Girl's home manual of cookery, home management, home nursing and laundry

1% tsp. lard. 34 cup (about) milk (sweet or sour). Make as for biscuit, adding the sugar and sultanas just before mixing. Turn the dough on to a floured board, divide into two balls, roll each to a circular shape half aninch thick. Mark witha knife to form four triangular scones, but do not cut through the dough. Bake as for biscuit. Just before taking them from the oven brush over the surface with a little sugar and milk boiled together. This glazes the scones. The sultanas and sugar may be omitted. Nut Loaf. 4 cups flour. 1 cup chopped walnuts. 1 tsp. salt. 1 egg. 4 tbsp. baking powder. 2 cups milk or water. YZ cup sugar. Sift flour, salt, and baking powder, add sugar and nuts. Beat egg well, add with milk to dry ingredients, mix quickly with no beating. Bake in a well greased bread tin. Let the loaf stand in tin twenty minutes in a warm place before baking. If less nuts are used rub a little shortening into the flour. Bake in a moderate oven about one hour. Muffins. 1 egg. 3/4 cup milk. 2 tbsp. sugar. 1% cups flour. 2 tbsp. melted butter. 2 tsp. baking powder, or Y tsp. salt. 1 tsp. cream of tartar and 1/2 tsp. soda. Beat egg, add sugar and beat again, add melted butter and milk, sift flour, salt, cream of tartar and soda together and beat these into the egg mixture. Half fill greased muffin tin and bake in a moderate oven about 20 minutes. | | | | Lean. Fat. Gristle. : Bone (containing marrow) | a | Muscle Fibres held together by Connective Tissue. Mineral Matter and Gelatine. | | Made up of micro- Small quantities of fat scopic tubes con- are embedded in this. taiunin s water holding in solution (1.) Proteins called myosin and albumen, also haemoglobin, the red colouring matter which contains iron. (2.) Mineral Matter called phosphoric acid and potash, which help to make strong muscle. (3.) Extractives which give each meat its own peculiar and appetising flavour. Value in Diet. Meat is chiefly valuable on account of its proteins (which are easily digested), and its mineral matter, both of which build and repair tissues. It is also a stimulant. The cheaper cuts of meat, if rightly cooked, are as nutritious as the most expensive. Meat should be eaten in moderation, once a day being sufficient. Digestion of Meat. The less meat is cooked the easier it appears to be digested. Meat is fairly well digested and absorbed, except liver, kidney and heart, which, on account of their close texture, are more difficult to digest. Mutton and lamb are easier to digest than beef, as their fibres are shorter. Pork, on account of the large quantity of fat, and veal on account of its stringy fibres, are both more difficult to digest. Rulés for Choosing Meat. (1.) There should be no unpleasant smell. (2.) The lean should be firm, a bright red colour, finely grained and mottled with fat. (3.) The fat should be a pale cream color, and the suet should crumble easily. Mutton should be small-boned. Iamb chops have a pinkness along the bone, Avoid buying purple-coloured beef, and veal which lacks colour. Good veal is reddish pink. (4.) In older animals and in those parts of an animal much exercised, such as the legs, the muscle fibres and connective tissue become thicker and tougher These joints should be bought for moist cooking such as stews, pot roasts and soups. For roasting, baking and broiling, that is cooking by dry heat, buy the best joints, those which come from the centre of the back. Tough Beefsteak should be put through a meat mincer and then cooked as Hamburg steak, beef loaf, or potted beef. Cuts of Beef from an Ox. Fore Onan tes Zn H. amd OMAN f The Best Roasts + Pirern tte rn Slewzd we Salen Oe Sard pe S oupes (1) Head, soup. (2) Neck, scrag end, stews.