,,woman',s ,,in/itute ,,libr>y ,,( ,,cook]y ,,volume ,,?ree ,,s\p ,,meat ,,p\ltry ,,& ,,game ,,fi% ,,& ,,%ell ,,fi% ,,woman',s ,,in/itute ,,( ,,dome/ic ,,arts ,,& ,,sci5ces1 ,inc4 ,,preface ,?is volume1 :i* is ! ?ird ( ! ,woman's ,in/itute ,libr>y ( ,cook]y1 includes s\ps & ! high-prote9 foods1 meat1 p\ltry1 game1 & fi%4 ,x !re=e conta9s in=mation t is ( int]e/ to e h\sewife1 = ^! foods occupy an important place 9 ! majority ( meals4 ,9 h] /udy ( ,s\p1 %e w come to a ?or\gh appreciation ( ! place t s\p occupies 9 ! meal1 its *ief purposes1 & its economic value4 ,all ! diff]5t k9ds ( s\ps are classifi$ & discuss$1 recipes = mak+ !m1 z well z ! /ocks us$ 9 _! prep>ation1 receiv+ ! necess>y att5tion4 ,! correct s]v+ ( s\p is n ov]look$2 nor are ! accompanim5ts & g>ni%es s (t5 requir$ to make ! s\p c\rse ( ! meal an attractive "o4 ,9 ,meat1 ,p>ts #a & #b1 are describ$ ! v>i\s cuts ( ! diff]5t k9ds ( meat--beef1 veal1 lamb1 mutton1 & pork--& ! "p ( ! animal f :i* !y are obta9$1 ! way 9 :i* to judge a good piece ( meat by its appe>ance1 & :at to d ) x f ! "t x is pur*as$ until all ( x is us$4 ,all ! me?ods applicable to ! cook+ ( meats are emphasiz$ 9 ?is section4 ,supplem5t+ ! text are num]\s illu/rations %[+ ! ways 9 :i* meat cuts are obta9$4 ,besides1 _m ( !m are s reproduc$ t actual cuts ( meat may be readily recogniz$4 ,equipp$ ) ?is k1 ! h\sewife ne$ give no conc]n to ! selection1 c>e1 & cook+ ( e v>iety ( meat4 ,9 ,p\ltry & ,game1 ! selection & prep>ation ( all k9ds ( p\ltry receive att5tion4 ,:ile su* food is some:at ( a luxury 9 a great _m homes1 x helps to relieve ! monotony ( ! usual prote9 foods1 & x (t5 supplies j :at is desir$ = special occasions4 ,famili>ity ) p\ltry & game is a decid$ asset to any h\sewife1 & success ) _! cook+ & s]v+ is assur$ ?r\gh a /udy ( ?is text1 = e /ep 9 _! prep>ation is cle>ly expla9$ & illu/rat$4 ,9 ,fi% & ,%ell ,fi%1 ! o!r high-prote9 food is treat$ 9 full z to its composition1 food value1 pur*ase1 c>e1 & prep>ation4 ,su* int]e/+ processes z ! bon+1 sk9n+1 & fillet+ ( fi% are n only c>efully expla9$ b cle>ly illu/rat$4 ,9 addition to recipes = fre%1 salt1 smok$1 & cann$ fi% are giv5 directions = ! prep>ation ( all edible %ell fi% & recipes = ! v>i\s /uff+s & sauces s]v$ ) fi%4 ,too mu* _c be said ab\t ! importance ( ! subjects cov]$ 9 ?is volume & ! necessity = a ?or\gh und]/&+ ( !m on ! "p ( e h\sewife4 ,inde$1 a ma/]y ( !m w mean = h] an acqua9tance ) ! ma9 "p ( ! meal1 & :5 %e kn[s h[ to prep>e ^! foods1 ! o!r di%es w prove a simple matt]4 ,,cont5ts ,,s\p ,value ( ,s\p ,classification ( ,s\ps ,uses & ,v>ieties ( ,s\p ,/ock ,! ,/ock ,pot ,pr9cipal ,+r$i5ts 9 ,s\p ,processes ,involv$ 9 ,mak+ ,/ock ,s]v+ ,s\p ,recipes = ,s\p & ,s\p ,accompanim5ts ,/ocks & ,cle> ,s\ps ,heavy ,?ick ,s\ps ,cream ,s\ps ,pures ,*[d]s ,s\p ,accompanim5ts & ,g>ni%es ,,meat ,value ( ,meat z ,food ,/ructure & ,composition ( ,meat ,pur*ase & ,c>e ( ,meat ,purposes ( ,cook+ ,meat ,me?ods ( ,cook+ ,meat ,"t ,requir$ = ,cook+ ,meat ,beef--,g5]al ,*>act]i/ics ,cuts ( ,beef ,/eaks & ,_! ,prep>ation ,roa/s & ,_! ,prep>ation ,prep>ation ( ,/ews & ,corn$ ,beef ,beef ,organs & ,_! ,prep>ation ,mak+ ,gravy ,try+ ,out ,suet & ,o!r ,fats ,prep>ation ( ,left-,ov] ,beef ,veal ,cuts ( ,veal & ,_! ,uses ,veal ,cuts & ,_! ,prep>ation ,veal ,organs & ,_! ,prep>ation ,prep>ation ( ,left-,ov] ,veal ,mutton & ,lamb--,comp>ison ,cuts ( ,mutton & ,lamb ,prep>ation ( ,roa/s1 ,*ops1 & ,/ews ,prep>ation ( ,left-,ov] ,lamb & ,mutton ,pork ,cuts ( ,pork ,fre% ,pork & ,its ,prep>ation ,cur$ ,pork & ,its ,prep>ation ,prep>ation ( ,left-,ov] ,pork ,s]v+ & ,c>v+ ( ,meat ,sausages & ,meat ,prep>ations ,pr9ciples ( ,deep-,fat ,fry+ ,application ( ,deep-,fat ,fry+ ,timbale ,cases ,,p\ltry ,,& ,,game ,p\ltry z a ,food ,selection ( ,p\ltry ,selection ( ,*ick5 ,selection ( ,p\ltry ,o!r ,?an ,*ick5 ,composition ( ,p\ltry ,prep>ation ( ,*ick5 = ,cook+ ,prep>ation ( ,p\ltry ,o!r ,?an ,*ick5 = ,cook+ ,cook+ ( ,p\ltry ,/uff+ = ,roa/ ,p\ltry ,bon$ ,*ick5 ,di%es f ,left-,ov] ,p\ltry ,s]v+ & ,c>v+ ( ,p\ltry ,game ,recipes = ,game ,,fi% ,,& ,,%ell ,,fi% ,fi% 9 ! ,diet ,composition & ,food ,value ( ,fi% ,pur*ase & ,c>e ( ,fi% ,clean+ ,fi% ,bon+ ,fi% ,sk9n+ ,fi% ,fillet+ ,fi% ,me?ods ( ,cook+ ,fi% ,recipes = ,fi% ,sauces & ,/uff+s ,recipes = ,fre% ,fi% ,recipes = ,salt & ,smok$ ,fi% ,recipes = ,cann$ ,fi% ,recipes = ,left-,ov] ,fi% ,%ell ,fi%--,nature1 ,v>ieties1 & ,use ,oy/]s & ,_! ,prep>ation ,clams & ,_! ,prep>ation ,scallops & ,_! ,prep>ation ,lob/]s & ,_! ,prep>ation ,crabs & ,_! ,prep>ation ,%rimp & ,_! ,prep>ation ,,s\p ,,s\p ,,& ,,its ,,place ,,9 ,,! ,,meal ,,value ,,( ,,s\p #a4 ,,s\p is a liquid food t is prep>$ by boil+ meat or vegetables1 or bo?1 9 wat] & !n season+ & sometimes ?ick5+ ! liquid t is produc$4 ,x is usually s]v$ z ! fir/ c\rse ( a d9n]1 b x is (t5 includ$ 9 a light meal1 su* z lun*eon4 ,:ile "s p]sons reg>d ! mak+ ( s\p z difficult1 no?+ is easi] :5 "o kn[s j :at is requir$ & h[ to proce$4 ,! purpose ( ?is ,section1 !re=e1 is to acqua9t ! h\sewife ) ! details ( s\p mak+1 s t %e may provide h] family ) appetiz+ & nutriti\s s\ps t make = bo? economy & heal?fulness4 #b4 ,x is int]e/+ to note ! advancem5t t has be5 made ) ?is food4 ,! orig9 ( s\p1 l t ( _m foods1 dates back to practically ! beg9n+ ( hi/ory4 ,h[ev]1 ! fir/ s\p kn[n 0 probably n made ) meat4 ,= in/ance1 ! mess ( pottage = :i* ,esau sold 8 bir?right 0 s\p made ( r$ l5tils4 ,lat] on meat came to be us$ z ! basis = s\p because ( ! agreeable & appetiz+ flavor x provides4 ,!n1 at "o "t 9 ,france a sc>city ( butt] & o!r fats t _h be5 us$ to produce moi/ness & ri*ness 9 foods1 br\ght ab\t su* cle> s\ps z b\illon & consomm4 ,^!1 z well z o!r liquid foods1 f\nd mu* favor1 = ab\t ! "t !y 7 devis$ x came to be consid]$ vulg> to *ew food4 ,?us1 at v>i\s p]iods1 & because ( diff]5t em]g5cies1 p>ticul> k9ds ( s\p h be5 introduc$1 until n[ !re are _m k9ds f :i* ! h\sewife may *oose :5 %e desires a di% t w />t a meal 9 ! "r way & at ! same "t appeal to ! appetite4 #c4 ,,value ,,( ,,s\p ,,9 ,,! ,,meal4--,n all p]sons h ! same idea reg>d+ ! value ( s\p z a "p ( a meal4 ,"s consid] x to be ( no m value ?an s mu* wat]1 claim+ t x %\ld be f$ to none b *ildr5 or sick p]sons :o are unable to take solid food4 ,on ! o!r h&1 _m p]sons believe t s\p conta9s ! v ess5ce ( all t is n\ri%+ & su/a9+ 9 ! foods ( :i* x is made4 ,?is diff]5ce ( op9ion is well demon/rat$ by ! ideas t h be5 advanc$ conc]n+ ?is food4 ,"s "o has said t s\p is to a meal :at a portico is to a palace or an ov]ture to an op]a1 :ile ano!r p]son1 :o evid5tly does n appreciate ?is food1 has said t s\p is ! preface to a d9n] & t any "w really wor? :ile is suffici5t 9 itself & ne$s no preface4 ,su* op9ions1 h[ev]1 mu/ be reconcil$ if ! true value ( ?is food is to be appreciat$4 #d4 ,probably ! be/ way 9 :i* to come to a def9ite conclusion z to ! importance ( s\p is to consid] ! purposes x s]ves 9 a meal4 ,:5 its v>iety & ! +r$i5ts ( :i* x is compos$ are ?\ght (1 s\p s]ves two purposes3 fir/1 z an appetiz] tak5 at ! beg9n+ ( a meal to /imulate ! appetite & aid 9 ! fl[ ( dige/ive juices 9 ! /oma*2 &1 secondly1 z an actual "p ( ! meal1 :5 x mu/ conta9 suffici5t nutritive mat]ial to p]mit x to be consid]$ z a "p ( ! meal in/ead ( m]ely an addition4 ,ev5 9 its fir/ & m9or purpose1 ! important "p t s\p plays 9 _m meals is n h>d to realize1 = x is j :at is ne$$ to ar\se ! flagg+ appetite & create a desire = n\ri%+ food4 ,b 9 its second purpose1 ! real value ( s\p is evid5t4 ,:5ev] s\p conta9s en\gh nutritive mat]ial = x to take ! place ( "s di% t w\ld o!rwise be necess>y1 its value _c be ov]e/imat$4 ,if s\p is ?\ght ( 9 ?is way1 ! prejudice t exi/s aga9/ x 9 _m h\seholds w be entirely ov]come4 ,b s9ce mu* ( ?is prejudice is due to ! fact t ! s\p s]v$ is (t5 unappetiz+ 9 bo? flavor & appe>ance1 suffici5t att5tion %\ld be giv5 to ! mak+ ( s\p to h ?is food attractive en\gh to appeal to ! appetite r ?an disc\rage x4 ,s\p %\ld n be greasy nor insipid 9 flavor1 nei!r %\ld x be s]v$ 9 l>ge quantities nor )\t ! prop] accompanim5t4 ,a small quantity ( well-flavor$1 attractively s]v$ s\p _c fail to meet ! approval ( any family :5 x is s]v$ z ! fir/ c\rse ( ! meal4 #e4 ,,g5]al ,,classes ,,( ,,s\p4--,s\ps are nam$ 9 v>i\s ways1 accord+ to mat]ial1 quality1 etc42 b ! two purposes = :i* s\p is us$ h l$ to ! plac+ ( ! num]\s k9ds into two g5]al classes4 ,9 ! fir/ class are gr\p$ ^? :i* s]ve z appetiz]s1 su* z b\illon1 consomm1 & "s o!r bro?s & cle> s\ps4 ,9 ! second class are includ$ ^? eat5 = _! nutritive effect1 su* z cream s\ps1 pures1 & bisques4 ,f ^! two classes ( s\p1 ! "o t w correspond ) ! re/ ( ! meal & make x balance prop]ly is ! "o to *oose4 ,= in/ance1 a light s\p t is m]ely an appetiz] %\ld be s]v$ ) a heavy d9n]1 :]eas a heavy1 highly nutriti\s s\p %\ld be us$ ) a lun*eon or a light meal4 #f4 ,,economic ,,value ,,( ,,s\p4--,besides hav+ an important place 9 ! meal ( :i* x =ms a "p1 s\p is v (t5 an economy1 = x af=ds ! h\sewife a spl5did opportunity to utilize _m left-ov]s4 ,) ! ,fr5* p1 :o excel 9 ! art ( s\p mak+ *iefly because ( _! clev] adaptation ( season+ to foods1 _! pot-au-feu is a national in/itution & e kit*5 has its /ock pot4 ,p]sons :o believe 9 ! /ricte/ food economy use a /ock pot1 s9ce x p]mits left-ov]s to be utiliz$ 9 an attractive & palatable way4 ,9 fact1 !re is sc>cely any?+ 9 ! way ( fi%1 meat1 f[l1 vegetables1 & c]eals t _c be us$ 9 s\p mak+1 provid$ su* +r$i5ts are c>$ = 9 ! prop] way4 ,v (t5 ! fir/ glance at ! l>ge numb] ( +r$i5ts li/$ 9 a s\p recipe creates ! impression t s\p mu/ be a v complicat$ ?+4 ,su*1 h[ev]1 is n ! case4 ,9 reality1 mo/ ( ! s\p +r$i5ts are small quantities ( ?+s us$ = flavor+1 & x is by ! prop] bl5d+ ( ^! t appetiz+ s\ps are secur$4 ,,classification ,,( ,,s\ps #g4 ,! two g5]al classes ( s\p already m5tion$ p]mit ( num]\s me?ods ( classification4 ,= in/ance1 s\ps are sometimes nam$ f ! pr9cipal +r$i5t or an imitation ( x1 z ! names potato s\p1 beef s\p1 mac>oni s\p1 mock-turtle s\p te/ify4 ,aga91 bo? /imulat+ & nutriti\s s\ps may be divid$ into ?9 & ?ick s\ps1 ?9 s\ps usually be+ cle>1 & ?ick s\ps1 because ( _! nature1 cl\dy4 ,:5 ! quality ( s\ps is consid]$1 !y are plac$ 9 /ill diff]5t classes & are call$ bro?1 bisque1 consomm1 pure1 & s on4 ,ano!r important classification ( s\ps results f ! nationality ( ! p :o use !m4 ,:ile s\ps are classifi$ 9 o!r ways1 x w be suffici5t = all practical purposes if ! h\sewife und]/&s ^! ?ree pr9cipal classes4 #h4 ,,classes ,,d5ot+ ,,consi/5cy4--,z has already be5 po9t$ out1 s\ps are ( only two k9ds :5 _! consi/5cy is ?\ght (1 namely1 cle> s\ps & ?ick s\ps4 ,,cle> ,,s\ps are ^? made f c>efully cle>$ /ock1 or s\p f\ndation1 & flavor$ or g>ni%$ ) a mat]ial f :i* ! s\p usually takes its "n4 ,!re are n _m s\ps ( ?is k9d1 b\illon & consomm be+ ! two lead+ v>ieties1 b 9 ord] to be palatable1 !y require consid]able c>e 9 mak+4 ,,?ick ,,s\ps are also made f /ock1 b milk1 cream1 wat]1 or any mixture ( ^! may also be us$ z a basis1 & to x may be add$ = ?ick5+ meat1 fi%1 vegetables1 eggs1 or gra9 or "s o!r />*y mat]ial4 ,s\ps ( ?is k9d are (t5 made too ?ick1 & z su* s\ps are n appetiz+1 c>e mu/ be tak5 to h !m j "r 9 consi/5cy4 #i4 ,,classes ,,d5ot+ ,,quality4--,:5 att5tion is giv5 to ! quality ( s\p1 ?is food divides itself into sev]al v>ieties1 namely1 bro?1 cream s\p1 bisque1 *[d]1 & pure4 ,,bro?s h = _! f\ndation a cle> /ock4 ,!y are sometimes a ?9 s\p1 b o!r times !y are made q ?ick ) vegetables1 rice1 b>ley1 or o!r mat]ial1 :5 !y are s]v$ z a sub/antial "p ( a meal4 ,,cream ,,s\ps are highly nutriti\s & are ( great v>iety4 ,!y h = _! f\ndation a ?9 cream sauce1 b to ?is are always add$ vegetables1 meat1 fi%1 or gra9s4 ,,bisques are ?ick1 ri* s\ps made f game1 fi%1 or %ell fi%1 p>ticul>ly crabs1 %rimp1 etc4 ,occasionally1 vegetables are us$ 9 s\p ( ?is k9d4 ,,*[d]s are s\ps t h sea food = _! basis4 ,vegetables & crack]s are g5]ally add$ = ?ick5+ & to imp>t flavor4 ,,pur,,es are s\ps made ?ick p>tly or entirely by ! addition ( "s mat]ial obta9$ by boil+ an article ( food & !n /ra9+ x to =m a pulp4 ,:5 vegetables conta9+ />*1 su* z beans1 peas1 l5tils1 & potatoes1 are us$ = ?is purpose1 x is unnecess>y to ?ick5 ! s\p ) any additional />*2 b :5 meat1 fi%1 or wat]y vegetables are us$1 o!r ?ick5+ is requir$4 ,to be "r1 a pure %\ld be ne>ly z smoo? z ?ick cream & ( ! same consi/5cy4 #aj4 ,,classes ,,typical ,,( ,,p>ticul> ,,c\ntries4--,c]ta9 k9ds ( s\p h be5 made s univ]sally by ! p ( v>i\s c\ntries t !y h come to be reg>d$ z national di%es & are always ?\ght ( z typical ( ! p>ticul> p by :om !y are us$4 ,among ! be/ kn[n ( ^! s\ps are ,bors*1 a s\p mu* us$ by ! ,russian p & made f beets1 leeks1 & s\r cream2 ,daikan1 a ,japanese s\p 9 :i* radi%es are ! pr9cipal +r$i5t2 ,k\sk\s1 a s\p favor$ by ! p ( ,abyss9ia & made f vegetables2 ,kri%>a1 a rice s\p t f9ds mu* favor 9 ,india2 ,lebaba1 an ,egyptian s\p ^: *ief +r$i5ts are honey1 butt]1 & rais9 wat]2 ,m9e/ra1 an ,italian s\p 9 :i* vegetables are comb9$2 ,mulligatawny1 an ,indian rice s\p t is flavor$ ) curry2 ,potroka1 ano!r k9d ( ,russian s\p1 hav+ giblets = its f\ndation2 ,solj9ka1 an entirely diff]5t v>iety ( ,russian s\p1 be+ made f fi% & onions2 & ,t>honya1 a ,hung>ian s\p conta9+ noodles4 99 99 99 99 99 ,,/ock ,,= ,,s\p ,,uses ,,& ,,v>ieties ,,( ,,/ock #aa4 ,,mean+ ,,& ,,use ,,( ,,/ock4--,9 ord] t s\p-mak+ processes may be readily grasp$ by ! h\sewife1 %e %\ld be ?or\ghly famili> ) :at is meant by /ock1 :i* =ms ! f\ndation ( _m s\ps4 ,9 look+ into ! d]ivation ( ?is t]m1 x w be f\nd t ! ^w /ock comes f an ,anglo-,saxon ^w mean+ to /ick1 & t :ile x has _m diff]5t uses1 ! idea ( fix$ness is express$ 9 e "o ( !m4 ,z is g5]ally kn[n1 a /ock ( any?+ means a res]ve supply ( t ?+ /or$ away = future use4 ,:5 appli$ to s\p1 /ock is simil> 9 mean+1 = x ref]s to mat]ial /or$ or prep>$ 9 su* a way t x may be kept = use 9 ! mak+ ( c]ta9 k9ds ( s\p4 ,9 a m def9ite s5se1 s\p /ock may be reg>d$ z a liquid conta9+ ! juices & soluble p>ts ( meat1 bone1 & vegetables1 :i* h be5 extract$ by long1 sl[ cook+ & :i* c be utiliz$ 9 ! mak+ ( s\ps1 sauces1 & gravies4 #ab4 ,s\ps 9 :i* /ock is utiliz$ include all ! v>ieties made f beef1 veal1 mutton1 & p\ltry4 ,if cle> /ock is desir$ = ! mak+ ( s\p1 only fre% meat & bones %\ld be us$ & all mat]ial t w discolor ! liquid 9 any way c>efully avoid$4 ,= ord9>y1 uncl>ifi$ s\ps1 ! trimm+s & bones ( roa/1 /eak1 or *ops & ! c>cass ( f[l c g5]ally be utiliz$4 ,h[ev]1 v /rongly flavor$ meat1 su* z mutton1 or ! fat f mutton %\ld be us$ sp>+ly1 if at all1 on acc\nt ( ! /rong flavor t x imp>ts4 #ac4 ,,v>ieties ,,( ,,/ock4--,sev]al k9ds ( /ock are utiliz$ 9 ! mak+ ( s\p1 & ! k9d to employ dep5ds on ! s\p desir$4 ,9 det]m9+ ! k9d ( /ock requir$ = ! f\ndation ( a s\p1 ! h\sewife may be guid$ by ! foll[+ classification3 ,,fir/ ,,/ock is made f meat & bones & !n cl>ifi$ & us$ = well-flavor$1 cle> s\ps4 ,,second ,,/ock is made f ! meat & ! bones t rema9 aft] ! fir/ /ock is /ra9$ (f4 ,m wat] is add$ to ! rema9+ mat]ial1 & ?is is !n cook$ ) vegetables1 :i* supply ! ne$$ flavor4 ,su* /ock s]ves v well = add+ flavor to a nutriti\s s\p made f vegetables or c]eal foods4 ,,h\sehold ,,/ock is made by cook+ meat & bones1 ei!r fre% or cook$1 ) vegetables or o!r mat]ial t w imp>t flavor & add nutritive value4 ,/ock ( ?is k9d is us$ = ord9>y s\ps4 ,,bone ,,/ock is made f meat bones to :i* vegetables are add$ = flavor1 & x is us$ = mak+ any ( ! ord9>y s\ps4 ,,vegetable ,,/ock is made f ei!r dri$ or fre% vegetables or bo?4 ,su* /ock is employ$ 9 mak+ vegetable s\ps4 ,,game ,,/ock is made f ! bones & trimm+s ( game to :i* vegetables are add$ = flavor4 ,?is k9d ( /ock is us$ = mak+ game s\ps4 ,,fi% ,,/ock is made f fi% or fi% trimm+s to :i* vegetables are add$ = flavor4 ,%ell fi% make especially good /ock ( ?is k9d4 ,fi% /ock is employ$ = mak+ *[d]s & fi% s\ps4 #ad4 ,,additional ,,uses ,,( ,,/ock4--,z has already be5 %[n1 /ock is us$ pr9cipally z a f\ndation = c]ta9 v>ieties ( s\p4 ,?is mat]ial1 h[ev]1 may be utiliz$ 9 _m o!r ways1 be+ especially valuable 9 ! use ( left-ov] foods4 ,any bits ( meat or f[l t are left ov] c be made into an appetiz+ di% by add+ ?ick5$ /ock to !m & s]v+ ! comb9ation ov] toa/ or rice4 ,9 fact1 a l>ge v>iety ( made di%es c be devis$ if !re is /ock on h& to add = flavor4 ,! conv5i5ce ( a supply ( /ock w be app>5t :5 x is realiz$ t gravy or sauce = almo/ any purpose c be made f ! cont5ts ( ! /ock pot4 #ae4 ,,s\p ,,extracts4--,if a h\sewife does n h suffici5t "t to g ?r\gh ! v>i\s processes involv$ 9 mak+ s\p1 h] family ne$ n be depriv$ ( ?is article ( diet1 = !re are a numb] ( conc5trat$ meat & vegetable extracts on ! m>ket = mak+ s\ps quickly4 ,! meat extracts are made ( ! same flavor+ mat]ial z t :i* is drawn f meat 9 ! mak+ ( /ock4 ,almo/ all ! liquid is evaporat$ & ! result is a ?ick1 d>k sub/ance t mu/ be dilut$ greatly ) wat] to obta9 ! basis = a s\p or a bro?4 ,"s ( ! vegetable extracts1 su* z ,japanese soy & ,engli% m>mite1 are s simil> 9 appe>ance & ta/e to ! meat extracts z to make x q difficult to detect any diff]5ce4 ,bo? v>ieties ( ^! extracts may be us$ = sauces & gravies1 z well z = s\ps1 b x %\ld be rememb]$ t !y are n highly nutriti\s & are valuable m]ely = flavor+4 ,,! ,,/ock ,,pot #af4 ,,nature1 ,,use1 ,,& ,,c>e ,,( ,,/ock ,,pot4--,among ! ut5sils us$ = cook+ !re is probably none m conv5i5t & useful ?an ! /ock pot4 ,x is no?+ m or less ?an a cov]$ crock or pot l t %[n 9 ,fig4 #a1 into :i* mat]ials t w make a well-flavor$ /ock are put f "t to "t4 ,f su* a supply1 /ock c be drawn :5 x is ne$$ = s\p2 !n1 :5 "s is tak5 out1 m wat] & mat]ials may be add$ to repl5i% ! pot4 ,! /ock pot %\ld be made ( ei!r enamel or e>!nw>e1 s9ce a metal pot ( any k9d is liable to imp>t flavor to ! food4 ,likewise1 its lid1 or cov]1 %\ld be tight-fitt+1 = !n x w be an excell5t ut5sil 9 :i* ! mat]ials may be /or$ until !y are to be heat$1 :5 !y c be p\r$ or dipp$ into a saucepan or a kettle4 ,! /ock pot1 l any o!r ut5sil us$ = mak+ s\p1 %\ld receive consid]able c>e1 z x mu/ be kept scrupul\sly clean4 ,no /ock pot %\ld ev] be all[$ to /& f day to day )\t be+ empti$1 ?or\ghly wa%$1 & !n expos$ to ! air = a :ile to dry4 ,illu/ration3 ,fig4 #a #ag4 ,,food ,,suitable ,,= ,,! ,,/ock ,,pot4--,"s "o has said t no?+ edible is out ( place 9 ! /ock pot1 &1 to a great ext5t1 ?is /atem5t is true4 ,"h %\ld be put ! bones f ! cook$ roa/1 z well z ! trimm+s cut f x be=e x w5t into ! ov52 ! t\gh ends & bones ( beef/eak2 ! trimm+s or bones s5t home by ! but*]2 ! c>casses ( f[ls1 toge!r ) any rema9s ( /uff+ & t\gh or left-ov] bits ( meat2 any left-ov] vegetables2 ! rema9s ( ! gravy or any unsweet5$ sauces us$ = meats or vegetables2 ! spoonful ( left-ov] ha%1 /ew1 or /uff+2 a left-ov] /uff$ tomato or pepp]2 & ! wat] 9 :i* rice1 mac>oni1 or c]ta9 vegetables h be5 cook$4 ,( c\rse1 pla9 wat] c be us$ = ! liquid1 b ! wat] 9 :i* su* vegetables z caulifl[]1 c>rots1 beans1 peas1 asp>agus1 cel]y1 & potatoes h be5 cook$ is especially desirable1 =1 besides imp>t+ flavor to ! s\p1 x adds valuable m9]al salts4 ,h[ev]1 :5 su* ?+s z left-ov] c]eals1 rice1 mac>oni1 & gre5 vegetables are to be utiliz$ 9 s\p1 !y %\ld n be put 9 ! /ock pot2 r1 !y %\ld be add$ to ! /ock aft] x is remov$ f ! pot4 ,,mak+ ,,( ,,s\p ,,pr9cipal ,,+r$i5ts #ah4 ,! mak+ ( ! /ock t is us$ 9 s\p is ! mo/ important ( ! s\p-mak+ processes2 9 fact1 ^! two ?+s--s\p & /ock--may be reg>d$1 9 _m in/ances1 z "o & ! same4 ,! h\sewife w d well1 !re=e1 to keep 9 m9d t :5ev] ref]5ce is made to ! mak+ ( s\p usually /ock mak+ is also involv$ & meant4 ,be=e ! actual s\p-mak+ processes are tak5 up1 h[ev]1 ! nature ( ! +r$i5ts requir$ %\ld be well und]/ood2 = ?is reason1 suitable meats & vegetables1 :i* are ! pr9cipal +r$i5ts 9 s\ps1 are fir/ discuss$4 #ai4 ,,meat ,,us$ ,,= ,,s\p ,,mak+4--,) ! exception ( pork1 almo/ e k9d ( meat1 includ+ beef1 veal1 mutton1 lamb1 game1 & p\ltry1 is us$ = s\p mak+4 ,occasionally1 ham is employ$1 b mo/ o!r =ms ( pork are seldom us$ to any ext5t4 ,:5 s\p /ock is made f ^! meats1 !y may be cook$ sep>ately1 or1 z a comb9ation is (t5 an improvem5t ov] a s+le v>iety1 sev]al k9ds may be comb9$4 ,= in/ance1 mutton us$ alone makes a v /rongly flavor$ s\p1 s t x is usually advisable to comb9e ?is k9d ( meat ) ano!r meat t has a less di/9ctive flavor4 ,on ! o!r h&1 veal alone does n h suffici5t flavor1 s x mu/ be comb9$ ) lamb1 game1 f[l1 or "s o!r well-flavor$ meat4 #bj4 ,c]ta9 cuts ( meats are pref]r$ to o!rs 9 ! mak+ ( s\ps1 because ( ! diff]5ce 9 _! texture4 ,! t5d] cuts1 :i* are ! exp5sive ones1 %\ld n be us$ = s\ps1 z !y d n produce en\gh flavor4 ,! t\gh cuts1 :i* come f ! muscles t ! animal uses con/antly & t !re=e gr[ h>d & t\gh1 are usually *eap]1 b !y are m suitable1 because !y conta9 ! mat]ial t makes ! be/ s\p4 ,! pieces be/ adapt$ to s\p mak+ are ! %9s1 ! %anks1 ! l[] "p ( ! r\nd1 ! neck1 ! flank1 ! %\ld]1 ! tail1 & ! brisket4 ,! p>ts ( ! animal f :i* ^! cuts are tak5 are cle>ly %[n 9 ,fig4 #b4 ,al?\gh beef is obta9$ f ! animal %[n1 ! same cuts come f practically ! same places 9 o!r animals4 ,/ock made f "o ( ^! cuts w be improv$ if a small am\nt ( ! fat ( ! meat is cook$ ) x2 b to avoid s\p t is too greasy1 any excess fat t rema9s aft] cook+ %\ld be c>efully remov$4 ,! m>r[ ( ! %9 bone is ! be/ fat = s\p mak+4 ,if s\p is to be made f fi%1 a :ite v>iety %\ld be select$4 ,! head & trimm+s may be utiliz$1 b ^! alone are n suffici5t1 because s\p requires "s solid pieces ( meat4 ,! same is true ( meat bones2 !y are valuable only :5 !y are us$ ) meat1 an equal proportion ( bone & meat be+ requir$ = ! be/ /ock4 ,illu/ration3 ,fig4 #b #ba4 ,,vegetables ,,us$ ,,= ,,s\p ,,mak+4--,9 s\p mak+1 ! h\sewife has also a l>ge numb] ( vegetables f :i* to select1 = any vegetable t has a decid$ flavor may be us$4 ,among ^? f :i* s\ps c be made successfully are cabbage1 caulifl[]1 asp>agus1 corn1 onions1 turnips1 c>rots1 p>snips1 tomatoes1 beans1 peas1 l5tils1 salsify1 potatoes1 sp9a*1 cel]y1 mu%rooms1 okra1 & ev5 sweet potatoes4 ,^! vegetables are us$ = two purposes3 to provide flavor+ & to =m "p ( ! s\p itself z well z to furni% flavor4 ,:5 !y are us$ simply = flavor+1 !y are cook$ until _! flavor is obta9$ & !n remov$ f ! /ock4 ,:5 !y are to =m "p ( ! s\p1 z well z to imp>t flavor1 !y are left 9 ! s\p 9 small pieces or made into a pure & eat5 ) ! s\p4 ,att5tion1 too1 mu/ be giv5 to ! condition ( ! vegetables t are us$ 9 s\p4 ,! fre% vegetables t are us$ %\ld be 9 p]fect condition4 ,!y %\ld h no decay$ places t might ta9t or discolor ! s\ps1 & !y %\ld be z crisp & solid z possible4 ,if !y are some:at )]$ or fad$1 !y c be fre%5$ by all[+ !m to /& 9 cold wat] = a %ort "t4 ,:5 dri$ vegetables are to be us$ = s\p mak+1 !y %\ld fir/ be soak$ well 9 cold wat] & !n1 be=e be+ add$ to ! /ock1 ei!r p>tly cook$ or entirely cook$ & made into a pure4 ,,processes ,,involv$ ,,9 ,,mak+ ,,/ock #bb4 ,al?\gh ! mak+ ( /ock or s\p is a simple process1 x mu/ necess>ily be a r long "o4 ,! reason = ?is is t all flavor _c be drawn f ! s\p mat]ials unless !y are subject$ to long1 sl[ cook+ at a temp]ature l[] ?an ! boil+ po9t4 ,) ?is po9t def9itely und]/ood1 ! actual "w ( s\p mak+ may be tak5 up4 #bc4 ,,cook+ ,,meat ,,= ,,s\p4--,:5 cle> /ock is to be made f fre% meat1 ! requir$ quantity ( meat %\ld be cut into small pieces r ?an l>ge ones1 s z to expose z mu* ( ! surface z possible f :i* ! flavor ( ! meat c be drawn4 ,a little m flavor is obta9$ & a br[n color develop$ if a small "p1 p]haps a f\r?1 ( ! pieces ( meat are fir/ br[n$ 9 ! fry+ pan4 ,! pieces ?us br[n$1 toge!r ) ! pieces ( fre% meat1 are put into a kettle & a qu>t ( cold wat] = ea* p\nd ( meat is !n add$4 ,! reason = us+ cold r ?an hot wat] w be evid5t :5 ! action ( wat] on raw meat is und]/ood4 ,! fib] ( meat is compos$ ( innum]able ?read-l tubes conta9+ ! flavor t is to be drawn out into ! wat] 9 ord] to make ! /ock appetiz+4 ,:5 ! meat is cut1 ^! t9y tubes are laid op54 ,putt+ ! meat ?us prep>$ into cold wat] & all[+ x to heat gradually t5d to extract ! cont5ts ( ! tubes4 ,?is mat]ial is kn[n z extractives1 & x conta9s 9 its composition /imulat+ sub/ances4 ,on ! o!r h&1 plung+ ! meat into hot wat] & subject+ x quickly to a high temp]ature w coagulate ! prote9 9 ! tissue & prev5t ! extractives f leav+ ! tubes4 #bd4 ,to obta9 ! mo/ flavor f meat t is prop]ly prep>$1 x %\ld be put ov] a sl[ fire & all[$ to come gradually to ! boil+ po9t4 ,z ! wat] approa*es ! boil+ po9t1 a scum consi/+ ( coagulat$ album91 blood1 & =eign mat]ial w beg9 to rise to ! top1 b ?is %\ld be skimm$ (f at once & ! process ( skimm+ cont9u$ until no scum rema9s4 ,:5 ! wat] beg9s to boil rapidly1 ei!r ! fire %\ld be l[]$ or ! kettle %\ld be remov$ to a cool] "p ( ! /ove s t ! wat] w bubble only en\gh = a v slight motion to be obs]v$4 ,?r\gh\t ! cook+1 ! meat %\ld n be all[$ to boil viol5tly nor to cease bubbl+ entirely4 ,! meat %\ld be all[$ to cook = at lea/ #d h\rs1 b long] if possible4 ,if1 dur+ ?is long cook+1 too mu* wat] evaporates1 m %\ld be add$ to dilute ! /ock4 ,! salt t is requir$ = season+ may be add$ j a few m9utes be=e ! /ock is remov$ f ! kettle4 ,h[ev]1 x is bett] to add ! salt1 toge!r ) ! o!r season+s1 aft] ! /ock has be5 drawn (f1 = salt1 l heat1 has a t5d5cy to h>d5 ! tissues ( meat & to prev5t ! flavor f be+ readily extract$4 #be4 ,al?\gh1 z has be5 expla9$1 flavor is drawn f ! fib]s ( meat by boil+ x sl[ly = a long "t1 ! cook+ ( meat = s\p does n extract ! n\ri%m5t f x to any ext5t4 ,9 reality1 ! meat itself l>gely reta9s its orig9al nutritive value aft] x has be5 cook$ = s\p1 al?\gh a small quantity ( prote9 is drawn out & mu* ( ! fat is remov$4 ,?is meat %\ld nev] be wa/$2 r1 x %\ld be us$ c>efully ) mat]ials t w take ! place ( ! flavor t has be5 cook$ f x4 #bf4 ,,flavor+ ,,/ock4--,x is ! flavor+ ( /ock t indicates real skill 9 s\p mak+1 s ?is is an extremely important "p ( ! "w4 ,9 fact1 ! l>ge numb] ( +r$i5ts f\nd 9 s\p recipes are1 z a rule1 ! v>i\s flavor+s1 :i* give ! di/9ctive flavor & individuality to a s\p4 ,h[ev]1 ! h\sewife ^: l>d] w n produce all ( ! _m ?+s t may be call$ = 9 a recipe %\ld n feel t %e mu/ =ego mak+ a p>ticul> k9d ( s\p4 ,v (t5 c]ta9 spices or c]ta9 flavor+ mat]ials may be omitt$ )\t any appreciable diff]5ce1 or some?+ t is on h& may be sub/itut$ = an +r$i5t t is lack+4 #bg4 ,! flavor+s us$ mo/ = s\p include cloves1 pepp]corns1 r$1 black1 & :ite pepp]1 paprika1 bay leaf1 sage1 m>joram1 ?yme1 summ] savory1 t>ragon1 cel]y se$1 f5nel1 m9t1 & rosem>y4 ,:ile all ( ^! are n absolutely necess>y1 ! majority ( !m may well be kept on ! pantry %elf4 ,9 addition1 a bottle ( ,worce/]%ire sauce %\ld be kept on h&4 ,cel]y & p>sley1 :i* are also mu* us$ = flavor+1 c usually be pur*as$ fre%1 b z !y are sc>ce at times x is advisable to dry "s ( ! leaves dur+ ! season :5 !y c be secur$1 s z to h a supply :5 !y are n 9 ! m>ket4 ,a small am\nt ( lemon peel (t5 improves s\p1 s "s ( ?is %\ld be kept 9 /ore4 ,ano!r gr\p ( vegetables t l5d !mselves admirably to s\p flavor+ includes leeks1 %allots1 *ives1 g>lic1 & onions1 all ( :i* belong to ! same family4 ,!y mu/ be us$ judici\sly1 h[ev]1 z a /rong flavor ( any ( !m is (f5sive to mo/ p]sons4 #bh4 ,z _m ( ! flavor+s us$ = s\p lose _! /r5g? :5 !y are expos$ to ! air1 e ef=t %\ld be made to keep !m 9 good condition4 ,_m ( !m c be kept an indef9ite l5g? ( "t if !y are plac$ 9 tightly clos$ metal boxes or glass j>s4 ,flavor+s & spices b\ght f ! groc] or ! druggi/ 9 pap] packages %\ld be transf]r$ to1 & enclos$ 91 a receptacle t w n all[ !m to det]iorate4 ,if prop] att5tion is giv5 to ^! mat]ials1 ! supply w n h to be repl5i%$ (t52 likewise1 ! co/ ( a suffici5t numb] to produce ! prop] flavor+s w be v slight4 #bi4 ,9 ! use ( any ( ! flavor+s m5tion$ or ! /rongly flavor$ vegetables1 c>e %\ld be tak5 n to all[ any "o p>ticul> flavor to pr$om9ate4 ,ea* %\ld be us$ 9 su* quantity t x w bl5d well ) ! o!rs4 ,a v good way 9 :i* to fix spices & h]bs t are to flavor s\p is to tie !m 9 a small piece ( *eeseclo? & drop ! bag ?us made into ! s\p pot4 ,:5 prep>$ 9 ?is way1 !y w rema9 toge!r1 s t1 :ile ! flavor c be cook$ out1 !y c be m readily remov$ f ! liquid ?an if !y are all[$ to spread ?r\gh ! cont5ts ( ! pot4 ,salt1 :i* is1 ( c\rse1 always us$ to season s\p1 %\ld be add$ 9 ! proportion ( #a teaspoonful to ea* qu>t ( liquid4 #cj4 ,,remov+ ,,grease ,,f ,,s\p4--,a greasy s\p is always unpalatable4 ,!re=e1 a v important feature ( s\p mak+1 :e!r a ?9 or a ?ick s\p is be+ made1 is ! removal ( all grease4 ,v>i\s ways ( remov+ grease h be5 devis$1 dep5d+ on :e!r ! s\p is hot or cold4 ,9 ! case ( hot or w>m s\p1 all ! grease t x is possible to remove ) a spoon may be skimm$ f ! top1 & ! rema9d] !n tak5 up ) a piece ( clean blott+ pap]1 tissue-pap]1 or absorb5t cotton4 ,ano!r plan1 by :i* ! fat may be h>d5$ & !n collect$1 consi/s 9 ty+ a few small pieces ( ice 9 a piece ( clo? & draw+ !m ov] ! surface ( ! s\p4 ,a v simple me?od is to all[ ! s\p or /ock to become cold1 & !n remove ! fat1 :i* collects on ! top & h>d5s1 by m]ely lift+ (f ! cake t =ms4 #ca4 ,,cle>+ ,,s\p4--,sometimes x is desir$ to improve ! appe>ance ( s\p /ock1 p>ticul>ly a small am\nt ( s\p t is to be s]v$ at a v da9ty lun*eon or d9n]4 ,9 ord] to d ?is1 ! /ock may be treat$ by a c]ta9 process t w cause x to become cle>4 ,aft] be+ cle>$1 x may be s]v$ z a ?9 s\p or1 if x is heavy en\gh1 x may be made into a cle>1 sp>kl+ jelly into :i* _m desirable ?+s may be mold$ = salad or = a di% to accompany a heavy c\rse4 ,cle>+ s\p is r extravagant2 h[ev]1 :ile x does n improve ! ta/e1 x does improve ! appe>ance4 ,a v satisfactory way 9 :i* to cle> /ock is to use egg :ites & cru%$ egg %ell4 ,to ea* qu>t ( cold /ock %\ld be add$ ! cru%$ %ell & a slightly beat5 egg :ite4 ,^! %\ld be mix$ well1 plac$ on ! fire1 & ! mixture /irr$ con/antly until x boils4 ,z ! egg coagulates1 "s ( ! float+ p>ticles 9 ! /ock are caught & c>ri$ to ! top1 :ile o!rs are c>ri$ to ! bottom by ! p>ticles ( %ell z !y settle4 ,aft] ! mixture has boil$ = #e or #aj m9utes1 ! top %\ld be skimm$ c>efully & ! /ock !n /ra9$ ?r\gh a f9e clo?4 ,:5 x has be5 reheat$1 ! cle>$ /ock w be ready to s]ve4 #cb4 ,,?ick5+ ,,s\p4--,al?\gh ?91 cle> s\ps are pref]r$ by "s & are p>ticul>ly desirable = _! /imulat+ effect1 ?ick s\ps f9d mu* favor :5 !y are us$ to =m a sub/antial "p ( a meal4 ,besides giv+ consi/5cy to s\p1 ?ick5+ usually improves ! flavor1 b its *ief purpose is to give nutritive value to ?is food4 ,9 fact1 :5ev] a s\p is ?ick5$1 its food value is increas$ by ! +r$i5t ?us add$4 ,= ?is reason1 x is advisable to ?ick5 s\ps :5 !y are desir$ = any o!r purpose ?an _! /imulat+ effect4 #cc4 ,! sub/ance us$ to ?ick5 s\ps may be ei!r a />*y mat]ial or food or a pure ( "s food4 ,! />*y mat]ials g5]ally us$ = ?is purpose are pla9 fl\r1 br[n$ fl\r1 corn />*1 & arr[root fl\r4 ,any "o ( ^! %\ld be moi/5$ ) en\gh cold wat] to make a mixture t w p\r easily1 & !n add$ to ! hot liquid :ile ! s\p is /irr$ con/antly to prev5t ! =mation ( lumps4 ,a suffici5t am\nt ( ?is ?ick5+ mat]ial %\ld be us$ to make a s\p ( ! consi/5cy ( heavy cream4 ,! />*y foods t are us$ = ?ick5+ include rice1 b>ley1 oatmeal1 noodles1 tapioca1 sago1 & mac>oni4 ,_m unusual & fancy =ms ( mac>oni c be secur$1 or ! pla9 v>ieties ( ,italian pa/es may be brok5 into small pieces & cook$ ) ! s\p4 ,:5 any ( ^! foods are us$1 !y %\ld be add$ long en\gh be=e ! s\p is remov$ to be cook$ ?or\ghly4 ,pures ( beans1 peas1 l5tils1 potatoes1 & o!r vegetables are especially desirable = ! ?ick5+ ( s\ps1 = !y n only give consi/5cy1 b add nutritive value & flavor z well4 ,ano!r excell5t ?ick5+ may be obta9$ by beat+ raw eggs & !n add+ !m c>efully to ! s\p j be=e x is to be s]v$4 ,aft] eggs h be5 add$ = ?ick5+1 ! s\p %\ld n be all[$ to boil1 z x is liable to curdle4 #cd4 ,,keep+ ,,/ock4--,s\p /ock1 l _m o!r foods1 spoils q readily4 ,!re=e1 9 ord] to keep x = at lea/ a few days1 x mu/ receive prop] att5tion4 ,at all times1 ! vessel conta9+ /ock %\ld be tightly clos$ &1 especially 9 w>m wea!r1 ! /ock %\ld be kept z cold z possible4 ,/ock t is heavy en\gh to solidify into a jellylike consi/5cy :5 x is cold w keep bett] ?an /ock t rema9s liquid4 ,! addition ( salt or any spicy flavor+ also helps to keep /ock f det]iorat+1 because ^! mat]ials act z pres]vatives & prev5t ! action ( bact]ia t cause spoil+4 ,bact]ia may be kept f ent]+ s\p if1 in/ead ( remov+ ! grease1 x is all[$ to =m 9 a solid cake ov] ! top4 ,no matt] :i* ( ^! precautions is tak5 to prev5t /ock f spoil+1 x %\ld be heat$ to boil+ po9t once a day :5 x is to be kept = sev]al days4 ,,s]v+ ,,s\p #ce4 ,s\p may be correctly s]v$ 9 sev]al diff]5t ways1 ! me?od to adopt usually dep5d+ on ! k9d ( s\p4 ,?91 cle> s\ps are g5]ally s]v$ 9 b\illon cups1 z %[n 9 ,fig4 #c1 :i* may be plac$ on ! table imm$iately be=e ! family assembles or pass$ aft] ! memb]s are seat$4 ,heavi] s\ps may be s]v$ at ! table f a s\p ture51 or ea* p]son's portion may be s]v$ be=e ! family comes to ! table4 ,= s\ps ( ?is k9d1 ! flat s\p plate1 l t %[n 9 ,fig4 #d1 is f\nd pref]able4 ,illu/ration3 ,,fig4 #c ,! spoon to be s]v$ ) s\p also dep5ds on ! k9d ( s\p1 b a l>g] spoon ?an a teaspoon is always necess>y4 ,:5 s\p is s]v$ 9 a s\p plate1 a dess]t spoon is us$1 z w be obs]v$ 9 ,fig4 #d4 ,a b\illon spoon is ! be/ k9d to use ) any ?9 s\p s]v$ 9 b\illon cups4 ,su* a spoon1 z %[n 9 ,fig4 #c1 is ab\t ! l5g? ( a teaspoon1 b has a r\nd b[l4 #cf4 ,to increase ! attractiv5ess ( s\p & at ! same "t make x m appetiz+ & nutriti\s1 v>i\s accompanim5ts & reli%es are s]v$ ) x4 ,:5 ! accompanim5t is 9 ! =m ( crack]s1 cr\tons1 or bread /icks1 !y may be pass$ aft] ! s\p is s]v$1 or1 z %[n 9 ,figs4 #c & #d1 a few ( !m may be plac$ on ! bread-&-butt] plate at ea* p]son's place4 ,! reli%es %\ld be pass$ :ile ! s\p is be+ eat54 ,pla9 :ipp$ cream or :ipp$ cream into :i* a little ma%$ pimi5to has be5 /irr$ adds mu* to ! flavor & appe>ance ( s\p :5 s]v$ on ! top ( any hot or cold v>iety4 ,!n1 too1 _m s\ps1 especially vegetable s\ps1 are improv$ 9 flavor by ! addition ( a spoonful ( grat$ *eese1 :i* %\ld be spr9kl$ into ! di% at ! "t ( s]v+4 ,= ?is purpose1 a h>d1 dry *eese1 su* z ,p>mesan1 :i* c (t5 be pur*as$ already grat$ 9 bottles1 is ! mo/ satisfactory4 ,illu/ration3 ,,fig4 #d #cg4 ,9 summ]1 cle> s\ps are sometimes s]v$ cold1 z cold s\ps are f\nd m desirable = w>m wea!r ?an hot ones4 ,h[ev]1 :5 a s\p is int5d$ to be hot1 x %\ld be hot :5 x is ready to be eat51 & e ef=t %\ld be made to h x 9 ?is condition if an appetiz+ s\p is desir$4 ,?is c be accompli%$ if ! s\p is ?or\ghly heat$ be=e x is remov$ f ! /ove & ! di%es 9 :i* x is to be s]v$ are w>m$ be=e ! s\p is put into !m4 99 99 99 99 99 ,,recipes ,,= ,,s\p ,,& ,,s\p ,,accompanim5ts ,,necessity ,,= ,,c>eful ,,"w #ch4 ,s t ! h\sewife may put into practice ! k %e has ga9$ ab\t s\p mak+1 !re are "h giv5 recipes = v>i\s k9ds ( s\p4 ,z w be obs]v$1 ^! recipes are classifi$ accord+ to ! consi/5cy & nature ( ! s\ps1 all ^? ( "o class be+ plac$ 9 ! same gr\p4 ,z x is important1 too1 = ! h\sewife to "k h[ to prep>e ! v>i\s accompanim5ts & g>ni%es t are g5]ally s]v$ ) s\p1 directions = ! mak+ ( ^! are also giv5 & !y foll[ ! s\p recipes4 #ci4 ,9 c>ry+ out ^! recipes1 x w be well to note t exactness 9 fulfill+ ! requirem5ts & c>e 9 work+ out ! details ( ! recipes are ess5tial4 ,^! po9ts _c be ignor$ 9 ! mak+ ( s\p any m ?an 9 o!r p>ts ( cook]y1 provid$ successful results & excell5t appe>ance are desir$4 ,x is !re=e wise to =m habits ( exactness4 ,= in/ance1 :5 vegetables are to be cut = s\ps1 !y %\ld be cut into pieces ( equal size1 or1 if !y are to be dic$1 !y %\ld be cut s t ! dice are alike4 ,all ! pieces mu/ be ( ! same ?ickness 9 ord] to insure uni=m cook+2 if ?is precaution is n obs]v$1 "s ( ! pieces are likely to ov]cook & fall to pieces be=e ! o!rs are done4 ,/rict att5tion %\ld also be giv5 to ! prep>ation ( o!r +r$i5ts & ! accompanim5ts4 ,! meat us$ mu/ be cut v c>efully r ?an 9 ragg$1 unev5 pieces4 ,noodles1 :i* are (t5 us$ 9 s\p1 may be ( v>i\s wid?s2 b all ^? us$ at "o "t %\ld be uni=m 9 wid?--t is1 all wide or all n>r[4 ,if diff]5t wid?s are us$1 an impression ( c>eless cutt+ w be giv54 ,cr\tons & bread /icks1 to be mo/ satisfactory1 %\ld be cut /raight & ev51 &1 9 ord] to toa/ uni=mly1 all ^? made at "o "t %\ld be ( ! same size4 ,,/ocks ,,& ,,cle> ,,s\ps #dj4 ,/ock = ,cle> ,s\p or ,b\illon4--,a pla91 b well-flavor$1 beef /ock may be made accord+ to ! accompany+ recipe & us$ z a basis = any cle> s\p s]v$ z b\illon )\t ! addition ( any?+ else4 ,h[ev]1 z ! addition ( rice1 b>ley1 *opp$ mac>oni1 or any o!r su* food w increase ! food value ( ! s\p1 any ( !m may be suppli$ to produce a m nutriti\s s\p4 ,:5 ?is /ock is s]v$ cle>1 x %\ld be us$ z ! fir/ c\rse 9 a comp>atively heavy meal4 ,,/ock ,,= ,,cle> ,,s\p ,,or ,,b\illon #d lb4 beef #d qt4 cold wat] #a m$ium-siz$ onion #a /alk cel]y #b sprigs p>sley #f :ole cloves #ab pepp]corns #a bay leaf ,salt ,pepp] ,cut ! meat into small pieces4 ,p\r ! cold wat] ov] x1 place on a sl[ fire1 & let x come to a boil4 ,skim (f all scum t rises to ! top4 ,cov] tightly & keep at ! simm]+ po9t = #f to #h h\rs4 ,!n /ra9 & remove ! fat4 ,add ! onion & cel]y cut into pieces1 ! p>sley1 cloves1 pepp]corns1 & bay leaf4 ,simm] g5tly = ab\t #bj m9utes4 ,add salt & pepp] to ta/e4 ,/ra9 ?r\gh a clo?4 #da4 ,h\sehold ,/ock4--,if x is desir$ to make a /ock t may be kept on h& con/antly & t may be us$ z a f\ndation = v>i\s k9ds ( s\ps1 sauces1 & gravies1 or z a bro? = mak+ cass]ole di%es1 h\sehold /ock w be f\nd v satisfactory4 ,su* /ock made 9 quantity & kept 9 a suffici5tly cool place may be us$ = sev]al days be=e x spoils4 ,s9ce mo/ ( ! mat]ials us$ 9 ?is /ock _c be put to any o!r p>ticul>ly good use1 & s9ce ! labor requir$ 9 mak+ x is slight1 ?is may be reg>d$ z an extremely economical /ock4 ,,h\sehold ,,/ock #c qt4 cold wat] #c lb4 meat 7trimm+s ( fre% meat1 bones1 & t\gh pieces f roa/s1 /eaks1 etc47 #a m$ium-siz$ onion #d cloves #f pepp]corns ,h]bs ,salt ,pepp] ,p\r ! cold wat] ov] ! meat & bones & put !m on ! fire to cook4 ,:5 !y come to a boil skim well4 ,!n cov] & simm] #d to #f h\rs4 ,add ! onion1 cloves1 pepp]corns1 & h]bs & cook = ano!r h\r4 ,add salt & pepp] to ta/e4 ,/ra9 & set aside to cool4 ,remove ! fat4 #db4 ,:ite ,/ock4--,an especially nice bro? hav+ a delicate flavor & g5]ally us$ = special functions :5 an attractive meal is be+ s]v$ to a l>ge numb] ( p]sons is made f veal & f[l & kn[n z :ite /ock4 ,if all[$ to rema9 9 a cool place1 ?is /ock w solidify1 & !n x may be us$ z ! basis = a jelli$ meat di% or salad4 ,,:ite ,,/ock #e lb4 veal #a f[l1 #c or #d lb4 #h qt4 cold wat] #b m$ium-siz$ onions #b ,tb4 butt] #b /alks cel]y #a blade mace ,salt ,pepp] ,cut ! veal & f[l into pieces & add ! cold wat]4 ,place on a sl[ fire1 & let come gradually to ! boil+ po9t4 ,skim c>efully & place :]e x w simm] g5tly = #f h\rs4 ,slice ! onions1 br[n slightly 9 ! butt]1 & add to ! /ock ) ! cel]y & mace4 ,salt & pepp] to suit ta/e4 ,cook #a h\r long] & !n /ra9 & cool4 ,remove ! fat be=e us+4 #dc4 ,consomm4--,"o ( ! mo/ delici\s ( ! ?91 cle> bro?s is consomm4 ,?is is usually s]v$ pla91 b any mat]ial t w n cl\d x1 su* z f9ely dic$ vegetables1 gre5 peas1 t9y pieces ( f[l or meat1 may1 if desir$1 be add$ to x be=e x is s]v$4 ,z a rule1 only a v small quantity ( su* mat]ial is us$ = ea* s]v+4 ,,consomm #d lb4 l[] r\nd ( beef #d lb4 %9 ( veal #a_/d c4 butt] #h qt4 cold wat] #a small c>rot #a l>ge onion #b /alks cel]y #ab pepp]corns #e cloves #d sprigs p>sley ,p9* summ] savory ,p9* ?yme #b bay leaves ,salt ,pepp] ,cut ! beef & veal into small pieces4 ,put ! butt] & meat into ! /ock kettle1 & /ir ov] ! fire until ! meat beg9s to br[n4 ,add ! cold wat]1 & let come to ! boil+ po9t4 ,skim c>efully & let simm] = #f h\rs4 ,cut ! vegetables into small pieces & add to ! /ock ) ! spices & h]bs4 ,cook = #a h\r1 add+ salt & pepp] to suit ta/e4 ,/ra9 & cool4 ,remove ! fat & cle> accord+ to directions previ\sly giv54 #dd4 ,tomato ,b\illon4--,x is possible to make a cle> tomato s\p )\t meat /ock1 b ! recipe "h giv51 :i* is made ) meat /ock1 has ! advantage ( possess+ a bett] flavor4 ,! tomato 9 ?is b\illon l5ds an agreeable color & flavor & af=ds a *ange f ! usual cle> s\p4 ,cook$ rice1 mac>oni1 spaghetti1 or v]micelli may be add$ to tomato b\illon to provide an additional quantity ( nutrition & v>y ! pla9 s\p4 ,,tomato ,,b\illon 7,suffici5t to ,s]ve ,eight7 #a qt1 meat /ock #a tsp4 salt #a ,tb4 sug> #a_/d tsp4 pepp] #a c tomatoes ,heat ! /ock1 & to x add ! salt1 sug>1 & pepp]4 ,rub ! tomatoes ?r\gh a f9e sieve1 & add !m to ! /ock4 ,cook toge!r = a few m9utes & s]ve4 ,,heavy ,,?ick ,,s\ps #de4 ,juli5ne ,s\p4--,a v good way 9 :i* to utilize any small quantities ( vegetables t may be 9 supply b are n suffici5t to s]ve alone is to use !m 9 juli5ne s\p4 ,= s\p ( ?is k9d1 vegetables are (t5 cut into fancy %apes1 b ?is is a m or less wa/eful practice & %\ld n be foll[$1 z t9y /rips or dice cut f9ely & c>efully are q z agreeable4 ,! vegetables d n add a l>ge am\nt ( nutrim5t to ?is s\p1 b !y introduce into ! s\p m9]al salts t ! s\ps w\ld o!rwise n h & !y also add a v>iety ( flavor4 ,,juli5ne ,,s\p 7,suffici5t to ,s]ve ,six7 #a pt4 mix$ vegetables #a_/b tsp4 salt #a qt4 /ock #a_/d tsp4 pepp] ,cut into t9y dice or into /rips su* vegetables z cel]y1 c>rots1 & turnips1 mak+ !m z ne>ly ! same size & %ape z possible4 ,put !m on to cook 9 en\gh boil+ salt$ wat] to cov] well4 ,cook until !y are s(t en\gh to be pi]c$ ) a =k1 b d n lose _! %ape4 ,dra9 (f ! wat] & put ! vegetables into ! /ock4 ,br+ to ! boil+ po9t1 season ) ! pepp]1 & s]ve4 #df4 ,ox-,tail ,s\p4--,! use ( ox tails = s\p helps to utilize a "p ( ! beef t w\ld ord9>ily be wa/$1 &1 z a rule1 ox tails are comp>atively *eap4 ,usually ! little bits ( meat t cook (f ! bones are all[$ to rema9 9 ! s\p4 ,v>iety may be obta9$ by ! addition ( diff]5t k9ds ( vegetables4 ,,ox-,,tail ,,s\p 7,suffici5t to ,s]ve ,eight7 #b ox tails #a l>ge onion #a ,tb4 beef dripp+s #d qt4 cold wat] #a ,tb4 mix$ h]bs #d pepp]corns #a ,tb4 salt ,wa% & cut up ! ox tails1 sep>at+ !m at ! jo9ts4 ,slice ! onion & br[n x & half ( ! ox tails 9 ! beef dripp+s4 ,:5 !y are br[n$1 put !m & ! rema9d] ( ! ox tails into a kettle4 ,add ! wat] & ! h]bs & pepp]corns ti$ 9 a little piece ( *eeseclo?4 ,br+ to ! boil+ po9t1 & !n simm] = #c to #d h\rs or until ! meat sep>ates f ! bones4 ,add ! salt an h\r be=e s]v+ ! s\p4 ,remove ! fat & s]ve "s ( ! nice/ jo9ts ) ! s\p4 ,if vegetables are desir$1 !y %\ld be dic$ & add$ #bj m9utes be=e s]v+1 s t !y w be cook$ s(t4 #dg4 ,mulligatawny ,s\p4--,if a highly season$ s\p is desir$1 mulligatawny1 al?\gh n a p>ticul>ly *eap s\p1 w be f\nd v satisfactory4 ,! curry p[d] t is us$ adds an unusual flavor t is pleas+ to _m p1 b if x is n desir$1 x may be omitt$4 ,,mulligatawny ,,s\p 7,suffici5t to ,s]ve ,eight7 #c lb4 *ick5 #a lb4 veal #d qt4 cold wat] #b onions #a ,tb4 butt] #d pepp]corns #d cloves #a /alk cel]y #a ,tb4 curry p[d] #a tsp4 salt #a_/d tsp4 pepp] #a lemon ,cut up ! *ick5 & veal1 add ! cold wat] to !m1 & place ov] a sl[ fire4 ,slice ! onions & br[n !m 9 ! butt]4 ,add !m & ! pepp]corns1 cloves1 *opp$ cel]y1 & curry p[d] /irr$ to a smoo? pa/e ) a little wat] to ! meat4 ,simm] toge!r sl[ly until ! *ick5 is t5d]4 ,remove ! meat f ! bones & cut x into small pieces4 ,put ! bones into ! kettle & simm] = ano!r h\r4 ,/ra9 ! liquid f ! veal & bones & remove ! fat4 ,add ! salt1 pepp]1 *ick51 & ! juice ( ! lemon4 ,return to ! fire & cook = a few m9utes4 ,s]ve ) a tablespoonful or two ( cook$ rice 9 ea* s\p di%4 ,illu/ration3 ,,fig4 #e #dh4 ,noodle ,s\p4--,! addition ( noodles to s\p increases its food value to a consid]able ext5t by provid+ c>bohydrate f ! fl\r & prote9 f ! egg & fl\r4 ,noodle s\p is a v attractive di% if ! noodles are prop]ly made1 = !n !y w n cause ! s\p to become cl\dy :5 !y are put into x4 ,little difficulty w be exp]i5c$ if ! directions "h giv5 = mak+ noodles are foll[$ explicitly4 ,,noodle ,,s\p 7,suffici5t to ,s]ve ,six7 #a egg #a ,tb4 milk #a_/b tsp4 salt ,fl\r #a qt4 h\sehold /ock #c sprigs p>sley #a small onion ,to make noodles1 beat ! egg slightly1 add to x ! milk1 & /ir 9 ! salt & en\gh fl\r to make a /iff d\gh4 ,toss ^u a fl\r$ bo>d & roll v ?94 ,all[ ! d\gh to dry = h\r or m1 & !n1 z %[n 9 ,fig4 #e1 cut x into /rips ab\t #d in*es wide4 ,place sev]al /rips toge!r1 "o on top ( ! o!r1 & roll !m up tight1 9 ! mann] indicat$4 ,cut ea* roll into ?9 slices ) a %>p knife1 z %[n 9 ,fig4 #f4 ,:5 ! slices are sep>at$ ! noodles %\ld appe> z %[n 9 ! pile at ! "r4 ,if x is desir$ n to foll[ ?is plan1 ! d\gh may be roll$ into a ?9 %eet & cut into /rips ) a noodle cutt]4 ,illu/ration3 ,,fig4 #f ,su* a supply ( noodles may be us$ at once1 or !y may be dri$ ?or\ghly & seal$ tightly 9 a j> = future use4 ,! v dry ones1 h[ev]1 require a little long] cook+ ?an ^? :i* are fre%ly made4 ,) ! noodles prep>$1 heat ! /ock ) ! p>sley & onion *opp$ v f9e4 ,add ! noodles & cook = #ae or #bj m9utes or until ! noodles are ?or\ghly cook$4 ,rice1 b>ley1 mac>oni1 & o!r />*y mat]ials may be add$ to /ock 9 ! same way z ! noodles4 #di4 ,vegetable ,s\p ,) ,noodles4--,! comb9ation ( noodles & vegetables 9 s\p is a v excell5t "o1 s9ce ! vegetables add flavor & ! noodles add nutritive value4 ,if ! vegetables giv5 9 ! accompany+ recipe _c be readily obta9$1 o!rs may be sub/itut$4 ,,vegetable ,,s\p ,,) ,,noodles 7,suffici5t to ,s]ve ,six7 #a c>rot #a onion #a turnip #a /alk cel]y #a c4 boil+ wat] #a_/b tsp4 salt #a_/b c4 noodles #b sprigs p>sley #a_/h tsp4 pepp] #a qt4 h\sehold /ock ,dice ! vegetables & put !m on to cook ) ! boil+ wat] & ! salt4 ,cook = a few m9utes or until p>tly s(t4 ,add ! noodles1 p>sley1 pepp]1 & /ock & cook = #ae m9utes long]4 ,s]ve4 ,illu/ration3 ,fig4 #g ,,cream ,,s\ps #ej4 ,s\ps class$ z cream s\ps consi/ ( a ?9 :ite sauce to :i* is add$ a vegetable 9 ! =m ( a pure or cut into small pieces4 ,because ( _! nature1 cream s\ps are usually high 9 food value2 b !y are n highly flavor$1 s _! use is t ( supply+ nutrition r ?an /imulat+ ! appetite4 ,consid]able v>iety c be secur$ 9 cream s\ps1 = !re are sc>cely any vegetables t _c be us$ 9 ! mak+ ( !m4 ,potatoes1 corn1 asp>agus1 sp9a*1 peas1 tomatoes1 & onions are ! vegetables t are us$ (t5e/1 b cream s\ps may also be made ( vegetable oy/]s1 okra1 c>rots1 wat]cress1 cel]y1 cabbage1 caulifl[]1 beans1 l5tils1 & dri$ peas4 ,! vegetables may be cook$ especially = ! s\p1 or left-ov] or cann$ vegetables may be utiliz$4 ,x is an excell5t plan to cook m ?an en\gh ( "s vegetables = "o day1 s t "s w be left ov] & ready = s\p ! next day4 ,if ! vegetable is n cut up into small pieces1 x mu/ be put ?r\gh a sieve & made into ! =m ( a pure be=e x c be add$ to ! liquid4 ,two k9ds ( sieves = ?is purpose are %[n 9 ,fig4 #g4 ,x w be obs]v$ t ) ! l>ge1 r\nd sieve1 a potato ma%] mu/ be us$ to ma% ! vegetables1 ! pulp ( :i* is caught by ! ut5sil 9 :i* ! sieve is held4 ,9 mak+ use ( ! small] sieve1 or ric]1 ! vegetable is plac$ 9 x & !n ma%$ by press+ ! top d[n ov] ! cont5ts ) ! aid ( ! h&les4 #ea4 ,,?9 ,,:ite ,,sauce4--,! liquid = cream s\ps %\ld be ?9 :ite sauce made entirely ( milk or ( milk & cream4 ,! flavor ( ! s\p w be improv$1 h[ev]1 by us+ ) ! milk "s meat /ock1 or ! /ock t rema9s f cook+ cel]y1 asp>agus1 or any vegetables t w l5d a good flavor to ! s\p4 ,! recipe "h giv5 makes a sauce t may be us$ = any k9d ( cream s\p4 ,,?9 ,,:ite ,,sauce #a pt4 milk1 or milk & cream or /ock #a tsp4 salt #b ,tb4 butt] #b ,tb4 fl\r ,heat ! liquid1 salt1 & butt] 9 a d\ble boil]4 ,/ir ! fl\r & "s ( ! cold liquid t has be5 res]v$ to a p]fectly smoo?1 ?9 pa/e & add to ! hot liquid4 ,/ir con/antly aft] add+ ! fl\r1 s t no lumps w =m4 ,:5 ! sauce becomes ?ick1 x is ready = ! addition ( any flavor+ mat]ial t w make a palatable s\p4 ,if ?ick mat]ial1 su* z any vegetable 9 ! =m ( a pure1 rice1 or potato1 is us$ )\t additional liquid1 only half z mu* fl\r w be requir$ to ?ick5 ! sauce4 #eb4 ,,cream-,,(-,,potato ,,s\p4--,because ( ! l>ge quantity ( c>bohydrate d]iv$ f ! potato1 cream-(-potato s\p is high 9 food value4 ,= p]sons :o are fond ( ! flavor ( ! potato1 ?is makes a delici\s s\p & "o t may be s]v$ z ! ma9 di% 9 a light meal4 ,,cream-,,(-,,potato ,,s\p 7,suffici5t to ,s]ve ,f\r7 #b slices ( onion #a sprig p>sley #b m$ium-siz$ potatoes #a c4 milk #a c4 potato wat] #a ,tb4 fl\r #b ,tb4 butt] #a tsp4 salt #a_/h tsp4 pepp] ,cook ! onion & p>sley ) ! potatoes1 &1 :5 cook$ s(t1 dra9 & ma%4 ,make a sauce ( ! milk1 potato wat]1 fl\r1 & butt]4 ,season ) ! salt & pepp]1 add ! ma%$ potato1 & s]ve4 #ec4 ,,cream-,,(-,,corn ,,s\p4--,! flavor ( corn is excell5t 9 a cream s\p1 ! basis ( ! s\p be+ milk1 butt]1 & fl\r4 ,!n1 too1 ! addition ( ! corn1 :i* is comp>atively high 9 food value1 makes a v nutriti\s s\p4 ,,cream-,,(-,,corn ,,s\p 7,suffici5t to ,s]ve ,f\r7 #a pt4 milk #a ,tb4 butt] #a ,tb4 fl\r #a c4 cann$ corn #a tsp4 salt #a_/h tsp4 pepp] ,make a :ite sauce ( ! milk1 butt]1 & fl\r4 ,=ce ! corn ?r\gh a col&] or a sieve1 & add ! pure to ! :ite sauce4 ,season ) ! salt & pepp]1 & s]ve4 #ed4 ,cream-(-,asp>agus ,s\p4--,! asp>agus us$ 9 cream-(-asp>agus s\p adds v little besides flavor1 b ?is is ( suffici5t value to w>rant its use4 ,if a p9* ( soda is us$ 9 asp>agus s\p1 !re is less dang] ( ! curdl+ t sometimes occurs4 ,9 mak+ ?is s\p1 ! asp>agus %\ld be comb9$ ) ! :ite sauce j be=e s]v+4 ,,cream-,,(-,,asp>agus ,,s\p 7,suffici5t to ,s]ve ,f\r7 #a pt4 milk #b ,tb4 fl\r #b ,tb4 butt] #a c4 asp>agus pure #a tsp4 salt #a_/h tsp4 pepp] ,make :ite sauce ( ! milk1 fl\r1 & butt]4 ,add to x ! cup ( pure made by =c+ fre%ly cook$ or cann$ asp>agus ?r\gh a sieve4 ,season ) ! salt & pepp]1 & s]ve4 #ee4 ,cream-(-,sp9a* ,s\p4--,al?\gh cream-(-sp9a* s\p is n especially attractive 9 appe>ance1 mo/ p]sons enjoy its flavor1 & ! s\p s]ves z ano!r way ( add+ an iron-conta9+ food to ! diet4 ,*ildr5 may (t5 be induc$ to take ! s\p :5 !y w\ld refuse ! sp9a* z a vegetable4 ,,cream-,,(-,,sp9a* ,,s\p 7,suffici5t to ,s]ve ,f\r7 #a pt4 milk #b ,tb4 fl\r #b ,tb4 butt] #a_/b c4 sp9a* pure #a tsp4 salt #a_/h tsp4 pepp] ,make :ite sauce ( ! milk1 fl\r1 & butt]4 ,add ! sp9a* pure1 made by =c+ fre%ly cook$ or cann$ sp9a* ?r\gh a sieve4 ,season ) ! salt & pepp]1 heat ?or\ghly1 & s]ve4 #ef4 ,cream-(-,pea ,s\p4--,ei!r dri$ peas or cann$ gre5 peas may be us$ to make cream-(-pea s\p4 ,if dri$ peas are us$1 !y mu/ fir/ be cook$ s(t en\gh to pass ?r\gh a sieve4 ,! flavor is q diff]5t f t ( gre5 peas4 ,) ! use ( gre5 peas1 a fair am\nt ( bo? prote9 & c>bohydrate is add$ to ! s\p1 b m prote9 is provid$ :5 dri$ peas are us$4 ,,cream-,,(-,,pea ,,s\p 7,suffici5t to ,s]ve ,f\r7 #a pt4 milk #a ,tb4 fl\r #b ,tb4 butt] #a_/b c4 pea pure #a tsp4 salt #a_/h tsp4 pepp] ,make :ite sauce ( ! milk1 fl\r1 & butt]4 ,put en\gh fre%ly cook$ or cann$ peas ?r\gh a sieve to make #a_/b cupful ( pure4 ,!n add ! pea pure1 ! salt1 & ! pepp] to ! :ite sauce4 ,heat ?or\ghly & s]ve4 #eg4 ,,cream-,,(-,,tomato ,,s\p4--,z a rule1 cream-(-tomato s\p is popul> ) e "o4 ,besides be+ pleas+ to ! ta/e1 x is comp>atively high 9 food value1 because its basis is cream sauce4 ,h[ev]1 ! tomatoes !mselves add v little else besides flavor & m9]al salts4 ,,cream-,,(-,,tomato ,,s\p 7,suffici5t to ,s]ve ,f\r7 #a c4 cann$ tomatoes #a pt4 milk #c ,tb4 fl\r #c ,tb4 butt] #a_/h tsp4 soda #a tsp4 salt #a_/h tsp4 pepp] ,=ce ! tomatoes ?r\gh a sieve & heat !m4 ,make :ite sauce ( ! milk1 fl\r1 & butt]4 ,add ! soda to ! tomatoes1 & p\r !m sl[ly into ! :ite sauce1 /irr+ rapidly4 ,if ! sauce beg9s to curdle1 beat ! s\p quickly ) a rot>y egg beat]4 ,add ! salt & pepp] & s]ve4 #eh4 ,,cream-,,(-,,onion ,,s\p4--,_m p]sons :o are n fond ( onions c (t5 eat s\p made ( ?is vegetable4 ,?is is probably due to ! fact t ! br[n+ ( ! onions be=e !y are us$ 9 ! s\p improves ! flavor v decid$ly4 ,9 addition1 ?is treatm5t ( ! onions gives j a little color to ! s\p4 ,,cream-,,(-,,onion ,,s\p 7,suffici5t to ,s]ve ,f\r7 #d m$ium-siz$ onions #d ,tb4 butt] #b ,tb4 fl\r #b-a_/b c4 milk #a tsp4 salt #a_/h tsp4 pepp] ,slice ! onions & br[n !m 9 a fry+ pan ) #b tablespoonfuls ( ! butt]4 ,make :ite sauce ( ! fl\r1 ! rema9+ butt]1 & ! milk4 ,add to ?is ! br[n$ onions1 salt1 & pepp]4 ,heat ?or\ghly & s]ve4 ,,pur,,es #ei4 ,,*e/nut ,,pur,e4--,!re are _m recipes = ! use ( *e/nuts 9 ! mak+ ( foods1 b probably none is any m popul> ?an t = *e/nut pure4 ,! *e/nuts develop a light-tan color 9 ! s\p4 ,! v l>ge ones %\ld be pur*as$ = ?is purpose1 s9ce *e/nuts ( ord9>y size are v t$i\s to "w )4 ,,*e/nut ,,pur,e 7,suffici5t to ,s]ve ,f\r7 #a c4 ma%$ *e/nuts #a c4 milk #b ,tb4 fl\r #b ,tb4 butt] #a tsp4 salt #a_/h tsp4 pepp] #a_/h tsp4 cel]y salt #a c4 :ite /ock ,cook ,spani% *e/nuts = #aj m9utes2 !n remove ! %ells & sk9s & ma% ! *e/nuts4 ,make :ite sauce ( ! milk1 fl\r1 & butt]4 ,add to ?is ! ma%$ *e/nuts1 salt1 pepp]1 cel]y salt1 & /ock4 ,heat ?or\ghly & s]ve4 #fj4 ,,split-,,pea ,,pur,e4--,dri$ peas or split peas are extremely high 9 food value1 & _! addition to s\p /ock makes a highly nutriti\s s\p ( v delightful flavor4 ,su* a pure s]v$ 9 quantity does nicely = ! ma9 di% 9 a light meal4 ,in/ead ( ! peas1 dri$ beans or l5tils may be us$ if !y are pref]r$4 ,,split-,,pea ,,pur,e 7,suffici5t to ,s]ve ,f\r7 #c_/d c4 split peas #a pt4 :ite /ock #a tsp4 salt #a_/h tsp4 pepp] #b ,tb4 butt] #b ,tb4 fl\r ,soak ! peas ov]night1 & cook 9 suffici5t wat] to cov] well until !y are s(t4 ,:5 ?or\ghly s(t1 dra9 ! wat] f ! peas & put !m ?r\gh a col&]4 ,heat ! /ock & add to x ! pea pure1 salt1 & pepp]4 ,rub ! butt] & fl\r toge!r1 moi/5 ) "s ( ! w>m liquid1 & add to ! s\p4 ,cook = a few m9utes & s]ve4 ,,*[d]s #fa4 ,,clam ,,*[d]4--,! flavor ( clams1 l t ( oy/]s & o!r k9ds ( sea food1 is (f5sive to "s p]sons1 b :]e ?is is n ! case1 clam *[d] is a popul> di% ( high food value4 ,?is k9d ( s\p is mu* us$ 9 localities :]e clams are pl5tiful4 ,,clam ,,*[d] 7,suffici5t to ,s]ve ,eight7 #a c4 wat] #a qt4 clams #a small onion #a c4 slic$ potatoes #a_/b c4 /ew$ tomatoes #a_/b c4 dic$ c>rots #a_/b c4 dic$ cel]y #a-a_/b c4 milk #b ,tb4 butt] #a-a_/b tsp4 salt #a_/h tsp4 pepp] ,add ! wat] to ! clams1 & pick !m ov] c>efully to remove any %ell4 ,/ra9 ! liquid ?r\gh *eeseclo?1 & !n scald ! clams 9 x4 ,remove ! clams & cook ! vegetables 9 ! liquid until !y are s(t4 ,add ! milk1 butt]1 salt1 & pepp] & return ! clams4 ,heat ?or\ghly & s]ve ov] crack]s4 #fb4 ,,fi% ,,*[d]4--,an excell5t way 9 :i* to utilize a small quantity ( fi% is af=d$ by fi% *[d]4 ,9 addition1 ?is di% is q high 9 food value1 s t :5 x is s]v$ ) crack]s1 little ( any?+ else ne$ be s]v$ ) x to make an entire meal if x be lun*eon or supp]4 ,cod1 haddock1 or fre%-wat] fi% may be us$ 9 ! accompany+ recipe4 ,,fi% ,,*[d] 7,suffici5t to ,s]ve ,six7 #b lb4 fi% #a small onion #a c4 slic$ potatoes #a_/b c4 /ew$ tomatoes #a-a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 butt] #a-a_/b c4 milk ,sk9 ! fi%1 remove ! fle%1 & cut x into small pieces4 ,simm] ! head1 bones1 & sk9 ( ! fi% & ! onion 9 wat] = #a_/b h\r4 ,/ra91 & add to ?is /ock ! fi%1 potatoes1 tomatoes1 salt1 & pepp]4 ,simm] toge!r until ! potatoes are s(t4 ,add ! butt] & milk4 ,s]ve ov] crack]s4 #fc4 ,,potato ,,*[d]4--,a vegetable mixture su* z ! "o sugge/$ 9 ! accompany+ recipe is 9 reality n a *[d]1 = ?is =m ( s\p requires sea food = its basis4 ,h[ev]1 :5 x is impossible to procure ! sea food1 potato *[d] does nicely z a *ange f ! usual s\p4 ,?is *[d] diff]s 9 no mat]ial way f s\p /ock 9 ?is =m4 ,,potato ,,*[d] 7,suffici5t to ,s]ve ,f\r7 #a-a_/b c4 slic$ potatoes #a small onion1 slic$ #a c4 wat] #a-a_/b c4 milk #a tsp4 salt #a_/h tsp4 pepp] #b ,tb4 butt] ,cook ! potatoes & onion 9 ! wat] until !y are s(t1 b n s(t en\gh to fall to pieces4 ,rub half ( ! potatoes ?r\gh a sieve & return to ! slic$ ones4 ,add ! milk1 salt1 pepp]1 & butt]4 ,cook toge!r = a few m9utes & s]ve4 #fd4 ,,corn ,,*[d]4--,! addition ( corn to potato *[d] adds v>iety ( flavor & makes a delici\s mixture ( vegetables4 ,?is di% is r high 9 food value1 especially if ! s\p is s]v$ ov] crack]s4 ,a small am\nt ( tomato1 al?\gh n m5tion$ 9 ! recipe1 may be add$ to ?is comb9ation to improve ! flavor4 ,,corn ,,*[d] 7,suffici5t to ,s]ve ,six7 #a c4 slic$ potatoes #a small onion1 slic$ #a c4 wat] #a c4 cann$ corn #a-a_/b c4 milk #b ,tb4 butt] #a tsp4 salt #a_/h tsp4 pepp] ,cook ! potatoes & onions 9 ! wat] until !y are s(t4 ,add ! corn1 milk1 butt]1 salt1 & pepp]1 & cook toge!r = a few m9utes4 ,s]ve ov] crack]s4 ,,s\p ,,accompanim5ts ,,& ,,g>ni%es ,illu/ration3 ,,fig4 #h #fe4 ,! s\p c\rse ( a meal is a m or less unattractive "o1 b x may be improv$ consid]ably if "s tempt+ ?+ 9 ! way ( a g>ni% or an accompanim5t is s]v$ ) x4 ,b :atev] is select$ to accompany s\p %\ld be1 9 a great measure1 a contra/ to x 9 bo? consi/5cy & color4 ,! reason :y a diff]5ce 9 consi/5cy is necess>y is due to ! nature ( s\p1 :i*1 be+ liquid 9 =m1 is m]ely swall[$ & does n /imulate ! fl[ ( ! ga/ric juices by ma/ication4 ,!re=e1 ! accompanim5t %\ld be some?+ t requires *ew+ & t w consequ5tly cause ! dige/ive juices1 :i* respond to ! me*anical action ( *ew+1 to fl[4 ,! g>ni% may add ! color t is ne$$ to make s\p attractive4 ,! gre5 & r$ ( olives & radi%es or ( cel]y & radi%es make a decid$ contra/1 s t :5 any ( ^! ?+s are s]v$ ) s\p1 an appetiz+ fir/ c\rse is ! result4 ,x is n necess>y to s]ve m ?an "o ( !m1 b if cel]y & radi%es or cel]y1 radi%es1 & olives c be comb9$ 9 ! same reli% di%1 !y become m attractive ?an :5 ea* is s]v$ by itself4 ,illu/ration3 ,,fig4 #i #ff4 ,,radi%es ,,& ,,cel]y4--,be=e radi%es & cel]y are us$ on ! table1 :e!r ) s\p or "s o!r "p ( a meal1 !y %\ld be put into cold wat] & all[$ to /& = "s "t1 s t !y w be p]fectly crisp :5 !y are s]v$4 ,9 ! case ( radi%es1 ! tops & roots %\ld fir/ be cut f !m1 & ! radi%es !n scrubb$ ?or\ghly4 ,!y may be s]v$ )\t any fur!r treatm5t1 or !y may be prep>$ to resemble fl[]s1 z is %[n 9 ,fig4 #h4 ,?is may be done by peel+ ! r$ sk9 back to %[ ! :ite inside1 & !n cutt+ ! sections to look l ! petals ( a fl[]4 ,little difficulty w be exp]i5c$ 9 prep>+ radi%es 9 ?is arti/ic way if a %>p knife is us$1 =1 ) a little practice1 ! "w c be done quickly & skilfully4 #fg4 ,cel]y t is to be s]v$ ) s\p may be prep>$ 9 two ways1 z ,fig4 #i illu/rates4 ,! /ems may be pull$ f ! /alk & s]v$ sep>ately1 z 9 ! gr\p on ! "r1 or ! /alk may be cut d[n ?r\gh ! c5t] ) a knife into f\r or m pieces1 z %[n at ! left ( ! illu/ration4 ,! fir/ ( ^! me?ods is n s good z ! second1 = by x "o p]son gets all ( ! t5d] he>t & ! co>se outside /ems are left = all ! o!rs4 ,by ! second me?od1 e piece consi/s ( "s ( ! he>t & "s ( ! outside /ems atta*$ to ! root & makes a simil> s]v+ = ea* p]son4 ,:i*ev] way is adopt$1 h[ev]1 ! cel]y %\ld be scrubb$ & cleans$ ?or\ghly4 ,?is is (t5 a difficult task1 because ! dirt /icks tightly betwe5 ! /ems4 ,/ill1 an ef=t %\ld be made to h ! cel]y entirely free f dirt be=e x goes to ! table4 ,a few t5d] yell[ leaves may be left on ! pieces to improve ! appe>ance ( ! cel]y4 #fh4 ,,crack]s4--,v>i\s k9ds ( waf]s & crack]s c be pur*as$ to s]ve ) s\p1 & ! selection1 z well z ! s]v+ ( !m1 is entirely a matt] ( individual ta/e4 ,"o po9t1 h[ev]1 t mu/ n be ov]look$ is t crack]s ( any k9d mu/ be crisp 9 ord] to be appetiz+4 ,dry foods ( ?is sort absorb moi/ure f ! air :5 !y are expos$ to x & consequ5tly become t\gh4 ,z heat drives (f ?is moi/ure & re/ores ! orig9al crispness1 crack]s %\ld always be heat$ be=e !y are s]v$4 ,_! flavor c be improv$ by toa/+ !m until !y are light br[n 9 color4 #fi4 ,,cr\tons4--,z has already be5 le>n$1 cr\tons are small pieces ( bread t h be5 fri$ or toa/$ to s]ve ) s\p4 ,^! are usually made 9 ! =m ( cubes1 or dice1 z is %[n 9 ! front gr\p 9 ,fig4 #aj2 b !y may be cut into triangles1 circles1 ovals1 he>ts1 or1 9 fact1 any fancy %ape1 by means ( small cutt]s t c be pur*as$ = su* purposes4 ,! bread us$ = cr\tons %\ld n be fre% bread1 z su* bread does n toa/ nor fry v well2 left-ov] toa/1 /ale bread1 or slices ( bread t h be5 cut f ! loaf & n eat5 are usually f\nd m satisfactory4 ,if ! cr\tons are n made f slices already cut1 ! bread %\ld be cut into slices #a_/d to #a_/b in* ?ick1 &1 aft] ! cru/s h be5 closely trimm$1 ! slices %\ld be cut into cubes4 ,:5 ! cubes h be5 obta9$1 !y may be put into a %all[ pan & toa/$ on all sides quickly1 plac$ 9 a fry+ basket & br[n$ 9 deep fat1 or put into a fry+ pan & sautd 9 butt]4 ,if toa/ is us$1 x %\ld m]ely be cut 9 ! desir$ %ape4 ,v>i\s me?ods ( s]v+ cr\tons are 9 practice4 ,"s h\sewives pref] to place !m 9 ! s\p ture5 & p\r ! s\p ov] !m1 :ile o!rs l to put a few 9 ea* individual s]v+ ( s\p4 ,a bett] plan1 h[ev]1 & "o t is mu* foll[$1 is to s]ve a numb] ( cr\tons on a small plate or di% at ea* p]son's place1 z %[n 9 ,figs4 #c & #d1 = !n e "o may eat !m 9 ! way pref]r$4 ,illu/ration3 ,,fig4 #aj #gj4 ,,bread ,,/icks4--,a s\p accompanim5t simil> 9 nature to cr\tons1 & kn[n z bread /icks1 is made ( pieces ( bread #a_/b in* wide1 #a_/b in* ?ick1 & sev]al in*es long4 ,^! are toa/$ on ea* side & are s]v$ 9 place ( crack]s4 ,a numb] ( !m are %[n 9 ! back r[ 9 ,fig4 #aj4 ,v>iety 9 bread /icks may be secur$ by spread+ butt] ov] !m be=e ! toa/+ is begun or by spr9kl+ grat$ *eese ov] !m a few m9utes be=e !y are remov$ f ! ov54 ,bread /icks are usually s]v$ on a bread-&-butt] plate to ! left ( ea* p]son's place at ! table4 #ga4 ,,pa/ry ,,/rips4--,a v appetiz+ addition to s\p may be made by cutt+ pa/ry into n>r[ /rips & !n bak+ ^! /rips 9 ! ov5 until !y are br[n or fry+ !m 9 deep fat & dra9+ !m4 ,/rips prep>$ 9 ?is way may be s]v$ 9 place ( crack]s1 cr\tons1 or bread /icks1 & are consid]$ delici\s by ^? :o are fond ( pa/ry4 ,details reg>d+ pa/ry are giv5 9 ano!r ,section4 #gb4 ,,s\p ,,fritt]s4--,if an entirely diff]5t k9d ( s\p accompanim5t f ^? already m5tion$ is desir$1 s\p fritt]s w no d\bt f9d favor4 ,^! are made by comb9+ c]ta9 +r$i5ts to =m a batt] & !n dropp+ small am\nts ( ?is into hot fat & fry+ !m until !y are crisp & br[n4 ,! accompany+ recipe1 provid$ x is foll[$ c>efully1 w produce good results4 ,,s\p ,,fritt]s #a egg #b ,tb4 milk #c_/d tsp4 salt #a_/b c4 fl\r ,beat ! egg1 & to x add ! milk1 salt1 & fl\r4 ,drop ! batt] 9 t9y drops into hot fat1 & fry until br[n & crisp4 ,dra9 on pap] & s]ve ) ! s\p4 #gc4 ,,egg ,,balls4--,to s]ve ) a s\p t is well flavor$ b n highly nutriti\s1 egg balls are v satisfactory4 ,9 addition to supply+ nutrition1 ^! balls are extremely appetiz+1 & s !y greatly improve a c\rse t is (t5 unattractive4 ,c>eful att5tion giv5 to ! +r$i5ts & ! directions 9 ! accompany+ recipe w produce good results4 ,,egg ,,balls #c yolks ( h>d-cook$ eggs #a_/b tsp4 melt$ butt] ,salt & pepp] #a uncook$ yolk ,ma% ! cook$ yolks1 & to !m add ! butt]1 salt1 & pepp]1 & en\gh ( ! uncook$ yolk to make ! mixture ( a consi/5cy to h&le easily4 ,%ape into t9y balls4 ,roll 9 ! :ite ( egg & !n 9 fl\r & saut 9 butt]4 ,s]ve 9 ! individual di%es ( s\p4 #gd4 ,,=cemeat ,,balls4--,ano!r delici\s =m ( accompanim5t t improves c]ta9 s\ps by add+ nutrition is =cemeat balls4 ,^! conta9 v>i\s nutriti\s +r$i5ts comb9$ into small balls1 & ! balls are !n ei!r sautd or fri$ 9 deep fat4 ,!y may be plac$ 9 ! s\p ture5 or 9 ea* p]son's s\p4 ,,=cemeat ,,balls #a_/b c4 f9e /ale-bread crumbs #a_/b c4 milk #b ,tb4 butt] ,:ite ( #a egg #a_/d tsp4 salt ,few gra9s ( pepp] #b_/c c4 brea/ ( raw *ick5 or raw fi% ,cook ! bread crumbs & milk to =m a pa/e1 & to ?is add ! butt]1 beat5 egg :ite1 & season+s4 ,p\nd ! *ick5 or fi% to a pulp1 or =ce x ?r\gh a food *opp] & !n ?r\gh a pure /ra9]4 ,add ?is to ! fir/ mixture4 ,=m into t9y balls4 ,roll 9 fl\r & ei!r saut or fry 9 deep fat4 ,s]ve hot4 #ge4 ,,am]ican ,,=cemeat ,,balls4--,a simple k9d ( =cemeat balls may be made accord+ to ! accompany+ recipe4 ,! meat us$ may be sausage provid$ especially = ! purpose or "s t is left ov] f a previ\s meal4 ,if x is n possible to obta9 sausage1 "s o!r highly season$ meat1 su* z ham fir/ gr\nd v f9e & !n p\nd$ to a pulp1 may be sub/itut$4 ,,am]ican ,,=cemeat ,,balls #a ,tb4 butt] #a small onion #a-a_/b c4 bread1 )\t cru/s #a egg #a tsp4 salt #a_/b tsp4 pepp] ,da% ( nutmeg #a ,tb4 *opp$ p>sley #a_/b c4 sausage meat ,melt ! butt] 9 a saucepan & add ! onion f9ely *opp$4 ,fry = sev]al m9utes ov] ! fire4 ,soak ! bread 9 wat] until ?or\ghly s(t5$ & !n squeeze out all ! wat]4 ,mix ) ! bread ! egg1 salt1 pepp]1 nutmeg1 p>sley1 & meat1 & to ?is add also ! butt] & fri$ onion4 ,=m small balls ( ?is mixture & saut !m 9 %all[ fat1 fry !m 9 deep fat1 or1 aft] bru%+ !m ov] ) fat1 bake !m 9 ! ov54 ,place a few 9 ea* s]v+ ( s\p4 ,,s\p ,,exam9ation ,,que/ions 7#a7 7a7 ,m5tion ! two purposes t s\ps s]ve 9 a meal1 7b7 ,:at are ! qualities ( a good s\p8 7#b7 7a7 ,m5tion ! two g5]al classes ( s\p4 7b7 ,expla9 & illu/rate h[ to *oose a s\p4 7#c7 ,:y is s\p an economical di%8 7#d7 7a7 ,expla9 9 full ! mean+ ( /ock z appli$ to s\p4 7b7 ,= :at purposes o!r ?an s\p mak+ is /ock us$8 7#e7 7a7 ,:at is ! value ( ! /ock pot8 7b7 ,:at c>e %\ld be giv5 to x8 7#f7 ,m5tion "s ( ! mat]ials t may be put into ! /ock pot4 7#g7 7a7 ,:y are ! t\gh cuts ( meat m suitable = s\p ?an ! t5d] ones8 7b7 ,"n ! pieces t are be/ adapt$ to s\p mak+4 7#h7 7a7 ,:at proportion ( bone to meat %\ld be us$ 9 mak+ s\p f fre% meat8 7b7 ,= :at two purposes are vegetables us$ 9 s\p8 7#i7 ,expla9 briefly ! mak+ ( /ock f meat4 7#aj7 7a7 ,:y %\ld ! cook+ ( ! meat = /ock be />t$ ) cold wat] r ?an ) hot wat]8 7b7 ,:at disposal %\ld be made ( meat f :i* /ock is made8 7#aa7 7a7 ,( :at value are flavor+s 9 ! mak+ ( s\ps8 7b7 ,:at precaution %\ld be tak5 9 ! use ( flavor+s8 7#ab7 ,expla9 h[ grease may be remov$ f s\p4 7#ac7 ,h[ may s\p be cle>$8 7#ad7 7a7 ,= :at purposes is ?ick5+ us$ 9 s\ps8 7b7 ,m5tion ! mat]ials mo/ us$ to ?ick5 s\ps4 7#ae7 ,:at precaution %\ld be tak5 to keep s\p or /ock f spoil+4 7#af7 ,:at po9t ab\t ! s]v+ ( s\p %\ld be obs]v$ if an appetiz+ s\p is desir$8 7#ag7 ,:at k9d ( di% is us$ = s]v+3 7a7 ?9 s\p8 7b7 ?ick s\p8 7#ah7 7a7 ,:at is a cream s\p8 7b7 ,give ! g5]al directions = mak+ s\p ( ?is k9d4 7#ai7 7a7 ,h[ may ! s\p c\rse ( a meal be made m attractive8 7b7 ,9 :at ways %\ld s\p accompanim5ts be a contra/ to ! s\p8 7#bj7 7a7 ,expla9 ! mak+ ( cr\tons4 7b7 ,:at is ! mo/ satisfactory way 9 :i* to prep>e cel]y t is to be s]v$ ) s\p8 ,,additional ,,"w ,plan & prep>e a d9n] m5u f ! recipes giv5 9 ! lessons t y h /udi$4 ,submit ! m5u = ?is d9n] & give ! ord] 9 :i* y prep>$ ! di%es4 ,9 addition1 tell ! numb] ( p]sons y s]v$1 z well z :at rema9$ aft] ! meal & :e!r or n y made use ( x = ano!r meal4 ,s5d ?is in=mation ) y\r answ]s to ! ,exam9ation ,que/ions4 99 99 99 99 99 ,,meat 7,,"p #a7 99 99 99 99 99 ,,meat ,,9 ,,! ,,diet ,,value ,,( ,,meat ,,z ,,food #a4 ,9 its broade/ s5se1 ,,meat may be consid]$ z any clean1 s\nd1 dress$ or prop]ly prep>$ edible "p ( animals t are 9 good heal? at ! "t ( slaught]4 ,h[ev]1 ! fle% ( c>nivor\s animals--t is1 animals t eat ! fle% ( o!r animals--is s seldom eat5 by man1 t ! t]m meat is usually re/rict$ to ! fle% ( all animals except ^!4 ,b ev5 ?is mean+ ( meat is too broad2 inde$1 z ! t]m is g5]ally us$ x ref]s p>ticul>ly to ! fle% ( ! s-call$ dome/ic animals1 & does n include p\ltry1 game1 fi%1 & ! l4 ,x is 9 ?is limit$ s5se t meat is consid]$ 9 ^! ,sections1 & ! k9ds to :i* att5tion is giv5 are beef1 veal1 lamb1 mutton1 & pork4 ,meat1 includ+ ^! v>ieties1 =ms "o ( ! pr9cipal s\rces ( ! family's food supply4 ,z su*1 x is valuable *iefly z a food2 b1 9 ! =m ( bro?s & extracts made f x1 meat /imulates ! appetite & actually assi/s ! fl[ ( ga/ric juice4 ,!re=e1 s t ! outlay = meat w n be great] ?an x %\ld be & ?is food w provide ! greate/ am\nt ( n\ri%m5t1 e h\sewife %\ld be ?or\ghly famili> ) ! place x occupies 9 ! diet>y4 #b4 ,9 ! fir/ place1 x %\ld be rememb]$ t ! food eat5 by human be+s comes f two s\rces--animal & vegetable4 ,! foods ( animal orig91 :i* include milk1 eggs1 & meat1 h a c]ta9 simil>ity t causes !m to be class$ toge!r & ?is is ! fact t !y are high-prote9 foods4 ,milk is ! fir/ prote9 food f$ to ! "y1 b a little lat] x is p>tly replac$ by eggs1 &1 f9ally1 or 9 adult life1 meat l>gely takes ! place ( bo?4 ,= ?is reason1 meat has consid]able importance 9 ! diet>y4 ,9 reality1 f ?is food is obta9$ ! greate/ am\nt ( prote9 t ! av]age p]son eats4 ,h[ev]1 x w be well to note t milk & eggs1 z well z *eese & ev5 c]eals & vegetables1 c be made to take ! place ( meat :5 ! use ( less ( ?is food is deem$ advisable4 #c4 ,z ! "w ( prote9 foods is to build & repair tissue1 x is on !m t ! human race l>gely dep5ds4 ,( c\rse1 prote9 also yields en]gy2 b ! am\nt is s small t if "o v>iety ( prote9 food1 su* z meat1 7 eat5 simply to supply en]gy to ! body1 huge quantities ( x w\ld be ne$$ to d ! same "w t a small am\nt ( less exp5sive food w\ld accompli%4 ,"s p]sons h an idea t meat produces ! necess>y /r5g? & en]gy ( ^? :o p]=m h>d "w4 ,?is is entirely errone\s1 because fats & c>bohydrates are ! food sub/ances t produce ! en]gy requir$ to d "w4 ,"s k9d ( prote9 is1 ( c\rse1 absolutely necess>y to ! heal? ( e normal p]son1 b a fact t _c be emphasiz$ too /rongly is t an ov]supply ( x does m h>m ?an good4 ,sci5ti/s h be5 try+ = a long "t to det]m9e j h[ mu* ( ^! tissue-build+ foods is necess>y = individuals1 b !y h f\nd ?is a difficult matt]4 ,nev]!less1 x is g5]ally conc$$ t mo/ p]sons are likely to use too mu* r ?an too little ( !m4 ,x is ess5tial !n1 n only f ! /&po9t ( economy1 b f ! f> m important pr9ciple ( heal?1 t ! mod]n h\sewife %\ld "k ! nutritive value ( meats4 #d4 ,9 h] ef=ts to famili>ize h]self ) ^! matt]s1 ! h\sewife %\ld ev] rememb] t meat is ! mo/ exp5sive ( ! daily foods ( a family4 ,h5ce1 to get ! greate/ value = ! money exp5d$1 meat mu/ be b\ght judici\sly1 c>$ = prop]ly1 & prep>$ c>efully4 ,too _m h\sewives tru/ ! n ov]-scrupul\s but*] to give !m ! k9d ( meat !y %\ld h1 & v (t5 !y d n h a cle> idea z to :e!r x is ! be/ piece t c be pur*as$ = ! desir$ purpose & = ! price t is ask$4 ,e h\sewife ought to be s famili> ) ! v>i\s cuts ( meat t %e ne$ n dep5d on any "o except h]self 9 ! pur*ase ( ?is food4 ,%e w f9d t bo? ! buy+ & ! prep>ation ( meats w be a simple matt] = h] if %e le>ns ^! ?ree important ?+s3 7#a7 ,f :at "p ( ! animal ! p>ticul> piece %e desires is cut & h[ to ask = t piece2 7#b7 h[ to judge a good piece ( meat by its appe>ance2 & 7#c7 :at to d ) x f ! mom5t x is pur*as$ until ! la/ bit ( x is us$4 #e4 ,( ^! ?ree ?+s1 ! cook+ ( meat is ! "o t dem&s ! mo/ att5tion1 because x has a decid$ effect on ! quality & dige/ibility ( ?is food4 ,prop] cook+ is j z ess5tial 9 ! case ( meat z = any o!r food1 = a t5d]1 dige/ible piece ( meat may be made t\gh & indige/ible by improp] prep>ation1 :ile a t\gh piece may be made t5d] & v appetiz+ by c>eful1 intellig5t prep>ation4 ,! *eap] cuts ( meat1 :i* are (t5 scorn$ z be+ too t\gh = use1 may be conv]t$ into delici\s di%es by ! skilful cook :o und]/&s h[ to apply ! v>i\s me?ods ( cook]y & kn[s :at _! effect w be on ! meat tissues4 #f4 ,un=tunately1 ?or\gh cook+ affects ! dige/ibility ( meat unfavorably2 b x is d\btless a wise proc$ure 9 "s cases because1 z is def9itely kn[n1 "s ( ! p>asites t attack man f9d _! way into ! sy/em ?r\gh ! meat t is eat54 ,^! are c>ri$ to meat f ext]nal s\rces1 su* z du/1 flies1 & ! soil$ h&s ( p]sons h&l+ x1 & !y multiply & ?rive4 ,x is kn[n1 too1 t "s ( ! g]ms t cause disease 9 ! animal rema9 9 its fle% & are ?us transmitt$ to human be+s t eat su* meat4 ,if !re is any "q z to its good condition1 meat mu/ be ?or\ghly cook$1 because long cook+ completely elim9ates ! dang] f su* s\rces4 ,,/ructure ,,& ,,composition ,,( ,,meat #g4 ,an und]/&+ ( ! physical /ructure ( meat is ess5tial to its successful cook+4 ,meat consi/s ( muscul> tissue1 or lean2 v>y+ quantities ( visible fat t lie betwe5 & )9 ! membranes & t5dons2 & also p>ticles ( fat t are too small to be di/+ui%$ except ) ! aid ( a microscope4 ,! g5]al nature ( ! lean "p ( meat c be det]m9$ by exam9+ a piece ( x ) m]ely ! unaid$ eye4 ,on close obs]vation1 x w be not$ t1 especially 9 ! case ( meat t has be5 cook$1 innum]able ?read-l fib]s make up ! /ructure4 ,) a microscope1 x c be obs]v$ t ^! visible fib]s are made up ( /ill small] ones1 ! l5g? ( :i* v>ies 9 diff]5t p>ts ( ! animal4 ,x is to ! l5g? ( ^! fib]s t ! t5d]ness ( meat is due4 ,%ort fib]s are mu* easi] to *ew ?an long ones2 consequ5tly1 ! pieces conta9+ !m are ! mo/ t5d]4 ,^! muscle fib]s1 :i* are 9 ! =m ( t9y tubes1 are fill$ ) a prote9 sub/ance4 ,!y are held toge!r ) a t\gh1 /r+y mat]ial call$ connective tissue4 ,z ! animal gr[s old] & its muscles are us$ m1 ! walls ( ^! tubes or fib]s become d5se & t\gh2 likewise1 ! am\nt ( connective tissue increases & becomes t\gh]4 ,among ! muscle fib]s are emb$d$ lay]s & p>ticles ( fat1 ! quantity ( :i* v>ies greatly 9 diff]5t animals & dep5ds l>gely on ! age ( ! animal4 ,= in/ance1 lamb & veal usually h v little fat 9 ! tissues1 mutton & beef always conta9 m1 :ile pork conta9s a great] am\nt ( fat ?an ! meat ( any o!r dome/ic animal4 #h4 ,! composition ( meat dep5ds to a l>ge ext5t on ! bre$ ( ! animal1 ! degree to :i* x has be5 fatt5$1 & ! p>ticul> cut ( meat 9 "q4 ,h[ev]1 ! muscle fib]s are made up ( prote9 & conta9 m prote91 m9]al salts1 or a%1 & c]ta9 sub/ances call$ extractives1 all ( :i* are held 9 solution by wat]4 ,! y\ng] ! animal1 ! great] is ! proportion ( wat] & ! l[] ! nutritive value ( meat4 ,x %\ld be und]/ood1 h[ev]1 t n all ( meat is edible mat]ial2 inde$1 a l>ge "p ( x is made up ( gri/le1 bones1 c>tilage1 n]ves1 blood vessels1 & connective tissue4 ,! am\nt ( ^! indige/ible mat]ials also v>ies 9 diff]5t animals & diff]5t cuts1 b ! av]age proportion 9 a piece ( meat is usually consid]$ to be #ae p] c5t4 ( ! :ole4 ,because ( ! v>iation ( bo? ! edible & in$ible mat]ial ( meat1 a /&>d composition = ?is food _c readily be giv54 ,h[ev]1 an idea ( ! av]age composition ( ! v>i\s k9ds c be obta9$ f ,fig4 #a4 ,illu/ration3 ,fig #a4 ,,beef ,fuel value p] p\nd ,*uck1 m$ium fat #gce ,lo91 m$ium fat #ajdj ,ribs1 m$ium fat #aaee ,r\nd1 v lean #dge ,r\nd1 m$ium fat #hie ,r\nd1 v fat #abge ,rump1 m$ium fat #aaaj ,,veal ,brea/1 m$ium fat #gdj ,leg1 m$ium fat #fbj ,lo91 m$ium fat #fij ,,lamb ,leg1 m$ium fat #hgj ,,mutton ,leg1 m$ium fat #ijj ,,pork ,ham1 fre%1 m$ium fat #acde ,ham1 smok$ #afge ,lo9 #adee ,bacon1 m$ium fat #bgie #i4 ,,prote9 ,,9 ,,meat4--,! value ( meat z food is due to ! prote9s t x conta9s4 ,num]\s k9ds ( prote9 occur 9 meat1 b ! *ief v>ieties are myos9 & muscle album94 ,! myos91 :i* is ! mo/ important prote9 & occurs 9 ! greate/ quantity1 h>d5s aft] ! animal has be5 kill$ & ! muscles h become cold4 ,! tissues !n become t\gh & h>d1 a condition kn[n z rigor mortis4 ,z meat 9 ?is condition is n desirable1 x %\ld be us$ be=e rigor mortis sets 91 or else x %\ld be put aside until ?is condition ( t\ghness disappe>s4 ,! l5g? ( "t necess>y = ?is to occur v>ies ) ! size ( ! animal t is kill$4 ,x may be f #bd h\rs to #c or #d days4 ,! disappe>ance is due to ! developm5t ( c]ta9 acids t cause ! s(t5+ ( ! tissues4 ,! album91 :i* is conta9$ 9 solution 9 ! muscle fib]s1 is simil> 9 composition to ! album5 ( eggs & milk1 & x is affect$ by ! application ( heat 9 ! cook+ processes 9 mu* ! same way4 #aj4 ,,gelat9e ,,9 ,,meat4--,! gelat9e t is f\nd 9 meat is a sub/ance v simil> 9 composition to prote91 b x has less value z food4 ,x is conta9$ 9 ! connective tissue & c be extract$ by boil+1 be+ app>5t z a jellylike sub/ance aft] ! wat] 9 :i* meat has be5 cook$ has cool$4 ,use is made ( ?is mat]ial 9 ! prep>ation ( press$ meats & f[l & 9 v>i\s salads & o!r cold-meat di%es4 ,"s k9ds ( comm]cial gelat9e are also made f x1 be+ fir/ extract$ f ! meat & !n evaporat$ to =m a dry sub/ance4 #aa4 ,,fat ,,9 ,,meat4--,all meat1 no matt] h[ lean x appe>s1 conta9s "s fat4 ,z already expla9$1 a "p ( ! fat conta9$ 9 meat occurs 9 small p>ticles s emb$d$ 9 ! muscle fib]s z n to be readily se51 :ile ! o!r "p occurs 9 suffici5t am\nts to be visible4 ,9 ! fle% ( "s animals1 su* z veal & rabbit1 !re is almo/ no visible fat1 b 9 v fat hogs or f[ls1 "o-?ird or "o-half ( ! weight may be fat4 ,meats t are v fat are high] 9 nutritive value ?an meats t conta9 only a small am\nt ( ?is sub/ance1 z w be obs]v$ on ref]r+ to ! table ( meat compositions 9 ,fig4 #a4 ,h[ev]1 an excessive am\nt ( fat prev5ts ! prote9 mat]ials f dige/+ normally4 ,! quality ( fat v>ies greatly1 !re be+ two di/9ct k9ds ( ?is mat]ial 9 animals4 ,t :i* cov]s or lies betwe5 ! muscles or occurs on ! outside ( ! body j b5ea? ! sk9 has a l[] melt+ po9t1 is less firm1 & is ( a poor] grade = mo/ purposes ?an t :i* is f\nd inside ! bony /ructure & surr\nds ! int]nal organs4 ,! suet ( beef is an example ( ?is int]nal fat4 ,fat is a valuable con/itu5t ( food1 = x is ! mo/ conc5trat$ =m 9 :i* ! fuel elem5ts ( food are f\nd4 ,9 supply+ ! body ) fuel1 x s]ves to ma9ta9 ! body temp]ature & to yield en]gy 9 ! =m ( muscul> & o!r p[]4 ,s9ce ?is is su* a valuable food mat]ial1 x is important t ! be/ possible use be made ( all dripp+s & left-ov] fats & t n ev5 ! smalle/ am\nt ( any k9d be wa/$4 #ab4 ,,c>bohydrate ,,9 ,,meat4--,9 ! liv] & all muscle fib]s ( animals is /or$ a small supply ( c>bohydrate 9 a =m t is call$ glycog51 or muscle sug>4 ,h[ev]1 !re is n en\gh ( ?is sub/ance to be ( any appreciable value1 &1 s f> z ! me?ods ( cook]y & ! uses ( meat z food are conc]n$1 x is ( no importance4 #ac4 ,,wat] ,,9 ,,meat4--,! proportion ( wat] 9 meat v>ies f "o-?ird to ?ree-f\r?s ( ! :ole1 dep5d+ on ! am\nt ( fat ! meat conta9s & ! age ( ! animal4 ,?is wat] c>ries ) x ! flavor1 mu* ( ! m9]al matt]1 & "s food mat]ial1 s t :5 ! wat] is remov$ f ! tissues ^! ?+s are to a great ext5t lo/4 ,! me?ods ( cook]y appli$ to meat are bas$ on ! pr9ciple ( ei!r reta9+ or extract+ ! wat] t x conta9s4 ,! meat 9 :i* wat] is reta9$ is m easily *ew$ & swall[$ ?an t :i* is dry4 ,h[ev]1 ! wat] conta9$ 9 fle% has no great] value z food ?an o!r wat]4 ,!re=e1 z w be se5 9 ,fig4 #a1 ! great] ! am\nt ( wat] 9 a giv5 weight ( food1 ! less is its nutritive value4 #ad4 ,,m9]als ,,9 ,,meat4--,eight or m k9ds ( m9]als 9 suffici5t quantities to be ( importance 9 ! diet are to be f\nd 9 meat4 ,lean meat conta9s ! mo/ m9]als2 !y decrease 9 proportion z ! am\nt ( fat increases4 ,^! salts assi/ 9 ! build+ ( h>d tissues & h a decid$ effect on ! blood4 ,!y are lo/ f ! tissues ( meat by c]ta9 me?ods ( cook]y1 b z !y are 9 solution 9 ! wat] 9 :i* ! meat is cook$1 !y ne$ n be lo/ to ! diet if use is made ( ?is wat] = s\ps1 sauces1 & gravies4 #ae4 ,,extractives ,,9 ,,meat4--,! appetiz+ flavor ( meat is due to sub/ances call$ extractives4 ,! typical flavor t s]ves to di/+ui% pork f beef or mutton is due to ! diff]5ce 9 ! extractives4 ,al?\gh necess>y = flavor+1 ^! h no nutritive value2 9 fact1 ! body ?r[s !m (f z wa/e mat]ial :5 !y are tak5 ) ! food4 ,9 "s me?ods ( cook]y1 su* z broil+ & roa/+1 ! extractives are reta9$1 :ile 9 o!rs1 su* z ^? employ$ = mak+ /ews & s\ps1 !y are drawn out4 ,extractives occur 9 ! greate/ quantity 9 ! muscles t ! animal ex]cises a great deal & t 9 reality h become t\gh4 ,likewise1 a c]ta9 "p ( an old animal conta9s m extractives ?an ! same "p ( a "y "o4 ,= ^! reasons a v "y *ick5 is broil$ :ile an old "o is us$ = /ew1 & ribs ( beef are roa/$ :ile ! %9s are us$ = s\p4 ,meat t is all[$ to hang & rip5 develops comp\nds t are simil> to extractives & t imp>t additional flavor4 ,a rip5$ /eak is usually pref]r$ to "o cut f an animal t has be5 kill$ only a %ort "t4 ,h[ev]1 z ! rip5+ is 9 reality a decomposition process1 ! meat is said to become high if x is all[$ to hang too long4 ,,pur*ase ,,& ,,c>e ,,( ,,meat #af4 ,,pur*ase ,,( ,,meat4--,( all ! money t is sp5t = food 9 ! ,unit$ ,/ates ne>ly "o-?ird is sp5t = meat4 ,?is proportion is great] ?an t ( any ,european c\ntry & is probably m ?an is necess>y to provide diets t are prop]ly balanc$4 ,if x is f\nd t ! meat bill is runn+ too high1 "o or m ( sev]al ?+s may be ! cause4 ,! "o :o does ! pur*as+ may n und]/& ! buy+ ( meat1 ! *eap] cuts may n be us$ because ( a lack ( k z to h[ !y %\ld be prep>$ to make !m appetiz+1 or m meat may be s]v$ ?an is necess>y to supply ! ne$s ( ! family4 ,mu* ( ?is difficulty c be ov]come if ! p]son pur*as+ meat goes to ! m>ket p]sonally to see ! meat cut & weigh$ in/ead ( telephon+ ! ord]4 ,x is true1 ( c\rse1 t ! me?od ( cutt+ an animal v>ies 9 diff]5t p>ts ( ! c\ntry1 z does also ! nam+ ( ! diff]5t pieces4 ,h[ev]1 ?is ne$ give ! h\sewife no conc]n1 = ! deal] f :om ! meat is pur*as$ is usually will+ to supply any in=mation t is desir$ ab\t ! cutt+ ( meat & ! be/ use = c]ta9 pieces4 ,9 fact1 if ! but*] is compet5t1 ?is is a v good s\rce f :i* to obta9 a k ( su* matt]s4 ,ano!r way 9 :i* to r$uce ! meat bill is to utilize ! trimm+s ( bone & fat f pieces ( meat4 ,9 mo/ cases1 ^! are ( no value to ! but*]1 s t if a reque/ = !m is made1 he w1 z a rule1 be glad to wrap !m up ) ! meat t is pur*as$4 ,!y are ( consid]able value to ! h\sewife1 = ! bones may g into ! /ock pot1 :ile ! fat1 if x is tri$ out1 c be us$ = _m ?+s4 #ag4 ,! quantity ( meat to pur*ase dep5ds1 ( c\rse1 on ! numb] ( p]sons t are to be s]v$ ) x4 ,h[ev]1 x is (t5 a good plan to pur*ase a l>g] piece ?an is requir$ = a s+le meal & !n use :at rema9s = ano!r meal4 ,= in/ance1 a l>ge roa/ is always bett] ?an a small "o1 because x does n dry out 9 ! process ( cook]y & ! "p t rema9s aft] "o meal may be s]v$ cold 9 slices or us$ = mak+ "s o!r di%1 su* z meat pie or ha%4 ,su* a plan also saves bo? "t & fuel1 because suffici5t meat = sev]al meals may be cook$ at "o "t4 ,9 pur*as+ meat1 !re are c]ta9 pieces t %\ld nev] be ask$ = by ! p\nd or by ! price4 ,= in/ance1 ! h\sewife %\ld n say to ! but*]1 ,give me #b p\nds ( port]h\se /eak1 nor %\ld %e say1 ,give me #be c5ts wor? ( *ops4 ,/eak %\ld be b\ght by ! cut1 & ! ?ickness t is desir$ %\ld be designat$4 ,= example1 ! h\sewife may ask = an in*-?ick sirlo9 /eak1 a #b-;in* port]h\se /eak1 & s on4 ,*ops %\ld be b\ght accord+ to ! numb] ( p]sons t are to be s]v$1 usually a *op to a p]son be+ q suffici5t4 ,rib roa/s %\ld be b\ght by designat+ ! numb] ( ribs4 ,?us1 ! h\sewife may ask = a rib roa/ conta9+ two1 ?ree1 f\r1 or m ribs1 dep5d+ on ! size desir$4 ,roa/s f o!r p>ts ( beef1 su* z *uck or rump roa/s1 may be cut into *unks ( almo/ any desirable size )\t work+ a disadvantage to ei!r ! but*] or ! cu/om]1 & may !re=e be b\ght by ! p\nd4 ,r\nd b\ght = /eaks %\ld be pur*as$ by ! cut1 z are o!r /eaks2 or1 if an entire cut is too l>ge1 x may be pur*as$ z upp] r\nd or l[] r\nd1 b ! price paid %\ld v>y ) ! piece t is pur*as$4 ,r\nd b\ght = roa/s1 h[ev]1 may be pur*as$ by ! p\nd4 #ah4 ,,c>e ,,( ,,meat ,,9 ,,! ,,m>ket4--,animal foods decompose m readily ?an any o!r k9d1 & ! products ( _! decomposition are extremely dang]\s to ! heal?4 ,x is !re=e a s]i\s matt] :5 ev]y?+ t comes 9 contact ) meat is n clean4 ,reg>d+ ! prop] c>e ( meat1 ! sanit>y condition ( ! m>ket is ! fir/ consid]ation4 ,! light & v5tilation ( ! room & ! cleanl9ess ( ! walls1 floors1 tables1 c\nt]s1 & o!r equipm5t are po9ts ( ! greate/ importance & %\ld be not$ by ! h\sewife :5 %e is pur*as+ meat4 ,:e!r ! w9d[s & doors are scre5$ & all ! meat is c>efully cov]$ dur+ ! fly season are also matt]s t %\ld n be ov]look$4 ,!n1 too1 ! cleanl9ess & physical condition ( ! p]sons :o h&le ! meat %\ld be ( z great conc]n z ! sanit>y condition ( ! m>ket4 ,! h\sewife :o desires to supply h] family ) ! safe/ & cleane/ meat %\ld endeavor to pur*ase x 9 m>kets :]e all ! po9ts p]ta9+ to ! sanit>y condition are z ideal z possible4 ,if %e is at all d\btful z to ! fre%ness & cleanl9ess ( :at is sold to h]1 %e %\ld give x ?or\gh cook+ 9 ! process ( prep>ation s t no h>m w be done to ! p]sons :o are to eat x4 #ai4 ,,c>e ,,( ,,meat ,,9 ,,! ,,home4--,because ( ! p]i%able nature ( meat1 ! c>e giv5 x 9 ! m>ket mu/ be cont9u$ 9 ! home 9 ord] t no det]ioration may take place be=e x is cook$4 ,?is is n mu* ( a problem dur+ cold wea!r1 b ?r\gh ! summ] mon?s a cool place 9 :i* to keep x mu/ be provid$ unless ! meat c be cook$ v soon aft] x is deliv]$4 ,meat t mu/ be %ipp$ long di/ances is froz5 be=e x is %ipp$ & is kept froz5 until j be=e x is us$4 ,if su* meat is /ill froz5 :5 x ent]s ! home1 x %\ld n be put into a w>m place1 = !n x w ?aw too quickly4 ,in/ead1 x %\ld be put 9 ! refrig]ator or 9 "s place :]e ! temp]ature is a few degrees above freez+ po9t1 s t x w ?aw sl[ly & /ill rema9 too cold = bact]ia to become active4 ,ev5 if meat is n froz51 x mu/ receive prop] att5tion aft] x ent]s ! home4 ,z soon z x is receiv$1 x %\ld be remov$ f ! wrapp+ pap] or ! wood5 or c>dbo>d di% 9 :i* x is deliv]$4 ,if ! meat has n be5 pur*as$ p]sonally1 x is advisable to weigh x 9 ord] to v]ify ! but*]'s bill4 ,:5 ! h\sewife is satisfi$ ab\t ! weight1 %e %\ld place ! meat 9 an e>!nw>e1 *9a1 or enamel$ b[l1 cov] x1 & !n put x away 9 ! coole/ available place until x is us$4 ,"s p]sons put salt on meat :5 !y desire to keep x1 b ?is practice %\ld be avoid$1 z salt draws out ! juices f raw meat & h>d5s ! tissues to a c]ta9 ext5t4 ,if su* precautions are tak5 ) meat1 x w be 9 good condition :5 x is to be cook$4 ,h[ev]1 be=e any cook+ me?od is appli$ to x1 x %\ld always be wip$ ) a clean1 damp clo?4 ,9 addition1 all fat %\ld be remov$1 except j en\gh to assi/ 9 cook+ ! meat & give x a good flavor4 ,bone or t\gh portions may also be remov$ if !y c be us$ to bett] advantage = s\ps or /ews4 99 99 99 99 99 ,,cook+ ,,( ,,meat ,,purposes ,,( ,,cook+ ,,meat #bj4 ,x is 9 ! prep>ation ( food1 & ( meat 9 p>ticul>1 t "o ( ! m>k$ diff]5ces betwe5 unciviliz$ & civiliz$ man is evid5t4 ,raw meat1 :i* is pref]r$ by ! savage1 does n appeal to ! appetite ( mo/ civiliz$ p]sons2 9 fact1 to ! majority ( !m ! idea ( us+ x = food is disgu/+4 ,!re=e1 civiliz$ man prep>es 8 meat be=e eat+ x1 & ! high] 8 culture1 ! m p]fect are 8 me?ods ( prep>ation4 ,:ile x is probably true t mo/ ( ! me?ods ( cook]y r5d] meat less easy to dige/ ?an 9 its raw condition1 ?is disadvantage is (fset by ! sev]al purposes = :i* ?is food is cook$4 ,meat is cook$ *iefly to loos5 & s(t5 ! connective tissue & ?us cause ! muscle tissues to be expos$ m fully to ! action ( ! dige/ive juices4 ,ano!r important reason = cook+ meat is t subject+ x to ! action ( heat helps to kill bact]ia & p>asites4 ,9 addition1 meat is cook$ to make x m attractive to ! eye & to develop & improve its flavor4 ,,me?ods ,,( ,,cook+ ,,meat #ba4 ,! result desir$ :5 meat is cook$ has mu* to d ) ! me?od ( cook]y to *oose1 = diff]5t me?ods produce diff]5t results4 ,to und]/& ?is1 x w be necess>y to "k j :at ! action ( cook+ is on ! mat]ial t meat conta9s4 ,:5 raw meat is cut1 ! t9y meat fib]s are laid op51 ) ! result t1 9 ! application ( ! cook+ process1 ! album9\s mat]ial ei!r is lo/1 or1 l ! album5 ( eggs1 is coagulat$1 or h>d5$1 & ?us reta9$4 ,!re=e1 be=e prep>+ a piece ( meat1 ! h\sewife %\ld det]m9e :i* ( ^! two ?+s %e wi%es to accompli% & !n proce$ to c>ry out ! process intellig5tly4 ,! me?ods ( cook]y t may be appli$ to meat include broil+1 pan broil+1 roa/+1 /ew+ or simm]+1 braiz+1 fry+1 saut+1 & fricassee+4 ,all ( ^! me?ods are expla9$ 9 a g5]al way 9 ,ess5tials ( ,cook]y1 ,"p #a1 b explanations ( !m z !y apply to meat are "h giv5 9 ord] to acqua9t ! h\sewife ) ! advantages & disadvantages ( ! v>i\s ways by :i* ?is food c be prep>$4 #bb4 ,,broil+ ,,& ,,pan ,,broil+4--,only su* cuts ( meats z require %ort cook+ c be prep>$ by ! me?ods ( broil+ & pan broil+4 ,to c>ry out ^! me?ods successfully1 sev]e heat mu/ be appli$ to ! surface ( ! meat s t ! album9 9 ! ends ( ! muscle fib]s may be coagulat$ at once4 ,?is pres5ts1 dur+ ! rema9d] ( ! prep>ation1 a loss ( ! meat juices4 ,meat to :i* ei!r ( ^! me?ods is appli$ w be indige/ible on ! surface & _m times almo/ uncook$ 9 ! c5t]1 z 9 ! case ( r>e /eak4 ,su* meat1 h[ev]1 is m dige/ible ?an ?9 pieces t are ?or\ghly cook$ at ! v high temp]ature requir$ = broil+4 #bc4 ,,roa/+4--,! process ( roa/+1 ei!r 9 ! ov5 or 9 a pot on top ( ! /ove1 to be prop]ly done1 requires t ! piece ( meat to be roa/$ mu/ fir/ be se>$ ov] ! entire surface by ! application ( sev]e heat4 ,9 ! case ( a pot roa/1 ! se>+ c be done conv5i5tly 9 ! pot be=e ! pot-roa/+ process beg9s4 ,if ! meat is to be roa/$ 9 ! ov51 x may be se>$ fir/ 9 a pan on top ( ! /ove4 ,h[ev]1 x may be se>$ to "s ext5t by plac+ x 9 a v hot ov5 & turn+ x ov] s t all ! surface is expos$4 ,!n1 to cont9ue ! roa/+ process1 ! temp]ature mu/ be l[]$ j a little4 ,! roa/+ pan may be ( any desirable size & %ape t is conv5i5t & suffici5tly l>ge to accommodate ! meat to be prep>$4 ,a pan l t %[n 9 ,fig4 #b is bo? conv5i5t & satisfactory4 ,x is provid$ ) a cov] t fits tight4 ,9 ?is cov]1 z %[n1 is an op5+ t may be clos$ or op5$ s z to regulate ! am\nt ( moi/ure inside ! pan4 ,9 ! bottom ( ! pan is a rack ^u :i* ! meat may re/4 ,illu/ration3 ,fig4 #b #bd4 ,to prep>e meat = roa/+1 fl\r %\ld be spr9kl$ or rubb$ ov] its lean surface be=e x is put 9 ! pan4 ,?is =ms a pa/e t cooks into a cru/ & prev5ts ! loss ( juices f ! meat4 ,9 roa/+1 ! heat is appli$ long] & m sl[ly ?an 9 broil+ or fry+1 s t !re is m possibility = ! connective tissue b5ea? ! surface to s(t54 ,! surface is1 h[ev]1 z indige/ible z t ( broil$ meat4 ,an important po9t = e h\sewife to rememb] 9 ?is connection is t ! l>g] ! roa/ ! sl[] %\ld be ! fire4 ,?is is due to ! fact t long be=e ! heat c\ld p5etrate to ! c5t]1 ! outside w\ld be burn$4 ,a small roa/1 h[ev]1 w be m delici\s if x is prep>$ ) a v hot fire1 = !n ! juices w n h a *ance to evaporate & ! tissues w be m moi/ & ta/y4 #be4 ,,fry+ ,,& ,,saut,,+4--,:5 meat is fri$ or sautd1 t is1 br\ght directly 9 contact ) hot fat1 x is made d\bly indige/ible1 because ( ! h>d5+ ( ! surface tissues & ! indige/ibility ( ! fat t p5etrates ^! tissues4 ,?is is especially true ( meat t is sautd sl[ly 9 a small quantity ( hot fat4 ,mu* ( ?is difficulty c be ov]come1 h[ev]1 if meat prep>$ by ^! me?ods1 l t :i* is broil$ or roa/$1 is subject$ quickly to int5se heat4 ,9 addition1 ! fat us$ = cook+ %\ld be made hot be=e ! meat is put into x4 #bf4 ,,boil+4--,to boil meat means to cook x a long "t 9 wat] at a temp]ature ( #bab degrees ,fahr5heit4 ,?is me?od ( prep>+ meat is n /rongly advocat$1 = !re is seldom a "t :5 bett] results _c be obta9$ by cook+ meat at a l[] temp]ature ?an boil+ po9t4 ,! be/ plan is to br+ ! meat to ! boil+ po9t1 all[ x to boil = a %ort "t1 & !n r$uce ! temp]ature s t ! meat w simm] = ! rema9d] ( ! cook+4 ,9 cook+ meat by boil+1 a grayi% scum appe>s on ! surface j be=e ! boil+ po9t is rea*$4 ,?is scum is caus$ by ! gradual extraction ( a "p ( ! soluble album9 t is pres5t 9 ! holl[ fib]s ( ! muscle tissue4 ,aft] its extraction1 x is coagulat$ by ! heat 9 ! wat]4 ,z x coagulates & rises1 x c>ries ) x to ! top p>ticles ( dirt & o!r =eign mat]ial pres5t 9 ! wat] or on ! surface ( ! meat4 ,9 addition1 ?is scum conta9s a little blood1 :i* is extract$ & coagulat$ & :i* t5ds to make x grayi% 9 color4 ,su* scum %\ld be skimm$ (f1 z x is unappetiz+ 9 appe>ance4 #bg4 ,:e!r ! meat %\ld be put into cold wat] or boil+ wat] dep5ds on ! result t is desir$4 ,x is impossible to make a ri*1 ta/y bro? & at ! same "t h a juicy1 well-flavor$ piece ( boil$ meat4 ,if meat is cook$ = ! purpose ( mak+ s\p or bro?1 x %\ld be put into cold wat] & !n br\ght to a boil4 ,by ?is me?od1 "s ( ! nutritive mat]ial & mu* ( ! flavor+ sub/ance w be drawn out be=e ! wat] becomes hot en\gh to h>d5 !m4 ,h[ev]1 9 case only ! meat is to be us$1 x %\ld be plung$ directly into boil+ wat] 9 ord] to coagulate ! surface at once1 z 9 ! application ( dry heat4 ,if x is all[$ to boil = #aj m9utes or s & ! temp]ature !n r$uc$1 ! coat+ t is =m$ w prev5t ! nutritive mat]ial & ! flavor f be+ lo/ to any great ext5t4 ,b if ! action ( ! boil+ wat] is p]mitt$ to cont9ue dur+ ! entire "t ( cook+1 ! tissues w become t\gh & dry4 #bh4 ,,/ew+ ,,or ,,simm]+4--,! *eap cuts ( meat1 :i* conta9 a great deal ( flavor & are s likely to be t\gh1 _c be prep>$ by ! quick me?ods ( cook]y nor by ! application ( high temp]ature1 = ! result w\ld be a t\gh1 indige/ible1 & unpalatable di%4 ,! long1 sl[ cook+ at a temp]ature l[] ?an boil+ po9t1 :i* is kn[n z /ew+ or simm]+1 %\ld be appli$4 ,9 fact1 no bett] me?od = ! prep>ation ( t\gh pieces ( meat & old f[l c be f\nd ?an ?is process1 = by x ! connective tissue & ! muscle fib]s are s(t5$4 ,if ! me?od is c>ri$ out 9 a tightly clos$ vessel & only a small am\nt ( liquid is us$1 !re is no appreciable loss ( flavor except t c>ri$ into ! liquid 9 :i* ! meat cooks4 ,b s9ce su* liquid is always us$1 ! meat be+ usually s]v$ 9 x1 z 9 ! case ( /ews1 !re is no actual loss4 ,to secure ! be/ results 9 ! use ( ?is me?od1 ! meat %\ld be cut into small pieces s z to expose z mu* surface z possible4 ,!n ! pieces %\ld be put into cold wat] r ?an hot1 9 ord] t mu* ( ! juices & flavor+ mat]ials may be dissolv$4 ,:5 ?is has be5 accompli%$1 ! temp]ature %\ld be gradually rais$ until x ne>ly rea*es ! boil+ po9t4 ,if x is kept at ?is po9t = sev]al h\rs1 ! meat w become t5d] & juicy & a ri*1 ta/y bro? w also be obta9$4 #bi4 ,,braiz+4--,meat cook$ by ! me?od ( braiz+1 :i* is 9 reality a comb9ation ( /ew+ & bak+1 is fir/ subject$ to ! int5se dry heat ( ! ov5 & !n cook$ sl[ly 9 ! /eam ( ! wat] t surr\nds x4 ,to cook meat 9 ?is way1 a pan mu/ be us$ t w p]mit ! meat to be rais$ on a rack t ext5ds above a small quantity ( wat]4 ,by ?is me?od a c]ta9 am\nt ( juice f ! meat is tak5 up by ! wat]1 b ! connective tissue is well s(t5$ unless ! cook+ is done at too high a temp]ature4 #cj4 ,,fricassee+4--,z has already be5 le>n$1 fricassee+ is a comb9ation ( saut+ & /ew+4 ,! saut+ coagulates ! surface prote9s & prev5ts1 to "s ext5t1 ! loss ( flavor t w\ld occur 9 ! subsequ5t /ew+ if ! surface 7 n h>d5$4 ,to produce a t5d]1 ta/y di%1 fricassee+ %\ld be a long1 sl[ process4 ,?is me?od is seldom appli$ to t5d]1 exp5sive cuts ( meat & to "y *ick5s1 b is us$ = f[l & = pieces ( meat t w\ld n make appetiz+ di%es if prep>$ by a quick] me?od4 ,,"t ,,requir$ ,,= ,,cook+ ,,meat #ca4 ,! l5g? ( "t requir$ = cook+ v>i\s k9ds ( meat is usually puzzl+ to ^? inexp]i5c$ 9 cook]y4 ,! diff]5ce betwe5 a dry1 h>d beef roa/ & a t5d]1 moi/1 juicy "o is due to ! l5g? ( "t all[$ = cook+4 ,ov]done meats ( any k9d are n likely to be ta/y4 ,!re=e1 x %\ld be rememb]$ t :5 dry heat is us$1 z 9 bak+1 roa/+1 broil+1 etc41 ! long] ! heat is appli$ ! great] w be ! evaporation ( moi/ure & ! consequ5t %r9kage 9 ! meat4 ,a g5]al rule = cook+ meat 9 ! ov5 is to all[ #ae m9utes = ea* p\nd & #ae m9utes extra4 ,if x is to be cook$ by broil+1 all[ #aj m9utes = ea* p\nd & #aj m9utes extra2 by boil+1 #bj m9utes = ea* p\nd & #bj m9utes extra2 & by simm]+1 #cj m9utes = ea* p\nd4 ,9 ,table ,i is giv5 ! numb] ( m9utes g5]ally all[$ = cook+ #a p\nd ( ea* ( ! v>i\s cuts ( beef1 veal1 mutton1 lamb1 & pork by ! diff]5t cook]y me?ods4 ,?is table %\ld be ref]r$ to 9 /udy+ ! two ,sections p]ta9+ to meat4 ,,table ,i ,,"t ,,table ,,= ,,cook+ ,,meats ,,"n ,,( ,,cut ,,cook]y ,,me?od ,,"t ,,p] ,,p\nd ,,m9utes ,,beef ,r\nd ,roa/+ #ab to #ae ,ribs ,roa/+1 well done #ab to #ae ,ribs ,roa/+1 r>e #h to #aj ,rump ,roa/+ #ab to #ae ,sirlo9 ,roa/+1 r>e #h to #aj ,roll$ roa/ ,roa/+ #ab to #ae ,/eaks ,broil+1 well done #ab to #ae ,/eaks ,broil+1 r>e #h to #aj ,fre% beef ,boil+ #bj to #be ,corn$ beef ,boil+ #be to #cj ,any cut ,simm]+ #cj ,*uck ,braiz+ #be to #cj ,,veal ,leg ,roa/+ #bj ,*ops or /eak ,broil+ #h to #cj ,%\ld] ,braiz+ #cj to #dj ,,mutton ,leg ,roa/+ #ae to #bj ,%\ld] ,roa/+ #ae to #bj ,leg ,braiz+ #dj to #ej ,leg ,boil+ #ae to #be ,*ops ,broil+ #aj to #ab ,,lamb ,lo9 or saddle ,roa/+ #ae to #bj ,leg ,roa/+ #ae to #bj ,*ops ,broil+ #h to #aj ,,pork ,%\ld] or ribs ,roa/+ #bj to #be ,ham ,boil$ #bj to #cj ,*ops ,broil$ #h to #aj 99 99 99 99 99 ,,beef ,,g5]al ,,*>act]i/ics ,,( ,,beef #cb4 ,z is g5]ally kn[n1 ,,beef is ! fle% ( a slaught]$ /e]1 c[1 or o!r adult bov9e animal4 ,^! animals may be sold to be slaught]$ z "y z #a-a_/b to #b ye>s old1 b beef ( ! be/ quality is obta9$ f !m :5 !y are f #c to #d ye>s ( age4 ,rang+ f ! highe/ quality d[n to ! l[e/1 beef is designat$ by ! but*] z prime1 extra fancy1 fancy1 extra *oice1 *oice1 good1 & poor4 ,9 a m>ket :]e trade is l>ge & v>i$1 x is possible to make su* use ( meat z to get a high] price = ! bett] qualities ?an c be obta9$ 9 o!r m>kets4 #cc4 ,:5 ! quality ( beef is to be det]m9$1 ! am\nt1 quality1 & color ( ! fle%1 bone1 & fat mu/ be consid]$4 ,! surface ( a fre%ly cut piece ( beef %\ld be bright r$ 9 color4 ,:5 x is expos$ to ! air = "s "t1 ! action ( ! air on ! blood causes x to become d>k]1 b ev5 ?is color %\ld be a good cle> r$4 ,any unusual color is look$ on ) suspicion by a p]son :o und]/&s ! requirem5ts ( good meat4 ,to obta9 beef ( ! be/ quality1 x %\ld be cut crosswise ( ! fib]4 ,9 fact1 ! way 9 :i* meat is cut det]m9es to a great ext5t ! diff]5ce betwe5 t5d] & t\gh meat &1 consequ5tly1 ! price t is *>g$4 ,?is diff]5ce c be readily se5 by exam9+ ! surface ( a cut4 ,x w be not$ t ! t5d] p>ts are made up ( %ort fib]s t are cut directly across at "r angles ) ! surface ( ! meat1 :ile ! t\gh] p>ts conta9 long fib]s t run ei!r slant+ or almo/ p>allel to ! surface4 #cd4 ,! am\nt ( bone & c>tilage 9 proportion to meat 9 a cut ( beef usually makes a diff]5ce 9 price & det]m9es ! usefulness ( ! piece to ! h\sewife4 ,!re=e1 ^! are matt]s t %\ld be c>efully consid]$4 ,= in/ance1 a c]ta9 cut ( beef t is suitable = a roa/ may co/ a few c5ts less ?an ano!r cut1 b if its proportion ( bone to meat is great] ?an 9 ! m exp5sive piece1 no?+ is ga9$ by pur*as+ x4 ,bones1 h[ev]1 possess "s value & c be utiliz$ 9 v>i\s ways4 ,^? conta9+ m>r[1 :i* is ! s(t tissue f\nd 9 ! cavities ( bones & compos$ l>gely ( fat1 are m valuable = s\p mak+ & = /ews & gravies ?an are solid bones4 ,9 "y beef 9 good condition1 ! fat is creamy :ite 9 color4 ,h[ev]1 z ! animal gr[s old]1 ! color gr[s d>k] until x becomes a deep yell[4 ,besides ! fle%1 bone1 & fat1 ! g5]al %ape & ?ickness ( a piece ( beef %\ld be not$ :5 its quality is to be det]m9$4 ,9 addition1 its adaptability to ! purpose = :i* x is select$ & ! me?od ( cook]y to be us$ 9 its prep>ation are also po9ts t %\ld n be ov]look$4 99 99 99 99 99 ,,cuts ,,( ,,beef ,,me?od ,,( ,,obta9+ ,,cuts ,illu/ration3 ,fig4 #c #ce4 ,) ! g5]al *>act]i/ics ( beef well 9 m9d1 ! h\sewife is prep>$ to le>n ( ! way 9 :i* ! animal is cut to produce ! diff]5t pieces t %e sees 9 ! but*] %op & ! names t are giv5 to ! v>i\s cuts4 ,! cutt+ ( ! animal1 z well z ! nam+ ( ! pieces1 v>ies 9 diff]5t localities1 b ! diff]5ce is n suffici5t to be confus+4 ,!re=e1 if ! in=mation "h giv5 is ?or\ghly ma/]$1 ! h\sewife w be able to select meat intellig5tly 9 :atev] section ( ! c\ntry %e may reside4 ,an important po9t = h] to rememb] conc]n+ meat ( any k9d is t ! *eap] cuts are f\nd ne> ! neck1 legs1 & %9s1 & t ! pieces increase 9 price z !y g t[>d ! back4 ,illu/ration3 ,fig4 #d 99divisions ( a c[ into cuts99 #cf4 ,! g5]al me?od ( cutt+ up a :ole beef into l>ge cuts is %[n 9 ,fig4 #c4 ,aft] ! head1 feet1 & inte/9es are remov$1 ! c>cass is cut d[n along ! sp9e & divid$ into halves4 ,ea* half includes an entire side & is kn[n z a side ( beef4 ,!n ea* side is divid$ into =e & h9d qu>t]s along ! diagonal l9e t occurs ab\t midway betwe5 ! front & ! back4 ,x is 9 ?is =m t ! but*] usually receives ! beef4 ,he fir/ sep>ates x into ! l>ge pieces "h indicat$ & !n cuts ^! pieces into num]\s small] ones hav+ names t indicate _! location4 ,= in/ance1 ! piece m>k$ a includes ! *uck2 b1 ! ribs2 c1 ! lo92 d1 ! r\nd2 e1 ! flank2 f1 ! plate2 & g1 ! %94 #cg4 ,! cuts t are obta9$ f ^! l>g] pieces are %[n 9 ,fig4 #d4 ,= in/ance1 f ! *uck1 z illu/rat$ 9 7a71 are secur$ num]\s cuts1 includ+ ! neck1 %\ld] clod1 %\ld]1 & *uck ribs4 ,! same is true ( ! o!r pieces1 z a c>eful /udy ( ^! illu/rations w reveal4 ,besides indicat+ ! v>i\s cuts1 ea* "o ( ^! illu/rations s]ves an additional purpose4 ,f 7a71 :i* %[s ! skeleton ( ! beef1 ! am\nt & ! %ape ( ! bone t ! v>i\s cuts conta9 c be readily obs]v$4 ,f 7b71 :i* %[s ! directions 9 :i* ! surface muscle fib]s run1 c be told :e!r ! cutt+ ( ! pieces is done across ! fib]s or 9 ! same direction z ! fib]s4 ,bo? ( ^! matt]s are ( su* importance to ! h\sewife t con/ant ref]5ce to ^! illu/rations %\ld be made until ! po9ts t !y s]ve to indicate are ?or\ghly und]/ood4 ,,names ,,& ,,uses ,,( ,,cuts #ch4 ,s t a /ill bett] idea may be =m$ ( ! pieces into :i* a side ( beef may be cut1 ref]5ce %\ld be made to ,fig4 #e4 ,! heavy l9e ?r\gh ! c5t] %[s :]e ! side is divid$ 9 ord] to cut x into ! =e & h9d qu>t]s4 ,z w be obs]v$1 ! =e qu>t] includes ! *uck1 prime ribs1 & :ole plate1 & ! h9d qu>t]1 ! lo9 & ! r\nd1 ea* ( ^! l>ge pieces be+ indicat$ by a diff]5t color4 ,to make ^! l>ge pieces ( a size suitable = sale to ! consum]1 ! but*] cuts ea* "o ( !m into /ill small] pieces1 all ( :i* are indicat$ 9 ! illu/ration4 ,! names ( ^! cuts1 toge!r ) _! respective uses1 & ! names ( ! beef organs & _! uses1 are giv5 9 ,table ,,ii4 ,,table ,,ii ,,cuts ,,obta9$ ,,f ,a ,,side ,,( ,,beef ,,& ,,_! ,,uses ,,"n ,,( ,,"n ,,( ,,cut ,,uses ,,( ,,cuts ,,l>ge ,,piece ,*uck44444444,neck ,s\ps1 bro?s1 /ews ,%\ld] clod ,s\ps1 bro?s1 /ews1 boil+1 corn+ ,ribs 7#aa?1 #ab?1 ,br[n /ews1 braiz+1 & #ac?7 poor roa/s ,ribs 7#i? & #aj?7 ,braiz+1 roa/s ,%\ld] ,s\ps1 /ews1 corn+1 roa/ ,cross-ribs ,roa/ ,brisket ,s\ps1 /ews1 corn+ ,%9 ,s\ps ,prime ,ribs444,ribs 7#a/ to #h?1 ,roa/s inclusive7 ,:ole ,plate44,plate ,s\ps1 /ews1 corn+ ,navel ,s\ps1 /ews1 corn+ ,lo9444444444,%ort /eak ,/eaks1 roa/s ,port]h\se cuts ,/eaks1 roa/s ,hip-bone /eak ,/eaks1 roa/s ,flat-bone /eak ,/eaks1 roa/s ,r\nd-bone /eak ,/eaks1 roa/s ,sirlo9 ,/eaks ,top sirlo9 ,roa/s ,flank ,roll$ /eak1 braiz+1 boil+ ,t5d]lo9 ,roa/ ,r\nd44444444,rump ,roa/s1 corn+ ,upp] r\nd ,/eaks1 roa/s ,l[] r\nd ,/eaks1 pot roa/s1 /ews ,ve9 ,/ews1 s\ps ,%ank ,s\ps ,beef ,organs44,liv] ,broil+1 fry+ ,he>t ,bak+1 braiz+ ,tongue ,boil+1 bak+1 braiz+ ,tail ,s\p #ci4 ,z w be obs]v$ f ,fig4 #e1 ! ribs are numb]$ 9 ! opposite direction f ! way 9 :i* !y are ord9>ily c\nt$2 t is1 ! fir/ rib 9 a cut ( beef is ! "o f>!/ f ! head & ! ?irte5? is ! "o j back ( ! neck4 ,! fir/ & second ribs are call$ ! back ribs2 ! ?ird1 f\r?1 fif?1 & six?1 ! middle ribs4 ,to prep>e ! ribs = sale1 !y are usually cut into pieces t conta9 two ribs1 ! fir/ & second ribs be+ kn[n z ! fir/ cut1 ! ?ird & f\r? z ! second cut1 etc4 ,aft] be+ saw$ across1 ! rib bones are ei!r left 9 to make a /&+ rib roa/ or tak5 out & ! meat !n roll$ & fa/5$ toge!r ) skew]s to make a roll$ roa/4 ,skew]s1 :i* are long wood5 or metal p9s t may be pu%$ ?r\gh meat to fa/5 x toge!r1 w be f\nd useful to ! h\sewife 9 prep>+ _m cuts ( meat = cook+4 ,!y may usually be obta9$ at a meat m>ket or a h>dw>e /ore4 #dj4 ,c]ta9 ( ! organs ( beef are utiliz$ to a consid]able ext5t1 s t :ile !y _c be %[n 9 ,fig4 #e1 !y are includ$ 9 ,table ,,ii4 ,! he>t & ! tongue are valuable bo? because !y are economical & because !y add v>iety to ! meat diet ( ! family4 ,! tongue1 ei!r smok$ or fre%1 may be boil$ & !n s]v$ hot1 or x may be pickl$ 9 v9eg> & s]v$ cold4 ,! he>t may be prep>$ 9 ! same way1 or x may be /uff$ & !n bak$4 ,! tail ( beef makes excell5t s\p & is mu* us$ = ?is purpose4 99 99 99 99 99 ,,cook+ ,,( ,,beef ,,/eaks ,,& ,,_! ,,prep>ation #da4 ,/eaks ,obta9$ ,f ! ,lo94--,! way 9 :i* a lo9 ( beef is cut into /eaks is %[n 9 ,fig4 #f4 ,f a to b are cut ,delmonico /eaks2 f b to c1 port]h\se /eaks2 f c to d1 hip-bone /eaks2 f d to e1 flat-bone /eaks2 & f e to f1 sirlo9 /eaks4 ,! lo9 is cut f ! rump at f & f ! flank & plate at h to j4 ,:5 /eaks are cut f ! fle% ( animals 9 good condition1 !y are all v t5d] & may be us$ = ! quick me?ods ( cook]y1 su* z broil+4 ,a v good idea ( :at ea* ( ^! /eaks looks l c be obta9$ f ,figs4 #g to #aa1 inclusive4 ,ea* ( ^! illu/rations %[s ! entire section ( /eak1 z well z "o /eak cut f ! piece4 ,,delmonico ,,/eak1 :i* is %[n 9 ,fig4 #g1 is ! smalle/ /eak t c be cut f ! lo9 & is !re=e an excell5t cut = a small family4 ,x conta9s little or no t5d]lo94 ,sometimes ?is /eak is wrongly call$ a club /eak1 b no confusion w result if x is rememb]$ t a club /eak is a port]h\se /eak t has mo/ ( ! bone & ! flank end1 or tail1 remov$4 ,illu/ration3 ,fig4 #g ,port]h\se /eak1 :i* is illu/rat$ 9 ,fig #h1 conta9s m t5d]lo9 ?an any o!r /eak4 ,?is /eak also be+ small 9 size is a v good cut = a small numb] ( p]sons4 ,illu/ration3 ,fig4 #h ,hip-bone /eak1 %[n 9 ,fig4 #i1 conta9s a good-siz$ piece ( t5d]lo94 ,/eak ( ?is k9d f9ds mu* favor1 z x c be s]v$ q advantage\sly4 ,flat-bone /eak1 z %[n 9 ,fig4 #aj1 has a l>ge bone1 b x also conta9s a consid]able am\nt ( fairly solid meat4 ,:5 a l>ge numb] ( p]sons are to be s]v$1 ?is is a v good /eak to select4 ,sirlo9 /eak is %[n 9 ,fig4 #aa4 ,z w be obs]v$1 ?is /eak conta9s m solid meat ?an any ( ! o!r /eaks cut f ! lo94 ,= ?is reason1 x s]ves a l>ge numb] ( p]sons m advantage\sly ?an ! o!rs d4 ,illu/ration3 ,fig4 #i ,illu/ration3 ,fig4 #aj #db4 ,/eaks ,obta9$ ,f ! ,r\nd4--,:ile ! /eaks cut f ! lo9 are usually pref]r$ because ( _! t5d]ness1 ^? cut f ! upp] r\nd & across ! rump are v desirable = _m purposes4 ,if ^! are n s t5d] z is desir$1 ! surface may be *opp$ ) a dull knife 9 ord] to make t9y cuts ?r\gh ! fib]s1 or x may be p\nd$ ) "s blunt object1 z1 = in/ance1 a wood5 potato ma%]4 ,9 ,fig4 #ab1 ! entire r\nd & ! way x is sometimes subdivid$ into ! upp] & l[] r\nd are %[n4 ,:at is kn[n z a r\nd /eak is a slice t is cut across ! entire r\nd4 ,h[ev]1 su* a /eak is (t5 cut into two p>ts :]e ! l9e divid+ ! r\nd is %[n1 & ei!r ! upp] or ! l[] piece may be pur*as$4 ,! upp] r\nd is ! bett] piece & br+s a high] price ?an ! :ole r\nd or ! l[] r\nd includ+ ! ve94 ,! quick me?ods ( cook]y may be appli$ to ! m desirable cuts ( ! r\nd1 b ! l[] r\nd or ! ve9 is g5]ally us$ = roa/+1 braiz+1 or /ew+4 ,illu/ration3 ,fig4 #aa ,illu/ration3 ,fig4 #ab #dc4 ,broil$ ,beef/eak4--,z has already be5 expla9$1 ! /eaks cut f ! lo9 are ! ones t are g5]ally us$ = broil+4 ,:5 "o ( ^! /eaks is to be broil$1 x %\ld nev] be less ?an #a in* ?ick1 b x may be f #a to #b-a_/b in*es 9 ?ickness1 accord+ to ! pref]5ce ( ! p]sons = :om x is prep>$4 ,z ! flank end1 or tail1 ( su* /eaks is always t\gh1 x %\ld be cut (f be=e cook+ & utiliz$ 9 ! mak+ ( s\ps & su* di%es z require *opp$ meats4 ,9 addition1 all sup]flu\s fat %\ld be remov$ & !n tri$ out4 ,beef fat1 especially if x is mix$ ) l>d or o!r fats1 makes excell5t %ort5+2 likewise1 x may be us$ = saut+ v>i\s foods4 ,:5 a /eak has be5 prep>$ 9 ?is mann]1 wipe x c>efully ) a clean1 damp clo?4 ,heat ! broil] v hot & grease ! rack ) a little ( ! beef fat4 ,!n place ! /eak on ! rack1 expose x directly to ! rays ( a v hot fire1 & turn x e #aj seconds until ea* side has be5 expos$ sev]al times to ! blaze4 ,?is is done 9 ord] to se> ! entire surface & ?us prev5t ! loss ( ! juice4 ,:5 ! surface is suffici5tly se>$1 l[] ! fire or move ! /eak to a cool] place on ! /ove & !n1 turn+ x frequ5tly1 all[ x to cook m sl[ly until x rea*es ! desir$ condition4 ,! broil+ ( a /eak requires f #aj to #bj m9utes1 dep5d+ on its ?ickness & :e!r x is pref]r$ well done or r>e4 ,place ! broil$ /eak on a hot platt]1 dot x ) butt]1 season x ) salt & pepp]1 & s]ve at once4 #dd4 ,pan-,broil$ ,/eak4--,if x is impossible to prep>e ! /eak 9 a broil]1 x may be pan-broil$4 ,9 fact1 ?is is a v satisfactory way to cook any ( ! t5d] cuts4 ,to c>ry out ?is me?od1 place a heavy fry+ pan directly ov] ! fire & all[ x to become s hot t ! fat w smoke :5 put into x4 ,grease ! pan ) a small piece ( ! beef fat1 j en\gh to prev5t ! /eak f /ick+ fa/4 ,put ! /eak into ! hot pan & turn x z soon z x is se>$ on ! side t t\*es ! pan4 ,aft] x is se>$ on ! o!r side1 turn x aga9 & cont9ue to turn x frequ5tly until x has broil$ = ab\t #ae m9utes4 ,:5 x is cook$ suffici5tly to s]ve1 dot x ) butt] & season x ) salt & pepp]4 ,s]ve hot4 #de4 ,,roll$ ,,/eak1 ,,or ,,mock ,,duck4--,to h a delici\s meat1 x is n always necess>y to secure ! t5d]1 exp5sive cuts1 = excell5t di%es c be prep>$ f ! *eap] pieces4 ,= in/ance1 /eaks cut f ! entire r\nd or ?9 cuts f ! rump c be fill$ ) a /uff+ & !n roll$ to make roll$ /eak1 or mock duck4 ,?is is an extremely appetiz+ di% & af=ds ! h\sewife a *ance to give h] family a pleas+ v>iety 9 ! way ( meat4 ,! /eak us$ = ?is purpose %\ld fir/ be broil$ 9 ! way expla9$ 9 ,art4 #dc4 ,!n x %\ld be fill$ ) a /uff+ made z foll[s3 ,,/uff+ ,,= ,,roll$ ,,/eak #a qt4 /ale bread crumbs #a c4 /ew$ tomatoes #a small onion #a ,tb4 salt #b ,tb4 butt] #a_/d ,tb4 pepp] #a c4 hot wat] ,illu/ration3 ,,fig4 #ac ,mix all toge!r4 ,pile on top ( ! broil$ /eak & roll ! /eak s t ! edges lap ov] ea* o!r & ! dress+ is completely cov]$4 ,fa/5 toge!r ) skew]s or tie by wrapp+ a cord ar\nd ! roll4 ,/rips ( bacon or salt pork ti$ to ! outside or fa/5$ ) small skew]s improve ! flavor ( ! meat4 ,place 9 a roa/+ pan & bake 9 a hot ov5 until ! /eak is ?or\ghly bak$4 ,?is w require n less ?an #dj m9utes4 ,cut into slices & s]ve hot4 #df4 ,,skirt ,,/eak4--,ly+ inside ! ribs & ext5d+ f ! second or ?ird rib to ! brea/ bone is a ?9 /rip ( muscle kn[n z a skirt /eak4 ,?is is remov$ be=e ! ribs are cut = roa/s1 &1 z %[n 9 ,fig4 #ac1 is slit ?r\gh ! c5t] ) a long1 %>p knife to =m a pocket into :i* /uff+ c be put4 ,z a skirt /eak is n exp5sive & has excell5t flavor1 x is a v desirable piece ( meat4 ,to prep>e su* a /eak = ! table1 /uff x ) ! /uff+ giv5 = roll$ /eak 9 ,art4 #de1 & !n fa/5 ! edges toge!r ) skew]s4 ,bake 9 a hot ov5 until ! /eak is well done4 ,s]ve hot4 #dg4 ,,swiss ,,/eak4--,ano!r v appetiz+ di% t c be made f ! *eap] /eaks is ,swiss /eak4 ,to be mo/ satisfactory1 ! /eak us$ = ?is purpose %\ld be ab\t an in* ?ick4 ,p\nd z mu* dry fl\r z possible into bo? sides ( ! /eak by means ( a wood5 potato ma%]4 ,!n br[n x on bo? sides 9 a hot fry+ pan ) "s ( ! beef fat4 ,:5 x is ?or\ghly br[n$1 p\r a cup ( hot wat] ov] x1 cov] ! pan tight1 & remove to ! back ( ! /ove4 ,h j en\gh wat] on ! /eak & apply j en\gh heat to keep x simm]+ v sl[ly = ab\t #a_/b h\r4 ,z ! meat cooks1 ! wat] w =m a gravy by becom+ ?ick5$ ) ! fl\r t has be5 p\nd$ into ! /eak4 ,s]ve ! /eak ) ?is gravy4 #dh4 ,,hamburg] ,,/eak4--,! t\gh] pieces ( beef1 su* z ! flank ends ( ! /eak & p>ts ( ! rump1 ! r\nd1 & ! *uck1 may be gr\nd f9e by be+ =c$ ?r\gh a food *opp]4 ,su* meat is v frequ5tly comb9$ ) egg & !n =m$ into small cakes or patties to make ,hamburg] /eak4 ,besides provid+ a way to utilize pieces ( meat t might o!rwise be wa/$1 ?is di% af=ds v>iety to ! diet4 ,,hamburg] ,,/eak 7,suffici5t to ,s]ve ,f\r7 #a lb4 *opp$ beef #a small onion1 *opp$ #a-a_/b tsp4 salt #a egg 7if desir$7 #a_/d tsp4 pepp] ,mix ! +r$i5ts ?or\ghly & %ape into ?9 patties4 ,cook by broil+ 9 a pan plac$ 9 ! broil] or by pan-broil+ 9 a hot1 well-greas$ fry+ pan4 ,spread ) butt] :5 ready to s]ve4 #di4 ,,plank$ ,,/eak4--,a di% t ! h\sewife g5]ally consid]s too complicat$ = h]1 b t may v readily be prep>$ 9 ! home1 is plank$ /eak4 ,su* a /eak gets its "n f ! fact t a "p ( its cook+ is done on a h>dwood plank1 & t ! /eak1 toge!r ) vegetables ( v>i\s k9ds1 is s]v$ on ! plank4 ,potatoes are always us$ z "o ( ! vegetables t are comb9$ ) plank$ /eak1 b besides !m almo/ any comb9ation or v>iety ( vegetables may be us$ z a g>ni%4 ,asp>agus tips1 /r+ beans1 peas1 t9y onions1 small c>rots1 mu%rooms1 caulifl[]1 /uff$ pepp]s1 & /uff$ tomatoes are ! vegetables f :i* a selection is usually made4 ,:5 a t5d] /eak is select$ = ?is purpose & is prop]ly cook$1 & :5 ! vegetables are well prep>$ & arti/ically arrang$1 no di% c be f\nd t appeals m to ! eye & ! ta/e4 ,to prep>e ?is di%1 broil or pan-broil "o ( ! bett] cuts ( /eak = ab\t #h m9utes4 ,butt] ! plank1 place ! /eak on ! c5t] ( x & season ) salt & pepp]4 ,ma% potatoes & to ea* #b cupfuls use #d tablespoonfuls ( milk1 #a tablespoonful ( butt]1 & "o egg4 ,aft] ^! mat]ials h be5 mix$ well into ! potatoes1 arrange a bord] ( potatoes ar\nd ! edge ( ! plank4 ,!n g>ni% ! /eak ) :atev] vegetables h be5 select$4 ,c>e %\ld be tak5 to see t ^! are prop]ly cook$ & well season$4 ,if onions1 mu%rooms1 or c>rots are us$1 x is well to saut !m 9 butt] aft] !y are ?or\ghly cook$4 ,) ! /eak ?us prep>$1 place ! plank "u ! broil] or 9 a hot ov5 & all[ x to rema9 !re long en\gh to br[n ! potatoes1 cook ! /eak a little m1 & ?or\ghly heat all ! vegetables4 #ej4 ,,vegetables ,,s]v$ ,,) ,,/eak4--,if an attractive1 z well z a ta/y1 di% is desir$ & ! h\sewife has n suffici5t "t nor ! facilities to prep>e a plank$ /eak1 a good plan is to saut a vegetable ( "s k9d & s]ve x ov] ! /eak4 ,= ?is purpose num]\s vegetables are suitable1 b onions1 small mu%rooms1 & slic$ tomatoes are especially desirable4 ,:5 onions are us$1 !y %\ld be slic$ ?9 & !n sautd 9 butt] until !y are s(t & br[n4 ,small mu%rooms may be prep>$ 9 ! same way1 or !y may be sautd 9 ! fat t rema9s 9 ! pan aft] ! /eak has be5 remov$4 ,tomatoes t are s]v$ ov] /eak %\ld be slic$1 roll$ 9 crumbs1 & !n sautd4 ,,roa/s ,,& ,,_! ,,prep>ation ,illu/ration3 ,,fig4 #ad #ea4 ,,fillet ,,( ,,beef4--,a l>ge v>iety ( roa/s c be obta9$ f a side ( beef1 b by f> ! mo/ delici\s "o is ! t5d]lo91 or fillet ( beef4 ,?is is a long /rip ( meat ly+ directly "u ! *9e1 or back bone4 ,x is ei!r tak5 out z a :ole1 or x is left 9 ! lo9 to be cut z a "p ( ! /eaks t are obta9$ f ?is section4 ,:5 x is remov$ 9 a :ole piece1 z %[n 9 ,fig4 #ad1 ! /eaks t rema9 9 ! lo9 are n s desirable & d n br+ su* a good price1 because ! mo/ t5d] "p ( ea* ( !m is remov$4 ,illu/ration3 ,,fig4 #ae ,two diff]5t me?ods ( cook]y are usually appli$ to ! t5d]lo9 ( beef4 ,v (t51 z ,fig4 #ad %[s1 x is cut into slices ab\t #b in*es ?ick & !n broil$1 :5 x is call$ broil$ fillet1 or fillet mignon4 ,if x is n treat$ 9 ?is way1 ! :ole t5d]lo9 is roa/$ aft] be+ roll$1 or l>d$1 ) salt pork to supply ! fat t x lacks4 ,:i*ev] way x is cook$1 ! t5d]lo9 always proves to be an exceptionally t5d] & delici\s cut ( beef4 ,h[ev]1 x is ! mo/ exp5sive piece t c be b\ght1 & s is n recomm5d$ :5 economy mu/ be practic$4 ,illu/ration3 ,,fig4 #af ,illu/ration3 ,,fig4 #ag #eb4 ,,*uck ,,roa/s4--,:ile ! pieces cut f ! *uck are n s desirable z ^? obta9$ f ! lo9 or z ! prime ribs1 /ill ! *uck yields v good roa/s1 z ,figs4 #ae & #af %[4 ,! roa/ %[n 9 ,fig4 #ae is ! piece j back ( ! %\ld]1 & t illu/rat$ 9 ,fig4 #af is cut f ! ribs 9 ! *uck4 ,^! pieces are ( a fairly good quality & if a roa/ z l>ge z #h or #aj p\nds is desir$1 !y make an economical "o to pur*ase4 #ec4 ,,rib ,,roa/s4--,directly back ( ! *uck1 z has already be5 le>n$1 are ! prime ribs4 ,f ?is "p ( ! beef1 :i* is %[n 9 ,figs4 #ag & #ah1 ! be/ rib roa/s are secur$4 ,fig4 #ag %[s ! ribs cut (f at ab\t ! eigh? rib & ,fig4 #ah %[s ! same set turn$ ar\nd s t ! cut surface is at ab\t ! fir/ rib1 :]e ! be/ cuts occur4 ,to prep>e ?is piece = roa/+1 x is (t5 cut ar\nd ! d>k l9e %[n 9 ,fig4 #ah1 & aft] ! back bone & ribs h be5 remov$1 is roll$ into a roll ( solid meat4 ,! ?9 l[] "p t is cut (f is us$ = boil+4 ,illu/ration3 ,,fig4 #ah ,illu/ration3 ,,fig4 #ai ,illu/ration3 ,,fig4 #bj #ed4 ,:5 only a small roa/ is want$1 a s+le rib1 su* z is %[n 9 ,fig4 #ai1 is (t5 us$4 ,9 a roa/ ( ?is k9d1 ! bone is n remov$1 b1 z w be obs]v$1 is saw$ 9 half4 ,su* a roa/ is call$ a /&+ rib roa/4 ,ano!r small roa/1 call$ a port]h\se roa/1 is illu/rat$ 9 ,fig4 #bj4 ,?is is obta9$ by cutt+ a port]h\se /eak r ?ick4 ,x is !re=e a v t5d] & delici\s1 al?\gh some:at exp5sive1 roa/4 ,o!r p>ts ( ! lo9 may also be cut = roa/s1 ! portion f :i* sirlo9 /eaks are cut mak+ l>ge & v delici\s roa/s4 ,illu/ration3 ,,fig4 #ba #ee4 ,,rump ,,roa/s4--,betwe5 ! lo9 & ! bottom r\nd lies ! rump1 & f ?is may be cut roa/s ( diff]5t k9ds4 ,! entire rump ) its cut surface next to ! r\nd is %[n 9 ,fig4 #ba1 & ! v>i\s pieces into :i* ! rump may be cut are illu/rat$ 9 ,figs4 #bb to #be4 ,^! roa/s h a v good flavor & are v juicy1 & if beef 9 prime condition c be obta9$1 !y are extremely t5d]4 ,besides ^! advantages1 rump roa/s are economical1 s !y are mu* favor$4 ,to prep>e !m = cook+1 ! but*] g5]ally removes ! bone & rolls !m 9 ! mann] %[n 9 ,fig4 #bf4 #ef4 ,,roa/ ,,beef4--,! usual me?od ( prep>+ ! roa/s t h j be5 describ$1 p>ticul>ly ! t5d] ones1 is to cook !m 9 ! ov54 ,= ?is purpose a roa/+ pan1 su* z ! "o previ\sly describ$ & illu/rat$1 produces ! be/ results1 b if "o ( ^! _c be obta9$1 a dripp+ pan may be sub/itut$4 ,:5 ! meat is fir/ plac$ 9 ! ov51 ! ov5 temp]ature %\ld be #djj to #dej degrees ,fahr5heit1 b aft] ! meat has cook$ = ab\t #ae m9utes1 ! temp]ature %\ld be l[]$ s t ! meat w cook m sl[ly4 ,illu/ration3 ,,fig4 #bb ,illu/ration3 ,,fig4 #bc ,illu/ration3 ,,fig4 #bd ,illu/ration3 ,,fig4 #be ,be=e putt+ ! roa/ 9 ! ov51 wipe x ?or\ghly ) a damp clo?4 ,if its surface is n well cov]$ ) a lay] ( fat1 place sev]al pieces ( salt pork on x & tie or skew] !m fa/4 ,!n1 hav+ "o ( ! cut sides up s t x w be expos$ to ! heat ( ! ov51 set ! piece ( meat 9 a roa/+ pan or ! ut5sil t is to be sub/itut$4 ,dr$ge1 or spr9kle1 ! surface ) fl\r1 salt1 & pepp]1 & place ! pan 9 ! ov51 fir/ mak+ sure t ! ov5 is suffici5tly hot4 ,e #aj or #ae m9utes ba/e ! meat ) ! fat & ! juice t cooks out ( x2 t is1 spoon up ?is liquid & p\r x ov] ! meat 9 ord] to improve ! flavor & to prev5t ! roa/ f becom+ dry4 ,if necess>y1 a little wat] may be add$ = ba/+1 b ! use ( wat] = ?is purpose %\ld g5]ally be avoid$4 ,all[ ! meat to roa/ until x is ei!r well done or r>e1 accord+ to ! way x is pref]r$4 ,! l5g? ( "t requir$ = ?is process dep5ds s mu* on ! size ( ! roa/1 ! temp]ature ( ! ov51 & ! pref]5ce ( ! p]sons :o are to eat ! meat1 t def9ite directions _c well be giv54 ,h[ev]1 a g5]al idea ( ?is matt] c be obta9$ by ref]r+ to ! ,cook]y ,"t ,table giv5 9 ,ess5tials ( ,cook]y1 ,"p #b1 & also to ,table ,i ( ?is ,section1 :i* gives ! "t requir$ = cook+ ea* p\nd ( meat4 ,if desir$1 gravy may be made f ! juice t rema9s 9 ! pan1 ! directions = mak+ gravy be+ giv5 lat]4 ,illu/ration3 ,,fig4 #bf #eg4 ,,braiz$ ,,beef4--,an excell5t way 9 :i* to cook a piece ( beef t is cut f ! rump or l[] r\nd is to braize x4 ,?is me?od consi/s 9 plac+ ! meat on a rack ov] a small quantity ( wat] 9 a clos$ pan & !n bak+ x 9 ! ov5 = ab\t #d h\rs4 ,vegetables cut into small pieces are plac$ 9 ! wat] & !y cook :ile ! meat is bak+4 ,z meat prep>$ 9 ?is way really cooks 9 ! flavor$ /eam t rises f ! vegetables1 x becomes v t5d] & has a spl5did flavor2 also1 ! gravy t may be made f ! liquid t rema9s adds to its value4 ,9 s]v+ x1 a spoonful ( ! vegetables is g5]ally put on ! plate ) ea* piece ( meat4 ,,braiz$ ,,beef 7,suffici5t to ,s]ve ,six7 #c lb4 beef f rump or l[] r\nd ,fl\r ,salt ,pepp] #b ?9 slices salt pork #a_/d c4 dic$ c>rots #a_/d c4 dic$ turnips #a_/d c4 dic$ onions #a_/d c4 dic$ cel]y #c c4 boil+ wat] ,wipe ! meat ) a damp clo?1 & dr$ge1 or spr9kle1 x ) ! fl\r1 salt1 & pepp]4 ,try out ! pork & br[n ! entire surface ( ! meat 9 ! fat ?us obta9$4 ,!n place ! meat on a rack 9 a deep granite pan1 an e>!n b[l1 or a bak+ di%1 & surr\nd x ) ! dic$ vegetables4 ,add ! boil+ wat]1 cov] ! di% tight1 & place 9 a sl[ ov54 ,bake = ab\t #d h\rs at a l[ temp]ature4 ,!n remove ! meat to a hot platt]1 /ra9 out ! vegetables1 & make a ?ick5$ gravy ( ! liquid t rema9s1 z expla9$ lat]4 #eh4 ,,pot-,,roa/$ ,,beef4--,! usual1 & probably ! mo/ satisfactory1 me?od ( prep>+ ! *eap] cuts ( beef is to cook !m 9 a heavy iron pot ov] a sl[ fire = sev]al h\rs4 ,if ! prop] att5tion is giv5 to ! prep>ation ( su* a roa/1 usually call$ a pot roa/1 x w prove a v appetiz+ di%4 ,potatoes may also be cook$ 9 ! pot ) ! meat4 ,?is is a good plan to foll[ = x saves fuel & at ! same "t (f]s v>iety 9 ! cook+ ( potatoes4 ,:5 a piece ( beef is to be roa/$ 9 a pot1 try out 9 ! pot a little ( ! beef fat4 ,!n wipe ! meat c>efully & br[n x on all sides 9 ! fat4 ,add salt1 pepp]1 & #a_/b cupful ( boil+ wat] & cov] ! pot tightly4 ,cook ov] a sl[ fire until ! wat] is evaporat$ & ! meat beg9s to br[n2 !n add ano!r #a_/b cupful ( wat]4 ,cont9ue to d ?is until ! meat has cook$ = sev]al h\rs1 or until ! entire surface is well br[n$ & ! meat tissue v t5d]4 ,!n place ! meat on a hot platt] &1 if desir$1 make gravy ( ! fat t rema9s 9 ! pan1 foll[+ ! directions giv5 lat]4 ,if potatoes are to be cook$ ) ! roa/1 put !m into ! pot ar\nd ! meat ab\t #de m9utes be=e ! meat is to be remov$1 z !y w be cook$ suffici5tly :5 ! roa/ is done4 #ei4 ,,beef ,,loaf4--,hamburg] /eak is n always made into small patties & broil$ or sautd4 ,9 fact1 x is v (t5 comb9$ ) crack] crumbs1 milk1 & egg1 & !n well season$ to make a beef loaf4 ,s9ce !re are no bones nor fat to be cut away 9 s]v+1 ?is is an economical di% & %\ld be us$ occasionally to give v>iety to ! diet4 ,if desir$1 a small quantity ( salt pork may be comb9$ ) ! beef to add flavor4 ,,beef ,,loaf 7,suffici5t to ,s]ve ,t57 #c lb4 beef #b ,tb4 salt #a_/d lb4 salt pork #a_/d ,tb4 pepp] #a c4 crack] crumbs #a small onion #a c4 milk #b ,tb4 *opp$ p>sley #a egg ,put ! beef & pork ?r\gh ! food *opp]2 !n mix ?or\ghly ) ! o!r +r$i5ts4 ,pack tightly into a loaf-cake pan4 ,bake 9 a mod]ate ov5 = #b #a_/b to #c h\rs4 ,dur+ ! bak+1 ba/e frequ5tly ) hot wat] to :i* a little butt] has be5 add$4 ,s]ve ei!r hot or cold1 z desir$4 ,,prep>ation ,,op ,,/ews ,,& ,,corn$ ,,beef #fj4 ,cuts ,suitable = ,/ew+ & ,corn+4--,because ( ! l>ge v>iety ( cuts obta9$ f a beef1 num]\s ways ( cook+ ?is meat h be5 devis$4 ,! t5d] cuts are1 ( c\rse1 ! mo/ desirable & ! mo/ exp5sive & !y d n require ! same prep>ation z ! *eap] cuts4 ,h[ev]1 ! poor] cuts1 :ile n suitable = "s purposes1 make v good /ews & corn$ beef4 ,! cuts t are mo/ satisfactory = /ew+ & com+ are %[n 9 ,figs4 #bg to #cj4 ,a "p ( ! *uck t is mu* us$ = /ew+ & com+ is %[n 9 ,fig4 #bg1 a be+ ! upp] *uck1 b ! %\ld]1 & c ! l[] *uck4 ,fig4 #bh %[s a piece ( ! %\ld] cut (f j at ! leg jo9t1 ,fig4 #bi1 ! neck1 & ,fig4 #cj1 a piece ( ! plate call$ a flat-rib piece4 ,besides ^! pieces1 ! brisket1 ! l[] "p ( ! r\nd1 & any ( ! o!r *uck pieces t d n make good roa/s are excell5t = ?is purpose4 ,9 fact1 any "p t conta9s bone & fat1 z well z lean1 makes well-flavor$ /ew4 ,illu/ration3 ,,fig4 #bg ,illu/ration3 ,,fig4 #bh ,illu/ration3 ,,fig4 #bi ,illu/ration3 ,,fig4 #cj #fa4 ,beef ,/ew4--,any ( ! pieces ( beef j m5tion$ may be us$ ) vegetables ( v>i\s k9ds to make beef /ew4 ,also left-ov] pieces ( a roa/ or a /eak may be utiliz$ ) o!r meats 9 ! mak+ ( ?is di%4 ,if ! recipe "h giv5 is c>efully foll[$1 a v appetiz+ z well z nutriti\s /ew w be ! result4 ,,beef ,,/ew 7,suffici5t to ,s]ve ,eight7 #d lb4 beef #b_/c c4 dic$ c>rots #b ,tb4 salt #a small onion1 slic$ #a_/d ,tb4 pepp] #c c4 potatoes cut into #a_/d 94 slices #b_/c c4 dic$ turnips #b ,tb4 fl\r ,wipe ! meat & cut x into pieces ab\t #b in*es long4 ,try out "s ( ! fat 9 a fry+ pan & br[n ! pieces ( meat 9 x1 /irr+ ! meat con/antly s t x w br[n ev5ly4 ,put ! br[n$ meat into a kettle ) ! rema9+ fat & ! bone1 cov] well ) boil+ wat]1 & add ! salt & pepp]4 ,cov] ! kettle ) a tight-fitt+ lid4 ,let ! meat boil = a m9ute or two1 !n r$uce ! heat1 & all[ x to simm] = ab\t #b h\rs4 ,= ! la/ h\r1 cook ! dic$ turnips1 c>rots1 & onions ) ! meat1 & #bj m9utes be=e s]v+1 add ! potatoes4 ,:5 ! meat & vegetables are suffici5tly cook$1 remove ! bones1 fat1 & sk92 !n ?ick5 ! /ew ) ! fl\r moi/5$ ) en\gh cold wat] to p\r4 ,p\r into a deep platt] or di% & s]ve ) or )\t dumpl+s4 #fb4 ,:5 dumpl+s are to be s]v$ ) beef /ew or any di% ( ?is k9d1 !y may be prep>$ z foll[s3 ,,dumpl+s #b c4 fl\r #b ,tb4 fat #a_/b ,tb4 salt #c_/d to #a c4 milk #d tsp4 bak+ p[d] ,mix & sift ! fl\r1 salt1 & bak+ p[d]4 ,*op 9 ! fat ) a knife4 ,add ! milk gradually & mix to =m a d\gh4 ,toss on a fl\r$ bo>d & roll out or pat until x is ab\t #a in* ?ick4 ,cut into pieces ) a small biscuit cutt]4 ,place ^! close toge!r 9 a butt]$ /eam] & /eam ov] a kettle ( hot wat] = #ae to #ah m9utes4 ,s]ve ) ! /ew4 ,if a s(t] d\gh t c be cook$ ) ! /ew is pref]r$1 #a #a_/b cupfuls ( milk in/ead ( #c_/d to #a cupful %\ld be us$4 ,drop ! d\gh ?us prep>$ by ! spoonful into ! /ew & boil = ab\t #ae m9utes4 ,keep ! kettle tightly cov]$ :ile ! dumpl+s are boil+4 #fc4 ,,corn$ ,,beef4--,x is g5]ally ! cu/om to pur*ase corn$ beef1 t is1 beef pres]v$ 9 a br9e1 at ! m>ket2 b ?is is n necess>y1 z meat ( ?is k9d may be prep>$ 9 ! home4 ,:5 ! h\sewife wi%es to corn beef1 %e w f9d x an advantage to procure a l>ge portion ( a qu>t] ( beef1 "p ( :i* may be corn$ & kept to be us$ aft] ! fre% beef has be5 eat54 ,( c\rse1 ?is plan %\ld be foll[$ only 9 cold wea!r1 = fre% meat soon spoils unless x is kept v cold4 ,to corn beef1 prep>e a mixture ( #aj p>ts salt to #a "p saltpet] & rub ?is into ! beef until ! salt rema9s dry on ! surface4 ,put ! meat aside = #bd h\rs & !n rub x aga9 ) "s ( ! same mixture4 ,on ! foll[+ day1 put ! beef into a l>ge crock or /one j> & cov] x ) a br9e made by boil+ #b-a_/b gallons ( wat] into :i* h be5 add$ #b qu>ts salt1 #b ounces saltpet]1 & #c_/d p\nd br[n sug>4 ,be c>eful to cool ! br9e until x entirely cold be=e us+ x4 ,all[ ! beef to rema9 9 ! br9e = a week be=e attempt+ to use x4 ,inspect x occasionally1 & if x does n appe> to be keep+ well1 remove x f ! br9e1 rub x aga9 ) ! salt mixture1 & place x 9 fre% br9e4 ,beef t is prop]ly corn$ w keep an indef9ite l5g? ( "t1 b x %\ld be exam9$1 e #b or #c days = ! fir/ few weeks to see t x is n spoil+4 #fd4 ,,boil$ ,,corn$ ,,beef4--,! usual way to prep>e beef corn$ 9 ! mann] j expla9$ or corn$ beef b\ght at ! m>ket is to boil x4 ,aft] x becomes suffici5tly t5d] by ?is me?od ( cook+1 x may be press$ into a desir$ %ape & :5 cold cut into ?9 slices4 ,meat ( ?is k9d makes an excell5t di% = a light meal su* z lun*eon or supp]4 ,to boil corn$ beef1 fir/ wipe x ?or\ghly & roll & tie x4 ,!n put x into a kettle1 cov] x ) boil+ wat]1 & set x ov] ! fire4 ,:5 x comes to ! boil+ po9t1 skim (f ! scum t =ms on ! top4 ,cook at a l[ temp]ature until ! meat is t5d] en\gh to be pi]c$ easily ) a =k4 ,!n place ! meat 9 a di% or a pan1 p\r ! bro? ov] x1 put a plate on top t w re/ on ! meat1 & weight x d[n ) some?+ heavy en\gh to press ! meat into %ape4 ,all[ x to rema9 ?us ov]night4 ,:5 cold & ?or\ghly set1 remove f ! pan1 cut into ?9 slices1 & s]ve4 #fe4 ,,boil$ ,,d9n]4--,corn$ beef is especially adaptable to :at is commonly t]m$ a boil$ d9n]4 ,occasionally x is advisable = ! h\sewife to v>y h] meals by s]v+ a d9n] ( ?is k9d4 ,9 addition to (f]+ v>iety1 su* a d9n] af=ds h] an opportunity to economize on fuel1 especially if gas or electricity is us$1 = all ( x may be prep>$ 9 ! same pot & cook$ ov] ! same burn]4 ,,boil$ ,,d9n] 7,suffici5t to ,s]ve ,six7 #c lb4 corn$ beef #a c4 slic$ turnips #a small head ( cabbage cut into eigh?s #a c4 slic$ potatoes ,pepp] & salt #a c4 slic$ c>rots ,cook ! corn$ beef 9 ! mann] expla9$ 9 ,art4 #fd4 ,:5 x has cook$ suffici5tly1 remove x f ! wat]4 ,into ?is wat]1 put ! cabbage1 c>rots1 turnips1 & potatoes2 !n add ! salt & pepp]1 season+ to ta/e4 ,cook until ! vegetables are t5d]4 ,remove ! vegetables & s]ve !m 9 vegetable di%es ) "s ( ! meat bro?4 ,reheat ! meat be=e s]v+4 ,,beef ,,organs ,,& ,,_! ,,prep>ation #ff4 ,,boil$ ,,tongue4--,! tongue ( beef is mu* us$1 = if prop]ly prep>$ x makes a delici\s meat t may be s]v$ hot or cold4 ,x is usually corn$ or smok$ to pres]ve x until x c be us$4 ,9 ei!r ( ^! =ms or 9 its fre% /ate1 x mu/ be boil$ 9 ord] to remove ! sk9 & prep>e ! meat = fur!r use4 ,if x has be5 corn$ or smok$1 x is likely to be v salty1 s t x %\ld usually be soak$ ov]night to remove ! salt4 ,:5 boil$ tongue is desir$1 put a fre% tongue or a smok$ or a corn$ tongue f :i* ! salt has be5 remov$ into a kettle ( cold wat] & all[ x to come to a boil4 ,skim & cont9ue to cook at a l[ temp]ature = #b h\rs4 ,cool en\gh to h&le & !n remove ! sk9 & ! roots4 ,cut into slices & s]ve hot or cold4 #fg4 ,,pickl$ ,,tongue4--,a beef tongue prep>$ 9 ! mann] j expla9$ may be treat$ 9 v>i\s ways1 b a me?od ( prep>ation t meets ) mu* favor consi/s 9 pickl+ x4 ,pickl$ tongue makes an excell5t meat :5 a cold di% is requir$ = a light meal or meat = s&wi*es is desir$4 ,! pickle requir$ = "o tongue conta9s ! foll[+ +r$i5ts3 ,,pickle #a-a_/b c4 v9eg> #b c4 wat] #a_/d c4 sug> #a ,tb4 salt #a_/d ,tb4 pepp] #f cloves #a /ick c9namon ,boil all ( ^! +r$i5ts = a few m9utes1 !n add ! tongue1 & boil = #ae m9utes4 ,remove f ! /ove & let /& = #bd h\rs4 ,slice & s]ve cold4 #fh4 ,,braiz$ ,,tongue4--,! process ( braiz+ may be appli$ to tongue z well z to o!r p>ts ( beef4 ,9 fact1 :5 tongue is cook$ 9 ?is way ) sev]al k9ds ( vegetables1 x makes a delici\s di% t is pleas+ to mo/ p]sons4 ,,braiz$ ,,tongue 7,suffici5t to ,s]ve ,eight7 #a fre% tongue #a_/c c4 dic$ c>rots #a_/c c4 dic$ onions #a_/c c4 dic$ cel]y #a c4 /ew$ tomatoes #b c4 wat] 9 :i* tongue is boil$ ,boil ! tongue z previ\sly direct$1 & !n sk9 x & remove ! roots4 ,place x 9 a long pan & p\r ov] x ! c>rots1 onions1 cel]y1 /ew$ tomatoes1 & ! wat]4 ,cov] tight & bake 9 a sl[ ov5 = #b h\rs4 ,s]ve on a platt] ) ! vegetables & sauce4 #fi4 ,,/uff$ ,,he>t4--,if a /uff$ meat is desir$1 no?+ m appetiz+ c be f\nd ?an /uff$ he>t4 ,= ?is purpose ! he>t ( a "y beef %\ld be select$ 9 ord] t a t5d] di% w result4 ,aft] wa%+ ! he>t & remov+ ! ve9s & ! art]ies1 make a /uff+ l t giv5 = roll$ beef/eak 9 ,art4 #de4 ,/uff ! he>t ) ?is dress+1 spr9kle salt & pepp] ov] x1 & roll x 9 fl\r4 ,lay sev]al /rips ( bacon or salt pork across ! top1 place 9 a bak+ pan1 & p\r #a cupful ( wat] into ! pan4 ,cov] ! pan tight1 set x 9 a hot ov51 & bake sl[ly = #b or #c h\rs1 dep5d+ on ! size ( ! he>t4 ,add wat] z ! wat] 9 ! pan evaporates1 & ba/e ! he>t frequ5tly4 ,:5 x has bak$ suffici5tly1 remove to a platt] & s]ve at once4 ,,mak+ ,,gravy #gj4 ,to meats prep>$ 9 v>i\s ways1 gravy--t is1 ! sauce made f ! dripp+s or juices t cook out ( /eaks1 roa/s1 & /ews1 or f ! bro? actually cook$ f ! meat z = s\p--is a valuable addition1 p>ticul>ly if x is well made & prop]ly season$4 ,a po9t to rememb] 9 ?is connection is t gravy %\ld be entirely free f lumps & n too ?ick4 ,x w be ( ! "r ?ickness if #a to #b level tablespoonfuls ( fl\r is us$ = ea* p9t ( liquid4 ,x %\ld also be kept 9 m9d t ! be/ gravy is made f ! br[n dripp+s t conta9 "s fat4 ,to make gravy1 remove any excess ( fat t is n requir$1 & !n p\r a little hot wat] into ! pan 9 ord] to dissolve ! dripp+s t are to be us$4 ,add ! fl\r to ! fat1 /irr+ until a smoo? pa/e is =m$4 ,!n add ! liquid1 :i* may be wat] or milk1 & /ir quickly to prev5t ! =mation ( lumps4 ,season well ) salt & pepp]4 ,ano!r me?od t also proves satisfactory is to mix ! fl\r & liquid & !n add !m to ! fat t rema9s 9 ! pan 9 :i* ! meat has be5 cook$4 ,,try+ ,,out ,,suet ,,& ,,o!r ,,fats #ga4 ,! suet obta9$ f beef is a valuable s\rce ( fat = cook+1 & x %\ld !re=e nev] be ?r[n away4 ,! process ( obta9+ ! fat f suet is call$ try+1 & x is always practic$ 9 homes :]e economy is ! rule4 ,to try out suet1 cut ! pieces into half-in* cubes1 place !m 9 a heavy fry+ pan1 & cov] !m ) hot wat]4 ,all[ ?is to come to a boil & cook until ! wat] has evaporat$4 ,cont9ue ! heat+ until all ! fat has be5 drawn f ! tissue4 ,!n p\r (f all ! liquid fat & squeeze ! rema9+ suet ) a potato ma%] or 9 a fruit press4 ,clean glass or e>!n j>s are good receptacles 9 :i* to keep ! fat ?us recov]$ f ! suet4 ,to try out o!r fats1 proce$ 9 ! same way z = try+ out suet4 ,su* fats may be tri$ by heat+ !m 9 a pan )\t wat]1 provid$ ! "w is done c>efully en\gh to prev5t !m f scor*+4 ,,prep>ation ,,( ,,left-,,ov] ,,beef #gb4 ,z has be5 %[n1 meat is bo? an exp5sive & a p]i%able food4 ,!re=e1 "s use %\ld be made ( e left-ov] bit ( x1 no matt] h[ small1 & x %\ld be dispos$ ( quickly 9 ord] to prev5t x f spoil+4 ,a po9t t %\ld n be ov]look$ 9 ! use ( left-ov] meats1 h[ev]1 is t !y %\ld be prep>$ s z to be a contra/ to ! orig9al prep>ation & ?us avoid monotony 9 ! food s]v$4 ,?is v>iation may be accompli%$ by add+ o!r foods & season+s & by *ang+ ! appe>ance z mu* z possible4 ,= in/ance1 :at rema9s f a roa/ ( beef may be cut 9 ?9 slices & g>ni%$ to make an attractive di%2 or1 left-ov] meat may be made v appetiz+ by cutt+ x into cubes1 reheat+ x 9 gravy or :ite sauce1 & s]v+ x ov] toa/ or potato patties4 ,!n !re is ! s&wi*1 :i* always f9ds a place 9 ! lun*eon4 ,! meat us$ = ?is purpose may be slic$ ?9 or x may be *opp$ f9e1 & !n1 to increase ! quantity1 mix$ ) salad dress+1 cel]y1 olives1 *opp$ pickles1 etc4 ,an excell5t s&wi* is made by plac+ ?9 slices ( roa/ beef betwe5 two slices ( bread & s]v+ hot roa/-beef gravy ov] ! s&wi* ?us =m$4 ,/ill o!r appetiz+ di%es may be prep>$ f left-ov] beef z ! accompany+ recipes %[4 #gc4 ,,mexican ,,beef--,an extremely appetiz+ di%1 kn[n z ,mexican beef1 c be made f any quantity ( left-ov] beef by s]v+ x ) a vegetable sauce4 ,su* a di% ne$s few accompanim5ts :5 x is s]v$ 9 a light meal1 b x may be us$ v satisfactorily z ! ma9 di% 9 a heavy meal4 ,,mexican ,,beef #b ,tb4 butt] #a_/b tsp4 salt #a onion1 *opp$ #a_/h tsp4 pepp] #a r$ pepp] #a tsp4 cel]y salt #a gre5 pepp] ,?9 slices roa/ beef #c_/d c4 cann$ tomatoes ,br[n ! butt]1 add ! *opp$ onion1 & cook = a few m9utes4 ,!n add ! *opp$ pepp]s1 tomatoes1 salt1 pepp]1 & cel]y salt4 ,cook all toge!r = a few m9utes & add ! ?9ly slic$ roa/ beef4 ,:5 ! meat has become ?or\ghly heat$1 x is ready to s]ve4 #gd4 ,,cottage ,,pie4--,a v good way to use up left-ov] ma%$ potatoes z well z roa/ beef is to comb9e !m & make a cottage pie4 ,9 ?is di%1 ma%$ potatoes take ! place ( ! cru/ t is g5]ally put ov] ! top ( a meat pie4 ,if well season$ & s]v$ hot1 x makes a v palatable di%4 ,to make a cottage pie1 cov] ! bottom ( a bak+ di% ) a #b-;in* lay] ( well-season$ ma%$ potatoes4 ,ov] ?is spread left-ov] roa/ beef cut into small pieces4 ,p\r ov] ! meat & potatoes any left-ov] gravy & a few drops ( onion juice made by grat+ raw onion4 ,cov] ) a lay] ( ma%$ potatoes #a in* deep4 ,dot ) butt] & place 9 a hot ov5 until ! pie has heat$ ?r\gh & br[n$ on top4 ,s]ve hot4 #ge4 ,,beef ,,pie4--,no h\sewife ne$ be at a loss = a di% t w tempt h] family if %e has on h& "s left-ov] pieces ( beef1 = out ( !m %e may prep>e a beef pie1 :i* is always 9 favor4 ,cold roa/ beef makes a v good pie1 b x is n necess>y t roa/ beef be us$1 z left-ov] /eak or ev5 a comb9ation ( left-ov] meats1 w d v well4 ,cut into #a-;in* cubes :atev] k9ds ( left-ov] meats are on h&4 ,cov] ) hot wat]1 add a slic$ onion1 & cook sl[ly = #a h\r4 ,?ick5 ! liquid ) fl\r & season well ) salt & pepp]4 ,add two or ?ree potatoes1 cut into #a_/d-;in* slices1 & let !m boil = sev]al m9utes4 ,p\r ! mixture into a butt]$ bak+ di% & cov] x ) a bak+-p[d] biscuit mixture4 ,bake 9 a hot ov5 until ! cru/ is br[n4 ,s]ve hot4 #gf4 ,,beef ,,ha%4--,"o ( ! mo/ satisfactory ways 9 :i* to utilize left-ov] roa/ beef or corn$ beef is to cut x into small pieces & make x into a ha%4 ,cold boil$ potatoes t rema9 f a previ\s meal are usually comb9$ ) ! beef1 & onion is add$ = flavor4 ,:5 ha% is prep>$ to resemble an omelet & is g>ni%$ ) p>sley1 x makes an attractive di%4 ,to make beef ha%1 remove all sk9 & bone f ! meat1 *op q f9e1 & add an equal quantity ( *opp$ cold-boil$ potatoes & "o *opp$ onion4 ,season ) salt & pepp]4 ,put ! mixture into a well-butt]$ fry+ pan1 moi/5 ) milk1 meat /ock1 or left-ov] gravy1 & place ov] a fire4 ,let ! ha% br[n sl[ly on ! bottom & !n fold ov] z = an omelet4 ,s]ve on a platt] g>ni%$ ) p>sley4 #gg4 ,,frizzl$ ,,beef4--,:ile ! dri$ beef us$ 9 ! prep>ation ( frizzl$ beef is n necess>ily a left-ov] meat1 ! recipe = ?is di% is giv5 "h1 z x is usually s]v$ at a meal :5 ! prec$+ left-ov] beef di%es are appropriate4 ,prep>$ accord+ to ?is recipe1 frizzl$ beef w be f\nd bo? nutriti\s & appetiz+4 ,,frizzl$ ,,beef 7,suffici5t to ,s]ve ,f\r7 #b ,tb4 butt] #a_/d lb4 ?9ly slic$ dri$ beef #b ,tb4 fl\r #a c4 milk #d slices ( toa/ ,br[n ! butt] 9 a fry+ pan & add ! beef torn into small pieces4 ,all[ x to cock until ! beef becomes br[n4 ,add ! fl\r & br[n x4 ,p\r ! milk ov] all1 & cook until ! fl\r ?ick5s ! milk4 ,s]ve ov] ! toa/4 ,,meat 7,,"p #a7 ,,exam9ation ,,que/ions 7#a7 7a7 ,:at is meat8 7b7 ,:at sub/ance 9 meat makes x a valuable food8 7#b7 7a7 ,:at d prote9 foods d = ! body8 7b7 ,h[ does meat comp>e 9 co/ ) ! o!r daily foods8 7#c7 ,:at h>m may occur f eat+ meat t is n ?or\ghly cook$8 7#d7 7a7 ,describe ! /ructure ( meat1 7b7 ,h[ d ! l5g? & ! direction ( ! fib]s affect ! t5d]ness ( meat8 7#e7 7a7 ,h[ may gelat9e be obta9$ f meat8 7b7 ,:at use is made ( ?is mat]ial8 7#f7 7a7 ,describe ! two k9ds ( fat f\nd 9 meat1 7b7 ,:at does ?is sub/ance supply to ! body8 7#g7 7a7 ,:at is ! value ( wat] 9 ! tissues ( meat8 7b7 ,h[ does its pres5ce affect ! cook]y me?od to *oose = prep>+ meat8 7#h7 7a7 ,:at are extractives8 7b7 ,:y are !y ( value 9 meat8 7#i7 7a7 ,"n ! ways by :i* ! h\sewife may r$uce h] meat bill1 7b7 ,h[ %\ld meat be c>$ = 9 ! home8 7#aj7 ,give ?ree reasons = cook+ meat4 7#aa7 7a7 ,describe ! effect ( cook+ on ! mat]ials conta9$ 9 meat1 7b7 ,h[ does cook+ affect ! dige/ibility ( meat8 7#ab7 ,:at me?ods ( cook]y are us$ =3 7a7 ! t5d] cuts ( meat8 7b7 ! t\gh cuts8 7c7 ,m5tion ! cuts ( meat t h ! mo/ flavor4 7#ac7 7a7 ,h[ %\ld ! temp]ature ( ! ov5 v>y ) ! size ( ! roa/ to be cook$8 7b7 ,give ! reason = ?is4 7#ad7 ,describe beef ( good quality4 7#ae7 ,9 :at p>ts ( ! animal are f\nd3 7a7 ! *eap] cuts ( beef8 7b7 ! m exp5sive cuts8 7#af7 7a7 ,"n ! /eaks obta9$ f ! lo91 7b7 ,:i* ( ^! is be/ = a l>ge family8 7c7 ,:i* is be/ = a small family8 7#ag7 ,describe ! way 9 :i* to broil /eak4 7#ah7 7a7 ,:at is ! t5d]lo9 ( beef8 7b7 ,expla9 ! two ways ( cook+ x4 7#ai7 7a7 ,"n ! v>i\s k9ds ( roa/s1 7b7 ,describe ! roa/+ ( beef 9 ! ov54 7#bj7 7a7 ,:at cuts ( beef are mo/ satisfactory = /ews8 7b7 ,expla9 h[ beef /ew is made4 99 99 99 99 99 ,,meat 7,,"p #b7 99 99 99 99 99 ,,veal ,,nature ,,( ,,veal #a4 ,veal is ! "n appli$ to ! fle% ( a slaught]$ calf4 ,?is k9d ( meat is at its be/ 9 animals t are f #f weeks to #c mon?s old :5 kill$4 ,calves y\ng] ?an #f weeks are sometimes slaught]$1 b _! meat is ( poor quality & %\ld be avoid$4 ,meat f a calf t has n rea*$ ! age ( #c weeks is call$ bob veal4 ,su* meat is pale1 dry1 t\gh1 & indige/ible &1 consequ5tly1 unfit = food4 ,9 mo/ /ates ! laws /rictly =bid ! sale ( bob veal = food1 b con/ant vigilance mu/ be ex]cis$ to safegu>d ! public f unscrupul\s deal]s4 ,a calf t goes beyond ! age ( #c mon?s )\t be+ slaught]$ mu/ be kept & fatt5$ until x rea*es ! age at :i* x c be pr(itably sold z beef1 = x is too old to be us$ z veal4 #b4 ,! nature ( veal c be m readily compreh5d$ by comp>+ x ) beef1 ! *>act]i/ics ( :i* are n[ und]/ood4 ,veal is light] 9 color ?an beef1 be+ m ne>ly p9k ?an r$1 & x conta9s v little fat1 z ref]5ce to ,fig4 #a1 ,meat1 ,"p #a1 w %[4 ,! tissues ( veal conta9 less nutrim5t ?an ^? ( beef1 b !y conta9 m gelat9e4 ,! flavor ( veal is less pron\nc$ ?an t ( beef1 ! diff]5ce betwe5 ! age ( animals us$ = veal & ^? us$ = beef be+ responsible = ?is lack ( flavor4 ,^! *>act]i/ics1 z well z ! diff]5ce 9 size ( correspond+ cuts1 make x easy to di/+ui% veal f beef 9 ! m>ket4 ,,cuts ,,( ,,veal1 ,,& ,,_! ,,uses ,illu/ration3 ,fig4 #a #c4 ,! slaught]$ calf f :i* veal is obta9$ is g5]ally deliv]$ to ! but*] 9 ! =m %[n 9 ,fig4 #a2 t is1 ) ! head1 feet1 & inte/9es remov$ & ! c>cass split into halves ?r\gh ! sp9e4 ,he divides ea* half into qu>t]s1 kn[n z ! =e qu>t] & ! h9d qu>t]1 & cuts ^! into small] pieces4 #d4 ,,=e ,,qu>t]4--,! =e qu>t]1 z %[n 9 ,fig4 #a1 is compos$ ( ! neck1 *uck1 %\ld]1 =e %ank1 brea/1 & ribs4 ,frequ5tly1 no di/9ction is made betwe5 ! neck & ! *uck1 bo? ( ^! pieces & ! =e %ank be+ us$ = s\ps & /ews4 ,! %\ld] is cut f ! ribs ly+ und]nea?1 & x is g5]ally us$ = roa/+1 (t5 ) /uff+ roll$ inside ( x4 ,! brea/1 :i* is ! "u "p ( ! =e qu>t] & corresponds to ! plate 9 beef1 is suitable = ei!r roa/+ or /ew+4 ,:5 ! rib bones are remov$ f x1 a pocket t w hold /uff+ c be cut into ?is piece4 ,! ribs betwe5 ! %\ld] & ! lo9 are call$ ! rack2 !y may be cut into *ops or us$ z "o piece = roa/+4 #e4 ,,h9d ,,qu>t]4--,! h9d qu>t]1 z ,fig4 #a %[s1 is divid$ into ! lo91 flank1 leg1 & h9d %ank4 ,! lo9 & ! flank are locat$ simil>ly to ^! same cuts 9 beef4 ,9 "s localities1 ! "p ( veal correspond+ to ! rump ( beef is includ$ ) ! lo91 & 9 o!rs x is cut z "p ( ! leg4 ,:5 x is "p ( ! leg1 ! leg is cut (f j 9 front ( ! hip bone & is sep>at$ f ! l[] "p ( ! leg1 or h9d %ank1 imm$iately bel[ ! hip jo9t4 ,?is piece is (t5 us$ = roa/+1 al?\gh cutlets or /eaks may be cut f x4 ,! h9d %ank1 :i*1 toge!r ) ! =e %ank1 is call$ a knuckle1 is us$ = s\p mak+4 ,:5 ! lo9 & flank are cut 9 a s+le piece1 !y are us$ = roa/+4 #f4 ,,veal ,,organs4--,c]ta9 ( ! organs ( ! calf1 l ^? ( beef animals1 are us$ = food4 ,!y include ! he>t1 tongue1 liv]1 & kidneys1 z well z ! ?ymus & ?yroid gl&s & ! pancreas4 ,! he>t & tongue ( veal are m delicate 9 texture & flavor ?an ^? ( beef1 b ! me?ods ( cook+ !m are practically ! same4 ,! liv] & kidneys ( calves make v appetiz+ di%es & f9d favor ) _m p]sons4 ,! ?ymus & ?yroid gl&s & ! pancreas are includ$ "u ! t]m sweetbreads4 ,! ?ymus gl&1 :i* lies ne> ! he>t & is (t5 call$ ! he>t sweetbread1 is ! be/ "o4 ,! ?yroid gl& lies 9 ! ?roat & is call$ ! ?roat sweetbread4 ,^! two gl&s are jo9$ by a connect+ membrane1 b ?is is (t5 brok5 & ea* gl& sold z a sep>ate sweetbread4 ,! pancreas1 :i* is ! /oma* sweetbread1 is us$ less (t5 ?an ! o!rs4 #g4 ,table ( ,veal ,cuts4--,! v>i\s cuts ( veal1 toge!r ) _! uses1 are arrang$ = ready ref]5ce 9 ,table ,i4 ,!re=e1 s t ! h\sewife may become ?or\ghly famili> ) ^! facts ab\t veal1 %e is urg$ to make a c>eful /udy ( ?is table4 ,,table ,i ,,names ,,( ,,veal ,,cuts ,,& ,,organs ,,& ,,_! ,,uses ,,"n ,,( ,,l>ge ,,cut ,,"n ,,( ,,small ,,cut ,,uses ,,( ,,cuts _/ ,head ,s\p1 made di%es1 gelat9e ,brea/ ,/ew1 made di%es1 gelat9e ,=e ,qu>t] ,ribs ,/ew1 made di%es1 *ops ,%\ld] ,/ew1 made di%es ,neck ,/ew or /ock1 made di%es _/ ,lo9 ,*ops1 roa/s ,h9d ,qu>t] ,leg ,cutlets or fillet1 saut+1 or roa/+ ,knuckle ,/ocks1 /ews _/ ,bra9s ,made di%es1 *af+ di% ,liv] ,broil+1 saut+ ,veal ,organs ,he>t ,/uff$1 bak$ ,tongue ,broil$1 brais$ ,sweetbreads ,made di%es1 *af+ di% ,kidneys ,boil$1 /ew ,,cook+ ,,( ,,veal ,,veal ,,cuts ,,& ,,_! ,,prep>ation #h4 ,9 ! prep>ation ( veal1 an important po9t to rememb] is t meat ( ?is k9d always requires ?or\gh cook+4 ,x %\ld nev] be s]v$ r>e4 ,because ( ! long cook+ veal ne$s1 toge!r ) ! difficulty enc\nt]$ 9 *ew+ x & its some:at insipid flavor1 :i* fails to excite ! free fl[ ( ga/ric juice1 ?is meat is m indige/able ?an beef4 ,9 ord] to r5d] x easi] to dige/1 s9ce x mu/ be ?or\ghly cook$1 ! long1 sl[ me?ods ( cook]y %\ld be select$1 z ^! s(t5 ! connective tissue4 ,because ( ! lack ( flavor1 veal is n s good z beef :5 ! extraction ( flavor is desir$ = bro?4 ,h[ev]1 ! abs5ce ( flavor makes veal a valuable meat to comb9e ) *ick5 & ! m exp5sive meats1 p>ticul>ly 9 highly season$ made di%es or salads4 ,al?\gh lack+ 9 flavor1 veal conta9s m gelat9e ?an o!r meats4 ,:ile ?is sub/ance is n v valuable z a food1 x l5ds body to s\p or bro? & assi/s 9 ! prep>ation ( c]ta9 made di%es4 ,to supply ! flavor ne$$ 9 di%es ( ?is k9d1 pork is sometimes us$ ) ! veal4 #i4 ,veal ,/eaks or ,cutlets4--,/rictly speak+1 veal cutlets are cut f ! ribs2 h[ev]1 a ?9 slice cut f ! leg1 z %[n 9 ,fig4 #b1 :ile 9 reality a /eak1 is consid]$ by mo/ h\sewives & but*]s z a cutlet4 ,a piece cut f ! leg ( veal corresponds to a cut ( r\nd /eak 9 beef4 #aj4 ,pan-,broil$ ,veal ,/eak or ,cutlets4--,sev]al me?ods ( prep>+ veal /eak or cutlets are 9 practice1 b a v satisfactory "o is to pan-broil !m4 ,?is me?od prev5ts ! juices f be+ drawn out ( ! meat & consequ5tly produces a t5d]1 palatable di%4 ,illu/ration3 ,,fig4 #b ,to pan-broil veal /eak or cutlets1 grease a hot fry+ pan ) fat ( any desirable k9d1 place ! pieces ( meat 9 x1 & all[ !m to se>1 fir/ on "o side & !n on ! o!r4 ,:5 !y are completely se>$1 l[] ! temp]ature1 & broil = #ae to #bj m9utes1 or long] if necess>y4 ,season well ) salt & pepp]4 ,:5 cook$1 remove to a platt] &1 j be=e s]v+1 p\r melt$ butt] ov] ! meat4 #aa4 ,veal ,cutlets 9 ,br[n ,sauce4--,to improve ! flavor ( veal cutlets1 a br[n sauce is (t5 prep>$ & s]v$ ) !m4 ,9 fact1 ! cutlets are cook$ 9 ?is sauce1 :i* becomes ?ick5$ by ! fl\r t is us$ to dr$ge ! meat4 ,to cook cutlets 9 ?is way1 dr$ge !m ) fl\r1 season !m ) salt & pepp]1 & saut !m 9 hot fat until ! fl\r is q br[n4 ,!n p\r #a cupful ( milk & #a cupful ( wat] ov] ! meat1 cov] ! pan securely1 & all[ to cook sl[ly = ab\t #c_/d h\r4 ,! sauce %\ld be slightly ?ick & q br[n4 ,s]ve ! cutlets 9 ! br[n sauce4 #ab4 ,veal ,roa/s4--,sev]al diff]5t cuts ( veal make v good roa/s4 ,! mo/ economical "o is a #e or #f-;in* slice cut f ! leg ( veal 9 ! same way z ! /eak %[n 9 ,fig4 #b4 ,illu/ration3 ,,fig4 #c1 ,%\ld] ( veal4 ,bo? ! lo9 & ! be/ end ( ! neck are excell5t = roa/+4 ,! %\ld] ( veal1 :i* is %[n 9 ,fig4 #c1 is sometimes roa/$1 b x is m (t5 us$ = /ew4 ,veal brea/ f :i* ! ribs h be5 remov$ & veal rack1 :i* is ! portion ( ! ribs atta*$ to ! neck1 may also be us$ = roa/+4 ,:5 !y are1 !y are usually cut s z to conta9 a deep slit1 or pocket1 t may be fill$ ) /uff+4 ,9 fact1 :5ev] x is possible1 ! bone is remov$ f a piece ( roa/+ veal & /uff+ is put 9 its place4 ,to roa/ any ( ^! pieces1 wipe ! meat1 dr$ge x ) fl\r1 & season x ) salt & pepp]4 ,place x 9 a roa/+ pan & put x into a hot ov54 ,bake = #ae m9utes2 !n l[] ! temp]ature ( ! ov5 & cont9ue to bake sl[ly until ! meat is well done1 ! l5g? ( "t dep5d+ on ! size ( ! roa/4 ,ba/e frequ5tly dur+ ! roa/+4 ,remove ! roa/ to a hot platt]4 ,!n place ! roa/+ pan ov] ! flame1 & make gravy by br[n+ #b tablespoonfuls ( fl\r 9 ! fat t x conta9s1 add+ to ?is #a-a_/b cupfuls ( wat]1 & cook+ until ! fl\r has ?ick5$ ! wat]4 ,s]ve ! gravy ?us prep>$ 9 a gravy b[l4 #ac4 ,/uff$ ,veal ,brea/4--,a brea/ ( veal 9 :i* a pocket has be5 cut = /uff+ is %[n 9 ,fig4 #d4 ,:5 su* a piece is desir$ = roa/+1 x is advisable to h ! but*] prep>e x4 ,! /uff+ requir$ %\ld be made z foll[s3 ,illu/ration3 ,,fig4 #d ,,/uff+ ,,= ,,veal #d ,tb4 butt] or bacon or ham fat #a_/b ,tb4 salt #a_/h ,tb4 pepp] #a ,tb4 cel]y salt #b sprigs ( p>sley1 *opp$ #a pimi5to1 *opp$ #a-a_/b c4 wat] #a qt4 /ale bread crumbs ,melt ! fat1 & to x add ! salt1 pepp]1 cel]y salt1 p>sley1 pimi5to1 & wat]4 ,p\r ?is mixture ov] ! crumbs1 & mix all ?or\ghly4 ,/uff into ! op5+ 9 ! brea/4 ,place ! meat ?us /uff$ 9 a bak+ pan & bake 9 a mod]ately hot ov5 = #a to #a-a_/b h\rs4 #ad4 ,veal ,potpie4--,a good way 9 :i* to imp>t ! flavor ( meat to a />*y mat]ial & ?us n only economize on meat1 b also provide an appetiz+ di%1 is to s]ve meat ) dumpl+s 9 a veal potpie4 ,= su* a di%1 a piece ( veal f ! %\ld]1 l t %[n 9 ,fig4 #c1 is ! be/ cut4 ,to give v>iety1 potatoes may be us$1 & to improve ! flavor at lea/ "o onion is cook$ ) ! meat4 ,to prep>e a veal potpie1 wipe ! meat1 cut x into pieces ( ! "r size = s]v+1 & to x add a few pieces ( salt pork or bacon4 ,put ^! ov] ! fire 9 en\gh cold wat] to cov] ! meat well & add a small onion1 slic$4 ,br+ to ! boil+ po9t & skim2 !n simm] until ! meat is t5d]4 ,season ) salt & pepp] a few m9utes be=e ! meat has f9i%$ cook+4 ,next1 make a bak+-p[d] biscuit d\gh1 roll x #a_/d in* ?ick1 & cut x into #a-a_/b-;in* squ>es4 ,!n exam9e ! meat to see h[ mu* ( ! liquid has evaporat$4 ,if ! liquid is too ?ick1 add boil+ wat] to ?9 x4 ,drop 9 ! squ>es ( d\gh1 cov] ! pot tight1 & boil = #ae m9utes )\t uncov]+4 ,if potatoes are desir$ 9 a pie ( ?is k9d1 cut !m into ?ick slices & add ! slices ab\t #aj m9utes be=e ! d\gh is to be put into ! bro?1 s t !y w h suffici5t "t 9 :i* to cook4 #ae4 ,veal ,/ew4--,! *eap] cuts ( veal c be us$ to advantage = mak+ veal /ew4 ,su* a di% is prep>$ 9 ! same way z beef /ew1 :i* is expla9$ 9 ,meat1 ,"p #a1 except t veal is sub/itut$ = ! beef4 ,vegetables ( any desir$ k9d may be us$ 9 veal /ew1 & ! /ew$ or boil$ dumpl+s m5tion$ 9 ! beef-/ew recipe may or may n be us$4 ,z ! vegetables & ! dumpl+s1 provid$ dumpl+s are us$1 increase ! quantity ( meat-flavor$ food1 only small portions ( ! meat ne$ be s]v$4 #af4 ,jelli$ ,veal4--,! l>ge am\nt ( gelat9e conta9$ 9 veal may be utiliz$ 9 ! prep>ation ( jelli$ veal4 ,! mo/ satisfactory piece = mak+ jelli$ veal is ! knuckle1 or %ank4 ,no m attractive meat di% ?an ?is c be f\nd = lun*eon or supp]1 = x c be cut into ?9 slices & s]v$ on a nicely g>ni%$ platt]4 ,,jelli$ ,,veal 7,suffici5t to ,s]ve ,six7 ,knuckle ( veal #a ,tb4 salt #a_/d c4 *opp$ cel]y #a ,tb4 *opp$ p>sley #a ,tb4 *opp$ onion ,put ! knuckle 9 a pot & add en\gh wat] to cov] x4 ,add ! salt1 cel]y1 p>sley1 & onion4 ,cook until ! meat is v t5d] & !n /ra9 (f ! liquid4 ,cut ! meat f ! bones & *op x v f9e4 ,boil ! liquid until x is r$uc$ to #a p9t1 & !n set aside to cool4 ,place ! meat 9 a mold & :5 cold p\r ! bro? ov] x4 ,keep 9 a cool place until x has set4 ,slice & s]ve cold4 ,,veal ,,organs ,,& ,,_! ,,prep>ation #ag4 ,gett+ ,sweetbreads ,ready = ,cook+--,! ?roat gl&s & ! pancreas ( calves1 :i*1 z has already be5 le>n$1 are call$ sweetbreads1 c be cook$ 9 v>i\s ways = ! table4 ,! fir/ process 9 _! prep>ation1 h[ev]1 is ! same = all recipes4 ,:5 ?is is und]/ood1 x w be a simple matt] to make up attractive di%es 9 :i* sweetbreads are us$4 ,x is g5]ally advisable to buy sweetbreads 9 pairs1 z ! he>t & ?roat sweetbreads are pref]able to ! "o t lies ne> ! /oma*4 ,sweetbreads spoil v quickly4 ,!re=e1 z soon z !y are br\ght into ! kit*51 put !m 9 cold wat] & all[ !m to rema9 !re = #a_/b h\r or m4 ,!n put !m to cook 9 boil+ wat] = #bj m9utes 9 ord] to p>boil !m1 aft] :i* place !m 9 cold wat] aga94 ,unless !y are to be us$ imm$iately1 keep !m 9 cold wat]1 z ?is w prev5t !m f discolor+4 ,be=e us+ sweetbreads 9 ! recipes t foll[1 remove ! sk9 & /r+y p>ts4 #ah4 ,broil$ ,sweetbreads4--,because ( _! t5d]ness1 sweetbreads are especially suitable = broil+4 ,:5 prep>$ 9 ?is way & s]v$ ) sauce ( "s k9d1 !y are v palatable4 ,9 ord] to broil sweetbreads1 fir/ p>boil !m 9 ! mann] j expla9$4 ,!n split ea* "o l5g?wise & broil !m ov] a cle> fire = #e m9utes or pan-broil !m ) a small am\nt ( butt] until bo? surfaces are slightly br[n$4 ,season ) salt & pepp]4 ,s]ve hot4 #ai4 ,cream$ ,sweetbreads4--,if an especially da9ty di% is desir$ = a light meal1 sweetbreads may be cream$ & !n s]v$ ov] toa/ or 9 patty %ells or timbale cases1 ! mak+ ( :i* is tak5 up lat]4 ,if desir$1 mu%rooms may be comb9$ ) sweetbreads t are s]v$ 9 ?is way4 ,dic$ cold veal or calves' bra9s cream$ & s]v$ 9 ?is way are also delici\s4 ,in/ead ( cream+ sweetbreads & calves' bra9s1 h[ev]1 ^! organs are sometimes scrambl$ ) eggs4 ,to prep>e cream$ sweetbreads1 p>boil !m & !n sep>ate !m into small pieces ) a =k or cut !m into cubes4 ,reheat !m 9 a cupful ( :ite sauce1 season well1 & !n s]ve !m 9 any ( ! ways j m5tion$4 ,if mu%rooms are to be us$1 cook & dice !m be=e comb9+ !m ) ! sweetbreads4 #bj4 ,kidneys4--,! kidneys ( bo? lamb & veal are us$ = food4 ,! cook+ ( !m1 h[ev]1 mu/ be ei!r a quick1 %ort process or a long1 sl[ "o4 ,:5 a quick me?od is appli$1 ! tissues rema9 t5d]4 ,additional cook+ r5d]s !m t\gh1 s t a great deal m cook+ mu/ be done to make !m t5d] aga94 ,:atev] me?od is appli$1 kidneys mu/ always be soak$ 9 wat] = #a h\r or m s z to cleanse !m1 ! outside cov]+ !n p>$ (f1 & ! meat slic$ or cut into cubes or /rips4 ,aft] be+ ?us prep>$1 kidneys may be broil$ or sautd1 or1 if a long me?od ( cook]y is pref]r$1 !y may be boil$ or /ew$ ) or )\t vegetables4 #ba4 ,calves' ,liv] & ,bacon4--,beef liv] is sometimes us$ = food1 b x is n s good z liv] f ! calf4 ,9 fact1 calves' liv]1 especially :5 comb9$ ) bacon1 is v appetiz+4 ,! bacon supplies ! fat t ! liv] lacks & at ! same "t provides flavor4 ,to prep>e calves' liv] & bacon1 cut ! liv] into #a_/b-;in* slices1 cov] ^! ) boil+ wat]1 & let !m /& = #e m9utes4 ,remove f ! wat]1 dip into fl\r1 & spr9kle ) salt & pepp]4 ,= ea* slice ( liv] pan-broil a slice ( bacon4 ,remove ! bacon to a hot platt]1 & !n place ! slices ( liv] 9 ! bacon fat & saut !m = ab\t #aj m9utes1 turn+ !m frequ5tly4 ,s]ve ! liv] & bacon toge!r4 ,,prep>ation ,,( ,,left-,,ov] ,,veal #bb4 ,veal ,rolls4--,! portion ( a veal roa/ t rema9s aft] x has be5 s]v$ hot c be comb9$ ) dress+ to make veal rolls1 a di% t w be a pleas+ *ange f ! usual cold slic$ meat4 ,to make veal rolls1 slice ! veal & into ea* slice roll a spoonful ( /uff+4 ,tie ) a /r+1 roll 9 fl\r1 & spr9kle ) salt & pepp]4 ,br[n ! rolls 9 hot butt]4 ,!n p\r milk1 /ock1 or gravy ov] ! rolls & simm] = #aj m9utes4 ,remove ! /r+s & s]ve on toa/4 #bc4 ,left-,ov] ,jelli$ ,veal4--,:ile jelli$ veal is usually made f a piece ( veal b\ght especially = ?is purpose1 x c be made f ! left-ov]s ( a veal roa/4 ,h[ev]1 :5 ! roa/ is pur*as$1 "s veal bones %\ld be secur$4 ,wa% ^! bones1 cov] !m ) cold wat]1 & to !m add #a onion1 #a bay leaf1 & #a cupful ( dic$ vegetables1 pref]ably cel]y1 c>rots1 & turnips4 ,all[ ^! to simm] = #b h\rs4 ,to ?is /ock add ! bones t rema9 aft] ! roa/ has be5 s]v$ & simm] = #a or #b h\rs m4 ,/ra9 ! /ock1 skim (f ! fat1 & season well ) salt & pepp]4 ,*op f9e ! left-ov] veal & #b h>d-cook$ eggs4 ,put 9 a loaf-cake pan & p\r ! /ock ov] x4 ,:5 x has =m$ a mold1 slice & s]ve cold4 #bd4 ,cream$ ,veal on ,biscuits4--,a v good sub/itute = *ick5 & hot biscuits is cream$ veal s]v$ on biscuits4 ,?is is an especially good di% = a light meal1 su* z lun*eon or supp]4 ,any left-ov] veal may be *opp$ or cut up into small pieces & us$ = ?is purpose4 ,aft] ! veal has be5 ?us prep>$1 reheat x ) :ite sauce & season x well ) paprika1 salt1 & pepp]4 ,make bak+-p[d] biscuits4 ,to s]ve1 split ! hot biscuits1 lay !m op5 on a platt] or a plate1 & p\r ! hot cream$ veal ov] !m4 #be4 ,scallop$ ,veal ) ,rice4--,a v palatable di% c be prep>$ f left-ov] veal by comb9+ x ) rice & tomatoes4 ,to prep>e su* a di%1 season cook$ rice ) #a teaspoonful ( bacon fat to ea* cupful ( rice4 ,place a lay] ( rice 9 a bak+ di%1 & ov] x put a lay] ( *opp$ veal4 ,p\r a good quantity ( /ew$ tomatoes ov] ! veal & season well ) salt & pepp]4 ,ov] ! tomatoes put a lay] ( rice1 & cov] ! top ) butt]$ crumbs4 ,set 9 a hot ov5 & bake until ! crumbs are br[n$ & ! +r$i5ts ?or\ghly heat$4 #bf4 ,veal ,salad4--,a salad is always a delightful addition to a meal & s usually f9ds favor4 ,:5 x is made ( meat1 su* z veal1 x c be us$ z ! ma9 di% = lun*eon or supp]4 ,z %[n 9 ! accompany+ recipe1 o!r ?