Show I cX x t.-x x xI HOME HINTS I I. I AND DIET I l C By Dr INEZ S SEARLES EARLES WILLSON r c 10 II li N i t r V I BRAISING I at Is nn on economical and ond pain pain- palatable table way of 01 cooking Choking some of the tougher cuts tits of meat ment and It Is a method not as lIS frequently employed Inthe In Inthe the home ns as it should be The lose less expensive cut ul of the animal are richer rich rich- er In lu nutritive e value than the more costly steaks and chops and the question ques ques- lion tion of cooking them to render them tender lender In er and to elop develop the flayer Is It one oneto oneto to 10 which the good cook knows the an on ewer Iwer Unless properly done donI braising It le nothing more than stewing It Is Is cot cor correctly reedy speaking n combination of routing roasting Dill and stewing and often frying ns as dell The meat Is cooked d on a n bed of vegetables from which It derives It Its flavor or The Tho bles consisting of car nl carrots carrots tol rots onions onion turnips nn end celery are cut In tine tine- pieces The They may be fried gently In hum ham fat The Tho meat Is b bi owned browned well on nil sides s 's to keep kelp In the extractives It Is then pi placed a nn on top of fir the tile vegetables In n pan with n a tight fitting lid The U Is added nf and also nl o n 11 pint of hot water lIter or or better of soup stock The cooking may now be he finished 11 In nay one of se several cral wn I It may be continued on on top of The he Ito stove al although although al- al though h strictly In braising heat hent should be bey e n front froni nl nil all sides For or cooking tm nn m top of tile the the stove stove the tho Dutch over oven n. n that Iron pot with a lid Is th the l Ideal utensil to use Every fura- fura lly Ily of of tiny any size should haves s. s Dutch oven Thay ar are U lini 1 tar s so so many things The braising ma may be completed mp In Inthe Inthe In Inthe the o oven O en where here It Is Is' Is allowed to cook slowly for several hours bours or until the meat Is tender tem More liquid will need to be added odder from to time The tireless fireless c cooker oker may be used alth excellent t results In this method of ot cookery A cupful of liquid will wall be sufficient to add In the first place as 8 less e evaporation takes place than In any other method This Is a 0 good way to u use ue e It If U one wishes to go 10 out ont and let the meat cook book Itself Simply put It In tn the fireless cooker and forget It until dinner time We are arc apt to associate braising with the tougher cuts of beef only Calf's tongue and heart henrt boned bon shaul- shaul shoulder shoulder der of mutton and veal and chicken way may be w well well cooked cooked l In this way wiy Any meat cooked after otter this fashion fashions Is s n II nery very ery savory dish It Is another means moans of or varying the meals meals' and every housekeeper welcomes a n new Jew way to answer the tho old question of ot what we eat j |