Recipes Of
The Week
By Miss EVELYN HANCOCK
Home Service Director
Virginia Electric and
Power Company
Meat Cookery
Meat cookery can be divided
into two general classifications:
Dry heat: The meat is sur
rounded by hot air in the oven,
under the broiler, or in the skil
let. Examples are roasting, oven
broiling.
Moist heat: The meat is sur
rounded by hot liquid or by
steam. Examples are braising,
stewing, and cooking in water.
The method by which meat
will be cooked depends on the
cut of meat, the quality of the
meat, and the age animal from
FRESH’NER SHELF
CRISPER
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RIGHT OR (LEFT HAND DOOF
TILT OUT STORAGE IIN
- ! ! [/nrriknnrmMt»*rii"
TOP TO TOE REFRIGERATION
XU.
MODEL 720
7 FT.
SPACE MAKING
MODEL
7 cw. feet from top to toe, in the spoce j pj MODELS
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with features, too. Never before have
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Pomes ***1
Firestone Home &
Auto Supply Co.
I). V. Clayton, Prop. Johnny Cherry, Mgr.
Robert Walker is caught between the admiration of his neighbor,
Jan Sterling, and the jealousy of bis wife, Joan Leslie, in a scene
from "The Skipper Surprised His Wife," M-tl-M's new romantic
comedy coming to the Watts Theatre Wednesday, Thursday and
Friday. Edward Arnold, Spring Byinglon and Leon Ames are others
in an all-laugh cast.
which it comes. Only tender,
juicy cuts are best cooked by the
dry heat method. On the other
hand, less tender cuts are made
tender by cooking with moist
heat; for long slow cooking in
moisture softens the connective
tissue which has made the meat
tough.
There arc a few exceptions to
the general luie of drv heat for
tender cuts of meat Some thin
cuts of meat such as chops and
cutlets of pork and veal need to
be cooked well done They are
better when braised or fried,
rather than broiled or pan-broiled.
Braising or frying cooks them
well done without drying them
out.
The most important guide to
follow in all meat cookery is the
use of low cooking temperatures.
This keeps the savour and juices
in the meat, cuts shrinkage, pro
duces more tender, palatable meat
and dear, flavorful meat drip
pings Even when cooking meat
m water, simmer rather than boil
The following method of meat
cookery comes under the moist
heat classification and is more
specifically labeled as braising.
Special Breaded Veal Steaks
1 1-2 lb. veal steaks cut into
individual servings
1 teaspoon salt
1-4 teaspoon pepper
1 cup fine bread crumbs
1 egg, slightly beaten
4 tablespoons lard or bacon
drippings
1 small onion, chopped
2 tablespoons chopped green
pepper
| 2 tablespoons water
1 No 2 1-2 can or li cups toma
i toes
Issuing Numerous
Drivers' Licenses
Raleigh. -Drivel's license ex
ummers issued a total of 47,492 li
Add salt and pepper to bread
.crumbs ( omhme egg .uni water
Dip individual steaks into this di
luted egg and dredge with sea
soned bread crumbs Brown
meat slowly on both sides in hot
fat. Add tomatoes, onion, and
green pepper Cover and simmer
1 hour. Serve steaks with sauce
m which they are cooked, ti serv
ings.
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I
ll
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/~-Vv
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Williomston Motor Company
Williuin*lou, IV C.
i
•enses during July, the North j
i’arohna Department of Motor Ve- !
licles reported- today.
Of the number. 31.854 were op
u ator’s licenses issued on new ap
plications. 314 were duplicates is
sued on old applications and 2.0(18
were duuheates issued on new ap
plications. Chauffeur's licenses for
1950-51 issued during July numb
ered 13,191.
Net revenue from issuance of
licenses was $97,184.2(5. with $69.
223 50 coming i'i urn ot ig mu! opera
tor's licenses, $26,581.50 from orig
inal chauffeur's licenses and $1,
379.26 from duplicate operator's
and chauffeur's licenses.
G & W
William
3 Penn
Blended
Whiskey
86 Proot
IM tTVANIHT WHIlKIYt IN THI* PRODUCT
All 4 YIARS 08 MORI OLD. SS* STRAIOMT
WIT, MS NEUTRAL SPIA1T*, DUTAU*
PROM MAIN.
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