CO/he PURITY Ca@dK BaDK

THE SELECTION AND COOKING
OF MEATS

Brrer.—Should be firm, of fine texture, bright red in color and well
coated with fat. The fat should be firm and yellow in color.

VrauL.—Should be pink in color and is usually less firm than beef.
Fat should be white. If used too young it is watery and flabby.

Mutton anp Lams.—Mutton should be dull red, firm and streaked
with firm white or slightly yellow fat. Lamb should be pink with more
red color in the bones than in mutton, with fat hard and white. Outside
skin should come off easily.

Porx.—Should be pink in color, with white fat. Never use pork
that has dark spots in it.

All paper wrappings should be removed from meat, as paper absorb
meat juices. Meat should be kept in a cool place and wiped with a damp
cloth (not washed) before cooking.

Roastinec or Baxine.—Beef, Pork, Lamb and Mutton should be
baked or roasted in an uncovered roaster, as these meats are more palatable
when cooked in the oven’s dry heat without a lid to retain the steam of the
pan. In the case of veal, poultry and game, lid should be left on the
roaster. Very lean meat is improved by having thin slices of fat meat,
either bacon, pork, or its own fat, laid over the surface at first until there
is sufficient dripping with which to baste. Oven pan should be hot at first,
then heat gradually reduced. ‘Time of roasting varies with the kind of meat.

Braisinc.—Braising is particularly adapted for meats that are lack-
ing in flavor or are tough. A deep pan with a close-fitting cover is neces-
sary. ‘The most stubborn pieces will yield to the persuasion of a braising
pan and become tender, especially if a few drops of lemon juice or other
acid be added to the gravy in the pan.

Brortine.—Broiling is cooking by direct exposure to heat. The
surfaces are seared by exposing the meat to great heat at first, thus pre-
venting the juices from escaping.

Pan-Broitinc.—Heat a cast-iron or steel frying pan to a blue heat.
Season the meat and lay in the pan just long enough to sear thoroughly on
one side, then turn and sear the other side, to keep the juices from escaping.
Reduce heat and cook more slowly until meat is cooked.

Fryinc.—To fry, is to cook in a hot, shallow pan with a little fat,
browning first on one side and then the other.

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING +