Where meat is tough add a little vinegar or a piece of lemon to the water in which it is boiled. This will result in a shortening of time and a saving of fuel, while the meat will be rendered more easy of digestion. Also any slight taint, that may be about the meat, will be entirely removed by this process.

To make a steak tender rub it over with a small quantity of baking soda the day before using. Wash off next morning and cook in any way desired. This process will answer for fowls, legs of mutton, etc.

Meat

If a little tainted sprinkle charcoal over it, or boil it with a lump of barcoal in the water. This will make it quite fresh again. Game especially can be sweetened by lumps of charcoal placed in the interior. Dressed fowls the same.

Tough meat or fowl is made more tender by putting a pinch of baking soda in the water used for boiling.

Salt poke for frying can be very much improved by slicing for use and freshening over night in sweet milk, or milk and water can be used half and half.

Smoked meat may be kept by rubbing molasses over the fleshy part and then cover thickly with black pepper. This way cannot be excelled. Hams may be kept in the same manner.

Frozen meat can be thawed by putting in cold water until the frost is drawn out. This should be done just before required for.

In slicing ham rub the cut side with cornmeal. It will neither dry nor taint and the meal can be easily rubbed off.

The steam from a pan of water in the oven will prevent meats from scorching. A pod of red pepper put in the water/where meat is boiling will prevent the odor from filling the house.

Tin covers made to fit the baking-pan and high enough to admit the roast are very desirable. Meat is much nicer roasted in this way.

Salt meat should be put over in cold water.

Meat for soup should be put in cold water, heated gradually and boiled slowly. Do not skim for beef tea.

Meat for boiling or stewing should he plunged into boiling salted water and boiled ten minutes. Take it out and add fresh water; boil slowly, as fast boiling hardens meat.

Stewing meat is an economical method, as it does not require much fire, and coarse and cheap meats cooked in this way with or without vegetables may be made tender and nutritious.

Teems Used In Cookery. Braising

That is, slow roasting in a closely covered pan will subdue the obstinate fiber and retain all the juices of the meat. Fans come expressly for this purpose, but any ordinary deep pan with a cover can be used instead.

Larding

By this it is meant to cover the roast either of meat or fowl with strips of fat salt pork fastened on with wooden skewers. This is resorted to to prevent scorching, and also to flavor. In larding, however, we sometimes puncture the meat with numerous incisions through which narrow strips of pork are to be drawn or pushed.

Basting

Simply dip the water or juices in the roasting-pan over the meat. Do this frequently, using a large spoon for the operation.

Dredging

Sprinkle with flour, salt or spice.

Breading an article is simply rolling it in bread-crumbs, cracker dust, flour or cornmeal preparatory to frying. It is usual to dip the article to be breaded in beaten egg, or egg and water. Batter is sometimes used or a cream sauce, while if the article contains eggs, such as croquettes, the dipping may be omitted and simple rolling in crumbs substituted.

Clarifying Fat Foe Frying

The fat that is skimmed from gravies, soups or taken from roast meat always contains water and cannot be used for frying until this is removed. Melt slowly in a hot sauce-pan. Boil gently and pour off carefully. If wished especially clear straining through a cloth may be resorted to with good effect.

Hot plates should be brought to the table with all varieties of meat, but more especially with mutton, as the fat of this is so quick to harden. Never heat them on the range or in the oven, thereby cracking and ruining the glazing. Put the plates required in a large pan and cover with boiling water. When ready to serve the dinner wipe the plates quickly and place on the table.

Seasoning for meats should be added when the meats are almost cooked, as salt draws out the juices of the meat.

Garnishes Foe Meats

To garnish a dish is simply to ornament it. See Department of Garnishes.

Bread Balls

Break the bread in small pieces; moisten with milk or a little water; season with salt, pepper and nutmeg; adding a little fine sage or parsley, and a small piece of butter. Mix and form in small cakes or balls. Roast with beef or chicken, or fry with steak.

Very Nice Dressing With Roast Beef

Make a plain dressing, as for turkey or . chicken, and bake in the pan with the beef. This is liked by many better than Yorkshire pudding. If the baking pan has no cover spread the dressing over the top of the meat as well. This will keep the meat moist.

Meat that is baking too fast may be covered with a buttered paper.

Corn Beef

Corn Beef should be put over to cook in cold water, and not be taken out of the kettle until cold. This will prevent its being dry.

Gravies For Roasts

These should be thickened with browned flour. Uncooked flour is unpleasant to the eye and raw to the taste. Brown quite a quantity of flour at a time and keep handy in a glass jar or tin box closely covered.