"Some hae meat and canna eat,

And some would eat that want it; But we hae meat and we can eat. Sae let the Lord be thankit."

- Burns.

Meats before using should be wiped with a clean cloth wrung out of cold water. If they are washed and stand in water the juices will be drawn out.

Only the expensive cuts, coming from the little used muscles of the animal, can be successfully roasted or broiled.

The cheaper cuts, which are just as nutritious, require a long, slow cooking to make them tender; hence they are rejected by many housewives.

Roasted Meat

Wipe meat, rub with salt, using 1/2 tea-spoon to the pound, lay in roaster, fat side

If a rich broth for soups is desired the meat should be put into cold salted water, gradually heated, and cooked until tender, but never allowed to boil. The broth thus obtained will be delicious while the meat will be tasteless, and can be used only in made-dishes combined with highly flavored vegetables, or herbs.

Braiskd Meat

Wipe meat, sprinkle with salt and dredge with (lour. Brown quickly in Very hot greased pan. Remove to tireless cooker, kettle or large casserole, add three cups of boiling water, and cook below boiling point until tender - about fifty minutes to the pound. An hour before meat is done add six onions.

Braised Meat With Vebetables

Follow directions for Braised Meat. One hour before meat is done add

1 cup diced carrots 1 cup diced turnips 1 cup diced celery 1 teaspoon salt

3/4 cup tomato pulp 2 diced green peppers or pimentos 1 cup diced potatoes up, and dredge with flour. Place in hot oven. When flour in pan is browned and meat is seared reduce temperature. Baste occasionally with fat that fries out during roasting. For a medium rare roast allow fifteen minutes to the pound; for a roast well done, allow twenty.

Broiled Steak

Wipe steak. Rub heated pan or broiler with a piece of the fat. When pan is smoking hot lay in steak and turn every twelve seconds for the first two minutes, and every twenty seconds after that until it is done. Steak an inch thick will be cooked to a medium degree in ten minutes. Remove to hot platter, sprinkle with salt and spread with butter.

Boiled Meats

If the meat is to retain all the juices and be palatable it must be put into boiling water, boiled six minutes, then cooked below the boiling point until tender. When half cooked add 1/2 teaspoon salt to the pound.

If potatoes are to be served as a separate dish do not add them to the meat.

Swiss Steak Substitute

The toughest cut of meat from the toughest animal grown can be cooked tender by this method. Into any piece of meat, about two inches thick, pound all the flour it will absorb. Lay in baking dish or fireless cooker kettle, over the top spread a cup tomatoes, add a cup and a half boiling water, cover and boil five minutes. Put into oven or cooker, and cook below the boiling point until tender. After meat has cooked an hour and a half, salt, using 1/2 teaspoon to the pound. Time required will depend entirely upon meat used. A cut two inches thick from the round will cook well in two and a half hours. Two tablespoons each diced onions and sweet peppers may be added with the tomatoes if desired. A stuffed flank, with flour rubbed in, instead of pounded in, can be well cooked by this method.