+s1 su* z cel]y1 peas1 & h>d-cook$ eggs1 are usually put 9 a salad ( ?is k9d4 ,,veal ,,salad 7,suffici5t to ,s]ve ,six7 #b c4 cold dic$ veal #a c4 dic$ cel]y #a_/b c4 cann$ peas #c h>d-cook$ eggs #d ,tb4 olive oil #b ,tb4 v9eg> #a_/b tsp4 salt #a_/h tsp4 pepp] ,comb9e ! veal1 cel]y1 peas1 & eggs *opp$ f9e4 ,mix ! olive oil1 v9eg>1 salt1 & pepp] to make a dress+4 ,m>9ate ! +r$i5ts ) ?is dress+4 ,s]ve on lettuce leaves ) any salad dress+ desir$4 ,,mutton ,,& ,,lamb ,,comp>ison ,,( ,,mutton ,,& ,,lamb ,illu/ration3 ,,fig4 #e #bg4 ,! t]m mutton is usually appli$ to ! fle% ( a %eep t is #a ye> or m old1 :ile lamb is ! fle% ( %eep "u #a ye> ( age4 ,! popul>ity ( ^! meats v>ies v mu* ) ! locality4 ,9 ! ,unit$ ,/ates1 a pref]5ce = lamb has become noticeable1 b 9 ,engl& mutton is m popul> & is m commonly us$4 ,bo? ( ^! meats1 h[ev]1 are v palatable & nutriti\s1 s t ! *oice ( "o or ! o!r w always be det]m9$ by ! ta/e or m>ket conditions4 ,illu/ration3 ,,fig4 #f #bh4 ,lamb t is #f weeks to #c mon?s old is call$ spr+ lamb1 & usually comes into ! m>ket 9 ,janu>y or ,febru>y4 ,! meat ( %eep #a ye> old is call$ ye>l+4 ,good mutton is cut f %eep t is ab\t #c ye>s old4 ,lamb may be eat5 z soon z x is kill$1 b mutton requires rip5+ = #b or #c weeks to be 9 ! be/ condition = food4 ,mutton diff]s f lamb v mu* z beef diff]s f veal1 or z ! meat ( any o!r mature animal diff]s f a "y "o ( ! same k9d4 ,9 mutton !re is a small] p]c5tage ( wat] & a l>g] p]c5tage ( fat1 prote91 extractives1 & flavor+ sub/ances4 ,!re is also a diff]5ce 9 ! appe>ance ( ^! two meats4 ,lamb is p9k & conta9s only small am\nts ( fat1 :ile mutton is brick r$ & usually has consid]able firm :ite fat4 ,! bones ( lamb are p9k1 :ile ^? ( mutton are :ite4 ,! outside ( lamb is cov]$ ) a ?9 :ite sk9 t becomes p9k 9 mutton4 ,! size ( ! pieces ( meat (t5 aids 9 di/+ui%+ betwe5 ^! two meats1 mutton1 ( c\rse1 com+ 9 l>g] pieces ?an lamb4 #bi4 ,if !re is any "q z to :e!r ! meat f %eep is lamb or mutton1 & x _c be settl$ by any ( ! *>act]i/ics already m5tion$1 ! front leg ( ! dress$ animal may be exam9$ at ! fir/ jo9t above ! foot4 ,fig4 #e %[s ?is jo9t 9 bo? lamb & mutton4 ,9 lamb1 :i* is %[n at ! left1 ! end ( ! bone c be sep>at$ f ! long bone at ! leg1 z indicat$1 :ile 9 mutton ?is jo9t gr[s fa/ & looks l ! illu/ration at ! "r4 ,! jo9t is jagg$ 9 lamb1 b smoo? & r\nd 9 mutton4 ,,cuts ,,( ,,mutton ,,& ,,lamb ,,me?od ,,( ,,obta9+ ,,cuts #cj4 ,mutton & lamb are usually cut up 9 ! same way1 ! dress$ animal be+ divid$ into two pieces ( almo/ equal weight4 ,! l9e ( division occurs betwe5 ! fir/ & second ribs1 z is indicat$ by ! heavy middle l9e 9 ,fig4 #f4 ,! back half ( ! animal is call$ ! saddle & ! front half1 ! rack4 ,9 addition to be+ cut 9 ?is way1 ! animal is cut d[n ! entire l5g? ( ! backbone & is ?us divid$ into ! =e & h9d qu>t]s4 ,! me?od ( cutt+ up ! racks & saddles v>ies 9 diff]5t localities1 b1 z a rule1 ! me?od illu/rat$ 9 ,fig4 #g is ! "o t is us$4 ,z "h %[n1 ! rack1 or =e qu>t]1 is cut up into ! neck1 *uck1 %\ld]1 rib *ops1 & brea/2 & ! saddle1 or h9d qu>t]1 is divid$ into ! lo91 flank1 & leg4 ,! way 9 :i* ! front & ! back ( a dress$ %eep appe> is %[n 9 ,fig4 #h4 ,! membrane1 :i* ext5ds f ! legs d[n ov] ! ribs1 is ! om5tum1 or cov]+ ( ! inte/9es1 & is kn[n z ! caul4 ,?is mu/ be remov$ f any "p t x cov]s be=e ! meat is cook$4 ,! kidneys incas$ 9 fat are also %[n 9 ! view at ! left4 ,,names ,,& ,,uses ,,( ,,cuts #ca4 ,di/+ui%+ ,features ( ,cuts4--,:5 ! uses ( ! cuts ( lamb & mutton are to be consid]$1 att5tion mu/ be giv5 to ! anatomy ( ! animal & ! ex]cise t ! diff]5t p>ts h receiv$ dur+ life4 ,?is is important1 because ! cont9u$ action ( ! muscles t5ds to make ! fle% t\gh1 b1 at ! same "t1 x increases ! am\nt ( extractives or flavor+ mat]ial4 ,!re=e1 meat tak5 f a "p t has be5 subject$ to mu* muscul> action is likely to ne$ long] cook+ ?an t tak5 f portions t h n be5 ex]cis$ s mu*4 ,illu/ration3 ,,fig4 #h ,9 lamb & mutton1 z 9 beef & veal1 ! h9d qu>t] is ex]cis$ less 9 life ?an ! =e qu>t] & consequ5tly is1 on ! av]age1 m t5d]4 ,! cuts f ?is "p are !re=e m exp5sive & m suitable = roa/+ & broil+4 ,! =e qu>t]1 al?\gh hav+ ! disadvantage ( conta9+ m bone & be+ t\gh]1 is m abundantly suppli$ ) extractives & flavor+ mat]ials4 ,mo/ ( ! pieces obta9$ f ?is portion are p>ticul>ly suitable = bro?s1 s\ps1 /ews1 etc4 ,! rib is an exception1 = ?is is usually high] 9 price ?an ! h9d-qu>t] pieces & is us$ = *ops & roa/s4 #cb4 ,table ( ,mutton & ,lamb ,cuts4--,! v>i\s cuts ( mutton & lamb & ! uses to :i* !y c be put are giv5 9 ,table ,,ii1 :i* may be foll[$ z a guide :5ev] !re is d\bt z to ! way 9 :i* a cut ( ei!r ( ^! meats %\ld be cook$4 ,,table ,,ii ,,names ,,& ,,uses ,,( ,,mutton ,,& ,,lamb ,,cuts ,,"n ,,( ,,l>ge ,,cut ,,"n ,,( ,,small ,,cut ,,uses ,,( ,,cuts ,=e qu>t]3 ,neck4444444444444444444,bro?1 /ew ,*uck444444444444444444 ,/ew1 /eam$ ,%\ld]4444444444444444,boil$1 /eam$1 brais$1 roa/ ,rack ribs444444444444444,*ops1 cr[n roa/ ,brea/444444444444444444 ,/ew1 roa/1 brais$1 /uff$ ,h9d qu>t]3 ,lo944444444444444444444 ,sev5 *ops1 roa/1 boil+ ,flank4444444444444444444 ,/ew ,leg444444444444444444444 ,roa/1 brais+1 broil+ ,saddle444444444444444444 ,roa/ ,,cook+ ,,( ,,mutton ,,& ,,lamb ,,prep>ation ,,( ,,roa/s1 ,,*ops1 ,,& ,,/ews #cc4 ,! cook]y processes appli$ 9 prep>+ mutton & lamb = ! table d n diff] mat]ially f ^? appli$ 9 ! prep>ation ( o!r meats4 ,h[ev]1 directions = cook+ mutton & lamb 9 ! mo/ practical ways are "h giv51 s t ! h\sewife may become ?or\ghly famili> ) ! proc$ure 9 prep>+ roa/s1 *ops1 & /ews4 ,illu/ration3 ,,fig4 #i 7a7 ,illu/ration3 ,,fig4 #i 7b7 #cd4 ,roa/ ,leg ( ,mutton or ,lamb4--,( all ! pr9cipal cuts ( mutton or lamb1 ! leg conta9s ! smalle/ p]c5tage ( wa/e4 ,x is1 !re=e1 especially suitable = roa/+ & is g5]ally us$ = ?is purpose4 ,9 ,fig4 #i are %[n two views ( a leg ( lamb or mutton4 ,t 9 7a7 illu/rates ! leg ) "p ( ! lo9 atta*$1 & t 9 7b71 ! leg trimm$ & ready = cook+4 ,9 ord] to make ! leg small]1 a slice resembl+ a r\nd /eak ( beef is sometimes cut = broil+1 z "h %[n4 ,if desir$1 ! leg may be bon$ & !n /uff$ be=e roa/+4 ,s9ce ^! meats are *>act]iz$ by a v m>k$ flavor1 some?+ t>t or acid is g5]ally s]v$ ) !m4 ,to roa/ a leg ( lamb or mutton1 remove ! caul1 ! p9k sk91 & ! sup]flu\s fat4 ,dr$ge ! leg ) fl\r1 salt1 & pepp]1 set 9 a roa/+ pan1 & place 9 a hot ov54 ,aft] ! meat has cook$ = #ae m9utes1 l[] ! temp]ature1 & bake = #b h\rs4 ,ba/e frequ5tly ) wat] to :i* has be5 add$ a small am\nt ( bacon or ham fat & :i* %\ld be put 9 ! pan ) ! meat4 ,s]ve hot ) some?+ acid1 su* z m9t sauce1 currant or m9t jelly1 or spic$ fruit4 ,a m9t sauce t w be f\nd satisfactory = ?is purpose is made z foll[s3 ,,m9t ,,sauce #b ,tb4 p[d]$ sug> #a_/b c4 v9eg> #a_/d c4 f9ely *opp$ m9t leaves1 or #b ,tb4 dri$ m9t ,add ! sug> to ! v9eg> & heat4 ,p\r ?is ov] ! m9t & /eep on ! back ( ! /ove = #cj m9utes4 #ce4 ,roa/ ,saddle ( ,mutton4--,:ile saddle is ! "n appli$ to ! h9d qu>t]s ( lamb & mutton1 ?is t]m1 z us$ 9 ! cook+ ( su* meat1 ref]s to ! piece t consi/s ( ! two sides ( ! lo9 cut (f 9 "o piece4 ,x may be cut ) or )\t ! flank4 ,9 ei!r =m1 x is roll$ & !n skew]$ or ti$ into %ape4 ,to roa/ su* a piece1 remove all sup]flu\s fat1 dr$ge ) fl\r1 salt1 & pepp]1 place 9 a pan1 & se> 9 a hot ov54 ,!n r$uce ! heat1 place a small quantity ( wat] 9 ! pan1 & bake = #b-a_/b to #c h\rs1 ba/+ f "t to "t dur+ ?is cook+ process4 ,s]ve ) or )\t m9t sauce1 z desir$4 #cf4 ,cr[n ,roa/ ( ,lamb4--,a v attractive roa/ is made by cutt+ ! same numb] ( correspond+ ribs f ea* side ( ! lamb & trimm+ back ! meat f ! end ( ea* rib4 ,su* a roa/ is call$ a cr[n roa/4 ,fig4 #aj %[s a cr[n roa/ ) ! ribs trimm$1 ! two pieces fa/5$ toge!r1 & pap] frills plac$ on ! ends ( ! bones4 ,su* frills are usually add$ by ! but*]1 b !y may be pur*as$ 9 supply /ores & put on 9 ! home4 ,illu/ration3 ,,fig4 #aj ,to prep>e a roa/ ( ?is k9d1 cook 9 ! same way z a roa/ leg or saddle4 ,:5 x is suffici5tly bak$1 fill ! c5t] ) a cook$ & season$ vegetable4 ,brussels spr\ts1 peas1 /r+ beans1 asp>agus1 & caulifl[] are especially suitable = ?is purpose4 ,j be=e s]v+1 cov] ! ends ( ! bones ) pap] frills1 z %[n 9 ! illu/ration4 #cg4 ,lamb & ,mutton ,*ops4--,*ops ( mutton or lamb are obta9$ f two s\rces4 ,!y may be cut f ! ribs & h "o bone 9 ea* cut or !y may be cut f ! lo91 :5 !y correspond to ! /eaks 9 beef4 ,! lo9s & ribs ( lamb1 :i* are sometimes us$ = roll$ racks1 b f :i* *ops are usually cut1 are %[n 9 ,fig4 #aa4 ,a rib *op cut f ?is piece has only a small "p ( solid lean meat & conta9s "o rib bone4 ,su* a *op c be made into a ,fr5* *op1 z %[n 9 ,fig4 #ab1 by trimm+ ! meat f ! bone d[n to ! lean "p1 or eye1 ( ! *op4 ,j be=e be+ s]v$1 a pap] frill may be plac$ ov] ! bone ( a *op ( ?is k9d4 ,*ops cut f ! lo9 (t5 h a /rip ( bacon or salt pork roll$ ar\nd ! edge & fa/5$ ) a skew]1 z %[n 9 ,fig4 #ac4 ,illu/ration3 ,,fig4 #aa ,illu/ration3 ,fig4 #ab #ch4 ,! mo/ satisfactory way 9 :i* to prep>e *ops is ei!r to broil !m 9 a broil] or to pan-broil !m4 ,apply to ! cook+ ( !m ! same pr9ciples t relate to ! prep>ation ( /eaks2 t is1 h ! pan or broil] hot1 se> ! *ops quickly on bo? sides1 & !n cook !m m sl[ly until well done1 turn+ !m frequ5tly4 ,! broil+ ( lamb *ops %\ld require only f #h to #aj m9utes1 z !y are seldom m ?an #a in* ?ick4 #ci4 ,lamb & ,mutton ,/ews4--,! *eap] cuts ( lamb & mutton1 su* z ! neck1 *uck1 & flank1 are us$ = ! mak+ ( /ews4 ,mutton1 h[ev]1 is n s satisfactory z lamb = su* di%es1 z its flavor is too /rong4 ,if mutton mu/ be us$1 its flavor c be improv$ by add+ #a or #b tablespoonfuls ( v9eg> dur+ ! cook+4 ,! *ief object 9 ! mak+ ( lamb & mutton /ews is1 z 9 ! case ( beef & veal /ews1 to draw f ! meat z mu* z possible ( ! flavor+ & nutritive mat]ials4 ,illu/ration3 ,,fig4 #ac ,?is c be accompli%$ by cutt+ up ! meat into small pieces s z to increase ! am\nt ( surface expos$ & by keep+ ! temp]ature l[ en\gh to prev5t ! prote9s f coagulat+4 ,) ^! po9ts 9 m9d1 proce$ 9 ! mak+ ( lamb or mutton /ew 9 ! same way z = beef /ew4 ,to improve ! flavor ( ! /ew1 cook ) x savory h]bs & spices1 su* z bay leaf1 p>sley1 & cloves4 ,,prep>ation ,,( ,,left-,,ov] ,,lamb ,,& ,,mutton #dj4 ,turki% ,lamb4--,no left-ov] meat l5ds itself m readily to ! prep>ation ( made di%es ?an lamb4 ,comb9$ ) tomatoes & rice & flavor$ ) hors]adi%1 x makes a v appetiz+ di% call$ ,turki% lamb4 ,! accompany+ recipe %\ld be c>efully foll[$ 9 prep>+ ?is di%4 ,,turki% ,,lamb 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #a onion1 *opp$ #a_/b c4 rice #a c4 wat] #a c4 /ew$ tomatoes #a-a_/b c4 dic$ lamb or mutton #a ,tb4 hors]adi% #a tsp4 salt #a_/h tsp4 pepp] ,put ! butt] 9 a fry+ pan & to x add ! *opp$ onion & ! dry rice4 ,cook until ! rice is br[n$4 ,!n p\r 9 ! wat] & tomatoes & add ! meat1 hors]adi%1 salt1 & pepp]4 ,simm] g5tly until ! rice is completely cook$4 #da4 ,,m9c$ ,,lamb ,,on ,,toa/4--,any lamb t rema9s aft] a meal may be m9c$ by *opp+ x f9e or putt+ x ?r\gh ! food *opp]4 ,if x is !n heat$1 moi/5$ well ) wat] or /ock1 & ?ick5$ slightly1 x makes an excell5t prep>ation to s]ve on toa/4 ,aft] m9c+ lean pieces ( left-ov] lamb until !y are v f9e1 put !m 9 a butt]$ fry+ pan4 ,dr$ge ! meat well ) fl\r & all[ x to br[n slightly4 ,add en\gh wat] or /ock to moi/5 well4 ,season ) salt & pepp]1 cook until ! fl\r has ?ick5$1 & !n s]ve on toa/4 #db4 ,,scallop$ ,,lamb ,,or ,,mutton4--,z a scallop$ di% is usually pleas+ to mo/ p]sons1 ! accompany+ recipe = scallop$ lamb or mutton w und\bt$ly f9d favor4 ,bo? mac>oni & tomatoes are comb9$ ) ! meat 9 ?is di%1 b rice c\ld be sub/itut$ = ! mac>oni1 if desir$4 ,to make scallop$ lamb or mutton1 arrange a lay] ( butt]$ crumbs 9 a bak+ di%1 & on top ( !m place a lay] ( cook$ mac>oni1 a lay] ( meat1 & !n ano!r lay] ( mac>oni4 ,ov] ?is p\r en\gh /ew$ tomato to moi/5 ! :ole well4 ,season ea* lay] ) salt1 pepp]1 & butt]4 ,ov] ! top1 place a lay] ( butt]$ crumbs4 ,bake 9 a m$ium-hot ov5 until ! :ole is ?or\ghly heat$4 #dc4 ,,spani% ,,/ew4--,left-ov] pieces ( mutton or lamb may also =m ! f\ndation ( a v appetiz+ di% kn[n z ,spani% /ew4 ,"h tomatoes are also us$1 & to give ! /ew flavor *illi sauce is add$4 ,,spani% ,,/ew 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt]4 #a onion1 slic$ #a ,tb4 fl\r #b c4 lamb or mutton1 dic$ #a-a_/b c4 /ew$ tomatoes #a c4 /ock or gravy #a ,tb4 *illi sauce #a r$ pepp]1 cut f9e #b tsp4 salt ,put ! butt] 9 a fry+ pan & br[n ! slic$ onion 9 x4 ,add ! fl\r & meat1 & aft] br[n+ !m p\r 9 ! /ew$ tomatoes & ! /ock or gravy4 ,season ) ! *illi sauce1 ! r$ pepp]1 & ! salt4 ,cov] & let simm] until ! :ole is well ?ick5$ & bl5d$4 #dd4 ,,individual ,,lamb ,,pies4--,individual pies are always welcome1 b :5 !y are made ( lamb or mutton !y are especially attractive4 ,! proportions requir$ = pies ( ?is k9d are giv5 9 ! accompany+ recipe4 ,,individual ,,lamb ,,pies #b c4 dic$ lamb or mutton #a_/b c4 dic$ c>rots #a_/b c4 peas1 cook$ or cann$ #a c4 gravy or ?ick5$ /ock ,cut into small pieces any left-ov] lamb or mutton4 ,cook ! c>rots until !y are s(t1 add !m1 toge!r ) ! peas1 to ! meat1 & p\r ! gravy or ?ick5$ /ock ov] all4 ,simm] g5tly = a few m9utes4 ,l9e patty pans ) a ?9 lay] ( bak+-p[d] biscuit d\gh1 fill ) ! mixture1 & cov] ! top ) ano!r ?9 lay] ( ! d\gh4 ,bake 9 a quick ov5 until ! d\gh is bak$4 99 99 99 99 99 ,,pork ,,g5]al ,,*>act]i/ics ,,( ,,pork #de4 ,,pork is ! fle% ( slaught]$ sw9e us$ z food4 ,x is believ$ to be m indige/ible ?an o!r meats1 b if x is obta9$ f a "y & prop]ly f$ animal1 x is n only dige/ible1 b highly appetiz+1 &1 :5 eat5 occasionally1 x is v :olesome4 ,! age ( ! animal f :i* pork is cut c be det]m9$ by ! ?ickness ( ! sk92 ! old] ! animal1 ! ?ick] ! sk94 ,to be ( ! be/ k9d1 pork %\ld h p9k1 n r$1 fle% compos$ ( f9e-gra9$ tissues1 & its fat1 :i*1 9 a well-fatt5$ animal1 equals ab\t "o-eigh? ( ! entire weight1 %\ld be :ite & firm4 ,al?\gh all cuts ( pork conta9 "s fat1 ! proportion %\ld n be too great1 or ! pieces w n conta9 z mu* lean z !y %\ld4 ,h[ev]1 ! l>ge am\nt ( fat conta9$ 9 pork makes its food value high] ?an t ( o!r meats1 unless !y are excessively fat1 & consequ5tly difficult ( dige/ion4 #df4 ,"o ( ! *ief advantages ( pork is t ab\t n9e-t5?s ( ! entire dress$ animal may be pres]v$ by cur+ & smok+4 ,orig9ally1 ^! processes requir$ a p]iod ( #b to #c mon?s = _! completion1 b !y h gradually be5 %ort5$ until n[ only a few days are requir$ = ! "w4 ,pork cur$ & smok$ by ! new me?ods1 h[ev]1 does n possess su* excell5t flavor & su* good keep+ qualities z t s treat$ by ! long] process4 ,any "o :o has ! "r /orage facilities to c>e = ! meat prop]ly w f9d x mu* m economical to pur*ase a :ole c>cass or a "p ( "o & !n salt1 smoke1 or pickle ! v>i\s pieces t c be treat$ 9 ?is way ?an to pur*ase ?is meat cut by cut z x is ne$$ or desir$4 ,,cuts ,,( ,,pork #dg4 ,,names ,,( ,,pork ,,cuts4--,! but*] usually buys a :ole c>cass ( pork4 ,he fir/ divides x into halves by splitt+ x ?r\gh ! sp9e1 & !n cuts x up into small] pieces accord+ to ! divisions %[n 9 ,fig4 #ad1 :i* illu/rates ! outside & ! inside ( a dress$ hog4 ,z w be obs]v$1 ! me?od ( cutt+ up a hog diff]s greatly f ! cutt+ ( ! animals already /udi$4 ,aft] ! head is remov$1 ea* side is divid$ into ! %\ld]1 cle> back fat1 ribs1 lo91 middle cut1 belly1 ham1 & two hocks4 #dh4 ,,uses ,,( ,,pork ,,cuts4--,hogs are usually fatt5$ be=e !y are slaught]$1 & z a result !re is a lay] ( fat "u ! sk9 :i* is trimm$ (f & us$ 9 ! mak+ ( l>d4 ,! be/ quality ( l>d1 h[ev]1 is made f ! fat t surr\nds ! kidneys4 ,?is is call$ leaf l>d1 because ! pieces ( fat are simil> 9 %ape to leaves4 ,su* l>d has a high] melt+ po9t & is m flaky ?an t made f fat cov]+ ! muscles4 #di4 ,! head ( pork does n conta9 a great deal ( meat1 b1 z ! quality ( ?is meat is v good1 x is valuable = a numb] ( special di%es1 su* z head*eese & scrapple4 ,! hocks conta9 consid]able gelat9e1 s !y are us$ = di%es t solidify1 or become firm1 aft] !y are made4 ,illu/ration3 ,fig4 #ad ,illu/ration3 ,,fig4 #ae ,illu/ration3 ,,fig4 #af ,illu/ration3 ,,fig4 #ag #ej4 ,a %\ld] ( pork cut r\ghly f ! c>cass is %[n 9 ,fig4 #ae4 ,?is piece provides bo? roa/s & /eaks1 or1 :5 trimm$1 x may be cur$ or smok$4 ,! front leg1 :i* is usually cut to include ! l[] "p ( ! %\ld]1 is %[n 9 ,fig4 #af4 ,! ribs inside ?is cut1 :5 cut f und]nea?1 are sold z sp>]ibs4 ,?is piece1 z %[n 9 ,fig4 #ag1 is g5]ally trimm$ to make :at is kn[n z %\ld] ham4 ,illu/ration3 ,,fig4 #ah #ea4 ,! ribs & ! lo9 cut 9 "o piece are %[n 9 ,fig4 #ah4 ,f ?is piece are obta9$ ! mo/ desirable *ops & roa/s4 ,:5 a roa/ is desir$1 ! rib bones are remov$ f ! rib cut1 :i* !n resembles ! piece %[n 9 ,fig4 #ai4 ,directly "u ! backbone 9 ^! cuts is ! t5d]e/ piece ( pork to be _h4 ,:5 ?is is remov$ 9 "o piece1 x is1 z 9 beef1 call$ ! t5d]lo94 ,v (t51 h[ev]1 x is left 9 to be cut up ) ! re/ ( ! lo94 ,illu/ration3 ,,fig4 #ai #eb4 ,! middle cut is commonly us$ = bacon1 :ile ! belly is mo/ suitable = salt pork4 ,^! two cuts consi/ ( l>ge quantities ( fat & only n>r[ lay]s ( lean4 ,!y are especially valuable = enri*+ & flavor+ foods1 su* z beans1 t are nei!r ri* 9 fat nor highly flavor$4 ,illu/ration3 ,,fig4 #bj #ec4 ,! h9d leg1 or untrimm$ ham1 j z x is cut f ! c>cass1 is %[n 9 ,fig4 #bj4 ,:5 ?is piece is trimm$ & ready = cur+ or = roa/+1 x appe>s z %[n 9 ,fig4 #ba4 ,z w be notic$1 ! outside sk91 or r9d1 is n remov$ f ei!r ! %\ld] or ! ham4 ,illu/ration3 ,,fig4 #ba #ed4 ,,table ,,( ,,pork ,,cuts4--,z is done 9 expla9+ ! meats t h be5 consid]$ previ\sly1 !re is "h pres5t$ a table1 designat$ z ,table ,,iii1 t gives ! names ( ! pork cuts & ! uses to :i* !y may be put4 ,?is table w assi/ ! h\sewife mat]ially 9 le>n+ ! names & uses ( ! v>i\s cuts ( pork4 ,,table ,,iii ,,names ,,& ,,uses ,,( ,,pork ,,cuts ,,names ,,( ,,cuts ,,uses ,,( ,,cuts ,head ,head*eese1 boil+1 bak+ ,%\ld] ,/eaks1 roa/+1 cur+1 smok+ ,sp>]ibs ,roa/+1 boil+ ,belly ,salt pork1 cur+ ,middle cut ,bacon1 cur+1 smok+ ,ribs ,*ops1 roa/+ ,lo9 ,*ops1 roa/+ ,ham ,roa/+1 cur+1 smok+ ,back fat ,l>d ,hock ,boil+1 mak+ jelly ,int]nal organs & trimm+s ,sausage 99 99 99 99 99 ,,cook+ ,,( ,,pork ,,fre% ,,pork ,,& ,,its ,,prep>ation #ee4 ,,roa/ ,,pork4--,9 ! prep>ation ( pork = ! table1 & a roa/ 9 p>ticul>1 sev]al po9ts mu/ be tak5 into consid]ation4 ,unlike beef1 :i* is (t5 s]v$ r>e1 pork mu/ be well done 9 ord] to be satisfactory4 ,r>e pork to mo/ p]sons is repulsive4 ,also1 z a l>ge "p ( ! surface ( a pork roa/1 especially "o cut f ! %\ld]1 lo91 or ribs1 is cov]$ ) a lay] ( fat1 pork does n h to be se>$ to prev5t ! loss ( juice1 nor does x h to be put into su* a hot ov5 z t requir$ = beef4 ,9 fact1 if ! temp]ature ( ! ov5 is v high1 ! outside w f9i% cook+ be=e ! heat has _h a *ance to p5etrate suffici5tly to cook ! c5t]4 ,:ile ?is makes no diff]5ce ) meat t does n ne$ to be ?or\ghly cook$1 x is a decid$ disadvantage 9 ! case ( pork4 #ef4 ,:5 a %\ld] ( pork is to be roa/$1 x makes a v satisfactory di% if x is bon$ & /uff$ be=e roa/+4 ,to bone su* a piece1 run a long1 n>r[ knife all ar\nd ! bone & cut x loose2 !n pick up ! bone by "o end & %ake x until x w pull out4 ,fill ! op5+ ?us =m$ ) bread or crack] /uff+4 ,if an especially invit+ roa/ ( pork is desir$1 a cr[n roa/ %\ld be select$1 = ?is is j z attractive z a cr[n roa/ ( lamb4 ,x is made by cutt+ correspond+ pieces f ea* side ( ! rib piece1 trimm+ ! bones clean z f> back z ! lean "p ( ! *ops1 & fa/5+ ! pieces toge!r4 ,a g>ni% ( fri$ apple r+s is v attractive = su* a roa/4 #eg4 ,to cook a roa/ ( any ( ^! v>ieties1 wipe ! meat ?or\ghly1 dr$ge x ) fl\r1 salt1 & pepp]1 & place x on a rack 9 a dripp+ pan4 ,bake ab\t #c h\rs1 dep5d+ on ! size ( ! roa/1 & ba/e e #ae m9utes ) fat f ! bottom ( ! dripp+ pan4 ,aft] ! roa/ is remov$ f ! roa/+ pan1 make a gravy z = any o!r roa/4 ,s]ve ) apple sauce1 bak$ apples1 cranb]ry sauce1 *illi sauce1 pickles1 or "s o!r acid di%4 ,su* an accompanim5t aids consid]ably 9 ! dige/ion ( pork1 = x cuts ! l>ge am\nt ( fat t ?is meat conta9s & t s (t5 ret>ds ! dige/ion1 & ha/5s ! fat ?r\gh ! /oma*4 #eh4 ,,roa/ ,,pig4--,9 "s h\seholds1 roa/$ pig is ! favorite meat = ! ,?anksgiv+ or ! ,*ri/mas d9n]4 ,!re is suffici5t reason = its popul>ity1 = :5 prop]ly prep>$ & attractively g>ni%$1 roa/$ pig (f]s a pleas+ *ange f ! meat usually s]v$ on su* days4 ,to be suitable = roa/+1 a pig %\ld be n m ?an #a mon? or #f weeks old & %\ld n weigh m ?an #g or #h p\nds aft] x is clean$4 ,! but*] %\ld prep>e x = cook+ by scald+ (f ! hair1 wa%+ ! pig ?or\ghly1 inside & out1 & )draw+ ! entrails ( ! animal ?r\gh an incision made 9 ! "u "p ( ! body4 #ei4 ,:5 ! pig is receiv$ 9 ! home1 wa% x ?or\ghly1 )9 & )\t1 wipe x dry1 & fill x ) /uff+4 ,to make a /uff+ suitable = ?is purpose1 season #b qu>ts ( f9e bread crumbs ) #d tablespoonfuls ( *opp$ onion1 #b teaspoonfuls ( salt1 #a teaspoonful ( pepp]1 & cupful ( melt$ butt]4 ,mix ?or\ghly & add #c beat5 eggs4 ,if ! /uff+ ne$s moi/ure1 add wat] or milk4 ,/uff ! pig firmly ) ?is /uff+1 us+ e ef=t to re/ore its orig9al %ape4 ,!n sew up ! op5+ & truss ! animal2 t is1 draw ! h9d legs =w>ds & b5d ! front legs backw>ds "u ! body1 & skew] & tie !m into place4 ,) ! animal 9 ?is %ape1 wipe x (f ) a damp clo?1 dr$ge x ) fl\r1 & place x 9 a dripp+ pan1 add+ #a cupful ( boil+ wat] 9 :i* #a teaspoonful ( salt has be5 dissolv$4 ,roa/ 9 a mod]ate ov5 = at lea/ #a-a_/b h\rs1 or #bj m9utes = ea* p\nd ( pig4 ,ba/e frequ5tly1 fir/ ) butt] & wat] & lat] ) dripp+s4 ,:5 ! sk9 beg9s to br[n slightly1 rub ov] x a clean piece ( clo? dipp$ 9 melt$ butt]4 ,repeat ?is op]ation e #aj m9utes until ! meat is well done4 ,!n remove ! pig to a hot platt] & g>ni% ) p>sley1 lettuce1 cel]y1 or fri$ or bak$ apples4 ,if a m ornam5tal g>ni%+ is desir$1 place a lemon 9 ! m\? & use cranb]ries = ! eyes4 ,9 c>v+1 cut ! head (f1 split ?r\gh ! sp9e l5g?wise1 remove ! legs1 & cut ! ribs s z to =m *ops4 #fj4 ,,saut,d ,,or ,,broil$ ,,pork4--,slices cut f ! ribs & lo9 ( pork are call$ *ops1 & ^? obta9$ f ! %\ld] & h9d legs are call$ /eaks4 ,^!1 toge!r ) ! t5d]lo91 ! small piece ( lean1 t5d] meat ly+ "u ! bones ( ! lo9 & seldom weigh+ m ?an a p\nd1 are especially suitable = saut+ or broil+4 ,:5 !y are to be prep>$ by ^! processes1 saut or broil !m z any o!r meat1 rememb]+1 h[ev]1 t pork mu/ be well done4 ,because ( ?is fact1 a m mod]ate temp]ature mu/ be employ$ ?an t us$ = beef/eak4 #fa4 ,,pork ,,*ops ,,9 ,,tomato ,,sauce4--,a slight *ange f ! usual way ( prep>+ pork *ops c be _h by cook+ !m ) tomatoes4 ,! comb9ation ( ^! two foods produces a di% hav+ a v agreeable flavor4 ,fir/ br[n ! *ops 9 _! own fat 9 a fry+ pan1 turn+ !m frequ5tly s t ! surfaces w become ev5ly br[n$4 ,:5 !y h cook$ = #ae m9utes1 p\r en\gh /ra9$ /ew$ tomatoes ov] !m to cov] !m well1 & season ) salt & pepp]4 ,cov] ! pan tight1 & all[ !m to simm] until ! tomatoes become q ?ick4 ,place ! *ops on a hot platt]1 p\r ! tomato sauce ov] !m1 & s]ve hot4 #fb4 ,,saut,d ,,t5d]lo9 ,,( ,,pork4--,s9ce ! t5d]lo9 ( pork is a v t5d] piece ( meat1 x ne$s no accompanim5t to make x a delici\s di%1 b sometimes a *ange ( prep>ation is welcom$ 9 ord] to give v>iety to ! diet4 ,! accompany+ directions %\ld !re=e be foll[$ :5 some?+ diff]5t f broil$ t5d]lo9 is desir$4 ,cut ! t5d]lo9 into l5g?wise slices & br[n ^! slices 9 melt$ butt]1 turn+ !m sev]al times4 ,!n remove to a cool] "p ( ! /ove1 & let !m cook sl[ly 9 ! butt] = #ae m9utes1 tak+ c>e to h !m closely cov]$ & turn+ !m once or twice s t !y w cook ev5ly4 ,at ! end ( ?is "t1 p\r en\gh milk or cream 9 ! pan to cov] ! meat well & cook = #ae m9utes long]4 ,) a skimm]1 remove ! meat1 :i* %\ld be v t5d] by ?is "t1 f ! pan1 & put x :]e x w keep hot4 ,make a gravy ( ! dripp+s t rema9 9 ! pan by ?ick5+ x ) #a tablespoonful ( fl\r1 /irr+ x until x is ?ick & smoo? & season+ x to ta/e ) salt & pepp]4 ,p\r ! gravy ov] ! meat & s]ve hot4 #fc4 ,,pork ,,sausage4--,! trimm+s & "s ( ! int]nal organs ( pork are g5]ally utiliz$ to make sausage by *opp+ !m v f9e & !n highly season+ ! *opp$ meat4 ,pork 9 ?is =m may be b\ght fre% or smok$ & loose or 9 cas+s4 ,x usually conta9s consid]able fat & !re=e %r9ks ^u be+ cook$1 = ! fat is melt$ by ! heat & runs out ( ! sausage4 ,to cook pork sausages put up 9 cas+s1 place ! requir$ numb] 9 a hot fry+ pan ) a small quantity ( hot wat]4 ,cov] ! pan ) a lid & all[ ! sausages to cook4 ,:5 !y h swell$ up & ! sk9s1 or cas+s1 look z if !y w\ld bur/1 remove ! cov] & ?or\ghly prick ea* "o ) a %>p =k1 s z to all[ ! fat & ! wat] to run out4 ,!n all[ ! wat] to evaporate & saut ! sausages 9 _! own fat1 turn+ !m frequ5tly until !y are well br[n$4 ,to cook loose pork sausage1 %ape x into ?91 flat cakes4 ,grease a fry+ pan slightly1 9 ord] to keep ! cakes f /ick+ to ! surface1 place ! cakes 9 ! pan1 & all[ !m to cook 9 ! fat t fries out1 turn+ !m occasionally until bo? sides are well br[n$4 ,,cur$ ,,pork ,,& ,,its ,,prep>ation #fd4 ,"u ! head+ ( cur$ pork may be includ$ _m ( ! cuts ( pork1 = a l>ge "p ( a pork c>cass c be pres]v$ by cur+4 ,h[ev]1 ?is t]m is usually re/rict$ to include salt pork1 bacon1 & ham4 ,z has already be5 le>n$1 salt pork is obta9$ f ! belly2 bacon1 f ! middle cut2 & ham1 f ! two h9d legs ( pork4 #fe4 ,,salt ,,pork4--,z ! cut us$ = salt pork is almo/ entirely fat1 ?is piece is seldom us$ alone = ! table4 ,occasionally1 x is broil$ to be s]v$ ) "s special food1 su* z fri$ apples1 b = ! mo/ "p x is us$ = l>d+2 t is1 slices ( x are laid across ! surface ( meat & fi% t are lack+ 9 fat & t !re=e cook bett] & h a m agreeable flavor :5 fat 9 "s =m is add$4 ,pork ( ?is k9d is usually b\ght by ! p\nd & !n slic$ by ! h\sewife z x is ne$$ = cook+ purposes4 ,illu/ration3 ,,fig4 #bb #ff4 ,,bacon4--,! middle cut ( pork1 ^u be+ cur$ by smok+1 is reg>d$ z bacon4 ,x is sometimes us$ = l>d+ purposes1 b z x conta9s m lean ?an salt pork1 has a v pleas+ flavor1 & is ! mo/ easily dige/$ fat kn[n1 x is mu* us$ = food4 ,a piece t conta9s ! usual proportion ( fat & lean is %[n 9 ,fig4 #bb4 ,! /rip ( fat t occurs betwe5 ! r9d1 or out] coat1 & ! fir/ lay] ( lean is ! firme/ & ! be/ = l>d+4 ,! fat t fries out ( bacon is excell5t = use 9 ! cook+ & season+ ( o!r foods1 su* z vegetables & meats4 ,:5 bacon is cook$ = ! table1 its flavor w be improv$ if x is broil$ r ?an fri$ 9 its own fat4 ,! r9d ( bacon %\ld1 z a rule1 be trimm$ (f1 b x %\ld nev] be wa/$1 = x may be us$ to grease a pancake griddle or any pan 9 :i* food is to be cook$1 provid$ ! bacon flavor w n be objectionable4 ,9 pur*as+ bacon1 x is usually m economical to buy ! :ole side1 or ! entire middle cut1 b if small] quantities are desir$1 any am\nt1 ei!r 9 "o piece or 9 slices1 may be b\ght4 ,! comm]cially cut bacon1 :i* is v ?9 & becomes v crisp 9 its prep>ation1 may be b\ght ) ! r9d reta9$ or remov$4 ,9 bo? ( ^! =ms1 x is (t5 put up 9 j>s or pack$ neatly 9 flat pa/ebo>d boxes4 ,:ile su* bacon is und\bt$ly ! mo/ popul> k9d1 x %\ld be rememb]$ t ! m prep>ation t is put on su* a food be=e x ent]s ! home1 ! m exp5sive x becomes4 ,v satisfactory results c be obta9$ f bacon b\ght 9 ! piece if c>e is us$ 9 cutt+ x4 ,to secure v ?91 ev5 slices1 a knife hav+ a ?9 blade t is kept %>p & 9 good condition %\ld always be us$4 #fg4 ,,bacon ,,& ,,eggs4--,!re are _m comb9ations 9 :i* bacon is "o ( ! foods1 b no m palatable "o c be f\nd ?an bacon & eggs4 ,?is is g5]ally a breakfa/ di%2 /ill !re is no reason :y x _c be us$ at times = lun*eon or supp] to give v>iety4 ,to prep>e ?is comb9ation ( foods1 fir/ pan-broil ! desir$ numb] ( slices ( bacon 9 a hot fry+ pan until !y are crisp & !n remove !m to a w>m platt]4 ,into ! fat t has fri$ out ( ! bacon1 put ! requir$ numb] ( eggs1 :i* h fir/ be5 brok5 into a sauc]4 ,fry !m until !y rea* ! desir$ degree ( h>dness1 & !n remove to ! platt] conta9+ ! bacon4 ,s]ve by plac+ a slice or two ( bacon on ! plate ) ea* egg4 #fh4 ,,bacon ,,comb9$ ,,) ,,o!r ,,foods4--,_m o!r foods may be fri$ 9 ! same way z eggs & s]v$ ) bacon4 ,= in/ance1 slic$ apples or slic$ tomatoes fri$ 9 bacon fat until !y become t5d]1 b n mu%y1 are delici\s :5 s]v$ ) crisp pieces ( bacon4 ,also1 cold c]eals1 su* z cream ( :eat1 oatmeal1 corn-meal mu%1 etc41 may be slic$ & fri$ until crisp & !n s]v$ ) bacon4 #fi4 ,,ham4--,! h9d leg ( pork1 :5 cur$ & smok$1 is usually kn[n z ham4 ,fig4 #bc %[s a ham f :i* ! r9d has n be5 remov$4 ,9 su* a ham1 ! proportion ( fat & lean is ab\t "r1 b :5 ham is b\ght ) ! r9d remov$1 mu* ( ! fat is also tak5 (f4 ,! be/ hams weigh f #h to #ae p\nds1 & h a ?9 sk91 solid fat1 & a small1 %ort tap]+ leg or %ank4 ,sev]al ways ( cook+ ham are 9 practice4 ,v (t5 slices resembl+ slices ( r\nd /eak are cut f ! :ole ham & !n fri$ or broil$4 ,if a l>g] quantity is desir$1 ! entire ham or a ?ick cut may be pur*as$4 ,?is is boil$ or bak$ & !n s]v$ hot or cold4 ,x is a good idea to pur*ase an entire ham & keep x 9 supply1 cutt+ (f slices z !y are desir$4 ,9 su* an ev5t1 ! ham %\ld be kept c>efully wrapp$ & %\ld be hung 9 a cool1 dry place4 ,9 cutt+ a ham1 beg9 at ! l>ge end1 z 9 ,fig4 #bc1 & cut (f slices until ! opposite end becomes too small to make good slices4 ,! piece t rema9s may be cook$ ) vegetables1 may be boil$ & s]v$ ei!r hot or cold1 or1 if x is only a small piece1 may be us$ = mak+ s\p4 ,illu/ration3 ,,fig4 #bc #gj4 ,,broil$ ,,ham4--,! me?ods ( broil+ & pan broil+ are v satisfactory :5 appli$ to ham t is cut 9 slices4 ,ham is pan-broil$ 9 ! same way z o!r meats4 ,to broil ham1 place slices #a in* ?ick on ! hot broil] rack & se> quickly on bo? sides4 ,!n r$uce ! temp]ature & broil = #ae to #ah m9utes1 turn+ ! ham e few m9utes until done4 ,remove to a hot platt]4 ,add a little wat] to ! dripp+s 9 ! broil] pan1 p\r ?is ov] ! meat1 & s]ve at once4 #ga4 ,,ham ,,bak$ ,,9 ,,milk4--,a *ange f ! usual ways ( prep>+ slices ( ham c be _h by bak+ !m 9 milk4 ,a po9t to rememb] 9 c>ry+ out ?is me?od is t ! meat mu/ bake sl[ly 9 ord] to be t5d] :5 x is done4 ,secure a #b-;in* slice ( ham1 place x 9 a dripp+ pan1 & completely cov] x ) milk4 ,put 9 a mod]ate ov5 & cook = #b or m h\rs4 ,:5 ! ham is done1 its surface %\ld be br[n & ! milk %\ld be almo/ entirely evaporat$4 ,if ! liquid add$ 9 ! beg9n+ is n suffici5t1 m may be add$ dur+ ! bak+4 #gb4 ,,boil$ ,,ham4--,sometimes x is desir$ to cook an entire ham1 p>ticul>ly :5 a l>ge numb] ( p]sons are to be s]v$4 ,! usual way to prep>e a :ole ham is to boil x4 ,:5 x is suffici5tly cook$1 x may be s]v$ hot or kept until x is cold & !n s]v$ 9 slices4 ,no?+ is m appetiz+ = a light meal1 z lun*eon or supp]1 or = picnic lun*es ?an cold slic$ ham4 ,!n1 too1 boil$ ham is v delici\s :5 x is fri$ until ! edges are crisp4 ,to prep>e boil$ ham1 fir/ soak ! ham 9 cold wat] = sev]al h\rs & !n remove x & scrub x4 ,place x 9 a l>ge kettle ) ! fat side d[n & cov] well ) cold wat]4 ,put ov] a sl[ fire & all[ to come to ! boil+ po9t v sl[ly4 ,boil = #ae m9utes & skim (f ! scum t has ris54 ,simm] sl[ly = ab\t #e h\rs1 or at lea/ #be m9utes = ea* p\nd ( ham4 ,take f ! kettle & remove ! sk9 ab\t two-?irds ( ! way back4 ,x w be f\nd t ! sk9 w peel (f easily :5 ! ham is cook$ en\gh4 ,g>ni% 9 any desirable way & s]ve hot or cold4 #gc4 ,,bak$ ,,ham4--,ano!r v appetiz+ way 9 :i* to cook an entire ham is to bake x4 ,?is involves bo? cook+ 9 wat] on ! top ( ! /ove & bak+ 9 ! ov54 ,:ile ?is recipe1 z well z ^? prec$+1 specifies ham1 x %\ld be rememb]$ t %\ld] may be cook$ 9 ! same ways4 ,= bak$ ham1 proce$ 9 ! way j expla9$ = boil$ ham1 b boil only #ab m9utes = ea* p\nd4 ,take ! ham f ! kettle & all[ x to cool en\gh to p]mit x to be h&l$4 ,remove ! sk94 ,!n place ! ham 9 a roa/+ pan & p\r ov] x #a cupful ( wat]4 ,bake #ab m9utes = ea* p\nd & ba/e frequ5tly :ile bak+4 ,s]ve hot or cold4 ,,prep>ation ,,op ,,left-,,ov] ,,pork #gd4 ,,cold ,,pork ,,) ,,fri$ ,,apples4--,a comb9ation t mo/ p]sons f9d agreeable & t enables ! h\sewife to use up left-ov] pork1 is cold pork & fri$ apples4 ,to prep>e ?is di%1 remove ! cores f s\r apples & cut ! apples into #a_/b-;in* slices4 ,put ^! 9 a fry+ pan conta9+ hot bacon fat & fry until s(t & well br[n$4 ,slice cold pork ?9 & place 9 ! c5t] ( a platt]4 ,arrange ! apples ar\nd ! pork 9 a bord]4 #ge4 ,,scallop$ ,,pork ,,& ,,cabbage4--,if n en\gh pork rema9s to s]ve alone1 x c be comb9$ ) cabbage to make a mo/ appetiz+ scallop$ di%4 ,! accompany+ recipe %[s j h[ to prep>e su* a di%4 ,,scallop$ ,,pork ,,& ,,cabbage 7,suffici5t to ,s]ve ,six7 #b c4 small ?9 slices ( pork #a-a_/b c4 cook$ *opp$ cabbage #a-a_/b c4 ?9 :ite sauce #a_/d c4 butt]$ crumbs ,arrange ! pork & cabbage 9 lay]s 9 a bak+ di%1 hav+ a lay] ( cabbage on top4 ,p\r ! :ite sauce ov] all & spr9kle ! crumbs on top4 ,bake until ! sauce boils & ! crumbs are br[n4 #gf4 ,,mock ,,*ick5 ,,salad4--,! simil>ity 9 appe>ance ( pork to *ick5 makes x possible to prep>e a salad ( cold pork t is a v good sub/itute = *ick5 salad4 ,a salad ( ?is k9d c be us$ z ! ma9 di% 9 su* a meal z lun*eon or supp]4 ,,mock ,,*ick5 ,,salad 7,suffici5t to ,s]ve ,six7 #d ,tb4 v9eg> #b c4 dic$ pork #a-a_/b c4 dic$ cel]y ,salad dress+ ,heat ! v9eg> & p\r x ov] ! dic$ pork4 ,set aside to *ill4 ,:5 ready to s]ve1 add ! dic$ cel]y & mix well4 ,p\r ! salad dress+ ov] all & s]ve on crisp lettuce leaves4 ,,s]v+ ,,& ,,c>v+ ,,( ,,meat #gg4 ,! mann] ( c>v+ & s]v+ meat 9 ! home dep5ds to "s ext5t on ! k9d ( meat t is to be s]v$4 ,a way t is favor$ by "s is to c>ve ! meat be=e x is plac$ on ! table & !n s]ve x accord+ to ! /yle ( s]vice us$4 ,h[ev]1 ! pref]able way is to place ! platt] conta9+ ! meat on ! table1 toge!r ) ! plates1 9 front ( ! p]son :o is to d ! c>v+ & s]v+4 ,! c>v] %\ld use consid]able c>e 9 cutt+ & s]v+ ! meat s t ! platt] & ! surr\nd+ tableclo? w n become unsightly4 ,to make ea* portion z attractive z possible1 x %\ld be cut (f ev5ly & !n plac$ on ! plate ) ! be/ side up4 ,fur!rmore1 ! c>v+ %\ld be done 9 an economical way 9 ord] t :atev] rema9s aft] ! fir/ s]v+ may be s]v$ lat] 9 ! same meal1 & :at is n eat5 at ! fir/ meal may be utiliz$ to advantage = ano!r4 ,to obta9 ! be/ results 9 c>v+1 a good c>v+ knife %\ld be secur$ & x %\ld always be kept well %>p5$4 #gh4 ,) ! g5]al directions cle> 9 m9d1 ! me?ods ( c>v+ & s]v+ p>ticul> k9ds ( meat may be tak5 up4 ,*ops1 ( c\rse1 require no c>v+4 ,by means ( a l>ge =k1 "o %\ld be plac$ on ea* p]son's plate4 ,/eaks & roa/s1 h[ev]1 ne$ prop] cutt+ 9 ord] t equally good pieces may be s]v$ to ea* p]son d9+4 ,to c>ve a /eak prop]ly1 cut x across f side to side s t ea* piece w conta9 a portion ( ! t5d] "p1 z well z a %>e ( ! t\gh] "p4 ,:5 cut1 ! pieces %\ld be /rips t are ab\t z wide z ! /eak is ?ick4 ,x is (t5 advisable to remove ! bone f "s /eaks be=e plac+ !m on ! table4 #gi4 ,roa/s require some:at m att5tion ?an /eaks4 ,be=e !y are plac$ on ! table1 any cord us$ = ty+ %\ld be cut & remov$ & all skew]s ins]t$ to hold ! meat 9 %ape %\ld be pull$ out4 ,to c>ve a roa/ ( any k9d1 run ! =k into ! meat deeply en\gh to hold x firmly & !n cut ! meat into ?9 slices across ! gra94 ,9 ! case ( a roa/ leg t conta9s ! bone1 beg9 to c>ve ! meat f ! l>ge end1 cutt+ ea* slice d[n to ! bone & !n (f s t ! bone is left clean4 ,place r\nd ( beef & roll$ roa/s on ! platt] s t ! tissue side1 & n ! sk9 side1 is up1 & !n cut ! slices (f 9 a horizontal direction4 ,to c>ve a rib roa/ prop]ly1 cut x p>allel ) ! ribs & sep>ate ! pieces f ! backbone4 ,,sausages ,,& ,,meat ,,prep>ations #hj4 ,9 addition to ! fre%1 raw meats t ! h\sewife c procure = h] family1 !re are on ! m>ket num]\s v>ieties ( raw1 smok$1 cook$1 & p>tly cook$ meats1 :i* are g5]ally includ$ "u ! t]m ,,sausages4 ,^! meats are usually highly season$1 s !y keep bett] ?an d fre% meats4 ,!y %\ld n be ov]look$ by ! h\sewife1 = !y help to simplify h] labor & at ! same "t s]ve to give v>iety to ! family diet4 ,/ill1 x %\ld be rememb]$ t :5 meats are made ready = use be=e !y are put on ! m>ket1 ! co/ ( ! labor involv$ 9 _! manufacture is add$ to ! price *>g$ = !m4 ,= ?is reason1 ! h\sewife mu/ be prep>$ to pay m = meats ( ?is k9d ?an %e w\ld pay if %e c\ld prep>e !m at home4 ,h[ev]1 %e ne$ n be conc]n$ reg>d+ _! safety1 = ! gov]nm5t's inspection & regulations prev5t any adult]ation ( !m4 #ha4 ,among ! num]\s v>ieties ( ^! meats1 _m ( !m are typical ( c]ta9 localities1 :ile o!rs h a national or an int]national reputation4 ,!y also v>y 9 ! k9d ( meat us$ to make !m4 ,"s ( !m are made f beef1 z frankfurt]s & c]ta9 k9ds ( bologna1 :ile o!rs are made f pork & include ! smok$ & unsmok$ sausages1 ,liv]wur/ is made f ! liv]s ( c]ta9 animals1 & may be pur*as$ loose or 9 sk9s4 ,"s ( ^! sausages are us$ s (t5 9 c]ta9 comb9ations ( foods t !y are usually ?\ght ( 9 connection ) ! foods t x is cu/om>y = !m to accompany4 ,frankfurt]s & sau]kraut1 pork sausage & ma%$ potatoes1 liv]wur/ & fri$ corn-meal mu% are well-kn[n comb9ations ( ?is k9d4 #hb4 ,closely alli$ to ^! sausages1 al?\gh n "o ( !m1 is a meat prep>ation mu* us$ 9 "s localities & kn[n z scrapple1 or ponhasse4 ,?is is prep>$ by cook+ ! head ( pork1 remov+ ! meat f ! bones1 & *opp+ x v f9e4 ,! pieces ( meat are !n return$ to ! bro? 9 :i* ! head 0 cook$ & en\gh corn meal to ?ick5 ! liquid is /irr$ 94 ,aft] ! :ole has boil$ suffici5tly1 x is turn$ into molds & all[$ to h>d54 ,:5 x is cold & h>d1 x c be cut into slices1 :i* are sautd 9 hot fat4 #hc4 ,besides scrapple1 num]\s o!r meat prep>ations1 su* z meat loaves ( v>i\s k9ds & pickl$ pig's feet1 c usually be obta9$ 9 ! m>ket4 ,:ile ! ?rifty h\sewife does n make a habit ( pur*as+ meats ( ?is k9d regul>ly1 !re are times :5 !y are a great conv5i5ce & also af=d an opportunity to v>y ! diet4 99 99 99 99 99 ,,prep>ation ,,( ,,foods ,,by ,,deep-,,fat ,,fry+ ,,pr9ciples ,,( ,,deep-,,fat ,,fry+ #hd4 ,up to ?is po9t1 all fry+ ( foods has be5 done by saut+ !m2 t is1 fry+ !m quickly 9 a small am\nt ( fat4 ,! o!r me?od ( fry+1 :i* involves cook+ food quickly 9 deep fat at a temp]ature ( #cej to #djj degrees ,fahr5heit1 is us$ s frequ5tly 9 ! prep>ation ( _m excell5t meat di%es1 p>ticul>ly 9 ! use ( left-ov]s1 t specific directions = x are "h giv51 toge!r ) sev]al recipes t af=d practice 9 its use4 ,no difficulty w be exp]i5c$ 9 apply+ ?is me?od to ^! recipes or to o!r recipes if ! und]ly+ pr9ciples ( deep-fat fry+ are ?or\ghly und]/ood & ! prop] ut5sils = ?is "w are secur$4 #he4 ,9 ! fir/ place1 x %\ld be rememb]$ t if foods prep>$ 9 ?is way are prop]ly done1 !y are n s indige/ible z !y are (t5times suppos$ to be1 b t incorrect prep>ation makes = indige/ibility 9 ! f9i%$ product4 ,= in/ance1 all[+ ! food to soak up quantities ( fat dur+ ! fry+ is nei!r economical nor conducive to a dige/ible di%4 ,to avoid su* a condition1 x is necess>y t ! mixture to be fri$ be made ( ! prop] mat]ials & be prep>$ 9 ! "r way4 ,"o ( ! *ief requirem5ts is t ! surface ( ! mixture be prop]ly coat$ ) a prote9 mat]ial1 su* z egg or egg & milk1 be=e x is put into ! fat or t ! mixture conta9 ! correct proportion ( egg s t its outside surface w accompli% ! same purpose4 ,! reason = ?is requirem5t is t ! prote9 mat]ial is quickly coagulat$ by ! hot fat & ?us prev5ts ! entrance ( fat into ! inside mat]ial ( ! fri$ food4 ,c>e mu/ be tak5 also 9 ! selection ( ! fat t is us$ = deep-fat fry+4 ,?is may be 9 ! =m ( an oil or a solid fat & may be ei!r a vegetable or an animal fat4 ,h[ev]1 a vegetable fat is usually pref]r$1 z less smoke results f x & less flavor ( ! fat rema9s 9 ! food aft] x is cook$4 ,illu/ration3 ,fig4 #bd #hf4 ,! ut5sils requir$ = deep-fat fry+ are %[n 9 ,fig4 #bd4 ,!y consi/ ( a wire basket & a pan into :i* ! basket w fit4 ,z w be obs]v$1 ! pan 9 :i* ! fat is put has an upright metal piece on ! side opposite ! h&le4 ,ov] ?is fits a piece ( wire ) :i* ! basket is equipp$ & :i* is atta*$ to ! side opposite ! h&le ( ! basket4 ,?is arrangem5t makes x possible to dra9 ! fat f :atev] food has be5 fri$ )\t hav+ to hold ! basket ov] ! pan4 ,,application ,,( ,,deep-,,fat ,,fry+ #hg4 ,) ! pr9ciples ( deep-fat fry+ well 9 m9d1 ! actual "w ( fry+ foods by ?is me?od may be tak5 up4 ,num]\s foods & prep>ations may be subject$ to ?is =m ( cook]y1 b att5tion is giv5 at ?is "t to only croquettes & timbale cases4 ,croquettes are small balls or patties usually made ( "s f9ely m9c$ food & fri$ until br[n4 ,timbale cases are %ells 9 :i* v>i\s cream$ foods are s]v$4 ,z ^! two prep>ations are repres5tative ( ! v>i\s di%es t c be cook$ by fry+ 9 deep fat1 ! directions giv5 = ^!1 if c>efully ma/]$1 may be appli$ to _m o!r foods4 #hh4 ,,fry+ ,,( ,,croquettes4--,aft] ! mixture t is to be fri$ has be5 prep>$1 & :ile ! croquettes are be+ %ap$1 h ! fat heat+ 9 ! deep pan1 z 9 ,fig4 #bd4 ,be=e ! food is imm]s$1 te/ ! temp]ature ( ! fat 9 ! mann] %[n 9 ,fig4 #be1 to make sure t x is hot en\gh4 ,to d ?is1 put a #a_/b-;in* cube ( bread 9 ! hot fat & keep x !re = #dj seconds4 ,if at ! end ( ?is "t x is a gold5 br[n1 x may be kn[n t ! fat is suffici5tly hot = any mixture4 ,be c>eful to regulate ! heat s z to keep ! fat z ne> ?is temp]ature z possible1 = x %\ld be rememb]$ t ea* "t a cold food is imm]s$ 9 hot fat1 ! temp]ature is l[]$4 ,usually1 a few m9utes' fry+ is necess>y to assure ?is regulation ( ! temp]ature4 ,illu/ration3 ,fig4 #be ,z soon z ! correct temp]ature is rea*$1 put sev]al ( ! croquettes 9 ! basket & set ! basket 9 ! pan ( hot fat s t ! croquettes are entirely cov]$4 ,fry until a good br[n color is secur$4 ,!n lift ! basket out ( ! fat & all[ x to dra9 until all ! fat possible has dripp$ f x4 ,f9ally remove ! croquettes f ! basket & place !m on any k9d ( pap] t w absorb ! excessive fat4 ,s]ve at once or keep hot until ready to s]ve4 #hi4 ,,veal ,,croquettes4--,veal t rema9s f a roa/ aft] x has be5 s]v$ once c be utiliz$ 9 no bett] way ?an 9 ! mak+ ( croquettes2 or1 if desir$1 veal may be cook$ especially = ?is purpose4 ,:5 su* croquettes are s]v$ ) a sauce ( any desirable k9d1 su* z :ite sauce or tomato sauce1 or ) left-ov] gravy1 no m appetiz+ di% c be f\nd4 ,,veal ,,croquettes 7,suffici5t to ,s]ve ,six7 #b c4 cold gr\nd veal #a c4 ?ick :ite sauce #b ,tb4 *opp$ onion #a ,tb4 *opp$ p>sley ,salt & pepp] #a egg ,f9e crumbs ,mix ! gr\nd veal ) ! :ite sauce1 add ! onion & p>sley1 & salt & pepp] to ta/e4 ,%ape into oblong croquettes4 ,roll fir/ 9 ! beat5 egg1 :i*1 if necess>y1 may be increas$ by ! addition ( a little milk1 & !n 9 ! crumbs4 ,fry 9 deep fat until a gold5 br[n4 ,s]ve ) or )\t sauce4 #ij4 ,,sweetbread ,,croquettes4--,an extremely palatable di% c be made by fry+ 9 deep fat sweetbreads cut any desirable %ape & size4 ,^! are usually s]v$ ) a vegetable1 & (t5 a sauce ( "s k9d is s]v$ ov] bo?4 ,to prep>e ! sweetbreads1 p>boil !m accord+ to ! directions giv5 9 ,art4 #ag4 ,cut !m into ! k9d ( pieces desir$1 spr9kle ! pieces ) salt & pepp]1 & dip !m into beat5 egg & !n into crumbs4 ,fry 9 deep fat & s]ve ) a vegetable or a sauce or bo?4 #ia4 ,,rice-,,&-,,meat ,,patties4--,sometimes n en\gh meat rema9s aft] a meal to make a ta/y di% by itself4 ,9 su* a case1 x %\ld be comb9$ ) "s o!r food1 especially a />*y "o1 s z to ext5d its flavor & produce a di% t approa*es ne>] a balanc$ ration ?an meat alone does4 ,a small am\nt ( any k9d ( meat comb9$ ) rice & ! mixture !n =m$ into patties1 or croquettes1 provides bo? an appetiz+ & a nutriti\s di%4 ,,rice-,,&-,,meat ,,patties 7,suffici5t to ,s]ve ,six7 #a c4 f9ely *opp$ left-ov] meat #a c4 cold /eam$ rice #a_/b c4 ?ick :ite sauce #a ,tb4 *opp$ onion #a tsp4 cel]y salt ,salt & pepp] #a egg ,f9e crumbs ,mix ! meat & rice1 /ir into !m ! :ite sauce1 onion1 & cel]y salt1 & salt & pepp] to ta/e4 ,%ape into croquettes1 or patties2 roll fir/ 9 ! egg & !n 9 ! crumbs4 ,fry 9 deep fat until gold5 br[n & s]ve ) any desirable sauce4 ,illu/ration3 ,,fig4 #bf #ib4 ,,timbale ,,cases4--,su* foods z cream$ sweetbreads1 cream$ sweetbreads & mu%rooms1 & o!r delicate foods t are s]v$ 9 small quantities c be made v attractive by s]v+ !m 9 timbale cases4 ,^! are made out ( a batt] by means ( a timbale iron & fri$ 9 deep fat until br[n4 ,9 s]v+ !m1 place !m ei!r on a small plate or on ! d9n] plate ) ! re/ ( ! d9n]4 ,to make !m especially attractive1 dip ! edge into egg :ite & !n into v f9ely *opp$ p>sley4 ,fig4 #bf %[s cream$ sweetbreads s]v$ 9 a timbale case4 ,illu/ration3 ,,fig4 #bg #ic4 ,to prep>e timbale cases1 a timbale iron1 su* z is %[n 9 ,fig4 #bg1 is requir$4 ,su* an iron consi/s ( a flut$ piece ( metal t is ei!r solid or holl[ & t has atta*$ to x a h&le long en\gh to keep ! h& suffici5tly f> away f ! hot fat4 ,! batt] requir$ = timbale cases & ! directions = comb9+ !m are z foll[s3 ,,timbale-,,case ,,batt] 7,suffici5t to ,make ,tw5ty7 #a egg #a_/b c4 milk #a_/b tsp4 salt #a tsp4 sug> #c_/d c4 fl\r ,beat ! egg ) a =k j en\gh to break x up ?or\ghly4 ,add ! milk1 salt1 & sug>4 ,/ir 9 ! fl\r ) z little beat+ z possible4 ,aft] prep>+ ?is mixture1 all[ x to /& = #a_/b h\r1 s t any air x conta9s 9 ! =m ( bubbles may escape & ?us prev5t ! =mation ( holes & bubbles 9 ! f9i%$ timbale cases4 ,illu/ration3 ,fig4 #bh ,:5 ab\t to use ! batt]1 p\r x into a cup or "s o!r small ut5sil t is j l>ge en\gh to admit ! iron easily4 ,! iron mu/ be ne>ly cov]$ ) batt]1 b a l>ge am\nt ( x w n be ne$$ if a small ut5sil is us$4 ,place ! iron 9 ! hot fat1 z %[n 9 ,fig4 #bg1 until x is hot1 or = ab\t #d m9utes4 ,!n let x drip & place x 9 ! batt]1 z 9 ,fig4 #bh1 be+ c>eful n to p]mit ! batt] to come q to ! top ( ! iron1 & remove x at once4 ,place x imm$iately into ! hot fat1 z 9 ,fig4 #bi1 all[+ ! fat to come high] on ! iron ?an ! batt] does4 ,?is precaution w prev5t ! =mation ( a ridge ( bubbles ar\nd ! top ( ! timbale case4 ,fry 9 ! deep fat until ! case is nicely br[n$1 z %[n 9 ,fig4 #bf4 ,remove ! iron f ! fat1 & all[ x to drip4 ,!n c>efully remove ! timbale case f ! iron ) a =k & place x on pap] t w absorb ! fat4 ,illu/ration3 ,fig4 #bi ,if y\r timbales are s(t in/ead ( crisp1 y w "k t ! mixture is too ?ick & %\ld be dilut$4 ,too hot or too cold an iron w prev5t ! mixture f /ick+ to x4 ,,meat 7,,"p #b7 ,,exam9ation ,,que/ions 7#a7 7a7 ,:at is veal8 7b7 ,f animals ( :at age is ! be/ veal obta9$8 7#b7 ,comp>e veal & beef z to *>act]i/ics4 7#c7 ,:at cuts ( veal are mo/ suitable =3 7a7 roa/s8 7b7 cutlets8 7c7 s\p & /ews8 7d7 *ops8 7#d7 7a7 ,:at organs ( veal are us$ = foods8 7b7 ,:at are sweetbreads8 7#e7 7a7 ,:y is veal m indige/ible ?an beef8 7b7 ,:at important po9t mu/ be rememb]$ conc]n+ ! cook+ ( veal8 7#f7 7a7 ,:at sub/ance 9 veal is utiliz$ 9 ! prep>ation ( jelli$ veal8 7b7 ,expla9 h[ ?is di% is prep>$4 7#g7 7a7 ,at :at age is %eep sold z lamb8 7b7 ,h[ d lamb & mutton diff] z to food sub/ances8 7#h7 ,comp>e ! fle% ( lamb & mutton z to appe>ance4 7#i7 ,z !y apply to lamb & mutton1 expla9 ! t]ms3 7a7 rack2 7b7 saddle4 7#aj7 ,expla9 :y "s cuts ( lamb & mutton are t\gh & o!rs t5d]4 7#aa7 ,:at is3 7a7 a cr[n roa/ ( lamb8 7b7 a ,fr5* *op8 7#ab7 7a7 ,describe pork ( ! be/ k9d4 7b7 ,:y is ! food value ( pork high] ?an t ( o!r meats8 7#ac7 7a7 ,"n ! cuts ( pork4 7b7 ,:at is meant by leaf l>d8 7#ad7 ,:at important po9ts mu/ be tak5 into consid]ation 9 ! cook+ ( pork8 7#ae7 7a7 ,"n "s ( ! accompanim5ts t are usually s]v$ ) pork4 7b7 ,:at is ! purpose ( ^! accompanim5ts8 7#af7 7a7 ,= :at purpose is salt pork g5]ally us$8 7b7 ,:at is bacon8 7c7 ,to :at uses is bacon put8 7#ag7 7a7 ,give ! g5]al directions = ! c>v+ & s]v+ ( meat4 7b7 ,expla9 h[ to c>ve & s]ve a /eak4 7#ah7 7a7 ,:at is meant by deep-fat fry+8 7b7 ,:y mu/ a food t is to be fri$ 9 deep fat conta9 or be coat$ ) a prote9 mat]ial8 7#ai7 7a7 ,:at ut5sils are necess>y = deep-fat fry+8 7b7 ,expla9 ! proc$ure 9 fry+ croquettes 9 deep fat4 7#bj7 7a7 ,= :at purpose are timbale cases us$8 7b7 ,expla9 h[ to make a batt] = timbale cases4 ,,additional ,,"w ,select a cut ( beef t y consid] mo/ desirable f an economical /&po9t4 ,buy a quantity t may be us$ to ! greate/ advantage = y\r family4 ,prep>e x 9 any way y desire4 ,/ate ! numb] ( p\nds pur*as$1 ! price ( ! meat1 ! numb] ( meals 9 :i* x 0 s]v$1 & ! numb] ( p]sons 7tell h[ _m adults & h[ _m *ildr57 s]v$ at ea* meal4 ,e/imate ! co/ ( ea* portion by divid+ ! co/ ( ! :ole by ! numb] ( p]sons s]v$4 ,make up an orig9al di% 9 :i* left-ov] meat is us$ & submit ! recipe to u4 99 99 99 99 99 ,,p\ltry 99 99 99 99 99 ,,p\ltry ,,z ,a ,,food #a4 ,,p\ltry is ! t]m us$ to designate birds t h be5 dome/icat$1 or br\ght "u ! control ( man1 = two purposes1 namely1 ! eggs !y produce & ! fle% food !y supply4 ,all ! common species ( dome/ic f[ls--*ick5s1 ducks1 geese1 turkeys1 gu9ea f[ls1 & pigeons--are kn[n z p\ltry4 ,h[ev]1 none ( ^! species is includ$ "u ?is t]m unless x is rais$ = at lea/ "o ( ! two purposes m5tion$4 ,z ! t]m is to be und]/ood 9 ?is ,section1 p\ltry includes all dome/ic f[ls t are kill$ 9 ord] t _! fle% may be cook$ & us$ z food = human be+s4 ,( c\rse1 _m wild birds are kill$ = ! fle% food !y furni%1 b !y are class$ "u ! t]m game4 #b4 ,p\ltry is probably nev] a necessity 9 ! ord9>y diet>y1 & :5 prices are high x is a decid$ luxury4 ,/ill x does aid mat]ially 9 reliev+ ! monotony ( ! usual prote9 foods1 & x supplies t some?