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Mt. Pulaski , Illinois
March 22, 1951     Times
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March 22, 1951

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L! !/! i! 5 :: i l ?i MEAT RESEARCH 1. Roasting-- Research indicates that meat rodsted by the approved method in a 300 degrees to 350 degrees F. oven will retain most of its nu- trition,l value. There will be practically no change in its pro- tein content. Retention of B-Vita- mins in properly roasted meat averages: thiamine, 70 percent; riboflavin, 90 percent; and niacin, 90 per cent. In general, roasting is the dry heat method adapted to larger cuts of meat. Any tender cut of beef. fresh or smoked pork or lamb may be roasted. The roasting process is simple. The meat should be placed fat side up on a rack in a shaIIow roasting pan. It ma&apos; be seasoned with salt and pepper before, dur- ing or after cooking, as desired. Water should not be added nor should the meat be covered. Properly roasted meat is more tender, shrinks less and retains more of its nutritive value, 2, Freezing-- Frozen meats are steadily gaining in popularity and avail. ability. Thus, the wise home. maker must know how to store, defrost and cook them. All frozen meat should be stor- ed at 0 degrees F. or lower. It should not be refrozen after de- frosting. Do not defrost it unless it is to be cooked promptly. Re- commend maximum storage per- iods for meats at 0 degrees F. are: sausage and ground meats, 1 to 3 months; fresh pork, 3 to 6 months; lamb and veal, 6 to 9 months; beef. 6 to 12 months. Frozen meats may be defrosted before or during cooking. This defrosting may be done in the refrigerator, at room tempera- ture or during cookinm The de- frosting method used does not noticeably affect flavor, tender- ness or juiciness of the cooked i meat. Select the most convenient defrosting method. All meats, fresh or frozen, should be cooked at moderately low temperatures -- 350 degrees F. or lower. The same methods may be used for defrosted meats as for fresh meats. Frozen roasts require 113 to 1!2 again" as long as defrosted roasts. Thick frozen steaks and chops should be broil- eel more slowly than defrosted ones so meat will be cooked to desired doneness without becom- ing too brown on the outside. 3. Broiling-- Broiling is highly recommend. ed from the standpoint of pre. serving the nutritive value of meat. Because the cuts of meat generally broiled are tender and small, they are subjected to heat for a shorter period of time. This means a high retention of vita- mins. Broiled meat retains 80 percent of its thiamine 95 per- cent of its riboflavin and niacin and 75 percent of its vitamin C. In broiling, the protein content of meat is not appreciably alter. ed. Suitable cuts for broiling are tender beef steaks, lamb or mut- ton steaks and chops, sliced ham, bacon, Canadian style bacon, ground beef and lamb patties. For success in broiling adjust oven regulator to "broil", place meat or broiler pan rack, two or three inches from the heat. Turn meat only once during the pro- cess and season after browning. PAUL MEYERS MASSEUR Cabinet Baths Mount Pulaski Phone 71 Kelly's Market Super FRESH MEATS FROZEN FOODS SELF SERVICE DAIRY Refrigerated Vegetables FISH CHICKENS CHEESES --4-- The In 5 SEE THEM AT COOKING SCHOOL DISPLAY HUGE, HEAVY- DUTY FRE ERI PR New Model 1 i Holds Ove! ! 0000Opoun$ii = " loun: for B I G Freezing, B I G Storage CapacitY o, c ne, er s<n a IreeZcf ' } hs 15 * cubic hr Internam Hares*er' You can frce: r: . -gdl- rr, cndou quaatme. o? I< # me I:rne-- :th over :,  : : " tec of sub-zero qa ck-fre ; nteno, surface or sor ' pounds of /,.s=e fs . ' consumpl:on ,aavs ckS- a rnon,'hs aer !resh. taste*re t ng and dcicaou$ lust t:" { hc, ths gan,, heaVV-3' ....... ,'J, ...... h ooa  rrt{ , ,5 lr-c:z ourse!f Modei 15"4, { ..,np'e;e *th n'; bg.fre'e#': eaur mciuamg Zero -1"4 -,v: to ,a, arn of temp:ra:ure ' '7 tcmpcratarc indicator or:, ; Daffue-O-L:,e. fii ...... d,< : gO ,e 4 ,ernperaure conrro L-N''. m tumbier lock. and all the ob hs ;he las word m s*hng" :" i qenc; and o',cr a i conO ro { hra','-d u/:, freezmg ,, m,*, exdudg rdore 00lew.. . and YEARS AHEAD! : INTERNATIONAL HARVESTE00*00 1951 REFRIGERATORS TO YOUR KITCH Choice of ten beautiful decor tor colors, in gleaming plastK handle insets, to accent your kitchen color scheme. Easill interchangeablel they're They're here. , . the newest refri for 1951! Years ahead . . in style, venience, features1 See the great, Model HA-92 with . . . Pantry-Dot Butter Keeper 50-lb. Freezer Locker Fresh Meat Drawer 2 Coldstream Crispers Stainless Steel Shelves Acid Resisting Porcelain 9.2 cu. ft. "big family" capacity SEE THE COMPLETE 7 MODELS" 7 SIZES 7 PRICES :,,,, .... ,,om'2|9 Model HA- -- $,169.95 COME IN AND SEE THEM TODAY AT... Smith Implement Co. e00m,