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Show t 4 . I Maury's Kitchen 4 YOI U SUNDAY ArFJVIj. The woman who Is her own cook often finds it almost Impossible to go to church Sunday morning if the roast Is In the oven the gas may con.c on and the roast may hurn up or the fire may go out and the meat dry! i up. i A tireless cooker nieins much far such a time. There is no dShger of a Changing fire to reduce or Increase the beat. If a flrelesfl cooker Is not' , used the meut chosen should bo j something that will cook In an hum Vegetables offer Uttle difficulty tr r ' they may be prepared reedy for cook-' ling and put In water 111 needed Ptl i salad and dessert ire easily handled. Serve quick cooking vegetables ir, their simplest form. Carefully drained drain-ed and season id with salt and pepper 'and butter, carrots, turnips, caull-j ' flower or brusspls sprouts are quite j as good as If served In an elaborate sauce. The salad may be a plain head let- tuce with a choose dressing of celery i I and radishes may take the place of' I a separate ilad. The dessert mav be fruit served with whipped cream j I or plain and cake or Ookies, A small roast that will cook In an ( j hour is known as the fillet of be-r. I This cut Is expensive per pound, bu: j I has absolutely no waste. If one I member of a family dil! :es rare i,..f-i , 1 hive the butcher cut the fillet In individual portions. Then each pleci may he broiled to suit each taste. When buying a fillet of beef the ' butcher always carefully trims off i any fat, veins or tondonouc mem- , brane that may cover the meat. The ' I fillet Is then cut In slices or larded ; for roasting. -.j KO s . M ,,, B , r ' Put meat carefully larded on rack i In roastln? pan. Sprinkle with salt j and pepper and dredge with flour. H j salt pork U use? for Krding very little tail Will be necessary for seasoning I Put three or four thin slices bf po !; j In the bottom of the pan. Cook uncovered In a hot oven t v ; half an hour. Baste every in mln- utes with the fat In the pan and one . tablespoon hot water. Serve at once i garnished with parsley. A two-pound two-pound fillet of beef Is enough for four persons. BROILJE l riM.i l in BE& Have the meat carefully trimmed and cut In slices about one nnd one-half one-half Inches thick. Fasten a thin sllco of bacon around the side of each piece. Broil oer a, dear fire or under un-der the gas broiler for 10 minutes. Tlvc on one side and five on the other. Season With salt and pepper and spread with butter Serve on a hot platter garnished with parsley Round steak may oe ground very fine and made Into Htth ; flat lake- secured .with bacon and i broiled in i he same fashion An egg may be stirred into the ground meat to bind It. Pan broiling is quite satisfactory sat-isfactory for these meat cakes. Lamb chops are always delicious broiled but are expensive on account of the hone. They are pan broiled or pan broiled in exactly the .same way that beefsteak is. Canned peas, huttered ctrrots, string beans, canned tomatoes or us-i us-i paragus are suitable vegetables to serve with lamb chops |