,,woman',s ,,institute ,,library ,,of   
,,cookery  ,,volume ,,three   ,,soup    
,,meat  ,,poultry ,,and ,,game  ,,fish  
,,and ,,shell ,,fish    ,,woman',s      
,,institute ,,of ,,domestic ,,arts ,,and
 ,,sciences1 ,inc4     ,,preface  ,this 
volume1 which is the third of the       
,woman's ,institute ,library of         
,cookery1 includes soups and the        
high-protein foods1 meat1 poultry1 game1
 and fish4 ,it therefore contains       
information that is of interest to every
 housewife1 for these foods occupy an   
important place in the majority of      
meals4  ,in her study of ,soup1 she will
 come to a thorough appreciation of the 
place that soup occupies in the meal1   
its chief purposes1 and its economic    
value4 ,all the different kinds of soups
 are classified and discussed1 recipes  
for making them1 as well as the stocks  
used in their preparation1 receiving the
 necessary attention4 ,the correct      
serving of soup is not overlooked2 nor  
are the accompaniments and garnishes so 

often required to make the soup course  
of the meal an attractive one4  ,in     
,meat1 ,parts #a and #b1 are described  
the various cuts of the different kinds 
of meat--beef1 veal1 lamb1 mutton1 and  
pork--and the part of the animal from   
which they are obtained1 the way in     
which to judge a good piece of meat by  
its appearance1 and what to do with it  
from the time it is purchased until all 
of it is used4 ,all the methods         
applicable to the cooking of meats are  
emphasized in this section4             
,supplementing the text are numerous    
illustrations showing the ways in which 
meat cuts are obtained4 ,besides1 many  
of them are so reproduced that actual   
cuts of meat may be readily recognized4 
,equipped with this knowledge1 the      
housewife need give no concern to the   
selection1 care1 and cooking of every   
variety of meat4  ,in ,poultry and      
,game1 the selection and preparation of 
all kinds of poultry receive attention4 
,while such food is somewhat of a luxury

 in a great many homes1 it helps to     
relieve the monotony of the usual       
protein foods1 and it often supplies    
just what is desired for special        
occasions4 ,familiarity with poultry and
 game is a decided asset to any         
housewife1 and success with their       
cooking and serving is assured through a
 study of this text1 for every step in  
their preparation is clearly explained  
and illustrated4  ,in ,fish and ,shell  
,fish1 the other high-protein food is   
treated in full as to its composition1  
food value1 purchase1 care1 and         
preparation4 ,such interesting processes
 as the boning1 skinning1 and filleting 
of fish are not only carefully explained
 but clearly illustrated4 ,in addition  
to recipes for fresh1 salt1 smoked1 and 
canned fish are given directions for the
 preparation of all edible shell fish   
and recipes for the various stuffings   
and sauces served with fish4  ,too much 
cannot be said about the importance of  
the subjects covered in this volume and 

the necessity for a thorough            
understanding of them on the part of    
every housewife4 ,indeed1 a mastery of  
them will mean for her an acquaintance  
with the main part of the meal1 and when
 she knows how to prepare these foods1  
the other dishes will prove a simple    
matter4    ,,contents  ,,soup   ,value  
of ,soup   ,classification of ,soups    
,uses and ,varieties of ,soup ,stock    
,the ,stock ,pot   ,principal           
,ingredients in ,soup   ,processes      
,involved in ,making ,stock   ,serving  
,soup   ,recipes for ,soup and ,soup    
,accompaniments   ,stocks and ,clear    
,soups   ,heavy ,thick ,soups   ,cream  
,soups   ,pures   ,chowders   ,soup     
,accompaniments and ,garnishes  ,,meat  
,value of ,meat as ,food   ,structure   
and ,composition of ,meat   ,purchase   
and ,care of ,meat   ,purposes of       
,cooking ,meat   ,methods of ,cooking   
,meat   ,time ,required for ,cooking    
,meat   ,beef--,general ,characteristics
   ,cuts of ,beef   ,steaks and ,their  

,preparation   ,roasts and ,their       
,preparation   ,preparation of ,stews   
and ,corned ,beef   ,beef ,organs and   
,their ,preparation   ,making ,gravy    
,trying ,out ,suet and ,other ,fats     
,preparation of ,left-,over ,beef       
,veal   ,cuts of ,veal and ,their ,uses 
,veal ,cuts and ,their ,preparation     
,veal ,organs and ,their ,preparation   
,preparation of ,left-,over ,veal       
,mutton and ,lamb--,comparison   ,cuts  
of ,mutton and ,lamb   ,preparation of  
,roasts1 ,chops1 and ,stews             
,preparation of ,left-,over ,lamb and   
,mutton   ,pork   ,cuts of ,pork        
,fresh ,pork and ,its ,preparation      
,cured ,pork and ,its ,preparation      
,preparation of ,left-,over ,pork       
,serving and ,carving of ,meat          
,sausages and ,meat ,preparations       
,principles of ,deep-,fat ,frying       
,application of ,deep-,fat ,frying      
,timbale ,cases  ,,poultry ,,and ,,game 
,poultry as a ,food   ,selection of     
,poultry   ,selection of ,chicken       

,selection of ,poultry ,other ,than     
,chicken   ,composition of ,poultry     
,preparation of ,chicken for ,cooking   
,preparation of ,poultry ,other ,than   
,chicken for ,cooking   ,cooking of     
,poultry   ,stuffing for ,roast ,poultry
   ,boned ,chicken   ,dishes from       
,left-,over ,poultry   ,serving and     
,carving of ,poultry   ,game   ,recipes 
for ,game  ,,fish ,,and ,,shell ,,fish  
,fish in the ,diet   ,composition and   
,food ,value of ,fish   ,purchase and   
,care of ,fish   ,cleaning ,fish        
,boning ,fish   ,skinning ,fish         
,filleting ,fish   ,methods of ,cooking 
,fish   ,recipes for ,fish ,sauces and  
,stuffings   ,recipes for ,fresh ,fish  
,recipes for ,salt and ,smoked ,fish    
,recipes for ,canned ,fish   ,recipes   
for ,left-,over ,fish   ,shell          
,fish--,nature1 ,varieties1 and ,use    
,oysters and ,their ,preparation        
,clams and ,their ,preparation          
,scallops and ,their ,preparation       
,lobsters and ,their ,preparation       

,crabs and ,their ,preparation   ,shrimp
 and ,their ,preparation     ,,soup     
,,soup ,,and ,,its ,,place ,,in ,,the   
,,meal  ,,value ,,of ,,soup  #a4 ,,soup 
is a liquid food that is prepared by    
boiling meat or vegetables1 or both1 in 
water and then seasoning and sometimes  
thickening the liquid that is produced4 
,it is usually served as the first      
course of a dinner1 but it is often     
included in a light meal1 such as       
luncheon4 ,while some persons regard the
 making of soup as difficult1 nothing is
 easier when one knows just what is     
required and how to proceed4 ,the       
purpose of this ,section1 therefore1 is 
to acquaint the housewife with the      
details of soup making1 so that she may 
provide her family with appetizing and  
nutritious soups that make for both     
economy and healthfulness4  #b4 ,it is  
interesting to note the advancement that
 has been made with this food4 ,the     
origin of soup1 like that of many foods1
 dates back to practically the beginning

 of history4 ,however1 the first soup   
known was probably not made with meat4  
,for instance1 the mess of pottage for  
which ,esau sold his birthright was soup
 made of red lentils4 ,later on meat    
came to be used as the basis for soup   
because of the agreeable and appetizing 
flavor it provides4 ,then1 at one time  
in ,france a scarcity of butter and     
other fats that had been used to produce
 moistness and richness in foods1       
brought about such clear soups as       
bouillon and consomm4 ,these1 as well as
 other liquid foods1 found much favor1  
for about the time they were devised it 
came to be considered vulgar to chew    
food4 ,thus1 at various periods1 and    
because of different emergencies1       
particular kinds of soup have been      
introduced1 until now there are many    
kinds from which the housewife may      
choose when she desires a dish that will
 start a meal in the right way and at   
the same time appeal to the appetite4   
#c4 ,,value ,,of ,,soup ,,in ,,the      

,,meal4--,not all persons have the same 
idea regarding the value of soup as a   
part of a meal4 ,some consider it to be 
of no more value than so much water1    
claiming that it should be fed to none  
but children or sick persons who are    
unable to take solid food4 ,on the other
 hand1 many persons believe that soup   
contains the very essence of all that is
 nourishing and sustaining in the foods 
of which it is made4 ,this difference of
 opinion is well demonstrated by the    
ideas that have been advanced concerning
 this food4 ,some one has said that soup
 is to a meal what a portico is to a    
palace or an overture to an opera1 while
 another person1 who evidently does not 
appreciate this food1 has said that soup
 is the preface to a dinner and that any
 work really worth while is sufficient  
in itself and needs no preface4 ,such   
opinions1 however1 must be reconciled if
 the true value of this food is to be   
appreciated4  #d4 ,probably the best way
 in which to come to a definite         

conclusion as to the importance of soup 
is to consider the purposes it serves in
 a meal4 ,when its variety and the      
ingredients of which it is composed are 
thought of1 soup serves two purposes3   
first1 as an appetizer taken at the     
beginning of a meal to stimulate the    
appetite and aid in the flow of         
digestive juices in the stomach2 and1   
secondly1 as an actual part of the meal1
 when it must contain sufficient        
nutritive material to permit it to be   
considered as a part of the meal instead
 of merely an addition4 ,even in its    
first and minor purpose1 the important  
part that soup plays in many meals is   
not hard to realize1 for it is just what
 is needed to arouse the flagging       
appetite and create a desire for        
nourishing food4 ,but in its second     
purpose1 the real value of soup is      
evident4 ,whenever soup contains enough 
nutritive material for it to take the   
place of some dish that would otherwise 
be necessary1 its value cannot be       

overestimated4  ,if soup is thought of  
in this way1 the prejudice that exists  
against it in many households will be   
entirely overcome4 ,but since much of   
this prejudice is due to the fact that  
the soup served is often unappetizing in
 both flavor and appearance1 sufficient 
attention should be given to the making 
of soup to have this food attractive    
enough to appeal to the appetite rather 
than discourage it4 ,soup should not be 
greasy nor insipid in flavor1 neither   
should it be served in large quantities 
nor without the proper accompaniment4 ,a
 small quantity of well-flavored1       
attractively served soup cannot fail to 
meet the approval of any family when it 
is served as the first course of the    
meal4  #e4 ,,general ,,classes ,,of     
,,soup4--,soups are named in various    
ways1 according to material1 quality1   
etc42 but the two purposes for which    
soup is used have led to the placing of 
the numerous kinds into two general     
classes4 ,in the first class are grouped

 those which serve as appetizers1 such  
as bouillon1 consomm1 and some other    
broths and clear soups4 ,in the second  
class are included those eaten for their
 nutritive effect1 such as cream soups1 
pures1 and bisques4 ,from these two     
classes of soup1 the one that will      
correspond with the rest of the meal and
 make it balance properly is the one to 
choose4 ,for instance1 a light soup that
 is merely an appetizer should be served
 with a heavy dinner1 whereas a heavy1  
highly nutritious soup should be used   
with a luncheon or a light meal4  #f4   
,,economic ,,value ,,of                 
,,soup4--,besides having an important   
place in the meal of which it forms a   
part1 soup is very often an economy1 for
 it affords the housewife a splendid    
opportunity to utilize many left-overs4 
,with the ,french people1 who excel in  
the art of soup making chiefly because  
of their clever adaptation of seasoning 
to foods1 their pot-au-feu is a national
 institution and every kitchen has its  

stock pot4 ,persons who believe in the  
strictest food economy use a stock pot1 
since it permits left-overs to be       
utilized in an attractive and palatable 
way4 ,in fact1 there is scarcely        
anything in the way of fish1 meat1 fowl1
 vegetables1 and cereals that cannot be 
used in soup making1 provided such      
ingredients are cared for in the proper 
way4 ,very often the first glance at the
 large number of ingredients listed in a
 soup recipe creates the impression that
 soup must be a very complicated thing4 
,such1 however1 is not the case4 ,in    
reality1 most of the soup ingredients   
are small quantities of things used for 
flavoring1 and it is by the proper      
blending of these that appetizing soups 
are secured4  ,,classification ,,of     
,,soups  #g4 ,the two general classes of
 soup already mentioned permit of       
numerous methods of classification4 ,for
 instance1 soups are sometimes named    
from the principal ingredient or an     
imitation of it1 as the names potato    

soup1 beef soup1 macaroni soup1         
mock-turtle soup testify4 ,again1 both  
stimulating and nutritious soups may be 
divided into thin and thick soups1 thin 
soups usually being clear1 and thick    
soups1 because of their nature1 cloudy4 
,when the quality of soups is           
considered1 they are placed in still    
different classes and are called broth1 
bisque1 consomm1 pure1 and so on4       
,another important classification of    
soups results from the nationality of   
the people who use them4 ,while soups   
are classified in other ways1 it will be
 sufficient for all practical purposes  
if the housewife understands these three
 principal classes4  #h4 ,,classes      
,,denoting ,,consistency4--,as has      
already been pointed out1 soups are of  
only two kinds when their consistency is
 thought of1 namely1 clear soups and    
thick soups4  ,,clear ,,soups are those 
made from carefully cleared stock1 or   
soup foundation1 and flavored or        
garnished with a material from which the

 soup usually takes its name4 ,there are
 not many soups of this kind1 bouillon  
and consomm being the two leading       
varieties1 but in order to be palatable1
 they require considerable care in      
making4  ,,thick ,,soups are also made  
from stock1 but milk1 cream1 water1 or  
any mixture of these may also be used as
 a basis1 and to it may be added for    
thickening meat1 fish1 vegetables1 eggs1
 or grain or some other starchy         
material4 ,soups of this kind are often 
made too thick1 and as such soups are   
not appetizing1 care must be taken to   
have them just right in consistency4    
#i4 ,,classes ,,denoting                
,,quality4--,when attention is given to 
the quality of soup1 this food divides  
itself into several varieties1 namely1  
broth1 cream soup1 bisque1 chowder1 and 
pure4  ,,broths have for their          
foundation a clear stock4 ,they are     
sometimes a thin soup1 but other times  
they are made quite thick with          
vegetables1 rice1 barley1 or other      

material1 when they are served as a     
substantial part of a meal4  ,,cream    
,,soups are highly nutritious and are of
 great variety4 ,they have for their    
foundation a thin cream sauce1 but to   
this are always added vegetables1 meat1 
fish1 or grains4  ,,bisques are thick1  
rich soups made from game1 fish1 or     
shell fish1 particularly crabs1 shrimp1 
etc4 ,occasionally1 vegetables are used 
in soup of this kind4  ,,chowders are   
soups that have sea food for their      
basis4 ,vegetables and crackers are     
generally added for thickening and to   
impart flavor4  ,,pur,,es are soups made
 thick partly or entirely by the        
addition of some material obtained by   
boiling an article of food and then     
straining it to form a pulp4 ,when      
vegetables containing starch1 such as   
beans1 peas1 lentils1 and potatoes1 are 
used for this purpose1 it is unnecessary
 to thicken the soup with any additional
 starch2 but when meat1 fish1 or watery 
vegetables are used1 other thickening is

 required4 ,to be right1 a pure should  
be nearly as smooth as thick cream and  
of the same consistency4  #aj4 ,,classes
 ,,typical ,,of ,,particular            
,,countries4--,certain kinds of soup    
have been made so universally by the    
people of various countries that they   
have come to be regarded as national    
dishes and are always thought of as     
typical of the particular people by whom
 they are used4 ,among the best known of
 these soups are ,borsch1 a soup much   
used by the ,russian people and made    
from beets1 leeks1 and sour cream2      
,daikan1 a ,japanese soup in which      
radishes are the principal ingredient2  
,kouskous1 a soup favored by the people 
of ,abyssinia and made from vegetables2 
,krishara1 a rice soup that finds much  
favor in ,india2 ,lebaba1 an ,egyptian  
soup whose chief ingredients are honey1 
butter1 and raisin water2 ,minestra1 an 
,italian soup in which vegetables are   
combined2 ,mulligatawny1 an ,indian rice
 soup that is flavored with curry2      

,potroka1 another kind of ,russian soup1
 having giblets for its foundation2     
,soljinka1 an entirely different variety
 of ,russian soup1 being made from fish 
and onions2 and ,tarhonya1 a ,hungarian 
soup containing noodles4         99     
99       99       99       99   ,,stock 
,,for ,,soup  ,,uses ,,and ,,varieties  
,,of ,,stock  #aa4 ,,meaning ,,and ,,use
 ,,of ,,stock4--,in order that          
soup-making processes may be readily    
grasped by the housewife1 she should be 
thoroughly familiar with what is meant  
by stock1 which forms the foundation of 
many soups4 ,in looking into the        
derivation of this term1 it will be     
found that the word stock comes from an 
,anglo-,saxon word meaning to stick1 and
 that while it has many different uses1 
the idea of fixedness is expressed in   
every one of them4 ,as is generally     
known1 a stock of anything means a      
reserve supply of that thing stored away
 for future use4 ,when applied to soup1 
stock is similar in meaning1 for it     

refers to material stored or prepared in
 such a way that it may be kept for use 
in the making of certain kinds of soup4 
,in a more definite sense1 soup stock   
may be regarded as a liquid containing  
the juices and soluble parts of meat1   
bone1 and vegetables1 which have been   
extracted by long1 slow cooking and     
which can be utilized in the making of  
soups1 sauces1 and gravies4  #ab4 ,soups
 in which stock is utilized include all 
the varieties made from beef1 veal1     
mutton1 and poultry4 ,if clear stock is 
desired for the making of soup1 only    
fresh meat and bones should be used and 
all material that will discolor the     
liquid in any way carefully avoided4    
,for ordinary1 unclarified soups1 the   
trimmings and bones of roast1 steak1 or 
chops and the carcass of fowl can       
generally be utilized4 ,however1 very   
strongly flavored meat1 such as mutton1 
or the fat from mutton should be used   
sparingly1 if at all1 on account of the 
strong flavor that it imparts4  #ac4    

,,varieties ,,of ,,stock4--,several     
kinds of stock are utilized in the      
making of soup1 and the kind to employ  
depends on the soup desired4 ,in        
determining the kind of stock required  
for the foundation of a soup1 the       
housewife may be guided by the following
 classification3  ,,first ,,stock is    
made from meat and bones and then       
clarified and used for well-flavored1   
clear soups4  ,,second ,,stock is made  
from the meat and the bones that remain 
after the first stock is strained off4  
,more water is added to the remaining   
material1 and this is then cooked with  
vegetables1 which supply the needed     
flavor4 ,such stock serves very well for
 adding flavor to a nutritious soup made
 from vegetables or cereal foods4       
,,household ,,stock is made by cooking  
meat and bones1 either fresh or cooked1 
with vegetables or other material that  
will impart flavor and add nutritive    
value4 ,stock of this kind is used for  
ordinary soups4  ,,bone ,,stock is made 

from meat bones to which vegetables are 
added for flavor1 and it is used for    
making any of the ordinary soups4       
,,vegetable ,,stock is made from either 
dried or fresh vegetables or both4 ,such
 stock is employed in making vegetable  
soups4  ,,game ,,stock is made from the 
bones and trimmings of game to which    
vegetables are added for flavor4 ,this  
kind of stock is used for making game   
soups4  ,,fish ,,stock is made from fish
 or fish trimmings to which vegetables  
are added for flavor4 ,shell fish make  
especially good stock of this kind4     
,fish stock is employed for making      
chowders and fish soups4  #ad4          
,,additional ,,uses ,,of ,,stock4--,as  
has already been shown1 stock is used   
principally as a foundation for certain 
varieties of soup4 ,this material1      
however1 may be utilized in many other  
ways1 being especially valuable in the  
use of left-over foods4 ,any bits of    
meat or fowl that are left over can be  
made into an appetizing dish by adding  

thickened stock to them and serving the 
combination over toast or rice4 ,in     
fact1 a large variety of made dishes can
 be devised if there is stock on hand to
 add for flavor4 ,the convenience of a  
supply of stock will be apparent when it
 is realized that gravy or sauce for    
almost any purpose can be made from the 
contents of the stock pot4  #ae4 ,,soup 
,,extracts4--,if a housewife does not   
have sufficient time to go through the  
various processes involved in making    
soup1 her family need not be deprived of
 this article of diet1 for there are a  
number of concentrated meat and         
vegetable extracts on the market for    
making soups quickly4 ,the meat extracts
 are made of the same flavoring material
 as that which is drawn from meat in the
 making of stock4 ,almost all the liquid
 is evaporated and the result is a      
thick1 dark substance that must be      
diluted greatly with water to obtain the
 basis for a soup or a broth4 ,some of  
the vegetable extracts1 such as         

,japanese soy and ,english marmite1 are 
so similar in appearance and taste to   
the meat extracts as to make it quite   
difficult to detect any difference4     
,both varieties of these extracts may be
 used for sauces and gravies1 as well as
 for soups1 but it should be remembered 
that they are not highly nutritious and 
are valuable merely for flavoring4      
,,the ,,stock ,,pot  #af4 ,,nature1     
,,use1 ,,and ,,care ,,of ,,stock        
,,pot4--,among the utensils used for    
cooking there is probably none more     
convenient and useful than the stock    
pot4 ,it is nothing more or less than a 
covered crock or pot like that shown in 
,fig4 #a1 into which materials that will
 make a well-flavored stock are put from
 time to time4 ,from such a supply1     
stock can be drawn when it is needed for
 soup2 then1 when some is taken out1    
more water and materials may be added to
 replenish the pot4 ,the stock pot      
should be made of either enamel or      
earthenware1 since a metal pot of any   

kind is liable to impart flavor to the  
food4 ,likewise1 its lid1 or cover1     
should be tight-fitting1 for then it    
will be an excellent utensil in which   
the materials may be stored until they  
are to be heated1 when they can be      
poured or dipped into a saucepan or a   
kettle4  ,the stock pot1 like any other 
utensil used for making soup1 should    
receive considerable care1 as it must be
 kept scrupulously clean4 ,no stock pot 
should ever be allowed to stand from day
 to day without being emptied1          
thoroughly washed1 and then exposed to  
the air for a while to dry4             
,illustration3 ,fig4 #a  #ag4 ,,food    
,,suitable ,,for ,,the ,,stock          
,,pot4--,some one has said that nothing 
edible is out of place in the stock pot1
 and1 to a great extent1 this statement 
is true4 ,here should be put the bones  
from the cooked roast1 as well as the   
trimmings cut from it before it went    
into the oven2 the tough ends and bones 
of beefsteak2 the trimmings or bones    

sent home by the butcher2 the carcasses 
of fowls1 together with any remains of  
stuffing and tough or left-over bits of 
meat2 any left-over vegetables2 the     
remains of the gravy or any unsweetened 
sauces used for meats or vegetables2 the
 spoonful of left-over hash1 stew1 or   
stuffing2 a left-over stuffed tomato or 
pepper2 and the water in which rice1    
macaroni1 or certain vegetables have    
been cooked4 ,of course1 plain water can
 be used for the liquid1 but the water  
in which such vegetables as cauliflower1
 carrots1 beans1 peas1 asparagus1       
celery1 and potatoes have been cooked is
 especially desirable1 for1 besides     
imparting flavor to the soup1 it adds   
valuable mineral salts4 ,however1 when  
such things as left-over cereals1 rice1 
macaroni1 and green vegetables are to be
 utilized in soup1 they should not be   
put in the stock pot2 rather1 they      
should be added to the stock after it is
 removed from the pot4   ,,making ,,of  
,,soup  ,,principal ,,ingredients  #ah4 

,the making of the stock that is used in
 soup is the most important of the      
soup-making processes2 in fact1 these   
two things--soup and stock--may be      
regarded1 in many instances1 as one and 
the same4 ,the housewife will do well1  
therefore1 to keep in mind that whenever
 reference is made to the making of soup
 usually stock making is also involved  
and meant4 ,before the actual           
soup-making processes are taken up1     
however1 the nature of the ingredients  
required should be well understood2 for 
this reason1 suitable meats and         
vegetables1 which are the principal     
ingredients in soups1 are first         
discussed4  #ai4 ,,meat ,,used ,,for    
,,soup ,,making4--,with the exception of
 pork1 almost every kind of meat1       
including beef1 veal1 mutton1 lamb1     
game1 and poultry1 is used for soup     
making4 ,occasionally1 ham is employed1 
but most other forms of pork are seldom 
used to any extent4 ,when soup stock is 
made from these meats1 they may be      

cooked separately1 or1 as a combination 
is often an improvement over a single   
variety1 several kinds may be combined4 
,for instance1 mutton used alone makes a
 very strongly flavored soup1 so that it
 is usually advisable to combine this   
kind of meat with another meat that has 
a less distinctive flavor4 ,on the other
 hand1 veal alone does not have         
sufficient flavor1 so it must be        
combined with lamb1 game1 fowl1 or some 
other well-flavored meat4  #bj4 ,certain
 cuts of meats are preferred to others  
in the making of soups1 because of the  
difference in their texture4 ,the tender
 cuts1 which are the expensive ones1    
should not be used for soups1 as they do
 not produce enough flavor4 ,the tough  
cuts1 which come from the muscles that  
the animal uses constantly and that     
therefore grow hard and tough1 are      
usually cheaper1 but they are more      
suitable1 because they contain the      
material that makes the best soup4 ,the 
pieces best adapted to soup making are  

the shins1 the shanks1 the lower part of
 the round1 the neck1 the flank1 the    
shoulder1 the tail1 and the brisket4    
,the parts of the animal from which     
these cuts are taken are clearly shown  
in ,fig4 #b4 ,although beef is obtained 
from the animal shown1 the same cuts    
come from practically the same places in
 other animals4 ,stock made from one of 
these cuts will be improved if a small  
amount of the fat of the meat is cooked 
with it2 but to avoid soup that is too  
greasy1 any excess fat that remains     
after cooking should be carefully       
removed4 ,the marrow of the shin bone is
 the best fat for soup making4  ,if soup
 is to be made from fish1 a white       
variety should be selected4 ,the head   
and trimmings may be utilized1 but these
 alone are not sufficient1 because soup 
requires some solid pieces of meat4 ,the
 same is true of meat bones2 they are   
valuable only when they are used with   
meat1 an equal proportion of bone and   
meat being required for the best stock4 

,illustration3 ,fig4 #b  #ba4           
,,vegetables ,,used ,,for ,,soup        
,,making4--,in soup making1 the         
housewife has also a large number of    
vegetables from which to select1 for any
 vegetable that has a decided flavor may
 be used4 ,among those from which soups 
can be made successfully are cabbage1   
cauliflower1 asparagus1 corn1 onions1   
turnips1 carrots1 parsnips1 tomatoes1   
beans1 peas1 lentils1 salsify1 potatoes1
 spinach1 celery1 mushrooms1 okra1 and  
even sweet potatoes4 ,these vegetables  
are used for two purposes3 to provide   
flavoring and to form part of the soup  
itself as well as to furnish flavor4    
,when they are used simply for          
flavoring1 they are cooked until their  
flavor is obtained and then removed from
 the stock4 ,when they are to form part 
of the soup1 as well as to impart       
flavor1 they are left in the soup in    
small pieces or made into a pure and    
eaten with the soup4  ,attention1 too1  
must be given to the condition of the   

vegetables that are used in soup4 ,the  
fresh vegetables that are used should be
 in perfect condition4 ,they should have
 no decayed places that might taint or  
discolor the soups1 and they should be  
as crisp and solid as possible4 ,if they
 are somewhat withered or faded1 they   
can be freshened by allowing them to    
stand in cold water for a short time4   
,when dried vegetables are to be used   
for soup making1 they should first be   
soaked well in cold water and then1     
before being added to the stock1 either 
partly cooked or entirely cooked and    
made into a pure4   ,,processes         
,,involved ,,in ,,making ,,stock  #bb4  
,although the making of stock or soup is
 a simple process1 it must necessarily  
be a rather long one4 ,the reason for   
this is that all flavor cannot be drawn 
from the soup materials unless they are 
subjected to long1 slow cooking at a    
temperature lower than the boiling      
point4 ,with this point definitely      
understood1 the actual work of soup     

making may be taken up4  #bc4 ,,cooking 
,,meat ,,for ,,soup4--,when clear stock 
is to be made from fresh meat1 the      
required quantity of meat should be cut 
into small pieces rather than large     
ones1 so as to expose as much of the    
surface as possible from which the      
flavor of the meat can be drawn4 ,a     
little more flavor is obtained and a    
brown color developed if a small part1  
perhaps a fourth1 of the pieces of meat 
are first browned in the frying pan4    
,the pieces thus browned1 together with 
the pieces of fresh meat1 are put into a
 kettle and a quart of cold water for   
each pound of meat is then added4  ,the 
reason for using cold rather than hot   
water will be evident when the action of
 water on raw meat is understood4 ,the  
fiber of meat is composed of innumerable
 thread-like tubes containing the flavor
 that is to be drawn out into the water 
in order to make the stock appetizing4  
,when the meat is cut1 these tiny tubes 
are laid open4 ,putting the meat thus   

prepared into cold water and allowing it
 to heat gradually tend to extract the  
contents of the tubes4 ,this material is
 known as extractives1 and it contains  
in its composition stimulating          
substances4 ,on the other hand1 plunging
 the meat into hot water and subjecting 
it quickly to a high temperature will   
coagulate the protein in the tissue and 
prevent the extractives from leaving the
 tubes4  #bd4 ,to obtain the most flavor
 from meat that is properly prepared1 it
 should be put over a slow fire and     
allowed to come gradually to the boiling
 point4 ,as the water approaches the    
boiling point1 a scum consisting of     
coagulated albumin1 blood1 and foreign  
material will begin to rise to the top1 
but this should be skimmed off at once  
and the process of skimming continued   
until no scum remains4 ,when the water  
begins to boil rapidly1 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 only     

enough for a very slight motion to be   
observed4 ,throughout the cooking1 the  
meat should not be allowed to boil      
violently nor to cease bubbling         
entirely4  ,the meat should be allowed  
to cook for at least #d hours1 but      
longer if possible4 ,if1 during this    
long cooking1 too much water evaporates1
 more should be added to dilute the     
stock4 ,the salt that is required for   
seasoning may be added just a few       
minutes before the stock is removed from
 the kettle4 ,however1 it is better to  
add the salt1 together with the other   
seasonings1 after the stock has been    
drawn off1 for salt1 like heat1 has a   
tendency to harden the tissues of meat  
and to prevent the flavor from being    
readily extracted4  #be4 ,although1 as  
has been explained1 flavor is drawn from
 the fibers of meat by boiling it slowly
 for a long time1 the cooking of meat   
for soup does not extract the           
nourishment from it to any extent4 ,in  
reality1 the meat itself largely retains

 its original nutritive value after it  
has been cooked for soup1 although a    
small quantity of protein is drawn out  
and much of the fat is removed4 ,this   
meat should never be wasted2 rather1 it 
should be used carefully with materials 
that will take the place of the flavor  
that has been cooked from it4  #bf4     
,,flavoring ,,stock4--,it is the        
flavoring of stock that indicates real  
skill in soup making1 so this is an     
extremely important part of the work4   
,in fact1 the large number of           
ingredients found in soup recipes are1  
as a rule1 the various flavorings1 which
 give the distinctive flavor and        
individuality to a soup4 ,however1 the  
housewife whose larder will not produce 
all of the many things that may be      
called for in a recipe should not feel  
that she must forego making a particular
 kind of soup4 ,very often certain      
spices or certain flavoring materials   
may be omitted without any appreciable  
difference1 or something that is on hand

 may be substituted for an ingredient   
that is lacking4  #bg4 ,the flavorings  
used most for soup include cloves1      
peppercorns1 red1 black1 and white      
pepper1 paprika1 bay leaf1 sage1        
marjoram1 thyme1 summer savory1         
tarragon1 celery seed1 fennel1 mint1 and
 rosemary4 ,while all of these are not  
absolutely necessary1 the majority of   
them may well be kept on the pantry     
shelf4 ,in addition1 a bottle of        
,worcestershire sauce should be kept on 
hand4 ,celery and parsley1 which are    
also much used for flavoring1 can       
usually be purchased fresh1 but as they 
are scarce at times it is advisable to  
dry some of the leaves during the season
 when they can be secured1 so as to have
 a supply when they are not in the      
market4 ,a small amount of lemon peel   
often improves soup1 so some of this    
should be kept in store4 ,another group 
of vegetables that lend themselves      
admirably to soup flavoring includes    
leeks1 shallots1 chives1 garlic1 and    

onions1 all of which belong to the same 
family4 ,they must be used judiciously1 
however1 as a strong flavor of any of   
them is offensive to most persons4  #bh4
 ,as many of the flavorings used for    
soup lose their strength when they are  
exposed to the air1 every effort should 
be made to keep them in good condition4 
,many of them can be kept an indefinite 
length of time if they are placed in    
tightly closed metal boxes or glass     
jars4 ,flavorings and spices bought from
 the grocer or the druggist in paper    
packages should be transferred to1 and  
enclosed in1 a receptacle that will not 
allow them to deteriorate4 ,if proper   
attention is given to these materials1  
the supply will not have to be          
replenished often2 likewise1 the cost of
 a sufficient number to produce the     
proper flavorings will be very slight4  
#bi4 ,in the use of any of the          
flavorings mentioned or the strongly    
flavored vegetables1 care should be     
taken not to allow any one particular   

flavor to predominate4 ,each should be  
used in such quantity that it will blend
 well with the others4 ,a very good way 
in which to fix spices and herbs that   
are to flavor soup is to tie them in a  
small piece of cheesecloth and drop the 
bag thus made into the soup pot4 ,when  
prepared in this way1 they will remain  
together1 so that1 while the flavor can 
be cooked out1 they can be more readily 
removed from the liquid than if they are
 allowed to spread through the contents 
of the pot4 ,salt1 which is1 of course1 
always used to season soup1 should be   
added in the proportion of #a           
teaspoonful to each quart of liquid4    
#cj4 ,,removing ,,grease ,,from         
,,soup4--,a greasy soup is always       
unpalatable4 ,therefore1 a very         
important feature of soup making1       
whether a thin or a thick soup is being 
made1 is the removal of all grease4     
,various ways of removing grease have   
been devised1 depending on whether the  
soup is hot or cold4 ,in the case of hot

 or warm soup1 all the grease that it is
 possible to remove with a spoon may be 
skimmed from the top1 and the remainder 
then taken up with a piece of clean     
blotting paper1 tissue-paper1 or        
absorbent cotton4 ,another plan1 by     
which the fat may be hardened and then  
collected1 consists in tying a few small
 pieces of ice in a piece of cloth and  
drawing them over the surface of the    
soup4 ,a very simple method is to allow 
the soup or stock to become cold1 and   
then remove the fat1 which collects on  
the top and hardens1 by merely lifting  
off the cake that forms4  #ca4          
,,clearing ,,soup4--,sometimes it is    
desired to improve the appearance of    
soup stock1 particularly a small amount 
of soup that is to be served at a very  
dainty luncheon or dinner4 ,in order to 
do this1 the stock may be treated by a  
certain process that will cause it to   
become clear4 ,after being cleared1 it  
may be served as a thin soup or1 if it  
is heavy enough1 it may be made into a  

clear1 sparkling jelly into which many  
desirable things may be molded for salad
 or for a dish to accompany a heavy     
course4 ,clearing soup is rather        
extravagant2 however1 while it does not 
improve the taste1 it does improve the  
appearance4  ,a very satisfactory way in
 which to clear stock is to use egg     
whites and crushed egg shell4 ,to each  
quart of cold stock should be added the 
crushed shell and a slightly beaten egg 
white4 ,these should be mixed well1     
placed on the fire1 and the mixture     
stirred constantly until it boils4 ,as  
the egg coagulates1 some of the floating
 particles in the stock are caught and  
carried to the top1 while others are    
carried to the bottom by the particles  
of shell as they settle4 ,after the     
mixture has boiled for #e or #aj        
minutes1 the top should be skimmed      
carefully and the stock then strained   
through a fine cloth4 ,when it has been 
reheated1 the cleared stock will be     
ready to serve4  #cb4 ,,thickening      

,,soup4--,although thin1 clear soups are
 preferred by some and are particularly 
desirable for their stimulating effect1 
thick soups find much favor when they   
are used to form a substantial part of a
 meal4 ,besides giving consistency to   
soup1 thickening usually improves the   
flavor1 but its chief purpose is to give
 nutritive value to this food4 ,in fact1
 whenever a soup is thickened1 its food 
value is increased by the ingredient    
thus added4 ,for this reason1 it is     
advisable to thicken soups when they are
 desired for any other purpose than     
their stimulating effect4  #cc4 ,the    
substance used to thicken soups may be  
either a starchy material or food or a  
pure of some food4 ,the starchy         
materials generally used for this       
purpose are plain flour1 browned flour1 
corn starch1 and arrowroot flour4 ,any  
one of these should be moistened with   
enough cold water to make a mixture that
 will pour easily1 and then added to the
 hot liquid while the soup is stirred   

constantly to prevent the formation of  
lumps4 ,a sufficient amount of this     
thickening material should be used to   
make a soup of the consistency of heavy 
cream4  ,the starchy foods that are used
 for thickening include rice1 barley1   
oatmeal1 noodles1 tapioca1 sago1 and    
macaroni4 ,many unusual and fancy forms 
of macaroni can be secured1 or the plain
 varieties of ,italian pastes may be    
broken into small pieces and cooked with
 the soup4 ,when any of these foods are 
used1 they should be added long enough  
before the soup is removed to be cooked 
thoroughly4  ,pures of beans1 peas1     
lentils1 potatoes1 and other vegetables 
are especially desirable for the        
thickening of soups1 for they not only  
give consistency1 but add nutritive     
value and flavor as well4 ,another      
excellent thickening may be obtained by 
beating raw eggs and then adding them   
carefully to the soup just before it is 
to be served4 ,after eggs have been     
added for thickening1 the soup should   

not be allowed to boil1 as it is liable 
to curdle4  #cd4 ,,keeping              
,,stock4--,soup stock1 like many other  
foods1 spoils quite readily4 ,therefore1
 in order to keep it for at least a few 
days1 it must receive proper attention4 
,at all times1 the vessel containing    
stock should be tightly closed and1     
especially in warm weather1 the stock   
should be kept as cold as possible4     
,stock that is heavy enough to solidify 
into a jellylike consistency when it is 
cold will keep better than stock that   
remains liquid4 ,the addition of salt or
 any spicy flavoring also helps to keep 
stock from deteriorating1 because these 
materials act as preservatives and      
prevent the action of bacteria that     
cause spoiling4 ,bacteria may be kept   
from entering soup if1 instead of       
removing the grease1 it is allowed to   
form in a solid cake over the top4 ,no  
matter which of these precautions is    
taken to prevent stock from spoiling1 it
 should be heated to boiling point once 

a day when it is to be kept for several 
days4   ,,serving ,,soup  #ce4 ,soup may
 be correctly served in several         
different ways1 the method to adopt     
usually depending on the kind of soup4  
,thin1 clear soups are generally served 
in bouillon cups1 as shown in ,fig4 #c1 
which may be placed on the table        
immediately before the family assembles 
or passed after the members are seated4 
,heavier soups may be served at the     
table from a soup tureen1 or each       
person's portion may be served before   
the family comes to the table4 ,for     
soups of this kind1 the flat soup plate1
 like that shown in ,fig4 #d1 is found  
preferable4  ,illustration3 ,,fig4 #c   
,the spoon to be served with soup also  
depends on the kind of soup1 but a      
larger spoon than a teaspoon is always  
necessary4 ,when soup is served in a    
soup plate1 a dessert spoon is used1 as 
will be observed in ,fig4 #d4 ,a        
bouillon spoon is the best kind to use  
with any thin soup served in bouillon   

cups4 ,such a spoon1 as shown in ,fig4  
#c1 is about the length of a teaspoon1  
but has a round bowl4  #cf4 ,to increase
 the attractiveness of soup and at the  
same time make it more appetizing and   
nutritious1 various accompaniments and  
relishes are served with it4 ,when the  
accompaniment is in the form of         
crackers1 croutons1 or bread sticks1    
they may be passed after the soup is    
served1 or1 as shown in ,figs4 #c and   
#d1 a few of them may be placed on the  
bread-and-butter plate at each person's 
place4 ,the relishes should be passed   
while the soup is being eaten4 ,plain   
whipped cream or whipped cream into     
which a little mashed pimiento has been 
stirred adds much to the flavor and     
appearance of soup when served on the   
top of any hot or cold variety4 ,then1  
too1 many soups1 especially vegetable   
soups1 are improved in flavor by the    
addition of a spoonful of grated cheese1
 which should be sprinkled into the dish
 at the time of serving4 ,for this      

purpose1 a hard1 dry cheese1 such as    
,parmesan1 which can often be purchased 
already grated in bottles1 is the most  
satisfactory4  ,illustration3 ,,fig4 #d 
#cg4 ,in summer1 clear soups are        
sometimes served cold1 as cold soups are
 found more desirable for warm weather  
than hot ones4 ,however1 when a soup is 
intended to be hot1 it should be hot    
when it is ready to be eaten1 and every 
effort should be made to have it in this
 condition if an appetizing soup is     
desired4 ,this can be accomplished if   
the soup is thoroughly heated before it 
is removed from the stove and the dishes
 in which it is to be served are warmed 
before the soup is put into them4       
99       99       99       99       99  
,,recipes ,,for ,,soup ,,and ,,soup     
,,accompaniments  ,,necessity ,,for     
,,careful ,,work  #ch4 ,so that the     
housewife may put into practice the     
knowledge she has gained about soup     
making1 there are here given recipes for
 various kinds of soup4 ,as will be     

observed1 these recipes are classified  
according to the consistency and nature 
of the soups1 all those of one class    
being placed in the same group4 ,as it  
is important1 too1 for the housewife to 
know how to prepare the various         
accompaniments and garnishes that are   
generally served with soup1 directions  
for the making of these are also given  
and they follow the soup recipes4  #ci4 
,in carrying out these recipes1 it will 
be well to note that exactness in       
fulfilling the requirements and care in 
working out the details of the recipes  
are essential4 ,these points cannot be  
ignored in the making of soup any more  
than in other parts of cookery1 provided
 successful results and excellent       
appearance are desired4 ,it is therefore
 wise to form habits of exactness4 ,for 
instance1 when vegetables are to be cut 
for soups1 they should be cut into      
pieces of equal size1 or1 if they are to
 be diced1 they should be cut so that   
the dice are alike4 ,all the pieces must

 be of the same thickness in order to   
insure uniform cooking2 if this         
precaution is not observed1 some of the 
pieces are likely to overcook and fall  
to pieces before the others are done4   
,strict attention should also be given  
to the preparation of other ingredients 
and the accompaniments4 ,the meat used  
must be cut very carefully rather than  
in ragged1 uneven pieces4 ,noodles1     
which are often used in soup1 may be of 
various widths2 but all those used at   
one time should be uniform in           
width--that is1 all wide or all narrow4 
,if different widths are used1 an       
impression of careless cutting will be  
given4 ,croutons and bread sticks1 to be
 most satisfactory1 should be cut       
straight and even1 and1 in order to     
toast uniformly1 all those made at one  
time should be of the same size4        
,,stocks ,,and ,,clear ,,soups  #dj4    
,stock for ,clear ,soup or              
,bouillon4--,a plain1 but well-flavored1
 beef stock may be made according to the

 accompanying recipe and used as a basis
 for any clear soup served as bouillon  
without the addition of anything else4  
,however1 as the addition of rice1      
barley1 chopped macaroni1 or any other  
such food will increase the food value  
of the soup1 any of them may be supplied
 to produce a more nutritious soup4     
,when this stock is served clear1 it    
should be used as the first course in a 
comparatively heavy meal4  ,,stock ,,for
 ,,clear ,,soup ,,or ,,bouillon  #d lb4 
beef #d qt4 cold water #a medium-sized  
onion #a stalk celery #b sprigs parsley 
#f whole cloves #ab peppercorns #a bay  
leaf ,salt ,pepper  ,cut the meat into  
small pieces4 ,pour the cold water over 
it1 place on a slow fire1 and let it    
come to a boil4 ,skim off all scum that 
rises to the top4 ,cover tightly and    
keep at the simmering point for #f to #h
 hours4 ,then strain and remove the fat4
 ,add the onion and celery cut into     
pieces1 the parsley1 cloves1            
peppercorns1 and bay leaf4 ,simmer      

gently for about #bj minutes4 ,add salt 
and pepper to taste4 ,strain through a  
cloth4  #da4 ,household ,stock4--,if it 
is desired to make a stock that may be  
kept on hand constantly and that may be 
used as a foundation for various kinds  
of soups1 sauces1 and gravies1 or as a  
broth for making casserole dishes1      
household stock will be found very      
satisfactory4 ,such stock made in       
quantity and kept in a sufficiently cool
 place may be used for several days     
before it spoils4 ,since most of the    
materials used in this stock cannot be  
put to any other particularly good use1 
and since the labor required in making  
it is slight1 this may be regarded as an
 extremely economical stock4            
,,household ,,stock  #c qt4 cold water  
#c lb4 meat 7trimmings of fresh meat1   
bones1 and tough pieces from roasts1    
steaks1 etc47 #a medium-sized onion #d  
cloves #f peppercorns ,herbs ,salt      
,pepper  ,pour the cold water over the  
meat and bones and put them on the fire 

to cook4 ,when they come to a boil skim 
well4 ,then cover and simmer #d to #f   
hours4 ,add the onion1 cloves1          
peppercorns1 and herbs and cook for     
another hour4 ,add salt and pepper to   
taste4 ,strain and set aside to cool4   
,remove the fat4  #db4 ,white           
,stock4--,an especially nice broth      
having a delicate flavor and generally  
used for special functions when an      
attractive meal is being served to a    
large number of persons is made from    
veal and fowl and known as white stock4 
,if allowed to remain in a cool place1  
this stock will solidify1 and then it   
may be used as the basis for a jellied  
meat dish or salad4  ,,white ,,stock  #e
 lb4 veal #a fowl1 #c or #d lb4 #h qt4  
cold water #b medium-sized onions #b    
,tb4 butter #b stalks celery #a blade   
mace ,salt ,pepper  ,cut the veal and   
fowl into pieces and add the cold water4
 ,place on a slow fire1 and let come    
gradually to the boiling point4 ,skim   
carefully and place where it will simmer

 gently for #f hours4 ,slice the onions1
 brown slightly in the butter1 and add  
to the stock with the celery and mace4  
,salt and pepper to suit taste4 ,cook #a
 hour longer and then strain and cool4  
,remove the fat before using4  #dc4     
,consomm4--,one of the most delicious of
 the thin1 clear broths is consomm4     
,this is usually served plain1 but any  
material that will not cloud it1 such as
 finely diced vegetables1 green peas1   
tiny pieces of fowl or meat1 may1 if    
desired1 be added to it before it is    
served4 ,as a rule1 only a very small   
quantity of such material is used for   
each serving4  ,,consomm  #d lb4 lower  
round of beef #d lb4 shin of veal #a_/d 
c4 butter #h qt4 cold water #a small    
carrot #a large onion #b stalks celery  
#ab peppercorns #e cloves #d sprigs     
parsley ,pinch summer savory ,pinch     
thyme #b bay leaves ,salt ,pepper  ,cut 
the beef and veal into small pieces4    
,put the butter and meat into the stock 
kettle1 and stir over the fire until the

 meat begins to brown4 ,add the cold    
water1 and let come to the boiling      
point4 ,skim carefully and let simmer   
for #f hours4 ,cut the vegetables into  
small pieces and add to the stock with  
the spices and herbs4 ,cook for #a hour1
 adding salt and pepper to suit taste4  
,strain and cool4 ,remove the fat and   
clear according to directions previously
 given4  #dd4 ,tomato ,bouillon4--,it is
 possible to make a clear tomato soup   
without meat stock1 but the recipe here 
given1 which is made with meat stock1   
has the advantage of possessing a better
 flavor4 ,the tomato in this bouillon   
lends an agreeable color and flavor and 
affords a change from the usual clear   
soup4 ,cooked rice1 macaroni1 spaghetti1
 or vermicelli may be added to tomato   
bouillon to provide an additional       
quantity of nutrition and vary the plain
 soup4  ,,tomato ,,bouillon 7,sufficient
 to ,serve ,eight7  #a qt1 meat stock #a
 tsp4 salt #a ,tb4 sugar  #a_/d tsp4    
pepper #a can tomatoes  ,heat the stock1

 and to it add the salt1 sugar1 and     
pepper4 ,rub the tomatoes through a fine
 sieve1 and add them to the stock4 ,cook
 together for a few minutes and serve4  
,,heavy ,,thick ,,soups  #de4 ,julienne 
,soup4--,a very good way in which to    
utilize any small quantities of         
vegetables that may be in supply but are
 not sufficient to serve alone is to use
 them in julienne soup4 ,for soup of    
this kind1 vegetables are often cut into
 fancy shapes1 but this is a more or    
less wasteful practice and should not be
 followed1 as tiny strips or dice cut   
finely and carefully are quite as       
agreeable4 ,the vegetables do not add a 
large amount of nutriment to this soup1 
but they introduce into the soup mineral
 salts that the soups would otherwise   
not have and they also add a variety of 
flavor4  ,,julienne ,,soup 7,sufficient 
to ,serve ,six7  #a pt4 mixed vegetables
 #a_/b tsp4 salt #a qt4 stock #a_/d tsp4
 pepper  ,cut into tiny dice or into    
strips such vegetables as celery1       

carrots1 and turnips1 making them as    
nearly the same size and shape as       
possible4 ,put them on to cook in enough
 boiling salted water to cover well4    
,cook until they are soft enough to be  
pierced with a fork1 but do not lose    
their shape4 ,drain off the water and   
put the vegetables into the stock4      
,bring to the boiling point1 season with
 the pepper1 and serve4  #df4 ,ox-,tail 
,soup4--,the use of ox tails for soup   
helps to utilize a part of the beef that
 would ordinarily be wasted1 and1 as a  
rule1 ox tails are comparatively cheap4 
,usually the little bits of meat that   
cook off the bones are allowed to remain
 in the soup4 ,variety may be obtained  
by the addition of different kinds of   
vegetables4  ,,ox-,,tail ,,soup         
7,sufficient to ,serve ,eight7  #b ox   
tails #a large onion #a ,tb4 beef       
drippings #d qt4 cold water #a ,tb4     
mixed herbs #d peppercorns #a ,tb4 salt 
,wash and cut up the ox tails1          
separating them at the joints4 ,slice   

the onion and brown it and half of the  
ox tails in the beef drippings4 ,when   
they are browned1 put them and the      
remainder of the ox tails into a kettle4
 ,add the water and the herbs and       
peppercorns tied in a little piece of   
cheesecloth4 ,bring to the boiling      
point1 and then simmer for #c to #d     
hours or until the meat separates from  
the bones4 ,add the salt an hour before 
serving the soup4 ,remove the fat and   
serve some of the nicest joints with the
 soup4 ,if vegetables are desired1 they 
should be diced and added #bj minutes   
before serving1 so that they will be    
cooked soft4  #dg4 ,mulligatawny        
,soup4--,if a highly seasoned soup is   
desired1 mulligatawny1 although not a   
particularly cheap soup1 will be found  
very satisfactory4 ,the curry powder    
that is used adds an unusual flavor that
 is pleasing to many people1 but if it  
is not desired1 it may be omitted4      
,,mulligatawny ,,soup 7,sufficient to   
,serve ,eight7  #c lb4 chicken #a lb4   

veal #d qt4 cold water #b onions #a ,tb4
 butter #d peppercorns #d cloves #a     
stalk celery #a ,tb4 curry powder #a    
tsp4 salt #a_/d tsp4 pepper #a lemon    
,cut up the chicken and veal1 add the   
cold water to them1 and place over a    
slow fire4 ,slice the onions and brown  
them in the butter4 ,add them and the   
peppercorns1 cloves1 chopped celery1 and
 curry powder stirred to a smooth paste 
with a little water to the meat4 ,simmer
 together slowly until the chicken is   
tender4 ,remove the meat from the bones 
and cut it into small pieces4 ,put the  
bones into the kettle and simmer for    
another hour4 ,strain the liquid from   
the veal and bones and remove the fat4  
,add the salt1 pepper1 chicken1 and the 
juice of the lemon4 ,return to the fire 
and cook for a few minutes4 ,serve with 
a tablespoonful or two of cooked rice in
 each soup dish4  ,illustration3 ,,fig4 
#e  #dh4 ,noodle ,soup4--,the addition  
of noodles to soup increases its food   
value to a considerable extent by       

providing carbohydrate from the flour   
and protein from the egg and flour4     
,noodle soup is a very attractive dish  
if the noodles are properly made1 for   
then they will not cause the soup to    
become cloudy when they are put into it4
 ,little difficulty will be experienced 
if the directions here given for making 
noodles are followed explicitly4        
,,noodle ,,soup 7,sufficient to ,serve  
,six7  #a egg #a ,tb4 milk #a_/b tsp4   
salt ,flour #a qt4 household stock #c   
sprigs parsley #a small onion  ,to make 
noodles1 beat the egg slightly1 add to  
it the milk1 and stir in the salt and   
enough flour to make a stiff dough4     
,toss upon a floured board and roll very
 thin4 ,allow the dough to dry for hour 
or more1 and then1 as shown in ,fig4 #e1
 cut it into strips about #d inches     
wide4 ,place several strips together1   
one on top of the other1 and roll them  
up tight1 in the manner indicated4 ,cut 
each roll into thin slices with a sharp 
knife1 as shown in ,fig4 #f4 ,when the  

slices are separated the noodles should 
appear as shown in the pile at the      
right4 ,if it is desired not to follow  
this plan1 the dough may be rolled into 
a thin sheet and cut into strips with a 
noodle cutter4  ,illustration3 ,,fig4 #f
  ,such a supply of noodles may be used 
at once1 or they may be dried thoroughly
 and sealed tightly in a jar for future 
use4 ,the very dry ones1 however1       
require a little longer cooking than    
those which are freshly made4 ,with the 
noodles prepared1 heat the stock with   
the parsley and onion chopped very fine4
 ,add the noodles and cook for #ae or   
#bj minutes or until the noodles are    
thoroughly cooked4  ,rice1 barley1      
macaroni1 and other starchy materials   
may be added to stock in the same way as
 the noodles4  #di4 ,vegetable ,soup    
,with ,noodles4--,the combination of    
noodles and vegetables in soup is a very
 excellent one1 since the vegetables add
 flavor and the noodles add nutritive   
value4 ,if the vegetables given in the  

accompanying recipe cannot be readily   
obtained1 others may be substituted4    
,,vegetable ,,soup ,,with ,,noodles     
7,sufficient to ,serve ,six7  #a carrot 
#a onion #a turnip #a stalk celery #a c4
 boiling water #a_/b tsp4 salt #a_/b c4 
noodles #b sprigs parsley #a_/h tsp4    
pepper #a qt4 household stock  ,dice the
 vegetables and put them on to cook with
 the boiling water and the salt4 ,cook  
for a few minutes or until partly soft4 
,add the noodles1 parsley1 pepper1 and  
stock and cook for #ae minutes longer4  
,serve4  ,illustration3 ,fig4 #g        
,,cream ,,soups  #ej4 ,soups classed as 
cream soups consist of a thin white     
sauce to which is added a vegetable in  
the form of a pure or cut into small    
pieces4 ,because of their nature1 cream 
soups are usually high in food value2   
but they are not highly flavored1 so    
their use is that of supplying nutrition
 rather than stimulating the appetite4  
,considerable variety can be secured in 
cream soups1 for there are scarcely any 

vegetables that cannot be used in the   
making of them4 ,potatoes1 corn1        
asparagus1 spinach1 peas1 tomatoes1 and 
onions are the vegetables that are used 
oftenest1 but cream soups may also be   
made of vegetable oysters1 okra1        
carrots1 watercress1 celery1 cabbage1   
cauliflower1 beans1 lentils1 and dried  
peas4 ,the vegetables may be cooked     
especially for the soup1 or left-over or
 canned vegetables may be utilized4 ,it 
is an excellent plan to cook more than  
enough of some vegetables for one day1  
so that some will be left over and ready
 for soup the next day4  ,if the        
vegetable is not cut up into small      
pieces1 it must be put through a sieve  
and made into the form of a pure before 
it can be added to the liquid4 ,two     
kinds of sieves for this purpose are    
shown in ,fig4 #g4 ,it will be observed 
that with the large1 round sieve1 a     
potato masher must be used to mash the  
vegetables1 the pulp of which is caught 
by the utensil in which the sieve is    

held4 ,in making use of the smaller     
sieve1 or ricer1 the vegetable is placed
 in it and then mashed by pressing the  
top down over the contents with the aid 
of the handles4  #ea4 ,,thin ,,white    
,,sauce4--,the liquid for cream soups   
should be thin white sauce made entirely
 of milk or of milk and cream4 ,the     
flavor of the soup will be improved1    
however1 by using with the milk some    
meat stock1 or the stock that remains   
from cooking celery1 asparagus1 or any  
vegetables that will lend a good flavor 
to the soup4 ,the recipe here given     
makes a sauce that may be used for any  
kind of cream soup4  ,,thin ,,white     
,,sauce  #a pt4 milk1 or milk and cream 
or stock #a tsp4 salt #b ,tb4 butter #b 
,tb4 flour  ,heat the liquid1 salt1 and 
butter in a double boiler4 ,stir the    
flour and some of the cold liquid that  
has been reserved to a perfectly smooth1
 thin paste and add to the hot liquid4  
,stir constantly after adding the flour1
 so that no lumps will form4 ,when the  

sauce becomes thick1 it is ready for the
 addition of any flavoring material that
 will make a palatable soup4 ,if thick  
material1 such as any vegetable in the  
form of a pure1 rice1 or potato1 is used
 without additional liquid1 only half as
 much flour will be required to thicken 
the sauce4  #eb4 ,,cream-,,of-,,potato  
,,soup4--,because of the large quantity 
of carbohydrate derived from the potato1
 cream-of-potato soup is high in food   
value4 ,for persons who are fond of the 
flavor of the potato1 this makes a      
delicious soup and one that may be      
served as the main dish in a light meal4
  ,,cream-,,of-,,potato ,,soup          
7,sufficient to ,serve ,four7  #b slices
 of onion #a sprig parsley #b           
medium-sized potatoes #a c4 milk #a c4  
potato water #a ,tb4 flour #b ,tb4      
butter #a tsp4 salt #a_/h tsp4 pepper   
,cook the onion and parsley with the    
potatoes1 and1 when cooked soft1 drain  
and mash4 ,make a sauce of the milk1    
potato water1 flour1 and butter4 ,season

 with the salt and pepper1 add the      
mashed potato1 and serve4  #ec4         
,,cream-,,of-,,corn ,,soup4--,the flavor
 of corn is excellent in a cream soup1  
the basis of the soup being milk1       
butter1 and flour4 ,then1 too1 the      
addition of the corn1 which is          
comparatively high in food value1 makes 
a very nutritious soup4                 
,,cream-,,of-,,corn ,,soup 7,sufficient 
to ,serve ,four7  #a pt4 milk #a ,tb4   
butter #a ,tb4 flour #a c4 canned corn  
#a tsp4 salt #a_/h tsp4 pepper  ,make a 
white sauce of the milk1 butter1 and    
flour4 ,force the corn through a        
colander or a sieve1 and add the pure to
 the white sauce4 ,season with the salt 
and pepper1 and serve4  #ed4            
,cream-of-,asparagus ,soup4--,the       
asparagus used in cream-of-asparagus    
soup adds very little besides flavor1   
but this is of sufficient value to      
warrant its use4 ,if a pinch of soda is 
used in asparagus soup1 there is less   
danger of the curdling that sometimes   

occurs4 ,in making this soup1 the       
asparagus should be combined with the   
white sauce just before serving4        
,,cream-,,of-,,asparagus ,,soup         
7,sufficient to ,serve ,four7  #a pt4   
milk #b ,tb4 flour #b ,tb4 butter #a c4 
asparagus pure #a tsp4 salt #a_/h tsp4  
pepper  ,make white sauce of the milk1  
flour1 and butter4 ,add to it the cup of
 pure made by forcing freshly cooked or 
canned asparagus through a sieve4       
,season with the salt and pepper1 and   
serve4  #ee4 ,cream-of-,spinach         
,soup4--,although cream-of-spinach soup 
is not especially attractive in         
appearance1 most persons enjoy its      
flavor1 and the soup serves as another  
way of adding an iron-containing food to
 the diet4 ,children may often be       
induced to take the soup when they would
 refuse the spinach as a vegetable4     
,,cream-,,of-,,spinach ,,soup           
7,sufficient to ,serve ,four7  #a pt4   
milk #b ,tb4 flour #b ,tb4 butter #a_/b 
c4 spinach pure #a tsp4 salt #a_/h tsp4 

pepper  ,make white sauce of the milk1  
flour1 and butter4 ,add the spinach     
pure1 made by forcing freshly cooked or 
canned spinach through a sieve4 ,season 
with the salt and pepper1 heat          
thoroughly1 and serve4  #ef4            
,cream-of-,pea ,soup4--,either dried    
peas or canned green peas may be used to
 make cream-of-pea soup4 ,if dried peas 
are used1 they must first be cooked soft
 enough to pass through a sieve4 ,the   
flavor is quite different from that of  
green peas4 ,with the use of green peas1
 a fair amount of both protein and      
carbohydrate is added to the soup1 but  
more protein is provided when dried peas
 are used4  ,,cream-,,of-,,pea ,,soup   
7,sufficient to ,serve ,four7  #a pt4   
milk #a ,tb4 flour #b ,tb4 butter #a_/b 
c4 pea pure #a tsp4 salt #a_/h tsp4     
pepper  ,make white sauce of the milk1  
flour1 and butter4 ,put enough freshly  
cooked or canned peas through a sieve to
 make #a_/b cupful of pure4 ,then add   
the pea pure1 the salt1 and the pepper  

to the white sauce4 ,heat thoroughly and
 serve4  #eg4 ,,cream-,,of-,,tomato     
,,soup4--,as a rule1 cream-of-tomato    
soup is popular with every one4 ,besides
 being pleasing to the taste1 it is     
comparatively high in food value1       
because its basis is cream sauce4       
,however1 the tomatoes themselves add   
very little else besides flavor and     
mineral salts4  ,,cream-,,of-,,tomato   
,,soup 7,sufficient to ,serve ,four7  #a
 c4 canned tomatoes #a pt4 milk #c ,tb4 
flour #c ,tb4 butter #a_/h tsp4 soda #a 
tsp4 salt #a_/h tsp4 pepper  ,force the 
tomatoes through a sieve and heat them4 
,make white sauce of the milk1 flour1   
and butter4 ,add the soda to the        
tomatoes1 and pour them slowly into the 
white sauce1 stirring rapidly4 ,if the  
sauce begins to curdle1 beat the soup   
quickly with a rotary egg beater4 ,add  
the salt and pepper and serve4  #eh4    
,,cream-,,of-,,onion ,,soup4--,many     
persons who are not fond of onions can  
often eat soup made of this vegetable4  

,this is probably due to the fact that  
the browning of the onions before they  
are used in the soup improves the flavor
 very decidedly4 ,in addition1 this     
treatment of the onions gives just a    
little color to the soup4               
,,cream-,,of-,,onion ,,soup 7,sufficient
 to ,serve ,four7  #d medium-sized      
onions #d ,tb4 butter #b ,tb4 flour     
#b-a_/b c4 milk #a tsp4 salt #a_/h tsp4 
pepper  ,slice the onions and brown them
 in a frying pan with #b tablespoonfuls 
of the butter4 ,make white sauce of the 
flour1 the remaining butter1 and the    
milk4 ,add to this the browned onions1  
salt1 and pepper4 ,heat thoroughly and  
serve4  ,,pur,,es  #ei4 ,,chestnut      
,,pur,e4--,there are many recipes for   
the use of chestnuts in the making of   
foods1 but probably none is any more    
popular than that for chestnut pure4    
,the chestnuts develop a light-tan color
 in the soup4 ,the very large ones      
should be purchased for this purpose1   
since chestnuts of ordinary size are    

very tedious to work with4  ,,chestnut  
,,pur,e 7,sufficient to ,serve ,four7   
#a c4 mashed chestnuts #a c4 milk #b    
,tb4 flour #b ,tb4 butter #a tsp4 salt  
#a_/h tsp4 pepper #a_/h tsp4 celery salt
 #a c4 white stock  ,cook ,spanish      
chestnuts for #aj minutes2 then remove  
the shells and skins and mash the       
chestnuts4 ,make white sauce of the     
milk1 flour1 and butter4 ,add to this   
the mashed chestnuts1 salt1 pepper1     
celery salt1 and stock4 ,heat thoroughly
 and serve4  #fj4 ,,split-,,pea         
,,pur,e4--,dried peas or split peas are 
extremely high in food value1 and their 
addition to soup stock makes a highly   
nutritious soup of very delightful      
flavor4 ,such a pure served in quantity 
does nicely for the main dish in a light
 meal4 ,instead of the peas1 dried beans
 or lentils may be used if they are     
preferred4  ,,split-,,pea ,,pur,e       
7,sufficient to ,serve ,four7  #c_/d c4 
split peas #a pt4 white stock #a tsp4   
salt #a_/h tsp4 pepper #b ,tb4 butter #b

 ,tb4 flour  ,soak the peas overnight1  
and cook in sufficient water to cover   
well until they are soft4 ,when         
thoroughly soft1 drain the water from   
the peas and put them through a         
colander4 ,heat the stock and add to it 
the pea pure1 salt1 and pepper4 ,rub the
 butter and flour together1 moisten with
 some of the warm liquid1 and add to the
 soup4 ,cook for a few minutes and      
serve4  ,,chowders  #fa4 ,,clam         
,,chowder4--,the flavor of clams1 like  
that of oysters and other kinds of sea  
food1 is offensive to some persons1 but 
where this is not the case1 clam chowder
 is a popular dish of high food value4  
,this kind of soup is much used in      
localities where clams are plentiful4   
,,clam ,,chowder 7,sufficient to ,serve 
,eight7  #a c4 water #a qt4 clams #a    
small onion #a c4 sliced potatoes #a_/b 
c4 stewed tomatoes #a_/b c4 diced       
carrots #a_/b c4 diced celery #a-a_/b c4
 milk #b ,tb4 butter #a-a_/b tsp4 salt  
#a_/h tsp4 pepper  ,add the water to the

 clams1 and pick them over carefully to 
remove any shell4 ,strain the liquid    
through cheesecloth1 and then scald the 
clams in it4 ,remove the clams and cook 
the vegetables in the liquid until they 
are soft4 ,add the milk1 butter1 salt1  
and pepper and return the clams4 ,heat  
thoroughly and serve over crackers4     
#fb4 ,,fish ,,chowder4--,an excellent   
way in which to utilize a small quantity
 of fish is afforded by fish chowder4   
,in addition1 this dish is quite high in
 food value1 so that when it is served  
with crackers1 little of anything else  
need be served with it to make an entire
 meal if it be luncheon or supper4 ,cod1
 haddock1 or fresh-water fish may be    
used in the accompanying recipe4  ,,fish
 ,,chowder 7,sufficient to ,serve ,six7 
#b lb4 fish #a small onion #a c4 sliced 
potatoes #a_/b c4 stewed tomatoes       
#a-a_/b tsp4 salt #a_/h tsp4 pepper #b  
,tb4 butter #a-a_/b c4 milk  ,skin the  
fish1 remove the flesh1 and cut it into 
small pieces4 ,simmer the head1 bones1  

and skin of the fish and the onion in   
water for #a_/b hour4 ,strain1 and add  
to this stock the fish1 potatoes1       
tomatoes1 salt1 and pepper4 ,simmer     
together until the potatoes are soft4   
,add the butter and milk4 ,serve over   
crackers4  #fc4 ,,potato ,,chowder4--,a 
vegetable mixture such as the one       
suggested in the accompanying recipe is 
in reality not a chowder1 for this form 
of soup requires sea food for its basis4
 ,however1 when it is impossible to     
procure the sea food1 potato chowder    
does nicely as a change from the usual  
soup4 ,this chowder differs in no       
material way from soup stock in this    
form4  ,,potato ,,chowder 7,sufficient  
to ,serve ,four7  #a-a_/b c4 sliced     
potatoes #a small onion1 sliced #a c4   
water #a-a_/b c4 milk #a tsp4 salt #a_/h
 tsp4 pepper #b ,tb4 butter  ,cook the  
potatoes and onion in the water until   
they are soft1 but not soft enough to   
fall to pieces4 ,rub half of the        
potatoes through a sieve and return to  

the sliced ones4 ,add the milk1 salt1   
pepper1 and butter4 ,cook together for a
 few minutes and serve4  #fd4 ,,corn    
,,chowder4--,the addition of corn to    
potato chowder adds variety of flavor   
and makes a delicious mixture of        
vegetables4 ,this dish is rather high in
 food value1 especially if the soup is  
served over crackers4 ,a small amount of
 tomato1 although not mentioned in the  
recipe1 may be added to this combination
 to improve the flavor4  ,,corn         
,,chowder 7,sufficient to ,serve ,six7  
#a c4 sliced potatoes #a small onion1   
sliced #a c4 water #a c4 canned corn    
#a-a_/b c4 milk #b ,tb4 butter #a tsp4  
salt #a_/h tsp4 pepper  ,cook the       
potatoes and onions in the water until  
they are soft4 ,add the corn1 milk1     
butter1 salt1 and pepper1 and cook      
together for a few minutes4 ,serve over 
crackers4   ,,soup ,,accompaniments     
,,and ,,garnishes  ,illustration3 ,,fig4
 #h  #fe4 ,the soup course of a meal is 
a more or less unattractive one1 but it 

may be improved considerably if some    
tempting thing in the way of a garnish  
or an accompaniment is served with it4  
,but whatever is selected to accompany  
soup should be1 in a great measure1 a   
contrast to it in both consistency and  
color4 ,the reason why a difference in  
consistency is necessary is due to the  
nature of soup1 which1 being liquid in  
form1 is merely swallowed and does not  
stimulate the flow of the gastric juices
 by mastication4 ,therefore1 the        
accompaniment should be something that  
requires chewing and that will          
consequently cause the digestive juices1
 which respond to the mechanical action 
of chewing1 to flow4 ,the garnish may   
add the color that is needed to make    
soup attractive4 ,the green and red of  
olives and radishes or of celery and    
radishes make a decided contrast1 so    
that when any of these things are served
 with soup1 an appetizing first course  
is the result4 ,it is not necessary to  
serve more than one of them1 but if     

celery and radishes or celery1 radishes1
 and olives can be combined in the same 
relish dish1 they become more attractive
 than when each is served by itself4    
,illustration3 ,,fig4 #i  #ff4          
,,radishes ,,and ,,celery4--,before     
radishes and celery are used on the     
table1 whether with soup or some other  
part of a meal1 they should be put into 
cold water and allowed to stand for some
 time1 so that they will be perfectly   
crisp when they are served4 ,in the case
 of radishes1 the tops and roots should 
first be cut from them1 and the radishes
 then scrubbed thoroughly4 ,they may be 
served without any further treatment1 or
 they may be prepared to resemble       
flowers1 as is shown in ,fig4 #h4 ,this 
may be done by peeling the red skin back
 to show the white inside1 and then     
cutting the sections to look like the   
petals of a flower4 ,little difficulty  
will be experienced in preparing        
radishes in this artistic way if a sharp
 knife is used1 for1 with a little      

practice1 the work can be done quickly  
and skilfully4  #fg4 ,celery that is to 
be served with soup may be prepared in  
two ways1 as ,fig4 #i illustrates4 ,the 
stems may be pulled from the stalk and  
served separately1 as in the group on   
the right1 or the stalk may be cut down 
through the center with a knife into    
four or more pieces1 as shown at the    
left of the illustration4 ,the first of 
these methods is not so good as the     
second1 for by it one person gets all of
 the tender heart and the coarse outside
 stems are left for all the others4 ,by 
the second method1 every piece consists 
of some of the heart and some of the    
outside stems attached to the root and  
makes a similar serving for each person4
 ,whichever way is adopted1 however1 the
 celery should be scrubbed and cleansed 
thoroughly4 ,this is often a difficult  
task1 because the dirt sticks tightly   
between the stems4 ,still1 an effort    
should be made to have the celery       
entirely free from dirt before it goes  

to the table4 ,a few tender yellow      
leaves may be left on the pieces to     
improve the appearance of the celery4   
#fh4 ,,crackers4--,various kinds of     
wafers and crackers can be purchased to 
serve with soup1 and the selection1 as  
well as the serving of them1 is entirely
 a matter of individual taste4 ,one     
point1 however1 that must not be        
overlooked is that crackers of any kind 
must be crisp in order to be appetizing4
 ,dry foods of this sort absorb moisture
 from the air when they are exposed to  
it and consequently become tough4 ,as   
heat drives off this moisture and       
restores the original crispness1        
crackers should always be heated before 
they are served4 ,their flavor can be   
improved by toasting them until they are
 light brown in color4  #fi4            
,,croutons4--,as has already been       
learned1 croutons are small pieces of   
bread that have been fried or toasted to
 serve with soup4 ,these are usually    
made in the form of cubes1 or dice1 as  

is shown in the front group in ,fig4    
#aj2 but they may be cut into triangles1
 circles1 ovals1 hearts1 or1 in fact1   
any fancy shape1 by means of small      
cutters that can be purchased for such  
purposes4 ,the bread used for croutons  
should not be fresh bread1 as such bread
 does not toast nor fry very well2      
left-over toast1 stale bread1 or slices 
of bread that have been cut from the    
loaf and not eaten are usually found    
more satisfactory4 ,if the croutons are 
not made from slices already cut1 the   
bread should be cut into slices #a_/d to
 #a_/b inch thick1 and1 after the crusts
 have been closely trimmed1 the slices  
should be cut into cubes4 ,when the     
cubes have been obtained1 they may be   
put into a shallow pan and toasted on   
all sides quickly1 placed in a frying   
basket and browned in deep fat1 or put  
into a frying pan and sautd in butter4  
,if toast is used1 it should merely be  
cut in the desired shape4  ,various     
methods of serving croutons are in      

practice4 ,some housewives prefer to    
place them in the soup tureen and pour  
the soup over them1 while others like to
 put a few in each individual serving of
 soup4 ,a better plan1 however1 and one 
that is much followed1 is to serve a    
number of croutons on a small plate or  
dish at each person's place1 as shown in
 ,figs4 #c and #d1 for then every one   
may eat them in the way preferred4      
,illustration3 ,,fig4 #aj  #gj4 ,,bread 
,,sticks4--,a soup accompaniment similar
 in nature to croutons1 and known as    
bread sticks1 is made of pieces of bread
 #a_/b inch wide1 #a_/b inch thick1 and 
several inches long4 ,these are toasted 
on each side and are served in place of 
crackers4 ,a number of them are shown in
 the back row in ,fig4 #aj4 ,variety in 
bread sticks may be secured by spreading
 butter over them before the toasting is
 begun or by sprinkling grated cheese   
over them a few minutes before they are 
removed from the oven4 ,bread sticks are
 usually served on a bread-and-butter   

plate to the left of each person's place
 at the table4  #ga4 ,,pastry           
,,strips4--,a very appetizing addition  
to soup may be made by cutting pastry   
into narrow strips and then baking these
 strips in the oven until they are brown
 or frying them in deep fat and draining
 them4 ,strips prepared in this way may 
be served in place of crackers1         
croutons1 or bread sticks1 and are      
considered delicious by those who are   
fond of pastry4 ,details regarding      
pastry are given in another ,section4   
#gb4 ,,soup ,,fritters4--,if an entirely
 different kind of soup accompaniment   
from those already mentioned is desired1
 soup fritters will no doubt find favor4
 ,these are made by combining certain   
ingredients to form a batter and then   
dropping small amounts of this into hot 
fat and frying them until they are crisp
 and brown4 ,the accompanying recipe1   
provided it is followed carefully1 will 
produce good results4  ,,soup ,,fritters
  #a egg #b ,tb4 milk #c_/d tsp4 salt   

#a_/b c4 flour  ,beat the egg1 and to it
 add the milk1 salt1 and flour4 ,drop   
the batter in tiny drops into hot fat1  
and fry until brown and crisp4 ,drain on
 paper and serve with the soup4  #gc4   
,,egg ,,balls4--,to serve with a soup   
that is well flavored but not highly    
nutritious1 egg balls are very          
satisfactory4 ,in addition to supplying 
nutrition1 these balls are extremely    
appetizing1 and so they greatly improve 
a course that is often unattractive4    
,careful attention given to the         
ingredients and the directions in the   
accompanying recipe will produce good   
results4  ,,egg ,,balls  #c yolks of    
hard-cooked eggs #a_/b tsp4 melted      
butter ,salt and pepper #a uncooked yolk
  ,mash the cooked yolks1 and to them   
add the butter1 salt1 and pepper1 and   
enough of the uncooked yolk to make the 
mixture of a consistency to handle      
easily4 ,shape into tiny balls4 ,roll in
 the white of egg and then in flour and 
saut in butter4 ,serve in the individual

 dishes of soup4  #gd4 ,,forcemeat      
,,balls4--,another delicious form of    
accompaniment that improves certain     
soups by adding nutrition is forcemeat  
balls4 ,these contain various nutritious
 ingredients combined into small balls1 
and the balls are then either sautd or  
fried in deep fat4 ,they may be placed  
in the soup tureen or in each person's  
soup4  ,,forcemeat ,,balls  #a_/b c4    
fine stale-bread crumbs #a_/b c4 milk #b
 ,tb4 butter ,white of #a egg #a_/d tsp4
 salt ,few grains of pepper #b_/c c4    
breast of raw chicken or raw fish  ,cook
 the bread crumbs and milk to form a    
paste1 and to this add the butter1      
beaten egg white1 and seasonings4 ,pound
 the chicken or fish to a pulp1 or force
 it through a food chopper and then     
through a pure strainer4 ,add this to   
the first mixture4 ,form into tiny      
balls4 ,roll in flour and either saut or
 fry in deep fat4 ,serve hot4  #ge4     
,,american ,,forcemeat ,,balls4--,a     
simple kind of forcemeat balls may be   

made according to the accompanying      
recipe4 ,the meat used may be sausage   
provided especially for the purpose or  
some that is left over from a previous  
meal4 ,if it is not possible to obtain  
sausage1 some other highly seasoned     
meat1 such as ham first ground very fine
 and then pounded to a pulp1 may be     
substituted4  ,,american ,,forcemeat    
,,balls  #a ,tb4 butter #a small onion  
#a-a_/b c4 bread1 without crusts #a egg 
#a tsp4 salt #a_/b tsp4 pepper ,dash of 
nutmeg #a ,tb4 chopped parsley #a_/b c4 
sausage meat  ,melt the butter in a     
saucepan and add the onion finely       
chopped4 ,fry for several minutes over  
the fire4 ,soak the bread in water until
 thoroughly softened and then squeeze   
out all the water4 ,mix with the bread  
the egg1 salt1 pepper1 nutmeg1 parsley1 
and meat1 and to this add also the      
butter and fried onion4 ,form small     
balls of this mixture and saut them in  
shallow fat1 fry them in deep fat1 or1  
after brushing them over with fat1 bake 

them in the oven4 ,place a few in each  
serving of soup4   ,,soup  ,,examination
 ,,questions  7#a7 7a7 ,mention the two 
purposes that soups serve in a meal1 7b7
 ,what are the qualities of a good soup8
  7#b7 7a7 ,mention the two general     
classes of soup4 7b7 ,explain and       
illustrate how to choose a soup4  7#c7  
,why is soup an economical dish8  7#d7  
7a7 ,explain in full the meaning of     
stock as applied to soup4 7b7 ,for what 
purposes other than soup making is stock
 used8  7#e7 7a7 ,what is the value of  
the stock pot8 7b7 ,what care should be 
given to it8  7#f7 ,mention some of the 
materials that may be put into the stock
 pot4  7#g7 7a7 ,why are the tough cuts 
of meat more suitable for soup than the 
tender ones8 7b7 ,name the pieces that  
are best adapted to soup making4  7#h7  
7a7 ,what proportion of bone to meat    
should be used in making soup from fresh
 meat8 7b7 ,for what two purposes are   
vegetables used in soup8  7#i7 ,explain 
briefly the making of stock from meat4  

7#aj7 7a7 ,why should the cooking of the
 meat for stock be started with cold    
water rather than with hot water8 7b7   
,what disposal should be made of meat   
from which stock is made8  7#aa7 7a7 ,of
 what value are flavorings in the making
 of soups8 7b7 ,what precaution should  
be taken in the use of flavorings8      
7#ab7 ,explain how grease may be removed
 from soup4  7#ac7 ,how may soup be     
cleared8  7#ad7 7a7 ,for what purposes  
is thickening used in soups8 7b7        
,mention the materials most used to     
thicken soups4  7#ae7 ,what precaution  
should be taken to keep soup or stock   
from spoiling4  7#af7 ,what point about 
the serving of soup should be observed  
if an appetizing soup is desired8  7#ag7
 ,what kind of dish is used for serving3
 7a7 thin soup8 7b7 thick soup8  7#ah7  
7a7 ,what is a cream soup8 7b7 ,give the
 general directions for making soup of  
this kind4  7#ai7 7a7 ,how may the soup 
course of a meal be made more           
attractive8 7b7 ,in what ways should    

soup accompaniments be a contrast to the
 soup8  7#bj7 7a7 ,explain the making of
 croutons4 7b7 ,what is the most        
satisfactory way in which to prepare    
celery that is to be served with soup8  
,,additional ,,work  ,plan and prepare a
 dinner menu from the recipes given in  
the lessons that you have studied4      
,submit the menu for this dinner and    
give the order in which you prepared the
 dishes4 ,in addition1 tell the number  
of persons you served1 as well as what  
remained after the meal and whether or  
not you made use of it for another meal4
 ,send this information with your       
answers to the ,examination ,questions4 
99       99       99       99       99  
,,meat 7,,part #a7         99       99  
99       99       99  ,,meat ,,in ,,the 
,,diet  ,,value ,,of ,,meat ,,as ,,food 
#a4 ,in its broadest sense1 ,,meat may  
be considered as any clean1 sound1      
dressed or properly prepared edible part
 of animals that are in good health at  
the time of slaughter4 ,however1 the    

flesh of carnivorous animals--that is1  
animals that eat the flesh of other     
animals--is so seldom eaten by man1 that
 the term meat is usually restricted to 
the flesh of all animals except these4  
,but even this meaning of meat is too   
broad2 indeed1 as the term is generally 
used it refers particularly to the flesh
 of the so-called domestic animals1 and 
does not include poultry1 game1 fish1   
and the like4 ,it is in this limited    
sense that meat is considered in these  
,sections1 and the kinds to which       
attention is given are beef1 veal1 lamb1
 mutton1 and pork4 ,meat1 including     
these varieties1 forms one of the       
principal sources of the family's food  
supply4 ,as such1 it is valuable chiefly
 as a food2 but1 in the form of broths  
and extracts made from it1 meat         
stimulates the appetite and actually    
assists the flow of gastric juice4      
,therefore1 so that the outlay for meat 
will not be greater than it should be   
and this food will provide the greatest 

amount of nourishment1 every housewife  
should be thoroughly familiar with the  
place it occupies in the dietary4  #b4  
,in the first place1 it should be       
remembered that the food eaten by human 
beings comes from two sources--animal   
and vegetable4 ,the foods of animal     
origin1 which include milk1 eggs1 and   
meat1 have a certain similarity that    
causes them to be classed together and  
this is the fact that they are          
high-protein foods4 ,milk is the first  
protein food fed to the young1 but a    
little later it is partly replaced by   
eggs1 and1 finally1 or in adult life1   
meat largely takes the place of both4   
,for this reason1 meat has considerable 
importance in the dietary4 ,in reality1 
from this food is obtained the greatest 
amount of protein that the average      
person eats4 ,however1 it will be well  
to note that milk and eggs1 as well as  
cheese and even cereals and vegetables1 
can be made to take the place of meat   
when the use of less of this food is    

deemed advisable4  #c4 ,as the work of  
protein foods is to build and repair    
tissue1 it is on them that the human    
race largely depends4 ,of course1       
protein also yields energy2 but the     
amount is so small that if one variety  
of protein food1 such as meat1 were     
eaten simply to supply energy to the    
body1 huge quantities of it would be    
needed to do the same work that a small 
amount of less expensive food would     
accomplish4 ,some persons have an idea  
that meat produces the necessary        
strength and energy of those who perform
 hard work4 ,this is entirely erroneous1
 because fats and carbohydrates are the 
food substances that produce the energy 
required to do work4 ,some kind of      
protein is1 of course1 absolutely       
necessary to the health of every normal 
person1 but a fact that cannot be       
emphasized too strongly is that an      
oversupply of it does more harm than    
good4  ,scientists have been trying for 
a long time to determine just how much  

of these tissue-building foods is       
necessary for individuals1 but they have
 found this a difficult matter4         
,nevertheless1 it is generally conceded 
that most persons are likely to use too 
much rather than too little of them4 ,it
 is essential then1 not only from the   
standpoint of economy1 but from the far 
more important principle of health1 that
 the modern housewife should know the   
nutritive value of meats4  #d4 ,in her  
efforts to familiarize herself with     
these matters1 the housewife should ever
 remember that meat is the most         
expensive of the daily foods of a       
family4 ,hence1 to get the greatest     
value for the money expended1 meat must 
be bought judiciously1 cared for        
properly1 and prepared carefully4 ,too  
many housewives trust the not           
over-scrupulous butcher to give them the
 kind of meat they should have1 and very
 often they do not have a clear idea as 
to whether it is the best piece that can
 be purchased for the desired purpose   

and for the price that is asked4 ,every 
housewife ought to be so familiar with  
the various cuts of meat that she need  
not depend on any one except herself in 
the purchase of this food4 ,she will    
find that both the buying and the       
preparation of meats will be a simple   
matter for her if she learns these three
 important things3 7#a7 ,from what part 
of the animal the particular piece she  
desires is cut and how to ask for that  
piece2 7#b7 how to judge a good piece of
 meat by its appearance2 and 7#c7 what  
to do with it from the moment it is     
purchased until the last bit of it is   
used4  #e4 ,of these three things1 the  
cooking of meat is the one that demands 
the most attention1 because it has a    
decided effect on the quality and       
digestibility of this food4 ,proper     
cooking is just as essential in the case
 of meat as for any other food1 for a   
tender1 digestible piece of meat may be 
made tough and indigestible by improper 
preparation1 while a tough piece may be 

made tender and very appetizing by      
careful1 intelligent preparation4 ,the  
cheaper cuts of meat1 which are often   
scorned as being too tough for use1 may 
be converted into delicious dishes by   
the skilful cook who understands how to 
apply the various methods of cookery and
 knows what their effect will be on the 
meat tissues4  #f4 ,unfortunately1      
thorough cooking affects the            
digestibility of meat unfavorably2 but  
it is doubtless a wise procedure in some
 cases because1 as is definitely known1 
some of the parasites that attack man   
find their way into the system through  
the meat that is eaten4 ,these are      
carried to meat from external sources1  
such as dust1 flies1 and the soiled     
hands of persons handling it1 and they  
multiply and thrive4 ,it is known1 too1 
that some of the germs that cause       
disease in the animal remain in its     
flesh and are thus transmitted to human 
beings that eat such meat4 ,if there is 
any question as to its good condition1  

meat must be thoroughly cooked1 because 
long cooking completely eliminates the  
danger from such sources4   ,,structure 
,,and ,,composition ,,of ,,meat  #g4 ,an
 understanding of the physical structure
 of meat is essential to its successful 
cooking4 ,meat consists of muscular     
tissue1 or lean2 varying quantities of  
visible fat that lie between and within 
the membranes and tendons2 and also     
particles of fat that are too small to  
be distinguished except with the aid of 
a microscope4 ,the general nature of the
 lean part of meat can be determined by 
examining a piece of it with merely the 
unaided eye4 ,on close observation1 it  
will be noted that1 especially in the   
case of meat that has been cooked1      
innumerable thread-like fibers make up  
the structure4 ,with a microscope1 it   
can be observed that these visible      
fibers are made up of still smaller     
ones1 the length of which varies in     
different parts of the animal4 ,it is to
 the length of these fibers that the    

tenderness of meat is due4 ,short fibers
 are much easier to chew than long ones2
 consequently1 the pieces containing    
them are the most tender4 ,these muscle 
fibers1 which are in the form of tiny   
tubes1 are filled with a protein        
substance4 ,they are held together with 
a tough1 stringy material called        
connective tissue4 ,as the animal grows 
older and its muscles are used more1 the
 walls of these tubes or fibers become  
dense and tough2 likewise1 the amount of
 connective tissue increases and becomes
 tougher4 ,among the muscle fibers are  
embedded layers and particles of fat1   
the quantity of which varies greatly in 
different animals and depends largely on
 the age of the animal4 ,for instance1  
lamb and veal usually have very little  
fat in the tissues1 mutton and beef     
always contain more1 while pork contains
 a greater amount of fat than the meat  
of any other domestic animal4  #h4 ,the 
composition of meat depends to a large  
extent on the breed of the animal1 the  

degree to which it has been fattened1   
and the particular cut of meat in       
question4 ,however1 the muscle fibers   
are made up of protein and contain more 
protein1 mineral salts1 or ash1 and     
certain substances called extractives1  
all of which are held in solution by    
water4 ,the younger the animal1 the     
greater is the proportion of water and  
the lower the nutritive value of meat4  
,it should be understood1 however1 that 
not all of meat is edible material2     
indeed1 a large part of it is made up of
 gristle1 bones1 cartilage1 nerves1     
blood vessels1 and connective tissue4   
,the amount of these indigestible       
materials also varies in different      
animals and different cuts1 but the     
average proportion in a piece of meat is
 usually considered to be #ae per cent4 
of the whole4 ,because of the variation 
of both the edible and inedible material
 of meat1 a standard composition for    
this food cannot readily be given4      
,however1 an idea of the average        

composition of the various kinds can be 
obtained from ,fig4 #a4  ,illustration3 
,fig #a4  ,,beef                ,fuel   
value per pound   ,chuck1 medium fat    
#gce   ,loin1 medium fat      #ajdj     
,ribs1 medium fat      #aaee   ,round1  
very lean       #dge   ,round1 medium   
fat      #hie   ,round1 very fat        
#abge   ,rump1 medium fat      #aaaj    
,,veal   ,breast1 medium fat      #gdj  
,leg1 medium fat         #fbj   ,loin1  
medium fat        #fij  ,,lamb   ,leg1  
medium fat         #hgj  ,,mutton       
,leg1 medium fat         #ijj  ,,pork   
,ham1 fresh1 medium fat #acde   ,ham1   
smoked            #afge   ,loin         
#adee   ,bacon1 medium fat      #bgie   
#i4 ,,protein ,,in ,,meat4--,the value  
of meat as food is due to the proteins  
that it contains4 ,numerous kinds of    
protein occur in meat1 but the chief    
varieties are myosin and muscle albumin4
 ,the myosin1 which is the most         
important protein and occurs in the     
greatest quantity1 hardens after the    

animal has been killed and the muscles  
have become cold4 ,the tissues then     
become tough and hard1 a condition known
 as rigor mortis4 ,as meat in this      
condition is not desirable1 it should be
 used before rigor mortis sets in1 or   
else it should be put aside until this  
condition of toughness disappears4 ,the 
length of time necessary for this to    
occur varies with the size of the animal
 that is killed4 ,it may be from #bd    
hours to #c or #d days4 ,the            
disappearance is due to the development 
of certain acids that cause the         
softening of the tissues4 ,the albumin1 
which is contained in solution in the   
muscle fibers1 is similar in composition
 to the albumen of eggs and milk1 and it
 is affected by the application of heat 
in the cooking processes in much the    
same way4  #aj4 ,,gelatine ,,in         
,,meat4--,the gelatine that is found in 
meat is a substance very similar in     
composition to protein1 but it has less 
value as food4 ,it is contained in the  

connective tissue and can be extracted  
by boiling1 being apparent as a         
jellylike substance after the water in  
which meat has been cooked has cooled4  
,use is made of this material in the    
preparation of pressed meats and fowl   
and in various salads and other         
cold-meat dishes4 ,some kinds of        
commercial gelatine are also made from  
it1 being first extracted from the meat 
and then evaporated to form a dry       
substance4  #aa4 ,,fat ,,in             
,,meat4--,all meat1 no matter how lean  
it appears1 contains some fat4 ,as      
already explained1 a part of the fat    
contained in meat occurs in small       
particles so embedded in the muscle     
fibers as not to be readily seen1 while 
the other part occurs in sufficient     
amounts to be visible4 ,in the flesh of 
some animals1 such as veal and rabbit1  
there is almost no visible fat1 but in  
very fat hogs or fowls1 one-third or    
one-half of the weight may be fat4      
,meats that are very fat are higher in  

nutritive value than meats that contain 
only a small amount of this substance1  
as will be observed on referring to the 
table of meat compositions in ,fig4 #a4 
,however1 an excessive amount of fat    
prevents the protein materials from     
digesting normally4  ,the quality of fat
 varies greatly1 there being two        
distinct kinds of this material in      
animals4 ,that which covers or lies     
between the muscles or occurs on the    
outside of the body just beneath the    
skin has a lower melting point1 is less 
firm1 and is of a poorer grade for most 
purposes than that which is found inside
 the bony structure and surrounds the   
internal organs4 ,the suet of beef is an
 example of this internal fat4  ,fat is 
a valuable constituent of food1 for it  
is the most concentrated form in which  
the fuel elements of food are found4 ,in
 supplying the body with fuel1 it serves
 to maintain the body temperature and to
 yield energy in the form of muscular   
and other power4 ,since this is such a  

valuable food material1 it is important 
that the best possible use be made of   
all drippings and left-over fats and    
that not even the smallest amount of any
 kind be wasted4  #ab4 ,,carbohydrate   
,,in ,,meat4--,in the liver and all     
muscle fibers of animals is stored a    
small supply of carbohydrate in a form  
that is called glycogen1 or muscle      
sugar4 ,however1 there is not enough of 
this substance to be of any appreciable 
value1 and1 so far as the methods of    
cookery and the uses of meat as food are
 concerned1 it is of no importance4     
#ac4 ,,water ,,in ,,meat4--,the         
proportion of water in meat varies from 
one-third to three-fourths of the whole1
 depending on the amount of fat the meat
 contains and the age of the animal4    
,this water carries with it the flavor1 
much of the mineral matter1 and some    
food material1 so that when the water is
 removed from the tissues these things  
are to a great extent lost4 ,the methods
 of cookery applied to meat are based on

 the principle of either retaining or   
extracting the water that it contains4  
,the meat in which water is retained is 
more easily chewed and swallowed than   
that which is dry4 ,however1 the water  
contained in flesh has no greater value 
as food than other water4 ,therefore1 as
 will be seen in ,fig4 #a1 the greater  
the amount of water in a given weight of
 food1 the less is its nutritive value4 
#ad4 ,,minerals ,,in ,,meat4--,eight or 
more kinds of minerals in sufficient    
quantities to be of importance in the   
diet are to be found in meat4 ,lean meat
 contains the most minerals2 they       
decrease in proportion as the amount of 
fat increases4 ,these salts assist in   
the building of hard tissues and have a 
decided effect on the blood4 ,they are  
lost from the tissues of meat by certain
 methods of cookery1 but as they are in 
solution in the water in which the meat 
is cooked1 they need not be lost to the 
diet if use is made of this water for   
soups1 sauces1 and gravies4  #ae4       

,,extractives ,,in ,,meat4--,the        
appetizing flavor of meat is due to     
substances called extractives4 ,the     
typical flavor that serves to           
distinguish pork from beef or mutton is 
due to the difference in the            
extractives4 ,although necessary for    
flavoring1 these have no nutritive      
value2 in fact1 the body throws them off
 as waste material when they are taken  
with the food4 ,in some methods of      
cookery1 such as broiling and roasting1 
the extractives are retained1 while in  
others1 such as those employed for      
making stews and soups1 they are drawn  
out4  ,extractives occur in the greatest
 quantity in the muscles that the animal
 exercises a great deal and that in     
reality have become tough4 ,likewise1 a 
certain part of an old animal contains  
more extractives than the same part of a
 young one4 ,for these reasons a very   
young chicken is broiled while an old   
one is used for stew1 and ribs of beef  
are roasted while the shins are used for

 soup4  ,meat that is allowed to hang   
and ripen develops compounds that are   
similar to extractives and that impart  
additional flavor4 ,a ripened steak is  
usually preferred to one cut from an    
animal that has been killed only a short
 time4 ,however1 as the ripening is in  
reality a decomposition process1 the    
meat is said to become high if it is    
allowed to hang too long4   ,,purchase  
,,and ,,care ,,of ,,meat  #af4          
,,purchase ,,of ,,meat4--,of all the    
money that is spent for food in the     
,united ,states nearly one-third is     
spent for meat4 ,this proportion is     
greater than that of any ,european      
country and is probably more than is    
necessary to provide diets that are     
properly balanced4 ,if it is found that 
the meat bill is running too high1 one  
or more of several things may be the    
cause4 ,the one who does the purchasing 
may not understand the buying of meat1  
the cheaper cuts may not be used because
 of a lack of knowledge as to how they  

should be prepared to make them         
appetizing1 or more meat may be served  
than is necessary to supply the needs of
 the family4  ,much of this difficulty  
can be overcome if the person purchasing
 meat goes to the market personally to  
see the meat cut and weighed instead of 
telephoning the order4 ,it is true1 of  
course1 that the method of cutting an   
animal varies in different parts of the 
country1 as does also the naming of the 
different pieces4 ,however1 this need   
give the housewife no concern1 for the  
dealer from whom the meat is purchased  
is usually willing to supply any        
information that is desired about the   
cutting of meat and the best use for    
certain pieces4 ,in fact1 if the butcher
 is competent1 this is a very good      
source from which to obtain a knowledge 
of such matters4  ,another way in which 
to reduce the meat bill is to utilize   
the trimmings of bone and fat from      
pieces of meat4 ,in most cases1 these   
are of no value to the butcher1 so that 

if a request for them is made1 he will1 
as a rule1 be glad to wrap them up with 
the meat that is purchased4 ,they are of
 considerable value to the housewife1   
for the bones may go into the stock pot1
 while the fat1 if it is tried out1 can 
be used for many things4  #ag4 ,the     
quantity of meat to purchase depends1 of
 course1 on the number of persons that  
are to be served with it4 ,however1 it  
is often a good plan to purchase a      
larger piece than is required for a     
single meal and then use what remains   
for another meal4 ,for instance1 a large
 roast is always better than a small    
one1 because it does not dry out in the 
process of cookery and the part that    
remains after one meal may be served    
cold in slices or used for making some  
other dish1 such as meat pie or hash4   
,such a plan also saves both time and   
fuel1 because sufficient meat for       
several meals may be cooked at one time4
  ,in purchasing meat1 there are certain
 pieces that should never be asked for  

by the pound or by the price4 ,for      
instance1 the housewife should not say  
to the butcher1 ,give me #b pounds of   
porterhouse steak1 nor should she say1  
,give me #be cents worth of chops4      
,steak should be bought by the cut1 and 
the thickness that is desired should be 
designated4 ,for example1 the housewife 
may ask for an inch-thick sirloin steak1
 a #b-;inch porterhouse steak1 and so   
on4 ,chops should be bought according to
 the number of persons that are to be   
served1 usually a chop to a person being
 quite sufficient4 ,rib roasts should be
 bought by designating the number of    
ribs4 ,thus1 the housewife may ask for a
 rib roast containing two1 three1 four1 
or more ribs1 depending on the size     
desired4 ,roasts from other parts of    
beef1 such as chuck or rump roasts1 may 
be cut into chunks of almost any        
desirable size without working a        
disadvantage to either the butcher or   
the customer1 and may therefore be      
bought by the pound4 ,round bought for  

steaks should be purchased by the cut1  
as are other steaks2 or1 if an entire   
cut is too large1 it may be purchased as
 upper round or lower round1 but the    
price paid should vary with the piece   
that is purchased4 ,round bought for    
roasts1 however1 may be purchased by the
 pound4  #ah4 ,,care ,,of ,,meat ,,in   
,,the ,,market4--,animal foods decompose
 more readily than any other kind1 and  
the products of their decomposition are 
extremely dangerous to the health4 ,it  
is therefore a serious matter when      
everything that comes in contact with   
meat is not clean4 ,regarding the proper
 care of meat1 the sanitary condition of
 the market is the first consideration4 
,the light and ventilation of the room  
and the cleanliness of the walls1       
floors1 tables1 counters1 and other     
equipment are points of the greatest    
importance and should be noted by the   
housewife when she is purchasing meat4  
,whether the windows and doors are      
screened and all the meat is carefully  

covered during the fly season are also  
matters that should not be overlooked4  
,then1 too1 the cleanliness and physical
 condition of the persons who handle the
 meat should be of as great concern as  
the sanitary condition of the market4   
,the housewife who desires to supply her
 family with the safest and cleanest    
meat should endeavor to purchase it in  
markets where all the points pertaining 
to the sanitary condition are as ideal  
as possible4 ,if she is at all doubtful 
as to the freshness and cleanliness of  
what is sold to her1 she should give it 
thorough cooking in the process of      
preparation so that no harm will be done
 to the persons who are to eat it4  #ai4
 ,,care ,,of ,,meat ,,in ,,the          
,,home4--,because of the perishable     
nature of meat1 the care given it in the
 market must be continued in the home in
 order that no deterioration may take   
place before it is cooked4 ,this is not 
much of a problem during cold weather1  
but through the summer months a cool    

place in which to keep it must be       
provided unless the meat can be cooked  
very soon after it is delivered4 ,meat  
that must be shipped long distances is  
frozen before it is shipped and is kept 
frozen until just before it is used4 ,if
 such meat is still frozen when it      
enters the home1 it should not be put   
into a warm place1 for then it will thaw
 too quickly4 ,instead1 it should be put
 in the refrigerator or in some place   
where the temperature is a few degrees  
above freezing point1 so that it will   
thaw slowly and still remain too cold   
for bacteria to become active4  ,even if
 meat is not frozen1 it must receive    
proper attention after it enters the    
home4 ,as soon as it is received1 it    
should be removed from the wrapping     
paper or the wooden or cardboard dish in
 which it is delivered4 ,if the meat has
 not been purchased personally1 it is   
advisable to weigh it in order to verify
 the butcher's bill4 ,when the housewife
 is satisfied about the weight1 she     

should place the meat in an earthenware1
 china1 or enameled bowl1 cover it1 and 
then put it away in the coolest         
available place until it is used4 ,some 
persons put salt on meat when they      
desire to keep it1 but this practice    
should be avoided1 as salt draws out the
 juices from raw meat and hardens the   
tissues to a certain extent4  ,if such  
precautions are taken with meat1 it will
 be in good condition when it is to be  
cooked4 ,however1 before any cooking    
method is applied to it1 it should      
always be wiped with a clean1 damp      
cloth4 ,in addition1 all fat should be  
removed1 except just enough to assist in
 cooking the meat and give it a good    
flavor4 ,bone or tough portions may also
 be removed if they can be used to      
better advantage for soups or stews4    
99       99       99       99       99  
,,cooking ,,of ,,meat  ,,purposes ,,of  
,,cooking ,,meat  #bj4 ,it is in the    
preparation of food1 and of meat in     
particular1 that one of the marked      

differences between uncivilized and     
civilized man is evident4 ,raw meat1    
which is preferred by the savage1 does  
not appeal to the appetite of most      
civilized persons2 in fact1 to the      
majority of them the idea of using it   
for food is disgusting4 ,therefore1     
civilized man prepares his meat before  
eating it1 and the higher his culture1  
the more perfect are his methods of     
preparation4  ,while it is probably true
 that most of the methods of cookery    
render meat less easy to digest than in 
its raw condition1 this disadvantage is 
offset by the several purposes for which
 this food is cooked4 ,meat is cooked   
chiefly to loosen and soften the        
connective tissue and thus cause the    
muscle tissues to be exposed more fully 
to the action of the digestive juices4  
,another important reason for cooking   
meat is that subjecting it to the action
 of heat helps to kill bacteria and     
parasites4 ,in addition1 meat is cooked 
to make it more attractive to the eye   

and to develop and improve its flavor4  
,,methods ,,of ,,cooking ,,meat  #ba4   
,the result desired when meat is cooked 
has much to do with the method of       
cookery to choose1 for different methods
 produce different results4 ,to         
understand this1 it will be necessary to
 know just what the action of cooking is
 on the material that meat contains4    
,when raw meat is cut1 the tiny meat    
fibers are laid open1 with the result   
that1 in the application of the cooking 
process1 the albuminous material either 
is lost1 or1 like the albumen of eggs1  
is coagulated1 or hardened1 and thus    
retained4 ,therefore1 before preparing a
 piece of meat1 the housewife should    
determine which of these two things she 
wishes to accomplish and then proceed to
 carry out the process intelligently4   
,the methods of cookery that may be     
applied to meat include broiling1 pan   
broiling1 roasting1 stewing or          
simmering1 braizing1 frying1 sauting1   
and fricasseeing4 ,all of these methods 

are explained in a general way in       
,essentials of ,cookery1 ,part #a1 but  
explanations of them as they apply to   
meat are here given in order to acquaint
 the housewife with the advantages and  
disadvantages of the various ways by    
which this food can be prepared4  #bb4  
,,broiling ,,and ,,pan                  
,,broiling4--,only such cuts of meats as
 require short cooking can be prepared  
by the methods of broiling and pan      
broiling4 ,to carry out these methods   
successfully1 severe heat must be       
applied to the surface of the meat so   
that the albumin in the ends of the     
muscle fibers may be coagulated at once4
 ,this presents1 during the remainder of
 the preparation1 a loss of the meat    
juices4  ,meat to which either of these 
methods is applied will be indigestible 
on the surface and many times almost    
uncooked in the center1 as in the case  
of rare steak4 ,such meat1 however1 is  
more digestible than thin pieces that   
are thoroughly cooked at the very high  

temperature required for broiling4  #bc4
 ,,roasting4--,the process of roasting1 
either in the oven or in a pot on top of
 the stove1 to be properly done1        
requires that the piece of meat to be   
roasted must first be seared over the   
entire surface by the application of    
severe heat4 ,in the case of a pot      
roast1 the searing can be done          
conveniently in the pot before the      
pot-roasting process begins4 ,if the    
meat is to be roasted in the oven1 it   
may be seared first in a pan on top of  
the stove4 ,however1 it may be seared to
 some extent by placing it in a very hot
 oven and turning it over so that all   
the surface is exposed4 ,then1 to       
continue the roasting process1 the      
temperature must be lowered just a      
little4  ,the roasting pan may be of any
 desirable size and shape that is       
convenient and sufficiently large to    
accommodate the meat to be prepared4 ,a 
pan like that shown in ,fig4 #b is both 
convenient and satisfactory4 ,it is     

provided with a cover that fits tight4  
,in this cover1 as shown1 is an opening 
that may be closed or opened so as to   
regulate the amount of moisture inside  
the pan4 ,in the bottom of the pan is a 
rack upon which the meat may rest4      
,illustration3 ,fig4 #b  #bd4 ,to       
prepare meat for roasting1 flour should 
be sprinkled or rubbed over its lean    
surface before it is put in the pan4    
,this forms a paste that cooks into a   
crust and prevents the loss of juices   
from the meat4 ,in roasting1 the heat is
 applied longer and more slowly than in 
broiling or frying1 so that there is    
more possibility for the connective     
tissue beneath the surface to soften4   
,the surface is1 however1 as            
indigestible as that of broiled meat4   
,an important point for every housewife 
to remember in this connection is that  
the larger the roast the slower should  
be the fire4 ,this is due to the fact   
that long before the heat could         
penetrate to the center1 the outside    

would be burned4 ,a small roast1        
however1 will be more delicious if it is
 prepared with a very hot fire1 for then
 the juices will not have a chance to   
evaporate and the tissues will be more  
moist and tasty4  #be4 ,,frying ,,and   
,,saut,,ing4--,when meat is fried or    
sautd1 that is1 brought directly in     
contact with hot fat1 it is made doubly 
indigestible1 because of the hardening  
of the surface tissues and the          
indigestibility of the fat that         
penetrates these tissues4 ,this is      
especially true of meat that is sautd   
slowly in a small quantity of hot fat4  
,much of this difficulty can be         
overcome1 however1 if meat prepared by  
these methods1 like that which is       
broiled or roasted1 is subjected quickly
 to intense heat4 ,in addition1 the fat 
used for cooking should be made hot     
before the meat is put into it4  #bf4   
,,boiling4--,to boil meat means to cook 
it a long time in water at a temperature
 of #bab degrees ,fahrenheit4 ,this     

method of preparing meat is not strongly
 advocated1 for there is seldom a time  
when better results cannot be obtained  
by cooking meat at a lower temperature  
than boiling point4 ,the best plan is to
 bring the meat to the boiling point1   
allow it to boil for a short time1 and  
then reduce the temperature so that the 
meat will simmer for the remainder of   
the cooking4  ,in cooking meat by       
boiling1 a grayish scum appears on the  
surface just before the boiling point is
 reached4 ,this scum is caused by the   
gradual extraction of a part of the     
soluble albumin that is present in the  
hollow fibers of the muscle tissue4     
,after its extraction1 it is coagulated 
by the heat in the water4 ,as it        
coagulates and rises1 it carries with it
 to the top particles of dirt and other 
foreign material present in the water or
 on the surface of the meat4 ,in        
addition1 this scum contains a little   
blood1 which is extracted and coagulated
 and which tends to make it grayish in  

color4 ,such scum should be skimmed off1
 as it is unappetizing in appearance4   
#bg4 ,whether the meat should be put    
into cold water or boiling water depends
 on the result that is desired4 ,it is  
impossible to make a rich1 tasty broth  
and at the same time have a juicy1      
well-flavored piece of boiled meat4 ,if 
meat is cooked for the purpose of making
 soup or broth1 it should be put into   
cold water and then brought to a boil4  
,by this method1 some of the nutritive  
material and much of the flavoring      
substance will be drawn out before the  
water becomes hot enough to harden them4
 ,however1 in case only the meat is to  
be used1 it should be plunged directly  
into boiling water in order to coagulate
 the surface at once1 as in the         
application of dry heat4 ,if it is      
allowed to boil for #aj minutes or so   
and the temperature then reduced1 the   
coating that is formed will prevent the 
nutritive material and the flavor from  
being lost to any great extent4 ,but if 

the action of the boiling water is      
permitted to continue during the entire 
time of cooking1 the tissues will become
 tough and dry4  #bh4 ,,stewing ,,or    
,,simmering4--,the cheap cuts of meat1  
which contain a great deal of flavor and
 are so likely to be tough1 cannot be   
prepared by the quick methods of cookery
 nor by the application of high         
temperature1 for the result would be a  
tough1 indigestible1 and unpalatable    
dish4 ,the long1 slow cooking at a      
temperature lower than boiling point1   
which is known as stewing or simmering1 
should be applied4 ,in fact1 no better  
method for the preparation of tough     
pieces of meat and old fowl can be found
 than this process1 for by it the       
connective tissue and the muscle fibers 
are softened4 ,if the method is carried 
out in a tightly closed vessel and only 
a small amount of liquid is used1 there 
is no appreciable loss of flavor except 
that carried into the liquid in which   
the meat cooks4 ,but since such liquid  

is always used1 the meat being usually  
served in it1 as in the case of stews1  
there is no actual loss4  ,to secure the
 best results in the use of this method1
 the meat should be cut into small      
pieces so as to expose as much surface  
as possible4 ,then the pieces should be 
put into cold water rather than hot1 in 
order that much of the juices and       
flavoring materials may be dissolved4   
,when this has been accomplished1 the   
temperature should be gradually raised  
until it nearly reaches the boiling     
point4 ,if it is kept at this point for 
several hours1 the meat will become     
tender and juicy and a rich1 tasty broth
 will also be obtained4  #bi4           
,,braizing4--,meat cooked by the method 
of braizing1 which is in reality a      
combination of stewing and baking1 is   
first subjected to the intense dry heat 
of the oven and then cooked slowly in   
the steam of the water that surrounds   
it4 ,to cook meat in this way1 a pan    
must be used that will permit the meat  

to be raised on a rack that extends     
above a small quantity of water4 ,by    
this method a certain amount of juice   
from the meat is taken up by the water1 
but the connective tissue is well       
softened unless the cooking is done at  
too high a temperature4  #cj4           
,,fricasseeing4--,as has already been   
learned1 fricasseeing is a combination  
of sauting and stewing4 ,the sauting    
coagulates the surface proteins and     
prevents1 to some extent1 the loss of   
flavor that would occur in the          
subsequent stewing if the surface were  
not hardened4 ,to produce a tender1     
tasty dish1 fricasseeing should be a    
long1 slow process4 ,this method is     
seldom applied to tender1 expensive cuts
 of meat and to young chickens1 but is  
used for fowl and for pieces of meat    
that would not make appetizing dishes if
 prepared by a quicker method4   ,,time 
,,required ,,for ,,cooking ,,meat  #ca4 
,the length of time required for cooking
 various kinds of meat is usually       

puzzling to those inexperienced in      
cookery4 ,the difference between a dry1 
hard beef roast and a tender1 moist1    
juicy one is due to the length of time  
allowed for cooking4 ,overdone meats of 
any kind are not likely to be tasty4    
,therefore1 it should be remembered that
 when dry heat is used1 as in baking1   
roasting1 broiling1 etc41 the longer the
 heat is applied the greater will be the
 evaporation of moisture and the        
consequent shrinkage in the meat4  ,a   
general rule for cooking meat in the    
oven is to allow #ae minutes for each   
pound and #ae minutes extra4 ,if it is  
to be cooked by broiling1 allow #aj     
minutes for each pound and #aj minutes  
extra2 by boiling1 #bj minutes for each 
pound and #bj minutes extra2 and by     
simmering1 #cj minutes for each pound4  
,in ,table ,i is given the number of    
minutes generally allowed for cooking #a
 pound of each of the various cuts of   
beef1 veal1 mutton1 lamb1 and pork by   
the different cookery methods4 ,this    

table should be referred to in studying 
the two ,sections pertaining to meat4   
,,table ,i  ,,time ,,table ,,for        
,,cooking ,,meats  ,,name ,,of ,,cut    
,,cookery ,,method        ,,time ,,per  
,,pound                                 
,,minutes                     ,,beef    
,round            ,roasting             
#ab to #ae ,ribs             ,roasting1 
well done    #ab to #ae ,ribs           
,roasting1 rare          #h to #aj ,rump
             ,roasting               #ab
 to #ae ,sirloin          ,roasting1    
rare          #h to #aj ,rolled roast   
,roasting               #ab to #ae      
,steaks           ,broiling1 well done  
#ab to #ae ,steaks           ,broiling1 
rare          #h to #aj ,fresh beef     
,boiling                #bj to #be      
,corned beef      ,boiling              
#be to #cj ,any cut          ,simmering 
#cj ,chuck            ,braizing         
#be to #cj                      ,,veal  
,leg              ,roasting             
#bj ,chops or steak   ,broiling         

#h to #cj ,shoulder         ,braizing   
#cj to #dj                     ,,mutton 
,leg              ,roasting             
#ae to #bj ,shoulder         ,roasting  
#ae to #bj ,leg              ,braizing  
#dj to #ej ,leg              ,boiling   
#ae to #be ,chops            ,broiling  
#aj to #ab                      ,,lamb  
,loin or saddle   ,roasting             
#ae to #bj ,leg              ,roasting  
#ae to #bj ,chops            ,broiling  
#h to #aj                      ,,pork   
,shoulder or ribs ,roasting             
#bj to #be ,ham              ,boiled    
#bj to #cj ,chops            ,broiled   
#h to #aj         99       99       99  
99       99   ,,beef  ,,general         
,,characteristics ,,of ,,beef  #cb4 ,as 
is generally known1 ,,beef is the flesh 
of a slaughtered steer1 cow1 or other   
adult bovine animal4 ,these animals may 
be sold to be slaughtered as young as   
#a-a_/b to #b years old1 but beef of the
 best quality is obtained from them when
 they are from #c to #d years of age4   

,ranging from the highest quality down  
to the lowest1 beef is designated by the
 butcher as prime1 extra fancy1 fancy1  
extra choice1 choice1 good1 and poor4   
,in a market where trade is large and   
varied1 it is possible to make such use 
of meat as to get a higher price for the
 better qualities than can be obtained  
in other markets4  #cc4 ,when the       
quality of beef is to be determined1 the
 amount1 quality1 and color of the      
flesh1 bone1 and fat must be considered4
 ,the surface of a freshly cut piece of 
beef should be bright red in color4     
,when it is exposed to the air for some 
time1 the action of the air on the blood
 causes it to become darker1 but even   
this color should be a good clear red4  
,any unusual color is looked on with    
suspicion by a person who understands   
the requirements of good meat4 ,to      
obtain beef of the best quality1 it     
should be cut crosswise of the fiber4   
,in fact1 the way in which meat is cut  
determines to a great extent the        

difference between tender and tough meat
 and1 consequently1 the price that is   
charged4 ,this difference can be readily
 seen by examining the surface of a cut4
 ,it will be noted that the tender parts
 are made up of short fibers that are   
cut directly across at right angles with
 the surface of the meat1 while the     
tougher parts contain long fibers that  
run either slanting or almost parallel  
to the surface4  #cd4 ,the amount of    
bone and cartilage in proportion to meat
 in a cut of beef usually makes a       
difference in price and determines the  
usefulness of the piece to the          
housewife4 ,therefore1 these are matters
 that should be carefully considered4   
,for instance1 a certain cut of beef    
that is suitable for a roast may cost a 
few cents less than another cut1 but if 
its proportion of bone to meat is       
greater than in the more expensive      
piece1 nothing is gained by purchasing  
it4 ,bones1 however1 possess some value 
and can be utilized in various ways4    

,those containing marrow1 which is the  
soft tissue found in the cavities of    
bones and composed largely of fat1 are  
more valuable for soup making and for   
stews and gravies than are solid bones4 
,in young beef in good condition1 the   
fat is creamy white in color4 ,however1 
as the animal grows older1 the color    
grows darker until it becomes a deep    
yellow4  ,besides the flesh1 bone1 and  
fat1 the general shape and thickness of 
a piece of beef should be noted when its
 quality is to be determined4 ,in       
addition1 its adaptability to the       
purpose for which it is selected and the
 method of cookery to be used in its    
preparation are also points that should 
not be overlooked4         99       99  
99       99       99  ,,cuts ,,of ,,beef
  ,,method ,,of ,,obtaining ,,cuts      
,illustration3 ,fig4 #c  #ce4 ,with the 
general characteristics of beef well in 
mind1 the housewife is prepared to learn
 of the way in which the animal is cut  
to produce the different pieces that she

 sees in the butcher shop and the names 
that are given to the various cuts4 ,the
 cutting of the animal1 as well as the  
naming of the pieces1 varies in         
different localities1 but the difference
 is not sufficient to be confusing4     
,therefore1 if the information here     
given is thoroughly mastered1 the       
housewife will be able to select meat   
intelligently in whatever section of the
 country she may reside4 ,an important  
point for her to remember concerning    
meat of any kind is that the cheaper    
cuts are found near the neck1 legs1 and 
shins1 and that the pieces increase in  
price as they go toward the back4       
,illustration3 ,fig4 #d 99divisions of a
 cow into cuts99  #cf4 ,the general     
method of cutting up a whole beef into  
large cuts is shown in ,fig4 #c4 ,after 
the head1 feet1 and intestines are      
removed1 the carcass is cut down along  
the spine and divided into halves4 ,each
 half includes an entire side and is    
known as a side of beef4 ,then each side

 is divided into fore and hind quarters 
along the diagonal line that occurs     
about midway between the front and the  
back4 ,it is in this form that the      
butcher usually receives the beef4 ,he  
first separates it into the large pieces
 here indicated and then cuts these     
pieces into numerous smaller ones having
 names that indicate their location4    
,for instance1 the piece marked a       
includes the chuck2 b1 the ribs2 c1 the 
loin2 d1 the round2 e1 the flank2 f1 the
 plate2 and g1 the shin4  #cg4 ,the cuts
 that are obtained from these larger    
pieces are shown in ,fig4 #d4 ,for      
instance1 from the chuck1 as illustrated
 in 7a71 are secured numerous cuts1     
including the neck1 shoulder clod1      
shoulder1 and chuck ribs4 ,the same is  
true of the other pieces1 as a careful  
study of these illustrations will       
reveal4 ,besides indicating the various 
cuts1 each one of these illustrations   
serves an additional purpose4 ,from 7a71
 which shows the skeleton of the beef1  

the amount and the shape of the bone    
that the various cuts contain can be    
readily observed4 ,from 7b71 which shows
 the directions in which the surface    
muscle fibers run1 can be told whether  
the cutting of the pieces is done across
 the fibers or in the same direction as 
the fibers4 ,both of these matters are  
of such importance to the housewife that
 constant reference to these            
illustrations should be made until the  
points that they serve to indicate are  
thoroughly understood4   ,,names ,,and  
,,uses ,,of ,,cuts  #ch4 ,so that a     
still better idea may be formed of the  
pieces into which a side of beef may be 
cut1 reference should be made to ,fig4  
#e4 ,the heavy line through the center  
shows where the side is divided in order
 to cut it into the fore and hind       
quarters4 ,as will be observed1 the fore
 quarter includes the chuck1 prime ribs1
 and whole plate1 and the hind quarter1 
the loin and the round1 each of these   
large pieces being indicated by a       

different color4  ,to make these large  
pieces of a size suitable for sale to   
the consumer1 the butcher cuts each one 
of them into still smaller pieces1 all  
of which are indicated in the           
illustration4 ,the names of these cuts1 
together with their respective uses1 and
 the names of the beef organs and their 
uses1 are given in ,table ,,ii4  ,,table
 ,,ii  ,,cuts ,,obtained ,,from ,a      
,,side ,,of ,,beef ,,and ,,their ,,uses 
,,name ,,of      ,,name ,,of ,,cut      
,,uses ,,of ,,cuts ,,large ,,piece      
,chuck44444444,neck                     
,soups1 broths1 stews                   
,shoulder clod        ,soups1 broths1   
stews1                                  
boiling1 corning              ,ribs     
7#aath1 #abth1    ,brown stews1         
braizing1                 and #acth7    
poor roasts              ,ribs 7#ith and
 #ajth7  ,braizing1 roasts              
,shoulder             ,soups1 stews1    
corning1 roast              ,cross-ribs 
,roast              ,brisket            

,soups1 stews1 corning                  
,shin                 ,soups  ,prime    
,ribs444,ribs 7#ast to #hth1    ,roasts 
inclusive7  ,whole ,plate44,plate       
,soups1 stews1 corning                  
,navel                ,soups1 stews1    
corning  ,loin444444444,short steak     
,steaks1 roasts                         
,porterhouse cuts     ,steaks1 roasts   
,hip-bone steak       ,steaks1 roasts   
,flat-bone steak      ,steaks1 roasts   
,round-bone steak     ,steaks1 roasts   
,sirloin              ,steaks           
,top sirloin          ,roasts           
,flank                ,rolled steak1    
braizing1 boiling                       
,tenderloin           ,roast            
,round44444444,rump                     
,roasts1 corning              ,upper    
round          ,steaks1 roasts          
,lower round          ,steaks1 pot      
roasts1 stews              ,vein        
,stews1 soups              ,shank       
,soups  ,beef ,organs44,liver           
,broiling1 frying              ,heart   

,baking1 braizing              ,tongue  
,boiling1 baking1 braizing              
,tail                 ,soup  #ci4 ,as   
will be observed from ,fig4 #e1 the ribs
 are numbered in the opposite direction 
from the way in which they are          
ordinarily counted2 that is1 the first  
rib in a cut of beef is the one farthest
 from the head and the thirteenth is the
 one just back of the neck4 ,the first  
and second ribs are called the back     
ribs2 the third1 fourth1 fifth1 and     
sixth1 the middle ribs4 ,to prepare the 
ribs for sale1 they are usually cut into
 pieces that contain two ribs1 the first
 and second ribs being known as the     
first cut1 the third and fourth as the  
second cut1 etc4 ,after being sawed     
across1 the rib bones are either left in
 to make a standing rib roast or taken  
out and the meat then rolled and        
fastened together with skewers to make a
 rolled roast4 ,skewers1 which are long 
wooden or metal pins that may be pushed 
through meat to fasten it together1 will

 be found useful to the housewife in    
preparing many cuts of meat for cooking4
 ,they may usually be obtained at a meat
 market or a hardware store4  #dj4      
,certain of the organs of beef are      
utilized to a considerable extent1 so   
that while they cannot be shown in ,fig4
 #e1 they are included in ,table ,,ii4  
,the heart and the tongue are valuable  
both because they are economical and    
because they add variety to the meat    
diet of the family4 ,the tongue1 either 
smoked or fresh1 may be boiled and then 
served hot1 or it may be pickled in     
vinegar and served cold4 ,the heart may 
be prepared in the same way1 or it may  
be stuffed and then baked4 ,the tail of 
beef makes excellent soup and is much   
used for this purpose4         99       
99       99       99       99  ,,cooking
 ,,of ,,beef  ,,steaks ,,and ,,their    
,,preparation  #da4 ,steaks ,obtained   
,from the ,loin4--,the way in which a   
loin of beef is cut into steaks is shown
 in ,fig4 #f4 ,from a to b are cut      

