WILSONS
| MEAT
| COOKERY
-



WILSON'S
MEAT
COOKERY
ELEANOR LEE WRIGHT
Director
Domestic Science Department
Wilson & Co.
A //
Packers and Provisioners
CHICAGO
New York Philadelphia Baltimore
Kansas City, Kans. Oklahoma City Wheeling, W. Va.
Albert Lea, Minn. Nebraska City, Neb. Los Angeles, Cal.
© 1-2- ----------
The Wilson Label Protects Your Table
OU have profited when you have one sure indication
of the purity, quality and healthfulness of the food
products you buy for your family,
You are benefited when you have one guide to the selec-
tion of your food products—one symbol upon which you
can rest your judgment in confidence. You are protected
not only in the purchase of the foods, but in their use.
The Wilson label, wherever you see it, identifies a food
product on which you can thoroughly rely. You may de-
pend upon the cleanliness, wholesomeness and excellence of
Wilson products. Their appearance alone will endorse all
we say of them and all that the Wilson label means.
We mean that the phrase “The Wilson Label Protects
Your Table” shall convince you of its truth. The only way
in which it can convince you satisfactorily is through actual
experience in using Wilson food products in your own home.
Everything bearing the Wilson label has been selected,
handled and prepared with respect. By this respect we mean
the same thoughtfulness and carefulness with which your
own mother would prepare the favorite dish for the family.
The familiar “W-shaped” Wilson label, with the “big red
W’’ trade mark, stands for our good faith and our pledge to
you that Wilson food products are exactly what we say
they are. You can buy them with the fullest confidence
in their quality.
º |A L.
44-. . wilson & Co. º
Jhib mank. }ºwn guarantee
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2

FORE WORD
OOD products must always be bought with economy and utilized
with care. We have prepared this book in the hope that it
will help the women of America to purchase and use food
products carefully and wisely.
Wilson's Meat Cookery illustrates in a simple, practical manner
the different cuts of meat, and tells in everyday language the most
economical and appetizing methods of preparing them for the
table.
The cheaper cuts of meat heretofore have been neglected; pos-
sibly because people considered them not good enough, or did not
realize their high nutritive value.
The suggestions here presented will be new to many a modern
housewife, yet our grandmothers used these inexpensive cuts and
relied upon them for some of their best dishes.
The average grade of live stock today is much superior to that
of ten or fifteen years ago. Consequently, when we use the cheaper
cuts of meat, we have the advantage of this betterment in quality.
For example, in considering meats, we naturally think of the
loin and ribs. These constitute only a part of the meat available
in the animal. It is obvious that if all the available meat is used
properly, the total supply of meats will increase in proportion, and
the average price will be lowered correspondingly.
The charts and illustrations show you just how the cuts of meat
look and tell you exactly what portions to ask for. They also show
you the large percentage of excellent meat that is not being utilized
by the average family.
You can only take full advantage of this knowledge by doing
your marketing in person. You must select your own meats if
you expect high quality at a reasonable price. -
Our recipes tell you in detail the best way to prepare these cuts
for the table. We have compiled this book along practical lines.
We want it to be useful and helpful to those who have to make
every penny count—to the family of moderate means—and to
the more prosperous as well. So that you will save money and
have better food, study this book and accept its suggestions in the
spirit in which they are given.
&#2 & Lºo.
President
A / A //
* - - - wilson & co. --
Chib majuk. #ºwn. quanamkee
3
An Invitation
HIS is an invitation to you—to make use of the
facilities and experience of our Domestic Science
Department.
This department was created for the special purpose
of serving all women who want to have a more complete
knowledge of foods.
In our modern experimental laboratory and food kitchen,
we are constantly working on the various problems involved
in the study of foods and their preparation for the table,
testing recipes, and investigating cooking methods and tem-
peratures, as well as the new products that from time to time
come on the market. We will gladly share with you these
results of our experiences, or we will be glad to co-operate
with you in any question relating to the selection, prepara-
tion or nutritive value of foods.
In connection with our work, we have also accumulated
a fund of ideas and suggestions for menus for special occa-
sions and recipes for special dishes. If you are wondering
what to serve at your next function, either formal or in-
formal, ask us to send you suitable suggestions. If you are
just tired of the routine of providing variations in the menu
of the regular home meals, let us help to stimulate renewed
enthusiasm with a suggestion or two on some unusual
ways of serving the same old foods, or some recipes for
attractive appetizing dishes. Let us plan some meals
for you.
You may rest assured that it will be a pleasure to serve
you in any way we possibly and consistently can.
ELEANOR LEE WRIGHT,
Director of the Domestic Science Department.
A L
will son & Co.
-
wilson & Co.
7



ºooº ſalue
O'Meat
-- # The Wilson Label Protects Your Table ims a
EAT is most important in our daily living. It is the staple
food in the countries that show the greatest enterprise and
energy. Eminent authorities all agree on the desirability
of some meat as an article of diet. Meat is almost completely
digested by a normal person, is always available, easy to prepare,
and tastes good. The savory odors that arise in the cooking of
meat arouse pleasant anticipation.
The consumption of meat in this country is larger than in any
other nation; meat is cheaper here and of a better quality. We
have been prosperous and use meat freely, often wastefully. The
expenditure for meat forms such an important part of the household
budget that the best possible use of it should be made, and it is
with the idea of assisting the housekeeper to a more intelligent
understanding of meats that this little book has been prepared.
Economy does not mean doing without, it simply means wise use.
Meat is the most adequate food for certain needs of the human
body. No other food repairs bodily waste so perfectly or provides
so much heat and muscular power.
The food value of meat is principally for the tissue-building
material called protein. Then, too, it is valuable for the fat which
is present, for fat gives the body both heat and working energy.
The protein also gives muscular power which makes it essentially
the diet of those who do work out of doors and those who do hard
manual labor. Mineral substances are present in small quantities.
They aid in bodily growth and development.
Very young and very old people require little meat; and it is
required only in moderation by anyone. Amounts vary with indi-
vidual conditions, occupations and habits. People who are under-
nourished lack resistance to ward off disease—those in prime health
have the greater resistance. Meat has a higher food value than
most vegetables. -
The digestibility of meat depends somewhat upon the proportion of
fat and lean. Fat meats are somewhat less quickly digested though
no less perfectly assimilated than lean. Cooking also has a direct
affect on the digestibility of meats. Extreme heat tends to harden
the albumen of the lean portion and to weaken the flavor—both of
which conditions hinder digestion. Moderate cooking, however, softens
and loosens the tissues, thus making them more tender as well as
developing the pleasing flavors which aid materially in digestion.
Wise buying, careful preparation and sensible serving are neces-
sary to get full benefits from this essential portion of the diet.
Health must be conserved, bodies nourished, needs gratified and
tastes pleased; and it is to the interest of all to study how this can
be accomplished at a minimum cost. Meat is the most important
and satisfying food we place upon our table.



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OVERNMENT inspection is a tremendous factor in the pro-
duction of meat. The breeder knows that his cattle must
undergo a most rigid examination by a number of government
experts. These experts must be graduated veterinaries and pass a
rigid civil service examination before they are admitted to the
Government Inspection Bureau. These men are on hand to detect
any indication of unsound meat before, during and after the stock
is slaughtered. Our greatest insurance against unwholesome meat
is the stamp of Government Approval, and only meat which bears
this guarantee should be purchased. Immediate chilling follows the
killing of the animal and the meat is kept from five to ten days in a
sanitary cooler to render its condition perfect. The meat is then
ready for the refrigerator of the retail butcher, where it hangs until
placed on the block.
Frozen meat is perfectly wholesome, and may be used with
safety by any one, provided it is used at once. Meat when thawed
out spoils very quickly, so that the cooking should be started as
soon as the thawing is done. People eat frozen fish half of the year,
and yet many have an idea that frozen meat is undesirable.
Cold storage, under proper conditions, is a great boon to the
consumer. It keeps clean food clean at a temperature at which
deterioration is impossible. If it were not for modern cold storage,
the market would be flooded with needful foods at one season and
without them at another. The average person has no conception of
the wonderful value of the present system of cold storage which
modern scientific knowledge has developed. The waste of food
products would be appalling, if there were no way of keeping them
at a continued low temperature.
The refrigerator car has solved a great problem in getting fresh
meat to all parts of the world. First the meat is chilled for forty-
eight hours in order to eliminate all animal heat. The meat is
shipped in cars which hold enough ice to last twenty-four hours.
There are icing stations at division points every 150 to 250 miles.
Fast train schedules are arranged so that not more than twenty-four
hours elapse between the icings. Each refrigerator car is thoroughly
cleaned twenty-four to forty-eight hours before time to load.
All of these things have been worked out on a scientific scale
so that the product reaching the ultimate consumer will be in the
best possible condition. This care and selection are steps which
the housewife can help to control by her demand for inspected and
well cared for meat, another factor in economy.


37Markoting
s sº. The Wilson Label Protects Your Table
--
ATISFACTORY marketing can only be done in person. The
order boy and the telephone are convenient at times, but do
not prove economical in daily use Some planning should be
done before going to market, but it may be desirable, when one sees
what the retailer has in stock, to change these plans. Sensible
women patronize reliable dealers and do not hunt for food bargains,
which often are actually unsafe. A clean market means wholesome
food and an insurance against doctor bills. Upon the choice of meat
depends the choice of vegetables for the same meal, so that the
butcher should be visited first. We must not mistake cheapness for
economy. Solid meat at 30 cents a pound is cheaper than half bone
and half fat at 20 cents. Soup or stew needs bone for flavor—a
pot roast may be boneless.
We need variety in our diet, but this variety should be obtained
by having a different menu each day rather than a large number of
dishes at any one meal. The old fashioned idea of a table laden
with all kinds of food is not considered good form today—since
it leads to overeating, which is not only harmful, but forms a waste
of food. The good housekeeper takes "just enough" for her motto.
She is neither extravagant nor stingy and well cleared dishes at
the end of a meal are an indication of her careful planning. She
has few left-overs, but those which she has, are carefully used at
future meals.
It is often desirable to cook enough of a certain food for two
meals at one time, but it should not all be placed on the table at the
first meal—as then no one is tempted to overeat and there is no hint
of future service. The amount of foods necessary may not be
calculated exactly at first—but experience will soon teach the house-
wife how to figure the correct amount required. The quantity of
meat usually eaten by each member of the family should be con-
sidered when the purchasing is done.
Some attention must be given to fuel economy in planning a
meal. The cook who uses the oven for one dish and the top burners
for several others at the same time shows poor judgment; her oven
should be used at full capacity whenever possible. A list of standard
dishes that the family likes is a convenience, although no set of
menus, however helpful, can be exactly followed, as tastes and
personal choice differ. In time of unusual conditions, however, we
should all try to eat the foods that are available.
Intelligent marketing, careful preparation, skillful cookery and
judicious service are tasks worthy of any woman.



“Jhis mank.
#ºw. quanamtee"
-
57Moat
&conomy
-- Fie Wilson Label Protects Your Table iºns a
cuts of meat as to their proportion of fat, lean, bone and waste.
If we eliminate fat, the edible meats vary little in their food
value; the loins and ribs, which form about one-fourth of the weight
of the cattle, represent nearly one-half the retail cost. The rational
way to equalize the market is to use all of the meat, but the demand
for center cuts of quality has so increased that the lower priced
parts are sadly neglected. Yet experience in making soups shows
that a greater amount of extract and flavoring matter is found in
these cheaper portions.
P | *RUE economy consists in knowing the nature of the various
Many will be glad of these suggestions that cut down the cost
of meats and supply nourishing dishes at the same time:
(1) Take advantage of varying market conditions.
(2) Purchasing large amounts of meat, provided one has Space
and equipment for keeping it.
(3) Occasionally substituting fish, game or whatever similar
food may be less expensive in the community. -
(4) Utilization of left-overs.
(5) Careful use of meat, bone, fat and trimmings.
(6) Use of less expensive cuts.
(7) Careful serving at the table.
(8) Careful preparation.
The last two items mentioned snould receive no small amount
of consideration. Of course the first Step in economy is the wise
Selection of meat which is handled and marketed in a Sanitary way,
but, no matter whether the cut is cheap or expensive, it must be
well cooked in order to utilize it to the best advantage.
If meat is not well prepared it is very likely to be wasted at the
table. Such circumstances would make it of greater advantage to
use canned meats and their products, for they are wholesome, appe-
tizing and palatable. The quantity of meat usually eaten by each
member of the family should be considered not only when the pur-
chasing is done but also in the serving. Table waste can thus be
eliminated. The dignity of the family is far from lessened when
these points of economy are seriously regarded.
"Jhis mank. $ºwn quonantee”


8
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HE cook, to use cheaper meats to the best advantage, must
know how to utilize all the fat. The home rendering of excess
fats and those remaining from cooked meat, cut down the need
for commercial fats and oils. The clarifying of used fats greatly
increases their use.
Large bones should be cracked before cooking to get all possible
flavor, gelatine and marrow out of them; this necessitates straining
the liquid after the cooking is completed, so as to avoid all bits of
bone. Meat trimmings should be used with the bones to prevent
waste. In fact, every part should be utilized.
The housewife should take advantage of the fact that tenderness,
appearance, and convenience in cooking, rather than actual food
value, largely determine retail prices. The facts are that the cheaper
cuts of meat are by far the most economical from every standpoint.
She can get the most for her money by purchasing cheaper cuts and
serving tender ones through skillful methods of cooking. Either
money cost or considerable labor must be put into food materials to
produce perfect results, so that she who has more time than money
finds it pays to spend time in her kitchen. Statistics show that over
30 per cent of the average modest income is spent for food, and these
figures do not take into account any allowance for fuel or labor.
This indicates the large amount of responsibility that rests upon
the shoulders of the housewife.
The prudent buyer considers the following points in choosing
meat S :
(1) Quality, which includes color, grain and fat.
(2) Method of cooking, which includes flavor, fuel and time.
(3) Number to be served; also whether all the meat is to be
used at one meal or part reserved for a second serving: the possible
use of left-overs.
(4) The cost, which means not only the initial outlay but the
total cost of fuel, time and additional material.
The Government stamp assures us that the meat is from healthy
stock, but it cannot go further and point out why one animal is
finer than another—since, while all the meat is good, some is better.
Meat should be heavy for its bulk, solid and firm. The bones of
young animals are spongy and those of mature stock solid. Uncut
beef is a deep red color; it turns brighter after it is cut and exposed
to the air. The color of the fat may come from breed and feed, as
well as from maturity—a creamy, waxy fat is preferable to a yellow,
oily one; but fat there must be to indicate proper feeding.
“Jhis mank Wilson & Co. $ºwn guanamtee”


9
Caro
jºyo shºwcats
- - The Wilson Label Protects Your Taºble - -
HEN meat is brought into the kitchen, either by the de-
livery boy or by the housekeeper herself on her return from
market, the wrapping should first be removed and the meat
weighed to check up the household accounts.
Buy a pair of good scales; keep them in a handy place for in-
coming supplies and use them. First weigh the plate or dish in
which the meat is usually placed; then weigh the meat itself and
deduct the weight of the dish. Trim off any portion of the meat
that looks unsound, or has a particle of odor. Divide the meat into
the proper amount, if only a portion of it is to be cooked that day.
Wipe with a damp cloth, or scrape the surface of the meat with a
knife or scrub with a brush, but avoid washing it unless necessary,
for juices are lost when meat is placed in water. When washing
is essential, it should be done quickly and the meat wiped dry,
Place the meat on a plate or other suitable container and put it in
a cool place (but never on ice) until ready to use.
Meat kept for some hours should be well covered. Almost any
clean utensil may be used; either of crockery, aluminum or enamel
ware; but iron and tin will rust, cracked plates absorb odors and
chipped granite is unsafe. The common custom of using any old
dish for the pantry and the refrigerator is neither sanitary nor eco-
nomical. Careless cooks put meat away without removing the paper
in which it is wrapped and then wonder why the flavor is impaired
and juices are lacking with the result that the butcher gets the
blame for faults which lie nearer home.
It sometimes happens, that owing to a change of plans, the meat
purchased for use today must be kept over until tomorrow. If refri-
geration is good, a day's delay will cause no harm, but the use of a
marinade is a wise precaution, especially since both beef and mutton
are really improved by it.
The marinade may be prepared by modifying French Dressing.
Blend a tablespoon of vinegar or lemon juice with two or three table-
Spoons of oil (olive, corn or peanut oil may be used) and adding a
light seasoning of salt and pepper. If desired, a bit of bay leafor
onion may also be added, but if this is done, the meat should be
tightly covered if placed afterwards in a refrigerator.
The meat is placed in an earthen dish and thoroughly coated
with this marinade and turned occasionally to distribute the coating
evenly. The amount of dressing necessary is determined by the
quantity of meat with which it is to be used. The oil enriches
the meat, the acid makes it tender and the combination protects the
surface from the air and aids in preserving it. A good steak is made
better and poor meat more palatable by this process.
}ºwn guarantee”
\ ^\ ſº
Lso N. & Co.
WTW 7
"Jhis mank W.



10
Pingºl OS
%cat Cookery
is smº' The Wilson Label Protects Your Table imms a
E cook meat for one of two purposes: either for the meat
itself or for soups. A combination of the two methods is
possible in a stew or casserole dish where meat and liquid are
served together.
Different methods of cooking meat depend largely upon the meat
itself. Tough fibres require an entirely different treatment from
tender meat, but in every case the first consideration is to retain the
juices.
The larger the surface of the meat the more the juices are likely
to be drawn out; that is why we cut meat into pieces for Soup. The
protein of meat is partly soluble in cold water and as we wish to
secure as much of it as possible in the making of good soup, cold
water is used. The meat should be allowed to stand in the cold
water before heating until the liquid becomes red and then slow heat
applied to still further draw out the juices. Tough meat and poor
soup is the result of rapid cooking which hardens the albumin and
retains the juices in the meat instead of allowing them to escape.
A tender cut should be cooked at a much higher temperature
than tougher pieces and the method employed in cooking any par-
ticular piece of meat depends upon its quality and the cut. A proper
understanding of muscular fibre is therefore necessary in selecting
meat. It is quite possible to roast or broil a piece of meat that is
hung a little too long, but meat for stewing must be fresh and Sweet.
If cost is not an object, the ribs and loins furnish flavor and nu-
triment together with meat in its most tender form. If we desire to
retain the juices in the meat, we must apply strong heat to harden the
surface. This heat may be applied in several ways: (1) By the
direct heat of broiling over a flame; (2) by radiated heat in a hot
oven, contact with hot fat or a heated utensil; or (3) by immersion
in boiling water.
The result of intense dry heat differs entirely from that of moist
heat. A caramel-like flavor is developed under dry heat at a much
higher temperature than the boiling point of water. It is this special
flavor that makes the pot roast richer than the boiled meat and
gives steak the fine taste that is lacking in a stew.
The flavor of meat is much improved if it is browned before boil-
ing; this crisping or browning may include all or only a portion of the
surface. To make a savory broth put part of the meat in cold water
and heat slowly as in soup making; then add the brown parts for addi-
tional richness and simmer the whole until tender. If meat does not
have sufficient fat to crisp in the hot pan by itself, additional fat
must be added.
"Jhis mank. wisºn & Ge.
$ºw. guarantee”




11
Cheaper cuts
macºlaſable
- - # The Wilson Label Protects Your Table tº -a -
HE juices evaporate quickly in cooking unless the meat is pro-
tected by the fat. Brown meat well but avoid scorching, if you
value your digestion and your reputation as a cook. Boiling
liquid surrounding a piece of meat holds in the original flavoring
matter, but does not impart the additional flavor obtained by dry
heat.
The whole process of preparing the cheaper cuts demands time,
care and attention to detail.
Certain cuts are best adapted to certain dishes only and some cuts
are adapted to various dishes; but the same general principle under-
lies the preparation of them all.
We soften cheaper cuts by several different processes in order to
make them more palatable:
(1) Long, slow cooking (the most important way).
(2) Chopping or grinding, to separate the fibres.
(3) Pounding, to break the fibres.
(4) The use of acids, such as vinegar or lemon juice.
(5) Freezing or hanging the meat in a low temperature (Cold
Storage); this develops acids which soften the meat without injuring
it.
Opportunity for variety lies in adapting these methods to the
various cuts. Long slow cooking with moist heat is the first essen-
tial to making a tender palatable meat dish out of a cheaper cut.
Stewing, steaming and baking in a tightly covered pan are the
methods of cooking used to soften the tissues of the less tender cuts.
Such aids as chopping and pounding are especially adapted to
those cuts which are composed of long one-way fibres. The neck,
flank and round belong in this class.
There is a reason besides the attractiveness of the flavor for
the frequent addition of tomato to stews. The acid in the tomato
is valuable for softening the fibres of the meat.
Any tough piece of meat can be made palatable if it is cooked
properly. The cooking may take some little time, but when the
meat is done, it will be tender enough to cut easily and yet compact
when served.
The attractiveness of the serving of cheaper meat cuts has
almost as great an effect on their palatability as has proper cooking.
A little attention devoted to arrangement, and seasoning will often
be the means of making a specially tempting dish out of an otherwise
unappetizing one.
“dº man. º


12
|Fuel Economy TU .
º . Z.
.
s sº The Wilson Label Protects Your Table ºn a
T IS a common belief that the cheaper cuts use enough more
fuel to make the final expense equal. But this is usually untrue
if the heat is properly regulated. Ten minutes broiling of chops
at a high temperature costs more than four hours simmering of a
less tender cut. Another popular, but mistaken idea is that the
shrinkage, due to long cooking, greatly exceeds that of short cooking.
When cooked in the right way, there is little difference in volume
and no loss in flavor if the liquid and the meat are combined.
It is a wise precaution to avoid a draft upon a kettle over a slow
fire. For this reason the back burner is a sensible choice. In a
slow oven the flame is not exposed and once the burner is adjusted,
the meat may be left in peace; there is no need for watchful waiting.
Repeated experiments in slow cooking with a tightly covered
utensil show that the amount of fuel used is amazingly small. In
fact, it is possible to keep liquid at the simmering point for any
length of time desired, without attention, with a consumption of
less than two feet of gas per hour.
Other fuels show that comparative cost is always in favor of
slow cooking. Oil and gasoline burners cannot be maintained at as
low a point as gas and the protection of an asbestos mat or thick
iron plate is therefore advised to temper the heat.
Wood and coal are harder to regulate for any extended period,
and the results will never be the same if the meat boils hard part of
the time and stops cooking entirely at other intervals. Steady con-
tinuous heat is essential for the best results.
Fireless cookers serve admirably for this type of cooking and
some of the latest devices in gas and electric ovens provide a fireless
cooker arrangement that is almost human in its regulation.
Too much emphasis cannot be laid upon the slow cooking method.
Some cooks think nothing is accomplished without a "good fire"—
the kettle boils merrily but the spirits of the family are sad, as good
food has been wasted by being cooked too fast.
Additional flavors are helpful, close-covered kettles are desirable,
ample time is essential; but the chief necessity is to cook slowly.
The temperature that allows no breaking of the liquid into bubbles,
but just a gentle rippling of the surface, will eventually soften the
hardest tissue. There is a foreign saying—"The pot should only
smile, not laugh," that sums up the whole matter.
* guarantee”
"Jhis mank.
- … L.
º º



13
ºuccessful -
Coasoning |
is sm: The Wilson Label Protects Your Table ºn a
E have few meats but many flavors—consequently, by
combining different spices and herbs one cut of meat has
many variations. Ordinary meats are improved by good
seasoning and fine ones made finer. Several materials in small
amounts give better results than an excess of any one. Too much
flavoring will ruin the food; just enough makes a common dish a
success. In a well stocked pantry we find thyme, summer savory,
marjoram, mace, cloves, sage, peppercorns, paprika, celery salt,
bay leaves and nutmeg.
Vegetables of all sorts should be utilized. The ends of tomatoes
or carrots, or the coarse stalks of celery furnish flavor without
added cost. Onion is almost indispensable in the cooking of meat,
but when onion is prohibited our next best flavor is celery. The
leaves, root, or outer stalks are chosen and the better part of the
celery saved for separate service. Onion juice is often preferred
to the onion itself. Clean parings and unsightly bits of any veg-
etable may be utilized to prevent waste and improve taste.
Garlic often arouses prejudice, but it has a wonderful flavor
when carefully used. The least bit is all that is needed. Dried
mushrooms are often substituted for fresh ones. The cost per
pound is high, but only a small amount is needed when they are
soaked and cooked. -
Beef extract should be in every kitchen—not only for warmed
over meat which needs more meat taste, but also to enrich Soups
and sauces.
For vegetable seasoning we depend upon the onion family,
shallot, leek, scallions, chives and garlic; upon peppers, both green
and red, and upon tomatoes, carrots, turnips, parsley and celery
as well.
Special dishes call for mustard, chili powder, curry powder,
capers, ginger, horseradish, tomato paste, catsup, mushrooms,
raisins and vinegar of various kinds.
Brown sugar will correct a dish, if it is too salty, but it is hard
to remedy food that burns.
Different fats may be used in browning meat, such as the fat
from ham, bacon, salt pork or roast beef. These fats which give
variety to the flavor are carefully saved by the thrifty cook.
Squares of coarse cheesecloth or white mosquito netting are
handy for tying up seasonings, so that they can be removed before
the cooking is finished, and are particularly desirable for removing
vegetables that would spoil the flavor of the meat if cooked too
long with it. -
44


of auco
and
Gravy
The Wilson Label Protects Your Table iºns a
HE natural juices which flow from the roast or steak when
carved are true gravies, but custom has applied the term
“gravy” to the thickened liquid which is properly known
as the sauce. Care in making these sauces results in a smooth
pleasing combination, thoroughly cooked, well seasoned and served
piping hot. Half cooked, lumpy, flavorless sauces or gravies are
unwholesome and wasteful.
In cooking meat, we utilize the fat of the meat itself to enrich
the gravy, while in made dishes, beef drippings or beef fat, or bacon
drippings, are used. Use meat fat when dishes are warmed over.
Any one of the following ingredients—wheat, rice, or corn flour,
corn starch, arrowroot, or bread crumbs—may be used to thicken
the gravy.
Blend in a shallow saucepan in the proportion of two level
tablespoons of flour and two tablespoons of fat to a cup of liquid.
The liquid should be added gradually and the mixture stirred con-
stantly as it cooks. The preparation takes a little longer when the
liquid is cold; but the sauce is more certain to be smooth. The
mixture should be stirred with a fork as it thickens, as the use of
a fork, instead of a spoon, will prevent lumps.
If it is not desirable to cook the flour in the fat, or inconvenient
to skim the fat from the stock, the thickening ingredients may be
carefully mixed with cold water and stirred into the liquid. The
liquid should be taken off the fire when the mixture is stirred in,
as this will avoid too rapid cooking and uneven results. After the
thickening is added, replace the dish on the fire and stir as it cooks.
A third method is to mix the softened fat and flour smoothly
in a bowl, blend with a little of the liquid, add to the stock and cook
until the gravy thickens.
If a rich brown sauce is required, the meat fat is first well browned
in a heavy pan, then flour is added. The whole is browned care-
fully, and the liquid poured in gradually. It is necessary to use a
little more flour in this method, as browned flour does not thicken
as much as ordinary flour.
If there is no stock on hand, a substitute can be made by cooking
bits of vegetables in water, and seasoning with beef extract. Fresh
or evaporated milk may be substituted for the stock in some meat
dishes. -
Thickened gravies which boil for some time are apt to separate
and the fat comes to the surface. This fact is utilized in making
gravy for people with poor digestions, since the fat can be entirely
removed before serving. If gravy accidentally boils and separates,
add a few spoonfuls of boiling water, stir vigorously, and it will be
restored to its former smooth consistency.
wilson & Co. guarantee”
V VJ $ºw.



15
Qutonsils
%Dosirable aids in
JMoot Cooker/
- - # The Wilson Label Protects Your Table ſºme a
ANY choice pieces of meat are spoiled by cooking in un-
M suitable utensils; consequently the butcher sometimes gets
the blame when the trouble is in the kitchen. Kettles that
are too large, waste fuel. Kettles should have close fitting covers
and flat bottoms broader than the flame under them. The shape
of the kettle should depend upon the kind of fuel available, and its
size upon the use to which it is to be put. Aluminum is easy to
clean, holds heat, and is always safe. The lack of seams in aluminum
cooking utensils is an advantage.
Iron also holds the heat, and is very satisfactory. A heavy
frying pan should be part of the equipment of every kitchen. A
revival of old customs is shown in the "Dutch Oven" or the iron
kettle with an iron cover.
Enamelware, unless of good quality, is not desirable. Food
has a tendency to stick to it, and cheap enamelware chips easily.
High grade tinware is a better investment than cheap granite ware.
Copper and nickel are too expensive for the average kitchen and
need great care in their use. -
Earthenware, in the form of a casserole, is deservedly popular.
It can be used for many dishes, holds heat well, is easy to clean and
does double duty as a cooking and serving dish. The regulation
dish, glazed inside and out, is suitable only for use in the oven; but
the brown or red clay dish which is dull on the outside can be used
on top as well as inside the range. This is a great help in fuel
economy. With the protection of an asbestos mat, such a dish
may be used over a low flame for hours with perfect results both
in flavor and food value.
The fireless cooker is adaptable to slow cooking of all sorts.
It saves time and attention during the process, but requires an
earlier start.
Portable ovens of various kinds save fuel and do away with
extreme heat in the kitchen in summer; the flavor of baking is far
better than when foods are cooked directly over the fire, as the
whole surface is equally heated. Covered roasters are well adapted
for braising, and for preparing similar dishes.
In addition to these various dishes, a cook requires good knives
and a knife sharpener, a meat grinder, a heavy cutting board, wire
rack or trivet, skimmers, wooden spoon, strong meat fork, quart
measure, basting spoon, coarse and fine strainer. Reliable scales
are a sensible investment, and a set of steel skewers has many uses.



