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Show I HOME HINTS I AND DIET I I .j. By INEZ SEARLES WILLSON iv-K-"XK--:-:-x-::::-::-:"X-x- tj, lyj-t. Wl-uutij .wsjaper Union.) BRAISING r.rulsing is nn economical and palatable pala-table way of cooking some of the tougher cuts of meat and it Is a method not as frequently employed In the home as it should be. The less expensive cuts of the animal are richer rich-er in nutritive value than the more cosily steaks and chops and the question ques-tion of cooking them to render them tender and to develop the flavor is one to which the good cook knows the answer. an-swer. Unless properly done, braising la nothing more than stewing. It is, correctly cor-rectly speaking, a combination of roasting and stewing and often frying as well. The meat Is cooked on a bed of vegetables from which It derives its flavor. '. The vegetables, consisting of carrots, car-rots, unions; turnips and celery, are cut in fine pieces. They may be fried gently In ham fat. ; The meat is browned well on all sides to keep in the extractives. It Is then placed on top of the vegetables In a pan with a tight-fitting lid. The seasoning Is added and also a pint of hot water or, better, of soup stock. , The cooking may now be finished In any one of several ways. It may be continued on top of the stove, although, al-though, strictly speaking, In braising heat should be applied from all sides. For cooking on top of the stove, the Dutch oven, that Iron pot with a lid, is the Ideal utensil to use. Every family fam-ily of any size should hay a Dutch oven. They ar honxiy for so many things. The braising may be completed in the oven where It Is allowed to cook slowly for several hours or until the meat Is tender. More liquid will need to be added from time to time. The flreless cooker may be used with excellent results In Oils method of cookery. A cupful of liquid will be sufficient to add in the first place as less evaporation takes place than In any other method.' This Is a good way to use It If one wishes to go out and let the meat cook Itself. Simply put it In the flreless cooker and forget it until dinner time. We are apt to associate braising with the tougher cuts of beef only. Calf's tongue and heart, boned shoul-- shoul-- der of mutton and veal and chicken may be well-cooked In this way. Any meat cooked after this fashion Is a very savory dish. " It is another means of varying the meals and every housekeeper welcomes a new way to answer the old question of "what shall we eat?" |