,delmonico steaks2 from b to c1         
porterhouse steaks2 from c to d1        
hip-bone steaks2 from d to e1 flat-bone 
steaks2 and from e to f1 sirloin steaks4
 ,the loin is cut from the rump at f and
 from the flank and plate at h to j4    
,when steaks are cut from the flesh of  
animals in good condition1 they are all 
very tender and may be used for the     
quick methods of cookery1 such as       
broiling4 ,a very good idea of what each
 of these steaks looks like can be      
obtained from ,figs4 #g to #aa1         
inclusive4 ,each of these illustrations 
shows the entire section of steak1 as   
well as one steak cut from the piece4   
,,delmonico ,,steak1 which is shown in  
,fig4 #g1 is the smallest steak that can
 be cut from the loin and is therefore  
an excellent cut for a small family4 ,it
 contains little or no tenderloin4      
,sometimes this steak is wrongly called 
a club steak1 but no confusion will     
result if it is remembered that a club  
steak is a porterhouse steak that has   

most of the bone and the flank end1 or  
tail1 removed4  ,illustration3 ,fig4 #g 
,porterhouse steak1 which is illustrated
 in ,fig #h1 contains more tenderloin   
than any other steak4 ,this steak also  
being small in size is a very good cut  
for a small number of persons4          
,illustration3 ,fig4 #h  ,hip-bone      
steak1 shown in ,fig4 #i1 contains a    
good-sized piece of tenderloin4 ,steak  
of this kind finds much favor1 as it can
 be served quite advantageously4        
,flat-bone steak1 as shown in ,fig4 #aj1
 has a large bone1 but it also contains 
a considerable amount of fairly solid   
meat4 ,when a large number of persons   
are to be served1 this is a very good   
steak to select4  ,sirloin steak is     
shown in ,fig4 #aa4 ,as will be         
observed1 this steak contains more solid
 meat than any of the other steaks cut  
from the loin4 ,for this reason1 it     
serves a large number of persons more   
advantageously than the others do4      
,illustration3 ,fig4 #i  ,illustration3 

,fig4 #aj  #db4 ,steaks ,obtained ,from 
the ,round4--,while the steaks cut from 
the loin are usually preferred because  
of their tenderness1 those cut from the 
upper round and across the rump are very
 desirable for many purposes4 ,if these 
are not so tender as is desired1 the    
surface may be chopped with a dull knife
 in order to make tiny cuts through the 
fibers1 or it may be pounded with some  
blunt object1 as1 for instance1 a wooden
 potato masher4 ,in ,fig4 #ab1 the      
entire round and the way it is sometimes
 subdivided into the upper and lower    
round are shown4 ,what is known as a    
round steak is a slice that is cut      
across the entire round4 ,however1 such 
a steak is often cut into two parts     
where the line dividing the round is    
shown1 and either the upper or the lower
 piece may be purchased4 ,the upper     
round is the better piece and brings a  
higher price than the whole round or the
 lower round including the vein4 ,the   
quick methods of cookery may be applied 

to the more desirable cuts of the round1
 but the lower round or the vein is     
generally used for roasting1 braizing1  
or stewing4  ,illustration3 ,fig4 #aa   
,illustration3 ,fig4 #ab  #dc4 ,broiled 
,beefsteak4--,as has already been       
explained1 the steaks cut from the loin 
are the ones that are generally used for
 broiling4 ,when one of these steaks is 
to be broiled1 it should never be less  
than #a inch thick1 but it may be from  
#a to #b-a_/b inches in thickness1      
according to the preference of the      
persons for whom it is prepared4 ,as the
 flank end1 or tail1 of such steaks is  
always tough1 it should be cut off      
before cooking and utilized in the      
making of soups and such dishes as      
require chopped meats4 ,in addition1 all
 superfluous fat should be removed and  
then tried out4 ,beef fat1 especially if
 it is mixed with lard or other fats1   
makes excellent shortening2 likewise1 it
 may be used for sauting various foods4 
,when a steak has been prepared in this 

manner1 wipe it carefully with a clean1 
damp cloth4 ,heat the broiler very hot  
and grease the rack with a little of the
 beef fat4 ,then place the steak on the 
rack1 expose it directly to the rays of 
a very hot fire1 and turn it every #aj  
seconds until each side has been exposed
 several times to the blaze4 ,this is   
done in order to sear the entire surface
 and thus prevent the loss of the juice4
 ,when the surface is sufficiently      
seared1 lower the fire or move the steak
 to a cooler place on the stove and     
then1 turning it frequently1 allow it to
 cook more slowly until it reaches the  
desired condition4 ,the broiling of a   
steak requires from #aj to #bj minutes1 
depending on its thickness and whether  
it is preferred well done or rare4      
,place the broiled steak on a hot       
platter1 dot it with butter1 season it  
with salt and pepper1 and serve at once4
  #dd4 ,pan-,broiled ,steak4--,if it is 
impossible to prepare the steak in a    
broiler1 it may be pan-broiled4 ,in     

fact1 this is a very satisfactory way to
 cook any of the tender cuts4 ,to carry 
out this method1 place a heavy frying   
pan directly over the fire and allow it 
to become so hot that the fat will smoke
 when put into it4 ,grease the pan with 
a small piece of the beef fat1 just     
enough to prevent the steak from        
sticking fast4 ,put the steak into the  
hot pan and turn it as soon as it is    
seared on the side that touches the pan4
 ,after it is seared on the other side1 
turn it again and continue to turn it   
frequently until it has broiled for     
about #ae minutes4 ,when it is cooked   
sufficiently to serve1 dot it with      
butter and season it with salt and      
pepper4 ,serve hot4  #de4 ,,rolled      
,,steak1 ,,or ,,mock ,,duck4--,to have a
 delicious meat1 it is not always       
necessary to secure the tender1         
expensive cuts1 for excellent dishes can
 be prepared from the cheaper pieces4   
,for instance1 steaks cut from the      
entire round or thin cuts from the rump 

can be filled with a stuffing and then  
rolled to make rolled steak1 or mock    
duck4 ,this is an extremely appetizing  
dish and affords the housewife a chance 
to give her family a pleasing variety in
 the way of meat4 ,the steak used for   
this purpose should first be broiled in 
the way explained in ,art4 #dc4 ,then it
 should be filled with a stuffing made  
as follows3  ,,stuffing ,,for ,,rolled  
,,steak  #a qt4 stale bread crumbs #a c4
 stewed tomatoes #a small onion #a ,tb4 
salt #b ,tb4 butter #a_/d ,tb4 pepper #a
 c4 hot water  ,illustration3 ,,fig4 #ac
 ,mix all together4 ,pile on top of the 
broiled steak and roll the steak so that
 the edges lap over each other and the  
dressing is completely covered4 ,fasten 
together with skewers or tie by wrapping
 a cord around the roll4 ,strips of     
bacon or salt pork tied to the outside  
or fastened with small skewers improve  
the flavor of the meat4 ,place in a     
roasting pan and bake in a hot oven     
until the steak is thoroughly baked4    

,this will require not less than #dj    
minutes4 ,cut into slices and serve hot4
  #df4 ,,skirt ,,steak4--,lying inside  
the ribs and extending from the second  
or third rib to the breast bone is a    
thin strip of muscle known as a skirt   
steak4 ,this is removed before the ribs 
are cut for roasts1 and1 as shown in    
,fig4 #ac1 is slit through the center   
with a long1 sharp knife to form a      
pocket into which stuffing can be put4  
,as a skirt steak is not expensive and  
has excellent flavor1 it is a very      
desirable piece of meat4  ,to prepare   
such a steak for the table1 stuff it    
with the stuffing given for rolled steak
 in ,art4 #de1 and then fasten the edges
 together with skewers4 ,bake in a hot  
oven until the steak is well done4      
,serve hot4  #dg4 ,,swiss               
,,steak4--,another very appetizing dish 
that can be made from the cheaper steaks
 is ,swiss steak4 ,to be most           
satisfactory1 the steak used for this   
purpose should be about an inch thick4  

,pound as much dry flour as possible    
into both sides of the steak by means of
 a wooden potato masher4 ,then brown it 
on both sides in a hot frying pan with  
some of the beef fat4 ,when it is       
thoroughly browned1 pour a cup of hot   
water over it1 cover the pan tight1 and 
remove to the back of the stove4 ,have  
just enough water on the steak and apply
 just enough heat to keep it simmering  
very slowly for about #a_/b hour4 ,as   
the meat cooks1 the water will form a   
gravy by becoming thickened with the    
flour that has been pounded into the    
steak4 ,serve the steak with this gravy4
  #dh4 ,,hamburger ,,steak4--,the       
tougher pieces of beef1 such as the     
flank ends of the steak and parts of the
 rump1 the round1 and the chuck1 may be 
ground fine by being forced through a   
food chopper4 ,such meat is very        
frequently combined with egg and then   
formed into small cakes or patties to   
make ,hamburger steak4 ,besides         
providing a way to utilize pieces of    

meat that might otherwise be wasted1    
this dish affords variety to the diet4  
,,hamburger ,,steak 7,sufficient to     
,serve ,four7  #a lb4 chopped beef #a   
small onion1 chopped #a-a_/b tsp4 salt  
#a egg 7if desired7 #a_/d tsp4 pepper   
,mix the ingredients thoroughly and     
shape into thin patties4 ,cook by       
broiling in a pan placed in the broiler 
or by pan-broiling in a hot1            
well-greased frying pan4 ,spread with   
butter when ready to serve4  #di4       
,,planked ,,steak4--,a dish that the    
housewife generally considers too       
complicated for her1 but that may very  
readily be prepared in the home1 is     
planked steak4 ,such a steak gets its   
name from the fact that a part of its   
cooking is done on a hardwood plank1 and
 that the steak1 together with          
vegetables of various kinds1 is served  
on the plank4 ,potatoes are always used 
as one of the vegetables that are       
combined with planked steak1 but besides
 them almost any combination or variety 

of vegetables may be used as a garnish4 
,asparagus tips1 string beans1 peas1    
tiny onions1 small carrots1 mushrooms1  
cauliflower1 stuffed peppers1 and       
stuffed tomatoes are the vegetables from
 which a selection is usually made4     
,when a tender steak is selected for    
this purpose and is properly cooked1 and
 when the vegetables are well prepared  
and artistically arranged1 no dish can  
be found that appeals more to the eye   
and the taste4  ,to prepare this dish1  
broil or pan-broil one of the better    
cuts of steak for about #h minutes4     
,butter the plank1 place the steak on   
the center of it and season with salt   
and pepper4 ,mash potatoes and to each  
#b cupfuls use #d tablespoonfuls of     
milk1 #a tablespoonful of butter1 and   
one egg4 ,after these materials have    
been mixed well into the potatoes1      
arrange a border of potatoes around the 
edge of the plank4 ,then garnish the    
steak with whatever vegetables have been
 selected4 ,care should be taken to see 

that these are properly cooked and well 
seasoned4 ,if onions1 mushrooms1 or     
carrots are used1 it is well to saut    
them in butter after they are thoroughly
 cooked4 ,with the steak thus prepared1 
place the plank under the broiler or in 
a hot oven and allow it to remain there 
long enough to brown the potatoes1 cook 
the steak a little more1 and thoroughly 
heat all the vegetables4  #ej4          
,,vegetables ,,served ,,with            
,,steak4--,if an attractive1 as well as 
a tasty1 dish is desired and the        
housewife has not sufficient time nor   
the facilities to prepare a planked     
steak1 a good plan is to saut a         
vegetable of some kind and serve it over
 the steak4 ,for this purpose numerous  
vegetables are suitable1 but onions1    
small mushrooms1 and sliced tomatoes are
 especially desirable4 ,when onions are 
used1 they should be sliced thin and    
then sautd in butter until they are soft
 and brown4 ,small mushrooms may be     
prepared in the same way1 or they may be

 sautd in the fat that remains in the   
pan after the steak has been removed4   
,tomatoes that are served over steak    
should be sliced1 rolled in crumbs1 and 
then sautd4  ,,roasts ,,and ,,their     
,,preparation  ,illustration3 ,,fig4 #ad
  #ea4 ,,fillet ,,of ,,beef4--,a large  
variety of roasts can be obtained from a
 side of beef1 but by far the most      
delicious one is the tenderloin1 or     
fillet of beef4 ,this is a long strip of
 meat lying directly under the chine1 or
 back bone4 ,it is either taken out as a
 whole1 or it is left in the loin to be 
cut as a part of the steaks that are    
obtained from this section4 ,when it is 
removed in a whole piece1 as shown in   
,fig4 #ad1 the steaks that remain in the
 loin are not so desirable and do not   
bring such a good price1 because the    
most tender part of each of them is     
removed4  ,illustration3 ,,fig4 #ae     
,two different methods of cookery are   
usually applied to the tenderloin of    
beef4 ,very often1 as ,fig4 #ad shows1  

it is cut into slices about #b inches   
thick and then broiled1 when it is      
called broiled fillet1 or fillet mignon4
 ,if it is not treated in this way1 the 
whole tenderloin is roasted after being 
rolled1 or larded1 with salt pork to    
supply the fat that it lacks4 ,whichever
 way it is cooked1 the tenderloin always
 proves to be an exceptionally tender   
and delicious cut of beef4 ,however1 it 
is the most expensive piece that can be 
bought1 and so is not recommended when  
economy must be practiced4              
,illustration3 ,,fig4 #af               
,illustration3 ,,fig4 #ag  #eb4 ,,chuck 
,,roasts4--,while the pieces cut from   
the chuck are not so desirable as those 
obtained from the loin or as the prime  
ribs1 still the chuck yields very good  
roasts1 as ,figs4 #ae and #af show4 ,the
 roast shown in ,fig4 #ae is the piece  
just back of the shoulder1 and that     
illustrated in ,fig4 #af is cut from the
 ribs in the chuck4 ,these pieces are of
 a fairly good quality and if a roast as

 large as #h or #aj pounds is desired1  
they make an economical one to purchase4
  #ec4 ,,rib ,,roasts4--,directly back  
of the chuck1 as has already been       
learned1 are the prime ribs4 ,from this 
part of the beef1 which is shown in     
,figs4 #ag and #ah1 the best rib roasts 
are secured4 ,fig4 #ag shows the ribs   
cut off at about the eighth rib and     
,fig4 #ah shows the same set turned     
around so that the cut surface is at    
about the first rib1 where the best cuts
 occur4 ,to prepare this piece for      
roasting1 it is often cut around the    
dark line shown in ,fig4 #ah1 and after 
the back bone and ribs have been        
removed1 is rolled into a roll of solid 
meat4 ,the thin lower part that is cut  
off is used for boiling4  ,illustration3
 ,,fig4 #ah  ,illustration3 ,,fig4 #ai  
,illustration3 ,,fig4 #bj  #ed4 ,when   
only a small roast is wanted1 a single  
rib1 such as is shown in ,fig4 #ai1 is  
often used4 ,in a roast of this kind1   
the bone is not removed1 but1 as will be

 observed1 is sawed in half4 ,such a    
roast is called a standing rib roast4   
,another small roast1 called a          
porterhouse roast1 is illustrated in    
,fig4 #bj4 ,this is obtained by cutting 
a porterhouse steak rather thick4 ,it is
 therefore a very tender and delicious1 
although somewhat expensive1 roast4     
,other parts of the loin may also be cut
 for roasts1 the portion from which     
sirloin steaks are cut making large and 
very delicious roasts4  ,illustration3  
,,fig4 #ba  #ee4 ,,rump                 
,,roasts4--,between the loin and the    
bottom round lies the rump1 and from    
this may be cut roasts of different     
kinds4 ,the entire rump with its cut    
surface next to the round is shown in   
,fig4 #ba1 and the various pieces into  
which the rump may be cut are           
illustrated in ,figs4 #bb to #be4 ,these
 roasts have a very good flavor and are 
very juicy1 and if beef in prime        
condition can be obtained1 they are     
extremely tender4 ,besides these        

advantages1 rump roasts are economical1 
so they are much favored4 ,to prepare   
them for cooking1 the butcher generally 
removes the bone and rolls them in the  
manner shown in ,fig4 #bf4  #ef4 ,,roast
 ,,beef4--,the usual method of preparing
 the roasts that have just been         
described1 particularly the tender ones1
 is to cook them in the oven4 ,for this 
purpose a roasting pan1 such as the one 
previously described and illustrated1   
produces the best results1 but if one of
 these cannot be obtained1 a dripping   
pan may be substituted4 ,when the meat  
is first placed in the oven1 the oven   
temperature should be #djj to #dej      
degrees ,fahrenheit1 but after the meat 
has cooked for about #ae minutes1 the   
temperature should be lowered so that   
the meat will cook more slowly4         
,illustration3 ,,fig4 #bb               
,illustration3 ,,fig4 #bc               
,illustration3 ,,fig4 #bd               
,illustration3 ,,fig4 #be  ,before      
putting the roast in the oven1 wipe it  

thoroughly with a damp cloth4 ,if its   
surface is not well covered with a layer
 of fat1 place several pieces of salt   
pork on it and tie or skewer them fast4 
,then1 having one of the cut sides up so
 that it will be exposed to the heat of 
the oven1 set the piece of meat in a    
roasting pan or the utensil that is to  
be substituted4 ,dredge1 or sprinkle1   
the surface with flour1 salt1 and       
pepper1 and place the pan in the oven1  
first making sure that the oven is      
sufficiently hot4 ,every #aj or #ae     
minutes baste the meat with the fat and 
the juice that cooks out of it2 that is1
 spoon up this liquid and pour it over  
the meat in order to improve the flavor 
and to prevent the roast from becoming  
dry4 ,if necessary1 a little water may  
be added for basting1 but the use of    
water for this purpose should generally 
be avoided4 ,allow the meat to roast    
until it is either well done or rare1   
according to the way it is preferred4   
,the length of time required for this   

process depends so much on the size of  
the roast1 the temperature of the oven1 
and the preference of the persons who   
are to eat the meat1 that definite      
directions cannot well be given4        
,however1 a general idea of this matter 
can be obtained by referring to the     
,cookery ,time ,table given in          
,essentials of ,cookery1 ,part #b1 and  
also to ,table ,i of this ,section1     
which gives the time required for       
cooking each pound of meat4 ,if desired1
 gravy may be made from the juice that  
remains in the pan1 the directions for  
making gravy being given later4         
,illustration3 ,,fig4 #bf  #eg4         
,,braized ,,beef4--,an excellent way in 
which to cook a piece of beef that is   
cut from the rump or lower round is to  
braize it4 ,this method consists in     
placing the meat on a rack over a small 
quantity of water in a closed pan and   
then baking it in the oven for about #d 
hours4 ,vegetables cut into small pieces
 are placed in the water and they cook  

while the meat is baking4 ,as meat      
prepared in this way really cooks in the
 flavored steam that rises from the     
vegetables1 it becomes very tender and  
has a splendid flavor2 also1 the gravy  
that may be made from the liquid that   
remains adds to its value4 ,in serving  
it1 a spoonful of the vegetables is     
generally put on the plate with each    
piece of meat4  ,,braized ,,beef        
7,sufficient to ,serve ,six7  #c lb4    
beef from rump or lower round ,flour    
,salt ,pepper #b thin slices salt pork  
#a_/d c4 diced carrots #a_/d c4 diced   
turnips #a_/d c4 diced onions #a_/d c4  
diced celery #c c4 boiling water  ,wipe 
the meat with a damp cloth1 and dredge1 
or sprinkle1 it with the flour1 salt1   
and pepper4 ,try out the pork and brown 
the entire surface of the meat in the   
fat thus obtained4 ,then place the meat 
on a rack in a deep granite pan1 an     
earthen bowl1 or a baking dish1 and     
surround it with the diced vegetables4  
,add the boiling water1 cover the dish  

tight1 and place in a slow oven4 ,bake  
for about #d hours at a low temperature4
 ,then remove the meat to a hot platter1
 strain out the vegetables1 and make a  
thickened gravy of the liquid that      
remains1 as explained later4  #eh4      
,,pot-,,roasted ,,beef4--,the usual1 and
 probably the most satisfactory1 method 
of preparing the cheaper cuts of beef is
 to cook them in a heavy iron pot over a
 slow fire for several hours4 ,if the   
proper attention is given to the        
preparation of such a roast1 usually    
called a pot roast1 it will prove a very
 appetizing dish4 ,potatoes may also be 
cooked in the pot with the meat4 ,this  
is a good plan to follow for it saves   
fuel and at the same time offers variety
 in the cooking of potatoes4  ,when a   
piece of beef is to be roasted in a pot1
 try out in the pot a little of the beef
 fat4 ,then wipe the meat carefully and 
brown it on all sides in the fat4 ,add  
salt1 pepper1 and #a_/b cupful of       
boiling water and cover the pot tightly4

 ,cook over a slow fire until the water 
is evaporated and the meat begins to    
brown2 then add another #a_/b cupful of 
water4 ,continue to do this until the   
meat has cooked for several hours1 or   
until the entire surface is well browned
 and the meat tissue very tender4 ,then 
place the meat on a hot platter and1 if 
desired1 make gravy of the fat that     
remains in the pan1 following the       
directions given later4 ,if potatoes are
 to be cooked with the roast1 put them  
into the pot around the meat about #de  
minutes before the meat is to be        
removed1 as they will be cooked         
sufficiently when the roast is done4    
#ei4 ,,beef ,,loaf4--,hamburger steak is
 not always made into small patties and 
broiled or sautd4 ,in fact1 it is very  
often combined with cracker crumbs1     
milk1 and egg1 and then well seasoned to
 make a beef loaf4 ,since there are no  
bones nor fat to be cut away in serving1
 this is an economical dish and should  
be used occasionally to give variety to 

the diet4 ,if desired1 a small quantity 
of salt pork may be combined with the   
beef to add flavor4  ,,beef ,,loaf      
7,sufficient to ,serve ,ten7  #c lb4    
beef #b ,tb4 salt #a_/d lb4 salt pork   
#a_/d ,tb4 pepper #a c4 cracker crumbs  
#a small onion #a c4 milk #b ,tb4       
chopped parsley #a egg  ,put the beef   
and pork through the food chopper2 then 
mix thoroughly with the other           
ingredients4 ,pack tightly into a       
loaf-cake pan4 ,bake in a moderate oven 
for #b #a_/b to #c hours4 ,during the   
baking1 baste frequently with hot water 
to which a little butter has been added4
 ,serve either hot or cold1 as desired4 
,,preparation ,,op ,,stews ,,and        
,,corned ,,beef  #fj4 ,cuts ,suitable   
for ,stewing and ,corning4--,because of 
the large variety of cuts obtained from 
a beef1 numerous ways of cooking this   
meat have been devised4 ,the tender cuts
 are1 of course1 the most desirable and 
the most expensive and they do not      
require the same preparation as the     

cheaper cuts4 ,however1 the poorer cuts1
 while not suitable for some purposes1  
make very good stews and corned beef4   
,the cuts that are most satisfactory for
 stewing and coming are shown in ,figs4 
#bg to #cj4 ,a part of the chuck that is
 much used for stewing and coming is    
shown in ,fig4 #bg1 a being the upper   
chuck1 b the shoulder1 and c the lower  
chuck4 ,fig4 #bh shows a piece of the   
shoulder cut off just at the leg joint1 
,fig4 #bi1 the neck1 and ,fig4 #cj1 a   
piece of the plate called a flat-rib    
piece4 ,besides these pieces1 the       
brisket1 the lower part of the round1   
and any of the other chuck pieces that  
do not make good roasts are excellent   
for this purpose4 ,in fact1 any part    
that contains bone and fat1 as well as  
lean1 makes well-flavored stew4         
,illustration3 ,,fig4 #bg               
,illustration3 ,,fig4 #bh               
,illustration3 ,,fig4 #bi               
,illustration3 ,,fig4 #cj  #fa4 ,beef   
,stew4--,any of the pieces of beef just 

mentioned may be used with vegetables of
 various kinds to make beef stew4 ,also 
left-over pieces of a roast or a steak  
may be utilized with other meats in the 
making of this dish4 ,if the recipe here
 given is carefully followed1 a very    
appetizing as well as nutritious stew   
will be the result4  ,,beef ,,stew      
7,sufficient to ,serve ,eight7  #d lb4  
beef #b_/c c4 diced carrots #b ,tb4 salt
 #a small onion1 sliced #a_/d ,tb4      
pepper #c c4 potatoes cut into #a_/d in4
 slices #b_/c c4 diced turnips #b ,tb4  
flour  ,wipe the meat and cut it into   
pieces about #b inches long4 ,try out   
some of the fat in a frying pan and     
brown the pieces of meat in it1 stirring
 the meat constantly so that it will    
brown evenly4 ,put the browned meat into
 a kettle with the remaining fat and the
 bone1 cover well with boiling water1   
and add the salt and pepper4 ,cover the 
kettle with a tight-fitting lid4 ,let   
the meat boil for a minute or two1 then 
reduce the heat1 and allow it to simmer 

for about #b hours4 ,for the last hour1 
cook the diced turnips1 carrots1 and    
onions with the meat1 and #bj minutes   
before serving1 add the potatoes4 ,when 
the meat and vegetables are sufficiently
 cooked1 remove the bones1 fat1 and     
skin2 then thicken the stew with the    
flour moistened with enough cold water  
to pour4 ,pour into a deep platter or   
dish and serve with or without          
dumplings4  #fb4 ,when dumplings are to 
be served with beef stew or any dish of 
this kind1 they may be prepared as      
follows3  ,,dumplings  #b c4 flour #b   
,tb4 fat #a_/b ,tb4 salt #c_/d to #a c4 
milk #d tsp4 baking powder  ,mix and    
sift the flour1 salt1 and baking powder4
 ,chop in the fat with a knife4 ,add the
 milk gradually and mix to form a dough4
 ,toss on a floured board and roll out  
or pat until it is about #a inch thick4 
,cut into pieces with a small biscuit   
cutter4 ,place these close together in a
 buttered steamer and steam over a      
kettle of hot water for #ae to #ah      

minutes4 ,serve with the stew4  ,if a   
softer dough that can be cooked with the
 stew is preferred1 #a #a_/b cupfuls of 
milk instead of #c_/d to #a cupful      
should be used4 ,drop the dough thus    
prepared by the spoonful into the stew  
and boil for about #ae minutes4 ,keep   
the kettle tightly covered while the    
dumplings are boiling4  #fc4 ,,corned   
,,beef4--,it is generally the custom to 
purchase corned beef1 that is1 beef     
preserved in a brine1 at the market2 but
 this is not necessary1 as meat of this 
kind may be prepared in the home4 ,when 
the housewife wishes to corn beef1 she  
will find it an advantage to procure a  
large portion of a quarter of beef1 part
 of which may be corned and kept to be  
used after the fresh beef has been      
eaten4 ,of course1 this plan should be  
followed only in cold weather1 for fresh
 meat soon spoils unless it is kept very
 cold4  ,to corn beef1 prepare a mixture
 of #aj parts salt to #a part saltpeter 
and rub this into the beef until the    

salt remains dry on the surface4 ,put   
the meat aside for #bd hours and then   
rub it again with some of the same      
mixture4 ,on the following day1 put the 
beef into a large crock or stone jar and
 cover it with a brine made by boiling  
#b-a_/b gallons of water into which have
 been added #b quarts salt1 #b ounces   
saltpeter1 and #c_/d pound brown sugar4 
,be careful to cool the brine until it  
entirely cold before using it4 ,allow   
the beef to remain in the brine for a   
week before attempting to use it4       
,inspect it occasionally1 and if it does
 not appear to be keeping well1 remove  
it from the brine1 rub it again with the
 salt mixture1 and place it in fresh    
brine4 ,beef that is properly corned    
will keep an indefinite length of time1 
but it should be examined1 every #b or  
#c days for the first few weeks to see  
that it is not spoiling4  #fd4 ,,boiled 
,,corned ,,beef4--,the usual way to     
prepare beef corned in the manner just  
explained or corned beef bought at the  

market is to boil it4 ,after it becomes 
sufficiently tender by this method of   
cooking1 it may be pressed into a       
desired shape and when cold cut into    
thin slices4 ,meat of this kind makes an
 excellent dish for a light meal such as
 luncheon or supper4  ,to boil corned   
beef1 first wipe it thoroughly and roll 
and tie it4 ,then put it into a kettle1 
cover it with boiling water1 and set it 
over the fire4 ,when it comes to the    
boiling point1 skim off the scum that   
forms on the top4 ,cook at a low        
temperature until the meat is tender    
enough to be pierced easily with a fork4
 ,then place the meat in a dish or a    
pan1 pour the broth over it1 put a plate
 on top that will rest on the meat1 and 
weight it down with something heavy     
enough to press the meat into shape4    
,allow it to remain thus overnight4     
,when cold and thoroughly set1 remove   
from the pan1 cut into thin slices1 and 
serve4  #fe4 ,,boiled ,,dinner4--,corned
 beef is especially adaptable to what is

 commonly termed a boiled dinner4       
,occasionally it is advisable for the   
housewife to vary her meals by serving a
 dinner of this kind4 ,in addition to   
offering variety1 such a dinner affords 
her an opportunity to economize on fuel1
 especially if gas or electricity is    
used1 for all of it may be prepared in  
the same pot and cooked over the same   
burner4  ,,boiled ,,dinner 7,sufficient 
to ,serve ,six7  #c lb4 corned beef #a  
c4 sliced turnips #a small head of      
cabbage cut into eighths #a c4 sliced   
potatoes ,pepper and salt #a c4 sliced  
carrots  ,cook the corned beef in the   
manner explained in ,art4 #fd4 ,when it 
has cooked sufficiently1 remove it from 
the water4 ,into this water1 put the    
cabbage1 carrots1 turnips1 and potatoes2
 then add the salt and pepper1 seasoning
 to taste4 ,cook until the vegetables   
are tender4 ,remove the vegetables and  
serve them in vegetable dishes with some
 of the meat broth4 ,reheat the meat    
before serving4   ,,beef ,,organs ,,and 

,,their ,,preparation  #ff4 ,,boiled    
,,tongue4--,the tongue of beef is much  
used1 for if properly prepared it makes 
a delicious meat that may be served hot 
or cold4 ,it is usually corned or smoked
 to preserve it until it can be used4   
,in either of these forms or in its     
fresh state1 it must be boiled in order 
to remove the skin and prepare the meat 
for further use4 ,if it has been corned 
or smoked1 it is likely to be very      
salty1 so that it should usually be     
soaked overnight to remove the salt4    
,when boiled tongue is desired1 put a   
fresh tongue or a smoked or a corned    
tongue from which the salt has been     
removed into a kettle of cold water and 
allow it to come to a boil4 ,skim and   
continue to cook at a low temperature   
for #b hours4 ,cool enough to handle and
 then remove the skin and the roots4    
,cut into slices and serve hot or cold4 
#fg4 ,,pickled ,,tongue4--,a beef tongue
 prepared in the manner just explained  
may be treated in various ways1 but a   

method of preparation that meets with   
much favor consists in pickling it4     
,pickled tongue makes an excellent meat 
when a cold dish is required for a light
 meal or meat for sandwiches is desired4
 ,the pickle required for one tongue    
contains the following ingredients3     
,,pickle  #a-a_/b c4 vinegar #b c4 water
 #a_/d c4 sugar #a ,tb4 salt #a_/d ,tb4 
pepper #f cloves #a stick cinnamon      
,boil all of these ingredients for a few
 minutes1 then add the tongue1 and boil 
for #ae minutes4 ,remove from the stove 
and let stand for #bd hours4 ,slice and 
serve cold4  #fh4 ,,braized             
,,tongue4--,the process of braizing may 
be applied to tongue as well as to other
 parts of beef4 ,in fact1 when tongue is
 cooked in this way with several kinds  
of vegetables1 it makes a delicious dish
 that is pleasing to most persons4      
,,braized ,,tongue 7,sufficient to      
,serve ,eight7  #a fresh tongue #a_/c c4
 diced carrots #a_/c c4 diced onions    
#a_/c c4 diced celery #a c4 stewed      

tomatoes #b c4 water in which tongue is 
boiled  ,boil the tongue as previously  
directed1 and then skin it and remove   
the roots4 ,place it in a long pan and  
pour over it the carrots1 onions1       
celery1 stewed tomatoes1 and the water4 
,cover tight and bake in a slow oven for
 #b hours4 ,serve on a platter with the 
vegetables and sauce4  #fi4 ,,stuffed   
,,heart4--,if a stuffed meat is desired1
 nothing more appetizing can be found   
than stuffed heart4 ,for this purpose   
the heart of a young beef should be     
selected in order that a tender dish    
will result4  ,after washing the heart  
and removing the veins and the arteries1
 make a stuffing like that given for    
rolled beefsteak in ,art4 #de4 ,stuff   
the heart with this dressing1 sprinkle  
salt and pepper over it1 and roll it in 
flour4 ,lay several strips of bacon or  
salt pork across the top1 place in a    
baking pan1 and pour #a cupful of water 
into the pan4 ,cover the pan tight1 set 
it in a hot oven1 and bake slowly for #b

 or #c hours1 depending on the size of  
the heart4 ,add water as the water in   
the pan evaporates1 and baste the heart 
frequently4 ,when it has baked          
sufficiently1 remove to a platter and   
serve at once4   ,,making ,,gravy  #gj4 
,to meats prepared in various ways1     
gravy--that is1 the sauce made from the 
drippings or juices that cook out of    
steaks1 roasts1 and stews1 or from the  
broth actually cooked from the meat as  
for soup--is a valuable addition1       
particularly if it is well made and     
properly seasoned4 ,a point to remember 
in this connection is that gravy should 
be entirely free from lumps and not too 
thick4 ,it will be of the right         
thickness if #a to #b level             
tablespoonfuls of flour is used for each
 pint of liquid4 ,it should also be kept
 in mind that the best gravy is made    
from the brown drippings that contain   
some fat4  ,to make gravy1 remove any   
excess of fat that is not required1 and 
then pour a little hot water into the   

pan in order to dissolve the drippings  
that are to be used4 ,add the flour to  
the fat1 stirring until a smooth paste  
is formed4 ,then add the liquid1 which  
may be water or milk1 and stir quickly  
to prevent the formation of lumps4      
,season well with salt and pepper4      
,another method that also proves        
satisfactory is to mix the flour and    
liquid and then add them to the fat that
 remains in the pan in which the meat   
has been cooked4   ,,trying ,,out ,,suet
 ,,and ,,other ,,fats  #ga4 ,the suet   
obtained from beef is a valuable source 
of fat for cooking1 and it should       
therefore never be thrown away4 ,the    
process of obtaining the fat from suet  
is called trying1 and it is always      
practiced in homes where economy is the 
rule4  ,to try out suet1 cut the pieces 
into half-inch cubes1 place them in a   
heavy frying pan1 and cover them with   
hot water4 ,allow this to come to a boil
 and cook until the water has           
evaporated4 ,continue the heating until 

all the fat has been drawn from the     
tissue4 ,then pour off all the liquid   
fat and squeeze the remaining suet with 
a potato masher or in a fruit press4    
,clean glass or earthen jars are good   
receptacles in which to keep the fat    
thus recovered from the suet4  ,to try  
out other fats1 proceed in the same way 
as for trying out suet4 ,such fats may  
be tried by heating them in a pan       
without water1 provided the work is done
 carefully enough to prevent them from  
scorching4   ,,preparation ,,of         
,,left-,,over ,,beef  #gb4 ,as has been 
shown1 meat is both an expensive and a  
perishable food4 ,therefore1 some use   
should be made of every left-over bit of
 it1 no matter how small1 and it should 
be disposed of quickly in order to      
prevent it from spoiling4 ,a point that 
should not be overlooked in the use of  
left-over meats1 however1 is that they  
should be prepared so as to be a        
contrast to the original preparation and
 thus avoid monotony in the food served4

 ,this variation may be accomplished by 
adding other foods and seasonings and by
 changing the appearance as much as     
possible4 ,for instance1 what remains   
from a roast of beef may be cut in thin 
slices and garnished to make an         
attractive dish2 or1 left-over meat may 
be made very appetizing by cutting it   
into cubes1 reheating it in gravy or    
white sauce1 and serving it over toast  
or potato patties4 ,then there is the   
sandwich1 which always finds a place in 
the luncheon4 ,the meat used for this   
purpose may be sliced thin or it may be 
chopped fine1 and then1 to increase the 
quantity1 mixed with salad dressing1    
celery1 olives1 chopped pickles1 etc4   
,an excellent sandwich is made by       
placing thin slices of roast beef       
between two slices of bread and serving 
hot roast-beef gravy over the sandwich  
thus formed4 ,still other appetizing    
dishes may be prepared from left-over   
beef as the accompanying recipes show4  
#gc4 ,,mexican ,,beef--,an extremely    

appetizing dish1 known as ,mexican beef1
 can be made from any quantity of       
left-over beef by serving it with a     
vegetable sauce4 ,such a dish needs few 
accompaniments when it is served in a   
light meal1 but it may be used very     
satisfactorily as the main dish in a    
heavy meal4  ,,mexican ,,beef  #b ,tb4  
butter #a_/b tsp4 salt #a onion1 chopped
 #a_/h tsp4 pepper #a red pepper #a tsp4
 celery salt #a green pepper ,thin      
slices roast beef #c_/d c4 canned       
tomatoes  ,brown the butter1 add the    
chopped onion1 and cook for a few       
minutes4 ,then add the chopped peppers1 
tomatoes1 salt1 pepper1 and celery salt4
 ,cook all together for a few minutes   
and add the thinly sliced roast beef4   
,when the meat has become thoroughly    
heated1 it is ready to serve4  #gd4     
,,cottage ,,pie4--,a very good way to   
use up left-over mashed potatoes as well
 as roast beef is to combine them and   
make a cottage pie4 ,in this dish1      
mashed potatoes take the place of the   

crust that is generally put over the top
 of a meat pie4 ,if well seasoned and   
served hot1 it makes a very palatable   
dish4  ,to make a cottage pie1 cover the
 bottom of a baking dish with a #b-;inch
 layer of well-seasoned mashed potatoes4
 ,over this spread left-over roast beef 
cut into small pieces4 ,pour over the   
meat and potatoes any left-over gravy   
and a few drops of onion juice made by  
grating raw onion4 ,cover with a layer  
of mashed potatoes #a inch deep4 ,dot   
with butter and place in a hot oven     
until the pie has heated through and    
browned on top4 ,serve hot4  #ge4 ,,beef
 ,,pie4--,no housewife need be at a loss
 for a dish that will tempt her family  
if she has on hand some left-over pieces
 of beef1 for out of them she may       
prepare a beef pie1 which is always in  
favor4 ,cold roast beef makes a very    
good pie1 but it is not necessary that  
roast beef be used1 as left-over steak  
or even a combination of left-over      
meats1 will do very well4  ,cut into    

#a-;inch cubes whatever kinds of        
left-over meats are on hand4 ,cover with
 hot water1 add a sliced onion1 and cook
 slowly for #a hour4 ,thicken the liquid
 with flour and season well with salt   
and pepper4 ,add two or three potatoes1 
cut into #a_/d-;inch slices1 and let    
them boil for several minutes4 ,pour the
 mixture into a buttered baking dish and
 cover it with a baking-powder biscuit  
mixture4 ,bake in a hot oven until the  
crust is brown4 ,serve hot4  #gf4 ,,beef
 ,,hash4--,one of the most satisfactory 
ways in which to utilize left-over roast
 beef or corned beef is to cut it into  
small pieces and make it into a hash4   
,cold boiled potatoes that remain from a
 previous meal are usually combined with
 the beef1 and onion is added for       
flavor4 ,when hash is prepared to       
resemble an omelet and is garnished with
 parsley1 it makes an attractive dish4  
,to make beef hash1 remove all skin and 
bone from the meat1 chop quite fine1 and
 add an equal quantity of chopped       

cold-boiled potatoes and one chopped    
onion4 ,season with salt and pepper4    
,put the mixture into a well-buttered   
frying pan1 moisten with milk1 meat     
stock1 or left-over gravy1 and place    
over a fire4 ,let the hash brown slowly 
on the bottom and then fold over as for 
an omelet4 ,serve on a platter garnished
 with parsley4  #gg4 ,,frizzled         
,,beef4--,while the dried beef used in  
the preparation of frizzled beef is not 
necessarily a left-over meat1 the recipe
 for this dish is given here1 as it is  
usually served at a meal when the       
preceding left-over beef dishes are     
appropriate4 ,prepared according to this
 recipe1 frizzled beef will be found    
both nutritious and appetizing4         
,,frizzled ,,beef 7,sufficient to ,serve
 ,four7  #b ,tb4 butter #a_/d lb4 thinly
 sliced dried beef #b ,tb4 flour #a c4  
milk #d slices of toast  ,brown the     
butter in a frying pan and add the beef 
torn into small pieces4 ,allow it to    
cock until the beef becomes brown4 ,add 

the flour and brown it4 ,pour the milk  
over all1 and cook until the flour      
thickens the milk4 ,serve over the      
toast4   ,,meat 7,,part #a7             
,,examination ,,questions  7#a7 7a7     
,what is meat8 7b7 ,what substance in   
meat makes it a valuable food8  7#b7 7a7
 ,what do protein foods do for the body8
 7b7 ,how does meat compare in cost with
 the other daily foods8  7#c7 ,what harm
 may occur from eating meat that is not 
thoroughly cooked8  7#d7 7a7 ,describe  
the structure of meat1 7b7 ,how do the  
length and the direction of the fibers  
affect the tenderness of meat8  7#e7 7a7
 ,how may gelatine be obtained from     
meat8 7b7 ,what use is made of this     
material8  7#f7 7a7 ,describe the two   
kinds of fat found in meat1 7b7 ,what   
does this substance supply to the body8 
7#g7 7a7 ,what is the value of water in 
the tissues of meat8 7b7 ,how does its  
presence affect the cookery method to   
choose for preparing meat8  7#h7 7a7    
,what are extractives8 7b7 ,why are they

 of value in meat8  7#i7 7a7 ,name the  
ways by which the housewife may reduce  
her meat bill1 7b7 ,how should meat be  
cared for in the home8  7#aj7 ,give     
three reasons for cooking meat4  7#aa7  
7a7 ,describe the effect of cooking on  
the materials contained in meat1 7b7    
,how does cooking affect the            
digestibility of meat8  7#ab7 ,what     
methods of cookery are used for3 7a7 the
 tender cuts of meat8 7b7 the tough     
cuts8 7c7 ,mention the cuts of meat that
 have the most flavor4  7#ac7 7a7 ,how  
should the temperature of the oven vary 
with the size of the roast to be cooked8
 7b7 ,give the reason for this4  7#ad7  
,describe beef of good quality4  7#ae7  
,in what parts of the animal are found3 
7a7 the cheaper cuts of beef8 7b7 the   
more expensive cuts8  7#af7 7a7 ,name   
the steaks obtained from the loin1 7b7  
,which of these is best for a large     
family8 7c7 ,which is best for a small  
family8  7#ag7 ,describe the way in     
which to broil steak4  7#ah7 7a7 ,what  

is the tenderloin of beef8 7b7 ,explain 
the two ways of cooking it4  7#ai7 7a7  
,name the various kinds of roasts1 7b7  
,describe the roasting of beef in the   
oven4  7#bj7 7a7 ,what cuts of beef are 
most satisfactory for stews8 7b7        
,explain how beef stew is made4         
99       99       99       99       99  
,,meat 7,,part #b7         99       99  
99       99       99  ,,veal  ,,nature  
,,of ,,veal  #a4 ,veal is the name      
applied to the flesh of a slaughtered   
calf4 ,this kind of meat is at its best 
in animals that are from #f weeks to #c 
months old when killed4 ,calves younger 
than #f weeks are sometimes slaughtered1
 but their meat is of poor quality and  
should be avoided4 ,meat from a calf    
that has not reached the age of #c weeks
 is called bob veal4 ,such meat is pale1
 dry1 tough1 and indigestible and1      
consequently1 unfit for food4 ,in most  
states the laws strictly forbid the sale
 of bob veal for food1 but constant     
vigilance must be exercised to safeguard

 the public from unscrupulous dealers4  
,a calf that goes beyond the age of #c  
months without being slaughtered must be
 kept and fattened until it reaches the 
age at which it can be profitably sold  
as beef1 for it is too old to be used as
 veal4  #b4 ,the nature of veal can be  
more readily comprehended by comparing  
it with beef1 the characteristics of    
which are now understood4 ,veal is      
lighter in color than beef1 being more  
nearly pink than red1 and it contains   
very little fat1 as reference to ,fig4  
#a1 ,meat1 ,part #a1 will show4 ,the    
tissues of veal contain less nutriment  
than those of beef1 but they contain    
more gelatine4 ,the flavor of veal is   
less pronounced than that of beef1 the  
difference between the age of animals   
used for veal and those used for beef   
being responsible for this lack of      
flavor4 ,these characteristics1 as well 
as the difference in size of            
corresponding cuts1 make it easy to     
distinguish veal from beef in the       

market4  ,,cuts ,,of ,,veal1 ,,and      
,,their ,,uses  ,illustration3 ,fig4 #a 
#c4 ,the slaughtered calf from which    
veal is obtained is generally delivered 
to the butcher in the form shown in     
,fig4 #a2 that is1 with the head1 feet1 
and intestines removed and the carcass  
split into halves through the spine4 ,he
 divides each half into quarters1 known 
as the fore quarter and the hind        
quarter1 and cuts these into smaller    
pieces4  #d4 ,,fore ,,quarter4--,the    
fore quarter1 as shown in ,fig4 #a1 is  
composed of the neck1 chuck1 shoulder1  
fore shank1 breast1 and ribs4           
,frequently1 no distinction is made     
between the neck and the chuck1 both of 
these pieces and the fore shank being   
used for soups and stews4 ,the shoulder 
is cut from the ribs lying underneath1  
and it is generally used for roasting1  
often with stuffing rolled inside of it4
 ,the breast1 which is the under part of
 the fore quarter and corresponds to the
 plate in beef1 is suitable for either  

roasting or stewing4 ,when the rib bones
 are removed from it1 a pocket that will
 hold stuffing can be cut into this     
piece4 ,the ribs between the shoulder   
and the loin are called the rack2 they  
may be cut into chops or used as one    
piece for roasting4  #e4 ,,hind         
,,quarter4--,the hind quarter1 as ,fig4 
#a shows1 is divided into the loin1     
flank1 leg1 and hind shank4 ,the loin   
and the flank are located similarly to  
these same cuts in beef4 ,in some       
localities1 the part of veal            
corresponding to the rump of beef is    
included with the loin1 and in others it
 is cut as part of the leg4 ,when it is 
part of the leg1 the leg is cut off just
 in front of the hip bone and is        
separated from the lower part of the    
leg1 or hind shank1 immediately below   
the hip joint4 ,this piece is often used
 for roasting1 although cutlets or      
steaks may be cut from it4 ,the hind    
shank1 which1 together with the fore    
shank1 is called a knuckle1 is used for 

soup making4 ,when the loin and flank   
are cut in a single piece1 they are used
 for roasting4  #f4 ,,veal              
,,organs4--,certain of the organs of the
 calf1 like those of beef animals1 are  
used for food4 ,they include the heart1 
tongue1 liver1 and kidneys1 as well as  
the thymus and thyroid glands and the   
pancreas4 ,the heart and tongue of veal 
are more delicate in texture and flavor 
than those of beef1 but the methods of  
cooking them are practically the same4  
,the liver and kidneys of calves make   
very appetizing dishes and find favor   
with many persons4 ,the thymus and      
thyroid glands and the pancreas are     
included under the term sweetbreads4    
,the thymus gland1 which lies near the  
heart and is often called the heart     
sweetbread1 is the best one4 ,the       
thyroid gland lies in the throat and is 
called the throat sweetbread4 ,these two
 glands are joined by a connecting      
membrane1 but this is often broken and  
each gland sold as a separate           

sweetbread4 ,the pancreas1 which is the 
stomach sweetbread1 is used less often  
than the others4  #g4 ,table of ,veal   
,cuts4--,the various cuts of veal1      
together with their uses1 are arranged  
for ready reference in ,table ,i4       
,therefore1 so that the housewife may   
become thoroughly familiar with these   
facts about veal1 she is urged to make a
 careful study of this table4  ,,table  
,i  ,,names ,,of ,,veal ,,cuts ,,and    
,,organs ,,and ,,their ,,uses  ,,name   
,,of ,,large ,,cut      ,,name ,,of     
,,small ,,cut      ,,uses ,,of ,,cuts   
_/ ,head             ,soup1 made dishes1
 gelatine                       ,breast 
,stew1 made dishes1 gelatine ,fore      
,quarter          ,ribs                 
,stew1 made dishes1 chops               
,shoulder         ,stew1 made dishes    
,neck             ,stew or stock1 made  
dishes                       _/ ,loin   
,chops1 roasts ,hind ,quarter           
,leg              ,cutlets or fillet1   
sauting1 or roasting                    

,knuckle          ,stocks1 stews        
_/ ,brains           ,made dishes1      
chafing dish                            
,liver            ,broiling1 sauting    
,veal ,organs           ,heart          
,stuffed1 baked                         
,tongue           ,broiled1 braised     
,sweetbreads      ,made dishes1 chafing 
dish                       ,kidneys     
,boiled1 stew   ,,cooking ,,of ,,veal   
,,veal ,,cuts ,,and ,,their             
,,preparation  #h4 ,in the preparation  
of veal1 an important point to remember 
is that meat of this kind always        
requires thorough cooking4 ,it should   
never be served rare4 ,because of the   
long cooking veal needs1 together with  
the difficulty encountered in chewing it
 and its somewhat insipid flavor1 which 
fails to excite the free flow of gastric
 juice1 this meat is more indigestable  
than beef4 ,in order to render it easier
 to digest1 since it must be thoroughly 
cooked1 the long1 slow methods of       
cookery should be selected1 as these    

soften the connective tissue4 ,because  
of the lack of flavor1 veal is not so   
good as beef when the extraction of     
flavor is desired for broth4 ,however1  
the absence of flavor makes veal a      
valuable meat to combine with chicken   
and the more expensive meats1           
particularly in highly seasoned made    
dishes or salads4 ,although lacking in  
flavor1 veal contains more gelatine than
 other meats4 ,while this substance is  
not very valuable as a food1 it lends   
body to soup or broth and assists in the
 preparation of certain made dishes4 ,to
 supply the flavor needed in dishes of  
this kind1 pork is sometimes used with  
the veal4  #i4 ,veal ,steaks or         
,cutlets4--,strictly speaking1 veal     
cutlets are cut from the ribs2 however1 
a thin slice cut from the leg1 as shown 
in ,fig4 #b1 while in reality a steak1  
is considered by most housewives and    
butchers as a cutlet4 ,a piece cut from 
the leg of veal corresponds to a cut of 
round steak in beef4  #aj4 ,pan-,broiled

 ,veal ,steak or ,cutlets4--,several    
methods of preparing veal steak or      
cutlets are in practice1 but a very     
satisfactory one is to pan-broil them4  
,this method prevents the juices from   
being drawn out of the meat and         
consequently produces a tender1         
palatable dish4  ,illustration3 ,,fig4  
#b  ,to pan-broil veal steak or cutlets1
 grease a hot frying pan with fat of any
 desirable kind1 place the pieces of    
meat in it1 and allow them to sear1     
first on one side and then on the other4
 ,when they are completely seared1 lower
 the temperature1 and broil for #ae to  
#bj minutes1 or longer if necessary4    
,season well with salt and pepper4 ,when
 cooked1 remove to a platter and1 just  
before serving1 pour melted butter over 
the meat4  #aa4 ,veal ,cutlets in ,brown
 ,sauce4--,to improve the flavor of veal
 cutlets1 a brown sauce is often        
prepared and served with them4 ,in fact1
 the cutlets are cooked in this sauce1  
which becomes thickened by the flour    

that is used to dredge the meat4  ,to   
cook cutlets in this way1 dredge them   
with flour1 season them with salt and   
pepper1 and saut them in hot fat until  
the flour is quite brown4 ,then pour #a 
cupful of milk and #a cupful of water   
over the meat1 cover the pan securely1  
and allow to cook slowly for about #c_/d
 hour4 ,the sauce should be slightly    
thick and quite brown4 ,serve the       
cutlets in the brown sauce4  #ab4 ,veal 
,roasts4--,several different cuts of    
veal make very good roasts4 ,the most   
economical one is a #e or #f-;inch slice
 cut from the leg of veal in the same   
way as the steak shown in ,fig4 #b4     
,illustration3 ,,fig4 #c1 ,shoulder of  
veal4  ,both the loin and the best end  
of the neck are excellent for roasting4 
,the shoulder of veal1 which is shown in
 ,fig4 #c1 is sometimes roasted1 but it 
is more often used for stew4 ,veal      
breast from which the ribs have been    
removed and veal rack1 which is the     
portion of the ribs attached to the     

neck1 may also be used for roasting4    
,when they are1 they are usually cut so 
as to contain a deep slit1 or pocket1   
that may be filled with stuffing4 ,in   
fact1 whenever it is possible1 the bone 
is removed from a piece of roasting veal
 and stuffing is put in its place4  ,to 
roast any of these pieces1 wipe the     
meat1 dredge it with flour1 and season  
it with salt and pepper4 ,place it in a 
roasting pan and put it into a hot oven4
 ,bake for #ae minutes2 then lower the  
temperature of the oven and continue to 
bake slowly until the meat is well done1
 the length of time depending on the    
size of the roast4 ,baste frequently    
during the roasting4 ,remove the roast  
to a hot platter4 ,then place the       
roasting pan over the flame1 and make   
gravy by browning #b tablespoonfuls of  
flour in the fat that it contains1      
adding to this #a-a_/b cupfuls of water1
 and cooking until the flour has        
thickened the water4 ,serve the gravy   
thus prepared in a gravy bowl4  #ac4    

,stuffed ,veal ,breast4--,a breast of   
veal in which a pocket has been cut for 
stuffing is shown in ,fig4 #d4 ,when    
such a piece is desired for roasting1 it
 is advisable to have the butcher       
prepare it4 ,the stuffing required      
should be made as follows3              
,illustration3 ,,fig4 #d  ,,stuffing    
,,for ,,veal  #d ,tb4 butter or bacon or
 ham fat #a_/b ,tb4 salt #a_/h ,tb4     
pepper #a ,tb4 celery salt #b sprigs of 
parsley1 chopped #a pimiento1 chopped   
#a-a_/b c4 water #a qt4 stale bread     
crumbs  ,melt the fat1 and to it add the
 salt1 pepper1 celery salt1 parsley1    
pimiento1 and water4 ,pour this mixture 
over the crumbs1 and mix all thoroughly4
 ,stuff into the opening in the breast4 
,place the meat thus stuffed in a baking
 pan and bake in a moderately hot oven  
for #a to #a-a_/b hours4  #ad4 ,veal    
,potpie4--,a good way in which to impart
 the flavor of meat to a starchy        
material and thus not only economize on 
meat1 but also provide an appetizing    

dish1 is to serve meat with dumplings in
 a veal potpie4 ,for such a dish1 a     
piece of veal from the shoulder1 like   
that shown in ,fig4 #c1 is the best cut4
 ,to give variety1 potatoes may be used1
 and to improve the flavor at least one 
onion is cooked with the meat4  ,to     
prepare a veal potpie1 wipe the meat1   
cut it into pieces of the right size for
 serving1 and to it add a few pieces of 
salt pork or bacon4 ,put these over the 
fire in enough cold water to cover the  
meat well and add a small onion1 sliced4
 ,bring to the boiling point and skim2  
then simmer until the meat is tender4   
,season with salt and pepper a few      
minutes before the meat has finished    
cooking4 ,next1 make a baking-powder    
biscuit dough1 roll it #a_/d inch thick1
 and cut it into #a-a_/b-;inch squares4 
,then examine the meat to see how much  
of the liquid has evaporated4 ,if the   
liquid is too thick1 add boiling water  
to thin it4 ,drop in the squares of     
dough1 cover the pot tight1 and boil for