/1.ºt
‘JA rift
- - # The Wilson Label Protects Your Table ims a
HIS story of a piece of brisket beef illustrates the possibilities
of inexpensive meat. The amounts given are for a small family,
but may be readily increased for a large one. Let us say that
a generous three-pound piece of brisket beef costs 60 cents, and
it may be cut so as to give almost two pounds for serving whole, and
the remainder, cut up and cooked with a quart of cold water and
various seasonings, will make a good Soup. -
The piece of meat to be used in Soup making should be cooked
in a tightly covered kettle, with a low flame for about five hours.
The fuel cost will be a little over a cent, and there will be no loss
of liquid. The meat and fat are then removed from the bone and
separated while still warm—then set aside to cool.
The broth will make the foundation of a fine vegetable soup,
or the popular onion soup with cheese. For the latter, the onions
are sliced thin and cooked in a small amount of water, or no liquid
at all. They should be cooked with a tight cover, over a low fire.
Slices of bread are toasted, covered with cheese and put into the
oven, or under the flame, to melt the cheese. The onions and the
broth are put into deep soup dishes, with a slice of the cheese toast
on each one, and the result is a delectable dish, which will be eaten
with relish by the whole family.
The meat remaining from the first meal and the soup meat can be
chopped or ground together to be used for hash, meat balls, cro-
quettes, soufflé or in any other way preferred as the main part of
another meal. Accompanied by sauces and gravies these re-used
meats can be made into attractive and satisfying dishes.
All pieces of fat should be put into a covered kettle with a little
water and cooked until the bits are crisp and the fat clear. The
cooking should be watched to avoid scorching. When the cooking
is complete, put through a fine strainer, and the result is a cup of
rendered fat, to be used for future frying.
Thus the three pounds of brisket beef, yield one meal of fresh
meat, one hearty soup for the main part of a dinner, one reheated
meat dish, and one cup of rendered fat. The labor involved is not
great, the cost of the meat very low, and at the same time an attrac-
tive variation in the menu has been provided.
This is only one example of what every housekeeper can do, if
she will make a thorough study of the cuts of meat—to learn just
what they can be used for and how she can get the maximum
amount of value from them. A knowledge of how all the different
parts can be utilized to the best advantage will be a distinct help
in economical buying as well as in preparing the meat after it is
purchased.
$ºwn. guarantee”
- L__ L
“Jhis mahk. Wi Lºso N & co.
7 y



17
- Care of
º Cookool/ſeats
The Wilson Label Protects Your Table ºms a
HENEVER possible, the bone and the fat should be sep-
arated from left-over meat as soon as the meal is finished,
as this can be done easier and better while the food is still
warm. Roasted or boiled meat may have bone, which still contains
value, and this bone can be cooked, together with the parts that
cling to it and with other trimmings, a second time, for stock. The
meat should be put in some utensil that prevents it from drying out.
Containers, of either enamel or red clay, are good—since they are
unbreakable and useful for reheating. Plates or shallow dishes
are a poor choice. The meat should be packed solid, covered with
the stock, if any is available, and then put away as soon as possible
to cool.
Cooked meat should be used up as quickly as possible in hot
damp weather; dry heat is not so hard on food materials.
Salted and smoked meats keep better than fresh meats, and for
this reason are often chosen for slicing cold in summer. Jellied
meats should not be kept over 24 hours in hot weather or two days
in cold as they offer a fine field for bacteria.
A serious handicap to economy in the use of meat is the unrea-
sonable prejudice against reheated meat.
Flavor and fat are often lacking, to be sure, but food values
remain; consequently in preparing dishes for cooked meat, it is
well to add other seasonings, and enrich the dish with fat in some
such form as sauces. By cutting meat small or chopping it up,
the portions are more easily heated and the flavors better distributed.
So far as possible the flavor in the second service should be quite
different from that of the original service.
Continued heat and high temperature should both be avoided,
as they toughen meat and make digestion difficult. With these
facts in mind, it is possible to prepare a variety of excellent dishes
from cooked meat, and several kinds of meat can often be used to
advantage at one time. It is an error to warm over a choice steak
—if good at first, it will be good cold, or sliced in thin strips for
luncheon or supper. Reheating steak spoils its fine flavor.
The various steamed dishes may be substituted for those to whom
fried foods are forbidden, and hash is undesirable. They are con-
venient when it is impractical to use the oven. Turned out of a
mold and covered with a good sauce, they are attractive and pala-
table. No thoughtful woman will serve the same meat at two suc-
cessive meals. Under favorable conditions (cold weather, or with
a good refrigerator) she may even avoid repetition the next day.
A meatless dinner—fish or fowl—may be used in between times to
afford variety.
º
"Jhis mank. wº -


Żºł-|| Oleomargarine
- - # The Wilson Label Protects Your Table ims a
AT is one of the most important elements of the diet. In the
normal diet one fourth of the nutritive value must be in the
form of fat, which is furnished principally by milk, cream,
butter, margarines, meat and oil. The worker must have fat to
do his work; the child must have it for proper development; and all
must have it for bodily heat and bodily energy. Winter calls for
additional fats in our food to keep warmth in our bodies. Mar-
garines furnish an economical form of fat, in an appetizing and readily
digested form.
The clean, wholesome article known as Margarine or Oleo
Margarine is manufactured under strict government inspection, in
clean sanitary surroundings, by a process of incorporating pure
animal fats and highly refined vegetable oils into pasteurized whole
milk. The result is a pure, wholesome, readily digested product of
good flavor and produced at a reasonable price. Furthermore the
standards imposed upon the manufacturer by Federal and State
Legislation are an assurance of a pure, clean fat for the public to
serve on the table and for use in cooking. Government experts and
practical housewives both highly endorse oleomargarine as a whole-
some and desirable product.
Recent scientific improvements in refining have made available
a large variety of vegetable oils and brought about the opportunity
for a greater development of the margarine industry. It is now
manufactured in large quantities all over the world. Its first exten-
sive use was in England and the European continent, but it has
gradually found favor in all countries.
There are two types of margarines, Oleomargarine, and Nut
margarine. Oleomargarine is composed of highly refined nut and
vegetable oils equal in quality to the best salad oils that you use on
your table, and pure animal fats which are as fine and wholesome as
the choicest fats of beefsteak and ham. These are churned with
whole milk.
The highly nutritive value of Oleomargarine recommends it as
a valuable addition to the daily diet. A good quality of margarine
is a wholesome delicious spread for bread and in all sorts of cooking
for which butter is used, it produces ideal results.
For table use, the natural, cream-white color of Oleomargarine
is sometimes preferred, though a deeper "butter yellow can be ob-
tained by mixing the margarine with the capsule of color furnished.
This is exactly the same coloring matter which during the fall and
winter months is almost always used to give to butter its attractive
yellow color.
º LA" L.
* - - - wn Lison & Co. ->
Ohiº mank. cºgº ºwn gºonantee

19
WHOLE CHUCK
(See figure (3), pages 32 and 33)
The steaks cut from the chuck are juicy and well flavored. The lower part of the shoulder has
little bone; but the meat is very fat. The distribution of fat and bone gives good results in
stewing. Pot roast, stews, casserole dishes, and spiced beef may all be made from chuck beef.
It is sometimes corned, also. Care must be taken when bones are cut away, that any small bits
are removed before cooking. The neck makes good mince meat; or it can be served as a brown
stew. It is also exceedingly good if strips of salt pork are run through the meat for flavor and
richness. Chuck combines well with spaghetti or macaroni since the rich gravy supplies what
the pastes lack. If the meat has been cut up before cooking, the gravy will be better, and the
serving can be done to better advantage. -
The clod, included here, and which extends from the shoulder into the fore shank, is suitable for
pot roast or braising. A medium chuck as purchased has about 10% fat, 16% protein, and 15%
waste.
CHUCK STEAK WITH ONIONS pan or Dutch oven. Put in the meat
2 pounds chuck steak and brown on all sides. If the frying
5 or 6 onions pan is used, transfer the meat, after
Salt it is brown, to a kettle, unless the pan
Butter or oleonargarine is deep enough to hold the beef. Pour
Slice onions in water. Drain thor- the vegetables and their liquid over
oughly. Place onions in a shallow the meat, together with any preferred
saucepan, cover closely and cook over seasoning. 3. tightly and let sim-
a slow fire for 15 or 20 minutes till mer slowly for four or five hours, turn-
tender. Use no water or fat, as the ing twice. Thicken the gravy a little,
onions contain both moisture and rich- and pour over the meat
ness. When the onions are done, un- BEEF STEAK PIE
cover, and brown slightly if preferred, Chuck steak, cut in narrow strips
but they are more digestible without Bit of garlic
browning, Heat a frying pan smoking 33 bay leaf Tie in
hot, and brown the steak quickly on 6 peppercorns Square
both sides; reduce the heat and turn Sprig’of parsley of cloth
the meat frequently until it is cooked Ionion stuffed with 2 cloves
through. Season the steak and salt 1 cup sliced carrots
the onions. Serve the meat on a plat- 1 cup celery cut in strips
ter with onions around it. Add butter 4 halved potatoes
or oleonargarine if desired. Place steak in a kettle with boiling
POT ROAST WITH VEGETABLES water to cover, and let it simmer for
3 or 4 pounds chuck roast half an hour. Add seasoning in bag
1 cup sliced carrots together with salt to the meat, and
1 cup sliced onions thicken the stock. Place the kettle on
1 cup celery cut in bits an asbestos mat to keep sauce from
1 cup sliced turnips sticking. Some dried mushrooms
3 tablespoons fat (preferably soaked and drained improve the flavor.
from salt pork) Simmer while making the pastry.
If the meat is not in a solid piece, Then remove the bag of seasoning.
skewer or tie it into shape, wipe it with Put all in a baking dish with a rolled
damp cheesecloth, and roll in flour. crust over the top and sides. Brush
Boil, vegetables in salted water to with milk and bake forty minutes,
barely cover, until soft. Rub through covering it with heavy paper as soon
a coarse strainer. Heat fat in a frying as it is brown.
\\ A.V. Z.
"Jhis Wilson & Co. ->



20
(See figure G), pages 32 and 33)
Over one-third of the fore shank consists of bone, and the amount of fat is very small, so soup
making is the logical use for this cut of meat. A solid piece of meat is first cut off from the top
for Hamburg Steak or stewing. Bones and trimmings should then be cooked an hour or more
before adding the browned meat, if the full flavor is to be obtained. Vegetables may be added
during the last hour, and rice, dumplings, split biscuits or crust added at the time of serving, if
the full meal in one dish is desired. or variety in flavoring, crisp salt pork, some dry grated
cheese, or a little curry, may be mixed with the flour used in thickening, and will prove an agreeable
addition. If there is more than enough meat for one meal, it would be well to sort over the pieces
before serving, reserving the best pieces to use whole, and the balance for hash meat or some
similar use.
The hind shank contains valuable flavoring matter and the large amount of bone makes it desirable
for use in the preparation of soup. The proportion of lean varies. From the top part a good pot
roast may be prepared. he middle cut is the most economical. The shank meat averages high
in protein and is good stewed and served with noodles or hominy grits. Beef tea and .#extract
are made from the shank. The former is of known value in the sick room; the latter is a great
convenience in cooking. Beef tea as a food has been greatly overrated, however. It has stimu-
lating properties and is an aid to digestion, but the strong meaty taste is deceptive. All of the
flavor and much of the fat is extracted from meat in the proper preparation of soup but food
value still remains in the solid portion of meat even though it may have lost half its weight through
continued cooking.
SOUP MAKING—Wipe the soup
shark with a damp cloth, crack the
bones and cut the meat into pieces,
Place bones, meat, fat and marrow in
a large kettle, which has a tight fitting
cover. Add cold water in the propor-
tion of a pint to each pound of ma-
terial, if you desire rich stock, and a
quart per pound if you desire light
stock. Let it stand for one-half hour,
then heat very slowly to the bubbling
point, and add salt. Other seasonings
may be tied in a cloth and left for an
hour or two in the stock. Vegetables
should not be cooked too long with
the soup stock, as overcooking devel-
ops an unsatisfactory flavor. If clean
materials are used, no skimming is
needed; since this makes clear soup.
but takes away some of the nourish-
ment. The soup should simmer from
four to ten hours according to ingredi-
ents used, and the strength desired.
Fuel cost is small if the gas flame is
kept at its lowest point. The veg-
etables should be removed, unless the
soup is to be served at once. Quick
cooling aids in preserving the quality.
The fat which forms on top should not
be removed until the stock is to be
used, as the solid cake of fat acts as a
preservative. In warm weather stock
should not be kept over twenty-four
hours; in cold weather it can be kept
W. Lº
“Jhis mank witson &
W.
E.
W.
for several days. If the stock is to be
used innmediately, all fat should be
removed. The fat that cannot be
taken off with a spoon may be ab-
sorbed by blotting paper or a soft
cloth. Greasy soup is exceedingly
unpalatable. The bright color in a
good brown soup is obtained by
browning part of the meat before
adding it to the stock.
JELLIED SOUP-Rich beef or other
soup stock may be chilled and served
cold for special occasions in summer.
The stock is cleared with egg to make
it attractive in appearance. Mix
together a quart of stock and the shell
and white of one egg. Apply gradual
heat and stir constantly until a thick
scum forms on the top. Let the dish
stand for a few minutes, then strain
the soup through a napkin or other
fine cloth. The soup must be made
with considerable bone if it is to
jelly. If it is not firm enough, it can
be stiffened with gelatine in the pro-
portion of a tablespoon of gelatine
softened in two tablespoons of water
for each three cups of soup. The
jellied soup must be rather highly
seasoned and a small amount of
caramel coloring will give the desired
tint to a pale soup.
$ºwn guarantee”
cc.







21
PLATE–BRISKET END
- (See figure (3), pages 32 and 33)
The brisket gives the streak of lean and streak of fat that the epicure demands in fine corned beef.
Smoked brisket is excellent. As the texture of brisket is closer than that of the navel end, the
brisket takes longer to cook. Fresh boiled brisket is good, hot, cold, or warmed over—in fact,
it deserves more attention than it usually gets. It can be boned and a good stock made from
the bone, with the addition of seasoning. he solid meat can be braised with salt pork for flavor,
with stock for moisture, and vegetables. Several hours are needed to prepare this dish. The
vegetables should be added when the meat is partly done. The brisket can be sliced, pounded in
flour, browned in drippings, and stewed in stock with potatoes and parsnips in a casserole. These
e Piece Dinners” are economical, since they save labor, fuel and service.
BEEF BRISKET, boiled and browned
—If the piece has a large amount of
bone, some of this may be removed
to use for soup stock, or to furnish
gravy to be used with the warmed-over
meat for a second service. Cook the
solid part of the meat until tender,
with a little celery salt and a bit of
garlic added, turning it once during
the cooking, which will take from four
to six hours according to the amount of
meat used. Remove meat from liquor
and place in a shallow pan with the
skin side up and score the top several
times. Have boiled potatoes ready
and drop them into the kettle to take
up a little of the fat, then place them
around meat and brown all in a hot
oven for about twenty minutes. Make
a gravy with the remaining liquor and
serve separately.
BRISKET WITH ONION SAUCE—
Wipe the meat with a damp cloth, and
tie it into a compact shape with strips
of cloth. Place it in a deep kettle
with boiling water. Add a soup bunch,
several cloves and peppercorns. Sim-
mer until tender, add salt when partly
cooked. Take the meat from the
liquid, remove the cloth, and place
the meat in a shallow baking dish.
Beat one egg and spread over the
beef, then sprinkle with coarse crumbs,
and brown under a flame or in a hot
oven. For sauce—for a three-pound
piece of meat—cut up half a cup of
green onions and cook these with two
tablespoons of oleomargarine. Brown
slightly. Stir in two tablespoons of
flour, add a cup and one-half from the
stock and a tablespoon of minced
parsley. Keep the sauce over hot
water, or in a double boiler, until the
meat is finished. Pour the sauce
over the meat and serve.
BRAISED BEEF—Cut the meat into
cubes; brown in frying pan with drip-
pings. Use strong heat—stir meat so
it will coat quickly and not lose its
juice. Tender cuts can be cooked
whole. Remove the pieces to a closely
covered kettle that can be used on top
of range (unless the oven is heated
for other cooking). Rinse the pan
with a 34 cup of boiling water to save
all browned bits, and pour over meat.
Cover tightly and cook slowly for two
hours.
Prepare the following sauce and pour
over the meat and continue cooking
for another hour.
SAUCE
1 onion
1 carrot chopped
Few sprigs parsley
2 tablespoons butter or oleomargarine
% cup diced celery
1 cup canned tomatoes
Salt and paprika -
Melt fat. Brown onion, carrot in it.
Add parsley, celery, and tomatoes.
Heat thoroughly. Add seasonings.
"Jhis mank. Tºº }ºwn guarantee”

