Cover closely and cook slowly until the meat is tender, allowing one-half hour for meat to start cooking and twenty-five minutes to the pound, counting the time when it is put into the kettle.

The plate and brisket may be used for soups, stews and goulashes and for corning.  The brisket makes a splendid pot roast when boned and rolled.  Also the plate or brisket may be used for a la mode.

The flank steak is a choice piece of lean, boneless meat that lies close to the ribs and weighs from one and three-quarters to two and one-half pounds.  It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for hamburg steak.

When boiling or stewing meat, keep this in mind:  Meat to be palatable and juicy must contain nutriment; it must be plunged into boiling water to seal the surface, by coagulating the albumen in the meat; and then it should be cooked just below the boiling point until tender, allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound.  Add salt just before removing from the fire.

Keep this fact in mind, that salt will, if added when the meat is just starting to cook, extract the juice.

For pot roast and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allowing the same proportion of time as for boiling or stewing.

The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor.

BEEF STEW

Cut two and one-half pounds of stewing beef in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water.  Bring to a boil and cook slowly for one hour; then place in a saucepan

  Two cups of flour,
  One-half teaspoon of pepper,
  One teaspoon of salt,
  One tablespoon of baking powder.

Rub between the hands to mix and then add three-quarters cup of cold water to form a dough.  Make into balls between the hands and then drop into the stew.  Cover closely and boil fast for twelve minutes.  Now remove the lid and cook for three minutes longer.  Then season and serve.

TO PREPARE FISH FOR FRYING

Remove the head, fins and bones, using them for the fish stock.  Place fillets in a dish and marinate for one hour in

  Three tablespoons of lemon juice or vinegar,
  Two tablespoons of salad oil,
  Two tablespoons of grated onion,
  One teaspoon of salt,
  One teaspoon of paprika.

Then roll lightly in flour and dip into beaten egg, then in fine crumbs and fry until golden brown in hot fat.

GRILLED FISH

Sea trout, striped bass or other fish may be used.  Clean and bone the fish and then place in baking dish and spread freely with salad oil.  Broil for twelve minutes in broiler of the gas range or bake for fifteen minutes in a hot oven.  Serve with a fish sauce prepared as follows: