all k alx acim of ivest alore or tor lw IM fat water and antil rula orva I 1 W mintsia the bone cine slues lowood und and kill a it tince similar to abo be white of egg fix ie its bonnil hi tu tb the blood and and anti thic this ia to the rotch 1 of mat meat the ex trait tive or the tl of meat is alao also ou of valuable ties it in 1 the sir give 11 kinds of ewt lilt bat especially Pe elly a ohm and bd chev ahw awo ski ld in lit the dim twe tto of the massele nii otera ibn ibe amot isit of material iteria or aref nowr nr wr anim lu 10 to 10 0 1 artent er lent in lit dit dif farat kinds of meat moat and the fat tat ra rlyn froni 0 0 to lid ia per ir rent cent to the bo nod the cut CIKO li lt ecat cou a it large amount of MW icorn that 60 per cent meat 14 to anale it more pala table tit ti doot clop its ti aror and unit to kill hill all any erwis it nay mar boutall cout nit un ull 1 lesa lerm err carefully done 1 treat 1 it few 1 of f 1 linn a aln LO forstr SAID a raz PLAT V NO divisions or jilak beet beef bluel 1 chopped will leave the ali lu lit from to tuo und pue one half to three gouni while meat ineat cooked after tl e tot nuion method lut thod m III from two tuo tu to thru houra hours lousi lr r meat li 14 properly prop orly cooked the PIUS tt tir avill vill bi lot awl and the tissue and wui will bo be aull I boiling Holl liiK illean tough ena ens the muscle albre anti the albumen albu tuen in lit his this then lies the heiret of the brur cooking of any kind of meat it lioi ild aldays a be alth a luxl rato temperature below 1 boiling point for film new amt kit etc one fart fact should ei ever er if be bet kel t tu to igind nhen tonj lug 1 meat aud anti it for tw table it ii that it it not alieves tie 11 moet af luex of natii which are ibber either be the best flu gla nored ur or moist it to 1 a lull mit take coi common BUlou to both nl d a auti fook t nu nubye pye that when a nall 4 11 of giat to III demind it munt must be iw cat cut from the por debouse or co ro be in ruy there ie U DO no meat bulte so 0 o an a porterhouse steak lt tha that und and tOMb somo it at con tie absolutely poll spoil 1 it I in the booking art true to it U ebat a cut fron from the moulder bo alder or the t ao so be tor aad and cited ia ib eab a ty ny that it v I 1 lie he a abb fr AW tt mads and will be roll phed by sta be the epic are who usually cf castle wit rot tote to h favor of T boo bone and od feb dermota steak i diffay cut of meet knowledge of tb the uarl awal method of cutting beef elio of the nath and trinton trin tun of the muscle to is emart in to order to IMM sting yett loff the hf beet best of mild bd to w olo termine how they should be booked ity BY the tw twit 4 one on iet laer orally beatis abose piece pieces having the leat least anil unit hie file ten kenderest derest juiciest Jul cleft west th anoman wha wh seldom if over visits the ina in a macket who ho invariably lavra bly cavm irti her went orde viii by hy te loo bo te in not oft HWY to act pt a choice roat raw or r a jr avi amik as a to Is tic the woman who ln nr where abt re trece euest 1 are fire located witted goe to the and tl makes her own xe lection it is not an easy matter to belt sell poor meat went to ti woman who known knos as ell as thy be butcher himself the he difference lit the t amount of bone in various tuta lots of meal men it 11 la Is a simple IP matter tu to become familiar nith the character of the tilt dif ferent kinds of meat and their 1 licit cu lion lu in the arians nod it Is a subject which every woman should under stand the highest olg liest priced and kenderest ten derest giop of bea bt ot are cut from the hind quarter custom Is so strong lu in its prefer elue e that beef atil animals mals are bred fill u drw few to baang as much anicat and us as 11 email mall loin in thu the lolo 1010 as poi elble sible the bargoot 1 amount of buirl nit inuit ut iti obtained from trout some of the fore fort in dividing the tile aide side of hief 1 ef into fore and bind hind luar tira the division Is 1 Lene generally rally mide lon viti one orte rib on the tire hind bind flu artEr rho and rump roast loin join pr po r and round the tile link or skirt alc plc t and the cinak tire in the tile hind ahe rib roasts chuck stunt shin t ru tit 4 clod or fortar tu plate piece incie ling it tie e it trel the tile neck and shin aro lot lu in th tit fore quarter most of those feces lao can be b cut into si portions niia and the quantity of bone bliese echal part parts contain genera ermily lly determines which I 1 N the best tn to bit bin of auree bourse antni kulmala aloi inest lne botie and anti the butcher must s to it that mome one buy buys the bon bono if lie fie ex lonctot to make a gonod but ne a are al a s s tiling 1111 