 #ae minutes without uncovering4  ,if   
potatoes are desired in a pie of this   
kind1 cut them into thick slices and add
 the slices about #aj minutes before the
 dough is to be put into the broth1 so  
that they will have sufficient time in  
which to cook4  #ae4 ,veal ,stew4--,the 
cheaper cuts of veal can be used to     
advantage for making veal stew4 ,such a 
dish is prepared in the same way as beef
 stew1 which is explained in ,meat1     
,part #a1 except that veal is           
substituted for the beef4 ,vegetables of
 any desired kind may be used in veal   
stew1 and the stewed or boiled dumplings
 mentioned in the beef-stew recipe may  
or may not be used4 ,as the vegetables  
and the dumplings1 provided dumplings   
are used1 increase the quantity of      
meat-flavored food1 only small portions 
of the meat need be served4  #af4       
,jellied ,veal4--,the large amount of   
gelatine contained in veal may be       
utilized in the preparation of jellied  
veal4 ,the most satisfactory piece for  

making jellied veal is the knuckle1 or  
shank4 ,no more attractive meat dish    
than this can be found for luncheon or  
supper1 for it can be cut into thin     
slices and served on a nicely garnished 
platter4  ,,jellied ,,veal 7,sufficient 
to ,serve ,six7  ,knuckle of veal #a    
,tb4 salt #a_/d c4 chopped celery #a    
,tb4 chopped parsley #a ,tb4 chopped    
onion  ,put the knuckle in a pot and add
 enough water to cover it4 ,add the     
salt1 celery1 parsley1 and onion4 ,cook 
until the meat is very tender and then  
strain off the liquid4 ,cut the meat    
from the bones and chop it very fine4   
,boil the liquid until it is reduced to 
#a pint1 and then set aside to cool4    
,place the meat in a mold and when cold 
pour the broth over it4 ,keep in a cool 
place until it has set4 ,slice and serve
 cold4   ,,veal ,,organs ,,and ,,their  
,,preparation  #ag4 ,getting            
,sweetbreads ,ready for ,cooking--,the  
throat glands and the pancreas of       
calves1 which1 as has already been      

learned1 are called sweetbreads1 can be 
cooked in various ways for the table4   
,the first process in their preparation1
 however1 is the same for all recipes4  
,when this is understood1 it will be a  
simple matter to make up attractive     
dishes in which sweetbreads are used4   
,it is generally advisable to buy       
sweetbreads in pairs1 as the heart and  
throat sweetbreads are preferable to the
 one that lies near the stomach4        
,sweetbreads spoil very quickly4        
,therefore1 as soon as they are brought 
into the kitchen1 put them in cold water
 and allow them to remain there for     
#a_/b hour or more4 ,then put them to   
cook in boiling water for #bj minutes in
 order to parboil them1 after which     
place them in cold water again4 ,unless 
they are to be used immediately1 keep   
them in cold water1 as this will prevent
 them from discoloring4 ,before using   
sweetbreads in the recipes that follow1 
remove the skin and stringy parts4  #ah4
 ,broiled ,sweetbreads4--,because of    

their tenderness1 sweetbreads are       
especially suitable for broiling4 ,when 
prepared in this way and served with    
sauce of some kind1 they are very       
palatable4  ,in order to broil          
sweetbreads1 first parboil them in the  
manner just explained4 ,then split each 
one lengthwise and broil them over a    
clear fire for #e minutes or pan-broil  
them with a small amount of butter until
 both surfaces are slightly browned4    
,season with salt and pepper4 ,serve    
hot4  #ai4 ,creamed ,sweetbreads4--,if  
an especially dainty dish is desired for
 a light meal1 sweetbreads may be       
creamed and then served over toast or in
 patty shells or timbale cases1 the     
making of which is taken up later4 ,if  
desired1 mushrooms may be combined with 
sweetbreads that are served in this way4
 ,diced cold veal or calves' brains     
creamed and served in this way are also 
delicious4 ,instead of creaming         
sweetbreads and calves' brains1 however1
 these organs are sometimes scrambled   

with eggs4  ,to prepare creamed         
sweetbreads1 parboil them and then      
separate them into small pieces with a  
fork or cut them into cubes4 ,reheat    
them in a cupful of white sauce1 season 
well1 and then serve them in any of the 
ways just mentioned4 ,if mushrooms are  
to be used1 cook and dice them before   
combining them with the sweetbreads4    
#bj4 ,kidneys4--,the kidneys of both    
lamb and veal are used for food4 ,the   
cooking of them1 however1 must be either
 a quick1 short process or a long1 slow 
one4 ,when a quick method is applied1   
the tissues remain tender4 ,additional  
cooking renders them tough1 so that a   
great deal more cooking must be done to 
make them tender again4 ,whatever method
 is applied1 kidneys must always be     
soaked in water for #a hour or more so  
as to cleanse them1 the outside covering
 then pared off1 and the meat sliced or 
cut into cubes or strips4 ,after being  
thus prepared1 kidneys may be broiled or
 sautd1 or1 if a long method of cookery 

is preferred1 they may be boiled or     
stewed with or without vegetables4  #ba4
 ,calves' ,liver and ,bacon4--,beef     
liver is sometimes used for food1 but it
 is not so good as liver from the calf4 
,in fact1 calves' liver1 especially when
 combined with bacon1 is very           
appetizing4 ,the bacon supplies the fat 
that the liver lacks and at the same    
time provides flavor4  ,to prepare      
calves' liver and bacon1 cut the liver  
into #a_/b-;inch slices1 cover these    
with boiling water1 and let them stand  
for #e minutes4 ,remove from the water1 
dip into flour1 and sprinkle with salt  
and pepper4 ,for each slice of liver    
pan-broil a slice of bacon4 ,remove the 
bacon to a hot platter1 and then place  
the slices of liver in the bacon fat and
 saut them for about #aj minutes1       
turning them frequently4 ,serve the     
liver and bacon together4               
,,preparation ,,of ,,left-,,over ,,veal 
#bb4 ,veal ,rolls4--,the portion of a   
veal roast that remains after it has    

been served hot can be combined with    
dressing to make veal rolls1 a dish that
 will be a pleasing change from the     
usual cold sliced meat4  ,to make veal  
rolls1 slice the veal and into each     
slice roll a spoonful of stuffing4 ,tie 
with a string1 roll in flour1 and       
sprinkle with salt and pepper4 ,brown   
the rolls in hot butter4 ,then pour     
milk1 stock1 or gravy over the rolls and
 simmer for #aj minutes4 ,remove the    
strings and serve on toast4  #bc4       
,left-,over ,jellied ,veal4--,while     
jellied veal is usually made from a     
piece of veal bought especially for this
 purpose1 it can be made from the       
left-overs of a veal roast4 ,however1   
when the roast is purchased1 some veal  
bones should be secured4 ,wash these    
bones1 cover them with cold water1 and  
to them add #a onion1 #a bay leaf1 and  
#a cupful of diced vegetables1          
preferably celery1 carrots1 and turnips4
 ,allow these to simmer for #b hours4   
,to this stock add the bones that remain

 after the roast has been served and    
simmer for #a or #b hours more4 ,strain 
the stock1 skim off the fat1 and season 
well with salt and pepper4 ,chop fine   
the left-over veal and #b hard-cooked   
eggs4 ,put in a loaf-cake pan and pour  
the stock over it4 ,when it has formed a
 mold1 slice and serve cold4  #bd4      
,creamed ,veal on ,biscuits4--,a very   
good substitute for chicken and hot     
biscuits is creamed veal served on      
biscuits4 ,this is an especially good   
dish for a light meal1 such as luncheon 
or supper4 ,any left-over veal may be   
chopped or cut up into small pieces and 
used for this purpose4 ,after the veal  
has been thus prepared1 reheat it with  
white sauce and season it well with     
paprika1 salt1 and pepper4 ,make        
baking-powder biscuits4 ,to serve1 split
 the hot biscuits1 lay them open on a   
platter or a plate1 and pour the hot    
creamed veal over them4  #be4 ,scalloped
 ,veal with ,rice4--,a very palatable   
dish can be prepared from left-over veal

 by combining it with rice and tomatoes4
 ,to prepare such a dish1 season cooked 
rice with #a teaspoonful of bacon fat to
 each cupful of rice4 ,place a layer of 
rice in a baking dish1 and over it put a
 layer of chopped veal4 ,pour a good    
quantity of stewed tomatoes over the    
veal and season well with salt and      
pepper4 ,over the tomatoes put a layer  
of rice1 and cover the top with buttered
 crumbs4 ,set in a hot oven and bake    
until the crumbs are browned and the    
ingredients thoroughly heated4  #bf4    
,veal ,salad4--,a salad is always a     
delightful addition to a meal and so    
usually finds favor4 ,when it is made of
 meat1 such as veal1 it can be used as  
the main dish for luncheon or supper4   
,as shown in the accompanying recipe1   
other things1 such as celery1 peas1 and 
hard-cooked eggs1 are usually put in a  
salad of this kind4  ,,veal ,,salad     
7,sufficient to ,serve ,six7  #b c4 cold
 diced veal #a c4 diced celery #a_/b c4 
canned peas #c hard-cooked eggs #d ,tb4 

olive oil #b ,tb4 vinegar #a_/b tsp4    
salt #a_/h tsp4 pepper  ,combine the    
veal1 celery1 peas1 and eggs chopped    
fine4 ,mix the olive oil1 vinegar1 salt1
 and pepper to make a dressing4         
,marinate the ingredients with this     
dressing4 ,serve on lettuce leaves with 
any salad dressing desired4    ,,mutton 
,,and ,,lamb  ,,comparison ,,of ,,mutton
 ,,and ,,lamb  ,illustration3 ,,fig4 #e 
#bg4 ,the term mutton is usually applied
 to the flesh of a sheep that is #a year
 or more old1 while lamb is the flesh of
 sheep under #a year of age4 ,the       
popularity of these meats varies very   
much with the locality4 ,in the ,united 
,states1 a preference for lamb has      
become noticeable1 but in ,england      
mutton is more popular and is more      
commonly used4 ,both of these meats1    
however1 are very palatable and         
nutritious1 so that the choice of one or
 the other will always be determined by 
the taste or market conditions4         
,illustration3 ,,fig4 #f  #bh4 ,lamb    

that is #f weeks to #c months old is    
called spring lamb1 and usually comes   
into the market in ,january or          
,february4 ,the meat of sheep #a year   
old is called yearling4 ,good mutton is 
cut from sheep that is about #c years   
old4 ,lamb may be eaten as soon as it is
 killed1 but mutton requires ripening   
for #b or #c weeks to be in the best    
condition for food4 ,mutton differs from
 lamb very much as beef differs from    
veal1 or as the meat of any other mature
 animal differs from a young one of the 
same kind4 ,in mutton there is a smaller
 percentage of water and a larger       
percentage of fat1 protein1 extractives1
 and flavoring substances4  ,there is   
also a difference in the appearance of  
these two meats4 ,lamb is pink and      
contains only small amounts of fat1     
while mutton is brick red and usually   
has considerable firm white fat4 ,the   
bones of lamb are pink1 while those of  
mutton are white4 ,the outside of lamb  
is covered with a thin white skin that  

becomes pink in mutton4 ,the size of the
 pieces of meat often aids in           
distinguishing between these two meats1 
mutton1 of course1 coming in larger     
pieces than lamb4  #bi4 ,if there is any
 question as to whether the meat from   
sheep is lamb or mutton1 and it cannot  
be settled by any of the characteristics
 already mentioned1 the front leg of the
 dressed animal may be examined at the  
first joint above the foot4 ,fig4 #e    
shows this joint in both lamb and       
mutton4 ,in lamb1 which is shown at the 
left1 the end of the bone can be        
separated from the long bone at the leg1
 as indicated1 while in mutton this     
joint grows fast and looks like the     
illustration at the right4 ,the joint is
 jagged in lamb1 but smooth and round in
 mutton4   ,,cuts ,,of ,,mutton ,,and   
,,lamb  ,,method ,,of ,,obtaining ,,cuts
  #cj4 ,mutton and lamb are usually cut 
up in the same way1 the dressed animal  
being divided into two pieces of almost 
equal weight4 ,the line of division     

occurs between the first and second     
ribs1 as is indicated by the heavy      
middle line in ,fig4 #f4 ,the back half 
of the animal is called the saddle and  
the front half1 the rack4 ,in addition  
to being cut in this way1 the animal is 
cut down the entire length of the       
backbone and is thus divided into the   
fore and hind quarters4  ,the method of 
cutting up the racks and saddles varies 
in different localities1 but1 as a rule1
 the method illustrated in ,fig4 #g is  
the one that is used4 ,as here shown1   
the rack1 or fore quarter1 is cut up    
into the neck1 chuck1 shoulder1 rib     
chops1 and breast2 and the saddle1 or   
hind quarter1 is divided into the loin1 
flank1 and leg4  ,the way in which the  
front and the back of a dressed sheep   
appear is shown in ,fig4 #h4 ,the       
membrane1 which extends from the legs   
down over the ribs1 is the omentum1 or  
covering of the intestines1 and is known
 as the caul4 ,this must be removed from
 any part that it covers before the meat

 is cooked4 ,the kidneys incased in fat 
are also shown in the view at the left4 
,,names ,,and ,,uses ,,of ,,cuts  #ca4  
,distinguishing ,features of            
,cuts4--,when the uses of the cuts of   
lamb and mutton are to be considered1   
attention must be given to the anatomy  
of the animal and the exercise that the 
different parts have received during    
life4 ,this is important1 because the   
continued action of the muscles tends to
 make the flesh tough1 but1 at the same 
time1 it increases the amount of        
extractives or flavoring material4      
,therefore1 meat taken from a part that 
has been subjected to much muscular     
action is likely to need longer cooking 
than that taken from portions that have 
not been exercised so much4             
,illustration3 ,,fig4 #h  ,in lamb and  
mutton1 as in beef and veal1 the hind   
quarter is exercised less in life than  
the fore quarter and consequently is1 on
 the average1 more tender4 ,the cuts    
from this part are therefore more       

expensive and more suitable for roasting
 and broiling4 ,the fore quarter1       
although having the disadvantage of     
containing more bone and being tougher1 
is more abundantly supplied with        
extractives and flavoring materials4    
,most of the pieces obtained from this  
portion are particularly suitable for   
broths1 soups1 stews1 etc4 ,the rib is  
an exception1 for this is usually higher
 in price than the hind-quarter pieces  
and is used for chops and roasts4  #cb4 
,table of ,mutton and ,lamb ,cuts4--,the
 various cuts of mutton and lamb and the
 uses to which they can be put are given
 in ,table ,,ii1 which may be followed  
as a guide whenever there is doubt as to
 the way in which a cut of either of    
these meats should be cooked4  ,,table  
,,ii  ,,names ,,and ,,uses ,,of ,,mutton
 ,,and ,,lamb ,,cuts  ,,name ,,of       
,,large ,,cut     ,,name ,,of ,,small   
,,cut     ,,uses ,,of ,,cuts ,fore      
quarter3                                
,neck4444444444444444444,broth1 stew    

,chuck444444444444444444 ,stew1 steamed 
,shoulder4444444444444444,boiled1       
steamed1 braised1 roast                 
,rack ribs444444444444444,chops1 crown  
roast                                   
,breast444444444444444444 ,stew1 roast1 
braised1 stuffed  ,hind quarter3        
,loin44444444444444444444 ,seven chops1 
roast1 boiling                          
,flank4444444444444444444 ,stew         
,leg444444444444444444444 ,roast1       
braising1 broiling                      
,saddle444444444444444444 ,roast        
,,cooking ,,of ,,mutton ,,and ,,lamb    
,,preparation ,,of ,,roasts1 ,,chops1   
,,and ,,stews  #cc4 ,the cookery        
processes applied in preparing mutton   
and lamb for the table do not differ    
materially from those applied in the    
preparation of other meats4 ,however1   
directions for cooking mutton and lamb  
in the most practical ways are here     
given1 so that the housewife may become 
thoroughly familiar with the procedure  
in preparing roasts1 chops1 and stews4  

,illustration3 ,,fig4 #i 7a7            
,illustration3 ,,fig4 #i 7b7  #cd4      
,roast ,leg of ,mutton or ,lamb4--,of   
all the principal cuts of mutton or     
lamb1 the leg contains the smallest     
percentage of waste4 ,it is1 therefore1 
especially suitable for roasting and is 
generally used for this purpose4 ,in    
,fig4 #i are shown two views of a leg of
 lamb or mutton4 ,that in 7a7           
illustrates the leg with part of the    
loin attached1 and that in 7b71 the leg 
trimmed and ready for cooking4 ,in order
 to make the leg smaller1 a slice       
resembling a round steak of beef is     
sometimes cut for broiling1 as here     
shown4 ,if desired1 the leg may be boned
 and then stuffed before roasting4      
,since these meats are characterized by 
a very marked flavor1 something tart or 
acid is generally served with them4  ,to
 roast a leg of lamb or mutton1 remove  
the caul1 the pink skin1 and the        
superfluous fat4 ,dredge the leg with   
flour1 salt1 and pepper1 set in a       

roasting pan1 and place in a hot oven4  
,after the meat has cooked for #ae      
minutes1 lower the temperature1 and bake
 for #b hours4 ,baste frequently with   
water to which has been added a small   
amount of bacon or ham fat and which    
should be put in the pan with the meat4 
,serve hot with something acid1 such as 
mint sauce1 currant or mint jelly1 or   
spiced fruit4  ,a mint sauce that will  
be found satisfactory for this purpose  
is made as follows3  ,,mint ,,sauce  #b 
,tb4 powdered sugar #a_/b c4 vinegar    
#a_/d c4 finely chopped mint leaves1    
or #b ,tb4 dried mint  ,add the sugar to
 the vinegar and heat4 ,pour this over  
the mint and steep on the back of the   
stove for #cj minutes4  #ce4 ,roast     
,saddle of ,mutton4--,while saddle is   
the name applied to the hind quarters of
 lamb and mutton1 this term1 as used in 
the cooking of such meat1 refers to the 
piece that consists of the two sides of 
the loin cut off in one piece4 ,it may  
be cut with or without the flank4 ,in   

either form1 it is rolled and then      
skewered or tied into shape4  ,to roast 
such a piece1 remove all superfluous    
fat1 dredge with flour1 salt1 and       
pepper1 place in a pan1 and sear in a   
hot oven4 ,then reduce the heat1 place a
 small quantity of water in the pan1 and
 bake for #b-a_/b to #c hours1 basting  
from time to time during this cooking   
process4 ,serve with or without mint    
sauce1 as desired4  #cf4 ,crown ,roast  
of ,lamb4--,a very attractive roast is  
made by cutting the same number of      
corresponding ribs from each side of the
 lamb and trimming back the meat from   
the end of each rib4 ,such a roast is   
called a crown roast4 ,fig4 #aj shows a 
crown roast with the ribs trimmed1 the  
two pieces fastened together1 and paper 
frills placed on the ends of the bones4 
,such frills are usually added by the   
butcher1 but they may be purchased in   
supply stores and put on in the home4   
,illustration3 ,,fig4 #aj  ,to prepare a
 roast of this kind1 cook in the same   

way as a roast leg or saddle4 ,when it  
is sufficiently baked1 fill the center  
with a cooked and seasoned vegetable4   
,brussels sprouts1 peas1 string beans1  
asparagus1 and cauliflower are          
especially suitable for this purpose4   
,just before serving1 cover the ends of 
the bones with paper frills1 as shown in
 the illustration4  #cg4 ,lamb and      
,mutton ,chops4--,chops of mutton or    
lamb are obtained from two sources4     
,they may be cut from the ribs and have 
one bone in each cut or they may be cut 
from the loin1 when they correspond to  
the steaks in beef4 ,the loins and ribs 
of lamb1 which are sometimes used for   
rolled racks1 but from which chops are  
usually cut1 are shown in ,fig4 #aa4 ,a 
rib chop cut from this piece has only a 
small part of solid lean meat and       
contains one rib bone4 ,such a chop can 
be made into a ,french chop1 as shown in
 ,fig4 #ab1 by trimming the meat from   
the bone down to the lean part1 or eye1 
of the chop4 ,just before being served1 

a paper frill may be placed over the    
bone of a chop of this kind4 ,chops cut 
from the loin often have a strip of     
bacon or salt pork rolled around the    
edge and fastened with a skewer1 as     
shown in ,fig4 #ac4  ,illustration3     
,,fig4 #aa  ,illustration3 ,fig4 #ab    
#ch4 ,the most satisfactory way in which
 to prepare chops is either to broil    
them in a broiler or to pan-broil them4 
,apply to the cooking of them the same  
principles that relate to the           
preparation of steaks2 that is1 have the
 pan or broiler hot1 sear the chops     
quickly on both sides1 and then cook    
them more slowly until well done1       
turning them frequently4 ,the broiling  
of lamb chops should require only from  
#h to #aj minutes1 as they are seldom   
more than #a inch thick4  #ci4 ,lamb and
 ,mutton ,stews4--,the cheaper cuts of  
lamb and mutton1 such as the neck1      
chuck1 and flank1 are used for the      
making of stews4 ,mutton1 however1 is   
not so satisfactory as lamb for such    

dishes1 as its flavor is too strong4 ,if
 mutton must be used1 its flavor can be 
improved by adding #a or #b             
tablespoonfuls of vinegar during the    
cooking4 ,the chief object in the making
 of lamb and mutton stews is1 as in the 
case of beef and veal stews1 to draw    
from the meat as much as possible of the
 flavoring and nutritive materials4     
,illustration3 ,,fig4 #ac  ,this can be 
accomplished by cutting up the meat into
 small pieces so as to increase the     
amount of surface exposed and by keeping
 the temperature low enough to prevent  
the proteins from coagulating4  ,with   
these points in mind1 proceed in the    
making of lamb or mutton stew in the    
same way as for beef stew4 ,to improve  
the flavor of the stew1 cook with it    
savory herbs and spices1 such as bay    
leaf1 parsley1 and cloves4              
,,preparation ,,of ,,left-,,over ,,lamb 
,,and ,,mutton  #dj4 ,turkish           
,lamb4--,no left-over meat lends itself 
more readily to the preparation of made 

dishes than lamb4 ,combined with        
tomatoes and rice and flavored with     
horseradish1 it makes a very appetizing 
dish called ,turkish lamb4 ,the         
accompanying recipe should be carefully 
followed in preparing this dish4        
,,turkish ,,lamb 7,sufficient to ,serve 
,six7  #b ,tb4 butter #a onion1 chopped 
#a_/b c4 rice #a c4 water #a c4 stewed  
tomatoes #a-a_/b c4 diced lamb or mutton
 #a ,tb4 horseradish #a tsp4 salt #a_/h 
tsp4 pepper  ,put the butter in a frying
 pan and to it add the chopped onion and
 the dry rice4 ,cook until the rice is  
browned4 ,then pour in the water and    
tomatoes and add the meat1 horseradish1 
salt1 and pepper4 ,simmer gently until  
the rice is completely cooked4  #da4    
,,minced ,,lamb ,,on ,,toast4--,any lamb
 that remains after a meal may be minced
 by chopping it fine or putting it      
through the food chopper4 ,if it is then
 heated1 moistened well with water or   
stock1 and thickened slightly1 it makes 
an excellent preparation to serve on    

toast4  ,after mincing lean pieces of   
left-over lamb until they are very fine1
 put them in a buttered frying pan4     
,dredge the meat well with flour and    
allow it to brown slightly4 ,add enough 
water or stock to moisten well4 ,season 
with salt and pepper1 cook until the    
flour has thickened1 and then serve on  
toast4  #db4 ,,scalloped ,,lamb ,,or    
,,mutton4--,as a scalloped dish is      
usually pleasing to most persons1 the   
accompanying recipe for scalloped lamb  
or mutton will undoubtedly find favor4  
,both macaroni and tomatoes are combined
 with the meat in this dish1 but rice   
could be substituted for the macaroni1  
if desired4  ,to make scalloped lamb or 
mutton1 arrange a layer of buttered     
crumbs in a baking dish1 and on top of  
them place a layer of cooked macaroni1 a
 layer of meat1 and then another layer  
of macaroni4 ,over this pour enough     
stewed tomato to moisten the whole well4
 ,season each layer with salt1 pepper1  
and butter4 ,over the top1 place a layer

 of buttered crumbs4 ,bake in a         
medium-hot oven until the whole is      
thoroughly heated4  #dc4 ,,spanish      
,,stew4--,left-over pieces of mutton or 
lamb may also form the foundation of a  
very appetizing dish known as ,spanish  
stew4 ,here tomatoes are also used1 and 
to give the stew flavor chilli sauce is 
added4  ,,spanish ,,stew 7,sufficient to
 ,serve ,six7  #b ,tb4 butter4 #a onion1
 sliced #a ,tb4 flour #b c4 lamb or     
mutton1 diced #a-a_/b c4 stewed tomatoes
 #a c4 stock or gravy #a ,tb4 chilli    
sauce #a red pepper1 cut fine #b tsp4   
salt  ,put the butter in a frying pan   
and brown the sliced onion in it4 ,add  
the flour and meat1 and after browning  
them pour in the stewed tomatoes and the
 stock or gravy4 ,season with the chilli
 sauce1 the red pepper1 and the salt4   
,cover and let simmer until the whole is
 well thickened and blended4  #dd4      
,,individual ,,lamb ,,pies4--,individual
 pies are always welcome1 but when they 
are made of lamb or mutton they are     

especially attractive4 ,the proportions 
required for pies of this kind are given
 in the accompanying recipe4            
,,individual ,,lamb ,,pies  #b c4 diced 
lamb or mutton #a_/b c4 diced carrots   
#a_/b c4 peas1 cooked or canned #a c4   
gravy or thickened stock  ,cut into     
small pieces any left-over lamb or      
mutton4 ,cook the carrots until they are
 soft1 add them1 together with the peas1
 to the meat1 and pour the gravy or     
thickened stock over all4 ,simmer gently
 for a few minutes4 ,line patty pans    
with a thin layer of baking-powder      
biscuit dough1 fill with the mixture1   
and cover the top with another thin     
layer of the dough4 ,bake in a quick    
oven until the dough is baked4          
99       99       99       99       99  
,,pork  ,,general ,,characteristics ,,of
 ,,pork  #de4 ,,pork is the flesh of    
slaughtered swine used as food4 ,it is  
believed to be more indigestible than   
other meats1 but if it is obtained from 
a young and properly fed animal1 it is  

not only digestible1 but highly         
appetizing1 and1 when eaten             
occasionally1 it is very wholesome4     
,the age of the animal from which pork  
is cut can be determined by the         
thickness of the skin2 the older the    
animal1 the thicker the skin4 ,to be of 
the best kind1 pork should have pink1   
not red1 flesh composed of fine-grained 
tissues1 and its fat1 which1 in a       
well-fattened animal1 equals about      
one-eighth of the entire weight1 should 
be white and firm4 ,although all cuts of
 pork contain some fat1 the proportion  
should not be too great1 or the pieces  
will not contain as much lean as they   
should4 ,however1 the large amount of   
fat contained in pork makes its food    
value higher than that of other meats1  
unless they are excessively fat1 and    
consequently difficult of digestion4    
#df4 ,one of the chief advantages of    
pork is that about nine-tenths of the   
entire dressed animal may be preserved  
by curing and smoking4 ,originally1     

these processes required a period of #b 
to #c months for their completion1 but  
they have gradually been shortened until
 now only a few days are required for   
the work4 ,pork cured and smoked by the 
new methods1 however1 does not possess  
such excellent flavor and such good     
keeping qualities as that so treated by 
the longer process4 ,any one who has the
 right storage facilities to care for   
the meat properly will find it much more
 economical to purchase a whole carcass 
or a part of one and then salt1 smoke1  
or pickle the various pieces that can be
 treated in this way than to purchase   
this meat cut by cut as it is needed or 
desired4   ,,cuts ,,of ,,pork  #dg4     
,,names ,,of ,,pork ,,cuts4--,the       
butcher usually buys a whole carcass of 
pork4 ,he first divides it into halves  
by splitting it through the spine1 and  
then cuts it up into smaller pieces     
according to the divisions shown in     
,fig4 #ad1 which illustrates the outside
 and the inside of a dressed hog4 ,as   

will be observed1 the method of cutting 
up a hog differs greatly from the       
cutting of the animals already studied4 
,after the head is removed1 each side is
 divided into the shoulder1 clear back  
fat1 ribs1 loin1 middle cut1 belly1 ham1
 and two hocks4  #dh4 ,,uses ,,of ,,pork
 ,,cuts4--,hogs are usually fattened    
before they are slaughtered1 and as a   
result there is a layer of fat under the
 skin which is trimmed off and used in  
the making of lard4 ,the best quality of
 lard1 however1 is made from the fat    
that surrounds the kidneys4 ,this is    
called leaf lard1 because the pieces of 
fat are similar in shape to leaves4     
,such lard has a higher melting point   
and is more flaky than that made from   
fat covering the muscles4  #di4 ,the    
head of pork does not contain a great   
deal of meat1 but1 as the quality of    
this meat is very good1 it is valuable  
for a number of special dishes1 such as 
headcheese and scrapple4  ,the hocks    
contain considerable gelatine1 so they  

are used for dishes that solidify1 or   
become firm1 after they are made4       
,illustration3 ,fig4 #ad  ,illustration3
 ,,fig4 #ae  ,illustration3 ,,fig4 #af  
,illustration3 ,,fig4 #ag  #ej4 ,a      
shoulder of pork cut roughly from the   
carcass is shown in ,fig4 #ae4 ,this    
piece provides both roasts and steaks1  
or1 when trimmed1 it may be cured or    
smoked4 ,the front leg1 which is usually
 cut to include the lower part of the   
shoulder1 is shown in ,fig4 #af4 ,the   
ribs inside this cut1 when cut from     
underneath1 are sold as spareribs4 ,this
 piece1 as shown in ,fig4 #ag1 is       
generally trimmed to make what is known 
as shoulder ham4  ,illustration3 ,,fig4 
#ah  #ea4 ,the ribs and the loin cut in 
one piece are shown in ,fig4 #ah4 ,from 
this piece are obtained the most        
desirable chops and roasts4 ,when a     
roast is desired1 the rib bones are     
removed from the rib cut1 which then    
resembles the piece shown in ,fig4 #ai4 
,directly under the backbone in these   

cuts is the tenderest piece of pork to  
be had4 ,when this is removed in one    
piece1 it is1 as in beef1 called the    
tenderloin4 ,very often1 however1 it is 
left in to be cut up with the rest of   
the loin4  ,illustration3 ,,fig4 #ai    
#eb4 ,the middle cut is commonly used   
for bacon1 while the belly is most      
suitable for salt pork4 ,these two cuts 
consist of large quantities of fat and  
only narrow layers of lean4 ,they are   
especially valuable for enriching and   
flavoring foods1 such as beans1 that are
 neither rich in fat nor highly         
flavored4  ,illustration3 ,,fig4 #bj    
#ec4 ,the hind leg1 or untrimmed ham1   
just as it is cut from the carcass1 is  
shown in ,fig4 #bj4 ,when this piece is 
trimmed and ready for curing or for     
roasting1 it appears as shown in ,fig4  
#ba4 ,as will be noticed1 the outside   
skin1 or rind1 is not removed from      
either the shoulder or the ham4         
,illustration3 ,,fig4 #ba  #ed4 ,,table 
,,of ,,pork ,,cuts4--,as is done in     

explaining the meats that have been     
considered previously1 there is here    
presented a table1 designated as ,table 
,,iii1 that gives the names of the pork 
cuts and the uses to which they may be  
put4 ,this table will assist the        
housewife materially in learning the    
names and uses of the various cuts of   
pork4  ,,table ,,iii  ,,names ,,and     
,,uses ,,of ,,pork ,,cuts  ,,names ,,of 
,,cuts                  ,,uses ,,of     
,,cuts  ,head                           
,headcheese1 boiling1 baking ,shoulder  
,steaks1 roasting1 curing1 smoking      
,spareribs                              
,roasting1 boiling ,belly               
,salt pork1 curing ,middle cut          
,bacon1 curing1 smoking ,ribs           
,chops1 roasting ,loin                  
,chops1 roasting ,ham                   
,roasting1 curing1 smoking ,back fat    
,lard ,hock                             
,boiling1 making jelly ,internal organs 
and trimmings  ,sausage         99      
99       99       99       99  ,,cooking

 ,,of ,,pork  ,,fresh ,,pork ,,and ,,its
 ,,preparation  #ee4 ,,roast            
,,pork4--,in the preparation of pork for
 the table1 and a roast in particular1  
several points must be taken into       
consideration4 ,unlike beef1 which is   
often served rare1 pork must be well    
done in order to be satisfactory4 ,rare 
pork to most persons is repulsive4      
,also1 as a large part of the surface of
 a pork roast1 especially one cut from  
the shoulder1 loin1 or ribs1 is covered 
with a layer of fat1 pork does not have 
to be seared to prevent the loss of     
juice1 nor does it have to be put into  
such a hot oven as that required for    
beef4 ,in fact1 if the temperature of   
the oven is very high1 the outside will 
finish cooking before the heat has had a
 chance to penetrate sufficiently to    
cook the center4 ,while this makes no   
difference with meat that does not need 
to be thoroughly cooked1 it is a decided
 disadvantage in the case of pork4  #ef4
 ,when a shoulder of pork is to be      

roasted1 it makes a very satisfactory   
dish if it is boned and stuffed before  
roasting4 ,to bone such a piece1 run a  
long1 narrow knife all around the bone  
and cut it loose2 then pick up the bone 
by one end and shake it until it will   
pull out4 ,fill the opening thus formed 
with bread or cracker stuffing4  ,if an 
especially inviting roast of pork is    
desired1 a crown roast should be        
selected1 for this is just as attractive
 as a crown roast of lamb4 ,it is made  
by cutting corresponding pieces from    
each side of the rib piece1 trimming the
 bones clean as far back as the lean    
part of the chops1 and fastening the    
pieces together4 ,a garnish of fried    
apple rings is very attractive for such 
a roast4  #eg4 ,to cook a roast of any  
of these varieties1 wipe the meat       
thoroughly1 dredge it with flour1 salt1 
and pepper1 and place it on a rack in a 
dripping pan4 ,bake about #c hours1     
depending on the size of the roast1 and 
baste every #ae minutes with fat from   

the bottom of the dripping pan4  ,after 
the roast is removed from the roasting  
pan1 make a gravy as for any other      
roast4 ,serve with apple sauce1 baked   
apples1 cranberry sauce1 chilli sauce1  
pickles1 or some other acid dish4 ,such 
an accompaniment aids considerably in   
the digestion of pork1 for it cuts the  
large amount of fat that this meat      
contains and that so often retards the  
digestion1 and hastens the fat through  
the stomach4  #eh4 ,,roast ,,pig4--,in  
some households1 roasted pig is the     
favorite meat for the ,thanksgiving or  
the ,christmas dinner4 ,there is        
sufficient reason for its popularity1   
for when properly prepared and          
attractively garnished1 roasted pig     
offers a pleasing change from the meat  
usually served on such days4  ,to be    
suitable for roasting1 a pig should be  
not more than #a month or #f weeks old  
and should not weigh more than #g or #h 
pounds after it is cleaned4 ,the butcher
 should prepare it for cooking by       

scalding off the hair1 washing the pig  
thoroughly1 inside and out1 and         
withdrawing the entrails of the animal  
through an incision made in the under   
part of the body4  #ei4 ,when the pig is
 received in the home1 wash it          
thoroughly1 within and without1 wipe it 
dry1 and fill it with stuffing4 ,to make
 a stuffing suitable for this purpose1  
season #b quarts of fine bread crumbs   
with #d tablespoonfuls of chopped onion1
 #b teaspoonfuls of salt1 #a teaspoonful
 of pepper1 and cupful of melted butter4
 ,mix thoroughly and add #c beaten eggs4
 ,if the stuffing needs moisture1 add   
water or milk4 ,stuff the pig firmly    
with this stuffing1 using every effort  
to restore its original shape4 ,then sew
 up the opening and truss the animal2   
that is1 draw the hind legs forwards and
 bend the front legs backwards under the
 body1 and skewer and tie them into     
place4  ,with the animal in this shape1 
wipe it off with a damp cloth1 dredge it
 with flour1 and place it in a dripping 

pan1 adding #a cupful of boiling water  
in which #a teaspoonful of salt has been
 dissolved4 ,roast in a moderate oven   
for at least #a-a_/b hours1 or #bj      
minutes for each pound of pig4 ,baste   
frequently1 first with butter and water 
and later with drippings4 ,when the skin
 begins to brown slightly1 rub over it a
 clean piece of cloth dipped in melted  
butter4 ,repeat this operation every #aj
 minutes until the meat is well done4   
,then remove the pig to a hot platter   
and garnish with parsley1 lettuce1      
celery1 or fried or baked apples4 ,if a 
more ornamental garnishing is desired1  
place a lemon in the mouth and use      
cranberries for the eyes4 ,in carving1  
cut the head off1 split through the     
spine lengthwise1 remove the legs1 and  
cut the ribs so as to form chops4  #fj4 
,,saut,d ,,or ,,broiled ,,pork4--,slices
 cut from the ribs and loin of pork are 
called chops1 and those obtained from   
the shoulder and hind legs are called   
steaks4 ,these1 together with the       

tenderloin1 the small piece of lean1    
tender meat lying under the bones of the
 loin and seldom weighing more than a   
pound1 are especially suitable for      
sauting or broiling4 ,when they are to  
be prepared by these processes1 saut or 
broil them as any other meat1           
remembering1 however1 that pork must be 
well done4 ,because of this fact1 a more
 moderate temperature must be employed  
than that used for beefsteak4  #fa4     
,,pork ,,chops ,,in ,,tomato            
,,sauce4--,a slight change from the     
usual way of preparing pork chops can be
 had by cooking them with tomatoes4 ,the
 combination of these two foods produces
 a dish having a very agreeable flavor4 
,first brown the chops in their own fat 
in a frying pan1 turning them frequently
 so that the surfaces will become evenly
 browned4 ,when they have cooked for #ae
 minutes1 pour enough strained stewed   
tomatoes over them to cover them well1  
and season with salt and pepper4 ,cover 
the pan tight1 and allow them to simmer 

until the tomatoes become quite thick4  
,place the chops on a hot platter1 pour 
the tomato sauce over them1 and serve   
hot4  #fb4 ,,saut,d ,,tenderloin ,,of   
,,pork4--,since the tenderloin of pork  
is a very tender piece of meat1 it needs
 no accompaniment to make it a delicious
 dish1 but sometimes a change of        
preparation is welcomed in order to give
 variety to the diet4 ,the accompanying 
directions should therefore be followed 
when something different from broiled   
tenderloin is desired4  ,cut the        
tenderloin into lengthwise slices and   
brown these slices in melted butter1    
turning them several times4 ,then remove
 to a cooler part of the stove1 and let 
them cook slowly in the butter for #ae  
minutes1 taking care to have them       
closely covered and turning them once or
 twice so that they will cook evenly4   
,at the end of this time1 pour enough   
milk or cream in the pan to cover the   
meat well and cook for #ae minutes      
longer4 ,with a skimmer1 remove the     

meat1 which should be very tender by    
this time1 from the pan1 and put it     
where it will keep hot4 ,make a gravy of
 the drippings that remain in the pan by
 thickening it with #a tablespoonful of 
flour1 stirring it until it is thick and
 smooth and seasoning it to taste with  
salt and pepper4 ,pour the gravy over   
the meat and serve hot4  #fc4 ,,pork    
,,sausage4--,the trimmings and some of  
the internal organs of pork are         
generally utilized to make sausage by   
chopping them very fine and then highly 
seasoning the chopped meat4 ,pork in    
this form may be bought fresh or smoked 
and loose or in casings4 ,it usually    
contains considerable fat and therefore 
shrinks upon being cooked1 for the fat  
is melted by the heat and runs out of   
the sausage4  ,to cook pork sausages put
 up in casings1 place the required      
number in a hot frying pan with a small 
quantity of hot water4 ,cover the pan   
with a lid and allow the sausages to    
cook4 ,when they have swelled up and the

 skins1 or casings1 look as if they     
would burst1 remove the cover and       
thoroughly prick each one with a sharp  
fork1 so as to allow the fat and the    
water to run out4 ,then allow the water 
to evaporate and saut the sausages in   
their own fat1 turning them frequently  
until they are well browned4  ,to cook  
loose pork sausage1 shape it into thin1 
flat cakes4 ,grease a frying pan        
slightly1 in order to keep the cakes    
from sticking to the surface1 place the 
cakes in the pan1 and allow them to cook
 in the fat that fries out1 turning them
 occasionally until both sides are well 
browned4   ,,cured ,,pork ,,and ,,its   
,,preparation  #fd4 ,under the heading  
of cured pork may be included many of   
the cuts of pork1 for a large part of a 
pork carcass can be preserved by curing4
 ,however1 this term is usually         
restricted to include salt pork1 bacon1 
and ham4 ,as has already been learned1  
salt pork is obtained from the belly2   
bacon1 from the middle cut2 and ham1    

from the two hind legs of pork4  #fe4   
,,salt ,,pork4--,as the cut used for    
salt pork is almost entirely fat1 this  
piece is seldom used alone for the      
table4 ,occasionally1 it is broiled to  
be served with some special food1 such  
as fried apples1 but for the most part  
it is used for larding2 that is1 slices 
of it are laid across the surface of    
meat and fish that are lacking in fat   
and that therefore cook better and have 
a more agreeable flavor when fat in some
 form is added4 ,pork of this kind is   
usually bought by the pound and then    
sliced by the housewife as it is needed 
for cooking purposes4  ,illustration3   
,,fig4 #bb  #ff4 ,,bacon4--,the middle  
cut of pork1 upon being cured by        
smoking1 is regarded as bacon4 ,it is   
sometimes used for larding purposes1 but
 as it contains more lean than salt     
pork1 has a very pleasing flavor1 and is
 the most easily digested fat known1 it 
is much used for food4 ,a piece that    
contains the usual proportion of fat and

 lean is shown in ,fig4 #bb4 ,the strip 
of fat that occurs between the rind1 or 
outer coat1 and the first layer of lean 
is the firmest and the best for larding4
 ,the fat that fries out of bacon is    
excellent for use in the cooking and    
seasoning of other foods1 such as       
vegetables and meats4 ,when bacon is    
cooked for the table1 its flavor will be
 improved if it is broiled rather than  
fried in its own fat4 ,the rind of bacon
 should1 as a rule1 be trimmed off1 but 
it should never be wasted1 for it may be
 used to grease a pancake griddle or any
 pan in which food is to be cooked1     
provided the bacon flavor will not be   
objectionable4  ,in purchasing bacon1 it
 is usually more economical to buy the  
whole side1 or the entire middle cut1   
but if smaller quantities are desired1  
any amount1 either in one piece or in   
slices1 may be bought4 ,the commercially
 cut bacon1 which is very thin and      
becomes very crisp in its preparation1  
may be bought with the rind retained or 

removed4 ,in both of these forms1 it is 
often put up in jars or packed neatly in
 flat pasteboard boxes4 ,while such     
bacon is undoubtedly the most popular   
kind1 it should be remembered that the  
more preparation that is put on such a  
food before it enters the home1 the more
 expensive it becomes4 ,very            
satisfactory results can be obtained    
from bacon bought in the piece if care  
is used in cutting it4 ,to secure very  
thin1 even slices1 a knife having a thin
 blade that is kept sharp and in good   
condition should always be used4  #fg4  
,,bacon ,,and ,,eggs4--,there are many  
combinations in which bacon is one of   
the foods1 but no more palatable one can
 be found than bacon and eggs4 ,this is 
generally a breakfast dish2 still there 
is no reason why it cannot be used at   
times for luncheon or supper to give    
variety4  ,to prepare this combination  
of foods1 first pan-broil the desired   
number of slices of bacon in a hot      
frying pan until they are crisp and then

 remove them to a warm platter4 ,into   
the fat that has fried out of the bacon1
 put the required number of eggs1 which 
have first been broken into a saucer4   
,fry them until they reach the desired  
degree of hardness1 and then remove to  
the platter containing the bacon4 ,serve
 by placing a slice or two of bacon on  
the plate with each egg4  #fh4 ,,bacon  
,,combined ,,with ,,other               
,,foods4--,many other foods may be fried
 in the same way as eggs and served with
 bacon4 ,for instance1 sliced apples or 
sliced tomatoes fried in bacon fat until
 they become tender1 but not mushy1 are 
delicious when served with crisp pieces 
of bacon4 ,also1 cold cereals1 such as  
cream of wheat1 oatmeal1 corn-meal mush1
 etc41 may be sliced and fried until    
crisp and then served with bacon4  #fi4 
,,ham4--,the hind leg of pork1 when     
cured and smoked1 is usually known as   
ham4 ,fig4 #bc shows a ham from which   
the rind has not been removed4 ,in such 
a ham1 the proportion of fat and lean is

 about right1 but when ham is bought    
with the rind removed1 much of the fat  
is also taken off4 ,the best hams weigh 
from #h to #ae pounds1 and have a thin  
skin1 solid fat1 and a small1 short     
tapering leg or shank4  ,several ways of
 cooking ham are in practice4 ,very     
often slices resembling slices of round 
steak are cut from the whole ham and    
then fried or broiled4 ,if a larger     
quantity is desired1 the entire ham or a
 thick cut may be purchased4 ,this is   
boiled or baked and then served hot or  
cold4 ,it is a good idea to purchase an 
entire ham and keep it in supply1       
cutting off slices as they are desired4 
,in such an event1 the ham should be    
kept carefully wrapped and should be    
hung in a cool1 dry place4 ,in cutting a
 ham1 begin at the large end1 as in     
,fig4 #bc1 and cut off slices until the 
opposite end becomes too small to make  
good slices4 ,the piece that remains may
 be cooked with vegetables1 may be      
boiled and served either hot or cold1   

or1 if it is only a small piece1 may be 
used for making soup4  ,illustration3   
,,fig4 #bc  #gj4 ,,broiled ,,ham4--,the 
methods of broiling and pan broiling are
 very satisfactory when applied to ham  
that is cut in slices4 ,ham is          
pan-broiled in the same way as other    
meats4 ,to broil ham1 place slices #a   
inch thick on the hot broiler rack and  
sear quickly on both sides4 ,then reduce
 the temperature and broil for #ae to   
#ah minutes1 turning the ham every few  
minutes until done4 ,remove to a hot    
platter4 ,add a little water to the     
drippings in the broiler pan1 pour this 
over the meat1 and serve at once4  #ga4 
,,ham ,,baked ,,in ,,milk4--,a change   
from the usual ways of preparing slices 
of ham can be had by baking them in     
milk4 ,a point to remember in carrying  
out this method is that the meat must   
bake slowly in order to be tender when  
it is done4  ,secure a #b-;inch slice of
 ham1 place it in a dripping pan1 and   
completely cover it with milk4 ,put in a

 moderate oven and cook for #b or more  
hours4 ,when the ham is done1 its       
surface should be brown and the milk    
should be almost entirely evaporated4   
,if the liquid added in the beginning is
 not sufficient1 more may be added      
during the baking4  #gb4 ,,boiled       
,,ham4--,sometimes it is desired to cook
 an entire ham1 particularly when a     
large number of persons are to be       
served4 ,the usual way to prepare a     
whole ham is to boil it4 ,when it is    
sufficiently cooked1 it may be served   
hot or kept until it is cold and then   
served in slices4 ,nothing is more      
appetizing for a light meal1 as luncheon
 or supper1 or for picnic lunches than  
cold sliced ham4 ,then1 too1 boiled ham 
is very delicious when it is fried until
 the edges are crisp4  ,to prepare      
boiled ham1 first soak the ham in cold  
water for several hours and then remove 
it and scrub it4 ,place it in a large   
kettle with the fat side down and cover 
well with cold water4 ,put over a slow  

fire and allow to come to the boiling   
point very slowly4 ,boil for #ae minutes
 and skim off the scum that has risen4  
,simmer slowly for about #e hours1 or at
 least #be minutes for each pound of    
ham4 ,take from the kettle and remove   
the skin about two-thirds of the way    
back4 ,it will be found that the skin   
will peel off easily when the ham is    
cooked enough4 ,garnish in any desirable
 way and serve hot or cold4  #gc4       
,,baked ,,ham4--,another very appetizing
 way in which to cook an entire ham is  
to bake it4 ,this involves both cooking 
in water on the top of the stove and    
baking in the oven4 ,while this recipe1 
as well as those preceding1 specifies   
ham1 it should be remembered that       
shoulder may be cooked in the same ways4
  ,for baked ham1 proceed in the way    
just explained for boiled ham1 but boil 
only #ab minutes for each pound4 ,take  
the ham from the kettle and allow it to 
cool enough to permit it to be handled4 
,remove the skin4 ,then place the ham in

 a roasting pan and pour over it #a     
cupful of water4 ,bake #ab minutes for  
each pound and baste frequently while   
baking4 ,serve hot or cold4             
,,preparation ,,op ,,left-,,over ,,pork 
#gd4 ,,cold ,,pork ,,with ,,fried       
,,apples4--,a combination that most     
persons find agreeable and that enables 
the housewife to use up left-over pork1 
is cold pork and fried apples4 ,to      
prepare this dish1 remove the cores from
 sour apples and cut the apples into    
#a_/b-;inch slices4 ,put these in a     
frying pan containing hot bacon fat and 
fry until soft and well browned4 ,slice 
cold pork thin and place in the center  
of a platter4 ,arrange the apples around
 the pork in a border4  #ge4 ,,scalloped
 ,,pork ,,and ,,cabbage4--,if not enough
 pork remains to serve alone1 it can be 
combined with cabbage to make a most    
appetizing scalloped dish4 ,the         
accompanying recipe shows just how to   
prepare such a dish4  ,,scalloped ,,pork
 ,,and ,,cabbage 7,sufficient to ,serve 

,six7  #b c4 small thin slices of pork  
#a-a_/b c4 cooked chopped cabbage       
#a-a_/b c4 thin white sauce #a_/d c4    
buttered crumbs  ,arrange the pork and  
cabbage in layers in a baking dish1     
having a layer of cabbage on top4 ,pour 
the white sauce over all and sprinkle   
the crumbs on top4 ,bake until the sauce
 boils and the crumbs are brown4  #gf4  
,,mock ,,chicken ,,salad4--,the         
similarity in appearance of pork to     
chicken makes it possible to prepare a  
salad of cold pork that is a very good  
substitute for chicken salad4 ,a salad  
of this kind can be used as the main    
dish in such a meal as luncheon or      
supper4  ,,mock ,,chicken ,,salad       
7,sufficient to ,serve ,six7  #d ,tb4   
vinegar #b c4 diced pork #a-a_/b c4     
diced celery ,salad dressing  ,heat the 
vinegar and pour it over the diced pork4
 ,set aside to chill4 ,when ready to    
serve1 add the diced celery and mix     
well4 ,pour the salad dressing over all 
and serve on crisp lettuce leaves4      

,,serving ,,and ,,carving ,,of ,,meat   
#gg4 ,the manner of carving and serving 
meat in the home depends to some extent 
on the kind of meat that is to be       
served4 ,a way that is favored by some  
is to carve the meat before it is placed
 on the table and then serve it         
according to the style of service used4 
,however1 the preferable way is to place
 the platter containing the meat on the 
table1 together with the plates1 in     
front of the person who is to do the    
carving and serving4  ,the carver should
 use considerable care in cutting and   
serving the meat so that the platter and
 the surrounding tablecloth will not    
become unsightly4 ,to make each portion 
as attractive as possible1 it should be 
cut off evenly and then placed on the   
plate with the best side up4            
,furthermore1 the carving should be done
 in an economical way in order that     
whatever remains after the first serving
 may be served later in the same meal1  
and what is not eaten at the first meal 

may be utilized to advantage for        
another4 ,to obtain the best results in 
carving1 a good carving knife should be 
secured and it should always be kept    
well sharpened4  #gh4 ,with the general 
directions clear in mind1 the methods of
 carving and serving particular kinds of
 meat may be taken up4 ,chops1 of       
course1 require no carving4 ,by means of
 a large fork1 one should be placed on  
each person's plate4 ,steaks and roasts1
 however1 need proper cutting in order  
that equally good pieces may be served  
to each person dining4 ,to carve a steak
 properly1 cut it across from side to   
side so that each piece will contain a  
portion of the tender part1 as well as a
 share of the tougher part4 ,when cut1  
the pieces should be strips that are    
about as wide as the steak is thick4 ,it
 is often advisable to remove the bone  
from some steaks before placing them on 
the table4  #gi4 ,roasts require        
somewhat more attention than steaks4    
,before they are placed on the table1   

any cord used for tying should be cut   
and removed and all skewers inserted to 
hold the meat in shape should be pulled 
out4 ,to carve a roast of any kind1 run 
the fork into the meat deeply enough to 
hold it firmly and then cut the meat    
into thin slices across the grain4 ,in  
the case of a roast leg that contains   
the bone1 begin to carve the meat from  
the large end1 cutting each slice down  
to the bone and then off so that the    
bone is left clean4 ,place round of beef
 and rolled roasts on the platter so    
that the tissue side1 and not the skin  
side1 is up1 and then cut the slices off
 in a horizontal direction4 ,to carve a 
rib roast properly1 cut it parallel with
 the ribs and separate the pieces from  
the backbone4   ,,sausages ,,and ,,meat 
,,preparations  #hj4 ,in addition to the
 fresh1 raw meats that the housewife can
 procure for her family1 there are on   
the market numerous varieties of raw1   
smoked1 cooked1 and partly cooked meats1
 which are generally included under the 

term ,,sausages4 ,these meats are       
usually highly seasoned1 so they keep   
better than do fresh meats4 ,they should
 not be overlooked by the housewife1 for
 they help to simplify her labor and at 
the same time serve to give variety to  
the family diet4 ,still1 it should be   
remembered that when meats are made     
ready for use before they are put on the
 market1 the cost of the labor involved 
in their manufacture is added to the    
price charged for them4 ,for this       
reason1 the housewife must be prepared  
to pay more for meats of this kind than 
she would pay if she could prepare them 
at home4 ,however1 she need not be      
concerned regarding their safety1 for   
the government's inspection and         
regulations prevent any adulteration of 
them4  #ha4 ,among the numerous         
varieties of these meats1 many of them  
are typical of certain localities1 while
 others have a national or an           
international reputation4 ,they also    
vary in the kind of meat used to make   

them4 ,some of them are made from beef1 
as frankfurters and certain kinds of    
bologna1 while others are made from pork
 and include the smoked and unsmoked    
sausages1 ,liverwurst is made from the  
livers of certain animals1 and may be   
purchased loose or in skins4  ,some of  
these sausages are used so often in     
certain combinations of foods that they 
are usually thought of in connection    
with the foods that it is customary for 
them to accompany4 ,frankfurters and    
sauerkraut1 pork sausage and mashed     
potatoes1 liverwurst and fried corn-meal
 mush are well-known combinations of    
this kind4  #hb4 ,closely allied to     
these sausages1 although not one of     
them1 is a meat preparation much used in
 some localities and known as scrapple1 
or ponhasse4 ,this is prepared by       
cooking the head of pork1 removing the  
meat from the bones1 and chopping it    
very fine4 ,the pieces of meat are then 
returned to the broth in which the head 
was cooked and enough corn meal to      

thicken the liquid is stirred in4 ,after
 the whole has boiled sufficiently1 it  
is turned into molds and allowed to     
harden4 ,when it is cold and hard1 it   
can be cut into slices1 which are sautd 
in hot fat4  #hc4 ,besides scrapple1    
numerous other meat preparations1 such  
as meat loaves of various kinds and     
pickled pig's feet1 can usually be      
obtained in the market4 ,while the      
thrifty housewife does not make a habit 
of purchasing meats of this kind        
regularly1 there are times when they are
 a great convenience and also afford an 
opportunity to vary the diet4         99
       99       99       99       99    
,,preparation ,,of ,,foods ,,by         
,,deep-,,fat ,,frying  ,,principles ,,of
 ,,deep-,,fat ,,frying  #hd4 ,up to this
 point1 all frying of foods has been    
done by sauting them2 that is1 frying   
them quickly in a small amount of fat4  
,the other method of frying1 which      
involves cooking food quickly in deep   
fat at a temperature of #cej to #djj    

degrees ,fahrenheit1 is used so         
frequently in the preparation of many   
excellent meat dishes1 particularly in  
the use of left-overs1 that specific    
directions for it are here given1       
together with several recipes that      
afford practice in its use4 ,no         
difficulty will be experienced in       
applying this method to these recipes or
 to other recipes if the underlying     
principles of deep-fat frying are       
thoroughly understood and the proper    
utensils for this work are secured4     
#he4 ,in the first place1 it should be  
remembered that if foods prepared in    
this way are properly done1 they are not
 so indigestible as they are oftentimes 
supposed to be1 but that incorrect      
preparation makes for indigestibility in
 the finished product4 ,for instance1   
allowing the food to soak up quantities 
of fat during the frying is neither     
economical nor conducive to a digestible
 dish4 ,to avoid such a condition1 it is
 necessary that the mixture to be fried 

be made of the proper materials and be  
prepared in the right way4 ,one of the  
chief requirements is that the surface  
of the mixture be properly coated with a
 protein material1 such as egg or egg   
and milk1 before it is put into the fat 
or that the mixture contain the correct 
proportion of egg so that its outside   
surface will accomplish the same        
purpose4 ,the reason for this           
requirement is that the protein material
 is quickly coagulated by the hot fat   
and thus prevents the entrance of fat   
into the inside material of the fried   
food4  ,care must be taken also in the  
selection of the fat that is used for   
deep-fat frying4 ,this may be in the    
form of an oil or a solid fat and may be
 either a vegetable or an animal fat4   
,however1 a vegetable fat is usually    
preferred1 as less smoke results from it
 and less flavor of the fat remains in  
the food after it is cooked4            
,illustration3 ,fig4 #bd  #hf4 ,the     
utensils required for deep-fat frying   

are shown in ,fig4 #bd4 ,they consist of
 a wire basket and a pan into which the 
basket will fit4 ,as will be observed1  
the pan in which the fat is put has an  
upright metal piece on the side opposite
 the handle4 ,over this fits a piece of 
wire with which the basket is equipped  
and which is attached to the side       
opposite the handle of the basket4 ,this
 arrangement makes it possible to drain 
the fat from whatever food has been     
fried without having to hold the basket 
over the pan4   ,,application ,,of      
,,deep-,,fat ,,frying  #hg4 ,with the   
principles of deep-fat frying well in   
mind1 the actual work of frying foods by
 this method may be taken up4 ,numerous 
foods and preparations may be subjected 
to this form of cookery1 but attention  
is given at this time to only croquettes
 and timbale cases4 ,croquettes are     
small balls or patties usually made of  
some finely minced food and fried until 
brown4 ,timbale cases are shells in     
which various creamed foods are served4 

,as these two preparations are          
representative of the various dishes    
that can be cooked by frying in deep    
fat1 the directions given for these1 if 
carefully mastered1 may be applied to   
many other foods4  #hh4 ,,frying ,,of   
,,croquettes4--,after the mixture that  
is to be fried has been prepared1 and   
while the croquettes are being shaped1  
have the fat heating in the deep pan1 as
 in ,fig4 #bd4 ,before the food is      
immersed1 test the temperature of the   
fat in the manner shown in ,fig4 #be1 to
 make sure that it is hot enough4 ,to do
 this1 put a #a_/b-;inch cube of bread  
in the hot fat and keep it there for #dj
 seconds4 ,if at the end of this time it
 is a golden brown1 it may be known that
 the fat is sufficiently hot for any    
mixture4 ,be careful to regulate the    
heat so as to keep the fat as near this 
temperature as possible1 for it should  
be remembered that each time a cold food
 is immersed in hot fat1 the temperature
 is lowered4 ,usually1 a few minutes'   

frying is necessary to assure this      
regulation of the temperature4          
,illustration3 ,fig4 #be  ,as soon as   
the correct temperature is reached1 put 
several of the croquettes in the basket 
and set the basket in the pan of hot fat
 so that the croquettes are entirely    
covered4 ,fry until a good brown color  
is secured4 ,then lift the basket out of
 the fat and allow it to drain until all
 the fat possible has dripped from it4  
,finally remove the croquettes from the 
basket and place them on any kind of    
paper that will absorb the excessive    
fat4 ,serve at once or keep hot until   
ready to serve4  #hi4 ,,veal            
,,croquettes4--,veal that remains from a
 roast after it has been served once can
 be utilized in no better way than in   
the making of croquettes2 or1 if        
desired1 veal may be cooked especially  
for this purpose4 ,when such croquettes 
are served with a sauce of any desirable
 kind1 such as white sauce or tomato    
sauce1 or with left-over gravy1 no more 

appetizing dish can be found4  ,,veal   
,,croquettes 7,sufficient to ,serve     
,six7  #b c4 cold ground veal #a c4     
thick white sauce #b ,tb4 chopped onion 
#a ,tb4 chopped parsley ,salt and pepper
 #a egg ,fine crumbs  ,mix the ground   
veal with the white sauce1 add the onion
 and parsley1 and salt and pepper to    
taste4 ,shape into oblong croquettes4   
,roll first in the beaten egg1 which1 if
 necessary1 may be increased by the     
addition of a little milk1 and then in  
the crumbs4 ,fry in deep fat until a    
golden brown4 ,serve with or without    
sauce4  #ij4 ,,sweetbread               
,,croquettes4--,an extremely palatable  
dish can be made by frying in deep fat  
sweetbreads cut any desirable shape and 
size4 ,these are usually served with a  
vegetable1 and often a sauce of some    
kind is served over both4  ,to prepare  
the sweetbreads1 parboil them according 
to the directions given in ,art4 #ag4   
,cut them into the kind of pieces       
desired1 sprinkle the pieces with salt  

and pepper1 and dip them into beaten egg
 and then into crumbs4 ,fry in deep fat 
and serve with a vegetable or a sauce or
 both4  #ia4 ,,rice-,,and-,,meat        
,,patties4--,sometimes not enough meat  
remains after a meal to make a tasty    
dish by itself4 ,in such a case1 it     
should be combined with some other food1
 especially a starchy one1 so as to     
extend its flavor and produce a dish    
that approaches nearer a balanced ration
 than meat alone does4 ,a small amount  
of any kind of meat combined with rice  
and the mixture then formed into        
patties1 or croquettes1 provides both an
 appetizing and a nutritious dish4      
,,rice-,,and-,,meat ,,patties           
7,sufficient to ,serve ,six7  #a c4     
finely chopped left-over meat #a c4 cold
 steamed rice #a_/b c4 thick white sauce
 #a ,tb4 chopped onion #a tsp4 celery   
salt ,salt and pepper #a egg ,fine      
crumbs  ,mix the meat and rice1 stir    
into them the white sauce1 onion1 and   
celery salt1 and salt and pepper to     

taste4 ,shape into croquettes1 or       
patties2 roll first in the egg and then 
in the crumbs4 ,fry in deep fat until   
golden brown and serve with any         
desirable sauce4  ,illustration3 ,,fig4 
#bf  #ib4 ,,timbale ,,cases4--,such     
foods as creamed sweetbreads1 creamed   
sweetbreads and mushrooms1 and other    
delicate foods that are served in small 
quantities can be made very attractive  
by serving them in timbale cases4 ,these
 are made out of a batter by means of a 
timbale iron and fried in deep fat until
 brown4 ,in serving them1 place them    
either on a small plate or on the dinner
 plate with the rest of the dinner4 ,to 
make them especially attractive1 dip the
 edge into egg white and then into very 
finely chopped parsley4 ,fig4 #bf shows 
creamed sweetbreads served in a timbale 
case4  ,illustration3 ,,fig4 #bg  #ic4  
,to prepare timbale cases1 a timbale    
iron1 such as is shown in ,fig4 #bg1 is 
required4 ,such an iron consists of a   
fluted piece of metal that is either    

solid or hollow and that has attached to
 it a handle long enough to keep the    
hand sufficiently far away from the hot 
fat4  ,the batter required for timbale  
cases and the directions for combining  
them are as follows3  ,,timbale-,,case  
,,batter 7,sufficient to ,make ,twenty7 
#a egg #a_/b c4 milk #a_/b tsp4 salt #a 
tsp4 sugar #c_/d c4 flour  ,beat the egg
 with a fork just enough to break it up 
thoroughly4 ,add the milk1 salt1 and    
sugar4 ,stir in the flour with as little
 beating as possible4 ,after preparing  
this mixture1 allow it to stand for     
#a_/b hour1 so that any air it contains 
in the form of bubbles may escape and   
thus prevent the formation of holes and 
bubbles in the finished timbale cases4  
,illustration3 ,fig4 #bh  ,when about to
 use the batter1 pour it into a cup or  
some other small utensil that is just   
large enough to admit the iron easily4  
,the iron must be nearly covered with   
batter1 but a large amount of it will   
not be needed if a small utensil is     

used4 ,place the iron in the hot fat1 as
 shown in ,fig4 #bg1 until it is hot1 or
 for about #d minutes4 ,then let it drip
 and place it in the batter1 as in ,fig4
 #bh1 being careful not to permit the   
batter to come quite to the top of the  
iron1 and remove it at once4 ,place it  
immediately into the hot fat1 as in     
,fig4 #bi1 allowing the fat to come     
higher on the iron than the batter does4
 ,this precaution will prevent the      
formation of a ridge of bubbles around  
the top of the timbale case4 ,fry in the
 deep fat until the case is nicely      
browned1 as shown in ,fig4 #bf4 ,remove 
the iron from the fat1 and allow it to  
drip4 ,then carefully remove the timbale
 case from the iron with a fork and     
place it on paper that will absorb the  
fat4  ,illustration3 ,fig4 #bi  ,if your
 timbales are soft instead of crisp1 you
 will know that the mixture is too thick
 and should be diluted4 ,too hot or too 
cold an iron will prevent the mixture   
from sticking to it4   ,,meat 7,,part   

#b7  ,,examination ,,questions  7#a7 7a7
 ,what is veal8 7b7 ,from animals of    
what age is the best veal obtained8     
7#b7 ,compare veal and beef as to       
characteristics4  7#c7 ,what cuts of    
veal are most suitable for3 7a7 roasts8 
7b7 cutlets8 7c7 soup and stews8 7d7    
chops8  7#d7 7a7 ,what organs of veal   
are used for foods8 7b7 ,what are       
sweetbreads8  7#e7 7a7 ,why is veal more
 indigestible than beef8 7b7 ,what      
important point must be remembered      
concerning the cooking of veal8  7#f7   
7a7 ,what substance in veal is utilized 
in the preparation of jellied veal8 7b7 
,explain how this dish is prepared4     
7#g7 7a7 ,at what age is sheep sold as  
lamb8 7b7 ,how do lamb and mutton differ
 as to food substances8  7#h7 ,compare  
the flesh of lamb and mutton as to      
appearance4  7#i7 ,as they apply to lamb
 and mutton1 explain the terms3 7a7     
rack2 7b7 saddle4  7#aj7 ,explain why   
some cuts of lamb and mutton are tough  
and others tender4  7#aa7 ,what is3 7a7 

a crown roast of lamb8 7b7 a ,french    
chop8  7#ab7 7a7 ,describe pork of the  
best kind4 7b7 ,why is the food value of
 pork higher than that of other meats8  
7#ac7 7a7 ,name the cuts of pork4 7b7   
,what is meant by leaf lard8  7#ad7     
,what important points must be taken    
into consideration in the cooking of    
pork8  7#ae7 7a7 ,name some of the      
accompaniments that are usually served  
with pork4 7b7 ,what is the purpose of  
these accompaniments8  7#af7 7a7 ,for   
what purpose is salt pork generally     
used8 7b7 ,what is bacon8 7c7 ,to what  
uses is bacon put8  7#ag7 7a7 ,give the 
general directions for the carving and  
serving of meat4 7b7 ,explain how to    
carve and serve a steak4  7#ah7 7a7     
,what is meant by deep-fat frying8 7b7  
,why must a food that is to be fried in 
deep fat contain or be coated with a    
protein material8  7#ai7 7a7 ,what      
utensils are necessary for deep-fat     
frying8 7b7 ,explain the procedure in   
frying croquettes in deep fat4  7#bj7   

7a7 ,for what purpose are timbale cases 
used8 7b7 ,explain how to make a batter 
for timbale cases4   ,,additional ,,work
  ,select a cut of beef that you        
consider most desirable from an         
economical standpoint4 ,buy a quantity  
that may be used to the greatest        
advantage for your family4 ,prepare it  
in any way you desire4  ,state the      
number of pounds purchased1 the price of
 the meat1 the number of meals in which 
it was served1 and the number of persons
 7tell how many adults and how many     
children7 served at each meal4 ,estimate
 the cost of each portion by dividing   
the cost of the whole by the number of  
persons served4  ,make up an original   
dish in which left-over meat is used and
 submit the recipe to us4         99    
99       99       99       99           
,,poultry         99       99       99  
99       99  ,,poultry ,,as ,a ,,food   
#a4 ,,poultry is the term used to       
designate birds that have been          
domesticated1 or brought under the      

control of man1 for two purposes1       
namely1 the eggs they produce and the   
flesh food they supply4 ,all the common 
species of domestic fowls--chickens1    
ducks1 geese1 turkeys1 guinea fowls1 and
 pigeons--are known as poultry4         
,however1 none of these species is      
included under this term unless it is   
raised for at least one of the two      
purposes mentioned4 ,as the term is to  
be understood in this ,section1 poultry 
includes all domestic fowls that are    
killed in order that their flesh may be 
cooked and used as food for human       
beings4 ,of course1 many wild birds are 
killed for the flesh food they furnish1 
but they are classed under the term     
game4  #b4 ,poultry is probably never a 
necessity in the ordinary dietary1 and  
when prices are high it is a decided    
luxury4 ,still it does aid materially in
 relieving the monotony of the usual    
protein foods1 and it supplies that     
something out of the ordinary for       
special occasions4 ,then1 too1 it is    

often valuable in the diet of an invalid
 or some person with a poor appetite4   
,poultry is1 of course1 used more in    
some homes than in others2 yet there is 
scarcely a home in which it is not      
served some time or another4 ,a         
knowledge of this food and its          
preparation and serving will therefore  
prove to be a valuable asset to any     
housewife4  #c4 ,to arrive at a         
knowledge of the use of poultry as a    
food1 the housewife must necessarily    
become familiar with its selection and  
purchase4 ,then she must give attention 
to both its preparation for cooking and 
its actual cooking1 and1 finally1 to its
 serving4 ,in all these matters she will
 do well to adhere to the practice of   
economy1 for1 at best1 poultry is       
usually an expensive food4 ,before      
entering into these matters in detail1  
however1 it will be well to look into   
them in a general way4  #d4 ,in the     
selection of poultry1 the housewife     
should realize that poultry breeders    

have so developed certain breeds1 even  
of the same species1 that they are      
better for table use than others4 ,the  
flesh of any breed of poultry may be    
improved by feeding the birds good food 
and giving them proper care2 and it is  
by applying these principles that the   
breeders are enabled to better the      
quality of this food4 ,other things also
 influence the quality of poultry flesh 
as food1 as1 for example1 the way in    
which the poultry is prepared for market
 and the care it receives in            
transportation and storage4 ,unless     
these are as they should be1 they have a
 detrimental effect on poultry1 because 
such food is decidedly perishable4  ,it 
is possible to exercise economy in the  
purchase of poultry1 but before the     
housewife can do this she must be able  
to judge the age of each kind she may   
desire4 ,on the age depends to a great  
extent the method of cookery to be      
followed in preparing the poultry for   
the table4 ,likewise1 she must know the 

marks of cold-storage poultry1 as well  
as those of poultry that is freshly     
killed2 and she must be familiar with   
the first marks of deterioration1 or    
decay1 that result from storing the food
 too long or improperly4  ,economy may  
also be practiced in preparing poultry  
for cooking4 ,to bring this about1      
however1 the housewife should realize   
that the best method of preparing any   
kind of poultry for cooking is always   
the most economical4 ,it means1 too1    
that she should understand thoroughly   
the methods of drawing and cutting1 so  
that she may either do this work herself
 or direct it4  ,the way in which       
poultry is cooked has a bearing on the  
cost of this food1 too4 ,for example1 a 
young1 tender bird prepared by a wrong  
method not only is a good dish spoiled1 
but is a waste of expensive material4   
,likewise1 an older bird1 which has more
 flavor but tougher tissues1 is almost  
impossible as food if it is not properly
 prepared4 ,both kinds make appetizing  

dishes and do not result in waste if    
correct methods of cooking are followed 
in their preparation4  ,even the way in 
which poultry is served has a bearing on
 the cost of this food4 ,for this       
reason1 it is necessary to know how to  
carve1 as well as how to utilize any of 
this food that may be left over1 if the 
housewife is to get the most out of her 
investment4         99       99       99
       99       99  ,,selection ,,of    
,,poultry  ,,general ,,information  #e4 
,the selection of any kind of poultry to
 be used as food is a matter that should
 not be left to the butcher4 ,rather1 it
 should be done by some one who         
understands the purpose for which the   
poultry is to be used1 and1 in the home1
 this is a duty that usually falls to   
the housewife4 ,there are a number of   
general facts about poultry1 and a      
knowledge of them will assist the       
housewife greatly in performing her     
tasks4  #f4 ,,classification ,,of       
,,poultry4--,poultry breeders and       

dealers divide the domestic fowls into  
three classes4 ,in the first class are  
included those which have combs1 such as
 chickens1 turkeys1 and guinea fowls4   
,quails and pheasants belong to this    
class also1 but they are very seldom    
domesticated4 ,the birds in this class  
are distinguished by two kinds of       
tissue--light meat on the breast and    
dark meat on the other parts of the     
body4 ,in the second class are included 
those fowls which swim1 such as ducks   
and geese4 ,these are characterized by  
web feet and long thick bills1 and their
 meat is more nearly the same color over
 the entire body4 ,the third class is   
comprised of birds that belong to the   
family of doves4 ,pigeons1 which are    
called squabs when used as food1 are the
 only domesticated birds of this class4 
,they stand between the other two       
classes with respect to their flesh1    
which has some difference in color      
between the breast and other muscles1   
but not so much as chicken and other    

fowls of the first class4  #g4          
,,influence ,,of ,,feeding ,,and ,,care 
,,on ,,quality4--,to some extent1 the   
breed affects the quality of poultry as 
food2 still this is a far less important
 matter than a number of things that the
 purchaser is better able to judge4     
,among the factors that greatly         
influence the quality are the feeding   
and care that the birds receive up to   
the time of slaughter4 ,these affect not
 only the flavor and the tenderness of  
the tissue1 as well as the quantity of  
tissue in proportion to bone1 but also  
the healthfulness of the birds          
themselves4 ,to keep the birds in good  
health and to build up sufficient flesh 
to make them plump1 with as much meat as
 possible on the bones and a fair amount
 of fat as well1 the food they get must 
be clean and of the right kind4         
,likewise1 the housing conditions must  
be such that the birds are kept dry and 
sufficiently warm4 ,the living space1   
also1 must be adequate for the number   

that are raised4 ,domestic fowls are not
 discriminating as to their food1 and   
when they are forced to live in dirt and
 filth they will eat more or less of it 
and thus injure the quality of their    
flesh4 ,poultry that comes into the     
market looking drawn and thin1 with     
blue-looking flesh and no fat1 shows    
evidence of having had poor living      
conditions and inadequate feeding4 ,such
 poultry will be found to have a less   
satisfactory flavor than that which has 
received proper care4  #h4 ,,effect ,,of
 ,,sex ,,on ,,quality4--,when birds of  
any kind are young1 sex has very little 
to do with the quality of the flesh4    
,but as they grow older the flesh of    
males develops a stronger flavor than   
that of females of the same age and also
 becomes tougher4 ,however1 when birds1 
with the exception of mature ones1 are  
dressed1 it would take an expert to     
determine the sex4 ,the mature male is  
less plump than the female1 and it is   
more likely to be scrawny4 ,likewise1   

its spurs are larger and its bones are  
large in proportion to the amount of    
flesh on them4  ,very often the         
reproductive organs of young males are  
removed1 and the birds are then called  
capons4 ,as the capon grows to maturity1
 it develops more of the qualities of   
the hen4 ,its body becomes plump instead
 of angular1 the quality of its flesh is
 much better than that of the cock1 and 
the quantity of flesh in proportion to  
bone is much greater4 ,in fact1 the     
weight of a capon's edible flesh is much
 greater than that of either a hen or a 
cock4 ,in the market1 a dressed capon   
can usually be told by the long tail and
 wing feathers that are left on1 as well
 as by a ring of feathers around the    
neck4 ,female birds that are spayed are 
called poulards4 ,spaying1 or removing  
the reproductive organs1 of female      
birds1 however1 makes so little         
improvement that it is seldom done4  #i4
 ,,preparation ,,of ,,poultry ,,for     
,,market4--,the manner in which poultry 

is prepared for market has a great      
bearing on its quality as food4 ,in some
 cases1 the preparation falls to the    
producer1 and often1 when birds are     
raised in quantities1 they are sold     
alive and dressed by the butcher4       
,however1 poultry that is to be shipped 
long distances and in large quantities  
or stored for long periods of time is   
usually prepared at a slaughtering      
place4 ,this process of slaughtering and
 shipping requires great care1 for if   
attention is not given to details1 the  
poultry will be in a state of           
deterioration when it reaches the       
consumer and therefore unfit for food4  
,in order to avoid the deterioration of 
poultry that is slaughtered some        
distance from the place of its          
consumption1 each bird is well fed up to
 within #bd hours before it is killed4  
,then it is starved so that its         
alimentary tract will be as empty as    
possible at the time of killing4 ,such  
birds are killed by cutting the large   

blood vessel running up to the head4    
,when properly done1 this method of     
killing allows almost all the blood to  
be drained from the body and the keeping
 qualities are much improved4 ,at       
practically the same time1 the brain is 
pierced by the knife thrust1 and as soon
 as the bleeding commences the fowl     
becomes paralyzed4 ,as the tissues      
relax1 the feathers may be pulled easily
 from the skin without immersing the    
bird in hot water4 ,this method of      
plucking1 known as dry plucking1 is     
preferable when the skin must be kept   
intact and the poultry kept for any     
length of time4 ,the head and feet are  
left on and the entrails are not        
removed4 ,the poultry is then chilled to
 the freezing point1 but not below it1  
after which the birds are packed ten in 
a box and shipped to the market in      
refrigerator cars or placed in cold     
storage4 ,unless the poultry is to be   
cooked immediately after slaughter1 such
 measures are absolutely necessary1 as  

its flesh is perishable and will not    
remain in good condition for a long     
period of time4  #aj4 ,,cold-,,storage  
,,poultry4--,poultry that has been      
properly raised1 killed1 transported1   
and stored is very likely to come into  
the market in such condition that it    
cannot be readily distinguished from    
freshly killed birds4 ,when exposed to  
warmer temperatures1 however1 storage   
poultry spoils much more quickly than   
does fresh poultry4 ,for this reason1 if
 there is any evidence that poultry has 
been in storage1 it should be cooked as 
soon as possible after purchase4  ,there
 are really two kinds of cold-storage   
poultry3 that which is kept at a        
temperature just above freezing and     
delivered within a few weeks after      
slaughtering1 and that which is frozen  
and kept in storage a much longer time4 
,when properly cared for1 either one is 
preferable to freshly killed poultry    
that is of poor quality or has had a    
chance to spoil4 ,poultry that has been 

frozen must be thawed carefully4 ,it    
should be first placed in a refrigerator
 and allowed to thaw to that temperature
 before it is placed in a warmer one4   
,it should never be thawed by putting it
 into warm water4 ,thawing it in this   
way really helps it to decompose4  ,a   
sure indication of cold-storage poultry 
is the pinched look it possesses1 a     
condition brought about by packing the  
birds tightly against one another4      
,storage poultry usually has the head   
and feet left on and its entrails are   
not removed4 ,indeed1 it has been       
determined by experiment that poultry   
will keep better if these precautions   
are observed4 ,the removal of the       
entrails seems to affect the internal   
cavity of the bird so that it does not  
keep well1 and as a matter of safety it 
should be cooked quickly after this has 
been done in the home4   ,,selection    
,,of ,,chicken  #aa4 ,to be able to     
select chicken properly1 the housewife  
must be familiar with the terms that are

 applied to chickens to designate their 
age or the cookery process for which    
they are most suitable4 ,chicken is a   
general name for all varieties of this  
kind of poultry1 but in its specific use
 it means a common domestic fowl that is
 less than #a year old4 ,fowl is also a 
general term2 but in its restricted use 
in cookery it refers to the full-grown  
domestic hen or cock over #a year of    
age1 as distinguished from the chicken  
or pullet4 ,a broiler is chicken from #b
 to #d months old which1 because of its 
tenderness1 is suitable for broiling4 ,a
 frying chicken is at least #f months   
old1 and a roasting chicken is between  
#f months and #a year old4 ,with these  
terms understood1 it can readily be seen
 that if fried chicken is desired a     
#b-year-old fowl would not be a wise    
purchase4  ,the quality of the bird is  
the next consideration in the selection 
of chicken4 ,a number of things have a  
bearing on the quality4 ,among these1 as
 has already been pointed out1 are the  

feeding and care that the bird has      
received during its growth1 the way in  
which it has been prepared for market1  
and so on4 ,all of these things may be  
determined by careful observation before
 making a purchase4 ,however1 if the    
bird is drawn1 and especially if the    
head and feet are removed1 there is less
 chance to determine these things       
accurately4  ,illustration3 ,,fig4 #a   
#ab4 ,,general ,,marks ,,of ,,good      
,,quality4--,a chicken older than a     
broiler that has been plucked should not
 be scrawny nor drawn looking like that 
shown in ,fig4 #a1 nor should the flesh 
have a blue tinge that shows through the
 skin4 ,rather1 it should be plump and  
well rounded like the one shown in ,fig4
 #b4 ,there should be a sufficient      
amount of fat to give a rich1 yellow    
color4 ,it should be plucked clean1 and 
the skin should be clear and of an even 
color over the entire bird4 ,tender1    
easily broken skin indicates a young    
bird2 tougher skin indicates an older   

one4 ,the skin should be whole and      
unbroken2 likewise1 when pressed with   
the fingers1 it should be neither flabby
 nor stiff1 but pliable4  ,illustration3
 ,,fig4 #b  #ac4 ,the increase of age in
 a chicken is to some extent an         
advantage1 because with age there is an 
increase in flavor4 ,thus1 a year-old   
chicken will have more flavor than a    
broiler4 ,however1 after more than a    
year1 the flavor increases to such an   
extent that it becomes strong and       
disagreeable4 ,with the advance of age  
there is also a loss of tenderness in   
the flesh1 and this after #a-a_/b or #b 
years becomes so extreme as to render   
the bird almost unfit for use4 ,as the  
age of a chicken increases1 the         
proportion of flesh to bone also        
increases up to the complete maturity of
 the bird4 ,hence1 one large bird is a  
more economical purchase than two small 
ones that equal its weight1 because the 
proportion of bone to flesh is less in  
the large bird than in the small ones4  

#ad4 ,,determining ,,the ,,age ,,of     
,,chicken4--,an excellent way in which  
to determine the age of a chicken that  
has been dressed consists in feeling of 
the breast bone at the point where it   
protrudes below the neck4 ,in a very    
young chicken1 a broiler1 for instance1 
the point of this bone will feel like   
cartilage1 which is firm1 elastic       
tissue1 and may be very easily bent4 ,if
 the bird is about a year old1 the bone 
will be brittle1 and in a very old one  
it will be hard and will not bend4  #ae4
 ,if the head has been left on1 the     
condition of the beak is a means of     
determining age4 ,in a young chicken1 it
 will be smooth and unmarred2 in an old 
one1 it will be rough and probably      
darker in color4 ,if the feet have been 
left on1 they too will serve to indicate
 the age4 ,the feet of a young chicken  
are smooth and soft2 whereas1 those of  
an old bird are rough1 hard1 and scaly4 
,the claws of a young one are short and 
sharp2 but as the bird grows older they 

grow stronger and become blunt and      
marred with use4 ,the spur1 which is a  
projection just above the foot on the   
back of each leg1 is small in the young 
chicken1 and increases in size as the   
age increases4 ,however1 the spurs are  
more pronounced in males than in        
females4  #af4 ,another way of telling  
the age of dressed chicken is to observe
 the skin4 ,after plucking1 young birds 
usually have some pin feathers left in  
the skin4 ,pin feathers are small       
unformed feathers that do not pull out  
with the larger ones4 ,older birds are  
usually free from pin feathers1 but have
 occasional long hairs remaining in the 
skin after the feathers have been       
plucked4 ,these do not pull out readily 
and must be singed off when the chicken 
is being prepared for cooking4  #ag4    
,,determining ,,the ,,freshness ,,of    
,,chicken4--,there are a number of      
points that indicate whether or not a   
chicken is fresh4 ,in a freshly killed  
chicken1 the feet will be soft and      

pliable and moist to the touch2 also1   
the head will be unshrunken and the eyes
 full and bright4 ,the flesh of such a  
chicken will give a little when pressed1
 but no part of the flesh should be     
softer than another4 ,as actual         
decomposition sets in1 the skin begins  
to discolor4 ,the first marks of        
discoloration occur underneath the legs 
and wings1 at the points where they are 
attached to the body4 ,any dark or      
greenish color indicates decomposition1 
as does also any slimy feeling of the   
skin4 ,the odor given off by the chicken
 is also an indication of freshness4    
,any offensive odor1 of course1 means   
that the flesh has become unfit for     
food4  #ah4 ,,live                      
,,chickens4--,occasionally chickens are 
brought to the market and sold alive4   
,this means1 of course1 that the birds  
are subjected to a certain amount of    
fright and needless cruelty and that the
 work of slaughtering falls to the      
purchaser4 ,the cost1 however1 is       

decreased a few cents on the pound4     
,such birds must be chosen first of all 
by weight and then by the marks that    
indicate age1 which have already been   
given4   ,,selection ,,of ,,poultry     
,,other ,,than ,,chicken  #ai4 ,the     
determination of quality1 especially    
freshness1 is much the same for other   
kinds of poultry as it is for chicken4  
,in fact1 the same points apply in most 
cases1 but each kind seems to have a few
 distinguishing features1 which are here
 pointed out4  #bj4 ,,selection ,,of    
,,turkeys4--,turkeys rank next to       
chickens in popularity as food4 ,they   
are native to ,america and are perhaps  
better known here than in foreign       
countries4 ,turkey is a much more       
seasonal food than chicken1 it being    
best in the fall4 ,cold-storage turkey  
that has been killed at that time1      
provided it is properly stored and cared
 for1 is better than fresh turkey       
marketed out of season4  #ba4 ,the age  
of a turkey can be fairly accurately    

told by the appearance of its feet4     
,very young turkeys have black feet1 and
 as they mature the feet gradually grow 
pink1 so that at more than #a year old  
the feet will be found to be pink4      
,however1 as the bird grows still older1
 the color again changes1 and a         
#c-year-old turkey will have dull-gray  
or blackish looking feet4 ,the legs1    
too1 serve to indicate the age of       
turkeys4 ,those of a young turkey are   
smooth1 but as the birds grow older they
 gradually become rough and scaly4 ,a   
young turkey will have spurs that are   
only slightly developed1 whereas an old 
turkey will have long1 sharp ones4  #bb4
 ,turkeys are seldom marketed when they 
are very young4 ,but in spite of the    
fact that this is occasionally done1 the
 mature birds are more generally        
marketed4 ,turkeys often reach a large  
size1 weighing as much as #bj to #be    
pounds4 ,a mature turkey has            
proportionately a larger amount of flesh
 and a smaller amount of bone than      

chicken2 hence1 even at a higher price  
per pound1 turkey is fully as economical
 as chicken4  #bc4 ,,selection ,,of     
,,ducks4--,ducks probably come next to  
turkeys in popularity for table use4    
,young ducks are sold in the market     
during the summer and are called spring 
duck4 ,the mature ducks may be purchased
 at any time during the year1 but they  
are best in the winter months4  ,the    
flexibility of the windpipe is an       
excellent test for the age of ducks4 ,in
 the young bird1 the windpipe may be    
easily moved2 whereas1 in the old one1  
it is stationary and quite hard4 ,the   
meat of ducks is dark over the entire   
bird1 and the greatest amount is found  
on the breast4 ,its flavor is quite     
typical1 and differs very much from     
turkey and chicken4 ,however1 there is a
 comparatively small amount of meat even
 on a good-sized duck1 and it does not  
carve to very good advantage2 in fact1  
more persons can be served from a       
chicken or a turkey of the same weight4 

,young ducks are rather difficult to    
clean1 as a layer of fine down1 which is
 not easily removed1 covers the skin4   
#bd4 ,,selection ,,of ,,geese4--,geese  
are much more commonly used for food in 
foreign countries than in ,america4     
,their age may be told in the same way  
as that of ducks1 namely1 by feeling of 
the windpipe4 ,the flesh is dark        
throughout and rather strongly flavored4
 ,the fat is used quite extensively for 
cooking purposes1 and even as a butter  
substitute in some countries4 ,because  
of this fact1 geese are generally       
fattened before they are slaughtered1   
and often half the weight of the bird is
 fat4 ,the livers of fattened geese     
reach enormous proportions and are      
considered a delicacy4 ,they are used   
for pt de fois gras4 ,usually1 this is  
put up in jars and brings a very high   
price4  #be4 ,,selection ,,of           
,,pigeons4--,pigeons are raised         
primarily for their use as squabs4      
,these are young birds about #d weeks   

old1 and their meat is tender and       
agreeable to the taste4 ,the meat of the
 mature pigeon becomes quite tough and  
unpalatable4 ,the breast is the only    
part of the bird that has meat on it in 
any quantity1 and this meat is slightly 
lighter in color than that which comes  
from the remainder of the body4         
,midsummer is the best season for       
squabs1 but they can be purchased at    
other times of the year4 ,the cost of   
squabs is too high to allow them to be  
used extensively as a food in the       
ordinary household4   ,,table ,i        
,,guide ,,to ,,the ,,selection ,,of     
,,poultry  ,market ,name                
,weight          ,age          ,season  
,pounds  ,squab broiler      #c_/d   to 
#a-a_/d  #f to #h wk4     ,april to     
,july ,broiler            #a-a_/b to #b 
#b to #d mo4     ,may to ,sept4 ,frying 
chicken     #b-a_/b to #c      #f mo4   
,june to ,oct4 ,roasting chicken   #c   
to #f      #f mo4 to #a yr4 ,all ,year  
,fowl               #d     to #e        

over #a yr4     ,all ,year ,capon       
#f     to #aj     #f to #h wk4     ,may 
to ,sept4 ,turkey broiler     #a-a_/b to
 #d      #b to #d mo4     ,june to      
,sept4 ,roasting turkey    #h     to #be
     #f mo4 to #c yr4 ,oct4 to ,jan4    
,spring ,duck        #a-a_/b to #b-a_/b 
#b to #f mo4     ,may to ,dec4 ,roasting
 ,duck      #d     to #h      #f mo4 to 
#a yr4 ,best in winter ,green goose     
#a-a_/b to #b-a_/b  #b to #f mo4        
,may to ,dec4 ,roasting goose     #d    
to #h      #f mo4 to #a yr4 ,oct4 to    
,mar4 ,squab              #a_/b   to    
#c_/d    #d wk4          ,june to ,sept4
 ,guinea hen broiler #a     to #b       
#b to #d mo4     ,aug4 to ,nov4 ,guinea 
fowl        #c     to #e      #f mo4 to 
#a yr4 ,oct4 to ,mar4   #bf4 ,,selection
 ,,of ,,guinea ,,fowls4--,guinea fowls  
are coming into common use as food4 ,the
 young birds are preferable to the older
 ones4 ,they are ready for the market in
 early autumn1 while the old birds may  
be procured at any time4 ,the breast    

meat of guinea fowls is almost as light 
as that of chicken1 but all the meat of 
this bird has a gamy taste1 which is    
absent in the chicken4 ,if this         
particular flavor is much desired1 it   
may be developed to even a greater      
degree by allowing the bird to hang     
after killing until the meat begins to  
turn1 that is1 become high4 ,such meat1 
however1 is not usually desirable in the
 ordinary menu4  #bg4 ,,selection ,,of  
,,pheasant1 ,,partridge1 ,,and          
,,quail4--,pheasant1 partridge1 and     
quail are usually considered game birds1
 but certain varieties are being        
extensively domesticated and bred for   
market4 ,such birds are small and are   
used more in the nature of a delicacy   
than as a common article of food4  #bh4 
,,table ,,of ,,poultry ,,and            
,,game4--,in ,table ,i are given the    
market names of the various kinds of    
poultry and game birds1 as well as the  
corresponding age1 the weight1 and the  
season of the year when they are most   

desirable4 ,this table will serve as a  
guide in selecting poultry that is to be
 used as food4   ,,composition ,,of     
,,poultry  #bi4 ,the composition of     
poultry is very similar to that of      
meats4 ,in fact1 poultry is composed of 
protein1 fat1 water1 mineral salts1 and 
extractives that do not differ          
materially from those found in meats4   
,the protein1 which usually varies from 
#ae to #bj per cent41 is a much more    
constant factor than the fat1 which     
varies from #h to #dj per cent4 ,this   
variation1 of course1 makes the total   
food value high in some kinds of poultry
 and low in others4 ,for instance1 in a 
young broiler that has not been         
fattened1 the food value is extremely   
low2 whereas1 in a mature well-fattened 
bird1 such as a goose1 which increases  
very markedly in fatty tissue after     
reaching maturity1 it is extremely high4
 ,a factor that detracts considerably   
from the edible portion of poultry is   
the waste material1 or refuse4 ,this    

consists of the bones1 cartilage1 head1 
feet1 and entrails1 or inedible internal
 organs4 ,the greater the proportion of 
such waste material1 the more the total 
nutritive value of the flesh is reduced4
 ,it is claimed that birds that have    
light-colored flesh do not become so fat
 as those which have dark flesh4 ,this1 
of course1 makes their nutritive value  
less1 because the fat of poultry is what
 serves to supply a large part of the   
nutrition4 ,there is no particular      
difference1 as is commonly supposed1    
between the red and white meat of       
poultry4 ,the difference in color is due
 to a difference in the blood supply1   
but this does not affect the composition
 to any extent4         99       99     
99       99       99  ,,preparation ,,of
 ,,poultry ,,for ,,cooking              
,,preparation ,,of ,,chicken  #cj4 ,as  
has been implied1 poultry must be       
properly prepared before it is ready for
 cooking2 likewise1 the method of       
cookery determines how it must be       

prepared4 ,for example1 if it is to be  
roasted1 it must be drawn2 if it is to  
be stewed1 it must be drawn and cut into
 suitable pieces2 and so on4 ,the       
various steps that must be taken to make
 poultry suitable for cooking are       
therefore considered here in detail4    
#ca4 ,,dressing ,a                      
,,chicken4--,although1 as has been      
shown1 the housewife does not have to   
dress the chicken that she is to        
cook--that is1 kill and pluck it--there 
may be times when she will be called on 
to perform this task or at least direct 
it4 ,a common way of killing chicken in 
the home is simply to grasp it firmly by
 the legs1 lay it on a block1 and then  
chop the head off with a sharp hatchet  
or a cleaver4 ,if this plan is followed1
 the beheaded chicken must be held      
firmly until the blood has drained away 
and the reflex action that sets in has  
ceased4 ,otherwise1 there is danger of  
becoming splashed with blood4  #cb4     
,after a chicken has been killed1 the   

first step in its preparation1 no matter
 how it is to be cooked1 consists in    
removing the feathers1 or plucking it1  
as this operation is called4 ,plucking  
can be done dry by simply pulling out   
the feathers4 ,however1 a bird can be   
plucked more readily if it is first     
immersed in water at the boiling point  
for a few minutes4 ,such water has a    
tendency to loosen the feathers so that 
they can be pulled from the skin easily4
 ,unless the chicken is to be used at   
once1 though1 dry plucking is preferable
 to the other method4 ,care should be   
taken not to tear or mar the skin in    
plucking1 and the operation is best     
performed by pulling out the feathers a 
few at a time1 with a quick jerk4 ,in a 
young chicken1 small feathers1 commonly 
called pin feathers1 are apt to remain  
in the skin after plucking4 ,these may  
be pulled out by pinching each with the 
point of a knife pressed against the    
thumb and then giving a quick jerk4     
,illustration3 ,,fig4 #c  #cc4 ,whether 

live poultry is dressed by a local      
butcher or in the home1 the length of   
time it should be kept after killing    
demands attention4 ,such poultry should 
either be cooked before rigor mortis1 or
 the stiffening of the muscles1 has had 
time to begin1 or be allowed to remain  
in a cool place long enough for this to 
pass off and the muscles to become      
tender again4 ,naturally1 if this       
softening1 or ripening1 process1 as it  
is sometimes called1 goes on too long1  
decomposition will set in1 with the     
usual harmful effects if the meat is    
used as food4  ,illustration3 ,,fig4 #d 
#cd4 ,,singeing ,a ,,chicken4--,on all  
chickens except very young ones1 whether
 they are home dressed or not1 hairs    
will be found on the skin2 and1 as has  
been mentioned1 the older the bird the  
more hair will it have4 ,the next step  
in preparing a chicken for cooking1     
therefore1 is to singe it1 or burn off  
these hairs4 ,however1 before singeing1 
provided the head has not been removed1 

cut it off just where the neck begins1  
using a kitchen cleaver or a butcher    
knife1 as in ,fig4 #c4 ,to singe a      
dressed chicken1 grasp it by the head or
 the neck and the feet and then revolve 
it over a gas flame1 as shown in ,fig4  
#d1 or a burning piece of paper for a   
few seconds or just long enough to burn 
off the hairs without scorching the     
skin4 ,after singeing1 wash the skin    
thoroughly with a cloth and warm water1 
as shown in ,fig4 #e4 ,then it will be  
ready for drawing and cutting up4       
,illustration3 ,fig4 #e  #ce4 ,,drawing 
,a ,,chicken4--,by drawing a chicken is 
meant the taking out of the entrails and
 removing all parts that are not edible4
 ,although this work will be done by    
some butchers1 the better plan is to do 
it at home1 for1 as has been stated1    
chicken or any other poultry must be    
cooked very soon after the entrails are 
removed4 ,chicken that is to be roasted 
is always prepared in this way1 as the  
cavity that remains may be filled with  

stuffing4 ,drawing is also necessary    
when chicken is to be cooked in any     
other way1 as by stewing or frying1 but 
in addition it must be cut up4 ,the     
procedure in drawing a chicken is       
simple1 but some practice is required   
before deftness will result4            
,illustration3 ,fig4 #f  ,illustration3 
,fig4 #g  ,illustration3 ,fig4 #h       
,illustration3 ,fig4 #i  ,illustration3 
,,fig4 #aj  #cf4 ,in order to draw a    
chicken1 carefully cut a lengthwise slit
 through the skin on the neck1 and slip 
the fingers down around the crop1 which 
is a small sack that holds the food     
eaten by the chicken4 ,then pull the    
crop out1 and with it the windpipe1 as  
in ,fig4 #f1 taking pains not to tear   
the skin nor to break the crop4  ,next1 
remove the tendons1 or thick white      
cords1 from the legs1 so as to improve  
the meat4 ,these may be easily removed1 
especially from a chicken that is       
freshly killed2 that is1 one in which   
the flesh is still moist4 ,simply cut   

through the skin1 just above the foot1  
as in ,fig4 #g1 being careful not to cut
 the tendons that lie just beneath the  
skin2 then slip a skewer or some other  
small1 dull implement1 as a fork1 under 
the tendons1 pull down toward the foot  
until they loosen at the second joint1  
and pull them out4 ,this operation is   
clearly shown in ,fig4 #h4 ,with the    
tendons removed1 the feet may be cut    
off4 ,to do this1 cut through the skin  
where the two bones join1 as shown in   
,fig4 #i4 ,as the joint separates1 cut  
through the remaining tendons and skin  
on the back of the legs4  ,illustration3
 ,,fig4 #aa  #cg4 ,proceed1 next1 to cut
 a crosswise slit through the skin      
between the legs at a point above the   
vent1 as in ,fig4 #aj1 so that the      
entrails may be removed4 ,this slit     
should be just large enough to admit the
 hand and no larger4 ,insert the fingers
 of one hand in this slit and gently    
move them around the mass of the        
internal organs1 keeping them close to  

the framework of the bird4 ,this will   
loosen the entrails at the points where 
they are attached to the body4 ,then1   
inserting the hand1 slip the fingers    
around the mass at the top1 near the    
neck1 and with one pull remove the      
entire internal contents1 as ,fig4 #aa  
shows4 ,the lungs1 or lights1 as they   
are sometimes called1 do not come out   
with this mass4 ,they will be found     
covered with a membrane and tightly     
fastened inside the breast bone1 and    
must be removed by pulling them out with
 the tips of the fingers4 ,after the    
entrails are removed1 pour clean cold   
water into the cavity1 rinse it well    
several times1 and pour the water out4  
,illustration3 ,fig4 #ab  ,illustration3
 ,,fig4 #ac  #ch4 ,among the contents   
drawn from the chicken will be found the
 heart1 the liver1 and the gizzard4     
,these are called the giblets4 ,they are
 the only edible internal organs1 and   
must be separated from the rest4 ,to do 
this1 squeeze the blood from the heart1 

and then cut the large vessels off close
 to the top of it4 ,then cut the liver  
away4 ,in handling this part of the     
giblets extreme care must be taken1 for 
tightly attached to it1 as ,fig4 #ab    
shows1 is the gall bladder1 which is a  
tiny sack filled with green fluid1      
called bile4 ,if this sack breaks1      
anything that its contents touches will 
become very bitter and therefore unfit  
to eat4 ,the gall bag should be cut out 
of the liver above the place where it is
 attached1 so as to be certain that it  
does not break nor lose any of the bile4
 ,next1 remove the gizzard1 which       
consists of a fleshy part surrounding a 
sack containing partly digested food    
eaten by the chicken4 ,first trim off   
any surplus fat1 and carefully cut      
through the fleshy part just to the     
surface of the inside sack4 ,then pull  
the outside fleshy part away from the   
sack without breaking it1 as in ,fig4   
#ac1 an operation that can be done if   
the work is performed carefully4 ,after 

removing the giblets and preparing them 
as explained1 wash them well1 so that   
they may be used with the rest of the   
chicken4 ,as a final step1 cut out the  
oil sack1 which lies just above the     
tail1 proceeding in the manner          
illustrated in ,fig4 #ad4               
,illustration3 ,,fig4 #ad               
,illustration3 ,fig4 #ae  ,illustration3
 ,,fig4 #af  ,illustration3 ,,fig4 #ag  
,illustration3 ,,fig4 #ah               
,illustration3 ,fig4 #ai  ,illustration3
 ,fig4 #bj  ,illustration3 ,fig4 #ba    
,illustration3 ,fig4 #bb  #ci4 ,,cutting
 ,,up ,a ,,chicken4--,when chicken that 
has been drawn is to be fried1 stewed1  
fricasseed1 or cooked in some similar   
way1 it must be cut into suitable       
pieces4 ,in order to do this properly1  
it is necessary to learn to locate the  
joints and to be able to cut squarely   
between the two bones where they are    
attached to each other4 ,to sever the   
legs from the body of the chicken1 first
 cut through the skin underneath each   

leg where it is attached to the body1 as
 in ,fig4 #ae1 bend the leg back far    
enough to break the joint1 and then cut 
through it1 severing the entire leg in  
one piece4 ,when the legs are cut off1  
cut each one apart at the joint between 
the thigh and the lower part1 as in     
,fig4 #af1 making two pieces4 ,to sever 
the wings from the body1 cut through the
 skin where the wing is attached1 as in 
,fig4 #ag1 and bend it back until the   
joint breaks4 ,then cut it off where the
 ends of the bones are attached to the  
joint4 ,when both legs and both wings   
are removed1 proceed to cut the body    
apart4 ,as shown in ,fig4 #ah1 place the
 chicken1 neck down1 on a table1 and cut
 down through the ribs parallel with the
 breast and the back1 until the knife   
strikes a hard bone that it cannot cut4 
,then firmly grasp the breast with one  
hand and the back with the other and    
break the joints that attach these parts
 by pulling the back and the breast away
 from each other1 as in ,fig4 #ai4 ,cut 

through the joints1 as in ,fig4 #bj1 so 
that the back1 ribs1 and neck will be in
 one piece and the breast in another4   
,illustration3 ,fig4 #bc ,if desired1   
the breast may be divided into two      
pieces by cutting it in the manner shown
 in ,fig4 #ba2 also1 as the back will   
break at the end of the ribs1 it may be 
cut into two pieces there4 ,finally1 cut
 the neck from the top piece of the     
back1 as in ,fig4 #bb4  ,the pieces of  
chicken thus procured may be rinsed     
clean with cold water1 but they should  
never be allowed to stand in water1     
because this will draw out some of the  
extractives1 or flavoring material1     
soluble albumin1 and mineral salts4     
#dj4 ,,preparing ,,chicken              
,,feet4--,many persons consider that    
chicken feet are not worth while for    
food4 ,this1 however1 is a mistaken     
idea1 for they will add to the flavor of
 soup stock or they may be cooked with  
the giblets to make stock for gravy4    
,chicken feet do not contain much meat1 

but what little there is has an         
excellent flavor and should be removed  
for use when creamed chicken or any dish
 made with left-over chicken is to be   
cooked4  ,to prepare chicken feet for   
use as food1 scrub the feet well and    
pour boiling water over them4 ,after a  
minute or two1 remove them from the     
water and rub them with a clean cloth to
 peel off the scaly skin1 as shown in   
,fig4 #bc4 ,finally remove the nails by 
bending them back4  #da4 ,,utilizing    
,,the ,,wing ,,tips4--,the last joint1  
or tip1 of chicken wings has no value as
 food1 but1 like the feet1 it will help 
to add flavor to any stock that is made4
 ,this small piece of wing may be       
removed and then cooked with the feet   
and giblets4   ,,preparation ,,of       
,,poultry ,,other ,,than ,,chicken  #db4
 ,,preparation ,,of ,,turkey4--,the     
preparation of a plucked turkey for     
cooking is almost identically the same  
as that of a plucked chicken4 ,begin the
 preparation by singeing it2 that is1   

hold it over a flame and turn it so that
 all the hairs on the skin will be      
burned off4 ,then look the skin over    
carefully1 remove any pin feathers that 
may not have been removed in plucking1  
and wash it thoroughly4 ,next1 cut off  
the head1 leaving as much of the neck as
 possible4 ,draw the tendons from the   
legs as in preparing chicken2 the ease  
with which this can be done will depend 
greatly on the length of time the turkey
 has been killed4 ,then cut off the legs
 at the first joint above the foot4     
,having prepared the external part of   
the turkey1 proceed to draw it4 ,first1 
remove the crop by cutting a slit       
lengthwise in the neck over the crop1   
catching it with the fingers1 and       
pulling it out4 ,next1 cut a slit       
between the legs1 below the breast bone1
 and draw out the internal organs4      
,clean and retain the giblets4 ,remove  
the lungs1 wash out the cavity in the   
turkey1 and cut off the oil bag on the  
back1 just above the tail4  ,turkey     

prepared in this way is ready to stuff  
and roast4 ,it is never cut into pieces 
in the ordinary household until it has  
been cooked and is ready to serve4      
,directions for carving are therefore   
given later4  #dc4 ,,preparation ,,of   
,,duck ,,and ,,goose4--,the preparation 
of duck and goose for cooking does not  
differ materially from that of turkey or
 chicken4 ,like turkey1 duck or goose is
 generally roasted and not cut up until 
it is ready to serve4 ,it will be well  
to note that young ducks are covered    
with small feathers1 or down1 which is  
very difficult to remove4 ,however1 the 
down may be removed by pulling it out   
with a small knife pressed against the  
thumb4 ,when the down is removed1       
proceed with the preparation4 ,singe1   
wash1 remove the head and feet1 draw1   
wash the inside of the bird1 and remove 
the oil sack4 ,goose may be prepared for
 cooking in the same way4  #dd4         
,,preparation ,,of ,,small              
,,birds4--,squabs1 partridge1 pheasant1 

and other small birds are usually cooked
 by broiling4 ,to prepare such a bird   
for cooking1 singe1 remove any small    
feathers that may remain1 wash1 remove  
the head and feet1 and draw1 following  
the directions given for drawing        
chicken4 ,when it is thus cleaned1 lay  
the bird open4 ,to do this1 begin at the
 neck and cut down the back along the   
spine4 ,if desired1 however1 the bird   
may be cut down the back before drawing 
and the entrails removed through the cut
 down the back4 ,finally1 wash the      
inside and wipe it dry1 when the bird   
will be ready for broiling4         99  
99       99       99       99  ,,cooking
 ,,of ,,poultry  ,,cookery ,,methods    
#de4 ,with poultry1 as in the case of   
meats of any kind1 it is the composition
 that determines the method of cookery2 
and1 as the structure and composition of
 the tissue of poultry do not differ    
materially from those of meats1 the     
application of the various cooking      
methods is practically the same4 ,young 

and tender birds that have comparatively
 little flesh1 such as young chickens1  
squabs1 and guinea fowl1 are usually    
prepared by such rapid methods as frying
 and broiling4 ,medium-sized poultry1   
including chickens1 turkeys1 guinea     
fowl1 ducks1 and geese1 require more    
cooking1 and this1 of course1 must be   
done at a lower temperature2 therefore1 
such poultry is generally roasted4 ,old 
poultry1 particularly old chicken1 or   
fowl1 which is apt to be tough1 requires
 still more cooking1 and for this reason
 is stewed1 braized1 or fricasseed4 ,the
 recipes for the cooking of various     
kinds of poultry here given will serve  
to make clear the cookery method to     
employ1 as well as how to carry it out  
to advantage4   ,,preparation ,,by      
,,broiling  #df4 ,the method of broiling
 in the case of poultry of all kinds    
does not differ in any way from the same
 method applied to cuts of meat4 ,since 
broiling is a rapid method of cookery   
and heat is applied at a high           

temperature1 it is necessary that the   
poultry chosen for broiling be young and
 tender and have a comparatively small  
amount of meat on the bones4            
,illustration3 ,,fig4 #bd  ,broiled     
poultry is not an economical dish1      
neither is it one in which the greatest 
possible amount of flavor is obtained1  
since1 as in the case of the meat of    
animals used for food1 the flavor       
develops with the age of the birds4     
,however1 broiled poultry has value in  
the diet of invalids and persons with   
poor appetite and digestion1 for if it  
is properly done it is appetizing and   
easily digested4  ,illustration3 ,fig4  
#be  #dg4 ,,broiled ,,poultry4--,poultry
 that is to be broiled must first be    
dressed1 drawn1 and cleaned4 ,then1 as  
has been mentioned for the preparation  
of small birds1 lay the bird open by    
cutting down along the spine1 beginning 
at the neck1 as shown in ,fig4 #bd4     
,this will permit the bird to be spread 
apart1 as in ,fig4 #be4 ,when it is thus

 made ready1 washed1 and wiped dry1 heat
 the broiler and grease it4 ,then place 
the bird on the broiler in the manner   
shown in ,fig4 #bf and expose it to     
severe heat4 ,sear quickly on one side1 
and turn and sear on the other side4    
,then reduce the heat to a lower        
temperature and broil more slowly1      
turning often4 ,to prevent burning1 the 
parts that stand up close to the flame  
may be covered with strips of bacon     
fastened on with skewers2 also1 to get  
the best results1 the side of the bird  
on which the flesh is thick should be   
exposed to the heat for a greater length
 of time than the other side4 ,if there 
is any danger of the high places burning
 in the broiler1 the bird may be removed
 and the cooking continued in a hot     
oven4 ,broiled poultry should be well   
done when served4 ,this means1 then1    
particularly in the case of chickens1   
that the broiling process should be     
carried on for about #bj minutes4 ,when 
the bird is properly cooked1 remove it  

from the broiler1 place it on a hot     
platter1 dot it with butter1 sprinkle   
with salt and pepper1 garnish1 and      
serve4  ,illustration3 ,fig4 #bf        
,,preparation ,,by ,,frying  #dh4 ,as   
has been mentioned1 birds slightly older
 and larger than those used for broiling
 should be fried1 because frying is a   
slower method and gives the flesh a more
 thorough cooking4 ,however1 most of the
 dishes commonly known as fried poultry 
are not fried1 but sautd in shallow fat4
 ,the same principles employed in       
sauting any food are applied in the     
cooking of poultry by this method2 that 
is1 the surface is seared as quickly as 
possible and the cooking is finished at 
a lower temperature4 ,often in this     
cooking process1 the pieces to be sautd 
are dipped into batter or rolled in     
flour to assist in keeping the juices in
 the meat4  #di4 ,,fried ,,chicken4--,to
 many persons1 fried chicken--or1       
rather1 sautd chicken1 as it should be  
called--is very appetizing4 ,chicken may

 be fried whole1 but usually it is cut  
up1 and when this is done it serves to  
better advantage4 ,likewise1 the method 
of preparation is one that adds flavor  
to young chicken1 which would be        
somewhat flavorless if prepared in      
almost any other way4  ,frying is not a 
difficult cookery process4 ,to prepare  
chickens1 which should be young ones1   
for this method of preparation1 draw1   
clean1 and cut them up in the manner    
previously explained4 ,when they are    
ready1 wash the pieces and roll them in 
a pan of flour1 covering the entire     
surface of each piece4 ,then1 in a      
frying pan1 melt fat1 which may be      
chicken fat1 bacon fat1 part butter1    
lard1 or any other frying fat that will 
give an agreeable flavor4 ,when the fat 
is thoroughly hot1 place in it the      
pieces of floured chicken and sprinkle  
them with salt and pepper4 ,as soon as  
the pieces have browned on one side1    
turn them over and brown on the other   
side4 ,then reduce the heat1 cover the  

frying pan with a tight-fitting lid1 and
 continue to fry more slowly4 ,if1 after
 #be or #cj minutes1 the meat can be    
easily pierced with a fork1 it is ready 
to serve2 if this cannot be done1 add a 
small quantity of hot water1 replace the
 cover1 and simmer until the meat can be
 pierced readily4 ,to serve fried       
chicken1 place the pieces on a platter  
and garnish the dish with parsley so as 
to add to its appearance4  #ej4 ,,gravy 
,,for ,,fried ,,chicken4--,if desired1  
brown gravy may be made and served with 
fried chicken4 ,after the chicken has   
been removed from the frying pan1       
provided an excessive amount of fat     
remains1 pour off some of it4 ,sprinkle 
the fat that remains with dry flour1 #a 
tablespoonful to each cupful of liquid  
that is to be used1 which may be milk1  
cream1 water1 or any mixture of the     
three4 ,stir the flour into the hot fat4
 ,heat the liquid and add this hot      
liquid to the fat and flour in the      
frying pan4 ,stir rapidly so that no    

lumps will form1 and1 if necessary1     
season with more salt and pepper to suit
 the taste4  ,gravy may also be made in 
this manner3 ,stir cold liquid slowly   
into the flour in the proportion of #a  
tablespoonful of flour to #a cupful of  
liquid1 which may be milk1 cream1 water1
 or any mixture of the three4 ,add the  
cold liquid and flour to the frying pan 
containing a small amount of fat in     
which the chicken was fried4 ,stir      
rapidly until the gravy has thickened   
and there are no lumps4  ,very often the
 giblets1 that is1 the liver1 heart1 and
 gizzard of chicken1 are used in making 
gravy4 ,for example1 the giblets may be 
cooked in water until they are tender   
and then sautd in butter to serve1 and  
when this is done the water in which    
they were cooked may be used for making 
gravy4 ,again1 if it is not desired to  
eat them in this way1 they may be       
chopped fine and added to gravy made    
from the fat that remains from frying4  
#ea4 ,,maryland ,,fried                 

,,chicken4--,maryland fried chicken is a
 popular dish with many persons4 ,as a  
rule1 corn fritters are used as a       
garnish and ,served with the chicken1   
and strips of crisp bacon are placed    
over the top of it4 ,often1 too1 potato 
croquettes are served on the same       
platter1 a combination that makes almost
 an entire meal4  ,to prepare ,maryland 
fried chicken1 draw1 clean1 and cut up  
young chickens4 ,then wash the pieces   
and dry them with a soft cloth4         
,sprinkle the pieces with salt and      
pepper1 and dip each into fine cracker  
crumbs or corn meal1 then into beaten   
egg1 and again into the crumbs or the   
corn meal4 ,next1 melt in a frying pan  
chicken or bacon fat1 part butter1 lard1
 or any other fat for frying4 ,when it  
is hot1 place the pieces of chicken in  
it4 ,fry them until they are brown on   
one side2 then turn and brown them on   
the other side4 ,lower the temperature  
and continue to fry slowly until the    
meat may be easily pierced with a fork4 

,when the chicken is done1 pour #b      
cupfuls of white sauce on a hot platter 
and place the chicken in it4 ,then      
garnish and serve4  #eb4 ,,fried        
,,chicken ,,with ,,paprika              
,,sauce4--,chickens that are a trifle   
older than those used for plain fried   
chicken may be prepared to make what is 
known as fried chicken with paprika     
sauce4 ,if in preparing this dish the   
chicken does not appear to be tender    
after frying1 it may be made so by      
simmering it in the sauce4  ,to prepare 
this chicken dish1 which is tempting to 
many1 draw1 clean1 and cut up a chicken 
as for frying4 ,then melt fat in a      
frying pan1 place the pieces in the hot 
fat1 sprinkle them with salt and pepper1
 and brown on both sides quickly4 ,when 
both sides are brown1 continue to fry   
the pieces until they are tender4 ,then 
sprinkle all with #b level              
tablespoonfuls of flour1 add #b cupfuls 
of milk or thin cream1 and allow this to
 thicken4 ,then sprinkle with paprika   

until the sauce is pink4 ,let the       
chicken simmer slowly until the sauce   
penetrates the meat a little4 ,serve on 
a platter with a garnish4               
,,preparation ,,by ,,roasting  #ec4     
,roasting is the cookery process that is
 commonly employed for preparing        
chickens that are of good size1 as well 
as turkeys1 ducks1 and geese4 ,it is    
also followed at times for cooking      
guinea fowl1 partridges1 pheasants1 and 
similar small birds4 ,as a rule1 birds  
prepared in this way are filled with    
stuffing1 which may be made in so many  
ways that roasted stuffed poultry makes 
a delightful change in the regular      
routine of meals4  ,illustration3 ,fig4 
#bg  #ed4 ,,roast ,,chicken4--,roasting 
is the best method to employ for the    
preparation of old chicken unless1 of   
course1 it is extremely old and tough4  
,then stewing is about the only method  
that is satisfactory4 ,chicken for      
roasting should weigh no less than #c   
pounds4 ,chicken prepared according to  

the following directions makes a dish   
that is very appetizing4  ,illustration3
 ,fig4 #bh  ,to prepare chicken for     
roasting1 clean and draw it in the      
manner previously given4 ,when it is    
made clean1 rub salt and pepper on the  
inside of the cavity1 and stuff the     
cavity of the chicken1 as shown in ,fig4
 #bg1 with any desirable stuffing4      
,directions for preparing stuffing are  
given later4 ,also1 fill with stuffing  
the space from which the crop was       
removed1 inserting it through the slit  
in the neck4 ,thread a large darning    
needle with white cord and sew up the   
slit in the neck1 as well as the one    
between the legs1 as in ,fig4 #bh1 so   
that the stuffing will not fall out4    
,also1 force the neck inside of the     
skin1 and tie the skin with a piece of  
string1 as in ,fig4 #bi4 ,then1 as ,fig4
 #bi also shows1 truss the chicken by   
forcing the tip of each wing back of the
 first wing joint1 making a triangle2   
also1 tie the ends of the legs together 

and pull them down1 tying them fast to  
the tail1 as in ,fig4 #cj4 ,trussing in 
this manner will give the chicken a much
 better appearance for serving than if  
it were not so fastened2 but1 of course1
 before it is placed on the table1 the  
strings must be cut and removed4 ,after 
stuffing and trussing1 put the chicken  
on its back in a roasting pan1 sprinkle 
it with flour1 and place it in a very   
hot oven4 ,sear the skin quickly4 ,then 
reduce the temperature slightly and pour
 a cupful of water into the roasting    
pan4 ,baste the chicken every #aj or #ae
 minutes with this water1 until it is   
well browned and the breast and legs may
 be easily pierced with a fork4 ,remove 
to a platter and serve4 ,if gravy is    
desired1 it may be made in the roasting 
pan in the same way as for fried        
chicken4 ,the giblets may be cut into   
pieces and added or they may be left out
 and served after first cooking and then
 browning them4  ,illustration3 ,fig4   
#bi  #ee4 ,,roast ,,turkey4--,in        

,america1 roast turkey is usually       
considered as a holiday dish1 being     
served most frequently in the homes on  
,thanksgiving day4 ,however1 at times   
when the price is moderate1 it is not an
 extravagance to serve roast turkey for 
other occasions4 ,roasting is           
practically the only way in which turkey
 is prepared in the usual household1 and
 it is by far the best method of        
preparation4 ,occasionally1 however1 a  
very tough turkey is steamed before     
roasting in order to make it            
sufficiently tender4  ,illustration3    
,fig4 #cj  ,the preparation of roast    
turkey does not differ materially from  
the method given for the preparation of 
roast chicken4 ,after the turkey is     
cleaned1 drawn1 and prepared according  
to the directions previously given1 rub 
the inside of the cavity with salt and  
pepper4 ,then stuff with any desirable  
stuffing1 filling the cavity and also   
the space under the skin of the neck    
where the crop was removed4 ,then sew up

 the opening1 draw the skin over the    
neck and tie it1 and truss the turkey by
 forcing the tip of each wing back of   
the first wing joint in a triangular    
shape and tying both ends of the legs to
 the tail4 ,when thus made ready1 place 
the turkey in the roasting pan so that  
the back rests on the pan and the legs  
are on top4 ,then dredge with flour1    
sprinkle with salt and pepper1 and place
 in a hot oven4 ,when its surface is    
well browned1 reduce the heat and baste 
every #ae minutes until the turkey is   
cooked4 ,this will usually require about
 #c hours1 depending1 of course1 on the 
size of the bird4 ,for basting1 melt #d 
tablespoonfuls of butter or bacon fat in
 #a_/b cupful of boiling water4 ,pour   
this into the roasting pan4 ,add water  
when this evaporates1 and keep a        
sufficient amount for basting4 ,turn the
 turkey several times during the        
roasting1 so that the sides and back1 as
 well as the breast1 will be browned4   
,when the turkey can be easily pierced  

with a fork1 remove it from the roasting
 pan1 cut the strings and pull them out1
 place on a platter1 garnish1 and serve4
 ,gravy to be served with roast turkey  
may be made in the manner mentioned for 
making gravy to be served with fried    
chicken4  #ef4 ,,roast ,,duck4--,while  
young duck is often broiled1 the usual  
method of preparing this kind of poultry
 is by roasting2 in fact1 roasting is an
 excellent way in which to cook duck    
that is between the broiling age and    
full maturity4  #eg4 ,duck is roasted in
 practically the same way as chicken or 
turkey4 ,in the case of a young duck1 or
 spring duck1 however1 stuffing is not  
used4 ,after it is drawn and cleaned1   
truss it by folding back the wings and  
tying the ends of the legs to the tail1 
so as to give it a good appearance when 
served4 ,season with salt and pepper and
 dredge with flour1 and1 over the       
breast1 to prevent it from burning1     
place strips of bacon or salt pork4     
,when thus made ready1 put the duck in a

 roasting pan1 pour in #a_/b cupful of  
water1 and cook it in a hot oven until  
it is very tender1 basting it about     
every #ae minutes during the roasting4  
,about #ae minutes before the roasting  
is done1 remove the strips of bacon or  
pork1 so as to permit the breast        
underneath them to brown4 ,serve on a   
platter with a garnish4 ,make gravy if  
desired4  #eh4 ,in the case of an old   
duck1 proceed as for roasting chicken or
 turkey2 that is1 draw1 clean1 stuff1   
and truss it4 ,in addition1 place strips
 of bacon or salt pork over its breast4 
,place it in a roasting pan1 pour #a_/b 
cupful of water into the pan1 and put it
 in a hot oven4 ,during the roasting    
baste the duck every #ae minutes2 also1 
as in roasting a young duck1 remove the 
bacon or salt pork in plenty of time to 
permit the part underneath to brown4    
,when the surface is well browned and   
the meat may be easily pierced with a   
fork1 place the duck on a platter1      
remove the strings used to sew it up1   

garnish1 and serve4 ,make gravy if      
desired4  #ei4 ,,roast                  
,,goose4--,specific directions for      
roasting goose are not given1 because   
the methods differ in no way from those 
already given for roasting duck4 ,very  
young goose1 or green goose1 is usually 
roasted without being stuffed1 just as  
young duck4 ,older goose1 however1 is   
stuffed1 trussed1 and roasted just as   
old duck4 ,a very old goose may be      
placed in a roasting pan and steamed    
until it is partly tender before        
roasting4 ,apples in some form or other 
are commonly served with goose4 ,for    
example1 rings of fried apple may be    
used as a garnish1 or apple sauce or    
stewed or baked apples may be served as 
an accompaniment4 ,make gravy if        
desired4  #fj4 ,,roast ,,small          
,,birds4--,such small birds as guinea   
fowl1 partridge1 pheasant1 quail1 etc4  
may be roasted if desired1 but on       
account of being so small they are      
seldom filled with stuffing4 ,to roast  

such poultry1 first clean1 draw1 and    
truss them4 ,then lard them with strips 
of bacon or salt pork1 and place in a   
roasting pan in a very hot oven4 ,during
 the roasting1 turn them so as to brown 
all sides2 also1 baste every #ae minutes
 during the roasting with the water that
 has been poured into the roasting pan4 
,continue the roasting until the flesh  
is very soft and the joints can be      
easily pulled apart4 ,serve with a      
garnish4 ,make gravy if desired4  #fa4  
,,stuffing ,,for ,,roast ,,poultry4--,as
 has been mentioned1 stuffing1 or       
dressing1 of some kind is generally used
 when poultry is roasted4 ,therefore1 so
 that the housewife may be prepared to  
vary the stuffing she uses from time to 
time1 recipes for several kinds are here
 given4 ,very often1 instead of using   
the giblets for gravy1 they are cooked  
in water and then chopped and added to  
the stuffing4 ,giblets are not included 
in the recipes here given1 but they may 
be added if desired4 ,the quantities    

stated in these recipes are usually     
sufficient for a bird of average size2  
however1 for a smaller or a larger bird 
the ingredients may be decreased or     
increased accordingly4  ,,bread         
,,stuffing  #d c4 dry bread crumbs #a_/b
 c4 butter #a small onion #a beaten egg 
#a tsp4 salt #a tsp4 celery salt1 or    
#a_/b tsp4 celery seed #a_/d tsp4       
powdered sage 7if desired7 #a_/d tsp4   
pepper  ,pour a sufficient amount of hot
 water over the bread crumbs to moisten 
them well4 ,melt the butter and allow it
 to brown slightly4 ,add the onion1     
chopped fine1 to the butter and pour    
this over the bread crumbs4 ,add the    
beaten egg1 salt1 celery salt1 and other
 seasonings1 mix thoroughly1 and stuff  
into the bird4  ,,cracker ,,stuffing  #c
 c4 cracker crumbs #a small onion 7if   
desired7 #a_/c c4 butter #a_/b tsp4 salt
 #a_/d tsp4 powdered sage 7if desired7  
#a_/d tsp4 pepper  ,moisten the cracker 
crumbs with hot milk or water until they
 are quite soft4 ,brown the chopped     

onion with the butter and pour over the 
crackers4 ,add the seasonings1 mix      
thoroughly1 and stuff into the bird4    
,,oyster ,,stuffing  #c c4  dry bread   
crumbs #a_/d c4 butter #a tsp4 salt     
#a_/d tsp4 pepper #a c4 oysters  c4     
chopped celery  ,moisten the bread      
crumbs with a sufficient amount of hot  
water to make them quite soft4 ,brown   
the butter slightly and add it1 with the
 seasonings1 to the bread4 ,mix with    
this the oysters and chopped celery4    
,stuff into the bird4  ,,chestnut       
,,stuffing  #a pt4 blanched chestnuts #a
 pt4 bread crumbs #a_/d c4 butter #a    
tsp4 salt #a_/d tsp4 pepper #b ,tb4     
chopped parsley  ,blanch the chestnuts  
in boiling water to remove the dark skin
 that covers them4 ,cook them until they
 are quite soft1 and then chop them or  
mash them4 ,moisten the bread crumbs    
with hot water and add the chestnuts4   
,brown the butter slightly and pour it  
over the mixture4 ,add the seasonings   
and chopped parsley and stuff4          

