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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15 vear, eperlenre In Jarg,
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225 N. Riverside. Phone 369
Hotel
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523 s.w. Part
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Courtesy Serrlca
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With bath $1.50 up
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FOR 8 PORTER LABELS
This ipacioui cabinet file It beau
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FLOUR
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sti 39 Feantaf Stiffen
49 lbs.
Lb.
ATCHES
Hiway Brand
6 Box Ortn.
,alad Pressing
Aristocrat Salad Serve
Quart
CATPSUP
C. H. B.
The right flavor
14 oz. Bottle
TOMATO JUICE E
Del Roguo from ripe tomatoes.
No. 1 cans, 2 for
US" nint TlGk
Jf m i
CRACKERS
Snow Flakes
Oven Fresh
2 lb. box
SCOT TISSUE
Soft White
1000 Sheet Rolls
3 Rolls
Grapefruit
Del Monte
Just the better sections
No. 2 can
HU-BOl&A
Premium in every package.
Granulated Washing
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Large Package
S3'
Washing Powdes
Pects Granulated
Large Package
A JLooeiU- BOTTIF Or
Hums flu boss
and?
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J CAKES OF
WHITE KING
TOIIET SOAP
Maxwell House
Vita Fresh
2 lb. tin
5 & c
CHRISTMAS
CANDY
zy2 lb. box
GRAPEFRUIT
Arizona Sunkist. Dov
50 lb. bag
POTATOES
Klamath Gems. U. S. No. 2
ONIONS
Local Sweet Spanish
SQUASH
Local Banana
PEARS
Extra Fancy Bosc packed by S. 0. 8. ', box
ORANGES
Medium sizo, for juice !
CELERY
Utah type
RAISINS
21
Store 41
113 N c
Central
tki'JC Market Day
Jf Seedless -4 lb. Pkg
io lbs, mm
S The Master Bleacher T J
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&fC 11 Gal. W
Ldc T fl M A t n QAiinc
SQ Pcarce's quality I
4 cans g
Buy Quality Meats at
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xoung, lenaer oeei
Pot Roast lb. ii2c
White and Fluffy Vegetable
Shortening 4 lbs. SMs
jjjr
New Pack. Has old fashioned taste.
Sauerkraut qt. c
Fresh Beef
Hamburger lb. y2C
Choice Young
Veal Steak lb. f
Mild Cure gr
PICNICS lb. g)c
Store 471
Main
and Holly
FULL FLAVOR AT ANY STRENGTH
mn II t.i-i-.i.i-k -f 111 I . . ".....ir .v.
c
MMfiuasyiuaMtwa
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