Show X 1 IVA A k Z 2 4 afave your meat tender delicious juicy set see recipes below meat magic chere HERE DOES SEEM to be ba a T magical quality about meats which are cooked to juicy tender perfection however its not a mystic magic which all aspire to and few a achieve ahle ve it if there t h e r e is a secret its it S available to all it la Is no secret that you should have a good cut of meat with which to start if you want to have a delicious cut to set on the table but once you have a good cut do cook it properly instead of ruining it this latter statement may sound a bit farfetched far fetched but every day there are thousands of women who go to a great deal of trouble finding a perfect roast then cook coo k it uke like a pot roast which Is practically stewing it then too there are other thousands who lose pounds of meat by using old fashioned methods such as high temperature for browning the meat this Is not necessary because meat m e a t cooked at constant low temperature win will brown enough to be attractive to the most discerning eye and will not shrink and lose juice as well ell as waste wasta meat ifa if you have a covered roaster resolve right now to discard the cover and invest in a rack for a roast A true roast is not at any point during roasting cooked with a cover it should sit on a rack fat side up at low to moderate temperature pera ture in the oven to roast perfectly now how long should a roast be c cooked the most accurate way of determining this is to insert a meat thermometer into the meat as you place placa it in the oven and when the temperature has reached its proper point the roast is done insert the thermometer through the center as aa deep into the meat as possible you may figure out the time to roast by pounds but this is not nearly so accurate especially if you are cooking roast beef to medium rare HEN PROPERLY PREPARED W WHEN corne corned d beef can be a real del delicacy cacy the tha meat Is muscular and needs to be cooked long and slowly for real tenderness without which it is not a delicacy by any manner of means heres a novel way to prepare it glazed corned beef ct 17 C 1 t 7 pounds corned beef VA 4 cup canned fruit juice H cup brown sugar 10 whole cloves spiced peaches wash corned beef under running water to remove all traces of brine cover with cold water and bring to a boll boil drain and replace water simmer slowly in a covered kettle kettie for 4 ta 5 hours or until meat can be pierced easily with a fork add dd more water it if necessary drain meat and place on a rack in a roaster pour fruit juice over meat and sprinkle with brown sugar stick with cloves bake in a moderate oven for hour serve garnished with spiced peaches ARD AS IT MAY BE tor for you to atry try roasting meat at low and cori constant stant temperature if youve followed other ways in IA the past LYNN SAYS know cooking tricks for variety meats bleats seldom used lamb liver takes on an creole style when its braised braided with some chopped fresh or canned tomatoes green pepper and a dash of curry powder add some crumbled bacon tor for flavor precooked pre cooked sweetbreads sweet breads may be sauteed in butter with mushroom cups caps and served on top of toasted ir triangles langles of bread with a strip of bacon fox for an exciting luncheon dish LYNN CHAMBERS MENU roast leg of lamb mint jelly browned potatoes cabbage au gratin cloverleaf Clover leat rolls butter and jam grapefruit shredded carrot salad beverage butterscotch sundae recipe given do give it a try never go back to the old way because the roasts are so much more delicious and juicy besides who want to get all the edible meat possible for their money por pork k roast with woy sauce serves 6 fresh picnic shoulder salt and pepper 2 small ysmall onions minced 1 tablespoon worcester shire sauce I 1 tablespoon sugar shear V teaspoon paprika cup vinegar K cup water 2 tablespoons catsup have picnic shoulder boned and r rolled 0 lied at the market season with salt t and pepper place fat side up ry on rack in an open roaster roast in a moderate e r a t e 0 oven v e n u until in t I 1 I 1 t h e r dometer registers or allow minutes per pound combine all remaining ingredients in a saucepan and cook for 5 minutes roast koast ley leg of lamb serves 1 ilet leg of lamb iamb 5 pounds 1 teaspoon ginger I 1 clove garlic tt if desired salt and pepper i cup grape jelly vt cap water wipe meat with damp cloth do not remove fell the thin papery covering over the meat make four gashes in the roast and insert a piece of garlic clove in each of them if desired rub ginger salt and pepper into the meat place in roaster on rack fat side up and roast in a slow oven until thermometer registers for well done lamb during the last 20 minutes of cooking time baste the meat with grape juice which has been melted in the hot water remove garlic before serving veal shoulder or breast may be stuffed with the following to give a v very e r y tasty roast in roasting veal use a slow oven to and cook until the th 0 thermometer dometer registers which la is about 4 40 0 minutes to the pound raisin stuffing for about 5 pound roast 4 cups soft bread crumbs S cup melted fat I 1 teaspoon salt I 1 cup seedless beedles s raisins raising 14 teaspoon pepper combine all ingredients and stuff ligh lightly into meat allowing room for expansion or place stuffing to 0 the side of the meat or in a casserole and baste with juices from meat it if you cook stuffing separately bake for 30 to 40 minutes brains after pre cooking make a delicious dish when dipped in ia seasoned flour then browned in fat and serve w with I 1 t h creamy scrambled eggs hearts need a lot of long slow cooking to make them tender veal hearts are especially good when filled with prune pruna stuffing then braised braided brai sed to shorten the cooking time for heart cut in in cubes and brown in hot fat then the fold into tomato sauce used for rapa spaghetti s 9 bettl and bako bake the whole casser casserole ole for 30 20 minutes minute |