,,green-,,pepper ,,stuffing  #a qt4     
dried bread crumbs #a c4 stewed tomatoes
 #a_/d c4 melted butter #b ,tb4 bacon   
fat #a small onion1 chopped #a_/d c4    
finely chopped green pepper #b ,tb4     
chopped parsley #a tsp4 salt #a_/d tsp4 
pepper  ,moisten the bread crumbs with  
the stewed tomatoes and add a sufficient
 amount of hot water to make the crumbs 
quite soft4 ,melt the butter and bacon  
fat1 add the onion1 green pepper1 and   
the seasonings1 and pour over the       
crumbs4 ,mix thoroughly and stuff4      
,,rice ,,stuffing  #b c4 steamed rice #b
 c4 bread crumbs #a c4 stewed tomatoes  
#a_/d c4 chopped pimiento #b ,tb4       
chopped parsley #a small onion1 chopped 
#a tsp4 salt #a_/d tsp4 pepper #a_/d c4 
butter #d small strips bacon1 diced and 
fried brown  ,mix the steamed rice with 
the bread crumbs4 ,add the stewed       
tomatoes1 pimiento1 chopped parsley1    
chopped onion1 salt1 pepper1 melted     
butter1 bacon and bacon fat1 and a      
sufficient amount of hot water to       

moisten the whole well4 ,mix thoroughly 
and stuff4  ,,peanut ,,stuffing ,,for   
,,roast ,,duck  #a pt4 cracker crumbs #a
 c4 shelled peanuts1 finely chopped     
#a_/b tsp4 salt ,dash of ,cayenne pepper
 #a_/d c4 butter ,hot milk  ,mix the    
crumbs and the chopped peanuts4 ,add the
 salt1 pepper1 and ,cayenne pepper1 and 
pour over them the melted butter and a  
sufficient amount of hot milk to soften 
the whole4 ,stuff into the duck4        
,,liver ,,stuffing ,,for ,,roast ,,duck 
#a duck liver #a_/d c4 butter #a small  
onion1 chopped #b c4 dry bread crumbs   
#a_/b tsp4 salt #a_/d tsp4 pepper #a    
,tb4 chopped parsley #a egg  ,chop the  
liver and saut in the butter to which   
has been added the chopped onion4 ,pour 
over the bread crumbs4 ,then add the    
salt1 pepper1 finely chopped parsley1   
and the beaten egg4 ,pour over all a    
sufficient amount of water to moisten   
well4 ,stuff into the duck4   ,,boned   
,,chicken  #fb4 ,to offer variety in the
 serving of chicken1 as well as to      

present an easily carved bird1 the      
process known as boning is often        
resorted to4 ,boning1 as will be readily
 understood1 consists in removing the   
flesh from the bones before the bird is 
cooked4 ,boned chicken may be prepared  
by roasting or broiling4 ,in either     
case1 the cookery process is the same as
 that already given for poultry that is 
not boned4 ,if it is to be roasted1 the 
cavity that results from the removal of 
the bones and internal organs should be 
filled with stuffing or forcemeat1 so   
that the bird will appear as if nothing 
had been removed4 ,if it is to be       
broiled1 stuffing is not necessary4     
,cooked boned chicken may be served     
either hot or cold4 ,of course1 other   
kinds of poultry may be boned if        
desired1 and if the directions here     
given for boning chicken are thoroughly 
learned no difficulty will be           
encountered in performing this operation
 on any kind4 ,boning is not a wasteful 
process as might be supposed1 because   

after the flesh is removed from the     
bones1 they may be used in the making of
 soup4  ,illustration3 ,,fig4 #ca       
,illustration3 ,,fig4 #cb               
,illustration3 ,,fig4 #cc               
,illustration3 ,,fig4 #cd               
,illustration3 ,,fig4 #ce               
,illustration3 ,,fig4 #cf               
,illustration3 ,,fig4 #cg  #fc4 ,before 
proceeding to bone a chicken1 singe it1 
pull out the pin feathers1 cut off the  
head1 remove the tendons from the legs1 
and take out the crop through the neck4 
,the bird may be drawn or not before    
boning it1 but in any event care must be
 taken not to break any part of the     
skin4 ,with these matters attended to1  
wash the skin well and wipe it          
carefully4 ,first1 cut off the legs at  
the first joint1 and1 with the point of 
a sharp knife1 as shown in ,fig4 #ca1   
loosen the skin and muscles just above  
the joint by cutting around the bone4   
,cut the neck off close to the body1 as 
in ,fig4 #cb4 ,then1 starting at the    

neck1 cut the skin clear down the back  
to the tail1 as in ,fig4 #cc4           
,illustration3 ,,fig4 #ch ,begin on one 
side1 and scrape the flesh1 with the    
skin attached to it1 from the back bone1
 as in ,fig4 #cd4 ,when the shoulder    
blade is reached1 push the flesh from it
 with the fingers1 as in ,fig4 #ce1     
until the wing joint is reached4        
,disjoint the wing where it is attached 
to the body1 as in ,fig4 #cf1 and loosen
 the skin from the wing bone down to the
 second joint4 ,disjoint the bone here  
and remove it up to this place1 as ,fig4
 #cg illustrates4 ,the remaining bone is
 left in the tip of the wing to give it 
shape4 ,when the bone from one wing is  
removed1 turn the chicken around and    
remove the bone from the other wing4    
,next1 start at the back1 separating the
 flesh from the ribs1 as in ,fig4 #ch1  
taking care not to penetrate into the   
side cavity of the chicken1 provided it 
has not ,illustration3 ,,fig4 #ci been  
drawn4 ,push the flesh down to the      

thigh1 as in ,fig4 #ci1 disjoint the    
bone here1 and remove it down to the    
second joint1 as in ,fig4 #dj4 ,disjoint
 the bone at the other joint1 and remove
 the skin and meat from the bone by     
turning them inside out1 as in ,fig4    
#da4 ,if the bone has been properly     
loosened at the first joint of the leg1 
there will be no trouble in slipping it 
out4 ,when this is done1 turn the meat  
and skin back again1 so that they will  
be right side out4 ,then proceed in the 
same way with the other leg4 ,next1 free
 the flesh from the collar bone down to 
the breast bone on both sides1          
proceeding as in ,fig4 #db4 ,when the   
ridge of the breast bone is reached1    
care must be taken not to break the skin
 that lies very close to the bone4 ,the 
fingers should be used to separate the  
flesh at this place4 ,when the sides and
 front have been thus taken care of1    
free the skin and the flesh from the    
bones over the rump4 ,after this is     
done1 the skeleton and internal organs  

of the undrawn bird may be removed1     
leaving the flesh intact4 ,the skeleton 
of a chicken will appear as in ,fig4    
#dc4  ,illustration3 ,fig4 #dj          
,illustration3 ,fig4 #da  ,illustration3
 ,fig4 #db  ,illustration3 ,,fig4 #dc   
,illustration3 ,,fig4 #dd               
,illustration3 ,,fig4 #de  ,if the boned
 chicken is to be roasted1 the entire   
chicken1 including the spaces from which
 the wing and leg bones were removed1   
may be filled with highly seasoned      
stuffing4 ,when this is done1 shape the 
chicken as much as possible to resemble 
its original shape and sew up the back4 
,the chicken will then be ready to      
roast4 ,if the boned chicken is to be   
broiled1 shape it on the broiler as     
shown in ,fig4 #dd and broil4 ,when     
broiled1 boned chicken should appear as 
in ,fig4 #de4   ,,preparation ,,by      
,,stewing ,,and ,,other ,,cooking       
,,methods  #fd4 ,,chicken ,,stew ,,with 
,,dumplings ,,or ,,noodles4--,perhaps   
the most common way of preparing chicken

 is to stew it4 ,when chicken is so     
cooked1 such an addition as dumplings or
 noodles is generally made because of   
the excellent food combination that     
results4 ,for stewing1 an old chicken   
with a great deal of flavor should be   
used in preference to a young one1 which
 will have less flavor4  ,in order to   
prepare chicken by stewing1 clean1 draw1
 and cut up the bird according to       
directions previously given4 ,place the 
pieces in a large kettle and cover them 
well with boiling water4 ,bring all     
quickly to the boiling point and add #b 
teaspoonfuls of salt4 ,then remove the  
scum1 lower the temperature1 and        
continue to cook at the simmering point4
 ,keep the pieces well covered with     
water2 also1 keep the stew pot covered  
during the cooking4 ,when the chicken   
has become tender enough to permit the  
pieces to be easily pierced with a fork1
 remove them to a deep platter or a     
vegetable dish4 ,dumplings or noodles   
may be cooked in the chicken broth1 as  

the water in which the chicken was      
stewed is called1 or they may be boiled 
or steamed separately4 ,if they are     
cooked separately1 thicken the broth    
with flour and serve it over the chicken
 with the noodles or dumplings4  #fe4   
,,fricassee ,,of ,,chicken4--,for       
chicken that is tough1 fricasseeing is  
an excellent cooking method to employ4  
,indeed1 since it is a long method of   
cookery1 a rather old1 comparatively    
tough fowl lends itself best to         
fricasseeing4 ,fricassee of chicken also
 is a dish that requires a great deal of
 flavor to be drawn from the meat1 and  
this1 of course1 cannot be done if a    
young chicken is used4  ,to prepare     
fricassee of chicken1 clean and cut the 
bird into pieces according to the       
directions previously given4 ,put these 
into a saucepan1 cover with boiling     
water1 add #b teaspoonfuls of salt1     
bring to the boiling point quickly1     
skim1 and reduce the temperature so that
 the meat will simmer slowly until it is

 tender4 ,next1 remove the pieces of    
chicken from the water in which they    
were cooked1 roll them in flour1 and    
saut them in butter or chicken fat until
 they are nicely browned4 ,if more than 
#b or #b #a_/b cupfuls of broth remains1
 boil it until the quantity is reduced  
to this amount4 ,then moisten #b or #c  
tablespoonfuls of flour with a little   
cold water1 add this to the stock1 and  
cook until it thickens4 ,if desired1 the
 broth may be reduced more and thin     
cream may be added to make up the       
necessary quantity4 ,arrange the pieces 
of chicken on a deep platter1 pour the  
sauce over them1 season with salt and   
pepper if necessary1 and serve4 ,to     
enhance the appearance of this dish1 the
 platter may be garnished with small    
three-cornered pieces of toast1 tiny    
carrots1 or carrots and green peas4     
#ff4 ,,chicken ,,pie4--,a good change   
from the usual ways of serving chicken  
may be brought about by means of chicken
 pie4 ,such a dish is simple to prepare1

 and for it may be used young or old    
chicken4  ,to prepare chicken pie1      
dress1 clean1 and cut up a chicken in   
the usual manner4 ,put it into a        
saucepan1 add a small onion and a sprig 
of parsley1 cover with boiling water1   
and cook slowly until the meat is       
tender4 ,when the meat is cooked1 add #b
 teaspoonfuls of salt and #a_/d         
teaspoonful of pepper1 and when it is   
perfectly tender remove it from the     
stock4 ,thicken the stock with #a       
tablespoonful of flour to each cupful of
 liquid4 ,next1 arrange the chicken in a
 baking dish4 ,it may be left on the    
bones or cut into large pieces and the  
bones removed4 ,to it add small carrots 
and onions that have been previously    
cooked until tender and pour the        
thickened stock over all4 ,cover this   
with baking-powder biscuit dough made   
according to the directions given in    
,hot ,breads and rolled #a_/d inch      
thick4 ,make some holes through the     
dough with the point of a sharp knife to

 let the steam escape1 and bake in a    
moderate oven until the dough is well   
risen and a brown crust is formed4 ,then
 remove from the oven and serve4  #fg4  
,,chicken ,,curry4--,chicken combined   
with rice is usually an agreeable food  
combination1 but when flavored with     
curry powder1 as in the recipe here     
given1 it is a highly flavored dish that
 appeals to the taste of many persons4  
,,chicken ,,curry  #a #c lb4 chicken #b 
,tb4 butter #b onions #a ,tb4 curry     
powder #b tsp4 salt #b c4 steamed rice  
,clean1 dress1 and cut up the chicken as
 for stewing4 ,put the butter in a hot  
frying pan1 add the onions1 sliced thin1
 then the pieces of chicken1 and cook   
for #aj minutes4 ,parboil the liver1    
gizzard1 and heart1 cut them into pieces
 and add them to the chicken in the     
frying pan4 ,sprinkle the curry powder  
and the salt over the whole4 ,add       
boiling water or the stock in which the 
giblets were cooked1 and simmer until   
the chicken is tender4 ,remove the meat 

from the frying pan and place it on a   
deep platter4 ,surround it with a border
 of steamed rice4 ,thicken the stock in 
the frying pan slightly with flour and  
pour the gravy over the chicken4 ,serve 
hot4  #fh4 ,,chicken ,,en               
,,casserole4--,food prepared in         
casseroles always seems to meet with the
 approval of even the most              
discriminating persons2 and chicken     
prepared in this way with vegetables is 
no exception to the rule4 ,for such a   
dish should be selected a chicken of    
medium size that is neither very old nor
 very young4 ,any flavor that the bird  
contains is retained1 so a strong flavor
 is not desirable4  ,in preparing       
chicken en casserole1 first clean1      
dress1 and cut it up in the manner      
directed for stewed chicken4 ,place the 
pieces in a casserole dish1 together    
with #a cupful of small carrots or      
larger carrots cut into strips4 ,fry a  
finely chopped onion with several strips
 of bacon1 and cut these more finely    

while frying until the whole is well    
browned4 ,then add them to the meat in  
the casserole dish4 ,also1 add #a cupful
 of potato balls or #a cupful of diced  
potatoes4 ,season well with salt and    
pepper1 add #b tablespoonfuls of flour1 
and over the whole pour sufficient hot  
water to cover4 ,cover the casserole    
dish1 place it in a moderate oven1 and  
cook slowly until the chicken is tender4
 ,serve from the dish4  #fi4 ,,jellied  
,,chicken4--,the housewife who desires  
to serve an unusual chicken dish will   
find that there is much in favor of     
jellied chicken4 ,aside from its food   
value1 jellied chicken has merit in that
 it appeals to the eye1 especially if   
the mold used in its preparation has a  
pleasing shape4  ,,jellied ,,chicken  #a
 #c or #d lb4 chicken #b tsp4 salt      
,several slices of onion #a hard-cooked 
egg #a pimiento ,several sprigs of      
parsley  ,clean1 dress1 and cut up the  
chicken4 ,put it into a saucepan and    
cover with boiling water4 ,season with  

the salt and add the slices of onion4   
,cook slowly until the meat will fall   
from the bones4 ,remove the chicken from
 the saucepan1 take the meat from the   
bones1 and chop it into small pieces4   
,reduce the stock to about #a #a_/b     
cupfuls1 strain it1 and skim off the    
fat4 ,with this done1 place slices of   
the hard-cooked egg in the bottom of a  
wet mold4 ,chop the pimiento and sprigs 
of parsley and mix them with the chopped
 meat4 ,put the mixture on top of the   
sliced egg1 and pour the stock over the 
whole4 ,keep in a cool place until it is
 set4 ,if the stock is not reduced and  
more jelly is desired1 unflavored       
gelatine may be dissolved and added to  
coagulate the liquid4 ,to serve jellied 
chicken1 remove from the mold1 turn     
upside down1 so that the eggs are on top
 and act as a garnish1 and then cut in  
thin slices4  #gj4 ,,chicken            
,,bechamel4--,still another chicken dish
 that may be used to break the monotony 
of meals is chicken bechamel1 the word  

bechamel being the name of a sauce      
invented by ,bchamel1 who was steward to
 ,louis ,,xiv1 a king of ,france4       
,,chicken ,,bechamel  #a good-sized     
chicken #b tsp4 salt #a_/d tsp4 pepper  
#a c4 small mushrooms #a_/d c4 chopped  
pimiento #c ,tb4 flour #a c4 thin cream 
,clean1 dress1 and cut up the chicken4  
,place the pieces into a saucepan1 and  
cover with boiling water4 ,add the salt 
and the pepper1 and allow to come to the
 boiling point4 ,remove the scum and    
simmer the chicken slowly until it is   
tender4 ,remove the chicken from the    
liquid1 take the meat from the bones1   
and cut it into small pieces4 ,add to   
these the mushrooms and chopped         
pimiento4 ,reduce the stock to #a cupful
 and thicken it with the flour added to 
the thin cream4 ,cook until the sauce is
 thickened4 ,then add to it the chopped 
chicken with the other ingredients4     
,heat all thoroughly and serve on toast 
points or in timbale cases1 the making  
of which is explained in ,meat1 ,part   

#b4  #ga4 ,,cooking ,,of ,,giblets4--,as
 has been pointed out1 the giblets--that
 is1 the liver1 heart1 and gizzard of   
all kinds of fowl--are used in gravy    
making and as an ingredient for         
stuffing4 ,when poultry is stewed1 as in
 making stewed chicken1 it is not       
uncommon to cook the giblets with the   
pieces of chicken4 ,the gizzard and     
heart especially require long1 slow     
cooking to make them tender enough to be
 eaten4 ,therefore1 when poultry is     
broiled1 fried1 or roasted1 some other  
cookery method must be resorted to1 as  
these processes are too rigid for the   
preparation of giblets4 ,in such cases1 
the best plan is to cook them in water  
until they are tender and then saut them
 in butter4 ,when cooked in this way1   
they may be served with the poultry1 for
 to many persons they are very          
palatable4   ,,dishes ,,from            
,,left-,,over ,,poultry  #gb4 ,left-over
 poultry of any kind is too valuable to 
be wasted1 but even if this were not so 

there are so many practical ways in     
which such left-overs may be used to    
advantage that it would be the height of
 extravagance not to utilize them4 ,the 
bones that remain from roast fowl after 
carving are especially good for soup    
making1 as they will yield quite a      
quantity of flavor when they are        
thoroughly cooked4 ,if sufficient meat  
remains on the carcass to permit of     
slicing1 such meat may be served cold4  
,however1 if merely small pieces are    
left or if fried or broiled poultry     
remains1 it will be advisable to make   
some other use of these left-overs4 ,it 
is often possible for the ingenious     
housewife to add other foods to them so 
as to increase the quantity and thus    
make them serve more4 ,for example1 a   
small quantity of pork or veal may be   
satisfactorily used with chicken1 as may
 also pieces of hard-cooked eggs1       
celery1 mushrooms1 etc4 ,in fact1 salads
 may be made by combining such          
ingredients and salad dressings4 ,to    

show the use of left-overs still        
further1 there are here given a number  
of recipes that may well be used4  #gc4 
,chicken ,salad4--,a common way in which
 to utilize left-over chicken is in     
chicken salad4 ,such salad may be served
 to advantage for luncheons and other   
light meals4  ,,chicken ,,salad  #b c4  
cold diced chicken #a c4 chopped celery 
#a small onion1 chopped ,salad dressing 
#b hard-cooked eggs  ,mix the meat with 
the chopped celery and onion4 ,marinate 
with well-seasoned vinegar or a little  
lemon juice4 ,french dressing may be    
used for this if oil is desired4 ,just  
before serving pour off any excess      
liquid4 ,add any desired salad dressing4
 ,heap the salad on lettuce leaves and  
garnish with slices of the hard-cooked  
eggs4  #gd4 ,chicken  la                
,king4--,chicken  la king is not        
necessarily a left-over dish1 for it may
 be made from either left-over chicken  
or1 if desired1 chicken cooked          
especially for it4 ,it makes an         

excellent dish to prepare in a chafing  
dish1 but it may be conveniently        
prepared in a saucepan on the fire and  
served in any desirable way4  ,,chicken 
,,la ,,king  #c ,tb4 fat 7butter or     
bacon fat or part of each7 #b ,tb4 flour
 #c_/d c4 chicken stock #a c4 milk or   
thin cream #a tsp4 salt #a_/b c4        
mushrooms #a_/d c4 canned pimiento      
#a-a_/b c4 cold chicken #b eggs  ,melt  
the fat in a saucepan1 add the flour1   
and stir until well mixed4 ,heat the    
stock and the milk or cream1 pour this  
into the mixture1 stir rapidly1 and     
bring to boiling point4 ,add the salt   
and the mushrooms1 pimientoes1 and cold 
chicken cut into pieces #a_/b to #a inch
 long1 allow the mixture to come to the 
boiling point again1 and add the        
slightly beaten eggs4 ,remove from the  
fire at once to prevent the egg from    
curdling4 ,serve over pieces of fresh   
toast and sprinkle with paprika4  #ge4  
,chicken ,croquettes4--,left-over       
chicken may be used to advantage for    

croquettes made according to the        
following recipe4 ,when the ingredients 
listed are combined with chicken1 an    
especially agreeable food will be the   
result4 ,if there is not sufficient cold
 chicken to meet the requirements1 a    
small quantity of cold veal or pork may 
be chopped with the chicken4  ,,chicken 
,,croquettes  #c ,tb4 fat #a_/d c4 flour
 #a tsp4 salt #a_/h tsp4 pepper #a_/d   
tsp4 paprika #a c4 chicken stock or     
cream #b c4 cold chicken1 chopped #a_/d4
 mushrooms1 chopped #a tsp4 parsley1    
chopped #a egg ,fine bread crumbs  ,melt
 the fat in a saucepan1 add the flour1  
and stir until well blended4 ,add the   
salt1 pepper1 and paprika4 ,heat the    
stock or cream and add to the mixture in
 the saucepan4 ,stir constantly until   
the sauce is completely thickened4 ,then
 add the chopped chicken1 mushrooms1 and
 parsley4 ,when cold1 shape into oblong 
croquettes1 roll in the egg1 slightly   
beaten1 and then in fine crumbs4 ,fry in
 deep fat until brown4 ,serve with a    

garnish or some vegetable1 such as peas1
 diced carrots1 or small pieces of      
cauliflower1 as well as with left-over  
chicken gravy or well-seasoned white    
sauce4  #gf4 ,,turkey ,,hash4--,possibly
 the simplest way in which to utilize   
left-over turkey meat is to make it up  
into hash4 ,such a dish may be used for 
almost any meal1 and when made according
 to the recipe here given it will suit  
the taste of nearly every person4       
,,turkey ,,hash  #b ,tb4 butter #a_/b c4
 coarse rye-bread crumbs #a small onion1
 sliced #b c4 finely chopped cold turkey
 #a_/b c4 finely chopped raw potato     
#a_/b tsp4 salt #a_/h tsp4 pepper #a pt4
 milk  ,melt the butter in a saucepan4  
,when brown1 add to it the rye-bread    
crumbs and mix well4 ,then add the      
sliced onion1 chopped turkey1 potato1   
salt1 and pepper4 ,cook for a short time
 on top of the stove1 stirring          
frequently to prevent burning4 ,pour the
 milk over the whole1 and place the pan 
in the oven or on the back of the stove4

 ,cook slowly until the milk is reduced 
and the hash is sufficiently dry to     
serve4 ,serve on buttered toast4  #gg4  
,,chicken ,,with ,,rice4--,left-over    
chicken may be readily combined with    
rice to make a nutritious dish4 ,to     
prepare chicken with rice1 add to       
left-over gravy any left-over cold      
chicken cut into small pieces4 ,if there
 is not enough gravy to cover the meat1 
add sufficient white sauce2 if no gravy 
remains1 use white sauce entirely4 ,heat
 the chicken in the gravy or the sauce  
to the boiling point4 ,then heap a mound
 of fresh steamed or boiled rice in the 
center of a deep platter or a vegetable 
dish and pour the chicken and sauce over
 it4 ,serve hot4  #gh4 ,baked ,poultry  
,with ,rice4--,a casserole or a baking  
dish serves as a good utensil in which  
to prepare a left-over dish of any kind 
of poultry1 because it permits          
vegetables to be added and cooked       
thoroughly4 ,baked poultry with rice is 
a dish that may be prepared in such a   

utensil4  ,line a casserole or a baking 
dish with a thick layer of fresh steamed
 or boiled rice4 ,fill the center with  
chopped cold poultry1 which may be      
chicken1 turkey1 duck1 or goose4 ,add   
peas1 chopped carrots1 potato1 and a few
 slices of onion in any desirable       
proportion4 ,over this pour sufficient  
left-over gravy or white sauce to cover 
well4 ,first1 steam thoroughly2 then    
uncover the utensil and bake slowly     
until the vegetables are cooked and the 
entire mixture is well heated4 ,serve   
from the casserole or baking dish4      
,,serving ,,and ,,carving ,,poultry     
#gi4 ,poultry of any kind should always 
be served on a platter or in a dish that
 has been heated in the oven or by      
running hot water over it4 ,after       
placing the cooked bird on the platter  
or the dish from which it is to be      
served1 it should be taken to the dining
 room and placed before the person who  
is to serve4 ,if it is roasted1 it will 
require carving4 ,if not1 the pieces may

 be served as they are desired by the   
individuals at the table4 ,poultry      
having both dark and white meat is      
usually served according to the taste of
 each individual at the table4 ,if no   
preference is stated1 however1 a small  
portion of each kind of meat is         
generally served4  #hj4 ,the carving of 
broiled or roast chicken1 turkey1 duck1 
or goose may be done in the kitchen1 but
 having the whole bird brought to the   
table and carved there adds considerably
 to a meal4 ,carving is usually done by 
the head of the family1 but in a family 
in which there are boys each one should 
be taught to carve properly1 so that he 
may do the carving in the absence of    
another person4  ,illustration3 ,,fig4  
#df  ,illustration3 ,,fig4 #dg          
,illustration3 ,,fig4 #dh               
,illustration3 ,,fig4 #di  ,for carving1
 the bird should be placed on the       
platter so that it rests on its back2   
also1 a well-sharpened carving knife and
 a fork should be placed at the right of

 the platter and the person who is to   
serve4 ,to carve a bird1 begin as shown 
in ,fig4 #df2 that is1 thrust the fork  
firmly into the side or breast of the   
fowl and cut through the skin where the 
leg joins the body1 breaking the thigh  
joint4 ,cut through this joint1 severing
 the second joint and leg in one piece4 
,then1 if desired1 cut the leg apart at 
the second joint4 ,as the portions are  
thus cut1 they may be placed on a       
separate platter that is brought to the 
table heated4 ,next1 in the same manner1
 cut off the other leg and separate it  
at the second joint4 ,with the legs cut 
off1 remove each wing at the joint where
 it is attached to the body1 proceeding 
as shown in ,fig4 #dg4 ,then slice the  
meat from the breast by cutting down    
from the ridge of the breast bone toward
 the wing1 as in ,fig4 #dh4 ,after this 
meat has been sliced off1 there still   
remains some meat around the thigh and  
on the back4 ,this should be sliced off 
or removed with the point of the knife1 

as in ,fig4 #di1 so that the entire     
skeleton will be clean1 as in ,fig4 #ej4
 ,if the entire bird is not to be       
served1 as much as is necessary may be  
cut and the remainder left on the bones4
 ,with each serving of meat a spoonful  
of dressing should be taken from the    
inside of the bird1 provided it is      
stuffed1 and1 together with some gravy1 
served on the plate4  ,illustration3    
,,fig4 #ej         99       99       99 
99       99  ,,game  ,,general          
,,description  #ha4 ,,game1 which       
includes the meat of deer1 bear1 rabbit1
 squirrel1 wild duck1 wild goose1       
partridge1 pheasant1 and some less      
common animals1 such as possum1 is not a
 particularly common food4 ,however1 it 
is sufficiently common to warrant a few 
directions concerning its use4 ,game can
 be purchased or caught only during     
certain seasons1 designated by the laws 
of various states4 ,such laws are quite 
stringent and have been made for the    
protection of each particular species4  

#hb4 ,the meat of wild animals and birds
 is usually strong in flavor4 ,just why 
this is so1 however1 is not definitely  
known4 ,undoubtedly some of the strong  
flavor is due to the particular food on 
which the animal or the bird feeds1 and 
much of this flavor is due to           
extractives contained in the flesh4     
,when game birds and animals have       
considerable fat surrounding the        
tissues1 the greater part of it is often
 rejected because of its extremely high 
flavor4 ,by proper cooking1 however1    
much of this flavor1 if it happens to be
 a disagreeable one1 can be driven off4 
,the general composition of the flesh of
 various kinds of game does not differ  
greatly from that of similar domestic   
animals or birds4 ,for instance1 the    
flesh of bear is similar in its         
composition to that of fat beef1 as bear
 is one of the wild animals that is very
 fat4 ,venison1 or the meat obtained    
from deer1 contains much less fat1 and  
its composition resembles closely that  

of very lean beef4 ,rabbits and most of 
the wild birds are quite lean2 in fact1 
they are so lean that it is necessary in
 the preparation of them to supply      
sufficient fat to make them more        
appetizing4   ,,recipes ,,for ,,game    
#hc4 ,only a few recipes for the        
preparation of game are here given1     
because1 in the case of wild birds1 the 
cookery methods do not differ materially
 from those given for poultry1 and1 in  
the case of such animals as bears1 the  
directions for preparing steaks and     
other cuts are identical with the       
cooking of similar cuts of beef4 ,rabbit
 and squirrel are perhaps the most      
common game used as food in the home2   
therefore1 directions for cleaning and  
cooking them receive the most           
consideration4  #hd4 ,,preparing ,a     
,,rabbit ,,for ,,cooking4--,in order to 
prepare a rabbit for cooking1 it must   
first be skinned and drawn1 after which 
it may be cut up or left whole1         
depending on the cookery method that is 

to be followed4  ,to skin a rabbit1     
first chop off the feet at the first    
joint2 then remove the head at the first
 joint below the skull and slit the skin
 of the stomach from a point between the
 forelegs to the hind legs4 ,with this  
done1 remove the entrails carefully1    
proceeding in much the same manner as in
 removing the entrails of a chicken4    
,then slit the skin from the opening in 
the stomach around the back to the      
opposite side4 ,catch hold on the back  
and pull the skin first from the hind   
legs and then from the forelegs4 ,if the
 rabbit is to be stewed1 wash it        
thoroughly and separate it into pieces  
at the joints4 ,if it is to be roasted  
or braized1 it may be left whole4 ,a    
rabbit that is left whole presents a    
better appearance when it is trussed4   
,to truss a rabbit1 force the hind legs 
toward the head and fasten them in place
 by passing a skewer through the leg on 
one side1 through the body1 and into the
 leg on the other side4 ,then skewer the

 front legs back under the body in the  
same way4 ,in such a case1 the head may 
be left on or removed1 as desired4  #he4
 ,,roast ,,rabbit4--,roasting is the    
cookery process often used to prepare   
rabbit4 ,to cook it in this way1 first  
skin and clean the animal and stuff it4 
,any of the stuffings previously given  
may be used for this purpose4 ,then     
skewer the legs in position1 place      
strips of bacon across the back1 put in 
a roasting pan1 and dredge with salt and
 pepper4 ,also1 add #a_/b cupful of hot 
water to which has been added a little  
butter or bacon fat4 ,roast in a quick  
oven1 and baste every #ae minutes during
 the roasting4 ,a few minutes before the
 rabbit is tender enough to be pierced  
with a fork1 remove the strips of bacon 
so that the flesh underneath may brown4 
,then remove from the pan and serve4    
#hf4 ,,saut,d ,,rabbit4--,if it is      
desired to prepare a rabbit by sauting1 
skin and clean it1 cut it into pieces1  
and dry all the pieces with a soft      

cloth4 ,then melt bacon fat in a frying 
pan1 and when it is hot place the pieces
 of rabbit in it and allow them to      
brown4 ,add several sprigs of parsley   
and two small onions1 sliced1 season    
with salt and pepper1 add a slice or two
 of bacon1 and pour water over the whole
 until it is nearly covered4 ,place a   
cover on the frying pan and simmer      
slowly4 ,add water when it is necessary4
 ,when the meat is tender1 remove it    
from the frying pan4 ,then thicken the  
fluid that remains with a small amount  
of flour so as to make a gravy4 ,serve  
hot4  #hg4 ,,rabbit ,,pie4--,rabbit made
 into pie is also a desirable way in    
which to serve rabbit4 ,to prepare such 
a dish1 skin and clean one or more      
rabbits and cut them up into as small   
pieces as possible1 removing the largest
 bones4 ,put these pieces into a baking 
dish1 and over them place bacon cut into
 small strips4 ,sprinkle all with       
chopped parsley1 salt1 and pepper1 and  
add a few slices of onion1 as well as   

some strips of carrot and potato1 if    
desired4 ,pour a sufficient amount of   
boiling water over the whole and allow  
to simmer slowly until the meat is      
partly cooked4 ,then place in the oven  
and cook until the meat is tender4      
,next1 dredge the contents of the baking
 dish with flour and cover with a       
#a_/d-;inch layer of baking-powder      
biscuit dough4 ,make several slits      
through the dough to allow the steam to 
escape4 ,bake until the dough becomes a 
well-browned crust4 ,serve hot in the   
baking dish4  #hh4 ,,broiled            
,,squirrel4--,for cooking1 squirrel is  
cleaned in practically the same way as  
rabbit4 ,squirrel may be made ready to  
eat by stewing1 but as it is so small a 
creature1 broiling is the usual method  
of preparation4 ,to broil a squirrel1   
first remove the skin and clean it4     
,then break the bones along the spine1  
so that the squirrel can be spread out  
flat4 ,when thus made ready1 place it on
 a well-greased hot broiler and sear it 

quickly on one side2 then turn it and   
sear the other side4 ,next1 sprinkle it 
with salt and pepper1 place strips of   
bacon across the back1 and allow it to  
broil slowly until it is well browned4  
,squirrel may be served in the same way 
as rabbit4  #hi4 ,,cuts ,,of            
,,venison4--,the meat obtained from     
deer1 called venison1 as has been       
mentioned1 may be cut up to form cuts   
similar to those obtained from beef1    
such as steaks and roasts4 ,although    
such meat is a rarity1 it will be well  
to be familiar with a few of the methods
 of cooking it4 ,these1 however1 do not 
differ materially from the methods of   
cooking other meats4  #ij4 ,,broiled    
,,venison4--,to prepare venison for     
broiling1 cut a steak from #a to #a-a_/b
 inches thick4 ,place this on a         
well-greased broiler and broil until    
well done4 ,serve on a hot platter4     
,garnish the broiled venison with       
parsley and pour over it sauce made as  
follows3  ,,sauce ,,for ,,broiled       

,,venison  #b ,tb4 butter #b ,tb4 flour 
#a_/b tsp4 salt #a_/d tsp4 ground       
cinnamon #d ,tb4 currant jelly #b tsp4  
lemon juice #a_/d  c4 port wine #f      
finely chopped ,maraschino cherries     
,melt the butter in a saucepan1 add the 
flour1 salt1 ground cinnamon1 currant   
jelly1 lemon juice1 and the port wine1  
which should be heated with #a cupful of
 water4 ,cook until the flour has       
thickened1 remove from the fire1 and add
 the cherries4  #ia4 ,,roast ,,fillet   
,,of ,,venison4--,if a fillet of venison
 is to be roasted1 proceed by larding it
 with strips of salt pork4 ,then place  
it in a pan with one small onion1       
sliced1 a bay leaf1 and a small quantity
 of parsley1 #a teaspoonful of salt1 and
 #a_/d teaspoonful of pepper4 ,dilute   
#a_/d cupful of vinegar with #c_/d      
cupful of water and add a teaspoonful of
 ,worcestershire sauce4 ,pour this over 
the fillet and place it in a hot oven4  
,cook until the liquid has evaporated   
sufficiently to allow the venison to    

brown4 ,turn1 so as to brown on both    
sides1 and when quite tender and well   
browned1 serve on a hot platter4  #ib4  
,,roast ,,leg ,,of ,,venison4--,if a leg
 of venison is to be roasted1 first     
remove the skin1 wipe the meat with a   
damp cloth1 and cover it with a paste   
made of flour and water4 ,then put it   
into a roasting pan and roast in a very 
hot oven4 ,baste with hot water every   
#ae minutes for about #a #a_/b hours4   
,at the end of this time1 remove the    
paste1 spread the surface with butter1  
sprinkle with salt and pepper1 and      
continue to roast for #a to #a #a_/d    
hours longer4 ,baste every #ae minutes1 
basting during the last hour with hot   
water in which has been melted a small  
quantity of butter4 ,then remove the    
venison from the pan and serve it on a  
hot platter with any desired sauce4     
,,poultry ,,and ,,game  ,,examination   
,,questions   7#a7 ,of what value is    
poultry in the diet8  7#b7 ,what effect 
do the feeding and care of poultry have 

upon it as food8  7#c7 ,mention briefly 
the proper preparation of poultry killed
 for market4  7#d7 7a7 ,what are the    
most important things to consider when  
poultry is to be selected8 7b7 ,give the
 points that indicate good quality of   
poultry4  7#e7 ,how would you determine 
the age of a chicken8  7#f7 ,how would  
you determine the freshness of a        
chicken8  7#g7 7a7 ,what are the marks  
of cold-storage poultry8 7b7 ,should    
cold-storage poultry be drawn or        
undrawn8 ,tell why4  7#h7 ,how should   
frozen poultry be thawed8  7#i7 ,tell   
briefly how turkey should be selected4  
7#aj7 ,at what age and season is turkey 
best8  7#aa7 ,discuss the selection of3 
7a7 ducks2 7b7 geese4  7#ab7 7a7 ,how   
does the composition of poultry compare 
with that of meat8 7b7 ,what kind of    
chicken has a high food value8  7#ac7   
7a7 ,how should a chicken be dressed8   
7b7 ,what care should be given to the   
skin in plucking8  7#ad7 ,give briefly  
the steps in drawing a chicken4  7#ae7  

,give briefly the steps in cutting up a 
chicken4  7#af7 ,how is poultry prepared
 for3 7a7 roasting8 7b7 frying8 7c7     
broiling8 7d7 stewing8  7#ag7 7a7       
,describe trussing1 7b7 ,why is trussing
 done8  7#ah7 ,give briefly the steps in
 boning a chicken4  7#ai7 ,tell briefly 
how to serve and carve a roasted bird4  
7#bj7 ,discuss game in a general way4   
,,additional ,,work  ,select a fowl by  
applying the tests given for selection  
in the lesson4 ,prepare it by what seems
 to you to be the most economical       
method4 ,tell how many persons are      
served and the use made of the          
left-overs4 ,compute the cost per       
serving by dividing the cost of the fowl
 by the number of servings it made4  ,at
 another time1 select a chicken for     
frying by applying the tests given in   
the lesson4 ,compute the cost per       
serving by dividing the cost of the     
chicken by the number of servings it    
made4  ,compare the cost per serving of 
the fried chicken with that of the fowl1

 to find which is the more economical4  
,in each case1 collect the bones after  
the chicken is eaten and weigh them to  
determine which has the greater         
proportion of bone to meat1 the fowl or 
the frying chicken4 ,whether you have   
raised the poultry yourself or have     
purchased it in the market1 use the     
market price in computing your costs4   
,weigh the birds carefully before       
drawing them4         99       99       
99       99       99     ,,fish ,,and   
,,shell ,,fish         99       99      
99       99       99  ,,fish  ,,fish    
,,in ,,the ,,diet  #a4 ,,fish provides  
another class of high-protein or        
tissue-building food4 ,as this term is  
generally understood1 it includes both  
vertebrate fish--that is1 fish having a 
backbone1 such as salmon1 cod1 shad1    
etc4--and many other water animals1 such
 as lobsters1 crabs1 shrimp1 oysters1   
and clams4 ,a distinction1 however1 is  
generally made between these two groups1
 those having bones being regarded      

properly as fish and those partly or    
entirely encased in shells1 as shell    
fish4 ,it is according to this          
distinction that this class of foods is 
considered in this ,section4 ,because   
all the varieties of both fish and shell
 fish are in many respects similar1 the 
term sea food is often applied to them1 
but1 as a rule1 this term is restricted 
to designate salt-water products as     
distinguished from fresh-water fish4    
#b4 ,fish can usually be purchased at a 
lower price than meat1 and for this     
reason possesses an economic advantage  
over it4 ,besides the price1 the        
substitution of fish for meat makes for 
economy in a number of ways to which    
consideration is not usually given4     
,these will become clearly evident when 
it is remembered that nearly all land   
animals that furnish meat live on many  
agricultural products that might be used
 for human food4 ,then1 too1 other foods
 fed to animals1 although not actually  
human foods1 require in their raising   

the use of soil that might otherwise be 
utilized for the raising of food for    
human beings4 ,this is not true in the  
case of fish4 ,they consume the         
vegetation that grows in lakes1 streams1
 and the ocean1 as well as various kinds
 of insects1 small fish1 etc41 which    
cannot be used as human food and which  
do not require the use of the soil4 ,in 
addition1 much of the food that animals1
 which are warm-blooded1 take into their
 bodies is required to maintain a       
constant temperature above that of their
 surroundings1 so that not all of what  
they eat is used in building up the     
tissues of their bodies4 ,with fish1    
however1 it is different4 ,as they are  
cold-blooded and actually receive heat  
from their surroundings1 they do not    
require food for bodily warmth4         
,practically all that they take into the
 body is built up into a supply of flesh
 that may be used as food for human     
beings4  #c4 ,with fish1 as with other  
foods1 some varieties are sought more   

than others1 the popularity of certain  
kinds depending on the individual taste 
or the preference of the people in a    
particular locality4 ,such popularity1  
however1 is often a disadvantage to the 
purchaser1 because a large demand for   
certain varieties has a tendency to     
cause a rise in price4 ,the increased   
price does not indicate that the fish is
 of more value to the consumer than some
 other fish that may be cheaper because 
it is less popular1 although quite as   
valuable from a food standpoint4 ,the   
preference for particular kinds of fish 
and the persistent disregard of others  
that are edible is for the most part due
 to prejudice4 ,in certain localities1  
one kind of fish may be extremely       
popular while in others the same fish   
may not be used for food at all4 ,such  
prejudice should be overcome1 for1 as a 
matter of fact1 practically every fish  
taken from pure water is fit to eat1 in 
the sense that it furnishes food and is 
not injurious to health4  ,in addition1 

any edible fish should be eaten in the  
locality where it is caught4 ,the       
transportation of this food is a rather 
difficult matter1 and1 besides1 it adds 
to the cost4 ,it is therefore an        
excellent plan to make use of the kind  
of fish that is most plentiful1 as such 
practice will insure both better quality
 and a lower market price4  #d4 ,as is  
well known1 fish is an extremely        
perishable food4 ,therefore1 when it is 
caught in quantities too great to be    
used at one time1 it is preserved in    
various ways4 ,the preservation methods 
that have proved to be the most         
satisfactory are canning1 salting and   
drying1 smoking1 and preserving in      
various kinds of brine and pickle4 ,as  
such methods are usually carried out in 
the locality where the fish is caught1  
many varieties of fish can be           
conveniently stored for long periods of 
time and so distributed as to meet the  
requirements of the consumer4 ,this plan
 enables persons far removed from the   

,source of supply to procure fish       
frequently4         99       99       99
       99       99  ,,composition ,,and 
,,food ,,value ,,of ,,fish              
,,composition ,,of ,,fish  #e4          
,,comparison ,,of ,,fish ,,with         
,,meat4--,in general1 the composition of
 fish is similar to that of meat1 for   
both of them are high-protein foods4    
,however1 some varieties of fish contain
 large quantities of fat and others     
contain very little of this substance1  
so the food value of the different kinds
 varies greatly4 ,as in the case of     
meat1 fish is lacking in carbohydrate4  
,because of the close similarity between
 these two foods1 fish is a very        
desirable substitute for meat4 ,in fact1
 fish is in some respects a better food 
than meat1 but it cannot be used so     
continuously as meat without becoming   
monotonous2 that is to say1 a person    
will grow tired of fish much more       
quickly than of most meats4 ,the        
similarity between the composition of   

fish and that of meat has much to do    
with regulating the price of these      
protein foods1 which1 as has already    
been learned1 are the highest priced    
foods on the market4  #f4 ,,protein ,,in
 ,,fish4--,in fish1 as well as in shell 
fish1 a very large proportion of the    
food substances present is protein4     
,this proportion varies with the        
quantity of water1 bone1 and refuse that
 the particular food contains1 and with 
the physical structure of the food4 ,in 
fresh fish1 the percentage of this      
material varies from #f to #ag per cent4
 ,the structure of fish is very similar 
to that of meat1 as the flesh is        
composed of tiny hollow fibers          
containing extractives1 in which are    
dissolved mineral salts and various     
other materials4 ,the quantity of       
extractives found in these foods1       
however1 is less than that found in     
meat4 ,fish extracts of any kind1 such  
as clam juice1 oyster juice1 etc41 are  
similar in their composition to any of  

the extractives of meat1 differing only 
in the kind and proportions4 ,in        
addition to the muscle fibers of fish1  
which are1 of course1 composed of       
protein1 fish contains a small quantity 
of albumin1 just as meat does4 ,it is   
the protein material in fish1 as well as
 in shell fish1 that is responsible for 
its very rapid decomposition4  ,the     
application of heat has the same effect 
on the protein of fish as it has on that
 of meat1 fowl1 and other animal        
tissues4 ,consequently1 the same        
principles of cookery apply to both the 
retention and the extraction of flavor4 
#g4 ,,fat ,,in ,,fish4--,the percentage 
of fat in fish varies from less than #a 
per cent4 in some cases to a trifle more
 than #ad per cent4 in others1 but this 
high percentage is rare1 as the average 
fish probably does not exceed from #c to
 #f or #g per cent4 of fat4 ,this       
variation affects the total food value  
proportionately4 ,the varieties of fish 
that contain the most fat deteriorate   

most rapidly and withstand              
transportation the least well1 so that  
when these are secured in large         
quantities they are usually canned or   
preserved in some manner4 ,fish         
containing a large amount of fat1 such  
as salmon1 turbot1 eel1 herring1        
halibut1 mackerel1 mullet1 butterfish1  
and lake trout1 have a more moist       
quality than those which are without    
fat1 such as cod4 ,therefore1 as it is  
difficult to cook fish that is lacking  
in fat and keep it from becoming dry1 a 
fat fish makes a more palatable food    
than a lean fish4 ,the fat of fish is   
very strongly flavored2 consequently1   
any that cooks out of fish in its       
preparation is not suitable for use in  
the cooking of other foods4  #h4        
,,carbohydrate ,,in ,,fish4--,like meat1
 fish does not contain carbohydrate in  
any appreciable quantity4 ,in fact1 the 
small amount that is found in the       
tissue1 and that compares to the        
glycogen found in animal tissues1 is not

 present in sufficient quantities to    
merit consideration4  #i4 ,,mineral     
,,matter ,,in ,,fish4--,in fish1 mineral
 matter is quite as prevalent as in     
meat4 ,through a notion that fish       
contains large proportions of           
phosphorus1 and because this mineral is 
also present in the brain1 the idea that
 fish is a brain food has become        
widespread4 ,it has been determined1    
however1 that this belief has no        
foundation4   ,,food ,,value ,,of ,,fish
  #aj4 ,,factors ,,determining ,,food   
,,value4--,the total food value of fish1
 as has been shown1 is high or low1     
varying with the food substances it     
contains4 ,therefore1 since1 weight for 
weight1 the food value of fat is much   
higher than that of protein1 it follows 
that the fish containing the most fat   
has the highest food value4 ,fat and    
protein1 as is well known1 do not serve 
the same function in the body1 but each 
has its purpose and is valuable and     
necessary in the diet4 ,some varieties  

of fish contain fat that is strong in   
flavor1 and from these the fat should be
 removed before cooking1 especially if  
the flavor is disagreeable4 ,this       
procedure of course reduces the total   
food value of the fish1 but it should be
 done if it increases the palatability4 
#aa4 ,,relative ,,nutritive ,,value ,,of
 ,,fish ,,and ,,meat4--,when fish and   
meat are compared1 it will be observed  
that some kinds of fish have a higher   
food value than meat1 particularly if   
the fish contains much fat and the meat 
is lean4 ,when the average of each of   
these foods is compared1 however1 meat  
will be found to have a higher food     
value than fish4 ,to show how fish      
compares with meat and fowl1 the        
composition and food value of several   
varieties of each food are given in     
,table ,i1 which is taken from a ,united
 ,states government bulletin4   ,,table 
,i  ,,comparison ,,of ,,composition     
,,and ,,food ,,value ,,of ,,fish ,,and  
,,meat                                  

----------------------------------------
------------------------                
,composition      ,total   ,food ,value 
-------------------   ,food    per      
,pound    ,edible ,portion     ,protein 
,fat     ,value     ,due to             
,per ,cent4,per ,cent4per ,pound        
,protein                                
,calories  ,calories                    
----------------------------------------
------------------------ ,fish3         
,bass1 black44444444  #bj4f       #a4g  
#ddc       #cgc                         
,bluefish44444444444  #ai4d       #a4b  
#dja       #ceb                         
,carp444444444444444  #ag4d       #b4f  
#dba       #cae                         
,catfish444444444444  #ad4d      #bj4f  
#a1ajb       #bfb      ,halibut         
steak444444  #ah4f       #e4b      #eej 
#ccg      ,lake trout444444444  #ag4h   
#a4j      #cfc       #cbc      ,red     
snapper44444444  #ai4b       #a4j       
#chi       #cdh      ,salmon            
7canned74444  #ba4h      #ab4a      #hhh

       #cif      ,whitefish4444444444   
#bb4i       #f4e      #fhj       #dae   
,meat3                                  
,beef1 round1                           
medium fat4444444  #bj4c      #ac4f     
#hie       #cfh      ,chicken1          
broilers44  #ba4e       #b4e      #dib  
#cij      ,fowl444444444444444  #ai4c   
#af4c    #a1jaf       #cej      ,lamb1  
leg4444444444  #ai4b      #af4e         
#hgj       #cdh      ,pork              
chops444444444  #af4f      #cj4a        
#a1dee       #cja                       
----------------------------------------
------------------------  #ab4 ,a study 
of this table will show that on the     
whole the percentage of protein in the  
various kinds of fish is as much as that
 in meat1 while in a few instances1 it  
is greater4 ,this proves that so far as 
the quantity of protein is concerned1   
these two foods are equally valuable in 
their tissue-forming and tissue-building
 qualities4 ,it will be seen also that  
the percentage of fat in fish varies    

greatly1 some varieties containing more 
than meat1 but most of them containing  
less4 ,furthermore1 the total food value
 per pound1 in calories1 is for the most
 part greater in meat than in fish1     
whereas the food value per pound due to 
protein is equivalent in most cases1 but
 higher in some of the fish than in the 
meat4  #ac4 ,it must also be remembered 
that the drying or preserving of fish   
does not in any way decrease its food   
value4 ,in fact1 pound for pound1 dried 
fish1 both smoked and salt1 contains    
more nutritive value than fresh fish1   
because the water1 which decreases the  
food value of fresh fish1 is driven off 
in drying4 ,however1 when prepared for  
eating1 dried fish in all probability   
has more food value than fresh fish1    
because water or moisture of some sort  
must be supplied in its preparation4    
#ad4 ,the method of preparing dried or  
preserved fish1 as well as fresh fish1  
has much to do with the food value      
obtained from it4 ,just as nutritive    

value is lost in the cooking of meat by 
certain methods1 so it may be lost in   
the preparation of fish if the proper   
methods are not applied4 ,to obtain as  
much food value from fish as possible1  
the various points that are involved in 
its cookery must be thoroughly          
understood4 ,certain facts concerning   
the buying of fish must also be kept in 
mind4 ,for instance1 in canned fish1    
almost all the bones1 skin1 and other   
inedible parts1 except the tails1 heads1
 and fins of very small fish1 have been 
removed before packing1 indicating that 
practically all the material purchased  
is edible4 ,in the case of fresh fish1 a
 large percentage of what is bought must
 be wasted in preparation and in eating1
 the percentage of waste varying from #e
 to #de per cent4  #ae4 ,,digestibility 
,,of ,,fish4--,the food value of any    
food is an important item when its      
usefulness as a food is taken into      
account1 but of equal importance is the 
manner in which the body uses the food2 

that is1 whether it digests the food    
with ease or with difficulty4           
,therefore1 when the value of fish as a 
food is to be determined1 its           
digestibility must receive definite     
consideration4 ,as has already been     
explained1 much depends on the cooking  
of the food in question4 ,on the whole1 
fish is found to be more easily digested
 than meat1 with the exception perhaps  
of a few kinds or certain cuts4 ,that   
physicians recognize this characteristic
 is evidenced by the fact that fish is  
often used in the feeding of invalids or
 sick people when meat is not permitted4
  #af4 ,the ease with which fish is     
digested is influenced largely by the   
quantity of fat it contains1 for this   
fat1 acting in identically the same way 
as the fat of meat1 has the effect of   
slowing the digestion that is carried on
 in the stomach4 ,it follows1 then1 that
 with possibly one or two exceptions the
 kinds of fish most easily digested are 
those which are lean4  #ag4 ,in addition

 to the correct cooking of fish and the 
presence of fat1 a factor that largely  
influences the digestibility of this    
food is the length of the fibers of the 
flesh4 ,it will be remembered that the  
parts of an animal having long fibers   
are tougher and less easily digested    
than those having short fibers4 ,this   
applies with equal force in the case of 
fish4 ,its truth is evident when it is  
known that cod1 a lean fish1 is digested
 with greater difficulty than some of   
the fat fish because of the length and  
toughness of its fibers4 ,this1 however1
 is comparative1 and it must not be     
thought that fish on the whole is       
digested with difficulty4  #ah4 ,another
 factor that influences the             
digestibility of fish is the salting of 
it4 ,whether fish is salted dry or in   
brine1 the salt hardens the fibers and  
tissues4 ,while the salt acts as a      
preservative in causing this hardening1 
it1 at the same time1 makes the fish    
preserved in this manner a little more  

difficult to digest4 ,this slight       
difference need scarcely be considered  
so far as the normal adult is concerned1
 but in case of children or persons     
whose digestion is not entirely normal  
its effect is likely to be felt4        
,,purchase ,,and ,,care ,,of ,,fish     
,,table ,,ii  ,,names1 ,,seasons1 ,,and 
,,uses ,,of ,,fresh ,,fish  ,,name ,,of 
,,fish       ,,season                   
,,method ,,of ,,cookery ,bass1          
black4444444 ,all the year44444444444   
,fried1 baked ,bass1 sea444444444 ,all  
the year44444444444 ,baked1 broiled1    
fried ,bass1 striped44444 ,all the      
year44444444444 ,baked1 broiled1 fried  
,bass1 lake44444444 ,june #a to ,january
 #a4444 ,baked1 broiled1 fried          
,bluefish4444444444 ,may #a to ,november
 #a4444 ,baked1 broiled                 
,butterfish44444444 ,october #a to ,may 
#a44444 ,fried1 sautd                   
,carp44444444444444 ,july #a to         
,november #a444 ,baked1 broiled1 fried  
,catfish44444444444 ,all the            

year44444444444 ,fried1 sautd           
,codfish44444444444 ,all the            
year44444444444 ,boiled1 fried1 sautd1  
baked1 broiled ,eels44444444444444 ,all 
the year44444444444 ,fried1 boiled1     
baked ,flounder4444444444 ,all the      
year44444444444 ,sautd1 fried1 baked    
,haddock44444444444 ,all the            
year44444444444 ,steamed1 boiled1 fried 
,halibut44444444444 ,all the            
year44444444444 ,boiled1 fried1 creamed 
,herring44444444444 ,october #a to ,may 
#a44444 ,sautd1 fried1 broiled          
,kingfish4444444444 ,may #a to ,november
 #a4444 ,boiled1 steamed1 baked         
,mackerel4444444444 ,april #a to        
,october #a444 ,baked1 broiled1         
boiled1 fried ,perch1 fresh444444       
,september #a to ,june #a44 ,fried1     
broiled   water ,pike1 or4444444444     
,june #a to ,january #a4444 ,fried1     
broiled1 baked   pickerel1 fresh   water
 ,porgies1 salt44444 ,june #ae to       
,october #ae44 ,fried1 sautd   water    
,red snapper4444444 ,october #a to      

,april #a444 ,boiled1 steamed ,salmon1  
,kennebec44 ,june #a to ,october #a4444 
,broiled1 baked1 boiled ,salmon1        
,oregon4444 ,october #a to ,june #a4444 
,broiled1 baked1 boiled                 
,shad44444444444444 ,january #a to ,june
 #a4444 ,baked1 broiled1 fried ,shad    
roe4444444444 ,january #a to ,june      
#a4444 ,broiled1 fried                  
,sheepshead44444444 ,june #a to         
,september #ae4 ,boiled1 fried          
,smelts444444444444 ,august #ae to      
,april #ae44 ,fried1 sautd ,sole1       
,english44444 ,november #a to ,may      
#a4444 ,baked1 broiled1 fried           
,sunfish44444444444 ,may #a to ,december
 #a4444 ,fried1 sautd ,trout1           
fresh444444 ,april #a to ,september #a4 
,baked1 broiled1 fried1   water         
boiled1 sautd ,weakfish1 or444444 ,may  
#ae to ,october #ae444 ,baked1 broiled  
sea trout ,whitebait444444444 ,may #a to
 ,april #a4444444 ,fried1 sautd         
,whitefish144444444 ,november #a to     
,march #a44 ,baked1 fried1 sautd1       

fresh water                             
broiled  #ai4 ,,purchase ,,of           
,,fish4--,the housewife has much to do  
with the market price of fish and the   
varieties that are offered for sale1 for
 these are governed by the demand       
created by her4 ,the fisherman's catch  
depends on weather conditions1 the      
season1 and other uncertain factors4 ,if
 the kinds of fish he secures are not   
what the housewife demands1 they either 
will not be sent to market or will go   
begging on the market for want of       
purchasers4 ,such a state of affairs    
should not exist1 and it would not if   
every housewife were to buy the kind of 
fish that is plentiful in her home      
market4 ,so that she may become familiar
 with the varieties that the market     
affords1 she should carefully study     
,tables ,,ii and ,,iii1 which give the  
names1 seasons1 and uses of both fresh  
fish and salt and smoked fish4 ,with the
 information given in these tables well 
in mind1 she will be able not only to   

select the kind she wants1 but to       
cooperate better with dealers4  ,,table 
,,iii  ,,names1 ,,seasons1 ,,and ,,uses 
,,of ,,salt ,,and ,,smoked ,,fish       
,,name ,,of ,,fish        ,,season      
,,method ,,of ,,cookery                 
,,salt ,,fish  ,anchovies44444444 ,all  
the year44 ,served as a relish1 stuffed 
with various highly                     
seasoned mixtures1 used                 
as flavor for sauce  ,codfish1 dried444 
,all the year44 ,creamed1 balls         
,herring1 pickled4 ,all the year44      
,sautd  ,mackerel444444444 ,all the     
year44 ,broiled1 fried1 sautd  ,salmon1 
salt44444 ,all the year44 ,fried1       
broiled1 boiled                         
,,smoked ,,fish  ,haddock1 or444444     
,october #ae to4 ,broiled1 baked1       
creamed   finnan haddie     ,april #a   
,halibut4444444444 ,october #a to44     
,baked1 broiled1 fried                  
,april #a ,herring4444444444 ,all the   
year44 ,served as a relish              
without cooking  ,mackerel444444444     

,october #a to44 ,baked1 boiled1 fried  
,november #a  ,smoked salmon4444 ,all   
the year44 ,baked1 boiled1 fried        
,shad4444444444444 ,october #a to44     
,baked1 boiled1 fried                   
,may #a  ,sturgeon444444444 ,october #a 
to44 ,baked1 boiled1 fried              
,may #a  ,whitefish44444444 ,october #a 
to44 ,baked1 boiled1 fried              
,may #a  ,illustration3 ,,fig4 #a  #bj4 
,another point to be considered in the  
purchase of fish is the size4 ,some     
fish1 such as halibut and salmon1 are so
 large that they must usually be cut    
into slices or steaks to permit the     
housewife to purchase the quantity she  
requires for immediate use4 ,other fish 
are of such size that one is sufficient 
for a meal1 and others are so small that
 several must be purchased to meet the  
requirements4 ,an idea or the difference
 in the size of fish can be gained from 
,figs4 #a and #b4 ,the larger fish in   
,fig4 #a is a medium-sized whitefish and
 the smaller one is a smelt4 ,fish about

 the size of smelts lend themselves     
readily to frying and sauting1 whereas  
the larger kinds1 like whitefish1 may be
 prepared to better advantage by baking 
either with or without suitable         
stuffing4 ,the larger fish in ,fig4 #b  
is a carp and the smaller one is a pike4
 ,much use is made of pike1 but carp has
 been more shunned than sought after4   
,however1 when carp is properly cooked1 
it is a very palatable food1 and1       
besides1 it possesses high food value4  
,illustration3 ,,fig4 #c  #ba4 ,in the  
purchase of fish1 the housewife1        
provided she is not obliged to have fish
 for a particular day1 will do well also
 to get away from the one-day-a-week    
purchasing of fish2 that is1 if she is  
not obliged to serve fish on ,friday1   
she should endeavor to serve it on some 
other day4 ,even twice a week is not too
 often4 ,if such a plan were followed   
out1 fishermen would be able to market  
their catch when it is procured and the 
waste of fish or the necessity for      

keeping it until a particular day would 
be overcome4  #bb4 ,another way in which
 the housewife can help herself in the  
selection of fish is to become familiar 
with all the varieties of edible fish   
caught in or near her community4 ,when  
she has done this1 it will be a splendid
 plan for her to give those with which  
she is unfamiliar a trial4 ,she will be 
surprised at the many excellent         
varieties that are obtained in her      
locality and consequently come to her   
fresher than fish that has to be shipped
 long distances4  #bc4 ,,freshness ,,of 
,,fish4--,in the purchase of fish1 the  
housewife should not permit herself to  
be influenced by any prejudice she may  
have as to the name or the appearance of
 the fish4 ,however1 too much attention 
cannot be paid to its freshness4        
,several tests can be applied to fish to
 determine whether or not it is fresh2  
therefore1 when a housewife is in doubt1
 she should make an effort to apply     
them4 ,fish should not give off any     

offensive odor4 ,the eyes should be     
bright and clear1 not dull nor sunken4  
,the gills should have a bright-red     
color1 and there should be no blubber   
showing4 ,the flesh should be so firm   
that no dent will be made when it is    
touched with the finger4 ,fish may also 
be tested for freshness by placing it in
 a pan of water2 if it sinks1 it may be 
known to be fresh1 but if it floats it  
is not fit for use4  #bd4 ,,care ,,of   
,,fish ,,in ,,the ,,home4--,if fish is  
purchased in good condition1 and every  
effort should be made to see that it is1
 the responsibility of its care in the  
home until it is presented to the family
 as a cooked dish rests on the          
housewife4 ,if1 upon reaching the       
housewife1 it has not been cleaned1 it  
should be cleaned at once4 ,in case it  
has been cleaned either by the fish     
dealer or the housewife and cannot be   
cooked at once1 it should be looked over
 carefully1 immediately washed in cold  
water1 salted slightly inside and out1  

placed in a covered enamel or porcelain 
dish1 and then put where it will keep as
 cold as possible4 ,if a refrigerator is
 used1 the fish should be put in the    
compartment from which odors cannot be  
carried to foods in the other           
compartments4 ,in cold weather1 an      
excellent plan is to put the fish out of
 doors instead of in the refrigerator1  
for there it will remain sufficiently   
cold without the use of ice4 ,however1  
the best and safest way is to cook the  
fish at once1 so that storing it for any
 length of time after its delivery will 
not be necessary4  ,salt and smoked fish
 do not1 of course1 require the same    
care as fresh fish4 ,however1 as many of
 these varieties are strong in flavor1  
it is well to weaken their flavor before
 cooking them by soaking them or1 if    
possible1 by parboiling them4           
,,preparation ,,of ,,fish ,,for         
,,cooking  #be4 ,,cleaning              
,,fish4--,fish is usually prepared for  
cooking at the market where it is       

purchased1 but frequently a fish comes  
into the home just as it has been       
caught4 ,in order to prepare such a fish
 properly for cooking1 the housewife    
must understand how to clean it4 ,the   
various steps in cleaning fish are      
illustrated in ,figs4 #c to #f4 ,the    
first step consists in removing the     
scales4 ,to do this1 place the fish on  
its side1 as shown in ,fig4 #c1 grasp it
 firmly by the tail1 and ,illustration3 
,,fig4 #c then with the cutting edge of 
a knife1 preferably a dull one1 scrape  
off the scales by quick motions of the  
knife toward the head of the fish4 ,when
 one side has been scraped clean1 or    
scaled1 as this operation is called1    
turn the fish over and scale the other  
side4  ,illustration3 ,,fig4 #d  ,with  
the fish scaled1 proceed to remove the  
entrails4 ,as shown in ,fig4 #d1 cut a  
slit in the belly from the head end to  
the vent1 using a sharp knife4 ,run the 
opening up well toward the head1 as     
,fig4 #e shows1 and then through the    

opening formed draw out the entrails    
with the fingers4  ,illustration3 ,,fig4
 #e  ,illustration3 ,,fig4 #f  ,if the  
head is to be removed1 it should be cut 
off at this time4 ,when a fish is to be 
baked or prepared in some other way in  
which the head may be retained1 it is   
allowed to remain on1 but it is kept    
more for an ornament than for any other 
reason4 ,to remove the head1 slip a     
sharp knife under the gills as far as   
possible1 as ,fig4 #f shows1 and then   
cut it off in such a way as not to      
remove with it any of the body of the   
fish4  ,whether the head is removed or  
not1 make sure that the cavity formed by
 taking out the entrails is perfectly   
clean4 ,then wash the fish with cold    
water and1 if desired1 cut off the fins 
and tail1 although this is not usually  
done4 ,the fish1 which is now properly  
prepared1 may be cooked at once or      
placed in the refrigerator until time   
for cooking4  ,illustration3 ,,fig4 #g  
#bf4 ,,boning ,,fish4--,in the          

preparation of some kinds of fish1 it is
 often desired to bone the fish2 that   
is1 to remove the backbone and the ribs4
 ,figs4 #g to #aj show the various steps
 in the process of boning4 ,after the   
fish has been thoroughly cleaned1 insert
 a sharp-pointed knife in the back where
 it is cut from the head1 as shown in   
,fig4 #g1 and loosen the backbone at    
this place4 ,then1 as in ,fig4 #h1 slip 
the knife along the ribs away from the  
backbone on both sides4 ,after getting  
the bone well loosened at the end1 cut  
it from the flesh all the way down to   
the tail1 as shown in ,fig4 #i4 ,when   
thus separated from the flesh1 the      
backbone and the ribs1 which comprise   
practically all the bones in a fish1 may
 be lifted out intact1 as is shown in   
,fig4 #aj4  ,illustration3 ,,fig4 #h    
,illustration3 ,,fig4 #i  #bg4          
,,skinning ,,fish4--,some kinds of fish1
 especially those having no scales1 such
 as flounder1 catfish1 and eels1 are    
made more palatable by being skinned4   

