Newspaper Page Text
Gothamites Still
Recall Delmonico
Steak As “Great”
NEW YORK.—New York's food to
suggestive of everywhere except New
York. The visitor returning home
from a visit, to the Metropolis may
often speak of fine cookery found
here, but praise for the most part
will be for the carrying out of an¬
other’s recipe, rather than for origi¬
nality.
But one name of New York tra¬
dition is to be found—the Delmoni¬
co steak. The rest either of for¬
eign birth or in that nameless cate¬
gory represented by the roast beef
sandwich. Except for a few lone
- have
sentinels, the city’s restuarants
lost their individuality.
The cuisine of a cafe in many a
Continental city has made it fa¬
mous, and many of them memorial¬
ize their chefs along with their
statesmen and writers, but in this
respect New York stands out as the
one erratic child, authough it feeds
the most. It seems to many a trav¬
eller that New York is always eat¬
ing. Restaurants are legion.
Those catering to the public taste
have attempted to put a finger on
the reason for New York trying to
feed each man the food to which he
is accustomed rather than endeavor¬
ing to teach him new delights. Some
have argued that it is the cosmo¬
politan character of the ciientiie;
others that the “typical New York¬
er” is the cause. Doubtless the
Gotham menus are but another item
in this, a melting pot of the states.
One of the most common dishes
claim two ancestors. In restaurants
which do not bear the dignity of a
couvert charge it is Hamburger, as
German as Limburger chees. Else¬
where one orders a Salisbury steak
and pays honor to that English Lord
who, by having his meat chopped be¬
fore cooking, approaching closest in
his day to predigested food.
Strictly French is the preparation
1 of dishes “en Casserole” and a con¬
tinued reading of menus leads one
to believe jhat French left out neith¬
er meat, fish or vegetable when the
goodness of foods cooked in a gravy
was learned.
Otherwise the gourmet may choosy
the Italian spaghetti; the Spanish
chili con carne; the English roast
beef with the sauces from the same
country; the Hungarian goulash;
Mulligan sjew; the cheese from al¬
MEAT CURING IN COLD STORAGE
A Few Suggestions Which Should Be offlnterest to the Farmers
of Mitchell and Adjoining Counties.
If th ? se w ^° P* ace meat in cold storage for curing will give ^attention to the suggestions offered below much better results
will •ii u be obtained , and the loss of meat from spoilage will be avoided. The spoiling of meat in cold storage is almost invariably
due to careless handling before it is brought to the plant. We are prepared to give our customers first-class service and if they
Will perform their part faithfully the SDoilae*e of meat in cold storairf? will bo almost an imnossihilitv. The sno-crpstionR holow
SLAUGHTERING HOGS.
Hogs should be fastened up at least 24 hours and not fed anything
for at least that long before killing. Of course water should be given them
just as always. They should be slaughtered by shooting in order to cause
as little excitement as possible. Care should be taken to see that they are
not chased before shooting because this exercise heats them up. Bleed
well and dress as soon as possible. If they are allowed to stand too long
after killing, the meat will have an unsavory taste. They should be wash¬
ed very carefully, especially inside, and then should be allowed to remain -
on the slaughtering frame for several hours in order to drip all of the
blood out.
After washing and allowing to drip for several hours they should
be taken down and cut into hams, sides and shoulders whole; that is, do
not unjoint, the joint, no matter how large the hog is, as much is lost
when unjointed, and besides it is unnecessary. The sides can be cut into
what is known as bacon strips, which is as good or better than breakfast
bacon. The hams should be trimmed rather round.
USE PLENTY OF SALT.
After cutting the meat out begin to salt, and put on plenty and
spread out from 20 to 48 hours. Another way is to salt and pack into large
Camilla Ice & Cold Storage Co.
C. E. Tir WATT, A nrvn General rt______ i ir____ Manager
most any European country. In the
more domestic, the diner may
choose from Virginia ham, the curing
of which is supposed to have origi¬
nated in Tennessee, bacon and eggs
from all points west, Chicken a la
Maryland, New Orleans patties, Long
Island duckling or one of numerous
less known viands.
Chop Suey f and Chow Mein appear
to be leaders in the way of dishes,
for elaborate Chinese restaurants
may be found, evidently prospering,
where even ordinarily good restaur¬
ants do not find a fertile field. They
have their individuality, but it is not
Of New York.
In the average cafe, French dishes
head the list, from the consomme au
crouton to Patisserie Francias and
the demi-tasse. Between this alpha
and omega one figuratively stubs the
eye on representatives of moat of the
countries, and a large number of cities
and districts honored in the labelling
of foods.
