f)' 



-•^ 



This little Pig 

 went to Market 



This little Pig 



stdYed home 



This Glad Farmer 



c- 



S3 



^y 



^^ 



used Farm Bureau Serum 



This Sad Farmer, 

 used none,, .7. 



Moral- 



■ VACCINATE PIGS WHILE YOUNG 



AGAINST HOG CHOLERA 



>de I^RM BUREAU SERUM 



\Fresk • Hi^hi out of the Refrigerator ! 



i^^TOUR couniY \m\ 5UREAU 



10 



MAKE MIIVE 

 RARE 



Mrs. Knotts of Mason 



County Tells What She 



Has Learned Ahout Meats 



By NELL FLATT GOODMAN 



,0 SUCCESSFULLY has she 

 adopted in her own home the 



Home Bureau lessons on meat 



cookery, Mrs. L. E. Knotts, Macon 

 county is often called upon to cook 

 that part of the dinner for church sup- 

 pers, all-day meetings, and neighbor- 

 hood gatherings. 



A piece of meat is tender, less tender, 

 or tough, according to Mrs. Knotts. 

 She suggests that a homemaker decide 

 with which class she is working and 

 cook accordingly. 



Pleasant, capable, enthusiastic and 

 alert, she insists that her knowledge 

 of meats came from Home Bureau. 

 Previously she had not heard of cook- 

 ing meat uncovered. 



"With a prime roast of beef," she 

 explained, "I use the dry method. The 

 meat is not covered, and no moisture 

 is added. Using a meat thermometer 

 to determine the degree of doneness, 

 medium for us, the temperature is set 

 at 350 degrees. 



With two ribs in the piece, the 

 butcher cracks the bones but does not 

 remove them. Bones add flavor and 

 help radiate heat to all parts of the 

 roast thereby lessening the time for 

 cooking. 



"For special occasions or guest meals, 

 the bones may be removed and the 

 roast rolled to make serving simpler 

 and more attractive." 



If the cut is less tender, Mrs. Knotts 

 adds water to the roaster and covers. 

 To break down the tissues is a slow 

 process she says and a low temperature 

 of around 300 degrees is required. 

 With a very tough cut the meat may 

 be boiled, as a soup bone, ground as 

 for patties, or stewed. 



Broiling is an easy method to cook 

 steak, says Mrs. Knotts, and one that 

 leaves much nourishment in the meat. 

 (Continued on page 17) 



. LA. A. RECORD 



