Ogden Daily Standard | 1919-06-12 | Page 5 | From a Beefsteak

uu FROM S BEEFSTEAK Some persons Insist that beefsteak is cheap, because it requires only a little heat to cook it and only a little time to prepare n. Moreover, it is appetizing, and so is relished and eaten eagerly A heav) Blew, on the other hand say these exponents of cheap beefsteak costs little to begin with. If it is made from a cheap cut of meat But it costs much in the heat required for long cooking and much in the housewife's time and energy in preparing pre-paring and cooking it. If it is proper 1 rooked, it is. of course, appetizing But it Is easier to spoil a stew than a beefsteak in the co.iklng and so make it unsavory and so unappetizing that Little of it is ealen. Whether we aree with the person who argue? that beefsteak is cheap or one who argues that it is expensive, we must all agree ith the one who argues that there are expensive ways of usino: beefsteaks and cheaper ways. To begin with, the stenk must be cooked to a turn ; should to be at its best, be broiled. The degree of cooking must depend on the taste of ine persons wno ;ir; to eat it. out it should never be dried up in an effort to make ii well Jone. if a well done -"ik is desired m iould be broiled over a fire hottest at the beginning of j the cooking and it should be frequently frequent-ly turned. There is much so-called waste to stoak fat and gristle and bone. But all of this waste can be made useful. Hence a big stenk is an economy, for the eft-oers will be enough i.o be worth working over i The left -user hit-- of the tender steak ran be put tbiough a meat chop- i per, and: if the steak Is cooked rare, formed into lilllc bills and browned quickly in bacon fat or butie-r and served for lunch, it the '-teak is not rare the chopped bits can be mixed with an equal quantity j rice, a little white sauce and plrnty ol seasoning and then formed into small croquettes i dipped in egg and crumbs, and brown - 'ed The bone and grille should go into the soup pot if there are other scraps of meat and oones they can all be combined. If there arc no others I the steak bone and gristle can be put I in a pot w ith a sliced onion, two diced carrots, two stalks of celery sliced, half a can of tomatoes, half a cupful , of rice and three piuts of water. This should be simmered until alLthe flavor Is extracted from the bono and the vegetables - about an hour and a half and then strained foi soup. The tough ends of Ihe steak can be i trimmed and cut in'o dice and Bt wed tender with a Little canned tomato or I diced green peppers and water The 'stew should be slightly 'hickened when ; Ihe meat Is very tendei --