Anonymous

“ Many pieces of meat of the best quality are sold at low rates because not in shapes to be served as roasting or broiling pieces. These serve well for entrees or made-up dishes. Other pieces which are tough but well flavored can, in the hands of an educated cook, be sent to the table as tender, palatable, sightly and nutritious as the prime cuts. It is to show some methods of preparing these cheaper cuts of meat in an appetizing manner that the following explanation of the processes of cooking and the accompanying recipes are given. ”

“ By the fireless cooker you save nine-tenths of the fuel, and ninety-nine hundredths of your temper, your time, and your labor. You do not become perspiring and cross in a hot kitchen. You do not have scorched pots and kettles to scrape and scour and wash.
Another point in favor of fireless cooking is that it is attended by absolutely no odors. ”

“ The principle of fireless cooking, though it bears the difficult name of recaloration, is simple enough. It is merely the retention of heat through complete insulation, just as we retain cold in the ice-box by complete insulation. In the first case, a material which is a poor conductor of heat is interposed between the kettle of hot food and the surrounding atmosphere to prevent radiation or the escape of heat into the surrounding air. ”

“ Steaming is an admirable method of cooking tough meats or hams. Modern housewives use a "cooker," which comes for this purpose, but the old-fashioned perforated steamer over a kettle of boiling water is also good.
Boiling is one of the simplest methods of cooking the cheaper cuts of meat. Properly employed, it consists in plunging the whole piece of meat in a large kettle of rapidly boiling water. The meat should be entirely covered by the water, which should continue to boil rapidly for five minutes after the meat has been immersed in it. ”

“ To remedy these evils, churches, journalists, philanthropists, clubs are alike working, and all are working along the same lines—that is, better home furnishings, better fuels, better utensils, more efficient, more economic, and less laborious methods of housekeeping. They have not only sought and introduced new inventions, but they have studied the past and adapted and bettered the old. ”

“ So besides your 4 pounds and 14 ounces of meat you have over 4 pints of rich soup stock which has cost you absolutely nothing, as it is a by-product of the system of fireless cooking.
"But," objects some one, "the meat cooked in such wise will have lost all its juice and flavor." On the contrary, there is a distinct gain in the matter of flavor in fireless cookery. We absolutely know this to be so, for we have had various cuts of meat, especially the cheaper cuts, cooked in a fireless cooker and the dishes so prepared have been submitted to competent judges ”

“ By the fireless cooker the cheaper cuts of meat can be cooked so that they are delicious, appetizing, tender. There is here a distinct saving in money, for by the employment of the fireless method of cooking, the cheaper cuts of meat can be made to serve all the purposes of the higher-priced pieces. ”

“ These findings point to an advantage in fireless cooking, and Miss Mitchell asserts that practical experience bears it out. With regard to meats cooked in water in the cooker, Miss Mitchell asserts that experience has shown that they become well done and are more tender than when boiled, showing that the temperatures necessary to reach that degree of cooking are obtained even in the center of a large piece of meat, without toughening or hardening the outside of the meat, as is done when more intense heat is applied. ”

“ The object of the following article is to present in simple and convenient form the history of the growth of fireless cooking and its advantages over the ordinary methods, so that those women who have had no experience in the management of fireless cookers may be encouraged to try them, and those adventurous women who experimented with the earlier cookers and met with disappointment may be induced to try again. ”

“ Sauteing is cooking in a small quantity of fat, as an omelet or hashed browned potatoes are cooked. This is the least wholesome of all methods of cooking meat, and is often held directly responsible for indigestion. ”

“ If meat is boiled at a gallop the connective tissue is destroyed, the meat falls from the bones in strings, and is hard and leathery.
For stews, meat en casserole, or in any fashion where water is used in the cooking, select the round (5) , either upper or under. For boiling, the clod (9) or the round (5) or the extreme lower piece of (3) . For rolled steak, mock fillet, steak à la Flamande, or beefsteak pie, the flank steak (7) is best. For cheap stews use (10) . For beef à la mode, in a large family use a thick slice of the round (5) , for a small family the clod (9) . ”

“ Curry Balls Use any of the cheaper cuts
1 pound uncooked beef chopped fine 2 tablespoonfuls Swift's Premium Oleomargarine 1 tablespoonful flour 1 level teaspoonful salt 1 teaspoonful curry-powder 1 onion chopped 1 cupful strained tomatoes 1⁄4 teaspoonful white pepper Make the meat into little balls. Put one tablespoon oleomargarine in frying-pan, and in it cook the onion slowly without browning it until the onion is soft. Then add the curry-powder and meat balls, and shake the pan over a quick fire for ten minutes. ”

“ The most important result of all this action and thought is the widespread awakening to the fact that the social and moral standing of the home is directly dependent upon its hygienic and economic condition. ”

“ The juice will not boil out of apple or berry pies if you dot bits of Swift's Premium Oleomargarine near the outer edge.
A little salt in the oven under the baking-tins will prevent burning on the bottom.
There is nothing more effective for removing the burned crust from cake or bread than a flat grater. It works evenly and leaves a smooth surface.
Use a wooden potato masher for stirring butter and sugar together for a cake. It is much quicker than a spoon. ”

“ This twentieth century is the age of progress in many directions, but most of all in Domestic Science. Never before has so much attention been devoted to the home. Journalists are giving columns of space to this topic. Churches are directing their efforts to the betterment of the home. Women's Clubs and charitable organizations have taken up the study of the home. ”

“ For beef tea, mince meat, and beef loaf, the neck is best. The chuck (1) is used only for roasting or baking, and is good value only for a large family. (2) and (3) are the standing ribs and carve to the best advantage. ”

“ The American manufacturer, ever on the alert for ideas, was quick to perceive the economic and commercial advantages of making such an appliance in an up-to-date manner, and so to-day we have on the market numerous fireless cookers. ”

“ Recipes You can make exactly as good cakes, pies, cookies, and candies by substituting for the butter named in your recipes 3⁄4 the quantity of Swift's Premium Oleomargarine. On this and the following pages are a few recipes in which this substitution has been made. Try them. You will find them good and more economical than when made with butter.
You may have some favorite recipes that are too expensive on account of the large amount of butter required. You can reduce their cost by using Swift's Premium Oleomargarine. ”

“ Different cuts of meat require different methods of cooking to bring about the best results. The following diagram and the accompanying suggestions for proper cuts for certain methods of cooking are those given by a prominent teacher in one of the leading domestic science schools in the United States. ”

“ If an asparagus fern turns yellow, repot it, giving it a strong loam enriched with one-fifth very old and finely crumbed manure and add a little coarse sand. Give the fern only an hour or two of sunlight each day. Water when it looks dry, but do not let it stand in any water that may have run through into the saucer. ”

“ Black goods and black-and-white goods need to be soaked in strong salt water, or to have a cupful of turpentine put into the wash water. Yellows, buffs, and tans are made much brighter by having a cupful of strong, strained coffee put in the rinsing water. ”

“ In view of this fact, the National Federation of Women's Clubs has practically covered the United States with their County, State, and National Committees on Housekeeping. They know that bad cooking in the home means unsatisfied stomachs, to gratify whose cravings the saloons are filled ”

“ To meet this demand books have been published and articles have appeared in the various women's papers giving directions for living at all sorts of prices, from the extremely low one, "How to Live on Ten Cents a Day," to the normal one which requires the preparation of appetizing and satisfying dinners at a nominal cost. ”

“ These men test the quality and character of materials, they see that the contents of every tierce of 'oleo' and 'neutral' received from the Refinery is from animals that have passed the rigid Government inspection. ”