to lean lem f the I 1 perlor parts the big pointes to the customer antoo n ho low not know any better let tr I 1 in a rib roast always nek ask for nt at lenet the brut first three ribe ribs from front the whole for fo quarter I 1 the be brat fire artlis make wake a natis satisfactory factory roast for a large ully cutting abe choul the buu I 1 eibers aro coarser anti the not as suitable tor for rhe 1 rib ron tt inny tutty have th tin boodt lett left in it and be as an a stand lost to r wit ot 01 tile he rib ribs muy inny be b tilt lit out and th meat rolled with enter filled with a bit it of suet net abe first method probably a little better flavor the frond or collid roat Is I 1 more earll A amed abe tint chuck piece hells sells for a fam less per pound than that the file woos and makes i very ron t ml if it Is im prepare pr epard tl anti 1 ok oll rather the wood e oud and ren alit ing chuek pieces are tire better for 1 pot 1 I t than oen roux rousting ting r cliel otee contains joint nud jr v ot of the fore orp arni arm it ix iii afteu cui vit into three piert che second or middle piece on ont titio cufr a the be st nailer amount of tit bone is I 1 pret preamble wable ah 1 I h rump piece with hip joint re and anti the cavity filled with suet make an excellent roosting piece it 1 ery leau loan it the inus cles closely knit anti unless tb tho bone it kakou out ont and i some enam fat tat added the meet most Is 14 likely to I 1 dr hie ilie id Is it olid solid piece fit 0 inn ilin meat ineat pit and anti of hue title grala ind and flavor it 14 1 in the join juit bat r abe tb I 1 a kimme anti to thickest tn in the ct contu I 1 of the loin join ilav mose it liatis ha no enste and anti in Is ill tender it ie its sold in a te separate ep arate piece and prep ibid na as it fillet cf orf bett or broiled tot stalk hut but such 14 1 ati 1 dom if evel evet taken irom from first quilley beef when it tins has att bian ti re luried 1 tho ivilue if r pit lie il s stefka la Is bably lessen d I 1 diliert here fore the ho steak Is I 1 us illy tho the fourth or fifth oil wilting a boid portion of the tend r lolu join select elect lect a sirloin estial that iiii inn i ixon won cut aa far into the lon join as its dosal bk blo this gives i rood good of na atil na as i x large iff middle fitce N ft itu ith short methods of cooking meat eight methods are u generally ene rally tin I oveil in looking beats weats thebe tire nr broiling lug roi roig tins stewing boiling fr IHK ing lauto luc a bombl nation or of hauteen Hau saut tein eln and stewing a combination of trying anti baking rhe various methodi represent 3 cooking in moist a heat on top of the tile rame it ad cooking in alry hoat heat in the oron oren or broiler broller rhe principle under afrig all tin the method ie is the same it la 19 to feln the cooking of tile meat nt tit a hilgh temperature in aider to komir nver the cut tn ustle fiul to HIP tile juices jule in lit tile lit meat and then to cook nt tit rt a lower temperature that the miricle fiber and id may ir iw a hardened hard enod n as little ns an bior a a of beef cl cloae cither either the first liepe rehi it cut front ron the or lh tho rump piece alfter the coast for the oen wipe it ditth a cloth eloth wet with old water io do not put ir he anent in a illah dih of water to mab it 1 put the tb mea men into a pd pike or better a pelf basting roaster up PP inkle it with a little pepper und and dredge with dobir if doi Vired 11 hot but to do not pu writer tn in the pan pon nr sprinkle the tb meat most willit mil wt beati became beatie e both ext at it the dror dr or of the root and tim the suit draws nut out the jok P the tile men hoota be I 1 very hot about aw hot to the matt ou 00 all sides in ten or fifth if it dealmo tin goaring way b itzoe on n tip h p of tot the mm to i dirtily over life the birr frer tle the amrit te Is well scared tb the ten trin per sicre cre hould should be lowered und alid the orient allred all red to amk ecton ano more elowe until it H 1 done about minute for each pound if it i i dripping pun pan Is iaci used the me ineat will require berut several almost dorlac the fifie hour for vor this RU men butter or ome some good freeh fresh IB to not hot watt remove lie the from IMM fb the well en and best baste thor I 1 it ir t polite water th tit nor imatt tit nor axt 1 with alpar 0 fat tat after two r oline tim aimee there will toot i neuah fet tat in tb the pan for aalt 1 may be gilli durl th bat half hour of mating or after it the awit nw it hd huss awen welt mared to 19 quimp bilte a should weigh at let are erg LM I 1 ben than tbt that the piece witt will I 1 ioe 0 so o imal that tr by on time le it b bg oa on all wen die there will tk very little center portion |