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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 6, 1935)
SIX MEDFORD MAIL TRIBUNE, MEDFORD, OREGON, FRED AT, DECE3IBER 6, 1935. SO COOK IT SLOW Only Two Ways of Cooking But Each Has Many Variations Says Home Bureau Hints Given Tnere are only two ways of cooking meet, aays the Bureau of Home Eco nomics of the U. 8. Department of Agriculture. On is to cook ilowly WITHOUT cover and WITHOUT Added water. The other way Is to cook lowly WITH a cover and WITH or WITHOUT added water. Broil ln. roosting and frying ar done without cover and without added water. "Boiling" (more correctly, simmering) and atewing are done with a cover and in added water; raising Is done with a cover and with or without Added water. There are countless variations of all these. But whatever the method, there la one basic rule: Cook meftt slowly. Cook slowly, say the bureau of home economics, because meat Is a protein food, and like white of egg, 1 hardened and toughened by pro longed heating at high temperature. That la the first and fundamental rule. The next rule Is to select the cook ing method according to the kind of meat, the amount ol fat and the ten derness of the cut. Broil or roast the tender, well-fattened cuts. Bralso the lens tender cuts, and for that matter braise any meat or any cute that are not well-fattened, or else "boll" or stew them. Lean meat of different kinds and cut la about equally nu tritious, and each cut can be made tender and attractive in Its own way. But to do this, the cook must select .'or the right degree of fatness and tenderness, and cook accordingly. Young Animals Tender, Young animals as a rule make ten der meat. Pigs, lambs and oalva are J1 marketed so young that all the cuts are tender. Pork and lamb are fat enough for roasting and broiling, tnit veal Is hardly ever fat enough for anything but braising. Beef Is from full-grown animal, and some cuts are much more tender than others, depending on tho pro portion of connective tissues in the cut. For broiled steak and beef roasts, use only the well-fattened tender cut. The leas tender beef cut may b made tender by makfng them into pot-roasts, "smothered" ateafc, or SwIm steak In other words, braising them or by making them Into one of tho many kinds and variations of stews. Or grind the moat, to divide the muscle fibers and connective tis sues into tiny bits, and then cook it as if It were tender meat making broiled hnmburg atcak or baked meat loaf, for example. Add fat m needed Sot satlsfiictory cooking. The tender beef steaks are cut from the back of the beef alrloin, porter house, T-bonc, tenderloin, club and Mb ateak. For broiling, have the steak cut thick an inch or more. Trim off the excess fat, cut the edges In several places to keep from curl ing, and wipe off the stenk with a damp cloth. To broil by direct heat, fcrense the rounds of the rack, lay the steak on It. and place It over live coals, or under an electric (frill, or under the flame of a gas oven. Brown on one eldo and then turn, with care rot to pierce the brown crlist. When both sides are browned, reduce the hrnt and turn the ateik occasionally until cooked to the desired stngo rare, medium or well-done. To pan-broil a stenk on top of the Move, brown it on both sides In a lldhtly gTeawd, sizzling hot skillet, then lower the heat and cook to the drMrixt atae of "doneneas," burning Uie mHU to Insure even cooking. Do not add water and do not cover. From time to time pour off accumulated fat. so the steak will not fry. A thick steak, after browning, may be fin ished In a hot oven (450 degrees F.) Win a ruck under the stenk in the skillet, and tMo meat will cook even ly without being turned. A eten l' Inches thick will probably requtre about 33 minutes to cook medium rare. But the time to allow for broil ing a steok wilt vnry with the thick ness of the steak, the degree of heat. and petTonol preference as to the de cree of "dononcM." These snine directions for broil I rut apply to other tender, well-fattened cuts of other kind of meats. II tin. t. til IH (KUMl ItOIUtN. The tender beef ronst.p are cut fiom the ribs and loin. Place the roast fat side up on a rack In a runsllng pan without a cover, and without water. If It Is a rtb roast Urn will stand fat-slda up, the rack la not needed. As tho fnt melts and cooks out it will baste the moot. Then we that the oven temperature is rUM, itmwmberlng that the roast should be cooked at moderate, temperature Coeds Aid Taming Of Flaming Youth At Social Affairs MOBTON. Mass.. Dec. 6 (AP) Boston university baa practically eliminated liquor from all under graduate social affairs. Dean Lucy J. Franklin said today, and now Is moving to eliminate cheek-to-chk and "atreamline" dancing. Dean Franklin said the reforms were being carried out through the active co-operation of the senior girls. The senior girls. Dean Franklin aald. were organized to teach the freshmen social technique and conduct at social affairs. "We don't consider that cheek-to-cheek and streamline dancing are the right type of dancing," Dean Franklin said. PURfTANSACTIVE Tempest Caused As Foes of More Liberal Rules for Theater Call City the Babylon of Modern Times most of the time. This will keep the juices Jn unless the meat is cooked to the extremely well-done stage. Some cooks prefer the moderate tem perature throughout 300 to 353 de grees Fahrenheit. With this men temperature from start to finish the roast will cook slowly and usually will brown as It cooks. Other cooks prefer to brown the roast In a hot oven (600 degrees F.) for 20 to 30 minutes, then reduce the oven temperature to very moderate (about 300 degrees F.) and continue cooking slowly until the roast Is done, But be sure the oven temperature is reduced soon enough