22
NAVEL END OF PLATE
(See figure (3), No. 1, pages 32 and 33)
The meat from the navel end is sometimes used for stew and pot roast, but more often it is corned.
Corned and smoked meats are toughened by the process of curing, so that they need longer
cooking than fresh meat.
the water when it segins to bubble.
toughened by strong heat.
CORNED BEEF—Wash the meat
quickly and if it has been in brine
longer than desired, cover it with
cold water and bring slowly to a boil,
drain off the water and reheat with
fresh cold water. As soon as the liquid
bubbles, reduce the heat, add a few
peppercorns, and continue the slow
cooking (always below the boiling
point), until the meat is tender. At
least one hour's cooking will be re-
quired on each pound of beef. Keep
the meat closely covered during cook-
ing and it will have to be turned when
partly done, if the water does not
cover it. Carrots, parsnips, turnips
and potatoes can be added during
the cooking if desired. Cabbage and
meat should not be placed in the
same kettle. Cut the cabbage into
quarters, use some of the stock to
cook it in to obtain a meat flavor.
Vegetables can all be cooked in the
stock without the beef, if the meat
is to be used cold afterwards. Place
the left-over meat that is to be served
cold in the stock to cool.
CORNED BEEF HASH
1 pint (2 cups) chopped corned beef
1% pints chopped cooked potatoes
% cup beef drippings
2 tablespoons minced onions
% cup water
Mix corned beef and potatoes. Melt
fat in frying pan and add onions.
Add hash and mix thoroughly. Add
water. Cover closely, and cook slowly
for half an hour or until a brown crust
is formed on the bottom. Loosen
carefully from the pan and turn out
like an omelet on a hot platter. If
the oven is in use, hash may be baked
Always place cured meat in cold water, heat gradually, and skim
It is almost impossible to cook cured beef too slowly, as it is
A steam cooker or double boiler gives good results.
either in a frying pan or in a shallow
dish from which it can be served.
For variety a cup of white sauce
instead of water, may be mixed with
baked hash, in which case less fat will
be necessary for cooking.
SAVORY BEEF
2 pounds beef cut in size for serving
(use plate, shank, rump or round)
3 large onions sliced
3 tablespoons lard
3 tablespoons flour
1 teaspoon salt
% teaspoon black pepper
% teaspoon ground cloves and thyme
or Summer Savory
1 pint brown stock or boiling water
and meat extract
2 tablespoons vinegar
1 tablespoon catsup
Brown onions slowly in lard. Increase
the heat. Add meat and brown.
Mix the flour, pepper and other sea-
sonings. Sprinkle this mixture over
the meat. Add the stock, vinegar and
catsup. Cover closely. Simmer till
meat is tender, allowing two hours
for shank or plate and 1% hours for
rump or round.
ESCALLOPED CORN BEEF
2 cups cooked corned beef, cubed
1 cup medium white sauce
1 stalk celery, chopped fine
2 slices onion, chopped
Cook celery and onion in sauce. Put
the corned beef in a shallow baking
dish. Remove celery and onion from
sauce. Add sauce to meat. Sprinkle
with bread crumbs moistened with
melted oleomargarine. Brown in hot
Oven.
V ſº ſº.
* - - - wilson & Co. ->

23
THE RIBS
(See figure (3), Nos. 2 and 4, pages 32 and 33)
The first cut of the upper part of the forequarter consists of seven ribs.
medium fat and lean, contain about 21% fat, 14% protein, 20% waste or refuse.
The ribs, as purchased,
he prices
paid for this choice meat does not represent food value as much as it does agreeable eating.
A large amount of surface, cut across the grain, is exposed in cooking, and this is one reason why
a small roast is rarely satisfactory, as at least two ribs are needed to retain the juices—three are
even better.
The first cut is considered best, and is not too heavy for an average family.
larger and equally good (as shown in the right-hand picture).
quite so choice. The ribs are cut off
ribs.” (See figure (3), No. 2.)
The second cut is
The third and largest cut is not
to about eight or ten inches, leaving what is known as “short
These are either
boiled, browned, or boned, rolled and baked.
The ribs are always roasted, inasmuch as much flavor is lost by boning. The fat is used for bast-
ing, since to add water to a choice roast of beef is a culinary crime.
ROASTING—Roasting is a process
similar to broiling, the only difference
being in the cut and weight of the
meat, and the amount of time re-
quired. Tough meat is not made
tender by rapid cooking; but roasting
is the ideal method for a choice tender
cut, although these cuts are not eco-
nomical on account of their high
first cost. Rolled roasts are popular
and easily carved. The best shape
is the standing roast, which is not
boned, but the bones cut short.
Boned meat can easily be tied or
fastened with a skewer. Steel skewers
are superior to wood, on account of
the greater ease in serving.
Roasts should be placed on a rack
to prevent the meat from frying in
its own fat. Strong heat is necessary
at the outset as in broiling, and at least
ten full minutes heat of the oven is
necessary when gas is used. The
smaller the roast, the stronger should
be the first heat, so as to prevent the
juices drying up. Sear each side of
the roast under a flame, add seasoning,
and finish cooking at a lower tem-
perature on a lower slide; or else
place in baking oven as preferred.
Pork and fowl require water in roast-
ing, but beef or mutton never do unless
a covered roaster is used. Rare meat
will be better flavored if cooked in an
open pan; well done roasts may be
cooked in a covered roaster.
THE RIBS—A fine roast requires
attention. There is no danger of the
meat cooking dry if the heat is mod-
erate and basting frequent. Lean
meat requires additional fat (drippings
saved from previous cooking may be
used). Gravy can be cooked in the
oven at the same time—without addi-
tional fuel. Add to cold water—stock
from the bone—trimmings and veg-
etables—together with browned fat
from the roasting pan and flour to
thicken. Secondary flavors can be
extracted from roasts or steaks (after
serving) by stewing the bones for a
long time. This stock can be intensi-
fied with vegetables and seasonings, if
desired.
º LA A.
44-. . wilson & Co. º:
Jhib mank. $ºwn guarantee

24
FLANK STEAK
(See figure (3), No. 1, pages 32 and 33)
The flank is attached to the loin of beef.
portion of it is fat.
and for stew.
advisable.
The flank steak is cut away to be sold by itself.
meat, and an excellent covered meat pie may be made with the addition of a suet crust.
best way to utilize the meat, however, is to bone and roll it, and then put it in brine.
result in excellent corned beef, which will slice to good advantage either hot or cold.
- - . There is practically no bone in the flank, but a large
Most of this fat is trimmed off.
It is rather coarse in texture, and, as it lacks flavor, additional ingredients are
he lean portion is used for boiled meat,
An excellent pot pie can be made from º:
e
This will
If it is to
be used cold, it is well to place a weight on the meat as it cools in the stock.
STUFFED FLANK–Make a pocket
in a thick flank steak to hold the
dressing, or if the meat is thin, fold
one-half over the other and skewer
together, after it has been filled.
To make the dressing, crumble one
pint of bread, soften with cold
water and drain well after it is moist
throughout. Season the crumbs with
salt and pepper, onion salt and celery
salt, a little poultry seasoning and
two tablespoons of drippings. Pack
the dressing closely into the meat,
pat it into shape and bake for one
hour in a covered roaster, or for an
hour and a quarter in an open pan. In
the latter case it is necessary to baste
several times. A few slices of bacon
placed on the top of the meat ten min-
utes before serving, improves the dish.
BEEF STEW WITH DUIMPLINGS
1 pound flank, rump or plate
4 cups potatoes cut in 34-inch cubes
3% small onion cut in slices
% cup flour 34 teaspoon salt
% teaspoon pepper
Carrot \two-thirds cup,
%-inch cubes
cut in
Turnip
THE FLANK
Flour, salt and pepper, mixed
Wipe meat, remove from bone, cut in
1%-inch cubes. Dredge with seasoned
flour. Cut some of the fat in small
pieces and heat in frying pan—add
meat. Stir constantly that the sur-
face may be seared, when well browned
put in kettle. Rinse frying pan with
boiling water, boil five minutes, then
cook at a lower temperature until
meat is tender (about three hours).
Add carrot, turnip and onion the last
hour of cooking. Cook potatoes five
minutes. Add to stew fifteen minutes
before removing from the fire. If
dumplings are added, allow fifteen
minutes for cooking.
DUMPLINGS
2 cups flour
4 teaspoons baking powder
34 cup milk 34 teaspoon salt
Sift dry ingredients into a bowl. Add
milk enough to make a soft dough,
dropping spoonfuls of the dough on
the stew. Marrow taken from the
soup bone before cooking and placed
on top of the dumplings before steam-
ing improves them.
(See figure (3), pages 32 and 33)





WEDGE BONE SIRLOIN
PLANKED SIRLOIN STEAK
Slice sirloin steak, cut 1 inch thick
Salt
Pepper
Wipe steak with cloth wrung out in
hot water. Sear in greased iron pan.
Then place on oiled oak plank. Put
in hot oven and cook twelve minutes.
When about half done arrange a
border of mashed or duchess potatoes
around the edge of the steak. Brown
the potatoes. Place on platter for
serving. Browned onions and parsley
may garnish this dish.
SIRLOIN BUTT ROAST-Wipe
meat carefully with damp cloth, season
surfaces with salt and pepper. Heat
an iron kettle or frying pan, grease well
with some of the fat removed from the
meat. Place the roast in the hot pan,
turning until all sides are well seared
and browned. Remove to baking pan,
add enough water to cover bottom of
pan, cover tightly and place in hot
oven. Roast, allowing 15 minutes to
each pound of meat. Potatoes may
be roasted in the same pan with the
meat. Serve with brown gravy made
by mixing a flour paste with the juice
in the pan, adding boiling water and
cooking until thick,
SIRLOIN BUTT
The Boneless Sirloin Butt makes a good steak or roast.
removed can be made into a boneless strip for similar use, or for pot roast.
N º
"Jhis mank.
witsºn & Co.
The back of the sirloin with the tenderloin
$ºwn guarantee”






26
PORTERHOUSE STEAK CLUB STEAK
(See figure (3), Nos. 11 and 17, pages 32 and 33)
Loin (figure (3), pages 32 and 33) contains the fine steaks, including sirloin, club and porterhouse
steaks. These various steaks take their name according to the bone—the first cuts taken from
the rump end have the least bone, and the amount of bone increases as the cuts continue. The
steak cut last, the club steak, contains most bone.
The tenderloin is neither so fine flavored or juicy as the other cuts, but brings a high price on
account of its tenderness. Salt pork is generally added to tenderloin steak in cooking, for addi-
tional fat and flavor. Tenderloins are not generally taken out of the best grade of meat, as the
balance would then have to be sold at reduced prices.
BROILING
ENDER meat in broiling should be surrounded by fat, or brushed over
with soft fat to avoid dryness. The edges of the meat should be cut in
several places to prevent curling, as they will contract from heat. No
seasoning should be used until the meat is partly cooked. A thick steak is
far better eating than a thin one, so that for a small family it is better to
buy a fair-sized steak and cut it in two portions and broil at different times,
than to choose a thin one for economy. It is a mistake to bone a steak before
cooking, although it may prove convenient. Remember that "the nearer
the bone, the sweeter the meat.”
Intense heat is necessary for broiling. A perfect bed of coals is not easily
secured, and may interfere with other cooking; hence, broiling by this method
has not been popular with the housewife. At the present time, when gas is
almost the universal fuel, broiling has become a practical process. The fire
should be lighted fully ten minutes before the cooking begins, and the broiling
pan well heated. The metal rack should be removed because meat sticks to
hot wires. The meat is placed near the flame at first and turned as soon as
seared. Avoid piercing the meat with a fork, as this will cause juices to be
lost. As soon as each side is brown, reduce the heat and season the meat
lightly. If the steak should contain too much fat, place the fat part towards
the front of the oven.
Leave the lower door of the gas oven open when broiling, to do away with
smoke and the fumes of cooking. The meat need only be turned once or
twice, and the time for cooking depends upon the thickness of the cut and the
family's taste for rare or well-done steak, but a good rule is to broil a steak
1 inch thick seven to ten minutes, and 1% inches thick ten to fifteen minutes.
Place the meat on a heated platter, add part of the fat from the pan, and
serve at once. The flavor, delicacy and digestibility is far superior to steak
cooked by any other methods. Even Hamburg steak takes on a new dignity
when broiled. It should be lightly seasoned (a little onion juice helps), and if
the meat is moistened with cream the dish will be a treat. Shape it lightly
so that it will not become dry when cooking. Hamburg steak is better if
cooked in one large flat cake than if made into small ones, and can also be
more easily handled by inverting it on a pie pan.
ºne ºr rºº ºwn guarantee”

* 27
THE RUMP
(See figure G), pages 32 and 33)
The average beef rump consists of about 20% fat, 14%, protein, and 21%, waste, yielding about
1,100 calories per pound. he rump requires considerable trimming which increases the actual
cost of the meat. As beef is cut in the east, the tip of the rump is an economical large roast and
the middle cut of six or seven pounds is good. In western cuts, the .."; is generally corned.
It may be braised with vegetables in a covered roaster. After the initial browning it should be
simmered at a very low temperature for an hour and a half for each pound of meat. The tough
fibre may be broken up by pounding. Pounding in the old fashioned way meant lost juices; but
when we pound in flour we accomplish the same purpose and save the juice. The flavor of the
meat is improved by a stock made from bones and trimmings and the use of spices and vinegar
makes the meat more tender and also improves its flavor.
SMOTHERED BEEF
3 pounds of rump or clod
3 large onions sliced
3 tablespoons oil or drippings
2 tablespoons mild prepared mustard
Flour mixed with salt and pepper
1 teaspoon celery seed
1 cup strained tomatoes or % can
tomato Soup -
Dredge meat with flour. Brown well
in a heavy pan. Brown onions in oil
and add mustard, celery seed and
tomatoes. Pour this sauce over the
meat and cook slowly for three hours
or more on top of the stove or for
six hours in a fireless cooker.
BEEFSTEAK AND KIDNEY
PUDDING
1 pound beef from rump cut in cubes
1 beef kidney, washed and membrane
removed, and cut in eight pieces
Seasoned flour
Add kidney suet to beef and roll all in
seasoned flour.
CRUST
3 cups flour
6 teaspoons baking powder
Salt
34 cup beef suet chopped fine
Mix to stiff paste with cold water.
Roll out thicker than pie crust. Line
bowl with it. Put in meat. Season
with onion juice and add water to
within two inches of the top. Moisten
the edge of the crust, cover the dish
with the rest of the paste and press
well together. Wring out a large
cloth in boiling water, flour it, place
it over the top and tie it down. Set
the pudding on a trivet in boiling
water to cook in a steamer for two
hours and a half. Remove the cloth
and cut a hole in the crust before
serving.
BEEF A LA MODE
5 pounds rump, round or chuck roast
% pound firm salt pork
1 teaspoon each ground cloves, all-
spice, cinnamon, black pepper, sum-
mer savory, thyme and salt
1% cups vinegar
2 bay leaves
Bit mace
Chopped parsley
Slice of onion, chopped
Cut the pork in small strips and roll
in a mixture of the dry seasonings.
Make deep cuts in the beef with a
sharp knife, and force the strips of
pork in with a larding needle. Cover
the surface of the meat with the
balance of the spices and place it in a
deep earthen dish. Cool the vinegar
and pour this sauce over the meat,
which should then be tightly covered
and set aside in a cool place. It should
be turned morning and night for sev-
eral days and then boiling water added
to barely cover. Let it simmer for
four hours or more. Thicken the
liquid, strain and serve with the meat,
which will be dark in appearance but
most savory in flavor.
mix and scald
\\ AAA AA
*~. . wilson & Co. º
Chib mahk. ºf gº $ºwn. guarantee

28
ROUND STEAK
The round is popular because it is juicy and free from fat and has a somewhat larger amount
than have some of the other cuts. The top of the round (or inside) can be used for steak and
roast; the bottom (or outside) is lower in price and is best utilized either chopped or for slow
cooking. It makes inferior steak but is a good meat for a pot roast or for cooking in a casserole.
It is sometimes corned. The round makes the best flavored beef tea. The housewife exercises
economy in buying a thick slice cut across the round-particularly in cold weather. A large
thin steak loses more juice in cooking than a small thick one. The latter may not look sufficient,
but if it is equal in weight, it will serve as well. If the thick round is large, it will do for two servº
ices. A two-inch cut from the top of a round of fine beef can be broiled and sliced like a roast
ROUND STEAK, browned — Round
steaks are usually pan-broiled. The
pan must be very hot and the cooking
done quickly to retain the juices. The
meat should not be seasoned until after
it is cooked. No fat should be added
to the pan, but the addition of a little
butter to the finished meat improves
its flavor. Prompt serving is most
important with round steak as it
toughens by standing even for a few
minutes. Round steak is sometimes
cut in thin pieces, dipped in milk, then
rolled in crumbs and fried in beef fat.
An economical method of preparing
round steak is to pound flour into it,
then brown in drippings and add onion
and soup stock or strained tomato, put
a light cover over the steak and simmer
for forty or fifty minutes. If soup
stock is not at hand, water flavored
with beef extract and catsup can be
used. An excellent substitute for
breaded veal can be prepared from the
round, which should be thoroughly
pounded, dipped in egg and seasoned
crumbs, browned well in fat and then
simmered in stock or milk until it is
tender.
SWISS STEAK
2 pounds round or sirloin steak cut 2
inches thick
% cup flour -
Salt and pepperſ"
% cup ham or bacon drippings
Few slices onion
% green pepper, chopped fine
2 cups boiling water or 1 cup water
and 1 cup strained tomatoes
Pound flour into meat with wooden
potato masher or edge of heavy plate.
Heat the fat. Brown the meat on
each side of it. Add onion, green
pepper, boiling water and tomato.
Cover closely. Simmer two hours.
This may be cooked in a casserole in
the oven. Other vegetables may be
added if desired.
ROUND POT ROAST
º, monk. Twº-son & Co. #ºwn guarantee”


