Show THREE BIG AIMS IN MEAT COOKERY tender cuts can be cooked in short time prepared by the united states department of agriculture in preparing several popular leaflets on cookery the food specialists in the bureau of home economics of the united states department of agriculture ri harp bare emphasized three definite alms these alms have grown out ont of long experience to in cooking ments in the laboratory in connection with a antion wide study of the factors that influence the first point developed Is that meat must he be cooked according to the cut it la IN well known that tile cuts of meat from different parts of a carcass vary somewhat in tenderness tender cuts can be cooked quickly unless they are large lare roasts and are best cooked in utensils without lids and without water less tender cuts should be cooked slowly with a judicious amount of water to soften he connective tissue how to cook meat to bring out the maximum of flavor Is the next nest point emphasized the home economics specialists advocate browning meat on the outside to develop rich flavor after that Is done cooking Is continued in the appropriate way for the probable tenderness of the cut the flavor of the meat may also he be enhanced by savory and well flavored gravies the third point emphasized in giving directions for cooking meat in the household Is if to eliminate guesswork as to when the meat Is done the oven thermometer and the roast meat thermometer are recommended as a means mean to this end so many minutes to the poti pound tid Is IN not a sure guide the roast meat thermometer put pill directly into the meat before the cooking Is begun shows when the desired stage has been reached moreover it shows when to stop cooking every additional minutes cooking beyond the required rare medium or welldon e at stage ag e simp simply I 1 y wa wastes s t es the in meat e at by shrinking it unduly |