,to skin a fish1 cut a narrow strip of  
the skin along the spine from the head  
to the tail1 as shown in ,fig4 #aa4 ,at 
this opening1 loosen the skin on one    
side where it is fastened to the bony   
part of the fish and then1 as in ,fig4  
#ab1 draw it off around toward the      
belly1 working carefully so as not to   
tear the flesh4 ,sometimes it is a good 
plan to use a knife for this purpose1   
working the skin loose from the flesh   
with the knife and at the same time     
pulling the skin with the other hand4   
,after removing the skin from one side1 
turn the fish and take off the skin from
 the other side in the same way4 ,care  
should be taken to clean the fish       
properly before attempting to skin it4  
,if the fish is frozen1 it should first 
be thawed in cold water4  ,illustration3
 ,,fig4 #aj  ,illustration3 ,,fig4 #aa  
#bh4 ,,filleting ,,fish4--,as many      
recipes require fish to be cut into     
fillets1 that is1 thick1 flat slices    
from which the bone is removed1 it is   

well for the housewife to understand    
just how to accomplish this part of the 
preparation4 ,figs4 #ac to #ae show the 
filleting of a flounder4 ,while this    
process varies somewhat in the different
 varieties of fish1 the usual steps are 
the ones here outlined4 ,after          
thoroughly cleaning the flounder and    
removing the skin1 lay the fish out flat
 and cut the flesh down through the     
center from the head end to the tail1 as
 shown in ,fig4 #ac4 ,then1 with a      
knife1 work each half of the flesh loose
 from the bones1 as in ,fig4 #ad4 ,with 
these two pieces removed1 turn the fish 
over1 cut the flesh down through the    
center1 and separate it from the bones  
in the same manner as before4 ,if a meat
 board is on hand1 it is a good plan to 
place the fish on such a board before   
removing the flesh4 ,at the end of the  
filleting process1 the flounder should  
appear as shown in ,fig4 #ae1 the long1 
narrow strips on the right being the    
flesh and that remaining on the board   

being the bones intact4 ,the strips thus
 produced may be cut into pieces of any 
preferred size4  ,illustration3 ,,fig4  
#ab  ,illustration3 ,,fig4 #ac          
99       99       99       99       99  
,,recipes ,,for ,,fish ,,and ,,fish     
,,accompaniments  ,,methods ,,of        
,,cooking ,,fish  #bi4 ,as ,tables ,,ii 
and ,,iii show1 practically all methods 
of cookery are applicable in the cooking
 of fish4 ,for instance1 fish may be    
boiled1 steamed1 baked1 fried1 broiled1 
sautd1 and1 in addition1 used for       
various kinds of bisques1 chowders1 and 
numerous other made dishes4 ,the effect 
of these different methods is exactly   
the same on fish as on meat1 since the  
two foods are the same in general       
construction4 ,the cookery method to    
select depends largely on the size1     
kind1 quality1 and flavor of the fish4  
,just as an old chicken with            
well-developed muscles is not suitable  
for broiling1 so a very large fish      
should not be broiled unless it can be  

cut into slices1 steaks1 or thin pieces4
 ,cook cutting fish with knife4 ,such a 
fish is usually either stuffed and baked
 or baked without stuffing1 but when it 
is cut into slices1 the slices may be   
sautd1 fried1 broiled1 or steamed4      
,illustration3 ,,fig4 #ad               
,illustration3 ,,fig4 #ae ,fish on      
cutting board  ,some varieties of fish  
are more or less tasteless4 ,these      
should be prepared by a cookery method  
that will improve their flavor1 or if   
the cooking fails to add flavor1 a      
highly seasoned or highly flavored sauce
 should be served with them4 ,the acid  
of vinegar or lemon seems to assist in  
bringing out the flavor of fish1 so when
 a sauce is not used1 a slice of lemon  
is often served with the fish4          
,,recipes ,,for ,,fish ,,sauces ,,and   
,,stuffings  #cj4 ,as many of the       
recipes for fish call for sauce and     
stuffing1 recipes for these             
accompaniments are taken up before the  
methods of cooking fish are considered4 

,this plan will make it possible for the
 beginner to become thoroughly familiar 
with these accompaniments and thus be   
better prepared to carry out the recipes
 for cooking fish4  #ca4 ,,sauces ,,for 
,,fish4--,sauces are generally served   
with fish to improve their flavor and   
increase their nutritive value4 ,some   
kinds of fish1 such as salmon1 shad1    
butterfish1 ,spanish mackerel1 etc41    
contain more than #f per cent4 of fat1  
but as many of the fish that are used   
for food contain less than this1 they   
are somewhat dry and are improved       
considerably by the addition of a       
well-seasoned and highly flavored sauce4
 ,then1 too1 some fish contain very few 
extractives1 which1 when present1 as has
 been learned1 are the source of flavor 
in food4 ,as some of the methods of     
cooking1 boiling in particular1 dissolve
 the few extractives that fish contain  
and cause the loss of much of the       
nutritive material1 it becomes almost   
necessary to serve a sauce with fish so 

prepared1 if a tasty dish is to be the  
result4  #cb4 ,the sauces that may be   
used with fish are numerous1 and the one
 to select depends somewhat on the      
cookery method employed and the         
preference of those to whom the fish is 
served4 ,among the recipes that follow  
will be found sauces suitable for any   
method that may be used in the          
preparation of fish4 ,a little          
experience with them will enable the    
housewife to determine the ones that are
 most satisfactory as to both flavor and
 nutritive value for the different      
varieties of fish she uses and the      
methods of cookery she employs4  ,,lemon
 ,,cream ,,sauce  #b ,tb4 butter #b ,tb4
 flour #a c4 thin cream ,salt and pepper
 ,juice of #a lemon or #a ,tb4 vinegar  
,melt the butter in a saucepan1 stir in 
the flour1 and continue stirring until  
the two are well mixed4 ,add to this the
 thin cream and stir until the mixture  
is thick and boils4 ,season with salt1  
pepper1 and the juice of the lemon or   

the vinegar4  ,,spanish ,,sauce  #b ,tb4
 butter #a slice of onion #b ,tb4 flour 
#a tsp4 salt #a_/h tsp4 pepper #a c4    
milk #a_/d c4 tomato pure #a_/d c4      
chopped pimiento  ,brown the butter with
 the onion1 add the flour1 salt1 and    
pepper1 and stir until well blended4    
,add the milk and allow the mixture to  
cook until it thickens4 ,to this add the
 tomato and pimiento4 ,heat thoroughly  
and serve4  ,,nut ,,sauce  #a ,tb4      
butter #b ,tb4 flour #b ,tb4 peanut     
butter #a_/b tsp4 salt #a_/h tsp4 pepper
 #a c4 meat stock  ,melt the butter and 
add the flour and peanut butter4 ,when  
they are well mixed1 allow them to brown
 slightly4 ,add the salt and pepper to  
this mixture and pour into it the meat  
stock4 ,bring to the boiling point and  
serve4  ,,horseradish ,,sauce  #a_/b c4 
cream #a_/d c4 boiled salad dressing #b 
,tb4 grated horseradish #a_/b tsp4 salt 
#a_/d  tsp4 paprika #a_/d tsp4 mustard  
,whip the cream until stiff2 then add   
the salad dressing1 horseradish1 salt1  

paprika1 and mustard4 ,when well        
blended1 the sauce is ready to serve4   
,,egg ,,sauce  #b ,tb4 butter #b ,tb4   
flour #c_/d c4 milk _/#b tsp4 salt #a_/h
 tsp4 pepper #b ,tb4 vinegar #a egg #a  
,tb4 chopped parsley  ,melt the butter1 
add the flour1 and stir until well      
blended4 ,add the milk1 salt1 and       
pepper1 and cook until the mixture      
thickens4 ,to this add the vinegar1 the 
egg chopped fine1 and the chopped       
parsley4 ,heat thoroughly and serve4    
,,tomato ,,sauce  #b c4 tomato pure #a  
small onion1 sliced #a bay leaf #f      
cloves #b ,tb4 butter #b ,tb4 flour #a  
tsp4 salt #a_/h tsp4 pepper  ,strain    
stewed tomato to make the pure4 ,put    
this over the fire in a saucepan with   
the sliced onion1 the bay leaf1 and the 
cloves4 ,cook slowly for about #aj      
minutes4 ,strain to remove the onion1   
bay leaf1 and cloves4 ,melt the butter1 
add the flour1 salt1 and pepper1 and    
into this pour the hot tomato4 ,cook    
until it thickens and serve4  ,,mushroom

 ,,sauce  #b ,tb4 butter #a slice of    
carrot #a slice of onion ,sprig of      
parsley #a_/b tsp4 salt #a_/h tsp4      
pepper #b ,tb4 flour #a c4 meat stock   
#a_/b c4 mushrooms #b tsp4 lemon juice  
,put the butter in a frying pan with the
 carrot1 onion1 parsley1 salt1 and      
pepper1 and cook together until brown4  
,remove the onion1 carrot1 and parsley4 
,stir in the flour1 brown it slightly1  
and then add the meat stock4 ,cook      
together until thickened4 ,just before  
removing from the fire1 add the         
mushrooms1 chopped into fine pieces1 and
 the lemon juice4 ,allow it to heat     
thoroughly and then serve4              
,,drawn-,,butter ,,sauce  #a_/d c4      
butter #b ,tb4 flour #a_/b tsp4 salt    
#a_/h tsp4 pepper #a-a_/b c4 hot water  
#b hard-cooked eggs  ,melt the butter1  
and add the flour1 salt1 and pepper4    
,pour into this the hot water1 and cook 
until the mixture thickens4 ,slice the  
eggs into #a_/d-;inch slices and add    
these to the sauce just before removing 

from the stove4  #cc4 ,,stuffing ,,for  
,,fish4--,as has been mentioned1 fish   
that is to be baked is often stuffed    
before it is put into the oven4 ,the    
stuffing not only helps to preserve the 
shape of the fish1 but also provides a  
means of extending the flavor of the    
fish to a starchy food1 for bread or    
cracker crumbs are used in the          
preparation of most stuffings4 ,three   
recipes for fish stuffing are here      
given1 the first being made of bread    
crumbs and having hot water for the     
liquid1 the second of cracker crumbs and
 having milk for the liquid1 and the    
third of bread crumbs and having stewed 
tomato for the liquid4  ,,fish          
,,stuffing ,no4 #a  #a_/d c4 butter     
#a_/b c4 hot water #a_/b tsp4 salt #a_/h
 tsp4 pepper #a tsp4 onion juice #a ,tb4
 chopped parsley #b c4 fine bread crumbs
  ,melt the butter in the hot water1 add
 the salt1 pepper1 onion juice1 and     
parsley1 and pour over the crumbs4 ,mix 
thoroughly and use to stuff the fish4   

,,fish ,,stuffing ,no4 #b  #a_/b c4 milk
 #b c4 cracker crumbs #a_/b tsp4 salt   
#a_/h tsp4 pepper #a_/d c4 melted butter
 #a ,tb4 chopped parsley #a egg  ,warm  
the milk and add it to the crumbs1      
together with the salt1 pepper1 melted  
butter1 and parsley4 ,to this mixture1  
add the beaten egg4 ,when well mixed1   
use as stuffing for fish4  ,,fish       
,,stuffing ,no4 #c  #b ,tb4 butter #a   
,tb4 finely chopped onion #a ,tb4       
chopped parsley #a_/b tsp4 salt #a_/h   
tsp4 pepper #a ,tb4 chopped sour pickles
 #a_/b c4 stewed tomato #b c4 stale     
bread crumbs  ,melt the butter and add  
the onion1 parsley1 salt1 pepper1       
pickles1 and tomato4 ,pour this mixture 
over the crumbs1 mix all thoroughly1 and
 use to stuff the fish4 ,if the dressing
 seems to require more liquid than the  
stewed tomato1 add a little water4      
,,recipes ,,for ,,fresh ,,fish  #cd4    
,,boiled ,,fish4--,boiling extracts     
flavor and1 to some extent1 nutriment   
from the food to which this cookery     

method is applied4 ,therefore1 unless   
the fish to be cooked is one that has a 
very strong flavor and that will be     
improved by the loss of flavor1 it      
should not be boiled4 ,much care should 
be exercised in boiling fish1 because   
the meat is usually so tender that it is
 likely to boil to pieces or to fall    
apart4  ,illustration3 ,,fig4 #af  #ce4 
,a utensil in which fish can be boiled  
or steamed very satisfactorily is shown 
in ,fig4 #af4 ,this fish boiler1 as it  
is called1 is a long1 narrow1 deep pan  
with a cover and a rack on which the    
fish is placed4 ,attached to each end of
 the rack is an upright strip1 or       
handle1 that permits the rack containing
 the fish to be lifted out of the pan   
and the fish thus removed without       
breaking4 ,to assist further in holding 
the fish together while it is cooking1 a
 piece of gauze or cheesecloth may be   
wrapped around the fish before it is put
 into the pan4  #cf4 ,when a fish is to 
be boiled1 clean it and1 if desired1    

remove the head4 ,pour sufficient       
boiling water to cover the fish well    
into the vessel in which it is to be    
cooked1 and add salt in the proportion  
of #a teaspoonful to each quart of      
water4 ,tie the fish in a strip of      
cheesecloth or gauze if necessary1 and  
lower it into the vessel of slowly      
boiling water4 ,allow the fish to boil  
until it may be easily pierced with a   
fork2 then take it out of the water and 
remove the cloth1 provided one is used4 
,serve with a well-seasoned sauce1 such 
as lemon cream1 horseradish1 etc4  #cg4 
,,boiled ,,cod4--,a fish that lends     
itself well to boiling is fresh cod4 ,in
 fact1 codfish prepared according to    
this method and served with a sauce     
makes a very appetizing dish4  ,scale1  
clean1 and skin a fresh cod and wrap it 
in a single layer of gauze or           
cheesecloth4 ,place it in a kettle or a 
pan of freshly boiling water to which   
has been added #a teaspoonful of salt to
 each quart of water4 ,boil until the   

fish may be easily pierced with a fork1 
take from the water1 and remove the     
gauze or cheesecloth carefully so as to 
keep the fish intact4 ,serve with sauce 
and slices of lemon4  #ch4 ,,steamed    
,,fish4--,the preparation of fish by    
steaming is practically the same as that
 by boiling1 and produces a dish similar
 to boiled fish4 ,the only difference is
 that steamed fish is suspended over the
 water and is cooked by the steam that  
rises instead of being cooked directly  
in the water4 ,because the fish is not  
surrounded by water1 it does not lose   
its nutriment and flavor so readily as  
does boiled fish4  ,if fish is to be    
cooked by steaming1 first clean it      
thoroughly4 ,wrap in a strip of gauze or
 cheesecloth and place in a steamer4    
,steam until tender1 and then remove the
 cloth and place the fish on a platter4 
,as steaming does not add flavor1 it is 
usually necessary to supply flavor to   
fish cooked in this way by adding a     
sauce of some kind4  #ci4 ,,broiled     

,,fish4--,the best way in which to cook 
small fish1 thin strips of fish1 or even
 good-sized fish that are comparatively 
thin when they are split open is to     
broil them4 ,since in this method of    
cooking the flavor is entirely retained1
 it is especially desirable for any fish
 of delicate flavor4  ,to broil fish1   
sear them quickly over a very hot fire  
and then cook them more slowly until    
they are done1 turning frequently to    
prevent burning4 ,as most fish1 and     
particularly the small ones used for    
broiling1 contain almost no fat1 it is  
necessary to supply fat for successful  
broiling and improvement of flavor4 ,it 
is difficult to add fat to the fish     
while it is broiling1 so1 as a rule1 the
 fat is spread over the surface of the  
fish after it has been removed from the 
broiler4 ,the fat may consist of broiled
 strips of bacon or salt pork1 or it may
 be merely melted butter or other fat4  
#dj4 ,,broiled ,,scrod ,,with ,,potato  
,,border4--,young cod that is split down

 the back and that has had the backbone 
removed with the exception of a small   
portion near the tail is known as scrod4
 ,such fish is nearly always broiled1 it
 may be served plain1 but it is much    
more attractive when potatoes are       
combined with it in the form of an      
artistic border4  ,to prepare this dish1
 broil the scrod according to the       
directions given in ,art4 #ci4 ,then    
place it on a hot platter and spread    
butter over it4 ,boil the desired number
 of potatoes until they are tender1 and 
then force them through a ricer or mash 
them until they are perfectly fine4     
,season with salt1 pepper1 and butter1  
and add sufficient milk to make a paste 
that is a trifle stiffer than for mashed
 potatoes4 ,if desired1 raw eggs may    
also be beaten into the potatoes to     
serve as a part of the moisture4 ,fill a
 pastry bag with the potatoes thus      
prepared and press them through a       
rosette tube in any desired design on   
the platter around the fish4 ,bake in a 

hot oven until the potatoes are         
thoroughly heated and are browned       
slightly on the top4  #da4 ,,broiled    
,,fresh ,,mackerel4--,probably no fish  
lends itself better to broiling than    
fresh mackerel1 as the flesh of this    
fish is tender and contains sufficient  
fat to have a good flavor4 ,to improve  
the flavor1 however1 strips of bacon are
 usually placed over the fish and       
allowed to broil with it4  ,clean and   
skin a fresh mackerel4 ,place the fish  
thus prepared in a broiler1 and broil   
first on one side and then on the other4
 ,when seared all over1 place strips of 
bacon over the fish and continue to     
broil until it is done4 ,remove from the
 broiler1 season with salt and pepper1  
and serve4  #db4 ,,broiled ,,shad       
,,roe4--,the mass of eggs found in shad1
 as shown in ,fig4 #ag1 is known as the 
roe of shad4 ,roe may be purchased      
separately1 when it is found in the     
markets from ,january #a to ,june #a1 or
 it may be procured from the fish       

itself4 ,it makes a delicious dish when 
broiled1 especially when it is rolled in
 fat and bread crumbs4  ,illustration3  
,,fig4 #ag  ,wash the roe that is to be 
used and dry it carefully between       
towels4 ,roll it in bacon fat or melted 
butter and then in fine crumbs4 ,place  
in a broiler1 broil until completely    
done on one side1 turn and then broil   
until entirely cooked on the other side4
 ,remove from the broiler and pour      
melted butter over each piece4 ,sprinkle
 with salt and pepper1 and serve hot4   
,illustration3 ,,fig4 #ah  #dc4 ,,baked 
,,fish4--,good-sized fish1 that is1 fish
 weighing #d or #e pounds1 are usually  
baked4 ,when prepared by this method1   
fish are very satisfactory if they are  
spread out on a pan1 flesh side up1 and 
baked in a very hot oven with sufficient
 fat to flavor them well4 ,a fish of    
large size1 however1 is especially      
delicious if its cavity is filled with a
 stuffing before it is baked4  ,when a  
fish is to be stuffed1 any desired      

stuffing is prepared and then filled    
into the fish in the manner shown in    
,fig4 #ah4 ,with the cavity well filled1
 the edges of the fish are drawn        
together over the stuffing and sewed    
with a coarse needle and thread1 as     
,fig4 #ai shows4  ,whether the fish is  
stuffed or not1 the same principles     
apply in its baking as apply in the     
roasting of meat2 that is1 the heat of a
 quick1 hot oven sears the flesh1 keeps 
in the juices1 and prevents the loss of 
flavor1 while that of a slow oven causes
 the loss of much of the flavor and     
moisture and produces a less tender     
dish4  ,illustration3 ,,fig4 #ai  #dd4  
,often1 in the baking of fish1 it is    
necessary to add fat4 ,this may be done 
by putting fat of some kind into the pan
 with the fish1 by spreading strips of  
bacon over the fish1 or by larding it4  
,in the dry varieties of fish1 larding1 
which is illustrated in ,fig4 #bj1      
proves very satisfactory1 for it        
supplies the substance in which the fish

 is most lacking4 ,as will be observed1 
larding is done by inserting strips of  
bacon or salt pork that are about #c    
inches long and #a_/d inch thick into   
gashes cut into the sides of the fish4  
,illustration3 ,,fig4 #bj  #de4 ,,baked 
,,haddock4--,as haddock is a good-sized 
fish1 it is an especially suitable one  
for baking4 ,however1 it is a dry fish1 
so fat should be added to it to improve 
its flavor4 ,any of the methods         
suggested in ,art4 #dd may be used to   
supply the fat that this fish needs4    
,when haddock is to be baked1 select a  
#d or #e-pound fish1 clean it           
thoroughly1 boning it if desired1 and   
sprinkle it inside and out with salt4   
,fill the cavity with any desired       
stuffing and sew up4 ,place in a        
dripping pan1 and add some bacon fat or 
a piece of salt pork1 or place several  
slices of bacon around it4 ,bake in a   
hot oven for about #a hour4 ,after it   
has been in the oven for about #ae      
minutes1 baste with the fat that will be

 found in the bottom of the pan and     
continue to baste every #aj minutes     
until the fish is done4 ,remove from the
 pan to a platter1 garnish with parsley 
and slices of broiled bacon1 and serve  
with any desired sauce4  #df4 ,,baked   
,,halibut4--,because of its size1       
halibut is cut into slices and sold in  
the form of steaks4 ,it is probably one 
of the most economical varieties of fish
 to buy1 for very little bone is        
contained in a slice and the money that 
the housewife expends goes for almost   
solid meat4 ,halibut slices are often   
sautd1 but they make a delicious dish   
when baked with tomatoes and flavored   
with onion1 lemon1 and bay leaf1 as     
described in the accompanying recipe4   
,,baked ,,halibut 7,sufficient to ,serve
 ,six7  #b c4 tomatoes ,few slices onion
 #a bay leaf #a tsp4 salt #a_/h tsp4    
pepper #b thin slices bacon #a ,tb4     
flour #b lb4 halibut steak  ,heat the   
tomatoes1 onion1 and bay leaf in water4 
,add the salt and pepper and cook for a 

few minutes4 ,cut the bacon into small  
squares1 try it out in a pan1 and into  
this fat stir the flour4 ,pour this into
 the hot mixture1 remove the bay leaf1  
and cook until the mixture thickens4    
,put the steaks into a baking dish1 pour
 the sauce over them1 and bake in a slow
 oven for about #de minutes4 ,remove    
with the sauce to a hot platter and     
serve4  #dg4 ,,baked ,,fillets ,,of     
,,whitefish4--,when whitefish of medium 
size can be secured1 it is very often   
stuffed and baked whole1 but variety can
 be had by cutting it into fillets      
before baking it4 ,besides producing a  
delicious dish1 this method of          
preparation eliminates carving at the   
table1 for the pieces can be cut the    
desired size for serving4  ,prepare     
fillets of whitefish according to the   
directions for filleting fish in ,art4  
#bh4 ,sprinkle each one with salt and   
pepper1 and dip it first into beaten egg
 and then into bread crumbs4 ,brown some
 butter in a pan1 place the fish into   

it1 and set the pan in a hot oven4 ,bake
 until the fillets are a light brown1 or
 about #cj minutes4 ,remove to a hot    
dish1 garnish with parsley and serve    
with any desired sauce4  ,illustration3 
,,fig4 #ba  #dh4 ,,fillet ,,of          
,,flounder4--,in appearance1 flounder is
 not so attractive as many other fish1  
but it is a source of excellent flesh   
and is therefore much used4 ,a very     
appetizing way in which to prepare      
flounder is to fillet it and prepare it 
according to the accompanying recipe1   
when it will appear as in ,fig4 #ba4    
,secure a flounder and fillet it in the 
manner explained in ,art4 #bh4 ,cut each
 fillet into halves1 making eight pieces
 from one flounder4 ,cut small strips of
 salt pork or bacon1 roll the pieces of 
flounder around these1 and fasten with a
 toothpick4 ,place in a baking dish with
 a small quantity of water1 and bake in 
a hot oven until a good brown4 ,serve   
hot4  ,illustration3 ,,fig4 #bb  #di4   
,,planked ,,fish4--,like planked steak1 

planked fish1 which is illustrated in   
,fig4 #bb1 is a dish that appeals to the
 eye and pleases the taste4 ,the fish is
 baked on the plank and then surrounded 
with a border of potatoes1 the fish and 
potatoes making an excellent food4  ,to 
prepare planked fish1 thoroughly clean  
and bone a medium-size whitefish1 shad1 
haddock1 or any desired fish4 ,grease a 
plank and place the fish on it4 ,lay    
some strips of bacon across the top of  
the fish1 place in a hot oven1 and bake 
for about #cj minutes or a little longer
 if necessary4 ,boil potatoes and       
prepare them for piping by mashing them1
 using #d tablespoonfuls of milk1 #a    
tablespoonful of butter1 and one egg to 
each #b cupfuls of potato4 ,then1 with a
 rosette pastry tube1 pipe a border of  
potatoes around the edge of the plank1  
so that it will appear as in ,fig4 #bb4 
,likewise1 pipe rosettes of potatoes on 
the strips of bacon placed on top of the
 fish4 ,then replace the plank with the 
fish and potatoes in the oven1 and bake 

until the potatoes are brown4 ,garnish  
with parsley and serve4  #ej4 ,,fried   
,,fish4--,very small fish or slices of  
larger fish are often fried in deep fat4
 ,when they are prepared in this way1   
they are first dipped into beaten egg   
and then into crumbs or corn meal to    
form a coating that will cling to their 
surface4 ,coated with such a material1  
they are fried in deep fat until the    
surface is nicely browned4 ,after being 
removed from the fat1 they should be    
drained well before serving4  #ea4      
,,fried ,,perch4--,when fried in deep   
fat1 perch is found to be very          
appetizing4 ,to prepare it in this way1 
secure a perch and scale and clean it4  
,cut it crosswise into #b-;inch strips1 
roll each piece in flour1 and fry in    
deep fat until nicely browned4 ,serve   
hot with lemon or with a sauce of some  
kind4  #eb4 ,,fried ,,eel4--,if an      
appetizing way to cook eel is desired1  
it will be found advisable to fry it in 
deep fat4 ,when it is to be cooked in   

this way1 skin and clean the eel and cut
 it into thick slices4 ,pour some       
vinegar over the slices1 sprinkle them  
with salt and pepper1 and allow them to 
stand for several hours4 ,remove the    
pieces from the vinegar1 dip each one   
into slightly beaten egg and then into  
flour1 and fry in deep fat until well   
browned4 ,serve plain or with a sauce4  
#ec4 ,,saut,d ,,fish4--,without doubt1  
the most popular way to prepare fish is 
to saut them4 ,this method may be       
applied to practically the same kinds of
 fish that are fried or broiled1 and it 
is especially desirable for the more    
tasteless varieties4 ,it consists in    
browning the fish well in a small       
quantity of fat1 first on one side and  
then on the other4 ,if fat of good      
flavor is used1 such as bacon or ham    
fat1 the flavor of the fish will be very
 much improved4 ,before sauting1 the    
fish or pieces of fish are often dipped 
into slightly beaten egg and then rolled
 in flour1 very fine cracker crumbs1 or 

corn meal1 or the egg is omitted and    
they are merely covered with the dry1   
starchy material4 ,the effect of this   
method of cooking is very similar to    
that of deep-fat frying1 except that the
 outside tissues are apt to become1 very
 hard from the application of the hot   
fat because of the coating that is      
generally used4 ,since most fish breaks 
very easily1 it is necessary that it be 
handled carefully in this method in     
order that the pieces may be kept whole4
  ,illustration3 ,,fig4 #bc  #ed4       
,,saut,d ,,smelts4--,to be most         
satisfactory1 smelts are generally      
sautd1 as shown in ,fig4 #bc4 ,fish of  
this kind are prepared for cooking by   
cutting off the heads and removing the  
entrails through the opening thus made2 
or1 if it is desired to leave the heads 
on1 the entrails may be removed through 
the gill or a small slit cut below the  
mouth4 ,at any rate1 these fish are not 
cut open as are most other fish4  ,with 
the fish thus prepared1 roll them in    

fine cracker crumbs and saut them in    
melted butter until they are nicely     
browned4 ,serve with slices of lemon4   
#ee4 ,,saut,d ,,halibut                 
,,steak4--,slices of halibut1 when firm 
in texture and cut about #c_/d inch     
thick1 lend themselves very well to     
sauting4 ,secure the required number of 
such slices and sprinkle each with salt 
and pepper4 ,then spread melted butter  
over each steak1 and roll it in fine    
crumbs4 ,place fat in a frying pan1     
allow it to become hot1 and saut the    
halibut in this until well browned4     
#ef4 ,,saut,d ,,pickerel4--,a variety of
 fresh-water fish that finds favor with 
most persons is pickerel4 ,when this    
fish is to be sautd1 scale and clean it 
and cut it crosswise into #b-;inch      
strips4 ,then roll each piece in flour1 
sprinkle it with salt and pepper1 and   
saut the slices in hot fat4 ,when one   
side is sufficiently brown1 turn and    
brown on the other side4  #eg4 ,,stewed 
,,fish4--,like boiling1 stewing extracts

 flavor and nutriment from fish4 ,the   
process differs1 however1 in that the   
fish is cooked gently by simmering4     
,this cookery method is employed for    
fish that is inclined to be tough4      
,usually1 vegetables1 such as carrots   
and onions1 are cooked with the fish in 
order to impart flavor4 ,to prevent the 
fish from falling apart1 it may be      
wrapped in cheesecloth or gauze4  #eh4  
,,stewed ,,fresh ,,herring4--,when fresh
 herring can be obtained1 it can be made
 into a delicious dish by stewing it    
with onions1 parsley1 and carrots4 ,in  
this method of preparation1 the herring 
should not be permitted to stew rapidly2
 it will become more tender if it       
simmers gently4 ,as herring are rather  
small fish1 weighing only about #a_/b   
pound1 it will usually be necessary to  
obtain more than one for a meal4  ,clean
 the required number of fresh herring1  
place them in a saucepan1 and sprinkle  
them with salt and pepper4 ,brown some  
slices of onion in butter1 and add the  

same number of slices of carrots and a  
generous quantity of parsley4 ,add      
enough boiling water to these vegetables
 to cover them and the fish1 and pour   
both over the fish4 ,place all on the   
fire and simmer gently until the fish is
 tender4 ,remove the fish from the water
 and serve4 ,the vegetables are used    
merely to add flavor1 and they will have
 practically boiled away by the time the
 fish is cooked4  #ei4 ,,stewed         
,,eel4--,eel is delicious when stewed4  
,when allowed to simmer slowly with     
several slices of onion and a little    
parsley1 it becomes both tasty and      
tender4  ,skin and clean the eel that is
 to be stewed1 remove all the fat1 and  
cut into pieces about #b inches long4   
,season well with salt and pepper and   
place in a saucepan with several slices 
of onion1 #a tablespoonful of chopped   
parsley1 and #b tablespoonfuls of       
butter4 ,add enough cold water to cover 
well1 and allow the eel to simmer gently
 until it is tender enough to be pierced

 with a fork4 ,remove from the water and
 serve hot4   ,,recipes ,,for ,,salt    
,,and ,,smoked ,,fish  #fj4 ,,place ,,of
 ,,salt ,,and ,,smoked ,,fish ,,in ,,the
 ,,diet4--,in regions where fresh fish  
cannot be obtained or in seasons when   
they are scarce everywhere1 the         
housewife will do well to use salt and  
smoked fish4 ,these varieties of fish   
not only will give her a chance to vary 
the diet1 but will enable her to provide
 at a more economical price1 food that1 
pound for pound1 contains more nutriment
 than the same fish when fresh4 ,while  
some of the varieties of smoked and salt
 fish may not be obtainable in all      
communities1 the housewife will do much 
toward bringing the supply to her       
community by requesting them from the   
dealer4 ,when a dealer knows that there 
is a demand for certain kinds1 he will  
make an effort to secure the varieties  
wanted4  #fa4 ,,freshening ,,salt ,,and 
,,smoked ,,fish4--,the cooking of salt  
and smoked fish is not a difficult      

matter1 but it always involves the      
freshening of the fish before any       
cooking method can be applied4 ,this    
consists in placing the fish in a large 
quantity of water and allowing it to    
stand until enough of the salt has been 
extracted to suit the taste4 ,some kinds
 of fish are so salty that they require 
considerable soaking1 whereas others    
require only a little freshening4       
,however1 it is usually advisable to    
change the water several times4 ,if it  
is desired to hasten the extraction of  
the salt1 the fish should be raised     
above the bottom of the vessel by means 
of a wire rack or several clean sticks4 
,in the case of very thick fish1 several
 gashes may be cut into the flesh to    
permit the salt to pass out more        
readily4  #fb4 ,,creamed                
,,codfish4--,since codfish is a rather  
dry fish1 containing little fat1 it is  
usually combined with some other food to
 make it more appetizing4 ,in the case  
of creamed codfish1 the cream sauce     

supplies the food substances in which   
the fish is lacking and at the same time
 provides a very palatable dish4 ,when  
codfish is prepared in this way1 boiled 
potatoes are usually served with it4    
,to make creamed codfish1 freshen the   
required amount of codfish by pouring   
lukewarm water over it4 ,shred the fish 
by breaking it into small pieces with   
the fingers4 ,pour off the water1 add   
fresh warm water1 and allow the fish to 
stand until it is not too salty4 ,when  
it is sufficiently freshened1 drain off 
all the water4 ,melt a little butter in 
a frying pan1 add the fish1 and saut    
until slightly browned4 ,make a medium  
white sauce and pour it over the        
codfish4 ,serve hot with boiled         
potatoes4  #fc4 ,,codfish               
,,balls4--,another excellent way in     
which to serve codfish is to combine it 
with mashed potatoes1 make these into   
balls1 and fry them in deep fat4 ,these 
give variety to meals and also afford an
 opportunity to serve a nutritious food4

  ,freshen the codfish as explained in  
,art4 #fa1 and then mince it very fine4 
,add an equal amount of freshly cooked  
hot potato that has been put through a  
potato ricer or mashed fine4 ,mix       
thoroughly and1 if necessary1 season    
with salt and pepper4 ,shape into balls 
and fry in deep fat4 ,drain well and    
serve hot4  #fd4 ,,saut,d ,,salt        
,,mackerel4--,when an extremely tasty   
dish that will afford a change from the 
usual daily routine of meals is desired1
 sautd salt mackerel will be found very 
satisfactory4  ,freshen salt mackerel   
that is to be sautd by putting it into a
 saucepan and covering it with cold     
water4 ,place this over the fire1 and   
allow the water to heat to almost the   
boiling point4 ,pour off the water1 and 
saut the fish in butter or other fat    
until nicely browned4 ,if desired1 pour 
a small amount of thin cream over the   
mackerel just before removing it from   
the pan1 allow this to heat1 and serve  
it as a sauce with the mackerel4  #fe4  

,,baked ,,finnan ,,haddie4--,when       
haddock is cured by smoking1 it is known
 as finnan haddie4 ,as fish of this kind
 has considerable thick flesh1 it is    
very good for baking4 ,other methods of 
cookery may1 of course1 be applied to   
it1 but none is more satisfactory than  
baking4  ,to bake a finnan haddie1 wash 
it in warm water and put it to soak in  
fresh warm water4 ,after it has soaked  
for #a_/b hour1 allow it to come        
gradually to nearly the boiling point   
and then pour off the water4 ,place the 
fish in a baking pan1 add a piece of    
butter1 sprinkle with pepper1 and pour a
 little water over it4 ,bake in a hot   
oven until it is nicely browned4 ,serve 
hot4  #ff4 ,,creamed ,,finnan           
,,haddie4--,the flavor of finnan haddie 
is such that this fish becomes very     
appetizing when prepared with a cream   
sauce4 ,if1 after combining the sauce   
with the fish1 the fish is baked in the 
oven1 an especially palatable dish is   
the result4  ,to prepare creamed finnan 

haddie1 freshen the fish and shred it   
into small pieces4 ,then measure the    
fish1 put it into a baking dish1 and    
pour an equal amount of white sauce over
 it4 ,sprinkle generously with crumbs   
and bake in a hot oven until the crumbs 
are browned4 ,serve hot4  #fg4 ,,boiled 
,,salmon4--,when smoked salmon can be   
secured1 it makes a splendid fish for   
boiling4 ,if it is cooked until tender  
and then served with a well-seasoned    
sauce1 it will find favor with most     
persons4  ,freshen smoked salmon in warm
 water as much as seems necessary1      
remembering that the cooking to which it
 will be subjected will remove a large  
amount of the superfluous salt4 ,cover  
the salmon with hot water1 and simmer   
slowly until it becomes tender4 ,remove 
from the water1 pour a little melted    
butter over it1 and serve with any      
desired sauce4   ,,recipes ,,for        
,,canned ,,fish  #fh4 ,,canned ,,fish   
,,in ,,the ,,diet4--,as a rule1 canned  
fish is a comparatively cheap food and  

there is no reason why the economical   
housewife should not make frequent use  
of the various kinds4 ,it should be     
bought1 however1 from a reputable firm1 
in order that the greatest value may be 
obtained for the money spent4 ,in       
addition1 it should be used as soon as  
possible after the can has been opened2 
if all of it cannot be utilized at one  
time1 it should be placed in a covered  
receptacle--not a metal one--and kept   
cold to prevent it from spoiling4 ,often
 canned fish can be served without any  
further preparation than removing it    
from the can4 ,however1 as some         
varieties1 particularly salmon and tuna 
fish1 are much used in the preparation  
of both cold and cooked dishes1 several 
recipes are here given for these        
varieties4  #fi4 ,,creamed ,,tuna       
,,fish4--,combining tuna fish with a    
cream sauce and serving it over toast   
makes a dish that is both delicate and  
palatable--one that will prove very     
satisfactory when something to take the 

place of meat in a light meal is        
desired4  ,,creamed ,,tuna ,,fish       
7,sufficient to ,serve ,six7  #c ,tb4   
butter #c ,tb4 flour #a_/b tsp4 salt    
#a_/h tsp4 pepper #a_/h tsp4 paprika    
#a-a_/b c4 hot milk #a-a_/b c4 tuna fish
 #a egg  ,melt the butter in a saucepan 
and add the flour1 salt1 pepper1 and    
paprika4 ,stir well1 pour in the milk1  
and when this has thickened add the tuna
 fish4 ,allow this to heat thoroughly in
 the sauce4 ,just before serving1 add   
the slightly beaten egg and cook until  
this has thickened4 ,pour over toast and
 serve4  #gj4 ,,salmon ,,mold4--,a      
change from the usual way of serving    
salmon can be had by making a salmon    
mold such as is illustrated in ,fig4    
#bd4 ,besides being a delicious dish and
 providing variety in the diet1 salmon  
mold is very attractive4  ,,salmon      
,,mold 7,sufficient to ,serve ,six7  #b 
c4 salmon #b ,tb4 vinegar #a_/b tsp4    
salt #a_/h tsp4 pepper #a ,tb4 gelatine 
#a-a_/b c4 boiling water  ,illustration3

 ,,fig4 #bd  ,remove all skin and bones 
from the salmon when it is taken from   
the can1 and mince it thoroughly with a 
fork4 ,add the vinegar1 salt1 and       
pepper4 ,prepare the gelatine by        
dissolving it in the boiling water4 ,add
 the seasoned salmon to the prepared    
gelatine4 ,with cold water1 wet a       
ring-shaped mold having an open space in
 the center4 ,pour the                  
salmon-and-gelatine mixture into this   
mold1 and allow it to stand until it    
solidifies4 ,arrange a bed of lettuce   
leaves on a chop plate1 turn the mold   
out on this1 and fill the center with   
dressing4 ,serve at once4 ,a very       
desirable dressing for this purpose is  
made as follows3  ,,dressing ,,for      
,,salmon ,,mold  #a c4 cream #b ,tb4    
vinegar #a_/b tsp4 salt #b ,tb4 sugar #a
 c4 finely chopped cucumber  ,whip the  
cream until it is stiff1 and add the    
vinegar1 salt1 and sugar4 ,fold into    
this the finely chopped cucumber4  #ga4 
,,salmon ,,patties4--,delicious patties 

can be made from salmon by combining it 
with bread crumbs and using a thick     
white sauce to hold the ingredients     
together4 ,these may be either sautd in 
shallow fat or fried in deep fat4       
,,salmon ,,patties 7,sufficient to      
,serve ,eight7  #b c4 finely minced     
salmon #a c4 fresh bread crumbs #a c4   
thick white sauce #a_/b tsp4 salt #a_/h 
tsp4 pepper ,dry bread crumbs  ,with the
 salmon1 mix the fresh bread crumbs and 
the white sauce4 ,season with salt and  
pepper4 ,shape into round patties1 roll 
in the dry bread crumbs1 and fry in deep
 fat or saut in shallow fat4 ,serve hot 
with or without sauce4  #gb4 ,,creamed  
,,salmon ,,with ,,rice4--,a creamed     
protein dish is always more satisfactory
 if it is served on some other food1    
particularly one high in carbohydrate4  
,when this is done1 a better balanced   
dish is the result4 ,creamed salmon and 
rice make a very nutritious and         
appetizing combination4  ,,creamed      
,,salmon ,,with ,,rice 7,sufficient to  

,serve ,six7  #a c4 salmon #a c4 medium 
white sauce ,steamed rice  ,break the   
salmon into moderately small pieces and 
carefully fold these into the hot white 
sauce4 ,serve this on a mound of hot    
steamed rice4   ,,recipes ,,for         
,,left-,,over ,,fish  #gc4 ,so as not to
 waste any food material1 it is         
necessary that all left-over fish be    
utilized in some way4 ,this is not so   
simple a matter as in the case of meat1 
because fish is one of the foods that   
are not popular as a left-over dish4    
,still fish left-overs can be used if a 
little thought is given to the matter4  
,of course1 it is a wise plan to prepare
 only the quantity of fish that can be  
consumed at the meal for which it is    
cooked1 but should any remain it should 
not be thrown away1 for some use can be 
made of it4 ,a point to remember1       
however1 is that fish is not            
satisfactory in soup of any kind except 
a fish soup2 therefore1 bits of         
left-over fish may be added to only such

 soups as clam chowder or other fish    
chowder4  ,whether the fish has been    
boiled1 steamed1 baked1 fried1 sautd1 or
 prepared in any other way1 it may      
always be made into croquettes4 ,when   
used for this purpose1 all the bones    
should be carefully removed4 ,these may 
be easily taken out after the fish has  
become cold4 ,if the fish has been      
stuffed and part of the stuffing        
remains1 it may be broken into pieces   
and used with the flesh of the fish4 ,a 
recipe for croquettes in which fish is  
combined with rice follows4  #gd4 ,,fish
 ,,croquettes4--,if any quantity of     
left-over fish is on hand1 it may be    
combined with rice to make very tasty   
croquettes4  ,,fish ,,croquettes        
7,sufficient to ,serve ,six7  #a-a_/b c4
 cold fish #a c4 cold steamed rice #a c4
 thick white sauce ,salt and pepper #a  
egg ,crumbs  ,mince the fish into small 
pieces1 mix with the rice1 and add the  
white sauce4 ,season with salt and      
pepper and shape into croquettes4 ,dip  

into slightly beaten egg1 roll in       
crumbs1 and fry in deep fat4 ,drain and 
serve with any desired sauce4  #ge4     
,,creamed ,,fish ,,in ,,potato          
,,nest4--,fish may also be combined with
 mashed potato to produce a most        
appetizing dish4 ,line a baking dish    
with hot mashed potato1 leaving a       
good-sized hollow in the center4 ,into  
this pour creamed fish made by mixing   
equal proportions of left-over cold fish
 and white sauce4 ,season well with salt
 and pepper1 sprinkle with crumbs1 and  
dot the top with butter4 ,bake until the
 crumbs are brown4 ,serve hot4          
99       99       99       99       99  
,,shell ,,fish  ,,nature1 ,,varieties1  
,,and ,,use ,,of ,,shell ,,fish  #gf4   
,besides the varieties of fish that have
 already been considered1 the general   
term fish also includes ,,shell ,,fish4 
,fish of this kind are different in     
structure from bony fish1 for they are  
acquatic animals that are entirely or   
partly encased in shells4 ,they include 

mollusks1 or bivalves1 such as oysters1 
clams1 and scallops1 and crustaceans1   
such as lobsters1 crabs1 and shrimp4    
#gg4 ,the popularity of the edible      
varieties of mollusks and crustaceans   
mentioned depends largely on whether    
they can be easily obtained and whether 
they are pleasing to the local or       
individual taste4 ,as they are found in 
salt rivers1 bays1 and other shallow    
salt-water sources1 their greatest use  
is among people living near the         
seashore1 but they are much favored     
where they can be procured in edible    
condition4 ,they are not so cheap as    
many other fish foods2 that is1 a       
certain amount of money will not        
purchase so great a quantity of shell   
fish1 lobster for instance1 as some of  
the well-known varieties of fish proper1
 such as halibut or whitefish4 ,lobsters
 and crabs are usually more expensive   
than oysters and clams2 consequently1   
they are used more often to provide a   
delicacy or to supply something more or 

less uncommon for a special meal4  #gh4 
,several precautions should be observed 
in purchasing shell fish4 ,for instance1
 crabs and lobsters should be purchased 
alive4 ,they are usually shipped on ice 
so that they will remain in this        
condition for some time1 and they are   
displayed on ice in the markets for the 
same reason4 ,such shell fish should be 
kept alive until they are plunged into  
boiling water to cook4 ,oysters and     
clams bought in the shell must also be  
alive when purchased4 ,a tightly closed 
shell indicates that they are alive1    
whereas a slightly open shell proves    
that they are dead4 ,if these two       
varieties are bought out of the shells1 
the fish themselves should not be       
accompanied by a great quantity of      
liquid4 ,considerable liquid is an      
indication that the oysters or clams    
have been adulterated by the addition of
 water4 ,formerly it was the custom to  
keep oysters in fresh water1 as the     
water they absorb bloats or fattens     

them4 ,this practice1 however1 has      
fallen into disfavor4  #gi4 ,shell fish 
lend themselves admirably to a large    
variety of dishes1 including soups1     
entrees1 salads1 and substitutes for    
meat dishes4 ,they possess a great deal 
of distinctive flavor1 their food value 
is comparatively high1 and1 provided    
they are in good condition and are      
properly prepared1 they are healthful   
and easily digested4 ,it can therefore  
be seen that shell fish have much to    
recommend their use4 ,there is          
considerable danger1 however1 in using  
any varieties that are not perfectly    
fresh or freshly cooked4 ,in the case of
 mollusks1 or bivalves1 much harm has   
resulted from the use of those which    
have been grown or bred in unsanitary   
surroundings4 ,because of these facts1  
it is of the utmost importance that     
great care be exercised in selecting and
 preparing shell fish4  #hj4            
,,composition ,,and ,,food ,,value ,,of 
,,shell ,,fish4--,in composition1 the   

varieties of fish included under shell  
fish do not differ greatly from fish    
proper4 ,most of them1 however1 contain 
more waste and less of the food         
substances than fish1 so that their food
 value is somewhat lower4 ,table ,,iv   
will serve to give a good idea of the   
composition and food value of the       
several varieties of shell fish1 and in 
studying it1 a good plan will be to     
compare it with ,table ,i1 which gives  
the food value of fish4 ,as will be     
observed1 protein forms a very large    
proportion of the food substance of     
shell fish4 ,also1 they contain more    
carbohydrates than fish1 the amount     
ranging from 4#d to #e4b per cent41     
which is in the form of sugar4 ,although
 this amount is too small to warrant    
much consideration as a supply of       
carbohydrates1 it is mentioned because  
it is an interesting fact4  ,,table ,,iv
  ,,composition ,,and ,,food ,,value    
,,of ,,shell ,,fish  ,name of ,fish     
,water  ,protein  ,fat  ,total    ,ash  

,food ,value                            
,carbo-       ,per ,pound               
hydrates        ,calories ,clams1       
removed   from shell       #hj4h   #aj4f
    #a4a   #e4b     #b4c     #cdj       
,crabs1 whole       #gg4a   #af4f       
#b4j   #a4b     #c4a     #dae ,lobsters1
 whole    #gi4b   #af4d    #a4h    4#d  
#b4b     #cij ,oysters1 in shell  #hf4i 
#f4b    #a4b   #c4g     #b4j     #bce   
,scallops           #hj4c   #ad4h       
4#a   #c4d     #a4d     #cde     ,,table
 ,v  ,,seasons ,,for ,,shell ,,fish     
,,name ,,of ,,fish                      
,,season  ,clams1 hard                  
shelled44444444444444,all the year      
,clams1 soft shelled44444444444444,may  
#a to ,october #ae ,crabs1 hard         
shelled44444444444444,all the year      
,crabs1 soft shelled44444444444444,march
 #a to ,october #ae                     
,lobsters4444444444444444444444444,all  
the year                                
,oysters44444444444444444444444444,septe
mber #a to ,may #a                      

,scallops4444444444444444444444444,septe
mber #ae to ,april #a                   
,shrimp444444444444444444444444444,march
 #ae to ,june #a1 and                   
,september #ae to ,october #ae   #ha4   
,,seasons ,,for ,,shell ,,fish4--,with  
the exception of clams and lobster1     
which can be obtained all the year      
around1 shell fish have particular      
seasons2 that is1 there is a certain    
time of the year when they are not      
suitable for food4 ,it is very important
 that every housewife know just what    
these seasons are1 so that she will not 
include the foods in the diet of her    
family when they should not be used4    
,table ,v1 which will furnish her with  
the information she needs1 should       
therefore be carefully studied4         
99       99       99       99       99  
,,oysters1 ,,clams1 ,,and ,,scallops    
,,oysters ,,and ,,their ,,preparation   
,illustration3 ,,fig4 #be  #hb4         
,,oysters1 ,,clams1 and ,,scallops are  
salt-water fish that belong to the      

family of mollusks1 or soft-bodied      
animals4 ,they are entirely encased in  
hard shells1 which1 though of the same  
general shape1 differ somewhat from each
 other in appearance4 ,fig4 #be shows a 
group of oysters and clams1 the three on
 the left being oysters and the three on
 the right1 clams4 ,oysters are larger  
than clams and have a rough1 uneven     
shell1 whereas clams have a smooth1     
roundish shell4 ,the three varieties of 
mollusks are closely related in their   
composition and in their use as food1   
but as oysters are probably used more   
commonly than the others they are       
considered first4  #hc4 ,,composition   
,,of ,,oysters4--,oysters occupy a      
prominent place among animal foods1     
because they are comparatively high in  
protein4 ,in addition1 they contain a   
substance that most flesh foods lack in 
any quantity1 namely1 carbohydrate in   
the form of glycogen1 and for this      
reason are said to resemble milk closely
 in composition4 ,a comparison of the   

following figures will show how these   
foods resemble each other3              
,,water ,,protein  ,,fat  ,,carbohydrate
  ,,mineral ,,salts ,milk444444444      
#hg4j   #c4c    #d4j      #e4j          
4#g ,oysters444444  #hf4i   #f4b    #a4b
      #c4g            #b4j  ,oysters1 as
 will be observed1 contain only a small 
quantity of fat1 and for this reason    
their total food value is somewhat lower
 than that of milk4 ,a pint of milk has 
a value of #cbe calories1 while the same
 quantity of oysters has an approximate 
value of only #bej calories4 ,because of
 the difference in the cost of these two
 foods1 oysters costing several times as
 much as milk1 the use of oysters is not
 so cheap a way of supplying food       
material4  #hd4 ,,digestibility ,,of    
,,oysters4--,when merely the ability of 
the digestive tract to handle oysters is
 taken into consideration1 they are said
 to be easily digested if they are      
served raw or are properly prepared4    
,this is due to the fact that when taken

 as a food they are disposed of in a    
comparatively short time by the stomach4
 ,in addition1 their absorption from the
 alimentary tract is quite complete2    
that is1 they contain little or no waste
 material4 ,but1 just as cooking has    
much to do with the digestibility of    
other protein foods1 so it has with     
oysters4 ,for this reason1 the housewife
 who wishes to feed her family this food
 in its most digestible form must       
thoroughly understand all phases of its 
cooking4  #he4 ,,healthfulness ,,of     
,,oysters4--,much illness has been      
attributed to oysters1 and without doubt
 they have been the cause of some       
typhoid and some ptomaine poisoning4 ,a 
knowledge of the reason for these       
diseases has done much to eliminate     
them4 ,it is now definitely known that  
much of the typhoid caused from eating  
oysters was due to the conditions under 
which they were grown4 ,in their growth1
 oysters fasten themselves to stationary
 things1 such as rocks or piles driven  

into the ground underneath the water1   
and they obtain their food by simply    
opening the shell and making use of     
minute particles of plant and animal    
life that they are able to extract from 
the water4 ,when the water was not clean
 or when sewage was turned into it1     
typhoid germs were transmitted to       
persons who took oysters as food4 ,at   
present1 there is scarcely any danger   
from such causes1 for more care is now  
given to the conditions under which     
oysters grow4 ,ptomaine poisoning from  
oysters was caused by eating them when  
they had been improperly cared for in   
storage or had been taken from the      
shells after they were dead4 ,unless    
persons handling oysters know how to    
take care of them1 this danger is still 
likely to exist4  #hf4 ,,purchasing     
,,oysters4--,to be able to purchase     
oysters intelligently1 the housewife    
should be familiar with the names of the
 various kinds4 ,these names are        
dependent on the locality from which the

 oysters come1 and include ,blue        
,points1 ,cape ,cods1 ,cotuits1 ,lynn   
,havens1 and numerous other varieties4  
,it should be remembered that the       
varieties raised in different localities
 are quite distinctive1 differing to    
some extent in both size and appearance4
 ,unless the purchaser is familiar with 
the different varieties1 almost any of  
the small oysters are likely to be sold 
to her for one of the small varieties   
and1 likewise1 any of the large oysters 
for one of the large varieties4 ,while  
this is of small consequence1 provided  
the quality is satisfactory and the     
price is right1 it is well for every    
housewife to familiarize herself with   
the names of the various kinds1 so that 
she may know just what variety she is   
purchasing4  #hg4 ,when oysters are     
bought in the shell1 they should be     
alive1 a fact that can be determined by 
the tightly closed shell1 as has already
 been stated4 ,if the shells are not    
closed or can be easily pried apart1 it 

may be known that the oysters are not   
good and that they should be rejected4  
,when it is possible to procure them1   
oysters that have been removed from the 
shells immediately after being taken    
from the beds are preferable to those   
which have not been removed from the    
shells before shipping4 ,when purchased 
out of the shells1 oysters should be    
grayish in color1 should have no        
disagreeable odor1 and should contain no
 excess water or liquid4 ,after being   
purchased1 oysters should be kept on ice
 unless they can be cooked at once4     
,the season for oysters is from         
,september to ,april1 inclusive4 ,while 
in some localities they can be purchased
 at other times during the year1 they   
are not likely to be so good4 ,in fact1 
it is not safe to use oysters during the
 warm months4  #hh4 ,,important ,,points
 ,,in ,,cooking ,,oysters4--,the protein
 of oysters1 like that found in other   
foods1 is coagulated by heat4 ,long     
heat1 provided it is sufficiently       

intense1 makes oysters tough1 and in    
this condition they are neither         
agreeable to eat nor readily digested4  
,when they are to be cooked at a high   
temperature1 therefore1 the cooking     
should be done quickly4 ,if they are to 
be cooked at a temperature below the    
boiling point1 they may be subjected to 
heat for a longer time without becoming 
so tough as when a high temperature is  
used4 ,cooking quickly at a high        
temperature1 however1 is preferable in  
most cases to long1 slow cooking4 ,for  
example1 in the preparation of oyster   
stew1 long cooking produces no better   
flavor than short cooking at a high     
temperature and renders oysters far less
 digestible4  ,illustration3 ,,fig4 #bf 
,illustration3 ,,fig4 #bg  #hi4         
,,opening ,,oysters4--,unless oysters   
are bought already opened1 it becomes   
necessary to open them in the home      
before they can be served raw or cooked4
 ,to open oysters is not difficult1 and 
with a little experience the work can be

 done with ease4 ,it will be well to    
note that the two shells of an oyster1  
which are called valves1 are held       
together by a single muscle1 known as   
the adductor muscle1 that lies near the 
center1 and that this muscle must be cut
 before the shell will open readily4    
,before attempting to open oysters1     
however1 they should be scrubbed with   
clean water1 so as to remove any sand   
that may be on the shells4 ,when the    
oysters are cleaned1 proceed to open    
them in the manner shown in ,figs4 #bf  
and #bg4 ,first1 as in ,fig4 #bf1 insert
 the point of a knife into the hinged1  
or pointed1 end and push the blade      
between the valves until they appear to 
separate1 when it will be known that the
 muscle has been cut4 ,then1 as in ,fig4
 #bg1 lay the valves open and loosen the
 oyster from the shell by slipping the  
knife under it4  ,if the oysters that   
are being opened are to be cooked before
 serving1 simply drop them with their   
liquid into a suitable vessel and       

discard the shells4 ,before using the   
oysters1 remove them from the liquid1   
look them over carefully to see that no 
small particles of shells cling to them1
 and wash them in clean1 cold water to  
remove any sand that may be present4    
,also1 strain the liquid through a      
cloth1 so that it will be free from sand
 when used in the preparation of the    
dish for which the oysters are to be    
used or for the making of soup or broth4
  ,oysters that are to be eaten raw are 
frequently served on the half shell4    
,therefore1 if they are to be used in   
this way1 place each oyster1 as it is   
loosened in the process of opening1 into
 the deeper shell1 as ,fig4 #bg shows1  
and discard the other one4 ,very often  
good-looking oyster shells are saved in 
order that they may be used from time to
 time in serving raw oysters that are   
bought already opened4  ,illustration3  
,,fig4 #bg  #ij4 ,,raw ,,oysters4--,when
 an appetizer is desired in a meal that 
is to consist of several courses1 raw   

oysters are often used for the first    
course4 ,oysters that are to be eaten   
raw may be served in the shells or      
removed from them4 ,they are bland in   
flavor1 however1 and require some sharp1
 highly seasoned sauce in order to give 
them sufficient snap4 ,the sauces       
commonly used for this purpose include  
cocktail sauce1 chilli sauce1 catsup1   
horseradish1 and tobasco sauce4         
,sometimes1 though1 lemon juice or      
vinegar and pepper and salt are         
preferred to sauce4 ,as a rule1 crisp   
crackers1 small squares of toast1 or    
wafers and butter accompany raw oysters 
in any form1 and sometimes celery and   
radishes are served1 too4  #ia4 ,when a 
cocktail sauce is served with raw       
oysters1 they are generally referred to 
as ,,oyster ,,cocktails4 ,two methods of
 serving these are in practice4 ,in one1
 as shown in ,fig4 #bh1 the cocktail    
sauce is put into a small glass placed  
in the center of a soup plate filled    
with cracked ice1 and the oysters1      

usually six in half shells1 are arranged
 around the glass1 on the ice4 ,in the  
other1 as shown in ,fig4 #bi1 the       
desired number of oysters that have been
 removed from the shells are dropped    
into a stemmed glass containing the     
cocktail sauce1 and the glass is placed 
in a bowl of cracked ice4 ,an oyster    
fork1 which is a small1 three-pronged   
fork1 is always served with raw oysters1
 and usually a piece of lemon is        
supplied in addition to the cocktail    
sauce4  ,illustration3 ,,fig4 #bh       
,illustration3 ,,fig4 #bi  #ib4 ,,oyster
 ,,stew4--,if an extremely nutritious   
way of preparing oysters is desired1    
oyster stew should be selected4 ,this is
 perhaps the simplest way in which to   
cook oysters1 and yet care must be      
exercised in making this dish1 for the  
oysters should not be cooked too long   
and the milk1 which must be brought to  
the boiling point1 should not be allowed
 to burn4 ,oyster stew makes an         
excellent dish for lunch4 ,it should not

 be served as the first course of a     
heavy meal because of the large amount  
of nutriment it contains4  ,,oyster     
,,stew 7,sufficient to ,serve ,six7  #a 
qt4 oysters #a qt4 milk #b ,tb4 butter  
#a tsp4 salt #a_/h tsp4 pepper  ,pour #a
 cupful of water over the oysters1 look 
them over carefully1 and remove any     
pieces of shell that may cling to the   
oysters1 making sure that any particles 
of sand are washed off4 ,heat this      
liquid to the boiling point and then    
strain it through a cloth4 ,put the milk
 on the fire to heat1 and when hot1 add 
the butter1 salt1 and pepper1 and       
strained liquid4 ,after the whole       
mixture has come to the boiling point1  
pour in the oysters and cook until they 
look plump and the edges begin to curl4 
,remove from the heat and serve with    
crisp crackers4  #ic4 ,,creamed         
,,oysters4--,another nutritious way in  
which to prepare oysters and at the same
 time produce a dish that is pleasing to
 most persons is to cream them4 ,after  

being creamed1 oysters may be served    
over toast or in timbale cases4         
,,creamed ,,oysters 7,sufficient to     
,serve ,six7  #b ,tb4 butter #bd oysters
 #a-a_/b c4 medium white sauce ,salt and
 pepper #f slices toast or #f timbale   
cases  ,melt the butter in a frying pan1
 add the oysters1 and heat them in the  
butter until the edges begin to curl    
slightly4 ,pour the hot oysters into the
 hot white sauce1 season to taste with  
salt and pepper1 and serve over toast or
 in timbale cases4  #id4 ,,scalloped    
,,oysters4--,no food makes a more       
palatable scalloped dish than oysters4  
,oysters so prepared are liked by nearly
 every one1 and the ingredients with    
which they are combined help to give    
such a dish balance so far as the food  
substances are concerned4 ,care should  
be taken1 however1 in the baking of     
scalloped oysters1 for they are likely  
to become tough if they are cooked too  
long4  ,,scalloped ,,oysters            
7,sufficient to ,serve ,six7  #a c4     

