VOLUME THREE SOUP MEAT POULTRY AND GAME FISH AND SHELL FISH

PREFACE This volume, which is the third of The Complete Library Of Cooki ! i cludes soups a d the hi!h"protei foods, meat, poultry, !ame, a d fish# $t therefore co tai s i formatio that is of i terest to every housewife, for these foods occupy a importa t place i the ma%ority of meals# $ her study of &oup, she will come to a thorou!h appreciatio of the place that soup occupies i the meal, its chief purposes, a d its eco omic value# All the differe t ki ds of soups are classified a d discussed, recipes for maki ! them, as well as the stocks used i their preparatio , receivi ! the ecessary atte tio # The correct servi ! of soup is ot overlooked' or are the accompa ime ts a d !ar ishes so ofte re(uired to make the soup course of the meal a attractive o e# $ )eat, Parts * a d +, are described the various cuts of the differe t ki ds of meat""beef, veal, lamb, mutto , a d pork""a d the part of the a imal from which they are obtai ed, the way i which to %ud!e a !ood piece of meat by its appeara ce, a d what to do with it from the time it is purchased u til all of it is used# All the methods applicable to the cooki ! of meats are emphasi,ed i this sectio # &uppleme ti ! the te-t are umerous illustratio s showi ! the ways i which meat cuts are obtai ed# .esides, ma y of them are so reproduced that actual cuts of meat may be readily reco! i,ed# E(uipped with this k owled!e, the housewife eed !ive o co cer to the selectio , care, a d cooki ! of every variety of meat# $ Poultry a d /ame, the selectio a d preparatio of all ki ds of poultry receive atte tio # 0hile such food is somewhat of a lu-ury i a !reat ma y homes, it helps to relieve the mo oto y of the usual protei foods, a d it ofte supplies %ust what is desired for special occasio s# Familiarity with poultry a d !ame is a decided asset to a y housewife, a d success with their cooki ! a d servi ! is assured throu!h a study of this te-t, for every step i their preparatio is clearly e-plai ed a d illustrated# $ Fish a d &hell Fish, the other hi!h"protei food is treated i full as to its compositio , food value, purchase, care, a d preparatio # &uch i teresti ! processes as the bo i !, ski i !, a d filleti ! of fish are ot o ly carefully e-plai ed but clearly illustrated# $ additio to recipes for fresh, salt, smoked, a d ca ed fish are !ive directio s for the preparatio of all edible shell fish a d recipes for the various stuffi !s a d sauces served with fish# Too much ca ot be said about the importa ce of the sub%ects covered i this volume a d the ecessity for a thorou!h u dersta di ! of them o the part of every housewife# $ deed, a mastery of them will mea for her a ac(uai ta ce with the mai part of the meal, a d whe she k ows how to prepare these foods, the other dishes will prove a simple matter#

CO1TE1T& &O2P 3alue of &oup Classificatio of &oups 2ses a d 3arieties of &oup &tock The &tock Pot Pri cipal $ !redie ts i &oup Processes $ volved i )aki ! &tock &ervi ! &oup Recipes for &oup a d &oup Accompa ime ts &tocks a d Clear &oups 4eavy Thick &oups Cream &oups Purees Chowders &oup Accompa ime ts a d /ar ishes )EAT 3alue of )eat as Food &tructure a d Compositio of )eat Purchase a d Care of )eat Purposes of Cooki ! )eat )ethods of Cooki ! )eat Time Re(uired for Cooki ! )eat .eef""/e eral Characteristics Cuts of .eef &teaks a d Their Preparatio Roasts a d Their Preparatio Preparatio of &tews a d Cor ed .eef .eef Or!a s a d Their Preparatio )aki ! /ravy Tryi ! Out &uet a d Other Fats Preparatio of Left"Over .eef 3eal Cuts of 3eal a d Their 2ses 3eal Cuts a d Their Preparatio 3eal Or!a s a d Their Preparatio Preparatio of Left"Over 3eal )utto a d Lamb""Compariso Cuts of )utto a d Lamb Preparatio of Roasts, Chops, a d &tews Preparatio of Left"Over Lamb a d )utto Pork Cuts of Pork Fresh Pork a d $ts Preparatio Cured Pork a d $ts Preparatio Preparatio of Left"Over Pork &ervi ! a d Carvi ! of )eat &ausa!es a d )eat Preparatio s Pri ciples of 5eep"Fat Fryi ! Applicatio of 5eep"Fat Fryi ! Timbale Cases PO2LTR6 A15 /A)E Poultry as a Food &electio of Poultry &electio of Chicke &electio of Poultry Other Tha Chicke Compositio of Poultry Preparatio of Chicke for Cooki !

Preparatio of Poultry Other Tha Cooki ! of Poultry &tuffi ! for Roast Poultry .o ed Chicke 5ishes from Left"Over Poultry &ervi ! a d Carvi ! of Poultry /ame Recipes for /ame

Chicke

for Cooki !

F$&4 A15 &4ELL F$&4 Fish i the 5iet Compositio a d Food 3alue of Fish Purchase a d Care of Fish Clea i ! Fish .o i ! Fish &ki i ! Fish Filleti ! Fish )ethods of Cooki ! Fish Recipes for Fish &auces a d &tuffi !s Recipes for Fresh Fish Recipes for &alt a d &moked Fish Recipes for Ca ed Fish Recipes for Left"Over Fish &hell Fish""1ature, 3arieties, a d 2se Oysters a d Their Preparatio Clams a d Their Preparatio &callops a d Their Preparatio Lobsters a d Their Preparatio Crabs a d Their Preparatio &hrimp a d Their Preparatio

&O2P &O2P A15 $T& PLACE $1 T4E )EAL 3AL2E OF &O2P *# &O2P is a li(uid food that is prepared by boili ! meat or ve!etables, or both, i water a d the seaso i ! a d sometimes thicke i ! the li(uid that is produced# $t is usually served as the first course of a di er, but it is ofte i cluded i a li!ht meal, such as lu cheo # 0hile some perso s re!ard the maki ! of soup as difficult, othi ! is easier whe o e k ows %ust what is re(uired a d how to proceed# The purpose of this &ectio , therefore, is to ac(uai t the housewife with the details of soup maki !, so that she may provide her family with appeti,i ! a d utritious soups that make for both eco omy a d healthful ess# +# $t is i teresti ! to ote the adva ceme t that has bee made with this food# The ori!i of soup, like that of ma y foods, dates back to practically the be!i i ! of history# 4owever, the first soup k ow was probably ot made with meat# For i sta ce, the mess of potta!e for which Esau sold his birthri!ht was soup made of red le tils# Later o meat came to be used as the basis for soup because of the a!reeable a d appeti,i ! flavor it provides# The , at o e time i Fra ce a scarcity of butter a d other fats that had bee used to produce moist ess a d rich ess i foods, brou!ht about such clear soups as bouillo a d co somme# These, as well as other li(uid foods, fou d much favor, for about the time they were devised it came to be co sidered vul!ar to chew

food# Thus, at various periods, a d because of differe t emer!e cies, particular ki ds of soup have bee i troduced, u til ow there are ma y ki ds from which the housewife may choose whe she desires a dish that will start a meal i the ri!ht way a d at the same time appeal to the appetite# 7# 3AL2E OF &O2P $1 T4E )EAL#""1ot all perso s have the same idea re!ardi ! the value of soup as a part of a meal# &ome co sider it to be of o more value tha so much water, claimi ! that it should be fed to o e but childre or sick perso s who are u able to take solid food# O the other ha d, ma y perso s believe that soup co tai s the very esse ce of all that is ourishi ! a d sustai i ! i the foods of which it is made# This differe ce of opi io is well demo strated by the ideas that have bee adva ced co cer i ! this food# &ome o e has said that soup is to a meal what a portico is to a palace or a overture to a opera, while a other perso , who evide tly does ot appreciate this food, has said that soup is the preface to a di er a d that a y work really worth while is sufficie t i itself a d eeds o preface# &uch opi io s, however, must be reco ciled if the true value of this food is to be appreciated# 8# Probably the best way i which to come to a defi ite co clusio as to the importa ce of soup is to co sider the purposes it serves i a meal# 0he its variety a d the i !redie ts of which it is composed are thou!ht of, soup serves two purposes9 first, as a appeti,er take at the be!i i ! of a meal to stimulate the appetite a d aid i the flow of di!estive %uices i the stomach' a d, seco dly, as a actual part of the meal, whe it must co tai sufficie t utritive material to permit it to be co sidered as a part of the meal i stead of merely a additio # Eve i its first a d mi or purpose, the importa t part that soup plays i ma y meals is ot hard to reali,e, for it is %ust what is eeded to arouse the fla!!i ! appetite a d create a desire for ourishi ! food# .ut i its seco d purpose, the real value of soup is evide t# 0he ever soup co tai s e ou!h utritive material for it to take the place of some dish that would otherwise be ecessary, its value ca ot be overestimated# $f soup is thou!ht of i this way, the pre%udice that e-ists a!ai st it i ma y households will be e tirely overcome# .ut si ce much of this pre%udice is due to the fact that the soup served is ofte u appeti,i ! i both flavor a d appeara ce, sufficie t atte tio should be !ive to the maki ! of soup to have this food attractive e ou!h to appeal to the appetite rather tha discoura!e it# &oup should ot be !reasy or i sipid i flavor, either should it be served i lar!e (ua tities or without the proper accompa ime t# A small (ua tity of well"flavored, attractively served soup ca ot fail to meet the approval of a y family whe it is served as the first course of the meal# :# /E1ERAL CLA&&E& OF &O2P#""&oups are amed i various ways, accordi ! to material, (uality, etc#' but the two purposes for which soup is used have led to the placi ! of the umerous ki ds i to two !e eral classes# $ the first class are !rouped those which serve as appeti,ers, such as bouillo , co somme, a d some other broths a d clear soups# $ the seco d class are i cluded those eate for their utritive effect, such as cream soups, purees, a d bis(ues# From these two classes of soup, the o e that will correspo d with the rest of the meal a d make it bala ce properly is the o e to choose# For i sta ce, a li!ht soup that is merely a appeti,er should be served with a heavy di er, whereas a heavy, hi!hly utritious soup should be used with a lu cheo or a li!ht meal# ;# ECO1O)$C 3AL2E OF &O2P#"".esides havi ! a importa t place i the

meal of which it forms a part, soup is very ofte a eco omy, for it affords the housewife a sple did opportu ity to utili,e ma y left"overs# 0ith the Fre ch people, who e-cel i the art of soup maki ! chiefly because of their clever adaptatio of seaso i ! to foods, their pot"au"feu is a atio al i stitutio a d every kitche has its stock pot# Perso s who believe i the strictest food eco omy use a stock pot, si ce it permits left"overs to be utili,ed i a attractive a d palatable way# $ fact, there is scarcely a ythi ! i the way of fish, meat, fowl, ve!etables, a d cereals that ca ot be used i soup maki !, provided such i !redie ts are cared for i the proper way# 3ery ofte the first !la ce at the lar!e umber of i !redie ts listed i a soup recipe creates the impressio that soup must be a very complicated thi !# &uch, however, is ot the case# $ reality, most of the soup i !redie ts are small (ua tities of thi !s used for flavori !, a d it is by the proper ble di ! of these that appeti,i ! soups are secured# CLA&&$F$CAT$O1 OF &O2P& <# The two !e eral classes of soup already me tio ed permit of umerous methods of classificatio # For i sta ce, soups are sometimes amed from the pri cipal i !redie t or a imitatio of it, as the ames potato soup, beef soup, macaro i soup, mock"turtle soup testify# A!ai , both stimulati ! a d utritious soups may be divided i to thi a d thick soups, thi soups usually bei ! clear, a d thick soups, because of their ature, cloudy# 0he the (uality of soups is co sidered, they are placed i still differe t classes a d are called broth, bis(ue, co somme, puree, a d so o # A other importa t classificatio of soups results from the atio ality of the people who use them# 0hile soups are classified i other ways, it will be sufficie t for all practical purposes if the housewife u dersta ds these three pri cipal classes# =# CLA&&E& 5E1OT$1/ CO1&$&TE1C6#""As has already bee poi ted out, soups are of o ly two ki ds whe their co siste cy is thou!ht of, amely, clear soups a d thick soups# CLEAR &O2P& are those made from carefully cleared stock, or soup fou datio , a d flavored or !ar ished with a material from which the soup usually takes its ame# There are ot ma y soups of this ki d, bouillo a d co somme bei ! the two leadi ! varieties, but i order to be palatable, they re(uire co siderable care i maki !# T4$C> &O2P& are also made from stock, but milk, cream, water, or a y mi-ture of these may also be used as a basis, a d to it may be added for thicke i ! meat, fish, ve!etables, e!!s, or !rai or some other starchy material# &oups of this ki d are ofte made too thick, a d as such soups are ot appeti,i !, care must be take to have them %ust ri!ht i co siste cy# ?# CLA&&E& 5E1OT$1/ @2AL$T6#""0he atte tio is !ive to the (uality of soup, this food divides itself i to several varieties, amely, broth, cream soup, bis(ue, chowder, a d puree# .ROT4& have for their fou datio a clear stock# They are sometimes a thi soup, but other times they are made (uite thick with ve!etables, rice, barley, or other material, whe they are served as a substa tial part of a meal# CREA) &O2P& are hi!hly utritious a d are of !reat variety# They have for their fou datio a thi cream sauce, but to this are always added ve!etables, meat, fish, or !rai s#

.$&@2E& are thick, rich soups made from !ame, fish, or shell fish, particularly crabs, shrimp, etc# Occasio ally, ve!etables are used i soup of this ki d# C4O05ER& are soups that have sea food for their basis# 3e!etables a d crackers are !e erally added for thicke i ! a d to impart flavor# P2REE& are soups made thick partly or e tirely by the additio of some material obtai ed by boili ! a article of food a d the strai i ! it to form a pulp# 0he ve!etables co tai i ! starch, such as bea s, peas, le tils, a d potatoes, are used for this purpose, it is u ecessary to thicke the soup with a y additio al starch' but whe meat, fish, or watery ve!etables are used, other thicke i ! is re(uired# To be ri!ht, a puree should be early as smooth as thick cream a d of the same co siste cy# *A# CLA&&E& T6P$CAL OF PART$C2LAR CO21TR$E&#""Certai ki ds of soup have bee made so u iversally by the people of various cou tries that they have come to be re!arded as atio al dishes a d are always thou!ht of as typical of the particular people by whom they are used# Amo ! the best k ow of these soups are .orsch, a soup much used by the Russia people a d made from beets, leeks, a d sour cream' 5aika , a Bapa ese soup i which radishes are the pri cipal i !redie t' >ouskous, a soup favored by the people of Abyssi ia a d made from ve!etables' >rishara, a rice soup that fi ds much favor i $ dia' Lebaba, a E!yptia soup whose chief i !redie ts are ho ey, butter, a d raisi water' )i estra, a $talia soup i which ve!etables are combi ed' )ulli!ataw y, a $ dia rice soup that is flavored with curry' Potroka, a other ki d of Russia soup, havi ! !iblets for its fou datio ' &ol%i ka, a e tirely differe t variety of Russia soup, bei ! made from fish a d o io s' a d Tarho ya, a 4u !aria soup co tai i ! oodles# C &TOC> FOR &O2P 2&E& A15 3AR$ET$E& OF &TOC> **# )EA1$1/ A15 2&E OF &TOC>#""$ order that soup"maki ! processes may be readily !rasped by the housewife, she should be thorou!hly familiar with what is mea t by stock, which forms the fou datio of ma y soups# $ looki ! i to the derivatio of this term, it will be fou d that the word stock comes from a A !lo"&a-o word mea i ! to stick, a d that while it has ma y differe t uses, the idea of fi-ed ess is e-pressed i every o e of them# As is !e erally k ow , a stock of a ythi ! mea s a reserve supply of that thi ! stored away for future use# 0he applied to soup, stock is similar i mea i !, for it refers to material stored or prepared i such a way that it may be kept for use i the maki ! of certai ki ds of soup# $ a more defi ite se se, soup stock may be re!arded as a li(uid co tai i ! the %uices a d soluble parts of meat, bo e, a d ve!etables, which have bee e-tracted by lo !, slow cooki ! a d which ca be utili,ed i the maki ! of soups, sauces, a d !ravies# *+# &oups i which stock is utili,ed i clude all the varieties made from beef, veal, mutto , a d poultry# $f clear stock is desired for the maki ! of soup, o ly fresh meat a d bo es should be used a d all material that will discolor the li(uid i a y way carefully avoided# For ordi ary, u clarified soups, the trimmi !s a d bo es of roast, steak, or chops a d the carcass of fowl ca !e erally be utili,ed# 4owever, very stro !ly flavored meat, such as mutto , or the fat from mutto should be C C C C

used spari !ly, if at all, o it imparts#

accou t of the stro ! flavor that of stock are utili,ed i the depe ds o the soup desired# $ for the fou datio of a soup, the ! classificatio 9 clarified a d used for

*7# 3AR$ET$E& OF &TOC>#""&everal ki ds maki ! of soup, a d the ki d to employ determi i ! the ki d of stock re(uired housewife may be !uided by the followi

F$R&T &TOC> is made from meat a d bo es a d the well"flavored, clear soups#

&ECO15 &TOC> is made from the meat a d the bo es that remai after the first stock is strai ed off# )ore water is added to the remai i ! material, a d this is the cooked with ve!etables, which supply the eeded flavor# &uch stock serves very well for addi ! flavor to a utritious soup made from ve!etables or cereal foods# 4O2&E4OL5 &TOC> is made by cooki ! meat a d bo es, either fresh or cooked, with ve!etables or other material that will impart flavor a d add utritive value# &tock of this ki d is used for ordi ary soups# .O1E &TOC> is made from meat bo es to which ve!etables are added for flavor, a d it is used for maki ! a y of the ordi ary soups# 3E/ETA.LE &TOC> is made from either dried or fresh ve!etables or both# &uch stock is employed i maki ! ve!etable soups# /A)E &TOC> is made from the bo es a d trimmi !s of !ame to which ve!etables are added for flavor# This ki d of stock is used for maki ! !ame soups# F$&4 &TOC> is made from fish or fish trimmi !s to which ve!etables are added for flavor# &hell fish make especially !ood stock of this ki d# Fish stock is employed for maki ! chowders a d fish soups# *8# A55$T$O1AL 2&E& OF &TOC>#""As has already bee show , stock is used pri cipally as a fou datio for certai varieties of soup# This material, however, may be utili,ed i ma y other ways, bei ! especially valuable i the use of left"over foods# A y bits of meat or fowl that are left over ca be made i to a appeti,i ! dish by addi ! thicke ed stock to them a d servi ! the combi atio over toast or rice# $ fact, a lar!e variety of made dishes ca be devised if there is stock o ha d to add for flavor# The co ve ie ce of a supply of stock will be appare t whe it is reali,ed that !ravy or sauce for almost a y purpose ca be made from the co te ts of the stock pot# *:# &O2P EDTRACT&#""$f a housewife does ot have sufficie t time to !o throu!h the various processes i volved i maki ! soup, her family eed ot be deprived of this article of diet, for there are a umber of co ce trated meat a d ve!etable e-tracts o the market for maki ! soups (uickly# The meat e-tracts are made of the same flavori ! material as that which is draw from meat i the maki ! of stock# Almost all the li(uid is evaporated a d the result is a thick, dark substa ce that must be diluted !reatly with water to obtai the basis for a soup or a broth# &ome of the ve!etable e-tracts, such as Bapa ese soy a d E !lish marmite, are so similar i appeara ce a d taste to the meat e-tracts as to make it (uite difficult to detect a y differe ce# .oth varieties of these e-tracts may be used for sauces a d !ravies, as well as for soups, but it should be remembered that they are ot hi!hly utritious a d are valuable merely for flavori !#

T4E &TOC> POT *;# 1AT2RE, 2&E, A15 CARE OF &TOC> POT#""Amo ! the ute sils used for cooki ! there is probably o e more co ve ie t a d useful tha the stock pot# $t is othi ! more or less tha a covered crock or pot i to which materials that will make a well"flavored stock are put from time to time# From such a supply, stock ca be draw whe it is eeded for soup' the , whe some is take out, more water a d materials may be added to reple ish the pot# The stock pot should be made of either e amel or earthe ware, si ce a metal pot of a y ki d is liable to impart flavor to the food# Likewise, its lid, or cover, should be ti!ht"fitti !, for the it will be a e-celle t ute sil i which the materials may be stored u til they are to be heated, whe they ca be poured or dipped i to a saucepa or a kettle# The stock pot, like a y other ute sil used for maki ! soup, should receive co siderable care, as it must be kept scrupulously clea # 1o stock pot should ever be allowed to sta d from day to day without bei ! emptied, thorou!hly washed, a d the e-posed to the air for a while to dry# *<# FOO5 &2$TA.LE FOR T4E &TOC> POT#""&ome o e has said that othi ! edible is out of place i the stock pot, a d, to a !reat e-te t, this stateme t is true# 4ere should be put the bo es from the cooked roast, as well as the trimmi !s cut from it before it we t i to the ove ' the tou!h e ds a d bo es of beefsteak' the trimmi !s or bo es se t home by the butcher' the carcasses of fowls, to!ether with a y remai s of stuffi ! a d tou!h or left"over bits of meat' a y left"over ve!etables' the remai s of the !ravy or a y u sweete ed sauces used for meats or ve!etables' the spoo ful of left"over hash, stew, or stuffi !' a left"over stuffed tomato or pepper' a d the water i which rice, macaro i, or certai ve!etables have bee cooked# Of course, plai water ca be used for the li(uid, but the water i which such ve!etables as cauliflower, carrots, bea s, peas, aspara!us, celery, a d potatoes have bee cooked is especially desirable, for, besides imparti ! flavor to the soup, it adds valuable mi eral salts# 4owever, whe such thi !s as left"over cereals, rice, macaro i, a d !ree ve!etables are to be utili,ed i soup, they should ot be put i the stock pot' rather, they should be added to the stock after it is removed from the pot# )A>$1/ OF &O2P PR$1C$PAL $1/RE5$E1T& *=# The maki ! of the stock that is used i soup is the most importa t of the soup"maki ! processes' i fact, these two thi !s""soup a d stock""may be re!arded, i ma y i sta ces, as o e a d the same# The housewife will do well, therefore, to keep i mi d that whe ever refere ce is made to the maki ! of soup usually stock maki ! is also i volved a d mea t# .efore the actual soup"maki ! processes are take up, however, the ature of the i !redie ts re(uired should be well u derstood' for this reaso , suitable meats a d ve!etables, which are the pri cipal i !redie ts i soups, are first discussed# *?# )EAT 2&E5 ki d of meat, used for soup forms of pork FOR &O2P )A>$1/#""0ith the e-ceptio of pork, almost every i cludi ! beef, veal, mutto , lamb, !ame, a d poultry, is maki !# Occasio ally, ham is employed, but most other are seldom used to a y e-te t# 0he soup stock is made

from these meats, they may be cooked separately, or, as a combi atio is ofte a improveme t over a si !le variety, several ki ds may be combi ed# For i sta ce, mutto used alo e makes a very stro !ly flavored soup, so that it is usually advisable to combi e this ki d of meat with a other meat that has a less disti ctive flavor# O the other ha d, veal alo e does ot have sufficie t flavor, so it must be combi ed with lamb, !ame, fowl, or some other well"flavored meat# +A# Certai cuts of meats are preferred to others i the maki ! of soups, because of the differe ce i their te-ture# The te der cuts, which are the e-pe sive o es, should ot be used for soups, as they do ot produce e ou!h flavor# The tou!h cuts, which come from the muscles that the a imal uses co sta tly a d that therefore !row hard a d tou!h, are usually cheaper, but they are more suitable, because they co tai the material that makes the best soup# The pieces best adapted to soup maki ! are the shi s, the sha ks, the lower part of the rou d, the eck, the fla k, the shoulder, the tail, a d the brisket# Althou!h beef is obtai ed from the cow, the same cuts come from practically the same places i other a imals# &tock made from o e of these cuts will be improved if a small amou t of the fat of the meat is cooked with it' but to avoid soup that is too !reasy, a y e-cess fat that remai s after cooki ! should be carefully removed# The marrow of the shi bo e is the best fat for soup maki !# $f soup is to be made from fish, a white variety should be selected# The head a d trimmi !s may be utili,ed, but these alo e are ot sufficie t, because soup re(uires some solid pieces of meat# The same is true of meat bo es' they are valuable o ly whe they are used with meat, a e(ual proportio of bo e a d meat bei ! re(uired for the best stock# +*# 3E/ETA.LE& 2&E5 FOR &O2P )A>$1/#""$ soup maki !, the housewife has also a lar!e umber of ve!etables from which to select, for a y ve!etable that has a decided flavor may be used# Amo ! those from which soups ca be made successfully are cabba!e, cauliflower, aspara!us, cor , o io s, tur ips, carrots, pars ips, tomatoes, bea s, peas, le tils, salsify, potatoes, spi ach, celery, mushrooms, okra, a d eve sweet potatoes# These ve!etables are used for two purposes9 to provide flavori ! a d to form part of the soup itself as well as to fur ish flavor# 0he they are used simply for flavori !, they are cooked u til their flavor is obtai ed a d the removed from the stock# 0he they are to form part of the soup, as well as to impart flavor, they are left i the soup i small pieces or made i to a puree a d eate with the soup# Atte tio , too, must be !ive to the co ditio of the ve!etables that are used i soup# The fresh ve!etables that are used should be i perfect co ditio # They should have o decayed places that mi!ht tai t or discolor the soups, a d they should be as crisp a d solid as possible# $f they are somewhat withered or faded, they ca be freshe ed by allowi ! them to sta d i cold water for a short time# 0he dried ve!etables are to be used for soup maki !, they should first be soaked well i cold water a d the , before bei ! added to the stock, either partly cooked or e tirely cooked a d made i to a puree# PROCE&&E& $13OL3E5 $1 )A>$1/ &TOC> ++# Althou!h the maki ! of stock or soup is a simple process, it must ecessarily be a rather lo ! o e# The reaso for this is that all flavor ca ot be draw from the soup materials u less they are sub%ected to lo !, slow cooki ! at a temperature lower tha the boili ! poi t# 0ith this poi t defi itely u derstood, the actual work of soup maki ! may

be take

up#

+7# COO>$1/ )EAT FOR &O2P#""0he clear stock is to be made from fresh meat, the re(uired (ua tity of meat should be cut i to small pieces rather tha lar!e o es, so as to e-pose as much of the surface as possible from which the flavor of the meat ca be draw # A little more flavor is obtai ed a d a brow color developed if a small part, perhaps a fourth, of the pieces of meat are first brow ed i the fryi ! pa # The pieces thus brow ed, to!ether with the pieces of fresh meat, are put i to a kettle a d a (uart of cold water for each pou d of meat is the added# The reaso for usi ! cold rather tha hot water will be evide t whe the actio of water o raw meat is u derstood# The fiber of meat is composed of i umerable thread"like tubes co tai i ! the flavor that is to be draw out i to the water i order to make the stock appeti,i !# 0he the meat is cut, these ti y tubes are laid ope # Putti ! the meat thus prepared i to cold water a d allowi ! it to heat !radually te d to e-tract the co te ts of the tubes# This material is k ow as e-tractives, a d it co tai s i its compositio stimulati ! substa ces# O the other ha d, plu !i ! the meat i to hot water a d sub%ecti ! it (uickly to a hi!h temperature will coa!ulate the protei i the tissue a d preve t the e-tractives from leavi ! the tubes# +8# To obtai the most flavor from meat that is properly prepared, it should be put over a slow fire a d allowed to come !radually to the boili ! poi t# As the water approaches the boili ! poi t, a scum co sisti ! of coa!ulated albumi , blood, a d forei! material will be!i to rise to the top, but this should be skimmed off at o ce a d the process of skimmi ! co ti ued u til o scum remai s# 0he the water be!i s to boil rapidly, either the fire should be lowered or the kettle should be removed to a cooler part of the stove so that the water will bubble o ly e ou!h for a very sli!ht motio to be observed# Throu!hout the cooki !, the meat should ot be allowed to boil viole tly or to cease bubbli ! e tirely# The meat should be allowed to cook for at least 8 hours, but lo !er if possible# $f, duri ! this lo ! cooki !, too much water evaporates, more should be added to dilute the stock# The salt that is re(uired for seaso i ! may be added %ust a few mi utes before the stock is removed from the kettle# 4owever, it is better to add the salt, to!ether with the other seaso i !s, after the stock has bee draw off, for salt, like heat, has a te de cy to harde the tissues of meat a d to preve t the flavor from bei ! readily e-tracted# +:# Althou!h, as has bee e-plai ed, flavor is draw from the fibers of meat by boili ! it slowly for a lo ! time, the cooki ! of meat for soup does ot e-tract the ourishme t from it to a y e-te t# $ reality, the meat itself lar!ely retai s its ori!i al utritive value after it has bee cooked for soup, althou!h a small (ua tity of protei is draw out a d much of the fat is removed# This meat should ever be wasted' rather, it should be used carefully with materials that will take the place of the flavor that has bee cooked from it# +;# FLA3OR$1/ &TOC>#""$t is the flavori ! of stock that i dicates real skill i soup maki !, so this is a e-tremely importa t part of the work# $ fact, the lar!e umber of i !redie ts fou d i soup recipes are, as a rule, the various flavori !s, which !ive the disti ctive flavor a d i dividuality to a soup# 4owever, the housewife whose larder will ot produce all of the ma y thi !s that may be called for i a recipe should ot feel that she must fore!o maki ! a particular ki d of

soup# 3ery ofte certai spices or certai flavori ! materials may be omitted without a y appreciable differe ce, or somethi ! that is o ha d may be substituted for a i !redie t that is lacki !# +<# The flavori !s used most for soup i clude cloves, peppercor s, red, black, a d white pepper, paprika, bay leaf, sa!e, mar%oram, thyme, summer savory, tarra!o , celery seed, fe el, mi t, a d rosemary# 0hile all of these are ot absolutely ecessary, the ma%ority of them may well be kept o the pa try shelf# $ additio , a bottle of 0orcestershire sauce should be kept o ha d# Celery a d parsley, which are also much used for flavori !, ca usually be purchased fresh, but as they are scarce at times it is advisable to dry some of the leaves duri ! the seaso whe they ca be secured, so as to have a supply whe they are ot i the market# A small amou t of lemo peel ofte improves soup, so some of this should be kept i store# A other !roup of ve!etables that le d themselves admirably to soup flavori ! i cludes leeks, shallots, chives, !arlic, a d o io s, all of which belo ! to the same family# They must be used %udiciously, however, as a stro ! flavor of a y of them is offe sive to most perso s# +=# As ma y of the flavori !s used for soup lose their stre !th whe they are e-posed to the air, every effort should be made to keep them i !ood co ditio # )a y of them ca be kept a i defi ite le !th of time if they are placed i ti!htly closed metal bo-es or !lass %ars# Flavori !s a d spices bou!ht from the !rocer or the dru!!ist i paper packa!es should be tra sferred to, a d e closed i , a receptacle that will ot allow them to deteriorate# $f proper atte tio is !ive to these materials, the supply will ot have to be reple ished ofte ' likewise, the cost of a sufficie t umber to produce the proper flavori !s will be very sli!ht# +?# $ the use of a y of the flavori !s me tio ed or the stro !ly flavored ve!etables, care should be take ot to allow a y o e particular flavor to predomi ate# Each should be used i such (ua tity that it will ble d well with the others# A very !ood way i which to fispices a d herbs that are to flavor soup is to tie them i a small piece of cheesecloth a d drop the ba! thus made i to the soup pot# 0he prepared i this way, they will remai to!ether, so that, while the flavor ca be cooked out, they ca be more readily removed from the li(uid tha if they are allowed to spread throu!h the co te ts of the pot# &alt, which is, of course, always used to seaso soup, should be added i the proportio of * teaspoo ful to each (uart of li(uid# 7A# RE)O3$1/ /REA&E FRO) &O2P#""A !reasy soup is always u palatable# Therefore, a very importa t feature of soup maki !, whether a thi or a thick soup is bei ! made, is the removal of all !rease# 3arious ways of removi ! !rease have bee devised, depe di ! o whether the soup is hot or cold# $ the case of hot or warm soup, all the !rease that it is possible to remove with a spoo may be skimmed from the top, a d the remai der the take up with a piece of clea blotti ! paper, tissue"paper, or absorbe t cotto # A other pla , by which the fat may be harde ed a d the collected, co sists i tyi ! a few small pieces of ice i a piece of cloth a d drawi ! them over the surface of the soup# A very simple method is to allow the soup or stock to become cold, a d the remove the fat, which collects o the top a d harde s, by merely lifti ! off the cake that forms# 7*# CLEAR$1/ &O2P#""&ometimes it is desired to improve the appeara ce of soup stock, particularly a small amou t of soup that is to be served at a very dai ty lu cheo or di er# $ order to do this, the stock may be treated by a certai process that will cause it to become clear# After

bei ! cleared, it may be served as a thi soup or, if it is heavy e ou!h, it may be made i to a clear, sparkli ! %elly i to which ma y desirable thi !s may be molded for salad or for a dish to accompa y a heavy course# Cleari ! soup is rather e-trava!a t' however, while it does ot improve the taste, it does improve the appeara ce# A very satisfactory way i which to clear stock is to use e!! whites a d crushed e!! shell# To each (uart of cold stock should be added the crushed shell a d a sli!htly beate e!! white# These should be mi-ed well, placed o the fire, a d the mi-ture stirred co sta tly u til it boils# As the e!! coa!ulates, some of the floati ! particles i the stock are cau!ht a d carried to the top, while others are carried to the bottom by the particles of shell as they settle# After the mi-ture has boiled for : or *A mi utes, the top should be skimmed carefully a d the stock the strai ed throu!h a fi e cloth# 0he it has bee reheated, the cleared stock will be ready to serve# 7+# T4$C>E1$1/ &O2P#""Althou!h thi , clear soups are preferred by some a d are particularly desirable for their stimulati ! effect, thick soups fi d much favor whe they are used to form a substa tial part of a meal# .esides !ivi ! co siste cy to soup, thicke i ! usually improves the flavor, but its chief purpose is to !ive utritive value to this food# $ fact, whe ever a soup is thicke ed, its food value is i creased by the i !redie t thus added# For this reaso , it is advisable to thicke soups whe they are desired for a y other purpose tha their stimulati ! effect# 77# The substa ce used to thicke soups may be either a starchy material or food or a puree of some food# The starchy materials !e erally used for this purpose are plai flour, brow ed flour, cor starch, a d arrowroot flour# A y o e of these should be moiste ed with e ou!h cold water to make a mi-ture that will pour easily, a d the added to the hot li(uid while the soup is stirred co sta tly to preve t the formatio of lumps# A sufficie t amou t of this thicke i ! material should be used to make a soup of the co siste cy of heavy cream# The starchy foods that are used for thicke i ! i clude rice, barley, oatmeal, oodles, tapioca, sa!o, a d macaro i# )a y u usual a d fa cy forms of macaro i ca be secured, or the plai varieties of $talia pastes may be broke i to small pieces a d cooked with the soup# 0he a y of these foods are used, they should be added lo ! e ou!h before the soup is removed to be cooked thorou!hly# Purees of bea s, peas, le tils, potatoes, a d other ve!etables are especially desirable for the thicke i ! of soups, for they ot o ly !ive co siste cy, but add utritive value a d flavor as well# A other e-celle t thicke i ! may be obtai ed by beati ! raw e!!s a d the addi ! them carefully to the soup %ust before it is to be served# After e!!s have bee added for thicke i !, the soup should ot be allowed to boil, as it is liable to curdle# 78# >EEP$1/ &TOC>#""&oup stock, like ma y other foods, spoils (uite readily# Therefore, i order to keep it for at least a few days, it must receive proper atte tio # At all times, the vessel co tai i ! stock should be ti!htly closed a d, especially i warm weather, the stock should be kept as cold as possible# &tock that is heavy e ou!h to solidify i to a %ellylike co siste cy whe it is cold will keep better tha stock that remai s li(uid# The additio of salt or a y spicy flavori ! also helps to keep stock from deteriorati !, because these materials act as preservatives a d preve t the actio of bacteria that cause spoili !# .acteria may be kept from e teri ! soup if, i stead of

removi ! the !rease, it is allowed to form i a solid cake over the top# 1o matter which of these precautio s is take to preve t stock from spoili !, it should be heated to boili ! poi t o ce a day whe it is to be kept for several days# &ER3$1/ &O2P 7:# &oup may be correctly served i several differe t ways, the method to adopt usually depe di ! o the ki d of soup# Thi , clear soups are !e erally served i bouillo cups, as show i Fi!# 7, which may be placed o the table immediately before the family assembles or passed after the members are seated# 4eavier soups may be served at the table from a soup turee , or each perso Es portio may be served before the family comes to the table# For soups of this ki d, the flat soup plate, is fou d preferable# The spoo to be served with soup also depe ds o the ki d of soup, but a lar!er spoo tha a teaspoo is always ecessary# 0he soup is served i a soup plate, a dessert spoo is used# A bouillo spoo is the best ki d to use with a y thi soup served i bouillo cups# &uch a spoo , is about the le !th of a teaspoo , but has a rou d bowl# 7;# To i crease the attractive ess of soup a d at the same time make it more appeti,i ! a d utritious, various accompa ime ts a d relishes are served with it# 0he the accompa ime t is i the form of crackers, crouto s, or bread sticks, they may be passed after the soup is served, or a few of them may be placed o the bread"a d"butter plate at each perso Es place# The relishes should be passed while the soup is bei ! eate # Plai whipped cream or whipped cream i to which a little mashed pimie to has bee stirred adds much to the flavor a d appeara ce of soup whe served o the top of a y hot or cold variety# The , too, ma y soups, especially ve!etable soups, are improved i flavor by the additio of a spoo ful of !rated cheese, which should be spri kled i to the dish at the time of servi !# For this purpose, a hard, dry cheese, such as Parmesa , which ca ofte be purchased already !rated i bottles, is the most satisfactory# 7<# $ summer, clear soups are sometimes served cold, as cold soups are fou d more desirable for warm weather tha hot o es# 4owever, whe a soup is i te ded to be hot, it should be hot whe it is ready to be eate , a d every effort should be made to have it i this co ditio if a appeti,i ! soup is desired# This ca be accomplished if the soup is thorou!hly heated before it is removed from the stove a d the dishes i which it is to be served are warmed before the soup is put i to them# C C C C C

REC$PE& FOR &O2P A15 &O2P ACCO)PA1$)E1T& 1ECE&&$T6 FOR CAREF2L 0OR> 7=# &o that the housewife may put i to practice the k owled!e she has !ai ed about soup maki !, there are here !ive recipes for various ki ds of soup# As will be observed, these recipes are classified accordi ! to the co siste cy a d ature of the soups, all those of o e class bei ! placed i the same !roup# As it is importa t, too, for the housewife to k ow how to prepare the various accompa ime ts a d !ar ishes that are !e erally served with soup, directio s for the maki ! of these are also !ive a d they follow the soup recipes#

7?# $ carryi ! out these recipes, it will be well to ote that e-act ess i fulfilli ! the re(uireme ts a d care i worki ! out the details of the recipes are esse tial# These poi ts ca ot be i! ored i the maki ! of soup a y more tha i other parts of cookery, provided successful results a d e-celle t appeara ce are desired# $t is therefore wise to form habits of e-act ess# For i sta ce, whe ve!etables are to be cut for soups, they should be cut i to pieces of e(ual si,e, or, if they are to be diced, they should be cut so that the dice are alike# All the pieces must be of the same thick ess i order to i sure u iform cooki !' if this precautio is ot observed, some of the pieces are likely to overcook a d fall to pieces before the others are do e# &trict atte tio should also be !ive to the preparatio of other i !redie ts a d the accompa ime ts# The meat used must be cut very carefully rather tha i ra!!ed, u eve pieces# 1oodles, which are ofte used i soup, may be of various widths' but all those used at o e time should be u iform i width""that is, all wide or all arrow# $f differe t widths are used, a impressio of careless cutti ! will be !ive # Crouto s a d bread sticks, to be most satisfactory, should be cut strai!ht a d eve , a d, i order to toast u iformly, all those made at o e time should be of the same si,e# &TOC>& A15 CLEAR &O2P& 8A# &tock for Clear &oup or .ouillo #""A plai , but well"flavored, beef stock may be made accordi ! to the accompa yi ! recipe a d used as a basis for a y clear soup served as bouillo without the additio of a ythi ! else# 4owever, as the additio of rice, barley, chopped macaro i, or a y other such food will i crease the food value of the soup, a y of them may be supplied to produce a more utritious soup# 0he this stock is served clear, it should be used as the first course i a comparatively heavy meal# &TOC> FOR CLEAR &O2P OR .O2$LLO1 8 8 * * + lb# beef (t# cold water medium"si,ed o io stalk celery spri!s parsley

; whole cloves *+ peppercor s * bay leaf &alt Pepper Cut the meat i to small pieces# Pour the cold water over it, place o a slow fire, a d let it come to a boil# &kim off all scum that rises to the top# Cover ti!htly a d keep at the simmeri ! poi t for ; to = hours# The strai a d remove the fat# Add the o io a d celery cut i to pieces, the parsley, cloves, peppercor s, a d bay leaf# &immer !e tly for about +A mi utes# Add salt a d pepper to taste# &trai throu!h a cloth# 8*# 4ousehold &tock#""$f it is desired to make a stock that may be kept o ha d co sta tly a d that may be used as a fou datio for various ki ds of soups, sauces, a d !ravies, or as a broth for maki ! casserole dishes, household stock will be fou d very satisfactory# &uch stock made

i (ua tity a d kept i a sufficie tly cool place may be used for several days before it spoils# &i ce most of the materials used i this stock ca ot be put to a y other particularly !ood use, a d si ce the labor re(uired i maki ! it is sli!ht, this may be re!arded as a e-tremely eco omical stock# 4O2&E4OL5 &TOC> 7 (t# cold water 7 lb# meat Ftrimmi !s of fresh meat, bo es, a d tou!h pieces from roasts, steaks, etc#G * medium"si,ed o io 8 cloves ; peppercor s 4erbs &alt Pepper Pour the cold water over the meat a d bo es a d put them o the fire to cook# 0he they come to a boil skim well# The cover a d simmer 8 to ; hours# Add the o io , cloves, peppercor s, a d herbs a d cook for a other hour# Add salt a d pepper to taste# &trai a d set aside to cool# Remove the fat# 8+# 0hite &tock#""A especially ice broth havi ! a delicate flavor a d !e erally used for special fu ctio s whe a attractive meal is bei ! served to a lar!e umber of perso s is made from veal a d fowl a d k ow as white stock# $f allowed to remai i a cool place, this stock will solidify, a d the it may be used as the basis for a %ellied meat dish or salad# 04$TE &TOC> : lb# veal * fowl, 7 or 8 lb# = (t# cold water + medium"si,ed o io s + Tb# butter + stalks celery * blade mace &alt Pepper Cut the veal a d fowl i to pieces a d add the cold water# Place o a slow fire, a d let come !radually to the boili ! poi t# &kim carefully a d place where it will simmer !e tly for ; hours# &lice the o io s, brow sli!htly i the butter, a d add to the stock with the celery a d mace# &alt a d pepper to suit taste# Cook * hour lo !er a d the strai a d cool# Remove the fat before usi !# 87# Co somme#""O e of the most delicious of the thi , clear broths is co somme# This is usually served plai , but a y material that will ot cloud it, such as fi ely diced ve!etables, !ree peas, ti y pieces of fowl or meat, may, if desired, be added to it before it is served# As a rule, o ly a very small (ua tity of such material is used for each servi !# CO1&O))E 8 lb# lower rou d of beef

8 lb# shi of veal *H8 c# butter = (t# cold water * small carrot * lar!e o io + stalks celery *+ peppercor s : cloves 8 spri!s parsley Pi ch summer savory Pi ch thyme + bay leaves &alt Pepper Cut the beef a d veal i to small pieces# Put the butter a d meat i to the stock kettle, a d stir over the fire u til the meat be!i s to brow # Add the cold water, a d let come to the boili ! poi t# &kim carefully a d let simmer for ; hours# Cut the ve!etables i to small pieces a d add to the stock with the spices a d herbs# Cook for * hour, addi ! salt a d pepper to suit taste# &trai a d cool# Remove the fat a d clear accordi ! to directio s previously !ive # 88# Tomato .ouillo #""$t is possible to make a clear tomato soup without meat stock, but the recipe here !ive , which is made with meat stock, has the adva ta!e of possessi ! a better flavor# The tomato i this bouillo le ds a a!reeable color a d flavor a d affords a cha !e from the usual clear soup# Cooked rice, macaro i, spa!hetti, or vermicelli may be added to tomato bouillo to provide a additio al (ua tity of utritio a d vary the plai soup# TO)ATO .O2$LLO1 F&ufficie t to &erve Ei!htG * (t, meat stock * tsp# salt * Tb# su!ar *H8 tsp# pepper * ca tomatoes 4eat the stock, a d to it add the salt, su!ar, a d pepper# Rub the tomatoes throu!h a fi e sieve, a d add them to the stock# Cook to!ether for a few mi utes a d serve# 4EA36 T4$C> &O2P& 8:# Bulie e &oup#""A very !ood way i which to utili,e a y small (ua tities of ve!etables that may be i supply but are ot sufficie t to serve alo e is to use them i %ulie e soup# For soup of this ki d, ve!etables are ofte cut i to fa cy shapes, but this is a more or less wasteful practice a d should ot be followed, as ti y strips or dice cut fi ely a d carefully are (uite as a!reeable# The ve!etables do ot add a lar!e amou t of utrime t to this soup, but they i troduce i to the soup mi eral salts that the soups would otherwise ot have a d they also add a variety of flavor# B2L$E11E &O2P F&ufficie t to &erve &i-G * pt# mi-ed ve!etables

*H+ tsp# salt * (t# stock *H8 tsp# pepper Cut i to ti y dice or i to strips such ve!etables as celery, carrots, a d tur ips, maki ! them as early the same si,e a d shape as possible# Put them o to cook i e ou!h boili ! salted water to cover well# Cook u til they are soft e ou!h to be pierced with a fork, but do ot lose their shape# 5rai off the water a d put the ve!etables i to the stock# .ri ! to the boili ! poi t, seaso with the pepper, a d serve# 8;# O-"Tail &oup#""The use of o- tails for soup helps to utili,e a part of the beef that would ordi arily be wasted, a d, as a rule, o- tails are comparatively cheap# 2sually the little bits of meat that cook off the bo es are allowed to remai i the soup# 3ariety may be obtai ed by the additio of differe t ki ds of ve!etables# OD"TA$L &O2P F&ufficie t to &erve Ei!htG + * * 8 * 8 * o- tails lar!e o io Tb# beef drippi !s (t# cold water Tb# mi-ed herbs peppercor s Tb# salt

0ash a d cut up the o- tails, separati ! them at the %oi ts# &lice the o io a d brow it a d half of the o- tails i the beef drippi !s# 0he they are brow ed, put them a d the remai der of the o- tails i to a kettle# Add the water a d the herbs a d peppercor s tied i a little piece of cheesecloth# .ri ! to the boili ! poi t, a d the simmer for 7 to 8 hours or u til the meat separates from the bo es# Add the salt a hour before servi ! the soup# Remove the fat a d serve some of the icest %oi ts with the soup# $f ve!etables are desired, they should be diced a d added +A mi utes before servi !, so that they will be cooked soft# 8<# )ulli!ataw y &oup#""$f a hi!hly seaso ed soup is desired, mulli!ataw y, althou!h ot a particularly cheap soup, will be fou d very satisfactory# The curry powder that is used adds a u usual flavor that is pleasi ! to ma y people, but if it is ot desired, it may be omitted# )2LL$/ATA016 &O2P F&ufficie t to &erve Ei!htG 7 lb# chicke * lb# veal 8 (t# cold water + o io s * Tb# butter 8 peppercor s 8 cloves * stalk celery * Tb# curry powder * tsp# salt *H8 tsp# pepper * lemo Cut up the chicke a d veal, add the cold water to them, a d place over

a slow fire# &lice the o io s a d brow them i the butter# Add them a d the peppercor s, cloves, chopped celery, a d curry powder stirred to a smooth paste with a little water to the meat# &immer to!ether slowly u til the chicke is te der# Remove the meat from the bo es a d cut it i to small pieces# Put the bo es i to the kettle a d simmer for a other hour# &trai the li(uid from the veal a d bo es a d remove the fat# Add the salt, pepper, chicke , a d the %uice of the lemo # Retur to the fire a d cook for a few mi utes# &erve with a tablespoo ful or two of cooked rice i each soup dish# 8=# 1oodle &oup#""The additio of oodles to soup i creases its food value to a co siderable e-te t by providi ! carbohydrate from the flour a d protei from the e!! a d flour# 1oodle soup is a very attractive dish if the oodles are properly made, for the they will ot cause the soup to become cloudy whe they are put i to it# Little difficulty will be e-perie ced if the directio s here !ive for maki ! oodles are followed e-plicitly# 1OO5LE &O2P F&ufficie t to &erve &i-G * e!! * Tb# milk *H+ tsp# salt Flour * (t# household stock 7 spri!s parsley * small o io To make oodles, beat the e!! sli!htly, add to it the milk, a d stir i the salt a d e ou!h flour to make a stiff dou!h# Toss upo a floured board a d roll very thi # Allow the dou!h to dry for hour or more, a d the cut it i to strips about 8 i ches wide# Place several strips to!ether, o e o top of the other, a d roll them up ti!ht, i the ma er i dicated# Cut each roll i to thi slices with a sharp k ife# 0he the slices are separated the oodles should appear as show i the pile at the ri!ht# $f it is desired ot to follow this pla , the dou!h may be rolled i to a thi sheet a d cut i to strips with a oodle cutter# &uch a supply of oodles may be used at o ce, or they may be dried thorou!hly a d sealed ti!htly i a %ar for future use# The very dry o es, however, re(uire a little lo !er cooki ! tha those which are freshly made# 0ith the oodles prepared, heat the stock with the parsley a d o io chopped very fi e# Add the oodles a d cook for *: or +A mi utes or u til the oodles are thorou!hly cooked# Rice, barley, macaro i, a d other starchy materials may be added to stock i the same way as the oodles# 8?# 3e!etable &oup 0ith 1oodles#""The combi atio of oodles a d ve!etables i soup is a very e-celle t o e, si ce the ve!etables add flavor a d the oodles add utritive value# $f the ve!etables !ive i the accompa yi ! recipe ca ot be readily obtai ed, others may be substituted# 3E/ETA.LE &O2P 0$T4 1OO5LE& F&ufficie t to &erve &i-G * carrot * o io

* tur ip * stalk celery * c# boili ! water *H+ tsp# salt *H+ c# oodles + spri!s parsley *H= tsp# pepper * (t# household stock 5ice the ve!etables a d put them o to cook with the boili ! water a d the salt# Cook for a few mi utes or u til partly soft# Add the oodles, parsley, pepper, a d stock a d cook for *: mi utes lo !er# &erve# CREA) &O2P& :A# &oups classed as cream soups co sist of a thi white sauce to which is added a ve!etable i the form of a puree or cut i to small pieces# .ecause of their ature, cream soups are usually hi!h i food value' but they are ot hi!hly flavored, so their use is that of supplyi ! utritio rather tha stimulati ! the appetite# Co siderable variety ca be secured i cream soups, for there are scarcely a y ve!etables that ca ot be used i the maki ! of them# Potatoes, cor , aspara!us, spi ach, peas, tomatoes, a d o io s are the ve!etables that are used ofte est, but cream soups may also be made of ve!etable oysters, okra, carrots, watercress, celery, cabba!e, cauliflower, bea s, le tils, a d dried peas# The ve!etables may be cooked especially for the soup, or left"over or ca ed ve!etables may be utili,ed# $t is a e-celle t pla to cook more tha e ou!h of some ve!etables for o e day, so that some will be left over a d ready for soup the e-t day# $f the ve!etable is ot cut up i to small pieces, it must be put throu!h a sieve a d made i to the form of a puree before it ca be added to the li(uid# $t will be observed that with the lar!e, rou d sieve, a potato masher must be used to mash the ve!etables, the pulp of which is cau!ht by the ute sil i which the sieve is held# $ maki ! use of the smaller sieve, or ricer, the ve!etable is placed i it a d the mashed by pressi ! the top dow over the co te ts with the aid of the ha dles# :*# T4$1 04$TE &A2CE#""The li(uid for cream soups should be thi white sauce made e tirely of milk or of milk a d cream# The flavor of the soup will be improved, however, by usi ! with the milk some meat stock, or the stock that remai s from cooki ! celery, aspara!us, or a y ve!etables that will le d a !ood flavor to the soup# The recipe here !ive makes a sauce that may be used for a y ki d of cream soup# T4$1 04$TE &A2CE * * + + pt# milk, or milk a d cream or stock tsp# salt Tb# butter Tb# flour

4eat the li(uid, salt, a d butter i a double boiler# &tir the flour a d some of the cold li(uid that has bee reserved to a perfectly smooth, thi paste a d add to the hot li(uid# &tir co sta tly after addi ! the flour, so that o lumps will form# 0he the sauce becomes thick, it is ready for the additio of a y flavori ! material that will make a palatable soup# $f thick material, such as a y ve!etable i the form of a puree, rice, or potato, is used without additio al li(uid, o ly half as much flour will be re(uired to thicke the sauce#

:+# CREA)"OF"POTATO &O2P#"".ecause of the lar!e (ua tity of carbohydrate derived from the potato, cream"of"potato soup is hi!h i food value# For perso s who are fo d of the flavor of the potato, this makes a delicious soup a d o e that may be served as the mai dish i a li!ht meal# CREA)"OF"POTATO &O2P F&ufficie t to &erve FourG + slices of o io * spri! parsley + medium"si,ed potatoes * c# milk * c# potato water * Tb# flour + Tb# butter * tsp# salt *H= tsp# pepper Cook the o io a d parsley with the potatoes, a d, whe cooked soft, drai a d mash# )ake a sauce of the milk, potato water, flour, a d butter# &easo with the salt a d pepper, add the mashed potato, a d serve# :7# CREA)"OF"COR1 &O2P#""The flavor of cor is e-celle t i a cream soup, the basis of the soup bei ! milk, butter, a d flour# The , too, the additio of the cor , which is comparatively hi!h i food value, makes a very utritious soup# CREA)"OF"COR1 &O2P F&ufficie t to &erve FourG * pt# milk * Tb# butter * Tb# flour * c# ca ed cor * tsp# salt *H= tsp# pepper )ake a white sauce of the milk, butter, a d flour# Force the cor throu!h a cola der or a sieve, a d add the puree to the white sauce# &easo with the salt a d pepper, a d serve# :8# Cream"of"Aspara!us &oup#""The aspara!us used i cream"of"aspara!us soup adds very little besides flavor, but this is of sufficie t value to warra t its use# $f a pi ch of soda is used i aspara!us soup, there is less da !er of the curdli ! that sometimes occurs# $ maki ! this soup, the aspara!us should be combi ed with the white sauce %ust before servi !# CREA)"OF"A&PARA/2& &O2P F&ufficie t to &erve FourG * pt# milk + Tb# flour + Tb# butter * c# aspara!us puree * tsp# salt *H= tsp# pepper )ake white sauce of the milk, flour, a d butter# Add to it the cup of puree made by forci ! freshly cooked or ca ed aspara!us throu!h a

sieve# &easo

with the salt a d pepper, a d serve#

::# Cream"of"&pi ach &oup#""Althou!h cream"of"spi ach soup is ot especially attractive i appeara ce, most perso s e %oy its flavor, a d the soup serves as a other way of addi ! a iro "co tai i ! food to the diet# Childre may ofte be i duced to take the soup whe they would refuse the spi ach as a ve!etable# CREA)"OF"&P$1AC4 &O2P F&ufficie t to &erve FourG * pt# milk + Tb# flour + Tb# butter *H+ c# spi ach puree * tsp# salt *H= tsp# pepper )ake white sauce of the milk, flour, a d butter# Add the spi ach puree, made by forci ! freshly cooked or ca ed spi ach throu!h a sieve# &easo with the salt a d pepper, heat thorou!hly, a d serve# :;# Cream"of"Pea &oup#""Either dried peas or ca ed !ree peas may be used to make cream"of"pea soup# $f dried peas are used, they must first be cooked soft e ou!h to pass throu!h a sieve# The flavor is (uite differe t from that of !ree peas# 0ith the use of !ree peas, a fair amou t of both protei a d carbohydrate is added to the soup, but more protei is provided whe dried peas are used# CREA)"OF"PEA &O2P F&ufficie t to &erve FourG * pt# milk * Tb# flour + Tb# butter *H+ c# pea puree * tsp# salt *H= tsp# pepper )ake white sauce of the milk, flour, a d butter# Put e ou!h freshly cooked or ca ed peas throu!h a sieve to make *H+ cupful of puree# The add the pea puree, the salt, a d the pepper to the white sauce# 4eat thorou!hly a d serve# :<# CREA)"OF"TO)ATO &O2P#""As a rule, cream"of"tomato soup is popular with every o e# .esides bei ! pleasi ! to the taste, it is comparatively hi!h i food value, because its basis is cream sauce# 4owever, the tomatoes themselves add very little else besides flavor a d mi eral salts# CREA)"OF"TO)ATO &O2P F&ufficie t to &erve FourG * c# ca ed tomatoes * pt# milk 7 Tb# flour 7 Tb# butter *H= tsp# soda * tsp# salt *H= tsp# pepper

Force the tomatoes throu!h a sieve a d heat them# )ake white sauce of the milk, flour, a d butter# Add the soda to the tomatoes, a d pour them slowly i to the white sauce, stirri ! rapidly# $f the sauce be!i s to curdle, beat the soup (uickly with a rotary e!! beater# Add the salt a d pepper a d serve# :=# CREA)"OF"O1$O1 &O2P#"")a y perso s who are ot fo d of o io s ca ofte eat soup made of this ve!etable# This is probably due to the fact that the brow i ! of the o io s before they are used i the soup improves the flavor very decidedly# $ additio , this treatme t of the o io s !ives %ust a little color to the soup# CREA)"OF"O1$O1 &O2P F&ufficie t to &erve FourG 8 medium"si,ed o io s 8 Tb# butter + Tb# flour +"*H+ c# milk * tsp# salt *H= tsp# pepper &lice the o io s a d brow them i a fryi ! pa with + tablespoo fuls of the butter# )ake white sauce of the flour, the remai i ! butter, a d the milk# Add to this the brow ed o io s, salt, a d pepper# 4eat thorou!hly a d serve# P2REE& :?# C4E&T12T P2REE#""There are ma y recipes for the use of chest uts i the maki ! of foods, but probably o e is a y more popular tha that for chest ut puree# The chest uts develop a li!ht"ta color i the soup# The very lar!e o es should be purchased for this purpose, si ce chest uts of ordi ary si,e are very tedious to work with# C4E&T12T P2REE F&ufficie t to &erve FourG * c# mashed chest uts * c# milk + Tb# flour + Tb# butter * tsp# salt *H= tsp# pepper *H= tsp# celery salt * c# white stock Cook &pa ish chest uts for *A mi utes' the remove the shells a d ski s a d mash the chest uts# )ake white sauce of the milk, flour, a d butter# Add to this the mashed chest uts, salt, pepper, celery salt, a d stock# 4eat thorou!hly a d serve# ;A# &PL$T"PEA P2REE#""5ried peas or split peas are e-tremely hi!h i food value, a d their additio to soup stock makes a hi!hly utritious soup of very deli!htful flavor# &uch a puree served i (ua tity does icely for the mai dish i a li!ht meal# $ stead of the peas, dried bea s or le tils may be used if they are preferred# &PL$T"PEA P2REE F&ufficie t to &erve FourG

7H8 c# split peas * pt# white stock * tsp# salt *H= tsp# pepper + Tb# butter + Tb# flour &oak the peas over i!ht, a d cook i sufficie t water to cover well u til they are soft# 0he thorou!hly soft, drai the water from the peas a d put them throu!h a cola der# 4eat the stock a d add to it the pea puree, salt, a d pepper# Rub the butter a d flour to!ether, moiste with some of the warm li(uid, a d add to the soup# Cook for a few mi utes a d serve# C4O05ER& ;*# CLA) C4O05ER#""The flavor of clams, like that of oysters a d other ki ds of sea food, is offe sive to some perso s, but where this is ot the case, clam chowder is a popular dish of hi!h food value# This ki d of soup is much used i localities where clams are ple tiful# CLA) C4O05ER F&ufficie t to &erve Ei!htG * c# water * (t# clams * small o io * c# sliced potatoes *H+ c# stewed tomatoes *H+ c# diced carrots *H+ c# diced celery *"*H+ c# milk + Tb# butter *"*H+ tsp# salt *H= tsp# pepper Add the water to the clams, a d pick them over carefully to remove a y shell# &trai the li(uid throu!h cheesecloth, a d the scald the clams i it# Remove the clams a d cook the ve!etables i the li(uid u til they are soft# Add the milk, butter, salt, a d pepper a d retur the clams# 4eat thorou!hly a d serve over crackers# ;+# F$&4 C4O05ER#""A e-celle t way i which to utili,e a small (ua tity of fish is afforded by fish chowder# $ additio , this dish is (uite hi!h i food value, so that whe it is served with crackers, little of a ythi ! else eed be served with it to make a e tire meal if it be lu cheo or supper# Cod, haddock, or fresh"water fish may be used i the accompa yi ! recipe# F$&4 C4O05ER F&ufficie t to &erve &i-G + lb# fish * small o io * c# sliced potatoes *H+ c# stewed tomatoes *"*H+ tsp# salt *H= tsp# pepper + Tb# butter *"*H+ c# milk

&ki the fish, remove the flesh, a d cut it i to small pieces# &immer the head, bo es, a d ski of the fish a d the o io i water for *H+ hour# &trai , a d add to this stock the fish, potatoes, tomatoes, salt, a d pepper# &immer to!ether u til the potatoes are soft# Add the butter a d milk# &erve over crackers# ;7# POTATO C4O05ER#""A ve!etable mi-ture such as the o e su!!ested i the accompa yi ! recipe is i reality ot a chowder, for this form of soup re(uires sea food for its basis# 4owever, whe it is impossible to procure the sea food, potato chowder does icely as a cha !e from the usual soup# This chowder differs i o material way from soup stock i this form# POTATO C4O05ER F&ufficie t to &erve FourG *"*H+ c# sliced potatoes * small o io , sliced * c# water *"*H+ c# milk * tsp# salt *H= tsp# pepper + Tb# butter Cook the potatoes a d o io i the water u til they are soft, but ot soft e ou!h to fall to pieces# Rub half of the potatoes throu!h a sieve a d retur to the sliced o es# Add the milk, salt, pepper, a d butter# Cook to!ether for a few mi utes a d serve# ;8# COR1 C4O05ER#""The additio of cor to potato chowder adds variety of flavor a d makes a delicious mi-ture of ve!etables# This dish is rather hi!h i food value, especially if the soup is served over crackers# A small amou t of tomato, althou!h ot me tio ed i the recipe, may be added to this combi atio to improve the flavor# COR1 C4O05ER F&ufficie t to &erve &i-G * c# sliced potatoes * small o io , sliced * c# water * c# ca ed cor *"*H+ c# milk + Tb# butter * tsp# salt *H= tsp# pepper Cook the potatoes a d o io s i the water u til they are soft# Add the cor , milk, butter, salt, a d pepper, a d cook to!ether for a few mi utes# &erve over crackers# &O2P ACCO)PA1$)E1T& A15 /AR1$&4E& ;:# The soup course of a meal is a more or less u attractive o e, but it may be improved co siderably if some tempti ! thi ! i the way of a !ar ish or a accompa ime t is served with it# .ut whatever is selected to accompa y soup should be, i a !reat measure, a co trast to it i both co siste cy a d color# The reaso why a differe ce i co siste cy is ecessary is due to the ature of soup, which, bei ! li(uid i form, is merely swallowed a d does ot stimulate the flow of the !astric

%uices by masticatio # Therefore, the accompa ime t should be somethi ! that re(uires chewi ! a d that will co se(ue tly cause the di!estive %uices, which respo d to the mecha ical actio of chewi !, to flow# The !ar ish may add the color that is eeded to make soup attractive# The !ree a d red of olives a d radishes or of celery a d radishes make a decided co trast, so that whe a y of these thi !s are served with soup, a appeti,i ! first course is the result# $t is ot ecessary to serve more tha o e of them, but if celery a d radishes or celery, radishes, a d olives ca be combi ed i the same relish dish, they become more attractive tha whe each is served by itself# ;;# RA5$&4E& A15 CELER6#"".efore radishes a d celery are used o the table, whether with soup or some other part of a meal, they should be put i to cold water a d allowed to sta d for some time, so that they will be perfectly crisp whe they are served# $ the case of radishes, the tops a d roots should first be cut from them, a d the radishes the scrubbed thorou!hly# They may be served without a y further treatme t, or they may be prepared to resemble flowers# This may be do e by peeli ! the red ski back to show the white i side, a d the cutti ! the sectio s to look like the petals of a flower# Little difficulty will be e-perie ced i prepari ! radishes i this artistic way if a sharp k ife is used, for, with a little practice, the work ca be do e (uickly a d skilfully# ;<# Celery that is to be served with soup may be prepared i two ways# The stems may be pulled from the stalk a d served separately, as i the !roup o the ri!ht, or the stalk may be cut dow throu!h the ce ter with a k ife i to four or more pieces, as show at the left of the illustratio # The first of these methods is ot so !ood as the seco d, for by it o e perso !ets all of the te der heart a d the coarse outside stems are left for all the others# .y the seco d method, every piece co sists of some of the heart a d some of the outside stems attached to the root a d makes a similar servi ! for each perso # 0hichever way is adopted, however, the celery should be scrubbed a d clea sed thorou!hly# This is ofte a difficult task, because the dirt sticks ti!htly betwee the stems# &till, a effort should be made to have the celery e tirely free from dirt before it !oes to the table# A few te der yellow leaves may be left o the pieces to improve the appeara ce of the celery# ;=# CRAC>ER&#""3arious ki ds of wafers a d crackers ca be purchased to serve with soup, a d the selectio , as well as the servi ! of them, is e tirely a matter of i dividual taste# O e poi t, however, that must ot be overlooked is that crackers of a y ki d must be crisp i order to be appeti,i !# 5ry foods of this sort absorb moisture from the air whe they are e-posed to it a d co se(ue tly become tou!h# As heat drives off this moisture a d restores the ori!i al crisp ess, crackers should always be heated before they are served# Their flavor ca be improved by toasti ! them u til they are li!ht brow i color# ;?# CRO2TO1&#""As has already bee lear ed, crouto s are small pieces of bread that have bee fried or toasted to serve with soup# These are usually made i the form of cubes, or dice, as is show i the fro t !roup i Fi!# *A' but they may be cut i to tria !les, circles, ovals, hearts, or, i fact, a y fa cy shape, by mea s of small cutters that ca be purchased for such purposes# The bread used for crouto s should ot be fresh bread, as such bread does ot toast or fry very well' left"over toast, stale bread, or slices of bread that have bee cut from the loaf a d ot eate are usually fou d more satisfactory# $f the crouto s are ot made from slices already cut, the bread should be cut i to slices *H8 to *H+ i ch thick, a d, after the crusts have bee

closely trimmed, the slices should be cut i to cubes# 0he the cubes have bee obtai ed, they may be put i to a shallow pa a d toasted o all sides (uickly, placed i a fryi ! basket a d brow ed i deep fat, or put i to a fryi ! pa a d sauted i butter# $f toast is used, it should merely be cut i the desired shape# 3arious methods of servi ! crouto s are i practice# &ome housewives prefer to place them i the soup turee a d pour the soup over them, while others like to put a few i each i dividual servi ! of soup# A better pla , however, a d o e that is much followed, is to serve a umber of crouto s o a small plate or dish at each perso Es place, as show i Fi!s# 7 a d 8, for the every o e may eat them i the way preferred# <A# .REA5 &T$C>&#""A soup accompa ime t similar i ature to crouto s, a d k ow as bread sticks, is made of pieces of bread *H+ i ch wide, *H+ i ch thick, a d several i ches lo !# These are toasted o each side a d are served i place of crackers# 3ariety i bread sticks may be secured by spreadi ! butter over them before the toasti ! is be!u or by spri kli ! !rated cheese over them a few mi utes before they are removed from the ove # .read sticks are usually served o a bread"a d" butter plate to the left of each perso Es place at the table# <*# PA&TR6 &TR$P&#""A very appeti,i ! additio to soup may be made by cutti ! pastry i to arrow strips a d the baki ! these strips i the ove u til they are brow or fryi ! them i deep fat a d drai i ! them# &trips prepared i this way may be served i place of crackers, crouto s, or bread sticks, a d are co sidered delicious by those who are fo d of pastry# 5etails re!ardi ! pastry are !ive i a other &ectio # <+# &O2P FR$TTER&#""$f a e tirely differe t ki d of soup accompa ime t from those already me tio ed is desired, soup fritters will o doubt fi d favor# These are made by combi i ! certai i !redie ts to form a batter a d the droppi ! small amou ts of this i to hot fat a d fryi ! them u til they are crisp a d brow # The accompa yi ! recipe, provided it is followed carefully, will produce !ood results# &O2P FR$TTER& * e!! + Tb# milk 7H8 tsp# salt *H+ c# flour .eat the e!!, a d to it add the milk, salt, a d flour# 5rop the batter i ti y drops i to hot fat, a d fry u til brow a d crisp# 5rai o paper a d serve with the soup# <7# E// .ALL&#""To serve with a soup that is well flavored but ot hi!hly utritious, e!! balls are very satisfactory# $ additio to supplyi ! utritio , these balls are e-tremely appeti,i !, a d so they !reatly improve a course that is ofte u attractive# Careful atte tio !ive to the i !redie ts a d the directio s i the accompa yi ! recipe will produce !ood results# E// .ALL& 7 yolks of hard"cooked e!!s *H+ tsp# melted butter &alt a d pepper * u cooked yolk

)ash the cooked yolks, a d to them add the butter, salt, a d pepper, a d e ou!h of the u cooked yolk to make the mi-ture of a co siste cy to ha dle easily# &hape i to ti y balls# Roll i the white of e!! a d the i flour a d saute i butter# &erve i the i dividual dishes of soup# <8# FORCE)EAT .ALL&#""A other delicious form of accompa ime t that improves certai soups by addi ! utritio is forcemeat balls# These co tai various utritious i !redie ts combi ed i to small balls, a d the balls are the either sauted or fried i deep fat# They may be placed i the soup turee or i each perso Es soup# FORCE)EAT .ALL& *H+ c# fi e stale"bread crumbs *H+ c# milk + Tb# butter 0hite of * e!! *H8 tsp# salt Few !rai s of pepper +H7 c# breast of raw chicke or raw fish Cook the bread crumbs a d butter, beate e!! white, pulp, or force it throu!h strai er# Add this to the flour a d either saute or milk to form a paste, a d to this add the a d seaso i !s# Pou d the chicke or fish to a a food chopper a d the throu!h a puree first mi-ture# Form i to ti y balls# Roll i fry i deep fat# &erve hot#

<:# A)ER$CA1 FORCE)EAT .ALL&#""A simple ki d of forcemeat balls may be made accordi ! to the accompa yi ! recipe# The meat used may be sausa!e provided especially for the purpose or some that is left over from a previous meal# $f it is ot possible to obtai sausa!e, some other hi!hly seaso ed meat, such as ham first !rou d very fi e a d the pou ded to a pulp, may be substituted# A)ER$CA1 FORCE)EAT .ALL& * Tb# butter * small o io *"*H+ c# bread, without crusts * e!! * tsp# salt *H+ tsp# pepper 5ash of utme! * Tb# chopped parsley *H+ c# sausa!e meat )elt the butter i a saucepa a d add the o io fi ely chopped# Fry for several mi utes over the fire# &oak the bread i water u til thorou!hly softe ed a d the s(uee,e out all the water# )i- with the bread the e!!, salt, pepper, utme!, parsley, a d meat, a d to this add also the butter a d fried o io # Form small balls of this mi-ture a d saute them i shallow fat, fry them i deep fat, or, after brushi ! them over with fat, bake them i the ove # Place a few i each servi ! of soup# &O2P EDA)$1AT$O1 @2E&T$O1& F*G FaG )e tio the two purposes that soups serve i a meal, FbG

0hat are the (ualities of a !ood soupI F+G FaG )e tio the two !e eral classes of soup# FbG E-plai illustrate how to choose a soup# F7G 0hy is soup a eco omical dishI a d

F8G FaG E-plai i full the mea i ! of stock as applied to soup# FbG For what purposes other tha soup maki ! is stock usedI F:G FaG 0hat is the value of the stock potI FbG 0hat care should be !ive to itI F;G )e tio some of the materials that may be put i to the stock pot#

F<G FaG 0hy are the tou!h cuts of meat more suitable for soup tha the te der o esI FbG 1ame the pieces that are best adapted to soup maki !# F=G FaG 0hat proportio of bo e to meat should be used i maki ! soup from fresh meatI FbG For what two purposes are ve!etables used i soupI F?G E-plai briefly the maki ! of stock from meat#

F*AG FaG 0hy should the cooki ! of the meat for stock be started with cold water rather tha with hot waterI FbG 0hat disposal should be made of meat from which stock is madeI F**G FaG Of what value are flavori !s i the maki ! of soupsI FbG 0hat precautio should be take i the use of flavori !sI F*+G E-plai how !rease may be removed from soup#

F*7G 4ow may soup be clearedI F*8G FaG For what purposes is thicke i ! used i the materials most used to thicke soups# F*:G 0hat precautio spoili !# should be take soupsI FbG )e tio

to keep soup or stock from

F*;G 0hat poi t about the servi ! of soup should be observed if a appeti,i ! soup is desiredI F*<G 0hat ki d of dish is used for servi !9 FaG thi soupI soupI FbG thick

F*=G FaG 0hat is a cream soupI FbG /ive the !e eral directio s for maki ! soup of this ki d# F*?G FaG 4ow may the soup course of a meal be made more attractiveI FbG $ what ways should soup accompa ime ts be a co trast to the soupI F+AG FaG E-plai the maki ! of crouto s# FbG 0hat is the most satisfactory way i which to prepare celery that is to be served with soupI A55$T$O1AL 0OR> Pla a d prepare a di er me u from the recipes !ive i the lesso s

that you have studied# &ubmit the me u for this di er a d !ive the order i which you prepared the dishes# $ additio , tell the umber of perso s you served, as well as what remai ed after the meal a d whether or ot you made use of it for a other meal# &e d this i formatio with your a swers to the E-ami atio @uestio s# C C C C C

)EAT FPART *G C C C C C

)EAT $1 T4E 5$ET 3AL2E OF )EAT A& FOO5 *# $ its broadest se se, )EAT may be co sidered as Ja y clea , sou d, dressed or properly prepared edible part of a imals that are i !ood health at the time of slau!hter#J 4owever, the flesh of car ivorous a imals""that is, a imals that eat the flesh of other a imals""is so seldom eate by ma , that the term meat is usually restricted to the flesh of all a imals e-cept these# .ut eve this mea i ! of meat is too broad' i deed, as the term is !e erally used it refers particularly to the flesh of the so"called domestic a imals, a d does ot i clude poultry, !ame, fish, a d the like# $t is i this limited se se that meat is co sidered i these &ectio s, a d the ki ds to which atte tio is !ive are beef, veal, lamb, mutto , a d pork# )eat, i cludi ! these varieties, forms o e of the pri cipal sources of the familyEs food supply# As such, it is valuable chiefly as a food' but, i the form of broths a d e-tracts made from it, meat stimulates the appetite a d actually assists the flow of !astric %uice# Therefore, so that the outlay for meat will ot be !reater tha it should be a d this food will provide the !reatest amou t of ourishme t, every housewife should be thorou!hly familiar with the place it occupies i the dietary# +# $ the first place, it should be remembered that the food eate by huma bei !s comes from two sources""a imal a d ve!etable# The foods of a imal ori!i , which i clude milk, e!!s, a d meat, have a certai similarity that causes them to be classed to!ether a d this is the fact that they are hi!h"protei foods# )ilk is the first protei food fed to the you !, but a little later it is partly replaced by e!!s, a d, fi ally, or i adult life, meat lar!ely takes the place of both# For this reaso , meat has co siderable importa ce i the dietary# $ reality, from this food is obtai ed the !reatest amou t of protei that the avera!e perso eats# 4owever, it will be well to ote that milk a d e!!s, as well as cheese a d eve cereals a d ve!etables, ca be made to take the place of meat whe the use of less of this food is deemed advisable# 7# As the work of protei foods is to build a d repair tissue, it is o them that the huma race lar!ely depe ds# Of course, protei also yields e er!y' but the amou t is so small that if o e variety of protei food, such as meat, were eate simply to supply e er!y to the body, hu!e (ua tities of it would be eeded to do the same work that a small amou t of less e-pe sive food would accomplish# &ome perso s have a idea that meat produces the ecessary stre !th a d e er!y of those who perform hard work# This is e tirely erro eous, because fats a d carbohydrates are the food substa ces that produce the e er!y re(uired to do work#

&ome ki d of protei is, of course, absolutely ecessary to the health of every ormal perso , but a fact that ca ot be emphasi,ed too stro !ly is that a oversupply of it does more harm tha !ood# &cie tists have bee tryi ! for a lo ! time to determi e %ust how much of these tissue"buildi ! foods is ecessary for i dividuals, but they have fou d this a difficult matter# 1evertheless, it is !e erally co ceded that most perso s are likely to use too much rather tha too little of them# $t is esse tial the , ot o ly from the sta dpoi t of eco omy, but from the far more importa t pri ciple of health, that the moder housewife should k ow the utritive value of meats# 8# $ her efforts to familiari,e herself with these matters, the housewife should ever remember that meat is the most e-pe sive of the daily foods of a family# 4e ce, to !et the !reatest value for the mo ey e-pe ded, meat must be bou!ht %udiciously, cared for properly, a d prepared carefully# Too ma y housewives trust the ot over"scrupulous butcher to !ive them the ki d of meat they should have, a d very ofte they do ot have a clear idea as to whether it is the best piece that ca be purchased for the desired purpose a d for the price that is asked# Every housewife ou!ht to be so familiar with the various cuts of meat that she eed ot depe d o a y o e e-cept herself i the purchase of this food# &he will fi d that both the buyi ! a d the preparatio of meats will be a simple matter for her if she lear s these three importa t thi !s9 F*G From what part of the a imal the particular piece she desires is cut a d how to ask for that piece' F+G how to %ud!e a !ood piece of meat by its appeara ce' a d F7G what to do with it from the mome t it is purchased u til the last bit of it is used# :# Of these three thi !s, the cooki ! of meat is the o e that dema ds the most atte tio , because it has a decided effect o the (uality a d di!estibility of this food# Proper cooki ! is %ust as esse tial i the case of meat as for a y other food, for a te der, di!estible piece of meat may be made tou!h a d i di!estible by improper preparatio , while a tou!h piece may be made te der a d very appeti,i ! by careful, i telli!e t preparatio # The cheaper cuts of meat, which are ofte scor ed as bei ! too tou!h for use, may be co verted i to delicious dishes by the skilful cook who u dersta ds how to apply the various methods of cookery a d k ows what their effect will be o the meat tissues# ;# 2 fortu ately, thorou!h cooki ! affects the di!estibility of meat u favorably' but it is doubtless a wise procedure i some cases because, as is defi itely k ow , some of the parasites that attack ma fi d their way i to the system throu!h the meat that is eate # These are carried to meat from e-ter al sources, such as dust, flies, a d the soiled ha ds of perso s ha dli ! it, a d they multiply a d thrive# $t is k ow , too, that some of the !erms that cause disease i the a imal remai i its flesh a d are thus tra smitted to huma bei !s that eat such meat# $f there is a y (uestio as to its !ood co ditio , meat must be thorou!hly cooked, because lo ! cooki ! completely elimi ates the da !er from such sources# &TR2CT2RE A15 CO)PO&$T$O1 OF )EAT <# A u dersta di ! of the physical structure of meat is esse tial to its successful cooki !# )eat co sists of muscular tissue, or lea ' varyi ! (ua tities of visible fat that lie betwee a d withi the membra es a d te do s' a d also particles of fat that are too small to be disti !uished e-cept with the aid of a microscope# The !e eral ature

of the lea part of meat ca be determi ed by e-ami i ! a piece of it with merely the u aided eye# O close observatio , it will be oted that, especially i the case of meat that has bee cooked, i umerable thread"like fibers make up the structure# 0ith a microscope, it ca be observed that these visible fibers are made up of still smaller o es, the le !th of which varies i differe t parts of the a imal# $t is to the le !th of these fibers that the te der ess of meat is due# &hort fibers are much easier to chew tha lo ! o es' co se(ue tly, the pieces co tai i ! them are the most te der# These muscle fibers, which are i the form of ti y tubes, are filled with a protei substa ce# They are held to!ether with a tou!h, stri !y material called co ective tissue# As the a imal !rows older a d its muscles are used more, the walls of these tubes or fibers become de se a d tou!h' likewise, the amou t of co ective tissue i creases a d becomes tou!her# Amo ! the muscle fibers are embedded layers a d particles of fat, the (ua tity of which varies !reatly i differe t a imals a d depe ds lar!ely o the a!e of the a imal# For i sta ce, lamb a d veal usually have very little fat i the tissues, mutto a d beef always co tai more, while pork co tai s a !reater amou t of fat tha the meat of a y other domestic a imal# =# The compositio of meat depe ds to a lar!e e-te t o the breed of the a imal, the de!ree to which it has bee fatte ed, a d the particular cut of meat i (uestio # 4owever, the muscle fibers are made up of protei a d co tai more protei , mi eral salts, or ash, a d certai substa ces called e-tractives, all of which are held i solutio by water# The you !er the a imal, the !reater is the proportio of water a d the lower the utritive value of meat# $t should be u derstood, however, that ot all of meat is edible material' i deed, a lar!e part of it is made up of !ristle, bo es, cartila!e, erves, blood vessels, a d co ective tissue# The amou t of these i di!estible materials also varies i differe t a imals a d differe t cuts, but the avera!e proportio i a piece of meat is usually co sidered to be *: per ce t# of the whole# .ecause of the variatio of both the edible a d i edible material of meat, a sta dard compositio for this food ca ot readily be !ive #

.EEF Fuel value per pou d Chuck, medium fat <7: Loi , medium fat *A8A Ribs, medium fat **:: Rou d, very lea 8<: Rou d, medium fat =?: Rou d, very fat *+<: Rump, medium fat ***A 3EAL .reast, medium fat Le!, medium fat Loi , medium fat LA). Le!, medium fat )2TTO1 Le!, medium fat <8A ;+A ;?A =<A ?AA

POR> 4am, fresh, medium fat *78: 4am, smoked *;<: Loi *8::

.aco , medium fat

+<?:

?# PROTE$1 $1 )EAT#""The value of meat as food is due to the protei s that it co tai s# 1umerous ki ds of protei occur i meat, but the chief varieties are myosi a d muscle albumi # The myosi , which is the most importa t protei a d occurs i the !reatest (ua tity, harde s after the a imal has bee killed a d the muscles have become cold# The tissues the become tou!h a d hard, a co ditio k ow as ri!or mortis# As meat i this co ditio is ot desirable, it should be used before ri!or mortis sets i , or else it should be put aside u til this co ditio of tou!h ess disappears# The le !th of time ecessary for this to occur varies with the si,e of the a imal that is killed# $t may be from +8 hours to 7 or 8 days# The disappeara ce is due to the developme t of certai acids that cause the softe i ! of the tissues# The albumi , which is co tai ed i solutio i the muscle fibers, is similar i compositio to the albume of e!!s a d milk, a d it is affected by the applicatio of heat i the cooki ! processes i much the same way# *A# /ELAT$1E $1 )EAT#""The !elati e that is fou d i meat is a substa ce very similar i compositio to protei , but it has less value as food# $t is co tai ed i the co ective tissue a d ca be e-tracted by boili !, bei ! appare t as a %ellylike substa ce after the water i which meat has bee cooked has cooled# 2se is made of this material i the preparatio of pressed meats a d fowl a d i various salads a d other cold"meat dishes# &ome ki ds of commercial !elati e are also made from it, bei ! first e-tracted from the meat a d the evaporated to form a dry substa ce# **# FAT $1 )EAT#""All meat, o matter how lea it appears, co tai s some fat# As already e-plai ed, a part of the fat co tai ed i meat occurs i small particles so embedded i the muscle fibers as ot to be readily see , while the other part occurs i sufficie t amou ts to be visible# $ the flesh of some a imals, such as veal a d rabbit, there is almost o visible fat, but i very fat ho!s or fowls, o e"third or o e"half of the wei!ht may be fat# )eats that are very fat are hi!her i utritive value tha meats that co tai o ly a small amou t of this substa ce, as will be observed o referri ! to the table of meat compositio s i Fi!# *# 4owever, a e-cessive amou t of fat preve ts the protei materials from di!esti ! ormally# The (uality of fat varies !reatly, there bei ! two disti ct ki ds of this material i a imals# That which covers or lies betwee the muscles or occurs o the outside of the body %ust be eath the ski has a lower melti ! poi t, is less firm, a d is of a poorer !rade for most purposes tha that which is fou d i side the bo y structure a d surrou ds the i ter al or!a s# The suet of beef is a e-ample of this i ter al fat# Fat is a valuable co stitue t of food, for it is the most co ce trated form i which the fuel eleme ts of food are fou d# $ supplyi ! the body with fuel, it serves to mai tai the body temperature a d to yield e er!y i the form of muscular a d other power# &i ce this is such a valuable food material, it is importa t that the best possible use be made of all drippi !s a d left"over fats a d that ot eve the smallest amou t of a y ki d be wasted# *+# CAR.O465RATE $1 )EAT#""$ the liver a d all muscle fibers of a imals is stored a small supply of carbohydrate i a form that is called !lyco!e , or muscle su!ar# 4owever, there is ot e ou!h of this substa ce to be of a y appreciable value, a d, so far as the methods of cookery a d the uses of meat as food are co cer ed, it is of o

importa ce# *7# 0ATER $1 )EAT#""The proportio of water i meat varies from o e"third to three"fourths of the whole, depe di ! o the amou t of fat the meat co tai s a d the a!e of the a imal# This water carries with it the flavor, much of the mi eral matter, a d some food material, so that whe the water is removed from the tissues these thi !s are to a !reat e-te t lost# The methods of cookery applied to meat are based o the pri ciple of either retai i ! or e-tracti ! the water that it co tai s# The meat i which water is retai ed is more easily chewed a d swallowed tha that which is dry# 4owever, the water co tai ed i flesh has o !reater value as food tha other water# Therefore, as will be see i Fi!# *, the !reater the amou t of water i a !ive wei!ht of food, the less is its utritive value# *8# )$1ERAL& $1 )EAT#""Ei!ht or more ki ds of mi erals i sufficie t (ua tities to be of importa ce i the diet are to be fou d i meat# Lea meat co tai s the most mi erals' they decrease i proportio as the amou t of fat i creases# These salts assist i the buildi ! of hard tissues a d have a decided effect o the blood# They are lost from the tissues of meat by certai methods of cookery, but as they are i solutio i the water i which the meat is cooked, they eed ot be lost to the diet if use is made of this water for soups, sauces, a d !ravies# *:# EDTRACT$3E& $1 )EAT#""The appeti,i ! flavor of meat is due to substa ces called e-tractives# The typical flavor that serves to disti !uish pork from beef or mutto is due to the differe ce i the e-tractives# Althou!h ecessary for flavori !, these have o utritive value' i fact, the body throws them off as waste material whe they are take with the food# $ some methods of cookery, such as broili ! a d roasti !, the e-tractives are retai ed, while i others, such as those employed for maki ! stews a d soups, they are draw out# E-tractives occur i the a imal e-ercises a !reat Likewise, a certai part the same part of a you ! broiled while a old o e while the shi s are used !reatest (ua tity i the muscles that the deal a d that i reality have become tou!h# of a old a imal co tai s more e-tractives tha o e# For these reaso s a very you ! chicke is is used for stew, a d ribs of beef are roasted for soup#

)eat that is allowed to ha ! a d ripe develops compou ds that are similar to e-tractives a d that impart additio al flavor# A ripe ed steak is usually preferred to o e cut from a a imal that has bee killed o ly a short time# 4owever, as the ripe i ! is i reality a decompositio process, the meat is said to become Jhi!hJ if it is allowed to ha ! too lo !# P2RC4A&E A15 CARE OF )EAT *;# P2RC4A&E OF )EAT#""Of all the mo ey that is spe t for food i the 2 ited &tates early o e"third is spe t for meat# This proportio is !reater tha that of a y Europea cou try a d is probably more tha is ecessary to provide diets that are properly bala ced# $f it is fou d that the meat bill is ru i ! too hi!h, o e or more of several thi !s may be the cause# The o e who does the purchasi ! may ot u dersta d the buyi ! of meat, the cheaper cuts may ot be used because of a lack of k owled!e as to how they should be prepared to make them appeti,i !, or more meat may be served tha is ecessary to supply the eeds of the family#

)uch of this difficulty ca be overcome if the perso purchasi ! meat !oes to the market perso ally to see the meat cut a d wei!hed i stead of telepho i ! the order# $t is true, of course, that the method of cutti ! a a imal varies i differe t parts of the cou try, as does also the ami ! of the differe t pieces# 4owever, this eed !ive the housewife o co cer , for the dealer from whom the meat is purchased is usually willi ! to supply a y i formatio that is desired about the cutti ! of meat a d the best use for certai pieces# $ fact, if the butcher is compete t, this is a very !ood source from which to obtai a k owled!e of such matters# A other way i which to reduce the meat bill is to utili,e the trimmi !s of bo e a d fat from pieces of meat# $ most cases, these are of o value to the butcher, so that if a re(uest for them is made, he will, as a rule, be !lad to wrap them up with the meat that is purchased# They are of co siderable value to the housewife, for the bo es may !o i to the stock pot, while the fat, if it is tried out, ca be used for ma y thi !s# *<# The (ua tity of meat to purchase depe ds, of course, o the umber of perso s that are to be served with it# 4owever, it is ofte a !ood pla to purchase a lar!er piece tha is re(uired for a si !le meal a d the use what remai s for a other meal# For i sta ce, a lar!e roast is always better tha a small o e, because it does ot dry out i the process of cookery a d the part that remai s after o e meal may be served cold i slices or used for maki ! some other dish, such as meat pie or hash# &uch a pla also saves both time a d fuel, because sufficie t meat for several meals may be cooked at o e time# $ purchasi ! meat, there are certai pieces that should ever be asked for by the pou d or by the price# For i sta ce, the housewife should ot say to the butcher, J/ive me + pou ds of porterhouse steak,J or should she say, J/ive me +: ce ts worth of chops#J &teak should be bou!ht by the cut, a d the thick ess that is desired should be desi! ated# For e-ample, the housewife may ask for a i ch"thick sirloi steak, a +"i ch porterhouse steak, a d so o # Chops should be bou!ht accordi ! to the umber of perso s that are to be served, usually a chop to a perso bei ! (uite sufficie t# Rib roasts should be bou!ht by desi! ati ! the umber of ribs# Thus, the housewife may ask for a rib roast co tai i ! two, three, four, or more ribs, depe di ! o the si,e desired# Roasts from other parts of beef, such as chuck or rump roasts, may be cut i to chu ks of almost a y desirable si,e without worki ! a disadva ta!e to either the butcher or the customer, a d may therefore be bou!ht by the pou d# Rou d bou!ht for steaks should be purchased by the cut, as are other steaks' or, if a e tire cut is too lar!e, it may be purchased as upper rou d or lower rou d, but the price paid should vary with the piece that is purchased# Rou d bou!ht for roasts, however, may be purchased by the pou d# *=# CARE OF )EAT $1 T4E )AR>ET#""A imal foods decompose more readily tha a y other ki d, a d the products of their decompositio are e-tremely da !erous to the health# $t is therefore a serious matter whe everythi ! that comes i co tact with meat is ot clea # Re!ardi ! the proper care of meat, the sa itary co ditio of the market is the first co sideratio # The li!ht a d ve tilatio of the room a d the clea li ess of the walls, floors, tables, cou ters, a d other e(uipme t are poi ts of the !reatest importa ce a d should be oted by the housewife whe she is purchasi ! meat# 0hether the wi dows a d doors are scree ed a d all the meat is carefully covered duri ! the fly seaso are also matters that should ot be overlooked# The , too, the clea li ess a d physical co ditio of the perso s who ha dle the meat should be of as !reat

co cer as the sa itary co ditio of the market# The housewife who desires to supply her family with the safest a d clea est meat should e deavor to purchase it i markets where all the poi ts pertai i ! to the sa itary co ditio are as ideal as possible# $f she is at all doubtful as to the fresh ess a d clea li ess of what is sold to her, she should !ive it thorou!h cooki ! i the process of preparatio so that o harm will be do e to the perso s who are to eat it# *?# CARE OF )EAT $1 T4E 4O)E#"".ecause of the perishable ature of meat, the care !ive it i the market must be co ti ued i the home i order that o deterioratio may take place before it is cooked# This is ot much of a problem duri ! cold weather, but throu!h the summer mo ths a cool place i which to keep it must be provided u less the meat ca be cooked very soo after it is delivered# )eat that must be shipped lo ! dista ces is fro,e before it is shipped a d is kept fro,e u til %ust before it is used# $f such meat is still fro,e whe it e ters the home, it should ot be put i to a warm place, for the it will thaw too (uickly# $ stead, it should be put i the refri!erator or i some place where the temperature is a few de!rees above free,i ! poi t, so that it will thaw slowly a d still remai too cold for bacteria to become active# Eve if meat is ot fro,e , it must receive proper atte tio after it e ters the home# As soo as it is received, it should be removed from the wrappi ! paper or the woode or cardboard dish i which it is delivered# $f the meat has ot bee purchased perso ally, it is advisable to wei!h it i order to verify the butcherEs bill# 0he the housewife is satisfied about the wei!ht, she should place the meat i a earthe ware, chi a, or e ameled bowl, cover it, a d the put it away i the coolest available place u til it is used# &ome perso s put salt o meat whe they desire to keep it, but this practice should be avoided, as salt draws out the %uices from raw meat a d harde s the tissues to a certai e-te t# $f such precautio s are take with meat, it will be i !ood co ditio whe it is to be cooked# 4owever, before a y cooki ! method is applied to it, it should always be wiped with a clea , damp cloth# $ additio , all fat should be removed, e-cept %ust e ou!h to assist i cooki ! the meat a d !ive it a !ood flavor# .o e or tou!h portio s may also be removed if they ca be used to better adva ta!e for soups or stews# C COO>$1/ OF )EAT P2RPO&E& OF COO>$1/ )EAT +A# $t is i the preparatio of food, a d of meat i particular, that o e of the marked differe ces betwee u civili,ed a d civili,ed ma is evide t# Raw meat, which is preferred by the sava!e, does ot appeal to the appetite of most civili,ed perso s' i fact, to the ma%ority of them the idea of usi ! it for food is dis!usti !# Therefore, civili,ed ma prepares his meat before eati ! it, a d the hi!her his culture, the more perfect are his methods of preparatio # 0hile it is probably true that most of the methods of cookery re der meat less easy to di!est tha i its raw co ditio , this disadva ta!e is offset by the several purposes for which this food is cooked# )eat is cooked chiefly to loose a d softe the co ective tissue a d thus cause the muscle tissues to be e-posed more fully to the actio of the di!estive %uices# A other importa t reaso for cooki ! meat is that C C C C

sub%ecti ! it to the actio of heat helps to kill bacteria a d parasites# $ additio , meat is cooked to make it more attractive to the eye a d to develop a d improve its flavor# )ET4O5& OF COO>$1/ )EAT +*# The result desired whe meat is cooked has much to do with the method of cookery to choose, for differe t methods produce differe t results# To u dersta d this, it will be ecessary to k ow %ust what the actio of cooki ! is o the material that meat co tai s# 0he raw meat is cut, the ti y meat fibers are laid ope , with the result that, i the applicatio of the cooki ! process, the albumi ous material either is lost, or, like the albume of e!!s, is coa!ulated, or harde ed, a d thus retai ed# Therefore, before prepari ! a piece of meat, the housewife should determi e which of these two thi !s she wishes to accomplish a d the proceed to carry out the process i telli!e tly# The methods of cookery that may be applied to meat i clude broili !, pa broili !, roasti !, stewi ! or simmeri !, brai,i !, fryi !, sautei !, a d fricasseei !# All of these methods are e-plai ed i a !e eral way i Esse tials of Cookery, Part *, but e-pla atio s of them as they apply to meat are here !ive i order to ac(uai t the housewife with the adva ta!es a d disadva ta!es of the various ways by which this food ca be prepared# ++# .RO$L$1/ A15 PA1 .RO$L$1/#""O ly such cuts of meats as re(uire short cooki ! ca be prepared by the methods of broili ! a d pa broili !# To carry out these methods successfully, severe heat must be applied to the surface of the meat so that the albumi i the e ds of the muscle fibers may be coa!ulated at o ce# This prese ts, duri ! the remai der of the preparatio , a loss of the meat %uices# )eat to which either of these methods is applied will be i di!estible o the surface a d ma y times almost u cooked i the ce ter, as i the case of rare steak# &uch meat, however, is more di!estible tha thi pieces that are thorou!hly cooked at the very hi!h temperature re(uired for broili !# +7# ROA&T$1/#""The process of roasti !, either i the ove or i a pot o top of the stove, to be properly do e, re(uires that the piece of meat to be roasted must first be seared over the e tire surface by the applicatio of severe heat# $ the case of a pot roast, the seari ! ca be do e co ve ie tly i the pot before the pot"roasti ! process be!i s# $f the meat is to be roasted i the ove , it may be seared first i a pa o top of the stove# 4owever, it may be seared to some e-te t by placi ! it i a very hot ove a d tur i ! it over so that all the surface is e-posed# The , to co ti ue the roasti ! process, the temperature must be lowered %ust a little# The roasti ! pa may be of a y desirable si,e a d shape that is co ve ie t a d sufficie tly lar!e to accommodate the meat to be prepared# $t is provided with a cover that fits ti!ht# $ this cover is a ope i ! that may be closed or ope ed so as to re!ulate the amou t of moisture i side the pa # $ the bottom of the pa is a rack upo which the meat may rest# +8# To prepare meat for roasti !, flour should be spri kled or rubbed over its lea surface before it is put i the pa # This forms a paste that cooks i to a crust a d preve ts the loss of %uices from the meat# $ roasti !, the heat is applied lo !er a d more slowly tha i broili !

or fryi !, so that there is more possibility for the co ective tissue be eath the surface to softe # The surface is, however, as i di!estible as that of broiled meat# A importa t poi t for every housewife to remember i this co ectio is that the lar!er the roast the slower should be the fire# This is due to the fact that lo ! before the heat could pe etrate to the ce ter, the outside would be bur ed# A small roast, however, will be more delicious if it is prepared with a very hot fire, for the the %uices will ot have a cha ce to evaporate a d the tissues will be more moist a d tasty# +:# FR6$1/ A15 &A2TE$1/#""0he meat is fried or sauted, that is, brou!ht directly i co tact with hot fat, it is made doubly i di!estible, because of the harde i ! of the surface tissues a d the i di!estibility of the fat that pe etrates these tissues# This is especially true of meat that is sauted slowly i a small (ua tity of hot fat# )uch of this difficulty ca be overcome, however, if meat prepared by these methods, like that which is broiled or roasted, is sub%ected (uickly to i te se heat# $ additio , the fat used for cooki ! should be made hot before the meat is put i to it# +;# .O$L$1/#""To boil meat mea s to cook it a lo ! time i water at a temperature of +*+ de!rees Fahre heit# This method of prepari ! meat is ot stro !ly advocated, for there is seldom a time whe better results ca ot be obtai ed by cooki ! meat at a lower temperature tha boili ! poi t# The best pla is to bri ! the meat to the boili ! poi t, allow it to boil for a short time, a d the reduce the temperature so that the meat will simmer for the remai der of the cooki !# $ cooki ! meat by boili !, a !rayish scum appears o the surface %ust before the boili ! poi t is reached# This scum is caused by the !radual e-tractio of a part of the soluble albumi that is prese t i the hollow fibers of the muscle tissue# After its e-tractio , it is coa!ulated by the heat i the water# As it coa!ulates a d rises, it carries with it to the top particles of dirt a d other forei! material prese t i the water or o the surface of the meat# $ additio , this scum co tai s a little blood, which is e-tracted a d coa!ulated a d which te ds to make it !rayish i color# &uch scum should be skimmed off, as it is u appeti,i ! i appeara ce# +<# 0hether the meat should be put i to cold water or boili ! water depe ds o the result that is desired# $t is impossible to make a rich, tasty broth a d at the same time have a %uicy, well"flavored piece of boiled meat# $f meat is cooked for the purpose of maki ! soup or broth, it should be put i to cold water a d the brou!ht to a boil# .y this method, some of the utritive material a d much of the flavori ! substa ce will be draw out before the water becomes hot e ou!h to harde them# 4owever, i case o ly the meat is to be used, it should be plu !ed directly i to boili ! water i order to coa!ulate the surface at o ce, as i the applicatio of dry heat# $f it is allowed to boil for *A mi utes or so a d the temperature the reduced, the coati ! that is formed will preve t the utritive material a d the flavor from bei ! lost to a y !reat e-te t# .ut if the actio of the boili ! water is permitted to co ti ue duri ! the e tire time of cooki !, the tissues will become tou!h a d dry# +=# &TE0$1/ OR &$))ER$1/#""The cheap cuts of meat, which co tai a !reat deal of flavor a d are so likely to be tou!h, ca ot be prepared by the (uick methods of cookery or by the applicatio of hi!h temperature, for the result would be a tou!h, i di!estible, a d u palatable dish# The lo !, slow cooki ! at a temperature lower tha boili ! poi t, which is

k ow as stewi ! or simmeri !, should be applied# $ fact, o better method for the preparatio of tou!h pieces of meat a d old fowl ca be fou d tha this process, for by it the co ective tissue a d the muscle fibers are softe ed# $f the method is carried out i a ti!htly closed vessel a d o ly a small amou t of li(uid is used, there is o appreciable loss of flavor e-cept that carried i to the li(uid i which the meat cooks# .ut si ce such li(uid is always used, the meat bei ! usually served i it, as i the case of stews, there is o actual loss# To secure the best results i the use of this method, the meat should be cut i to small pieces so as to e-pose as much surface as possible# The the pieces should be put i to cold water rather tha hot, i order that much of the %uices a d flavori ! materials may be dissolved# 0he this has bee accomplished, the temperature should be !radually raised u til it early reaches the boili ! poi t# $f it is kept at this poi t for several hours, the meat will become te der a d %uicy a d a rich, tasty broth will also be obtai ed# +?# .RA$K$1/#"")eat cooked by the method of brai,i !, which is i reality a combi atio of stewi ! a d baki !, is first sub%ected to the i te se dry heat of the ove a d the cooked slowly i the steam of the water that surrou ds it# To cook meat i this way, a pa must be used that will permit the meat to be raised o a rack that e-te ds above a small (ua tity of water# .y this method a certai amou t of %uice from the meat is take up by the water, but the co ective tissue is well softe ed u less the cooki ! is do e at too hi!h a temperature# 7A# FR$CA&&EE$1/#""As has already bee lear ed, fricasseei ! is a combi atio of sautei ! a d stewi !# The sautei ! coa!ulates the surface protei s a d preve ts, to some e-te t, the loss of flavor that would occur i the subse(ue t stewi ! if the surface were ot harde ed# To produce a te der, tasty dish, fricasseei ! should be a lo !, slow process# This method is seldom applied to te der, e-pe sive cuts of meat a d to you ! chicke s, but is used for fowl a d for pieces of meat that would ot make appeti,i ! dishes if prepared by a (uicker method# T$)E RE@2$RE5 FOR COO>$1/ )EAT 7*# The le !th of time re(uired for cooki ! various ki ds of meat is usually pu,,li ! to those i e-perie ced i cookery# The differe ce betwee a dry, hard beef roast a d a te der, moist, %uicy o e is due to the le !th of time allowed for cooki !# Overdo e meats of a y ki d are ot likely to be tasty# Therefore, it should be remembered that whe dry heat is used, as i baki !, roasti !, broili !, etc#, the lo !er the heat is applied the !reater will be the evaporatio of moisture a d the co se(ue t shri ka!e i the meat# A !e eral rule for cooki ! meat i the ove is to allow *: mi utes for each pou d a d *: mi utes e-tra# $f it is to be cooked by broili !, allow *A mi utes for each pou d a d *A mi utes e-tra' by boili !, +A mi utes for each pou d a d +A mi utes e-tra' a d by simmeri !, 7A mi utes for each pou d# $ Table $ is !ive the umber of mi utes !e erally allowed for cooki ! * pou d of each of the various cuts of beef, veal, mutto , lamb, a d pork by the differe t cookery methods# This table should be referred to i studyi ! the two &ectio s pertai i ! to meat# TA.LE $ T$)E TA.LE FOR COO>$1/ )EAT&

1A)E OF C2T Rou d Ribs Ribs Rump &irloi Rolled roast &teaks &teaks Fresh beef Cor ed beef A y cut Chuck Le! Chops or steak &houlder Le! &houlder Le! Le! Chops Loi or saddle Le! Chops

COO>ER6 )ET4O5 .EEF Roasti ! Roasti !, Roasti !, Roasti ! Roasti !, Roasti ! .roili !, .roili !, .oili ! .oili ! &immeri ! .rai,i ! 3EAL Roasti ! .roili ! .rai,i ! )2TTO1 Roasti ! Roasti ! .rai,i ! .oili ! .roili ! LA). Roasti ! Roasti ! .roili !

T$)E PER PO215 )$12TE& *+ *+ = *+ = *+ *+ = +A +: *: *: *A *: *A *: *: *A +: 7A 7A +: to 7A +A = to 7A 7A to 8A *: *: 8A *: *A to to to to to +A +A :A +: *+ to to to to to to to to to to

well do e rare rare well do e rare

*: to +A *: to +A = to *A +A to +: +A to 7A = to *A C C

POR> &houlder or ribs Roasti ! 4am .oiled Chops .roiled C .EEF /E1ERAL C4ARACTER$&T$C& OF .EEF C C

7+# As is !e erally k ow , .EEF is the flesh of a slau!htered steer, cow, or other adult bovi e a imal# These a imals may be sold to be slau!htered as you ! as *"*H+ to + years old, but beef of the best (uality is obtai ed from them whe they are from 7 to 8 years of a!e# Ra !i ! from the hi!hest (uality dow to the lowest, beef is desi! ated by the butcher as prime, e-tra fa cy, fa cy, e-tra choice, choice, !ood, a d poor# $ a market where trade is lar!e a d varied, it is possible to make such use of meat as to !et a hi!her price for the better (ualities tha ca be obtai ed i other markets# 77# 0he the (uality of beef is to be determi ed, the amou t, (uality, a d color of the flesh, bo e, a d fat must be co sidered# The surface of a freshly cut piece of beef should be bri!ht red i color# 0he it is e-posed to the air for some time, the actio of the air o the blood causes it to become darker, but eve this color should be a !ood clear

red# A y u usual color is looked o with suspicio by a perso who u dersta ds the re(uireme ts of !ood meat# To obtai beef of the best (uality, it should be cut crosswise of the fiber# $ fact, the way i which meat is cut determi es to a !reat e-te t the differe ce betwee te der a d tou!h meat a d, co se(ue tly, the price that is char!ed# This differe ce ca be readily see by e-ami i ! the surface of a cut# $t will be oted that the te der parts are made up of short fibers that are cut directly across at ri!ht a !les with the surface of the meat, while the tou!her parts co tai lo ! fibers that ru either sla ti ! or almost parallel to the surface# 78# The amou t of bo e a d cartila!e i proportio to meat i a cut of beef usually makes a differe ce i price a d determi es the useful ess of the piece to the housewife# Therefore, these are matters that should be carefully co sidered# For i sta ce, a certai cut of beef that is suitable for a roast may cost a few ce ts less tha a other cut, but if its proportio of bo e to meat is !reater tha i the more e-pe sive piece, othi ! is !ai ed by purchasi ! it# .o es, however, possess some value a d ca be utili,ed i various ways# Those co tai i ! marrow, which is the soft tissue fou d i the cavities of bo es a d composed lar!ely of fat, are more valuable for soup maki ! a d for stews a d !ravies tha are solid bo es# $ you ! beef i !ood co ditio , the fat is creamy white i color# 4owever, as the a imal !rows older, the color !rows darker u til it becomes a deep yellow# .esides the flesh, bo e, a d fat, the !e eral shape a d thick ess of a piece of beef should be oted whe its (uality is to be determi ed# $ additio , its adaptability to the purpose for which it is selected a d the method of cookery to be used i its preparatio are also poi ts that should ot be overlooked# C C2T& OF .EEF )ET4O5 OF O.TA$1$1/ C2T& 7:# 0ith the !e eral characteristics of beef well i mi d, the housewife is prepared to lear of the way i which the a imal is cut to produce the differe t pieces that she sees i the butcher shop a d the ames that are !ive to the various cuts# The cutti ! of the a imal, as well as the ami ! of the pieces, varies i differe t localities, but the differe ce is ot sufficie t to be co fusi !# Therefore, if the i formatio here !ive is thorou!hly mastered, the housewife will be able to select meat i telli!e tly i whatever sectio of the cou try she may reside# A importa t poi t for her to remember co cer i ! meat of a y ki d is that the cheaper cuts are fou d ear the eck, le!s, a d shi s, a d that the pieces i crease i price as they !o toward the back# 7;# The !e eral method of cutti ! up a whole beef i to lar!e cuts is as follows# After the head, feet, a d i testi es are removed, the carcass is cut dow alo ! the spi e a d divided i to halves# Each half i cludes a e tire side a d is k ow as a side of beef# The each side is divided i to fore a d hi d (uarters alo ! the dia!o al li e that occurs about midway betwee the fro t a d the back# $t is i this form that the butcher usually receives the beef# 4e first separates it i to the lar!e pieces a d the cuts these pieces i to umerous smaller o es havi ! ames that i dicate their locatio # C C C C

7<# The cuts that are obtai ed from these lar!er pieces are as follows# For i sta ce, from the chuck are secured umerous cuts, i cludi ! the eck, shoulder clod, shoulder, a d chuck ribs# The same is true of the other pieces# 1A)E& A15 2&E& OF C2T& To make these lar!e pieces of a si,e suitable for sale to the co sumer, the butcher cuts each o e of them i to still smaller pieces, The ames of these cuts, to!ether with their respective uses, a d the ames of the beef or!a s a d their uses, are !ive i Table $$# TA.LE $$ C2T& O.TA$1E5 FRO) A &$5E OF .EEF A15 T4E$R 2&E& 1A)E OF LAR/E P$ECE 1A)E OF C2T 2&E& OF C2T& &oups, broths, stews &oups, broths, stews, boili !, cor i ! .row stews, brai,i !, poor roasts .rai,i !, roasts &oups, stews, cor i !, roast Roast &oups, stews, cor i ! &oups Roasts &oups, stews, cor i ! &oups, stews, cor i ! &teaks, roasts &teaks, roasts &teaks, roasts &teaks, roasts &teaks, roasts &teaks Roasts Rolled steak, brai,i !, boili ! Roast Roasts, cor i ! &teaks, roasts &teaks, pot roasts, stews &tews, soups &oups .roili !, fryi ! .aki !, brai,i ! .oili !, baki !, brai,i ! &oup

Chuck########1eck &houlder clod Ribs F**th, *+th, a d *7thG Ribs F?th a d *AthG &houlder Cross"ribs .risket &hi Prime Ribs###Ribs F*st to =th, i clusiveG 0hole Plate##Plate 1avel Loi #########&hort steak Porterhouse cuts 4ip"bo e steak Flat"bo e steak Rou d"bo e steak &irloi Top sirloi Fla k Te derloi Rou d########Rump 2pper rou d Lower rou d 3ei &ha k .eef Or!a s##Liver 4eart To !ue Tail

7?# The ribs are umbered i the opposite directio from the way i which they are ordi arily cou ted' that is, the first rib i a cut of beef is the o e farthest from the head a d the thirtee th is the o e

%ust back of the eck# The first a d seco d ribs are called the back ribs' the third, fourth, fifth, a d si-th, the middle ribs# To prepare the ribs for sale, they are usually cut i to pieces that co tai two ribs, the first a d seco d ribs bei ! k ow as the first cut, the third a d fourth as the seco d cut, etc# After bei ! sawed across, the rib bo es are either left i to make a sta di ! rib roast or take out a d the meat the rolled a d faste ed to!ether with skewers to make a rolled roast# &kewers, which are lo ! woode or metal pi s that may be pushed throu!h meat to faste it to!ether, will be fou d useful to the housewife i prepari ! ma y cuts of meat for cooki !# They may usually be obtai ed at a meat market or a hardware store# 8A# Certai of the or!a s of beef are utili,ed to a co siderable e-te t, they are i cluded i Table $$# The heart a d the to !ue are valuable both because they are eco omical a d because they add variety to the meat diet of the family# The to !ue, either smoked or fresh, may be boiled a d the served hot, or it may be pickled i vi e!ar a d served cold# The heart may be prepared i the same way, or it may be stuffed a d the baked# The tail of beef makes e-celle t soup a d is much used for this purpose# C COO>$1/ OF .EEF &TEA>& A15 T4E$R PREPARAT$O1 8*# &teaks Obtai ed steaks, porterhouse sirloi steaks# 0he co ditio , they are methods of cookery, From the Loi # From the loi are cut 5elmo ico steaks,hip"bo e steaks, flat"bo e steaks a d steaks are cut from the flesh of a imals i !ood all very te der a d may be used for the (uick such as broili !# C C C C

5EL)O1$CO &TEA>, is the smallest steak that ca be cut from the loi a d is therefore a e-celle t cut for a small family# $t co tai s little or o te derloi # &ometimes this steak is wro !ly called a club steak, but o co fusio will result if it is remembered that a club steak is a porterhouse steak that has most of the bo e a d the fla k e d, or Jtail,J removed# Porterhouse steak co tai s more te derloi tha a y other steak# This steak also bei ! small i si,e is a very !ood cut for a small umber of perso s# 4ip"bo e steak co tai s a !ood"si,ed piece of te derloi # &teak of this ki d fi ds much favor, as it ca be served (uite adva ta!eously# Flat"bo e steak has a lar!e bo e, but it also co tai s a co siderable amou t of fairly solid meat# 0he a lar!e umber of perso s are to be served, this is a very !ood steak to select# &irloi steak co tai s more solid meat tha a y of the other steaks cut from the loi # For this reaso , it serves a lar!e umber of perso s more adva ta!eously tha the others do# 8+# &teaks Obtai ed From the Rou d#""0hile the steaks cut from the loi are usually preferred because of their te der ess, those cut from the upper rou d a d across the rump are very desirable for ma y purposes# $f these are ot so te der as is desired, the surface may be chopped with a dull k ife i order to make ti y cuts throu!h the fibers, or it may be pou ded with some blu t ob%ect, as, for i sta ce, a woode potato

masher# 0hat is k ow as a rou d steak is a slice that is cut across the e tire rou d# 4owever, such a steak is ofte cut i to two parts where the li e dividi ! the rou d is show , a d either the upper or the lower piece may be purchased# The upper rou d is the better piece a d bri !s a hi!her price tha the whole rou d or the lower rou d i cludi ! the vei # The (uick methods of cookery may be applied to the more desirable cuts of the rou d, but the lower rou d or the vei is !e erally used for roasti !, brai,i !, or stewi !# 87# .roiled .eefsteak#""As has already bee e-plai ed, the steaks cut from the loi are the o es that are !e erally used for broili !# 0he o e of these steaks is to be broiled, it should ever be less tha * i ch thick, but it may be from * to +"*H+ i ches i thick ess, accordi ! to the prefere ce of the perso s for whom it is prepared# As the fla k e d, or Jtail,J of such steaks is always tou!h, it should be cut off before cooki ! a d utili,ed i the maki ! of soups a d such dishes as re(uire chopped meats# $ additio , all superfluous fat should be removed a d the tried out# .eef fat, especially if it is mi-ed with lard or other fats, makes e-celle t shorte i !' likewise, it may be used for sautei ! various foods# 0he a steak has bee prepared i this ma er, wipe it carefully with a clea , damp cloth# 4eat the broiler very hot a d !rease the rack with a little of the beef fat# The place the steak o the rack, e-pose it directly to the rays of a very hot fire, a d tur it every *A seco ds u til each side has bee e-posed several times to the bla,e# This is do e i order to sear the e tire surface a d thus preve t the loss of the %uice# 0he the surface is sufficie tly seared, lower the fire or move the steak to a cooler place o the stove a d the , tur i ! it fre(ue tly, allow it to cook more slowly u til it reaches the desired co ditio # The broili ! of a steak re(uires from *A to +A mi utes, depe di ! o its thick ess a d whether it is preferred well do e or rare# Place the broiled steak o a hot platter, dot it with butter, seaso it with salt a d pepper, a d serve at o ce# 88# Pa ".roiled &teak#""$f it is impossible to prepare the steak i a broiler, it may be pa "broiled# $ fact, this is a very satisfactory way to cook a y of the te der cuts# To carry out this method, place a heavy fryi ! pa directly over the fire a d allow it to become so hot that the fat will smoke whe put i to it# /rease the pa with a small piece of the beef fat, %ust e ou!h to preve t the steak from sticki ! fast# Put the steak i to the hot pa a d tur it as soo as it is seared o the side that touches the pa # After it is seared o the other side, tur it a!ai a d co ti ue to tur it fre(ue tly u til it has broiled for about *: mi utes# 0he it is cooked sufficie tly to serve, dot it with butter a d seaso it with salt a d pepper# &erve hot# 8:# ROLLE5 &TEA>, OR )OC> 52C>#""To have a delicious meat, it is ot always ecessary to secure the te der, e-pe sive cuts, for e-celle t dishes ca be prepared from the cheaper pieces# For i sta ce, steaks cut from the e tire rou d or thi cuts from the rump ca be filled with a stuffi ! a d the rolled to make rolled steak, or mock duck# This is a e-tremely appeti,i ! dish a d affords the housewife a cha ce to !ive her family a pleasi ! variety i the way of meat# The steak used for this purpose should first be broiled i the way e-plai ed i Art# 87# The it should be filled with a stuffi ! made as follows9 &T2FF$1/ FOR ROLLE5 &TEA> * (t# stale bread crumbs * c# stewed tomatoes

* small o io * Tb# salt + Tb# butter *H8 Tb# pepper * c# hot water )i- all to!ether# Pile o top of the broiled steak a d roll the steak so that the ed!es lap over each other a d the dressi ! is completely covered# Faste to!ether with skewers or tie by wrappi ! a cord arou d the roll# &trips of baco or salt pork tied to the outside or faste ed with small skewers improve the flavor of the meat# Place i a roasti ! pa a d bake i a hot ove u til the steak is thorou!hly baked# This will re(uire ot less tha 8A mi utes# Cut i to slices a d serve hot# 8;# &>$RT &TEA>#""Lyi ! i side the ribs a d e-te di ! from the seco d or third rib to the breast bo e is a thi strip of muscle k ow as a skirt steak# This is removed before the ribs are cut for roasts, a d, as show i Fi!# *7, is slit throu!h the ce ter with a lo !, sharp k ife to form a pocket i to which stuffi ! ca be put# As a skirt steak is ot e-pe sive a d has e-celle t flavor, it is a very desirable piece of meat# To prepare such a steak for the table, stuff it with the stuffi ! !ive for rolled steak i Art# 8:, a d the faste the ed!es to!ether with skewers# .ake i a hot ove u til the steak is well do e# &erve hot# 8<# &0$&& &TEA>#""A other very appeti,i ! dish that ca be made from the cheaper steaks is &wiss steak# To be most satisfactory, the steak used for this purpose should be about a i ch thick# Pou d as much dry flour as possible i to both sides of the steak by mea s of a woode potato masher# The brow it o both sides i a hot fryi ! pa with some of the beef fat# 0he it is thorou!hly brow ed, pour a cup of hot water over it, cover the pa ti!ht, a d remove to the back of the stove# 4ave %ust e ou!h water o the steak a d apply %ust e ou!h heat to keep it simmeri ! very slowly for about *H+ hour# As the meat cooks, the water will form a !ravy by becomi ! thicke ed with the flour that has bee pou ded i to the steak# &erve the steak with this !ravy# 8=# 4A).2R/ER &TEA>#""The tou!her pieces of beef, such as the fla k e ds of the steak a d parts of the rump, the rou d, a d the chuck, may be !rou d fi e by bei ! forced throu!h a food chopper# &uch meat is very fre(ue tly combi ed with e!! a d the formed i to small cakes or patties to make 4ambur!er steak# .esides providi ! a way to utili,e pieces of meat that mi!ht otherwise be wasted, this dish affords variety to the diet# 4A).2R/ER &TEA> F&ufficie t to &erve FourG * lb# chopped beef * small o io , chopped *"*H+ tsp# salt * e!! Fif desiredG *H8 tsp# pepper )i- the i !redie ts thorou!hly a d shape i to thi patties# Cook by broili ! i a pa placed i the broiler or by pa "broili ! i a hot, well"!reased fryi ! pa # &pread with butter whe ready to serve#

8?# PLA1>E5 &TEA>#""A dish that the housewife !e erally co siders too complicated for her, but that may very readily be prepared i the home, is pla ked steak# &uch a steak !ets its ame from the fact that a part of its cooki ! is do e o a hardwood pla k, a d that the steak, to!ether with ve!etables of various ki ds, is served o the pla k# Potatoes are always used as o e of the ve!etables that are combi ed with pla ked steak, but besides them almost a y combi atio or variety of ve!etables may be used as a !ar ish# Aspara!us tips, stri ! bea s, peas, ti y o io s, small carrots, mushrooms, cauliflower, stuffed peppers, a d stuffed tomatoes are the ve!etables from which a selectio is usually made# 0he a te der steak is selected for this purpose a d is properly cooked, a d whe the ve!etables are well prepared a d artistically arra !ed, o dish ca be fou d that appeals more to the eye a d the taste# To prepare this dish, broil or pa "broil o e of the better cuts of steak for about = mi utes# .utter the pla k, place the steak o the ce ter of it a d seaso with salt a d pepper# )ash potatoes a d to each + cupfuls use 8 tablespoo fuls of milk, * tablespoo ful of butter, a d o e e!!# After these materials have bee mi-ed well i to the potatoes, arra !e a border of potatoes arou d the ed!e of the pla k# The !ar ish the steak with whatever ve!etables have bee selected# Care should be take to see that these are properly cooked a d well seaso ed# $f o io s, mushrooms, or carrots are used, it is well to saute them i butter after they are thorou!hly cooked# 0ith the steak thus prepared, place the pla k u der the broiler or i a hot ove a d allow it to remai there lo ! e ou!h to brow the potatoes, cook the steak a little more, a d thorou!hly heat all the ve!etables# :A# 3E/ETA.LE& &ER3E5 0$T4 &TEA>#""$f a attractive, as well as a tasty, dish is desired a d the housewife has ot sufficie t time or the facilities to prepare a pla ked steak, a !ood pla is to saute a ve!etable of some ki d a d serve it over the steak# For this purpose umerous ve!etables are suitable, but o io s, small mushrooms, a d sliced tomatoes are especially desirable# 0he o io s are used, they should be sliced thi a d the sauted i butter u til they are soft a d brow # &mall mushrooms may be prepared i the same way, or they may be sauted i the fat that remai s i the pa after the steak has bee removed# Tomatoes that are served over steak should be sliced, rolled i crumbs, a d the sauted# ROA&T& A15 T4E$R PREPARAT$O1 :*# F$LLET OF .EEF#""A lar!e variety of roasts ca be obtai ed from a side of beef, but by far the most delicious o e is the te derloi , or fillet of beef# This is a lo ! strip of meat lyi ! directly u der the chi e, or back bo e# $t is either take out as a whole, or it is left i the loi to be cut as a part of the steaks that are obtai ed from this sectio # 0he it is removed i a whole piece, as show i Fi!# *8, the steaks that remai i the loi are ot so desirable a d do ot bri ! such a !ood price, because the most te der part of each of them is removed# Two differe t methods of cookery are usually applied to the te derloi of beef# 3ery ofte , it is cut i to slices about + i ches thick a d the broiled, whe it is called broiled fillet, or fillet mi! o # $f it is ot treated i this way, the whole te derloi is roasted after bei ! rolled, or larded, with salt pork to supply the fat that it lacks# 0hichever way it is cooked, the te derloi always proves to be a e-ceptio ally te der a d delicious cut of beef# 4owever, it is the most

e-pe sive piece that ca be bou!ht, a d so is eco omy must be practiced#

ot recomme ded whe

:+# C42C> ROA&T&#""0hile the pieces cut from the chuck are ot so desirable as those obtai ed from the loi or as the prime ribs, still the chuck yields very !ood roasts# These pieces are of a fairly !ood (uality a d if a roast as lar!e as = or *A pou ds is desired, they make a eco omical o e to purchase# :7# R$. ROA&T&#""5irectly back of the chuck, as has already bee lear ed, are the prime ribs# From this part of the beef, the best rib roasts are secured# To prepare this piece for roasti ! the back bo e a d ribs are removed, is rolled i to a roll of solid meat# The thi lower part that is cut off is used for boili !# :8# 0he o ly a small roast is wa ted, a si !le rib is ofte used# $ a roast of this ki d, the bo e is ot removed, but, is sawed i half# &uch a roast is called a sta di ! rib roast# A other small roast, called a porterhouse roast is obtai ed by cutti ! a porterhouse steak rather thick# $t is therefore a very te der a d delicious, althou!h somewhat e-pe sive, roast# Other parts of the loi may also be cut for roasts, the portio from which sirloi steaks are cut maki ! lar!e a d very delicious roasts# ::# R2)P ROA&T&#"".etwee the loi a d the bottom rou d lies the rump, a d from this may be cut roasts of differe t ki ds# These roasts have a very !ood flavor a d are very %uicy, a d if beef i prime co ditio ca be obtai ed, they are e-tremely te der# .esides these adva ta!es, rump roasts are eco omical, so they are much favored# To prepare them for cooki !, the butcher !e erally removes the bo e a d rolls them# :;# ROA&T .EEF#""The usual method of prepari ! the roasts that have %ust bee described, particularly the te der o es, is to cook them i the ove # For this purpose a roasti ! pa , such as the o e previously described a d illustrated, produces the best results, but if o e of these ca ot be obtai ed, a drippi ! pa may be substituted# 0he the meat is first placed i the ove , the ove temperature should be 8AA to 8:A de!rees Fahre heit, but after the meat has cooked for about *: mi utes, the temperature should be lowered so that the meat will cook more slowly# .efore putti ! the roast i the ove , wipe it thorou!hly with a damp cloth# $f its surface is ot well covered with a layer of fat, place several pieces of salt pork o it a d tie or skewer them fast# The , havi ! o e of the cut sides up so that it will be e-posed to the heat of the ove , set the piece of meat i a roasti ! pa or the ute sil that is to be substituted# 5red!e, or spri kle, the surface with flour, salt, a d pepper, a d place the pa i the ove , first maki ! sure that the ove is sufficie tly hot# Every *A or *: mi utes baste the meat with the fat a d the %uice that cooks out of it' that is, spoo up this li(uid a d pour it over the meat i order to improve the flavor a d to preve t the roast from becomi ! dry# $f ecessary, a little water may be added for basti !, but the use of water for this purpose should !e erally be avoided# Allow the meat to roast u til it is either well do e or rare, accordi ! to the way it is preferred# The le !th of time re(uired for this process depe ds so much o the si,e of the roast, the temperature of the ove , a d the prefere ce of the perso s who are to eat the meat, that defi ite directio s ca ot well be !ive # 4owever, a !e eral idea of this matter ca be obtai ed by referri ! to the Cookery Time Table !ive i Esse tials of Cookery, Part +, a d also to Table $ of this &ectio , which !ives the time re(uired for cooki ! each pou d of meat#

$f desired, !ravy may be made from the %uice that remai s i the directio s for maki ! !ravy bei ! !ive later#

the pa ,

:<# .RA$KE5 .EEF#""A e-celle t way i which to cook a piece of beef that is cut from the rump or lower rou d is to brai,e it# This method co sists i placi ! the meat o a rack over a small (ua tity of water i a closed pa a d the baki ! it i the ove for about 8 hours# 3e!etables cut i to small pieces are placed i the water a d they cook while the meat is baki !# As meat prepared i this way really cooks i the flavored steam that rises from the ve!etables, it becomes very te der a d has a sple did flavor' also, the !ravy that may be made from the li(uid that remai s adds to its value# $ servi ! it, a spoo ful of the ve!etables is !e erally put o the plate with each piece of meat# .RA$KE5 .EEF F&ufficie t to &erve &i-G 7 lb# beef from rump or lower rou d Flour &alt Pepper + thi slices salt pork *H8 c# diced carrots *H8 c# diced tur ips *H8 c# diced o io s *H8 c# diced celery 7 c# boili ! water 0ipe the meat with a damp cloth, a d dred!e, or spri kle, it with the flour, salt, a d pepper# Try out the pork a d brow the e tire surface of the meat i the fat thus obtai ed# The place the meat o a rack i a deep !ra ite pa , a earthe bowl, or a baki ! dish, a d surrou d it with the diced ve!etables# Add the boili ! water, cover the dish ti!ht, a d place i a slow ove # .ake for about 8 hours at a low temperature# The remove the meat to a hot platter, strai out the ve!etables, a d make a thicke ed !ravy of the li(uid that remai s, as e-plai ed later# :=# POT"ROA&TE5 .EEF#""The usual, a d probably the most satisfactory, method of prepari ! the cheaper cuts of beef is to cook them i a heavy iro pot over a slow fire for several hours# $f the proper atte tio is !ive to the preparatio of such a roast, usually called a pot roast, it will prove a very appeti,i ! dish# Potatoes may also be cooked i the pot with the meat# This is a !ood pla to follow for it saves fuel a d at the same time offers variety i the cooki ! of potatoes# 0he a piece of beef is to be roasted i a pot, try out i the pot a little of the beef fat# The wipe the meat carefully a d brow it o all sides i the fat# Add salt, pepper, a d *H+ cupful of boili ! water a d cover the pot ti!htly# Cook over a slow fire u til the water is evaporated a d the meat be!i s to brow ' the add a other *H+ cupful of water# Co ti ue to do this u til the meat has cooked for several hours, or u til the e tire surface is well brow ed a d the meat tissue very te der# The place the meat o a hot platter a d, if desired, make !ravy of the fat that remai s i the pa , followi ! the directio s !ive later# $f potatoes are to be cooked with the roast, put them i to the pot arou d the meat about 8: mi utes before the meat is to be removed, as they will be cooked sufficie tly whe the roast is do e# :?# .EEF LOAF#""4ambur!er steak is ot always made i to small patties a d broiled or sauted# $ fact, it is very ofte combi ed with cracker crumbs, milk, a d e!!, a d the well seaso ed to make a beef loaf# &i ce

there are o bo es or fat to be cut away i servi !, this is a eco omical dish a d should be used occasio ally to !ive variety to the diet# $f desired, a small (ua tity of salt pork may be combi ed with the beef to add flavor# .EEF LOAF F&ufficie t to &erve Te G 7 lb# beef + Tb# salt *H8 lb# salt pork *H8 Tb# pepper * c# cracker crumbs * small o io * c# milk + Tb# chopped parsley * e!! Put the beef a d pork throu!h the food chopper' the mi- thorou!hly with the other i !redie ts# Pack ti!htly i to a loaf"cake pa # .ake i a moderate ove for + *H+ to 7 hours# 5uri ! the baki !, baste fre(ue tly with hot water to which a little butter has bee added# &erve either hot or cold, as desired# PREPARAT$O1 OF &TE0& A15 COR1E5 .EEF ;A# Cuts &uitable for &tewi ! a d Cor i !#"".ecause of the lar!e variety of cuts obtai ed from a beef, umerous ways of cooki ! this meat have bee devised# The te der cuts are, of course, the most desirable a d the most e-pe sive a d they do ot re(uire the same preparatio as the cheaper cuts# 4owever, the poorer cuts, while ot suitable for some purposes, make very !ood stews a d cor ed beef# The cuts that are most satisfactory for stewi ! a d cor i ! are the upper chuck, the shoulder, a d the lower chuck# .esides these pieces, the brisket, the lower part of the rou d, a d a y of the other chuck pieces that do ot make !ood roasts are e-celle t for this purpose# $ fact, a y part that co tai s bo e a d fat, as well as lea , makes well"flavored stew# ;*# .eef &tew#""A y of the pieces of beef %ust me tio ed may be used with ve!etables of various ki ds to make beef stew# Also left"over pieces of a roast or a steak may be utili,ed with other meats i the maki ! of this dish# $f the recipe here !ive is carefully followed, a very appeti,i ! as well as utritious stew will be the result# .EEF &TE0 F&ufficie t to &erve Ei!htG 8 lb# beef +H7 c# diced carrots + Tb# salt * small o io , sliced *H8 Tb# pepper 7 c# potatoes cut i to *H8 i # slices +H7 c# diced tur ips + Tb# flour 0ipe the meat a d cut it i to pieces about + i ches lo !# Try out some of the fat i a fryi ! pa a d brow the pieces of meat i it, stirri ! the meat co sta tly so that it will brow eve ly# Put the brow ed meat i to a kettle with the remai i ! fat a d the bo e, cover well with

boili ! water, a d add the salt a d pepper# Cover the kettle with a ti!ht"fitti ! lid# Let the meat boil for a mi ute or two, the reduce the heat, a d allow it to simmer for about + hours# For the last hour, cook the diced tur ips, carrots, a d o io s with the meat, a d +A mi utes before servi !, add the potatoes# 0he the meat a d ve!etables are sufficie tly cooked, remove the bo es, fat, a d ski ' the thicke the stew with the flour moiste ed with e ou!h cold water to pour# Pour i to a deep platter or dish a d serve with or without dumpli !s# ;+# 0he dumpli !s are to be served with beef stew or a y dish of this ki d, they may be prepared as follows9 52)PL$1/& + c# flour + Tb# fat *H+ Tb# salt 7H8 to * c# milk 8 tsp# baki ! powder )i- a d sift the flour, salt, a d baki ! powder# Chop i the fat with a k ife# Add the milk !radually a d mi- to form a dou!h# Toss o a floured board a d roll out or pat u til it is about * i ch thick# Cut i to pieces with a small biscuit cutter# Place these close to!ether i a buttered steamer a d steam over a kettle of hot water for *: to *= mi utes# &erve with the stew# $f a softer dou!h that ca be cooked with the stew is preferred, * *H+ cupfuls of milk i stead of 7H8 to * cupful should be used# 5rop the dou!h thus prepared by the spoo ful i to the stew a d boil for about *: mi utes# >eep the kettle ti!htly covered while the dumpli !s are boili !# ;7# COR1E5 .EEF#""$t is !e erally the custom to purchase cor ed beef, that is, beef preserved i a bri e, at the market' but this is ot ecessary, as meat of this ki d may be prepared i the home# 0he the housewife wishes to cor beef, she will fi d it a adva ta!e to procure a lar!e portio of a (uarter of beef, part of which may be cor ed a d kept to be used after the fresh beef has bee eate # Of course, this pla should be followed o ly i cold weather, for fresh meat soo spoils u less it is kept very cold# To cor beef, prepare a mi-ture of *A parts salt to * part saltpeter a d rub this i to the beef u til the salt remai s dry o the surface# Put the meat aside for +8 hours a d the rub it a!ai with some of the same mi-ture# O the followi ! day, put the beef i to a lar!e crock or sto e %ar a d cover it with a bri e made by boili ! +"*H+ !allo s of water i to which have bee added + (uarts salt, + ou ces saltpeter, a d 7H8 pou d brow su!ar# .e careful to cool the bri e u til it e tirely cold before usi ! it# Allow the beef to remai i the bri e for a week before attempti ! to use it# $ spect it occasio ally, a d if it does ot appear to be keepi ! well, remove it from the bri e, rub it a!ai with the salt mi-ture, a d place it i fresh bri e# .eef that is properly cor ed will keep a i defi ite le !th of time, but it should be e-ami ed, every + or 7 days for the first few weeks to see that it is ot spoili !# ;8# .O$LE5 COR1E5 .EEF#""The usual way to prepare beef cor ed i the ma er %ust e-plai ed or cor ed beef bou!ht at the market is to boil it# After it becomes sufficie tly te der by this method of cooki !, it may be pressed i to a desired shape a d whe cold cut i to thi slices# )eat of this ki d makes a e-celle t dish for a li!ht meal such as lu cheo

or supper# To boil cor ed beef, first wipe it thorou!hly a d roll a d tie it# The put it i to a kettle, cover it with boili ! water, a d set it over the fire# 0he it comes to the boili ! poi t, skim off the scum that forms o the top# Cook at a low temperature u til the meat is te der e ou!h to be pierced easily with a fork# The place the meat i a dish or a pa , pour the broth over it, put a plate o top that will rest o the meat, a d wei!ht it dow with somethi ! heavy e ou!h to press the meat i to shape# Allow it to remai thus over i!ht# 0he cold a d thorou!hly set, remove from the pa , cut i to thi slices, a d serve# ;:# .O$LE5 5$11ER#""Cor ed beef is especially adaptable to what is commo ly termed a boiled di er# Occasio ally it is advisable for the housewife to vary her meals by servi ! a di er of this ki d# $ additio to offeri ! variety, such a di er affords her a opportu ity to eco omi,e o fuel, especially if !as or electricity is used, for all of it may be prepared i the same pot a d cooked over the same bur er# .O$LE5 5$11ER F&ufficie t to &erve &i-G 7 lb# cor ed beef * c# sliced tur ips * small head of cabba!e cut i to ei!hths * c# sliced potatoes Pepper a d salt * c# sliced carrots Cook the cor ed beef i the ma er e-plai ed i Art# ;8# 0he it has cooked sufficie tly, remove it from the water# $ to this water, put the cabba!e, carrots, tur ips, a d potatoes' the add the salt a d pepper, seaso i ! to taste# Cook u til the ve!etables are te der# Remove the ve!etables a d serve them i ve!etable dishes with some of the meat broth# Reheat the meat before servi !# .EEF OR/A1& A15 T4E$R PREPARAT$O1 ;;# .O$LE5 TO1/2E#""The to !ue of beef is much used, for if properly prepared it makes a delicious meat that may be served hot or cold# $t is usually cor ed or smoked to preserve it u til it ca be used# $ either of these forms or i its fresh state, it must be boiled i order to remove the ski a d prepare the meat for further use# $f it has bee cor ed or smoked, it is likely to be very salty, so that it should usually be soaked over i!ht to remove the salt# 0he boiled to !ue is desired, put a fresh to !ue or a smoked or a cor ed to !ue from which the salt has bee removed i to a kettle of cold water a d allow it to come to a boil# &kim a d co ti ue to cook at a low temperature for + hours# Cool e ou!h to ha dle a d the remove the ski a d the roots# Cut i to slices a d serve hot or cold# ;<# P$C>LE5 TO1/2E#""A beef to !ue prepared i the ma er %ust e-plai ed may be treated i various ways, but a method of preparatio that meets with much favor co sists i pickli ! it# Pickled to !ue makes a e-celle t meat whe a cold dish is re(uired for a li!ht meal or meat for sa dwiches is desired# The pickle re(uired for o e to !ue co tai s the followi ! i !redie ts9 P$C>LE

*"*H+ c# vi e!ar + c# water *H8 c# su!ar * Tb# salt *H8 Tb# pepper ; cloves * stick ci amo .oil all of these i !redie ts for a few mi utes, the add the to !ue, a d boil for *: mi utes# Remove from the stove a d let sta d for +8 hours# &lice a d serve cold# ;=# .RA$KE5 TO1/2E#""The process of brai,i ! may be applied to to !ue as well as to other parts of beef# $ fact, whe to !ue is cooked i this way with several ki ds of ve!etables, it makes a delicious dish that is pleasi ! to most perso s# .RA$KE5 TO1/2E F&ufficie t to &erve Ei!htG * fresh to !ue *H7 c# diced carrots *H7 c# diced o io s *H7 c# diced celery * c# stewed tomatoes + c# water i which to !ue is boiled .oil the to !ue as previously directed, a d the ski it a d remove the roots# Place it i a lo ! pa a d pour over it the carrots, o io s, celery, stewed tomatoes, a d the water# Cover ti!ht a d bake i a slow ove for + hours# &erve o a platter with the ve!etables a d sauce# ;?# &T2FFE5 4EART#""$f a stuffed meat is desired, othi ! more appeti,i ! ca be fou d tha stuffed heart# For this purpose the heart of a you ! beef should be selected i order that a te der dish will result# After washi ! the heart a d removi ! the vei s a d the arteries, make a stuffi ! like that !ive for rolled beefsteak i Art# 8:# &tuff the heart with this dressi !, spri kle salt a d pepper over it, a d roll it i flour# Lay several strips of baco or salt pork across the top, place i a baki ! pa , a d pour * cupful of water i to the pa # Cover the pa ti!ht, set it i a hot ove , a d bake slowly for + or 7 hours, depe di ! o the si,e of the heart# Add water as the water i the pa evaporates, a d baste the heart fre(ue tly# 0he it has baked sufficie tly, remove to a platter a d serve at o ce# )A>$1/ /RA36 <A# To meats prepared i various ways, !ravy""that is, the sauce made from the drippi !s or %uices that cook out of steaks, roasts, a d stews, or from the broth actually cooked from the meat as for soup""is a valuable additio , particularly if it is well made a d properly seaso ed# A poi t to remember i this co ectio is that !ravy should be e tirely free from lumps a d ot too thick# $t will be of the ri!ht thick ess if * to + level tablespoo fuls of flour is used for each pi t of li(uid# $t should also be kept i mi d that the best !ravy is made from the brow drippi !s that co tai some fat#

To make !ravy, remove a y e-cess of fat that is ot re(uired, a d the pour a little hot water i to the pa i order to dissolve the drippi !s that are to be used# Add the flour to the fat, stirri ! u til a smooth paste is formed# The add the li(uid, which may be water or milk, a d stir (uickly to preve t the formatio of lumps# &easo well with salt a d pepper# A other method that also proves satisfactory is to mi- the flour a d li(uid a d the add them to the fat that remai s i the pa i which the meat has bee cooked# TR6$1/ O2T &2ET A15 OT4ER FAT& <*# The suet obtai ed from beef is a valuable source of fat for cooki !, a d it should therefore ever be throw away# The process of obtai i ! the fat from suet is called tryi !, a d it is always practiced i homes where eco omy is the rule# To try out suet, cut the pieces i to half"i ch cubes, place them i a heavy fryi ! pa , a d cover them with hot water# Allow this to come to a boil a d cook u til the water has evaporated# Co ti ue the heati ! u til all the fat has bee draw from the tissue# The pour off all the li(uid fat a d s(uee,e the remai i ! suet with a potato masher or i a fruit press# Clea !lass or earthe %ars are !ood receptacles i which to keep the fat thus recovered from the suet# To try out other fats, proceed i the same way as for tryi ! out suet# &uch fats may be tried by heati ! them i a pa without water, provided the work is do e carefully e ou!h to preve t them from scorchi !# PREPARAT$O1 OF LEFT"O3ER .EEF <+# As has bee show , meat is both a e-pe sive a d a perishable food# Therefore, some use should be made of every left"over bit of it, o matter how small, a d it should be disposed of (uickly i order to preve t it from spoili !# A poi t that should ot be overlooked i the use of left"over meats, however, is that they should be prepared so as to be a co trast to the ori!i al preparatio a d thus avoid mo oto y i the food served# This variatio may be accomplished by addi ! other foods a d seaso i !s a d by cha !i ! the appeara ce as much as possible# For i sta ce, what remai s from a roast of beef may be cut i thi slices a d !ar ished to make a attractive dish' or, left"over meat may be made very appeti,i ! by cutti ! it i to cubes, reheati ! it i !ravy or white sauce, a d servi ! it over toast or potato patties# The there is the sa dwich, which always fi ds a place i the lu cheo # The meat used for this purpose may be sliced thi or it may be chopped fi e, a d the , to i crease the (ua tity, mi-ed with salad dressi !, celery, olives, chopped pickles, etc# A e-celle t sa dwich is made by placi ! thi slices of roast beef betwee two slices of bread a d servi ! hot roast"beef !ravy over the sa dwich thus formed# &till other appeti,i ! dishes may be prepared from left"over beef as the accompa yi ! recipes show# <7# )ED$CA1 .EEF""A e-tremely appeti,i ! dish, k ow as )e-ica beef, ca be made from a y (ua tity of left"over beef by servi ! it with a ve!etable sauce# &uch a dish eeds few accompa ime ts whe it is served i a li!ht meal, but it may be used very satisfactorily as the mai dish i a heavy meal# )ED$CA1 .EEF

+ Tb# butter *H+ tsp# salt * o io , chopped *H= tsp# pepper * red pepper * tsp# celery salt * !ree pepper Thi slices roast beef 7H8 c# ca ed tomatoes .row the butter, add the chopped o io , a d cook for a few mi utes# The add the chopped peppers, tomatoes, salt, pepper, a d celery salt# Cook all to!ether for a few mi utes a d add the thi ly sliced roast beef# 0he the meat has become thorou!hly heated, it is ready to serve# <8# COTTA/E P$E#""A very !ood way to use up left"over mashed potatoes as well as roast beef is to combi e them a d make a cotta!e pie# $ this dish, mashed potatoes take the place of the crust that is !e erally put over the top of a meat pie# $f well seaso ed a d served hot, it makes a very palatable dish# To make a cotta!e pie, cover the bottom of a baki ! dish with a +"i ch layer of well"seaso ed mashed potatoes# Over this spread left"over roast beef cut i to small pieces# Pour over the meat a d potatoes a y left"over !ravy a d a few drops of o io %uice made by !rati ! raw o io # Cover with a layer of mashed potatoes * i ch deep# 5ot with butter a d place i a hot ove u til the pie has heated throu!h a d brow ed o top# &erve hot# <:# .EEF P$E#""1o housewife her family if she has o ha them she may prepare a beef beef makes a very !ood pie, used, as left"over steak or do very well# eed be at a loss for a dish that will tempt d some left"over pieces of beef, for out of pie, which is always i favor# Cold roast but it is ot ecessary that roast beef be eve a combi atio of left"over meats, will

Cut i to *"i ch cubes whatever ki ds of left"over meats are o ha d# Cover with hot water, add a sliced o io , a d cook slowly for * hour# Thicke the li(uid with flour a d seaso well with salt a d pepper# Add two or three potatoes, cut i to *H8"i ch slices, a d let them boil for several mi utes# Pour the mi-ture i to a buttered baki ! dish a d cover it with a baki !"powder biscuit mi-ture# .ake i a hot ove u til the crust is brow # &erve hot# <;# .EEF 4A&4#""O e of the most satisfactory ways i which to utili,e left"over roast beef or cor ed beef is to cut it i to small pieces a d make it i to a hash# Cold boiled potatoes that remai from a previous meal are usually combi ed with the beef, a d o io is added for flavor# 0he hash is prepared to resemble a omelet a d is !ar ished with parsley, it makes a attractive dish# To make beef hash, remove all ski a d bo e from the meat, chop (uite fi e, a d add a e(ual (ua tity of chopped cold"boiled potatoes a d o e chopped o io # &easo with salt a d pepper# Put the mi-ture i to a well"buttered fryi ! pa , moiste with milk, meat stock, or left"over !ravy, a d place over a fire# Let the hash brow slowly o the bottom a d the fold over as for a omelet# &erve o a platter !ar ished with parsley# <<# FR$KKLE5 .EEF#""0hile the dried beef used i the preparatio of fri,,led beef is ot ecessarily a left"over meat, the recipe for this

dish is !ive here, as it is usually served at a meal whe the precedi ! left"over beef dishes are appropriate# Prepared accordi ! to this recipe, fri,,led beef will be fou d both utritious a d appeti,i !# FR$KKLE5 .EEF F&ufficie t to &erve FourG + Tb# butter *H8 lb# thi ly sliced dried beef + Tb# flour * c# milk 8 slices of toast .row the butter i a fryi ! pa a d add the beef tor i to small pieces# Allow it to cock u til the beef becomes brow # Add the flour a d brow it# Pour the milk over all, a d cook u til the flour thicke s the milk# &erve over the toast# )EAT FPART *G EDA)$1AT$O1 @2E&T$O1& F*G FaG 0hat is meatI FbG 0hat substa ce i foodI meat makes it a valuable

F+G FaG 0hat do protei foods do for the bodyI FbG 4ow does meat compare i cost with the other daily foodsI F7G 0hat harm may occur from eati ! meat that is ot thorou!hly cookedI

F8G FaG 5escribe the structure of meat, FbG 4ow do the le !th a d the directio of the fibers affect the te der ess of meatI F:G FaG 4ow may !elati e be obtai ed from meatI FbG 0hat use is made of this materialI F;G FaG 5escribe the two ki ds of fat fou d i this substa ce supply to the bodyI meat, FbG 0hat does

F<G FaG 0hat is the value of water i the tissues of meatI FbG 4ow does its prese ce affect the cookery method to choose for prepari ! meatI F=G FaG 0hat are e-tractivesI FbG 0hy are they of value i meatI

F?G FaG 1ame the ways by which the housewife may reduce her meat bill, FbG 4ow should meat be cared for i the homeI F*AG /ive three reaso s for cooki ! meat# F**G FaG 5escribe the effect of cooki ! o the materials co tai ed i meat, FbG 4ow does cooki ! affect the di!estibility of meatI F*+G 0hat methods of cookery are used for9 FaG the te der cuts of meatI FbG the tou!h cutsI FcG )e tio the cuts of meat that have the most flavor# F*7G FaG 4ow should the temperature of the ove vary with the si,e of the roast to be cookedI FbG /ive the reaso for this#

F*8G 5escribe beef of !ood (uality# F*:G $ what parts of the a imal are fou d9 FaG the cheaper cuts of beefI FbG the more e-pe sive cutsI F*;G FaG 1ame the steaks obtai ed from the loi , FbG 0hich of these is best for a lar!e familyI FcG 0hich is best for a small familyI F*<G 5escribe the way i which to broil steak# of beefI FbG E-plai the two ways of

F*=G FaG 0hat is the te derloi cooki ! it#

F*?G FaG 1ame the various ki ds of roasts, FbG 5escribe the roasti ! of beef i the ove # F+AG FaG 0hat cuts of beef are most satisfactory for stewsI FbG E-plai how beef stew is made# C C C C C

)EAT FPART +G C 3EAL 1AT2RE OF 3EAL *# 3eal is the ame applied to the flesh of a slau!htered calf# This ki d of meat is at its best i a imals that are from ; weeks to 7 mo ths old whe killed# Calves you !er tha ; weeks are sometimes slau!htered, but their meat is of poor (uality a d should be avoided# )eat from a calf that has ot reached the a!e of 7 weeks is called bob veal# &uch meat is pale, dry, tou!h, a d i di!estible a d, co se(ue tly, u fit for food# $ most states the laws strictly forbid the sale of bob veal for food, but co sta t vi!ila ce must be e-ercised to safe!uard the public from u scrupulous dealers# A calf that !oes beyo d the a!e of 7 mo ths without bei ! slau!htered must be kept a d fatte ed u til it reaches the a!e at which it ca be profitably sold as beef, for it is too old to be used as veal# +# The ature of veal ca be more readily comprehe ded by compari ! it with beef, the characteristics of which are ow u derstood# 3eal is li!hter i color tha beef, bei ! more early pi k tha red, a d it co tai s very little fat, as refere ce to Fi!# *, )eat, Part *, will show# The tissues of veal co tai less utrime t tha those of beef, but they co tai more !elati e# The flavor of veal is less pro ou ced tha that of beef, the differe ce betwee the a!e of a imals used for veal a d those used for beef bei ! respo sible for this lack of flavor# These characteristics, as well as the differe ce i si,e of correspo di ! cuts, make it easy to disti !uish veal from beef i the market# C2T& OF 3EAL, A15 T4E$R 2&E& 7# The slau!htered calf from which veal is obtai ed is !e erally delivered to the butcher with the head, feet, a d i testi es removed a d the carcass split i to halves throu!h the spi e# 4e divides each half i to (uarters, k ow as the fore (uarter a d the hi d (uarter, a d C C C C

cuts these i to smaller pieces# 8# FORE @2ARTER#""The fore (uarter is composed of the eck, chuck, shoulder, fore sha k, breast, a d ribs# Fre(ue tly, o disti ctio is made betwee the eck a d the chuck, both of these pieces a d the fore sha k bei ! used for soups a d stews# The shoulder is cut from the ribs lyi ! u der eath, a d it is !e erally used for roasti !, ofte with stuffi ! rolled i side of it# The breast, which is the u der part of the fore (uarter a d correspo ds to the plate i beef, is suitable for either roasti ! or stewi !# 0he the rib bo es are removed from it, a pocket that will hold stuffi ! ca be cut i to this piece# The ribs betwee the shoulder a d the loi are called the rack' they may be cut i to chops or used as o e piece for roasti !# :# 4$15 @2ARTER#""The hi d (uarter is divided i to the loi , fla k, le!, a d hi d sha k# The loi a d the fla k are located similarly to these same cuts i beef# $ some localities, the part of veal correspo di ! to the rump of beef is i cluded with the loi , a d i others it is cut as part of the le!# 0he it is part of the le!, the le! is cut off %ust i fro t of the hip bo e a d is separated from the lower part of the le!, or hi d sha k, immediately below the hip %oi t# This piece is ofte used for roasti !, althou!h cutlets or steaks may be cut from it# The hi d sha k, which, to!ether with the fore sha k, is called a k uckle, is used for soup maki !# 0he the loi a d fla k are cut i a si !le piece, they are used for roasti !# ;# 3EAL OR/A1&#""Certai of the or!a s of the calf, like those of beef a imals, are used for food# They i clude the heart, to !ue, liver, a d kid eys, as well as the thymus a d thyroid !la ds a d the pa creas# The heart a d to !ue of veal are more delicate i te-ture a d flavor tha those of beef, but the methods of cooki ! them are practically the same# The liver a d kid eys of calves make very appeti,i ! dishes a d fi d favor with ma y perso s# The thymus a d thyroid !la ds a d the pa creas are i cluded u der the term sweetbreads# The thymus !la d, which lies ear the heart a d is ofte called the heart sweetbread, is the best o e# The thyroid !la d lies i the throat a d is called the throat sweetbread# These two !la ds are %oi ed by a co ecti ! membra e, but this is ofte broke a d each !la d sold as a separate sweetbread# The pa creas, which is the stomach sweetbread, is used less ofte tha the others# <# Table of 3eal Cuts#""The various cuts of veal, to!ether with their uses, are arra !ed for ready refere ce i Table $# Therefore, so that the housewife may become thorou!hly familiar with these facts about veal, she is ur!ed to make a careful study of this table# TA.LE $ 1A)E& OF 3EAL C2T& A15 OR/A1& A15 T4E$R 2&E& 1A)E OF LAR/E C2T H L L L M 1A)E OF &)ALL C2T 4ead .reast Ribs &houlder 1eck 2&E& OF C2T& &oup, made dishes, !elati e &tew, made dishes, !elati e &tew, made dishes, chops &tew, made dishes &tew or stock, made dishes Chops, roasts Cutlets or fillet, sautei !, or

Fore @uarter

4i d @uarter roasti !

H Loi L Le!

M > uckle H L L L L M .rai s Liver 4eart To !ue &weetbreads >id eys

&tocks, stews )ade dishes, chafi ! dish .roili !, sautei ! &tuffed, baked .roiled, braised )ade dishes, chafi ! dish .oiled, stew

3eal Or!a s

COO>$1/ OF 3EAL 3EAL C2T& A15 T4E$R PREPARAT$O1 =# $ the preparatio of veal, a importa t poi t to remember is that meat of this ki d always re(uires thorou!h cooki !# $t should ever be served rare# .ecause of the lo ! cooki ! veal eeds, to!ether with the difficulty e cou tered i chewi ! it a d its somewhat i sipid flavor, which fails to e-cite the free flow of !astric %uice, this meat is more i di!estable tha beef# $ order to re der it easier to di!est, si ce it must be thorou!hly cooked, the lo !, slow methods of cookery should be selected, as these softe the co ective tissue# .ecause of the lack of flavor, veal is ot so !ood as beef whe the e-tractio of flavor is desired for broth# 4owever, the abse ce of flavor makes veal a valuable meat to combi e with chicke a d the more e-pe sive meats, particularly i hi!hly seaso ed made dishes or salads# Althou!h lacki ! i flavor, veal co tai s more !elati e tha other meats# 0hile this substa ce is ot very valuable as a food, it le ds body to soup or broth a d assists i the preparatio of certai made dishes# To supply the flavor eeded i dishes of this ki d, pork is sometimes used with the veal# ?# 3eal &teaks or Cutlets#""&trictly speaki !, veal cutlets are cut from the ribs' however, a thi slice cut from the le!, as show i Fi!# +, while i reality a steak, is co sidered by most housewives a d butchers as a cutlet# A piece cut from the le! of veal correspo ds to a cut of rou d steak i beef# *A# Pa ".roiled 3eal &teak or Cutlets#""&everal methods of prepari ! veal steak or cutlets are i practice, but a very satisfactory o e is to pa "broil them# This method preve ts the %uices from bei ! draw out of the meat a d co se(ue tly produces a te der, palatable dish# To pa "broil veal steak or cutlets, !rease a hot fryi ! pa with fat of a y desirable ki d, place the pieces of meat i it, a d allow them to sear, first o o e side a d the o the other# 0he they are completely seared, lower the temperature, a d broil for *: to +A mi utes, or lo !er if ecessary# &easo well with salt a d pepper# 0he cooked, remove to a platter a d, %ust before servi !, pour melted butter over the meat# **# 3eal Cutlets i .row &auce#""To improve the flavor of veal cutlets, a brow sauce is ofte prepared a d served with them# $ fact, the cutlets are cooked i this sauce, which becomes thicke ed by the flour that is used to dred!e the meat# To cook cutlets i this way, dred!e them with flour, seaso them with salt a d pepper, a d saute them i hot fat u til the flour is (uite brow # The pour * cupful of milk a d * cupful of water over the meat, cover the pa securely, a d allow to cook slowly for about 7H8 hour# The sauce should be sli!htly thick a d (uite brow # &erve the cutlets i the brow sauce#

*+# 3eal Roasts#""&everal differe t cuts of veal make very !ood roasts# The most eco omical o e is a : or ;"i ch slice cut from the le! of veal# .oth the loi a d the best e d of the eck are e-celle t for roasti !# The shoulder of veal is sometimes roasted, but it is more ofte used for stew# 3eal breast from which the ribs have bee removed a d veal rack, which is the portio of the ribs attached to the eck, may also be used for roasti !# 0he they are, they are usually cut so as to co tai a deep slit, or pocket, that may be filled with stuffi !# $ fact, whe ever it is possible, the bo e is removed from a piece of roasti ! veal a d stuffi ! is put i its place# To roast a y of these pieces, wipe the meat, dred!e it with flour, a d seaso it with salt a d pepper# Place it i a roasti ! pa a d put it i to a hot ove # .ake for *: mi utes' the lower the temperature of the ove a d co ti ue to bake slowly u til the meat is well do e, the le !th of time depe di ! o the si,e of the roast# .aste fre(ue tly duri ! the roasti !# Remove the roast to a hot platter# The place the roasti ! pa over the flame, a d make !ravy by brow i ! + tablespoo fuls of flour i the fat that it co tai s, addi ! to this *"*H+ cupfuls of water, a d cooki ! u til the flour has thicke ed the water# &erve the !ravy thus prepared i a !ravy bowl# *7# &tuffed 3eal .reast#"" 0he such a piece is desired for roasti !, it is advisable to have the butcher prepare it# The stuffi ! re(uired should be made as follows9 &T2FF$1/ FOR 3EAL 8 Tb# butter or baco or ham fat *H+ Tb# salt *H= Tb# pepper * Tb# celery salt + spri!s of parsley, chopped * pimie to, chopped *"*H+ c# water * (t# stale bread crumbs )elt the fat, a d to it add the salt, pepper, celery salt, parsley, pimie to, a d water# Pour this mi-ture over the crumbs, a d mi- all thorou!hly# &tuff i to the ope i ! i the breast# Place the meat thus stuffed i a baki ! pa a d bake i a moderately hot ove for * to *"*H+ hours# *8# 3eal Potpie#""A !ood way i which to impart the flavor of meat to a starchy material a d thus ot o ly eco omi,e o meat, but also provide a appeti,i ! dish, is to serve meat with dumpli !s i a veal potpie# For such a dish, a piece of veal from the shoulder is the best cut# To !ive variety, potatoes may be used, a d to improve the flavor at least o e o io is cooked with the meat# To prepare a veal potpie, wipe the meat, cut it i to pieces of the ri!ht si,e for servi !, a d to it add a few pieces of salt pork or baco # Put these over the fire i e ou!h cold water to cover the meat well a d add a small o io , sliced# .ri ! to the boili ! poi t a d skim' the simmer u til the meat is te der# &easo with salt a d pepper a few mi utes before the meat has fi ished cooki !# 1e-t, make a baki !"powder biscuit dou!h, roll it *H8 i ch thick, a d cut it i to *"*H+"i ch s(uares# The e-ami e the meat to see how much of the li(uid has evaporated# $f the li(uid is too thick, add boili ! water to thi it# 5rop i the s(uares

of dou!h, cover the pot ti!ht, a d boil for *: mi utes without u coveri !# $f potatoes are desired i a pie of this ki d, cut them i to thick slices a d add the slices about *A mi utes before the dou!h is to be put i to the broth, so that they will have sufficie t time i which to cook# *:# 3eal &tew#""The cheaper cuts of veal ca be used to adva ta!e for maki ! veal stew# &uch a dish is prepared i the same way as beef stew, which is e-plai ed i )eat, Part *, e-cept that veal is substituted for the beef# 3e!etables of a y desired ki d may be used i veal stew, a d the stewed or boiled dumpli !s me tio ed i the beef"stew recipe may or may ot be used# As the ve!etables a d the dumpli !s, provided dumpli !s are used, i crease the (ua tity of meat"flavored food, o ly small portio s of the meat eed be served# *;# Bellied 3eal#""The lar!e amou t of !elati e co tai ed i veal may be utili,ed i the preparatio of %ellied veal# The most satisfactory piece for maki ! %ellied veal is the k uckle, or sha k# 1o more attractive meat dish tha this ca be fou d for lu cheo or supper, for it ca be cut i to thi slices a d served o a icely !ar ished platter# BELL$E5 3EAL F&ufficie t to &erve &i-G > uckle of veal * Tb# salt *H8 c# chopped celery * Tb# chopped parsley * Tb# chopped o io Put the k uckle i a pot a d add e ou!h water to cover it# Add the salt, celery, parsley, a d o io # Cook u til the meat is very te der a d the strai off the li(uid# Cut the meat from the bo es a d chop it very fi e# .oil the li(uid u til it is reduced to * pi t, a d the set aside to cool# Place the meat i a mold a d whe cold pour the broth over it# >eep i a cool place u til it has set# &lice a d serve cold# 3EAL OR/A1& A15 T4E$R PREPARAT$O1 *<# /etti ! &weetbreads Ready for Cooki !""The throat !la ds a d the pa creas of calves, which, as has already bee lear ed, are called sweetbreads, ca be cooked i various ways for the table# The first process i their preparatio , however, is the same for all recipes# 0he this is u derstood, it will be a simple matter to make up attractive dishes i which sweetbreads are used# $t is !e erally advisable to buy sweetbreads i pairs, as the heart a d throat sweetbreads are preferable to the o e that lies ear the stomach# &weetbreads spoil very (uickly# Therefore, as soo as they are brou!ht i to the kitche , put them i cold water a d allow them to remai there for *H+ hour or more# The put them to cook i boili ! water for +A mi utes i order to parboil them, after which place them i cold water a!ai # 2 less they are to be used immediately, keep them i cold water, as this will preve t them from discolori !# .efore usi ! sweetbreads i the recipes that follow, remove the ski a d stri !y parts# *=# .roiled &weetbreads#"".ecause of their te der ess, sweetbreads are especially suitable for broili !# 0he prepared i this way a d served with sauce of some ki d, they are very palatable#

$ order to broil sweetbreads, first parboil them i the e-plai ed# The split each o e le !thwise a d broil them fire for : mi utes or pa "broil them with a small amou t both surfaces are sli!htly brow ed# &easo with salt a d &erve hot#

ma er %ust over a clear of butter u til pepper#

*?# Creamed &weetbreads#""$f a especially dai ty dish is desired for a li!ht meal, sweetbreads may be creamed a d the served over toast or i patty shells or timbale cases, the maki ! of which is take up later# $f desired, mushrooms may be combi ed with sweetbreads that are served i this way# 5iced cold veal or calvesE brai s creamed a d served i this way are also delicious# $ stead of creami ! sweetbreads a d calvesE brai s, however, these or!a s are sometimes scrambled with e!!s# To prepare creamed sweetbreads, parboil them a d the separate them i to small pieces with a fork or cut them i to cubes# Reheat them i a cupful of white sauce, seaso well, a d the serve them i a y of the ways %ust me tio ed# $f mushrooms are to be used, cook a d dice them before combi i ! them with the sweetbreads# +A# >id eys#""The kid eys of both lamb a d veal are used for food# The cooki ! of them, however, must be either a (uick, short process or a lo !, slow o e# 0he a (uick method is applied, the tissues remai te der# Additio al cooki ! re ders them tou!h, so that a !reat deal more cooki ! must be do e to make them te der a!ai # 0hatever method is applied, kid eys must always be soaked i water for * hour or more so as to clea se them, the outside coveri ! the pared off, a d the meat sliced or cut i to cubes or strips# After bei ! thus prepared, kid eys may be broiled or sauted, or, if a lo ! method of cookery is preferred, they may be boiled or stewed with or without ve!etables# +*# CalvesE Liver a d .aco #"".eef liver is sometimes used for food, but it is ot so !ood as liver from the calf# $ fact, calvesE liver, especially whe combi ed with baco , is very appeti,i !# The baco supplies the fat that the liver lacks a d at the same time provides flavor# To prepare calvesE liver a d baco , cut the liver i to *H+"i ch slices, cover these with boili ! water, a d let them sta d for : mi utes# Remove from the water, dip i to flour, a d spri kle with salt a d pepper# For each slice of liver pa "broil a slice of baco # Remove the baco to a hot platter, a d the place the slices of liver i the baco fat a d saute them for about *A mi utes, tur i ! them fre(ue tly# &erve the liver a d baco to!ether# PREPARAT$O1 OF LEFT"O3ER 3EAL ++# 3eal Rolls#""The portio of a veal roast that remai s after it has bee served hot ca be combi ed with dressi ! to make veal rolls, a dish that will be a pleasi ! cha !e from the usual cold sliced meat# To make veal rolls, slice the veal a d i to each slice roll a spoo ful of stuffi !# Tie with a stri !, roll i flour, a d spri kle with salt a d pepper# .row the rolls i hot butter# The pour milk, stock, or !ravy over the rolls a d simmer for *A mi utes# Remove the stri !s a d serve o toast# +7# Left"Over Bellied 3eal#""0hile %ellied veal is usually made from a piece of veal bou!ht especially for this purpose, it ca be made from the left"overs of a veal roast# 4owever, whe the roast is purchased,

some veal bo es should be secured# 0ash these bo es, cover them with cold water, a d to them add * o io , * bay leaf, a d * cupful of diced ve!etables, preferably celery, carrots, a d tur ips# Allow these to simmer for + hours# To this stock add the bo es that remai after the roast has bee served a d simmer for * or + hours more# &trai the stock, skim off the fat, a d seaso well with salt a d pepper# Chop fi e the left"over veal a d + hard"cooked e!!s# Put i a loaf"cake pa a d pour the stock over it# 0he it has formed a mold, slice a d serve cold# +8# Creamed 3eal o .iscuits#""A very !ood substitute for chicke a d hot biscuits is creamed veal served o biscuits# This is a especially !ood dish for a li!ht meal, such as lu cheo or supper# A y left"over veal may be chopped or cut up i to small pieces a d used for this purpose# After the veal has bee thus prepared, reheat it with white sauce a d seaso it well with paprika, salt, a d pepper# )ake baki !"powder biscuits# To serve, split the hot biscuits, lay them ope o a platter or a plate, a d pour the hot creamed veal over them# +:# &calloped 3eal with Rice#""A very palatable dish ca be prepared from left"over veal by combi i ! it with rice a d tomatoes# To prepare such a dish, seaso cooked rice with * teaspoo ful of baco fat to each cupful of rice# Place a layer of rice i a baki ! dish, a d over it put a layer of chopped veal# Pour a !ood (ua tity of stewed tomatoes over the veal a d seaso well with salt a d pepper# Over the tomatoes put a layer of rice, a d cover the top with buttered crumbs# &et i a hot ove a d bake u til the crumbs are brow ed a d the i !redie ts thorou!hly heated# +;# 3eal &alad#""A salad is always a deli!htful additio to a meal a d so usually fi ds favor# 0he it is made of meat, such as veal, it ca be used as the mai dish for lu cheo or supper# As show i the accompa yi ! recipe, other thi !s, such as celery, peas, a d hard"cooked e!!s, are usually put i a salad of this ki d# 3EAL &ALA5 F&ufficie t to &erve &i-G + c# cold diced veal * c# diced celery *H+ c# ca ed peas 7 hard"cooked e!!s 8 Tb# olive oil + Tb# vi e!ar *H+ tsp# salt *H= tsp# pepper Combi e the veal, celery, peas, a d e!!s chopped fi e# )i- the olive oil, vi e!ar, salt, a d pepper to make a dressi !# )ari ate the i !redie ts with this dressi !# &erve o lettuce leaves with a y salad dressi ! desired#

)2TTO1 A15 LA). CO)PAR$&O1 OF )2TTO1 A15 LA). +<# The term mutto is usually applied to the flesh of a sheep that is * year or more old, while lamb is the flesh of sheep u der * year of a!e# The popularity of these meats varies very much with the locality# $ the 2 ited &tates, a prefere ce for lamb has become oticeable, but i

E !la d mutto is more popular a d is more commo ly used# .oth of these meats, however, are very palatable a d utritious, so that the choice of o e or the other will always be determi ed by the taste or market co ditio s# +=# Lamb that is ; weeks to 7 mo ths old is called spri ! lamb, a d usually comes i to the market i Ba uary or February# The meat of sheep * year old is called yearli !# /ood mutto is cut from sheep that is about 7 years old# Lamb may be eate as soo as it is killed, but mutto re(uires ripe i ! for + or 7 weeks to be i the best co ditio for food# )utto differs from lamb very much as beef differs from veal, or as the meat of a y other mature a imal differs from a you ! o e of the same ki d# $ mutto there is a smaller perce ta!e of water a d a lar!er perce ta!e of fat, protei , e-tractives, a d flavori ! substa ces# There is also a differe ce i the appeara ce of these two meats# Lamb is pi k a d co tai s o ly small amou ts of fat, while mutto is brick red a d usually has co siderable firm white fat# The bo es of lamb are pi k, while those of mutto are white# The outside of lamb is covered with a thi white ski that becomes pi k i mutto # The si,e of the pieces of meat ofte aids i disti !uishi ! betwee these two meats, mutto , of course, comi ! i lar!er pieces tha lamb# +?# $f there is a y (uestio as to whether the meat from sheep is lamb or mutto , a d it ca ot be settled by a y of the characteristics already me tio ed, the fro t le! of the dressed a imal may be e-ami ed at the first %oi t above the foot# $ lamb, the e d of the bo e ca be separated from the lo ! bo e at the le!, as i dicated, while i mutto this %oi t !rows fast# The %oi t is %a!!ed i lamb, but smooth a d rou d i mutto # C2T& OF )2TTO1 A15 LA). )ET4O5 OF O.TA$1$1/ C2T& 7A# )utto a d lamb are usually cut up i the same way, the dressed a imal bei ! divided i to two pieces of almost e(ual wei!ht# The li e of divisio occurs betwee the first a d seco d ribs, as is i dicated by the heavy middle li e i Fi!# ;# The back half of the a imal is called the saddle a d the fro t half, the rack# $ additio to bei ! cut i this way, the a imal is cut dow the e tire le !th of the backbo e a d is thus divided i to the fore a d hi d (uarters# The method of cutti ! up the racks a d saddles varies i differe t localities, the rack, or fore (uarter, is cut up i to the eck, chuck, shoulder, rib chops, a d breast' a d the saddle, or hi d (uarter, is divided i to the loi , fla k, a d le!# The membra e, which e-te ds from the le!s dow over the ribs, is the ome tum, or coveri ! of the i testi es, a d is k ow as the caul# This must be removed from a y part that it covers before the meat is cooked# 1A)E& A15 2&E& OF C2T& 7*# 5isti !uishi ! Features of Cuts#""0he the uses of the cuts of lamb a d mutto are to be co sidered, atte tio must be !ive to the a atomy of the a imal a d the e-ercise that the differe t parts have received duri ! life# This is importa t, because the co ti ued actio of the muscles te ds to make the flesh tou!h, but, at the same time, it i creases the amou t of e-tractives or flavori ! material# Therefore,

meat take from a part that has bee sub%ected to much muscular actio is likely to eed lo !er cooki ! tha that take from portio s that have ot bee e-ercised so much# $ lamb a d mutto , as i beef a d veal, the hi d (uarter is e-ercised less i life tha the fore (uarter a d co se(ue tly is, o the avera!e, more te der# The cuts from this part are therefore more e-pe sive a d more suitable for roasti ! a d broili !# The fore (uarter, althou!h havi ! the disadva ta!e of co tai i ! more bo e a d bei ! tou!her, is more abu da tly supplied with e-tractives a d flavori ! materials# )ost of the pieces obtai ed from this portio are particularly suitable for broths, soups, stews, etc# The rib is a e-ceptio , for this is usually hi!her i price tha the hi d"(uarter pieces a d is used for chops a d roasts# 7+# Table of )utto a d Lamb Cuts#""The various cuts of mutto a d lamb a d the uses to which they ca be put are !ive i Table $$, which may be followed as a !uide whe ever there is doubt as to the way i which a cut of either of these meats should be cooked# TA.LE $$ 1A)E& A15 2&E& OF )2TTO1 A15 LA). C2T& 1A)E OF LAR/E C2T 1A)E OF &)ALL C2T 2&E& OF C2T& Fore (uarter9 1eck###################.roth, stew Chuck################## &tew, steamed &houlder################.oiled, steamed, braised, roast Rack ribs###############Chops, crow roast .reast################## &tew, roast, braised, stuffed 4i d (uarter9 Loi #################### Fla k################### Le!##################### &addle################## &eve chops, roast, boili ! &tew Roast, braisi !, broili ! Roast

COO>$1/ OF )2TTO1 A15 LA). PREPARAT$O1 OF ROA&T&, C4OP&, A15 &TE0& 77# The cookery processes applied i prepari ! mutto a d lamb for the table do ot differ materially from those applied i the preparatio of other meats# 4owever, directio s for cooki ! mutto a d lamb i the most practical ways are here !ive , so that the housewife may become thorou!hly familiar with the procedure i prepari ! roasts, chops, a d stews# 78# Roast Le! of )utto or Lamb#""Of all the pri cipal cuts of mutto or lamb, the le! co tai s the smallest perce ta!e of waste# $t is, therefore, especially suitable for roasti ! a d is !e erally used for this purpose# $ order to make the le! smaller, a slice resembli ! a rou d steak of beef is sometimes cut for broili !, as here show # $f desired, the le! may be bo ed a d the stuffed before roasti !# &i ce these meats are characteri,ed by a very marked flavor, somethi ! tart or acid is !e erally served with them# To roast a le! of lamb or mutto , remove the caul, the pi k ski , a d

the superfluous fat# 5red!e the le! with flour, salt, a d pepper, set i a roasti ! pa , a d place i a hot ove # After the meat has cooked for *: mi utes, lower the temperature, a d bake for + hours# .aste fre(ue tly with water to which has bee added a small amou t of baco or ham fat a d which should be put i the pa with the meat# &erve hot with somethi ! acid, such as mi t sauce, curra t or mi t %elly, or spiced fruit# A mi t sauce that will be fou d satisfactory for this purpose is made as follows9 )$1T &A2CE + Tb# powdered su!ar *H+ c# vi e!ar *H8 c# fi ely chopped mi t leaves, or + Tb# dried mi t Add the su!ar to the vi e!ar a d heat# Pour this over the mi t a d steep o the back of the stove for 7A mi utes# 7:# Roast &addle of )utto #""0hile saddle is the ame applied to the hi d (uarters of lamb a d mutto , this term, as used i the cooki ! of such meat, refers to the piece that co sists of the two sides of the loi cut off i o e piece# $t may be cut with or without the fla k# $ either form, it is rolled a d the skewered or tied i to shape# To roast such a piece, remove all superfluous fat, dred!e salt, a d pepper, place i a pa , a d sear i a hot ove # the heat, place a small (ua tity of water i the pa , a d to 7 hours, basti ! from time to time duri ! this cooki ! with or without mi t sauce, as desired# with flour, The reduce bake for +"*H+ process# &erve

7;# Crow Roast of Lamb#""A very attractive roast is made by cutti ! the same umber of correspo di ! ribs from each side of the lamb a d trimmi ! back the meat from the e d of each rib a d paper frills placed o the e ds of the bo es# &uch frills are usually added by the butcher, but they may be purchased i supply stores a d put o i the home# To prepare a roast of this ki d, cook i the same way as a roast le! or saddle# 0he it is sufficie tly baked, fill the ce ter with a cooked a d seaso ed ve!etable# .russels sprouts, peas, stri ! bea s, aspara!us, a d cauliflower are especially suitable for this purpose# Bust before servi !, cover the e ds of the bo es with paper frills# 7<# Lamb a d )utto Chops#""Chops of mutto or lamb are obtai ed from two sources# They may be cut from the ribs a d have o e bo e i each cut or they may be cut from the loi , whe they correspo d to the steaks i beef# A rib chop cut from this piece has o ly a small part of solid lea meat a d co tai s o e rib bo e# &uch a chop ca be made i to a Fre ch chop by trimmi ! the meat from the bo e dow to the lea part, or Jeye,J of the chop# Bust before bei ! served, a paper frill may be placed over the bo e of a chop of this ki d# Chops cut from the loi ofte have a strip of baco or salt pork rolled arou d the ed!e a d faste ed with a skewer# 7=# The most satisfactory way i which to prepare chops is either to broil them i a broiler or to pa "broil them# Apply to the cooki ! of them the same pri ciples that relate to the preparatio of steaks' that is, have the pa or broiler hot, sear the chops (uickly o both sides, a d the cook them more slowly u til well do e, tur i ! them

fre(ue tly# The broili ! of lamb chops should re(uire o ly from = to *A mi utes, as they are seldom more tha * i ch thick# 7?# Lamb a d )utto &tews#""The cheaper cuts of lamb a d mutto , such as the eck, chuck, a d fla k, are used for the maki ! of stews# )utto , however, is ot so satisfactory as lamb for such dishes, as its flavor is too stro !# $f mutto must be used, its flavor ca be improved by addi ! * or + tablespoo fuls of vi e!ar duri ! the cooki !# The chief ob%ect i the maki ! of lamb a d mutto stews is, as i the case of beef a d veal stews, to draw from the meat as much as possible of the flavori ! a d utritive materials# This ca be accomplished by cutti ! up the meat i to small pieces so as to i crease the amou t of surface e-posed a d by keepi ! the temperature low e ou!h to preve t the protei s from coa!ulati !# 0ith these poi ts i mi d, proceed i the maki ! of lamb or mutto stew i the same way as for beef stew# To improve the flavor of the stew, cook with it savory herbs a d spices, such as bay leaf, parsley, a d cloves# PREPARAT$O1 OF LEFT"O3ER LA). A15 )2TTO1 8A# Turkish Lamb#""1o left"over meat le ds itself more readily to the preparatio of made dishes tha lamb# Combi ed with tomatoes a d rice a d flavored with horseradish, it makes a very appeti,i ! dish called Turkish lamb# The accompa yi ! recipe should be carefully followed i prepari ! this dish# T2R>$&4 LA). F&ufficie t to &erve &i-G + Tb# butter * o io , chopped *H+ c# rice * c# water * c# stewed tomatoes *"*H+ c# diced lamb or mutto * Tb# horseradish * tsp# salt *H= tsp# pepper Put the butter i a fryi ! pa a d to it add the chopped o io a d the dry rice# Cook u til the rice is brow ed# The pour i the water a d tomatoes a d add the meat, horseradish, salt, a d pepper# &immer !e tly u til the rice is completely cooked# 8*# )$1CE5 LA). O1 TOA&T#""A y lamb that remai s after a meal may be mi ced by choppi ! it fi e or putti ! it throu!h the food chopper# $f it is the heated, moiste ed well with water or stock, a d thicke ed sli!htly, it makes a e-celle t preparatio to serve o toast# After mi ci ! lea pieces of left"over lamb u til they are very fi e, put them i a buttered fryi ! pa # 5red!e the meat well with flour a d allow it to brow sli!htly# Add e ou!h water or stock to moiste well# &easo with salt a d pepper, cook u til the flour has thicke ed, a d the serve o toast# 8+# &CALLOPE5 LA). OR )2TTO1#""As a scalloped dish is usually pleasi ! to most perso s, the accompa yi ! recipe for scalloped lamb or mutto

will u doubtedly fi d favor# .oth macaro i a d tomatoes are combi ed with the meat i this dish, but rice could be substituted for the macaro i, if desired# To make scalloped lamb or mutto , arra !e a layer of buttered crumbs i a baki ! dish, a d o top of them place a layer of cooked macaro i, a layer of meat, a d the a other layer of macaro i# Over this pour e ou!h stewed tomato to moiste the whole well# &easo each layer with salt, pepper, a d butter# Over the top, place a layer of buttered crumbs# .ake i a medium"hot ove u til the whole is thorou!hly heated# 87# &PA1$&4 &TE0#""Left"over pieces of mutto or lamb may also form the fou datio of a very appeti,i ! dish k ow as &pa ish stew# 4ere tomatoes are also used, a d to !ive the stew flavor chilli sauce is added# &PA1$&4 &TE0 F&ufficie t to &erve &i-G + Tb# butter# * o io , sliced * Tb# flour + c# lamb or mutto , diced *"*H+ c# stewed tomatoes * c# stock or !ravy * Tb# chilli sauce * red pepper, cut fi e + tsp# salt Put the butter i a flour a d meat, a d the stock or !ravy# the salt# Cover a d a d ble ded# fryi ! pa a d brow the sliced o io i it# Add the after brow i ! them pour i the stewed tomatoes a d &easo with the chilli sauce, the red pepper, a d let simmer u til the whole is well thicke ed

88# $15$3$52AL LA). P$E&#""$ dividual pies are always welcome, but whe they are made of lamb or mutto they are especially attractive# The proportio s re(uired for pies of this ki d are !ive i the accompa yi ! recipe# $15$3$52AL LA). P$E& + c# diced lamb or mutto *H+ c# diced carrots *H+ c# peas, cooked or ca ed * c# !ravy or thicke ed stock Cut i to small pieces a y left"over lamb or mutto # Cook the carrots u til they are soft, add them, to!ether with the peas, to the meat, a d pour the !ravy or thicke ed stock over all# &immer !e tly for a few mi utes# Li e patty pa s with a thi layer of baki !"powder biscuit dou!h, fill with the mi-ture, a d cover the top with a other thi layer of the dou!h# .ake i a (uick ove u til the dou!h is baked# C POR> /E1ERAL C4ARACTER$&T$C& OF POR> 8:# POR> is the flesh of slau!htered swi e used as food# $t is believed C C C C

to be more i di!estible tha other meats, but if it is obtai ed from a you ! a d properly fed a imal, it is ot o ly di!estible, but hi!hly appeti,i !, a d, whe eate occasio ally, it is very wholesome# The a!e of the a imal from which pork is cut ca be determi ed by the thick ess of the ski ' the older the a imal, the thicker the ski # To be of the best ki d, pork should have pi k, ot red, flesh composed of fi e"!rai ed tissues, a d its fat, which, i a well"fatte ed a imal, e(uals about o e"ei!hth of the e tire wei!ht, should be white a d firm# Althou!h all cuts of pork co tai some fat, the proportio should ot be too !reat, or the pieces will ot co tai as much lea as they should# 4owever, the lar!e amou t of fat co tai ed i pork makes its food value hi!her tha that of other meats, u less they are e-cessively fat, a d co se(ue tly difficult of di!estio # 8;# O e of the chief adva ta!es of pork is that about i e"te ths of the e tire dressed a imal may be preserved by curi ! a d smoki !# Ori!i ally, these processes re(uired a period of + to 7 mo ths for their completio , but they have !radually bee shorte ed u til ow o ly a few days are re(uired for the work# Pork cured a d smoked by the ew methods, however, does ot possess such e-celle t flavor a d such !ood keepi ! (ualities as that so treated by the lo !er process# A y o e who has the ri!ht stora!e facilities to care for the meat properly will fi d it much more eco omical to purchase a whole carcass or a part of o e a d the salt, smoke, or pickle the various pieces that ca be treated i this way tha to purchase this meat cut by cut as it is eeded or desired# C2T& OF POR> 8<# 1A)E& OF POR> C2T&#""The butcher usually buys a whole carcass of pork# 4e first divides it i to halves by splitti ! it throu!h the spi e, a d the cuts it up i to smaller pieces# As will be observed, the method of cutti ! up a ho! differs !reatly from the cutti ! of the a imals already studied# After the head is removed, each side is divided i to the shoulder, clear back fat, ribs, loi , middle cut, belly, ham, a d two hocks# 8=# 2&E& OF POR> C2T&#""4o!s are usually fatte ed before they are slau!htered, a d as a result there is a layer of fat u der the ski which is trimmed off a d used i the maki ! of lard# The best (uality of lard, however, is made from the fat that surrou ds the kid eys# This is called leaf lard, because the pieces of fat are similar i shape to leaves# &uch lard has a hi!her melti ! poi t a d is more flaky tha that made from fat coveri ! the muscles# 8?# The head of pork does ot co tai a !reat deal of meat, but, as the (uality of this meat is very !ood, it is valuable for a umber of special dishes, such as headcheese a d scrapple# The hocks co tai co siderable !elati e, so they are used for dishes that solidify, or become firm, after they are made# :A# A shoulder of pork is cut rou!hly from the carcass# This piece provides both roasts a d steaks, or, whe trimmed, it may be cured or smoked# The fro t le!, which is usually cut to i clude the lower part of the shoulder# The ribs i side this cut, whe cut from u der eath, are sold as spareribs# This piece is !e erally trimmed to make what is k ow as shoulder ham#

:*# The ribs a d the loi are cut i o e piece# From this piece are obtai ed the most desirable chops a d roasts# 0he a roast is desired, the rib bo es are removed from the rib cut# 5irectly u der the backbo e i these cuts is the te derest piece of pork to be had# 0he this is removed i o e piece, it is, as i beef, called the te derloi # 3ery ofte , however, it is left i to be cut up with the rest of the loi # :+# The middle cut is commo ly used for baco , while the belly is most suitable for salt pork# These two cuts co sist of lar!e (ua tities of fat a d o ly arrow layers of lea # They are especially valuable for e richi ! a d flavori ! foods, such as bea s, that are either rich i fat or hi!hly flavored# :7# The hi d le!, or u trimmed ham# 0he this piece is trimmed a d ready for curi ! or for roasti !, as will be oticed, the outside ski , or ri d, is ot removed from either the shoulder or the ham# :8# TA.LE OF POR> C2T&#""As is do e i e-plai i ! the meats that have bee co sidered previously, there is here prese ted a table, desi! ated as Table $$$, that !ives the ames of the pork cuts a d the uses to which they may be put# This table will assist the housewife materially i lear i ! the ames a d uses of the various cuts of pork# TA.LE $$$ 1A)E& A15 2&E& OF POR> C2T& 1A)E& OF C2T& 4ead &houlder &pareribs .elly )iddle cut Ribs Loi 4am .ack fat 4ock $ ter al or!a s a d trimmi !s C COO>$1/ OF POR> FRE&4 POR> A15 $T& PREPARAT$O1 ::# ROA&T POR>#""$ the preparatio of pork for the table, a d a roast i particular, several poi ts must be take i to co sideratio # 2 like beef, which is ofte served rare, pork must be well do e i order to be satisfactory# Rare pork to most perso s is repulsive# Also, as a lar!e part of the surface of a pork roast, especially o e cut from the shoulder, loi , or ribs, is covered with a layer of fat, pork does ot have to be seared to preve t the loss of %uice, or does it have to be put i to such a hot ove as that re(uired for beef# $ fact, if the temperature of the ove is very hi!h, the outside will fi ish cooki ! before the heat has had a cha ce to pe etrate sufficie tly to cook the ce ter# 0hile this makes o differe ce with meat that does ot eed to be thorou!hly cooked, it is a decided disadva ta!e i the case of pork# C C 2&E& OF C2T& 4eadcheese, boili !, baki ! &teaks, roasti !, curi !, smoki ! Roasti !, boili ! &alt pork, curi ! .aco , curi !, smoki ! Chops, roasti ! Chops, roasti ! Roasti !, curi !, smoki ! Lard .oili !, maki ! %elly &ausa!e C C

:;# 0he a shoulder of pork is to be roasted, it makes a very satisfactory dish if it is bo ed a d stuffed before roasti !# To bo e such a piece, ru a lo !, arrow k ife all arou d the bo e a d cut it loose' the pick up the bo e by o e e d a d shake it u til it will pull out# Fill the ope i ! thus formed with bread or cracker stuffi !# $f a especially i viti ! roast of pork is desired, a crow roast should be selected, for this is %ust as attractive as a crow roast of lamb# $t is made by cutti ! correspo di ! pieces from each side of the rib piece, trimmi ! the bo es clea as far back as the lea part of the chops, a d faste i ! the pieces to!ether# A !ar ish of fried apple ri !s is very attractive for such a roast# :<# To cook a roast of a y of these varieties, wipe the meat thorou!hly, dred!e it with flour, salt, a d pepper, a d place it o a rack i a drippi ! pa # .ake about 7 hours, depe di ! o the si,e of the roast, a d baste every *: mi utes with fat from the bottom of the drippi ! pa # After the roast is removed from the roasti ! pa , make a !ravy as for a y other roast# &erve with apple sauce, baked apples, cra berry sauce, chilli sauce, pickles, or some other acid dish# &uch a accompa ime t aids co siderably i the di!estio of pork, for it cuts the lar!e amou t of fat that this meat co tai s a d that so ofte retards the di!estio , a d haste s the fat throu!h the stomach# :=# ROA&T P$/#""$ some households, roasted pi! is the favorite meat for the Tha ks!ivi ! or the Christmas di er# There is sufficie t reaso for its popularity, for whe properly prepared a d attractively !ar ished, roasted pi! offers a pleasi ! cha !e from the meat usually served o such days# To be suitable for roasti !, a pi! should be ot more tha * mo th or ; weeks old a d should ot wei!h more tha < or = pou ds after it is clea ed# The butcher should prepare it for cooki ! by scaldi ! off the hair, washi ! the pi! thorou!hly, i side a d out, a d withdrawi ! the e trails of the a imal throu!h a i cisio made i the u der part of the body# :?# 0he the pi! is received i the home, wash it thorou!hly, withi a d without, wipe it dry, a d fill it with stuffi !# To make a stuffi ! suitable for this purpose, seaso + (uarts of fi e bread crumbs with 8 tablespoo fuls of chopped o io , + teaspoo fuls of salt, * teaspoo ful of pepper, a d cupful of melted butter# )i- thorou!hly a d add 7 beate e!!s# $f the stuffi ! eeds moisture, add water or milk# &tuff the pi! firmly with this stuffi !, usi ! every effort to restore its ori!i al shape# The sew up the ope i ! a d truss the a imal' that is, draw the hi d le!s forwards a d be d the fro t le!s backwards u der the body, a d skewer a d tie them i to place# 0ith the a imal i this shape, wipe it off with a damp cloth, dred!e it with flour, a d place it i a drippi ! pa , addi ! * cupful of boili ! water i which * teaspoo ful of salt has bee dissolved# Roast i a moderate ove for at least *"*H+ hours, or +A mi utes for each pou d of pi!# .aste fre(ue tly, first with butter a d water a d later with drippi !s# 0he the ski be!i s to brow sli!htly, rub over it a clea piece of cloth dipped i melted butter# Repeat this operatio every *A mi utes u til the meat is well do e# The remove the pi! to a hot platter a d !ar ish with parsley, lettuce, celery, or fried or baked apples# $f a more or ame tal !ar ishi ! is desired, place a lemo i the mouth a d use cra berries for the eyes# $ carvi !, cut the head off, split throu!h the spi e le !thwise, remove the le!s, a d cut the ribs so

as to form chops# ;A# &A2TE5 OR .RO$LE5 POR>#""&lices cut from the ribs a d loi of pork are called chops, a d those obtai ed from the shoulder a d hi d le!s are called steaks# These, to!ether with the te derloi , the small piece of lea , te der meat lyi ! u der the bo es of the loi a d seldom wei!hi ! more tha a pou d, are especially suitable for sautei ! or broili !# 0he they are to be prepared by these processes, saute or broil them as a y other meat, rememberi !, however, that pork must be well do e# .ecause of this fact, a more moderate temperature must be employed tha that used for beefsteak# ;*# POR> C4OP& $1 TO)ATO &A2CE#""A sli!ht cha !e from the usual way of prepari ! pork chops ca be had by cooki ! them with tomatoes# The combi atio of these two foods produces a dish havi ! a very a!reeable flavor# First brow the chops i their ow fat i a fryi ! pa , tur i ! them fre(ue tly so that the surfaces will become eve ly brow ed# 0he they have cooked for *: mi utes, pour e ou!h strai ed stewed tomatoes over them to cover them well, a d seaso with salt a d pepper# Cover the pa ti!ht, a d allow them to simmer u til the tomatoes become (uite thick# Place the chops o a hot platter, pour the tomato sauce over them, a d serve hot# ;+# &A2TE5 TE15ERLO$1 OF POR>#""&i ce the te derloi of pork is a very te der piece of meat, it eeds o accompa ime t to make it a delicious dish, but sometimes a cha !e of preparatio is welcomed i order to !ive variety to the diet# The accompa yi ! directio s should therefore be followed whe somethi ! differe t from broiled te derloi is desired# Cut the te derloi i to le !thwise slices a d brow these slices i melted butter, tur i ! them several times# The remove to a cooler part of the stove, a d let them cook slowly i the butter for *: mi utes, taki ! care to have them closely covered a d tur i ! them o ce or twice so that they will cook eve ly# At the e d of this time, pour e ou!h milk or cream i the pa to cover the meat well a d cook for *: mi utes lo !er# 0ith a skimmer, remove the meat, which should be very te der by this time, from the pa , a d put it where it will keep hot# )ake a !ravy of the drippi !s that remai i the pa by thicke i ! it with * tablespoo ful of flour, stirri ! it u til it is thick a d smooth a d seaso i ! it to taste with salt a d pepper# Pour the !ravy over the meat a d serve hot# ;7# POR> &A2&A/E#""The trimmi !s a d some of the i ter al or!a s of pork are !e erally utili,ed to make sausa!e by choppi ! them very fi e a d the hi!hly seaso i ! the chopped meat# Pork i this form may be bou!ht fresh or smoked a d loose or i casi !s# $t usually co tai s co siderable fat a d therefore shri ks upo bei ! cooked, for the fat is melted by the heat a d ru s out of the sausa!e# To cook pork sausa!es put up i casi !s, place the re(uired umber i a hot fryi ! pa with a small (ua tity of hot water# Cover the pa with a lid a d allow the sausa!es to cook# 0he they have swelled up a d the ski s, or casi !s, look as if they would burst, remove the cover a d thorou!hly prick each o e with a sharp fork, so as to allow the fat a d the water to ru out# The allow the water to evaporate a d saute the sausa!es i their ow fat, tur i ! them fre(ue tly u til they are well brow ed# To cook loose pork sausa!e, shape it i to thi , flat cakes# /rease a

fryi ! pa sli!htly, i order to keep the cakes from sticki ! to the surface, place the cakes i the pa , a d allow them to cook i the fat that fries out, tur i ! them occasio ally u til both sides are well brow ed# C2RE5 POR> A15 $T& PREPARAT$O1 ;8# 2 der the headi ! of cured pork may be i cluded ma y of the cuts of pork, for a lar!e part of a pork carcass ca be preserved by curi !# 4owever, this term is usually restricted to i clude salt pork, baco , a d ham# As has already bee lear ed, salt pork is obtai ed from the belly' baco , from the middle cut' a d ham, from the two hi d le!s of pork# ;:# &ALT POR>#""As the cut used for salt pork is almost e tirely fat, this piece is seldom used alo e for the table# Occasio ally, it is broiled to be served with some special food, such as fried apples, but for the most part it is used for lardi !' that is, slices of it are laid across the surface of meat a d fish that are lacki ! i fat a d that therefore cook better a d have a more a!reeable flavor whe fat i some form is added# Pork of this ki d is usually bou!ht by the pou d a d the sliced by the housewife as it is eeded for cooki ! purposes# ;;# .ACO1#""The middle cut of pork, upo bei ! cured by smoki !, is re!arded as baco # $t is sometimes used for lardi ! purposes, but as it co tai s more lea tha salt pork, has a very pleasi ! flavor, a d is the most easily di!ested fat k ow , it is much used for food# A piece that co tai s the usual proportio of fat a d lea is show i Fi!# ++# The strip of fat that occurs betwee the ri d, or outer coat, a d the first layer of lea is the firmest a d the best for lardi !# The fat that fries out of baco is e-celle t for use i the cooki ! a d seaso i ! of other foods, such as ve!etables a d meats# 0he baco is cooked for the table, its flavor will be improved if it is broiled rather tha fried i its ow fat# The ri d of baco should, as a rule, be trimmed off, but it should ever be wasted, for it may be used to !rease a pa cake !riddle or a y pa i which food is to be cooked, provided the baco flavor will ot be ob%ectio able# $ purchasi ! baco , it is usually more eco omical to buy the whole side, or the e tire middle cut, but if smaller (ua tities are desired, a y amou t, either i o e piece or i slices, may be bou!ht# The commercially cut baco , which is very thi a d becomes very crisp i its preparatio , may be bou!ht with the ri d retai ed or removed# $ both of these forms, it is ofte put up i %ars or packed eatly i flat pasteboard bo-es# 0hile such baco is u doubtedly the most popular ki d, it should be remembered that the more preparatio that is put o such a food before it e ters the home, the more e-pe sive it becomes# 3ery satisfactory results ca be obtai ed from baco bou!ht i the piece if care is used i cutti ! it# To secure very thi , eve slices, a k ife havi ! a thi blade that is kept sharp a d i !ood co ditio should always be used# ;<# .ACO1 A15 E//&#""There are ma y combi atio s i which of the foods, but o more palatable o e ca be fou d tha e!!s# This is !e erally a breakfast dish' still there is it ca ot be used at times for lu cheo or supper to !ive baco is o e baco a d o reaso why variety#

To prepare this combi atio of foods, first pa "broil the desired umber of slices of baco i a hot fryi ! pa u til they are crisp a d the remove them to a warm platter# $ to the fat that has fried out of the

baco , put the re(uired umber of e!!s, which have first bee broke i to a saucer# Fry them u til they reach the desired de!ree of hard ess, a d the remove to the platter co tai i ! the baco # &erve by placi ! a slice or two of baco o the plate with each e!!# ;=# .ACO1 CO).$1E5 0$T4 OT4ER FOO5&#"")a y other foods may be fried i the same way as e!!s a d served with baco # For i sta ce, sliced apples or sliced tomatoes fried i baco fat u til they become te der, but ot mushy, are delicious whe served with crisp pieces of baco # Also, cold cereals, such as cream of wheat, oatmeal, cor "meal mush, etc#, may be sliced a d fried u til crisp a d the served with baco # ;?# 4A)#""The hi d le! of pork, whe cured a d smoked, is usually k ow as ham# $ such a ham, the proportio of fat a d lea is about ri!ht, but whe ham is bou!ht with the ri d removed, much of the fat is also take off# The best hams wei!h from = to *: pou ds, a d have a thi ski , solid fat, a d a small, short taperi ! le! or sha k# &everal ways of cooki ! ham are i practice# 3ery ofte slices resembli ! slices of rou d steak are cut from the whole ham a d the fried or broiled# $f a lar!er (ua tity is desired, the e tire ham or a thick cut may be purchased# This is boiled or baked a d the served hot or cold# $t is a !ood idea to purchase a e tire ham a d keep it i supply, cutti ! off slices as they are desired# $ such a eve t, the ham should be kept carefully wrapped a d should be hu ! i a cool, dry place# $ cutti ! a ham, be!i at the lar!e e d a d cut off slices u til the opposite e d becomes too small to make !ood slices# The piece that remai s may be cooked with ve!etables, may be boiled a d served either hot or cold, or, if it is o ly a small piece, may be used for maki ! soup# <A# .RO$LE5 4A)#""The methods of broili ! a d pa broili ! are very satisfactory whe applied to ham that is cut i slices# 4am is pa "broiled i the same way as other meats# To broil ham, place slices * i ch thick o the hot broiler rack a d sear (uickly o both sides# The reduce the temperature a d broil for *: to *= mi utes, tur i ! the ham every few mi utes u til do e# Remove to a hot platter# Add a little water to the drippi !s i the broiler pa , pour this over the meat, a d serve at o ce# <*# 4A) .A>E5 $1 )$L>#""A cha !e from the usual ways of prepari ! slices of ham ca be had by baki ! them i milk# A poi t to remember i carryi ! out this method is that the meat must bake slowly i order to be te der whe it is do e# &ecure a cover it 0he the almost e sufficie +"i ch slice of ham, place it i a drippi ! pa , a d completely with milk# Put i a moderate ove a d cook for + or more hours# ham is do e, its surface should be brow a d the milk should be tirely evaporated# $f the li(uid added i the be!i i ! is ot t, more may be added duri ! the baki !#

<+# .O$LE5 4A)#""&ometimes it is desired to cook a e tire ham, particularly whe a lar!e umber of perso s are to be served# The usual way to prepare a whole ham is to boil it# 0he it is sufficie tly cooked, it may be served hot or kept u til it is cold a d the served i slices# 1othi ! is more appeti,i ! for a li!ht meal, as lu cheo or supper, or for pic ic lu ches tha cold sliced ham# The , too, boiled ham is very delicious whe it is fried u til the ed!es are crisp# To prepare boiled ham, first soak the ham i cold water for several hours a d the remove it a d scrub it# Place it i a lar!e kettle with

the fat side dow a d cover well with cold water# Put over a slow fire a d allow to come to the boili ! poi t very slowly# .oil for *: mi utes a d skim off the scum that has rise # &immer slowly for about : hours, or at least +: mi utes for each pou d of ham# Take from the kettle a d remove the ski about two"thirds of the way back# $t will be fou d that the ski will peel off easily whe the ham is cooked e ou!h# /ar ish i a y desirable way a d serve hot or cold# <7# .A>E5 4A)#""A other very appeti,i ! way i which to cook a e tire ham is to bake it# This i volves both cooki ! i water o the top of the stove a d baki ! i the ove # 0hile this recipe, as well as those precedi !, specifies ham, it should be remembered that shoulder may be cooked i the same ways# For baked ham, proceed i the way %ust e-plai ed for boiled ham, but boil o ly *+ mi utes for each pou d# Take the ham from the kettle a d allow it to cool e ou!h to permit it to be ha dled# Remove the ski # The place the ham i a roasti ! pa a d pour over it * cupful of water# .ake *+ mi utes for each pou d a d baste fre(ue tly while baki !# &erve hot or cold# PREPARAT$O1 OP LEFT"O3ER POR> <8# COL5 POR> 0$T4 FR$E5 APPLE&#""A combi atio that most perso s fi d a!reeable a d that e ables the housewife to use up left"over pork, is cold pork a d fried apples# To prepare this dish, remove the cores from sour apples a d cut the apples i to *H+"i ch slices# Put these i a fryi ! pa co tai i ! hot baco fat a d fry u til soft a d well brow ed# &lice cold pork thi a d place i the ce ter of a platter# Arra !e the apples arou d the pork i a border# <:# &CALLOPE5 POR> A15 CA..A/E#""$f ot e ou!h pork remai s to serve alo e, it ca be combi ed with cabba!e to make a most appeti,i ! scalloped dish# The accompa yi ! recipe shows %ust how to prepare such a dish# &CALLOPE5 POR> A15 CA..A/E F&ufficie t to &erve &i-G + c# small thi slices of pork *"*H+ c# cooked chopped cabba!e *"*H+ c# thi white sauce *H8 c# buttered crumbs Arra !e the pork a d cabba!e i layers i a baki ! dish, havi ! a layer of cabba!e o top# Pour the white sauce over all a d spri kle the crumbs o top# .ake u til the sauce boils a d the crumbs are brow # <;# )OC> C4$C>E1 &ALA5#""The similarity i appeara ce of pork to chicke makes it possible to prepare a salad of cold pork that is a very !ood substitute for chicke salad# A salad of this ki d ca be used as the mai dish i such a meal as lu cheo or supper# )OC> C4$C>E1 &ALA5 F&ufficie t to &erve &i-G 8 Tb# vi e!ar + c# diced pork *"*H+ c# diced celery &alad dressi !

4eat the vi e!ar a d pour it over the diced pork# &et aside to chill# 0he ready to serve, add the diced celery a d mi- well# Pour the salad dressi ! over all a d serve o crisp lettuce leaves# &ER3$1/ A15 CAR3$1/ OF )EAT <<# The ma er of carvi ! a d servi ! meat i the home depe ds to some e-te t o the ki d of meat that is to be served# A way that is favored by some is to carve the meat before it is placed o the table a d the serve it accordi ! to the style of service used# 4owever, the preferable way is to place the platter co tai i ! the meat o the table, to!ether with the plates, i fro t of the perso who is to do the carvi ! a d servi !# The carver should use co siderable care i cutti ! a d servi ! the meat so that the platter a d the surrou di ! tablecloth will ot become u si!htly# To make each portio as attractive as possible, it should be cut off eve ly a d the placed o the plate with the best side up# Furthermore, the carvi ! should be do e i a eco omical way i order that whatever remai s after the first servi ! may be served later i the same meal, a d what is ot eate at the first meal may be utili,ed to adva ta!e for a other# To obtai the best results i carvi !, a !ood carvi ! k ife should be secured a d it should always be kept well sharpe ed# <=# 0ith the !e eral directio s clear i mi d, the methods of carvi ! a d servi ! particular ki ds of meat may be take up# Chops, of course, re(uire o carvi !# .y mea s of a lar!e fork, o e should be placed o each perso Es plate# &teaks a d roasts, however, eed proper cutti ! i order that e(ually !ood pieces may be served to each perso di i !# To carve a steak properly, cut it across from side to side so that each piece will co tai a portio of the te der part, as well as a share of the tou!her part# 0he cut, the pieces should be strips that are about as wide as the steak is thick# $t is ofte advisable to remove the bo e from some steaks before placi ! them o the table# <?# Roasts re(uire somewhat more atte tio tha steaks# .efore they are placed o the table, a y cord used for tyi ! should be cut a d removed a d all skewers i serted to hold the meat i shape should be pulled out# To carve a roast of a y ki d, ru the fork i to the meat deeply e ou!h to hold it firmly a d the cut the meat i to thi slices across the !rai # $ the case of a roast le! that co tai s the bo e, be!i to carve the meat from the lar!e e d, cutti ! each slice dow to the bo e a d the off so that the bo e is left clea # Place rou d of beef a d rolled roasts o the platter so that the tissue side, a d ot the ski side, is up, a d the cut the slices off i a hori,o tal directio # To carve a rib roast properly, cut it parallel with the ribs a d separate the pieces from the backbo e# &A2&A/E& A15 )EAT PREPARAT$O1& =A# $ additio to the fresh, raw meats that the housewife ca procure for her family, there are o the market umerous varieties of raw, smoked, cooked, a d partly cooked meats, which are !e erally i cluded u der the term &A2&A/E&# These meats are usually hi!hly seaso ed, so they keep better tha do fresh meats# They should ot be overlooked by the housewife, for they help to simplify her labor a d at the same time serve to !ive variety to the family diet# &till, it should be remembered that whe meats are made ready for use before they are put o the

market, the cost of the labor i volved i their ma ufacture is added to the price char!ed for them# For this reaso , the housewife must be prepared to pay more for meats of this ki d tha she would pay if she could prepare them at home# 4owever, she eed ot be co cer ed re!ardi ! their safety, for the !over me tEs i spectio a d re!ulatio s preve t a y adulteratio of them# =*# Amo ! the umerous varieties of these meats, ma y of them are typical of certai localities, while others have a atio al or a i ter atio al reputatio # They also vary i the ki d of meat used to make them# &ome of them are made from beef, as fra kfurters a d certai ki ds of bolo! a, while others are made from pork a d i clude the smoked a d u smoked sausa!es, Liverwurst is made from the livers of certai a imals, a d may be purchased loose or i ski s# &ome of these sausa!es are used so ofte i certai combi atio s of foods that they are usually thou!ht of i co ectio with the foods that it is customary for them to accompa y# Fra kfurters a d sauerkraut, pork sausa!e a d mashed potatoes, liverwurst a d fried cor "meal mush are well"k ow combi atio s of this ki d# =+# Closely allied to these sausa!es, althou!h ot o e of them, is a meat preparatio much used i some localities a d k ow as scrapple, or po hasse# This is prepared by cooki ! the head of pork, removi ! the meat from the bo es, a d choppi ! it very fi e# The pieces of meat are the retur ed to the broth i which the head was cooked a d e ou!h cor meal to thicke the li(uid is stirred i # After the whole has boiled sufficie tly, it is tur ed i to molds a d allowed to harde # 0he it is cold a d hard, it ca be cut i to slices, which are sauted i hot fat# =7# .esides scrapple, umerous other meat preparatio s, such as meat loaves of various ki ds a d pickled pi!Es feet, ca usually be obtai ed i the market# 0hile the thrifty housewife does ot make a habit of purchasi ! meats of this ki d re!ularly, there are times whe they are a !reat co ve ie ce a d also afford a opportu ity to vary the diet# C C C C C

PREPARAT$O1 OF FOO5& .6 5EEP"FAT FR6$1/ PR$1C$PLE& OF 5EEP"FAT FR6$1/ =8# 2p to this poi t, all fryi ! of foods has bee do e by sautei ! them' that is, fryi ! them (uickly i a small amou t of fat# The other method of fryi !, which i volves cooki ! food (uickly i deep fat at a temperature of 7:A to 8AA de!rees Fahre heit, is used so fre(ue tly i the preparatio of ma y e-celle t meat dishes, particularly i the use of left"overs, that specific directio s for it are here !ive , to!ether with several recipes that afford practice i its use# 1o difficulty will be e-perie ced i applyi ! this method to these recipes or to other recipes if the u derlyi ! pri ciples of deep"fat fryi ! are thorou!hly u derstood a d the proper ute sils for this work are secured# =:# $ the first place, it should be remembered that if foods prepared i this way are properly do e, they are ot so i di!estible as they are ofte times supposed to be, but that i correct preparatio makes for i di!estibility i the fi ished product# For i sta ce, allowi ! the food to soak up (ua tities of fat duri ! the fryi ! is either eco omical or co ducive to a di!estible dish# To avoid such a co ditio , it is

ecessary that the mi-ture to be fried be made of the proper materials a d be prepared i the ri!ht way# O e of the chief re(uireme ts is that the surface of the mi-ture be properly coated with a protei material, such as e!! or e!! a d milk, before it is put i to the fat or that the mi-ture co tai the correct proportio of e!! so that its outside surface will accomplish the same purpose# The reaso for this re(uireme t is that the protei material is (uickly coa!ulated by the hot fat a d thus preve ts the e tra ce of fat i to the i side material of the fried food# Care must be take also i the selectio of the fat that is used for deep"fat fryi !# This may be i the form of a oil or a solid fat a d may be either a ve!etable or a a imal fat# 4owever, a ve!etable fat is usually preferred, as less smoke results from it a d less flavor of the fat remai s i the food after it is cooked# =;# The ute sils re(uired for deep"fat fryi ! co sist of a wire basket a d a pa i to which the basket will fit# As will be observed, the pa i which the fat is put has a upri!ht metal piece o the side opposite the ha dle# Over this fits a piece of wire with which the basket is e(uipped a d which is attached to the side opposite the ha dle of the basket# This arra !eme t makes it possible to drai the fat from whatever food has bee fried without havi ! to hold the basket over the pa # APPL$CAT$O1 OF 5EEP"FAT FR6$1/ =<# 0ith the pri ciples of deep"fat fryi ! well i mi d, the actual work of fryi ! foods by this method may be take up# 1umerous foods a d preparatio s may be sub%ected to this form of cookery, but atte tio is !ive at this time to o ly cro(uettes a d timbale cases# Cro(uettes are small balls or patties usually made of some fi ely mi ced food a d fried u til brow # Timbale cases are shells i which various creamed foods are served# As these two preparatio s are represe tative of the various dishes that ca be cooked by fryi ! i deep fat, the directio s !ive for these, if carefully mastered, may be applied to ma y other foods# ==# FR6$1/ OF CRO@2ETTE&#""After the mi-ture that is to be fried has bee prepared, a d while the cro(uettes are bei ! shaped, have the fat heati ! i the deep pa # .efore the food is immersed, test the temperature of the fat to make sure that it is hot e ou!h# To do this, put a *H+"i ch cube of bread i the hot fat a d keep it there for 8A seco ds# $f at the e d of this time it is a !olde brow , it may be k ow that the fat is sufficie tly hot for a y mi-ture# .e careful to re!ulate the heat so as to keep the fat as ear this temperature as possible, for it should be remembered that each time a cold food is immersed i hot fat, the temperature is lowered# 2sually, a few mi utesE fryi ! is ecessary to assure this re!ulatio of the temperature# As soo as the correct temperature is reached, put several of the cro(uettes i the basket a d set the basket i the pa of hot fat so that the cro(uettes are e tirely covered# Fry u til a !ood brow color is secured# The lift the basket out of the fat a d allow it to drai u til all the fat possible has dripped from it# Fi ally remove the cro(uettes from the basket a d place them o a y ki d of paper that will absorb the e-cessive fat# &erve at o ce or keep hot u til ready to serve#

=?# 3EAL CRO@2ETTE&#""3eal that remai s from a roast after it has bee served o ce ca be utili,ed i o better way tha i the maki ! of cro(uettes' or, if desired, veal may be cooked especially for this purpose# 0he such cro(uettes are served with a sauce of a y desirable ki d, such as white sauce or tomato sauce, or with left"over !ravy, o more appeti,i ! dish ca be fou d# 3EAL CRO@2ETTE& F&ufficie t to &erve &i-G + c# cold !rou d veal * c# thick white sauce + Tb# chopped o io * Tb# chopped parsley &alt a d pepper * e!! Fi e crumbs )i- the !rou d veal with the white sauce, add the o io a d parsley, a d salt a d pepper to taste# &hape i to oblo ! cro(uettes# Roll first i the beate e!!, which, if ecessary, may be i creased by the additio of a little milk, a d the i the crumbs# Fry i deep fat u til a !olde brow # &erve with or without sauce# ?A# &0EET.REA5 CRO@2ETTE&#""A e-tremely palatable dish ca be made by fryi ! i deep fat sweetbreads cut a y desirable shape a d si,e# These are usually served with a ve!etable, a d ofte a sauce of some ki d is served over both# To prepare the sweetbreads, parboil them accordi ! to the directio s !ive i Art# *<# Cut them i to the ki d of pieces desired, spri kle the pieces with salt a d pepper, a d dip them i to beate e!! a d the i to crumbs# Fry i deep fat a d serve with a ve!etable or a sauce or both# ?*# R$CE"A15")EAT PATT$E&#""&ometimes ot e ou!h meat remai s after a meal to make a tasty dish by itself# $ such a case, it should be combi ed with some other food, especially a starchy o e, so as to e-te d its flavor a d produce a dish that approaches earer a bala ced ratio tha meat alo e does# A small amou t of a y ki d of meat combi ed with rice a d the mi-ture the formed i to patties, or cro(uettes, provides both a appeti,i ! a d a utritious dish# R$CE"A15")EAT PATT$E& F&ufficie t to &erve &i-G * c# fi ely chopped left"over meat * c# cold steamed rice *H+ c# thick white sauce * Tb# chopped o io * tsp# celery salt &alt a d pepper * e!! Fi e crumbs )i- the meat a d rice, stir i to them the white sauce, o io , a d celery salt, a d salt a d pepper to taste# &hape i to cro(uettes, or patties' roll first i the e!! a d the i the crumbs# Fry i deep fat u til !olde brow a d serve with a y desirable sauce# ?+# T$).ALE CA&E&#""&uch foods as creamed sweetbreads, creamed sweetbreads a d mushrooms, a d other delicate foods that are served i

small (ua tities ca be made very attractive by servi ! them i timbale cases# These are made out of a batter by mea s of a timbale iro a d fried i deep fat u til brow # $ servi ! them, place them either o a small plate or o the di er plate with the rest of the di er# To make them especially attractive, dip the ed!e i to e!! white a d the i to very fi ely chopped parsley# ?7# To prepare timbale cases, a timbale iro is re(uired# &uch a iro co sists of a fluted piece of metal that is either solid or hollow a d that has attached to it a ha dle lo ! e ou!h to keep the ha d sufficie tly far away from the hot fat# The batter re(uired for timbale cases a d the directio s for combi i ! them are as follows9 T$).ALE"CA&E .ATTER F&ufficie t to )ake Twe tyG * e!! *H+ c# milk *H+ tsp# salt * tsp# su!ar 7H8 c# flour .eat the e!! with a fork %ust e ou!h to break it up thorou!hly# Add the milk, salt, a d su!ar# &tir i the flour with as little beati ! as possible# After prepari ! this mi-ture, allow it to sta d for *H+ hour, so that a y air it co tai s i the form of bubbles may escape a d thus preve t the formatio of holes a d bubbles i the fi ished timbale cases# 0he about to use the batter, pour it i to a cup or some other small ute sil that is %ust lar!e e ou!h to admit the iro easily# The iro must be early covered with batter, but a lar!e amou t of it will ot be eeded if a small ute sil is used# Place the iro i the hot fat, u til it is hot, or for about 8 mi utes# The let it drip a d place it i the batter, bei ! careful ot to permit the batter to come (uite to the top of the iro , a d remove it at o ce# Place it immediately i to the hot fat, allowi ! the fat to come hi!her o the iro tha the batter does# This precautio will preve t the formatio of a rid!e of bubbles arou d the top of the timbale case# Fry i the deep fat u til the case is icely brow ed# Remove the iro from the fat, a d allow it to drip# The carefully remove the timbale case from the iro with a fork a d place it o paper that will absorb the fat# $f your timbales are soft i stead of crisp, you will k ow that the mi-ture is too thick a d should be diluted# Too hot or too cold a iro will preve t the mi-ture from sticki ! to it# )EAT FPART +G EDA)$1AT$O1 @2E&T$O1& F*G FaG 0hat is vealI FbG From a imals of what a!e is the best veal obtai edI F+G Compare veal a d beef as to characteristics# F7G 0hat cuts of veal are most suitable for9 FaG roastsI FbG cutletsI FcG soup a d stewsI FdG chopsI

F8G FaG 0hat or!a s of veal are used for foodsI FbG 0hat are sweetbreadsI F:G FaG 0hy is veal more i di!estible tha beefI FbG 0hat importa t poi t must be remembered co cer i ! the cooki ! of vealI F;G FaG 0hat substa ce i %ellied vealI FbG E-plai veal is utili,ed i the preparatio how this dish is prepared# of

F<G FaG At what a!e is sheep sold as lambI FbG 4ow do lamb a d mutto differ as to food substa cesI F=G Compare the flesh of lamb a d mutto as to appeara ce# the terms9 FaG rack' are tou!h a d others

F?G As they apply to lamb a d mutto , e-plai FbG saddle# F*AG E-plai te der# why some cuts of lamb a d mutto

F**G 0hat is9 FaG a crow

roast of lambI FbG a Fre ch chopI

F*+G FaG 5escribe pork of the best ki d# FbG 0hy is the food value of pork hi!her tha that of other meatsI F*7G FaG 1ame the cuts of pork# FbG 0hat is mea t by leaf lardI F*8G 0hat importa t poi ts must be take cooki ! of porkI i to co sideratio i the

F*:G FaG 1ame some of the accompa ime ts that are usually served with pork# FbG 0hat is the purpose of these accompa ime tsI F*;G FaG For what purpose is salt pork !e erally usedI FbG 0hat is baco I FcG To what uses is baco putI F*<G FaG /ive the !e eral directio s for the carvi ! a d servi ! of meat# FbG E-plai how to carve a d serve a steak# F*=G FaG 0hat is mea t by deep"fat fryi !I FbG 0hy must a food that is to be fried i deep fat co tai or be coated with a protei materialI F*?G FaG 0hat ute sils are ecessary for deep"fat fryi !I FbG E-plai the procedure i fryi ! cro(uettes i deep fat# F+AG FaG For what purpose are timbale cases usedI FbG E-plai make a batter for timbale cases# A55$T$O1AL 0OR> &elect a cut of beef that you co sider most desirable from a eco omical sta dpoi t# .uy a (ua tity that may be used to the !reatest adva ta!e for your family# Prepare it i a y way you desire# &tate the umber of pou ds purchased, the of meals i which it was served, a d the ma y adults a d how ma y childre G served cost of each portio by dividi ! the cost perso s served# price of the meat, the umber umber of perso s Ftell how at each meal# Estimate the of the whole by the umber of how to

)ake up a ori!i al dish i recipe to us# C C C

which left"over meat is used a d submit the C C

PO2LTR6 C C C C C

PO2LTR6 A& A FOO5 *# PO2LTR6 is the term used to desi! ate birds that have bee domesticated, or brou!ht u der the co trol of ma , for two purposes, amely, the e!!s they produce a d the flesh food they supply# All the commo species of domestic fowls""chicke s, ducks, !eese, turkeys, !ui ea fowls, a d pi!eo s""are k ow as poultry# 4owever, o e of these species is i cluded u der this term u less it is raised for at least o e of the two purposes me tio ed# As the term is to be u derstood i this &ectio , poultry i cludes all domestic fowls that are killed i order that their flesh may be cooked a d used as food for huma bei !s# Of course, ma y wild birds are killed for the flesh food they fur ish, but they are classed u der the term !ame# +# Poultry is probably ever a ecessity i the ordi ary dietary, a d whe prices are hi!h it is a decided lu-ury# &till it does aid materially i relievi ! the mo oto y of the usual protei foods, a d it supplies that Jsomethi ! out of the ordi aryJ for special occasio s# The , too, it is ofte valuable i the diet of a i valid or some perso with a poor appetite# Poultry is, of course, used more i some homes tha i others' yet there is scarcely a home i which it is ot served some time or a other# A k owled!e of this food a d its preparatio a d servi ! will therefore prove to be a valuable asset to a y housewife# 7# To arrive at a k owled!e of the use of poultry as a food, the housewife must ecessarily become familiar with its selectio a d purchase# The she must !ive atte tio to both its preparatio for cooki ! a d its actual cooki !, a d, fi ally, to its servi !# $ all these matters she will do well to adhere to the practice of eco omy, for, at best, poultry is usually a e-pe sive food# .efore e teri ! i to these matters i detail, however, it will be well to look i to them i a !e eral way# 8# $ the selectio of poultry, the housewife should reali,e that poultry breeders have so developed certai breeds, eve of the same species, that they are better for table use tha others# The flesh of a y breed of poultry may be improved by feedi ! the birds !ood food a d !ivi ! them proper care' a d it is by applyi ! these pri ciples that the breeders are e abled to better the (uality of this food# Other thi !s also i flue ce the (uality of poultry flesh as food, as, for e-ample, the way i which the poultry is prepared for market a d the care it receives i tra sportatio a d stora!e# 2 less these are as they should be, they have a detrime tal effect o poultry, because such food is decidedly perishable# $t is possible to e-ercise eco omy i the purchase of poultry, but before the housewife ca do this she must be able to %ud!e the a!e of each ki d she may desire# O the a!e depe ds to a !reat e-te t the

method of cookery to be followed i prepari ! the poultry for the table# Likewise, she must k ow the marks of cold"stora!e poultry, as well as those of poultry that is freshly killed' a d she must be familiar with the first marks of deterioratio , or decay, that result from stori ! the food too lo ! or improperly# Eco omy may also be practiced i prepari ! poultry for cooki !# To bri ! this about, however, the housewife should reali,e that the best method of prepari ! a y ki d of poultry for cooki ! is always the most eco omical# $t mea s, too, that she should u dersta d thorou!hly the methods of drawi ! a d cutti !, so that she may either do this work herself or direct it# The way i which poultry is cooked has a beari ! o the cost of this food, too# For e-ample, a you !, te der bird prepared by a wro ! method ot o ly is a !ood dish spoiled, but is a waste of e-pe sive material# Likewise, a older bird, which has more flavor but tou!her tissues, is almost impossible as food if it is ot properly prepared# .oth ki ds make appeti,i ! dishes a d do ot result i waste if correct methods of cooki ! are followed i their preparatio # Eve the way i which poultry is served has a beari ! o the cost of this food# For this reaso , it is ecessary to k ow how to carve, as well as how to utili,e a y of this food that may be left over, if the housewife is to !et the most out of her i vestme t# C C C C C

&ELECT$O1 OF PO2LTR6 /E1ERAL $1FOR)AT$O1 :# The selectio of a y ki d of poultry to be used as food is a matter that should ot be left to the butcher# Rather, it should be do e by some o e who u dersta ds the purpose for which the poultry is to be used, a d, i the home, this is a duty that usually falls to the housewife# There are a umber of !e eral facts about poultry, a d a k owled!e of them will assist the housewife !reatly i performi ! her tasks# ;# CLA&&$F$CAT$O1 OF PO2LTR6#""Poultry breeders a d dealers divide the domestic fowls i to three classes# $ the first class are i cluded those which have combs, such as chicke s, turkeys, a d !ui ea fowls# @uails a d pheasa ts belo ! to this class also, but they are very seldom domesticated# The birds i this class are disti !uished by two ki ds of tissue""li!ht meat o the breast a d dark meat o the other parts of the body# $ the seco d class are i cluded those fowls which swim, such as ducks a d !eese# These are characteri,ed by web feet a d lo ! thick bills, a d their meat is more early the same color over the e tire body# The third class is comprised of birds that belo ! to the family of doves# Pi!eo s, which are called s(uabs whe used as food, are the o ly domesticated birds of this class# They sta d betwee the other two classes with respect to their flesh, which has some differe ce i color betwee the breast a d other muscles, but ot so much as chicke a d other fowls of the first class# <# $1FL2E1CE OF FEE5$1/ A15 CARE O1 @2AL$T6#""To some e-te t, the breed affects the (uality of poultry as food' still this is a far less importa t matter tha a umber of thi !s that the purchaser is better able to %ud!e# Amo ! the factors that !reatly i flue ce the (uality are the feedi ! a d care that the birds receive up to the time of slau!hter#

These affect ot o ly the flavor a d the te der ess of the tissue, as well as the (ua tity of tissue i proportio to bo e, but also the healthful ess of the birds themselves# To keep the birds i !ood health a d to build up sufficie t flesh to make them plump, with as much meat as possible o the bo es a d a fair amou t of fat as well, the food they !et must be clea a d of the ri!ht ki d# Likewise, the housi ! co ditio s must be such that the birds are kept dry a d sufficie tly warm# The livi ! space, also, must be ade(uate for the umber that are raised# 5omestic fowls are ot discrimi ati ! as to their food, a d whe they are forced to live i dirt a d filth they will eat more or less of it a d thus i %ure the (uality of their flesh# Poultry that comes i to the market looki ! draw a d thi , with blue"looki ! flesh a d o fat, shows evide ce of havi ! had poor livi ! co ditio s a d i ade(uate feedi !# &uch poultry will be fou d to have a less satisfactory flavor tha that which has received proper care# =# EFFECT OF &ED O1 @2AL$T6#""0he birds of a y ki d are you !, se- has very little to do with the (uality of the flesh# .ut as they !row older the flesh of males develops a stro !er flavor tha that of females of the same a!e a d also becomes tou!her# 4owever, whe birds, with the e-ceptio of mature o es, are dressed, it would take a e-pert to determi e the se-# The mature male is less plump tha the female, a d it is more likely to be scraw y# Likewise, its spurs are lar!er a d its bo es are lar!e i proportio to the amou t of flesh o them# 3ery ofte the reproductive or!a s of you ! males are removed, a d the birds are the called capo s# As the capo !rows to maturity, it develops more of the (ualities of the he # $ts body becomes plump i stead of a !ular, the (uality of its flesh is much better tha that of the cock, a d the (ua tity of flesh i proportio to bo e is much !reater# $ fact, the wei!ht of a capo Es edible flesh is much !reater tha that of either a he or a cock# $ the market, a dressed capo ca usually be told by the lo ! tail a d wi ! feathers that are left o , as well as by a ri ! of feathers arou d the eck# Female birds that are spayed are called poulards# &payi !, or removi ! the reproductive or!a s, of female birds, however, makes so little improveme t that it is seldom do e# ?# PREPARAT$O1 OF PO2LTR6 FOR )AR>ET#""The ma er i which poultry is prepared for market has a !reat beari ! o its (uality as food# $ some cases, the preparatio falls to the producer, a d ofte , whe birds are raised i (ua tities, they are sold alive a d dressed by the butcher# 4owever, poultry that is to be shipped lo ! dista ces a d i lar!e (ua tities or stored for lo ! periods of time is usually prepared at a slau!hteri ! place# This process of slau!hteri ! a d shippi ! re(uires !reat care, for if atte tio is ot !ive to details, the poultry will be i a state of deterioratio whe it reaches the co sumer a d therefore u fit for food# $ order to avoid the deterioratio of poultry that is slau!htered some dista ce from the place of its co sumptio , each bird is well fed up to withi +8 hours before it is killed# The it is starved so that its alime tary tract will be as empty as possible at the time of killi !# &uch birds are killed by cutti ! the lar!e blood vessel ru i ! up to the head# 0he properly do e, this method of killi ! allows almost all the blood to be drai ed from the body a d the keepi ! (ualities are much improved# At practically the same time, the brai is pierced by the k ife thrust, a d as soo as the bleedi ! comme ces the fowl becomes paraly,ed# As the tissues rela-, the feathers may be pulled easily from the ski without immersi ! the bird i hot water# This method of plucki !, k ow as dry plucki !, is preferable whe the ski must be

kept i tact a d the poultry kept for a y le !th of time# The head a d feet are left o a d the e trails are ot removed# The poultry is the chilled to the free,i ! poi t, but ot below it, after which the birds are packed te i a bo- a d shipped to the market i refri!erator cars or placed i cold stora!e# 2 less the poultry is to be cooked immediately after slau!hter, such measures are absolutely ecessary, as its flesh is perishable a d will ot remai i !ood co ditio for a lo ! period of time# *A# COL5"&TORA/E PO2LTR6#""Poultry that has bee properly raised, killed, tra sported, a d stored is very likely to come i to the market i such co ditio that it ca ot be readily disti !uished from freshly killed birds# 0he e-posed to warmer temperatures, however, stora!e poultry spoils much more (uickly tha does fresh poultry# For this reaso , if there is a y evide ce that poultry has bee i stora!e, it should be cooked as soo as possible after purchase# There are really two ki ds of cold"stora!e poultry9 that which is kept at a temperature %ust above free,i ! a d delivered withi a few weeks after slau!hteri !, a d that which is fro,e a d kept i stora!e a much lo !er time# 0he properly cared for, either o e is preferable to freshly killed poultry that is of poor (uality or has had a cha ce to spoil# Poultry that has bee fro,e must be thawed carefully# $t should be first placed i a refri!erator a d allowed to thaw to that temperature before it is placed i a warmer o e# $t should ever be thawed by putti ! it i to warm water# Thawi ! it i this way really helps it to decompose# A sure i dicatio of cold"stora!e poultry is the pi ched look it possesses, a co ditio brou!ht about by packi ! the birds ti!htly a!ai st o e a other# &tora!e poultry usually has the head a d feet left o a d its e trails are ot removed# $ deed, it has bee determi ed by e-perime t that poultry will keep better if these precautio s are observed# The removal of the e trails seems to affect the i ter al cavity of the bird so that it does ot keep well, a d as a matter of safety it should be cooked (uickly after this has bee do e i the home# &ELECT$O1 OF C4$C>E1 **# To be able to select chicke properly, the housewife must be familiar with the terms that are applied to chicke s to desi! ate their a!e or the cookery process for which they are most suitable# Chicke is a !e eral ame for all varieties of this ki d of poultry, but i its specific use it mea s a commo domestic fowl that is less tha * year old# Fowl is also a !e eral term' but i its restricted use i cookery it refers to the full"!row domestic he or cock over * year of a!e, as disti !uished from the chicke or pullet# A broiler is chicke from + to 8 mo ths old which, because of its te der ess, is suitable for broili !# A fryi ! chicke is at least ; mo ths old, a d a roasti ! chicke is betwee ; mo ths a d * year old# 0ith these terms u derstood, it ca readily be see that if fried chicke is desired a +"year"old fowl would ot be a wise purchase# The (uality of the bird is the e-t co sideratio i the selectio of chicke # A umber of thi !s have a beari ! o the (uality# Amo ! these, as has already bee poi ted out, are the feedi ! a d care that the bird has received duri ! its !rowth, the way i which it has bee prepared for market, a d so o # All of these thi !s may be determi ed by careful observatio before maki ! a purchase# 4owever, if the bird is draw , a d especially if the head a d feet are removed, there is less cha ce to

determi e these thi !s accurately# *+# /E1ERAL )AR>& OF /OO5 @2AL$T6#""A chicke older tha a broiler that has bee plucked should ot be scraw y or draw looki !, or should the flesh have a blue ti !e that shows throu!h the ski # Rather, it should be plump a d well rou ded# There should be a sufficie t amou t of fat to !ive a rich, yellow color# $t should be plucked clea , a d the ski should be clear a d of a eve color over the e tire bird# Te der, easily broke ski i dicates a you ! bird' tou!her ski i dicates a older o e# The ski should be whole a d u broke ' likewise, whe pressed with the fi !ers, it should be either flabby or stiff, but pliable# *7# The i crease of a!e i a chicke is to some e-te t a adva ta!e, because with a!e there is a i crease i flavor# Thus, a year"old chicke will have more flavor tha a broiler# 4owever, after more tha a year, the flavor i creases to such a e-te t that it becomes stro ! a d disa!reeable# 0ith the adva ce of a!e there is also a loss of te der ess i the flesh, a d this after *"*H+ or + years becomes so e-treme as to re der the bird almost u fit for use# As the a!e of a chicke i creases, the proportio of flesh to bo e also i creases up to the complete maturity of the bird# 4e ce, o e lar!e bird is a more eco omical purchase tha two small o es that e(ual its wei!ht, because the proportio of bo e to flesh is less i the lar!e bird tha i the small o es# *8# 5ETER)$1$1/ T4E A/E OF C4$C>E1#""A e-celle t way i which to determi e the a!e of a chicke that has bee dressed co sists i feeli ! of the breast bo e at the poi t where it protrudes below the eck# $ a very you ! chicke , a broiler, for i sta ce, the poi t of this bo e will feel like cartila!e, which is firm, elastic tissue, a d may be very easily be t# $f the bird is about a year old, the bo e will be brittle, a d i a very old o e it will be hard a d will ot be d# *:# $f the head has bee left o , the co ditio of the beak is a mea s of determi i ! a!e# $ a you ! chicke , it will be smooth a d u marred' i a old o e, it will be rou!h a d probably darker i color# $f the feet have bee left o , they too will serve to i dicate the a!e# The feet of a you ! chicke are smooth a d soft' whereas, those of a old bird are rou!h, hard, a d scaly# The claws of a you ! o e are short a d sharp' but as the bird !rows older they !row stro !er a d become blu t a d marred with use# The spur, which is a pro%ectio %ust above the foot o the back of each le!, is small i the you ! chicke , a d i creases i si,e as the a!e i creases# 4owever, the spurs are more pro ou ced i males tha i females# *;# A other way of telli ! the a!e of dressed chicke is to observe the ski # After plucki !, you ! birds usually have some pi feathers left i the ski # Pi feathers are small u formed feathers that do ot pull out with the lar!er o es# Older birds are usually free from pi feathers, but have occasio al lo ! hairs remai i ! i the ski after the feathers have bee plucked# These do ot pull out readily a d must be si !ed off whe the chicke is bei ! prepared for cooki !# *<# 5ETER)$1$1/ T4E FRE&41E&& OF C4$C>E1#""There are a umber of poi ts that i dicate whether or ot a chicke is fresh# $ a freshly killed chicke , the feet will be soft a d pliable a d moist to the touch' also, the head will be u shru ke a d the eyes full a d bri!ht# The flesh of such a chicke will !ive a little whe pressed, but o part of the flesh should be softer tha a other# As actual decompositio sets i , the ski be!i s to discolor# The first marks of discoloratio occur u der eath

the le!s a d wi !s, at the A y dark or !ree ish color slimy feeli ! of the ski # i dicatio of fresh ess# A flesh has become u fit for

poi ts where they are attached to the body# i dicates decompositio , as does also a y The odor !ive off by the chicke is also a y offe sive odor, of course, mea s that the food#

*=# L$3E C4$C>E1&#""Occasio ally chicke s are brou!ht to the market a d sold alive# This mea s, of course, that the birds are sub%ected to a certai amou t of fri!ht a d eedless cruelty a d that the work of slau!hteri ! falls to the purchaser# The cost, however, is decreased a few ce ts o the pou d# &uch birds must be chose first of all by wei!ht a d the by the marks that i dicate a!e, which have already bee !ive # &ELECT$O1 OF PO2LTR6 OT4ER T4A1 C4$C>E1 *?# The determi atio of (uality, especially fresh ess, is much the same for other ki ds of poultry as it is for chicke # $ fact, the same poi ts apply i most cases, but each ki d seems to have a few disti !uishi ! features, which are here poi ted out# +A# &ELECT$O1 OF T2R>E6&#""Turkeys ra k e-t to chicke s i popularity as food# They are ative to America a d are perhaps better k ow here tha i forei! cou tries# Turkey is a much more seaso al food tha chicke , it bei ! best i the fall# Cold"stora!e turkey that has bee killed at that time, provided it is properly stored a d cared for, is better tha fresh turkey marketed out of seaso # +*# The a!e of a turkey ca be fairly accurately told by the appeara ce of its feet# 3ery you ! turkeys have black feet, a d as they mature the feet !radually !row pi k, so that at more tha * year old the feet will be fou d to be pi k# 4owever, as the bird !rows still older, the color a!ai cha !es, a d a 7"year"old turkey will have dull"!ray or blackish looki ! feet# The le!s, too, serve to i dicate the a!e of turkeys# Those of a you ! turkey are smooth, but as the birds !row older they !radually become rou!h a d scaly# A you ! turkey will have spurs that are o ly sli!htly developed, whereas a old turkey will have lo !, sharp o es# ++# Turkeys are seldom marketed whe they are very you !# .ut i spite of the fact that this is occasio ally do e, the mature birds are more !e erally marketed# Turkeys ofte reach a lar!e si,e, wei!hi ! as much as +A to +: pou ds# A mature turkey has proportio ately a lar!er amou t of flesh a d a smaller amou t of bo e tha chicke ' he ce, eve at a hi!her price per pou d, turkey is fully as eco omical as chicke # +7# &ELECT$O1 OF 52C>&#""5ucks probably come e-t to turkeys i popularity for table use# 6ou ! ducks are sold i the market duri ! the summer a d are called spri ! duck# The mature ducks may be purchased at a y time duri ! the year, but they are best i the wi ter mo ths# The fle-ibility of the wi dpipe is a e-celle t test for the a!e of ducks# $ the you ! bird, the wi dpipe may be easily moved' whereas, i the old o e, it is statio ary a d (uite hard# The meat of ducks is dark over the e tire bird, a d the !reatest amou t is fou d o the breast# $ts flavor is (uite typical, a d differs very much from turkey a d chicke # 4owever, there is a comparatively small amou t of meat eve o a !ood"si,ed duck, a d it does ot carve to very !ood adva ta!e' i fact, more perso s ca be served from a chicke or a turkey of the same wei!ht# 6ou ! ducks are rather difficult to clea , as a layer of fi e dow , which is ot easily removed, covers the ski #

+8# &ELECT$O1 OF /EE&E#""/eese are much more commo ly used for food i forei! cou tries tha i America# Their a!e may be told i the same way as that of ducks, amely, by feeli ! of the wi dpipe# The flesh is dark throu!hout a d rather stro !ly flavored# The fat is used (uite e-te sively for cooki ! purposes, a d eve as a butter substitute i some cou tries# .ecause of this fact, !eese are !e erally fatte ed before they are slau!htered, a d ofte half the wei!ht of the bird is fat# The livers of fatte ed !eese reach e ormous proportio s a d are co sidered a delicacy# They are used for pate de fois !ras# 2sually, this is put up i %ars a d bri !s a very hi!h price# +:# &ELECT$O1 OF P$/EO1&#""Pi!eo s are raised primarily for their use as s(uabs# These are you ! birds about 8 weeks old, a d their meat is te der a d a!reeable to the taste# The meat of the mature pi!eo becomes (uite tou!h a d u palatable# The breast is the o ly part of the bird that has meat o it i a y (ua tity, a d this meat is sli!htly li!hter i color tha that which comes from the remai der of the body# )idsummer is the best seaso for s(uabs, but they ca be purchased at other times of the year# The cost of s(uabs is too hi!h to allow them to be used e-te sively as a food i the ordi ary household# TA.LE $ /2$5E TO T4E &ELECT$O1 OF PO2LTR6 )arket 1ame &(uab broiler .roiler Fryi ! chicke Roasti ! chicke Fowl Capo Turkey broiler Roasti ! turkey &pri ! 5uck Roasti ! 5uck /ree !oose Roasti ! !oose &(uab /ui ea he broiler /ui ea fowl 0ei!ht Pou ds 7H8 *"*H+ +"*H+ 7 8 ; *"*H+ = *"*H+ 8 *"*H+ 8 *H+ * 7 to to to to to to to to to to to to to to to *"*H8 + 7 ; : *A 8 +: +"*H+ = +"*H+ = 7H8 + : A!e ; to = wk# + to 8 mo# ; mo# ; mo# to * over * yr# ; to = wk# + to 8 mo# ; mo# to 7 + to ; mo# ; mo# to * + to ; mo# ; mo# to * 8 wk# + to 8 mo# ; mo# to * &easo April to Buly )ay to &ept# Bu e to Oct# All 6ear All 6ear )ay to &ept# Bu e to &ept# Oct# to Ba # )ay to 5ec# .est i wi ter )ay to 5ec# Oct# to )ar# Bu e to &ept# Au!# to 1ov# Oct# to )ar#

yr#

yr# yr# yr# yr#

+;# &ELECT$O1 OF /2$1EA FO0L&#""/ui ea fowls are comi ! i to commo use as food# The you ! birds are preferable to the older o es# They are ready for the market i early autum , while the old birds may be procured at a y time# The breast meat of !ui ea fowls is almost as li!ht as that of chicke , but all the meat of this bird has a !amy taste, which is abse t i the chicke # $f this particular flavor is much desired, it may be developed to eve a !reater de!ree by allowi ! the bird to ha ! after killi ! u til the meat be!i s to Jtur ,J that is, become Jhi!h#J &uch meat, however, is ot usually desirable i the ordi ary me u# +<# a d bei a d &ELECT$O1 OF P4EA&A1T, PARTR$5/E, A15 @2A$L#""Pheasa t, partrid!e, (uail are usually co sidered !ame birds, but certai varieties are ! e-te sively domesticated a d bred for market# &uch birds are small are used more i the ature of a delicacy tha as a commo

article of food# +=# TA.LE OF PO2LTR6 A15 /A)E#""$ Table $ are !ive the market ames of the various ki ds of poultry a d !ame birds, as well as the correspo di ! a!e, the wei!ht, a d the seaso of the year whe they are most desirable# This table will serve as a !uide i selecti ! poultry that is to be used as food# CO)PO&$T$O1 OF PO2LTR6 +?# The compositio of poultry is very similar to that of meats# $ fact, poultry is composed of protei , fat, water, mi eral salts, a d e-tractives that do ot differ materially from those fou d i meats# The protei , which usually varies from *: to +A per ce t#, is a much more co sta t factor tha the fat, which varies from = to 8A per ce t# This variatio , of course, makes the total food value hi!h i some ki ds of poultry a d low i others# For i sta ce, i a you ! broiler that has ot bee fatte ed, the food value is e-tremely low' whereas, i a mature well"fatte ed bird, such as a !oose, which i creases very markedly i fatty tissue after reachi ! maturity, it is e-tremely hi!h# A factor that detracts co siderably from the edible portio of poultry is the waste material, or refuse# This co sists of the bo es, cartila!e, head, feet, a d e trails, or i edible i ter al or!a s# The !reater the proportio of such waste material, the more the total utritive value of the flesh is reduced# $t is claimed that birds that have li!ht"colored flesh do ot become so fat as those which have dark flesh# This, of course, makes their utritive value less, because the fat of poultry is what serves to supply a lar!e part of the utritio # There is o particular differe ce, as is commo ly supposed, betwee the red a d white meat of poultry# The differe ce i color is due to a differe ce i the blood supply, but this does ot affect the compositio to a y e-te t# C C C C C

PREPARAT$O1 OF PO2LTR6 FOR COO>$1/ PREPARAT$O1 OF C4$C>E1 7A# As has bee implied, poultry must be properly prepared before it is ready for cooki !' likewise, the method of cookery determi es how it must be prepared# For e-ample, if it is to be roasted, it must be draw ' if it is to be stewed, it must be draw a d cut i to suitable pieces' a d so o # The various steps that must be take to make poultry suitable for cooki ! are therefore co sidered here i detail# 7*# 5RE&&$1/ A C4$C>E1#""Althou!h, as has bee show , the housewife does ot have to dress the chicke that she is to cook""that is, kill a d pluck it""there may be times whe she will be called o to perform this task or at least direct it# A commo way of killi ! chicke i the home is simply to !rasp it firmly by the le!s, lay it o a block, a d the chop the head off with a sharp hatchet or a cleaver# $f this pla is followed, the beheaded chicke must be held firmly u til the blood has drai ed away a d the refle- actio that sets i has ceased# Otherwise, there is da !er of becomi ! splashed with blood# 7+# After a chicke has bee killed, the first step i its preparatio , o matter how it is to be cooked, co sists i removi ! the feathers, or plucki ! it, as this operatio is called# Plucki ! ca be do e dry by simply pulli ! out the feathers# 4owever, a bird ca be plucked more

readily if it is first immersed i water at the boili ! poi t for a few mi utes# &uch water has a te de cy to loose the feathers so that they ca be pulled from the ski easily# 2 less the chicke is to be used at o ce, thou!h, dry plucki ! is preferable to the other method# Care should be take ot to tear or mar the ski i plucki !, a d the operatio is best performed by pulli ! out the feathers a few at a time, with a (uick %erk# $ a you ! chicke , small feathers, commo ly called pi feathers, are apt to remai i the ski after plucki !# These may be pulled out by pi chi ! each with the poi t of a k ife pressed a!ai st the thumb a d the !ivi ! a (uick %erk# 77# 0hether live poultry is dressed by a local butcher or i the home, the le !th of time it should be kept after killi ! dema ds atte tio # &uch poultry should either be cooked before ri!or mortis, or the stiffe i ! of the muscles, has had time to be!i , or be allowed to remai i a cool place lo ! e ou!h for this to pass off a d the muscles to become te der a!ai # 1aturally, if this softe i !, or ripe i !, process, as it is sometimes called, !oes o too lo !, decompositio will set i , with the usual harmful effects if the meat is used as food# 78# &$1/E$1/ A C4$C>E1#""O all chicke s e-cept very you ! o es, whether they are home dressed or ot, hairs will be fou d o the ski ' a d, as has bee me tio ed, the older the bird the more hair will it have# The e-t step i prepari ! a chicke for cooki !, therefore, is to si !e it, or bur off these hairs# 4owever, before si !ei !, provided the head has ot bee removed, cut it off %ust where the eck be!i s, usi ! a kitche cleaver or a butcher k ife# To si !e a dressed chicke , !rasp it by the head or the eck a d the feet a d the revolve it over a !as flame or a bur i ! piece of paper for a few seco ds or %ust lo ! e ou!h to bur off the hairs without scorchi ! the ski # After si !ei !, wash the ski thorou!hly with a cloth a d warm water# The it will be ready for drawi ! a d cutti ! up# 7:# 5RA0$1/ A C4$C>E1#"".y drawi ! a chicke is mea t the taki ! out of the e trails a d removi ! all parts that are ot edible# Althou!h this work will be do e by some butchers, the better pla is to do it at home, for, as has bee stated, chicke or a y other poultry must be cooked very soo after the e trails are removed# Chicke that is to be roasted is always prepared i this way, as the cavity that remai s may be filled with stuffi !# 5rawi ! is also ecessary whe chicke is to be cooked i a y other way, as by stewi ! or fryi !, but i additio it must be cut up# The procedure i drawi ! a chicke is simple, but some practice is re(uired before deft ess will result# 7;# $ order to draw a chicke , carefully cut a le !thwise slit throu!h the ski o the eck, a d slip the fi !ers dow arou d the crop, which is a small sack that holds the food eate by the chicke # The pull the crop out, a d with it the wi dpipe, taki ! pai s ot to tear the ski or to break the crop# 1e-t, remove the te do s, or thick white cords, from the le!s, so as to improve the meat# These may be easily removed, especially from a chicke that is freshly killed' that is, o e i which the flesh is still moist# &imply cut throu!h the ski , %ust above the foot, bei ! careful ot to cut the te do s that lie %ust be eath the ski ' the slip a skewer or some other small, dull impleme t, as a fork, u der the te do s, pull dow toward the foot u til they loose at the seco d %oi t, a d pull them out# 0ith the te do s removed, the feet may be cut off# To do this, cut throu!h the ski where the two bo es %oi # As the %oi t separates, cut throu!h the remai i ! te do s a d ski o the back of the le!s#

7<# Proceed, e-t, to cut a crosswise slit throu!h the ski betwee the le!s at a poi t above the ve t, so that the e trails may be removed# This slit should be %ust lar!e e ou!h to admit the ha d a d o lar!er# $ sert the fi !ers of o e ha d i this slit a d !e tly move them arou d the mass of the i ter al or!a s, keepi ! them close to the framework of the bird# This will loose the e trails at the poi ts where they are attached to the body# The , i serti ! the ha d, slip the fi !ers arou d the mass at the top, ear the eck, a d with o e pull remove the e tire i ter al co te ts# The lu !s, or li!hts, as they are sometimes called, do ot come out with this mass# They will be fou d covered with a membra e a d ti!htly faste ed i side the breast bo e, a d must be removed by pulli ! them out with the tips of the fi !ers# After the e trails are removed, pour clea cold water i to the cavity, ri se it well several times, a d pour the water out# 7=# Amo ! the co te ts draw from the chicke will be fou d the heart, the liver, a d the !i,,ard# These are called the !iblets# They are the o ly edible i ter al or!a s, a d must be separated from the rest# To do this, s(uee,e the blood from the heart, a d the cut the lar!e vessels off close to the top of it# The cut the liver away# $ ha dli ! this part of the !iblets e-treme care must be take , for ti!htly attached to it, is the !all bladder, which is a ti y sack filled with !ree fluid, called bile# $f this sack breaks, a ythi ! that its co te ts touches will become very bitter a d therefore u fit to eat# The !all ba! should be cut out of the liver above the place where it is attached, so as to be certai that it does ot break or lose a y of the bile# 1e-t, remove the !i,,ard, which co sists of a fleshy part surrou di ! a sack co tai i ! partly di!ested food eate by the chicke # First trim off a y surplus fat, a d carefully cut throu!h the fleshy part %ust to the surface of the i side sack# The pull the outside fleshy part away from the sack without breaki ! it, a operatio that ca be do e if the work is performed carefully# After removi ! the !iblets a d prepari ! them as e-plai ed, wash them well, so that they may be used with the rest of the chicke # As a fi al step, cut out the oil sack, which lies %ust above the tail# 7?# C2TT$1/ 2P A C4$C>E1#""0he chicke that has bee draw is to be fried, stewed, fricasseed, or cooked i some similar way, it must be cut i to suitable pieces# $ order to do this properly, it is ecessary to lear to locate the %oi ts a d to be able to cut s(uarely betwee the two bo es where they are attached to each other# To sever the le!s from the body of the chicke , first cut throu!h the ski u der eath each le! where it is attached to the body, be d the le! back far e ou!h to break the %oi t, a d the cut throu!h it, severi ! the e tire le! i o e piece# 0he the le!s are cut off, cut each o e apart at the %oi t betwee the thi!h a d the lower part, maki ! two pieces# To sever the wi !s from the body, cut throu!h the ski where the wi ! is attached, a d be d it back u til the %oi t breaks# The cut it off where the e ds of the bo es are attached to the %oi t# 0he both le!s a d both wi !s are removed, proceed to cut the body apart# Place the chicke , eck dow , o a table, a d cut dow throu!h the ribs parallel with the breast a d the back, u til the k ife strikes a hard bo e that it ca ot cut# The firmly !rasp the breast with o e ha d a d the back with the other a d break the %oi ts that attach these parts by pulli ! the back a d the breast away from each other# Cut throu!h the %oi ts, so that the back, ribs, a d eck will be i o e piece a d the breast i a other# $f desired, the breast may be divided i to two pieces by cutti ! it#A lso, as the back will break at the e d of the ribs, it may be cut i to two pieces there# Fi ally, cut the eck from the top piece of the back#

The pieces of chicke thus procured may be ri sed clea with cold water, but they should ever be allowed to sta d i water, because this will draw out some of the e-tractives, or flavori ! material, soluble albumi , a d mi eral salts# 8A# PREPAR$1/ C4$C>E1 FEET#"")a y perso s co sider that chicke feet are ot worth while for food# This, however, is a mistake idea, for they will add to the flavor of soup stock or they may be cooked with the !iblets to make stock for !ravy# Chicke feet do ot co tai much meat, but what little there is has a e-celle t flavor a d should be removed for use whe creamed chicke or a y dish made with left"over chicke is to be cooked# To prepare chicke feet for use as food, scrub the feet well a d pour boili ! water over them# After a mi ute or two, remove them from the water a d rub them with a clea cloth to peel off the scaly ski # Fi ally remove the ails by be di ! them back# 8*# 2T$L$K$1/ T4E 0$1/ T$P&#""The last %oi t, or tip, of chicke wi !s has o value as food, but, like the feet, it will help to add flavor to a y stock that is made# This small piece of wi ! may be removed a d the cooked with the feet a d !iblets# PREPARAT$O1 OF PO2LTR6 OT4ER T4A1 C4$C>E1 8+# PREPARAT$O1 OF T2R>E6#""The preparatio of a plucked turkey for cooki ! is almost ide tically the same as that of a plucked chicke # .e!i the preparatio by si !ei ! it' that is, hold it over a flame a d tur it so that all the hairs o the ski will be bur ed off# The look the ski over carefully, remove a y pi feathers that may ot have bee removed i plucki !, a d wash it thorou!hly# 1e-t, cut off the head, leavi ! as much of the eck as possible# 5raw the te do s from the le!s as i prepari ! chicke ' the ease with which this ca be do e will depe d !reatly o the le !th of time the turkey has bee killed# The cut off the le!s at the first %oi t above the foot# 4avi ! prepared the e-ter al part of the turkey, proceed to draw it# First, remove the crop by cutti ! a slit le !thwise i the eck over the crop, catchi ! it with the fi !ers, a d pulli ! it out# 1e-t, cut a slit betwee the le!s, below the breast bo e, a d draw out the i ter al or!a s# Clea a d retai the !iblets# Remove the lu !s, wash out the cavity i the turkey, a d cut off the oil ba! o the back, %ust above the tail# Turkey prepared i this way is ready to stuff a d roast# $t is ever cut i to pieces i the ordi ary household u til it has bee cooked a d is ready to serve# 5irectio s for carvi ! are therefore !ive later# 87# PREPARAT$O1 OF 52C> A15 /OO&E#""The preparatio of duck a d !oose for cooki ! does ot differ materially from that of turkey or chicke # Like turkey, duck or !oose is !e erally roasted a d ot cut up u til it is ready to serve# $t will be well to ote that you ! ducks are covered with small feathers, or dow , which is very difficult to remove# 4owever, the dow may be removed by pulli ! it out with a small k ife pressed a!ai st the thumb# 0he the dow is removed, proceed with the preparatio # &i !e, wash, remove the head a d feet, draw, wash the i side of the bird, a d remove the oil sack# /oose may be prepared for cooki ! i the same way# 88# PREPARAT$O1 OF &)ALL .$R5&#""&(uabs, partrid!e, pheasa t, a d other

small birds are usually cooked by broili !# To prepare such a bird for cooki !, si !e, remove a y small feathers that may remai , wash, remove the head a d feet, a d draw, followi ! the directio s !ive for drawi ! chicke # 0he it is thus clea ed, lay the bird ope # To do this, be!i at the eck a d cut dow the back alo ! the spi e# $f desired, however, the bird may be cut dow the back before drawi ! a d the e trails removed throu!h the cut dow the back# Fi ally, wash the i side a d wipe it dry, whe the bird will be ready for broili !# C C C C C

COO>$1/ OF PO2LTR6 COO>ER6 )ET4O5& 8:# 0ith poultry, as i the case of meats of a y ki d, it is the compositio that determi es the method of cookery' a d, as the structure a d compositio of the tissue of poultry do ot differ materially from those of meats, the applicatio of the various cooki ! methods is practically the same# 6ou ! a d te der birds that have comparatively little flesh, such as you ! chicke s, s(uabs, a d !ui ea fowl, are usually prepared by such rapid methods as fryi ! a d broili !# )edium"si,ed poultry, i cludi ! chicke s, turkeys, !ui ea fowl, ducks, a d !eese, re(uire more cooki !, a d this, of course, must be do e at a lower temperature' therefore, such poultry is !e erally roasted# Old poultry, particularly old chicke , or fowl, which is apt to be tou!h, re(uires still more cooki !, a d for this reaso is stewed, brai,ed, or fricasseed# The recipes for the cooki ! of various ki ds of poultry here !ive will serve to make clear the cookery method to employ, as well as how to carry it out to adva ta!e# PREPARAT$O1 .6 .RO$L$1/ 8;# The method of broili ! i the case of poultry of all ki ds does ot differ i a y way from the same method applied to cuts of meat# &i ce broili ! is a rapid method of cookery a d heat is applied at a hi!h temperature, it is ecessary that the poultry chose for broili ! be you ! a d te der a d have a comparatively small amou t of meat o the bo es# .roiled poultry is ot a eco omical dish, either is it o e i which the !reatest possible amou t of flavor is obtai ed, si ce, as i the case of the meat of a imals used for food, the flavor develops with the a!e of the birds# 4owever, broiled poultry has value i the diet of i valids a d perso s with poor appetite a d di!estio , for if it is properly do e it is appeti,i ! a d easily di!ested# 8<# .RO$LE5 PO2LTR6#""Poultry that is to be broiled must first be dressed, draw , a d clea ed# The , as has bee me tio ed for the preparatio of small birds, lay the bird ope by cutti ! dow alo ! the spi e, be!i i ! at the eck# This will permit the bird to be spread apart# 0he it is thus made ready, washed, a d wiped dry, heat the broiler a d !rease it# The place the bird o the broiler a d e-pose it to severe heat# &ear (uickly o o e side, a d tur a d sear o the other side# The reduce the heat to a lower temperature a d broil more slowly, tur i ! ofte # To preve t bur i !, the parts that sta d up close to the flame may be covered with strips of baco faste ed o with skewers' also, to !et the best results, the side of the bird o which the flesh is thick should be e-posed to the heat for a !reater le !th of time tha the other side# $f there is a y da !er of the hi!h places bur i ! i the

broiler, the bird may be removed a d the cooki ! co ti ued i a hot ove # .roiled poultry should be well do e whe served# This mea s, the , particularly i the case of chicke s, that the broili ! process should be carried o for about +A mi utes# 0he the bird is properly cooked, remove it from the broiler, place it o a hot platter, dot it with butter, spri kle with salt a d pepper, !ar ish, a d serve# PREPARAT$O1 .6 FR6$1/ 8=# As has bee me tio ed, birds sli!htly older a d lar!er tha those used for broili ! should be fried, because fryi ! is a slower method a d !ives the flesh a more thorou!h cooki !# 4owever, most of the dishes commo ly k ow as fried poultry are ot fried, but sauted i shallow fat# The same pri ciples employed i sautei ! a y food are applied i the cooki ! of poultry by this method' that is, the surface is seared as (uickly as possible a d the cooki ! is fi ished at a lower temperature# Ofte i this cooki ! process, the pieces to be sauted are dipped i to batter or rolled i flour to assist i keepi ! the %uices i the meat# 8?# FR$E5 C4$C>E1#""To ma y perso s, fried chicke ""or, rather, sauted chicke , as it should be called""is very appeti,i !# Chicke may be fried whole, but usually it is cut up, a d whe this is do e it serves to better adva ta!e# Likewise, the method of preparatio is o e that adds flavor to you ! chicke , which would be somewhat flavorless if prepared i almost a y other way# Fryi ! is ot a difficult cookery process# To prepare chicke s, which should be you ! o es, for this method of preparatio , draw, clea , a d cut them up i the ma er previously e-plai ed# 0he they are ready, wash the pieces a d roll them i a pa of flour, coveri ! the e tire surface of each piece# The , i a fryi ! pa , melt fat, which may be chicke fat, baco fat, part butter, lard, or a y other fryi ! fat that will !ive a a!reeable flavor# 0he the fat is thorou!hly hot, place i it the pieces of floured chicke a d spri kle them with salt a d pepper# As soo as the pieces have brow ed o o e side, tur them over a d brow o the other side# The reduce the heat, cover the fryi ! pa with a ti!ht"fitti ! lid, a d co ti ue to fry more slowly# $f, after +: or 7A mi utes, the meat ca be easily pierced with a fork, it is ready to serve' if this ca ot be do e, add a small (ua tity of hot water, replace the cover, a d simmer u til the meat ca be pierced readily# To serve fried chicke , place the pieces o a platter a d !ar ish the dish with parsley so as to add to its appeara ce# :A# /RA36 FOR FR$E5 C4$C>E1#""$f desired, brow !ravy may be made a d served with fried chicke # After the chicke has bee removed from the fryi ! pa , provided a e-cessive amou t of fat remai s, pour off some of it# &pri kle the fat that remai s with dry flour, * tablespoo ful to each cupful of li(uid that is to be used, which may be milk, cream, water, or a y mi-ture of the three# &tir the flour i to the hot fat# 4eat the li(uid a d add this hot li(uid to the fat a d flour i the fryi ! pa # &tir rapidly so that o lumps will form, a d, if ecessary, seaso with more salt a d pepper to suit the taste# /ravy may also be made i this ma er9 &tir cold li(uid slowly i to the flour i the proportio of * tablespoo ful of flour to * cupful of li(uid, which may be milk, cream, water, or a y mi-ture of the three# Add the cold li(uid a d flour to the fryi ! pa co tai i ! a small amou t of fat i which the chicke was fried# &tir rapidly u til the !ravy has thicke ed a d there are o lumps# 3ery ofte the !iblets, that is, the liver, heart, a d !i,,ard of

chicke , are used i maki ! !ravy# For e-ample, the !iblets may be cooked i water u til they are te der a d the sauted i butter to serve, a d whe this is do e the water i which they were cooked may be used for maki ! !ravy# A!ai , if it is ot desired to eat them i this way, they may be chopped fi e a d added to !ravy made from the fat that remai s from fryi !# :*# )AR6LA15 FR$E5 C4$C>E1#"")aryla d fried chicke is a popular dish with ma y perso s# As a rule, cor fritters are used as a !ar ish a d &erved with the chicke , a d strips of crisp baco are placed over the top of it# Ofte , too, potato cro(uettes are served o the same platter, a combi atio that makes almost a e tire meal# To prepare )aryla d fried chicke , draw, clea , a d cut up you ! chicke s# The wash the pieces a d dry them with a soft cloth# &pri kle the pieces with salt a d pepper, a d dip each i to fi e cracker crumbs or cor meal, the i to beate e!!, a d a!ai i to the crumbs or the cor meal# 1e-t, melt i a fryi ! pa chicke or baco fat, part butter, lard, or a y other fat for fryi !# 0he it is hot, place the pieces of chicke i it# Fry them u til they are brow o o e side' the tur a d brow them o the other side# Lower the temperature a d co ti ue to fry slowly u til the meat may be easily pierced with a fork# 0he the chicke is do e, pour + cupfuls of white sauce o a hot platter a d place the chicke i it# The !ar ish a d serve# :+# FR$E5 C4$C>E1 0$T4 PAPR$>A &A2CE#""Chicke s that are a trifle older tha those used for plai fried chicke may be prepared to make what is k ow as fried chicke with paprika sauce# $f i prepari ! this dish the chicke does ot appear to be te der after fryi !, it may be made so by simmeri ! it i the sauce# To prepare this chicke dish, which is tempti ! to ma y, draw, clea , a d cut up a chicke as for fryi !# The melt fat i a fryi ! pa , place the pieces i the hot fat, spri kle them with salt a d pepper, a d brow o both sides (uickly# 0he both sides are brow , co ti ue to fry the pieces u til they are te der# The spri kle all with + level tablespoo fuls of flour, add + cupfuls of milk or thi cream, a d allow this to thicke # The spri kle with paprika u til the sauce is pi k# Let the chicke simmer slowly u til the sauce pe etrates the meat a little# &erve o a platter with a !ar ish# PREPARAT$O1 .6 ROA&T$1/ :7# Roasti ! is the cookery process that is commo ly employed for prepari ! chicke s that are of !ood si,e, as well as turkeys, ducks, a d !eese# $t is also followed at times for cooki ! !ui ea fowl, partrid!es, pheasa ts, a d similar small birds# As a rule, birds prepared i this way are filled with stuffi !, which may be made i so ma y ways that roasted stuffed poultry makes a deli!htful cha !e i the re!ular routi e of meals# :8# ROA&T C4$C>E1#""Roasti ! is the best method to employ for the preparatio of old chicke u less, of course, it is e-tremely old a d tou!h# The stewi ! is about the o ly method that is satisfactory# Chicke for roasti ! should wei!h o less tha 7 pou ds# Chicke prepared accordi ! to the followi ! directio s makes a dish that is very appeti,i !# To prepare chicke for roasti !, clea a d draw it i the ma er

previously !ive # 0he it is made clea , rub salt a d pepper o the i side of the cavity, a d stuff the cavity of the chicke , with a y desirable stuffi !# 5irectio s for prepari ! stuffi ! are !ive later# Also, fill with stuffi ! the space from which the crop was removed, i serti ! it throu!h the slit i the eck# Thread a lar!e dar i ! eedle with white cord a d sew up the slit i the eck, as well as the o e betwee the le!s, so that the stuffi ! will ot fall out# Also, force the eck i side of the ski , a d tie the ski with a piece of stri !# The , truss the chicke by forci ! the tip of each wi ! back of the first wi ! %oi t, maki ! a tria !le' also, tie the e ds of the le!s to!ether a d pull them dow , tyi ! them fast to the tail# Trussi ! i this ma er will !ive the chicke a much better appeara ce for servi ! tha if it were ot so faste ed' but, of course, before it is placed o the table, the stri !s must be cut a d removed# After stuffi ! a d trussi !, put the chicke o its back i a roasti ! pa , spri kle it with flour, a d place it i a very hot ove # &ear the ski (uickly# The reduce the temperature sli!htly a d pour a cupful of water i to the roasti ! pa # .aste the chicke every *A or *: mi utes with this water, u til it is well brow ed a d the breast a d le!s may be easily pierced with a fork# Remove to a platter a d serve# $f !ravy is desired, it may be made i the roasti ! pa i the same way as for fried chicke # The !iblets may be cut i to pieces a d added or they may be left out a d served after first cooki ! a d the brow i ! them# ::# ROA&T T2R>E6#""$ America, roast turkey is usually co sidered as a holiday dish, bei ! served most fre(ue tly i the homes o Tha ks!ivi ! day# 4owever, at times whe the price is moderate, it is ot a e-trava!a ce to serve roast turkey for other occasio s# Roasti ! is practically the o ly way i which turkey is prepared i the usual household, a d it is by far the best method of preparatio # Occasio ally, however, a very tou!h turkey is steamed before roasti ! i order to make it sufficie tly te der# The preparatio of roast turkey does ot differ materially from the method !ive for the preparatio of roast chicke # After the turkey is clea ed, draw , a d prepared accordi ! to the directio s previously !ive , rub the i side of the cavity with salt a d pepper# The stuff with a y desirable stuffi !, filli ! the cavity a d also the space u der the ski of the eck where the crop was removed# The sew up the ope i !, draw the ski over the eck a d tie it, a d truss the turkey by forci ! the tip of each wi ! back of the first wi ! %oi t i a tria !ular shape a d tyi ! both e ds of the le!s to the tail# 0he thus made ready, place the turkey i the roasti ! pa so that the back rests o the pa a d the le!s are o top# The dred!e with flour, spri kle with salt a d pepper, a d place i a hot ove # 0he its surface is well brow ed, reduce the heat a d baste every *: mi utes u til the turkey is cooked# This will usually re(uire about 7 hours, depe di !, of course, o the si,e of the bird# For basti !, melt 8 tablespoo fuls of butter or baco fat i *H+ cupful of boili ! water# Pour this i to the roasti ! pa # Add water whe this evaporates, a d keep a sufficie t amou t for basti !# Tur the turkey several times duri ! the roasti !, so that the sides a d back, as well as the breast, will be brow ed# 0he the turkey ca be easily pierced with a fork, remove it from the roasti ! pa , cut the stri !s a d pull them out, place o a platter, !ar ish, a d serve# /ravy to be served with roast turkey may be made i the ma er me tio ed for maki ! !ravy to be served with fried chicke # :;# ROA&T 52C>#""0hile you ! duck is ofte broiled, the usual method of prepari ! this ki d of poultry is by roasti !' i fact, roasti ! is a e-celle t way i which to cook duck that is betwee the broili ! a!e a d full maturity#

:<# 5uck is roasted i practically the same way as chicke or turkey# $ the case of a you ! duck, or spri ! duck, however, stuffi ! is ot used# After it is draw a d clea ed, truss it by foldi ! back the wi !s a d tyi ! the e ds of the le!s to the tail, so as to !ive it a !ood appeara ce whe served# &easo with salt a d pepper a d dred!e with flour, a d, over the breast, to preve t it from bur i !, place strips of baco or salt pork# 0he thus made ready, put the duck i a roasti ! pa , pour i *H+ cupful of water, a d cook it i a hot ove u til it is very te der, basti ! it about every *: mi utes duri ! the roasti !# About *: mi utes before the roasti ! is do e, remove the strips of baco or pork, so as to permit the breast u der eath them to brow # &erve o a platter with a !ar ish# )ake !ravy if desired# :=# $ the case of a old duck, proceed as for roasti ! chicke or turkey' that is, draw, clea , stuff, a d truss it# $ additio , place strips of baco or salt pork over its breast# Place it i a roasti ! pa , pour *H+ cupful of water i to the pa , a d put it i a hot ove # 5uri ! the roasti ! baste the duck every *: mi utes' also, as i roasti ! a you ! duck, remove the baco or salt pork i ple ty of time to permit the part u der eath to brow # 0he the surface is well brow ed a d the meat may be easily pierced with a fork, place the duck o a platter, remove the stri !s used to sew it up, !ar ish, a d serve# )ake !ravy if desired# :?# ROA&T /OO&E#""&pecific directio s for roasti ! !oose are ot !ive , because the methods differ i o way from those already !ive for roasti ! duck# 3ery you ! !oose, or !ree !oose, is usually roasted without bei ! stuffed, %ust as you ! duck# Older !oose, however, is stuffed, trussed, a d roasted %ust as old duck# A very old !oose may be placed i a roasti ! pa a d steamed u til it is partly te der before roasti !# Apples i some form or other are commo ly served with !oose# For e-ample, ri !s of fried apple may be used as a !ar ish, or apple sauce or stewed or baked apples may be served as a accompa ime t# )ake !ravy if desired# ;A# ROA&T &)ALL .$R5&#""&uch small birds as !ui ea fowl, partrid!e, pheasa t, (uail, etc# may be roasted if desired, but o accou t of bei ! so small they are seldom filled with stuffi !# To roast such poultry, first clea , draw, a d truss them# The lard them with strips of baco or salt pork, a d place i a roasti ! pa i a very hot ove # 5uri ! the roasti !, tur them so as to brow all sides' also, baste every *: mi utes duri ! the roasti ! with the water that has bee poured i to the roasti ! pa # Co ti ue the roasti ! u til the flesh is very soft a d the %oi ts ca be easily pulled apart# &erve with a !ar ish# )ake !ravy if desired# ;*# &T2FF$1/ FOR ROA&T PO2LTR6#""As has bee me tio ed, stuffi !, or dressi !, of some ki d is !e erally used whe poultry is roasted# Therefore, so that the housewife may be prepared to vary the stuffi ! she uses from time to time, recipes for several ki ds are here !ive # 3ery ofte , i stead of usi ! the !iblets for !ravy, they are cooked i water a d the chopped a d added to the stuffi !# /iblets are ot i cluded i the recipes here !ive , but they may be added if desired# The (ua tities stated i these recipes are usually sufficie t for a bird of avera!e si,e' however, for a smaller or a lar!er bird the i !redie ts may be decreased or i creased accordi !ly# .REA5 &T2FF$1/ 8 c# dry bread crumbs

*H+ c# butter * small o io * beate e!! * tsp# salt * tsp# celery salt, or *H+ tsp# celery seed *H8 tsp# powdered sa!e Fif desiredG *H8 tsp# pepper Pour a sufficie t amou t of hot water over the bread crumbs to moiste them well# )elt the butter a d allow it to brow sli!htly# Add the o io , chopped fi e, to the butter a d pour this over the bread crumbs# Add the beate e!!, salt, celery salt, a d other seaso i !s, mithorou!hly, a d stuff i to the bird# CRAC>ER &T2FF$1/ 7 c# cracker crumbs * small o io Fif desiredG *H7 c# butter *H+ tsp# salt *H8 tsp# powdered sa!e Fif desiredG *H8 tsp# pepper )oiste the cracker crumbs with hot milk or water u til they are (uite soft# .row the chopped o io with the butter a d pour over the crackers# Add the seaso i !s, mi- thorou!hly, a d stuff i to the bird# O6&TER &T2FF$1/ 7 c# dry bread crumbs *H8 c# butter * tsp# salt *H8 tsp# pepper * c# oysters L c# chopped celery )oiste the bread crumbs with a sufficie t amou t of hot water to make them (uite soft# .row the butter sli!htly a d add it, with the seaso i !s, to the bread# )i- with this the oysters a d chopped celery# &tuff i to the bird# C4E&T12T &T2FF$1/ * pt# bla ched chest uts * pt# bread crumbs *H8 c# butter * tsp# salt *H8 tsp# pepper + Tb# chopped parsley .la ch the chest uts i boili ! water to remove the dark ski that covers them# Cook them u til they are (uite soft, a d the chop them or mash them# )oiste the bread crumbs with hot water a d add the chest uts# .row the butter sli!htly a d pour it over the mi-ture# Add the seaso i !s a d chopped parsley a d stuff# /REE1"PEPPER &T2FF$1/ * (t# dried bread crumbs * c# stewed tomatoes *H8 c# melted butter

+ Tb# baco fat * small o io , chopped *H8 c# fi ely chopped !ree + Tb# chopped parsley * tsp# salt *H8 tsp# pepper

pepper

)oiste the bread crumbs with the stewed tomatoes a d add a sufficie t amou t of hot water to make the crumbs (uite soft# )elt the butter a d baco fat, add the o io , !ree pepper, a d the seaso i !s, a d pour over the crumbs# )i- thorou!hly a d stuff# R$CE &T2FF$1/ + c# steamed rice + c# bread crumbs * c# stewed tomatoes *H8 c# chopped pimie to + Tb# chopped parsley * small o io , chopped * tsp# salt *H8 tsp# pepper *H8 c# butter 8 small strips baco , diced a d fried brow )i- the steamed rice with the bread crumbs# Add the stewed tomatoes, pimie to, chopped parsley, chopped o io , salt, pepper, melted butter, baco a d baco fat, a d a sufficie t amou t of hot water to moiste the whole well# )i- thorou!hly a d stuff# PEA12T &T2FF$1/ FOR ROA&T 52C> * pt# cracker crumbs * c# shelled pea uts, fi ely chopped *H+ tsp# salt 5ash of Caye e pepper *H8 c# butter 4ot milk )i- the crumbs a d the chopped pea uts# Add the salt, pepper, a d Caye e pepper, a d pour over them the melted butter a d a sufficie t amou t of hot milk to softe the whole# &tuff i to the duck# L$3ER &T2FF$1/ FOR ROA&T 52C> * duck liver *H8 c# butter * small o io , chopped + c# dry bread crumbs *H+ tsp# salt *H8 tsp# pepper * Tb# chopped parsley * e!! Chop the liver a d saute i the butter to which has bee added the chopped o io # Pour over the bread crumbs# The add the salt, pepper, fi ely chopped parsley, a d the beate e!!# Pour over all a sufficie t amou t of water to moiste well# &tuff i to the duck# .O1E5 C4$C>E1

;+# To offer variety i the servi ! of chicke , as well as to prese t a easily carved bird, the process k ow as bo i ! is ofte resorted to# .o i !, as will be readily u derstood, co sists i removi ! the flesh from the bo es before the bird is cooked# .o ed chicke may be prepared by roasti ! or broili !# $ either case, the cookery process is the same as that already !ive for poultry that is ot bo ed# $f it is to be roasted, the cavity that results from the removal of the bo es a d i ter al or!a s should be filled with stuffi ! or forcemeat, so that the bird will appear as if othi ! had bee removed# $f it is to be broiled, stuffi ! is ot ecessary# Cooked bo ed chicke may be served either hot or cold# Of course, other ki ds of poultry may be bo ed if desired, a d if the directio s here !ive for bo i ! chicke are thorou!hly lear ed o difficulty will be e cou tered i performi ! this operatio o a y ki d# .o i ! is ot a wasteful process as mi!ht be supposed, because after the flesh is removed from the bo es, they may be used i the maki ! of soup# ;7# .efore proceedi ! to bo e a chicke , si !e it, pull out the pi feathers, cut off the head, remove the te do s from the le!s, a d take out the crop throu!h the eck# The bird may be draw or ot before bo i ! it, but i a y eve t care must be take ot to break a y part of the ski # 0ith these matters atte ded to, wash the ski well a d wipe it carefully# First, cut off the le!s at the first %oi t, a d, with the poi t of a sharp k ife, loose the ski a d muscles %ust above the %oi t by cutti ! arou d the bo e# Cut the eck off close to the body# The , starti ! at the eck, cut the ski clear dow the back to the tail# .e!i o o e side, a d scrape the flesh, with the ski attached to it, from the back bo e# 0he the shoulder blade is reached, push the flesh from it with the fi !ers u til the wi ! %oi t is reached# 5is%oi t the wi ! where it is attached to the body a d loose the ski from the wi ! bo e dow to the seco d %oi t# 5is%oi t the bo e here a d remove it up to this place# The remai i ! bo e is left i the tip of the wi ! to !ive it shape# 0he the bo e from o e wi ! is removed, tur the chicke arou d a d remove the bo e from the other wi !# 1e-t, start at the back, separati ! the flesh from the ribs, taki ! care ot to pe etrate i to the side cavity of the chicke , provided it has ot bee draw # Push the flesh dow to the thi!h, dis%oi t the bo e here, a d remove it dow to the seco d %oi t# 5is%oi t the bo e at the other %oi t, a d remove the ski a d meat from the bo e by tur i ! them i side out# $f the bo e has bee properly loose ed at the first %oi t of the le!, there will be o trouble i slippi ! it out# 0he this is do e, tur the meat a d ski back a!ai , so that they will be ri!ht side out# The proceed i the same way with the other le!# 1e-t, free the flesh from the collar bo e dow to the breast bo e o both sides# 0he the rid!e of the breast bo e is reached, care must be take ot to break the ski that lies very close to the bo e# The fi !ers should be used to separate the flesh at this place# 0he the sides a d fro t have bee thus take care of, free the ski a d the flesh from the bo es over the rump# After this is do e, the skeleto a d i ter al or!a s of the u draw bird may be removed, leavi ! the flesh i tact# $f the bo ed chicke is to be roasted, the e tire chicke , i cludi ! the spaces from which the wi ! a d le! bo es were removed, may be filled with hi!hly seaso ed stuffi !# 0he this is do e, shape the chicke as much as possible to resemble its ori!i al shape a d sew up the back# The chicke will the be ready to roast# $f the bo ed chicke is to be broiled, shape it o the broiler a d broil#

PREPARAT$O1 .6 &TE0$1/ A15 OT4ER COO>$1/ )ET4O5& ;8# C4$C>E1 &TE0 0$T4 52)PL$1/& OR 1OO5LE&#""Perhaps the most commo way of prepari ! chicke is to stew it# 0he chicke is so cooked, such a additio as dumpli !s or oodles is !e erally made because of the e-celle t food combi atio that results# For stewi !, a old chicke with a !reat deal of flavor should be used i prefere ce to a you ! o e, which will have less flavor# $ order to prepare chicke by stewi !, clea , draw, a d cut up the bird accordi ! to directio s previously !ive # Place the pieces i a lar!e kettle a d cover them well with boili ! water# .ri ! all (uickly to the boili ! poi t a d add + teaspoo fuls of salt# The remove the scum, lower the temperature, a d co ti ue to cook at the simmeri ! poi t# >eep the pieces well covered with water' also, keep the stew pot covered duri ! the cooki !# 0he the chicke has become te der e ou!h to permit the pieces to be easily pierced with a fork, remove them to a deep platter or a ve!etable dish# 5umpli !s or oodles may be cooked i the chicke broth, as the water i which the chicke was stewed is called, or they may be boiled or steamed separately# $f they are cooked separately, thicke the broth with flour a d serve it over the chicke with the oodles or dumpli !s# ;:# FR$CA&&EE OF C4$C>E1#""For chicke that is tou!h, fricasseei ! is a e-celle t cooki ! method to employ# $ deed, si ce it is a lo ! method of cookery, a rather old, comparatively tou!h fowl le ds itself best to fricasseei !# Fricassee of chicke also is a dish that re(uires a !reat deal of flavor to be draw from the meat, a d this, of course, ca ot be do e if a you ! chicke is used# To prepare fricassee of chicke , clea a d cut the bird i to pieces accordi ! to the directio s previously !ive # Put these i to a saucepa , cover with boili ! water, add + teaspoo fuls of salt, bri ! to the boili ! poi t (uickly, skim, a d reduce the temperature so that the meat will simmer slowly u til it is te der# 1e-t, remove the pieces of chicke from the water i which they were cooked, roll them i flour, a d saute them i butter or chicke fat u til they are icely brow ed# $f more tha + or + *H+ cupfuls of broth remai s, boil it u til the (ua tity is reduced to this amou t# The moiste + or 7 tablespoo fuls of flour with a little cold water, add this to the stock, a d cook u til it thicke s# $f desired, the broth may be reduced more a d thi cream may be added to make up the ecessary (ua tity# Arra !e the pieces of chicke o a deep platter, pour the sauce over them, seaso with salt a d pepper if ecessary, a d serve# To e ha ce the appeara ce of this dish, the platter may be !ar ished with small three"cor ered pieces of toast, ti y carrots, or carrots a d !ree peas# ;;# C4$C>E1 P$E#""A !ood cha !e from the usual ways of servi ! chicke may be brou!ht about by mea s of chicke pie# &uch a dish is simple to prepare, a d for it may be used you ! or old chicke # To prepare chicke pie, dress, clea , a d cut up a chicke i the usual ma er# Put it i to a saucepa , add a small o io a d a spri! of parsley, cover with boili ! water, a d cook slowly u til the meat is te der# 0he the meat is cooked, add + teaspoo fuls of salt a d *H8 teaspoo ful of pepper, a d whe it is perfectly te der remove it from the stock# Thicke the stock with * tablespoo ful of flour to each cupful of li(uid# 1e-t, arra !e the chicke i a baki ! dish# $t may be left o the bo es or cut i to lar!e pieces a d the bo es removed# To it add small carrots a d o io s that have bee previously cooked u til te der a d pour the thicke ed stock over all# Cover this with

baki !"powder biscuit dou!h made accordi ! to the directio s !ive i 4ot .reads a d rolled *H8 i ch thick# )ake some holes throu!h the dou!h with the poi t of a sharp k ife to let the steam escape, a d bake i a moderate ove u til the dou!h is well rise a d a brow crust is formed# The remove from the ove a d serve# ;<# C4$C>E1 C2RR6#""Chicke combi ed with rice is usually a a!reeable food combi atio , but whe flavored with curry powder, as i the recipe here !ive , it is a hi!hly flavored dish that appeals to the taste of ma y perso s# C4$C>E1 C2RR6 * + + * + + 7 lb# chicke Tb# butter o io s Tb# curry powder tsp# salt c# steamed rice

Clea , dress, a d cut up the chicke as for stewi !# Put the butter i a hot fryi ! pa , add the o io s, sliced thi , the the pieces of chicke , a d cook for *A mi utes# Parboil the liver, !i,,ard, a d heart, cut them i to pieces a d add them to the chicke i the fryi ! pa # &pri kle the curry powder a d the salt over the whole# Add boili ! water or the stock i which the !iblets were cooked, a d simmer u til the chicke is te der# Remove the meat from the fryi ! pa a d place it o a deep platter# &urrou d it with a border of steamed rice# Thicke the stock i the fryi ! pa sli!htly with flour a d pour the !ravy over the chicke # &erve hot# ;=# C4$C>E1 E1 CA&&EROLE#""Food prepared i casseroles always seems to meet with the approval of eve the most discrimi ati ! perso s' a d chicke prepared i this way with ve!etables is o e-ceptio to the rule# For such a dish should be selected a chicke of medium si,e that is either very old or very you !# A y flavor that the bird co tai s is retai ed, so a stro ! flavor is ot desirable# $ prepari ! chicke e casserole, first clea , dress, a d cut it up i the ma er directed for stewed chicke # Place the pieces i a casserole dish, to!ether with * cupful of small carrots or lar!er carrots cut i to strips# Fry a fi ely chopped o io with several strips of baco , a d cut these more fi ely while fryi ! u til the whole is well brow ed# The add them to the meat i the casserole dish# Also, add * cupful of potato balls or * cupful of diced potatoes# &easo well with salt a d pepper, add + tablespoo fuls of flour, a d over the whole pour sufficie t hot water to cover# Cover the casserole dish, place it i a moderate ove , a d cook slowly u til the chicke is te der# &erve from the dish# ;?# BELL$E5 C4$C>E1#""The housewife who desires to serve a u usual chicke dish will fi d that there is much i favor of %ellied chicke # Aside from its food value, %ellied chicke has merit i that it appeals to the eye, especially if the mold used i its preparatio has a pleasi ! shape# BELL$E5 C4$C>E1 * 7 or 8 lb# chicke + tsp# salt &everal slices of o io * hard"cooked e!!

* pimie to &everal spri!s of parsley Clea , dress, a d cut up the chicke # Put it i to a saucepa a d cover with boili ! water# &easo with the salt a d add the slices of o io # Cook slowly u til the meat will fall from the bo es# Remove the chicke from the saucepa , take the meat from the bo es, a d chop it i to small pieces# Reduce the stock to about * *H+ cupfuls, strai it, a d skim off the fat# 0ith this do e, place slices of the hard"cooked e!! i the bottom of a wet mold# Chop the pimie to a d spri!s of parsley a d mithem with the chopped meat# Put the mi-ture o top of the sliced e!!, a d pour the stock over the whole# >eep i a cool place u til it is set# $f the stock is ot reduced a d more %elly is desired, u flavored !elati e may be dissolved a d added to coa!ulate the li(uid# To serve %ellied chicke , remove from the mold, tur upside dow , so that the e!!s are o top a d act as a !ar ish, a d the cut i thi slices# <A# C4$C>E1 .EC4A)EL#""&till a other chicke dish that may be used to break the mo oto y of meals is chicke bechamel, the word bechamel bei ! the ame of a sauce i ve ted by .echamel, who was steward to Louis D$3, a ki ! of Fra ce# C4$C>E1 .EC4A)EL * !ood"si,ed chicke + tsp# salt *H8 tsp# pepper * c# small mushrooms *H8 c# chopped pimie to 7 Tb# flour * c# thi cream Clea , dress, a d cut up the chicke # Place the pieces i to a saucepa , a d cover with boili ! water# Add the salt a d the pepper, a d allow to come to the boili ! poi t# Remove the scum a d simmer the chicke slowly u til it is te der# Remove the chicke from the li(uid, take the meat from the bo es, a d cut it i to small pieces# Add to these the mushrooms a d chopped pimie to# Reduce the stock to * cupful a d thicke it with the flour added to the thi cream# Cook u til the sauce is thicke ed# The add to it the chopped chicke with the other i !redie ts# 4eat all thorou!hly a d serve o toast poi ts or i timbale cases, the maki ! of which is e-plai ed i )eat, Part +# <*# COO>$1/ OF /$.LET&#""As has bee poi ted out, the !iblets""that is, the liver, heart, a d !i,,ard of all ki ds of fowl""are used i !ravy maki ! a d as a i !redie t for stuffi !# 0he poultry is stewed, as i maki ! stewed chicke , it is ot u commo to cook the !iblets with the pieces of chicke # The !i,,ard a d heart especially re(uire lo !, slow cooki ! to make them te der e ou!h to be eate # Therefore, whe poultry is broiled, fried, or roasted, some other cookery method must be resorted to, as these processes are too ri!id for the preparatio of !iblets# $ such cases, the best pla is to cook them i water u til they are te der a d the saute them i butter# 0he cooked i this way, they may be served with the poultry, for to ma y perso s they are very palatable# 5$&4E& FRO) LEFT"O3ER PO2LTR6 <+# Left"over poultry of a y ki d is too valuable to be wasted, but eve if this were ot so there are so ma y practical ways i which such

left"overs may be used to adva ta!e that it would be the hei!ht of e-trava!a ce ot to utili,e them# The bo es that remai from roast fowl after carvi ! are especially !ood for soup maki !, as they will yield (uite a (ua tity of flavor whe they are thorou!hly cooked# $f sufficie t meat remai s o the carcass to permit of slici !, such meat may be served cold# 4owever, if merely small pieces are left or if fried or broiled poultry remai s, it will be advisable to make some other use of these left"overs# $t is ofte possible for the i !e ious housewife to add other foods to them so as to i crease the (ua tity a d thus make them serve more# For e-ample, a small (ua tity of pork or veal may be satisfactorily used with chicke , as may also pieces of hard"cooked e!!s, celery, mushrooms, etc# $ fact, salads may be made by combi i ! such i !redie ts a d salad dressi !s# To show the use of left"overs still further, there are here !ive a umber of recipes that may well be used# <7# Chicke &alad#""A commo way i which to utili,e left"over chicke is i chicke salad# &uch salad may be served to adva ta!e for lu cheo s a d other li!ht meals# C4$C>E1 &ALA5 + c# cold diced chicke * c# chopped celery * small o io , chopped &alad dressi ! + hard"cooked e!!s )i- the meat with the chopped celery a d o io # )ari ate with well"seaso ed vi e!ar or a little lemo %uice# Fre ch dressi ! may be used for this if oil is desired# Bust before servi ! pour off a y e-cess li(uid# Add a y desired salad dressi !# 4eap the salad o lettuce leaves a d !ar ish with slices of the hard"cooked e!!s# <8# Chicke a la >i !#""Chicke a la ki ! is ot ecessarily a left"over dish, for it may be made from either left"over chicke or, if desired, chicke cooked especially for it# $t makes a e-celle t dish to prepare i a chafi ! dish, but it may be co ve ie tly prepared i a saucepa o the fire a d served i a y desirable way# C4$C>E1 A LA >$1/ 7 Tb# fat Fbutter or baco + Tb# flour 7H8 c# chicke stock * c# milk or thi cream * tsp# salt *H+ c# mushrooms *H8 c# ca ed pimie to *"*H+ c# cold chicke + e!!s fat or part of eachG

)elt the fat i a saucepa , add the flour, a d stir u til well mi-ed# 4eat the stock a d the milk or cream, pour this i to the mi-ture, stir rapidly, a d bri ! to boili ! poi t# Add the salt a d the mushrooms, pimie toes, a d cold chicke cut i to pieces *H+ to * i ch lo !, allow the mi-ture to come to the boili ! poi t a!ai , a d add the sli!htly beate e!!s# Remove from the fire at o ce to preve t the e!! from curdli !# &erve over pieces of fresh toast a d spri kle with paprika# <:# Chicke Cro(uettes#""Left"over chicke may be used to adva ta!e for

cro(uettes made accordi ! to the followi ! recipe# 0he the i !redie ts listed are combi ed with chicke , a especially a!reeable food will be the result# $f there is ot sufficie t cold chicke to meet the re(uireme ts, a small (ua tity of cold veal or pork may be chopped with the chicke # C4$C>E1 CRO@2ETTE& 7 Tb# fat *H8 c# flour * tsp# salt *H= tsp# pepper *H8 tsp# paprika * c# chicke stock or cream + c# cold chicke , chopped *H8# mushrooms, chopped * tsp# parsley, chopped * e!! Fi e bread crumbs )elt the fat i a saucepa , add the flour, a d stir u til well ble ded# Add the salt, pepper, a d paprika# 4eat the stock or cream a d add to the mi-ture i the saucepa # &tir co sta tly u til the sauce is completely thicke ed# The add the chopped chicke , mushrooms, a d parsley# 0he cold, shape i to oblo ! cro(uettes, roll i the e!!, sli!htly beate , a d the i fi e crumbs# Fry i deep fat u til brow # &erve with a !ar ish or some ve!etable, such as peas, diced carrots, or small pieces of cauliflower, as well as with left"over chicke !ravy or well"seaso ed white sauce# <;# T2R>E6 4A&4#""Possibly the simplest way i which to utili,e left"over turkey meat is to make it up i to hash# &uch a dish may be used for almost a y meal, a d whe made accordi ! to the recipe here !ive it will suit the taste of early every perso # T2R>E6 4A&4 + Tb# butter *H+ c# coarse rye"bread crumbs * small o io , sliced + c# fi ely chopped cold turkey *H+ c# fi ely chopped raw potato *H+ tsp# salt *H= tsp# pepper * pt# milk )elt the butter i a saucepa # 0he brow , add to it the rye"bread crumbs a d mi- well# The add the sliced o io , chopped turkey, potato, salt, a d pepper# Cook for a short time o top of the stove, stirri ! fre(ue tly to preve t bur i !# Pour the milk over the whole, a d place the pa i the ove or o the back of the stove# Cook slowly u til the milk is reduced a d the hash is sufficie tly dry to serve# &erve o buttered toast# <<# C4$C>E1 0$T4 R$CE#""Left"over chicke may be readily combi ed with rice to make a utritious dish# To prepare chicke with rice, add to left"over !ravy a y left"over cold chicke cut i to small pieces# $f there is ot e ou!h !ravy to cover the meat, add sufficie t white sauce' if o !ravy remai s, use white sauce e tirely# 4eat the chicke i the !ravy or the sauce to the boili ! poi t# The heap a mou d of fresh steamed or boiled rice i the ce ter of a deep platter or a ve!etable

dish a d pour the chicke

a d sauce over it# &erve hot#

<=# .aked Poultry 0ith Rice#""A casserole or a baki ! dish serves as a !ood ute sil i which to prepare a left"over dish of a y ki d of poultry, because it permits ve!etables to be added a d cooked thorou!hly# .aked poultry with rice is a dish that may be prepared i such a ute sil# Li e a casserole or a baki ! dish with a thick layer of fresh steamed or boiled rice# Fill the ce ter with chopped cold poultry, which may be chicke , turkey, duck, or !oose# Add peas, chopped carrots, potato, a d a few slices of o io i a y desirable proportio # Over this pour sufficie t left"over !ravy or white sauce to cover well# First, steam thorou!hly' the u cover the ute sil a d bake slowly u til the ve!etables are cooked a d the e tire mi-ture is well heated# &erve from the casserole or baki ! dish# &ER3$1/ A15 CAR3$1/ PO2LTR6 <?# Poultry of a y ki d should always be served o a platter or i a dish that has bee heated i the ove or by ru i ! hot water over it# After placi ! the cooked bird o the platter or the dish from which it is to be served, it should be take to the di i ! room a d placed before the perso who is to serve# $f it is roasted, it will re(uire carvi !# $f ot, the pieces may be served as they are desired by the i dividuals at the table# Poultry havi ! both dark a d white meat is usually served accordi ! to the taste of each i dividual at the table# $f o prefere ce is stated, however, a small portio of each ki d of meat is !e erally served# =A# The carvi ! of broiled or roast chicke , turkey, duck, or !oose may be do e i the kitche , but havi ! the whole bird brou!ht to the table a d carved there adds co siderably to a meal# Carvi ! is usually do e by the head of the family, but i a family i which there are boys each o e should be tau!ht to carve properly, so that he may do the carvi ! i the abse ce of a other perso # For carvi !, the bird should be placed o the platter so that it rests o its back' also, a well"sharpe ed carvi ! k ife a d a fork should be placed at the ri!ht of the platter a d the perso who is to serve# To carve a bird, thrust the fork firmly i to the side or breast of the fowl a d cut throu!h the ski where the le! %oi s the body, breaki ! the thi!h %oi t# Cut throu!h this %oi t, severi ! the seco d %oi t a d le! i o e piece# The , if desired, cut the le! apart at the seco d %oi t# As the portio s are thus cut, they may be placed o a separate platter that is brou!ht to the table heated# 1e-t, i the same ma er, cut off the other le! a d separate it at the seco d %oi t# 0ith the le!s cut off, remove each wi ! at the %oi t where it is attached to the body# The slice the meat from the breast by cutti ! dow from the rid!e of the breast bo e toward the wi !# After this meat has bee sliced off, there still remai s some meat arou d the thi!h a d o the back# This should be sliced off or removed with the poi t of the k ife, so that the e tire skeleto will be clea # $f the e tire bird is ot to be served, as much as is ecessary may be cut a d the remai der left o the bo es# 0ith each servi ! of meat a spoo ful of dressi ! should be take from the i side of the bird, provided it is stuffed, a d, to!ether with some !ravy, served o the plate#

/A)E /E1ERAL 5E&CR$PT$O1 =*# /A)E, which i cludes the meat of deer, bear, rabbit, s(uirrel, wild duck, wild !oose, partrid!e, pheasa t, a d some less commo a imals, such as possum, is ot a particularly commo food# 4owever, it is sufficie tly commo to warra t a few directio s co cer i ! its use# /ame ca be purchased or cau!ht o ly duri ! certai seaso s, desi! ated by the laws of various states# &uch laws are (uite stri !e t a d have bee made for the protectio of each particular species# =+# The meat of wild a imals a d birds is usually stro ! i flavor# Bust why this is so, however, is ot defi itely k ow # 2 doubtedly some of the stro ! flavor is due to the particular food o which the a imal or the bird feeds, a d much of this flavor is due to e-tractives co tai ed i the flesh# 0he !ame birds a d a imals have co siderable fat surrou di ! the tissues, the !reater part of it is ofte re%ected because of its e-tremely hi!h flavor# .y proper cooki !, however, much of this flavor, if it happe s to be a disa!reeable o e, ca be drive off# The !e eral compositio of the flesh of various ki ds of !ame does ot differ !reatly from that of similar domestic a imals or birds# For i sta ce, the flesh of bear is similar i its compositio to that of fat beef, as bear is o e of the wild a imals that is very fat# 3e iso , or the meat obtai ed from deer, co tai s much less fat, a d its compositio resembles closely that of very lea beef# Rabbits a d most of the wild birds are (uite lea ' i fact, they are so lea that it is ecessary i the preparatio of them to supply sufficie t fat to make them more appeti,i !# REC$PE& FOR /A)E =7# O ly a few recipes for the preparatio of !ame are here !ive , because, i the case of wild birds, the cookery methods do ot differ materially from those !ive for poultry, a d, i the case of such a imals as bears, the directio s for prepari ! steaks a d other cuts are ide tical with the cooki ! of similar cuts of beef# Rabbit a d s(uirrel are perhaps the most commo !ame used as food i the home' therefore, directio s for clea i ! a d cooki ! them receive the most co sideratio # =8# PREPAR$1/ A RA..$T FOR COO>$1/#""$ order to prepare a rabbit for cooki !, it must first be ski ed a d draw , after which it may be cut up or left whole, depe di ! o the cookery method that is to be followed# To ski a rabbit, first chop off the feet at the first %oi t' the remove the head at the first %oi t below the skull a d slit the ski of the stomach from a poi t betwee the forele!s to the hi d le!s# 0ith this do e, remove the e trails carefully, proceedi ! i much the same ma er as i removi ! the e trails of a chicke # The slit the ski from the ope i ! i the stomach arou d the back to the opposite side# Catch hold o the back a d pull the ski first from the hi d le!s a d the from the forele!s# $f the rabbit is to be stewed, wash it thorou!hly a d separate it i to pieces at the %oi ts# $f it is to be roasted or brai,ed, it may be left whole# A rabbit that is left whole prese ts a better appeara ce whe it is trussed# To truss a rabbit, force the hi d le!s toward the head a d faste them i place by passi ! a skewer

throu!h the le! o o e side, throu!h the body, a d i to the le! o the other side# The skewer the fro t le!s back u der the body i the same way# $ such a case, the head may be left o or removed, as desired# =:# ROA&T RA..$T#""Roasti ! is the cookery process ofte used to prepare rabbit# To cook it i this way, first ski a d clea the a imal a d stuff it# A y of the stuffi !s previously !ive may be used for this purpose# The skewer the le!s i positio , place strips of baco across the back, put i a roasti ! pa , a d dred!e with salt a d pepper# Also, add *H+ cupful of hot water to which has bee added a little butter or baco fat# Roast i a (uick ove , a d baste every *: mi utes duri ! the roasti !# A few mi utes before the rabbit is te der e ou!h to be pierced with a fork, remove the strips of baco so that the flesh u der eath may brow # The remove from the pa a d serve# =;# &A2TE5 RA..$T#""$f it is desired to prepare a rabbit by sautei !, ski a d clea it, cut it i to pieces, a d dry all the pieces with a soft cloth# The melt baco fat i a fryi ! pa , a d whe it is hot place the pieces of rabbit i it a d allow them to brow # Add several spri!s of parsley a d two small o io s, sliced, seaso with salt a d pepper, add a slice or two of baco , a d pour water over the whole u til it is early covered# Place a cover o the fryi ! pa a d simmer slowly# Add water whe it is ecessary# 0he the meat is te der, remove it from the fryi ! pa # The thicke the fluid that remai s with a small amou t of flour so as to make a !ravy# &erve hot# =<# RA..$T P$E#""Rabbit made i to pie is also a desirable way i which to serve rabbit# To prepare such a dish, ski a d clea o e or more rabbits a d cut them up i to as small pieces as possible, removi ! the lar!est bo es# Put these pieces i to a baki ! dish, a d over them place baco cut i to small strips# &pri kle all with chopped parsley, salt, a d pepper, a d add a few slices of o io , as well as some strips of carrot a d potato, if desired# Pour a sufficie t amou t of boili ! water over the whole a d allow to simmer slowly u til the meat is partly cooked# The place i the ove a d cook u til the meat is te der# 1e-t, dred!e the co te ts of the baki ! dish with flour a d cover with a *H8"i ch layer of baki !"powder biscuit dou!h# )ake several slits throu!h the dou!h to allow the steam to escape# .ake u til the dou!h becomes a well"brow ed crust# &erve hot i the baki ! dish# ==# .RO$LE5 &@2$RREL#""For cooki !, s(uirrel is clea ed i practically the same way as rabbit# &(uirrel may be made ready to eat by stewi !, but as it is so small a creature, broili ! is the usual method of preparatio # To broil a s(uirrel, first remove the ski a d clea it# The break the bo es alo ! the spi e, so that the s(uirrel ca be spread out flat# 0he thus made ready, place it o a well"!reased hot broiler a d sear it (uickly o o e side' the tur it a d sear the other side# 1e-t, spri kle it with salt a d pepper, place strips of baco across the back, a d allow it to broil slowly u til it is well brow ed# &(uirrel may be served i the same way as rabbit# =?# C2T& OF 3E1$&O1#""The meat obtai ed from deer, called ve iso , as has bee me tio ed, may be cut up to form cuts similar to those obtai ed from beef, such as steaks a d roasts# Althou!h such meat is a rarity, it will be well to be familiar with a few of the methods of cooki ! it# These, however, do ot differ materially from the methods of cooki ! other meats# ?A# .RO$LE5 3E1$&O1#""To prepare ve iso for broili !, cut a steak from * to *"*H+ i ches thick# Place this o a well"!reased broiler a d broil u til well do e# &erve o a hot platter# /ar ish the broiled ve iso

with parsley a d pour over it sauce made as follows9 &A2CE FOR .RO$LE5 3E1$&O1 + Tb# butter + Tb# flour *H+ tsp# salt *H8 tsp# !rou d ci amo 8 Tb# curra t %elly + tsp# lemo %uice *H8 c# port wi e ; fi ely chopped )araschi o cherries )elt the butter i a saucepa , add the flour, salt, !rou d ci amo , curra t %elly, lemo %uice, a d the port wi e, which should be heated with * cupful of water# Cook u til the flour has thicke ed, remove from the fire, a d add the cherries# ?*# ROA&T F$LLET OF 3E1$&O1#""$f a fillet of ve iso is to be roasted, proceed by lardi ! it with strips of salt pork# The place it i a pa with o e small o io , sliced, a bay leaf, a d a small (ua tity of parsley, * teaspoo ful of salt, a d *H8 teaspoo ful of pepper# 5ilute *H8 cupful of vi e!ar with 7H8 cupful of water a d add a teaspoo ful of 0orcestershire sauce# Pour this over the fillet a d place it i a hot ove # Cook u til the li(uid has evaporated sufficie tly to allow the ve iso to brow # Tur , so as to brow o both sides, a d whe (uite te der a d well brow ed, serve o a hot platter# ?+# ROA&T LE/ OF 3E1$&O1#""$f a le! of ve iso is to be roasted, first remove the ski , wipe the meat with a damp cloth, a d cover it with a paste made of flour a d water# The put it i to a roasti ! pa a d roast i a very hot ove # .aste with hot water every *: mi utes for about * *H+ hours# At the e d of this time, remove the paste, spread the surface with butter, spri kle with salt a d pepper, a d co ti ue to roast for * to * *H8 hours lo !er# .aste every *: mi utes, basti ! duri ! the last hour with hot water i which has bee melted a small (ua tity of butter# The remove the ve iso from the pa a d serve it o a hot platter with a y desired sauce# PO2LTR6 A15 /A)E EDA)$1AT$O1 @2E&T$O1& F*G Of what value is poultry i the dietI it as foodI

F+G 0hat effect do the feedi ! a d care of poultry have upo F7G )e tio briefly the proper preparatio

of poultry killed for market#

F8G FaG 0hat are the most importa t thi !s to co sider whe poultry is to be selectedI FbG /ive the poi ts that i dicate !ood (uality of poultry# F:G 4ow would you determi e the a!e of a chicke I F;G 4ow would you determi e the fresh ess of a chicke I F<G FaG 0hat are the marks of cold"stora!e poultryI FbG &hould cold"stora!e poultry be draw or u draw I Tell why#

F=G 4ow should fro,e

poultry be thawedI

F?G Tell briefly how turkey should be selected# F*AG At what a!e a d seaso F**G 5iscuss the selectio is turkey bestI of9 FaG ducks' FbG !eese#

F*+G FaG 4ow does the compositio of poultry compare with that of meatI FbG 0hat ki d of chicke has a hi!h food valueI F*7G FaG 4ow should a chicke be dressedI FbG 0hat care should be !ive to the ski i plucki !I F*8G /ive briefly the steps i F*:G /ive briefly the steps i drawi ! a chicke # cutti ! up a chicke #

F*;G 4ow is poultry prepared for9 FaG roasti !I FbG fryi !I FcG broili !I FdG stewi !I F*<G FaG 5escribe trussi !, FbG 0hy is trussi ! do eI F*=G /ive briefly the steps i bo i ! a chicke #

F*?G Tell briefly how to serve a d carve a roasted bird# F+AG 5iscuss !ame i A55$T$O1AL 0OR> &elect a fowl by applyi ! the tests !ive for selectio i the lesso # Prepare it by what seems to you to be the most eco omical method# Tell how ma y perso s are served a d the use made of the left"overs# Compute the cost per servi ! by dividi ! the cost of the fowl by the umber of servi !s it made# At a other time, select a chicke for fryi ! by applyi ! the tests !ive i the lesso # Compute the cost per servi ! by dividi ! the cost of the chicke by the umber of servi !s it made# Compare the cost per servi ! of the fried chicke with that of the fowl, to fi d which is the more eco omical# $ each case, collect the bo es after the chicke is eate a d wei!h them to determi e which has the !reater proportio of bo e to meat, the fowl or the fryi ! chicke # 0hether you have raised the poultry yourself or have purchased it i the market, use the market price i computi ! your costs# 0ei!h the birds carefully before drawi ! them# C C C C C a !e eral way#

F$&4 A15 &4ELL F$&4 C F$&4 C C C C

F$&4 $1 T4E 5$ET *# F$&4 provides a other class of hi!h"protei or tissue"buildi ! food# As this term is !e erally u derstood, it i cludes both vertebrate fish""that is, fish havi ! a backbo e, such as salmo , cod, shad, etc#""a d ma y other water a imals, such as lobsters, crabs, shrimp, oysters, a d clams# A disti ctio , however, is !e erally made betwee these two !roups, those havi ! bo es bei ! re!arded properly as fish a d those partly or e tirely e cased i shells, as shell fish# $t is accordi ! to this disti ctio that this class of foods is co sidered i this &ectio # .ecause all the varieties of both fish a d shell fish are i ma y respects similar, the term sea food is ofte applied to them, but, as a rule, this term is restricted to desi! ate salt"water products as disti !uished from fresh"water fish# +# Fish ca usually be purchased at a lower price tha meat, a d for this reaso possesses a eco omic adva ta!e over it# .esides the price, the substitutio of fish for meat makes for eco omy i a umber of ways to which co sideratio is ot usually !ive # These will become clearly evide t whe it is remembered that early all la d a imals that fur ish meat live o ma y a!ricultural products that mi!ht be used for huma food# The , too, other foods fed to a imals, althou!h ot actually huma foods, re(uire i their raisi ! the use of soil that mi!ht otherwise be utili,ed for the raisi ! of food for huma bei !s# This is ot true i the case of fish# They co sume the ve!etatio that !rows i lakes, streams, a d the ocea , as well as various ki ds of i sects, small fish, etc#, which ca ot be used as huma food a d which do ot re(uire the use of the soil# $ additio , much of the food that a imals, which are warm"blooded, take i to their bodies is re(uired to mai tai a co sta t temperature above that of their surrou di !s, so that ot all of what they eat is used i buildi ! up the tissues of their bodies# 0ith fish, however, it is differe t# As they are cold"blooded a d actually receive heat from their surrou di !s, they do ot re(uire food for bodily warmth# Practically all that they take i to the body is built up i to a supply of flesh that may be used as food for huma bei !s# 7# 0ith fish, as with other foods, some varieties are sou!ht more tha others, the popularity of certai ki ds depe di ! o the i dividual taste or the prefere ce of the people i a particular locality# &uch popularity, however, is ofte a disadva ta!e to the purchaser, because a lar!e dema d for certai varieties has a te de cy to cause a rise i price# The i creased price does ot i dicate that the fish is of more value to the co sumer tha some other fish that may be cheaper because it is less popular, althou!h (uite as valuable from a food sta dpoi t# The prefere ce for particular ki ds of fish a d the persiste t disre!ard of others that are edible is for the most part due to pre%udice# $ certai localities, o e ki d of fish may be e-tremely popular while i others the same fish may ot be used for food at all# &uch pre%udice should be overcome, for, as a matter of fact, practically every fish take from pure water is fit to eat, i the se se that it fur ishes food a d is ot i %urious to health# $ additio , a y edible fish should be eate i the locality where it is cau!ht# The tra sportatio of this food is a rather difficult matter, a d, besides, it adds to the cost# $t is therefore a e-celle t pla to make use of the ki d of fish that is most ple tiful, as such practice will i sure both better (uality a d a lower market price# 8# As is well k ow , fish is a e-tremely perishable food# Therefore, whe it is cau!ht i (ua tities too !reat to be used at o e time, it is

preserved i various ways# The preservatio methods that have proved to be the most satisfactory are ca i !, salti ! a d dryi !, smoki !, a d preservi ! i various ki ds of bri e a d pickle# As such methods are usually carried out i the locality where the fish is cau!ht, ma y varieties of fish ca be co ve ie tly stored for lo ! periods of time a d so distributed as to meet the re(uireme ts of the co sumer# This pla e ables perso s far removed from the &ource of supply to procure fish fre(ue tly# C C C C C

CO)PO&$T$O1 A15 FOO5 3AL2E OF F$&4 CO)PO&$T$O1 OF F$&4 :# CO)PAR$&O1 OF F$&4 0$T4 )EAT#""$ !e eral, the compositio of fish is similar to that of meat, for both of them are hi!h"protei foods# 4owever, some varieties of fish co tai lar!e (ua tities of fat a d others co tai very little of this substa ce, so the food value of the differe t ki ds varies !reatly# As i the case of meat, fish is lacki ! i carbohydrate# .ecause of the close similarity betwee these two foods, fish is a very desirable substitute for meat# $ fact, fish is i some respects a better food tha meat, but it ca ot be used so co ti uously as meat without becomi ! mo oto ous' that is to say, a perso will !row tired of fish much more (uickly tha of most meats# The similarity betwee the compositio of fish a d that of meat has much to do with re!ulati ! the price of these protei foods, which, as has already bee lear ed, are the hi!hest priced foods o the market# ;# PROTE$1 $1 F$&4#""$ fish, as well as i shell fish, a very lar!e proportio of the food substa ces prese t is protei # This proportio varies with the (ua tity of water, bo e, a d refuse that the particular food co tai s, a d with the physical structure of the food# $ fresh fish, the perce ta!e of this material varies from ; to *< per ce t# The structure of fish is very similar to that of meat, as the flesh is composed of ti y hollow fibers co tai i ! e-tractives, i which are dissolved mi eral salts a d various other materials# The (ua tity of e-tractives fou d i these foods, however, is less tha that fou d i meat# Fish e-tracts of a y ki d, such as clam %uice, oyster %uice, etc#, are similar i their compositio to a y of the e-tractives of meat, differi ! o ly i the ki d a d proportio s# $ additio to the muscle fibers of fish, which are, of course, composed of protei , fish co tai s a small (ua tity of albumi , %ust as meat does# $t is the protei material i fish, as well as i shell fish, that is respo sible for its very rapid decompositio # The applicatio of heat has the same effect o the protei of fish as it has o that of meat, fowl, a d other a imal tissues# Co se(ue tly, the same pri ciples of cookery apply to both the rete tio a d the e-tractio of flavor# <# FAT $1 F$&4#""The perce ta!e of fat i fish varies from less tha * per ce t# i some cases to a trifle more tha *8 per ce t# i others, but this hi!h perce ta!e is rare, as the avera!e fish probably does ot e-ceed from 7 to ; or < per ce t# of fat# This variatio affects the total food value proportio ately# The varieties of fish that co tai the most fat deteriorate most rapidly a d withsta d tra sportatio the least well, so that whe these are secured i lar!e (ua tities they are usually ca ed or preserved i some ma er# Fish co tai i ! a lar!e amou t of fat, such as salmo , turbot, eel, herri !, halibut, mackerel, mullet, butterfish, a d lake trout, have a more moist (uality tha those

which are without fat, such as cod# Therefore, as it is difficult to cook fish that is lacki ! i fat a d keep it from becomi ! dry, a fat fish makes a more palatable food tha a lea fish# The fat of fish is very stro !ly flavored' co se(ue tly, a y that cooks out of fish i its preparatio is ot suitable for use i the cooki ! of other foods# =# CAR.O465RATE $1 F$&4#""Like meat, fish does ot co tai carbohydrate i a y appreciable (ua tity# $ fact, the small amou t that is fou d i the tissue, a d that compares to the !lyco!e fou d i a imal tissues, is ot prese t i sufficie t (ua tities to merit co sideratio # ?# )$1ERAL )ATTER $1 F$&4#""$ fish, mi eral matter is (uite as prevale t as i meat# Throu!h a otio that fish co tai s lar!e proportio s of phosphorus, a d because this mi eral is also prese t i the brai , the idea that fish is a brai food has become widespread# $t has bee determi ed, however, that this belief has o fou datio # FOO5 3AL2E OF F$&4 *A# FACTOR& 5ETER)$1$1/ FOO5 3AL2E#""The total food value of fish, as has bee show , is hi!h or low, varyi ! with the food substa ces it co tai s# Therefore, si ce, wei!ht for wei!ht, the food value of fat is much hi!her tha that of protei , it follows that the fish co tai i ! the most fat has the hi!hest food value# Fat a d protei , as is well k ow , do ot serve the same fu ctio i the body, but each has its purpose a d is valuable a d ecessary i the diet# &ome varieties of fish co tai fat that is stro ! i flavor, a d from these the fat should be removed before cooki !, especially if the flavor is disa!reeable# This procedure of course reduces the total food value of the fish, but it should be do e if it i creases the palatability# **# RELAT$3E 12TR$T$3E 3AL2E OF F$&4 A15 )EAT#""0he fish a d meat are compared, it will be observed that some ki ds of fish have a hi!her food value tha meat, particularly if the fish co tai s much fat a d the meat is lea # 0he the avera!e of each of these foods is compared, however, meat will be fou d to have a hi!her food value tha fish# To show how fish compares with meat a d fowl, the compositio a d food value of several varieties of each food are !ive i Table $, which is take from a 2 ited &tates !over me t bulleti # TA.LE $ CO)PAR$&O1 OF CO)PO&$T$O1 A15 FOO5 3AL2E OF F$&4 A15 )EAT """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" L Compositio L Total LFood 3alueL L"""""""""""""""""""L Food L per Pou dL Edible Portio L Protei L Fat L 3alue L 5ue to L LPer Ce t#LPer Ce t#Lper Pou d L Protei L L L L Calories L Calories L """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" Fish9 L L L L L .ass, black########L +A#; L *#< L 887 L 7<7 L .luefish###########L *?#8 L *#+ L 8A* L 7:+ L Carp###############L *<#8 L +#; L 8+* L 7*: L Catfish############L *8#8 L +A#; L *,*A+ L +;+ L 4alibut steak######L *=#; L :#+ L ::A L 77< L Lake trout#########L *<#= L *#A L 7;7 L 7+7 L Red s apper########L *?#+ L *#A L 7=? L 78= L

&almo Fca edG####L +*#= L *+#* L === L 7?; L 0hitefish##########L ++#? L ;#: L ;=A L 8*: L L L L L L )eat9 L L L L L .eef, rou d, L L L L L medium fat#######L +A#7 L *7#; L =?: L 7;= L Chicke , broilers##L +*#: L +#: L 8?+ L 7?A L Fowl###############L *?#7 L *;#7 L *,A*; L 7:A L Lamb, le!##########L *?#+ L *;#: L =<A L 78= L Pork chops#########L *;#; L 7A#* L *,8:: L 7A* L """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" *+# A study of this table will show that o the whole the perce ta!e of protei i the various ki ds of fish is as much as that i meat, while i a few i sta ces, it is !reater# This proves that so far as the (ua tity of protei is co cer ed, these two foods are e(ually valuable i their tissue"formi ! a d tissue"buildi ! (ualities# $t will be see also that the perce ta!e of fat i fish varies !reatly, some varieties co tai i ! more tha meat, but most of them co tai i ! less# Furthermore, the total food value per pou d, i calories, is for the most part !reater i meat tha i fish, whereas the food value per pou d due to protei is e(uivale t i most cases, but hi!her i some of the fish tha i the meat# *7# $t must also be remembered that the dryi ! or preservi ! of fish does ot i a y way decrease its food value# $ fact, pou d for pou d, dried fish, both smoked a d salt, co tai s more utritive value tha fresh fish, because the water, which decreases the food value of fresh fish, is drive off i dryi !# 4owever, whe prepared for eati !, dried fish i all probability has more food value tha fresh fish, because water or moisture of some sort must be supplied i its preparatio # *8# The method of prepari ! dried or preserved fish, as well as fresh fish, has much to do with the food value obtai ed from it# Bust as utritive value is lost i the cooki ! of meat by certai methods, so it may be lost i the preparatio of fish if the proper methods are ot applied# To obtai as much food value from fish as possible, the various poi ts that are i volved i its cookery must be thorou!hly u derstood# Certai facts co cer i ! the buyi ! of fish must also be kept i mi d# For i sta ce, i ca ed fish, almost all the bo es, ski , a d other i edible parts, e-cept the tails, heads, a d fi s of very small fish, have bee removed before packi !, i dicati ! that practically all the material purchased is edible# $ the case of fresh fish, a lar!e perce ta!e of what is bou!ht must be wasted i preparatio a d i eati !, the perce ta!e of waste varyi ! from : to 8: per ce t# *:# 5$/E&T$.$L$T6 OF F$&4#""The food value of a y food is a importa t item whe its useful ess as a food is take i to accou t, but of e(ual importa ce is the ma er i which the body uses the food' that is, whether it di!ests the food with ease or with difficulty# Therefore, whe the value of fish as a food is to be determi ed, its di!estibility must receive defi ite co sideratio # As has already bee e-plai ed, much depe ds o the cooki ! of the food i (uestio # O the whole, fish is fou d to be more easily di!ested tha meat, with the e-ceptio perhaps of a few ki ds or certai cuts# That physicia s reco! i,e this characteristic is evide ced by the fact that fish is ofte used i the feedi ! of i valids or sick people whe meat is ot permitted# *;# The ease with which fish is di!ested is i flue ced lar!ely by the (ua tity of fat it co tai s, for this fat, acti ! i ide tically the same way as the fat of meat, has the effect of slowi ! the di!estio

that is carried o i the stomach# $t follows, the , that with possibly o e or two e-ceptio s the ki ds of fish most easily di!ested are those which are lea # *<# $ additio to the correct cooki ! of fish a d the prese ce of fat, a factor that lar!ely i flue ces the di!estibility of this food is the le !th of the fibers of the flesh# $t will be remembered that the parts of a a imal havi ! lo ! fibers are tou!her a d less easily di!ested tha those havi ! short fibers# This applies with e(ual force i the case of fish# $ts truth is evide t whe it is k ow that cod, a lea fish, is di!ested with !reater difficulty tha some of the fat fish because of the le !th a d tou!h ess of its fibers# This, however, is comparative, a d it must ot be thou!ht that fish o the whole is di!ested with difficulty# *=# A other factor that i flue ces the di!estibility of fish is the salti ! of it# 0hether fish is salted dry or i bri e, the salt harde s the fibers a d tissues# 0hile the salt acts as a preservative i causi ! this harde i !, it, at the same time, makes the fish preserved i this ma er a little more difficult to di!est# This sli!ht differe ce eed scarcely be co sidered so far as the ormal adult is co cer ed, but i case of childre or perso s whose di!estio is ot e tirely ormal its effect is likely to be felt# P2RC4A&E A15 CARE OF F$&4 TA.LE $$ 1A)E&, &EA&O1&, A15 2&E& OF FRE&4 F$&4 1A)E OF F$&4 .ass, black####### .ass, sea######### .ass, striped##### .ass, lake######## .luefish########## .utterfish######## Carp############## Catfish########### Codfish########### Eels############## Flou der########## 4addock########### 4alibut########### 4erri !########### >i !fish########## )ackerel########## Perch, fresh###### water Pike, or########## pickerel, fresh water Por!ies, salt##### water Red s apper####### &almo , >e ebec## &almo , Ore!o #### &EA&O1 All the year########### All the year########### All the year########### Bu e * to Ba uary *#### )ay * to 1ovember *#### October * to )ay *##### Buly * to 1ovember *### All the year########### All the year########### All the year########### All the year########### All the year########### All the year########### October * to )ay *##### )ay * to 1ovember *#### April * to October *### &eptember * to Bu e *## )ET4O5 OF COO>ER6 Fried, baked .aked, broiled, fried .aked, broiled, fried .aked, broiled, fried .aked, broiled Fried, sauted .aked, broiled, fried Fried, sauted .oiled, fried, sauted, baked, broiled Fried, boiled, baked &auted, fried, baked &teamed, boiled, fried .oiled, fried, creamed &auted, fried, broiled .oiled, steamed, baked .aked, broiled, boiled, fried Fried, broiled

Bu e * to Ba uary *#### Fried, broiled, baked Bu e *: to October *:## Fried, sauted October * to April *### .oiled, steamed Bu e * to October *#### .roiled, baked, boiled October * to Bu e *#### .roiled, baked, boiled

&had############## &had roe########## &heepshead######## &melts############ &ole, E !lish##### &u fish########### Trout, fresh###### water 0eakfish, or###### sea trout 0hitebait######### 0hitefish,######## fresh water

Ba uary * to Bu e *#### Ba uary * to Bu e *#### Bu e * to &eptember *:# Au!ust *: to April *:## 1ovember * to )ay *#### )ay * to 5ecember *#### April * to &eptember *#

.aked, broiled, fried .roiled, fried .oiled, fried Fried, sauted .aked, broiled, fried Fried, sauted .aked, broiled, fried, boiled, sauted )ay *: to October *:### .aked, broiled )ay * to April *####### Fried, sauted 1ovember * to )arch *## .aked, fried, sauted, broiled

*?# P2RC4A&E OF F$&4#""The housewife has much to do with the market price of fish a d the varieties that are offered for sale, for these are !over ed by the dema d created by her# The fisherma Es catch depe ds o weather co ditio s, the seaso , a d other u certai factors# $f the ki ds of fish he secures are ot what the housewife dema ds, they either will ot be se t to market or will !o be!!i ! o the market for wa t of purchasers# &uch a state of affairs should ot e-ist, a d it would ot if every housewife were to buy the ki d of fish that is ple tiful i her home market# &o that she may become familiar with the varieties that the market affords, she should carefully study Tables $$ a d $$$, which !ive the ames, seaso s, a d uses of both fresh fish a d salt a d smoked fish# 0ith the i formatio !ive i these tables well i mi d, she will be able ot o ly to select the ki d she wa ts, but to cooperate better with dealers# TA.LE $$$ 1A)E&, &EA&O1&, A15 2&E& OF &ALT A15 &)O>E5 F$&4 1A)E OF F$&4 &EA&O1 &ALT F$&4 A chovies######## All the year## &erved as a relish, stuffed with various hi!hly seaso ed mi-tures, used as flavor for sauce Codfish, dried### All the year## Creamed, balls 4erri !, pickled# All the year## &auted )ackerel######### All the year## .roiled, fried, sauted &almo , salt##### All the year## Fried, broiled, boiled &)O>E5 F$&4 4addock, or###### October *: to# .roiled, baked, creamed fi a haddie April * 4alibut########## October * to## .aked, broiled, fried April * 4erri !########## All the year## &erved as a relish without cooki ! )ackerel######### October * to## .aked, boiled, fried )ET4O5 OF COO>ER6

1ovember * &moked salmo #### All the year## .aked, boiled, fried &had############# October * to## .aked, boiled, fried )ay * &tur!eo ######### October * to## .aked, boiled, fried )ay * 0hitefish######## October * to## .aked, boiled, fried )ay * +A# A other poi t to be co sidered i the purchase of fish is the si,e# &ome fish, such as halibut a d salmo , are so lar!e that they must usually be cut i to slices or steaks to permit the housewife to purchase the (ua tity she re(uires for immediate use# Other fish are of such si,e that o e is sufficie t for a meal, a d others are so small that several must be purchased to meet the re(uireme ts# Fish about the si,e of smelts le d themselves readily to fryi ! a d sautei !, whereas the lar!er ki ds, like whitefish, may be prepared to better adva ta!e by baki ! either with or without suitable stuffi !# )uch use is made of pike, but carp has bee more shu ed tha sou!ht after# 4owever, whe carp is properly cooked, it is a very palatable food, a d, besides, it possesses hi!h food value# +*# $ the purchase of fish, the housewife, provided she is ot obli!ed to have fish for a particular day, will do well also to !et away from the o e"day"a"week purchasi ! of fish' that is, if she is ot obli!ed to serve fish o Friday, she should e deavor to serve it o some other day# Eve twice a week is ot too ofte # $f such a pla were followed out, fisherme would be able to market their catch whe it is procured a d the waste of fish or the ecessity for keepi ! it u til a particular day would be overcome# ++# A other way i which the housewife ca help herself i the selectio of fish is to become familiar with all the varieties of edible fish cau!ht i or ear her commu ity# 0he she has do e this, it will be a sple did pla for her to !ive those with which she is u familiar a trial# &he will be surprised at the ma y e-celle t varieties that are obtai ed i her locality a d co se(ue tly come to her fresher tha fish that has to be shipped lo ! dista ces# +7# FRE&41E&& OF F$&4#""$ the purchase of fish, the housewife should ot permit herself to be i flue ced by a y pre%udice she may have as to the ame or the appeara ce of the fish# 4owever, too much atte tio ca ot be paid to its fresh ess# &everal tests ca be applied to fish to determi e whether or ot it is fresh' therefore, whe a housewife is i doubt, she should make a effort to apply them# Fish should ot !ive off a y offe sive odor# The eyes should be bri!ht a d clear, ot dull or su ke # The !ills should have a bri!ht"red color, a d there should be o blubber showi !# The flesh should be so firm that o de t will be made whe it is touched with the fi !er# Fish may also be tested for fresh ess by placi ! it i a pa of water' if it si ks, it may be k ow to be fresh, but if it floats it is ot fit for use# +8# CARE OF F$&4 $1 T4E 4O)E#""$f fish is purchased i !ood co ditio , a d every effort should be made to see that it is, the respo sibility of its care i the home u til it is prese ted to the family as a cooked

dish rests o the housewife# $f, upo reachi ! the housewife, it has ot bee clea ed, it should be clea ed at o ce# $ case it has bee clea ed either by the fish dealer or the housewife a d ca ot be cooked at o ce, it should be looked over carefully, immediately washed i cold water, salted sli!htly i side a d out, placed i a covered e amel or porcelai dish, a d the put where it will keep as cold as possible# $f a refri!erator is used, the fish should be put i the compartme t from which odors ca ot be carried to foods i the other compartme ts# $ cold weather, a e-celle t pla is to put the fish out of doors i stead of i the refri!erator, for there it will remai sufficie tly cold without the use of ice# 4owever, the best a d safest way is to cook the fish at o ce, so that stori ! it for a y le !th of time after its delivery will ot be ecessary# &alt a d smoked fish do ot, of course, re(uire the same care as fresh fish# 4owever, as ma y of these varieties are stro ! i flavor, it is well to weake their flavor before cooki ! them by soaki ! them or, if possible, by parboili ! them# PREPARAT$O1 OF F$&4 FOR COO>$1/ +:# CLEA1$1/ F$&4#""Fish is usually prepared for cooki ! at the market where it is purchased, but fre(ue tly a fish comes i to the home %ust as it has bee cau!ht# $ order to prepare such a fish properly for cooki !, the housewife must u dersta d how to clea it# The first step co sists i removi ! the scales# To do this, place the fish o its side, !rasp it firmly by the tail, a d the with the cutti ! ed!e of a k ife, preferably a dull o e, scrape off the scales by (uick motio s of the k ife toward the head of the fish# 0he o e side has bee scraped clea , or scaled, as this operatio is called, tur the fish over a d scale the other side# 0ith the fish scaled, proceed to remove the e trails# Cut a slit i the belly from the head e d to the ve t, usi ! a sharp k ife# Ru the ope i ! up well toward the head, a d the throu!h the ope i ! formed draw out the e trails with the fi !ers# $f the head is to be removed, it should be cut off at this time# 0he a fish is to be baked or prepared i some other way i which the head may be retai ed, it is allowed to remai o , but it is kept more for a or ame t tha for a y other reaso # To remove the head, slip a sharp k ife u der the !ills as far as possible, a d the cut it off i such a way as ot to remove with it a y of the body of the fish# 0hether the head is removed or ot, make sure that the cavity formed by taki ! out the e trails is perfectly clea # The wash the fish with cold water a d, if desired, cut off the fi s a d tail, althou!h this is ot usually do e# The fish, which is ow properly prepared, may be cooked at o ce or placed i the refri!erator u til time for cooki !# +;# .O1$1/ F$&4#""$ the preparatio of some ki ds of fish, it is ofte desired to bo e the fish' that is, to remove the backbo e a d the ribs# After the fish has bee thorou!hly clea ed, i sert a sharp"poi ted k ife i the back where it is cut from the head, a d loose the backbo e at this place# The , slip the k ife alo ! the ribs away from the backbo e o both sides# After !etti ! the bo e well loose ed at the e d, cut it from the flesh all the way dow to the tail# 0he thus separated from the flesh, the backbo e a d the ribs, which comprise practically all the bo es i a fish, may be lifted out i tact#