BONELESS CUTS
HE three cuts shown on this page bring high prices, because they are prac-
tically boneless. One can get the same cuts from beef of lighter weight
at a more reasonable cost. The meat, because it is tender, is easily
cooked, and there is no waste. These cuts combine economy and good eating.
The restaurants have for a long time adopted the wise practice of utilizing this
meat of cheaper quality. The cuts lack fat, which may be added in the cooking,
but they contain food value. The compact cuts prove most useful for the woman
whose time is limited, and who, therefore, finds it impossible to give much time
to cooking.
In the Fall, when second or third grade cattle are plentiful, these cuts are packed
for future use. Because housewives are not familiar with the advantages of
these cuts, the demand for the fresh meat is not sufficient for the retailers to
handle all of it. Butchers will carry these cuts if there is a call for them. Women
should demand them.
REGULAR ROLL
"Jhis mank



30
J//iscollaneous
foof ſocipos
is amº The Wilson Label Protects Your Table ims is
SHORT RIBS OF BEEF—Short ribs
of beef and browned potatoes are one
of the most popular moderate priced
dishes served in hotels and restaurants.
Some butchers do not sell short ribs.
After they have prepared their rib
roast, they return the short ribs to the
packer to use. The price is low enough
to offset the bone and fat, so that the
dish furnishes food value in a very
palatable form. The ribs should be
separated and can be cooked in pot
roast fashion, with or without water,
for several hours with good results, but
the best method of cooking is to simmer
until tender in a small amount of water,
and brown them afterwards.
For three ribs, weighing a pound and
one-half each, allow three cups of
water and two teaspoons of salt. If
convenient, tie a little garlic, parsley
and green pepper in a piece of netting
and put in the water. Simmer about
three hours in a tightly covered kettle.
The meat should be turned at the end
of the first hour, and the seasoning
removed. Simmer longer if the meat is
not perfectly tender at the end of three
ours. Potatoes may be parboiled
and added to the meat during the last
part of the cooking. Place the meat,
well drained, in a shallow roasting pan
and surround with the potatoes. If
boiled potatoes are used, dip each one
in the rich liquid to coat them with fat.
Season with a little salt, and brown all
in a hot oven for about half an hour
or over a gas flame for about twenty
minutes. Remove part of the fat from
the top of the liquid and thicken the
balance to make a rich, brown gravy.
QUICK MEAT LOAF
34 pound round or some other solid
meat run through meat grinder
twice
34 cup softened bread
1 beaten egg
Salt and pepper
Lemon juice
A little nutmeg
Onion juice
Add the bread mixture to the meat.
Shape in a bowl and sprinkle well with
flour. Melt a tablespoon each of
butter and oleonargarine in a frying
added to bread
º
Ohiº majuk.
\ º
will son
-
& Co.
pan, put in a sliced onion, cover and
cook slowly, until the onion is a light
brown, remove the onion; put the
meat loaf into the hot pan with the
floured side down. Cover and cook
for ten minutes, then sprinkle the top
with flour, turn carefully, and cook
for five minutes longer. Lift the meat
loaf on to a platter with a cake turner,
place the cooked onion on top and
pour over the juice remaining in the
pan. This meat loaf can be served
either hot or cold.
POTTED HOMINY AND BEEF—
Hominy is excellent to use as part of
a one-dish dinner if you have a fire
in your stove so that you can cook it
for a long time, or use a fireless cooker.
Heat one and one-half quarts of water
to boiling; add one teaspoon of salt
and two cups of hominy which has
been soaked over night. Cook in a
double boiler for four hours or in the
fireless cooker over night. This makes
five cups. Horniny is excellent com-
bined withdried, canned or fresh fish, or
meat and vegetable left-overs may be
used. Here is one combination: Two
cups medium white sauce, four pota-
toes, two cups carrots, five cups cooked
hominy, one-fourth pound dried beef,
one teaspoon salt. Cut the potatoes and
carrots into dice, mix all the materials
in a baking dish and bake for one hour.
DRIED BEEF—Dried beef in glass
is another form of meat for occasional
use. The salty flavor offers a change.
Dried beef requires no cooking, and
is always ready for the picnic basket or
for the regular luncheon. It is accept-
able for the home table either served
cold or in a creamed sauce, with
potatoes or other vegetables. Drying
renders the flesh quite dense, so strong
heat must be avoided in cooking dried
beef. Simple methods are best. An
easy and palatable dish is prepared by
first melting two tablespoons of oleo-
margarine in a saucepan, and heating
a cupful of meat in it. Two table-
spoons of flour are then stirred in care-
fully and a cup of water or light stock
added. When the sauce, is smooth,
season with pepper and serve at once
on toast or with potatoes.
$ºw. guarantee”






31
FORE QUARTER
1 NECK 4 BRISKET
5 PLATE
2 WHOLE CHUCK - 1. Navel
1, 5th rib roast 2. Rib ends
2. Chuck steaks 6 RIB
3. Pot roast 1. 11th and 12th rib roast
4. Clod 2. 9th and 10th rib roast
3. 7th and 8th rib roast
3 FORE SHANK 4, 6th rib roast
A-A—Portion above this
line is the hind
quarter, while that
below is the fore
quarter.
HIND QUARTER
7 FLANK
1. Flank steak
2. Stew
8 LOIN
1. Butt end sirloin
2. Wedge bone sirloin
3. Round bone sirloin
4–5. Flat bone steaks
6. Pin bone steak
7–15. Porterhouse
16–18. Club steaks
"Jhis mank. wº & Co. #ºwn Żuo innkee”
32
33
9
10
11
RUMP
ROUND
1. First cut round steak
2–13. Round steaks
14. Knuckle soup bone
15. Pot roast.
HIND SHANK
16–17. Soup bones
18. Hock soup bone






f{ecipes
/3/ -Prºducts
The Wilson Label Protects Your Table
BEEF SWEETBREADS—The sweet-
bread of the calf is an expensive
delicacy. The beef sweetbread is
moderate in price, and if cooked care-
fully may be utilized for many choice
dishes. The beef sweetbread should be
washed as soon as it is brought into
the house, and soaked in cold water for
an hour or more. It may then be
simmered until tender, with the addi-
tion of salt, a little bay leaf, a little
onion and a slice of lemon. It may
also be steamed, in which case the
seasoning is placed on top of the
sweetbread. As soon as the sweetbread
has become tender it is placed in cold
water, so that it will chill and become
firm. Preliminary simmering is always
necessary, no matter what methods of
final cooking are used. Sweetbreads
must always be carefully handled to
completely remove the membrane and
all unsightly portions. Sweetbreads
may be separated into sections, shred-
ded with a knife and fried in beef fat,
and then served with any sauce pre-
ferred, either white, brown, tomato or
combination.
Popular and delicious salad is made by
substituting sweetbread for chicken,
and serving with the usual dressings,
either celery, hard-boiled eggs, lettuce
and mayonnaise or other dressings.
Sweetbreads are particularly delicious
served in scooped-out, chilled tomatoes,
and in the season when tomatoes are
plentiful, this dish is not expensive.
Sweetbreads make a fine luncheon
dish if served in combination with peas
and with the addition of a creamy
sauce. They may also be served in a
border of boiled rice, mashed potatoes,
or with small hot biscuits. Sweetbreads
answer in place of veal in any made
dish, as their delicate flavor lends itself
well to various seasonings and sauces.
BEEF TONGUE IN CASSEROLE –
Wash a fresh beef tongue quickly,
cover it with boiling salted water, cook
gently for about an hour and a half or
until tender. Remove all the skin and
unsightly portions, (the bits of meat
can be used later for hash) place in a
L.
Co.
wills on &
tº wº
casserole with a cupful of sliced carrots
to which is added minced onion, celery
and parsley. Thicken stock enough to
cover the vegetables with fat and
flour, season well and place the dish in a
moderate oven. Remove the cover of
the casserole after an hour's cooking
and allow a half hour longer so that
the meat will brown slightly. Some
like a sour sauce served with tongue.
BEEF HEART--The heart from good
beef furnishes considerable food value
at a moderate cost. It should first be
thoroughly washed. The arteries and
veins are then cut out, and the heart
washed again to free it from blood.
The heart is usually stuffed to fill it
out and to improve its shape, as well
as to extend the service of the meat.
Bread toast or cracker crumbs may be
used. Finely cut onion arid parsley,
and a few of the savory herbs may be
added to the bread crumbs if desired.
Salt and pepper should be used plenti-
fully for seasoning. Beef fat from some
other cut may be added to enrich the
heart. Add a small amount of water
(the soft dressing becomes softer from
moisture during the cooking), and put
the dressing into the opening. F.
flavor of this dressing will be increased
if, instead of putting the fat into it, it
is sauted with a little fat. Sew up the
end of the heart loosely, to allow for
swelling, and sprinkle with seasoned
flour. Use either a frying pan or an
iron kettle and brown the heart in
pork fat or drippings. The cooking
can then be finished in the kettle with
the addition of enough water to partly
cover, or the heart can be transferred
to a casserole or baking dish, water
added and the cooking completed in
the oven. In either case the liquid
should be slightly thickened, and the
heart turned several times during the
cooking. The heart must be basted
every twenty minutes if it is cooked
in an open baker. Onions, carrots and
cut celery added to the dish, make a
pleasing combination. Meat of such
close texture requires long, slow cook-
ing to make it tender. If the cooking
is right, the result will be excellent.
#ºwn. guarantee”



34
T/eal
Tecipes
m sm: The Wilson Label Protects Your Table ims s
Veal, the meat from calves, is easily distinguished from beef by
the pinkish color of its lean and the clear white of its fat. It is
somewhat less nutritious than beef and slightly more difficult to
digest. It contains less fat and a larger proportion of connective
tissue and consequently needs to be subjected to a longer, slower
process of cooking to make it tender and more easy to digest.
To make up for its own deficiency of fat, some other fat should be
added during cooking. Fat in the form of salt pork strips or fat
bacon can be placed on the meat while roasting or added in Small
pieces to a stew.
BREADED VEAL CHOPS–Remove Chop finely or force through food
skin, dip chops in beaten egg to which chopper. Then add 34 pound fat salt
a few tablespoons of milk and a pinch pork chopped, six crackers ground, 2
of salt has been added, then in bread tablespoons lemon juice, 1 tablespoon
crumbs. Place in a hot frying pan salt, pepper and few drops of onion
containing a small amount of bacon juice. Pack in bread pan, brush top
drippings or other fat. When one side with egg white (slightly beaten) and
is well browned, turn and brown the bake slowly for about three hours.
other side. Reduce the heat, cover Cool slightly, remove from pan and
pan tightly and let cook until tender, cut into slices for serving.
Serve with tomato sauce made with V EAL FRICA S S E E – Select two
% can tomatoes pounds of meat cut from shoulder or
! slice onion loin. Cut it into small pieces, dredge
Pepper them with flour and brown well bacon
3 tablespoons fat drippings. Add one onion, stalk of
3 tablespoons flour celery and several carrots and potatoes
% teaspoon salt all cut into cubes, cover with boiling
Cook onion with tomatoes. Rub water and cook gently until vegetables
through strainer. Mix flour and melted and meat are tender. Season with salt
fat. Add tomato juice gradually and and pepper, thicken gravy with flour
cook until thick. and serve with dumplings and gar-
Roast leg of veal wipe meat " "Pºº
with damp cloth, sprinkle with salt and VEAL, SWEETBREADS-To prepare
pepper and dredge with flour. Place sweetbreads: As soon as received from
on rack in dripping pan. Lay across the market, soak in cold water for an
top surface strips of fat salt pork, hour. Drain and cook slowly in salted
Bäke in moderate oven, basting occa- boiling water for about 20 minutes.
sionally with melted fat. Serve with Drain again and plunge into cold water
brown gravy made by adding flour to to chill. They may be put into re-
fat left in pan and pouring on gradually frigerator for future use or used in-
boiling water, stirring constantly, cook- mediately.
ing until thick. CREAMED SWEETBREADS–Sep-
CALVES" LIVER—Wash liver well arate cooked sweetbreads intº pieces
with cold water. Slice, dip each slice and reheat in a medium thick white
in flour and fry slowly until brown in sauce. Season well with salt and pepper.
bacon fat. Season well, with salt and BRoiled sweetBREADS–Split
pepper and serve garnished with crisp the cooked sweetbreads crosswise,
bacon or French fried onions. sprinkle with salt and pepper and dot
VEAL LOAF—Select three pounds of with butter, or margarinº. Broil five
veal from shoulder, wipe with damp minutes and serve with lemon butter
cloth, remove skin and membrane. Sauce, garnished with watercress.
\ … -
º
“Jhis mank.



