The bride's cook book

In cooking steaks remember it is far better to turn over three or four times on a platter containing a little olive oil than it is to hammer them, to make them tender. The object is not to force the juice, but to soften the fibre. In selecting pork, one cannot exercise too great care in examining it. Do not buy any that is clammy or has kernels in the fat. Remember, too, when the rind is hard it is old. Veal should be fine in grain, of a delicate pink, with plenty of kidney fat. It should never be eaten under two months old. Mutton should be firm and juicy, the flesh close-grained, the fat hard and white. TO CLARIFY DRIPPINGS Drippings accumulated from different cooked meats (except mutton, which has a strong flavor), can be clarified by putting all into a basin and slicing into it raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from the fire, and when cool drain into basin and set in a cool place. BEEF HINT ON COOKING ROAST BEEF For roast beef to be juicy and tender when done, it should be basted every few minutes so in order to save yourself this trouble, place a large piece of beef suet on top of the roast; have baking pan perfectly dry and oven very hot; place in the oven and let cook the allotted time — say half an hour, according to the size. You can be about your inside work and in the allotted time your roast is done to a beautiful brown and is very juicy, as it has been constantly basting itself all the while with the suet. Take roast out of pan, pour off drippings in a bowl and make a gravy on top of stove. A nice addition to this is • to put half dozen or so peeled potatoes in the pan with roast when placing it in to cook, and they will be done to a nicety when the roast is. On taking up roast lay baked potatoes around same. This was an experiment and proved very successful, and saves a great deal of work and worry. BOILED BEEF WITH CABBAGE 1 Head Cabbage 5 Pounds Beef Salt, Pepper Remove all bruised or soiled leaves from cabbage, and cut in sections lengthwise, leaving a piece of the heart on each section to hold it together. Boil beef for an hour, or more, according to size of piece. Place cabbage on top of meat and cook together one hour, seasoning to taste. Lift out the beef, allow the cabbage to boil a few minutes in the broth and serve. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes BEEF PIE— POTATO CRUST 1 Tablespoon Barley Flour Cold Beef and Gravy Butter Sliced Onion, Salt, Pepper Barley Flour, Egg Potatoes Cut the cold beef in pieces and with what gravy you have, half fill granite baking pan; add butter, sliced onion, salt and pepper and water enough to make plenty of gravy. Put over fire and thicken by dredging in the flour. Cover up where it may simmer. Boil enough potatoes to fill the dish; mash smooth, beat light with milk and butter and place in thick layer on top of meat. Brush over with egg. Place dish in oven until potatoes are browned. Make plenty of gravy. ROLLED STEAK 1 Rump Steak Parsley, Salt, Pepper Bread Crumbs, Butter 1 Cup Boiling Water