+<# &>$11$1/ F$&4#""&ome ki ds of fish, especially those havi ! o scales, such as flou der, catfish, a d eels, are made more palatable by bei ! ski ed# To ski a fish, cut a arrow strip of the ski alo ! the spi e from the head to the tail# At this ope i !, loose the ski o o e side where it is faste ed to the bo y part of the fish a d the draw it off arou d toward the belly, worki ! carefully so as ot to tear the flesh# &ometimes it is a !ood pla to use a k ife for this purpose, worki ! the ski loose from the flesh with the k ife a d at the same time pulli ! the ski with the other ha d# After removi ! the ski from o e side, tur the fish a d take off the ski from the other side i the same way# Care should be take to clea the fish properly before attempti ! to ski it# $f the fish is fro,e , it should first be thawed i cold water# +=# F$LLET$1/ F$&4#""As ma y recipes re(uire fish to be cut i to fillets, that is, thick, flat slices from which the bo e is removed, it is well for the housewife to u dersta d %ust how to accomplish this part of the preparatio # 0hile this process varies somewhat i the differe t varieties of fish, the usual steps are the o es here outli ed# After thorou!hly clea i ! the flou der a d removi ! the ski , lay the fish out flat a d cut the flesh dow throu!h the ce ter from the head e d to the tail# The , with a k ife, work each half of the flesh loose from the bo es# 0ith these two pieces removed, tur the fish over, cut the flesh dow throu!h the ce ter, a d separate it from the bo es i the same ma er as before# $f a meat board is o ha d, it is a !ood pla to place the fish o such a board before removi ! the flesh# The strips thus produced may be cut i to pieces of a y preferred si,e# C C C C C

REC$PE& FOR F$&4 A15 F$&4 ACCO)PA1$)E1T& )ET4O5& OF COO>$1/ F$&4 +?# As Tables $$ a d $$$ show, practically all methods of cookery are applicable i the cooki ! of fish# For i sta ce, fish may be boiled, steamed, baked, fried, broiled, sauted, a d, i additio , used for various ki ds of bis(ues, chowders, a d umerous other made dishes# The effect of these differe t methods is e-actly the same o fish as o meat, si ce the two foods are the same i !e eral co structio # The cookery method to select depe ds lar!ely o the si,e, ki d, (uality, a d flavor of the fish# Bust as a old chicke with well"developed muscles is ot suitable for broili !, so a very lar!e fish should ot be broiled u less it ca be cut i to slices, steaks, or thi pieces# Cook cutti ! fish with k ife# &uch a fish is usually either stuffed a d baked or baked without stuffi !, but whe it is cut i to slices, the slices may be sauted, fried, broiled, or steamed# &ome varieties of fish are more or less tasteless# These should be prepared by a cookery method that will improve their flavor, or if the cooki ! fails to add flavor, a hi!hly seaso ed or hi!hly flavored sauce should be served with them# The acid of vi e!ar or lemo seems to assist i bri !i ! out the flavor of fish, so whe a sauce is ot used, a slice of lemo is ofte served with the fish# REC$PE& FOR F$&4 &A2CE& A15 &T2FF$1/& 7A# As ma y of the recipes for fish call for sauce a d stuffi !, recipes

for these accompa ime ts are take up before the methods of cooki ! fish are co sidered# This pla will make it possible for the be!i er to become thorou!hly familiar with these accompa ime ts a d thus be better prepared to carry out the recipes for cooki ! fish# 7*# &A2CE& FOR F$&4#""&auces are !e erally served with fish to improve their flavor a d i crease their utritive value# &ome ki ds of fish, such as salmo , shad, butterfish, &pa ish mackerel, etc#, co tai more tha ; per ce t# of fat, but as ma y of the fish that are used for food co tai less tha this, they are somewhat dry a d are improved co siderably by the additio of a well"seaso ed a d hi!hly flavored sauce# The , too, some fish co tai very few e-tractives, which, whe prese t, as has bee lear ed, are the source of flavor i food# As some of the methods of cooki !, boili ! i particular, dissolve the few e-tractives that fish co tai a d cause the loss of much of the utritive material, it becomes almost ecessary to serve a sauce with fish so prepared, if a tasty dish is to be the result# 7+# The sauces that may be used with fish are umerous, a d the o e to select depe ds somewhat o the cookery method employed a d the prefere ce of those to whom the fish is served# Amo ! the recipes that follow will be fou d sauces suitable for a y method that may be used i the preparatio of fish# A little e-perie ce with them will e able the housewife to determi e the o es that are most satisfactory as to both flavor a d utritive value for the differe t varieties of fish she uses a d the methods of cookery she employs# LE)O1 CREA) &A2CE + Tb# butter + Tb# flour * c# thi cream &alt a d pepper Buice of * lemo

or * Tb# vi e!ar

)elt the butter i a saucepa , stir i the flour, a d co ti ue stirri ! u til the two are well mi-ed# Add to this the thi cream a d stir u til the mi-ture is thick a d boils# &easo with salt, pepper, a d the %uice of the lemo or the vi e!ar# &PA1$&4 &A2CE + Tb# butter * slice of o io + Tb# flour * tsp# salt *H= tsp# pepper * c# milk *H8 c# tomato puree *H8 c# chopped pimie to .row the butter with the o io , add the flour, salt, a d pepper, a d stir u til well ble ded# Add the milk a d allow the mi-ture to cook u til it thicke s# To this add the tomato a d pimie to# 4eat thorou!hly a d serve# 12T &A2CE * Tb# butter + Tb# flour + Tb# pea ut butter

*H+ tsp# salt *H= tsp# pepper * c# meat stock )elt the butter a d add the flour a d pea ut butter# 0he they are well mi-ed, allow them to brow sli!htly# Add the salt a d pepper to this mi-ture a d pour i to it the meat stock# .ri ! to the boili ! poi t a d serve# 4OR&ERA5$&4 &A2CE *H+ c# cream *H8 c# boiled salad dressi ! + Tb# !rated horseradish *H+ tsp# salt *H8 tsp# paprika *H8 tsp# mustard 0hip the cream u til stiff' the salt, paprika, a d mustard# 0he to serve# E// &A2CE + Tb# butter + Tb# flour 7H8 c# milk H+ tsp# salt *H= tsp# pepper + Tb# vi e!ar * e!! * Tb# chopped parsley )elt the butter, add the flour, a d stir u til well ble ded# Add the milk, salt, a d pepper, a d cook u til the mi-ture thicke s# To this add the vi e!ar, the e!! chopped fi e, a d the chopped parsley# 4eat thorou!hly a d serve# TO)ATO &A2CE + c# tomato puree * small o io , sliced * bay leaf ; cloves + Tb# butter + Tb# flour * tsp# salt *H= tsp# pepper &trai stewed tomato to make the puree# Put this over the fire i a saucepa with the sliced o io , the bay leaf, a d the cloves# Cook slowly for about *A mi utes# &trai to remove the o io , bay leaf, a d cloves# )elt the butter, add the flour, salt, a d pepper, a d i to this pour the hot tomato# Cook u til it thicke s a d serve# )2&4ROO) &A2CE + Tb# butter * slice of carrot * slice of o io &pri! of parsley add the salad dressi !, horseradish, well ble ded, the sauce is ready

*H+ tsp# salt *H= tsp# pepper + Tb# flour * c# meat stock *H+ c# mushrooms + tsp# lemo %uice Put the butter i a fryi ! pa with the carrot, o io , parsley, salt, a d pepper, a d cook to!ether u til brow # Remove the o io , carrot, a d parsley# &tir i the flour, brow it sli!htly, a d the add the meat stock# Cook to!ether u til thicke ed# Bust before removi ! from the fire, add the mushrooms, chopped i to fi e pieces, a d the lemo %uice# Allow it to heat thorou!hly a d the serve# 5RA01".2TTER &A2CE *H8 c# butter + Tb# flour *H+ tsp# salt *H= tsp# pepper *"*H+ c# hot water + hard"cooked e!!s )elt the butter, a d add the flour, salt, a d pepper# Pour i to this the hot water, a d cook u til the mi-ture thicke s# &lice the e!!s i to *H8"i ch slices a d add these to the sauce %ust before removi ! from the stove# 77# &T2FF$1/ FOR F$&4#""As has bee me tio ed, fish that is to be baked is ofte stuffed before it is put i to the ove # The stuffi ! ot o ly helps to preserve the shape of the fish, but also provides a mea s of e-te di ! the flavor of the fish to a starchy food, for bread or cracker crumbs are used i the preparatio of most stuffi !s# Three recipes for fish stuffi ! are here !ive , the first bei ! made of bread crumbs a d havi ! hot water for the li(uid, the seco d of cracker crumbs a d havi ! milk for the li(uid, a d the third of bread crumbs a d havi ! stewed tomato for the li(uid# F$&4 &T2FF$1/ 1o# * *H8 c# butter *H+ c# hot water *H+ tsp# salt *H= tsp# pepper * tsp# o io %uice * Tb# chopped parsley + c# fi e bread crumbs )elt the butter i the hot water, add the salt, pepper, o io %uice, a d parsley, a d pour over the crumbs# )i- thorou!hly a d use to stuff the fish# F$&4 &T2FF$1/ 1o# + *H+ c# milk + c# cracker crumbs *H+ tsp# salt *H= tsp# pepper *H8 c# melted butter * Tb# chopped parsley * e!!

0arm the milk a d add it to the crumbs, to!ether with the salt, pepper, melted butter, a d parsley# To this mi-ture, add the beate e!!# 0he well mi-ed, use as stuffi ! for fish# F$&4 &T2FF$1/ 1o# 7 + Tb# butter * Tb# fi ely chopped o io * Tb# chopped parsley *H+ tsp# salt *H= tsp# pepper * Tb# chopped sour pickles *H+ c# stewed tomato + c# stale bread crumbs )elt the butter a d add the o io , parsley, salt, pepper, pickles, a d tomato# Pour this mi-ture over the crumbs, mi- all thorou!hly, a d use to stuff the fish# $f the dressi ! seems to re(uire more li(uid tha the stewed tomato, add a little water# REC$PE& FOR FRE&4 F$&4 78# .O$LE5 F$&4#"".oili ! e-tracts flavor a d, to some e-te t, utrime t from the food to which this cookery method is applied# Therefore, u less the fish to be cooked is o e that has a very stro ! flavor a d that will be improved by the loss of flavor, it should ot be boiled# )uch care should be e-ercised i boili ! fish, because the meat is usually so te der that it is likely to boil to pieces or to fall apart# N$llustratio 9 F$/# *;O 7:# A ute sil i which fish ca be boiled or steamed very satisfactorily is show i Fi!# *;# This fish boiler, as it is called, is a lo !, arrow, deep pa with a cover a d a rack o which the fish is placed# Attached to each e d of the rack is a upri!ht strip, or ha dle, that permits the rack co tai i ! the fish to be lifted out of the pa a d the fish thus removed without breaki !# To assist further i holdi ! the fish to!ether while it is cooki !, a piece of !au,e or cheesecloth may be wrapped arou d the fish before it is put i to the pa # 7;# 0he a fish is to be boiled, clea it a d, if desired, remove the head# Pour sufficie t boili ! water to cover the fish well i to the vessel i which it is to be cooked, a d add salt i the proportio of * teaspoo ful to each (uart of water# Tie the fish i a strip of cheesecloth or !au,e if ecessary, a d lower it i to the vessel of slowly boili ! water# Allow the fish to boil u til it may be easily pierced with a fork' the take it out of the water a d remove the cloth, provided o e is used# &erve with a well"seaso ed sauce, such as lemo cream, horseradish, etc# 7<# .O$LE5 CO5#""A fish that le ds itself well to boili ! is fresh cod# $ fact, codfish prepared accordi ! to this method a d served with a sauce makes a very appeti,i ! dish# &cale, clea , a d ski a fresh cod a d wrap it i a si !le layer of !au,e or cheesecloth# Place it i a kettle or a pa of freshly boili ! water to which has bee added * teaspoo ful of salt to each (uart of water# .oil u til the fish may be easily pierced with a fork, take from the water, a d remove the !au,e or cheesecloth carefully so as to keep

the fish i tact# &erve with sauce a d slices of lemo # 7=# &TEA)E5 F$&4#""The preparatio of fish by steami ! is practically the same as that by boili !, a d produces a dish similar to boiled fish# The o ly differe ce is that steamed fish is suspe ded over the water a d is cooked by the steam that rises i stead of bei ! cooked directly i the water# .ecause the fish is ot surrou ded by water, it does ot lose its utrime t a d flavor so readily as does boiled fish# $f fish is to be cooked by steami !, first clea it thorou!hly# 0rap i a strip of !au,e or cheesecloth a d place i a steamer# &team u til te der, a d the remove the cloth a d place the fish o a platter# As steami ! does ot add flavor, it is usually ecessary to supply flavor to fish cooked i this way by addi ! a sauce of some ki d# 7?# .RO$LE5 F$&4#""The best way i which to cook small fish, thi strips of fish, or eve !ood"si,ed fish that are comparatively thi whe they are split ope is to broil them# &i ce i this method of cooki ! the flavor is e tirely retai ed, it is especially desirable for a y fish of delicate flavor# To broil fish, sear them (uickly over a very hot fire a d the cook them more slowly u til they are do e, tur i ! fre(ue tly to preve t bur i !# As most fish, a d particularly the small o es used for broili !, co tai almost o fat, it is ecessary to supply fat for successful broili ! a d improveme t of flavor# $t is difficult to add fat to the fish while it is broili !, so, as a rule, the fat is spread over the surface of the fish after it has bee removed from the broiler# The fat may co sist of broiled strips of baco or salt pork, or it may be merely melted butter or other fat# 8A# .RO$LE5 &CRO5 0$T4 POTATO .OR5ER#""6ou ! cod that is split dow the back a d that has had the backbo e removed with the e-ceptio of a small portio ear the tail is k ow as scrod# &uch fish is early always broiled, it may be served plai , but it is much more attractive whe potatoes are combi ed with it i the form of a artistic border# To prepare this dish, broil the scrod accordi ! to the directio s !ive i Art# 7?# The place it o a hot platter a d spread butter over it# .oil the desired umber of potatoes u til they are te der, a d the force them throu!h a ricer or mash them u til they are perfectly fi e# &easo with salt, pepper, a d butter, a d add sufficie t milk to make a paste that is a trifle stiffer tha for mashed potatoes# $f desired, raw e!!s may also be beate i to the potatoes to serve as a part of the moisture# Fill a pastry ba! with the potatoes thus prepared a d press them throu!h a rosette tube i a y desired desi! o the platter arou d the fish# .ake i a hot ove u til the potatoes are thorou!hly heated a d are brow ed sli!htly o the top# 8*# .RO$LE5 FRE&4 )AC>EREL#""Probably o fish le ds itself better to broili ! tha fresh mackerel, as the flesh of this fish is te der a d co tai s sufficie t fat to have a !ood flavor# To improve the flavor, however, strips of baco are usually placed over the fish a d allowed to broil with it# Clea a d ski a fresh mackerel# Place the fish thus prepared i a broiler, a d broil first o o e side a d the o the other# 0he seared all over, place strips of baco over the fish a d co ti ue to broil u til it is do e# Remove from the broiler, seaso with salt a d pepper, a d serve#

8+# .RO$LE5 &4A5 ROE#""The mass of e!!s fou d i shad, is k ow as the roe of shad# Roe may be purchased separately, whe it is fou d i the markets from Ba uary * to Bu e *, or it may be procured from the fish itself# $t makes a delicious dish whe broiled, especially whe it is rolled i fat a d bread crumbs# 0ash the roe that is to be used a d dry it carefully betwee towels# Roll it i baco fat or melted butter a d the i fi e crumbs# Place i a broiler, broil u til completely do e o o e side, tur a d the broil u til e tirely cooked o the other side# Remove from the broiler a d pour melted butter over each piece# &pri kle with salt a d pepper, a d serve hot# 87# .A>E5 F$&4#""/ood"si,ed fish, that is, fish wei!hi ! 8 or : pou ds, are usually baked# 0he prepared by this method, fish are very satisfactory if they are spread out o a pa , flesh side up, a d baked i a very hot ove with sufficie t fat to flavor them well# A fish of lar!e si,e, however, is especially delicious if its cavity is filled with a stuffi ! before it is baked# 0he a fish is to be stuffed, a y desired stuffi ! is prepared a d the filled i to the fish # 0ith the cavity well filled, the ed!es of the fish are draw to!ether over the stuffi ! a d sewed with a coarse eedle a d thread# 0hether the fish is stuffed or ot, the same pri ciples apply i its baki ! as apply i the roasti ! of meat' that is, the heat of a (uick, hot ove sears the flesh, keeps i the %uices, a d preve ts the loss of flavor, while that of a slow ove causes the loss of much of the flavor a d moisture a d produces a less te der dish# 88# Ofte , i the baki ! of fish, it is ecessary to add fat# This may be do e by putti ! fat of some ki d i to the pa with the fish, by spreadi ! strips of baco over the fish, or by lardi ! it# $ the dry varieties of fish, lardi ! proves very satisfactory, for it supplies the substa ce i which the fish is most lacki !# Lardi ! is do e by i serti ! strips of baco or salt pork that are about 7 i ches lo ! a d *H8 i ch thick i to !ashes cut i to the sides of the fish# 8:# .A>E5 4A55OC>#""As haddock is a !ood"si,ed fish, it is a especially suitable o e for baki !# 4owever, it is a dry fish, so fat should be added to it to improve its flavor# A y of the methods su!!ested i Art# 88 may be used to supply the fat that this fish eeds# 0he haddock is to be baked, select a 8 or :"pou d fish, clea it thorou!hly, bo i ! it if desired, a d spri kle it i side a d out with salt# Fill the cavity with a y desired stuffi ! a d sew up# Place i a drippi ! pa , a d add some baco fat or a piece of salt pork, or place several slices of baco arou d it# .ake i a hot ove for about * hour# After it has bee i the ove for about *: mi utes, baste with the fat that will be fou d i the bottom of the pa a d co ti ue to baste every *A mi utes u til the fish is do e# Remove from the pa to a platter, !ar ish with parsley a d slices of broiled baco , a d serve with a y desired sauce# 8;# .A>E5 4AL$.2T#"".ecause of its si,e, halibut is cut i to slices a d sold i the form of steaks# $t is probably o e of the most eco omical varieties of fish to buy, for very little bo e is co tai ed i a slice a d the mo ey that the housewife e-pe ds !oes for almost solid meat# 4alibut slices are ofte sauted, but they make a delicious dish whe

baked with tomatoes a d flavored with o io , lemo , a d bay leaf, as described i the accompa yi ! recipe# .A>E5 4AL$.2T F&ufficie t to &erve &i-G + c# tomatoes Few slices o io * bay leaf * tsp# salt *H= tsp# pepper + thi slices baco * Tb# flour + lb# halibut steak 4eat the tomatoes, o io , a d bay leaf i water# Add the salt a d pepper a d cook for a few mi utes# Cut the baco i to small s(uares, try it out i a pa , a d i to this fat stir the flour# Pour this i to the hot mi-ture, remove the bay leaf, a d cook u til the mi-ture thicke s# Put the steaks i to a baki ! dish, pour the sauce over them, a d bake i a slow ove for about 8: mi utes# Remove with the sauce to a hot platter a d serve# 8<# .A>E5 F$LLET& OF 04$TEF$&4#""0he whitefish of medium si,e ca be secured, it is very ofte stuffed a d baked whole, but variety ca be had by cutti ! it i to fillets before baki ! it# .esides produci ! a delicious dish, this method of preparatio elimi ates carvi ! at the table, for the pieces ca be cut the desired si,e for servi !# Prepare fillets of whitefish accordi ! to the directio s for filleti ! fish i Art# +=# &pri kle each o e with salt a d pepper, a d dip it first i to beate e!! a d the i to bread crumbs# .row some butter i a pa , place the fish i to it, a d set the pa i a hot ove # .ake u til the fillets are a li!ht brow , or about 7A mi utes# Remove to a hot dish, !ar ish with parsley a d serve with a y desired sauce# 8=# F$LLET OF FLO215ER#""$ appeara ce, flou der is ot so attractive as ma y other fish, but it is a source of e-celle t flesh a d is therefore much used# A very appeti,i ! way i which to prepare flou der is to fillet it a d prepare it accordi ! to the accompa yi ! recipe# &ecure a flou der a d fillet it i the ma er e-plai ed i Art# +=# Cut each fillet i to halves, maki ! ei!ht pieces from o e flou der# Cut small strips of salt pork or baco , roll the pieces of flou der arou d these, a d faste with a toothpick# Place i a baki ! dish with a small (ua tity of water, a d bake i a hot ove u til a !ood brow # &erve hot# 8?# PLA1>E5 F$&4#""Like pla ked steak, pla ked fish, is a dish that appeals to the eye a d pleases the taste# The fish is baked o the pla k a d the surrou ded with a border of potatoes, the fish a d potatoes maki ! a e-celle t food# To prepare pla ked fish, thorou!hly clea a d bo e a medium"si,e whitefish, shad, haddock, or a y desired fish# /rease a pla k a d place the fish o it# Lay some strips of baco across the top of the fish, place i a hot ove , a d bake for about 7A mi utes or a little lo !er if ecessary# .oil potatoes a d prepare them for pipi ! by mashi ! them, usi ! 8 tablespoo fuls of milk, * tablespoo ful of butter, a d o e e!! to each + cupfuls of potato# The , with a rosette pastry tube, pipe a border of potatoes arou d the ed!e of the pla k# Likewise, pipe

rosettes of potatoes o the strips of baco placed o top of the fish# The replace the pla k with the fish a d potatoes i the ove , a d bake u til the potatoes are brow # /ar ish with parsley a d serve# :A# FR$E5 F$&4#""3ery small fish or slices of lar!er fish are ofte fried i deep fat# 0he they are prepared i this way, they are first dipped i to beate e!! a d the i to crumbs or cor meal to form a coati ! that will cli ! to their surface# Coated with such a material, they are fried i deep fat u til the surface is icely brow ed# After bei ! removed from the fat, they should be drai ed well before servi !# :*# FR$E5 PERC4#""0he fried i deep fat, perch is fou d to be very appeti,i !# To prepare it i this way, secure a perch a d scale a d clea it# Cut it crosswise i to +"i ch strips, roll each piece i flour, a d fry i deep fat u til icely brow ed# &erve hot with lemo or with a sauce of some ki d# :+# FR$E5 EEL#""$f a appeti,i ! way to cook eel is desired, it will be fou d advisable to fry it i deep fat# 0he it is to be cooked i this way, ski a d clea the eel a d cut it i to thick slices# Pour some vi e!ar over the slices, spri kle them with salt a d pepper, a d allow them to sta d for several hours# Remove the pieces from the vi e!ar, dip each o e i to sli!htly beate e!! a d the i to flour, a d fry i deep fat u til well brow ed# &erve plai or with a sauce# :7# &A2TE5 F$&4#""0ithout doubt, the most popular way to prepare fish is to saute them# This method may be applied to practically the same ki ds of fish that are fried or broiled, a d it is especially desirable for the more tasteless varieties# $t co sists i brow i ! the fish well i a small (ua tity of fat, first o o e side a d the o the other# $f fat of !ood flavor is used, such as baco or ham fat, the flavor of the fish will be very much improved# .efore sautei !, the fish or pieces of fish are ofte dipped i to sli!htly beate e!! a d the rolled i flour, very fi e cracker crumbs, or cor meal, or the e!! is omitted a d they are merely covered with the dry, starchy material# The effect of this method of cooki ! is very similar to that of deep"fat fryi !, e-cept that the outside tissues are apt to become, very hard from the applicatio of the hot fat because of the coati ! that is !e erally used# &i ce most fish breaks very easily, it is ecessary that it be ha dled carefully i this method i order that the pieces may be kept whole# :8# &A2TE5 &)ELT&#""To be most satisfactory, smelts are !e erally sauted# Fish of this ki d are prepared for cooki ! by cutti ! off the heads a d removi ! the e trails throu!h the ope i ! thus made' or, if it is desired to leave the heads o , the e trails may be removed throu!h the !ill or a small slit cut below the mouth# At a y rate, these fish are ot cut ope as are most other fish# 0ith the fish thus prepared, roll them i fi e cracker crumbs a d saute them i melted butter u til they are icely brow ed# &erve with slices of lemo # ::# &A2TE5 4AL$.2T &TEA>#""&lices of halibut, whe firm i te-ture a d cut about 7H8 i ch thick, le d themselves very well to sautei !# &ecure the re(uired umber of such slices a d spri kle each with salt a d pepper# The spread melted butter over each steak, a d roll it i fi e crumbs# Place fat i a fryi ! pa , allow it to become hot, a d saute the halibut i this u til well brow ed# :;# &A2TE5 P$C>EREL#""A variety of fresh"water fish that fi ds favor

with most perso s is a d clea it a d cut piece i flour, spri i hot fat# 0he o e other side#

pickerel# 0he this fish is to be sauted, scale it crosswise i to +"i ch strips# The roll each kle it with salt a d pepper, a d saute the slices side is sufficie tly brow , tur a d brow o the

:<# &TE0E5 F$&4#""Like boili !, stewi ! e-tracts flavor a d utrime t from fish# The process differs, however, i that the fish is cooked !e tly by simmeri !# This cookery method is employed for fish that is i cli ed to be tou!h# 2sually, ve!etables, such as carrots a d o io s, are cooked with the fish i order to impart flavor# To preve t the fish from falli ! apart, it may be wrapped i cheesecloth or !au,e# :=# &TE0E5 FRE&4 4ERR$1/#""0he fresh herri ! ca be obtai ed, it ca be made i to a delicious dish by stewi ! it with o io s, parsley, a d carrots# $ this method of preparatio , the herri ! should ot be permitted to stew rapidly' it will become more te der if it simmers !e tly# As herri ! are rather small fish, wei!hi ! o ly about *H+ pou d, it will usually be ecessary to obtai more tha o e for a meal# Clea the re(uired umber of fresh herri !, place them i a saucepa , a d spri kle them with salt a d pepper# .row some slices of o io i butter, a d add the same umber of slices of carrots a d a !e erous (ua tity of parsley# Add e ou!h boili ! water to these ve!etables to cover them a d the fish, a d pour both over the fish# Place all o the fire a d simmer !e tly u til the fish is te der# Remove the fish from the water a d serve# The ve!etables are used merely to add flavor, a d they will have practically boiled away by the time the fish is cooked# :?# &TE0E5 EEL#""Eel is delicious whe stewed# 0he allowed to simmer slowly with several slices of o io a d a little parsley, it becomes both tasty a d te der# &ki a d clea the eel that is to be stewed, remove all the fat, a d cut i to pieces about + i ches lo !# &easo well with salt a d pepper a d place i a saucepa with several slices of o io , * tablespoo ful of chopped parsley, a d + tablespoo fuls of butter# Add e ou!h cold water to cover well, a d allow the eel to simmer !e tly u til it is te der e ou!h to be pierced with a fork# Remove from the water a d serve hot# REC$PE& FOR &ALT A15 &)O>E5 F$&4 ;A# PLACE OF &ALT A15 &)O>E5 F$&4 $1 T4E 5$ET#""$ re!io s where fresh fish ca ot be obtai ed or i seaso s whe they are scarce everywhere, the housewife will do well to use salt a d smoked fish# These varieties of fish ot o ly will !ive her a cha ce to vary the diet, but will e able her to provide at a more eco omical price, food that, pou d for pou d, co tai s more utrime t tha the same fish whe fresh# 0hile some of the varieties of smoked a d salt fish may ot be obtai able i all commu ities, the housewife will do much toward bri !i ! the supply to her commu ity by re(uesti ! them from the dealer# 0he a dealer k ows that there is a dema d for certai ki ds, he will make a effort to secure the varieties wa ted# ;*# FRE&4E1$1/ &ALT A15 &)O>E5 F$&4#""The cooki ! of salt a d smoked fish is ot a difficult matter, but it always i volves the freshe i ! of the fish before a y cooki ! method ca be applied# This co sists i placi ! the fish i a lar!e (ua tity of water a d allowi ! it to sta d u til e ou!h of the salt has bee e-tracted to suit the taste# &ome ki ds of fish are so salty that they re(uire co siderable soaki !,

whereas others re(uire o ly a little freshe i !# 4owever, it is usually advisable to cha !e the water several times# $f it is desired to haste the e-tractio of the salt, the fish should be raised above the bottom of the vessel by mea s of a wire rack or several clea sticks# $ the case of very thick fish, several !ashes may be cut i to the flesh to permit the salt to pass out more readily# ;+# CREA)E5 CO5F$&4#""&i ce codfish is a rather dry fish, co tai i ! little fat, it is usually combi ed with some other food to make it more appeti,i !# $ the case of creamed codfish, the cream sauce supplies the food substa ces i which the fish is lacki ! a d at the same time provides a very palatable dish# 0he codfish is prepared i this way, boiled potatoes are usually served with it# To make creamed codfish, freshe the re(uired amou t of codfish by pouri ! lukewarm water over it# &hred the fish by breaki ! it i to small pieces with the fi !ers# Pour off the water, add fresh warm water, a d allow the fish to sta d u til it is ot too salty# 0he it is sufficie tly freshe ed, drai off all the water# )elt a little butter i a fryi ! pa , add the fish, a d saute u til sli!htly brow ed# )ake a medium white sauce a d pour it over the codfish# &erve hot with boiled potatoes# ;7# CO5F$&4 .ALL&#""A other e-celle t way i which to serve codfish is to combi e it with mashed potatoes, make these i to balls, a d fry them i deep fat# These !ive variety to meals a d also afford a opportu ity to serve a utritious food# Freshe the codfish as e-plai ed i Art# ;*, a d the mi ce it very fi e# Add a e(ual amou t of freshly cooked hot potato that has bee put throu!h a potato ricer or mashed fi e# )i- thorou!hly a d, if ecessary, seaso with salt a d pepper# &hape i to balls a d fry i deep fat# 5rai well a d serve hot# ;8# &A2TE5 &ALT )AC>EREL#""0he a e-tremely tasty dish that will afford a cha !e from the usual daily routi e of meals is desired, sauted salt mackerel will be fou d very satisfactory# Freshe salt mackerel that is to be sauted by putti ! it i to a saucepa a d coveri ! it with cold water# Place this over the fire, a d allow the water to heat to almost the boili ! poi t# Pour off the water, a d saute the fish i butter or other fat u til icely brow ed# $f desired, pour a small amou t of thi cream over the mackerel %ust before removi ! it from the pa , allow this to heat, a d serve it as a sauce with the mackerel# ;:# .A>E5 F$11A1 4A55$E#""0he haddock is cured by smoki !, it is k ow as fi a haddie# As fish of this ki d has co siderable thick flesh, it is very !ood for baki !# Other methods of cookery may, of course, be applied to it, but o e is more satisfactory tha baki !# To bake a fi a haddie, wash it i warm water a d put it to soak i fresh warm water# After it has soaked for *H+ hour, allow it to come !radually to early the boili ! poi t a d the pour off the water# Place the fish i a baki ! pa , add a piece of butter, spri kle with pepper, a d pour a little water over it# .ake i a hot ove u til it is icely brow ed# &erve hot# ;;# CREA)E5 F$11A1 4A55$E#""The flavor of fi a haddie is such that this fish becomes very appeti,i ! whe prepared with a cream sauce# $f, after combi i ! the sauce with the fish, the fish is baked i the ove ,

especially palatable dish is the result# fi a haddie, freshe the fish a d shred it i to measure the fish, put it i to a baki ! dish, a d t of white sauce over it# &pri kle !e erously with a hot ove u til the crumbs are brow ed# &erve hot#

To prepare creamed small pieces# The pour a e(ual amou crumbs a d bake i

;<# .O$LE5 &AL)O1#""0he smoked salmo ca be secured, it makes a sple did fish for boili !# $f it is cooked u til te der a d the served with a well"seaso ed sauce, it will fi d favor with most perso s# Freshe smoked salmo i warm water as much as seems ecessary, rememberi ! that the cooki ! to which it will be sub%ected will remove a lar!e amou t of the superfluous salt# Cover the salmo with hot water, a d simmer slowly u til it becomes te der# Remove from the water, pour a little melted butter over it, a d serve with a y desired sauce# REC$PE& FOR CA11E5 F$&4 ;=# CA11E5 F$&4 $1 T4E 5$ET#""As a rule, ca ed fish is a comparatively cheap food a d there is o reaso why the eco omical housewife should ot make fre(ue t use of the various ki ds# $t should be bou!ht, however, from a reputable firm, i order that the !reatest value may be obtai ed for the mo ey spe t# $ additio , it should be used as soo as possible after the ca has bee ope ed' if all of it ca ot be utili,ed at o e time, it should be placed i a covered receptacle"" ot a metal o e""a d kept cold to preve t it from spoili !# Ofte ca ed fish ca be served without a y further preparatio tha removi ! it from the ca # 4owever, as some varieties, particularly salmo a d tu a fish, are much used i the preparatio of both cold a d cooked dishes, several recipes are here !ive for these varieties# ;?# CREA)E5 T21A F$&4#""Combi i ! tu a fish with a cream sauce a d servi ! it over toast makes a dish that is both delicate a d palatable""o e that will prove very satisfactory whe somethi ! to take the place of meat i a li!ht meal is desired# CREA)E5 T21A F$&4 F&ufficie t to &erve &i-G 7 Tb# butter 7 Tb# flour *H+ tsp# salt *H= tsp# pepper *H= tsp# paprika *"*H+ c# hot milk *"*H+ c# tu a fish * e!! )elt the butter i a saucepa a d add the flour, salt, pepper, a d paprika# &tir well, pour i the milk, a d whe this has thicke ed add the tu a fish# Allow this to heat thorou!hly i the sauce# Bust before servi !, add the sli!htly beate e!! a d cook u til this has thicke ed# Pour over toast a d serve# <A# &AL)O1 )OL5#""A cha !e from the usual way of servi ! salmo ca be had by maki ! a salmo mold such as is illustrated i Fi!# +8# .esides bei ! a delicious dish a d providi ! variety i the diet, salmo mold is very attractive#

&AL)O1 )OL5 F&ufficie t to &erve &i-G + c# salmo + Tb# vi e!ar *H+ tsp# salt *H= tsp# pepper * Tb# !elati e *"*H+ c# boili ! water Remove all ski a d bo es from the salmo whe it is take from the ca , a d mi ce it thorou!hly with a fork# Add the vi e!ar, salt, a d pepper# Prepare the !elati e by dissolvi ! it i the boili ! water# Add the seaso ed salmo to the prepared !elati e# 0ith cold water, wet a ri !"shaped mold havi ! a ope space i the ce ter# Pour the salmo "a d"!elati e mi-ture i to this mold, a d allow it to sta d u til it solidifies# Arra !e a bed of lettuce leaves o a chop plate, tur the mold out o this, a d fill the ce ter with dressi !# &erve at o ce# A very desirable dressi ! for this purpose is made as follows9 5RE&&$1/ FOR &AL)O1 )OL5 * c# cream + Tb# vi e!ar *H+ tsp# salt + Tb# su!ar * c# fi ely chopped cucumber 0hip the cream u til it is stiff, a d add the vi e!ar, salt, a d su!ar# Fold i to this the fi ely chopped cucumber# <*# &AL)O1 PATT$E&#""5elicious patties ca be made from salmo by combi i ! it with bread crumbs a d usi ! a thick white sauce to hold the i !redie ts to!ether# These may be either sauted i shallow fat or fried i deep fat# &AL)O1 PATT$E& F&ufficie t to &erve Ei!htG + c# fi ely mi ced salmo * c# fresh bread crumbs * c# thick white sauce *H+ tsp# salt *H= tsp# pepper 5ry bread crumbs 0ith the salmo , mi- the fresh bread crumbs a d the white sauce# &easo with salt a d pepper# &hape i to rou d patties, roll i the dry bread crumbs, a d fry i deep fat or saute i shallow fat# &erve hot with or without sauce# <+# CREA)E5 &AL)O1 0$T4 R$CE#""A creamed protei dish is always more satisfactory if it is served o some other food, particularly o e hi!h i carbohydrate# 0he this is do e, a better bala ced dish is the result# Creamed salmo a d rice make a very utritious a d appeti,i ! combi atio # CREA)E5 &AL)O1 0$T4 R$CE F&ufficie t to &erve &i-G * c# salmo

* c# medium white sauce &teamed rice .reak the salmo i to moderately small pieces a d carefully fold these i to the hot white sauce# &erve this o a mou d of hot steamed rice# REC$PE& FOR LEFT"O3ER F$&4 <7# &o as ot to waste a y food material, it is ecessary that all left"over fish be utili,ed i some way# This is ot so simple a matter as i the case of meat, because fish is o e of the foods that are ot popular as a left"over dish# &till fish left"overs ca be used if a little thou!ht is !ive to the matter# Of course, it is a wise pla to prepare o ly the (ua tity of fish that ca be co sumed at the meal for which it is cooked, but should a y remai it should ot be throw away, for some use ca be made of it# A poi t to remember, however, is that fish is ot satisfactory i soup of a y ki d e-cept a fish soup' therefore, bits of left"over fish may be added to o ly such soups as clam chowder or other fish chowder# 0hether the fish has bee boiled, steamed, baked, fried, sauted, or prepared i a y other way, it may always be made i to cro(uettes# 0he used for this purpose, all the bo es should be carefully removed# These may be easily take out after the fish has become cold# $f the fish has bee stuffed a d part of the stuffi ! remai s, it may be broke i to pieces a d used with the flesh of the fish# A recipe for cro(uettes i which fish is combi ed with rice follows# <8# F$&4 CRO@2ETTE&#""$f a y (ua tity of left"over fish is o may be combi ed with rice to make very tasty cro(uettes# F$&4 CRO@2ETTE& F&ufficie t to &erve &i-G *"*H+ c# cold fish * c# cold steamed rice * c# thick white sauce &alt a d pepper * e!! Crumbs )i ce the fish i to small pieces, mi- with the rice, a d add the white sauce# &easo with salt a d pepper a d shape i to cro(uettes# 5ip i to sli!htly beate e!!, roll i crumbs, a d fry i deep fat# 5rai a d serve with a y desired sauce# <:# CREA)E5 F$&4 $1 POTATO 1E&T#""Fish may also be combi ed with mashed potato to produce a most appeti,i ! dish# Li e a baki ! dish with hot mashed potato, leavi ! a !ood"si,ed hollow i the ce ter# $ to this pour creamed fish made by mi-i ! e(ual proportio s of left"over cold fish a d white sauce# &easo well with salt a d pepper, spri kle with crumbs, a d dot the top with butter# .ake u til the crumbs are brow # &erve hot# C &4ELL F$&4 1AT2RE, 3AR$ET$E&, A15 2&E OF &4ELL F$&4 <;# .esides the varieties of fish that have already bee co sidered, the C C C C ha d, it

!e eral term fish also i cludes &4ELL F$&4# Fish of this ki d are differe t i structure from bo y fish, for they are ac(uatic a imals that are e tirely or partly e cased i shells# They i clude mollusks, or bivalves, such as oysters, clams, a d scallops, a d crustacea s, such as lobsters, crabs, a d shrimp# <<# The popularity of the edible varieties of mollusks a d crustacea s me tio ed depe ds lar!ely o whether they ca be easily obtai ed a d whether they are pleasi ! to the local or i dividual taste# As they are fou d i salt rivers, bays, a d other shallow salt"water sources, their !reatest use is amo ! people livi ! ear the seashore, but they are much favored where they ca be procured i edible co ditio # They are ot so cheap as ma y other fish foods' that is, a certai amou t of mo ey will ot purchase so !reat a (ua tity of shell fish, lobster for i sta ce, as some of the well"k ow varieties of fish proper, such as halibut or whitefish# Lobsters a d crabs are usually more e-pe sive tha oysters a d clams' co se(ue tly, they are used more ofte to provide a delicacy or to supply somethi ! more or less u commo for a special meal# <=# &everal precautio s should be observed i purchasi ! shell fish# For i sta ce, crabs a d lobsters should be purchased alive# They are usually shipped o ice so that they will remai i this co ditio for some time, a d they are displayed o ice i the markets for the same reaso # &uch shell fish should be kept alive u til they are plu !ed i to boili ! water to cook# Oysters a d clams bou!ht i the shell must also be alive whe purchased# A ti!htly closed shell i dicates that they are alive, whereas a sli!htly ope shell proves that they are dead# $f these two varieties are bou!ht out of the shells, the fish themselves should ot be accompa ied by a !reat (ua tity of li(uid# Co siderable li(uid is a i dicatio that the oysters or clams have bee adulterated by the additio of water# Formerly it was the custom to keep oysters i fresh water, as the water they absorb bloats or fatte s them# This practice, however, has falle i to disfavor# <?# &hell fish le d themselves admirably to a lar!e variety of dishes, i cludi ! soups, e trees, salads, a d substitutes for meat dishes# They possess a !reat deal of disti ctive flavor, their food value is comparatively hi!h, a d, provided they are i !ood co ditio a d are properly prepared, they are healthful a d easily di!ested# $t ca therefore be see that shell fish have much to recomme d their use# There is co siderable da !er, however, i usi ! a y varieties that are ot perfectly fresh or freshly cooked# $ the case of mollusks, or bivalves, much harm has resulted from the use of those which have bee !row or bred i u sa itary surrou di !s# .ecause of these facts, it is of the utmost importa ce that !reat care be e-ercised i selecti ! a d prepari ! shell fish# =A# CO)PO&$T$O1 A15 FOO5 3AL2E OF &4ELL F$&4#""$ compositio , the varieties of fish i cluded u der shell fish do ot differ !reatly from fish proper# )ost of them, however, co tai more waste a d less of the food substa ces tha fish, so that their food value is somewhat lower# Table $3 will serve to !ive a !ood idea of the compositio a d food value of the several varieties of shell fish, a d i studyi ! it, a !ood pla will be to compare it with Table $, which !ives the food value of fish# As will be observed, protei forms a very lar!e proportio of the food substa ce of shell fish# Also, they co tai more carbohydrates tha fish, the amou t ra !i ! from #8 to :#+ per ce t#, which is i the form of su!ar# Althou!h this amou t is too small to warra t much co sideratio as a supply of carbohydrates, it is me tio ed because it is a i teresti ! fact#

TA.LE $3 CO)PO&$T$O1 A15 FOO5 3AL2E OF &4ELL F$&4 1ame of Fish Clams, removed from shell Crabs, whole Lobsters, whole Oysters, i shell &callops 0ater Protei Fat Total Carbo" hydrates :#+ *#+ #8 7#< 7#8 Ash Food 3alue Per Pou d Calories 78A 8*: 7?A +7: 78:

=A#= <<#* <?#+ =;#? =A#7

*A#; *;#; *;#8 ;#+ *8#=

*#* +#A *#= *#+ #*

+#7 7#* +#+ +#A *#8

TA.LE 3 &EA&O1& FOR &4ELL F$&4 1A)E OF F$&4 &EA&O1

Clams, hard shelled##############All the year Clams, soft shelled##############)ay * to October *: Crabs, hard shelled##############All the year Crabs, soft shelled##############)arch * to October *: Lobsters#########################All the year Oysters##########################&eptember * to )ay * &callops#########################&eptember *: to April * &hrimp###########################)arch *: to Bu e *, a d &eptember *: to October *: =*# &EA&O1& FOR &4ELL F$&4#""0ith the e-ceptio of clams a d lobster, which ca be obtai ed all the year arou d, shell fish have particular seaso s' that is, there is a certai time of the year whe they are ot suitable for food# $t is very importa t that every housewife k ow %ust what these seaso s are, so that she will ot i clude the foods i the diet of her family whe they should ot be used# Table 3, which will fur ish her with the i formatio she eeds, should therefore be carefully studied# C C C C C

O6&TER&, CLA)&, A15 &CALLOP& O6&TER& A15 T4E$R PREPARAT$O1 =+# O6&TER&, CLA)&, a d &CALLOP& are salt"water fish that belo ! to the family of mollusks, or soft"bodied a imals# They are e tirely e cased i hard shells, which, thou!h of the same !e eral shape, differ somewhat from each other i appeara ce# Oysters are lar!er tha clams a d have a rou!h, u eve shell, whereas clams have a smooth, rou dish shell# The three varieties of mollusks are closely related i their compositio a d i their use as food, but as oysters are probably used more commo ly tha the others they are co sidered first# =7# CO)PO&$T$O1 OF O6&TER&#""Oysters occupy a promi e t place amo ! a imal foods, because they are comparatively hi!h i protei # $

additio , they co tai a substa ce that most flesh foods lack i a y (ua tity, amely, carbohydrate i the form of !lyco!e , a d for this reaso are said to resemble milk closely i compositio # A compariso of the followi ! fi!ures will show how these foods resemble each other9 )ilk######### Oysters###### 0ATER PROTE$1 =<#A 7#7 =;#? ;#+ FAT 8#A *#+ CAR.O465RATE :#A 7#< )$1ERAL &ALT& #< +#A

Oysters, as will be observed, co tai o ly a small (ua tity of fat, a d for this reaso their total food value is somewhat lower tha that of milk# A pi t of milk has a value of 7+: calories, while the same (ua tity of oysters has a appro-imate value of o ly +:A calories# .ecause of the differe ce i the cost of these two foods, oysters costi ! several times as much as milk, the use of oysters is ot so cheap a way of supplyi ! food material# =8# 5$/E&T$.$L$T6 OF O6&TER&#""0he merely the ability of the di!estive tract to ha dle oysters is take i to co sideratio , they are said to be easily di!ested if they are served raw or are properly prepared# This is due to the fact that whe take as a food they are disposed of i a comparatively short time by the stomach# $ additio , their absorptio from the alime tary tract is (uite complete' that is, they co tai little or o waste material# .ut, %ust as cooki ! has much to do with the di!estibility of other protei foods, so it has with oysters# For this reaso , the housewife who wishes to feed her family this food i its most di!estible form must thorou!hly u dersta d all phases of its cooki !# =:# 4EALT4F2L1E&& OF O6&TER&#"")uch ill ess has bee attributed to oysters, a d without doubt they have bee the cause of some typhoid a d some ptomai e poiso i !# A k owled!e of the reaso for these diseases has do e much to elimi ate them# $t is ow defi itely k ow that much of the typhoid caused from eati ! oysters was due to the co ditio s u der which they were !row # $ their !rowth, oysters faste themselves to statio ary thi !s, such as rocks or piles drive i to the !rou d u der eath the water, a d they obtai their food by simply ope i ! the shell a d maki ! use of mi ute particles of pla t a d a imal life that they are able to e-tract from the water# 0he the water was ot clea or whe sewa!e was tur ed i to it, typhoid !erms were tra smitted to perso s who took oysters as food# At prese t, there is scarcely a y da !er from such causes, for more care is ow !ive to the co ditio s u der which oysters !row# Ptomai e poiso i ! from oysters was caused by eati ! them whe they had bee improperly cared for i stora!e or had bee take from the shells after they were dead# 2 less perso s ha dli ! oysters k ow how to take care of them, this da !er is still likely to e-ist# =;# P2RC4A&$1/ O6&TER&#""To be able to purchase oysters i telli!e tly, the housewife should be familiar with the ames of the various ki ds# These ames are depe de t o the locality from which the oysters come, a d i clude .lue Poi ts, Cape Cods, Cotuits, Ly 4ave s, a d umerous other varieties# $t should be remembered that the varieties raised i differe t localities are (uite disti ctive, differi ! to some e-te t i both si,e a d appeara ce# 2 less the purchaser is familiar with the differe t varieties, almost a y of the small oysters are likely to be sold to her for o e of the small varieties a d, likewise, a y of the lar!e oysters for o e of the lar!e varieties# 0hile this is of small co se(ue ce, provided the (uality is satisfactory a d the price is ri!ht, it is well for every housewife to familiari,e herself with the ames of the various ki ds, so that she may k ow %ust what variety she

is purchasi !# =<# 0he oysters are bou!ht i the shell, they should be alive, a fact that ca be determi ed by the ti!htly closed shell, as has already bee stated# $f the shells are ot closed or ca be easily pried apart, it may be k ow that the oysters are ot !ood a d that they should be re%ected# 0he it is possible to procure them, oysters that have bee removed from the shells immediately after bei ! take from the beds are preferable to those which have ot bee removed from the shells before shippi !# 0he purchased out of the shells, oysters should be !rayish i color, should have o disa!reeable odor, a d should co tai o e-cess water or li(uid# After bei ! purchased, oysters should be kept o ice u less they ca be cooked at o ce# The seaso for oysters is from &eptember to April, i clusive# 0hile i some localities they ca be purchased at other times duri ! the year, they are ot likely to be so !ood# $ fact, it is ot safe to use oysters duri ! the warm mo ths# ==# $)PORTA1T PO$1T& $1 COO>$1/ O6&TER&#""The protei of oysters, like that fou d i other foods, is coa!ulated by heat# Lo ! heat, provided it is sufficie tly i te se, makes oysters tou!h, a d i this co ditio they are either a!reeable to eat or readily di!ested# 0he they are to be cooked at a hi!h temperature, therefore, the cooki ! should be do e (uickly# $f they are to be cooked at a temperature below the boili ! poi t, they may be sub%ected to heat for a lo !er time without becomi ! so tou!h as whe a hi!h temperature is used# Cooki ! (uickly at a hi!h temperature, however, is preferable i most cases to lo !, slow cooki !# For e-ample, i the preparatio of oyster stew, lo ! cooki ! produces o better flavor tha short cooki ! at a hi!h temperature a d re ders oysters far less di!estible# =?# OPE1$1/ O6&TER&#""2 less oysters are bou!ht already ope ed, it becomes ecessary to ope them i the home before they ca be served raw or cooked# To ope oysters is ot difficult, a d with a little e-perie ce the work ca be do e with ease# $t will be well to ote that the two shells of a oyster, which are called valves, are held to!ether by a si !le muscle, k ow as the adductor muscle, that lies ear the ce ter, a d that this muscle must be cut before the shell will ope readily# .efore attempti ! to ope oysters, however, they should be scrubbed with clea water, so as to remove a y sa d that may be o the shells# 0he the oysters are clea ed, i sert the poi t of a k ife i to the hi !ed, or poi ted, e d a d push the blade betwee the valves u til they appear to separate, whe it will be k ow that the muscle has bee cut# The , lay the valves ope a d loose the oyster from the shell by slippi ! the k ife u der it# $f the oysters that are bei ! ope ed are to be cooked before servi !, simply drop them with their li(uid i to a suitable vessel a d discard the shells# .efore usi ! the oysters, remove them from the li(uid, look them over carefully to see that o small particles of shells cli ! to them, a d wash them i clea , cold water to remove a y sa d that may be prese t# Also, strai the li(uid throu!h a cloth, so that it will be free from sa d whe used i the preparatio of the dish for which the oysters are to be used or for the maki ! of soup or broth# Oysters that are to be eate raw are fre(ue tly served o the half shell# Therefore, if they are to be used i this way, place each oyster, as it is loose ed i the process of ope i !, i to the deeper shell, a d discard the other o e# 3ery ofte !ood"looki ! oyster shells are saved i order that they may be used from time to time i servi ! raw oysters

that are bou!ht already ope ed# ?A# RA0 O6&TER&#""0he a appeti,er is desired i a meal that is to co sist of several courses, raw oysters are ofte used for the first course# Oysters that are to be eate raw may be served i the shells or removed from them# They are bla d i flavor, however, a d re(uire some sharp, hi!hly seaso ed sauce i order to !ive them sufficie t s ap# The sauces commo ly used for this purpose i clude cocktail sauce, chilli sauce, catsup, horseradish, a d tobasco sauce# &ometimes, thou!h, lemo %uice or vi e!ar a d pepper a d salt are preferred to sauce# As a rule, crisp crackers, small s(uares of toast, or wafers a d butter accompa y raw oysters i a y form, a d sometimes celery a d radishes are served, too# ?*# 0he a cocktail sauce is served with raw oysters, they are !e erally referred to as O6&TER COC>TA$L&# Two methods of servi ! these are i practice# $ o e, the cocktail sauce is put i to a small !lass placed i the ce ter of a soup plate filled with cracked ice, a d the oysters, usually si- i half shells, are arra !ed arou d the !lass, o the ice# $ the other, the desired umber of oysters that have bee removed from the shells are dropped i to a stemmed !lass co tai i ! the cocktail sauce, a d the !lass is placed i a bowl of cracked ice# A oyster fork, which is a small, three"pro !ed fork, is always served with raw oysters, a d usually a piece of lemo is supplied i additio to the cocktail sauce# ?+# O6&TER &TE0#""$f a e-tremely utritious way of prepari ! oysters is desired, oyster stew should be selected# This is perhaps the simplest way i which to cook oysters, a d yet care must be e-ercised i maki ! this dish, for the oysters should ot be cooked too lo ! a d the milk, which must be brou!ht to the boili ! poi t, should ot be allowed to bur # Oyster stew makes a e-celle t dish for lu ch# $t should ot be served as the first course of a heavy meal because of the lar!e amou t of utrime t it co tai s# O6&TER &TE0 F&ufficie t to &erve &i-G * (t# oysters * (t# milk + Tb# butter * tsp# salt *H= tsp# pepper Pour * cupful of water over the oysters, look them over carefully, a d remove a y pieces of shell that may cli ! to the oysters, maki ! sure that a y particles of sa d are washed off# 4eat this li(uid to the boili ! poi t a d the strai it throu!h a cloth# Put the milk o the fire to heat, a d whe hot, add the butter, salt, a d pepper, a d strai ed li(uid# After the whole mi-ture has come to the boili ! poi t, pour i the oysters a d cook u til they look plump a d the ed!es be!i to curl# Remove from the heat a d serve with crisp crackers# ?7# CREA)E5 O6&TER&#""A other utritious way i which to prepare oysters a d at the same time produce a dish that is pleasi ! to most perso s is to cream them# After bei ! creamed, oysters may be served over toast or i timbale cases# CREA)E5 O6&TER& F&ufficie t to &erve &i-G