35
oſol% tion
JMiitton
m ammº. The Wilson Label Protects Your Table imm m
HE dividing line between lamb and mutton is not based wholly
upon age; a well bred and well fed animal, twelve or eighteen
months old, may still belong in the lamb class, while a yearling
of rangy stock, which has been poorly fed, yields meat of an inferior
grade of mutton.
The best grade of mutton consists of fat, heavy meat. Light
and flabby meat is not very palatable. Lamb rarely is an econom-
ical meat to serve. The relative difference in food value between
lamb and mutton is the same as between veal and beef.
Mature meat furnishes more nutrition, but has a more pro-
nounced flavor. Lamb has a delicate taste and the fat is not as
strong as it is in mutton.
The mutton flavor, to which many object, is largely due to the
outside fat, so that this fat, together with any particles of heavy
skin, should be removed before cooking. Any remaining strong
mutton flavor can be removed by cooking with lemon juice, either
rubbing the meat with the juice before cooking or placing small
pieces of lemon in the water in which the meat is boiled. The meat
should be of deep red color and firm to the touch; the fat, creamy,
white and solid. Mutton absorbs odors easily, so it must be kept
in a cool place under proper conditions. Mutton may be placed
in spiced vinegar or in a marinade and kept in it for some time to
absorb the flavor and to become more tender.
The forequarter of mutton is cheaper than the hindquarter, as
the amount of bone is greater and the flesh is less tender; but the
forequarter has more flavor and so is excellent for stews and soup. As
more of the fat of mutton dissolves in cooking than does the fat of beef,
it is desirable to skim off a portion of this fat before serving the stew.
A shoulder roast, boned, stuffed and rolled, is appetizing served
hot and the meat will slice well when cold. The rib chops are
dainty, but very expensive. The loin chops serve better, as they
have a greater amount of meat on them.
A leg of mutton may be boiled or roasted. The saddle from
the two sides of the loin furnishes a choice roast for special occasions,
as does also the crown of lamb, which is made from the ribs on each
side, cut in the form of a circle.
Mutton should be served hot in every detail, as mutton fat
hardens at a higher temperature than other fats. Fat usually
calls for an acid to add flavor; hence, the use of capers, mint Sauce,
tart jelly, and spiced fruit with mutton or lamb. A bit of garlic
inserted in a leg of mutton before roasting, improves the flavor.
Herbs well rubbed into the surface and the whole wrapped in cloth
before jºking to retain the flavor, produces boiled mutton that is
unusual.
"Jhis mank.
º
*
WZTV, }ºwn. ºuanamtee
Vºy



36
MUTTON AND LAMB CUTS
The meat should be of a deep red color and firm to the touch—the fat creamy-
white and solid.
1
LEG Roasts
LOIN Roasts and Chops
RIBS (or hotel rack) Roasts and Chops
BREAST - Roasts and Stews
CHUCK (Shoulder) Roasts and Stews
SHANK Broth, Soups and Stews
NECK Broth, Soups and Stews
\\ AAA /
* - - - wilson & co. 22
Jhib mahk. }ºwn. guarantee

- 37
JMutton
Recipes |-
- =The Wilson Label Protects Your Table T---
SUGGESTED USES OF LAMB
BY-PRODUCTS – Pickled lamb
tongues are popular served cold, and
the tongues, boiled and baked, and
served with a sauce, are delicate
and savory. The kidneys are broiled
with bacon, en brochette (sliced and
strung on a skewer before broiling), or
else they can be stewed with onions
and carrots in the English fashion.
The heart may be stuffed, boiled and
browned with salt pork. The liver is
usually fried in the same manner as
calf's liver. The brains are sometimes
substituted for calf's brains in made
dishes, or else they are scrambled
with eggs, or they may be breaded and
fried. It is best to simmer or steam
the brains first to make them tender.
The addition of a little lemon juice
will whiten them and make them firm.
MUTTON IN CASSEROLE–Wipe
the meat with a damp cloth-cut it
in uniform pieces, and roll in seasoned
flour. Brown part of the meat in hot
drippings, then place all the meat in a
casserole (or a kettle if it is to be
cooked on the range instead of in the
oven). Add carrots, onion and parsley,
and cover with cold water if a rich
broth is desired. Cook very slowly
until the meat is quite tender. Re-
move the bone which will slip easily
from the meat when the cooking is
finished. Drain the liquid off and
thicken with flour. Pour the sauce
back over the meat and serve piping
hot. Dumplings may be added, or
potatoes put in with the meat when it
is partly cooked.
STUFFED LEG OF MUTTON.—
Prepare the following dressing: Take
two cups of soft bread, which has been
soaked in cold water until well moist-
ened, and then all the possible liquid
pressed out. Season the bread with
salt and pepper. Add a little thyme
or sweet marjoram, together with a
little onion, some fat and a beaten egg.
Place this dressing in the boned meat,
skewering the ends into shape. Have
the oven very hot and place the meat
in a pan. When the surface is seared,
reduce the heat, dredge the meat
lightly with flour, and add any other
left-over seasoning, and baste every
fifteen minutes unless a covered roast-
ing pan is used. A six-pound roast will
require from one hour and a half to
two hours.
BROWNED BREAST OF MUTTON
—Cook the meat in a small quantity
of water until very tender, seasoning
it with salt and pepper, a little garlic
and parsley. Drain the meat well, put
it into a shallow pan or baking dish
and brown in a hot oven. Make a
thickened gravy from the stock, color-
ing it with a little prepared caramel if
desired. Serve meat with boiled rice
and the gravy. Carrots may be boiled
with the meat and browned afterwards
with a little sugar and meat dripping
if desired.
MUTTON STEW WITH BARLEY--
Cut meat from the neck or breast
into small pieces and put into a kettle
with enough water to cover. Use
about a cup and a half of water to a
pound of meat. Add onions, carrot,
salt and pepper. For each pint of
liquid add a third of a cup of pearl
barley. Simmer gently for two or
three hours.
ROAST SHOULDER OF LAMB–
Have a shoulder of lamb boned and
rolled by the butcher. Wipe off sur-
faces with damp cloth. Place on a
rack on the bottom of a roasting pan
in a hot oven, reducing the heat when
the meat has seared over. After the
meat has cooked about 15 to 20 min-
utes, placed pared and halved potatoes
in the pan around the edge of the
meat. Season them with salt and
pepper. When the meat is well cooked
and the potatoes tender, remove from
pan and serve on hot platter. Accom-
pany with brown gravy made from
juice and fat left in pan.
- W M A \ //
*- - - wilson & Co. º
Jhib mahk. ºf gºVº $ºwn quanamtee


38
LAMB AND MUTTON CUTS
LEG OF LAMB
LOIN ROAST


39
fºork
Recipes
-º-º-º-º-º:
- - The Wilson Label Protects Your Table in a
CROWN OF ROAST PORK
3 pounds of ribs or loin of pork
Flour, salt and pepper, mixed
Select two loins containing ribs. Trim
the rib ends to make them even with-
out making them too long. Dredge
with seasoned flour. Place in baking
pan, rib ends down; also put in the
pork trimmings. Bake in hot oven
two hours. Baste every 15 minutes
with the drippings. When done, re-
move to heated platter, ribs up. Sur-
round with browned potatoes and
small baked apples, alternating. Paper
frills should garnish the rib ends and a
large bunch of parsley should be placed
n the center.
CHOP SUEY
1% to 2 pounds lean pork shoulder (cut
into pieces)
2 large onions
2 cups mushrooms
1 stalk strong celery
2 tablespoons cornstarch
4 teaspoons sugar
% cup olive oil
3 slices bacon cut fine and fried
1 tablespoon Worcestershire sauce
1 cup warm water -
Cut meat, mushrooms, celery and
onions in small pieces. Chop onions if
preferred. Blend cornstarch and sugar
in warm water; sauté meat in olive oil
or bacon fat until well browned, then
add vegetables. Last add water.
Cook one-half hour, stirring briskly,
then add Worcestershire sauce.
Serve with steamed rice. This is a
suitable one-piece meal.
SOUTHERN POT ROAST
1 small pork shoulder
1 medium onion, sliced
2 cups canned tomatoes
Salt and pepper
2 tablespoons flour
Fry out the trimmings in pan suitable
for the roast. Remove cracklings and
all fat leaving but one tablespoon.
Add flour. Brown slowly. Add onion.
Brown slightly then add tomatoes.
Season the meat and add. Cook in
fireless cooker four hours.
\\ AA A/
“Jhis wilson & co. º
J mank. }ºwn quanamtee
BREADED PORK CHOPS
6 pork loin chops
Bread crumbs
Salt and pepper
Wipe chops. Season. Dip in bread
crumbs. Cook slowly in small amount
of heated fat, till tender. Brown well
on one side before turning. Turn and
brown on other side. Remove to
heated platter and garnish with fried
apples.
BAKED SPARE RIBS WITH
DRESSING—Arrange one piece of
spareribs in dripping pan curved side
up, fill with bread dressing made by
moistening stale bread in water, and
seasoning with salt, pepper, onion and
sage-cover with another section of
spareribs—sprinkle top with salt and
pepper. Place in hot oven. Lower
temperature gradually and baste meat
occasionally with fat drippings from
pan. Serve garnished with baked
apples.
PORK SAUSAGES.–One of the easi-
est dishes for the housewife to prepare
is pork sausages. To fry link sausages
cover with cold water and gradually
bring to the boiling point. Pour off
water and fry to a rich brown, turning
frequently and being careful not to
pierce with a fork. -
After the sausages have been prepared
in this way there are many ways in
which they can be served which makes
them suitable for a luncheon as well as
for breakfast. They may be served
with fried or baked apples, cabbage,
onions, squash, turnips, rice, hominy,
baked beans, and with potatoes of all
kinds.
Sausage meat which may be purchased
already made in patties, in bulk form
or in bags, can be used in a great
variety of ways. It may be prepared
with cracker or bread crumbs and raw
eggs to hold it together and baked till
brown; or it may be used in combina-
tion with other meats in preparing
meat loaf. Then, too, when mixed
with bread crumbs it makes a delicious
stuffing for fowls.


- 40
:
. /
º A
PORK CUTS
HAM—It is more economical to buy a whole ham. The butt can be
baked, the center sliced–fried or broiled, the shank boiled, and the
rind used for seasoning.
LOIN–Roasts and chops.
BELLY-Used for bacon. The best grade of bacon, "Certified,” brand
is the heart of this cut.
FAT BACK–Smoked or pickled.
SPARE RIBS.
PICNIC BUTT (Shoulder)—Roasts, steaks, chops, hams.
HOCK–Stewed and pickled.
BOSTON BUTT–Steaks and roasts.
CLEAR PLATE–Smoked, salted, pickled.
JOWL–Used for cheap bacon and generally cooked with baked beans.
“Jhis mank. ºf gº ºwn guarantee”


41 -
PORK CUTS
Pork contains more fat than any other meats. Then, too, the method of cut-
ting a side of pork differs from that of other meats. Hams may be purchased
fresh or cured. Shoulders are corned, smoked, or they, too, may be purchased
fresh. Fat salt pork comes from the back on either side of the backbone.
LOIN ROAST
FRESH HAM
LOIN CHOPS
\\ º
"jhis wilson & Co. º
Chib majuk. $ºwn. guarantee


42
Jiam
Tecipes
a sm. The Wilson Label Protects Your Table ims in
BAKED HAM WITH APPLES
2-pound sliced ham cut 3% inch thick
2 large baking apples
Brown sugar
Trim rind from ham and keep for sea-
soning purposes. Remove fat. Mince
or put through food chopper. Sprinkle
the ham with brown sugar and then
spread on the minced fat. Place in
baking pan. Core the apples, cut in
two crosswise and place on ham.
Sprinkle apples with brown sugar.
Pour hot water in pan. Bake in mod-
erate oven for one hour.
HAM A LA KING
2 cups ham cooked and diced
2 cups medium white sauce
2 hard cooked eggs sliced
1 cup mushrooms quartered
1 pimento cut in narrow strips
1 minced green pepper
Heat the white sauce. Add green
pepper, pimento, mushrooms and ham.
The egg may be used as a garnish or
added with the other ingredients.
HAM EN CASSEROLE-Wash and
pare potatoes. Cut into slices. Place
in casserole in layers, dredging each
layer well with flour and seasoning
with pepper. Add just enough milk
to cover. Place ham slice (cut about
2 inches thick and with rind removed)
on top, and place in moderate oven.
Cook 1 hour uncovered and 1 hour
more covered. Serve in casserole.
STUFFED HAM ROLL
Slice of ham J.A.-inch thick, cut from
center of ham
2 cups moistened bread crumbs
1 tablespoon minced parsley
1 cup tomato juice
Spread bread crumbs over ham;
sprinkle parsley over it. Roll up and
tie. Pour over tomato juice, adding a
little hot water. Place in baking pan,
basting occasionally during the two
hours usually required for the baking
proceSS.
- \\ ſº L
"Jhis mank.
V. Vºy
SOUTHERN HAM–Put a slice of
ham in a casserole. Sprinkle over with
brown sugar and dot with oleonar-
garine. Pour over 1 cup of milk.
Bake in a slow oven for an hour.
Serve in casserole dish.
ARKANSAS HAM–Cook thin slices
of ham in hot frying pan until slightly
browned. Remove to hot platter.
To the fat in the pan add the following
mixture well beaten:
3 tablespoons vinegar
1% teaspoons mustard
1% teaspoons sugar
Paprika
When mixture is thoroughly heated,
ur over ham and serve at once.
am cut about one-half inch thick is
sometimes preferred to the thin slices.
BOILED HAM WITH LIMA BEANS
—Examine the ham carefully and trim
off bits of hard skin around the end of
the bone. Wash very thoroughly,
place in kettle, and cover with cold
water. Cook slowly until tender,
allowing about one hour for every
three pounds. When cooked serve in
thin slices with fresh or canned lima
beans as a border around the ham.
Potatoes may be boiled with the ham,
by placing in the kettle about one half
hour before the ham is ready to serve.
This makes a good one-dish meal.
GREEN PEPPER STUFFED
WITH HAM
1 cup minced cooked ham
1 cup cooked rice
1 tablespoon chopped onion
WHITE SAUCE MADE WITH:
2 tablespoons flour
2 tablespoons fat % cup milk
Cut large sweet green, peppers in
halves—remove seeds and cores. Par-
boil in salted water. Mix together,
ham and rice, season to taste and
moisten well with white sauce. A dash
of Worcestershire may be added if de-
sired. Fill pepper shells with mixture,
sprinkle top with dried bread crumbs
and melted ham fat. Place in baking
pan containing just enough hot water
to cover bottom. Bake gently about
thirty-five minutes.
º


J'liced
Bacon
- - # The Wilson Label Protects Your Table ims a
ROILED BACON is at once the most easily digested and the
most savory of all forms of cooked fat. Choice bacon of a
dependable brand is uniform both in its quality and its pro-
portion of fat and lean. Bacon is one of the few meats that can
be kept on hand constantly and cooked quickly. It is one of the
few meats of which people never tire. Sliced bacon in packages
proves convenient in an emergency and is unexcelled in flavor.
The addition of a few slices of bacon improves many meat and veg-
etable dishes. A breakfast of bacon and eggs will satisfy almost
any man and is one of the easiest breakfasts that the cook can
prepare.
Bacon can be cooked in several ways but the best results are
obtained by having the bacon cold and the fire hot Bacon that
has stood in a hot kitchen becomes soft and will not crisp nicely.
Broiling is the ideal method of cooking bacon. A fine wire rack
should be used to hold the slices in place, since the regulation broiler
of a gas range will prove too large. Place the rack over a pan to
catch the dripping, have a hot fire and turn the bacon as soon as
one side is lightly cooked and finish the browning quickly. Place
the cooked bacon on pieces of soft paper and drain the fat while it
is still warm.
When the oven is in use, bacon can be baked on the rack in a
similar manner. Some cooks prefer the following way of frying
bacon: Put boiling water in the pan to cover the bottom and boil
the bacon quickly until the water has cooked away, finish the
browning with dry heat. The quickest way to cook bacon is to
put the slices in a hot pan, turning them as soon as they have browned
on one side. When it is desired to draw out the fat, use a slow fire.
Place the bacon in a frying pan heated gradually; frequent turning
will insure even cooking, and increased heat at the last results in
crisp slices.
Overheated ſat is unwholesome, so care must be taken to avoid
scorching. The drained fat that remains is very useful in many
forms of cooking. It should be strained and kept in a cold place
where it will be ready for use in a sauce for other meats, or in a
milk gravy for potatoes (boiled, baked or re-heated). It can also
be used to saute cooked potatoes, to enrich the dressing of a potato
salad, or a bread stuffing for fowl and meat.
Bacon is an economical meat, as every bit of both fat and lean
is utilized. Left-over bacon may be used in sandwiches or cut
up in scrambled eggs, omelets, cereals or stuffed eggs. It can be
crushed fine and sprinkled over stewed potatoes or baked stuffed
potatoes. It can also be sprinkled on green or lima beans, used in
a cream sauce for toast or as a spread for bread.
#ºwn. guarantee”