+ out ( ! ord9>y = special occasions4 ,!n1 too1 x is (t5 valuable 9 ! diet ( an invalid or "s p]son ) a poor appetite4 ,p\ltry is1 ( c\rse1 us$ m 9 "s homes ?an 9 o!rs2 yet !re is sc>cely a home 9 :i* x is n s]v$ "s "t or ano!r4 ,a k ( ?is food & its prep>ation & s]v+ w !re=e prove to be a valuable asset to any h\sewife4 #c4 ,to arrive at a k ( ! use ( p\ltry z a food1 ! h\sewife mu/ necess>ily become famili> ) its selection & pur*ase4 ,!n %e mu/ give att5tion to bo? its prep>ation = cook+ & its actual cook+1 &1 f9ally1 to its s]v+4 ,9 all ^! matt]s %e w d well to adh]e to ! practice ( economy1 =1 at be/1 p\ltry is usually an exp5sive food4 ,be=e ent]+ into ^! matt]s 9 detail1 h[ev]1 x w be well to look into !m 9 a g5]al way4 #d4 ,9 ! selection ( p\ltry1 ! h\sewife %\ld realize t p\ltry bre$]s h s develop$ c]ta9 bre$s1 ev5 ( ! same species1 t !y are bett] = table use ?an o!rs4 ,! fle% ( any bre$ ( p\ltry may be improv$ by fe$+ ! birds good food & giv+ !m prop] c>e2 & x is by apply+ ^! pr9ciples t ! bre$]s are enabl$ to bett] ! quality ( ?is food4 ,o!r ?+s also influ5ce ! quality ( p\ltry fle% z food1 z1 = example1 ! way 9 :i* ! p\ltry is prep>$ = m>ket & ! c>e x receives 9 transportation & /orage4 ,unless ^! are z !y %\ld be1 !y h a detrim5tal effect on p\ltry1 because su* food is decid$ly p]i%able4 ,x is possible to ex]cise economy 9 ! pur*ase ( p\ltry1 b be=e ! h\sewife c d ?is %e mu/ be able to judge ! age ( ea* k9d %e may desire4 ,on ! age dep5ds to a great ext5t ! me?od ( cook]y to be foll[$ 9 prep>+ ! p\ltry = ! table4 ,likewise1 %e mu/ "k ! m>ks ( cold-/orage p\ltry1 z well z ^? ( p\ltry t is fre%ly kill$2 & %e mu/ be famili> ) ! fir/ m>ks ( det]ioration1 or decay1 t result f /or+ ! food too long or improp]ly4 ,economy may also be practic$ 9 prep>+ p\ltry = cook+4 ,to br+ ?is ab\t1 h[ev]1 ! h\sewife %\ld realize t ! be/ me?od ( prep>+ any k9d ( p\ltry = cook+ is always ! mo/ economical4 ,x means1 too1 t %e %\ld und]/& ?or\ghly ! me?ods ( draw+ & cutt+1 s t %e may ei!r d ?is "w h]self or direct x4 ,! way 9 :i* p\ltry is cook$ has a be>+ on ! co/ ( ?is food1 too4 ,= example1 a "y1 t5d] bird prep>$ by a wrong me?od n only is a good di% spoil$1 b is a wa/e ( exp5sive mat]ial4 ,likewise1 an old] bird1 :i* has m flavor b t\gh] tissues1 is almo/ impossible z food if x is n prop]ly prep>$4 ,bo? k9ds make appetiz+ di%es & d n result 9 wa/e if correct me?ods ( cook+ are foll[$ 9 _! prep>ation4 ,ev5 ! way 9 :i* p\ltry is s]v$ has a be>+ on ! co/ ( ?is food4 ,= ?is reason1 x is necess>y to "k h[ to c>ve1 z well z h[ to utilize any ( ?is food t may be left ov]1 if ! h\sewife is to get ! mo/ out ( h] inve/m5t4 99 99 99 99 99 ,,selection ,,( ,,p\ltry ,,g5]al ,,in=mation #e4 ,! selection ( any k9d ( p\ltry to be us$ z food is a matt] t %\ld n be left to ! but*]4 ,r1 x %\ld be done by "s "o :o und]/&s ! purpose = :i* ! p\ltry is to be us$1 &1 9 ! home1 ?is is a duty t usually falls to ! h\sewife4 ,!re are a numb] ( g5]al facts ab\t p\ltry1 & a k ( !m w assi/ ! h\sewife greatly 9 p]=m+ h] tasks4 #f4 ,,classification ,,( ,,p\ltry4--,p\ltry bre$]s & deal]s divide ! dome/ic f[ls into ?ree classes4 ,9 ! fir/ class are includ$ ^? :i* h combs1 su* z *ick5s1 turkeys1 & gu9ea f[ls4 ,quails & pheasants belong to ?is class also1 b !y are v seldom dome/icat$4 ,! birds 9 ?is class are di/+ui%$ by two k9ds ( tissue--light meat on ! brea/ & d>k meat on ! o!r p>ts ( ! body4 ,9 ! second class are includ$ ^? f[ls :i* swim1 su* z ducks & geese4 ,^! are *>act]iz$ by web feet & long ?ick bills1 & _! meat is m ne>ly ! same color ov] ! entire body4 ,! ?ird class is compris$ ( birds t belong to ! family ( doves4 ,pigeons1 :i* are call$ squabs :5 us$ z food1 are ! only dome/icat$ birds ( ?is class4 ,!y /& betwe5 ! o!r two classes ) respect to _! fle%1 :i* has "s diff]5ce 9 color betwe5 ! brea/ & o!r muscles1 b n s mu* z *ick5 & o!r f[ls ( ! fir/ class4 #g4 ,,influ5ce ,,( ,,fe$+ ,,& ,,c>e ,,on ,,quality4--,to "s ext5t1 ! bre$ affects ! quality ( p\ltry z food2 /ill ?is is a f> less important matt] ?an a numb] ( ?+s t ! pur*as] is bett] able to judge4 ,among ! factors t greatly influ5ce ! quality are ! fe$+ & c>e t ! birds receive up to ! "t ( slaught]4 ,^! affect n only ! flavor & ! t5d]ness ( ! tissue1 z well z ! quantity ( tissue 9 proportion to bone1 b also ! heal?fulness ( ! birds !mselves4 ,to keep ! birds 9 good heal? & to build up suffici5t fle% to make !m plump1 ) z mu* meat z possible on ! bones & a fair am\nt ( fat z well1 ! food !y get mu/ be clean & ( ! "r k9d4 ,likewise1 ! h\s+ conditions mu/ be su* t ! birds are kept dry & suffici5tly w>m4 ,! liv+ space1 also1 mu/ be adequate = ! numb] t are rais$4 ,dome/ic f[ls are n discrim9at+ z to _! food1 & :5 !y are =c$ to live 9 dirt & fil? !y w eat m or less ( x & ?us injure ! quality ( _! fle%4 ,p\ltry t comes into ! m>ket look+ drawn & ?91 ) blue-look+ fle% & no fat1 %[s evid5ce ( hav+ _h poor liv+ conditions & inadequate fe$+4 ,su* p\ltry w be f\nd to h a less satisfactory flavor ?an t :i* has receiv$ prop] c>e4 #h4 ,,effect ,,( ,,sex ,,on ,,quality4--,:5 birds ( any k9d are "y1 sex has v little to d ) ! quality ( ! fle%4 ,b z !y gr[ old] ! fle% ( males develops a /rong] flavor ?an t ( females ( ! same age & also becomes t\gh]4 ,h[ev]1 :5 birds1 ) ! exception ( mature ones1 are dress$1 x w\ld take an exp]t to det]m9e ! sex4 ,! mature male is less plump ?an ! female1 & x is m likely to be scrawny4 ,likewise1 its spurs are l>g] & its bones are l>ge 9 proportion to ! am\nt ( fle% on !m4 ,v (t5 ! reproductive organs ( "y males are remov$1 & ! birds are !n call$ capons4 ,z ! capon gr[s to maturity1 x develops m ( ! qualities ( ! h54 ,its body becomes plump in/ead ( angul>1 ! quality ( its fle% is mu* bett] ?an t ( ! cock1 & ! quantity ( fle% 9 proportion to bone is mu* great]4 ,9 fact1 ! weight ( a capon's edible fle% is mu* great] ?an t ( ei!r a h5 or a cock4 ,9 ! m>ket1 a dress$ capon c usually be told by ! long tail & w+ fea!rs t are left on1 z well z by a r+ ( fea!rs ar\nd ! neck4 ,female birds t are spay$ are call$ p\l>ds4 ,spay+1 or remov+ ! reproductive organs1 ( female birds1 h[ev]1 makes s little improvem5t t x is seldom done4 #i4 ,,prep>ation ,,( ,,p\ltry ,,= ,,m>ket4--,! mann] 9 :i* p\ltry is prep>$ = m>ket has a great be>+ on its quality z food4 ,9 "s cases1 ! prep>ation falls to ! produc]1 & (t51 :5 birds are rais$ 9 quantities1 !y are sold alive & dress$ by ! but*]4 ,h[ev]1 p\ltry t is to be %ipp$ long di/ances & 9 l>ge quantities or /or$ = long p]iods ( "t is usually prep>$ at a slaught]+ place4 ,?is process ( slaught]+ & %ipp+ requires great c>e1 = if att5tion is n giv5 to details1 ! p\ltry w be 9 a /ate ( det]ioration :5 x rea*es ! consum] & !re=e unfit = food4 ,9 ord] to avoid ! det]ioration ( p\ltry t is slaught]$ "s di/ance f ! place ( its consumption1 ea* bird is well f$ up to )9 #bd h\rs be=e x is kill$4 ,!n x is />v$ s t its alim5t>y tract w be z empty z possible at ! "t ( kill+4 ,su* birds are kill$ by cutt+ ! l>ge blood vessel runn+ up to ! head4 ,:5 prop]ly done1 ?is me?od ( kill+ all[s almo/ all ! blood to be dra9$ f ! body & ! keep+ qualities are mu* improv$4 ,at practically ! same "t1 ! bra9 is pi]c$ by ! knife ?ru/1 & z soon z ! ble$+ comm5ces ! f[l becomes p>alyz$4 ,z ! tissues relax1 ! fea!rs may be pull$ easily f ! sk9 )\t imm]s+ ! bird 9 hot wat]4 ,?is me?od ( pluck+1 kn[n z dry pluck+1 is pref]able :5 ! sk9 mu/ be kept intact & ! p\ltry kept = any l5g? ( "t4 ,! head & feet are left on & ! entrails are n remov$4 ,! p\ltry is !n *ill$ to ! freez+ po9t1 b n bel[ x1 aft] :i* ! birds are pack$ t5 9 a box & %ipp$ to ! m>ket 9 refrig]ator c>s or plac$ 9 cold /orage4 ,unless ! p\ltry is to be cook$ imm$iately aft] slaught]1 su* measures are absolutely necess>y1 z its fle% is p]i%able & w n rema9 9 good condition = a long p]iod ( "t4 #aj4 ,,cold-,,/orage ,,p\ltry4--,p\ltry t has be5 prop]ly rais$1 kill$1 transport$1 & /or$ is v likely to come into ! m>ket 9 su* condition t x _c be readily di/+ui%$ f fre%ly kill$ birds4 ,:5 expos$ to w>m] temp]atures1 h[ev]1 /orage p\ltry spoils mu* m quickly ?an does fre% p\ltry4 ,= ?is reason1 if !re is any evid5ce t p\ltry has be5 9 /orage1 x %\ld be cook$ z soon z possible aft] pur*ase4 ,!re are really two k9ds ( cold-/orage p\ltry3 t :i* is kept at a temp]ature j above freez+ & deliv]$ )9 a few weeks aft] slaught]+1 & t :i* is froz5 & kept 9 /orage a mu* long] "t4 ,:5 prop]ly c>$ =1 ei!r "o is pref]able to fre%ly kill$ p\ltry t is ( poor quality or has _h a *ance to spoil4 ,p\ltry t has be5 froz5 mu/ be ?aw$ c>efully4 ,x %\ld be fir/ plac$ 9 a refrig]ator & all[$ to ?aw to t temp]ature be=e x is plac$ 9 a w>m] "o4 ,x %\ld nev] be ?aw$ by putt+ x into w>m wat]4 ,?aw+ x 9 ?is way really helps x to decompose4 ,a sure indication ( cold-/orage p\ltry is ! p9*$ look x possesses1 a condition br\ght ab\t by pack+ ! birds tightly aga9/ "o ano!r4 ,/orage p\ltry usually has ! head & feet left on & its entrails are n remov$4 ,inde$1 x has be5 det]m9$ by exp]im5t t p\ltry w keep bett] if ^! precautions are obs]v$4 ,! removal ( ! entrails seems to affect ! int]nal cavity ( ! bird s t x does n keep well1 & z a matt] ( safety x %\ld be cook$ quickly aft] ?is has be5 done 9 ! home4 ,,selection ,,( ,,*ick5 #aa4 ,to be able to select *ick5 prop]ly1 ! h\sewife mu/ be famili> ) ! t]ms t are appli$ to *ick5s to designate _! age or ! cook]y process = :i* !y are mo/ suitable4 ,*ick5 is a g5]al "n = all v>ieties ( ?is k9d ( p\ltry1 b 9 its specific use x means a common dome/ic f[l t is less ?an #a ye> old4 ,f[l is also a g5]al t]m2 b 9 its re/rict$ use 9 cook]y x ref]s to ! full-gr[n dome/ic h5 or cock ov] #a ye> ( age1 z di/+ui%$ f ! *ick5 or pullet4 ,a broil] is *ick5 f #b to #d mon?s old :i*1 because ( its t5d]ness1 is suitable = broil+4 ,a fry+ *ick5 is at lea/ #f mon?s old1 & a roa/+ *ick5 is betwe5 #f mon?s & #a ye> old4 ,) ^! t]ms und]/ood1 x c readily be se5 t if fri$ *ick5 is desir$ a #b-ye>-old f[l w\ld n be a wise pur*ase4 ,! quality ( ! bird is ! next consid]ation 9 ! selection ( *ick54 ,a numb] ( ?+s h a be>+ on ! quality4 ,among ^!1 z has already be5 po9t$ out1 are ! fe$+ & c>e t ! bird has receiv$ dur+ its gr[?1 ! way 9 :i* x has be5 prep>$ = m>ket1 & s on4 ,all ( ^! ?+s may be det]m9$ by c>eful obs]vation be=e mak+ a pur*ase4 ,h[ev]1 if ! bird is drawn1 & especially if ! head & feet are remov$1 !re is less *ance to det]m9e ^! ?+s accurately4 ,illu/ration3 ,,fig4 #a #ab4 ,,g5]al ,,m>ks ,,( ,,good ,,quality4--,a *ick5 old] ?an a broil] t has be5 pluck$ %\ld n be scrawny nor drawn look+ l t %[n 9 ,fig4 #a1 nor %\ld ! fle% h a blue t+e t %[s ?r\gh ! sk94 ,r1 x %\ld be plump & well r\nd$ l ! "o %[n 9 ,fig4 #b4 ,!re %\ld be a suffici5t am\nt ( fat to give a ri*1 yell[ color4 ,x %\ld be pluck$ clean1 & ! sk9 %\ld be cle> & ( an ev5 color ov] ! entire bird4 ,t5d]1 easily brok5 sk9 indicates a "y bird2 t\gh] sk9 indicates an old] "o4 ,! sk9 %\ld be :ole & unbrok52 likewise1 :5 press$ ) ! f+]s1 x %\ld be nei!r flabby nor /iff1 b pliable4 ,illu/ration3 ,,fig4 #b #ac4 ,! increase ( age 9 a *ick5 is to "s ext5t an advantage1 because ) age !re is an increase 9 flavor4 ,?us1 a ye>-old *ick5 w h m flavor ?an a broil]4 ,h[ev]1 aft] m ?an a ye>1 ! flavor increases to su* an ext5t t x becomes /rong & disagreeable4 ,) ! advance ( age !re is also a loss ( t5d]ness 9 ! fle%1 & ?is aft] #a-a_/b or #b ye>s becomes s extreme z to r5d] ! bird almo/ unfit = use4 ,z ! age ( a *ick5 increases1 ! proportion ( fle% to bone also increases up to ! complete maturity ( ! bird4 ,h5ce1 "o l>ge bird is a m economical pur*ase ?an two small ones t equal its weight1 because ! proportion ( bone to fle% is less 9 ! l>ge bird ?an 9 ! small ones4 #ad4 ,,det]m9+ ,,! ,,age ,,( ,,*ick54--,an excell5t way 9 :i* to det]m9e ! age ( a *ick5 t has be5 dress$ consi/s 9 feel+ ( ! brea/ bone at ! po9t :]e x protrudes bel[ ! neck4 ,9 a v "y *ick51 a broil]1 = in/ance1 ! po9t ( ?is bone w feel l c>tilage1 :i* is firm1 ela/ic tissue1 & may be v easily b5t4 ,if ! bird is ab\t a ye> old1 ! bone w be brittle1 & 9 a v old "o x w be h>d & w n b5d4 #ae4 ,if ! head has be5 left on1 ! condition ( ! beak is a means ( det]m9+ age4 ,9 a "y *ick51 x w be smoo? & unm>r$2 9 an old "o1 x w be r\gh & probably d>k] 9 color4 ,if ! feet h be5 left on1 !y too w s]ve to indicate ! age4 ,! feet ( a "y *ick5 are smoo? & s(t2 :]eas1 ^? ( an old bird are r\gh1 h>d1 & scaly4 ,! claws ( a "y "o are %ort & %>p2 b z ! bird gr[s old] !y gr[ /rong] & become blunt & m>r$ ) use4 ,! spur1 :i* is a projection j above ! foot on ! back ( ea* leg1 is small 9 ! "y *ick51 & increases 9 size z ! age increases4 ,h[ev]1 ! spurs are m pron\nc$ 9 males ?an 9 females4 #af4 ,ano!r way ( tell+ ! age ( dress$ *ick5 is to obs]ve ! sk94 ,aft] pluck+1 "y birds usually h "s p9 fea!rs left 9 ! sk94 ,p9 fea!rs are small un=m$ fea!rs t d n pull out ) ! l>g] ones4 ,old] birds are usually free f p9 fea!rs1 b h occasional long hairs rema9+ 9 ! sk9 aft] ! fea!rs h be5 pluck$4 ,^! d n pull out readily & mu/ be s+$ (f :5 ! *ick5 is be+ prep>$ = cook+4 #ag4 ,,det]m9+ ,,! ,,fre%ness ,,( ,,*ick54--,!re are a numb] ( po9ts t indicate :e!r or n a *ick5 is fre%4 ,9 a fre%ly kill$ *ick51 ! feet w be s(t & pliable & moi/ to ! t\*2 also1 ! head w be un%runk5 & ! eyes full & bright4 ,! fle% ( su* a *ick5 w give a little :5 press$1 b no "p ( ! fle% %\ld be s(t] ?an ano!r4 ,z actual decomposition sets 91 ! sk9 beg9s to discolor4 ,! fir/ m>ks ( discoloration occur und]nea? ! legs & w+s1 at ! po9ts :]e !y are atta*$ to ! body4 ,any d>k or gre5i% color indicates decomposition1 z does also any slimy feel+ ( ! sk94 ,! odor giv5 (f by ! *ick5 is also an indication ( fre%ness4 ,any (f5sive odor1 ( c\rse1 means t ! fle% has become unfit = food4 #ah4 ,,live ,,*ick5s4--,occasionally *ick5s are br\ght to ! m>ket & sold alive4 ,?is means1 ( c\rse1 t ! birds are subject$ to a c]ta9 am\nt ( fright & ne$less cruelty & t ! "w ( slaught]+ falls to ! pur*as]4 ,! co/1 h[ev]1 is decreas$ a few c5ts on ! p\nd4 ,su* birds mu/ be *os5 fir/ ( all by weight & !n by ! m>ks t indicate age1 :i* h already be5 giv54 ,,selection ,,( ,,p\ltry ,,o!r ,,?an ,,*ick5 #ai4 ,! det]m9ation ( quality1 especially fre%ness1 is mu* ! same = o!r k9ds ( p\ltry z x is = *ick54 ,9 fact1 ! same po9ts apply 9 mo/ cases1 b ea* k9d seems to h a few di/+ui%+ features1 :i* are "h po9t$ out4 #bj4 ,,selection ,,( ,,turkeys4--,turkeys rank next to *ick5s 9 popul>ity z food4 ,!y are native to ,am]ica & are p]haps bett] kn[n "h ?an 9 =eign c\ntries4 ,turkey is a mu* m seasonal food ?an *ick51 x be+ be/ 9 ! fall4 ,cold-/orage turkey t has be5 kill$ at t "t1 provid$ x is prop]ly /or$ & c>$ =1 is bett] ?an fre% turkey m>ket$ out ( season4 #ba4 ,! age ( a turkey c be fairly accurately told by ! appe>ance ( its feet4 ,v "y turkeys h black feet1 & z !y mature ! feet gradually gr[ p9k1 s t at m ?an #a ye> old ! feet w be f\nd to be p9k4 ,h[ev]1 z ! bird gr[s /ill old]1 ! color aga9 *anges1 & a #c-ye>-old turkey w h dull-gray or blacki% look+ feet4 ,! legs1 too1 s]ve to indicate ! age ( turkeys4 ,^? ( a "y turkey are smoo?1 b z ! birds gr[ old] !y gradually become r\gh & scaly4 ,a "y turkey w h spurs t are only slightly develop$1 :]eas an old turkey w h long1 %>p ones4 #bb4 ,turkeys are seldom m>ket$ :5 !y are v "y4 ,b 9 spite ( ! fact t ?is is occasionally done1 ! mature birds are m g5]ally m>ket$4 ,turkeys (t5 rea* a l>ge size1 weigh+ z mu* z #bj to #be p\nds4 ,a mature turkey has proportionately a l>g] am\nt ( fle% & a small] am\nt ( bone ?an *ick52 h5ce1 ev5 at a high] price p] p\nd1 turkey is fully z economical z *ick54 #bc4 ,,selection ,,( ,,ducks4--,ducks probably come next to turkeys 9 popul>ity = table use4 ,"y ducks are sold 9 ! m>ket dur+ ! summ] & are call$ spr+ duck4 ,! mature ducks may be pur*as$ at any "t dur+ ! ye>1 b !y are be/ 9 ! w9t] mon?s4 ,! flexibility ( ! w9dpipe is an excell5t te/ = ! age ( ducks4 ,9 ! "y bird1 ! w9dpipe may be easily mov$2 :]eas1 9 ! old "o1 x is /ation>y & q h>d4 ,! meat ( ducks is d>k ov] ! entire bird1 & ! greate/ am\nt is f\nd on ! brea/4 ,its flavor is q typical1 & diff]s v mu* f turkey & *ick54 ,h[ev]1 !re is a comp>atively small am\nt ( meat ev5 on a good-siz$ duck1 & x does n c>ve to v good advantage2 9 fact1 m p]sons c be s]v$ f a *ick5 or a turkey ( ! same weight4 ,"y ducks are r difficult to clean1 z a lay] ( f9e d[n1 :i* is n easily remov$1 cov]s ! sk94 #bd4 ,,selection ,,( ,,geese4--,geese are mu* m commonly us$ = food 9 =eign c\ntries ?an 9 ,am]ica4 ,_! age may be told 9 ! same way z t ( ducks1 namely1 by feel+ ( ! w9dpipe4 ,! fle% is d>k ?r\gh\t & r /rongly flavor$4 ,! fat is us$ q ext5sively = cook+ purposes1 & ev5 z a butt] sub/itute 9 "s c\ntries4 ,because ( ?is fact1 geese are g5]ally fatt5$ be=e !y are slaught]$1 & (t5 half ! weight ( ! bird is fat4 ,! liv]s ( fatt5$ geese rea* enorm\s proportions & are consid]$ a delicacy4 ,!y are us$ = pt de fois gras4 ,usually1 ?is is put up 9 j>s & br+s a v high price4 #be4 ,,selection ,,( ,,pigeons4--,pigeons are rais$ prim>ily = _! use z squabs4 ,^! are "y birds ab\t #d weeks old1 & _! meat is t5d] & agreeable to ! ta/e4 ,! meat ( ! mature pigeon becomes q t\gh & unpalatable4 ,! brea/ is ! only "p ( ! bird t has meat on x 9 any quantity1 & ?is meat is slightly light] 9 color ?an t :i* comes f ! rema9d] ( ! body4 ,midsumm] is ! be/ season = squabs1 b !y c be pur*as$ at o!r times ( ! ye>4 ,! co/ ( squabs is too high to all[ !m to be us$ ext5sively z a food 9 ! ord9>y h\sehold4 ,,table ,i ,,guide ,,to ,,! ,,selection ,,( ,,p\ltry ,m>ket ,"n ,weight ,age ,season ,p\nds ,squab broil] #c_/d to #a-a_/d #f to #h wk4 ,april to ,july ,broil] #a-a_/b to #b #b to #d mo4 ,may to ,sept4 ,fry+ *ick5 #b-a_/b to #c #f mo4 ,june to ,oct4 ,roa/+ *ick5 #c to #f #f mo4 to #a yr4 ,all ,ye> ,f[l #d to #e ov] #a yr4 ,all ,ye> ,capon #f to #aj #f to #h wk4 ,may to ,sept4 ,turkey broil] #a-a_/b to #d #b to #d mo4 ,june to ,sept4 ,roa/+ turkey #h to #be #f mo4 to #c yr4 ,oct4 to ,jan4 ,spr+ ,duck #a-a_/b to #b-a_/b #b to #f mo4 ,may to ,dec4 ,roa/+ ,duck #d to #h #f mo4 to #a yr4 ,be/ 9 w9t] ,gre5 goose #a-a_/b to #b-a_/b #b to #f mo4 ,may to ,dec4 ,roa/+ goose #d to #h #f mo4 to #a yr4 ,oct4 to ,m>4 ,squab #a_/b to #c_/d #d wk4 ,june to ,sept4 ,gu9ea h5 broil] #a to #b #b to #d mo4 ,aug4 to ,nov4 ,gu9ea f[l #c to #e #f mo4 to #a yr4 ,oct4 to ,m>4 #bf4 ,,selection ,,( ,,gu9ea ,,f[ls4--,gu9ea f[ls are com+ into common use z food4 ,! "y birds are pref]able to ! old] ones4 ,!y are ready = ! m>ket 9 e>ly autumn1 :ile ! old birds may be procur$ at any "t4 ,! brea/ meat ( gu9ea f[ls is almo/ z light z t ( *ick51 b all ! meat ( ?is bird has a gamy ta/e1 :i* is abs5t 9 ! *ick54 ,if ?is p>ticul> flavor is mu* desir$1 x may be develop$ to ev5 a great] degree by all[+ ! bird to hang aft] kill+ until ! meat beg9s to turn1 t is1 become high4 ,su* meat1 h[ev]1 is n usually desirable 9 ! ord9>y m5u4 #bg4 ,,selection ,,( ,,pheasant1 ,,p>tridge1 ,,& ,,quail4--,pheasant1 p>tridge1 & quail are usually consid]$ game birds1 b c]ta9 v>ieties are be+ ext5sively dome/icat$ & br$ = m>ket4 ,su* birds are small & are us$ m 9 ! nature ( a delicacy ?an z a common article ( food4 #bh4 ,,table ,,( ,,p\ltry ,,& ,,game4--,9 ,table ,i are giv5 ! m>ket names ( ! v>i\s k9ds ( p\ltry & game birds1 z well z ! correspond+ age1 ! weight1 & ! season ( ! ye> :5 !y are mo/ desirable4 ,?is table w s]ve z a guide 9 select+ p\ltry t is to be us$ z food4 ,,composition ,,( ,,p\ltry #bi4 ,! composition ( p\ltry is v simil> to t ( meats4 ,9 fact1 p\ltry is compos$ ( prote91 fat1 wat]1 m9]al salts1 & extractives t d n diff] mat]ially f ^? f\nd 9 meats4 ,! prote91 :i* usually v>ies f #ae to #bj p] c5t41 is a mu* m con/ant factor ?an ! fat1 :i* v>ies f #h to #dj p] c5t4 ,?is v>iation1 ( c\rse1 makes ! total food value high 9 "s k9ds ( p\ltry & l[ 9 o!rs4 ,= in/ance1 9 a "y broil] t has n be5 fatt5$1 ! food value is extremely l[2 :]eas1 9 a mature well-fatt5$ bird1 su* z a goose1 :i* increases v m>k$ly 9 fatty tissue aft] rea*+ maturity1 x is extremely high4 ,a factor t detracts consid]ably f ! edible portion ( p\ltry is ! wa/e mat]ial1 or refuse4 ,?is consi/s ( ! bones1 c>tilage1 head1 feet1 & entrails1 or in$ible int]nal organs4 ,! great] ! proportion ( su* wa/e mat]ial1 ! m ! total nutritive value ( ! fle% is r$uc$4 ,x is claim$ t birds t h light-color$ fle% d n become s fat z ^? :i* h d>k fle%4 ,?is1 ( c\rse1 makes _! nutritive value less1 because ! fat ( p\ltry is :at s]ves to supply a l>ge "p ( ! nutrition4 ,!re is no p>ticul> diff]5ce1 z is commonly suppos$1 betwe5 ! r$ & :ite meat ( p\ltry4 ,! diff]5ce 9 color is due to a diff]5ce 9 ! blood supply1 b ?is does n affect ! composition to any ext5t4 99 99 99 99 99 ,,prep>ation ,,( ,,p\ltry ,,= ,,cook+ ,,prep>ation ,,( ,,*ick5 #cj4 ,z has be5 impli$1 p\ltry mu/ be prop]ly prep>$ be=e x is ready = cook+2 likewise1 ! me?od ( cook]y det]m9es h[ x mu/ be prep>$4 ,= example1 if x is to be roa/$1 x mu/ be drawn2 if x is to be /ew$1 x mu/ be drawn & cut into suitable pieces2 & s on4 ,! v>i\s /eps t mu/ be tak5 to make p\ltry suitable = cook+ are !re=e consid]$ "h 9 detail4 #ca4 ,,dress+ ,a ,,*ick54--,al?\gh1 z has be5 %[n1 ! h\sewife does n h to dress ! *ick5 t %e is to cook--t is1 kill & pluck x--!re may be times :5 %e w be call$ on to p]=m ?is task or at lea/ direct x4 ,a common way ( kill+ *ick5 9 ! home is simply to grasp x firmly by ! legs1 lay x on a block1 & !n *op ! head (f ) a %>p hat*et or a cleav]4 ,if ?is plan is foll[$1 ! behead$ *ick5 mu/ be held firmly until ! blood has dra9$ away & ! reflex action t sets 9 has ceas$4 ,o!rwise1 !re is dang] ( becom+ spla%$ ) blood4 #cb4 ,aft] a *ick5 has be5 kill$1 ! fir/ /ep 9 its prep>ation1 no matt] h[ x is to be cook$1 consi/s 9 remov+ ! fea!rs1 or pluck+ x1 z ?is op]ation is call$4 ,pluck+ c be done dry by simply pull+ out ! fea!rs4 ,h[ev]1 a bird c be pluck$ m readily if x is fir/ imm]s$ 9 wat] at ! boil+ po9t = a few m9utes4 ,su* wat] has a t5d5cy to loos5 ! fea!rs s t !y c be pull$ f ! sk9 easily4 ,unless ! *ick5 is to be us$ at once1 ?\gh1 dry pluck+ is pref]able to ! o!r me?od4 ,c>e %\ld be tak5 n to te> or m> ! sk9 9 pluck+1 & ! op]ation is be/ p]=m$ by pull+ out ! fea!rs a few at a "t1 ) a quick j]k4 ,9 a "y *ick51 small fea!rs1 commonly call$ p9 fea!rs1 are apt to rema9 9 ! sk9 aft] pluck+4 ,^! may be pull$ out by p9*+ ea* ) ! po9t ( a knife press$ aga9/ ! ?umb & !n giv+ a quick j]k4 ,illu/ration3 ,,fig4 #c #cc4 ,:e!r live p\ltry is dress$ by a local but*] or 9 ! home1 ! l5g? ( "t x %\ld be kept aft] kill+ dem&s att5tion4 ,su* p\ltry %\ld ei!r be cook$ be=e rigor mortis1 or ! /iff5+ ( ! muscles1 has _h "t to beg91 or be all[$ to rema9 9 a cool place long en\gh = ?is to pass (f & ! muscles to become t5d] aga94 ,naturally1 if ?is s(t5+1 or rip5+1 process1 z x is sometimes call$1 goes on too long1 decomposition w set 91 ) ! usual h>mful effects if ! meat is us$ z food4 ,illu/ration3 ,,fig4 #d #cd4 ,,s+e+ ,a ,,*ick54--,on all *ick5s except v "y ones1 :e!r !y are home dress$ or n1 hairs w be f\nd on ! sk92 &1 z has be5 m5tion$1 ! old] ! bird ! m hair w x h4 ,! next /ep 9 prep>+ a *ick5 = cook+1 !re=e1 is to s+e x1 or burn (f ^! hairs4 ,h[ev]1 be=e s+e+1 provid$ ! head has n be5 remov$1 cut x (f j :]e ! neck beg9s1 us+ a kit*5 cleav] or a but*] knife1 z 9 ,fig4 #c4 ,to s+e a dress$ *ick51 grasp x by ! head or ! neck & ! feet & !n revolve x ov] a gas flame1 z %[n 9 ,fig4 #d1 or a burn+ piece ( pap] = a few seconds or j long en\gh to burn (f ! hairs )\t scor*+ ! sk94 ,aft] s+e+1 wa% ! sk9 ?or\ghly ) a clo? & w>m wat]1 z %[n 9 ,fig4 #e4 ,!n x w be ready = draw+ & cutt+ up4 ,illu/ration3 ,fig4 #e #ce4 ,,draw+ ,a ,,*ick54--,by draw+ a *ick5 is meant ! tak+ out ( ! entrails & remov+ all p>ts t are n edible4 ,al?\gh ?is "w w be done by "s but*]s1 ! bett] plan is to d x at home1 =1 z has be5 /at$1 *ick5 or any o!r p\ltry mu/ be cook$ v soon aft] ! entrails are remov$4 ,*ick5 t is to be roa/$ is always prep>$ 9 ?is way1 z ! cavity t rema9s may be fill$ ) /uff+4 ,draw+ is also necess>y :5 *ick5 is to be cook$ 9 any o!r way1 z by /ew+ or fry+1 b 9 addition x mu/ be cut up4 ,! proc$ure 9 draw+ a *ick5 is simple1 b "s practice is requir$ be=e deftness w result4 ,illu/ration3 ,fig4 #f ,illu/ration3 ,fig4 #g ,illu/ration3 ,fig4 #h ,illu/ration3 ,fig4 #i ,illu/ration3 ,,fig4 #aj #cf4 ,9 ord] to draw a *ick51 c>efully cut a l5g?wise slit ?r\gh ! sk9 on ! neck1 & slip ! f+]s d[n ar\nd ! crop1 :i* is a small sack t holds ! food eat5 by ! *ick54 ,!n pull ! crop out1 & ) x ! w9dpipe1 z 9 ,fig4 #f1 tak+ pa9s n to te> ! sk9 nor to break ! crop4 ,next1 remove ! t5dons1 or ?ick :ite cords1 f ! legs1 s z to improve ! meat4 ,^! may be easily remov$1 especially f a *ick5 t is fre%ly kill$2 t is1 "o 9 :i* ! fle% is /ill moi/4 ,simply cut ?r\gh ! sk91 j above ! foot1 z 9 ,fig4 #g1 be+ c>eful n to cut ! t5dons t lie j b5ea? ! sk92 !n slip a skew] or "s o!r small1 dull implem5t1 z a =k1 "u ! t5dons1 pull d[n t[>d ! foot until !y loos5 at ! second jo9t1 & pull !m out4 ,?is op]ation is cle>ly %[n 9 ,fig4 #h4 ,) ! t5dons remov$1 ! feet may be cut (f4 ,to d ?is1 cut ?r\gh ! sk9 :]e ! two bones jo91 z %[n 9 ,fig4 #i4 ,z ! jo9t sep>ates1 cut ?r\gh ! rema9+ t5dons & sk9 on ! back ( ! legs4 ,illu/ration3 ,,fig4 #aa #cg4 ,proce$1 next1 to cut a crosswise slit ?r\gh ! sk9 betwe5 ! legs at a po9t above ! v5t1 z 9 ,fig4 #aj1 s t ! entrails may be remov$4 ,?is slit %\ld be j l>ge en\gh to admit ! h& & no l>g]4 ,ins]t ! f+]s ( "o h& 9 ?is slit & g5tly move !m ar\nd ! mass ( ! int]nal organs1 keep+ !m close to ! framework ( ! bird4 ,?is w loos5 ! entrails at ! po9ts :]e !y are atta*$ to ! body4 ,!n1 ins]t+ ! h&1 slip ! f+]s ar\nd ! mass at ! top1 ne> ! neck1 & ) "o pull remove ! entire int]nal cont5ts1 z ,fig4 #aa %[s4 ,! lungs1 or lights1 z !y are sometimes call$1 d n come out ) ?is mass4 ,!y w be f\nd cov]$ ) a membrane & tightly fa/5$ inside ! brea/ bone1 & mu/ be remov$ by pull+ !m out ) ! tips ( ! f+]s4 ,aft] ! entrails are remov$1 p\r clean cold wat] into ! cavity1 r9se x well sev]al times1 & p\r ! wat] out4 ,illu/ration3 ,fig4 #ab ,illu/ration3 ,,fig4 #ac #ch4 ,among ! cont5ts drawn f ! *ick5 w be f\nd ! he>t1 ! liv]1 & ! gizz>d4 ,^! are call$ ! giblets4 ,!y are ! only edible int]nal organs1 & mu/ be sep>at$ f ! re/4 ,to d ?is1 squeeze ! blood f ! he>t1 & !n cut ! l>ge vessels (f close to ! top ( x4 ,!n cut ! liv] away4 ,9 h&l+ ?is "p ( ! giblets extreme c>e mu/ be tak51 = tightly atta*$ to x1 z ,fig4 #ab %[s1 is ! gall bladd]1 :i* is a t9y sack fill$ ) gre5 fluid1 call$ bile4 ,if ?is sack breaks1 any?+ t its cont5ts t\*es w become v bitt] & !re=e unfit to eat4 ,! gall bag %\ld be cut out ( ! liv] above ! place :]e x is atta*$1 s z to be c]ta9 t x does n break nor lose any ( ! bile4 ,next1 remove ! gizz>d1 :i* consi/s ( a fle%y "p surr\nd+ a sack conta9+ p>tly dige/$ food eat5 by ! *ick54 ,fir/ trim (f any surplus fat1 & c>efully cut ?r\gh ! fle%y "p j to ! surface ( ! inside sack4 ,!n pull ! outside fle%y "p away f ! sack )\t break+ x1 z 9 ,fig4 #ac1 an op]ation t c be done if ! "w is p]=m$ c>efully4 ,aft] remov+ ! giblets & prep>+ !m z expla9$1 wa% !m well1 s t !y may be us$ ) ! re/ ( ! *ick54 ,z a f9al /ep1 cut out ! oil sack1 :i* lies j above ! tail1 proce$+ 9 ! mann] illu/rat$ 9 ,fig4 #ad4 ,illu/ration3 ,,fig4 #ad ,illu/ration3 ,fig4 #ae ,illu/ration3 ,,fig4 #af ,illu/ration3 ,,fig4 #ag ,illu/ration3 ,,fig4 #ah ,illu/ration3 ,fig4 #ai ,illu/ration3 ,fig4 #bj ,illu/ration3 ,fig4 #ba ,illu/ration3 ,fig4 #bb #ci4 ,,cutt+ ,,up ,a ,,*ick54--,:5 *ick5 t has be5 drawn is to be fri$1 /ew$1 fricasse$1 or cook$ 9 "s simil> way1 x mu/ be cut into suitable pieces4 ,9 ord] to d ?is prop]ly1 x is necess>y to le>n to locate ! jo9ts & to be able to cut squ>ely betwe5 ! two bones :]e !y are atta*$ to ea* o!r4 ,to sev] ! legs f ! body ( ! *ick51 fir/ cut ?r\gh ! sk9 und]nea? ea* leg :]e x is atta*$ to ! body1 z 9 ,fig4 #ae1 b5d ! leg back f> en\gh to break ! jo9t1 & !n cut ?r\gh x1 sev]+ ! entire leg 9 "o piece4 ,:5 ! legs are cut (f1 cut ea* "o ap>t at ! jo9t betwe5 ! ?igh & ! l[] "p1 z 9 ,fig4 #af1 mak+ two pieces4 ,to sev] ! w+s f ! body1 cut ?r\gh ! sk9 :]e ! w+ is atta*$1 z 9 ,fig4 #ag1 & b5d x back until ! jo9t breaks4 ,!n cut x (f :]e ! ends ( ! bones are atta*$ to ! jo9t4 ,:5 bo? legs & bo? w+s are remov$1 proce$ to cut ! body ap>t4 ,z %[n 9 ,fig4 #ah1 place ! *ick51 neck d[n1 on a table1 & cut d[n ?r\gh ! ribs p>allel ) ! brea/ & ! back1 until ! knife /rikes a h>d bone t x _c cut4 ,!n firmly grasp ! brea/ ) "o h& & ! back ) ! o!r & break ! jo9ts t atta* ^! p>ts by pull+ ! back & ! brea/ away f ea* o!r1 z 9 ,fig4 #ai4 ,cut ?r\gh ! jo9ts1 z 9 ,fig4 #bj1 s t ! back1 ribs1 & neck w be 9 "o piece & ! brea/ 9 ano!r4 ,illu/ration3 ,fig4 #bc ,if desir$1 ! brea/ may be divid$ into two pieces by cutt+ x 9 ! mann] %[n 9 ,fig4 #ba2 also1 z ! back w break at ! end ( ! ribs1 x may be cut into two pieces !re4 ,f9ally1 cut ! neck f ! top piece ( ! back1 z 9 ,fig4 #bb4 ,! pieces ( *ick5 ?us procur$ may be r9s$ clean ) cold wat]1 b !y %\ld nev] be all[$ to /& 9 wat]1 because ?is w draw out "s ( ! extractives1 or flavor+ mat]ial1 soluble album91 & m9]al salts4 #dj4 ,,prep>+ ,,*ick5 ,,feet4--,_m p]sons consid] t *ick5 feet are n wor? :ile = food4 ,?is1 h[ev]1 is a mi/ak5 idea1 = !y w add to ! flavor ( s\p /ock or !y may be cook$ ) ! giblets to make /ock = gravy4 ,*ick5 feet d n conta9 mu* meat1 b :at little !re is has an excell5t flavor & %\ld be remov$ = use :5 cream$ *ick5 or any di% made ) left-ov] *ick5 is to be cook$4 ,to prep>e *ick5 feet = use z food1 scrub ! feet well & p\r boil+ wat] ov] !m4 ,aft] a m9ute or two1 remove !m f ! wat] & rub !m ) a clean clo? to peel (f ! scaly sk91 z %[n 9 ,fig4 #bc4 ,f9ally remove ! nails by b5d+ !m back4 #da4 ,,utiliz+ ,,! ,,w+ ,,tips4--,! la/ jo9t1 or tip1 ( *ick5 w+s has no value z food1 b1 l ! feet1 x w help to add flavor to any /ock t is made4 ,?is small piece ( w+ may be remov$ & !n cook$ ) ! feet & giblets4 ,,prep>ation ,,( ,,p\ltry ,,o!r ,,?an ,,*ick5 #db4 ,,prep>ation ,,( ,,turkey4--,! prep>ation ( a pluck$ turkey = cook+ is almo/ id5tically ! same z t ( a pluck$ *ick54 ,beg9 ! prep>ation by s+e+ x2 t is1 hold x ov] a flame & turn x s t all ! hairs on ! sk9 w be burn$ (f4 ,!n look ! sk9 ov] c>efully1 remove any p9 fea!rs t may n h be5 remov$ 9 pluck+1 & wa% x ?or\ghly4 ,next1 cut (f ! head1 leav+ z mu* ( ! neck z possible4 ,draw ! t5dons f ! legs z 9 prep>+ *ick52 ! ease ) :i* ?is c be done w dep5d greatly on ! l5g? ( "t ! turkey has be5 kill$4 ,!n cut (f ! legs at ! fir/ jo9t above ! foot4 ,hav+ prep>$ ! ext]nal "p ( ! turkey1 proce$ to draw x4 ,fir/1 remove ! crop by cutt+ a slit l5g?wise 9 ! neck ov] ! crop1 cat*+ x ) ! f+]s1 & pull+ x out4 ,next1 cut a slit betwe5 ! legs1 bel[ ! brea/ bone1 & draw out ! int]nal organs4 ,clean & reta9 ! giblets4 ,remove ! lungs1 wa% out ! cavity 9 ! turkey1 & cut (f ! oil bag on ! back1 j above ! tail4 ,turkey prep>$ 9 ?is way is ready to /uff & roa/4 ,x is nev] cut into pieces 9 ! ord9>y h\sehold until x has be5 cook$ & is ready to s]ve4 ,directions = c>v+ are !re=e giv5 lat]4 #dc4 ,,prep>ation ,,( ,,duck ,,& ,,goose4--,! prep>ation ( duck & goose = cook+ does n diff] mat]ially f t ( turkey or *ick54 ,l turkey1 duck or goose is g5]ally roa/$ & n cut up until x is ready to s]ve4 ,x w be well to note t "y ducks are cov]$ ) small fea!rs1 or d[n1 :i* is v difficult to remove4 ,h[ev]1 ! d[n may be remov$ by pull+ x out ) a small knife press$ aga9/ ! ?umb4 ,:5 ! d[n is remov$1 proce$ ) ! prep>ation4 ,s+e1 wa%1 remove ! head & feet1 draw1 wa% ! inside ( ! bird1 & remove ! oil sack4 ,goose may be prep>$ = cook+ 9 ! same way4 #dd4 ,,prep>ation ,,( ,,small ,,birds4--,squabs1 p>tridge1 pheasant1 & o!r small birds are usually cook$ by broil+4 ,to prep>e su* a bird = cook+1 s+e1 remove any small fea!rs t may rema91 wa%1 remove ! head & feet1 & draw1 foll[+ ! directions giv5 = draw+ *ick54 ,:5 x is ?us clean$1 lay ! bird op54 ,to d ?is1 beg9 at ! neck & cut d[n ! back along ! sp9e4 ,if desir$1 h[ev]1 ! bird may be cut d[n ! back be=e draw+ & ! entrails remov$ ?r\gh ! cut d[n ! back4 ,f9ally1 wa% ! inside & wipe x dry1 :5 ! bird w be ready = broil+4 99 99 99 99 99 ,,cook+ ,,( ,,p\ltry ,,cook]y ,,me?ods #de4 ,) p\ltry1 z 9 ! case ( meats ( any k9d1 x is ! composition t det]m9es ! me?od ( cook]y2 &1 z ! /ructure & composition ( ! tissue ( p\ltry d n diff] mat]ially f ^? ( meats1 ! application ( ! v>i\s cook+ me?ods is practically ! same4 ,"y & t5d] birds t h comp>atively little fle%1 su* z "y *ick5s1 squabs1 & gu9ea f[l1 are usually prep>$ by su* rapid me?ods z fry+ & broil+4 ,m$ium-siz$ p\ltry1 includ+ *ick5s1 turkeys1 gu9ea f[l1 ducks1 & geese1 require m cook+1 & ?is1 ( c\rse1 mu/ be done at a l[] temp]ature2 !re=e1 su* p\ltry is g5]ally roa/$4 ,old p\ltry1 p>ticul>ly old *ick51 or f[l1 :i* is apt to be t\gh1 requires /ill m cook+1 & = ?is reason is /ew$1 braiz$1 or fricasse$4 ,! recipes = ! cook+ ( v>i\s k9ds ( p\ltry "h giv5 w s]ve to make cle> ! cook]y me?od to employ1 z well z h[ to c>ry x out to advantage4 ,,prep>ation ,,by ,,broil+ #df4 ,! me?od ( broil+ 9 ! case ( p\ltry ( all k9ds does n diff] 9 any way f ! same me?od appli$ to cuts ( meat4 ,s9ce broil+ is a rapid me?od ( cook]y & heat is appli$ at a high temp]ature1 x is necess>y t ! p\ltry *os5 = broil+ be "y & t5d] & h a comp>atively small am\nt ( meat on ! bones4 ,illu/ration3 ,,fig4 #bd ,broil$ p\ltry is n an economical di%1 nei!r is x "o 9 :i* ! greate/ possible am\nt ( flavor is obta9$1 s9ce1 z 9 ! case ( ! meat ( animals us$ = food1 ! flavor develops ) ! age ( ! birds4 ,h[ev]1 broil$ p\ltry has value 9 ! diet ( invalids & p]sons ) poor appetite & dige/ion1 = if x is prop]ly done x is appetiz+ & easily dige/$4 ,illu/ration3 ,fig4 #be #dg4 ,,broil$ ,,p\ltry4--,p\ltry t is to be broil$ mu/ fir/ be dress$1 drawn1 & clean$4 ,!n1 z has be5 m5tion$ = ! prep>ation ( small birds1 lay ! bird op5 by cutt+ d[n along ! sp9e1 beg9n+ at ! neck1 z %[n 9 ,fig4 #bd4 ,?is w p]mit ! bird to be spread ap>t1 z 9 ,fig4 #be4 ,:5 x is ?us made ready1 wa%$1 & wip$ dry1 heat ! broil] & grease x4 ,!n place ! bird on ! broil] 9 ! mann] %[n 9 ,fig4 #bf & expose x to sev]e heat4 ,se> quickly on "o side1 & turn & se> on ! o!r side4 ,!n r$uce ! heat to a l[] temp]ature & broil m sl[ly1 turn+ (t54 ,to prev5t burn+1 ! p>ts t /& up close to ! flame may be cov]$ ) /rips ( bacon fa/5$ on ) skew]s2 also1 to get ! be/ results1 ! side ( ! bird on :i* ! fle% is ?ick %\ld be expos$ to ! heat = a great] l5g? ( "t ?an ! o!r side4 ,if !re is any dang] ( ! high places burn+ 9 ! broil]1 ! bird may be remov$ & ! cook+ cont9u$ 9 a hot ov54 ,broil$ p\ltry %\ld be well done :5 s]v$4 ,?is means1 !n1 p>ticul>ly 9 ! case ( *ick5s1 t ! broil+ process %\ld be c>ri$ on = ab\t #bj m9utes4 ,:5 ! bird is prop]ly cook$1 remove x f ! broil]1 place x on a hot platt]1 dot x ) butt]1 spr9kle ) salt & pepp]1 g>ni%1 & s]ve4 ,illu/ration3 ,fig4 #bf ,,prep>ation ,,by ,,fry+ #dh4 ,z has be5 m5tion$1 birds slightly old] & l>g] ?an ^? us$ = broil+ %\ld be fri$1 because fry+ is a sl[] me?od & gives ! fle% a m ?or\gh cook+4 ,h[ev]1 mo/ ( ! di%es commonly kn[n z fri$ p\ltry are n fri$1 b sautd 9 %all[ fat4 ,! same pr9ciples employ$ 9 saut+ any food are appli$ 9 ! cook+ ( p\ltry by ?is me?od2 t is1 ! surface is se>$ z quickly z possible & ! cook+ is f9i%$ at a l[] temp]ature4 ,(t5 9 ?is cook+ process1 ! pieces to be sautd are dipp$ into batt] or roll$ 9 fl\r to assi/ 9 keep+ ! juices 9 ! meat4 #di4 ,,fri$ ,,*ick54--,to _m p]sons1 fri$ *ick5--or1 r1 sautd *ick51 z x %\ld be call$--is v appetiz+4 ,*ick5 may be fri$ :ole1 b usually x is cut up1 & :5 ?is is done x s]ves to bett] advantage4 ,likewise1 ! me?od ( prep>ation is "o t adds flavor to "y *ick51 :i* w\ld be some:at flavorless if prep>$ 9 almo/ any o!r way4 ,fry+ is n a difficult cook]y process4 ,to prep>e *ick5s1 :i* %\ld be "y ones1 = ?is me?od ( prep>ation1 draw1 clean1 & cut !m up 9 ! mann] previ\sly expla9$4 ,:5 !y are ready1 wa% ! pieces & roll !m 9 a pan ( fl\r1 cov]+ ! entire surface ( ea* piece4 ,!n1 9 a fry+ pan1 melt fat1 :i* may be *ick5 fat1 bacon fat1 "p butt]1 l>d1 or any o!r fry+ fat t w give an agreeable flavor4 ,:5 ! fat is ?or\ghly hot1 place 9 x ! pieces ( fl\r$ *ick5 & spr9kle !m ) salt & pepp]4 ,z soon z ! pieces h br[n$ on "o side1 turn !m ov] & br[n on ! o!r side4 ,!n r$uce ! heat1 cov] ! fry+ pan ) a tight-fitt+ lid1 & cont9ue to fry m sl[ly4 ,if1 aft] #be or #cj m9utes1 ! meat c be easily pi]c$ ) a =k1 x is ready to s]ve2 if ?is _c be done1 add a small quantity ( hot wat]1 replace ! cov]1 & simm] until ! meat c be pi]c$ readily4 ,to s]ve fri$ *ick51 place ! pieces on a platt] & g>ni% ! di% ) p>sley s z to add to its appe>ance4 #ej4 ,,gravy ,,= ,,fri$ ,,*ick54--,if desir$1 br[n gravy may be made & s]v$ ) fri$ *ick54 ,aft] ! *ick5 has be5 remov$ f ! fry+ pan1 provid$ an excessive am\nt ( fat rema9s1 p\r (f "s ( x4 ,spr9kle ! fat t rema9s ) dry fl\r1 #a tablespoonful to ea* cupful ( liquid t is to be us$1 :i* may be milk1 cream1 wat]1 or any mixture ( ! ?ree4 ,/ir ! fl\r into ! hot fat4 ,heat ! liquid & add ?is hot liquid to ! fat & fl\r 9 ! fry+ pan4 ,/ir rapidly s t no lumps w =m1 &1 if necess>y1 season ) m salt & pepp] to suit ! ta/e4 ,gravy may also be made 9 ?is mann]3 ,/ir cold liquid sl[ly into ! fl\r 9 ! proportion ( #a tablespoonful ( fl\r to #a cupful ( liquid1 :i* may be milk1 cream1 wat]1 or any mixture ( ! ?ree4 ,add ! cold liquid & fl\r to ! fry+ pan conta9+ a small am\nt ( fat 9 :i* ! *ick5 0 fri$4 ,/ir rapidly until ! gravy has ?ick5$ & !re are no lumps4 ,v (t5 ! giblets1 t is1 ! liv]1 he>t1 & gizz>d ( *ick51 are us$ 9 mak+ gravy4 ,= example1 ! giblets may be cook$ 9 wat] until !y are t5d] & !n sautd 9 butt] to s]ve1 & :5 ?is is done ! wat] 9 :i* !y 7 cook$ may be us$ = mak+ gravy4 ,aga91 if x is n desir$ to eat !m 9 ?is way1 !y may be *opp$ f9e & add$ to gravy made f ! fat t rema9s f fry+4 #ea4 ,,m>yl& ,,fri$ ,,*ick54--,m>yl& fri$ *ick5 is a popul> di% ) _m p]sons4 ,z a rule1 corn fritt]s are us$ z a g>ni% & ,s]v$ ) ! *ick51 & /rips ( crisp bacon are plac$ ov] ! top ( x4 ,(t51 too1 potato croquettes are s]v$ on ! same platt]1 a comb9ation t makes almo/ an entire meal4 ,to prep>e ,m>yl& fri$ *ick51 draw1 clean1 & cut up "y *ick5s4 ,!n wa% ! pieces & dry !m ) a s(t clo?4 ,spr9kle ! pieces ) salt & pepp]1 & dip ea* into f9e crack] crumbs or corn meal1 !n into beat5 egg1 & aga9 into ! crumbs or ! corn meal4 ,next1 melt 9 a fry+ pan *ick5 or bacon fat1 "p butt]1 l>d1 or any o!r fat = fry+4 ,:5 x is hot1 place ! pieces ( *ick5 9 x4 ,fry !m until !y are br[n on "o side2 !n turn & br[n !m on ! o!r side4 ,l[] ! temp]ature & cont9ue to fry sl[ly until ! meat may be easily pi]c$ ) a =k4 ,:5 ! *ick5 is done1 p\r #b cupfuls ( :ite sauce on a hot platt] & place ! *ick5 9 x4 ,!n g>ni% & s]ve4 #eb4 ,,fri$ ,,*ick5 ,,) ,,paprika ,,sauce4--,*ick5s t are a trifle old] ?an ^? us$ = pla9 fri$ *ick5 may be prep>$ to make :at is kn[n z fri$ *ick5 ) paprika sauce4 ,if 9 prep>+ ?is di% ! *ick5 does n appe> to be t5d] aft] fry+1 x may be made s by simm]+ x 9 ! sauce4 ,to prep>e ?is *ick5 di%1 :i* is tempt+ to _m1 draw1 clean1 & cut up a *ick5 z = fry+4 ,!n melt fat 9 a fry+ pan1 place ! pieces 9 ! hot fat1 spr9kle !m ) salt & pepp]1 & br[n on bo? sides quickly4 ,:5 bo? sides are br[n1 cont9ue to fry ! pieces until !y are t5d]4 ,!n spr9kle all ) #b level tablespoonfuls ( fl\r1 add #b cupfuls ( milk or ?9 cream1 & all[ ?is to ?ick54 ,!n spr9kle ) paprika until ! sauce is p9k4 ,let ! *ick5 simm] sl[ly until ! sauce p5etrates ! meat a little4 ,s]ve on a platt] ) a g>ni%4 ,,prep>ation ,,by ,,roa/+ #ec4 ,roa/+ is ! cook]y process t is commonly employ$ = prep>+ *ick5s t are ( good size1 z well z turkeys1 ducks1 & geese4 ,x is also foll[$ at times = cook+ gu9ea f[l1 p>tridges1 pheasants1 & simil> small birds4 ,z a rule1 birds prep>$ 9 ?is way are fill$ ) /uff+1 :i* may be made 9 s _m ways t roa/$ /uff$ p\ltry makes a delightful *ange 9 ! regul> r\t9e ( meals4 ,illu/ration3 ,fig4 #bg #ed4 ,,roa/ ,,*ick54--,roa/+ is ! be/ me?od to employ = ! prep>ation ( old *ick5 unless1 ( c\rse1 x is extremely old & t\gh4 ,!n /ew+ is ab\t ! only me?od t is satisfactory4 ,*ick5 = roa/+ %\ld weigh no less ?an #c p\nds4 ,*ick5 prep>$ accord+ to ! foll[+ directions makes a di% t is v appetiz+4 ,illu/ration3 ,fig4 #bh ,to prep>e *ick5 = roa/+1 clean & draw x 9 ! mann] previ\sly giv54 ,:5 x is made clean1 rub salt & pepp] on ! inside ( ! cavity1 & /uff ! cavity ( ! *ick51 z %[n 9 ,fig4 #bg1 ) any desirable /uff+4 ,directions = prep>+ /uff+ are giv5 lat]4 ,also1 fill ) /uff+ ! space f :i* ! crop 0 remov$1 ins]t+ x ?r\gh ! slit 9 ! neck4 ,?read a l>ge d>n+ ne$le ) :ite cord & sew up ! slit 9 ! neck1 z well z ! "o betwe5 ! legs1 z 9 ,fig4 #bh1 s t ! /uff+ w n fall out4 ,also1 =ce ! neck inside ( ! sk91 & tie ! sk9 ) a piece ( /r+1 z 9 ,fig4 #bi4 ,!n1 z ,fig4 #bi also %[s1 truss ! *ick5 by =c+ ! tip ( ea* w+ back ( ! fir/ w+ jo9t1 mak+ a triangle2 also1 tie ! ends ( ! legs toge!r & pull !m d[n1 ty+ !m fa/ to ! tail1 z 9 ,fig4 #cj4 ,truss+ 9 ?is mann] w give ! *ick5 a mu* bett] appe>ance = s]v+ ?an if x 7 n s fa/5$2 b1 ( c\rse1 be=e x is plac$ on ! table1 ! /r+s mu/ be cut & remov$4 ,aft] /uff+ & truss+1 put ! *ick5 on its back 9 a roa/+ pan1 spr9kle x ) fl\r1 & place x 9 a v hot ov54 ,se> ! sk9 quickly4 ,!n r$uce ! temp]ature slightly & p\r a cupful ( wat] into ! roa/+ pan4 ,ba/e ! *ick5 e #aj or #ae m9utes ) ?is wat]1 until x is well br[n$ & ! brea/ & legs may be easily pi]c$ ) a =k4 ,remove to a platt] & s]ve4 ,if gravy is desir$1 x may be made 9 ! roa/+ pan 9 ! same way z = fri$ *ick54 ,! giblets may be cut into pieces & add$ or !y may be left out & s]v$ aft] fir/ cook+ & !n br[n+ !m4 ,illu/ration3 ,fig4 #bi #ee4 ,,roa/ ,,turkey4--,9 ,am]ica1 roa/ turkey is usually consid]$ z a holiday di%1 be+ s]v$ mo/ frequ5tly 9 ! homes on ,?anksgiv+ day4 ,h[ev]1 at times :5 ! price is mod]ate1 x is n an extravagance to s]ve roa/ turkey = o!r occasions4 ,roa/+ is practically ! only way 9 :i* turkey is prep>$ 9 ! usual h\sehold1 & x is by f> ! be/ me?od ( prep>ation4 ,occasionally1 h[ev]1 a v t\gh turkey is /eam$ be=e roa/+ 9 ord] to make x suffici5tly t5d]4 ,illu/ration3 ,fig4 #cj ,! prep>ation ( roa/ turkey does n diff] mat]ially f ! me?od giv5 = ! prep>ation ( roa/ *ick54 ,aft] ! turkey is clean$1 drawn1 & prep>$ accord+ to ! directions previ\sly giv51 rub ! inside ( ! cavity ) salt & pepp]4 ,!n /uff ) any desirable /uff+1 fill+ ! cavity & also ! space "u ! sk9 ( ! neck :]e ! crop 0 remov$4 ,!n sew up ! op5+1 draw ! sk9 ov] ! neck & tie x1 & truss ! turkey by =c+ ! tip ( ea* w+ back ( ! fir/ w+ jo9t 9 a triangul> %ape & ty+ bo? ends ( ! legs to ! tail4 ,:5 ?us made ready1 place ! turkey 9 ! roa/+ pan s t ! back re/s on ! pan & ! legs are on top4 ,!n dr$ge ) fl\r1 spr9kle ) salt & pepp]1 & place 9 a hot ov54 ,:5 its surface is well br[n$1 r$uce ! heat & ba/e e #ae m9utes until ! turkey is cook$4 ,?is w usually require ab\t #c h\rs1 dep5d+1 ( c\rse1 on ! size ( ! bird4 ,= ba/+1 melt #d tablespoonfuls ( butt] or bacon fat 9 #a_/b cupful ( boil+ wat]4 ,p\r ?is into ! roa/+ pan4 ,add wat] :5 ?is evaporates1 & keep a suffici5t am\nt = ba/+4 ,turn ! turkey sev]al times dur+ ! roa/+1 s t ! sides & back1 z well z ! brea/1 w be br[n$4 ,:5 ! turkey c be easily pi]c$ ) a =k1 remove x f ! roa/+ pan1 cut ! /r+s & pull !m out1 place on a platt]1 g>ni%1 & s]ve4 ,gravy to be s]v$ ) roa/ turkey may be made 9 ! mann] m5tion$ = mak+ gravy to be s]v$ ) fri$ *ick54 #ef4 ,,roa/ ,,duck4--,:ile "y duck is (t5 broil$1 ! usual me?od ( prep>+ ?is k9d ( p\ltry is by roa/+2 9 fact1 roa/+ is an excell5t way 9 :i* to cook duck t is betwe5 ! broil+ age & full maturity4 #eg4 ,duck is roa/$ 9 practically ! same way z *ick5 or turkey4 ,9 ! case ( a "y duck1 or spr+ duck1 h[ev]1 /uff+ is n us$4 ,aft] x is drawn & clean$1 truss x by fold+ back ! w+s & ty+ ! ends ( ! legs to ! tail1 s z to give x a good appe>ance :5 s]v$4 ,season ) salt & pepp] & dr$ge ) fl\r1 &1 ov] ! brea/1 to prev5t x f burn+1 place /rips ( bacon or salt pork4 ,:5 ?us made ready1 put ! duck 9 a roa/+ pan1 p\r 9 #a_/b cupful ( wat]1 & cook x 9 a hot ov5 until x is v t5d]1 ba/+ x ab\t e #ae m9utes dur+ ! roa/+4 ,ab\t #ae m9utes be=e ! roa/+ is done1 remove ! /rips ( bacon or pork1 s z to p]mit ! brea/ und]nea? !m to br[n4 ,s]ve on a platt] ) a g>ni%4 ,make gravy if desir$4 #eh4 ,9 ! case ( an old duck1 proce$ z = roa/+ *ick5 or turkey2 t is1 draw1 clean1 /uff1 & truss x4 ,9 addition1 place /rips ( bacon or salt pork ov] its brea/4 ,place x 9 a roa/+ pan1 p\r #a_/b cupful ( wat] into ! pan1 & put x 9 a hot ov54 ,dur+ ! roa/+ ba/e ! duck e #ae m9utes2 also1 z 9 roa/+ a "y duck1 remove ! bacon or salt pork 9 pl5ty ( "t to p]mit ! "p und]nea? to br[n4 ,:5 ! surface is well br[n$ & ! meat may be easily pi]c$ ) a =k1 place ! duck on a platt]1 remove ! /r+s us$ to sew x up1 g>ni%1 & s]ve4 ,make gravy if desir$4 #ei4 ,,roa/ ,,goose4--,specific directions = roa/+ goose are n giv51 because ! me?ods diff] 9 no way f ^? already giv5 = roa/+ duck4 ,v "y goose1 or gre5 goose1 is usually roa/$ )\t be+ /uff$1 j z "y duck4 ,old] goose1 h[ev]1 is /uff$1 truss$1 & roa/$ j z old duck4 ,a v old goose may be plac$ 9 a roa/+ pan & /eam$ until x is p>tly t5d] be=e roa/+4 ,apples 9 "s =m or o!r are commonly s]v$ ) goose4 ,= example1 r+s ( fri$ apple may be us$ z a g>ni%1 or apple sauce or /ew$ or bak$ apples may be s]v$ z an accompanim5t4 ,make gravy if desir$4 #fj4 ,,roa/ ,,small ,,birds4--,su* small birds z gu9ea f[l1 p>tridge1 pheasant1 quail1 etc4 may be roa/$ if desir$1 b on acc\nt ( be+ s small !y are seldom fill$ ) /uff+4 ,to roa/ su* p\ltry1 fir/ clean1 draw1 & truss !m4 ,!n l>d !m ) /rips ( bacon or salt pork1 & place 9 a roa/+ pan 9 a v hot ov54 ,dur+ ! roa/+1 turn !m s z to br[n all sides2 also1 ba/e e #ae m9utes dur+ ! roa/+ ) ! wat] t has be5 p\r$ into ! roa/+ pan4 ,cont9ue ! roa/+ until ! fle% is v s(t & ! jo9ts c be easily pull$ ap>t4 ,s]ve ) a g>ni%4 ,make gravy if desir$4 #fa4 ,,/uff+ ,,= ,,roa/ ,,p\ltry4--,z has be5 m5tion$1 /uff+1 or dress+1 ( "s k9d is g5]ally us$ :5 p\ltry is roa/$4 ,!re=e1 s t ! h\sewife may be prep>$ to v>y ! /uff+ %e uses f "t to "t1 recipes = sev]al k9ds are "h giv54 ,v (t51 in/ead ( us+ ! giblets = gravy1 !y are cook$ 9 wat] & !n *opp$ & add$ to ! /uff+4 ,giblets are n includ$ 9 ! recipes "h giv51 b !y may be add$ if desir$4 ,! quantities /at$ 9 ^! recipes are usually suffici5t = a bird ( av]age size2 h[ev]1 = a small] or a l>g] bird ! +r$i5ts may be decreas$ or increas$ accord+ly4 ,,bread ,,/uff+ #d c4 dry bread crumbs #a_/b c4 butt] #a small onion #a beat5 egg #a tsp4 salt #a tsp4 cel]y salt1 or #a_/b tsp4 cel]y se$ #a_/d tsp4 p[d]$ sage 7if desir$7 #a_/d tsp4 pepp] ,p\r a suffici5t am\nt ( hot wat] ov] ! bread crumbs to moi/5 !m well4 ,melt ! butt] & all[ x to br[n slightly4 ,add ! onion1 *opp$ f9e1 to ! butt] & p\r ?is ov] ! bread crumbs4 ,add ! beat5 egg1 salt1 cel]y salt1 & o!r season+s1 mix ?or\ghly1 & /uff into ! bird4 ,,crack] ,,/uff+ #c c4 crack] crumbs #a small onion 7if desir$7 #a_/c c4 butt] #a_/b tsp4 salt #a_/d tsp4 p[d]$ sage 7if desir$7 #a_/d tsp4 pepp] ,moi/5 ! crack] crumbs ) hot milk or wat] until !y are q s(t4 ,br[n ! *opp$ onion ) ! butt] & p\r ov] ! crack]s4 ,add ! season+s1 mix ?or\ghly1 & /uff into ! bird4 ,,oy/] ,,/uff+ #c c4 dry bread crumbs #a_/d c4 butt] #a tsp4 salt #a_/d tsp4 pepp] #a c4 oy/]s c4 *opp$ cel]y ,moi/5 ! bread crumbs ) a suffici5t am\nt ( hot wat] to make !m q s(t4 ,br[n ! butt] slightly & add x1 ) ! season+s1 to ! bread4 ,mix ) ?is ! oy/]s & *opp$ cel]y4 ,/uff into ! bird4 ,,*e/nut ,,/uff+ #a pt4 blan*$ *e/nuts #a pt4 bread crumbs #a_/d c4 butt] #a tsp4 salt #a_/d tsp4 pepp] #b ,tb4 *opp$ p>sley ,blan* ! *e/nuts 9 boil+ wat] to remove ! d>k sk9 t cov]s !m4 ,cook !m until !y are q s(t1 & !n *op !m or ma% !m4 ,moi/5 ! bread crumbs ) hot wat] & add ! *e/nuts4 ,br[n ! butt] slightly & p\r x ov] ! mixture4 ,add ! season+s & *opp$ p>sley & /uff4 ,,gre5-,,pepp] ,,/uff+ #a qt4 dri$ bread crumbs #a c4 /ew$ tomatoes #a_/d c4 melt$ butt] #b ,tb4 bacon fat #a small onion1 *opp$ #a_/d c4 f9ely *opp$ gre5 pepp] #b ,tb4 *opp$ p>sley #a tsp4 salt #a_/d tsp4 pepp] ,moi/5 ! bread crumbs ) ! /ew$ tomatoes & add a suffici5t am\nt ( hot wat] to make ! crumbs q s(t4 ,melt ! butt] & bacon fat1 add ! onion1 gre5 pepp]1 & ! season+s1 & p\r ov] ! crumbs4 ,mix ?or\ghly & /uff4 ,,rice ,,/uff+ #b c4 /eam$ rice #b c4 bread crumbs #a c4 /ew$ tomatoes #a_/d c4 *opp$ pimi5to #b ,tb4 *opp$ p>sley #a small onion1 *opp$ #a tsp4 salt #a_/d tsp4 pepp] #a_/d c4 butt] #d small /rips bacon1 dic$ & fri$ br[n ,mix ! /eam$ rice ) ! bread crumbs4 ,add ! /ew$ tomatoes1 pimi5to1 *opp$ p>sley1 *opp$ onion1 salt1 pepp]1 melt$ butt]1 bacon & bacon fat1 & a suffici5t am\nt ( hot wat] to moi/5 ! :ole well4 ,mix ?or\ghly & /uff4 ,,peanut ,,/uff+ ,,= ,,roa/ ,,duck #a pt4 crack] crumbs #a c4 %ell$ peanuts1 f9ely *opp$ #a_/b tsp4 salt ,da% ( ,cay5ne pepp] #a_/d c4 butt] ,hot milk ,mix ! crumbs & ! *opp$ peanuts4 ,add ! salt1 pepp]1 & ,cay5ne pepp]1 & p\r ov] !m ! melt$ butt] & a suffici5t am\nt ( hot milk to s(t5 ! :ole4 ,/uff into ! duck4 ,,liv] ,,/uff+ ,,= ,,roa/ ,,duck #a duck liv] #a_/d c4 butt] #a small onion1 *opp$ #b c4 dry bread crumbs #a_/b tsp4 salt #a_/d tsp4 pepp] #a ,tb4 *opp$ p>sley #a egg ,*op ! liv] & saut 9 ! butt] to :i* has be5 add$ ! *opp$ onion4 ,p\r ov] ! bread crumbs4 ,!n add ! salt1 pepp]1 f9ely *opp$ p>sley1 & ! beat5 egg4 ,p\r ov] all a suffici5t am\nt ( wat] to moi/5 well4 ,/uff into ! duck4 ,,bon$ ,,*ick5 #fb4 ,to (f] v>iety 9 ! s]v+ ( *ick51 z well z to pres5t an easily c>v$ bird1 ! process kn[n z bon+ is (t5 resort$ to4 ,bon+1 z w be readily und]/ood1 consi/s 9 remov+ ! fle% f ! bones be=e ! bird is cook$4 ,bon$ *ick5 may be prep>$ by roa/+ or broil+4 ,9 ei!r case1 ! cook]y process is ! same z t already giv5 = p\ltry t is n bon$4 ,if x is to be roa/$1 ! cavity t results f ! removal ( ! bones & int]nal organs %\ld be fill$ ) /uff+ or =cemeat1 s t ! bird w appe> z if no?+ _h be5 remov$4 ,if x is to be broil$1 /uff+ is n necess>y4 ,cook$ bon$ *ick5 may be s]v$ ei!r hot or cold4 ,( c\rse1 o!r k9ds ( p\ltry may be bon$ if desir$1 & if ! directions "h giv5 = bon+ *ick5 are ?or\ghly le>n$ no difficulty w be enc\nt]$ 9 p]=m+ ?is op]ation on any k9d4 ,bon+ is n a wa/eful process z might be suppos$1 because aft] ! fle% is remov$ f ! bones1 !y may be us$ 9 ! mak+ ( s\p4 ,illu/ration3 ,,fig4 #ca ,illu/ration3 ,,fig4 #cb ,illu/ration3 ,,fig4 #cc ,illu/ration3 ,,fig4 #cd ,illu/ration3 ,,fig4 #ce ,illu/ration3 ,,fig4 #cf ,illu/ration3 ,,fig4 #cg #fc4 ,be=e proce$+ to bone a *ick51 s+e x1 pull out ! p9 fea!rs1 cut (f ! head1 remove ! t5dons f ! legs1 & take out ! crop ?r\gh ! neck4 ,! bird may be drawn or n be=e bon+ x1 b 9 any ev5t c>e mu/ be tak5 n to break any "p ( ! sk94 ,) ^! matt]s att5d$ to1 wa% ! sk9 well & wipe x c>efully4 ,fir/1 cut (f ! legs at ! fir/ jo9t1 &1 ) ! po9t ( a %>p knife1 z %[n 9 ,fig4 #ca1 loos5 ! sk9 & muscles j above ! jo9t by cutt+ ar\nd ! bone4 ,cut ! neck (f close to ! body1 z 9 ,fig4 #cb4 ,!n1 />t+ at ! neck1 cut ! sk9 cle> d[n ! back to ! tail1 z 9 ,fig4 #cc4 ,illu/ration3 ,,fig4 #ch ,beg9 on "o side1 & scrape ! fle%1 ) ! sk9 atta*$ to x1 f ! back bone1 z 9 ,fig4 #cd4 ,:5 ! %\ld] blade is rea*$1 pu% ! fle% f x ) ! f+]s1 z 9 ,fig4 #ce1 until ! w+ jo9t is rea*$4 ,disjo9t ! w+ :]e x is atta*$ to ! body1 z 9 ,fig4 #cf1 & loos5 ! sk9 f ! w+ bone d[n to ! second jo9t4 ,disjo9t ! bone "h & remove x up to ?is place1 z ,fig4 #cg illu/rates4 ,! rema9+ bone is left 9 ! tip ( ! w+ to give x %ape4 ,:5 ! bone f "o w+ is remov$1 turn ! *ick5 ar\nd & remove ! bone f ! o!r w+4 ,next1 />t at ! back1 sep>at+ ! fle% f ! ribs1 z 9 ,fig4 #ch1 tak+ c>e n to p5etrate into ! side cavity ( ! *ick51 provid$ x has n ,illu/ration3 ,,fig4 #ci be5 drawn4 ,pu% ! fle% d[n to ! ?igh1 z 9 ,fig4 #ci1 disjo9t ! bone "h1 & remove x d[n to ! second jo9t1 z 9 ,fig4 #dj4 ,disjo9t ! bone at ! o!r jo9t1 & remove ! sk9 & meat f ! bone by turn+ !m inside out1 z 9 ,fig4 #da4 ,if ! bone has be5 prop]ly loos5$ at ! fir/ jo9t ( ! leg1 !re w be no tr\ble 9 slipp+ x out4 ,:5 ?is is done1 turn ! meat & sk9 back aga91 s t !y w be "r side out4 ,!n proce$ 9 ! same way ) ! o!r leg4 ,next1 free ! fle% f ! coll> bone d[n to ! brea/ bone on bo? sides1 proce$+ z 9 ,fig4 #db4 ,:5 ! ridge ( ! brea/ bone is rea*$1 c>e mu/ be tak5 n to break ! sk9 t lies v close to ! bone4 ,! f+]s %\ld be us$ to sep>ate ! fle% at ?is place4 ,:5 ! sides & front h be5 ?us tak5 c>e (1 free ! sk9 & ! fle% f ! bones ov] ! rump4 ,aft] ?is is done1 ! skeleton & int]nal organs ( ! undrawn bird may be remov$1 leav+ ! fle% intact4 ,! skeleton ( a *ick5 w appe> z 9 ,fig4 #dc4 ,illu/ration3 ,fig4 #dj ,illu/ration3 ,fig4 #da ,illu/ration3 ,fig4 #db ,illu/ration3 ,,fig4 #dc ,illu/ration3 ,,fig4 #dd ,illu/ration3 ,,fig4 #de ,if ! bon$ *ick5 is to be roa/$1 ! entire *ick51 includ+ ! spaces f :i* ! w+ & leg bones 7 remov$1 may be fill$ ) highly season$ /uff+4 ,:5 ?is is done1 %ape ! *ick5 z mu* z possible to resemble its orig9al %ape & sew up ! back4 ,! *ick5 w !n be ready to roa/4 ,if ! bon$ *ick5 is to be broil$1 %ape x on ! broil] z %[n 9 ,fig4 #dd & broil4 ,:5 broil$1 bon$ *ick5 %\ld appe> z 9 ,fig4 #de4 ,,prep>ation ,,by ,,/ew+ ,,& ,,o!r ,,cook+ ,,me?ods #fd4 ,,*ick5 ,,/ew ,,) ,,dumpl+s ,,or ,,noodles4--,p]haps ! mo/ common way ( prep>+ *ick5 is to /ew x4 ,:5 *ick5 is s cook$1 su* an addition z dumpl+s or noodles is g5]ally made because ( ! excell5t food comb9ation t results4 ,= /ew+1 an old *ick5 ) a great deal ( flavor %\ld be us$ 9 pref]5ce to a "y "o1 :i* w h less flavor4 ,9 ord] to prep>e *ick5 by /ew+1 clean1 draw1 & cut up ! bird accord+ to directions previ\sly giv54 ,place ! pieces 9 a l>ge kettle & cov] !m well ) boil+ wat]4 ,br+ all quickly to ! boil+ po9t & add #b teaspoonfuls ( salt4 ,!n remove ! scum1 l[] ! temp]ature1 & cont9ue to cook at ! simm]+ po9t4 ,keep ! pieces well cov]$ ) wat]2 also1 keep ! /ew pot cov]$ dur+ ! cook+4 ,:5 ! *ick5 has become t5d] en\gh to p]mit ! pieces to be easily pi]c$ ) a =k1 remove !m to a deep platt] or a vegetable di%4 ,dumpl+s or noodles may be cook$ 9 ! *ick5 bro?1 z ! wat] 9 :i* ! *ick5 0 /ew$ is call$1 or !y may be boil$ or /eam$ sep>ately4 ,if !y are cook$ sep>ately1 ?ick5 ! bro? ) fl\r & s]ve x ov] ! *ick5 ) ! noodles or dumpl+s4 #fe4 ,,fricassee ,,( ,,*ick54--,= *ick5 t is t\gh1 fricassee+ is an excell5t cook+ me?od to employ4 ,inde$1 s9ce x is a long me?od ( cook]y1 a r old1 comp>atively t\gh f[l l5ds itself be/ to fricassee+4 ,fricassee ( *ick5 also is a di% t requires a great deal ( flavor to be drawn f ! meat1 & ?is1 ( c\rse1 _c be done if a "y *ick5 is us$4 ,to prep>e fricassee ( *ick51 clean & cut ! bird into pieces accord+ to ! directions previ\sly giv54 ,put ^! into a saucepan1 cov] ) boil+ wat]1 add #b teaspoonfuls ( salt1 br+ to ! boil+ po9t quickly1 skim1 & r$uce ! temp]ature s t ! meat w simm] sl[ly until x is t5d]4 ,next1 remove ! pieces ( *ick5 f ! wat] 9 :i* !y 7 cook$1 roll !m 9 fl\r1 & saut !m 9 butt] or *ick5 fat until !y are nicely br[n$4 ,if m ?an #b or #b #a_/b cupfuls ( bro? rema9s1 boil x until ! quantity is r$uc$ to ?is am\nt4 ,!n moi/5 #b or #c tablespoonfuls ( fl\r ) a little cold wat]1 add ?is to ! /ock1 & cook until x ?ick5s4 ,if desir$1 ! bro? may be r$uc$ m & ?9 cream may be add$ to make up ! necess>y quantity4 ,arrange ! pieces ( *ick5 on a deep platt]1 p\r ! sauce ov] !m1 season ) salt & pepp] if necess>y1 & s]ve4 ,to enhance ! appe>ance ( ?is di%1 ! platt] may be g>ni%$ ) small ?ree-corn]$ pieces ( toa/1 t9y c>rots1 or c>rots & gre5 peas4 #ff4 ,,*ick5 ,,pie4--,a good *ange f ! usual ways ( s]v+ *ick5 may be br\ght ab\t by means ( *ick5 pie4 ,su* a di% is simple to prep>e1 & = x may be us$ "y or old *ick54 ,to prep>e *ick5 pie1 dress1 clean1 & cut up a *ick5 9 ! usual mann]4 ,put x into a saucepan1 add a small onion & a sprig ( p>sley1 cov] ) boil+ wat]1 & cook sl[ly until ! meat is t5d]4 ,:5 ! meat is cook$1 add #b teaspoonfuls ( salt & #a_/d teaspoonful ( pepp]1 & :5 x is p]fectly t5d] remove x f ! /ock4 ,?ick5 ! /ock ) #a tablespoonful ( fl\r to ea* cupful ( liquid4 ,next1 arrange ! *ick5 9 a bak+ di%4 ,x may be left on ! bones or cut into l>ge pieces & ! bones remov$4 ,to x add small c>rots & onions t h be5 previ\sly cook$ until t5d] & p\r ! ?ick5$ /ock ov] all4 ,cov] ?is ) bak+-p[d] biscuit d\gh made accord+ to ! directions giv5 9 ,hot ,breads & roll$ #a_/d in* ?ick4 ,make "s holes ?r\gh ! d\gh ) ! po9t ( a %>p knife to let ! /eam escape1 & bake 9 a mod]ate ov5 until ! d\gh is well ris5 & a br[n cru/ is =m$4 ,!n remove f ! ov5 & s]ve4 #fg4 ,,*ick5 ,,curry4--,*ick5 comb9$ ) rice is usually an agreeable food comb9ation1 b :5 flavor$ ) curry p[d]1 z 9 ! recipe "h giv51 x is a highly flavor$ di% t appeals to ! ta/e ( _m p]sons4 ,,*ick5 ,,curry #a #c lb4 *ick5 #b ,tb4 butt] #b onions #a ,tb4 curry p[d] #b tsp4 salt #b c4 /eam$ rice ,clean1 dress1 & cut up ! *ick5 z = /ew+4 ,put ! butt] 9 a hot fry+ pan1 add ! onions1 slic$ ?91 !n ! pieces ( *ick51 & cook = #aj m9utes4 ,p>boil ! liv]1 gizz>d1 & he>t1 cut !m into pieces & add !m to ! *ick5 9 ! fry+ pan4 ,spr9kle ! curry p[d] & ! salt ov] ! :ole4 ,add boil+ wat] or ! /ock 9 :i* ! giblets 7 cook$1 & simm] until ! *ick5 is t5d]4 ,remove ! meat f ! fry+ pan & place x on a deep platt]4 ,surr\nd x ) a bord] ( /eam$ rice4 ,?ick5 ! /ock 9 ! fry+ pan slightly ) fl\r & p\r ! gravy ov] ! *ick54 ,s]ve hot4 #fh4 ,,*ick5 ,,en ,,cass]ole4--,food prep>$ 9 cass]oles always seems to meet ) ! approval ( ev5 ! mo/ discrim9at+ p]sons2 & *ick5 prep>$ 9 ?is way ) vegetables is no exception to ! rule4 ,= su* a di% %\ld be select$ a *ick5 ( m$ium size t is nei!r v old nor v "y4 ,any flavor t ! bird conta9s is reta9$1 s a /rong flavor is n desirable4 ,9 prep>+ *ick5 en cass]ole1 fir/ clean1 dress1 & cut x up 9 ! mann] direct$ = /ew$ *ick54 ,place ! pieces 9 a cass]ole di%1 toge!r ) #a cupful ( small c>rots or l>g] c>rots cut into /rips4 ,fry a f9ely *opp$ onion ) sev]al /rips ( bacon1 & cut ^! m f9ely :ile fry+ until ! :ole is well br[n$4 ,!n add !m to ! meat 9 ! cass]ole di%4 ,also1 add #a cupful ( potato balls or #a cupful ( dic$ potatoes4 ,season well ) salt & pepp]1 add #b tablespoonfuls ( fl\r1 & ov] ! :ole p\r suffici5t hot wat] to cov]4 ,cov] ! cass]ole di%1 place x 9 a mod]ate ov51 & cook sl[ly until ! *ick5 is t5d]4 ,s]ve f ! di%4 #fi4 ,,jelli$ ,,*ick54--,! h\sewife :o desires to s]ve an unusual *ick5 di% w f9d t !re is mu* 9 favor ( jelli$ *ick54 ,aside f its food value1 jelli$ *ick5 has m]it 9 t x appeals to ! eye1 especially if ! mold us$ 9 its prep>ation has a pleas+ %ape4 ,,jelli$ ,,*ick5 #a #c or #d lb4 *ick5 #b tsp4 salt ,sev]al slices ( onion #a h>d-cook$ egg #a pimi5to ,sev]al sprigs ( p>sley ,clean1 dress1 & cut up ! *ick54 ,put x into a saucepan & cov] ) boil+ wat]4 ,season ) ! salt & add ! slices ( onion4 ,cook sl[ly until ! meat w fall f ! bones4 ,remove ! *ick5 f ! saucepan1 take ! meat f ! bones1 & *op x into small pieces4 ,r$uce ! /ock to ab\t #a #a_/b cupfuls1 /ra9 x1 & skim (f ! fat4 ,) ?is done1 place slices ( ! h>d-cook$ egg 9 ! bottom ( a wet mold4 ,*op ! pimi5to & sprigs ( p>sley & mix !m ) ! *opp$ meat4 ,put ! mixture on top ( ! slic$ egg1 & p\r ! /ock ov] ! :ole4 ,keep 9 a cool place until x is set4 ,if ! /ock is n r$uc$ & m jelly is desir$1 unflavor$ gelat9e may be dissolv$ & add$ to coagulate ! liquid4 ,to s]ve jelli$ *ick51 remove f ! mold1 turn upside d[n1 s t ! eggs are on top & act z a g>ni%1 & !n cut 9 ?9 slices4 #gj4 ,,*ick5 ,,be*amel4--,/ill ano!r *ick5 di% t may be us$ to break ! monotony ( meals is *ick5 be*amel1 ! ^w be*amel be+ ! "n ( a sauce inv5t$ by ,b*amel1 :o 0 /ew>d to ,l\is ,,xiv1 a k+ ( ,france4 ,,*ick5 ,,be*amel #a good-siz$ *ick5 #b tsp4 salt #a_/d tsp4 pepp] #a c4 small mu%rooms #a_/d c4 *opp$ pimi5to #c ,tb4 fl\r #a c4 ?9 cream ,clean1 dress1 & cut up ! *ick54 ,place ! pieces into a saucepan1 & cov] ) boil+ wat]4 ,add ! salt & ! pepp]1 & all[ to come to ! boil+ po9t4 ,remove ! scum & simm] ! *ick5 sl[ly until x is t5d]4 ,remove ! *ick5 f ! liquid1 take ! meat f ! bones1 & cut x into small pieces4 ,add to ^! ! mu%rooms & *opp$ pimi5to4 ,r$uce ! /ock to #a cupful & ?ick5 x ) ! fl\r add$ to ! ?9 cream4 ,cook until ! sauce is ?ick5$4 ,!n add to x ! *opp$ *ick5 ) ! o!r +r$i5ts4 ,heat all ?or\ghly & s]ve on toa/ po9ts or 9 timbale cases1 ! mak+ ( :i* is expla9$ 9 ,meat1 ,"p #b4 #ga4 ,,cook+ ,,( ,,giblets4--,z has be5 po9t$ out1 ! giblets--t is1 ! liv]1 he>t1 & gizz>d ( all k9ds ( f[l--are us$ 9 gravy mak+ & z an +r$i5t = /uff+4 ,:5 p\ltry is /ew$1 z 9 mak+ /ew$ *ick51 x is n uncommon to cook ! giblets ) ! pieces ( *ick54 ,! gizz>d & he>t especially require long1 sl[ cook+ to make !m t5d] en\gh to be eat54 ,!re=e1 :5 p\ltry is broil$1 fri$1 or roa/$1 "s o!r cook]y me?od mu/ be resort$ to1 z ^! processes are too rigid = ! prep>ation ( giblets4 ,9 su* cases1 ! be/ plan is to cook !m 9 wat] until !y are t5d] & !n saut !m 9 butt]4 ,:5 cook$ 9 ?is way1 !y may be s]v$ ) ! p\ltry1 = to _m p]sons !y are v palatable4 ,,di%es ,,f ,,left-,,ov] ,,p\ltry #gb4 ,left-ov] p\ltry ( any k9d is too valuable to be wa/$1 b ev5 if ?is 7 n s !re are s _m practical ways 9 :i* su* left-ov]s may be us$ to advantage t x w\ld be ! height ( extravagance n to utilize !m4 ,! bones t rema9 f roa/ f[l aft] c>v+ are especially good = s\p mak+1 z !y w yield q a quantity ( flavor :5 !y are ?or\ghly cook$4 ,if suffici5t meat rema9s on ! c>cass to p]mit ( slic+1 su* meat may be s]v$ cold4 ,h[ev]1 if m]ely small pieces are left or if fri$ or broil$ p\ltry rema9s1 x w be advisable to make "s o!r use ( ^! left-ov]s4 ,x is (t5 possible = ! +5i\s h\sewife to add o!r foods to !m s z to increase ! quantity & ?us make !m s]ve m4 ,= example1 a small quantity ( pork or veal may be satisfactorily us$ ) *ick51 z may also pieces ( h>d-cook$ eggs1 cel]y1 mu%rooms1 etc4 ,9 fact1 salads may be made by comb9+ su* +r$i5ts & salad dress+s4 ,to %[ ! use ( left-ov]s /ill fur!r1 !re are "h giv5 a numb] ( recipes t may well be us$4 #gc4 ,*ick5 ,salad4--,a common way 9 :i* to utilize left-ov] *ick5 is 9 *ick5 salad4 ,su* salad may be s]v$ to advantage = lun*eons & o!r light meals4 ,,*ick5 ,,salad #b c4 cold dic$ *ick5 #a c4 *opp$ cel]y #a small onion1 *opp$ ,salad dress+ #b h>d-cook$ eggs ,mix ! meat ) ! *opp$ cel]y & onion4 ,m>9ate ) well-season$ v9eg> or a little lemon juice4 ,fr5* dress+ may be us$ = ?is if oil is desir$4 ,j be=e s]v+ p\r (f any excess liquid4 ,add any desir$ salad dress+4 ,heap ! salad on lettuce leaves & g>ni% ) slices ( ! h>d-cook$ eggs4 #gd4 ,*ick5 la ,k+4--,*ick5 la k+ is n necess>ily a left-ov] di%1 = x may be made f ei!r left-ov] *ick5 or1 if desir$1 *ick5 cook$ especially = x4 ,x makes an excell5t di% to prep>e 9 a *af+ di%1 b x may be conv5i5tly prep>$ 9 a saucepan on ! fire & s]v$ 9 any desirable way4 ,,*ick5 ,,la ,,k+ #c ,tb4 fat 7butt] or bacon fat or "p ( ea*7 #b ,tb4 fl\r #c_/d c4 *ick5 /ock #a c4 milk or ?9 cream #a tsp4 salt #a_/b c4 mu%rooms #a_/d c4 cann$ pimi5to #a-a_/b c4 cold *ick5 #b eggs ,melt ! fat 9 a saucepan1 add ! fl\r1 & /ir until well mix$4 ,heat ! /ock & ! milk or cream1 p\r ?is into ! mixture1 /ir rapidly1 & br+ to boil+ po9t4 ,add ! salt & ! mu%rooms1 pimi5toes1 & cold *ick5 cut into pieces #a_/b to #a in* long1 all[ ! mixture to come to ! boil+ po9t aga91 & add ! slightly beat5 eggs4 ,remove f ! fire at once to prev5t ! egg f curdl+4 ,s]ve ov] pieces ( fre% toa/ & spr9kle ) paprika4 #ge4 ,*ick5 ,croquettes4--,left-ov] *ick5 may be us$ to advantage = croquettes made accord+ to ! foll[+ recipe4 ,:5 ! +r$i5ts li/$ are comb9$ ) *ick51 an especially agreeable food w be ! result4 ,if !re is n suffici5t cold *ick5 to meet ! requirem5ts1 a small quantity ( cold veal or pork may be *opp$ ) ! *ick54 ,,*ick5 ,,croquettes #c ,tb4 fat #a_/d c4 fl\r #a tsp4 salt #a_/h tsp4 pepp] #a_/d tsp4 paprika #a c4 *ick5 /ock or cream #b c4 cold *ick51 *opp$ #a_/d4 mu%rooms1 *opp$ #a tsp4 p>sley1 *opp$ #a egg ,f9e bread crumbs ,melt ! fat 9 a saucepan1 add ! fl\r1 & /ir until well bl5d$4 ,add ! salt1 pepp]1 & paprika4 ,heat ! /ock or cream & add to ! mixture 9 ! saucepan4 ,/ir con/antly until ! sauce is completely ?ick5$4 ,!n add ! *opp$ *ick51 mu%rooms1 & p>sley4 ,:5 cold1 %ape into oblong croquettes1 roll 9 ! egg1 slightly beat51 & !n 9 f9e crumbs4 ,fry 9 deep fat until br[n4 ,s]ve ) a g>ni% or "s vegetable1 su* z peas1 dic$ c>rots1 or small pieces ( caulifl[]1 z well z ) left-ov] *ick5 gravy or well-season$ :ite sauce4 #gf4 ,,turkey ,,ha%4--,possibly ! simple/ way 9 :i* to utilize left-ov] turkey meat is to make x up into ha%4 ,su* a di% may be us$ = almo/ any meal1 & :5 made accord+ to ! recipe "h giv5 x w suit ! ta/e ( ne>ly e p]son4 ,,turkey ,,ha% #b ,tb4 butt] #a_/b c4 co>se rye-bread crumbs #a small onion1 slic$ #b c4 f9ely *opp$ cold turkey #a_/b c4 f9ely *opp$ raw potato #a_/b tsp4 salt #a_/h tsp4 pepp] #a pt4 milk ,melt ! butt] 9 a saucepan4 ,:5 br[n1 add to x ! rye-bread crumbs & mix well4 ,!n add ! slic$ onion1 *opp$ turkey1 potato1 salt1 & pepp]4 ,cook = a %ort "t on top ( ! /ove1 /irr+ frequ5tly to prev5t burn+4 ,p\r ! milk ov] ! :ole1 & place ! pan 9 ! ov5 or on ! back ( ! /ove4 ,cook sl[ly until ! milk is r$uc$ & ! ha% is suffici5tly dry to s]ve4 ,s]ve on butt]$ toa/4 #gg4 ,,*ick5 ,,) ,,rice4--,left-ov] *ick5 may be readily comb9$ ) rice to make a nutriti\s di%4 ,to prep>e *ick5 ) rice1 add to left-ov] gravy any left-ov] cold *ick5 cut into small pieces4 ,if !re is n en\gh gravy to cov] ! meat1 add suffici5t :ite sauce2 if no gravy rema9s1 use :ite sauce entirely4 ,heat ! *ick5 9 ! gravy or ! sauce to ! boil+ po9t4 ,!n heap a m\nd ( fre% /eam$ or boil$ rice 9 ! c5t] ( a deep platt] or a vegetable di% & p\r ! *ick5 & sauce ov] x4 ,s]ve hot4 #gh4 ,bak$ ,p\ltry ,) ,rice4--,a cass]ole or a bak+ di% s]ves z a good ut5sil 9 :i* to prep>e a left-ov] di% ( any k9d ( p\ltry1 because x p]mits vegetables to be add$ & cook$ ?or\ghly4 ,bak$ p\ltry ) rice is a di% t may be prep>$ 9 su* a ut5sil4 ,l9e a cass]ole or a bak+ di% ) a ?ick lay] ( fre% /eam$ or boil$ rice4 ,fill ! c5t] ) *opp$ cold p\ltry1 :i* may be *ick51 turkey1 duck1 or goose4 ,add peas1 *opp$ c>rots1 potato1 & a few slices ( onion 9 any desirable proportion4 ,ov] ?is p\r suffici5t left-ov] gravy or :ite sauce to cov] well4 ,fir/1 /eam ?or\ghly2 !n uncov] ! ut5sil & bake sl[ly until ! vegetables are cook$ & ! entire mixture is well heat$4 ,s]ve f ! cass]ole or bak+ di%4 ,,s]v+ ,,& ,,c>v+ ,,p\ltry #gi4 ,p\ltry ( any k9d %\ld always be s]v$ on a platt] or 9 a di% t has be5 heat$ 9 ! ov5 or by runn+ hot wat] ov] x4 ,aft] plac+ ! cook$ bird on ! platt] or ! di% f :i* x is to be s]v$1 x %\ld be tak5 to ! d9+ room & plac$ be=e ! p]son :o is to s]ve4 ,if x is roa/$1 x w require c>v+4 ,if n1 ! pieces may be s]v$ z !y are desir$ by ! individuals at ! table4 ,p\ltry hav+ bo? d>k & :ite meat is usually s]v$ accord+ to ! ta/e ( ea* individual at ! table4 ,if no pref]5ce is /at$1 h[ev]1 a small portion ( ea* k9d ( meat is g5]ally s]v$4 #hj4 ,! c>v+ ( broil$ or roa/ *ick51 turkey1 duck1 or goose may be done 9 ! kit*51 b hav+ ! :ole bird br\ght to ! table & c>v$ !re adds consid]ably to a meal4 ,c>v+ is usually done by ! head ( ! family1 b 9 a family 9 :i* !re are boys ea* "o %\ld be taught to c>ve prop]ly1 s t he may d ! c>v+ 9 ! abs5ce ( ano!r p]son4 ,illu/ration3 ,,fig4 #df ,illu/ration3 ,,fig4 #dg ,illu/ration3 ,,fig4 #dh ,illu/ration3 ,,fig4 #di ,= c>v+1 ! bird %\ld be plac$ on ! platt] s t x re/s on its back2 also1 a well-%>p5$ c>v+ knife & a =k %\ld be plac$ at ! "r ( ! platt] & ! p]son :o is to s]ve4 ,to c>ve a bird1 beg9 z %[n 9 ,fig4 #df2 t is1 ?ru/ ! =k firmly into ! side or brea/ ( ! f[l & cut ?r\gh ! sk9 :]e ! leg jo9s ! body1 break+ ! ?igh jo9t4 ,cut ?r\gh ?is jo9t1 sev]+ ! second jo9t & leg 9 "o piece4 ,!n1 if desir$1 cut ! leg ap>t at ! second jo9t4 ,z ! portions are ?us cut1 !y may be plac$ on a sep>ate platt] t is br\ght to ! table heat$4 ,next1 9 ! same mann]1 cut (f ! o!r leg & sep>ate x at ! second jo9t4 ,) ! legs cut (f1 remove ea* w+ at ! jo9t :]e x is atta*$ to ! body1 proce$+ z %[n 9 ,fig4 #dg4 ,!n slice ! meat f ! brea/ by cutt+ d[n f ! ridge ( ! brea/ bone t[>d ! w+1 z 9 ,fig4 #dh4 ,aft] ?is meat has be5 slic$ (f1 !re /ill rema9s "s meat ar\nd ! ?igh & on ! back4 ,?is %\ld be slic$ (f or remov$ ) ! po9t ( ! knife1 z 9 ,fig4 #di1 s t ! entire skeleton w be clean1 z 9 ,fig4 #ej4 ,if ! entire bird is n to be s]v$1 z mu* z is necess>y may be cut & ! rema9d] left on ! bones4 ,) ea* s]v+ ( meat a spoonful ( dress+ %\ld be tak5 f ! inside ( ! bird1 provid$ x is /uff$1 &1 toge!r ) "s gravy1 s]v$ on ! plate4 ,illu/ration3 ,,fig4 #ej 99 99 99 99 99 ,,game ,,g5]al ,,description #ha4 ,,game1 :i* includes ! meat ( de]1 be>1 rabbit1 squirrel1 wild duck1 wild goose1 p>tridge1 pheasant1 & "s less common animals1 su* z possum1 is n a p>ticul>ly common food4 ,h[ev]1 x is suffici5tly common to w>rant a few directions conc]n+ its use4 ,game c be pur*as$ or caught only dur+ c]ta9 seasons1 designat$ by ! laws ( v>i\s /ates4 ,su* laws are q /r+5t & h be5 made = ! protection ( ea* p>ticul> species4 #hb4 ,! meat ( wild animals & birds is usually /rong 9 flavor4 ,j :y ?is is s1 h[ev]1 is n def9itely kn[n4 ,und\bt$ly "s ( ! /rong flavor is due to ! p>ticul> food on :i* ! animal or ! bird fe$s1 & mu* ( ?is flavor is due to extractives conta9$ 9 ! fle%4 ,:5 game birds & animals h consid]able fat surr\nd+ ! tissues1 ! great] "p ( x is (t5 reject$ because ( its extremely high flavor4 ,by prop] cook+1 h[ev]1 mu* ( ?is flavor1 if x happ5s to be a disagreeable "o1 c be driv5 (f4 ,! g5]al composition ( ! fle% ( v>i\s k9ds ( game does n diff] greatly f t ( simil> dome/ic animals or birds4 ,= in/ance1 ! fle% ( be> is simil> 9 its composition to t ( fat beef1 z be> is "o ( ! wild animals t is v fat4 ,v5ison1 or ! meat obta9$ f de]1 conta9s mu* less fat1 & its composition resembles closely t ( v lean beef4 ,rabbits & mo/ ( ! wild birds are q lean2 9 fact1 !y are s lean t x is necess>y 9 ! prep>ation ( !m to supply suffici5t fat to make !m m appetiz+4 ,,recipes ,,= ,,game #hc4 ,only a few recipes = ! prep>ation ( game are "h giv51 because1 9 ! case ( wild birds1 ! cook]y me?ods d n diff] mat]ially f ^? giv5 = p\ltry1 &1 9 ! case ( su* animals z be>s1 ! directions = prep>+ /eaks & o!r cuts are id5tical ) ! cook+ ( simil> cuts ( beef4 ,rabbit & squirrel are p]haps ! mo/ common game us$ z food 9 ! home2 !re=e1 directions = clean+ & cook+ !m receive ! mo/ consid]ation4 #hd4 ,,prep>+ ,a ,,rabbit ,,= ,,cook+4--,9 ord] to prep>e a rabbit = cook+1 x mu/ fir/ be sk9n$ & drawn1 aft] :i* x may be cut up or left :ole1 dep5d+ on ! cook]y me?od t is to be foll[$4 ,to sk9 a rabbit1 fir/ *op (f ! feet at ! fir/ jo9t2 !n remove ! head at ! fir/ jo9t bel[ ! skull & slit ! sk9 ( ! /oma* f a po9t betwe5 ! =elegs to ! h9d legs4 ,) ?is done1 remove ! entrails c>efully1 proce$+ 9 mu* ! same mann] z 9 remov+ ! entrails ( a *ick54 ,!n slit ! sk9 f ! op5+ 9 ! /oma* ar\nd ! back to ! opposite side4 ,cat* hold on ! back & pull ! sk9 fir/ f ! h9d legs & !n f ! =elegs4 ,if ! rabbit is to be /ew$1 wa% x ?or\ghly & sep>ate x into pieces at ! jo9ts4 ,if x is to be roa/$ or braiz$1 x may be left :ole4 ,a rabbit t is left :ole pres5ts a bett] appe>ance :5 x is truss$4 ,to truss a rabbit1 =ce ! h9d legs t[>d ! head & fa/5 !m 9 place by pass+ a skew] ?r\gh ! leg on "o side1 ?r\gh ! body1 & into ! leg on ! o!r side4 ,!n skew] ! front legs back "u ! body 9 ! same way4 ,9 su* a case1 ! head may be left on or remov$1 z desir$4 #he4 ,,roa/ ,,rabbit4--,roa/+ is ! cook]y process (t5 us$ to prep>e rabbit4 ,to cook x 9 ?is way1 fir/ sk9 & clean ! animal & /uff x4 ,any ( ! /uff+s previ\sly giv5 may be us$ = ?is purpose4 ,!n skew] ! legs 9 position1 place /rips ( bacon across ! back1 put 9 a roa/+ pan1 & dr$ge ) salt & pepp]4 ,also1 add #a_/b cupful ( hot wat] to :i* has be5 add$ a little butt] or bacon fat4 ,roa/ 9 a quick ov51 & ba/e e #ae m9utes dur+ ! roa/+4 ,a few m9utes be=e ! rabbit is t5d] en\gh to be pi]c$ ) a =k1 remove ! /rips ( bacon s t ! fle% und]nea? may br[n4 ,!n remove f ! pan & s]ve4 #hf4 ,,saut,d ,,rabbit4--,if x is desir$ to prep>e a rabbit by saut+1 sk9 & clean x1 cut x into pieces1 & dry all ! pieces ) a s(t clo?4 ,!n melt bacon fat 9 a fry+ pan1 & :5 x is hot place ! pieces ( rabbit 9 x & all[ !m to br[n4 ,add sev]al sprigs ( p>sley & two small onions1 slic$1 season ) salt & pepp]1 add a slice or two ( bacon1 & p\r wat] ov] ! :ole until x is ne>ly cov]$4 ,place a cov] on ! fry+ pan & simm] sl[ly4 ,add wat] :5 x is necess>y4 ,:5 ! meat is t5d]1 remove x f ! fry+ pan4 ,!n ?ick5 ! fluid t rema9s ) a small am\nt ( fl\r s z to make a gravy4 ,s]ve hot4 #hg4 ,,rabbit ,,pie4--,rabbit made into pie is also a desirable way 9 :i* to s]ve rabbit4 ,to prep>e su* a di%1 sk9 & clean "o or m rabbits & cut !m up into z small pieces z possible1 remov+ ! l>ge/ bones4 ,put ^! pieces into a bak+ di%1 & ov] !m place bacon cut into small /rips4 ,spr9kle all ) *opp$ p>sley1 salt1 & pepp]1 & add a few slices ( onion1 z well z "s /rips ( c>rot & potato1 if desir$4 ,p\r a suffici5t am\nt ( boil+ wat] ov] ! :ole & all[ to simm] sl[ly until ! meat is p>tly cook$4 ,!n place 9 ! ov5 & cook until ! meat is t5d]4 ,next1 dr$ge ! cont5ts ( ! bak+ di% ) fl\r & cov] ) a #a_/d-;in* lay] ( bak+-p[d] biscuit d\gh4 ,make sev]al slits ?r\gh ! d\gh to all[ ! /eam to escape4 ,bake until ! d\gh becomes a well-br[n$ cru/4 ,s]ve hot 9 ! bak+ di%4 #hh4 ,,broil$ ,,squirrel4--,= cook+1 squirrel is clean$ 9 practically ! same way z rabbit4 ,squirrel may be made ready to eat by /ew+1 b z x is s small a creature1 broil+ is ! usual me?od ( prep>ation4 ,to broil a squirrel1 fir/ remove ! sk9 & clean x4 ,!n break ! bones along ! sp9e1 s t ! squirrel c be spread out flat4 ,:5 ?us made ready1 place x on a well-greas$ hot broil] & se> x quickly on "o side2 !n turn x & se> ! o!r side4 ,next1 spr9kle x ) salt & pepp]1 place /rips ( bacon across ! back1 & all[ x to broil sl[ly until x is well br[n$4 ,squirrel may be s]v$ 9 ! same way z rabbit4 #hi4 ,,cuts ,,( ,,v5ison4--,! meat obta9$ f de]1 call$ v5ison1 z has be5 m5tion$1 may be cut up to =m cuts simil> to ^? obta9$ f beef1 su* z /eaks & roa/s4 ,al?\gh su* meat is a r>ity1 x w be well to be famili> ) a few ( ! me?ods ( cook+ x4 ,^!1 h[ev]1 d n diff] mat]ially f ! me?ods ( cook+ o!r meats4 #ij4 ,,broil$ ,,v5ison4--,to prep>e v5ison = broil+1 cut a /eak f #a to #a-a_/b in*es ?ick4 ,place ?is on a well-greas$ broil] & broil until well done4 ,s]ve on a hot platt]4 ,g>ni% ! broil$ v5ison ) p>sley & p\r ov] x sauce made z foll[s3 ,,sauce ,,= ,,broil$ ,,v5ison #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt #a_/d tsp4 gr\nd c9namon #d ,tb4 currant jelly #b tsp4 lemon juice #a_/d c4 port w9e #f f9ely *opp$ ,m>as*9o *]ries ,melt ! butt] 9 a saucepan1 add ! fl\r1 salt1 gr\nd c9namon1 currant jelly1 lemon juice1 & ! port w9e1 :i* %\ld be heat$ ) #a cupful ( wat]4 ,cook until ! fl\r has ?ick5$1 remove f ! fire1 & add ! *]ries4 #ia4 ,,roa/ ,,fillet ,,( ,,v5ison4--,if a fillet ( v5ison is to be roa/$1 proce$ by l>d+ x ) /rips ( salt pork4 ,!n place x 9 a pan ) "o small onion1 slic$1 a bay leaf1 & a small quantity ( p>sley1 #a teaspoonful ( salt1 & #a_/d teaspoonful ( pepp]4 ,dilute #a_/d cupful ( v9eg> ) #c_/d cupful ( wat] & add a teaspoonful ( ,worce/]%ire sauce4 ,p\r ?is ov] ! fillet & place x 9 a hot ov54 ,cook until ! liquid has evaporat$ suffici5tly to all[ ! v5ison to br[n4 ,turn1 s z to br[n on bo? sides1 & :5 q t5d] & well br[n$1 s]ve on a hot platt]4 #ib4 ,,roa/ ,,leg ,,( ,,v5ison4--,if a leg ( v5ison is to be roa/$1 fir/ remove ! sk91 wipe ! meat ) a damp clo?1 & cov] x ) a pa/e made ( fl\r & wat]4 ,!n put x into a roa/+ pan & roa/ 9 a v hot ov54 ,ba/e ) hot wat] e #ae m9utes = ab\t #a #a_/b h\rs4 ,at ! end ( ?is "t1 remove ! pa/e1 spread ! surface ) butt]1 spr9kle ) salt & pepp]1 & cont9ue to roa/ = #a to #a #a_/d h\rs long]4 ,ba/e e #ae m9utes1 ba/+ dur+ ! la/ h\r ) hot wat] 9 :i* has be5 melt$ a small quantity ( butt]4 ,!n remove ! v5ison f ! pan & s]ve x on a hot platt] ) any desir$ sauce4 ,,p\ltry ,,& ,,game ,,exam9ation ,,que/ions 7#a7 ,( :at value is p\ltry 9 ! diet8 7#b7 ,:at effect d ! fe$+ & c>e ( p\ltry h ^u x z food8 7#c7 ,m5tion briefly ! prop] prep>ation ( p\ltry kill$ = m>ket4 7#d7 7a7 ,:at are ! mo/ important ?+s to consid] :5 p\ltry is to be select$8 7b7 ,give ! po9ts t indicate good quality ( p\ltry4 7#e7 ,h[ w\ld y det]m9e ! age ( a *ick58 7#f7 ,h[ w\ld y det]m9e ! fre%ness ( a *ick58 7#g7 7a7 ,:at are ! m>ks ( cold-/orage p\ltry8 7b7 ,%\ld cold-/orage p\ltry be drawn or undrawn8 ,tell :y4 7#h7 ,h[ %\ld froz5 p\ltry be ?aw$8 7#i7 ,tell briefly h[ turkey %\ld be select$4 7#aj7 ,at :at age & season is turkey be/8 7#aa7 ,discuss ! selection (3 7a7 ducks2 7b7 geese4 7#ab7 7a7 ,h[ does ! composition ( p\ltry comp>e ) t ( meat8 7b7 ,:at k9d ( *ick5 has a high food value8 7#ac7 7a7 ,h[ %\ld a *ick5 be dress$8 7b7 ,:at c>e %\ld be giv5 to ! sk9 9 pluck+8 7#ad7 ,give briefly ! /eps 9 draw+ a *ick54 7#ae7 ,give briefly ! /eps 9 cutt+ up a *ick54 7#af7 ,h[ is p\ltry prep>$ =3 7a7 roa/+8 7b7 fry+8 7c7 broil+8 7d7 /ew+8 7#ag7 7a7 ,describe truss+1 7b7 ,:y is truss+ done8 7#ah7 ,give briefly ! /eps 9 bon+ a *ick54 7#ai7 ,tell briefly h[ to s]ve & c>ve a roa/$ bird4 7#bj7 ,discuss game 9 a g5]al way4 ,,additional ,,"w ,select a f[l by apply+ ! te/s giv5 = selection 9 ! lesson4 ,prep>e x by :at seems to y to be ! mo/ economical me?od4 ,tell h[ _m p]sons are s]v$ & ! use made ( ! left-ov]s4 ,compute ! co/ p] s]v+ by divid+ ! co/ ( ! f[l by ! numb] ( s]v+s x made4 ,at ano!r "t1 select a *ick5 = fry+ by apply+ ! te/s giv5 9 ! lesson4 ,compute ! co/ p] s]v+ by divid+ ! co/ ( ! *ick5 by ! numb] ( s]v+s x made4 ,comp>e ! co/ p] s]v+ ( ! fri$ *ick5 ) t ( ! f[l1 to f9d :i* is ! m economical4 ,9 ea* case1 collect ! bones aft] ! *ick5 is eat5 & weigh !m to det]m9e :i* has ! great] proportion ( bone to meat1 ! f[l or ! fry+ *ick54 ,:e!r y h rais$ ! p\ltry y\rself or h pur*as$ x 9 ! m>ket1 use ! m>ket price 9 comput+ y\r co/s4 ,weigh ! birds c>efully be=e draw+ !m4 99 99 99 99 99 ,,fi% ,,& ,,%ell ,,fi% 99 99 99 99 99 ,,fi% ,,fi% ,,9 ,,! ,,diet #a4 ,,fi% provides ano!r class ( high-prote9 or tissue-build+ food4 ,z ?is t]m is g5]ally und]/ood1 x includes bo? v]tebrate fi%--t is1 fi% hav+ a backbone1 su* z salmon1 cod1 %ad1 etc4--& _m o!r wat] animals1 su* z lob/]s1 crabs1 %rimp1 oy/]s1 & clams4 ,a di/9ction1 h[ev]1 is g5]ally made betwe5 ^! two gr\ps1 ^? hav+ bones be+ reg>d$ prop]ly z fi% & ^? p>tly or entirely encas$ 9 %ells1 z %ell fi%4 ,x is accord+ to ?is di/9ction t ?is class ( foods is consid]$ 9 ?is ,section4 ,because all ! v>ieties ( bo? fi% & %ell fi% are 9 _m respects simil>1 ! t]m sea food is (t5 appli$ to !m1 b1 z a rule1 ?is t]m is re/rict$ to designate salt-wat] products z di/+ui%$ f fre%-wat] fi%4 #b4 ,fi% c usually be pur*as$ at a l[] price ?an meat1 & = ?is reason possesses an economic advantage ov] x4 ,besides ! price1 ! sub/itution ( fi% = meat makes = economy 9 a numb] ( ways to :i* consid]ation is n usually giv54 ,^! w become cle>ly evid5t :5 x is rememb]$ t ne>ly all l& animals t furni% meat live on _m agricultural products t might be us$ = human food4 ,!n1 too1 o!r foods f$ to animals1 al?\gh n actually human foods1 require 9 _! rais+ ! use ( soil t might o!rwise be utiliz$ = ! rais+ ( food = human be+s4 ,?is is n true 9 ! case ( fi%4 ,!y consume ! vegetation t gr[s 9 lakes1 /reams1 & ! ocean1 z well z v>i\s k9ds ( insects1 small fi%1 etc41 :i* _c be us$ z human food & :i* d n require ! use ( ! soil4 ,9 addition1 mu* ( ! food t animals1 :i* are w>m-blood$1 take into _! bodies is requir$ to ma9ta9 a con/ant temp]ature above t ( _! surr\nd+s1 s t n all ( :at !y eat is us$ 9 build+ up ! tissues ( _! bodies4 ,) fi%1 h[ev]1 x is diff]5t4 ,z !y are cold-blood$ & actually receive heat f _! surr\nd+s1 !y d n require food = bodily w>m?4 ,practically all t !y take into ! body is built up into a supply ( fle% t may be us$ z food = human be+s4 #c4 ,) fi%1 z ) o!r foods1 "s v>ieties are s\ght m ?an o!rs1 ! popul>ity ( c]ta9 k9ds dep5d+ on ! individual ta/e or ! pref]5ce ( ! p 9 a p>ticul> locality4 ,su* popul>ity1 h[ev]1 is (t5 a disadvantage to ! pur*as]1 because a l>ge dem& = c]ta9 v>ieties has a t5d5cy to cause a rise 9 price4 ,! increas$ price does n indicate t ! fi% is ( m value to ! consum] ?an "s o!r fi% t may be *eap] because x is less popul>1 al?\gh q z valuable f a food /&po9t4 ,! pref]5ce = p>ticul> k9ds ( fi% & ! p]si/5t disreg>d ( o!rs t are edible is = ! mo/ "p due to prejudice4 ,9 c]ta9 localities1 "o k9d ( fi% may be extremely popul> :ile 9 o!rs ! same fi% may n be us$ = food at all4 ,su* prejudice %\ld be ov]come1 =1 z a matt] ( fact1 practically e fi% tak5 f pure wat] is fit to eat1 9 ! s5se t x furni%es food & is n injuri\s to heal?4 ,9 addition1 any edible fi% %\ld be eat5 9 ! locality :]e x is caught4 ,! transportation ( ?is food is a r difficult matt]1 &1 besides1 x adds to ! co/4 ,x is !re=e an excell5t plan to make use ( ! k9d ( fi% t is mo/ pl5tiful1 z su* practice w insure bo? bett] quality & a l[] m>ket price4 #d4 ,z is well kn[n1 fi% is an extremely p]i%able food4 ,!re=e1 :5 x is caught 9 quantities too great to be us$ at "o "t1 x is pres]v$ 9 v>i\s ways4 ,! pres]vation me?ods t h prov$ to be ! mo/ satisfactory are cann+1 salt+ & dry+1 smok+1 & pres]v+ 9 v>i\s k9ds ( br9e & pickle4 ,z su* me?ods are usually c>ri$ out 9 ! locality :]e ! fi% is caught1 _m v>ieties ( fi% c be conv5i5tly /or$ = long p]iods ( "t & s di/ribut$ z to meet ! requirem5ts ( ! consum]4 ,?is plan enables p]sons f> remov$ f ! ,s\rce ( supply to procure fi% frequ5tly4 99 99 99 99 99 ,,composition ,,& ,,food ,,value ,,( ,,fi% ,,composition ,,( ,,fi% #e4 ,,comp>ison ,,( ,,fi% ,,) ,,meat4--,9 g5]al1 ! composition ( fi% is simil> to t ( meat1 = bo? ( !m are high-prote9 foods4 ,h[ev]1 "s v>ieties ( fi% conta9 l>ge quantities ( fat & o!rs conta9 v little ( ?is sub/ance1 s ! food value ( ! diff]5t k9ds v>ies greatly4 ,z 9 ! case ( meat1 fi% is lack+ 9 c>bohydrate4 ,because ( ! close simil>ity betwe5 ^! two foods1 fi% is a v desirable sub/itute = meat4 ,9 fact1 fi% is 9 "s respects a bett] food ?an meat1 b x _c be us$ s cont9u\sly z meat )\t becom+ monoton\s2 t is to say1 a p]son w gr[ tir$ ( fi% mu* m quickly ?an ( mo/ meats4 ,! simil>ity betwe5 ! composition ( fi% & t ( meat has mu* to d ) regulat+ ! price ( ^! prote9 foods1 :i*1 z has already be5 le>n$1 are ! highe/ pric$ foods on ! m>ket4 #f4 ,,prote9 ,,9 ,,fi%4--,9 fi%1 z well z 9 %ell fi%1 a v l>ge proportion ( ! food sub/ances pres5t is prote94 ,?is proportion v>ies ) ! quantity ( wat]1 bone1 & refuse t ! p>ticul> food conta9s1 & ) ! physical /ructure ( ! food4 ,9 fre% fi%1 ! p]c5tage ( ?is mat]ial v>ies f #f to #ag p] c5t4 ,! /ructure ( fi% is v simil> to t ( meat1 z ! fle% is compos$ ( t9y holl[ fib]s conta9+ extractives1 9 :i* are dissolv$ m9]al salts & v>i\s o!r mat]ials4 ,! quantity ( extractives f\nd 9 ^! foods1 h[ev]1 is less ?an t f\nd 9 meat4 ,fi% extracts ( any k9d1 su* z clam juice1 oy/] juice1 etc41 are simil> 9 _! composition to any ( ! extractives ( meat1 diff]+ only 9 ! k9d & proportions4 ,9 addition to ! muscle fib]s ( fi%1 :i* are1 ( c\rse1 compos$ ( prote91 fi% conta9s a small quantity ( album91 j z meat does4 ,x is ! prote9 mat]ial 9 fi%1 z well z 9 %ell fi%1 t is responsible = its v rapid decomposition4 ,! application ( heat has ! same effect on ! prote9 ( fi% z x has on t ( meat1 f[l1 & o!r animal tissues4 ,consequ5tly1 ! same pr9ciples ( cook]y apply to bo? ! ret5tion & ! extraction ( flavor4 #g4 ,,fat ,,9 ,,fi%4--,! p]c5tage ( fat 9 fi% v>ies f less ?an #a p] c5t4 9 "s cases to a trifle m ?an #ad p] c5t4 9 o!rs1 b ?is high p]c5tage is r>e1 z ! av]age fi% probably does n exce$ f #c to #f or #g p] c5t4 ( fat4 ,?is v>iation affects ! total food value proportionately4 ,! v>ieties ( fi% t conta9 ! mo/ fat det]iorate mo/ rapidly & )/& transportation ! lea/ well1 s t :5 ^! are secur$ 9 l>ge quantities !y are usually cann$ or pres]v$ 9 "s mann]4 ,fi% conta9+ a l>ge am\nt ( fat1 su* z salmon1 turbot1 eel1 h]r+1 halibut1 mack]el1 mullet1 butt]fi%1 & lake tr\t1 h a m moi/ quality ?an ^? :i* are )\t fat1 su* z cod4 ,!re=e1 z x is difficult to cook fi% t is lack+ 9 fat & keep x f becom+ dry1 a fat fi% makes a m palatable food ?an a lean fi%4 ,! fat ( fi% is v /rongly flavor$2 consequ5tly1 any t cooks out ( fi% 9 its prep>ation is n suitable = use 9 ! cook+ ( o!r foods4 #h4 ,,c>bohydrate ,,9 ,,fi%4--,l meat1 fi% does n conta9 c>bohydrate 9 any appreciable quantity4 ,9 fact1 ! small am\nt t is f\nd 9 ! tissue1 & t comp>es to ! glycog5 f\nd 9 animal tissues1 is n pres5t 9 suffici5t quantities to m]it consid]ation4 #i4 ,,m9]al ,,matt] ,,9 ,,fi%4--,9 fi%1 m9]al matt] is q z preval5t z 9 meat4 ,?r\gh a notion t fi% conta9s l>ge proportions ( phosphorus1 & because ?is m9]al is also pres5t 9 ! bra91 ! idea t fi% is a bra9 food has become widespread4 ,x has be5 det]m9$1 h[ev]1 t ?is belief has no f\ndation4 ,,food ,,value ,,( ,,fi% #aj4 ,,factors ,,det]m9+ ,,food ,,value4--,! total food value ( fi%1 z has be5 %[n1 is high or l[1 v>y+ ) ! food sub/ances x conta9s4 ,!re=e1 s9ce1 weight = weight1 ! food value ( fat is mu* high] ?an t ( prote91 x foll[s t ! fi% conta9+ ! mo/ fat has ! highe/ food value4 ,fat & prote91 z is well kn[n1 d n s]ve ! same function 9 ! body1 b ea* has its purpose & is valuable & necess>y 9 ! diet4 ,"s v>ieties ( fi% conta9 fat t is /rong 9 flavor1 & f ^! ! fat %\ld be remov$ be=e cook+1 especially if ! flavor is disagreeable4 ,?is proc$ure ( c\rse r$uces ! total food value ( ! fi%1 b x %\ld be done if x increases ! palatability4 #aa4 ,,relative ,,nutritive ,,value ,,( ,,fi% ,,& ,,meat4--,:5 fi% & meat are comp>$1 x w be obs]v$ t "s k9ds ( fi% h a high] food value ?an meat1 p>ticul>ly if ! fi% conta9s mu* fat & ! meat is lean4 ,:5 ! av]age ( ea* ( ^! foods is comp>$1 h[ev]1 meat w be f\nd to h a high] food value ?an fi%4 ,to %[ h[ fi% comp>es ) meat & f[l1 ! composition & food value ( sev]al v>ieties ( ea* food are giv5 9 ,table ,i1 :i* is tak5 f a ,unit$ ,/ates gov]nm5t bullet94 ,,table ,i ,,comp>ison ,,( ,,composition ,,& ,,food ,,value ,,( ,,fi% ,,& ,,meat ---------------------------------------- ------------------------ ,composition ,total ,food ,value ------------------- ,food p] ,p\nd ,edible ,portion ,prote9 ,fat ,value ,due to ,p] ,c5t4,p] ,c5t4p] ,p\nd ,prote9 ,calories ,calories ---------------------------------------- ------------------------ ,fi%3 ,bass1 black44444444 #bj4f #a4g #ddc #cgc ,bluefi%44444444444 #ai4d #a4b #dja #ceb ,c>p444444444444444 #ag4d #b4f #dba #cae ,catfi%444444444444 #ad4d #bj4f #a1ajb #bfb ,halibut /eak444444 #ah4f #e4b #eej #ccg ,lake tr\t444444444 #ag4h #a4j #cfc #cbc ,r$ snapp]44444444 #ai4b #a4j #chi #cdh ,salmon 7cann$74444 #ba4h #ab4a #hhh #cif ,:itefi%4444444444 #bb4i #f4e #fhj #dae ,meat3 ,beef1 r\nd1 m$ium fat4444444 #bj4c #ac4f #hie #cfh ,*ick51 broil]s44 #ba4e #b4e #dib #cij ,f[l444444444444444 #ai4c #af4c #a1jaf #cej ,lamb1 leg4444444444 #ai4b #af4e #hgj #cdh ,pork *ops444444444 #af4f #cj4a #a1dee #cja ---------------------------------------- ------------------------ #ab4 ,a /udy ( ?is table w %[ t on ! :ole ! p]c5tage ( prote9 9 ! v>i\s k9ds ( fi% is z mu* z t 9 meat1 :ile 9 a few in/ances1 x is great]4 ,?is proves t s f> z ! quantity ( prote9 is conc]n$1 ^! two foods are equally valuable 9 _! tissue-=m+ & tissue-build+ qualities4 ,x w be se5 also t ! p]c5tage ( fat 9 fi% v>ies greatly1 "s v>ieties conta9+ m ?an meat1 b mo/ ( !m conta9+ less4 ,fur!rmore1 ! total food value p] p\nd1 9 calories1 is = ! mo/ "p great] 9 meat ?an 9 fi%1 :]eas ! food value p] p\nd due to prote9 is equival5t 9 mo/ cases1 b high] 9 "s ( ! fi% ?an 9 ! meat4 #ac4 ,x mu/ also be rememb]$ t ! dry+ or pres]v+ ( fi% does n 9 any way decrease its food value4 ,9 fact1 p\nd = p\nd1 dri$ fi%1 bo? smok$ & salt1 conta9s m nutritive value ?an fre% fi%1 because ! wat]1 :i* decreases ! food value ( fre% fi%1 is driv5 (f 9 dry+4 ,h[ev]1 :5 prep>$ = eat+1 dri$ fi% 9 all probability has m food value ?an fre% fi%1 because wat] or moi/ure ( "s sort mu/ be suppli$ 9 its prep>ation4 #ad4 ,! me?od ( prep>+ dri$ or pres]v$ fi%1 z well z fre% fi%1 has mu* to d ) ! food value obta9$ f x4 ,j z nutritive value is lo/ 9 ! cook+ ( meat by c]ta9 me?ods1 s x may be lo/ 9 ! prep>ation ( fi% if ! prop] me?ods are n appli$4 ,to obta9 z mu* food value f fi% z possible1 ! v>i\s po9ts t are involv$ 9 its cook]y mu/ be ?or\ghly und]/ood4 ,c]ta9 facts conc]n+ ! buy+ ( fi% mu/ also be kept 9 m9d4 ,= in/ance1 9 cann$ fi%1 almo/ all ! bones1 sk91 & o!r in$ible p>ts1 except ! tails1 heads1 & f9s ( v small fi%1 h be5 remov$ be=e pack+1 indicat+ t practically all ! mat]ial pur*as$ is edible4 ,9 ! case ( fre% fi%1 a l>ge p]c5tage ( :at is b\ght mu/ be wa/$ 9 prep>ation & 9 eat+1 ! p]c5tage ( wa/e v>y+ f #e to #de p] c5t4 #ae4 ,,dige/ibility ,,( ,,fi%4--,! food value ( any food is an important item :5 its usefulness z a food is tak5 into acc\nt1 b ( equal importance is ! mann] 9 :i* ! body uses ! food2 t is1 :e!r x dige/s ! food ) ease or ) difficulty4 ,!re=e1 :5 ! value ( fi% z a food is to be det]m9$1 its dige/ibility mu/ receive def9ite consid]ation4 ,z has already be5 expla9$1 mu* dep5ds on ! cook+ ( ! food 9 "q4 ,on ! :ole1 fi% is f\nd to be m easily dige/$ ?an meat1 ) ! exception p]haps ( a few k9ds or c]ta9 cuts4 ,t physicians recognize ?is *>act]i/ic is evid5c$ by ! fact t fi% is (t5 us$ 9 ! fe$+ ( invalids or sick p :5 meat is n p]mitt$4 #af4 ,! ease ) :i* fi% is dige/$ is influ5c$ l>gely by ! quantity ( fat x conta9s1 = ?is fat1 act+ 9 id5tically ! same way z ! fat ( meat1 has ! effect ( sl[+ ! dige/ion t is c>ri$ on 9 ! /oma*4 ,x foll[s1 !n1 t ) possibly "o or two exceptions ! k9ds ( fi% mo/ easily dige/$ are ^? :i* are lean4 #ag4 ,9 addition to ! correct cook+ ( fi% & ! pres5ce ( fat1 a factor t l>gely influ5ces ! dige/ibility ( ?is food is ! l5g? ( ! fib]s ( ! fle%4 ,x w be rememb]$ t ! p>ts ( an animal hav+ long fib]s are t\gh] & less easily dige/$ ?an ^? hav+ %ort fib]s4 ,?is applies ) equal =ce 9 ! case ( fi%4 ,its tru? is evid5t :5 x is kn[n t cod1 a lean fi%1 is dige/$ ) great] difficulty ?an "s ( ! fat fi% because ( ! l5g? & t\ghness ( its fib]s4 ,?is1 h[ev]1 is comp>ative1 & x mu/ n be ?\ght t fi% on ! :ole is dige/$ ) difficulty4 #ah4 ,ano!r factor t influ5ces ! dige/ibility ( fi% is ! salt+ ( x4 ,:e!r fi% is salt$ dry or 9 br9e1 ! salt h>d5s ! fib]s & tissues4 ,:ile ! salt acts z a pres]vative 9 caus+ ?is h>d5+1 x1 at ! same "t1 makes ! fi% pres]v$ 9 ?is mann] a little m difficult to dige/4 ,?is slight diff]5ce ne$ sc>cely be consid]$ s f> z ! normal adult is conc]n$1 b 9 case ( *ildr5 or p]sons ^: dige/ion is n entirely normal its effect is likely to be felt4 ,,pur*ase ,,& ,,c>e ,,( ,,fi% ,,table ,,ii ,,names1 ,,seasons1 ,,& ,,uses ,,( ,,fre% ,,fi% ,,"n ,,( ,,fi% ,,season ,,me?od ,,( ,,cook]y ,bass1 black4444444 ,all ! ye>44444444444 ,fri$1 bak$ ,bass1 sea444444444 ,all ! ye>44444444444 ,bak$1 broil$1 fri$ ,bass1 /rip$44444 ,all ! ye>44444444444 ,bak$1 broil$1 fri$ ,bass1 lake44444444 ,june #a to ,janu>y #a4444 ,bak$1 broil$1 fri$ ,bluefi%4444444444 ,may #a to ,novemb] #a4444 ,bak$1 broil$ ,butt]fi%44444444 ,octob] #a to ,may #a44444 ,fri$1 sautd ,c>p44444444444444 ,july #a to ,novemb] #a444 ,bak$1 broil$1 fri$ ,catfi%44444444444 ,all ! ye>44444444444 ,fri$1 sautd ,codfi%44444444444 ,all ! ye>44444444444 ,boil$1 fri$1 sautd1 bak$1 broil$ ,eels44444444444444 ,all ! ye>44444444444 ,fri$1 boil$1 bak$ ,fl\nd]4444444444 ,all ! ye>44444444444 ,sautd1 fri$1 bak$ ,haddock44444444444 ,all ! ye>44444444444 ,/eam$1 boil$1 fri$ ,halibut44444444444 ,all ! ye>44444444444 ,boil$1 fri$1 cream$ ,h]r+44444444444 ,octob] #a to ,may #a44444 ,sautd1 fri$1 broil$ ,k+fi%4444444444 ,may #a to ,novemb] #a4444 ,boil$1 /eam$1 bak$ ,mack]el4444444444 ,april #a to ,octob] #a444 ,bak$1 broil$1 boil$1 fri$ ,p]*1 fre%444444 ,septemb] #a to ,june #a44 ,fri$1 broil$ wat] ,pike1 or4444444444 ,june #a to ,janu>y #a4444 ,fri$1 broil$1 bak$ pick]el1 fre% wat] ,porgies1 salt44444 ,june #ae to ,octob] #ae44 ,fri$1 sautd wat] ,r$ snapp]4444444 ,octob] #a to ,april #a444 ,boil$1 /eam$ ,salmon1 ,k5nebec44 ,june #a to ,octob] #a4444 ,broil$1 bak$1 boil$ ,salmon1 ,oregon4444 ,octob] #a to ,june #a4444 ,broil$1 bak$1 boil$ ,%ad44444444444444 ,janu>y #a to ,june #a4444 ,bak$1 broil$1 fri$ ,%ad roe4444444444 ,janu>y #a to ,june #a4444 ,broil$1 fri$ ,%eep%ead44444444 ,june #a to ,septemb] #ae4 ,boil$1 fri$ ,smelts444444444444 ,augu/ #ae to ,april #ae44 ,fri$1 sautd ,sole1 ,engli%44444 ,novemb] #a to ,may #a4444 ,bak$1 broil$1 fri$ ,sunfi%44444444444 ,may #a to ,decemb] #a4444 ,fri$1 sautd ,tr\t1 fre%444444 ,april #a to ,septemb] #a4 ,bak$1 broil$1 fri$1 wat] boil$1 sautd ,weakfi%1 or444444 ,may #ae to ,octob] #ae444 ,bak$1 broil$ sea tr\t ,:itebait444444444 ,may #a to ,april #a4444444 ,fri$1 sautd ,:itefi%144444444 ,novemb] #a to ,m>* #a44 ,bak$1 fri$1 sautd1 fre% wat] broil$ #ai4 ,,pur*ase ,,( ,,fi%4--,! h\sewife has mu* to d ) ! m>ket price ( fi% & ! v>ieties t are (f]$ = sale1 = ^! are gov]n$ by ! dem& creat$ by h]4 ,! fi%]man's cat* dep5ds on wea!r conditions1 ! season1 & o!r unc]ta9 factors4 ,if ! k9ds ( fi% he secures are n :at ! h\sewife dem&s1 !y ei!r w n be s5t to m>ket or w g begg+ on ! m>ket = want ( pur*as]s4 ,su* a /ate ( affairs %\ld n exi/1 & x w\ld n if e h\sewife 7 to buy ! k9d ( fi% t is pl5tiful 9 h] home m>ket4 ,s t %e may become famili> ) ! v>ieties t ! m>ket af=ds1 %e %\ld c>efully /udy ,tables ,,ii & ,,iii1 :i* give ! names1 seasons1 & uses ( bo? fre% fi% & salt & smok$ fi%4 ,) ! in=mation giv5 9 ^! tables well 9 m9d1 %e w be able n only to select ! k9d %e wants1 b to coop]ate bett] ) deal]s4 ,,table ,,iii ,,names1 ,,seasons1 ,,& ,,uses ,,( ,,salt ,,& ,,smok$ ,,fi% ,,"n ,,( ,,fi% ,,season ,,me?od ,,( ,,cook]y ,,salt ,,fi% ,an*ovies44444444 ,all ! ye>44 ,s]v$ z a reli%1 /uff$ ) v>i\s highly season$ mixtures1 us$ z flavor = sauce ,codfi%1 dri$444 ,all ! ye>44 ,cream$1 balls ,h]r+1 pickl$4 ,all ! ye>44 ,sautd ,mack]el444444444 ,all ! ye>44 ,broil$1 fri$1 sautd ,salmon1 salt44444 ,all ! ye>44 ,fri$1 broil$1 boil$ ,,smok$ ,,fi% ,haddock1 or444444 ,octob] #ae to4 ,broil$1 bak$1 cream$ f9nan haddie ,april #a ,halibut4444444444 ,octob] #a to44 ,bak$1 broil$1 fri$ ,april #a ,h]r+4444444444 ,all ! ye>44 ,s]v$ z a reli% )\t cook+ ,mack]el444444444 ,octob] #a to44 ,bak$1 boil$1 fri$ ,novemb] #a ,smok$ salmon4444 ,all ! ye>44 ,bak$1 boil$1 fri$ ,%ad4444444444444 ,octob] #a to44 ,bak$1 boil$1 fri$ ,may #a ,/urgeon444444444 ,octob] #a to44 ,bak$1 boil$1 fri$ ,may #a ,:itefi%44444444 ,octob] #a to44 ,bak$1 boil$1 fri$ ,may #a ,illu/ration3 ,,fig4 #a #bj4 ,ano!r po9t to be consid]$ 9 ! pur*ase ( fi% is ! size4 ,"s fi%1 su* z halibut & salmon1 are s l>ge t !y mu/ usually be cut into slices or /eaks to p]mit ! h\sewife to pur*ase ! quantity %e requires = imm$iate use4 ,o!r fi% are ( su* size t "o is suffici5t = a meal1 & o!rs are s small t sev]al mu/ be pur*as$ to meet ! requirem5ts4 ,an idea or ! diff]5ce 9 ! size ( fi% c be ga9$ f ,figs4 #a & #b4 ,! l>g] fi% 9 ,fig4 #a is a m$ium-siz$ :itefi% & ! small] "o is a smelt4 ,fi% ab\t ! size ( smelts l5d !mselves readily to fry+ & saut+1 :]eas ! l>g] k9ds1 l :itefi%1 may be prep>$ to bett] advantage by bak+ ei!r ) or )\t suitable /uff+4 ,! l>g] fi% 9 ,fig4 #b is a c>p & ! small] "o is a pike4 ,mu* use is made ( pike1 b c>p has be5 m %unn$ ?an s\ght aft]4 ,h[ev]1 :5 c>p is prop]ly cook$1 x is a v palatable food1 &1 besides1 x possesses high food value4 ,illu/ration3 ,,fig4 #c #ba4 ,9 ! pur*ase ( fi%1 ! h\sewife1 provid$ %e is n oblig$ to h fi% = a p>ticul> day1 w d well also to get away f ! "o-day-a-week pur*as+ ( fi%2 t is1 if %e is n oblig$ to s]ve fi% on ,friday1 %e %\ld endeavor to s]ve x on "s o!r day4 ,ev5 twice a week is n too (t54 ,if su* a plan 7 foll[$ out1 fi%]m5 w\ld be able to m>ket _! cat* :5 x is procur$ & ! wa/e ( fi% or ! necessity = keep+ x until a p>ticul> day w\ld be ov]come4 #bb4 ,ano!r way 9 :i* ! h\sewife c help h]self 9 ! selection ( fi% is to become famili> ) all ! v>ieties ( edible fi% caught 9 or ne> h] community4 ,:5 %e has done ?is1 x w be a spl5did plan = h] to give ^? ) :i* %e is unfamili> a trial4 ,%e w be surpris$ at ! _m excell5t v>ieties t are obta9$ 9 h] locality & consequ5tly come to h] fre%] ?an fi% t has to be %ipp$ long di/ances4 #bc4 ,,fre%ness ,,( ,,fi%4--,9 ! pur*ase ( fi%1 ! h\sewife %\ld n p]mit h]self to be influ5c$ by any prejudice %e may h z to ! "n or ! appe>ance ( ! fi%4 ,h[ev]1 too mu* att5tion _c be paid to its fre%ness4 ,sev]al te/s c be appli$ to fi% to det]m9e :e!r or n x is fre%2 !re=e1 :5 a h\sewife is 9 d\bt1 %e %\ld make an ef=t to apply !m4 ,fi% %\ld n give (f any (f5sive odor4 ,! eyes %\ld be bright & cle>1 n dull nor sunk54 ,! gills %\ld h a bright-r$ color1 & !re %\ld be no blubb] %[+4 ,! fle% %\ld be s firm t no d5t w be made :5 x is t\*$ ) ! f+]4 ,fi% may also be te/$ = fre%ness by plac+ x 9 a pan ( wat]2 if x s9ks1 x may be kn[n to be fre%1 b if x floats x is n fit = use4 #bd4 ,,c>e ,,( ,,fi% ,,9 ,,! ,,home4--,if fi% is pur*as$ 9 good condition1 & e ef=t %\ld be made to see t x is1 ! responsibility ( its c>e 9 ! home until x is pres5t$ to ! family z a cook$ di% re/s on ! h\sewife4 ,if1 ^u rea*+ ! h\sewife1 x has n be5 clean$1 x %\ld be clean$ at once4 ,9 case x has be5 clean$ ei!r by ! fi% deal] or ! h\sewife & _c be cook$ at once1 x %\ld be look$ ov] c>efully1 imm$iately wa%$ 9 cold wat]1 salt$ slightly inside & out1 plac$ 9 a cov]$ enamel or porcela9 di%1 & !n put :]e x w keep z cold z possible4 ,if a refrig]ator is us$1 ! fi% %\ld be put 9 ! comp>tm5t f :i* odors _c be c>ri$ to foods 9 ! o!r comp>tm5ts4 ,9 cold wea!r1 an excell5t plan is to put ! fi% out ( doors in/ead ( 9 ! refrig]ator1 = !re x w rema9 suffici5tly cold )\t ! use ( ice4 ,h[ev]1 ! be/ & safe/ way is to cook ! fi% at once1 s t /or+ x = any l5g? ( "t aft] its deliv]y w n be necess>y4 ,salt & smok$ fi% d n1 ( c\rse1 require ! same c>e z fre% fi%4 ,h[ev]1 z _m ( ^! v>ieties are /rong 9 flavor1 x is well to weak5 _! flavor be=e cook+ !m by soak+ !m or1 if possible1 by p>boil+ !m4 ,,prep>ation ,,( ,,fi% ,,= ,,cook+ #be4 ,,clean+ ,,fi%4--,fi% is usually prep>$ = cook+ at ! m>ket :]e x is pur*as$1 b frequ5tly a fi% comes into ! home j z x has be5 caught4 ,9 ord] to prep>e su* a fi% prop]ly = cook+1 ! h\sewife mu/ und]/& h[ to clean x4 ,! v>i\s /eps 9 clean+ fi% are illu/rat$ 9 ,figs4 #c to #f4 ,! fir/ /ep consi/s 9 remov+ ! scales4 ,to d ?is1 place ! fi% on its side1 z %[n 9 ,fig4 #c1 grasp x firmly by ! tail1 & ,illu/ration3 ,,fig4 #c !n ) ! cutt+ edge ( a knife1 pref]ably a dull "o1 scrape (f ! scales by quick motions ( ! knife t[>d ! head ( ! fi%4 ,:5 "o side has be5 scrap$ clean1 or scal$1 z ?is op]ation is call$1 turn ! fi% ov] & scale ! o!r side4 ,illu/ration3 ,,fig4 #d ,) ! fi% scal$1 proce$ to remove ! entrails4 ,z %[n 9 ,fig4 #d1 cut a slit 9 ! belly f ! head end to ! v5t1 us+ a %>p knife4 ,run ! op5+ up well t[>d ! head1 z ,fig4 #e %[s1 & !n ?r\gh ! op5+ =m$ draw out ! entrails ) ! f+]s4 ,illu/ration3 ,,fig4 #e ,illu/ration3 ,,fig4 #f ,if ! head is to be remov$1 x %\ld be cut (f at ?is "t4 ,:5 a fi% is to be bak$ or prep>$ 9 "s o!r way 9 :i* ! head may be reta9$1 x is all[$ to rema9 on1 b x is kept m = an ornam5t ?an = any o!r reason4 ,to remove ! head1 slip a %>p knife "u ! gills z f> z possible1 z ,fig4 #f %[s1 & !n cut x (f 9 su* a way z n to remove ) x any ( ! body ( ! fi%4 ,:e!r ! head is remov$ or n1 make sure t ! cavity =m$ by tak+ out ! entrails is p]fectly clean4 ,!n wa% ! fi% ) cold wat] &1 if desir$1 cut (f ! f9s & tail1 al?\gh ?is is n usually done4 ,! fi%1 :i* is n[ prop]ly prep>$1 may be cook$ at once or plac$ 9 ! refrig]ator until "t = cook+4 ,illu/ration3 ,,fig4 #g #bf4 ,,bon+ ,,fi%4--,9 ! prep>ation ( "s k9ds ( fi%1 x is (t5 desir$ to bone ! fi%2 t is1 to remove ! backbone & ! ribs4 ,figs4 #g to #aj %[ ! v>i\s /eps 9 ! process ( bon+4 ,aft] ! fi% has be5 ?or\ghly clean$1 ins]t a %>p-po9t$ knife 9 ! back :]e x is cut f ! head1 z %[n 9 ,fig4 #g1 & loos5 ! backbone at ?is place4 ,!n1 z 9 ,fig4 #h1 slip ! knife along ! ribs away f ! backbone on bo? sides4 ,aft] gett+ ! bone well loos5$ at ! end1 cut x f ! fle% all ! way d[n to ! tail1 z %[n 9 ,fig4 #i4 ,:5 ?us sep>at$ f ! fle%1 ! backbone & ! ribs1 :i* comprise practically all ! bones 9 a fi%1 may be lift$ out intact1 z is %[n 9 ,fig4 #aj4 ,illu/ration3 ,,fig4 #h ,illu/ration3 ,,fig4 #i #bg4 ,,sk9n+ ,,fi%4--,"s k9ds ( fi%1 especially ^? hav+ no scales1 su* z fl\nd]1 catfi%1 & eels1 are made m palatable by be+ sk9n$4 ,to sk9 a fi%1 cut a n>r[ /rip ( ! sk9 along ! sp9e f ! head to ! tail1 z %[n 9 ,fig4 #aa4 ,at ?is op5+1 loos5 ! sk9 on "o side :]e x is fa/5$ to ! bony "p ( ! fi% & !n1 z 9 ,fig4 #ab1 draw x (f ar\nd t[>d ! belly1 work+ c>efully s z n to te> ! fle%4 ,sometimes x is a good plan to use a knife = ?is purpose1 work+ ! sk9 loose f ! fle% ) ! knife & at ! same "t pull+ ! sk9 ) ! o!r h&4 ,aft] remov+ ! sk9 f "o side1 turn ! fi% & take (f ! sk9 f ! o!r side 9 ! same way4 ,c>e %\ld be tak5 to clean ! fi% prop]ly be=e attempt+ to sk9 x4 ,if ! fi% is froz51 x %\ld fir/ be ?aw$ 9 cold wat]4 ,illu/ration3 ,,fig4 #aj ,illu/ration3 ,,fig4 #aa #bh4 ,,fillet+ ,,fi%4--,z _m recipes require fi% to be cut into fillets1 t is1 ?ick1 flat slices f :i* ! bone is remov$1 x is well = ! h\sewife to und]/& j h[ to accompli% ?is "p ( ! prep>ation4 ,figs4 #ac to #ae %[ ! fillet+ ( a fl\nd]4 ,:ile ?is process v>ies some:at 9 ! diff]5t v>ieties ( fi%1 ! usual /eps are ! ones "h outl9$4 ,aft] ?or\ghly clean+ ! fl\nd] & remov+ ! sk91 lay ! fi% out flat & cut ! fle% d[n ?r\gh ! c5t] f ! head end to ! tail1 z %[n 9 ,fig4 #ac4 ,!n1 ) a knife1 "w ea* half ( ! fle% loose f ! bones1 z 9 ,fig4 #ad4 ,) ^! two pieces remov$1 turn ! fi% ov]1 cut ! fle% d[n ?r\gh ! c5t]1 & sep>ate x f ! bones 9 ! same mann] z be=e4 ,if a meat bo>d is on h&1 x is a good plan to place ! fi% on su* a bo>d be=e remov+ ! fle%4 ,at ! end ( ! fillet+ process1 ! fl\nd] %\ld appe> z %[n 9 ,fig4 #ae1 ! long1 n>r[ /rips on ! "r be+ ! fle% & t rema9+ on ! bo>d be+ ! bones intact4 ,! /rips ?us produc$ may be cut into pieces ( any pref]r$ size4 ,illu/ration3 ,,fig4 #ab ,illu/ration3 ,,fig4 #ac 99 99 99 99 99 ,,recipes ,,= ,,fi% ,,& ,,fi% ,,accompanim5ts ,,me?ods ,,( ,,cook+ ,,fi% #bi4 ,z ,tables ,,ii & ,,iii %[1 practically all me?ods ( cook]y are applicable 9 ! cook+ ( fi%4 ,= in/ance1 fi% may be boil$1 /eam$1 bak$1 fri$1 broil$1 sautd1 &1 9 addition1 us$ = v>i\s k9ds ( bisques1 *[d]s1 & num]\s o!r made di%es4 ,! effect ( ^! diff]5t me?ods is exactly ! same on fi% z on meat1 s9ce ! two foods are ! same 9 g5]al con/ruction4 ,! cook]y me?od to select dep5ds l>gely on ! size1 k9d1 quality1 & flavor ( ! fi%4 ,j z an old *ick5 ) well-develop$ muscles is n suitable = broil+1 s a v l>ge fi% %\ld n be broil$ unless x c be cut into slices1 /eaks1 or ?9 pieces4 ,cook cutt+ fi% ) knife4 ,su* a fi% is usually ei!r /uff$ & bak$ or bak$ )\t /uff+1 b :5 x is cut into slices1 ! slices may be sautd1 fri$1 broil$1 or /eam$4 ,illu/ration3 ,,fig4 #ad ,illu/ration3 ,,fig4 #ae ,fi% on cutt+ bo>d ,"s v>ieties ( fi% are m or less ta/eless4 ,^! %\ld be prep>$ by a cook]y me?od t w improve _! flavor1 or if ! cook+ fails to add flavor1 a highly season$ or highly flavor$ sauce %\ld be s]v$ ) !m4 ,! acid ( v9eg> or lemon seems to assi/ 9 br++ out ! flavor ( fi%1 s :5 a sauce is n us$1 a slice ( lemon is (t5 s]v$ ) ! fi%4 ,,recipes ,,= ,,fi% ,,sauces ,,& ,,/uff+s #cj4 ,z _m ( ! recipes = fi% call = sauce & /uff+1 recipes = ^! accompanim5ts are tak5 up be=e ! me?ods ( cook+ fi% are consid]$4 ,?is plan w make x possible = ! beg9n] to become ?or\ghly famili> ) ^! accompanim5ts & ?us be bett] prep>$ to c>ry out ! recipes = cook+ fi%4 #ca4 ,,sauces ,,= ,,fi%4--,sauces are g5]ally s]v$ ) fi% to improve _! flavor & increase _! nutritive value4 ,"s k9ds ( fi%1 su* z salmon1 %ad1 butt]fi%1 ,spani% mack]el1 etc41 conta9 m ?an #f p] c5t4 ( fat1 b z _m ( ! fi% t are us$ = food conta9 less ?an ?is1 !y are some:at dry & are improv$ consid]ably by ! addition ( a well-season$ & highly flavor$ sauce4 ,!n1 too1 "s fi% conta9 v few extractives1 :i*1 :5 pres5t1 z has be5 le>n$1 are ! s\rce ( flavor 9 food4 ,z "s ( ! me?ods ( cook+1 boil+ 9 p>ticul>1 dissolve ! few extractives t fi% conta9 & cause ! loss ( mu* ( ! nutritive mat]ial1 x becomes almo/ necess>y to s]ve a sauce ) fi% s prep>$1 if a ta/y di% is to be ! result4 #cb4 ,! sauces t may be us$ ) fi% are num]\s1 & ! "o to select dep5ds some:at on ! cook]y me?od employ$ & ! pref]5ce ( ^? to :om ! fi% is s]v$4 ,among ! recipes t foll[ w be f\nd sauces suitable = any me?od t may be us$ 9 ! prep>ation ( fi%4 ,a little exp]i5ce ) !m w enable ! h\sewife to det]m9e ! ones t are mo/ satisfactory z to bo? flavor & nutritive value = ! diff]5t v>ieties ( fi% %e uses & ! me?ods ( cook]y %e employs4 ,,lemon ,,cream ,,sauce #b ,tb4 butt] #b ,tb4 fl\r #a c4 ?9 cream ,salt & pepp] ,juice ( #a lemon or #a ,tb4 v9eg> ,melt ! butt] 9 a saucepan1 /ir 9 ! fl\r1 & cont9ue /irr+ until ! two are well mix$4 ,add to ?is ! ?9 cream & /ir until ! mixture is ?ick & boils4 ,season ) salt1 pepp]1 & ! juice ( ! lemon or ! v9eg>4 ,,spani% ,,sauce #b ,tb4 butt] #a slice ( onion #b ,tb4 fl\r #a tsp4 salt #a_/h tsp4 pepp] #a c4 milk #a_/d c4 tomato pure #a_/d c4 *opp$ pimi5to ,br[n ! butt] ) ! onion1 add ! fl\r1 salt1 & pepp]1 & /ir until well bl5d$4 ,add ! milk & all[ ! mixture to cook until x ?ick5s4 ,to ?is add ! tomato & pimi5to4 ,heat ?or\ghly & s]ve4 ,,nut ,,sauce #a ,tb4 butt] #b ,tb4 fl\r #b ,tb4 peanut butt] #a_/b tsp4 salt #a_/h tsp4 pepp] #a c4 meat /ock ,melt ! butt] & add ! fl\r & peanut butt]4 ,:5 !y are well mix$1 all[ !m to br[n slightly4 ,add ! salt & pepp] to ?is mixture & p\r into x ! meat /ock4 ,br+ to ! boil+ po9t & s]ve4 ,,hors]adi% ,,sauce #a_/b c4 cream #a_/d c4 boil$ salad dress+ #b ,tb4 grat$ hors]adi% #a_/b tsp4 salt #a_/d tsp4 paprika #a_/d tsp4 mu/>d ,:ip ! cream until /iff2 !n add ! salad dress+1 hors]adi%1 salt1 paprika1 & mu/>d4 ,:5 well bl5d$1 ! sauce is ready to s]ve4 ,,egg ,,sauce #b ,tb4 butt] #b ,tb4 fl\r #c_/d c4 milk _/#b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 v9eg> #a egg #a ,tb4 *opp$ p>sley ,melt ! butt]1 add ! fl\r1 & /ir until well bl5d$4 ,add ! milk1 salt1 & pepp]1 & cook until ! mixture ?ick5s4 ,to ?is add ! v9eg>1 ! egg *opp$ f9e1 & ! *opp$ p>sley4 ,heat ?or\ghly & s]ve4 ,,tomato ,,sauce #b c4 tomato pure #a small onion1 slic$ #a bay leaf #f cloves #b ,tb4 butt] #b ,tb4 fl\r #a tsp4 salt #a_/h tsp4 pepp] ,/ra9 /ew$ tomato to make ! pure4 ,put ?is ov] ! fire 9 a saucepan ) ! slic$ onion1 ! bay leaf1 & ! cloves4 ,cook sl[ly = ab\t #aj m9utes4 ,/ra9 to remove ! onion1 bay leaf1 & cloves4 ,melt ! butt]1 add ! fl\r1 salt1 & pepp]1 & into ?is p\r ! hot tomato4 ,cook until x ?ick5s & s]ve4 ,,mu%room ,,sauce #b ,tb4 butt] #a slice ( c>rot #a slice ( onion ,sprig ( p>sley #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 fl\r #a c4 meat /ock #a_/b c4 mu%rooms #b tsp4 lemon juice ,put ! butt] 9 a fry+ pan ) ! c>rot1 onion1 p>sley1 salt1 & pepp]1 & cook toge!r until br[n4 ,remove ! onion1 c>rot1 & p>sley4 ,/ir 9 ! fl\r1 br[n x slightly1 & !n add ! meat /ock4 ,cook toge!r until ?ick5$4 ,j be=e remov+ f ! fire1 add ! mu%rooms1 *opp$ into f9e pieces1 & ! lemon juice4 ,all[ x to heat ?or\ghly & !n s]ve4 ,,drawn-,,butt] ,,sauce #a_/d c4 butt] #b ,tb4 fl\r #a_/b tsp4 salt #a_/h tsp4 pepp] #a-a_/b c4 hot wat] #b h>d-cook$ eggs ,melt ! butt]1 & add ! fl\r1 salt1 & pepp]4 ,p\r into ?is ! hot wat]1 & cook until ! mixture ?ick5s4 ,slice ! eggs into #a_/d-;in* slices & add ^! to ! sauce j be=e remov+ f ! /ove4 #cc4 ,,/uff+ ,,= ,,fi%4--,z has be5 m5tion$1 fi% t is to be bak$ is (t5 /uff$ be=e x is put into ! ov54 ,! /uff+ n only helps to pres]ve ! %ape ( ! fi%1 b also provides a means ( ext5d+ ! flavor ( ! fi% to a />*y food1 = bread or crack] crumbs are us$ 9 ! prep>ation ( mo/ /uff+s4 ,?ree recipes = fi% /uff+ are "h giv51 ! fir/ be+ made ( bread crumbs & hav+ hot wat] = ! liquid1 ! second ( crack] crumbs & hav+ milk = ! liquid1 & ! ?ird ( bread crumbs & hav+ /ew$ tomato = ! liquid4 ,,fi% ,,/uff+ ,no4 #a #a_/d c4 butt] #a_/b c4 hot wat] #a_/b tsp4 salt #a_/h tsp4 pepp] #a tsp4 onion juice #a ,tb4 *opp$ p>sley #b c4 f9e bread crumbs ,melt ! butt] 9 ! hot wat]1 add ! salt1 pepp]1 onion juice1 & p>sley1 & p\r ov] ! crumbs4 ,mix ?or\ghly & use to /uff ! fi%4 ,,fi% ,,/uff+ ,no4 #b #a_/b c4 milk #b c4 crack] crumbs #a_/b tsp4 salt #a_/h tsp4 pepp] #a_/d c4 melt$ butt] #a ,tb4 *opp$ p>sley #a egg ,w>m ! milk & add x to ! crumbs1 toge!r ) ! salt1 pepp]1 melt$ butt]1 & p>sley4 ,to ?is mixture1 add ! beat5 egg4 ,:5 well mix$1 use z /uff+ = fi%4 ,,fi% ,,/uff+ ,no4 #c #b ,tb4 butt] #a ,tb4 f9ely *opp$ onion #a ,tb4 *opp$ p>sley #a_/b tsp4 salt #a_/h tsp4 pepp] #a ,tb4 *opp$ s\r pickles #a_/b c4 /ew$ tomato #b c4 /ale bread crumbs ,melt ! butt] & add ! onion1 p>sley1 salt1 pepp]1 pickles1 & tomato4 ,p\r ?is mixture ov] ! crumbs1 mix all ?or\ghly1 & use to /uff ! fi%4 ,if ! dress+ seems to require m liquid ?an ! /ew$ tomato1 add a little wat]4 ,,recipes ,,= ,,fre% ,,fi% #cd4 ,,boil$ ,,fi%4--,boil+ extracts flavor &1 to "s ext5t1 nutrim5t f ! food to :i* ?is cook]y me?od is appli$4 ,!re=e1 unless ! fi% to be cook$ is "o t has a v /rong flavor & t w be improv$ by ! loss ( flavor1 x %\ld n be boil$4 ,mu* c>e %\ld be ex]cis$ 9 boil+ fi%1 because ! meat is usually s t5d] t x is likely to boil to pieces or to fall ap>t4 ,illu/ration3 ,,fig4 #af #ce4 ,a ut5sil 9 :i* fi% c be boil$ or /eam$ v satisfactorily is %[n 9 ,fig4 #af4 ,?is fi% boil]1 z x is call$1 is a long1 n>r[1 deep pan ) a cov] & a rack on :i* ! fi% is plac$4 ,atta*$ to ea* end ( ! rack is an upright /rip1 or h&le1 t p]mits ! rack conta9+ ! fi% to be lift$ out ( ! pan & ! fi% ?us remov$ )\t break+4 ,to assi/ fur!r 9 hold+ ! fi% toge!r :ile x is cook+1 a piece ( gauze or *eeseclo? may be wrapp$ ar\nd ! fi% be=e x is put into ! pan4 #cf4 ,:5 a fi% is to be boil$1 clean x &1 if desir$1 remove ! head4 ,p\r suffici5t boil+ wat] to cov] ! fi% well into ! vessel 9 :i* x is to be cook$1 & add salt 9 ! proportion ( #a teaspoonful to ea* qu>t ( wat]4 ,tie ! fi% 9 a /rip ( *eeseclo? or gauze if necess>y1 & l[] x into ! vessel ( sl[ly boil+ wat]4 ,all[ ! fi% to boil until x may be easily pi]c$ ) a =k2 !n take x out ( ! wat] & remove ! clo?1 provid$ "o is us$4 ,s]ve ) a well-season$ sauce1 su* z lemon cream1 hors]adi%1 etc4 #cg4 ,,boil$ ,,cod4--,a fi% t l5ds itself well to boil+ is fre% cod4 ,9 fact1 codfi% prep>$ accord+ to ?is me?od & s]v$ ) a sauce makes a v appetiz+ di%4 ,scale1 clean1 & sk9 a fre% cod & wrap x 9 a s+le lay] ( gauze or *eeseclo?4 ,place x 9 a kettle or a pan ( fre%ly boil+ wat] to :i* has be5 add$ #a teaspoonful ( salt to ea* qu>t ( wat]4 ,boil until ! fi% may be easily pi]c$ ) a =k1 take f ! wat]1 & remove ! gauze or *eeseclo? c>efully s z to keep ! fi% intact4 ,s]ve ) sauce & slices ( lemon4 #ch4 ,,/eam$ ,,fi%4--,! prep>ation ( fi% by /eam+ is practically ! same z t by boil+1 & produces a di% simil> to boil$ fi%4 ,! only diff]5ce is t /eam$ fi% is susp5d$ ov] ! wat] & is cook$ by ! /eam t rises in/ead ( be+ cook$ directly 9 ! wat]4 ,because ! fi% is n surr\nd$ by wat]1 x does n lose its nutrim5t & flavor s readily z does boil$ fi%4 ,if fi% is to be cook$ by /eam+1 fir/ clean x ?or\ghly4 ,wrap 9 a /rip ( gauze or *eeseclo? & place 9 a /eam]4 ,/eam until t5d]1 & !n remove ! clo? & place ! fi% on a platt]4 ,z /eam+ does n add flavor1 x is usually necess>y to supply flavor to fi% cook$ 9 ?is way by add+ a sauce ( "s k9d4 #ci4 ,,broil$ ,,fi%4--,! be/ way 9 :i* to cook small fi%1 ?9 /rips ( fi%1 or ev5 good-siz$ fi% t are comp>atively ?9 :5 !y are split op5 is to broil !m4 ,s9ce 9 ?is me?od ( cook+ ! flavor is entirely reta9$1 x is especially desirable = any fi% ( delicate flavor4 ,to broil fi%1 se> !m quickly ov] a v hot fire & !n cook !m m sl[ly until !y are done1 turn+ frequ5tly to prev5t burn+4 ,z mo/ fi%1 & p>ticul>ly ! small ones us$ = broil+1 conta9 almo/ no fat1 x is necess>y to supply fat = successful broil+ & improvem5t ( flavor4 ,x is difficult to add fat to ! fi% :ile x is broil+1 s1 z a rule1 ! fat is spread ov] ! surface ( ! fi% aft] x has be5 remov$ f ! broil]4 ,! fat may consi/ ( broil$ /rips ( bacon or salt pork1 or x may be m]ely melt$ butt] or o!r fat4 #dj4 ,,broil$ ,,scrod ,,) ,,potato ,,bord]4--,"y cod t is split d[n ! back & t has _h ! backbone remov$ ) ! exception ( a small portion ne> ! tail is kn[n z scrod4 ,su* fi% is ne>ly always broil$1 x may be s]v$ pla91 b x is mu* m attractive :5 potatoes are comb9$ ) x 9 ! =m ( an arti/ic bord]4 ,to prep>e ?is di%1 broil ! scrod accord+ to ! directions giv5 9 ,art4 #ci4 ,!n place x on a hot platt] & spread butt] ov] x4 ,boil ! desir$ numb] ( potatoes until !y are t5d]1 & !n =ce !m ?r\gh a ric] or ma% !m until !y are p]fectly f9e4 ,season ) salt1 pepp]1 & butt]1 & add suffici5t milk to make a pa/e t is a trifle /iff] ?an = ma%$ potatoes4 ,if desir$1 raw eggs may also be beat5 into ! potatoes to s]ve z a "p ( ! moi/ure4 ,fill a pa/ry bag ) ! potatoes ?us prep>$ & press !m ?r\gh a rosette tube 9 any desir$ design on ! platt] ar\nd ! fi%4 ,bake 9 a hot ov5 until ! potatoes are ?or\ghly heat$ & are br[n$ slightly on ! top4 #da4 ,,broil$ ,,fre% ,,mack]el4--,probably no fi% l5ds itself bett] to broil+ ?an fre% mack]el1 z ! fle% ( ?is fi% is t5d] & conta9s suffici5t fat to h a good flavor4 ,to improve ! flavor1 h[ev]1 /rips ( bacon are usually plac$ ov] ! fi% & all[$ to broil ) x4 ,clean & sk9 a fre% mack]el4 ,place ! fi% ?us prep>$ 9 a broil]1 & broil fir/ on "o side & !n on ! o!r4 ,:5 se>$ all ov]1 place /rips ( bacon ov] ! fi% & cont9ue to broil until x is done4 ,remove f ! broil]1 season ) salt & pepp]1 & s]ve4 #db4 ,,broil$ ,,%ad ,,roe4--,! mass ( eggs f\nd 9 %ad1 z %[n 9 ,fig4 #ag1 is kn[n z ! roe ( %ad4 ,roe may be pur*as$ sep>ately1 :5 x is f\nd 9 ! m>kets f ,janu>y #a to ,june #a1 or x may be procur$ f ! fi% itself4 ,x makes a delici\s di% :5 broil$1 especially :5 x is roll$ 9 fat & bread crumbs4 ,illu/ration3 ,,fig4 #ag ,wa% ! roe t is to be us$ & dry x c>efully betwe5 t[els4 ,roll x 9 bacon fat or melt$ butt] & !n 9 f9e crumbs4 ,place 9 a broil]1 broil until completely done on "o side1 turn & !n broil until entirely cook$ on ! o!r side4 ,remove f ! broil] & p\r melt$ butt] ov] ea* piece4 ,spr9kle ) salt & pepp]1 & s]ve hot4 ,illu/ration3 ,,fig4 #ah #dc4 ,,bak$ ,,fi%4--,good-siz$ fi%1 t is1 fi% weigh+ #d or #e p\nds1 are usually bak$4 ,:5 prep>$ by ?is me?od1 fi% are v satisfactory if !y are spread out on a pan1 fle% side up1 & bak$ 9 a v hot ov5 ) suffici5t fat to flavor !m well4 ,a fi% ( l>ge size1 h[ev]1 is especially delici\s if its cavity is fill$ ) a /uff+ be=e x is bak$4 ,:5 a fi% is to be /uff$1 any desir$ /uff+ is prep>$ & !n fill$ into ! fi% 9 ! mann] %[n 9 ,fig4 #ah4 ,) ! cavity well fill$1 ! edges ( ! fi% are drawn toge!r ov] ! /uff+ & sew$ ) a co>se ne$le & ?read1 z ,fig4 #ai %[s4 ,:e!r ! fi% is /uff$ or n1 ! same pr9ciples apply 9 its bak+ z apply 9 ! roa/+ ( meat2 t is1 ! heat ( a quick1 hot ov5 se>s ! fle%1 keeps 9 ! juices1 & prev5ts ! loss ( flavor1 :ile t ( a sl[ ov5 causes ! loss ( mu* ( ! flavor & moi/ure & produces a less t5d] di%4 ,illu/ration3 ,,fig4 #ai #dd4 ,(t51 9 ! bak+ ( fi%1 x is necess>y to add fat4 ,?is may be done by putt+ fat ( "s k9d into ! pan ) ! fi%1 by spread+ /rips ( bacon ov] ! fi%1 or by l>d+ x4 ,9 ! dry v>ieties ( fi%1 l>d+1 :i* is illu/rat$ 9 ,fig4 #bj1 proves v satisfactory1 = x supplies ! sub/ance 9 :i* ! fi% is mo/ lack+4 ,z w be obs]v$1 l>d+ is done by ins]t+ /rips ( bacon or salt pork t are ab\t #c in*es long & #a_/d in* ?ick into ga%es cut into ! sides ( ! fi%4 ,illu/ration3 ,,fig4 #bj #de4 ,,bak$ ,,haddock4--,z haddock is a good-siz$ fi%1 x is an especially suitable "o = bak+4 ,h[ev]1 x is a dry fi%1 s fat %\ld be add$ to x to improve its flavor4 ,any ( ! me?ods sugge/$ 9 ,art4 #dd may be us$ to supply ! fat t ?is fi% ne$s4 ,:5 haddock is to be bak$1 select a #d or #e-p\nd fi%1 clean x ?or\ghly1 bon+ x if desir$1 & spr9kle x inside & out ) salt4 ,fill ! cavity ) any desir$ /uff+ & sew up4 ,place 9 a dripp+ pan1 & add "s bacon fat or a piece ( salt pork1 or place sev]al slices ( bacon ar\nd x4 ,bake 9 a hot ov5 = ab\t #a h\r4 ,aft] x has be5 9 ! ov5 = ab\t #ae m9utes1 ba/e ) ! fat t w be f\nd 9 ! bottom ( ! pan & cont9ue to ba/e e #aj m9utes until ! fi% is done4 ,remove f ! pan to a platt]1 g>ni% ) p>sley & slices ( broil$ bacon1 & s]ve ) any desir$ sauce4 #df4 ,,bak$ ,,halibut4--,because ( its size1 halibut is cut into slices & sold 9 ! =m ( /eaks4 ,x is probably "o ( ! mo/ economical v>ieties ( fi% to buy1 = v little bone is conta9$ 9 a slice & ! money t ! h\sewife exp5ds goes = almo/ solid meat4 ,halibut slices are (t5 sautd1 b !y make a delici\s di% :5 bak$ ) tomatoes & flavor$ ) onion1 lemon1 & bay leaf1 z describ$ 9 ! accompany+ recipe4 ,,bak$ ,,halibut 7,suffici5t to ,s]ve ,six7 #b c4 tomatoes ,few slices onion #a bay leaf #a tsp4 salt #a_/h tsp4 pepp] #b ?9 slices bacon #a ,tb4 fl\r #b lb4 halibut /eak ,heat ! tomatoes1 onion1 & bay leaf 9 wat]4 ,add ! salt & pepp] & cook = a few m9utes4 ,cut ! bacon into small squ>es1 try x out 9 a pan1 & into ?is fat /ir ! fl\r4 ,p\r ?is into ! hot mixture1 remove ! bay leaf1 & cook until ! mixture ?ick5s4 ,put ! /eaks into a bak+ di%1 p\r ! sauce ov] !m1 & bake 9 a sl[ ov5 = ab\t #de m9utes4 ,remove ) ! sauce to a hot platt] & s]ve4 #dg4 ,,bak$ ,,fillets ,,( ,,:itefi%4--,:5 :itefi% ( m$ium size c be secur$1 x is v (t5 /uff$ & bak$ :ole1 b v>iety c be _h by cutt+ x into fillets be=e bak+ x4 ,besides produc+ a delici\s di%1 ?is me?od ( prep>ation elim9ates c>v+ at ! table1 = ! pieces c be cut ! desir$ size = s]v+4 ,prep>e fillets ( :itefi% accord+ to ! directions = fillet+ fi% 9 ,art4 #bh4 ,spr9kle ea* "o ) salt & pepp]1 & dip x fir/ into beat5 egg & !n into bread crumbs4 ,br[n "s butt] 9 a pan1 place ! fi% into x1 & set ! pan 9 a hot ov54 ,bake until ! fillets are a light br[n1 or ab\t #cj m9utes4 ,remove to a hot di%1 g>ni% ) p>sley & s]ve ) any desir$ sauce4 ,illu/ration3 ,,fig4 #ba #dh4 ,,fillet ,,( ,,fl\nd]4--,9 appe>ance1 fl\nd] is n s attractive z _m o!r fi%1 b x is a s\rce ( excell5t fle% & is !re=e mu* us$4 ,a v appetiz+ way 9 :i* to prep>e fl\nd] is to fillet x & prep>e x accord+ to ! accompany+ recipe1 :5 x w appe> z 9 ,fig4 #ba4 ,secure a fl\nd] & fillet x 9 ! mann] expla9$ 9 ,art4 #bh4 ,cut ea* fillet into halves1 mak+ eight pieces f "o fl\nd]4 ,cut small /rips ( salt pork or bacon1 roll ! pieces ( fl\nd] ar\nd ^!1 & fa/5 ) a too?pick4 ,place 9 a bak+ di% ) a small quantity ( wat]1 & bake 9 a hot ov5 until a good br[n4 ,s]ve hot4 ,illu/ration3 ,,fig4 #bb #di4 ,,plank$ ,,fi%4--,l plank$ /eak1 plank$ fi%1 :i* is illu/rat$ 9 ,fig4 #bb1 is a di% t appeals to ! eye & pleases ! ta/e4 ,! fi% is bak$ on ! plank & !n surr\nd$ ) a bord] ( potatoes1 ! fi% & potatoes mak+ an excell5t food4 ,to prep>e plank$ fi%1 ?or\ghly clean & bone a m$ium-size :itefi%1 %ad1 haddock1 or any desir$ fi%4 ,grease a plank & place ! fi% on x4 ,lay "s /rips ( bacon across ! top ( ! fi%1 place 9 a hot ov51 & bake = ab\t #cj m9utes or a little long] if necess>y4 ,boil potatoes & prep>e !m = pip+ by ma%+ !m1 us+ #d tablespoonfuls ( milk1 #a tablespoonful ( butt]1 & "o egg to ea* #b cupfuls ( potato4 ,!n1 ) a rosette pa/ry tube1 pipe a bord] ( potatoes ar\nd ! edge ( ! plank1 s t x w appe> z 9 ,fig4 #bb4 ,likewise1 pipe rosettes ( potatoes on ! /rips ( bacon plac$ on top ( ! fi%4 ,!n replace ! plank ) ! fi% & potatoes 9 ! ov51 & bake until ! potatoes are br[n4 ,g>ni% ) p>sley & s]ve4 #ej4 ,,fri$ ,,fi%4--,v small fi% or slices ( l>g] fi% are (t5 fri$ 9 deep fat4 ,:5 !y are prep>$ 9 ?is way1 !y are fir/ dipp$ into beat5 egg & !n into crumbs or corn meal to =m a coat+ t w cl+ to _! surface4 ,coat$ ) su* a mat]ial1 !y are fri$ 9 deep fat until ! surface is nicely br[n$4 ,aft] be+ remov$ f ! fat1 !y %\ld be dra9$ well be=e s]v+4 #ea4 ,,fri$ ,,p]*4--,:5 fri$ 9 deep fat1 p]* is f\nd to be v appetiz+4 ,to prep>e x 9 ?is way1 secure a p]* & scale & clean x4 ,cut x crosswise into #b-;in* /rips1 roll ea* piece 9 fl\r1 & fry 9 deep fat until nicely br[n$4 ,s]ve hot ) lemon or ) a sauce ( "s k9d4 #eb4 ,,fri$ ,,eel4--,if an appetiz+ way to cook eel is desir$1 x w be f\nd advisable to fry x 9 deep fat4 ,:5 x is to be cook$ 9 ?is way1 sk9 & clean ! eel & cut x into ?ick slices4 ,p\r "s v9eg> ov] ! slices1 spr9kle !m ) salt & pepp]1 & all[ !m to /& = sev]al h\rs4 ,remove ! pieces f ! v9eg>1 dip ea* "o into slightly beat5 egg & !n into fl\r1 & fry 9 deep fat until well br[n$4 ,s]ve pla9 or ) a sauce4 #ec4 ,,saut,d ,,fi%4--,)\t d\bt1 ! mo/ popul> way to prep>e fi% is to saut !m4 ,?is me?od may be appli$ to practically ! same k9ds ( fi% t are fri$ or broil$1 & x is especially desirable = ! m ta/eless v>ieties4 ,x consi/s 9 br[n+ ! fi% well 9 a small quantity ( fat1 fir/ on "o side & !n on ! o!r4 ,if fat ( good flavor is us$1 su* z bacon or ham fat1 ! flavor ( ! fi% w be v mu* improv$4 ,be=e saut+1 ! fi% or pieces ( fi% are (t5 dipp$ into slightly beat5 egg & !n roll$ 9 fl\r1 v f9e crack] crumbs1 or corn meal1 or ! egg is omitt$ & !y are m]ely cov]$ ) ! dry1 />*y mat]ial4 ,! effect ( ?is me?od ( cook+ is v simil> to t ( deep-fat fry+1 except t ! outside tissues are apt to become1 v h>d f ! application ( ! hot fat because ( ! coat+ t is g5]ally us$4 ,s9ce mo/ fi% breaks v easily1 x is necess>y t x be h&l$ c>efully 9 ?is me?od 9 ord] t ! pieces may be kept :ole4 ,illu/ration3 ,,fig4 #bc #ed4 ,,saut,d ,,smelts4--,to be mo/ satisfactory1 smelts are g5]ally sautd1 z %[n 9 ,fig4 #bc4 ,fi% ( ?is k9d are prep>$ = cook+ by cutt+ (f ! heads & remov+ ! entrails ?r\gh ! op5+ ?us made2 or1 if x is desir$ to leave ! heads on1 ! entrails may be remov$ ?r\gh ! gill or a small slit cut bel[ ! m\?4 ,at any rate1 ^! fi% are n cut op5 z are mo/ o!r fi%4 ,) ! fi% ?us prep>$1 roll !m 9 f9e crack] crumbs & saut !m 9 melt$ butt] until !y are nicely br[n$4 ,s]ve ) slices ( lemon4 #ee4 ,,saut,d ,,halibut ,,/eak4--,slices ( halibut1 :5 firm 9 texture & cut ab\t #c_/d in* ?ick1 l5d !mselves v well to saut+4 ,secure ! requir$ numb] ( su* slices & spr9kle ea* ) salt & pepp]4 ,!n spread melt$ butt] ov] ea* /eak1 & roll x 9 f9e crumbs4 ,place fat 9 a fry+ pan1 all[ x to become hot1 & saut ! halibut 9 ?is until well br[n$4 #ef4 ,,saut,d ,,pick]el4--,a v>iety ( fre%-wat] fi% t f9ds favor ) mo/ p]sons is pick]el4 ,:5 ?is fi% is to be sautd1 scale & clean x & cut x crosswise into #b-;in* /rips4 ,!n roll ea* piece 9 fl\r1 spr9kle x ) salt & pepp]1 & saut ! slices 9 hot fat4 ,:5 "o side is suffici5tly br[n1 turn & br[n on ! o!r side4 #eg4 ,,/ew$ ,,fi%4--,l boil+1 /ew+ extracts flavor & nutrim5t f fi%4 ,! process diff]s1 h[ev]1 9 t ! fi% is cook$ g5tly by simm]+4 ,?is cook]y me?od is employ$ = fi% t is incl9$ to be t\gh4 ,usually1 vegetables1 su* z c>rots & onions1 are cook$ ) ! fi% 9 ord] to imp>t flavor4 ,to prev5t ! fi% f fall+ ap>t1 x may be wrapp$ 9 *eeseclo? or gauze4 #eh4 ,,/ew$ ,,fre% ,,h]r+4--,:5 fre% h]r+ c be obta9$1 x c be made into a delici\s di% by /ew+ x ) onions1 p>sley1 & c>rots4 ,9 ?is me?od ( prep>ation1 ! h]r+ %\ld n be p]mitt$ to /ew rapidly2 x w become m t5d] if x simm]s g5tly4 ,z h]r+ are r small fi%1 weigh+ only ab\t #a_/b p\nd1 x w usually be necess>y to obta9 m ?an "o = a meal4 ,clean ! requir$ numb] ( fre% h]r+1 place !m 9 a saucepan1 & spr9kle !m ) salt & pepp]4 ,br[n "s slices ( onion 9 butt]1 & add ! same numb] ( slices ( c>rots & a g5]\s quantity ( p>sley4 ,add en\gh boil+ wat] to ^! vegetables to cov] !m & ! fi%1 & p\r bo? ov] ! fi%4 ,place all on ! fire & simm] g5tly until ! fi% is t5d]4 ,remove ! fi% f ! wat] & s]ve4 ,! vegetables are us$ m]ely to add flavor1 & !y w h practically boil$ away by ! "t ! fi% is cook$4 #ei4 ,,/ew$ ,,eel4--,eel is delici\s :5 /ew$4 ,:5 all[$ to simm] sl[ly ) sev]al slices ( onion & a little p>sley1 x becomes bo? ta/y & t5d]4 ,sk9 & clean ! eel t is to be /ew$1 remove all ! fat1 & cut into pieces ab\t #b in*es long4 ,season well ) salt & pepp] & place 9 a saucepan ) sev]al slices ( onion1 #a tablespoonful ( *opp$ p>sley1 & #b tablespoonfuls ( butt]4 ,add en\gh cold wat] to cov] well1 & all[ ! eel to simm] g5tly until x is t5d] en\gh to be pi]c$ ) a =k4 ,remove f ! wat] & s]ve hot4 ,,recipes ,,= ,,salt ,,& ,,smok$ ,,fi% #fj4 ,,place ,,( ,,salt ,,& ,,smok$ ,,fi% ,,9 ,,! ,,diet4--,9 regions :]e fre% fi% _c be obta9$ or 9 seasons :5 !y are sc>ce ev]y:]e1 ! h\sewife w d well to use salt & smok$ fi%4 ,^! v>ieties ( fi% n only w give h] a *ance to v>y ! diet1 b w enable h] to provide at a m economical price1 food t1 p\nd = p\nd1 conta9s m nutrim5t ?an ! same fi% :5 fre%4 ,:ile "s ( ! v>ieties ( smok$ & salt fi% may n be obta9able 9 all communities1 ! h\sewife w d mu* t[>d br++ ! supply to h] community by reque/+ !m f ! deal]4 ,:5 a deal] kn[s t !re is a dem& = c]ta9 k9ds1 he w make an ef=t to secure ! v>ieties want$4 #fa4 ,,fre%5+ ,,salt ,,& ,,smok$ ,,fi%4--,! cook+ ( salt & smok$ fi% is n a difficult matt]1 b x always involves ! fre%5+ ( ! fi% be=e any cook+ me?od c be appli$4 ,?is consi/s 9 plac+ ! fi% 9 a l>ge quantity ( wat] & all[+ x to /& until en\gh ( ! salt has be5 extract$ to suit ! ta/e4 ,"s k9ds ( fi% are s salty t !y require consid]able soak+1 :]eas o!rs require only a little fre%5+4 ,h[ev]1 x is usually advisable to *ange ! wat] sev]al times4 ,if x is desir$ to ha/5 ! extraction ( ! salt1 ! fi% %\ld be rais$ above ! bottom ( ! vessel by means ( a wire rack or sev]al clean /icks4 ,9 ! case ( v ?ick fi%1 sev]al ga%es may be cut into ! fle% to p]mit ! salt to pass out m readily4 #fb4 ,,cream$ ,,codfi%4--,s9ce codfi% is a r dry fi%1 conta9+ little fat1 x is usually comb9$ ) "s o!r food to make x m appetiz+4 ,9 ! case ( cream$ codfi%1 ! cream sauce supplies ! food sub/ances 9 :i* ! fi% is lack+ & at ! same "t provides a v palatable di%4 ,:5 codfi% is prep>$ 9 ?is way1 boil$ potatoes are usually s]v$ ) x4 ,to make cream$ codfi%1 fre%5 ! requir$ am\nt ( codfi% by p\r+ lukew>m wat] ov] x4 ,%r$ ! fi% by break+ x into small pieces ) ! f+]s4 ,p\r (f ! wat]1 add fre% w>m wat]1 & all[ ! fi% to /& until x is n too salty4 ,:5 x is suffici5tly fre%5$1 dra9 (f all ! wat]4 ,melt a little butt] 9 a fry+ pan1 add ! fi%1 & saut until slightly br[n$4 ,make a m$ium :ite sauce & p\r x ov] ! codfi%4 ,s]ve hot ) boil$ potatoes4 #fc4 ,,codfi% ,,balls4--,ano!r excell5t way 9 :i* to s]ve codfi% is to comb9e x ) ma%$ potatoes1 make ^! into balls1 & fry !m 9 deep fat4 ,^! give v>iety to meals & also af=d an opportunity to s]ve a nutriti\s food4 ,fre%5 ! codfi% z expla9$ 9 ,art4 #fa1 & !n m9ce x v f9e4 ,add an equal am\nt ( fre%ly cook$ hot potato t has be5 put ?r\gh a potato ric] or ma%$ f9e4 ,mix ?or\ghly &1 if necess>y1 season ) salt & pepp]4 ,%ape into balls & fry 9 deep fat4 ,dra9 well & s]ve hot4 #fd4 ,,saut,d ,,salt ,,mack]el4--,:5 an extremely ta/y di% t w af=d a *ange f ! usual daily r\t9e ( meals is desir$1 sautd salt mack]el w be f\nd v satisfactory4 ,fre%5 salt mack]el t is to be sautd by putt+ x into a saucepan & cov]+ x ) cold wat]4 ,place ?is ov] ! fire1 & all[ ! wat] to heat to almo/ ! boil+ po9t4 ,p\r (f ! wat]1 & saut ! fi% 9 butt] or o!r fat until nicely br[n$4 ,if desir$1 p\r a small am\nt ( ?9 cream ov] ! mack]el j be=e remov+ x f ! pan1 all[ ?is to heat1 & s]ve x z a sauce ) ! mack]el4 #fe4 ,,bak$ ,,f9nan ,,haddie4--,:5 haddock is cur$ by smok+1 x is kn[n z f9nan haddie4 ,z fi% ( ?is k9d has consid]able ?ick fle%1 x is v good = bak+4 ,o!r me?ods ( cook]y may1 ( c\rse1 be appli$ to x1 b none is m satisfactory ?an bak+4 ,to bake a f9nan haddie1 wa% x 9 w>m wat] & put x to soak 9 fre% w>m wat]4 ,aft] x has soak$ = #a_/b h\r1 all[ x to come gradually to ne>ly ! boil+ po9t & !n p\r (f ! wat]4 ,place ! fi% 9 a bak+ pan1 add a piece ( butt]1 spr9kle ) pepp]1 & p\r a little wat] ov] x4 ,bake 9 a hot ov5 until x is nicely br[n$4 ,s]ve hot4 #ff4 ,,cream$ ,,f9nan ,,haddie4--,! flavor ( f9nan haddie is su* t ?is fi% becomes v appetiz+ :5 prep>$ ) a cream sauce4 ,if1 aft] comb9+ ! sauce ) ! fi%1 ! fi% is bak$ 9 ! ov51 an especially palatable di% is ! result4 ,to prep>e cream$ f9nan haddie1 fre%5 ! fi% & %r$ x into small pieces4 ,!n measure ! fi%1 put x into a bak+ di%1 & p\r an equal am\nt ( :ite sauce ov] x4 ,spr9kle g5]\sly ) crumbs & bake 9 a hot ov5 until ! crumbs are br[n$4 ,s]ve hot4 #fg4 ,,boil$ ,,salmon4--,:5 smok$ salmon c be secur$1 x makes a spl5did fi% = boil+4 ,if x is cook$ until t5d] & !n s]v$ ) a well-season$ sauce1 x w f9d favor ) mo/ p]sons4 ,fre%5 smok$ salmon 9 w>m wat] z mu* z seems necess>y1 rememb]+ t ! cook+ to :i* x w be subject$ w remove a l>ge am\nt ( ! sup]flu\s salt4 ,cov] ! salmon ) hot wat]1 & simm] sl[ly until x becomes t5d]4 ,remove f ! wat]1 p\r a little melt$ butt] ov] x1 & s]ve ) any desir$ sauce4 ,,recipes ,,= ,,cann$ ,,fi% #fh4 ,,cann$ ,,fi% ,,9 ,,! ,,diet4--,z a rule1 cann$ fi% is a comp>atively *eap food & !re is no reason :y ! economical h\sewife %\ld n make frequ5t use ( ! v>i\s k9ds4 ,x %\ld be b\ght1 h[ev]1 f a reputable firm1 9 ord] t ! greate/ value may be obta9$ = ! money sp5t4 ,9 addition1 x %\ld be us$ z soon z possible aft] ! c has be5 op5$2 if all ( x _c be utiliz$ at "o "t1 x %\ld be plac$ 9 a cov]$ receptacle--n a metal "o--& kept cold to prev5t x f spoil+4 ,(t5 cann$ fi% c be s]v$ )\t any fur!r prep>ation ?an remov+ x f ! c4 ,h[ev]1 z "s v>ieties1 p>ticul>ly salmon & tuna fi%1 are mu* us$ 9 ! prep>ation ( bo? cold & cook$ di%es1 sev]al recipes are "h giv5 = ^! v>ieties4 #fi4 ,,cream$ ,,tuna ,,fi%4--,comb9+ tuna fi% ) a cream sauce & s]v+ x ov] toa/ makes a di% t is bo? delicate & palatable--"o t w prove v satisfactory :5 some?+ to take ! place ( meat 9 a light meal is desir$4 ,,cream$ ,,tuna ,,fi% 7,suffici5t to ,s]ve ,six7 #c ,tb4 butt] #c ,tb4 fl\r #a_/b tsp4 salt #a_/h tsp4 pepp] #a_/h tsp4 paprika #a-a_/b c4 hot milk #a-a_/b c4 tuna fi% #a egg ,melt ! butt] 9 a saucepan & add ! fl\r1 salt1 pepp]1 & paprika4 ,/ir well1 p\r 9 ! milk1 & :5 ?is has ?ick5$ add ! tuna fi%4 ,all[ ?is to heat ?or\ghly 9 ! sauce4 ,j be=e s]v+1 add ! slightly beat5 egg & cook until ?is has ?ick5$4 ,p\r ov] toa/ & s]ve4 #gj4 ,,salmon ,,mold4--,a *ange f ! usual way ( s]v+ salmon c be _h by mak+ a salmon mold su* z is illu/rat$ 9 ,fig4 #bd4 ,besides be+ a delici\s di% & provid+ v>iety 9 ! diet1 salmon mold is v attractive4 ,,salmon ,,mold 7,suffici5t to ,s]ve ,six7 #b c4 salmon #b ,tb4 v9eg> #a_/b tsp4 salt #a_/h tsp4 pepp] #a ,tb4 gelat9e #a-a_/b c4 boil+ wat] ,illu/ration3 ,,fig4 #bd ,remove all sk9 & bones f ! salmon :5 x is tak5 f ! c1 & m9ce x ?or\ghly ) a =k4 ,add ! v9eg>1 salt1 & pepp]4 ,prep>e ! gelat9e by dissolv+ x 9 ! boil+ wat]4 ,add ! season$ salmon to ! prep>$ gelat9e4 ,) cold wat]1 wet a r+-%ap$ mold hav+ an op5 space 9 ! c5t]4 ,p\r ! salmon-&-gelat9e mixture into ?is mold1 & all[ x to /& until x solidifies4 ,arrange a b$ ( lettuce leaves on a *op plate1 turn ! mold out on ?is1 & fill ! c5t] ) dress+4 ,s]ve at once4 ,a v desirable dress+ = ?is purpose is made z foll[s3 ,,dress+ ,,= ,,salmon ,,mold #a c4 cream #b ,tb4 v9eg> #a_/b tsp4 salt #b ,tb4 sug> #a c4 f9ely *opp$ cucumb] ,:ip ! cream until x is /iff1 & add ! v9eg>1 salt1 & sug>4 ,fold into ?is ! f9ely *opp$ cucumb]4 #ga4 ,,salmon ,,patties4--,delici\s patties c be made f salmon by comb9+ x ) bread crumbs & us+ a ?ick :ite sauce to hold ! +r$i5ts toge!r4 ,^! may be ei!r sautd 9 %all[ fat or fri$ 9 deep fat4 ,,salmon ,,patties 7,suffici5t to ,s]ve ,eight7 #b c4 f9ely m9c$ salmon #a c4 fre% bread crumbs #a c4 ?ick :ite sauce #a_/b tsp4 salt #a_/h tsp4 pepp] ,dry bread crumbs ,) ! salmon1 mix ! fre% bread crumbs & ! :ite sauce4 ,season ) salt & pepp]4 ,%ape into r\nd patties1 roll 9 ! dry bread crumbs1 & fry 9 deep fat or saut 9 %all[ fat4 ,s]ve hot ) or )\t sauce4 #gb4 ,,cream$ ,,salmon ,,) ,,rice4--,a cream$ prote9 di% is always m satisfactory if x is s]v$ on "s o!r food1 p>ticul>ly "o high 9 c>bohydrate4 ,:5 ?is is done1 a bett] balanc$ di% is ! result4 ,cream$ salmon & rice make a v nutriti\s & appetiz+ comb9ation4 ,,cream$ ,,salmon ,,) ,,rice 7,suffici5t to ,s]ve ,six7 #a c4 salmon #a c4 m$ium :ite sauce ,/eam$ rice ,break ! salmon into mod]ately small pieces & c>efully fold ^! into ! hot :ite sauce4 ,s]ve ?is on a m\nd ( hot /eam$ rice4 ,,recipes ,,= ,,left-,,ov] ,,fi% #gc4 ,s z n to wa/e any food mat]ial1 x is necess>y t all left-ov] fi% be utiliz$ 9 "s way4 ,?is is n s simple a matt] z 9 ! case ( meat1 because fi% is "o ( ! foods t are n popul> z a left-ov] di%4 ,/ill fi% left-ov]s c be us$ if a little ?\ght is giv5 to ! matt]4 ,( c\rse1 x is a wise plan to prep>e only ! quantity ( fi% t c be consum$ at ! meal = :i* x is cook$1 b %\ld any rema9 x %\ld n be ?r[n away1 = "s use c be made ( x4 ,a po9t to rememb]1 h[ev]1 is t fi% is n satisfactory 9 s\p ( any k9d except a fi% s\p2 !re=e1 bits ( left-ov] fi% may be add$ to only su* s\ps z clam *[d] or o!r fi% *[d]4 ,:e!r ! fi% has be5 boil$1 /eam$1 bak$1 fri$1 sautd1 or prep>$ 9 any o!r way1 x may always be made into croquettes4 ,:5 us$ = ?is purpose1 all ! bones %\ld be c>efully remov$4 ,^! may be easily tak5 out aft] ! fi% has become cold4 ,if ! fi% has be5 /uff$ & "p ( ! /uff+ rema9s1 x may be brok5 into pieces & us$ ) ! fle% ( ! fi%4 ,a recipe = croquettes 9 :i* fi% is comb9$ ) rice foll[s4 #gd4 ,,fi% ,,croquettes4--,if any quantity ( left-ov] fi% is on h&1 x may be comb9$ ) rice to make v ta/y croquettes4 ,,fi% ,,croquettes 7,suffici5t to ,s]ve ,six7 #a-a_/b c4 cold fi% #a c4 cold /eam$ rice #a c4 ?ick :ite sauce ,salt & pepp] #a egg ,crumbs ,m9ce ! fi% into small pieces1 mix ) ! rice1 & add ! :ite sauce4 ,season ) salt & pepp] & %ape into croquettes4 ,dip into slightly beat5 egg1 roll 9 crumbs1 & fry 9 deep fat4 ,dra9 & s]ve ) any desir$ sauce4 #ge4 ,,cream$ ,,fi% ,,9 ,,potato ,,ne/4--,fi% may also be comb9$ ) ma%$ potato to produce a mo/ appetiz+ di%4 ,l9e a bak+ di% ) hot ma%$ potato1 leav+ a good-siz$ holl[ 9 ! c5t]4 ,into ?is p\r cream$ fi% made by mix+ equal proportions ( left-ov] cold fi% & :ite sauce4 ,season well ) salt & pepp]1 spr9kle ) crumbs1 & dot ! top ) butt]4 ,bake until ! crumbs are br[n4 ,s]ve hot4 99 99 99 99 99 ,,%ell ,,fi% ,,nature1 ,,v>ieties1 ,,& ,,use ,,( ,,%ell ,,fi% #gf4 ,besides ! v>ieties ( fi% t h already be5 consid]$1 ! g5]al t]m fi% also includes ,,%ell ,,fi%4 ,fi% ( ?is k9d are diff]5t 9 /ructure f bony fi%1 = !y are acquatic animals t are entirely or p>tly encas$ 9 %ells4 ,!y include mollusks1 or bivalves1 su* z oy/]s1 clams1 & scallops1 & cru/aceans1 su* z lob/]s1 crabs1 & %rimp4 #gg4 ,! popul>ity ( ! edible v>ieties ( mollusks & cru/aceans m5tion$ dep5ds l>gely on :e!r !y c be easily obta9$ & :e!r !y are pleas+ to ! local or individual ta/e4 ,z !y are f\nd 9 salt riv]s1 bays1 & o!r %all[ salt-wat] s\rces1 _! greate/ use is among p liv+ ne> ! sea%ore1 b !y are mu* favor$ :]e !y c be procur$ 9 edible condition4 ,!y are n s *eap z _m o!r fi% foods2 t is1 a c]ta9 am\nt ( money w n pur*ase s great a quantity ( %ell fi%1 lob/] = in/ance1 z "s ( ! well-kn[n v>ieties ( fi% prop]1 su* z halibut or :itefi%4 ,lob/]s & crabs are usually m exp5sive ?an oy/]s & clams2 consequ5tly1 !y are us$ m (t5 to provide a delicacy or to supply some?+ m or less uncommon = a special meal4 #gh4 ,sev]al precautions %\ld be obs]v$ 9 pur*as+ %ell fi%4 ,= in/ance1 crabs & lob/]s %\ld be pur*as$ alive4 ,!y are usually %ipp$ on ice s t !y w rema9 9 ?is condition = "s "t1 & !y are display$ on ice 9 ! m>kets = ! same reason4 ,su* %ell fi% %\ld be kept alive until !y are plung$ into boil+ wat] to cook4 ,oy/]s & clams b\ght 9 ! %ell mu/ also be alive :5 pur*as$4 ,a tightly clos$ %ell indicates t !y are alive1 :]eas a slightly op5 %ell proves t !y are dead4 ,if ^! two v>ieties are b\ght out ( ! %ells1 ! fi% !mselves %\ld n be accompani$ by a great quantity ( liquid4 ,consid]able liquid is an indication t ! oy/]s or clams h be5 adult]at$ by ! addition ( wat]4 ,=m]ly x 0 ! cu/om to keep oy/]s 9 fre% wat]1 z ! wat] !y absorb bloats or fatt5s !m4 ,?is practice1 h[ev]1 has fall5 into disfavor4 #gi4 ,%ell fi% l5d !mselves admirably to a l>ge v>iety ( di%es1 includ+ s\ps1 entrees1 salads1 & sub/itutes = meat di%es4 ,!y possess a great deal ( di/9ctive flavor1 _! food value is comp>atively high1 &1 provid$ !y are 9 good condition & are prop]ly prep>$1 !y are heal?ful & easily dige/$4 ,x c !re=e be se5 t %ell fi% h mu* to recomm5d _! use4 ,!re is consid]able dang]1 h[ev]1 9 us+ any v>ieties t are n p]fectly fre% or fre%ly cook$4 ,9 ! case ( mollusks1 or bivalves1 mu* h>m has result$ f ! use ( ^? :i* h be5 gr[n or br$ 9 unsanit>y surr\nd+s4 ,because ( ^! facts1 x is ( ! utmo/ importance t great c>e be ex]cis$ 9 select+ & prep>+ %ell fi%4 #hj4 ,,composition ,,& ,,food ,,value ,,( ,,%ell ,,fi%4--,9 composition1 ! v>ieties ( fi% includ$ "u %ell fi% d n diff] greatly f fi% prop]4 ,mo/ ( !m1 h[ev]1 conta9 m wa/e & less ( ! food sub/ances ?an fi%1 s t _! food value is some:at l[]4 ,table ,,iv w s]ve to give a good idea ( ! composition & food value ( ! sev]al v>ieties ( %ell fi%1 & 9 /udy+ x1 a good plan w be to comp>e x ) ,table ,i1 :i* gives ! food value ( fi%4 ,z w be obs]v$1 prote9 =ms a v l>ge proportion ( ! food sub/ance ( %ell fi%4 ,also1 !y conta9 m c>bohydrates ?an fi%1 ! am\nt rang+ f 4#d to #e4b p] c5t41 :i* is 9 ! =m ( sug>4 ,al?\gh ?is am\nt is too small to w>rant mu* consid]ation z a supply ( c>bohydrates1 x is m5tion$ because x is an int]e/+ fact4 ,,table ,,iv ,,composition ,,& ,,food ,,value ,,( ,,%ell ,,fi% ,"n ( ,fi% ,wat] ,prote9 ,fat ,total ,a% ,food ,value ,c>bo- ,p] ,p\nd hydrates ,calories ,clams1 remov$ f %ell #hj4h #aj4f #a4a #e4b #b4c #cdj ,crabs1 :ole #gg4a #af4f #b4j #a4b #c4a #dae ,lob/]s1 :ole #gi4b #af4d #a4h 4#d #b4b #cij ,oy/]s1 9 %ell #hf4i #f4b #a4b #c4g #b4j #bce ,scallops #hj4c #ad4h 4#a #c4d #a4d #cde ,,table ,v ,,seasons ,,= ,,%ell ,,fi% ,,"n ,,( ,,fi% ,,season ,clams1 h>d %ell$44444444444444,all ! ye> ,clams1 s(t %ell$44444444444444,may #a to ,octob] #ae ,crabs1 h>d %ell$44444444444444,all ! ye> ,crabs1 s(t %ell$44444444444444,m>* #a to ,octob] #ae ,lob/]s4444444444444444444444444,all ! ye> ,oy/]s44444444444444444444444444,septemb ] #a to ,may #a ,scallops4444444444444444444444444,septe mb] #ae to ,april #a ,%rimp444444444444444444444444444,m>* #ae to ,june #a1 & ,septemb] #ae to ,octob] #ae #ha4 ,,seasons ,,= ,,%ell ,,fi%4--,) ! exception ( clams & lob/]1 :i* c be obta9$ all ! ye> ar\nd1 %ell fi% h p>ticul> seasons2 t is1 !re is a c]ta9 "t ( ! ye> :5 !y are n suitable = food4 ,x is v important t e h\sewife "k j :at ^! seasons are1 s t %e w n include ! foods 9 ! diet ( h] family :5 !y %\ld n be us$4 ,table ,v1 :i* w furni% h] ) ! in=mation %e ne$s1 %\ld !re=e be c>efully /udi$4 99 99 99 99 99 ,,oy/]s1 ,,clams1 ,,& ,,scallops ,,oy/]s ,,& ,,_! ,,prep>ation ,illu/ration3 ,,fig4 #be #hb4 ,,oy/]s1 ,,clams1 & ,,scallops are salt-wat] fi% t belong to ! family ( mollusks1 or s(t-bodi$ animals4 ,!y are entirely encas$ 9 h>d %ells1 :i*1 ?\gh ( ! same g5]al %ape1 diff] some:at f ea* o!r 9 appe>ance4 ,fig4 #be %[s a gr\p ( oy/]s & clams1 ! ?ree on ! left be+ oy/]s & ! ?ree on ! "r1 clams4 ,oy/]s are l>g] ?an clams & h a r\gh1 unev5 %ell1 :]eas clams h a smoo?1 r\ndi% %ell4 ,! ?ree v>ieties ( mollusks are closely relat$ 9 _! composition & 9 _! use z food1 b z oy/]s are probably us$ m commonly ?an ! o!rs !y are consid]$ fir/4 #hc4 ,,composition ,,( ,,oy/]s4--,oy/]s occupy a prom95t place among animal foods1 because !y are comp>atively high 9 prote94 ,9 addition1 !y conta9 a sub/ance t mo/ fle% foods lack 9 any quantity1 namely1 c>bohydrate 9 ! =m ( glycog51 & = ?is reason are said to resemble milk closely 9 composition4 ,a comp>ison ( ! foll[+ figures w %[ h[ ^! foods resemble ea* o!r3 ,,wat] ,,prote9 ,,fat ,,c>bohydrate ,,m9]al ,,salts ,milk444444444 #hg4j #c4c #d4j #e4j 4#g ,oy/]s444444 #hf4i #f4b #a4b #c4g #b4j ,oy/]s1 z w be obs]v$1 conta9 only a small quantity ( fat1 & = ?is reason _! total food value is some:at l[] ?an t ( milk4 ,a p9t ( milk has a value ( #cbe calories1 :ile ! same quantity ( oy/]s has an approximate value ( only #bej calories4 ,because ( ! diff]5ce 9 ! co/ ( ^! two foods1 oy/]s co/+ sev]al times z mu* z milk1 ! use ( oy/]s is n s *eap a way ( supply+ food mat]ial4 #hd4 ,,dige/ibility ,,( ,,oy/]s4--,:5 m]ely ! ability ( ! dige/ive tract to h&le oy/]s is tak5 into consid]ation1 !y are said to be easily dige/$ if !y are s]v$ raw or are prop]ly prep>$4 ,?is is due to ! fact t :5 tak5 z a food !y are dispos$ ( 9 a comp>atively %ort "t by ! /oma*4 ,9 addition1 _! absorption f ! alim5t>y tract is q complete2 t is1 !y conta9 little or no wa/e mat]ial4 ,b1 j z cook+ has mu* to d ) ! dige/ibility ( o!r prote9 foods1 s x has ) oy/]s4 ,= ?is reason1 ! h\sewife :o wi%es to fe$ h] family ?is food 9 its mo/ dige/ible =m mu/ ?or\ghly und]/& all phases ( its cook+4 #he4 ,,heal?fulness ,,( ,,oy/]s4--,mu* illness has be5 attribut$ to oy/]s1 & )\t d\bt !y h be5 ! cause ( "s typhoid & "s ptoma9e poison+4 ,a k ( ! reason = ^! diseases has done mu* to elim9ate !m4 ,x is n[ def9itely kn[n t mu* ( ! typhoid caus$ f eat+ oy/]s 0 due to ! conditions "u :i* !y 7 gr[n4 ,9 _! gr[?1 oy/]s fa/5 !mselves to /ation>y ?+s1 su* z rocks or piles driv5 into ! gr\nd und]nea? ! wat]1 & !y obta9 _! food by simply op5+ ! %ell & mak+ use ( m9ute p>ticles ( plant & animal life t !y are able to extract f ! wat]4 ,:5 ! wat] 0 n clean or :5 sewage 0 turn$ into x1 typhoid g]ms 7 transmitt$ to p]sons :o took oy/]s z food4 ,at pres5t1 !re is sc>cely any dang] f su* causes1 = m c>e is n[ giv5 to ! conditions "u :i* oy/]s gr[4 ,ptoma9e poison+ f oy/]s 0 caus$ by eat+ !m :5 !y _h be5 improp]ly c>$ = 9 /orage or _h be5 tak5 f ! %ells aft] !y 7 dead4 ,unless p]sons h&l+ oy/]s "k h[ to take c>e ( !m1 ?is dang] is /ill likely to exi/4 #hf4 ,,pur*as+ ,,oy/]s4--,to be able to pur*ase oy/]s intellig5tly1 ! h\sewife %\ld be famili> ) ! names ( ! v>i\s k9ds4 ,^! names are dep5d5t on ! locality f :i* ! oy/]s come1 & include ,blue ,po9ts1 ,cape ,cods1 ,cotuits1 ,lynn ,hav5s1 & num]\s o!r v>ieties4 ,x %\ld be rememb]$ t ! v>ieties rais$ 9 diff]5t localities are q di/9ctive1 diff]+ to "s ext5t 9 bo? size & appe>ance4 ,unless ! pur*as] is famili> ) ! diff]5t v>ieties1 almo/ any ( ! small oy/]s are likely to be sold to h] = "o ( ! small v>ieties &1 likewise1 any ( ! l>ge oy/]s = "o ( ! l>ge v>ieties4 ,:ile ?is is ( small consequ5ce1 provid$ ! quality is satisfactory & ! price is "r1 x is well = e h\sewife to famili>ize h]self ) ! names ( ! v>i\s k9ds1 s t %e may "k j :at v>iety %e is pur*as+4 #hg4 ,:5 oy/]s are b\ght 9 ! %ell1 !y %\ld be alive1 a fact t c be det]m9$ by ! tightly clos$ %ell1 z has already be5 /at$4 ,if ! %ells are n clos$ or c be easily pri$ ap>t1 x may be kn[n t ! oy/]s are n good & t !y %\ld be reject$4 ,:5 x is possible to procure !m1 oy/]s t h be5 remov$ f ! %ells imm$iately aft] be+ tak5 f ! b$s are pref]able to ^? :i* h n be5 remov$ f ! %ells be=e %ipp+4 ,:5 pur*as$ out ( ! %ells1 oy/]s %\ld be grayi% 9 color1 %\ld h no disagreeable odor1 & %\ld conta9 no excess wat] or liquid4 ,aft] be+ pur*as$1 oy/]s %\ld be kept on ice unless !y c be cook$ at once4 ,! season = oy/]s is f ,septemb] to ,april1 inclusive4 ,:ile 9 "s localities !y c be pur*as$ at o!r times dur+ ! ye>1 !y are n likely to be s good4 ,9 fact1 x is n safe to use oy/]s dur+ ! w>m mon?s4 #hh4 ,,important ,,po9ts ,,9 ,,cook+ ,,oy/]s4--,! prote9 ( oy/]s1 l t f\nd 9 o!r foods1 is coagulat$ by heat4 ,long heat1 provid$ x is suffici5tly int5se1 makes oy/]s t\gh1 & 9 ?is condition !y are nei!r agreeable to eat nor readily dige/$4 ,:5 !y are to be cook$ at a high temp]ature1 !re=e1 ! cook+ %\ld be done quickly4 ,if !y are to be cook$ at a temp]ature bel[ ! boil+ po9t1 !y may be subject$ to heat = a long] "t )\t becom+ s t\gh z :5 a high temp]ature is us$4 ,cook+ quickly at a high temp]ature1 h[ev]1 is pref]able 9 mo/ cases to long1 sl[ cook+4 ,= example1 9 ! prep>ation ( oy/] /ew1 long cook+ produces no bett] flavor ?an %ort cook+ at a high temp]ature & r5d]s oy/]s f> less dige/ible4 ,illu/ration3 ,,fig4 #bf ,illu/ration3 ,,fig4 #bg #hi4 ,,op5+ ,,oy/]s4--,unless oy/]s are b\ght already op5$1 x becomes necess>y to op5 !m 9 ! home be=e !y c be s]v$ raw or cook$4 ,to op5 oy/]s is n difficult1 & ) a little exp]i5ce ! "w c be done ) ease4 ,x w be well to note t ! two %ells ( an oy/]1 :i* are call$ valves1 are held toge!r by a s+le muscle1 kn[n z ! adductor muscle1 t lies ne> ! c5t]1 & t ?is muscle mu/ be cut be=e ! %ell w op5 readily4 ,be=e attempt+ to op5 oy/]s1 h[ev]1 !y %\ld be scrubb$ ) clean wat]1 s z to remove any s& t may be on ! %ells4 ,:5 ! oy/]s are clean$1 proce$ to op5 !m 9 ! mann] %[n 9 ,figs4 #bf & #bg4 ,fir/1 z 9 ,fig4 #bf1 ins]t ! po9t ( a knife into ! h+$1 or po9t$1 end & pu% ! blade betwe5 ! valves until !y appe> to sep>ate1 :5 x w be kn[n t ! muscle has be5 cut4 ,!n1 z 9 ,fig4 #bg1 lay ! valves op5 & loos5 ! oy/] f ! %ell by slipp+ ! knife "u x4 ,if ! oy/]s t are be+ op5$ are to be cook$ be=e s]v+1 simply drop !m ) _! liquid into a suitable vessel & disc>d ! %ells4 ,be=e us+ ! oy/]s1 remove !m f ! liquid1 look !m ov] c>efully to see t no small p>ticles ( %ells cl+ to !m1 & wa% !m 9 clean1 cold wat] to remove any s& t may be pres5t4 ,also1 /ra9 ! liquid ?r\gh a clo?1 s t x w be free f s& :5 us$ 9 ! prep>ation ( ! di% = :i* ! oy/]s are to be us$ or = ! mak+ ( s\p or bro?4 ,oy/]s t are to be eat5 raw are frequ5tly s]v$ on ! half %ell4 ,!re=e1 if !y are to be us$ 9 ?is way1 place ea* oy/]1 z x is loos5$ 9 ! process ( op5+1 into ! deep] %ell1 z ,fig4 #bg %[s1 & disc>d ! o!r "o4 ,v (t5 good-look+ oy/] %ells are sav$ 9 ord] t !y may be us$ f "t to "t 9 s]v+ raw oy/]s t are b\ght already op5$4 ,illu/ration3 ,,fig4 #bg #ij4 ,,raw ,,oy/]s4--,:5 an appetiz] is desir$ 9 a meal t is to consi/ ( sev]al c\rses1 raw oy/]s are (t5 us$ = ! fir/ c\rse4 ,oy/]s t are to be eat5 raw may be s]v$ 9 ! %ells or remov$ f !m4 ,!y are bl& 9 flavor1 h[ev]1 & require "s %>p1 highly season$ sauce 9 ord] to give !m suffici5t snap4 ,! sauces commonly us$ = ?is purpose include cocktail sauce1 *illi sauce1 catsup1 hors]adi%1 & tobasco sauce4 ,sometimes1 ?