Iron County Record | 1936-01-30 | Page 2 | Low Temperature, Long Time Roasting Urged in British Cooking Tests

Low Temperature Long LongTime LongTime Time Roasting Urged in British Cooking Tests LONDON What What the author auth auth- or calls a new technique in cookery with a potential saving saving saving sav sav- ing of a year to to British housewives Is described here The discovery o according to A. A F F. F Dutton Dufton Is the use of low temperatures temper over over long periods of time for the cooking of large cheap cuts cute of meats such luch as 81 beef or mutton Whereas the recommended temperature tem for roasting meat Is II from to roo degrees Fahrenheit la says Mr Dir Dufton Dutton the discovery Is to cook the meat for some 15 hours at a temperature of but de do- grees green Using a mutton roast as a starter start er over the protestations of ot his wife Mr Dufton Dutton obtained a roast delicious beyond all expectation A cheap boiling fowl foul he lie reports after atter 15 hours of the same lame treatment treat trat ment meat was found to be us as tender as chicken and as l full flavored as turkey The method says saya the author of the report results In a minimum saving of a penny a day per ler person per son Ion In his family