44
ſoultry
Tooipos
a smº. The Wilson Label Protects Your Table 'ºss a
TO CLEAN AND PREPARE
POULTRY
First singe, then remove pin feathers
and oil sac. Remove as many tendons
as possible from the leg by inserting a
skewer below the knee joint and twist-
ing carefully. Cut the skin at the
back of the neck and remove the crop
and windpipe. Just below the breast-
bone make an incision through the
skin, large enough to admit the hand.
Remove the entrails, gizzard, heart
and liver, keeping the fingers close to
the breastbone. Very carefully remove
the gall bladder from under the right
lobe of the liver. Remove the lungs
and kidney which lie against , the
backbone. Fowl should be carefully
washed inside and out in water to
which has been added about one tea-
spoon of soda. It should then be
wiped with a dry cloth. The giblets
should be washed well after the liver
has been cut from the gall bladder and
the outer coat of the gizzard has been
cut and drawn off from the sac con-
taining the sand, etc.
CHICKEN, SOUTHERN STYLE
Clean and disjoint a young chicken.
Roll each piece in melted butter or
pork drippings; then roll in flour which
has been well seasoned with salt and
pepper. Place a few strips of salt pork
or some lard in a dripping pan and heat
until there is sufficient fat to cover pan.
Put the chicken in the pan and set in a
hot oven. When it begins to brown
add about one-half cup boiling water.
Baste frequently until well browned.
Then cover the pan and let cook gently
about one hour or until chicken is
tender. Serve with the following
Sauce .
2 tablespoons flour
2 tablespoons butter
34 cup milk
% cup cream
Salt and pepper
Melt butter, stir in flour to form a
smooth paste. Add to the scalded
milk. Let cook until mixture thickens,
stirring carefully to prevent scorching.
Pour in the cream gradually. Season.
“Jhis mank.
L. A L.
J/ 7
ROAST CHICKEN
Clean, prepare and truss a chicken.
Stuff with poultry dressing until about
three-fourths full. Sew or bring skin
together with a skewer where incision
has been made. Rub entire surface
with salt. Rub three tablespoons
butter until creamy and mix with two
tablespoons flour. Spread this paste
over the breast and legs. Place in
roasting pan which has been dredged
with flour. Place in hot oven until
the flour has browned. Pour one cup
boiling water into pan and baste
frequently. Reduce the heat of the
oven considerably. Turn the chicken
during the roasting that it may brown
evenly. The bird may be dredged
with flour two or three times during
baking. Bake until the breast meat is
tender.
SUNDAY NIGHT CHICKEN
2 cups cooked chicken, diced
2 cups medium white sauce
1 small green pepper, finely cut
1 cup cooked mushrooms
A dash of mace
Salt and pepper
Heat the white sauce, season well with
salt and pepper. Add green pepper,
mushrooms, chicken and mace. Serve
in patty shells or on toast.
POULTRY DRESSING
2 cups toasted bread crumbs
34 cup butter or fat salt pork cubes
j4 cup celery chopped fine
j% onion chopped fine
Salt, paprika, sage, marjoram, etc.
1 egg
Hot water
Milk
Mix just enough hot water with the
bread crumbs to moisten. Add other
ingredients. If the mixture seems too
dry add milk. Oysters, chestnuts,
peanuts, apples, prunes, raisins, wal-
nuts, potatoes, or sausage meat may be
used in poultry dressing.
$ºwn guarantee”




45
Žecipes
fö%
Jeff -Oilers
a sm: The Wilson Label Protects Your Table ims a
CASSEROLE OF RICE AND MUT-
TON.—Line a casserole with boiled
rice. Fill the center with 2 cups
cooked mutton finely chopped, sea-
soned well with salt, pepper, onion and
lemon juice, mixed with 94 cup cracker
or dried crumbs, 1 slightly beaten egg,
and moistened with hot water or meat
stock. Place a layer of rice over top.
Cover tightly and cook in a hot oven
for 45 minutes.
CROQUETTES WITH TOMATO
SAUCE–Chop or grind any cooked,
left-over pieces of veal, lamb, or beef.
Season well with salt and pepper.
Make a thick white sauce, using 4
tablespoons flour to 2 tablespoons fat
and 1 cup of milk. Cook thoroughly
and mix with twice its annount of
meat. A little chopped onion or pars-
ley or meat stock added to the white
sauce will enrich the flavor of the
croquettes. Allow the mixture to be-
come perfectly cold, shape, roll in
bread or cracker crumbs, then in beaten
egg, and again in crumbs. Fry in deep
fat until well browned. Serve with
tomato Sauce.
MACARONI WITH HAM – Break
macaroni into boiling salted water and
cook until tender. Drain in colander
and rinse with cold water. Beat 2 eggs
slightly, add 2 cups milk, 1 cup chopped
cooked ham and 4 teaspoon nutmeg.
Place macaroni in a buttered baking
dish and pour over it the milk mixture.
Dot the top with bits of margarine and
bake an hour in a moderate oven.
MEAT SOUFFLE
1 tablespoon oleonargarine
1 tablespoon flour
1 cup milk
% teaspoon salt
% teaspoon pepper
% tablespoon chopped parsley
% teaspoon onion juice
2 eggs, separated
1 cup cold meat, chopped
Melt oleonargarine, stir in flour, add
milk and stir until smooth, add sea-
sonings, and cook one minute. Take
from fire, stir in beaten yolks of eggs,
and meat Stir over fire until eggs
have thickened a little and set aside
AAA
“Jhis mank.
co.
Vº
wilson &
VTV.
to cool. Rub a little butter over the
top. Beat up whites of eggs to a thick
froth and stir them lightly into cold
mixture. Turn into greased fire-proof
dish and bake in moderate oven twenty
minutes. Serve at once.
DRY OR SUMMER SAUSAGES.–
a happy compromise between fresh
and canned meat. These meats may
be served alone or may be used
in preparing left-over dishes. Many
housekeepers are familiar only with
the pork sausage which is so popular on
winter mornings. They do not know
of the newer varieties. Summer
sausage is always ready for use at a
moment's notice, and as it is con-
centrated in bulk and highly sea-
soned, it keeps better than any meat
not canned. Foreign nations have
long used summer sausage as a staple
food; but only in recent years have
many varieties been made successfully
in this country. Summer sausage made
under Government inspection, and
carrying the brand of a reliable com-
pany, will suit particular people. The
meats are carefully blended and skill-
fully seasoned, and many combinations
are offered to suit different tastes.
Summer sausage comes in convenient
form for the picnic basket, or for the
use of campers. Summer sausage
sliced cold and surrounded with a
savory potato salad, is delicious. It
can be lightly chopped and served on
toast with the addition of a white
sauce. It is often minced and blended
with left-overs to add flavor or else
served sliced and crisped in the frying
pan with potatoes. A very savory
onnelet can be made by the addition of
summer sausage chopped fine. A
delicious sandwich can be made by
mixing chopped summer sausage with
butter and spreading it on crackers.
A plain lettuce salad with a little sum-
mer sausage mixed with the dressing
takes on new character. Cabbage and
potato salad with bits of sausage added
have a perfect right to put on airs,
for they are the "something different
which every housewife likes to serve.
The emergency shelf is never com-
pletely stocked unless it contains one
or two varieties of dried sausage.
* guarantee”



46
Carºny - le, Fº
º
The Wilson Label Protects Your Table
WELL cooked meat can lose its appetizing appearance if it
is not carved well. There are a few points well worth know-
ing which are suggested in the following outline:
1 Type of chair: high enough to sit and carve at the table.
2. Size of platter large enough so that the legs of fowl or pieces
of meat will not fall on table when cut off.
3. Skewers and string should be removed from meat before
bringing to table.
4. Large fowls should be placed so that the head of the fowl is
at the left of the carver.
5. Small fowls, as squab, should be placed crosswise of platter,
head away from the carver.
6. Venison and mutton should be placed lengthwise, heaviest
end at the left of the carver.
7. A roast of ham or leg of lamb or veal: place with thick end
toward the right hand of the carver.
8. Standing rib roast: place toward left of the carver.
9. Beefsteak: place tenderloin nearest carver, especially if the
carver does not know cuts of steak.
10. To learn first steps of carving: cut bread thin and even;
then try veal loaf or meat without bone. Cultivate steady hand.
11. Round steak: do not remove bone; cut in right angles
to bone.
12. Standing rib roast: cut away gristle between back bone
and meat. (Cut meat from rib or carve thin slices to the rib; after
carving enough slices remove meat from rib.)
13. Rolled rib roast: place meat side to platter; fork put
in side and slices begin at right; should be very thin. Remove
skewers and string before taking to the table.
14. Meat pie: cut in center to edge. If cup is in centre, remove.
15. Carving turkey or chicken: if family is small, one-half
should be carved at first meal. Begin at breast bone; cut slices
thin. Cut enough white meat. Take collar (paper) in hand and
separate first and second joint; remove wing; do not divide if
small family. Serve the dressing with a spoon. Ask the preference
of each, for dark or white meat; or if a large number are present
give a little of each. Duck is the hardest of all fowls to carve.
WA LA L.
* - - - wilson & co. º
Jhib mank. * quanamtee


47
Wººſh!
ints
-- # The Wilson Label Protects Your Table imms m
HERE are certain recognized limits in the cooking of meat
dishes for small families. It is practically out of the question /
to get a choice roast of a weight less than five pounds. It is
possible to make a pot roast out of a pound of meat if it is rightly
cooked in a small close-covered kettle. Braised meat with veg-
etables can be satisfactorily prepared in small amounts if cooked
on a rack in a kettle over a low fire, or in a covered roaster in a slow
oven, Braised meat is richer than stewed meat, as less water is
used and the broth is more concentrated. No more actual time
need be spent in the kitchen in the longer, slower processes of cooking
meat than in the shorter methods; but an earlier start is necessary.
Unless ample time is allowed for cooking, it is useless to attempt
such dishes, as the materials will inevitably be wasted, or the results
pCOr. -
No matter how slow the main process is in the cooking of cheaper
cuts of meat, the first few minutes should be at strong heat to
Seal the surface of the meat and to retain the juices.
Boiled meat (it should not really boil but barely simmer at
about 180° F.) goes further if prepared with a generous amount
of liquid, and the addition of dumplings, biscuits, and strips of
toast. The common practice of adding water while boiling meat,
for the reason that the water cooks away, indicates bad fuel man-
agement.
Meat cut up for stewing gives a richer gravy than when cooked
in one piece. It is a good plan to leave one solid piece of meat to
slice cold, if the supply is sufficient for two meals. The cold meat
should be left in the stock until it is ready to serve, so as to retain
the moisture, but any vegetables that are in the stock must be
removed, or the flavor will be too strong.
One advantage of slowly cooked meat dishes is that promptserve
ice is not as necessary as with roasts, steaks and so forth. Tender,
red meat deteriorates rapidly if allowed to stand after it is ready to
eat, and much of the delicious flavor is lost. The stew, pot roast,
and casserole dishes are equally good whether placed on the table
at a certain moment or not. In fact, they can be kept an hour
if necessary without any harm, provided they are kept hot. It is
a great convenience, when a meal is delayed, to place the kettle over
hot (but not boiling) water, without having the meal suffer.
Meat that has been cured in brine needs longer cooking than
fresh meat; it is less easily digested, as the action of the salt hardens
the tissues, so it should not be served frequently, and never served
to the very young or very old. For variety, cured meats may be
served occasionally, if they are gently and thoroughly cooked.
º - L
“Jhis mank wilson & Co.
y 7
}ºwn guanantee”



48
º *. 9/(elpful
ints
The Wilson Label Protects Your Table
BULLETINS OF THE UNITED STATES
DEPARTMENT OF AGRICULTURE
MERICAN markets ſurnish a great variety of food stuffs.
New fruits and vegetables are constantly being supplied
through the help of the Government. It is worth while
to try out foods that other countries have found valuable. The
Government Bulletins tell how to select and use untried products,
and the retailers are always glad to show a new article. You will
also find that the Government bulletins issued by the Department
of Agriculture will give you full information on all the staple goods
you use in your homes It is a pity that these bulletins, which cost
so little, are not in use in every home. They treat of almost every
subject pertaining to the home in a clear, concise manner. These
bulletins contain a fund of practical knowledge, worked out by
trained, scientific experts. This knowledge is presented in terms
easily understood.
The list of the numerous Government publications, together with their price,
can be secured by writing to the Department of Agriculture at Washington.
Many of these bulletins are free; for others, a small charge is made.
-
We are indebted to the Department of Agriculture for much of the infor-
mation contained in this booklet.
The Department of Agriculture has published a great number of bulletins,
free to the public as long as the first edition lasts. A complete list will be sent
to anyone who writes the department at Washington. Any bulletin not procur-
able through free distribution may be obtained at a cost of five or ten cents from
the Supt. of Documents, Government Printing Office, Washington, D. C.
Following is a partial list of practical pamphlets for the house. Numbers
below five hundred are mostly exhausted in the free list.
Bread and Bread Making in the Home. . . . . . . . . . . . . . . . . . . . . . . . . . . . . No. 807
Cereal Breakfast Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 249
Cheese and Its Economical Uses in Diet. . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 487
Eggs and Their Uses as Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 128
How to Select Foods: Body Needs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 808
How to Select Foods: Protein Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 824
Fresh Fruits and Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 871
Foods—Nutritive Value and Cost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 142
Fats and Their Economical Use in Home . . . . . . . . . . . . . . . . . . . . ------- ‘‘ 469
Care of Food in the Home. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 375
Food for Young Children. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 717
Fish as Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 85
Honey and Its Uses in the Home. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 653
Beans, Peas and Other Legumes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 121
Meats: Composition and Cooking. . . . . . . . . . . . . . . . . . - - - - - - . . . . . . . . . “ 34
Mutton and Its Value in Diet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 526
Milk as Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . “ 74
Potatoes, Sweet Potatoes, etc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ‘‘ 468
Poultry as Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 182
Sugar and Its Value as Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ 535
Preparation of Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . “ 256
"Jhis mank. $ºwn quanantee”

49
lºcallessened
with 7%ats |
is sº The Wilson Label Protects Your Table ºn a
In order to have satisfying and balanced meals certain food combinations are
necessary. Vegetables are always served with meats. They furnish materials
which are lacking in meats, and at the same time provide variety in the diet.
There are two types of vegetables--starchy and green.
Neither two starchy
nor two green vegetables should be served at the same meal, but a proper balance
maintained by serving one starchy and one green.
Potatoes are the commonest variety of starchy vegetables.
some form at almost every meal.
They are served in
Consequently a special effort has to be made
to vary the method of cooking in order to prevent dulling the appetite with a
constant repetition of
the same food.
Some suggestions are presented here for suitable combinations of meat and
vegetables:
ROASTED OR BAKED MEATS-Serve one vegetable from each group.
Kind of MEAT
StARCHY VEGETABLEs
GREEN or Succulent
Sauces, Etc.
Vegetables
Beef roast Browned potatoes Carrots and Peas Brown gravy
Baked potatoes on String beans Yorkshire pudding
the "half shell'' Parsnips
Fillet of beef Mashed potatoes Mushrooms Mushroom Sauce
Peas Horseradish
Asparagus
Baked heart
Riced potatoes
Scalloped tomatoes
Bread dressing
Au Gratin potatoes
Leg of lamb Creamed new pota- Turnips Mint Sauce
toes Brussels sprouts
Veal roast Mashed potatoes Stewed tomatoes Brown gravy
Au Gratin potatoes Buttered beets
Loin of pork Riced white potatoes | Cabbage, dressed with Apple sauce
vinegar
Tomatoes
Baked ham Candied sweet pota- Spinach Pickles
toes Beet Greens
Mashed white pota- Cauliflower
toes
Chicken Baked sweet potatoes | Squash Bread dressing
- Mashed potatoes Corn Jelly
Rice
Baked sweetbreads Rice Peas Sliced lemon
- - Tomatoes Brown sauce
BROILED MEATS
Steak or mutton French fried potatoes Onions Lettuce
Au Gratin potatoes Mushrooms French dressing
Lyonnaise potatoes
Lamb chops Creamed potatoes Peas Mint sauce
Breaded veal chops Mashed potatoes Tomatoes Tomato sauce
Au Gratin potatoes
Broiled ham Scalloped potatoes Spinach Apples, fried



O T. Fºr e
ºlºgetablessenediº
* … with 7/eats ºf
|TS, º: * Jºiº-
is smº' The Wilson Label Protects Your Table imms m
Kind of MEAT
Starchy VEGEtables
GREEN VEGEtables
SAUces
Pork chops Mashed potatoes Celery, creamed
Tomatoes, baked
BOILED MEATS
Beef Baked potatoes Stewed tomatoes Horseradish sauce
Corned beef Boiled potatoes Cabbage
Beet greens
Spinach
Tongue Potato salad Carrots
Mashed potatoes String beans
Creamed potatoes
Ham Lima beans Spinach Apples in syrup
Mashed potatoes Chard
Boiled potatoes Cabbage
Salt pork Navy beans Cabbage Tomato Sauce
Pigs' hocks Boiled potatoes Sauerkraut
Chicken Rice Squash Jelly
Mashed potatoes
MISCELLANEOUS MEATS
Hamburg steak Mashed potatoes Turnips
Creamed potatoes Tomatoes
Beef stew Boiled potatoes Buttered beets Dumplings
Onions
Tripe Celery Tartar sauce
Boiled onions
Creamed dried beef Baked potatoes Asparagus
Veal loaf Mashed potatoes Tomatoes
Peas
Sausage Mashed potatoes Tomatoes Apples in syrup
Liver Mashed potatoes Onions
Brains Mashed potatoes Lemon
Watercress
COLD MEATS (CANNED OR LEFT-OVER)
Roast beef Chicory with French | Creamed horseradish
dressing
Sauce
Aspic jelly
Roast mutton
Sliced tomatoes with
French dressing
Roast lamb
Lettuce and chopped
mint with French
dressing
WM L.A L
* - - - wilson & co. -2
Ohiº mahk. $ºwn guarantee