\gh1 lemon juice or v9eg> & pepp] & salt are pref]r$ to sauce4 ,z a rule1 crisp crack]s1 small squ>es ( toa/1 or waf]s & butt] accompany raw oy/]s 9 any =m1 & sometimes cel]y & radi%es are s]v$1 too4 #ia4 ,:5 a cocktail sauce is s]v$ ) raw oy/]s1 !y are g5]ally ref]r$ to z ,,oy/] ,,cocktails4 ,two me?ods ( s]v+ ^! are 9 practice4 ,9 "o1 z %[n 9 ,fig4 #bh1 ! cocktail sauce is put into a small glass plac$ 9 ! c5t] ( a s\p plate fill$ ) crack$ ice1 & ! oy/]s1 usually six 9 half %ells1 are arrang$ ar\nd ! glass1 on ! ice4 ,9 ! o!r1 z %[n 9 ,fig4 #bi1 ! desir$ numb] ( oy/]s t h be5 remov$ f ! %ells are dropp$ into a /emm$ glass conta9+ ! cocktail sauce1 & ! glass is plac$ 9 a b[l ( crack$ ice4 ,an oy/] =k1 :i* is a small1 ?ree-prong$ =k1 is always s]v$ ) raw oy/]s1 & usually a piece ( lemon is suppli$ 9 addition to ! cocktail sauce4 ,illu/ration3 ,,fig4 #bh ,illu/ration3 ,,fig4 #bi #ib4 ,,oy/] ,,/ew4--,if an extremely nutriti\s way ( prep>+ oy/]s is desir$1 oy/] /ew %\ld be select$4 ,?is is p]haps ! simple/ way 9 :i* to cook oy/]s1 & yet c>e mu/ be ex]cis$ 9 mak+ ?is di%1 = ! oy/]s %\ld n be cook$ too long & ! milk1 :i* mu/ be br\ght to ! boil+ po9t1 %\ld n be all[$ to burn4 ,oy/] /ew makes an excell5t di% = lun*4 ,x %\ld n be s]v$ z ! fir/ c\rse ( a heavy meal because ( ! l>ge am\nt ( nutrim5t x conta9s4 ,,oy/] ,,/ew 7,suffici5t to ,s]ve ,six7 #a qt4 oy/]s #a qt4 milk #b ,tb4 butt] #a tsp4 salt #a_/h tsp4 pepp] ,p\r #a cupful ( wat] ov] ! oy/]s1 look !m ov] c>efully1 & remove any pieces ( %ell t may cl+ to ! oy/]s1 mak+ sure t any p>ticles ( s& are wa%$ (f4 ,heat ?is liquid to ! boil+ po9t & !n /ra9 x ?r\gh a clo?4 ,put ! milk on ! fire to heat1 & :5 hot1 add ! butt]1 salt1 & pepp]1 & /ra9$ liquid4 ,aft] ! :ole mixture has come to ! boil+ po9t1 p\r 9 ! oy/]s & cook until !y look plump & ! edges beg9 to curl4 ,remove f ! heat & s]ve ) crisp crack]s4 #ic4 ,,cream$ ,,oy/]s4--,ano!r nutriti\s way 9 :i* to prep>e oy/]s & at ! same "t produce a di% t is pleas+ to mo/ p]sons is to cream !m4 ,aft] be+ cream$1 oy/]s may be s]v$ ov] toa/ or 9 timbale cases4 ,,cream$ ,,oy/]s 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #bd oy/]s #a-a_/b c4 m$ium :ite sauce ,salt & pepp] #f slices toa/ or #f timbale cases ,melt ! butt] 9 a fry+ pan1 add ! oy/]s1 & heat !m 9 ! butt] until ! edges beg9 to curl slightly4 ,p\r ! hot oy/]s into ! hot :ite sauce1 season to ta/e ) salt & pepp]1 & s]ve ov] toa/ or 9 timbale cases4 #id4 ,,scallop$ ,,oy/]s4--,no food makes a m palatable scallop$ di% ?an oy/]s4 ,oy/]s s prep>$ are lik$ by ne>ly e "o1 & ! +r$i5ts ) :i* !y are comb9$ help to give su* a di% balance s f> z ! food sub/ances are conc]n$4 ,c>e %\ld be tak51 h[ev]1 9 ! bak+ ( scallop$ oy/]s1 = !y are likely to become t\gh if !y are cook$ too long4 ,,scallop$ ,,oy/]s 7,suffici5t to ,s]ve ,six7 #a c4 bread crumbs #b ,tb4 butt] #a c4 crack] crumbs #a pt4 oy/]s ,salt & pepp] #a c4 milk ,butt] ! bread crumbs ) ! butt]1 & !n mix !m ) ! crack] crumbs4 ,spr9kle ! bottom ( a greas$ bak+ di% ) "o-f\r? ( ! crumbs1 & ov] ?is put a lay] ( oy/]s t h be5 previ\sly clean$4 ,spr9kle ) salt & pepp] & add "o-f\r? m ( ! crumbs4 ,add ano!r lay] ( oy/]s1 spr9kle ) salt & pepp]1 & place ! rema9d] ( ! crumbs on top4 ,/ra9 ! liquid f ! oy/]s ?r\gh a piece ( clo?1 mix ?is ) ! milk1 & p\r ov] ! di% ?us prep>$4 ,place 9 a hot ov51 & bake until ! mixture is ?or\ghly heat$ & ! top is br[n4 #ie4 ,,fri$ ,,oy/]s4--,( all ! di%es prep>$ f oy/]s1 fri$ oy/]s und\bt$ly f9d favor ) ! greate/ numb] ( p]sons4 ,h[ev]1 unless c>e is tak5 9 fry+ ! oy/]s1 !y are likely to be some:at indige/ible4 ,deep fat %\ld be us$ = ?is purpose1 & x %\ld be hot en\gh to br[n a #a-;in* cube ( bread a gold5 br[n 9 #dj seconds4 ,,fri$ ,,oy/]s 7,suffici5t to ,s]ve ,six7 #bd l>ge oy/]s #a egg #a_/d c4 milk ,f9e crack] crumbs ,salt ,pepp] ,?or\ghly dry ! oy/]s by lay+ !m on "o end ( a s(t clo? & patt+ !m ) ! o!r4 ,beat ! egg & add ! milk to x4 ,dip ! oy/]s into ! crack] crumbs1 !n into ! egg-&-milk mixture1 & aga9 into ! crumbs4 ,fry 9 deep fat until br[n4 ,remove f ! fat1 dra9 well1 & place on oil$ pap]4 ,spr9kle ) salt & pepp] & s]ve hot4 #if4 ,,oy/] ,,pie4--,bak+ oy/]s into a pie is ano!r means ( comb9+ a prote9 food ) foods t are high 9 o!r food sub/ances4 ,z oy/] pie is some:at he>ty1 x may be us$ z ! ma9 di% ( a heavy meal4 ,,oy/] ,,pie 7,suffici5t to ,s]ve ,six7 #a pt4 oy/]s #a c4 m$ium :ite sauce ,salt & pepp] ,bak+-p[d] biscuit d\gh ,cut ea* ( ! oy/]s into ?ree or f\r pieces1 & place !m 9 a greas$ bak+ di%4 ,p\r ov] !m ! hot :ite sauce & ! juice f ! oy/]s4 ,season ) salt & pepp]4 ,ov] ! top1 place a lay] ( ! biscuit d\gh roll$ ab\t #a_/d in* ?ick4 ,set 9 a hot ov5 & bake until ! cru/ is br[n4 #ig4 ,,pigs ,,9 ,,blankets4--,:5 some?+ entirely diff]5t 9 ! way ( oy/]s is desir$1 pigs 9 blankets %\ld be tri$4 ,?is is a v good "n = ! di% giv5 9 ! accompany+ recipe1 = ! oy/]s are roll$ up 9 a /rip ( bacon1 :i* s]ves z a blanket4 ,!y are especially suitable = a light meal1 su* z lun*eon or a da9ty lun* t is to be s]v$ to company4 ,,pigs ,,9 ,,blankets 7,suffici5t to ,s]ve ,six7 #ah l>ge oy/]s #ah ?9 /rips ( bacon ,aft] ! oy/]s h be5 clean$1 roll ea* "o 9 a /rip ( bacon4 ,fa/5 ! bacon :]e ! edges meet by runn+ a too?pick ?r\gh at ?is po9t4 ,place 9 a broil] & broil on "o side until br[n2 !n turn !m & broil until ! o!r side is br[n4 ,s]ve hot4 #ih4 ,,oy/] ,,fritt]s4--,v>iety may also be secur$ 9 ! use ( oy/]s by mak+ oy/] fritt]s4 ,:5 su* fritt]s are nicely br[n$ & s]v$ ) an appetiz+ sauce1 an attractive z well z a ta/y di% is ! result4 ,,oy/] ,,fritt]s 7,suffici5t to ,s]ve ,six7 #a pt4 oy/]s #a egg muff9 batt] ,clean ! oy/]s & cut ea* into f\r or five pieces4 ,make a "o-egg muff9 batt] & to x add ! cut oy/]s4 ,drop ! mixture by spoonfuls into deep fat & fry until br[n4 ,remove f ! fat1 dra91 & spr9kle ) salt & pepp]4 ,s]ve ) a desir$ sauce4 ,,clams ,,& ,,_! ,,prep>ation #ii4 ,,nature ,,& ,,dige/ibility ,,( ,,clams4--,clams are bivalves simil> to oy/]s 9 bo? =m & composition4 ,because ( ! simil>ity 9 composition1 !y are utiliz$ 9 mu* ! same ways z oy/]s1 be+ us$ ext5sively = food 9 p>ts ( ! c\ntry :]e ! supply is l>ge4 ,!re are num]\s v>ieties ( clams1 & "s ( !m diff] slightly f ea* o!r 9 appe>ance1 color1 & flavor4 ,pref]5ce = ! diff]5t v>ieties is l>gely a matt] ( individual ta/e4 ,clams may be pur*as$ loose or 9 ! %ell & !y may be s]v$ 9 or out ( ! %ell4 ,h[ev]1 :5 b\ght 9 ! %ell1 !y mu/ be pur*as$ alive & mu/ be subject$ to ! same te/s z are oy/]s4 ,z 9 ! case ( oy/]s1 !y may be eat5 raw or cook$4 ,_! prep>ation = cook+ is simil> to t ( oy/]s4 ,9 ! raw /ate1 !y are easily dige/$1 b ^u ! application ( heat !y become t\gh1 & ! long] !y are cook$1 ! t\gh] !y become4 ,x c !re=e be se5 t ! dige/ibility ( clams is influ5c$ v mu* by cook+4 #ajj4 ,,op5+ ,,clams4--,if clams are to be op5$ 9 ! home1 ! me?od illu/rat$ 9 ,fig4 #cj may be employ$4 ,fir/ wa% ! clams to remove ! s&1 & !n place a clam on a h>d surface s t ! po9t$ edge is up4 ,ins]t ! ?9 edge ( a knife into ! v slight groove betwe5 ! %ells1 or valves1 & ) a heavy ut5sil ( "s k9d /rike ! top ( ! knife sev]al times s z to sep>ate ! valves4 ,!n1 z 9 op5+ oy/]s1 spread ! %ells ap>t1 z %[n1 & loos5 ! clam f ! %ell x adh]es to4 ,illu/ration3 ,,fig4 #cj #aja4 ,,raw ,,clams4--,l oy/]s1 raw clams are g5]ally s]v$ z a cocktail1 or an appetiz]1 at ! beg9n+ ( a meal4 ,if !y are to be s]v$ 9 ! half %ell1 place !m 9 a di% ( crack$ ice2 if !y are to be s]v$ )\t ! %ells1 place ! requir$ numb] 9 a /emm$ glass t is set 9 a di% ( crack$ ice4 ,9 ei!r case1 lemon or a suitable sauce1 or bo?1 %\ld be suppli$4 #ajb4 ,,/eam$ ,,clams4--,/eam+ is ! me?od g5]ally adopt$ :5 clams 9 l>ge numb]s are cook$ = a clam bake1 b !re is no reason :y x _c be us$ by ! h\sewife :5 %e wi%es to cook only en\gh = h] family4 ,:5 l>ge quantities are to be /eam$1 use is g5]ally made ( a /eam]1 b ! h\sewife w f9d t %e c /eam a few clams v satisfactorily 9 a saucepan or a simil> vessel4 ,to prep>e /eam$ clams1 scrub ! %ells ( ! clams until !y are p]fectly clean4 ,place ! desir$ numb] ?us clean$ 9 a saucepan & add en\gh wat] to cov] ! bottom ( ! pan ab\t #a in*4 ,all[ ?is to cook until ! %ells ( ! clams op54 ,remove ! clams f ! pan & s]ve !m 9 ! %ells4 ,provide ea* p]son ) a small di% ( melt$ butt] into :i* to dip ! clams z !y are remov$ f ! %ells to be eat54 ,! liquid f\nd 9 ! clams may be p\r$ f ! %ell be=e ! clams are s]v$1 & aft] be+ well season$ may be s]v$ z clam bro?4 #ajc4 ,,bak$ ,,clams4--,ano!r v appetiz+ way 9 :i* to prep>e clams is to comb9e !m ) bread crumbs1 season !m well1 & !n bake !m until !y are well br[n$4 ,select sev]al good-siz$ clams = ea* p]son to be s]v$4 ,scrub ! %ells well & op5 !m4 ,remove ! clams & *op !m into small pieces4 ,to ea* cupful ( *opp$ clams1 add #b cupfuls ( butt]$ bread crumbs1 #a tablespoonful ( *opp$ p>sley1 #a tablespoonful ( *opp$ pimi5to1 & #a tablespoonful ( onion juice4 ,season ! mixture ) salt & pepp] & fill ! %ells ) x4 ,place ^! 9 a %all[ pan & bake 9 a v hot ov5 until ! crumbs are well br[n$ on top4 ,s]ve hot4 #ajd4 ,,fri$ ,,clams4--,z oy/]s make a v desirable di% :5 fri$ 9 deep fat1 s clams may be treat$ 9 ?is way1 too4 ,remove ! desir$ numb] ( clams f ! %ells1 wa% !m ?or\ghly1 & dry !m on a clean t[el4 ,dip !m into beat5 egg1 & f9ally into ! crumbs4 ,fry 9 deep fat until !y are a gold5 br[n4 ,s]ve ) slices ( lemon4 ,,scallops ,,& ,,_! ,,prep>ation #aje4 ,,nature ,,( ,,scallops4--,scallops1 :i* are ano!r =m ( bivalves1 are less commonly us$ = food ?an oy/]s & clams4 ,scallop$ di%es get _! "n f ! fact t scallop %ells 7 orig9ally us$ = _! prep>ation4 ,n all ( ! scallop is us$ = food2 m]ely ! heavy muscle t holds ! two %ells toge!r is edible4 ,scallops are slightly high] 9 prote9 ?an oy/]s & clams & !y also h a high] food value ?an ^! two mollusks4 ,! mo/ common me?od ( prep>ation = scallops is to fry !m1 b !y may also be bak$ 9 ! %ells4 #ajf4 ,,fri$ ,,scallops4--,if scallops are prop]ly fri$1 !y make an appetiz+ di%4 ,z !y are a r bl& food1 a sauce ( "s k9d1 pref]ably a s\r "o1 is g5]ally s]v$ ) !m4 ,select ! desir$ numb] ( scallops & wa% ?or\ghly4 ,dip fir/ into ei!r f9e bread crumbs or crack] crumbs1 !n into beat5 egg1 & aga9 into ! crumbs4 ,fry 9 deep fat until a gold5 br[n1 remove1 & dra94 ,s]ve ) lemon or a s\r sauce1 su* z hors]adi% or tomato sauce4 #ajg4 ,,bak$ ,,scallops4--,if a ta/y z well z a slightly unusual di% is desir$ to give v>iety to ! diet1 bak$ scallops w und\bt$ly f9d favor4 ,z %[n 9 ! accompany+ recipe1 mu%rooms are "o ( ! +r$i5ts 9 bak$ scallops & ^! n only provide additional mat]ial1 b improve ! flavor4 ,to prep>e bak$ scallops1 clean ! desir$ numb]1 p>boil = #ae m9utes1 dra91 & cut into small pieces4 ,= ea* cupful ( scallops1 melt #b tablespoonfuls ( butt] 9 a fry+ pan1 saut 9 x #a tablespoonful ( *opp$ onion1 & add #a_/b cupful ( *opp$ mu%rooms4 ,:5 ^! h br[n$1 add #b tablespoonfuls ( fl\r & #a cupful ( milk4 ,cook until ?ick & !n add ! scallops4 ,fill ! scallop %ells ) ! mixture1 spr9kle ) butt]$ bread crumbs1 place 9 ! ov51 & bake until ! crumbs are br[n4 99 99 99 99 99 ,,lob/]s1 ,,crabs1 ,,& ,,%rimp ,,g5]al ,,*>act]i/ics #ajh4 ,! %ell fi%1 ,,lob/]s1 ,,crabs1 & ,,%rimp1 come "u ! head ( cru/aceans2 t is1 animals consi/+ ( jo9t$ sections1 ea* ( :i* is cov]$ ) a h>d %ell4 ,_! fle% is simil> 9 composition to t ( o!r fi%1 b x is t\gh] & h>d] to dige/4 ,h[ev]1 x is popul> because ( its unique & delicate flavor4 ,9 fact1 :5ev] ^! v>ieties ( fi% c be obta9$ along ! seacoa/ or )9 a reasonable di/ance f ! place :]e !y are caught1 !y are consid]$ a delicacy4 ,if !y c be %ipp$ alive to any po9t1 !y are p]fectly safe to use1 al?\gh q high 9 price because ( _! p]i%able nature4 #aji4 ,unless su* %ell fi% c be procur$ alive 9 ! m>kets1 ! use ( a good br& ( any ( !m cann$ is recomm5d$4 ,9 fact1 cann$ lob/]1 crab1 & %rimp are v satisfactory & may be sub/itut$ = any ( ! fre% cook$ v>ieties 9 ! recipes t foll[4 ,x is true t "s p]sons object to cann$ food because ptoma9e poison+ sometimes results1 b x has be5 f\nd t ptoma9e poison+ is m liable to result f eat+ ^! foods :5 !y are b\ght 9 ! m>ket 9 poor condition ?an :5 !y are secur$ 9 cann$ =m4 ,c>e mu/ be ex]cis$1 h[ev]1 :5ev] use is made ( cann$ food ( any k9d4 ,^u op5+ a c ( any ( ^! v>ieties ( fi%1 ! entire cont5ts %\ld be remov$ f ! c at once & us$ z soon z possible4 ,x mu/ be rememb]$ t ! ptoma9e poison+ t is sometimes caus$ by eat+ cann$ foods is n due to ! fact t ! foods come 9 t9 cans1 b t !y are all[$ to /& 9 ! cans aft] !y are op5$4 ,^u _! be+ expos$ to ! air1 putrefaction sets 9 & causes ! h>mful effect4 #aaj4 ,lob/]s1 crabs1 & %rimp are v simil> 9 composition1 %rimp be+ slightly high] 9 prote9 & total food value ?an ! o!rs4 ,if !y are n prep>$ 9 an indige/ible way1 !y are comp>atively easy to dige/4 ,x has be5 prov$ a fallacy t lob/] & ice cream are a dang]\s comb9ation1 = if bo? are 9 good condition !y may be comb9$ ) no ill effects to ! normal individual4 ,,lob/]s ,,& ,,_! ,,prep>ation #aaa4 ,,di/+ui%+ ,,features4--,( ^! ?ree types ( sea food1 lob/]s are p]haps ! mo/ popul>4 ,!y are f\nd along ! ,nor? ,atlantic & ,nor? ,pacific seacoa/s4 ,alive1 !y are mottl$ blui%-gre5 9 color1 b ^u be+ cook$ !y *ange to bright r$4 ,z soon z !y are caught1 _m ( !m are pack$ 9 ice & %ipp$ alive to v>i\s po9ts1 :ile o!rs are plung$ imm$iately into boil+ wat] & sold cook$4 ,a live lob/] ready = cook+ is %[n 9 ,fig4 #ca4 ,lob/]s v>y greatly 9 size4 ,only ^? #i in*es or m 9 l5g? c be sold1 ! small] ones be+ ?r[n back into ! wat]4 ,:5 !y are pur*as$ ei!r raw or cook$1 !y %\ld be heavy = _! size2 t is1 !y %\ld be heavy because ( _! plumpness & good condition4 ,illu/ration3 ,,fig4 #ca #aab4 ,,prelim9>y ,,prep>ation4--,to prep>e a lob/]1 :i* %\ld be alive1 grasp x firmly by ! back1 z %[n 9 ,fig4 #cb1 plunge x quickly1 head fir/1 into a kettle ( rapidly boil+ wat]1 & !n subm]ge ! re/ ( ! body4 ,be sure to h a suffici5t am\nt ( wat] to cov] ! lob/] completely4 ,boil rapidly = #e m9utes2 !n l[] ! flame or remove to a cool] "p ( ! /ove & cook sl[ly = #a_/b h\r4 ,remove f ! wat] & all[ to cool4 ,aft] be+ prep>$ 9 ?is way1 a lob/] may be s]v$ cold or x may be us$ 9 ! prep>ation ( v>i\s made di%es4 ,if x is to be us$ )\t fur!r prep>ation1 x is (t5 s]v$ f ! %ell1 :i* is usually split op54 ,mayonnaise or "s o!r sauce is g5]ally s]v$ ) lob/]4 ,! fle% is remov$ f ! %ell ) a small =k z x is eat54 ,illu/ration3 ,,fig4 #cb #aac4 ,,remov+ ,,lob/] ,,f ,,! ,,%ell4--,! majority ( ! di%es made f lob/] require t ! fle% be remov$ f ! %ell4 ,to d ?is1 fir/ pull (f ! two l>ge claws & ! f\r pairs ( small claws1 z %[n 9 ,fig4 #cc1 & break ! tail f ! body4 ,!n ) scissors1 z 9 ,fig4 #cd1 cut a s+le slit ! entire l5g? ( ! %ell cov]+ ! "u "p ( ! tail & remove ! fle% inside ! tail 9 a :ole1 l>ge piece1 z %[n 9 ,fig4 #ce4 ,! inte/9al tract1 :i* c be readily obs]v$1 w be f\nd emb$d$ 9 ?is piece & runn+ ! entire l5g?4 ,sla% ! fle% & remove x4 ,next remove ! fle% ( ! body f ! %ell1 reta9+ only t "p :i* appe>s to be fibr\s1 l ! fle% ( ! tail4 ,! /oma*1 :i* is call$ ! lady because its inside appe>ance closely resembles a lady sitt+ 9 a *air1 %\ld n be remov$ f ! %ell4 ,h[ev]1 c>e %\ld be tak5 to obta9 all ! fle% surr\nd+ ! bones 9 ! bony "p ( ! lob/]4 ,! coral sub/ance1 t is1 ! roe ( ! lob/]1 %\ld also be remov$1 z x c be us$ = a g>ni%4 ,illu/ration ,,fig4 #cc ,illu/ration3 ,,fig4 #cd ,) ! fle% remov$ f ! %ell1 proce$ to take out t conta9$ 9 ! claws4 ,break op5 ! l>ge claws1 us+ a nut crack] or a small hamm] = ?is purpose1 &1 z 9 ,fig4 #cf1 remove ! fle% t !y conta94 ,if ! small claws are to be us$ = a g>ni%1 z is (t5 done1 remove ! fle% )\t break+ !m2 o!rwise break !m z 9 ! case ( ! l>ge ones4 ,illu/ration3 ,,fig4 #ce #aad4 ,,lob/] ,,cocktail4--,practically all v>ieties ( %ell fi% make mo/ satisfactory cocktails1 & lob/] is no exception4 ,to make a lob/] cocktail1 %r$ or cut into small pieces ! fle% ( a lob/] t has be5 prep>$ accord+ to ! directions j giv54 ,*ill ! %r$s or pieces & !n s]ve !m 9 /emm$ cocktail glasses ) any desirable cocktail sauce4 ,illu/ration3 ,,fig4 #cf #aae4 ,,scallop$ ,,lob/]4--,p]sons :o c>e = ! flavor ( lob/] w f9d scallop$ lob/] a v attractive di%4 ,:5 prep>$ 9 ?is way1 x is suitable ei!r = lun*eon or = d9n]4 ,,scallop$ ,,lob/] 7,suffici5t to ,s]ve ,six7 #a c4 lob/] meat #a c4 m$ium :ite sauce #b_/c c4 butt]$ bread crumbs #a h>d-cook$ egg ,salt ,pepp] ,mix ! lob/] ) ! m$ium :ite sauce4 ,butt] a bak+ di%1 place half ( ! crumbs 9 ! bottom1 & p\r ov] !m ! lob/] & :ite sauce4 ,slice ! h>d-cook$ egg ov] ! top ( ! lob/]1 season ! :ole well ) salt & pepp]1 & spr9kle ! rema9d] ( ! crumbs ov] ! top4 ,place 9 a hot ov5 & bake until ! crumbs are br[n4 ,g>ni% ) sprays ( p>sley & s]ve at once4 #aaf4 ,,devil$ ,,lob/]4--,a di% t is delici\s & at ! same "t v attractive is devil$ lob/]4 ,aft] remov+ ! fle% f ! %ell1 ! %ell %\ld be clean$ ?or\ghly1 z x is to be us$ z a receptacle 9 :i* to put ! lob/] mixture = bak+4 ,:5 remov$ f ! ov51 ?is di% c be made m attractive by g>ni%+ x ) ! lob/] claws & tail4 ,,devil$ ,,lob/] 7,suffici5t to ,s]ve ,six7 #a ,tb4 *opp$ onion #b ,tb4 butt] #b ,tb4 fl\r #a tsp4 salt ,da% ( ,cay5ne pepp] #a_/h tsp4 paprika #a_/h tsp4 pepp] #a ,tb4 lemon juice #a ,tb4 *opp$ p>sley #a c4 milk #b c4 lob/] meat #a_/d c4 butt]$ crack] crumbs ,saut ! onion 9 ! butt]1 & to ?is add ! fl\r1 salt1 ,cay5ne pepp]1 paprika1 pepp]1 lemon juice1 & p>sley4 ,mix well & add ! milk4 ,:5 ! :ole has cook$ until x is ?ick1 add ! lob/]4 ,p\r ! mixture into ! clean %ell ( ! lob/]1 spr9kle ) crack] crumbs1 & place 9 ! ov5 long en\gh to br[n ! crumbs4 ,remove f ! ov51 place on a s]v+ di%1 g>ni% ) ! claws & tail ( ! lob/]1 if desir$1 & s]ve at once4 #aag4 ,,lob/] ,,la ,,newburg4--,:5 lob/] la ,newburg is m5tion$1 "o naturally ?9ks ( a *af+ di%1 = ?is is "o ( ! di%es t is v (t5 made 9 a *af+ di% & s]v$ at small social ga!r+s4 ,h[ev]1 x c be made j z satisfactorily on ! kit*5 /ove & is a di% suitable = a home lun*eon or small d9n]4 ,,lob/] ,,la ,,newburg 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #a ,tb4 fl\r #b c4 lob/] #a_/b tsp4 salt ,few gra9s ( ,cay5ne pepp] #a_/b c4 milk #a_/b c4 ?9 cream #a tsp4 v9eg> #a ,tb4 lemon juice #b egg yolks ,melt ! butt] 9 a saucepan1 add ! fl\r1 & into ?is p\r ! lob/] meat cut into r l>ge pieces4 ,add ! salt1 pepp]1 milk1 & cream2 cook toge!r until ?ick1 & !n p\r 9 ! v9eg> & lemon juice4 ,beat ! egg yolks & /ir !m into ! cook$ mixture1 us+ c>e to prev5t !m f curdl+4 ,:5 ! mixture has ?ick5$1 remove f ! /ove & s]ve ov] toa/4 #aah4 ,,lob/] ,,croquettes4--,probably ! mo/ attractive di% t c be made out ( lob/] is ! "o expla9$ 9 ! accompany+ recipe4 ,z ?is is arti/ically g>ni%$1 & at ! same "t extremely appetiz+1 x is suitable = a meal t is int5d$ to be v nice1 su* z a da9ty lun*eon4 ,if ! elaborate g>ni%+ "h sugge/$ is n desir$1 ! croquettes may be s]v$ ) m]ely a suitable sauce4 ,,lob/] ,,croquettes 7,suffici5t to ,s]ve ,six7 #a c4 ?ick :ite sauce #b eggs #b c4 dic$ lob/] meat #a_/b tsp4 salt #a_/h tsp4 pepp] ,f9e bread crumbs ,prep>e ! :ite sauce & all[ x to cool4 ,add "o beat5 egg & ! lob/] meat4 ,season ) ! salt & pepp]4 ,%ape into croquettes1 roll 9 beat5 egg1 !n 9 crumbs1 & fry 9 deep fat until an ev5 br[n4 ,dra91 /ick a lob/] claw into ! end ( ea*1 & arrange on a platt] ) ! claws ar\nd ! outside4 ,p\r a m$ium :ite sauce ov] ! opposite ends & ! c5t]s ( ! croquettes & ov] ?is spr9kle ! lob/] coral & h>d-cook$ egg yolks1 :i* h be5 =c$ ?r\gh a sieve4 ,9 ! c5t] ( ! platt]1 arrange a small m\nd ( p>sley & "o ( ! l>ge claws ( ! lob/]4 ,,crabs ,,& ,,_! ,,prep>ation #aai4 ,,nature ,,( ,,crabs4--,num]\s v>ieties ( crabs are obta9$ along ! sea%ores ( ! ,unit$ ,/ates1 & mo/ ( !m measure n m ?an #e or #f in*es across4 ,%ell fi% 9 ?is =m are us$ = food bo? be=e ! %ells h h>d5$1 :5 !y are kn[n z s(t-%ell$ crabs1 & aft] ! %ells h gr[n h>d1 :5 !y are call$ h>d-%ell$ crabs4 ,to be at _! be/1 crabs %\ld be z heavy z lob/]s 9 proportion to _! size4 ,_! fle% %\ld be firm & /iff & _! eyes %\ld be bright4 ,! male crab has a small] body & long] claws ?an ! female4 ,9 food value1 crabs are q simil> to lob/]s4 ,t9y oy/] crabs are f\nd 9 ! %ells ( crabs z well z 9 oy/]s4 ,^! are consid]$ a great delicacy & are us$ *iefly = g>ni%+1 because !y are v small &1 z a rule1 are n f\nd 9 l>ge numb]s4 #abj4 ,,prelim9>y ,,prep>ation4--,be=e ei!r s(t-%ell$ or h>d-%ell$ crabs c be us$ z food1 a c]ta9 am\nt ( prep>ation is necess>y4 ,9 ! case ( h>d-%ell$ crabs1 plunge !m alive into hot wat]1 all[ !m to come to ! boil+ po9t1 & cook sl[ly = #a_/b h\r4 ,x is a good plan to add #a tablespoonful ( salt = ea* crab t is be+ boil$4 ,:ile ! crabs are cook+1 remove ! scum t rises to ! top4 ,:5 !y are suffici5tly cook$1 op5 ! %ells & take out ! meat1 be+ c>eful to remove all ! meat f ! claws4 ,s(t-%ell$ crabs require a some:at diff]5t k9d ( prep>ation4 ,) ?is v>iety1 lift up ! po9ts on ea* side ( ! back %ell & remove ! spongy sub/ance t is f\nd "u !m4 ,9 addition1 take (f ! apron1 :i* is ! small piece t occurs at ! l[] "p ( ! %ell & t t]m9ates 9 po9ts4 ,! crabs are !n ready = fry+1 :i* is ! me?od ( cook+ t is usually appli$ to ?is v>iety4 #aba4 ,,crab-,,flake ,,cocktail4--,crab meat is us$ = cocktails 9 ! same way z oy/]s1 clams1 & lob/]4 ,9 fact1 no bett] appetiz] to s]ve at ! beg9n+ ( a meal c be f\nd4 ,to make crab-flake cocktail1 remove ! meat f ! %ells ( cook$ h>d-%ell$ crabs 9 ! way j expla9$1 & *ill x4 ,!n place x 9 /emm$ glasses & s]ve ) cocktail sauce4 #abb4 ,,devil$ ,,crabs4--,v>iety 9 ! cook+ ( h>d-%ell$ crabs c be secur$ by devil+ !m accord+ to ! accompany+ directions4 ,z w be obs]v$1 ?is is done 9 practically ! same way t lob/] is devil$4 ,,devil$ ,,crabs 7,suffici5t to ,s]ve ,f\r7 #b ,tb4 butt] #d crabs #a c4 cream sauce #a ,tb4 onion juice #a_/b tsp4 salt ,da% ,cay5ne pepp] #a_/h tsp4 pepp] #a egg ,crack] crumbs ,put ! butt] 9 a fry+ pan1 add ! meat f ! f\r crabs1 & p\r into ?is ! cream sauce4 ,season ) ! onion juice1 salt1 ,cay5ne pepp]1 & pepp]4 ,add ! well-beat5 egg & all[ ! mixture to cook until ! egg has ?ick5$1 be+ c>eful n to let x curd4 ,fill ! back %ells ( ! crabs ) ?is mixture1 spr9kle ) crack] crumbs1 place 9 a hot ov51 & bake until br[n4 ,s]ve hot or cold4 #abc4 ,,fri$ ,,s(t-,,%ell$ ,,crabs4--,aft] s(t-%ell$ crabs are prep>$ 9 ! mann] expla9$ 9 ,art4 #abj1 !y are usually fri$ 9 deep fat4 ,egg & crack] du/ or fl\r are us$ to make a coat+ = ! crabs4 ,,fri$ ,,s(t-,,%ell$ ,,crabs 7,suffici5t to ,s]ve ,f\r7 #d s(t-%ell$ crabs #a egg ,crack] du/ or fl\r ,salt & pepp] ,prep>e ! crabs by remov+ ! apron & ! spongy sub/ance "u ! %ell ( ea* crab4 ,beat ! egg slightly4 ,roll ! crabs fir/ 9 ! egg & !n 9 ! crack] du/ or ! fl\r4 ,fry 9 hot1 deep fat until a gold5 br[n4 ,remove f ! fat1 dra91 & spr9kle well ) salt & pepp] to season4 ,s]ve hot or cold4 #abd4 ,,cream$ ,,crab ,,meat4--,:5 ! meat ( h>d-%ell$ crabs is cream$1 x makes a v da9ty di%1 especially if x is s]v$ ov] toa/ or 9 timbale cases4 ,to give a t\* ( color & at ! same "t add a little flavor1 *opp$ pimi5to is g5]ally add$4 ,boil ! desir$ numb] ( h>d-%ell$ crabs & remove ! meat f ! %ells4 ,= ea* cupful ( crab meat1 prep>e #a cupful ( m$ium :ite sauce4 ,add ! crab meat1 season well1 &1 if desir$1 add "s *opp$ pimi5to4 ,s]ve hot ov] toa/ or 9 timbale cases4 ,,%rimp ,,& ,,_! ,,prep>ation #abe4 ,,nature ,,( ,,%rimp4--,%rimp are simil> to crabs & lob/]s 9 composition & 9 ! me?ods ( prep>ation4 ,!y diff] consid]ably 9 appe>ance1 h[ev]1 & are small] 9 size4 ,:5 alive1 %rimp are a mottl$ gre5i% color1 b ^u be+ dropp$ into boil+-hot wat] !y turn r$4 ,:5 !y h cook$ suffici5tly1 ! meat1 :i* is v delici\s1 may be easily remov$ f ! %ells4 ,aft] ! meat ( %rimp is ?us prep>$1 x may be us$ cold 9 a salad or a cocktail or x may be utiliz$ 9 a numb] ( ways = hot di%es4 ,v (t5 a *af+ di% is us$ 9 ! prep>ation ( su* di%es1 b ?is ut5sil is n necess>y1 z !y may be cook$ 9 an ord9>y ut5sil on a /ove ( any k9d4 ,illu/ration3 ,,fig4 #cg #abf4 ,,cream$ ,,%rimp4--,! usual way ( prep>+ %rimp is to cook x ) mu%rooms & !n s]ve x ov] toa/1 or1 z %[n 9 ,fig4 #cg1 9 timbale cases4 ,cream$ %rimp is da9ty 9 appe>ance1 pleas+ to ! ta/e1 & highly nutriti\s4 ,,cream$ ,,%rimp 7,suffici5t to ,s]ve ,six7 #a c4 m$ium :ite sauce #a c4 dic$ %rimp #a c4 *opp$ mu%rooms #a_/b tsp4 salt #a_/h tsp4 pepp] ,heat ! :ite sauce1 & to x add ! %rimp1 mu%rooms1 salt1 & pepp]4 ,beat a little butt] into ! mixture to improve ! flavor1 heat1 & s]ve 9 timbale cases1 z %[n1 or ov] toa/4 #abg4 ,,%rimp ,,la ,,salle4--,%rimp also makes an appetiz+ & attractive di% :5 comb9$ ) tomato & gre5 pepp]4 ,! accompany+ recipe gives directions = ! prep>ation ( su* a di%1 :i* is call$ %rimp ,la ,salle4 ,,%rimp ,,la ,,salle 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #a c4 %r$d$ %rimp #a c4 /ew$ tomato #a small gre5 pepp]1 *opp$ #a ,tb4 *opp$ onion #a tsp4 cel]y salt #a tsp4 salt #a_/h tsp4 pepp] ,br[n ! butt] 9 a saucepan & add ! %rimp1 tomato1 gre5 pepp]1 onion1 cel]y salt1 salt1 & pepp]4 ,heat all toge!r ?or\ghly1 & s]ve ov] toa/4 ,,cocktail ,,sauces #abh4 ,! v>i\s k9ds ( %ell fi% are s]v$ s frequ5tly z cocktails t cocktail sauces are mu* 9 dem&4 ,! f\ndation ( ^! sauces is always tomato catsup1 b ! +r$i5ts us$ = season+ usually v>y accord+ to individual ta/e4 ,! foll[+ recipes make am\nts suffici5t = "o s]v+3 ,,cocktail ,,sauce ,i #a_/d tsp4 grat$ hors]adi% ,juice ( #a_/d lemon #ab drops tobasco sauce #aj drops ,worce/]%ire sauce #a ,tb4 tomato catsup ,,cocktail ,,sauce ,,ii #a ,tb4 tomato catsup #a ,tb4 grapefruit juice #a tsp4 spic$ v9eg> ,da% ( tobasco sauce ,spr9kl+ ( salt ,du/+ ( *opp$ p>sley ,mix ! +r$i5ts ?or\ghly & s]ve ) oy/]s1 clams1 lob/]1 %rimp1 or crab meat ?or\ghly *ill$4 ,,fi% ,,& ,,%ell ,,fi% ,,exam9ation ,,que/ions 7#a7 7a7 ,= :at food may fi% be sub/itut$ 9 ! diet8 7b7 ,h[ does fi% comp>e ) meat z to its usefulness z food8 7#b7 7a7 ,:at food sub/ances are pres5t 9 fi%8 7b7 ,h[ does ! food value ( fi% comp>e ) t ( meat8 7#c7 7a7 ,discuss ! dige/ibility ( fi%4 7b7 ,h[ does ! salt+ ( fi% = pres]vation affect its dige/ibility8 7#d7 ,h[ does ! h\sewife's pur*ase ( fi% affect ! m>ket price8 7#e7 ,:at me?ods ( cook]y %\ld be us$ 9 prep>+3 7a7 l>ge fi%8 7b7 small fi%8 7#f7 ,m5tion ! te/s = det]m9+ ! fre%ness ( fi%4 7#g7 ,discuss ! c>e ( fi% 9 ! home4 7#h7 ,give ! /eps 9 ! prep>ation ( a fi% = cook+4 7#i7 ,give ! /eps 9 ! bon+ ( a fi%4 7#aj7 7a7 ,:at are fillets8 7b7 ,tell briefly h[ fillets are obta9$4 7#aa7 ,:y are sauces frequ5tly s]v$ ) fi%8 7#ab7 7a7 ,:at is l>d+8 7b7 ,h[ may fi% be l>d$8 7c7 ,= :at purpose is l>d+ done8 7#ac7 ,h[ may salt fi% be fre%5$8 7#ad7 7a7 ,m5tion ! %ell fi%4 7b7 ,discuss _! usefulness 9 ! diet4 7#ae7 ,:at precautions %\ld be tak5 9 ! pur*ase ( %ell fi%8 7#af7 ,discuss ! composition & food value ( %ell fi%4 7#ag7 ,comp>e ! composition ( milk ) t ( oy/]s4 7#ah7 7a7 ,:at is ! season = oy/]s8 7b7 ,h[ are oy/]s op5$8 7#ai7 7a7 ,h[ are clams op5$8 7b7 ,:at is ! effect ( long cook+ on clams8 7#bj7 7a7 ,h[ are lob/]s prep>$8 7b7 ,m5tion ! two k9ds ( crabs4 7c7 ,h[ d ^! diff]8 ,,additional ,,"w ,m5tion ! v>ieties ( fi% mo/ common 9 y\r local m>ket4 ,comp>e ! co/ ( a suffici5t am\nt ( fi% to s]ve y\r family ) ! co/ ( beef & ei!r veal or lamb s]v$ to ! same numb] ( p]sons at o!r times4 ,submit y\r results4 99 99 99 99 99 ,,index ,a ,adductor muscle ( an oy/]1 ,am]ican =cemeat balls1 ,apples1 ,bacon ) slic$1 ,cold pork ) fri$1 ,asp>agus s\p1 ,cream (1 ,b ,bacon1 & eggs1 ,calves' liv] &1 comb9$ ) c]eals1 comb9$ ) o!r foods1 ) slic$ apples1 ) tomatoes1 ,bak$ clams1 fillet ( :itefi%1 f9nan haddie1 fi%1 haddock1 halibut1 ham1 p\ltry ) rice1 scallops1 ,balls1 ,am]ican =cemeat1 ,codfi%1 ,egg1 ,=cemeat1 ,bass1 ,food value & composition ( black1 ,ba/+ ( meat1 ,batt]1 ,timbale-case1 ,b*amel1 ,*ick51 ,beef1 ,boil$ corn$1 ,braiz$1 ,composition & food value (1 ,cook+ (1 ,corn$1 ,cuts (1 ,fillet (1 = /ew+ & com+1 ,cuts (1 ,frizzl$1 ,g5]al *>act]i/ics (1 ha%1 loaf1 ,recipe =1 lo91 ,/eaks obta9$ f1 ,mexican1 organs & _! prep>ation1 pie1 ,pot-roa/$1 ,prep>ation ( /ews & corn$1 ,roa/1 /ew1 ,t5d]lo9 (1 ,beef/eak1 ,broil$1 ,beef/eaks & _! prep>ation1 ,birds1 ,prep>ation ( small1 ,roa/ small1 ,biscuits1 ,cream$ veal on1 ,bisques1 ,bivalves1 ,blue po9ts1 ,bluefi%1 ,composition & food value (1 ,bob veal1 ,boil$ cod1 corn$ beef1 d9n]1 fi%1 ham1 salmon1 tongue1 ,boil]1 ,fi%1 ,boil+1 ,cook+ meat by1 ,bologna1 ,bone /ock1 ,bon$ *ick51 ,bon+ a *ick51 a fi%1 ,bors*1 ,b\illon1 ,tomato1 ,braiz$ beef1 beef1 ,recipe =1 tongue1 ,braiz+1 ,bread /icks1 /uff+1 ,broil$ beef/eak1 fillet1 fi%1 fre% mack]el1 ham1 pork1 ,sautd or1 p\ltry1 scrod ) potato bord]1 %ad roe1 squirrel1 sweetbreads1 v5ison1 v5ison1 ,sauce =1 ,broil]1 ,broil]s1 ,composition & food value (1 ,broil+1 cook+ meat by1 ,bro?1 ,br[n sauce1 ,veal cutlets 91 ,buy+ meats1 ,po9ts to consid] 91 ,c ,cabbage1 ,scallop$ pork &1 ,calves' liv] & bacon1 ,cann$ fi% 9 ! diet1 ,cape ,cods1 ,capons1 ,c>bohydrate 9 fi%1 9 meat1 ,c>e1 nature1 & use ( /ock pot1 ( fi% 9 ! home1 ( meat1 ( meat 9 ! home1 ( meat 9 ! m>ket1 ,c>p1 ,composition & food value (1 ,c>v+ meat1 ,s]v+ &1 p\ltry1 ,s]v+ &1 ,cass]ole1 ,*ick5 en1 ,catfi%1 ,composition & food value (1 ,caul1 ,cel]y & radi%es1 ,c]eals1 ,bacon comb9$ )1 ,*e/nut pure1 /uff+1 ,*ick5 la k+1 ,b*amel1 ,bon$1 broil]s1 ,composition & food value (1 ,crop ( a1 croquettes1 curry1 ,cutt+ up a1 ,def9ition (1 ,det]m9+ ! age (1 ,det]m9+ ! fre%ness (1 ,draw+ a1 ,dress+ a1 en cass]ole1 feet1 ,prep>+1 ,fricassee (1 ,fri$1 ,fry+1 ,g5]al m>ks ( good quality 91 giblets1 ,gravy = fri$1 ,jelli$1 ,m>yl& fri$1 pie1 ,pluck+ a1 ,p\ltry o!r ?an1 ,prep>ation (1 ,roa/1 ,roa/+1 salad1 salad1 ,mock1 ,selection (1 ,s+e+ a1 /ew ) dumpl+s or noodles1 ) paprika sauce1 ,fri$1 ) rice1 ,*ick5s1 ,live1 ,*ops 9 tomato sauce1 pork1 ,lamb & mutton1 ,veal1 ,*[d]1 ,clam1 ,corn1 ,fi%1 ,potato1 ,*[d]s1 ,*uck roa/s1 ,clam *[d]1 ,clams1 & scallops1 ,oy/]s1 ,bak$1 ,composition & food value (1 ,fri$1 ,nature & dige/ibility (1 ,op5+ (1 ,prep>ation (1 ,raw1 ,/eam$1 ,classes ( s\p1 ,g5]al1 ( s\ps d5ot+ consi/5cy1 ,classification ( p\ltry1 ( s\ps1 ,clean+ fi%1 ,cle> s\p or b\illon1 ,/ock =1 s\ps1 s\ps & /ocks1 ,cle>+ s\p1 ,cocktail1 ,crab-flake1 ,lob/]1 ,oy/]1 ,cod1 ,boil$1 ,codfi% balls1 ,cream$1 ,cold pork ) fri$ apples1 -/orage p\ltry1 ,comp>ison ( fi% & meat1 ,table %[+ !1 ( fi% ) meat1 ( mutton & lamb1 ,composition & food value ( beef1 & food value ( black bass1 & food value ( bluefi%1 & food value ( cann$ salmon1 & food value ( c>p1 & food value ( catfi%1 & food value ( *ick5 broil]s1 & food value ( clams1 & food value ( crabs1 & food value ( f[l1 & food value ( halibut /eak1 & food value ( lake tr\t1 & food value ( lamb1 & food value ( leg ( lamb1 & food value ( lob/]s1 & food value ( mutton1 & food value ( oy/]s1 & food value ( pork1 & food value ( pork *ops1 & food value ( r$ snapp]1 & food value ( scallops1 & food value ( %ell fi%1 & food value ( %ell fi%1 ,tables %[+1 & food value ( veal1 & food value ( :itefi%1 & /ructure ( meat1 ( fi%1 ( oy/]s1 ( p\ltry1 ,connective tissue1 ,consomm1 ,cook+ meat = s\p1 meat1 ,me?ods (1 meat1 ,purposes (1 meat1 ,"t requir$ =1 meats1 ,"t table =1 ( beef1 ( fi%1 ( giblets1 ( mutton & lamb1 ( pork1 ( p\ltry1 ,cook+ ( veal1 oy/]s1 ,important po9ts 91 ,prep>+ rabbit =1 ,corn *[d]1 s\p1 ,cream (1 ,corn$ beef1 beef1 ,boil$1 beef1 ,prep>ation ( /ews &1 ,cottage pie1 ,cotuits1 ,crab1 ,devil$1 flake cocktail1 meat1 ,cream$1 ,crabs1 & %rimp1 ,g5]al *>act]i/ics ( lob/]s1 ,composition & food value (1 ,fri$ s(t-%ell$1 ,h>d-%ell$1 ,nature (1 ,oy/]1 ,prelim9>y prep>ation (1 ,prep>ation (1 ,s(t-%ell$1 ,crack] /uff+1 ,crack]s1 ,cream-(-asp>agus s\p1 (-corn s\p1 (-onion s\p1 (-pea s\p1 (-potato s\p1 (-sp9a* s\p1 (-tomato s\p1 sauce1 ,lemon1 s\ps1 ,cream$ codfi%1 crab meat1 f9nan haddie1 fi% 9 potato ne/1 oy/]s1 salmon ) rice1 %rimp1 sweetbreads1 tuna fi%1 veal on biscuits1 ,crop ( a *ick51 ,croquettes1 ,*ick51 ,fi%1 ,fry+ (1 ,lob/]1 ,sweetbread1 ,veal1 ,cr\tons1 ,cr[n roa/ ( lamb1 roa/ ( pork1 ,cru/aceans1 ,cur$ pork1 ,prep>ation (1 ,curry1 ,*ick51 ,cutlets 9 br[n sauce1 ,veal1 ,pan-broil$ veal /eak or1 ,cutlets1 ,veal /eaks or1 ,cuts1 ,names & uses ( beef1 ,names ( pork1 obta9$ f a side ( beef & _! uses1 ,table (1 ( beef1 ( beef = /ew+ & corn+1 ( beef1 ,me?od ( obta9+1 ( beef1 ,table (1 ( beef1 ,uses (1 ( mutton & lamb1 ,di/+ui%+ features (1 ( mutton & lamb1 ,me?od ( obta9+1 ( mutton & lamb1 ,names & uses (1 ( mutton & lamb1 ,table (1 ( pork1 ( pork1 ,uses (1 ( veal & _! uses1 ,prep>ation ( veal1 ,table ( pork1 ,table ( veal1 ,cutt+ up a *ick51 ,d ,daikan1 ,deep-fat fry+1 ,pr9ciples (1 ,delmonico /eak1 ,devil$ crab1 lob/]1 ,diet1 ,cann$ fi% 9 !1 ,fi% 9 !1 ,meat 9 !1 ,salt & smok$ fi% 9 !1 ,dige/ibility ( clams1 ,nature &1 ( fi%1 ( oy/]s1 ,draw+ a *ick51 ,drawn-butt] sauce1 ,dress+ a *ick51 = salmon mold1 ,dry pluck+1 ,duck1 ,liv] /uff+ =1 ,peanut /uff+ = roa/1 ,prep>ation (1 ,roa/1 ,spr+1 ,"y1 ,ducks1 ,selection (1 ,dumpl+s1 or noodles1 ,*ick5 /ew )1 ,e ,economic value ( s\p1 ,economy 9 ! pur*ase ( p\ltry1 ,eel1 ,fri$1 ,/ew$1 ,egg balls1 ,egg sauce1 ,eggs & bacon1 ,extractives1 9 meat1 ,extracts1 ,meat1 ,s\p1 ,vegetable1 ,f ,fat 9 fi%1 9 meat1 ,try+ out suet & o!r1 ,fea!rs1 ,p91 ,fe$+ & c>e on quality ( p\ltry1 ,influ5ce (1 ,fillet1 ,broil$1 mignon1 ( beef1 ( fl\nd]1 ( v5ison1 ,roa/1 ( :itefi%1 ,bak$1 ,fillet+ fi%1 ,f9nan haddie1 ,bak$1 haddie1 ,cream$1 ,fir/ s\p /ock1 ,fi%1 & meat1 ,relative nutritive value (1 & meat1 ,table %[+ ! comp>ison (1 ,bak$1 ,boil$1 boil]1 ,bon+ a1 ,broil$1 ,c>bohydrate 91 *[d]1 ,clean+1 ,composition & food value ( %ell1 ,composition (1 ,cook+ (1 ,cream$ tuna1 croquettes1 ,dige/ibility (1 ,fat 91 ,fillet+1 ,food value (1 ,fre%ness (1 ,fri$1 9 potato ne/1 ,cream$1 9 ! diet1 9 ! diet1 ,cann$1 9 ! diet1 ,salt & smok$1 9 ! home1 ,c>e (1 ,left-ov]1 ,m9]al matt] 91 ,plank$1 ,prote9 91 ,pur*ase (1 ,sauces =1 ,scal+ a1 ,seasons = %ell1 ,%ell1 ,sk9n+1 ,/eam$1 ,/ew$1 /ock1 ,/uff+ =1 ,table %[+ composition & food value ( %ell1 ,table %[+ ! names1 seasons1 & uses ( fre%1 ,table %[+ names1 seasons1 & uses ( salt & smok$1 ,table %[+ seasons = %ell1 ) meat1 ,comp>ison (1 ,flat-bone /eak1 ,flavor+ /ock1 ,fl\nd]1 ,fillet (1 ,food1 ,p\ltry z a1 ,sea1 suitable = ! /ock pot1 value & composition ( beef1 value & composition ( black bass1 value & composition ( bluefi%1 value & composition ( cann$ salmon1 value & composition ( c>p1 value & composition ( catfi%1 value & composition ( *ick5 broil]s1 value & composition ( clams1 value & composition ( crabs1 value & composition ( f[l1 value & composition ( halibut /eak1 value & composition ( lake tr\t1 value & composition ( lamb1 value & composition ( leg ( lamb1 value & composition ( lob/]s1 value & composition ( mutton1 value & composition ( oy/]s1 value & composition ( pork1 value & composition ( pork *ops1 value & composition ( r$ snapp]1 value & composition ( scallops1 value & composition ( veal1 value & composition ( :itefi%1 value ( fi%1 value ( fi%1 ,factors det]m9+1 ,value ( meat z1 value ( %ell fi%1 ,composition &1 value ( %ell fi%1 ,tables %[+ composition &1 ,=cemeat balls1 ,=e qu>t] ( veal1 ,=k1 ,oy/]1 ,f[l1 ,composition & food value (1 ,def9ition (1 ,f[ls1 ,selection ( gu9ea1 ,frankfurt]s1 ,fre% fi%1 ,table %[+ ! names1 seasons1 & uses (1 h]r+1 ,/ew$1 mack]el1 ,broil$1 pork1 ,prep>ation (1 ,fre%5+ salt & smok$ fi%1 ,fre%ness ( fi%1 ,fricassee ( *ick51 ,fricassee+ appli$ to meat & f[l1 ,fri$ apples1 ,cold pork )1 *ick51 *ick51 ,gravy =1 *ick51 ,m>yl&1 *ick5 ) paprika sauce1 clams1 eel1 fi%1 oy/]s1 p]*1 scallops1 s(t-%ell$ crabs1 ,fritt]s1 ,oy/]1 ,s\p1 ,frizzl$ beef1 ,fry+ & saut+ appli$ to meat1 *ick51 ( croquettes1 ,pr9ciples ( deep-fat1 ,g ,gall bladd]1 ,game1 ,def9ition (1 ,g5]al description (1 /ock1 ,g>ni%es1 ,s\p accompanim5ts &1 ,geese1 ,selection (1 ,gelat9e 9 meat1 ,giblets1 ,cook+ (1 ( a *ick51 ,glycog51 or muscle sug>1 ,goose1 ,prep>ation (1 ,roa/1 ,gravy = fri$ *ick51 ,mak+1 ,gre5-pepp] /uff+1 ,gu9ea f[ls1 ,selection (1 ,h ,haddock1 ,bak$1 ,halibut1 ,bak$1 /eak1 ,composition & food value (1 /eak1 ,sautd1 ,ham1 ,bak$1 bak$ 9 milk1 ,boil$1 ,broil$1 ,hamburg] /eak1 ,h>d-%ell$ crabs1 ,ha%1 ,beef1 ,turkey1 ,head*eese1 ,heal?fulness ( oy/]s1 ,he>t1 ,/uff$1 sweetbread1 ,heavy ?ick s\ps1 ,h]r+1 ,/ew$ fre%1 ,h9d qu>t] ( veal1 ,hip-bone /eak1 ,home1 ,c>e ( fi% 9 !1 ,hors]adi% sauce1 ,h\sehold /ock1 ,i ,individual lamb pies1 ,influ5ce ( fe$+ & c>e on quality ( p\ltry1 ,iron1 ,timbale1 ,j ,jelli$ *ick51 veal1 veal1 ,left-ov]1 ,juli5ne s\p1 ,k ,keep+ /ock1 ,kidneys1 ,k\sk\s1 ,kri%>a1 ,l ,lake tr\t1 ,composition & food value (1 ,lamb1 & mutton *ops1 & mutton cuts1 ,di/+ui%+ features (1 & mutton cuts1 ,names & uses (1 & mutton1 ,left-ov]1 & mutton /ews1 ,comp>ison ( mutton &1 ,composition & food value (1 ,cook+ ( mutton &1 ,cr[n roa/ (1 cuts1 ,me?od ( obta9+ mutton &1 cuts1 ,table ( mutton &1 ,food value & composition ( leg (1 on toa/1 ,m9c$1 or mutton1 ,scallop$1 pies1 ,individual1 ,rack (1 ,roa/ leg (1 ,saddle (1 ,spr+1 ,turki%1 ,l>d1 ,leaf1 ,l>d+1 ,leaf l>d1 ,lebaba1 ,left-ov] beef1 -ov] fi%1 -ov] ,jelli$ veal1 -ov] lamb & mutton1 -ov] ,pork1 -ov] ,p\ltry1 -ov] veal1 ,leg ( v5ison1 ,roa/1 ,lemon cream sauce1 ,live *ick5s1 ,liv] & bacon1 /uff+ = roa/ duck1 ,liv]wur/1 ,loaf1 beef1 ,lob/] la ,newburg1 cocktail1 croquettes1 ,devil$1 f ! %ell1 ,remov+1 ,scallop$1 ,lob/]s1 ,composition & food value (1 crabs & %rimp1 ,di/+ui%+ features (1 ,prep>ation (1 ,lo91 ,/eaks obta9$ f beef1 ,lynn ,hav5s1 ,m ,mack]el1 ,broil$ fre%1 ,sautd salt1 ,mak+ gravy1 s\p1 ,m>ket1 ,prep>ation ( p\ltry =1 ,m>yl& fri$ *ick51 ,mean+ & use ( s\p /ock1 ,meat z food1 ,value (1 ,ba/+ (1 ,c>bohydrate 91 ,c>e (1 ,comp>ison ( fi% )1 ,cook+ (1 ,meat1 ,cream$ crab1 cuts1 ,names & uses (1 ,def9ition (1 extracts1 ,extractives 91 ,fat 91 ,gelat9e 91 9 ! diet1 9 ! home1 ,c>e (1 9 ! m>ket1 ,c>e (1 ,me?ods ( cook+1 ,m9]als 91 prep>ations1 ,sausages &1 ,prote9 91 ,pur*ase (1 ,purposes ( cook+1 ,relative nutritive value ( fi% &1 ,s]v+ & c>v+ (1 ,/ructure & composition (1 ,"t requir$ = cook+1 us$ = s\p mak+1 ,wat] 91 ,meats1 ,po9ts to consid] 9 buy+1 ,"t table = cook+1 ,me?od ( obta9+ beef cuts1 ( obta9+ mutton & lamb cuts1 ,me?ods ( cook+ meat1 ,mexican beef1 ,mignon1 ,fillet1 ,milk1 ,ham bak$ 91 ,m9c$ lamb on toa/1 ,m9]al matt] 9 fi%1 ,m9]als 9 meat1 ,m9e/ra1 ,m9t sauce1 ,mock *ick5 salad1 ,mock duck1 or roll$ /eak1 ,mold1 ,salmon1 ,mollusks1 ,mulligatawny s\p1 ,muscle sug>1 ,glycog5 or1 ,mu%room sauce1 ,mutton1 & lamb *ops1 & lamb1 ,comp>ison (1 & lamb1 ,cook+ (1 & lamb cuts1 ,di/+ui%+ features (1 & lamb cuts1 ,me?od ( obta9+1 & lamb cuts1 ,names & uses (1 & lamb cuts1 ,table (1 ,composition & food value (1 ,left-ov] lamb &1 ,rack (1 ,roa/ leg (1 ,roa/ saddle (1 ,saddle (1 ,scallop$ lamb or1 /ews1 ,lamb &1 ,n ,noodle s\p1 ,noodles1 ,*ick5 /ew ) dumpl+s or1 ,vegetable s\p )1 ,nut sauce1 ,nutritive value ( fi%1 ,relative1 ,o ,onion s\p1 ,cream (1 ,op5+ clams1 oy/]s1 ,organs1 ,veal1 ,ox-tail s\p1 ,oy/]1 ,adductor muscle ( an1 cocktails1 crabs1 =k1 fritt]s1 pie1 /ew1 /uff+1 ,valves ( an1 ,oy/]s1 clams1 & scallops1 ,composition (1 ,cream$1 ,dige/ibility (1 ,food value (1 ,fri$1 ,heal?fulness (1 ,important po9ts 9 cook+1 ,op5+1 ,prep>ation (1 ,pur*as+1 ,raw1 ,scallop$1 ,p ,pan-broil$ /eak1 -broil$ veal /eaks or cutlets1 broil+1 ,cook+ meat by1 ,paprika sauce1 ,fri$ *ick5 )1 ,p>tridge1 ,selection (1 ,pa/ry /rips1 ,pt de fois gras1 ,patties1 ,rice & meat1 ,salmon1 ,pea s\p1 ,cream (1 ,peanut /uff+ = roa/ duck1 ,p]*1 ,fri$1 ,pheasant1 p>tridge1 & quail1 ,selection (1 ,pick]el1 ,sautd1 ,pickl$ pig's feet1 tongue1 ,pie1 ,beef1 ,pie1 ,*ick51 ,cottage1 ,oy/]1 ,rabbit1 ,pies1 ,individual lamb1 ,pig1 ,roa/1 ,pigeons1 ,selection (1 ,pig's feet1 ,pickl$1 ,pigs 9 blankets1 ,p9 fea!rs1 ,plank$ fi%1 /eak1 ,pluck+ a *ick51 ,dry1 ,poison+1 ,ptoma9e1 ,ponhasse1 ,pork1 & cabbage1 ,scallop$1 *ops & tomato sauce1 *ops1 ,composition & food value (1 ,composition & food value (1 ,cook+ (1 ,cr[n roa/1 (1 ,cuts (1 ,cuts1 ,table (1 cuts1 ,uses (1 ,g5]al *>act]i/ics (1 ,left-ov]1 ,prep>ation ( cur$1 ,prep>ation ( fre%1 ,roa/1 ,salt1 sausage1 ,sautd or broil$1 ,sautd t5d]lo9 (1 ,t5d]lo9 (1 ) fri$ apples1 ,cold1 ,port]h\se roa/1 /eak1 ,pot-au-feu1 -roa/$ beef1 ,/ock1 ,potato bord]1 ,broil$ scrod )1 *[d]1 ne/1 ,cream$ fi% 91 s\p1 ,cream-(-1 ,potpie1 ,veal1 ,potroka1 ,p\l>ds1 ,p\ltry z a food1 ,broil$1 ,classification (1 ,cold-/orage1 ,composition (1 ,def9ition (1 ,effect ( sex on quality (1 = cook+1 ,prep>ation (1 = ! m>ket1 ,prep>ation (1 ,indication ( cold-/orage1 ,left-ov]1 o!r ?an *ick51 ,selection (1 ,s]v+ & c>v+1 ,/uff+ = roa/1 ,table = ! selection (1 ) rice1 ,bak$1 ,prep>ation ( beef organs1 ( beef/eak1 ( *ick51 ( clams1 ( crabs1 ( cur$ pork1 ( duck1 ( fre% pork1 ( goose1 ( lob/]s1 ( oy/]s1 ( p\ltry = cook+1 ( p\ltry = ! m>ket1 ( roa/s1 ( scallops1 ( %rimp1 ( small birds1 ( /ews & corn$ beef1 ( sweetbreads1 ( turkey1 ( veal cuts1 ,prep>+ *ick5 feet1 rabbit = cook+1 ,pr9ciples ( deep-fat fry+1 ,processes involv$ 9 mak+ /ock1 ,prote9 9 fi%1 9 meat1 ,ptoma9e poison+1 ,pur*ase ( fi%1 ( meat1 ( p\ltry1 ,economy 9 !1 ,pur*as+ oy/]s1 ,pure1 ,*e/nut1 ,split-pea1 ,pures1 ,purpose ( s\p 9 ! meal1 ,purposes ( cook+ meat1 ,q ,quail1 ,selection (1 ,quality 9 *ick51 ,g5]al m>ks ( good1 ( p\ltry1 ,effect ( sex on1 ( p\ltry1 ,influ5ce ( fe$+ & c>e on1 ,r ,rabbit = cook+1 ,prep>+1 pie1 ,roa/1 ,sautd1 ,rack ( lamb1 ( mutton1 ,radi%es & cel]y1 ,raw clams1 oy/]s1 ,r$ snapp]1 ,food value & composition (1 ,relative nutritive value ( fi%1 ,remov+ grease f s\p1 lob/] f ! %ell1 ,rib roa/1 ,/&+1 roa/s1 ,rice & meat patties1 ,bak$ p\ltry )1 ,*ick5 )1 ,cream$ salmon )1 ,scallop$ veal )1 /uff+1 ,rigor mortis1 ,roa/ beef1 *ick51 duck1 duck1 ,liv] /uff+ =1 duck1 ,peanut /uff+ =1 fillet ( v5ison1 goose1 leg ( lamb1 leg ( mutton1 leg ( v5ison1 ( lamb1 ,cr[n1 ( pork1 ,cr[n1 pig1 pork1 ,port]h\se1 p\ltry1 ,/uff+ =1 rabbit1 saddle ( mutton1 small birds1 ,/&+ rib1 turkey1 ,roa/+1 *ick51 ,roa/s1 ,*uck1 ,prep>ation (1 ,rib1 ,rump1 ,veal1 ,roe1 ,broil$ %ad1 ,roll$ /eak1 or mock duck1 /eak1 ,/uff+ =1 ,rolls1 ,veal1 ,rump roa/s1 ,s ,saddle ( lamb1 ( mutton1 ( mutton1 ,roa/1 ,salad1 ,*ick51 ,mock *ick51 ,veal1 ,salmon1 ,boil$1 ,composition & food value ( cann$1 ,salmon mold1 mold1 ,dress+ =1 patties1 ) rice1 ,cream$1 ,salt & smok$ fi%1 ,fre%5+1 & smok$ fi% 9 ! diet1 & smok$ fi%1 ,table %[+ names1 seasons1 & uses (1 mack]el1 ,sautd1 pork1 ,sauce1 ,drawn-butt]1 ,egg1 = broil$ v5ison1 ,fri$ *ick5 ) paprika1 ,hors]adi%1 ,lemon cream1 ,m9t1 ,mu%room1 ,nut1 ,spani%1 ,?9 :ite1 ,tomato1 ,sauces = fi%1 ,sausage1 ,pork1 ,sausages & meat prep>ations1 ,sautd fi%1 halibut /eak1 or broil$ pork1 pick]el1 rabbit1 salt mack]el1 smelts1 t5d]lo9 ( pork1 ,saut+ & fry+1 ,scal+ a fi%1 ,scallop$ lamb or mutton1 lob/]1 oy/]s1 pork ) cabbage1 veal ) rice1 ,scallops1 ,bak$1 ,composition & food value (1 ,fri$1 ,oy/]s1 clams1 &1 ,prep>ation (1 ,scrapple1 ,scrod ) potato bord]1 ,broil$1 ,sea food1 ,seasons1 & uses ( fre% fi%1 ,table %[+ ! names1 & uses ( smok$ fi%1 ,table %[+ ! names1 = %ell fi%1 = %ell fi%1 ,table %[+1 ,second s\p /ock1 ,selection ( *ick51 ( ducks1 ( p\ltry1 ( turkeys1 ,s]v+ & c>v+ meat1 ,s]v+ & c>v+ p\ltry1 s\p1 ,%ad roe1 ,broil$1 ,%ell fi%1 fi%1 ,composition & food value (1 fi%1 ,seasons =1 fi%1 ,tables %[+ composition & food value (1 fi%1 ,table %[+ seasons =1 ,%rimp ,la ,salle1 ,cream$1 ,g5]al *>act]i/ics ( lob/]s1 crabs1 &1 ,lob/]s1 crabs1 &1 ,nature (1 ,prep>ation (1 ,simm]+1 or /ew+1 ,s+e+ a *ick51 ,sirlo9 /eak1 ,sk9n+ fi%1 ,skirt /eak1 ,small birds1 ,prep>ation (1 birds1 ,roa/1 ,smelts1 ,sautd1 ,smok$ fi%1 ,fre%5+ salt &1 fi% 9 ! diet1 ,salt &1 fi%1 ,table %[+ ! names1 seasons1 & uses (1 ,s(t-%ell$ crabs1 -%ell$ crabs1 ,fri$1 ,solj9ka1 ,s\p1 accompanim5ts & g>ni%es1 accompanim5ts1 ,recipes =1 & its place 9 ! meal1 & s\p accompanim5ts1 ,cle>+ (1 ,cook+ meat =1 ,cream-(-asp>agus1 ,cream-(-corn1 ,cream-(-onion1 ,cream-(-pea1 ,cream-(-potato1 ,cream-(-sp9a*1 ,cream-(-tomato1 ,def9ition (1 ,economic value (1 extracts1 fritt]s1 ,g5]al classes (1 9 ! meal1 ,purpose (1 9 ! meal1 ,value (1 ,juli5ne1 mak+1 ,meat us$ =1 ,mak+ (1 mak+1 ,vegetables us$ =1 ,mulligatawny1 ,noodle1 ,ox-tail1 ,pr9cipal +r$i5ts (1 ,recipes =1 ,remov+ grease f1 ,s]v+1 /ock1 ,mean+ & use (1 /ock1 ,uses (1 /ock1 ,v>ieties (1 ,?ick5+1 ,value (1 ,s\ps1 ,classification (1 ,cle>1 ,cream1 d5ot+ consi/5cy1 ,classes (1 ,heavy ?ick1 ,?ick1 typical ( p>ticul> c\ntries1 ,spani% sauce1 /ew1 ,sp9a* s\p1 ,cream-(-1 ,split-pea pure1 ,spr+ duck1 lamb1 ,squabs1 ,squirrel1 ,broil$1 ,/&+ rib roa/1 ,/eak1 ,club1 ,delmonico1 ,flat-bone1 ,hamburg]1 ,hip-bone1 or cutlets1 ,veal1 ,pan-broil$1 ,plank$1 ,port]h\se1 ,sautd halibut1 ,sirlo91 ,skirt1 ,/uff+ = roll$1 ,swiss1 ,vegetables s]v$ )1 ,/eaks obta9$ f ! beef lo91 obta9$ f ! r\nd1 ,prep>ation ( beef1 ,/eam$ clams1 fi%1 ,/ew1 ,beef1 ,oy/]1 ,spani%1 ,veal1 ,/ew$ eel1 fi%1 fre% h]r+1 ,/ew+ & corn+1 ,beef =1 or simm]+1 ,/ews & corn$ beef1 ,prep>ation (1 ,lamb & mutton1 ,/icks1 ,bread1 ,/ock1 ,bone1 ,/ock1 ,fir/1 ,fi%1 flavor+1 = cle> s\p or b\illon1 = s\p1 ,game1 ,h\sehold1 ,keep+1 ,mean+ & use ( s\p1 pot1 pot1 ,food suitable = !1 pot1 ,nature1 use1 & c>e (1 ,second1 ,v>ieties ( s\p1 ,vegetable1 ,:ite1 ,/ocks & cle> s\ps1 ,/oma* sweetbread1 ,/rips1 ,pa/ry1 ,/ructure & composition ( meat1 ,/uff$ he>t1 veal brea/1 ,/uff+1 ,bread1 ,*e/nut1 ,crack]1 = fi%1 = roa/ duck1 ,liv]1 = roa/ p\ltry1 = roll$ /eak1 = veal1 ,gre5-pepp]1 ,oy/]1 ,rice1 ,suet1 ,try+ out1 ,sweetbread croquettes1 ,he>t1 ,/oma*1 ,?roat1 ,sweetbreads1 ,broil$1 ,cream$1 ,prep>ation (1 ,swiss /eak1 ,t ,table = ! selection ( p\ltry1 ( cuts obta9$ f a side ( beef & _! uses1 ( mutton & lamb cuts1 ( pork cuts1 ( veal cuts1 %[+ composition & food value ( %ell fi%1 %[+ seasons = %ell fi%1 %[+ ! comp>ison ( fi% & meat1 %[+ ! names1 seasons1 & uses ( fre% fi%1 %[+ ! names1 seasons1 & uses ( smok$ fi%1 ,t>honya1 ,t5d]lo9 ( beef1 ( pork1 ( pork1 ,sautd1 ,?ick s\ps1 ,?ick5+ s\p1 ,?9 :ite sauce1 ,?roat sweetbread1 ,timbale-case batt]1 cases1 iron1 ,"t requir$ = cook+ meat1 ,tissue1 ,connective1 ,toa/1 ,m9c$ lamb on1 ,tomato b\illon1 sauce1 sauce1 ,pork *ops &1 s\p1 ,cream-(-1 ,tomatoes1 ,bacon )1 ,tongue1 ,boil$1 ,braiz$1 ,pickl$1 ,tr\t1 ,food value ( lake1 ,try+ out suet1 ,tuna fi%1 ,cream$1 ,turkey ha%1 ,prep>ation (1 ,roa/1 ,turkeys1 ,selection (1 ,turki% lamb1 ,u ,use ( s\p /ock1 ( /ock pot1 ,uses ( beef cuts1 ( fre% fi%1 ,table %[+ ! names1 seasons1 &1 ( lamb & mutton cuts1 ( smok$ fi%1 ,table %[+ ! names1 seasons1 &1 ( veal cuts1 ,v ,value ( fi%1 ,food1 ( fi%1 ,relative nutritive1 ( meat z food1 ( %ell fi%1 ,tables %[+ composition & food1 ( s\p 9 ! meal1 ,valves ( an oy/]1 ,v>ieties & uses ( s\p /ock1 ( s\p /ock1 ,veal1 ,bob1 brea/1 ,/uff$1 *ops1 ,composition & food value (1 ,cook+ (1 croquettes1 cuts & _! prep>ation1 cuts & _! uses1 cuts1 ,table (1 cutlets 9 br[n sauce1 ,=e qu>t] (1 ,h9d qu>t] (1 ,jelli$1 kidneys1 ,left-ov]1 ,left-ov] jelli$1 ,nature (1 on biscuits1 ,cream$1 organs1 potpie1 roa/s1 rolls1 salad1 /eak or cutlets1 ,pan-broil$1 /ew1 ,/uff+ =1 sweetbreads1 ,broil$1 sweetbreads1 ,cream$1 ) rice1 ,scallop$1 ,vegetable extracts1 s\p ) noodles1 /ock1 ,vegetables s]v$ ) /eak1 us$ = s\p mak+1 ,v5ison1 ,broil$1 ,cuts (1 ,roa/ fillet (1 ,roa/ leg (1 ,sauce =1 ,w ,wat] 9 meat1 ,:ite /ock1 ,:itefi%1 ,bak$ fillet (1 ,composition & food value (1 ,w+ tips ( *ick51 ,y ,ye>l+1 ,mean+ (1 ,"y1 or spr+1 duck1