bread crumbs #b ,tb4 butter #a c4       
cracker crumbs #a pt4 oysters ,salt and 
pepper #a c4 milk  ,butter the bread    
crumbs with the butter1 and then mix    
them with the cracker crumbs4 ,sprinkle 
the bottom of a greased baking dish with
 one-fourth of the crumbs1 and over this
 put a layer of oysters that have been  
previously cleaned4 ,sprinkle with salt 
and pepper and add one-fourth more of   
the crumbs4 ,add another layer of       
oysters1 sprinkle with salt and pepper1 
and place the remainder of the crumbs on
 top4 ,strain the liquid from the       
oysters through a piece of cloth1 mix   
this with the milk1 and pour over the   
dish thus prepared4 ,place in a hot     
oven1 and bake until the mixture is     
thoroughly heated and the top is brown4 
#ie4 ,,fried ,,oysters4--,of all the    
dishes prepared from oysters1 fried     
oysters undoubtedly find favor with the 
greatest number of persons4 ,however1   
unless care is taken in frying the      
oysters1 they are likely to be somewhat 

indigestible4 ,deep fat should be used  
for this purpose1 and it should be hot  
enough to brown a #a-;inch cube of bread
 a golden brown in #dj seconds4  ,,fried
 ,,oysters 7,sufficient to ,serve ,six7 
#bd large oysters #a egg #a_/d c4 milk  
,fine cracker crumbs ,salt ,pepper      
,thoroughly dry the oysters by laying   
them on one end of a soft cloth and     
patting them with the other4 ,beat the  
egg and add the milk to it4 ,dip the    
oysters into the cracker crumbs1 then   
into the egg-and-milk mixture1 and again
 into the crumbs4 ,fry in deep fat until
 brown4 ,remove from the fat1 drain     
well1 and place on oiled paper4         
,sprinkle with salt and pepper and serve
 hot4  #if4 ,,oyster ,,pie4--,baking    
oysters into a pie is another means of  
combining a protein food with foods that
 are high in other food substances4 ,as 
oyster pie is somewhat hearty1 it may be
 used as the main dish of a heavy meal4 
,,oyster ,,pie 7,sufficient to ,serve   
,six7  #a pt4 oysters #a c4 medium white

 sauce ,salt and pepper ,baking-powder  
biscuit dough  ,cut each of the oysters 
into three or four pieces1 and place    
them in a greased baking dish4 ,pour    
over them the hot white sauce and the   
juice from the oysters4 ,season with    
salt and pepper4 ,over the top1 place a 
layer of the biscuit dough rolled about 
#a_/d inch thick4 ,set in a hot oven and
 bake until the crust is brown4  #ig4   
,,pigs ,,in ,,blankets4--,when something
 entirely different in the way of       
oysters is desired1 pigs in blankets    
should be tried4 ,this is a very good   
name for the dish given in the          
accompanying recipe1 for the oysters are
 rolled up in a strip of bacon1 which   
serves as a blanket4 ,they are          
especially suitable for a light meal1   
such as luncheon or a dainty lunch that 
is to be served to company4  ,,pigs ,,in
 ,,blankets 7,sufficient to ,serve ,six7
  #ah large oysters #ah thin strips of  
bacon  ,after the oysters have been     
cleaned1 roll each one in a strip of    

bacon4 ,fasten the bacon where the edges
 meet by running a toothpick through at 
this point4 ,place in a broiler and     
broil on one side until brown2 then turn
 them and broil until the other side is 
brown4 ,serve hot4  #ih4 ,,oyster       
,,fritters4--,variety may also be       
secured in the use of oysters by making 
oyster fritters4 ,when such fritters are
 nicely browned and served with an      
appetizing sauce1 an attractive as well 
as a tasty dish is the result4  ,,oyster
 ,,fritters 7,sufficient to ,serve ,six7
  #a pt4 oysters #a egg muffin batter   
,clean the oysters and cut each into    
four or five pieces4 ,make a one-egg    
muffin batter and to it add the cut     
oysters4 ,drop the mixture by spoonfuls 
into deep fat and fry until brown4      
,remove from the fat1 drain1 and        
sprinkle with salt and pepper4 ,serve   
with a desired sauce4   ,,clams ,,and   
,,their ,,preparation  #ii4 ,,nature    
,,and ,,digestibility ,,of              
,,clams4--,clams are bivalves similar to

 oysters in both form and composition4  
,because of the similarity in           
composition1 they are utilized in much  
the same ways as oysters1 being used    
extensively for food in parts of the    
country where the supply is large4      
,there are numerous varieties of clams1 
and some of them differ slightly from   
each other in appearance1 color1 and    
flavor4 ,preference for the different   
varieties is largely a matter of        
individual taste4  ,clams may be        
purchased loose or in the shell and they
 may be served in or out of the shell4  
,however1 when bought in the shell1 they
 must be purchased alive and must be    
subjected to the same tests as are      
oysters4 ,as in the case of oysters1    
they may be eaten raw or cooked4 ,their 
preparation for cooking is similar to   
that of oysters4 ,in the raw state1 they
 are easily digested1 but upon the      
application of heat they become tough1  
and the longer they are cooked1 the     
tougher they become4 ,it can therefore  

be seen that the digestibility of clams 
is influenced very much by cooking4     
#ajj4 ,,opening ,,clams4--,if clams are 
to be opened in the home1 the method    
illustrated in ,fig4 #cj may be         
employed4 ,first wash the clams to      
remove the sand1 and then place a clam  
on a hard surface so that the pointed   
edge is up4 ,insert the thin edge of a  
knife into the very slight groove       
between the shells1 or valves1 and with 
a heavy utensil of some kind strike the 
top of the knife several times so as to 
separate the valves4 ,then1 as in       
opening oysters1 spread the shells      
apart1 as shown1 and loosen the clam    
from the shell it adheres to4           
,illustration3 ,,fig4 #cj  #aja4 ,,raw  
,,clams4--,like oysters1 raw clams are  
generally served as a cocktail1 or an   
appetizer1 at the beginning of a meal4  
,if they are to be served in the half   
shell1 place them in a dish of cracked  
ice2 if they are to be served without   
the shells1 place the required number in

 a stemmed glass that is set in a dish  
of cracked ice4 ,in either case1 lemon  
or a suitable sauce1 or both1 should be 
supplied4  #ajb4 ,,steamed              
,,clams4--,steaming is the method       
generally adopted when clams in large   
numbers are cooked for a clam bake1 but 
there is no reason why it cannot be used
 by the housewife when she wishes to    
cook only enough for her family4 ,when  
large quantities are to be steamed1 use 
is generally made of a steamer1 but the 
housewife will find that she can steam a
 few clams very satisfactorily in a     
saucepan or a similar vessel4  ,to      
prepare steamed clams1 scrub the shells 
of the clams until they are perfectly   
clean4 ,place the desired number thus   
cleaned in a saucepan and add enough    
water to cover the bottom of the pan    
about #a inch4 ,allow this to cook until
 the shells of the clams open4 ,remove  
the clams from the pan and serve them in
 the shells4 ,provide each person with a
 small dish of melted butter into which 

to dip the clams as they are removed    
from the shells to be eaten4 ,the liquid
 found in the clams may be poured from  
the shell before the clams are served1  
and after being well seasoned may be    
served as clam broth4  #ajc4 ,,baked    
,,clams4--,another very appetizing way  
in which to prepare clams is to combine 
them with bread crumbs1 season them     
well1 and then bake them until they are 
well browned4 ,select several good-sized
 clams for each person to be served4    
,scrub the shells well and open them4   
,remove the clams and chop them into    
small pieces4 ,to each cupful of chopped
 clams1 add #b cupfuls of buttered bread
 crumbs1 #a tablespoonful of chopped    
parsley1 #a tablespoonful of chopped    
pimiento1 and #a tablespoonful of onion 
juice4 ,season the mixture with salt and
 pepper and fill the shells with it4    
,place these in a shallow pan and bake  
in a very hot oven until the crumbs are 
well browned on top4 ,serve hot4  #ajd4 
,,fried ,,clams4--,as oysters make a    

very desirable dish when fried in deep  
fat1 so clams may be treated in this    
way1 too4 ,remove the desired number of 
clams from the shells1 wash them        
thoroughly1 and dry them on a clean     
towel4 ,dip them into beaten egg1 and   
finally into the crumbs4 ,fry in deep   
fat until they are a golden brown4      
,serve with slices of lemon4            
,,scallops ,,and ,,their ,,preparation  
#aje4 ,,nature ,,of                     
,,scallops4--,scallops1 which are       
another form of bivalves1 are less      
commonly used for food than oysters and 
clams4 ,scalloped dishes get their name 
from the fact that scallop shells were  
originally used for their preparation4  
,not all of the scallop is used for     
food2 merely the heavy muscle that holds
 the two shells together is edible4     
,scallops are slightly higher in protein
 than oysters and clams and they also   
have a higher food value than these two 
mollusks4 ,the most common method of    
preparation for scallops is to fry them1

 but they may also be baked in the      
shells4  #ajf4 ,,fried ,,scallops4--,if 
scallops are properly fried1 they make  
an appetizing dish4 ,as they are a      
rather bland food1 a sauce of some kind1
 preferably a sour one1 is generally    
served with them4  ,select the desired  
number of scallops and wash thoroughly4 
,dip first into either fine bread crumbs
 or cracker crumbs1 then into beaten    
egg1 and again into the crumbs4 ,fry in 
deep fat until a golden brown1 remove1  
and drain4 ,serve with lemon or a sour  
sauce1 such as horseradish or tomato    
sauce4  #ajg4 ,,baked ,,scallops4--,if a
 tasty as well as a slightly unusual    
dish is desired to give variety to the  
diet1 baked scallops will undoubtedly   
find favor4 ,as shown in the            
accompanying recipe1 mushrooms are one  
of the ingredients in baked scallops and
 these not only provide additional      
material1 but improve the flavor4  ,to  
prepare baked scallops1 clean the       
desired number1 parboil for #ae minutes1

 drain1 and cut into small pieces4 ,for 
each cupful of scallops1 melt #b        
tablespoonfuls of butter in a frying    
pan1 saut in it #a tablespoonful of     
chopped onion1 and add #a_/b cupful of  
chopped mushrooms4 ,when these have     
browned1 add #b tablespoonfuls of flour 
and #a cupful of milk4 ,cook until thick
 and then add the scallops4 ,fill the   
scallop shells with the mixture1        
sprinkle with buttered bread crumbs1    
place in the oven1 and bake until the   
crumbs are brown4         99       99   
99       99       99  ,,lobsters1       
,,crabs1 ,,and ,,shrimp  ,,general      
,,characteristics  #ajh4 ,the shell     
fish1 ,,lobsters1 ,,crabs1 and ,,shrimp1
 come under the head of crustaceans2    
that is1 animals consisting of jointed  
sections1 each of which is covered with 
a hard shell4 ,their flesh is similar in
 composition to that of other fish1 but 
it is tougher and harder to digest4     
,however1 it is popular because of its  
unique and delicate flavor4 ,in fact1   

whenever these varieties of fish can be 
obtained along the seacoast or within a 
reasonable distance from the place where
 they are caught1 they are considered a 
delicacy4 ,if they can be shipped alive 
to any point1 they are perfectly safe to
 use1 although quite high in price      
because of their perishable nature4     
#aji4 ,unless such shell fish can be    
procured alive in the markets1 the use  
of a good brand of any of them canned is
 recommended4 ,in fact1 canned lobster1 
crab1 and shrimp are very satisfactory  
and may be substituted for any of the   
fresh cooked varieties in the recipes   
that follow4 ,it is true that some      
persons object to canned food because   
ptomaine poisoning sometimes results1   
but it has been found that ptomaine     
poisoning is more liable to result from 
eating these foods when they are bought 
in the market in poor condition than    
when they are secured in canned form4   
,care must be exercised1 however1       
whenever use is made of canned food of  

any kind4 ,upon opening a can of any of 
these varieties of fish1 the entire     
contents should be removed from the can 
at once and used as soon as possible4   
,it must be remembered that the ptomaine
 poisoning that is sometimes caused by  
eating canned foods is not due to the   
fact that the foods come in tin cans1   
but that they are allowed to stand in   
the cans after they are opened4 ,upon   
their being exposed to the air1         
putrefaction sets in and causes the     
harmful effect4  #aaj4 ,lobsters1 crabs1
 and shrimp are very similar in         
composition1 shrimp being slightly      
higher in protein and total food value  
than the others4 ,if they are not       
prepared in an indigestible way1 they   
are comparatively easy to digest4 ,it   
has been proved a fallacy that lobster  
and ice cream are a dangerous           
combination1 for if both are in good    
condition they may be combined with no  
ill effects to the normal individual4   
,,lobsters ,,and ,,their ,,preparation  

#aaa4 ,,distinguishing ,,features4--,of 
these three types of sea food1 lobsters 
are perhaps the most popular4 ,they are 
found along the ,north ,atlantic and    
,north ,pacific seacoasts4 ,alive1 they 
are mottled bluish-green in color1 but  
upon being cooked they change to bright 
red4 ,as soon as they are caught1 many  
of them are packed in ice and shipped   
alive to various points1 while others   
are plunged immediately into boiling    
water and sold cooked4 ,a live lobster  
ready for cooking is shown in ,fig4 #ca4
 ,lobsters vary greatly in size4 ,only  
those #i inches or more in length can be
 sold1 the smaller ones being thrown    
back into the water4 ,when they are     
purchased either raw or cooked1 they    
should be heavy for their size2 that is1
 they should be heavy because of their  
plumpness and good condition4           
,illustration3 ,,fig4 #ca  #aab4        
,,preliminary ,,preparation4--,to       
prepare a lobster1 which should be      
alive1 grasp it firmly by the back1 as  

shown in ,fig4 #cb1 plunge it quickly1  
head first1 into a kettle of rapidly    
boiling water1 and then submerge the    
rest of the body4 ,be sure to have a    
sufficient amount of water to cover the 
lobster completely4 ,boil rapidly for #e
 minutes2 then lower the flame or remove
 to a cooler part of the stove and cook 
slowly for #a_/b hour4 ,remove from the 
water and allow to cool4  ,after being  
prepared in this way1 a lobster may be  
served cold or it may be used in the    
preparation of various made dishes4 ,if 
it is to be used without further        
preparation1 it is often served from the
 shell1 which is usually split open4    
,mayonnaise or some other sauce is      
generally served with lobster4 ,the     
flesh is removed from the shell with a  
small fork as it is eaten4              
,illustration3 ,,fig4 #cb  #aac4        
,,removing ,,lobster ,,from ,,the       
,,shell4--,the majority of the dishes   
made from lobster require that the flesh
 be removed from the shell4 ,to do this1

 first pull off the two large claws and 
the four pairs of small claws1 as shown 
in ,fig4 #cc1 and break the tail from   
the body4 ,then with scissors1 as in    
,fig4 #cd1 cut a single slit the entire 
length of the shell covering the under  
part of the tail and remove the flesh   
inside the tail in a whole1 large piece1
 as shown in ,fig4 #ce4 ,the intestinal 
tract1 which can be readily observed1   
will be found embedded in this piece and
 running the entire length4 ,slash the  
flesh and remove it4 ,next remove the   
flesh of the body from the shell1       
retaining only that part which appears  
to be fibrous1 like the flesh of the    
tail4 ,the stomach1 which is called the 
lady because its inside appearance      
closely resembles a lady sitting in a   
chair1 should not be removed from the   
shell4 ,however1 care should be taken to
 obtain all the flesh surrounding the   
bones in the bony part of the lobster4  
,the coral substance1 that is1 the roe  
of the lobster1 should also be removed1 

as it can be used for a garnish4        
,illustration ,,fig4 #cc  ,illustration3
 ,,fig4 #cd  ,with the flesh removed    
from the shell1 proceed to take out that
 contained in the claws4 ,break open the
 large claws1 using a nut cracker or a  
small hammer for this purpose1 and1 as  
in ,fig4 #cf1 remove the flesh that they
 contain4 ,if the small claws are to be 
used for a garnish1 as is often done1   
remove the flesh without breaking them2 
otherwise break them as in the case of  
the large ones4  ,illustration3 ,,fig4  
#ce  #aad4 ,,lobster                    
,,cocktail4--,practically all varieties 
of shell fish make most satisfactory    
cocktails1 and lobster is no exception4 
,to make a lobster cocktail1 shred or   
cut into small pieces the flesh of a    
lobster that has been prepared according
 to the directions just given4 ,chill   
the shreds or pieces and then serve them
 in stemmed cocktail glasses with any   
desirable cocktail sauce4               
,illustration3 ,,fig4 #cf  #aae4        

,,scalloped ,,lobster4--,persons who    
care for the flavor of lobster will find
 scalloped lobster a very attractive    
dish4 ,when prepared in this way1 it is 
suitable either for luncheon or for     
dinner4  ,,scalloped ,,lobster          
7,sufficient to ,serve ,six7  #a c4     
lobster meat #a c4 medium white sauce   
#b_/c c4 buttered bread crumbs #a       
hard-cooked egg ,salt ,pepper  ,mix the 
lobster with the medium white sauce4    
,butter a baking dish1 place half of the
 crumbs in the bottom1 and pour over    
them the lobster and white sauce4 ,slice
 the hard-cooked egg over the top of the
 lobster1 season the whole well with    
salt and pepper1 and sprinkle the       
remainder of the crumbs over the top4   
,place in a hot oven and bake until the 
crumbs are brown4 ,garnish with sprays  
of parsley and serve at once4  #aaf4    
,,deviled ,,lobster4--,a dish that is   
delicious and at the same time very     
attractive is deviled lobster4 ,after   
removing the flesh from the shell1 the  

shell should be cleaned thoroughly1 as  
it is to be used as a receptacle in     
which to put the lobster mixture for    
baking4 ,when removed from the oven1    
this dish can be made more attractive by
 garnishing it with the lobster claws   
and tail4  ,,deviled ,,lobster          
7,sufficient to ,serve ,six7  #a ,tb4   
chopped onion #b ,tb4 butter #b ,tb4    
flour #a tsp4 salt ,dash of ,cayenne    
pepper #a_/h tsp4 paprika #a_/h tsp4    
pepper #a ,tb4 lemon juice #a ,tb4      
chopped parsley #a c4 milk #b c4 lobster
 meat #a_/d c4 buttered cracker crumbs  
,saut the onion in the butter1 and to   
this add the flour1 salt1 ,cayenne      
pepper1 paprika1 pepper1 lemon juice1   
and parsley4 ,mix well and add the milk4
 ,when the whole has cooked until it is 
thick1 add the lobster4 ,pour the       
mixture into the clean shell of the     
lobster1 sprinkle with cracker crumbs1  
and place in the oven long enough to    
brown the crumbs4 ,remove from the oven1
 place on a serving dish1 garnish with  

the claws and tail of the lobster1 if   
desired1 and serve at once4  #aag4      
,,lobster  ,,la ,,newburg4--,when       
lobster  la ,newburg is mentioned1 one  
naturally thinks of a chafing dish1 for 
this is one of the dishes that is very  
often made in a chafing dish and served 
at small social gatherings4 ,however1 it
 can be made just as satisfactorily on  
the kitchen stove and is a dish suitable
 for a home luncheon or small dinner4   
,,lobster  ,,la ,,newburg 7,sufficient  
to ,serve ,six7  #b ,tb4 butter #a ,tb4 
flour #b c4 lobster #a_/b tsp4 salt ,few
 grains of ,cayenne pepper #a_/b c4 milk
 #a_/b c4 thin cream #a tsp4 vinegar #a 
,tb4 lemon juice #b egg yolks  ,melt the
 butter in a saucepan1 add the flour1   
and into this pour the lobster meat cut 
into rather large pieces4 ,add the salt1
 pepper1 milk1 and cream2 cook together 
until thick1 and then pour in the       
vinegar and lemon juice4 ,beat the egg  
yolks and stir them into the cooked     
mixture1 using care to prevent them from

 curdling4 ,when the mixture has        
thickened1 remove from the stove and    
serve over toast4  #aah4 ,,lobster      
,,croquettes4--,probably the most       
attractive dish that can be made out of 
lobster is the one explained in the     
accompanying recipe4 ,as this is        
artistically garnished1 and at the same 
time extremely appetizing1 it is        
suitable for a meal that is intended to 
be very nice1 such as a dainty luncheon4
 ,if the elaborate garnishing here      
suggested is not desired1 the croquettes
 may be served with merely a suitable   
sauce4  ,,lobster ,,croquettes          
7,sufficient to ,serve ,six7  #a c4     
thick white sauce #b eggs #b c4 diced   
lobster meat #a_/b tsp4 salt #a_/h tsp4 
pepper ,fine bread crumbs  ,prepare the 
white sauce and allow it to cool4 ,add  
one beaten egg and the lobster meat4    
,season with the salt and pepper4 ,shape
 into croquettes1 roll in beaten egg1   
then in crumbs1 and fry in deep fat     
until an even brown4 ,drain1 stick a    

lobster claw into the end of each1 and  
arrange on a platter with the claws     
around the outside4 ,pour a medium white
 sauce over the opposite ends and the   
centers of the croquettes and over this 
sprinkle the lobster coral and          
hard-cooked egg yolks1 which have been  
forced through a sieve4 ,in the center  
of the platter1 arrange a small mound of
 parsley and one of the large claws of  
the lobster4   ,,crabs ,,and ,,their    
,,preparation  #aai4 ,,nature ,,of      
,,crabs4--,numerous varieties of crabs  
are obtained along the seashores of the 
,united ,states1 and most of them       
measure not more than #e or #f inches   
across4 ,shell fish in this form are    
used for food both before the shells    
have hardened1 when they are known as   
soft-shelled crabs1 and after the shells
 have grown hard1 when they are called  
hard-shelled crabs4 ,to be at their     
best1 crabs should be as heavy as       
lobsters in proportion to their size4   
,their flesh should be firm and stiff   

and their eyes should be bright4 ,the   
male crab has a smaller body and longer 
claws than the female4 ,in food value1  
crabs are quite similar to lobsters4    
,tiny oyster crabs are found in the     
shells of crabs as well as in oysters4  
,these are considered a great delicacy  
and are used chiefly for garnishing1    
because they are very small and1 as a   
rule1 are not found in large numbers4   
#abj4 ,,preliminary                     
,,preparation4--,before either          
soft-shelled or hard-shelled crabs can  
be used as food1 a certain amount of    
preparation is necessary4 ,in the case  
of hard-shelled crabs1 plunge them alive
 into hot water1 allow them to come to  
the boiling point1 and cook slowly for  
#a_/b hour4 ,it is a good plan to add #a
 tablespoonful of salt for each crab    
that is being boiled4 ,while the crabs  
are cooking1 remove the scum that rises 
to the top4 ,when they are sufficiently 
cooked1 open the shells and take out the
 meat1 being careful to remove all the  

meat from the claws4  ,soft-shelled     
crabs require a somewhat different kind 
of preparation4 ,with this variety1 lift
 up the points on each side of the back 
shell and remove the spongy substance   
that is found under them4 ,in addition1 
take off the apron1 which is the small  
piece that occurs at the lower part of  
the shell and that terminates in points4
 ,the crabs are then ready for frying1  
which is the method of cooking that is  
usually applied to this variety4  #aba4 
,,crab-,,flake ,,cocktail4--,crab meat  
is used for cocktails in the same way as
 oysters1 clams1 and lobster4 ,in fact1 
no better appetizer to serve at the     
beginning of a meal can be found4 ,to   
make crab-flake cocktail1 remove the    
meat from the shells of cooked          
hard-shelled crabs in the way just      
explained1 and chill it4 ,then place it 
in stemmed glasses and serve with       
cocktail sauce4  #abb4 ,,deviled        
,,crabs4--,variety in the cooking of    
hard-shelled crabs can be secured by    

deviling them according to the          
accompanying directions4 ,as will be    
observed1 this is done in practically   
the same way that lobster is deviled4   
,,deviled ,,crabs 7,sufficient to ,serve
 ,four7  #b ,tb4 butter #d crabs #a c4  
cream sauce #a ,tb4 onion juice #a_/b   
tsp4 salt ,dash ,cayenne pepper #a_/h   
tsp4 pepper #a egg ,cracker crumbs  ,put
 the butter in a frying pan1 add the    
meat from the four crabs1 and pour into 
this the cream sauce4 ,season with the  
onion juice1 salt1 ,cayenne pepper1 and 
pepper4 ,add the well-beaten egg and    
allow the mixture to cook until the egg 
has thickened1 being careful not to let 
it curd4 ,fill the back shells of the   
crabs with this mixture1 sprinkle with  
cracker crumbs1 place in a hot oven1 and
 bake until brown4 ,serve hot or cold4  
#abc4 ,,fried ,,soft-,,shelled          
,,crabs4--,after soft-shelled crabs are 
prepared in the manner explained in     
,art4 #abj1 they are usually fried in   
deep fat4 ,egg and cracker dust or flour

 are used to make a coating for the     
crabs4  ,,fried ,,soft-,,shelled ,,crabs
 7,sufficient to ,serve ,four7  #d      
soft-shelled crabs #a egg ,cracker dust 
or flour ,salt and pepper  ,prepare the 
crabs by removing the apron and the     
spongy substance under the shell of each
 crab4 ,beat the egg slightly4 ,roll the
 crabs first in the egg and then in the 
cracker dust or the flour4 ,fry in hot1 
deep fat until a golden brown4 ,remove  
from the fat1 drain1 and sprinkle well  
with salt and pepper to season4 ,serve  
hot or cold4  #abd4 ,,creamed ,,crab    
,,meat4--,when the meat of hard-shelled 
crabs is creamed1 it makes a very dainty
 dish1 especially if it is served over  
toast or in timbale cases4 ,to give a   
touch of color and at the same time add 
a little flavor1 chopped pimiento is    
generally added4  ,boil the desired     
number of hard-shelled crabs and remove 
the meat from the shells4 ,for each     
cupful of crab meat1 prepare #a cupful  
of medium white sauce4 ,add the crab    

meat1 season well1 and1 if desired1 add 
some chopped pimiento4 ,serve hot over  
toast or in timbale cases4   ,,shrimp   
,,and ,,their ,,preparation  #abe4      
,,nature ,,of ,,shrimp4--,shrimp are    
similar to crabs and lobsters in        
composition and in the methods of       
preparation4 ,they differ considerably  
in appearance1 however1 and are smaller 
in size4 ,when alive1 shrimp are a      
mottled greenish color1 but upon being  
dropped into boiling-hot water they turn
 red4 ,when they have cooked            
sufficiently1 the meat1 which is very   
delicious1 may be easily removed from   
the shells4 ,after the meat of shrimp is
 thus prepared1 it may be used cold in a
 salad or a cocktail or it may be       
utilized in a number of ways for hot    
dishes4 ,very often a chafing dish is   
used in the preparation of such dishes1 
but this utensil is not necessary1 as   
they may be cooked in an ordinary       
utensil on a stove of any kind4         
,illustration3 ,,fig4 #cg  #abf4        

,,creamed ,,shrimp4--,the usual way of  
preparing shrimp is to cook it with     
mushrooms and then serve it over toast1 
or1 as shown in ,fig4 #cg1 in timbale   
cases4 ,creamed shrimp is dainty in     
appearance1 pleasing to the taste1 and  
highly nutritious4  ,,creamed ,,shrimp  
7,sufficient to ,serve ,six7  #a c4     
medium white sauce #a c4 diced shrimp #a
 c4 chopped mushrooms #a_/b tsp4 salt   
#a_/h tsp4 pepper  ,heat the white      
sauce1 and to it add the shrimp1        
mushrooms1 salt1 and pepper4 ,beat a    
little butter into the mixture to       
improve the flavor1 heat1 and serve in  
timbale cases1 as shown1 or over toast4 
#abg4 ,,shrimp  ,,la ,,salle4--,shrimp  
also makes an appetizing and attractive 
dish when combined with tomato and green
 pepper4 ,the accompanying recipe gives 
directions for the preparation of such a
 dish1 which is called shrimp  ,la      
,salle4  ,,shrimp  ,,la ,,salle         
7,sufficient to ,serve ,six7  #b ,tb4   
butter #a c4 shredded shrimp #a c4      

stewed tomato #a small green pepper1    
chopped #a ,tb4 chopped onion #a tsp4   
celery salt #a tsp4 salt #a_/h tsp4     
pepper  ,brown the butter in a saucepan 
and add the shrimp1 tomato1 green       
pepper1 onion1 celery salt1 salt1 and   
pepper4 ,heat all together thoroughly1  
and serve over toast4  ,,cocktail       
,,sauces  #abh4 ,the various kinds of   
shell fish are served so frequently as  
cocktails that cocktail sauces are much 
in demand4 ,the foundation of these     
sauces is always tomato catsup1 but the 
ingredients used for seasoning usually  
vary according to individual taste4 ,the
 following recipes make amounts         
sufficient for one serving3  ,,cocktail 
,,sauce ,i  #a_/d tsp4 grated           
horseradish ,juice of #a_/d lemon #ab   
drops tobasco sauce #aj drops           
,worcestershire sauce #a ,tb4 tomato    
catsup  ,,cocktail ,,sauce ,,ii  #a ,tb4
 tomato catsup #a ,tb4 grapefruit juice 
#a tsp4 spiced vinegar ,dash of tobasco 
sauce ,sprinkling of salt ,dusting of   

chopped parsley  ,mix the ingredients   
thoroughly and serve with oysters1      
clams1 lobster1 shrimp1 or crab meat    
thoroughly chilled4   ,,fish ,,and      
,,shell ,,fish  ,,examination           
,,questions  7#a7 7a7 ,for what food may
 fish be substituted in the diet8 7b7   
,how does fish compare with meat as to  
its usefulness as food8  7#b7 7a7 ,what 
food substances are present in fish8 7b7
 ,how does the food value of fish       
compare with that of meat8  7#c7 7a7    
,discuss the digestibility of fish4 7b7 
,how does the salting of fish for       
preservation affect its digestibility8  
7#d7 ,how does the housewife's purchase 
of fish affect the market price8  7#e7  
,what methods of cookery should be used 
in preparing3 7a7 large fish8 7b7 small 
fish8  7#f7 ,mention the tests for      
determining the freshness of fish4  7#g7
 ,discuss the care of fish in the home4 
7#h7 ,give the steps in the preparation 
of a fish for cooking4  7#i7 ,give the  
steps in the boning of a fish4  7#aj7   

7a7 ,what are fillets8 7b7 ,tell briefly
 how fillets are obtained4  7#aa7 ,why  
are sauces frequently served with fish8 
7#ab7 7a7 ,what is larding8 7b7 ,how may
 fish be larded8 7c7 ,for what purpose  
is larding done8  7#ac7 ,how may salt   
fish be freshened8  7#ad7 7a7 ,mention  
the shell fish4 7b7 ,discuss their      
usefulness in the diet4  7#ae7 ,what    
precautions should be taken in the      
purchase of shell fish8  7#af7 ,discuss 
the composition and food value of shell 
fish4  7#ag7 ,compare the composition of
 milk with that of oysters4  7#ah7 7a7  
,what is the season for oysters8 7b7    
,how are oysters opened8  7#ai7 7a7 ,how
 are clams opened8 7b7 ,what is the     
effect of long cooking on clams8  7#bj7 
7a7 ,how are lobsters prepared8 7b7     
,mention the two kinds of crabs4 7c7    
,how do these differ8   ,,additional    
,,work  ,mention the varieties of fish  
most common in your local market4       
,compare the cost of a sufficient amount
 of fish to serve your family with the  

cost of beef and either veal or lamb    
served to the same number of persons at 
other times4 ,submit your results4      
99       99       99       99       99  
,,index  ,a  ,adductor muscle of an     
oyster1 ,american forcemeat balls1      
,apples1 ,bacon with sliced1   ,cold    
pork with fried1 ,asparagus soup1 ,cream
 of1  ,b  ,bacon1   and eggs1   ,calves'
 liver and1   combined with cereals1    
combined with other foods1   with sliced
 apples1   with tomatoes1 ,baked clams1 
fillet of whitefish1   finnan haddie1   
fish1   haddock1   halibut1   ham1      
poultry with rice1   scallops1 ,balls1  
,american forcemeat1   ,codfish1   ,egg1
   ,forcemeat1 ,bass1 ,food value and   
composition of black1 ,basting of meat1 
,batter1 ,timbale-case1 ,bchamel1       
,chicken1 ,beef1   ,boiled corned1      
,braized1   ,composition and food value 
of1   ,cooking of1   ,corned1   ,cuts   
of1   ,fillet of1   for stewing and     
coming1 ,cuts of1   ,frizzled1          
,general characteristics of1   hash1    

loaf1 ,recipe for1   loin1 ,steaks      
obtained from1   ,mexican1   organs and 
their preparation1   pie1               
,pot-roasted1   ,preparation of stews   
and corned1   ,roast1   stew1           
,tenderloin of1 ,beefsteak1 ,broiled1   
,beefsteaks and their preparation1      
,birds1 ,preparation of small1   ,roast 
small1 ,biscuits1 ,creamed veal on1     
,bisques1 ,bivalves1 ,blue points1      
,bluefish1 ,composition and food value  
of1 ,bob veal1 ,boiled cod1   corned    
beef1   dinner1   fish1   ham1   salmon1
   tongue1 ,boiler1 ,fish1 ,boiling1    
,cooking meat by1 ,bologna1 ,bone stock1
 ,boned chicken1 ,boning a chicken1   a 
fish1 ,borsch1 ,bouillon1   ,tomato1    
,braized beef1   beef1 ,recipe for1     
tongue1 ,braizing1 ,bread sticks1       
stuffing1 ,broiled beefsteak1   fillet1 
fish1   fresh mackerel1   ham1   pork1  
,sautd or1   poultry1   scrod with      
potato border1   shad roe1   squirrel1  
sweetbreads1   venison1   venison1      
,sauce for1 ,broiler1 ,broilers1        

,composition and food value of1         
,broiling1 cooking meat by1 ,broth1     
,brown sauce1 ,veal cutlets in1 ,buying 
meats1 ,points to consider in1  ,c      
,cabbage1 ,scalloped pork and1 ,calves' 
liver and bacon1 ,canned fish in the    
diet1 ,cape ,cods1 ,capons1             
,carbohydrate in fish1   in meat1 ,care1
 nature1 and use of stock pot1   of fish
 in the home1   of meat1   of meat in   
the home1   of meat in the market1      
,carp1 ,composition and food value of1  
,carving meat1 ,serving and1   poultry1 
,serving and1 ,casserole1 ,chicken en1  
,catfish1 ,composition and food value   
of1 ,caul1 ,celery and radishes1        
,cereals1 ,bacon combined with1         
,chestnut pure1   stuffing1 ,chicken  la
 king1   ,bchamel1   ,boned1   broilers1
 ,composition and food value of1   ,crop
 of a1   croquettes1   curry1   ,cutting
 up a1   ,definition of1   ,determining 
the age of1   ,determining the freshness
 of1   ,drawing a1   ,dressing a1   en  
casserole1   feet1 ,preparing1          

,fricassee of1   ,fried1   ,frying1     
,general marks of good quality in1      
giblets1   ,gravy for fried1   ,jellied1
   ,maryland fried1   pie1   ,plucking  
a1   ,poultry other than1   ,preparation
 of1   ,roast1   ,roasting1   salad1    
salad1 ,mock1   ,selection of1          
,singeing a1   stew with dumplings or   
noodles1   with paprika sauce1 ,fried1  
with rice1 ,chickens1 ,live1 ,chops in  
tomato sauce1 pork1   ,lamb and mutton1 
,veal1 ,chowder1 ,clam1   ,corn1        
,fish1   ,potato1 ,chowders1 ,chuck     
roasts1 ,clam chowder1 ,clams1 and      
scallops1 ,oysters1   ,baked1           
,composition and food value of1         
,fried1   ,nature and digestibility of1 
,opening of1   ,preparation of1   ,raw1 
,steamed1 ,classes of soup1 ,general1   
of soups denoting consistency1          
,classification of poultry1   of soups1 
,cleaning fish1 ,clear soup or bouillon1
 ,stock for1   soups1   soups and       
stocks1 ,clearing soup1 ,cocktail1      
,crab-flake1   ,lobster1   ,oyster1     

,cod1 ,boiled1 ,codfish balls1 ,creamed1
 ,cold pork with fried apples1          
-storage poultry1 ,comparison of fish   
and meat1 ,table showing the1   of fish 
with meat1   of mutton and lamb1        
,composition and food value of beef1    
and food value of black bass1   and food
 value of bluefish1   and food value of 
canned salmon1   and food value of carp1
   and food value of catfish1   and food
 value of chicken broilers1   and food  
value of clams1   and food value of     
crabs1   and food value of fowl1   and  
food value of halibut steak1   and food 
value of lake trout1   and food value of
 lamb1   and food value of leg of lamb1 
and food value of lobsters1   and food  
value of mutton1   and food value of    
oysters1   and food value of pork1   and
 food value of pork chops1   and food   
value of red snapper1   and food value  
of scallops1   and food value of shell  
fish1   and food value of shell fish1   
,tables showing1   and food value of    
veal1   and food value of whitefish1    

and structure of meat1   of fish1   of  
oysters1   of poultry1 ,connective      
tissue1 ,consomm1 ,cooking meat for     
soup1  meat1 ,methods of1  meat1        
,purposes of1   meat1 ,time required    
for1   meats1 ,time table for1   of     
beef1   of fish1   of giblets1   of     
mutton and lamb1   of pork1   of        
poultry1 ,cooking of veal1   oysters1   
,important points in1   ,preparing      
rabbit for1 ,corn chowder1   soup1      
,cream of1 ,corned beef1   beef1        
,boiled1   beef1 ,preparation of stews  
and1 ,cottage pie1 ,cotuits1 ,crab1     
,deviled1   flake cocktail1   meat1     
,creamed1 ,crabs1 and shrimp1 ,general  
characteristics of lobsters1            
,composition and food value of1   ,fried
 soft-shelled1   ,hard-shelled1         
,nature of1   ,oyster1   ,preliminary   
preparation of1   ,preparation of1      
,soft-shelled1 ,cracker stuffing1       
,crackers1 ,cream-of-asparagus soup1    
of-corn soup1   of-onion soup1   of-pea 
soup1   of-potato soup1   of-spinach    

soup1   of-tomato soup1 sauce1 ,lemon1  
soups1 ,creamed codfish1   crab meat1   
finnan haddie1   fish in potato nest1   
oysters1   salmon with rice1   shrimp1  
sweetbreads1   tuna fish1   veal on     
biscuits1 ,crop of a chicken1           
,croquettes1   ,chicken1   ,fish1       
,frying of1   ,lobster1   ,sweetbread1  
,veal1 ,croutons1 ,crown roast of lamb1 
roast of pork1 ,crustaceans1 ,cured     
pork1 ,preparation of1 ,curry1 ,chicken1
 ,cutlets in brown sauce1 ,veal1        
,pan-broiled veal steak or1 ,cutlets1   
,veal steaks or1 ,cuts1 ,names and uses 
of beef1   ,names of pork1   obtained   
from a side of beef and their uses1     
,table of1   of beef1   of beef for     
stewing and corning1   of beef1 ,method 
of obtaining1   of beef1 ,table of1   of
 beef1 ,uses of1   of mutton and lamb1  
,distinguishing features of1   of mutton
 and lamb1 ,method of obtaining1   of   
mutton and lamb1 ,names and uses of1    
of mutton and lamb1 ,table of1   of     
pork1   of pork1 ,uses of1   of veal and

 their uses1   ,preparation of veal1    
,table of pork1   ,table of veal1       
,cutting up a chicken1  ,d  ,daikan1    
,deep-fat frying1 ,principles of1       
,delmonico steak1 ,deviled crab1        
lobster1 ,diet1 ,canned fish in the1    
,fish in the1   ,meat in the1   ,salt   
and smoked fish in the1 ,digestibility  
of clams1 ,nature and1   of fish1   of  
oysters1 ,drawing a chicken1            
,drawn-butter sauce1 ,dressing a        
chicken1   for salmon mold1 ,dry        
plucking1 ,duck1 ,liver stuffing for1   
,peanut stuffing for roast1             
,preparation of1   ,roast1   ,spring1   
,young1 ,ducks1 ,selection of1          
,dumplings1   or noodles1 ,chicken stew 
with1  ,e  ,economic value of soup1     
,economy in the purchase of poultry1    
,eel1 ,fried1   ,stewed1 ,egg balls1    
,egg sauce1 ,eggs and bacon1            
,extractives1   in meat1 ,extracts1     
,meat1   ,soup1   ,vegetable1  ,f  ,fat 
in fish1   in meat1   ,trying out suet  
and other1 ,feathers1 ,pin1 ,feeding and

 care on quality of poultry1 ,influence 
of1 ,fillet1 ,broiled1   mignon1   of   
beef1   of flounder1   of venison1      
,roast1   of whitefish1 ,baked1         
,filleting fish1 ,finnan haddie1 ,baked1
   haddie1 ,creamed1 ,first soup stock1 
,fish1   and meat1 ,relative nutritive  
value of1   and meat1 ,table showing the
 comparison of1   ,baked1   ,boiled1    
boiler1   ,boning a1   ,broiled1        
,carbohydrate in1   chowder1            
,cleaning1   ,composition and food value
 of shell1   ,composition of1   ,cooking
 of1   ,creamed tuna1   croquettes1     
,digestibility of1   ,fat in1           
,filleting1   ,food value of1           
,freshness of1   ,fried1   in potato    
nest1 ,creamed1   in the diet1   in the 
diet1 ,canned1   in the diet1 ,salt and 
smoked1   in the home1 ,care of1        
,left-over1   ,mineral matter in1       
,planked1   ,protein in1   ,purchase of1
   ,sauces for1   ,scaling a1   ,seasons
 for shell1   ,shell1   ,skinning1      
,steamed1   ,stewed1   stock1           

,stuffing for1   ,table showing         
composition and food value of shell1    
,table showing the names1 seasons1 and  
uses of fresh1   ,table showing names1  
seasons1 and uses of salt and smoked1   
,table showing seasons for shell1   with
 meat1 ,comparison of1 ,flat-bone steak1
 ,flavoring stock1 ,flounder1 ,fillet   
of1 ,food1 ,poultry as a1   ,sea1       
suitable for the stock pot1   value and 
composition of beef1   value and        
composition of black bass1   value and  
composition of bluefish1   value and    
composition of canned salmon1   value   
and composition of carp1   value and    
composition of catfish1   value and     
composition of chicken broilers1   value
 and composition of clams1   value and  
composition of crabs1   value and       
composition of fowl1   value and        
composition of halibut steak1   value   
and composition of lake trout1   value  
and composition of lamb1   value and    
composition of leg of lamb1   value and 
composition of lobsters1   value and    

composition of mutton1   value and      
composition of oysters1   value and     
composition of pork1   value and        
composition of pork chops1   value and  
composition of red snapper1   value and 
composition of scallops1   value and    
composition of veal1   value and        
composition of whitefish1   value of    
fish1   value of fish1 ,factors         
determining1   ,value of meat as1       
value of shell fish1 ,composition and1  
value of shell fish1 ,tables showing    
composition and1 ,forcemeat balls1 ,fore
 quarter of veal1 ,fork1 ,oyster1 ,fowl1
 ,composition and food value of1        
,definition of1 ,fowls1 ,selection of   
guinea1 ,frankfurters1 ,fresh fish1     
,table showing the names1 seasons1 and  
uses of1   herring1 ,stewed1   mackerel1
 ,broiled1   pork1 ,preparation of1     
,freshening salt and smoked fish1       
,freshness of fish1 ,fricassee of       
chicken1 ,fricasseeing applied to meat  
and fowl1 ,fried apples1 ,cold pork     
with1   chicken1   chicken1 ,gravy for1 

chicken1 ,maryland1   chicken with      
paprika sauce1   clams1   eel1   fish1  
oysters1   perch1   scallops1           
soft-shelled crabs1 ,fritters1 ,oyster1 
,soup1 ,frizzled beef1 ,frying and      
sauting applied to meat1   chicken1   of
 croquettes1   ,principles of deep-fat1 
,g  ,gall bladder1 ,game1 ,definition   
of1   ,general description of1   stock1 
,garnishes1 ,soup accompaniments and1   
,geese1 ,selection of1 ,gelatine in     
meat1 ,giblets1 ,cooking of1   of a     
chicken1 ,glycogen1 or muscle sugar1    
,goose1 ,preparation of1   ,roast1      
,gravy for fried chicken1   ,making1    
,green-pepper stuffing1 ,guinea fowls1  
,selection of1 ,h  ,haddock1 ,baked1    
,halibut1 ,baked1   steak1 ,composition 
and food value of1   steak1 ,sautd1     
,ham1   ,baked1   baked in milk1        
,boiled1   ,broiled1 ,hamburger steak1  
,hard-shelled crabs1 ,hash1 ,beef1      
,turkey1 ,headcheese1 ,healthfulness of 
oysters1 ,heart1 ,stuffed1   sweetbread1
 ,heavy thick soups1 ,herring1 ,stewed  

fresh1 ,hind quarter of veal1 ,hip-bone 
steak1 ,home1 ,care of fish in the1     
,horseradish sauce1 ,household stock1   
,i  ,individual lamb pies1 ,influence of
 feeding and care on quality of poultry1
 ,iron1 ,timbale1  ,j  ,jellied chicken1
   veal1   veal1 ,left-over1 ,julienne  
soup1  ,k  ,keeping stock1 ,kidneys1    
,kouskous1 ,krishara1  ,l  ,lake trout1 
,composition and food value of1 ,lamb1  
and mutton chops1   and mutton cuts1    
,distinguishing features of1   and      
mutton cuts1 ,names and uses of1   and  
mutton1 ,left-over1   and mutton stews1 
,comparison of mutton and1              
,composition and food value of1         
,cooking of mutton and1   ,crown roast  
of1   cuts1 ,method of obtaining mutton 
and1   cuts1 ,table of mutton and1      
,food value and composition of leg of1  
on toast1 ,minced1   or mutton1         
,scalloped1   pies1 ,individual1   ,rack
 of1   ,roast leg of1   ,saddle of1     
,spring1   ,turkish1 ,lard1 ,leaf1      
,larding1 ,leaf lard1 ,lebaba1          

,left-over beef1   -over fish1   -over  
,jellied veal1   -over lamb and mutton1 
-over ,pork1   -over ,poultry1   -over  
veal1 ,leg of venison1 ,roast1 ,lemon   
cream sauce1 ,live chickens1 ,liver and 
bacon1   stuffing for roast duck1       
,liverwurst1 ,loaf1 beef1 ,lobster  la  
,newburg1   cocktail1   croquettes1     
,deviled1   from the shell1 ,removing1  
,scalloped1 ,lobsters1 ,composition and 
food value of1   crabs and shrimp1      
,distinguishing features of1            
,preparation of1 ,loin1 ,steaks obtained
 from beef1 ,lynn ,havens1  ,m          
,mackerel1 ,broiled fresh1   ,sautd     
salt1 ,making gravy1   soup1 ,market1   
,preparation of poultry for1 ,maryland  
fried chicken1 ,meaning and use of soup 
stock1 ,meat as food1 ,value of1        
,basting of1   ,carbohydrate in1   ,care
 of1   ,comparison of fish with1        
,cooking of1 ,meat1 ,creamed crab1      
cuts1 ,names and uses of1   ,definition 
of1   extracts1   ,extractives in1      
,fat in1   ,gelatine in1   in the diet1 

in the home1 ,care of1   in the market1 
,care of1   ,methods of cooking1        
,minerals in1   preparations1 ,sausages 
and1   ,protein in1   ,purchase of1     
,purposes of cooking1   ,relative       
nutritive value of fish and1   ,serving 
and carving of1   ,structure and        
composition of1   ,time required for    
cooking1   used for soup making1        
,water in1  ,meats1 ,points to consider 
in buying1   ,time table for cooking1   
,method of obtaining beef cuts1   of    
obtaining mutton and lamb cuts1 ,methods
 of cooking meat1 ,mexican beef1        
,mignon1 ,fillet1 ,milk1 ,ham baked in1 
,minced lamb on toast1 ,mineral matter  
in fish1 ,minerals in meat1 ,minestra1  
,mint sauce1 ,mock chicken salad1 ,mock 
duck1 or rolled steak1 ,mold1 ,salmon1  
,mollusks1 ,mulligatawny soup1 ,muscle  
sugar1 ,glycogen or1 ,mushroom sauce1   
,mutton1   and lamb chops1   and lamb1  
,comparison of1   and lamb1 ,cooking of1
   and lamb cuts1 ,distinguishing       
features of1   and lamb cuts1 ,method of

 obtaining1   and lamb cuts1 ,names and 
uses of1   and lamb cuts1 ,table of1    
,composition and food value of1         
,left-over lamb and1   ,rack of1        
,roast leg of1   ,roast saddle of1      
,saddle of1   ,scalloped lamb or1       
stews1 ,lamb and1  ,n  ,noodle soup1    
,noodles1 ,chicken stew with dumplings  
or1   ,vegetable soup with1 ,nut sauce1 
,nutritive value of fish1 ,relative1  ,o
  ,onion soup1 ,cream of1 ,opening      
clams1   oysters1 ,organs1 ,veal1       
,ox-tail soup1 ,oyster1 ,adductor muscle
 of an1   cocktails1   crabs1   fork1   
fritters1   pie1   stew1   stuffing1    
,valves of an1 ,oysters1 clams1 and     
scallops1   ,composition of1   ,creamed1
   ,digestibility of1   ,food value of1 
,fried1   ,healthfulness of1            
,important points in cooking1           
,opening1   ,preparation of1            
,purchasing1   ,raw1   ,scalloped1  ,p  
,pan-broiled steak1   -broiled veal     
steaks or cutlets1   broiling1 ,cooking 
meat by1 ,paprika sauce1 ,fried chicken 

with1 ,partridge1 ,selection of1 ,pastry
 strips1 ,pt de fois gras1 ,patties1    
,rice and meat1   ,salmon1 ,pea soup1   
,cream of1 ,peanut stuffing for roast   
duck1 ,perch1 ,fried1 ,pheasant1        
partridge1 and quail1   ,selection of1  
,pickerel1 ,sautd1 ,pickled pig's feet1 
tongue1 ,pie1 ,beef1 ,pie1 ,chicken1    
,cottage1   ,oyster1   ,rabbit1 ,pies1  
,individual lamb1 ,pig1 ,roast1         
,pigeons1 ,selection of1 ,pig's feet1   
,pickled1 ,pigs in blankets1 ,pin       
feathers1 ,planked fish1   steak1       
,plucking a chicken1   ,dry1 ,poisoning1
 ,ptomaine1 ,ponhasse1 ,pork1   and     
cabbage1 ,scalloped1   chops and tomato 
sauce1   chops1 ,composition and food   
value of1   ,composition and food value 
of1   ,cooking of1   ,crown roast1 of1  
,cuts of1   ,cuts1 ,table of1   cuts1   
,uses of1   ,general characteristics of1
   ,left-over1   ,preparation of cured1 
,preparation of fresh1   ,roast1        
,salt1   sausage1   ,sautd or broiled1  
,sautd tenderloin of1   ,tenderloin of1 

with fried apples1 ,cold1 ,porterhouse  
roast1   steak1 ,pot-au-feu1   -roasted 
beef1   ,stock1 ,potato border1 ,broiled
 scrod with1   chowder1   nest1 ,creamed
 fish in1   soup1 ,cream-of-1 ,potpie1  
,veal1 ,potroka1 ,poulards1 ,poultry as 
a food1   ,broiled1   ,classification   
of1   ,cold-storage1   ,composition of1 
,definition of1   ,effect of sex on     
quality of1   for cooking1 ,preparation 
of1   for the market1 ,preparation of1  
,indication of cold-storage1            
,left-over1   other than chicken1       
,selection of1   ,serving and carving1  
,stuffing for roast1   ,table for the   
selection of1   with rice1 ,baked1      
,preparation of beef organs1   of       
beefsteak1   of chicken1   of clams1    
of crabs1   of cured pork1   of duck1   
of fresh pork1   of goose1   of         
lobsters1   of oysters1   of poultry for
 cooking1   of poultry for the market1  
of roasts1   of scallops1   of shrimp1  
of small birds1   of stews and corned   
beef1   of sweetbreads1   of turkey1    

of veal cuts1 ,preparing chicken feet1  
rabbit for cooking1 ,principles of      
deep-fat frying1 ,processes involved in 
making stock1 ,protein in fish1   in    
meat1 ,ptomaine poisoning1 ,purchase of 
fish1   of meat1   of poultry1 ,economy 
in the1 ,purchasing oysters1 ,pure1     
,chestnut1   ,split-pea1 ,pures1        
,purpose of soup in the meal1 ,purposes 
of cooking meat1  ,q  ,quail1 ,selection
 of1 ,quality in chicken1 ,general marks
 of good1   of poultry1 ,effect of sex  
on1   of poultry1 ,influence of feeding 
and care on1  ,r  ,rabbit for cooking1  
,preparing1   pie1   ,roast1   ,sautd1  
,rack of lamb1   of mutton1 ,radishes   
and celery1 ,raw clams1   oysters1 ,red 
snapper1 ,food value and composition of1
 ,relative nutritive value of fish1     
,removing grease from soup1   lobster   
from the shell1 ,rib roast1 ,standing1  
roasts1 ,rice and meat patties1   ,baked
 poultry with1   ,chicken with1         
,creamed salmon with1   ,scalloped veal 
with1   stuffing1 ,rigor mortis1 ,roast 

beef1   chicken1   duck1   duck1 ,liver 
stuffing for1   duck1 ,peanut stuffing  
for1   fillet of venison1   goose1   leg
 of lamb1   leg of mutton1   leg of     
venison1   of lamb1 ,crown1   of pork1  
,crown1   pig1   pork1   ,porterhouse1  
poultry1 ,stuffing for1   rabbit1       
saddle of mutton1   small birds1        
,standing rib1   turkey1 ,roasting1     
chicken1 ,roasts1 ,chuck1   ,preparation
 of1   ,rib1   ,rump1   ,veal1 ,roe1    
,broiled shad1 ,rolled steak1 or mock   
duck1   steak1 ,stuffing for1 ,rolls1   
,veal1 ,rump roasts1  ,s  ,saddle of    
lamb1   of mutton1   of mutton1 ,roast1 
,salad1 ,chicken1   ,mock chicken1      
,veal1 ,salmon1 ,boiled1   ,composition 
and food value of canned1 ,salmon mold1 
mold1 ,dressing for1   patties1   with  
rice1 ,creamed1 ,salt and smoked fish1  
,freshening1   and smoked fish in the   
diet1   and smoked fish1 ,table showing 
names1 seasons1 and uses of1   mackerel1
 ,sautd1   pork1 ,sauce1 ,drawn-butter1 
,egg1   for broiled venison1   ,fried   

chicken with paprika1   ,horseradish1   
,lemon cream1   ,mint1   ,mushroom1     
,nut1   ,spanish1   ,thin white1        
,tomato1 ,sauces for fish1 ,sausage1    
,pork1 ,sausages and meat preparations1 
,sautd fish1   halibut steak1   or      
broiled pork1   pickerel1   rabbit1     
salt mackerel1   smelts1   tenderloin of
 pork1 ,sauting and frying1 ,scaling a  
fish1 ,scalloped lamb or mutton1        
lobster1   oysters1   pork with cabbage1
   veal with rice1 ,scallops1 ,baked1   
,composition and food value of1         
,fried1   ,oysters1 clams1 and1         
,preparation of1 ,scrapple1 ,scrod with 
potato border1 ,broiled1 ,sea food1     
,seasons1 and uses of fresh fish1 ,table
 showing the names1   and uses of smoked
 fish1 ,table showing the names1   for  
shell fish1   for shell fish1 ,table    
showing1 ,second soup stock1 ,selection 
of chicken1   of ducks1   of poultry1   
of turkeys1 ,serving and carving meat1  
,serving and carving poultry1   soup1   
,shad roe1 ,broiled1 ,shell fish1       

fish1 ,composition and food value of1   
fish1 ,seasons for1   fish1 ,tables     
showing composition and food value of1  
fish1 ,table showing seasons for1       
,shrimp  ,la ,salle1   ,creamed1        
,general characteristics of lobsters1   
crabs1 and1   ,lobsters1 crabs1 and1    
,nature of1   ,preparation of1          
,simmering1 or stewing1 ,singeing a     
chicken1 ,sirloin steak1 ,skinning fish1
 ,skirt steak1 ,small birds1            
,preparation of1   birds1 ,roast1       
,smelts1 ,sautd1 ,smoked fish1          
,freshening salt and1   fish in the     
diet1 ,salt and1   fish1 ,table showing 
the names1 seasons1 and uses of1        
,soft-shelled crabs1   -shelled crabs1  
,fried1 ,soljinka1 ,soup1               
accompaniments and garnishes1           
accompaniments1 ,recipes for1   and its 
place in the meal1   and soup           
accompaniments1   ,clearing of1         
,cooking meat for1                      
,cream-of-asparagus1   ,cream-of-corn1  
,cream-of-onion1   ,cream-of-pea1       

,cream-of-potato1   ,cream-of-spinach1  
,cream-of-tomato1   ,definition of1     
,economic value of1   extracts1         
fritters1   ,general classes of1   in   
the meal1 ,purpose of1   in the meal1   
,value of1   ,julienne1   making1 ,meat 
used for1   ,making of1   making1       
,vegetables used for1   ,mulligatawny1  
,noodle1   ,ox-tail1   ,principal       
ingredients of1   ,recipes for1         
,removing grease from1   ,serving1      
stock1 ,meaning and use of1   stock1    
,uses of1   stock1 ,varieties of1       
,thickening1   ,value of1 ,soups1       
,classification of1   ,clear1   ,cream1 
denoting consistency1 ,classes of1      
,heavy thick1   ,thick1   typical of    
particular countries1 ,spanish sauce1   
stew1 ,spinach soup1 ,cream-of-1        
,split-pea pure1 ,spring duck1   lamb1  
,squabs1 ,squirrel1 ,broiled1 ,standing 
rib roast1 ,steak1 ,club1   ,delmonico1 
,flat-bone1   ,hamburger1   ,hip-bone1  
or cutlets1 ,veal1   ,pan-broiled1      
,planked1   ,porterhouse1   ,sautd      

halibut1   ,sirloin1   ,skirt1          
,stuffing for rolled1   ,swiss1         
,vegetables served with1 ,steaks        
obtained from the beef loin1   obtained 
from the round1   ,preparation of beef1 
,steamed clams1   fish1 ,stew1 ,beef1   
,oyster1   ,spanish1   ,veal1 ,stewed   
eel1   fish1   fresh herring1 ,stewing  
and corning1 ,beef for1  or simmering1  
,stews and corned beef1 ,preparation of1
   ,lamb and mutton1 ,sticks1 ,bread1   
,stock1 ,bone1 ,stock1   ,first1        
,fish1   flavoring1   for clear soup or 
bouillon1   for soup1   ,game1          
,household1   ,keeping1   ,meaning and  
use of soup1   pot1   pot1 ,food        
suitable for the1   pot1 ,nature1 use1  
and care of1   ,second1   ,varieties of 
soup1   ,vegetable1   ,white1 ,stocks   
and clear soups1 ,stomach sweetbread1   
,strips1 ,pastry1 ,structure and        
composition of meat1 ,stuffed heart1    
veal breast1 ,stuffing1 ,bread1         
,chestnut1   ,cracker1   for fish1   for
 roast duck1 ,liver1   for roast        

poultry1   for rolled steak1   for veal1
   ,green-pepper1   ,oyster1   ,rice1   
,suet1 ,trying out1 ,sweetbread         
croquettes1   ,heart1   ,stomach1       
,throat1 ,sweetbreads1   ,broiled1      
,creamed1   ,preparation of1 ,swiss     
steak1  ,t  ,table for the selection of 
poultry1   of cuts obtained from a side 
of beef and their uses1   of mutton and 
lamb cuts1   of pork cuts1   of veal    
cuts1   showing composition and food    
value of shell fish1   showing seasons  
for shell fish1   showing the comparison
 of fish and meat1   showing the names1 
seasons1 and uses of fresh fish1        
showing the names1 seasons1 and uses of 
smoked fish1 ,tarhonya1 ,tenderloin of  
beef1   of pork1   of pork1 ,sautd1     
,thick soups1 ,thickening soup1 ,thin   
white sauce1 ,throat sweetbread1        
,timbale-case batter1   cases1   iron1  
,time required for cooking meat1        
,tissue1 ,connective1 ,toast1 ,minced   
lamb on1 ,tomato bouillon1   sauce1     
sauce1 ,pork chops and1   soup1         

,cream-of-1 ,tomatoes1 ,bacon with1     
,tongue1 ,boiled1   ,braized1           
,pickled1 ,trout1 ,food value of lake1  
,trying out suet1 ,tuna fish1 ,creamed1 
,turkey hash1   ,preparation of1        
,roast1 ,turkeys1 ,selection of1        
,turkish lamb1  ,u  ,use of soup stock1 
of stock pot1 ,uses of beef cuts1   of  
fresh fish1 ,table showing the names1   
seasons1 and1   of lamb and mutton cuts1
   of smoked fish1 ,table showing the   
names1 seasons1 and1   of veal cuts1  ,v
  ,value of fish1 ,food1   of fish1     
,relative nutritive1   of meat as food1 
of shell fish1 ,tables showing          
composition and food1   of soup in the  
meal1 ,valves of an oyster1 ,varieties  
and uses of soup stock1   of soup stock1
 ,veal1 ,bob1   breast1 ,stuffed1       
chops1   ,composition and food value of1
   ,cooking of1   croquettes1   cuts and
 their preparation1   cuts and their    
uses1   cuts1 ,table of1   cutlets in   
brown sauce1   ,fore quarter of1   ,hind
 quarter of1   ,jellied1   kidneys1     

,left-over1   ,left-over jellied1       
,nature of1   on biscuits1 ,creamed1    
organs1   potpie1   roasts1   rolls1    
salad1   steak or cutlets1 ,pan-broiled1
   stew1   ,stuffing for1   sweetbreads1
 ,broiled1   sweetbreads1 ,creamed1     
with rice1 ,scalloped1 ,vegetable       
extracts1   soup with noodles1   stock1 
,vegetables served with steak1   used   
for soup making1 ,venison1 ,broiled1    
,cuts of1   ,roast fillet of1   ,roast  
leg of1   ,sauce for1  ,w  ,water in    
meat1 ,white stock1 ,whitefish1 ,baked  
fillet of1   ,composition and food value
 of1 ,wing tips of chicken1  ,y         
,yearling1 ,meaning of1 ,young1 or      
spring1 duck1