so that the roast J cooked at very moderate tempera ture mots of Hi time. By this meth od a two- or three-rib standing roast will probably require 18 to 18 minutes to the pound to be rare, 32 to 24 min utes to the pound to be medium, and about 30 minutes to the pound to be well done. Rolled roasts take longer. so allow 10 to 15 minutes more per pound of roll than per pound of standing roast. Thermometer Advised. Timing the roast by pound, how ever, te not a sure guide, because it does not allow for difference in the meat Itself, such as the distribution of fat, proportion of bone, etc. The only way to be sure Is to use a special meat thermometer. Insert the ther mometer before the roast goe into the oven, and ptish the bulb to the center of the thickest part of the roaat. For beef, cook until the ther mometer In the meet reads aboui 140 degrees F. for a tare roast, 100 for medium, and 180 for weil-done. Tor lamb cook to 180 degrees F., or little leas If preferred. For a fresh pork roaat which must be thorough ly well done the tremometer In the meat should read about 185 to 190 degrees. For a cured ham, 170 dti greea F. la sufficient. The leas tender outs of beef are chuck, plate beef, brisket, forehauk and neck, rump roast, round steak. flank, heel of the round and shank. Chuck, rump and heel of the round make good pot-roasts. Brown the meat first for rich flavor, then cook alowly in a closely covered pit. with a little water about half a cup to start tlie steam that softens tho con nective tissue and makes tough meat tender. Round steak, flank and chuck make good Swiss steak, braised with more added liquid than the potroast. Or any of theso less tender beef cuts make excellent brown stw, another braised dish. A "lid" of mashed po tatoes, or rich biscuit dough over a stow makes a meat pie. Plato and brisket, often called "boiling beef, are generally used in making cornea beef. LONDON. (UP) Charges that London has become a "Modern Rahv. ' Ion on the Thames." naughtier and merrier on Sundays than the gayest spots of continental Europe, have evoked a feud between moralist and public officials. Into the reform crusade of the world's largest city are thrust the comical, red putty noses and false whiskers of the vaudeville comedians and the protesting walls of the "le gitimate artists." For years the London counttcoun cil has prohibited actors from ap pearing In Sunday performances with false mustaches, or any other form of makeup. A comedian might, however, carry off his entire crazy reperolre on a Sunday evening if he wore a full dress suit. Then his antics became a recital or concert. Ballet Costume Barred But an artist Ruth Draper, the monologlst, for Instance cannot step foot on the stage on Sunday if she wears any sort of character attire, even though It be only a ballet cos tume. The comedians wanted their red noses seven days a week and the artists wanted their rights. The county council, with Puritanic sol emnity, stood firm, and the feud broke out. On the fundamentalist side stood Herbert Morrison, head of the coun cil. "I'm beginning to think that Lon don Is the least religious city In Eu rope, more continental than Paris," he told Sir Cecil Levlta, another member, who asked relaxations In the Sunday "blue laws" to permit atage makeup and articles of atage "props" such as chairs and tables. "London la getting too merry. It's time we put the brakes on." Society Makes Charge The Lord's Day Observance society, a large organlatlon. sprung at once to Morrison's side with an announce ment that London has become "a modern Babylon, the Sodom or Go morrah of the twentieth century." "On Sunday nights," said H. H. Martin, secretary of the society, "there are more people in the motion picture theaters than In all the places of worship put together. Only one out of every ten persona goes to church nowadays." The Sabbath, he added, Is "becom ing a dayof triumph for the world, the flesh and the devil." Despite all the furore over the charges of laxity and decadence Lon don's Sunday "blue laws" are among the most stringent In' the world. Sketches Ruled Out Not only must stages be barren of any furniture or other "props," but "dancing, any form of variety per formance, play or aketcb" are ruled out. Public dance halls likewise are closed, and prl&s fights are banned on the Sabbath. But If the variety or vauaevllle houses are closed, the public may find the same sort of entertainment at the motion picture houses with out encountering restrictions of any kind. At the picture houses one may see comedy, tragedy, music hall enter tainment and dancing. Yet, around tre corner, a theater will be In dark ness because of the county council's ruling that performers in the flesh cannot dance or appear In makeup. "Highbrow" Concerts Offered Besides a few "highbrow" concerts the Sunday league gives Sunday night concerts at the London Palladium off Piccadilly Circus. Sometimes at tho Prince of Wales theater, one has the Sabbath treat of a "refined" variety show comedians in dre&a suits, and crooners of the American variety. The New Metropolitan Symphony orchestra plays at the Trocadero Cin ema. Enterprising Britons have found one means of escaping the ban on stage plays stage clubs such as the I Am Theater club and Oate studio, which give performances for card holding members. The Idea was borrowed from the "drinking clubs" organized to pro vide members with a handy bar dur- i Ing the hours the "pubs" are closed, j The ban on Sunday boxing soon may j be circumvented in the same way. for a sporting club already has been pro- j posed at Blackfriars. , Sunday football is played In the i parks but the league sponsoring It I has been frowned upon by the Brit ish Football association. 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