Attribute Changing
Climate To Removal
Of Dense Timber
TACOMA, Wash.—Old residents of
that part of Washington and Oregon
lying between the Cascade mountains
and the Pacific ocean long have been
declaring that cutting the dense tim¬
ber that once covered the region is
gradually changing the climate.
“It doesn't rain like it used to,”
the old-timers remark, recalling the
days when they referred to one an¬
other as “webb-footers” and “moss
backs.”
And now conies L. C. Cover, gov¬
ernment weather observer here, with
figures that partly corroborate the
old settlers. \
His figures show that -there has
been a steady decline in rainfall here
during a five-year periods since 1895.
The average anuual rainfall from 1895
to 1900 was 45.99 inches. From 1920
to 1925 it had fallen to 33.9G.
A generation ago the average rain¬
fall in this district was 45 inches a
year, but the present average, based
on all available figures of the past,
has dropped to 40.72.
Mr. Cover is unwilling to say that
the old residents are right in attrib¬
uting the decline in rainfall to wide¬
spread deforestation, but he admits
that the figures seem to verify the be¬
lief that the climate has changed
somewhat.
Asks The Rural Of
The Evolution Law
NASHVILLE, Tenn.—The Tennes¬
see Academy of Science unanimously
adopted a resolution asking the legis¬
lature at its next session to repeal
the evolution law, because “it marks
a backward step in our educational
program.
The action was taken late yester
demy held at Vanderbilt late yester
dayat the annual meeting of the aca
day. In a brief discussion of the re¬
solution, A. F. Canier of Nashville,
newly elected president, deplored the
fact that the state textbook commis¬
sion had ordered evolutionary teach¬
ings deleted from the state textbooks.
The text of the resolution follows:
“Resolved that the Tennessee Aca¬
demy of Science, having as its prin¬
cipal objects scientific research and
the diffusion of knowledge concerning
the various departments of science,
is directly interested in the teaching
of science in the public schools and
colleges of Tennessee and this society
deplores, and regards as contrary to
the basic principles of freedom and
the beat interests of citizenship, any
attempt to hamper by statute the pur¬
suit of truth and the discovery and
teaching of the facts of nature.
“We, therefore, desire to record our
belief that the act of the Tennessee
legislature (house bill No. 185, ap¬
proved by the governor March 21,
1925) is in effect an unfortunate lim¬
itation of The intellectual freedom of
teachers of science in our public
schools; that it marks a backward
step in our educational program; that
it takes away important privileges
heretofore available to students, es¬
pecially those in our higher institu¬
tions.
“In justice to our people, and for
the welfare of the state, the Tennes¬
see Academy of Science hereby earn¬
estly recommend the repeal of the act
above mentioned at the next session
of the state legislature.”
Eclipse Stopped Battle
We find frequent references in his
tory to eclipses of the sun and the
moon. So we recall the story Of
Joshua, who ordered the sun to stand
still when dusk was approaching and
his buttle was not yet won. Our ex¬
planation of this “dusk" Is a total
eclipse of the sun. On May 28, 585
B. C., a fight between the Persians
and the Modes was suddenly brought
to an end by the fear crested when
the sun suddenly disappeared behind
the moon. .
piles for from 2 to 6 hours. Then spread the meat out and allow it to re¬
main for 24 to 48 hours. After this the meat is ready to be carried to
cold storage.
The meat should be resalted as it is packed into bins. Meat should
remain in storage from 30 to 90 days, contingent on the size of the pieces
of meat stored. Hams weighng from 10 to 12 pounds, thirty days will be
long enough; 45 to 60 days should be allowed for meat weighing from 15
to 30 pounds. Pieces of meat larger than those described should be al¬
lowed to remain from 60 to 90 days.
TEMPERATURE.
It has been found that a steady temperature of 35 degrees is very
satisfactory for curing meat. After the meat is cured and ready to be
taken out of storage by the farmers, a dry windy day should be selected
for, this purpose. After -arriving at home it should be hung as high as
possible in the smokehouse, and should then be smoked with green oak or
hickory wood for several days. Care should be used not to get the smoke
house too warm. The meat should be allowed to hang in the smokehouse
as long as the weather will permit; that is. until it gets warm enough for
bugs. The meat should then be carried back to cold storage after it is
well smoked and dried. The object of this is to eliminate Mr. Bug, and
also to preserve the flavor of the meat by keeping it from getting rancid
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