51
- - - -
INDEX Page
An Invitation....................................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
A Bit of Thrift. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Advance Shortening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Bacon Sliced—to Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Bacon Cut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
BEEF RECIPES
Beef a la Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Beef Brisket... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Beef Heart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Beefsteak and Kidney Pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Beefsteak Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Beef Stew with Dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Beef Sweetbreads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Beef Tongue en Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Braised Beef. ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Brisket with Onion Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . -- - - - - - - - - - - - - - - - - - - - - - - - - - - 22
Flank Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 25
Planked Sirloin Steak... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Porterhouse Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Round Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Short Ribs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*... . . . . . . . . . . . . . . . . . . . . . . 31
Sirloin Butt Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Smothered Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Swiss Steak 29
Beef Cuts. . . . . . . . . . . . . . .
Boiled Ham. . . . . . . . . . . . . .
neless Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Brisket Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Broiling... . . . . . . . . . . . . . . . .
Browned Breast of Mutton.
By-Products. . . . . . . . . . . . . . .
Canned Meats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Care of Fresh Meats.... . . . . . . . . . . .
Care of Cooked Meats - - -
Carving. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CASSEROLE DISHES - -
Escalloped Corned Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Ham and Potatoes. . . . . . . . . . . . ---------------------------------------- . . . . 43
Macaroni and Ham
Mutton. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rice and Mutton. . . . . . . . . . . . . . . . . -- - - - - - - - - - - - - - - - - - - - - - - - - - -. . . . . . . . . . . . . . . . . . .
Tongue. . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cheaper Cuts Made Palatable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Chicken-To Clean and Prepare. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
CHICKEN RECIPES
Chicken—Creamed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Chicken—Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Chicken—Southern... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
CHOPS - - -
Breaded Veal Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ------------------------------ 35
Lamb and Mutton Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .------------------ 39
Pork Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ! ------ 40
Chop Suey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Corned Beef, Escalloped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Corned Beef Hash. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Coupons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Croquettes with Tomato Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Dressing for Poultry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Dressing for Spareribs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Dried Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ------ 31
Flank Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . --------------- 25
Food Value of Meat. . . . . . . . . -------------------------------------------------------- 5
Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fuel #." -------------------- ----------------------------------- ------------------------ 13
Government Inspection and Refrigeration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Ham Cut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
HAM RECIPES -
Arkansas Ham... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Baked Ham with Apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Boiled Ham with Lima Beans. . . . . . . . . . . . . . . . . . . . . . . .". . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Ham a la King. . . . . . . . . . ------------------------------ - - - - - - - - - - - - - - - - - - - - - - - 43
Ham en Casserole............................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Southern Ham... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Stuffed Ham Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Heart–Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Helpful Hints. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48–49
nClex. . . . . . . . . . . . . . . . * - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 52–53
Lamb and Mutton Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37, 39
Lamb, Roast Shoulder of................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Margarines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Marketing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Meat Charts—Beef Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32–33
Meat Economy. . . . . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - . . . . . . . 8
“Jhis mank. ºf gº $ºwn guanamtee”




52
Meat Loaf-Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Meat Loaf-Veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Memorandum . . . . . . . . . . . . . . . . . . . . . . . . . . . .................................................... 62–63
MUTTON RECIPES -
Browned Breast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Mutton en Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Mutton Stew with Barley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Stuffed Leg. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Oleomargarines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19, 59
Pepper Stuffed with Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .^ 43
Plate—Brisket End. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Fº End. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
ork Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41–42
PORK RECIPES
Baked Spareribs with Dressing... . . . . . . . . . . . . . . . . . . . . . . . . . ------- - - - - - - - - - - - - - - - - - - 40
Breaded Pork Chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Chop § ------------------------- . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Crown of Roast Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Pork Sausage. . . . . . . . . . ------------- - - - - - - - - - - - - - - - - - . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Southern Pot Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ". . . . . . . . . . . 40
Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Principles of Meat Cookery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Produce Products. . . . . . . . . . . . . .............................................. . . . . . . . . . . . . . . . . . . . 61
RECIPES OF LEFT-OVERS -
Casserole Rice and Mutton. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Croquettes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ------------- -------------------- 46
Macaroni with Ham... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Meat Souffle.............................................................................. 46
Rib Roast—Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .----------------- 24
RECIPES FOR ROASTS -
Crown of Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -- - - - - - - . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Pot Roast with Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Short Ribs of Beef. . . . . . . . . . . . . . . . . . . . . . . . . ------------------------------------ - - - 31
Shoulder of Lamb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Sirloin Butt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Southern Pork Pot Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Stuffed Leg of Mutton. . . . . . .". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Veal Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Rump. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Sauces and Gravies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
SAUSAGES -
Dry and Summer Sausage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Pork Sausage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Seasonings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ------ 14
Selection of Meat Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Selection of Mutton. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
hank. . . . . . . . . . . . . . . . . . . . . . . . .------ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 21
Short Ribs of Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Sirloin Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Sliced Bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Soup Making. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 21
Spareribs with Dressing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
STEAKS -
Beefsteak Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Chuck Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Club Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Flank Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . *-- - - - 25
Porterhouse Steak... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Round Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Sirloin Steak Planked... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Swiss Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
STEWS
Beef a la Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Beef Stew with Dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mutton Stew. . . . . . . . . . . . . . . . . . . . ------------------------------------------------
Savory Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Smothered Beef
Veal Fricassee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Successful Seasoning
Sweetbreads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The Wilson Label Protects Your Table
Tongue—Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tongue—Pickled Lamb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utensils—Desirable Aids in Meat Cookery
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
ea
VEAL RECIPES
Breaded Veal Chops....... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Calves' Liver. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Roast Leg of Veal............. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Veal Fricassee.......................................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Vegetables Served with Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50–51
WHOLE CHUCK
Chuck Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Chuck Steak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "----------- - - - - - - - - - - - - - - - - - - - - - - - - - 20
"Jhis mank ºf gº $ºwn. guanamtee”



53
WILSON's &&ea Ham
—juicy, tempting, delicious
Most every one likes good ham, and
when you can serve Wilson's Certi.
fied Ham baked—as the chief
dish, the success of your dinner is
absolutely assured. Certified Ham
is tender, juicy, mildly sweet in
flavor – and the rich savor and deli-
cious quality tells of the careful selec.
tion and cure. Ask your dealer for
Wilson's Certified Bacon, Certified
Lard and other Certified products.
You will find them as good as
Certified Ham.
“WILSON'S MEAT COOKERY”—our book on the economical
buying and cooking of meats—free on request. Address Department
542, Wilson & Co., Chicago.
V\ / A //
* - - - wilson & co. º
Ohib mahk. ºf gºVy $ºwn ºuchantee


54
wilson's cºa
Ham and Bacon
unexcelled ºn Flacºor-
Crisp, Delicious, Tempting Bacon Cured and
- Smoked the Wilson Way
ILSON'S Certified, the brand name for
our best quality products, has been given
our famous Majestic Bacon to make more
certain your selection of this highly nutritious
and economical food.
“Certified” is the key-word in our institution.
It means everything that the Wilson label stands
for. It means our good faith, our skill, our ex-
perience, our judgment. It means the last limit
of our determination that the Wilson label must
guide you to the selection of foods that are be-
yond question as to quality. Every Wilson
product is selected, handled and prepared with
respect—the carefulness and thoughtfulness your
own mother would show if she were to oversee
their preparation for you.
When you buy ham or bacon, ask for Wilson's
Certified.
If your dealer cannot supply you, we can stock
him immediately, for our distribution is national.
WA ſº //
“Jhis mank witsºn & Co.






55
A part i a 1 list of
Wilson’s Certified
Products sold
under our “money-
back’’ guarantee :
Pork and Beans
Corned Beef
Sliced Bacon
Catsup
Chili Sauce
Jellies
Jams
Preserves
Mince Meat
Boiled Ham
Bouillon Cubes
Ox Tongue
Veal Loaf
Oleomargarine
Hann
Bacon
perfectly cooked, Wilson's
“square pressed” Certified
boiled ham not only gratifies your
hot-weather appetite, but it saves
time and tiresome work in the
kitchen. Each ham is carefully
selected, properly boned and
trimmed, then boiled by expert
chefs. Our exclusive method of
pressing the ham squarely gives it
the ideal shape for wasteless slic-
ing. Divide the slice and make
two sandwiches. Your delicatessen
store, grocer or meat dealer will be glad
to slice this ham for you—ask for Wilson's
Certified square pressed boiled ham.
Tºº and tempting,
All Wilson products are selected, han-
dled and prepared with respect. Thought-
fulness, care and consideration, such as
your own mother would show, are second
nature in our organization. The Wilson
label is a pledge and promise to you that
your purchase must entirely satisfy you.
º [..." |
* - - - ->
and man, ºften $ºwn quanamtee

56
A partial list of Wilson’s Certified
Products sold under
our “money-back” guarantee
Sweet Corn
Green Peas
Tomatoes
String Beans
Beets
Pork and Beans
Leaf Spinach
Asparagus Tips
California Peaches
Pineapple
Cherries
Blueberries
Raspberries
Strawberries
Pumpkin
Catsup
Chili Sauce.
Jellies
Jams
Preserves
Peanut Butter
Mince Meat
Olives
Sardines
Salmon
Ox Tongue
Veal Loaf
Ham
Bacon
Oleomargarine
Coffee
ED-RIPE strawberries—preserved by a
splendid recipe-under the eyes of master
chefs—in model kitchens—so that the luscious-
ness of the plump, ruddy berry is enhanced
and kept for you—this is the secret of our
Certified Strawberry Preserves.
Try them—and know them. Especially, enjoy
them with tea biscuits made with Wilson’s
Majestic Lard and spread with Wilson's Clear-
brook Butter.
Our Certified Strawberry Preserves are an ex-
ample of what the Wilson Certified line of food
products means for the home. Fruits, vege-
tables, meats, table specialties—all selected,
prepared and handled with the respect your
own mother would pay anything she prepared
for you. And all our Certified canned and pack-
aged foods bear our “money-back” guaranty.
Askyour dealer for “Wilson's Certified” goods.
Should he not supply them, please write us
and give us his name. We can quickly stock
him, for our distribution is national.
"Jhis mank. ºwn quanamtee”


57
v L so N's
SHORTENING
than half the success of a
pie. Always use Wilson's
Certified Shortening; and
be SURE,
º
oA Shortening so goodºº
that it is GUARANTEED
ºte or aeºlºra wave
-o-º-o-º-º-º:
-
Y OU must be pleased with Yº
Wilson's Certified Shortening,
or we will pay back your money.
We print this guarantee on every can because
we want you to realize what splendid foods it
helps you make, and the fact that it is so
economical—it goes so much farther—it saves
you money while it makes your pies, biscuits,
doughnuts, cakes and other things so much
better and tastier. This fine, grainy-textured,
smoothly-mixing shortening is, like all Wilson
products, selected, handled and prepared with
the same thoughtful respect your own mother
would show toward the good things she makes
for you to eat.
cake-making
Ask your dealer for Wilson's Certified Shortening—
the only “money back” kind. If he doesn’t handle
it, please send us his name. No matter where you
live, we can supply your dealer, for our distribution
is national and prompt.
Unexcelled for all
frying, shortening and
Delicately browned biscuits
that break open to velvety
whiteness and coax you with
their goodness - that's the
kind you make with Wilson's
Certified Shortening.
Deliciously rich, luscious,
fine-textured cakes:-the sort
your friends praise to the
skies - you can make them
economically with Wilson’s
Certified Shortening.
Our GuARANTEE
If You ARE not satisfied that
This is the plain, straightfor-
ward guarantee -look for it
on each can.
Use Wilson's Certified Short-
ening for frying fish, chicken,
potatoes, and the like. It
holds their fine flavor and
makes them extra appetizing.
Golden-brown doughnuts-
the sort that are hunger-
making on the outside, and
perfect on the inside—that’s
the kind you can make easily
with Wilson’s Certified
Shortening.
}ºwn guanantee”






















58
It's Good p
G'. your boys and girls good, growth-helping, muscle-
making food, so that they can work well in school
and play well outdoors. Spread their bread with
Wilson's Certified Oleomargarine. It contains the rich food
elements so essential for the growing child. Rich, creamy
in flavor, appetizing, satisfying in taste—a product that
proves itself to have the quality which earns our Certified
label and backs up our “money-back" guarantee.
Ask your dealer for Wilson's Certified Oleomargarine;
use it in your cooking, serve it on your table. It is made
in the cleanest churnery you can find; it is made according
to our standards of preparing a food product with respect.
You be the sole judge of its merit. If for any reason you
do not consider it a pure, wholesome, healthful, economical
food—there's our “money-back” pledge on each package.
"Jhis mank. }ºwn. guarantee”
ež Lºzaev -&aſed ſovo& ºvar-º-

59
OUR GUARANTEE
IF YOU ARE NOT SATISFIED
THAT THE CONTENTS OF
THIS CAN 15 OF THE HIGHEST
tº PossiblE QUALITY, YOUR
Tº DEALER WILL REFUND THE
PURCHASE PRICE.
242-evº.….
PRESIDENT
—º a ſº
This mank wilson & Co. wouaguanates'
w v.
Among the canned meats added to
the Certified line and sold under our
"money-back" guarantee— repro-
duced in center of this page—are:
Corned Beef Luncheon Tongue
Roast Beef Pure Pork Sausage
Corned Beef Hash Sliced Beef
º Rolled Qx Tongue Sliced Bacon
º º º Vienna Style Sausage Bouillon Cubes
º L-º-º: - Lunch Tongue Beef Extract
figuºpox Tºgº.
tº ºzº
NET VET ºr
- -
Flavor that tempts, quality that pleases you
HE mere fact that these canned meats bear the Wilson Certified
label tells you that they are without a peer. Pure, clean, prop-
erly cooked, they have a flavor seldom found. Not only are they
most appetizing, but most economical, as they are wholly without
waste. Their quality conforms to the Wilson standard and the Wilson
policy, which is to make you the judge. If your dealer cannot supply
you with these and other Wilson products—all of which are selected,
handled and prepared with the respect your food deserves—give us
his name and we will stock him, as our distribution is national.
"Jhis mank. $ºwn guarantee”




























60
cLE º Bºok
| Hilltºfamthºfit
º
ºustin
its sºvº
WILSON'S
ſºooºoº-ºº:
Products
“Jhis mank.



61

MEMORANDUM
“Jhis mank. $ºwn guarantee”
62 35 & 7
MEMORANDUM

Fill out these coupons with names of your friends
Please send a copy of your book, “WILSON'S MEAT COOKERY” to
Name ................................................................................................................................
Street..................................................................................................................................
City State
My grocer (or butcher) is......
Address - ...................................
Please send a copy of your book, “WILSON'S MEAT COOKERY” to
Name. ----------------------------------------------------------------------------------------------------
Street -----------------------------------
City State...........................
My grocer (or butcher) is.................................................................
Address --------------------------------------------------------------------------------
Please send a copy of your book “WILSON'S MEAT COOKERY” to
Name
Street..................................................................................................................................
City - State............................................................
My grocer (or butcher) is..... !------------------
Address ..............................................................................................................................
Please send a copy of your book “WILSON'S MEAT COOKERY” to
Name...........................................................
Street
My grocer (or butcher) is
Address .
- —º Lº L. º
Jhis mank wrºss N 3: Go: }ºwn. guarantee





62