+ Tb# butter +8 oysters *"*H+ c# medium white sauce &alt a d pepper ; slices toast or ; timbale cases )elt the butter i a fryi ! pa , add the oysters, a d heat them i the butter u til the ed!es be!i to curl sli!htly# Pour the hot oysters i to the hot white sauce, seaso to taste with salt a d pepper, a d serve over toast or i timbale cases# ?8# &CALLOPE5 O6&TER&#""1o food makes a more palatable scalloped dish tha oysters# Oysters so prepared are liked by early every o e, a d the i !redie ts with which they are combi ed help to !ive such a dish bala ce so far as the food substa ces are co cer ed# Care should be take , however, i the baki ! of scalloped oysters, for they are likely to become tou!h if they are cooked too lo !# &CALLOPE5 O6&TER& F&ufficie t to &erve &i-G * c# bread crumbs + Tb# butter * c# cracker crumbs * pt# oysters &alt a d pepper * c# milk .utter the bread crumbs with the butter, a d the mi- them with the cracker crumbs# &pri kle the bottom of a !reased baki ! dish with o e"fourth of the crumbs, a d over this put a layer of oysters that have bee previously clea ed# &pri kle with salt a d pepper a d add o e"fourth more of the crumbs# Add a other layer of oysters, spri kle with salt a d pepper, a d place the remai der of the crumbs o top# &trai the li(uid from the oysters throu!h a piece of cloth, mi- this with the milk, a d pour over the dish thus prepared# Place i a hot ove , a d bake u til the mi-ture is thorou!hly heated a d the top is brow # ?:# FR$E5 O6&TER&#""Of all the dishes prepared from oysters, fried oysters u doubtedly fi d favor with the !reatest umber of perso s# 4owever, u less care is take i fryi ! the oysters, they are likely to be somewhat i di!estible# 5eep fat should be used for this purpose, a d it should be hot e ou!h to brow a *"i ch cube of bread a !olde brow i 8A seco ds# FR$E5 O6&TER& F&ufficie t to &erve &i-G +8 lar!e oysters * e!! *H8 c# milk Fi e cracker crumbs &alt Pepper Thorou!hly dry the oysters by layi ! them o o e e d of a soft cloth a d patti ! them with the other# .eat the e!! a d add the milk to it# 5ip the oysters i to the cracker crumbs, the i to the e!!"a d"milk mi-ture, a d a!ai i to the crumbs# Fry i deep fat u til brow # Remove from the fat, drai well, a d place o oiled paper# &pri kle with salt a d pepper

a d serve hot# ?;# O6&TER P$E#"".aki ! oysters i to a pie is a other mea s of combi i ! a protei food with foods that are hi!h i other food substa ces# As oyster pie is somewhat hearty, it may be used as the mai dish of a heavy meal# O6&TER P$E F&ufficie t to &erve &i-G * pt# oysters * c# medium white sauce &alt a d pepper .aki !"powder biscuit dou!h Cut each of the oysters i to three or four pieces, a d place them i a !reased baki ! dish# Pour over them the hot white sauce a d the %uice from the oysters# &easo with salt a d pepper# Over the top, place a layer of the biscuit dou!h rolled about *H8 i ch thick# &et i a hot ove a d bake u til the crust is brow # ?<# P$/& $1 .LA1>ET&#""0he somethi ! e tirely differe t i the way of oysters is desired, pi!s i bla kets should be tried# This is a very !ood ame for the dish !ive i the accompa yi ! recipe, for the oysters are rolled up i a strip of baco , which serves as a bla ket# They are especially suitable for a li!ht meal, such as lu cheo or a dai ty lu ch that is to be served to compa y# P$/& $1 .LA1>ET& F&ufficie t to &erve &i-G *= lar!e oysters *= thi strips of baco After the oysters have bee clea ed, roll each o e i a strip of baco # Faste the baco where the ed!es meet by ru i ! a toothpick throu!h at this poi t# Place i a broiler a d broil o o e side u til brow ' the tur them a d broil u til the other side is brow # &erve hot# ?=# O6&TER FR$TTER&#""3ariety may also be secured i the use of oysters by maki ! oyster fritters# 0he such fritters are icely brow ed a d served with a appeti,i ! sauce, a attractive as well as a tasty dish is the result# O6&TER FR$TTER& F&ufficie t to &erve &i-G * pt# oysters * e!! muffi batter Clea the oysters a d cut each i to four or five pieces# )ake a o e"e!! muffi batter a d to it add the cut oysters# 5rop the mi-ture by spoo fuls i to deep fat a d fry u til brow # Remove from the fat, drai , a d spri kle with salt a d pepper# &erve with a desired sauce# CLA)& A15 T4E$R PREPARAT$O1 ??# 1AT2RE A15 5$/E&T$.$L$T6 OF CLA)&#""Clams are bivalves similar to oysters i both form a d compositio # .ecause of the similarity i compositio , they are utili,ed i much the same ways as oysters, bei !

used e-te sively for food i parts of the cou try where the supply is lar!e# There are umerous varieties of clams, a d some of them differ sli!htly from each other i appeara ce, color, a d flavor# Prefere ce for the differe t varieties is lar!ely a matter of i dividual taste# Clams may be purchased loose or i the shell a d they may be served i or out of the shell# 4owever, whe bou!ht i the shell, they must be purchased alive a d must be sub%ected to the same tests as are oysters# As i the case of oysters, they may be eate raw or cooked# Their preparatio for cooki ! is similar to that of oysters# $ the raw state, they are easily di!ested, but upo the applicatio of heat they become tou!h, a d the lo !er they are cooked, the tou!her they become# $t ca therefore be see that the di!estibility of clams is i flue ced very much by cooki !# *AA# OPE1$1/ CLA)&#""$f clams are to be ope ed i the home, First wash the clams to remove the sa d, a d the place a clam o a hard surface so that the poi ted ed!e is up# $ sert the thi ed!e of a k ife i to the very sli!ht !roove betwee the shells, or valves, a d with a heavy ute sil of some ki d strike the top of the k ife several times so as to separate the valves# The , as i ope i ! oysters, spread the shells apart, as show , a d loose the clam from the shell it adheres to# *A*# RA0 CLA)&#""Like oysters, raw clams are !e erally served as a cocktail, or a appeti,er, at the be!i i ! of a meal# $f they are to be served i the half shell, place them i a dish of cracked ice' if they are to be served without the shells, place the re(uired umber i a stemmed !lass that is set i a dish of cracked ice# $ either case, lemo or a suitable sauce, or both, should be supplied# *A+# &TEA)E5 CLA)&#""&teami ! is the method !e erally adopted whe clams i lar!e umbers are cooked for a Jclam bake,J but there is o reaso why it ca ot be used by the housewife whe she wishes to cook o ly e ou!h for her family# 0he lar!e (ua tities are to be steamed, use is !e erally made of a steamer, but the housewife will fi d that she ca steam a few clams very satisfactorily i a saucepa or a similar vessel# To prepare steamed clams, scrub the shells of the clams u til they are perfectly clea # Place the desired umber thus clea ed i a saucepa a d add e ou!h water to cover the bottom of the pa about * i ch# Allow this to cook u til the shells of the clams ope # Remove the clams from the pa a d serve them i the shells# Provide each perso with a small dish of melted butter i to which to dip the clams as they are removed from the shells to be eate # The li(uid fou d i the clams may be poured from the shell before the clams are served, a d after bei ! well seaso ed may be served as clam broth# *A7# .A>E5 CLA)&#""A other very appeti,i ! way i which to prepare clams is to combi e them with bread crumbs, seaso them well, a d the bake them u til they are well brow ed# &elect several !ood"si,ed clams for each perso to be served# &crub the shells well a d ope them# Remove the clams a d chop them i to small pieces# To each cupful of chopped clams, add + cupfuls of buttered bread crumbs, * tablespoo ful of chopped parsley, * tablespoo ful of chopped pimie to, a d * tablespoo ful of o io %uice# &easo the mi-ture with salt a d pepper a d fill the shells with it# Place these i a shallow pa a d bake i a very hot ove u til the crumbs are well brow ed o top# &erve hot# *A8# FR$E5 CLA)&#""As oysters make a very desirable dish whe fried i deep fat, so clams may be treated i this way, too# Remove the desired umber of clams from the shells, wash them thorou!hly, a d dry them o a

clea towel# 5ip them i to beate e!!, a d fi ally i to the crumbs# Fry i deep fat u til they are a !olde brow # &erve with slices of lemo # &CALLOP& A15 T4E$R PREPARAT$O1 *A:# 1AT2RE OF &CALLOP&#""&callops, which are a other form of bivalves, are less commo ly used for food tha oysters a d clams# &calloped dishes !et their ame from the fact that scallop shells were ori!i ally used for their preparatio # 1ot all of the scallop is used for food' merely the heavy muscle that holds the two shells to!ether is edible# &callops are sli!htly hi!her i protei tha oysters a d clams a d they also have a hi!her food value tha these two mollusks# The most commo method of preparatio for scallops is to fry them, but they may also be baked i the shells# *A;# FR$E5 &CALLOP&#""$f scallops are properly fried, they make a appeti,i ! dish# As they are a rather bla d food, a sauce of some ki d, preferably a sour o e, is !e erally served with them# &elect the desired umber of scallops a d wash thorou!hly# 5ip first i to either fi e bread crumbs or cracker crumbs, the i to beate e!!, a d a!ai i to the crumbs# Fry i deep fat u til a !olde brow , remove, a d drai # &erve with lemo or a sour sauce, such as horseradish or tomato sauce# *A<# .A>E5 &CALLOP&#""$f a tasty as well as a sli!htly u usual dish is desired to !ive variety to the diet, baked scallops will u doubtedly fi d favor# As show i the accompa yi ! recipe, mushrooms are o e of the i !redie ts i baked scallops a d these ot o ly provide additio al material, but improve the flavor# To prepare baked scallops, clea the desired umber, parboil for *: mi utes, drai , a d cut i to small pieces# For each cupful of scallops, melt + tablespoo fuls of butter i a fryi ! pa , saute i it * tablespoo ful of chopped o io , a d add *H+ cupful of chopped mushrooms# 0he these have brow ed, add + tablespoo fuls of flour a d * cupful of milk# Cook u til thick a d the add the scallops# Fill the scallop shells with the mi-ture, spri kle with buttered bread crumbs, place i the ove , a d bake u til the crumbs are brow # C C C C C

LO.&TER&, CRA.&, A15 &4R$)P /E1ERAL C4ARACTER$&T$C& *A=# The shell fish, LO.&TER&, CRA.&, a d &4R$)P, come u der the head of crustacea s' that is, a imals co sisti ! of %oi ted sectio s, each of which is covered with a hard shell# Their flesh is similar i compositio to that of other fish, but it is tou!her a d harder to di!est# 4owever, it is popular because of its u i(ue a d delicate flavor# $ fact, whe ever these varieties of fish ca be obtai ed alo ! the seacoast or withi a reaso able dista ce from the place where they are cau!ht, they are co sidered a delicacy# $f they ca be shipped alive to a y poi t, they are perfectly safe to use, althou!h (uite hi!h i price because of their perishable ature# *A?# 2 less such shell fish ca be procured alive i the markets, the use of a !ood bra d of a y of them ca ed is recomme ded# $ fact, ca ed lobster, crab, a d shrimp are very satisfactory a d may be

substituted for a y of the fresh cooked varieties i the recipes that follow# $t is true that some perso s ob%ect to ca ed food because ptomai e poiso i ! sometimes results, but it has bee fou d that ptomai e poiso i ! is more liable to result from eati ! these foods whe they are bou!ht i the market i poor co ditio tha whe they are secured i ca ed form# Care must be e-ercised, however, whe ever use is made of ca ed food of a y ki d# 2po ope i ! a ca of a y of these varieties of fish, the e tire co te ts should be removed from the ca at o ce a d used as soo as possible# $t must be remembered that the ptomai e poiso i ! that is sometimes caused by eati ! ca ed foods is ot due to the fact that the foods come i ti ca s, but that they are allowed to sta d i the ca s after they are ope ed# 2po their bei ! e-posed to the air, putrefactio sets i a d causes the harmful effect# **A# Lobsters, crabs, a d shrimp are very similar i compositio , shrimp bei ! sli!htly hi!her i protei a d total food value tha the others# $f they are ot prepared i a i di!estible way, they are comparatively easy to di!est# $t has bee proved a fallacy that lobster a d ice cream are a da !erous combi atio , for if both are i !ood co ditio they may be combi ed with o ill effects to the ormal i dividual# LO.&TER& A15 T4E$R PREPARAT$O1 ***# 5$&T$1/2$&4$1/ FEAT2RE&#""Of these three types of sea food, lobsters are perhaps the most popular# They are fou d alo ! the 1orth Atla tic a d 1orth Pacific seacoasts# Alive, they are mottled bluish"!ree i color, but upo bei ! cooked they cha !e to bri!ht red# As soo as they are cau!ht, ma y of them are packed i ice a d shipped alive to various poi ts, while others are plu !ed immediately i to boili ! water a d sold cooked# Lobsters vary !reatly i si,e# O ly those ? i ches or more i le !th ca be sold, the smaller o es bei ! throw back i to the water# 0he they are purchased either raw or cooked, they should be heavy for their si,e' that is, they should be heavy because of their plump ess a d !ood co ditio # **+# PREL$)$1AR6 PREPARAT$O1#""To prepare a lobster, which should be alive, !rasp it firmly by the back, plu !e it (uickly, head first, i to a kettle of rapidly boili ! water, a d the submer!e the rest of the body# .e sure to have a sufficie t amou t of water to cover the lobster completely# .oil rapidly for : mi utes' the lower the flame or remove to a cooler part of the stove a d cook slowly for *H+ hour# Remove from the water a d allow to cool# After bei ! prepared i this way, a lobster may be served cold or it may be used i the preparatio of various made dishes# $f it is to be used without further preparatio , it is ofte served from the shell, which is usually split ope # )ayo aise or some other sauce is !e erally served with lobster# The flesh is removed from the shell with a small fork as it is eate # **7# RE)O3$1/ LO.&TER FRO) T4E &4ELL#""The ma%ority of the dishes made from lobster re(uire that the flesh be removed from the shell# To do this, first pull off the two lar!e claws a d the four pairs of small claws, a d break the tail from the body# The with scissors, cut a si !le slit the e tire le !th of the shell coveri ! the u der part of the tail a d remove the flesh i side the tail i a whole, lar!e piece# The i testi al tract, which ca be readily observed, will be fou d embedded i this piece a d ru i ! the e tire le !th# &lash the flesh a d remove it# 1e-t remove the flesh of the body from the shell, retai i ! o ly that part which appears to be fibrous, like the flesh of

the tail# The stomach, which is called Jthe ladyJ because its i side appeara ce closely resembles a lady sitti ! i a chair, should ot be removed from the shell# 4owever, care should be take to obtai all the flesh surrou di ! the bo es i the bo y part of the lobster# The coral substa ce, that is, the roe of the lobster, should also be removed, as it ca be used for a !ar ish# 0ith the flesh removed from the shell, proceed to take out that co tai ed i the claws# .reak ope the lar!e claws, usi ! a ut cracker or a small hammer for this purpose, a d remove the flesh that they co tai # $f the small claws are to be used for a !ar ish, as is ofte do e, remove the flesh without breaki ! them' otherwise break them as i the case of the lar!e o es# **8# LO.&TER COC>TA$L#""Practically all varieties of shell fish make most satisfactory cocktails, a d lobster is o e-ceptio # To make a lobster cocktail, shred or cut i to small pieces the flesh of a lobster that has bee prepared accordi ! to the directio s %ust !ive # Chill the shreds or pieces a d the serve them i stemmed cocktail !lasses with a y desirable cocktail sauce# **:# &CALLOPE5 LO.&TER#""Perso s who care for the flavor of lobster will fi d scalloped lobster a very attractive dish# 0he prepared i this way, it is suitable either for lu cheo or for di er# &CALLOPE5 LO.&TER F&ufficie t to &erve &i-G * c# lobster meat * c# medium white sauce +H7 c# buttered bread crumbs * hard"cooked e!! &alt Pepper )i- the lobster with the medium white sauce# .utter a baki ! dish, place half of the crumbs i the bottom, a d pour over them the lobster a d white sauce# &lice the hard"cooked e!! over the top of the lobster, seaso the whole well with salt a d pepper, a d spri kle the remai der of the crumbs over the top# Place i a hot ove a d bake u til the crumbs are brow # /ar ish with sprays of parsley a d serve at o ce# **;# 5E3$LE5 LO.&TER#""A dish that is delicious a d at the same time very attractive is deviled lobster# After removi ! the flesh from the shell, the shell should be clea ed thorou!hly, as it is to be used as a receptacle i which to put the lobster mi-ture for baki !# 0he removed from the ove , this dish ca be made more attractive by !ar ishi ! it with the lobster claws a d tail# 5E3$LE5 LO.&TER F&ufficie t to &erve &i-G * Tb# chopped o io + Tb# butter + Tb# flour * tsp# salt 5ash of Caye e pepper *H= tsp# paprika *H= tsp# pepper * Tb# lemo %uice * Tb# chopped parsley

* c# milk + c# lobster meat *H8 c# buttered cracker crumbs &aute the o io i the butter, a d to this add the flour, salt, Caye e pepper, paprika, pepper, lemo %uice, a d parsley# )i- well a d add the milk# 0he the whole has cooked u til it is thick, add the lobster# Pour the mi-ture i to the clea shell of the lobster, spri kle with cracker crumbs, a d place i the ove lo ! e ou!h to brow the crumbs# Remove from the ove , place o a servi ! dish, !ar ish with the claws a d tail of the lobster, if desired, a d serve at o ce# **<# LO.&TER A LA 1E0.2R/#""0he lobster a la 1ewbur! is me tio ed, o e aturally thi ks of a chafi ! dish, for this is o e of the dishes that is very ofte made i a chafi ! dish a d served at small social !atheri !s# 4owever, it ca be made %ust as satisfactorily o the kitche stove a d is a dish suitable for a home lu cheo or small di er# LO.&TER A LA 1E0.2R/ F&ufficie t to &erve &i-G + Tb# butter * Tb# flour + c# lobster *H+ tsp# salt Few !rai s of Caye *H+ c# milk *H+ c# thi cream * tsp# vi e!ar * Tb# lemo %uice + e!! yolks

e pepper

)elt the butter i a saucepa , add the flour, a d i to this pour the lobster meat cut i to rather lar!e pieces# Add the salt, pepper, milk, a d cream' cook to!ether u til thick, a d the pour i the vi e!ar a d lemo %uice# .eat the e!! yolks a d stir them i to the cooked mi-ture, usi ! care to preve t them from curdli !# 0he the mi-ture has thicke ed, remove from the stove a d serve over toast# **=# LO.&TER CRO@2ETTE&#""Probably the most attractive dish that ca be made out of lobster is the o e e-plai ed i the accompa yi ! recipe# As this is artistically !ar ished, a d at the same time e-tremely appeti,i !, it is suitable for a meal that is i te ded to be very ice, such as a dai ty lu cheo # $f the elaborate !ar ishi ! here su!!ested is ot desired, the cro(uettes may be served with merely a suitable sauce# LO.&TER CRO@2ETTE& F&ufficie t to &erve &i-G * c# thick white sauce + e!!s + c# diced lobster meat *H+ tsp# salt *H= tsp# pepper Fi e bread crumbs Prepare the white sauce a d allow it to cool# Add o e beate e!! a d the lobster meat# &easo with the salt a d pepper# &hape i to cro(uettes, roll i beate e!!, the i crumbs, a d fry i deep fat u til a eve brow # 5rai , stick a lobster claw i to the e d of each, a d arra !e o

a platter with the claws arou d the outside# Pour a medium white sauce over the opposite e ds a d the ce ters of the cro(uettes a d over this spri kle the lobster coral a d hard"cooked e!! yolks, which have bee forced throu!h a sieve# $ the ce ter of the platter, arra !e a small mou d of parsley a d o e of the lar!e claws of the lobster# CRA.& A15 T4E$R PREPARAT$O1 **?# 1AT2RE OF CRA.&#""1umerous varieties of crabs are obtai ed alo ! the seashores of the 2 ited &tates, a d most of them measure ot more tha : or ; i ches across# &hell fish i this form are used for food both before the shells have harde ed, whe they are k ow as soft"shelled crabs, a d after the shells have !row hard, whe they are called hard"shelled crabs# To be at their best, crabs should be as heavy as lobsters i proportio to their si,e# Their flesh should be firm a d stiff a d their eyes should be bri!ht# The male crab has a smaller body a d lo !er claws tha the female# $ food value, crabs are (uite similar to lobsters# Ti y oyster crabs are fou d i the shells of crabs as well as i oysters# These are co sidered a !reat delicacy a d are used chiefly for !ar ishi !, because they are very small a d, as a rule, are ot fou d i lar!e umbers# *+A# PREL$)$1AR6 PREPARAT$O1#"".efore either soft"shelled or hard"shelled crabs ca be used as food, a certai amou t of preparatio is ecessary# $ the case of hard"shelled crabs, plu !e them alive i to hot water, allow them to come to the boili ! poi t, a d cook slowly for *H+ hour# $t is a !ood pla to add * tablespoo ful of salt for each crab that is bei ! boiled# 0hile the crabs are cooki !, remove the scum that rises to the top# 0he they are sufficie tly cooked, ope the shells a d take out the meat, bei ! careful to remove all the meat from the claws# &oft"shelled crabs re(uire a somewhat differe t ki d of preparatio # 0ith this variety, lift up the poi ts o each side of the back shell a d remove the spo !y substa ce that is fou d u der them# $ additio , take off the apro , which is the small piece that occurs at the lower part of the shell a d that termi ates i poi ts# The crabs are the ready for fryi !, which is the method of cooki ! that is usually applied to this variety# *+*# CRA."FLA>E COC>TA$L#""Crab meat is used for cocktails i the same way as oysters, clams, a d lobster# $ fact, o better appeti,er to serve at the be!i i ! of a meal ca be fou d# To make crab"flake cocktail, remove the meat from the shells of cooked hard"shelled crabs i the way %ust e-plai ed, a d chill it# The place it i stemmed !lasses a d serve with cocktail sauce# *++# 5E3$LE5 CRA.&#""3ariety i the cooki ! of hard"shelled crabs ca be secured by devili ! them accordi ! to the accompa yi ! directio s# As will be observed, this is do e i practically the same way that lobster is deviled# 5E3$LE5 CRA.& F&ufficie t to &erve FourG + 8 * * Tb# butter crabs c# cream sauce Tb# o io %uice

*H+ tsp# salt 5ash Caye e pepper *H= tsp# pepper * e!! Cracker crumbs Put the butter i a fryi ! pa , add the meat from the four crabs, a d pour i to this the cream sauce# &easo with the o io %uice, salt, Caye e pepper, a d pepper# Add the well"beate e!! a d allow the mi-ture to cook u til the e!! has thicke ed, bei ! careful ot to let it curd# Fill the back shells of the crabs with this mi-ture, spri kle with cracker crumbs, place i a hot ove , a d bake u til brow # &erve hot or cold# *+7# FR$E5 &OFT"&4ELLE5 CRA.&#""After soft"shelled crabs are prepared i the ma er e-plai ed i Art# *+A, they are usually fried i deep fat# E!! a d cracker dust or flour are used to make a coati ! for the crabs# FR$E5 &OFT"&4ELLE5 CRA.& F&ufficie t to &erve FourG 8 soft"shelled crabs * e!! Cracker dust or flour &alt a d pepper Prepare the crabs by removi ! the apro a d the spo !y substa ce u der the shell of each crab# .eat the e!! sli!htly# Roll the crabs first i the e!! a d the i the cracker dust or the flour# Fry i hot, deep fat u til a !olde brow # Remove from the fat, drai , a d spri kle well with salt a d pepper to seaso # &erve hot or cold# *+8# CREA)E5 CRA. )EAT#""0he the meat of hard"shelled crabs is creamed, it makes a very dai ty dish, especially if it is served over toast or i timbale cases# To !ive a touch of color a d at the same time add a little flavor, chopped pimie to is !e erally added# .oil the desired umber of hard"shelled crabs a d remove the meat from the shells# For each cupful of crab meat, prepare * cupful of medium white sauce# Add the crab meat, seaso well, a d, if desired, add some chopped pimie to# &erve hot over toast or i timbale cases# &4R$)P A15 T4E$R PREPARAT$O1 *+:# 1AT2RE OF &4R$)P#""&hrimp are similar to crabs a d lobsters i compositio a d i the methods of preparatio # They differ co siderably i appeara ce, however, a d are smaller i si,e# 0he alive, shrimp are a mottled !ree ish color, but upo bei ! dropped i to boili !"hot water they tur red# 0he they have cooked sufficie tly, the meat, which is very delicious, may be easily removed from the shells# After the meat of shrimp is thus prepared, it may be used cold i a salad or a cocktail or it may be utili,ed i a umber of ways for hot dishes# 3ery ofte a chafi ! dish is used i the preparatio of such dishes, but this ute sil is ot ecessary, as they may be cooked i a ordi ary ute sil o a stove of a y ki d# *+;# CREA)E5 &4R$)P#""The usual way of prepari ! shrimp is to cook it with mushrooms a d the serve it over toast, or, i timbale cases# Creamed shrimp is dai ty i appeara ce, pleasi ! to the taste, a d

hi!hly

utritious#

CREA)E5 &4R$)P F&ufficie t to &erve &i-G * c# medium white sauce * c# diced shrimp * c# chopped mushrooms *H+ tsp# salt *H= tsp# pepper 4eat the white sauce, a d to it add the shrimp, mushrooms, salt, a d pepper# .eat a little butter i to the mi-ture to improve the flavor, heat, a d serve i timbale cases, as show , or over toast# *+<# &4R$)P A LA &ALLE#""&hrimp also makes a appeti,i ! a d attractive dish whe combi ed with tomato a d !ree pepper# The accompa yi ! recipe !ives directio s for the preparatio of such a dish, which is called shrimp a La &alle# &4R$)P A LA &ALLE F&ufficie t to &erve &i-G + Tb# butter * c# shredded shrimp * c# stewed tomato * small !ree pepper, chopped * Tb# chopped o io * tsp# celery salt * tsp# salt *H= tsp# pepper .row the butter i a saucepa a d add the shrimp, tomato, !ree pepper, o io , celery salt, salt, a d pepper# 4eat all to!ether thorou!hly, a d serve over toast# COC>TA$L &A2CE& *+=# The various ki ds of shell fish are served so fre(ue tly as cocktails that cocktail sauces are much i dema d# The fou datio of these sauces is always tomato catsup, but the i !redie ts used for seaso i ! usually vary accordi ! to i dividual taste# The followi ! recipes make amou ts sufficie t for o e servi !9 COC>TA$L &A2CE $ *H8 tsp# !rated horseradish Buice of *H8 lemo *+ drops tobasco sauce *A drops 0orcestershire sauce * Tb# tomato catsup COC>TA$L &A2CE $$ * Tb# tomato catsup * Tb# !rapefruit %uice * tsp# spiced vi e!ar 5ash of tobasco sauce &pri kli ! of salt 5usti ! of chopped parsley

)i- the i !redie ts thorou!hly a d serve with oysters, clams, lobster, shrimp, or crab meat thorou!hly chilled# F$&4 A15 &4ELL F$&4 EDA)$1AT$O1 @2E&T$O1& F*G FaG For what food may fish be substituted i the dietI FbG 4ow does fish compare with meat as to its useful ess as foodI F+G FaG 0hat food substa ces are prese t i fishI FbG 4ow does the food value of fish compare with that of meatI F7G FaG 5iscuss the di!estibility of fish# FbG 4ow does the salti ! of fish for preservatio affect its di!estibilityI F8G 4ow does the housewifeEs purchase of fish affect the market priceI F:G 0hat methods of cookery should be used i fishI FbG small fishI F;G )e tio prepari !9 FaG lar!e

the tests for determi i ! the fresh ess of fish# the home# of a fish for cooki !#

F<G 5iscuss the care of fish i F=G /ive the steps i F?G /ive the steps i

the preparatio

the bo i ! of a fish#

F*AG FaG 0hat are filletsI FbG Tell briefly how fillets are obtai ed# F**G 0hy are sauces fre(ue tly served with fishI F*+G FaG 0hat is lardi !I FbG 4ow may fish be lardedI FcG For what purpose is lardi ! do eI F*7G 4ow may salt fish be freshe edI F*8G FaG )e tio diet# the shell fish# FbG 5iscuss their useful ess i i the

F*:G 0hat precautio s should be take F*;G 5iscuss the compositio F*<G Compare the compositio F*=G FaG 0hat is the seaso

the purchase of shell fishI

a d food value of shell fish# of milk with that of oysters# for oystersI FbG 4ow are oysters ope edI

F*?G FaG 4ow are clams ope edI FbG 0hat is the effect of lo ! cooki ! o clamsI F+AG FaG 4ow are lobsters preparedI FbG )e tio crabs# FcG 4ow do these differI A55$T$O1AL 0OR> )e tio the varieties of fish most commo i your local market# the two ki ds of

Compare the cost of a sufficie t amou t of fish to serve your family with the cost of beef a d either veal or lamb served to the same umber of perso s at other times# &ubmit your results# C C C C C

$15ED A Adductor muscle of a oyster, America forcemeat balls, Apples, .aco with sliced, Cold pork with fried, Aspara!us soup, Cream of, . .aco , a d e!!s, CalvesE liver a d, combi ed with cereals, combi ed with other foods, with sliced apples, with tomatoes, .aked clams, fillet of whitefish, fi a haddie, fish, haddock, halibut, ham, poultry with rice, scallops, .alls, America forcemeat, Codfish, E!!, Forcemeat, .ass, Food value a d compositio of black, .asti ! of meat, .atter, Timbale"case, .echamel, Chicke , .eef, .oiled cor ed, .rai,ed, Compositio a d food value of, Cooki ! of, Cor ed, Cuts of, Fillet of, for stewi ! a d comi !, Cuts of, Fri,,led, /e eral characteristics of, hash, loaf, Recipe for, loi , &teaks obtai ed from, )e-ica ,

or!a s a d their preparatio , pie, Pot"roasted, Preparatio of stews a d cor ed, Roast, stew, Te derloi of, .eefsteak, .roiled, .eefsteaks a d their preparatio , .irds, Preparatio of small, Roast small, .iscuits, Creamed veal o , .is(ues, .ivalves, .lue poi ts, .luefish, Compositio a d food value of, .ob veal, .oiled cod, cor ed beef, di er, fish, ham, salmo , to !ue, .oiler, Fish, .oili !, Cooki ! meat by, .olo! a, .o e stock, .o ed chicke , .o i ! a chicke , a fish, .orsch, .ouillo , Tomato, .rai,ed beef, beef, Recipe for, to !ue, .rai,i !, .read sticks, stuffi !, .roiled beefsteak, fillet, fish, fresh mackerel, ham, pork, &auted or, poultry, scrod with potato border, shad roe, s(uirrel, sweetbreads, ve iso , ve iso , &auce for, .roiler, .roilers, Compositio a d food value of, .roili !, cooki ! meat by, .roth, .row sauce, 3eal cutlets i , .uyi ! meats, Poi ts to co sider i , C

Cabba!e, &calloped pork a d, CalvesE liver a d baco , Ca ed fish i the diet, Cape Cods, Capo s, Carbohydrate i fish, i meat, Care, ature, a d use of stock pot, of fish i the home, of meat, of meat i the home, of meat i the market, Carp, Compositio a d food value of, Carvi ! meat, &ervi ! a d, poultry, &ervi ! a d, Casserole, Chicke e , Catfish, Compositio a d food value of, Caul, Celery a d radishes, Cereals, .aco combi ed with, Chest ut puree, stuffi !, Chicke a la ki !, .echamel, .o ed, broilers, Compositio a d food value of, Crop of a, cro(uettes, curry, Cutti ! up a, 5efi itio of, 5etermi i ! the a!e of, 5etermi i ! the fresh ess of, 5rawi ! a, 5ressi ! a, e casserole, feet, Prepari !, Fricassee of, Fried, Fryi !, /e eral marks of !ood (uality i , !iblets, /ravy for fried, Bellied, )aryla d fried, pie, Plucki ! a, Poultry other tha , Preparatio of, Roast, Roasti !, salad, salad, )ock, &electio of, &i !ei ! a, stew with dumpli !s or oodles, with paprika sauce, Fried, with rice, Chicke s, Live, Chops i tomato sauce, pork,

Lamb a d mutto , 3eal, Chowder, Clam, Cor , Fish, Potato, Chowders, Chuck roasts, Clam chowder, Clams, a d scallops, Oysters, .aked, Compositio a d food value of, Fried, 1ature a d di!estibility of, Ope i ! of, Preparatio of, Raw, &teamed, Classes of soup, /e eral, of soups de oti ! co siste cy, Classificatio of poultry, of soups, Clea i ! fish, Clear soup or bouillo , &tock for, soups, soups a d stocks, Cleari ! soup, Cocktail, Crab"flake, Lobster, Oyster, Cod, .oiled, Codfish balls, Creamed, Cold pork with fried apples, "stora!e poultry, Compariso of fish a d meat, Table showi ! the, of fish with meat, of mutto a d lamb, Compositio a d food value of beef, a d food value of black bass, a d food value of bluefish, a d food value of ca ed salmo , a d food value of carp, a d food value of catfish, a d food value of chicke broilers, a d food value of clams, a d food value of crabs, a d food value of fowl, a d food value of halibut steak, a d food value of lake trout, a d food value of lamb, a d food value of le! of lamb, a d food value of lobsters, a d food value of mutto , a d food value of oysters, a d food value of pork, a d food value of pork chops, a d food value of red s apper, a d food value of scallops, a d food value of shell fish, a d food value of shell fish, Tables showi !,

a d food value of veal, a d food value of whitefish, a d structure of meat, of fish, of oysters, of poultry, Co ective tissue, Co somme, Cooki ! meat for soup, meat, )ethods of, meat, Purposes of, meat, Time re(uired for, meats, Time table for, of beef, of fish, of !iblets, of mutto a d lamb, of pork, of poultry, Cooki ! of veal, oysters, $mporta t poi ts i , Prepari ! rabbit for, Cor chowder, soup, Cream of, Cor ed beef, beef, .oiled, beef, Preparatio of stews a d, Cotta!e pie, Cotuits, Crab, 5eviled, flake cocktail, meat, Creamed, Crabs, a d shrimp, /e eral characteristics of lobsters, Compositio a d food value of, Fried soft"shelled, 4ard"shelled, 1ature of, Oyster, Prelimi ary preparatio of, Preparatio of, &oft"shelled, Cracker stuffi !, Crackers, Cream"of"aspara!us soup, of"cor soup, of"o io soup, of"pea soup, of"potato soup, of"spi ach soup, of"tomato soup, sauce, Lemo , soups, Creamed codfish, crab meat, fi a haddie, fish i potato est, oysters, salmo with rice, shrimp, sweetbreads, tu a fish,

veal o biscuits, Crop of a chicke , Cro(uettes, Chicke , Fish, Fryi ! of, Lobster, &weetbread, 3eal, Crouto s, Crow roast of lamb, roast of pork, Crustacea s, Cured pork, Preparatio of, Curry, Chicke , Cutlets i brow sauce, 3eal, Pa "broiled veal steak or, Cutlets, 3eal steaks or, Cuts, 1ames a d uses of beef, 1ames of pork, obtai ed from a side of beef a d their uses, Table of, of beef, of beef for stewi ! a d cor i !, of beef, )ethod of obtai i !, of beef, Table of, of beef, 2ses of, of mutto a d lamb, 5isti !uishi ! features of, of mutto a d lamb, )ethod of obtai i !, of mutto a d lamb, 1ames a d uses of, of mutto a d lamb, Table of, of pork, of pork, 2ses of, of veal a d their uses, Preparatio of veal, Table of pork, Table of veal, Cutti ! up a chicke , 5 5aika , 5eep"fat fryi !, Pri ciples of, 5elmo ico steak, 5eviled crab, lobster, 5iet, Ca ed fish i the, Fish i the, )eat i the, &alt a d smoked fish i the, 5i!estibility of clams, 1ature a d, of fish, of oysters, 5rawi ! a chicke , 5raw "butter sauce, 5ressi ! a chicke , for salmo mold, 5ry plucki !, 5uck, Liver stuffi ! for, Pea ut stuffi ! for roast, Preparatio of, Roast,

&pri !, 6ou !, 5ucks, &electio of, 5umpli !s, or oodles, Chicke E

stew with,

Eco omic value of soup, Eco omy i the purchase of poultry, Eel, Fried, &tewed, E!! balls, E!! sauce, E!!s a d baco , E-tractives, i meat, E-tracts, )eat, &oup, 3e!etable, F Fat i fish, i meat, Tryi ! out suet a d other, Feathers, Pi , Feedi ! a d care o (uality of poultry, $ flue ce of, Fillet, .roiled, mi! o , of beef, of flou der, of ve iso , Roast, of whitefish, .aked, Filleti ! fish, Fi a haddie, .aked, haddie, Creamed, First soup stock, Fish, a d meat, Relative utritive value of, a d meat, Table showi ! the compariso of, .aked, .oiled, boiler, .o i ! a, .roiled, Carbohydrate i , chowder, Clea i !, Compositio a d food value of shell, Compositio of, Cooki ! of, Creamed tu a, cro(uettes, 5i!estibility of, Fat i , Filleti !, Food value of, Fresh ess of, Fried, i potato est, Creamed,

i the diet, i the diet, Ca ed, i the diet, &alt a d smoked, i the home, Care of, Left"over, )i eral matter i , Pla ked, Protei i , Purchase of, &auces for, &cali ! a, &easo s for shell, &hell, &ki i !, &teamed, &tewed, stock, &tuffi ! for, Table showi ! compositio a d food value of shell, Table showi ! the ames, seaso s, a d uses of fresh, Table showi ! ames, seaso s, a d uses of salt a d smoked, Table showi ! seaso s for shell, with meat, Compariso of, Flat"bo e steak, Flavori ! stock, Flou der, Fillet of, Food, Poultry as a, &ea, suitable for the stock pot, value a d compositio of beef, value a d compositio of black bass, value a d compositio of bluefish, value a d compositio of ca ed salmo , value a d compositio of carp, value a d compositio of catfish, value a d compositio of chicke broilers, value a d compositio of clams, value a d compositio of crabs, value a d compositio of fowl, value a d compositio of halibut steak, value a d compositio of lake trout, value a d compositio of lamb, value a d compositio of le! of lamb, value a d compositio of lobsters, value a d compositio of mutto , value a d compositio of oysters, value a d compositio of pork, value a d compositio of pork chops, value a d compositio of red s apper, value a d compositio of scallops, value a d compositio of veal, value a d compositio of whitefish, value of fish, value of fish, Factors determi i !, 3alue of meat as, value of shell fish, Compositio a d, value of shell fish, Tables showi ! compositio a d, Forcemeat balls, Fore (uarter of veal, Fork, Oyster, Fowl, Compositio a d food value of,

5efi itio of, Fowls, &electio of !ui ea, Fra kfurters, Fresh fish, Table showi ! the ames, seaso s, a d uses of, herri !, &tewed, mackerel, .roiled, pork, Preparatio of, Freshe i ! salt a d smoked fish, Fresh ess of fish, Fricassee of chicke , Fricasseei ! applied to meat a d fowl, Fried apples, Cold pork with, chicke , chicke , /ravy for, chicke , )aryla d, chicke with paprika sauce, clams, eel, fish, oysters, perch, scallops, soft"shelled crabs, Fritters, Oyster, &oup, Fri,,led beef, Fryi ! a d sautei ! applied to meat, chicke , of cro(uettes, Pri ciples of deep"fat, / /all bladder, /ame, 5efi itio of, /e eral descriptio of, stock, /ar ishes, &oup accompa ime ts a d, /eese, &electio of, /elati e i meat, /iblets, Cooki ! of, of a chicke , /lyco!e , or muscle su!ar, /oose, Preparatio of, Roast, /ravy for fried chicke , )aki !, /ree "pepper stuffi !, /ui ea fowls, &electio of, 4 4addock, .aked, 4alibut, .aked, steak, Compositio steak, &auted, 4am, .aked, baked i milk, .oiled, .roiled, 4ambur!er steak,

a d food value of,

4ard"shelled crabs, 4ash, .eef, Turkey, 4eadcheese, 4ealthful ess of oysters, 4eart, &tuffed, sweetbread, 4eavy thick soups, 4erri !, &tewed fresh, 4i d (uarter of veal, 4ip"bo e steak, 4ome, Care of fish i the, 4orseradish sauce, 4ousehold stock, $ $ dividual lamb pies, $ flue ce of feedi ! a d care o $ro , Timbale, B Bellied chicke , veal, veal, Left"over, Bulie e soup, > >eepi ! stock, >id eys, >ouskous, >rishara, L Lake trout, Compositio a d food value of, Lamb, a d mutto chops, a d mutto cuts, 5isti !uishi ! features of, a d mutto cuts, 1ames a d uses of, a d mutto , Left"over, a d mutto stews, Compariso of mutto a d, Compositio a d food value of, Cooki ! of mutto a d, Crow roast of, cuts, )ethod of obtai i ! mutto a d, cuts, Table of mutto a d, Food value a d compositio of le! of, o toast, )i ced, or mutto , &calloped, pies, $ dividual, Rack of, Roast le! of, &addle of, &pri !, Turkish, Lard, Leaf, Lardi !, (uality of poultry,

Leaf lard, Lebaba, Left"over beef, "over fish, "over Bellied veal, "over lamb a d mutto , "over Pork, "over Poultry, "over veal, Le! of ve iso , Roast, Lemo cream sauce, Live chicke s, Liver a d baco , stuffi ! for roast duck, Liverwurst, Loaf, beef, Lobster a la 1ewbur!, cocktail, cro(uettes, 5eviled, from the shell, Removi !, &calloped, Lobsters, Compositio a d food value of, crabs a d shrimp, 5isti !uishi ! features of, Preparatio of, Loi , &teaks obtai ed from beef, Ly 4ave s, ) )ackerel, .roiled fresh, &auted salt, )aki ! !ravy, soup, )arket, Preparatio of poultry for, )aryla d fried chicke , )ea i ! a d use of soup stock, )eat as food, 3alue of, .asti ! of, Carbohydrate i , Care of, Compariso of fish with, Cooki ! of, )eat, Creamed crab, cuts, 1ames a d uses of, 5efi itio of, e-tracts, E-tractives i , Fat i , /elati e i , i the diet, i the home, Care of, i the market, Care of, )ethods of cooki !, )i erals i , preparatio s, &ausa!es a d, Protei i , Purchase of, Purposes of cooki !, Relative utritive value of fish a d,

&ervi ! a d carvi ! of, &tructure a d compositio of, Time re(uired for cooki !, used for soup maki !, 0ater i , )eats, Poi ts to co sider i Time table for cooki !, buyi !,

)ethod of obtai i ! beef cuts, of obtai i ! mutto a d lamb cuts, )ethods of cooki ! meat, )e-ica beef, )i! o , Fillet, )ilk, 4am baked i , )i ced lamb o toast, )i eral matter i fish, )i erals i meat, )i estra, )i t sauce, )ock chicke salad, )ock duck, or rolled steak, )old, &almo , )ollusks, )ulli!ataw y soup, )uscle su!ar, /lyco!e or, )ushroom sauce, )utto , a d lamb chops, a d lamb, Compariso of, a d lamb, Cooki ! of, a d lamb cuts, 5isti !uishi ! features of, a d lamb cuts, )ethod of obtai i !, a d lamb cuts, 1ames a d uses of, a d lamb cuts, Table of, Compositio a d food value of, Left"over lamb a d, Rack of, Roast le! of, Roast saddle of, &addle of, &calloped lamb or, stews, Lamb a d, 1 1oodle soup, 1oodles, Chicke stew with dumpli !s or, 3e!etable soup with, 1ut sauce, 1utritive value of fish, Relative, O O io soup, Cream of, Ope i ! clams, oysters, Or!a s, 3eal, O-"tail soup, Oyster, Adductor muscle of a , cocktails,

crabs, fork, fritters, pie, stew, stuffi !, 3alves of a , Oysters, clams, a d scallops, Compositio of, Creamed, 5i!estibility of, Food value of, Fried, 4ealthful ess of, $mporta t poi ts i cooki !, Ope i !, Preparatio of, Purchasi !, Raw, &calloped, P Pa "broiled steak, "broiled veal steaks or cutlets, broili !, Cooki ! meat by, Paprika sauce, Fried chicke with, Partrid!e, &electio of, Pastry strips, Pate de fois !ras, Patties, Rice a d meat, &almo , Pea soup, Cream of, Pea ut stuffi ! for roast duck, Perch, Fried, Pheasa t, partrid!e, a d (uail, &electio of, Pickerel, &auted, Pickled pi!Es feet, to !ue, Pie, .eef, Pie, Chicke , Cotta!e, Oyster, Rabbit, Pies, $ dividual lamb, Pi!, Roast, Pi!eo s, &electio of, Pi!Es feet, Pickled, Pi!s i bla kets, Pi feathers, Pla ked fish, steak, Plucki ! a chicke , 5ry, Poiso i !, Ptomai e, Po hasse, Pork, a d cabba!e, &calloped, chops a d tomato sauce, chops, Compositio a d food value of,

Compositio a d food value of, Cooki ! of, Crow roast, of, Cuts of, Cuts, Table of, cuts, 2ses of, /e eral characteristics of, Left"over, Preparatio of cured, Preparatio of fresh, Roast, &alt, sausa!e, &auted or broiled, &auted te derloi of, Te derloi of, with fried apples, Cold, Porterhouse roast, steak, Pot"au"feu, "roasted beef, &tock, Potato border, .roiled scrod with, chowder, est, Creamed fish i , soup, Cream"of", Potpie, 3eal, Potroka, Poulards, Poultry as a food, .roiled, Classificatio of, Cold"stora!e, Compositio of, 5efi itio of, Effect of se- o (uality of, for cooki !, Preparatio of, for the market, Preparatio of, $ dicatio of cold"stora!e, Left"over, other tha chicke , &electio of, &ervi ! a d carvi !, &tuffi ! for roast, Table for the selectio of, with rice, .aked, Preparatio of beef or!a s, of beefsteak, of chicke , of clams, of crabs, of cured pork, of duck, of fresh pork, of !oose, of lobsters, of oysters, of poultry for cooki !, of poultry for the market, of roasts, of scallops,

of shrimp, of small birds, of stews a d cor ed beef, of sweetbreads, of turkey, of veal cuts, Prepari ! chicke feet, rabbit for cooki !, Pri ciples of deep"fat fryi !, Processes i volved i maki ! stock, Protei i fish, i meat, Ptomai e poiso i !, Purchase of fish, of meat, of poultry, Eco omy i the, Purchasi ! oysters, Puree, Chest ut, &plit"pea, Purees, Purpose of soup i the meal, Purposes of cooki ! meat, @ @uail, &electio of, @uality i chicke , /e eral marks of !ood, of poultry, Effect of se- o , of poultry, $ flue ce of feedi ! a d care o , R Rabbit for cooki !, Prepari !, pie, Roast, &auted, Rack of lamb, of mutto , Radishes a d celery, Raw clams, oysters, Red s apper, Food value a d compositio Relative utritive value of fish, Removi ! !rease from soup, lobster from the shell, Rib roast, &ta di !, roasts, Rice a d meat patties, .aked poultry with, Chicke with, Creamed salmo with, &calloped veal with, stuffi !, Ri!or mortis, Roast beef, chicke , duck, duck, Liver stuffi ! for, duck, Pea ut stuffi ! for, fillet of ve iso , !oose,

of,

le! of lamb, le! of mutto , le! of ve iso , of lamb, Crow , of pork, Crow , pi!, pork, Porterhouse, poultry, &tuffi ! for, rabbit, saddle of mutto , small birds, &ta di ! rib, turkey, Roasti !, chicke , Roasts, Chuck, Preparatio of, Rib, Rump, 3eal, Roe, .roiled shad, Rolled steak, or mock duck, steak, &tuffi ! for, Rolls, 3eal, Rump roasts, & &addle of lamb, of mutto , of mutto , Roast, &alad, Chicke , )ock chicke , 3eal, &almo , .oiled, Compositio a d food value of ca ed, &almo mold, mold, 5ressi ! for, patties, with rice, Creamed, &alt a d smoked fish, Freshe i !, a d smoked fish i the diet, a d smoked fish, Table showi ! ames, seaso s, a d uses of, mackerel, &auted, pork, &auce, 5raw "butter, E!!, for broiled ve iso , Fried chicke with paprika, 4orseradish, Lemo cream, )i t, )ushroom, 1ut, &pa ish, Thi white, Tomato, &auces for fish, &ausa!e, Pork, &ausa!es a d meat preparatio s,

&auted fish, halibut steak, or broiled pork, pickerel, rabbit, salt mackerel, smelts, te derloi of pork, &autei ! a d fryi !, &cali ! a fish, &calloped lamb or mutto , lobster, oysters, pork with cabba!e, veal with rice, &callops, .aked, Compositio a d food value of, Fried, Oysters, clams, a d, Preparatio of, &crapple, &crod with potato border, .roiled, &ea food, &easo s, a d uses of fresh fish, Table a d uses of smoked fish, Table showi for shell fish, for shell fish, Table showi !, &eco d soup stock, &electio of chicke , of ducks, of poultry, of turkeys, &ervi ! a d carvi ! meat, &ervi ! a d carvi ! poultry, soup, &had roe, .roiled, &hell fish, fish, Compositio a d food value of, fish, &easo s for, fish, Tables showi ! compositio a d fish, Table showi ! seaso s for, &hrimp a La &alle, Creamed, /e eral characteristics of lobsters, Lobsters, crabs, a d, 1ature of, Preparatio of, &immeri !, or stewi !, &i !ei ! a chicke , &irloi steak, &ki i ! fish, &kirt steak, &mall birds, Preparatio of, birds, Roast, &melts, &auted, &moked fish, Freshe i ! salt a d, fish i the diet, &alt a d, fish, Table showi ! the ames, seaso &oft"shelled crabs, "shelled crabs, Fried, &ol%i ka,

showi ! the ames, ! the ames,

food value of,

crabs, a d,

s, a d uses of,

&oup, accompa ime ts a d !ar ishes, accompa ime ts, Recipes for, a d its place i the meal, a d soup accompa ime ts, Cleari ! of, Cooki ! meat for, Cream"of"aspara!us, Cream"of"cor , Cream"of"o io , Cream"of"pea, Cream"of"potato, Cream"of"spi ach, Cream"of"tomato, 5efi itio of, Eco omic value of, e-tracts, fritters, /e eral classes of, i the meal, Purpose of, i the meal, 3alue of, Bulie e, maki !, )eat used for, )aki ! of, maki !, 3e!etables used for, )ulli!ataw y, 1oodle, O-"tail, Pri cipal i !redie ts of, Recipes for, Removi ! !rease from, &ervi !, stock, )ea i ! a d use of, stock, 2ses of, stock, 3arieties of, Thicke i !, 3alue of, &oups, Classificatio of, Clear, Cream, de oti ! co siste cy, Classes of, 4eavy thick, Thick, typical of particular cou tries, &pa ish sauce, stew, &pi ach soup, Cream"of", &plit"pea puree, &pri ! duck, lamb, &(uabs, &(uirrel, .roiled, &ta di ! rib roast, &teak, Club, 5elmo ico, Flat"bo e, 4ambur!er, 4ip"bo e, or cutlets, 3eal, Pa "broiled, Pla ked,

Porterhouse, &auted halibut, &irloi , &kirt, &tuffi ! for rolled, &wiss, 3e!etables served with, &teaks obtai ed from the beef loi , obtai ed from the rou d, Preparatio of beef, &teamed clams, fish, &tew, .eef, Oyster, &pa ish, 3eal, &tewed eel, fish, fresh herri !, &tewi ! a d cor i !, .eef for, or simmeri !, &tews a d cor ed beef, Preparatio of, Lamb a d mutto , &ticks, .read, &tock, .o e, &tock, First, Fish, flavori !, for clear soup or bouillo , for soup, /ame, 4ousehold, >eepi !, )ea i ! a d use of soup, pot, pot, Food suitable for the, pot, 1ature, use, a d care of, &eco d, 3arieties of soup, 3e!etable, 0hite, &tocks a d clear soups, &tomach sweetbread, &trips, Pastry, &tructure a d compositio of meat, &tuffed heart, veal breast, &tuffi !, .read, Chest ut, Cracker, for fish, for roast duck, Liver, for roast poultry, for rolled steak, for veal, /ree "pepper, Oyster, Rice, &uet, Tryi ! out, &weetbread cro(uettes,

4eart, &tomach, Throat, &weetbreads, .roiled, Creamed, Preparatio &wiss steak, T

of,

Table for the selectio of poultry, of cuts obtai ed from a side of beef a d their uses, of mutto a d lamb cuts, of pork cuts, of veal cuts, showi ! compositio a d food value of shell fish, showi ! seaso s for shell fish, showi ! the compariso of fish a d meat, showi ! the ames, seaso s, a d uses of fresh fish, showi ! the ames, seaso s, a d uses of smoked fish, Tarho ya, Te derloi of beef, of pork, of pork, &auted, Thick soups, Thicke i ! soup, Thi white sauce, Throat sweetbread, Timbale"case batter, cases, iro , Time re(uired for cooki ! meat, Tissue, Co ective, Toast, )i ced lamb o , Tomato bouillo , sauce, sauce, Pork chops a d, soup, Cream"of", Tomatoes, .aco with, To !ue, .oiled, .rai,ed, Pickled, Trout, Food value of lake, Tryi ! out suet, Tu a fish, Creamed, Turkey hash, Preparatio of, Roast, Turkeys, &electio of, Turkish lamb, 2 2se of soup stock, of stock pot, 2ses of beef cuts, of fresh fish, Table showi ! the ames, seaso s, a d, of lamb a d mutto cuts, of smoked fish, Table showi ! the ames, seaso s, a d, of veal cuts,

3 3alue of fish, Food, of fish, Relative utritive, of meat as food, of shell fish, Tables showi ! compositio of soup i the meal, 3alves of a oyster, 3arieties a d uses of soup stock, of soup stock, 3eal, .ob, breast, &tuffed, chops, Compositio a d food value of, Cooki ! of, cro(uettes, cuts a d their preparatio , cuts a d their uses, cuts, Table of, cutlets i brow sauce, Fore (uarter of, 4i d (uarter of, Bellied, kid eys, Left"over, Left"over %ellied, 1ature of, o biscuits, Creamed, or!a s, potpie, roasts, rolls, salad, steak or cutlets, Pa "broiled, stew, &tuffi ! for, sweetbreads, .roiled, sweetbreads, Creamed, with rice, &calloped, 3e!etable e-tracts, soup with oodles, stock, 3e!etables served with steak, used for soup maki !, 3e iso , .roiled, Cuts of, Roast fillet of, Roast le! of, &auce for, 0 0ater i meat, 0hite stock, 0hitefish, .aked fillet of, Compositio a d food value of, 0i ! tips of chicke , 6

a d food,

6earli !, )ea i ! of, 6ou !, or spri !, duck,