For good rpsolts in popping, t he main rcquif^itcs are good vom
and a good hot fire. In popping?, certain precautions may be
observed to good advantage. Too much pop-eom should not
be taken at one \um% not more than enough hai'ely to ^ovev the
bottoiu of the popper one kernel deep. The popper should be
held high enougJi al>o%^e the fire or heat to keep from hurnirig
the kernels or scorching them too quickly. The right degree
of heat for best results in popping should make good corn (M^gin
to pop in 13 2 minutes. This should give tlie maximum volume
increase in popping. If it begins to pop in less time or if a large
quantity of corn is put into the popper, it will not pop yp so
crisp and flaky. If it takes much longer for the popping to be-
gin» the heat is probably not great enough or the pop-corn is
of poor quality, or there may be other mterfering causes, such
as drafts of cold air.
To preserv^e the snow}^ whiteness of the popped kernels, the
flame must be kept from striking them. This can be done by
placing a plate of iron or a stove lid between the com and
the fire if a wire fjopper is used or by using a pan popper if
popping directly over a flame.
If the pop-corn is in first-class condition and the heat properly
applied, 1 pint of mipopped com should give 15 to 20 pints of
popped corn.
I
• Hartley, C. P., and Willier, J. G,
Agr.
Farmej3* Ball. 553» U. S. Dept. of
CHAPTER XXVI
MEAT AND POULTRY
By LuciLE Brewer
Although meat is not a necessity in the diet (page 410),
the estimate is thut in the United States about one-third of the
total expcnciiture of money for food is for meat. This countr>'
8how8 the highest per capita consnmptitm. Douhdess one of tho
reasons for this large eonsiuiiption is that meat has an appetij^-
ing flavor and is ejisily cooked, esijceialiy tlie tender cuts. Amer-
ican cooks have not yet acquired the skill of European and
Oriental cooks in flavoring foods, nor do they, under ordinary
conditions, devote sufficient time and t!iou(?ht to the prepara-
tion of meat-suhstiiute dishes. However, with the rising cast
of meat, more attention is Ijeinf^ paid tn the totigh, and cooae-
quently, cheaper, cuts and to the complete utihzation of all
meat bought*
SELECTION OP MEAT BY APPEARANCE
Beef should Ik? 6rm and fine-grained in texture. It should
have a bright red color and be well mottled with fat. The
fat of beef should be hnn an<l of a yellowish color. Suet
should be dry and should crumble reathly. For cuts of beef, see
Fig. 118.
Veal should be of a pinkish color. The fat should he firm and
white.
MuHon should be a bright pink color and fine-grained. The
fat of mutton should be hard and flaky. The outside akin
ahould come off easily. For cuts of nmtton, see Fig. 119.
Lamb, — The bones of lamb are reddish in color while thoae
of mutton are white.
610
I
I
I
MEAT AND POULTRY
511
Pork. — The skin of pork should lje white and clear. The
flesh should be of a pinkish tint. For cuts of pork see Fig. 120.
WKl
^
\ ^^'^■
p 1
/ LOU
■A
1 R^IIA
Nil
ibnouLDtF
NwK
Fio. 118.-— Cuto of beef.
Fio. 119. — CiiU of mutton.
Pm//fr?/.— Chickens should have soft feet, a smooth skin, and
soft cartilage at the eml of the breast bone. An al>untjajice of
pin feathers indicates a young bird. Long hairs indicate age.
512
A MANUAL OF HOME-MAKJNO
ontfl
Page 290
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
For good rpsolts in popping, t he main rcquif^itcs are good vom
and a good hot fire. In popping?, certain precautions may be
observed to good advantage. Too much pop-eom should not
be taken at one \um% not more than enough hai'ely to ^ovev the
bottoiu of the popper one kernel deep. The popper should be
held high enougJi al>o%^e the fire or heat to keep from hurnirig
the kernels or scorching them too quickly. The right degree
of heat for best results in popping should make good corn (M^gin
to pop in 13 2 minutes. This should give tlie maximum volume
increase in popping. If it begins to pop in less time or if a large
quantity of corn is put into the popper, it will not pop yp so
crisp and flaky. If it takes much longer for the popping to be-
gin» the heat is probably not great enough or the pop-corn is
of poor quality, or there may be other mterfering causes, such
as drafts of cold air.
To preserv^e the snow}^ whiteness of the popped kernels, the
flame must be kept from striking them. This can be done by
placing a plate of iron or a stove lid between the com and
the fire if a wire fjopper is used or by using a pan popper if
popping directly over a flame.
If the pop-corn is in first-class condition and the heat properly
applied, 1 pint of mipopped com should give 15 to 20 pints of
popped corn.
I
• Hartley, C. P., and Willier, J. G,
Agr.
Farmej3* Ball. 553» U. S. Dept. of
CHAPTER XXVI
MEAT AND POULTRY
By LuciLE Brewer
Although meat is not a necessity in the diet (page 410),
the estimate is thut in the United States about one-third of the
total expcnciiture of money for food is for meat. This countr>'
8how8 the highest per capita consnmptitm. Douhdess one of tho
reasons for this large eonsiuiiption is that meat has an appetij^-
ing flavor and is ejisily cooked, esijceialiy tlie tender cuts. Amer-
ican cooks have not yet acquired the skill of European and
Oriental cooks in flavoring foods, nor do they, under ordinary
conditions, devote sufficient time and t!iou(?ht to the prepara-
tion of meat-suhstiiute dishes. However, with the rising cast
of meat, more attention is Ijeinf^ paid tn the totigh, and cooae-
quently, cheaper, cuts and to the complete utihzation of all
meat bought*
SELECTION OP MEAT BY APPEARANCE
Beef should Ik? 6rm and fine-grained in texture. It should
have a bright red color and be well mottled with fat. The
fat of beef should be hnn an<l of a yellowish color. Suet
should be dry and should crumble reathly. For cuts of beef, see
Fig. 118.
Veal should be of a pinkish color. The fat should he firm and
white.
MuHon should be a bright pink color and fine-grained. The
fat of mutton should be hard and flaky. The outside akin
ahould come off easily. For cuts of nmtton, see Fig. 119.
Lamb, — The bones of lamb are reddish in color while thoae
of mutton are white.
610
I
I
I
MEAT AND POULTRY
511
Pork. — The skin of pork should lje white and clear. The
flesh should be of a pinkish tint. For cuts of pork see Fig. 120.
WKl
^
\ ^^'^■
p 1
/ LOU
■A
1 R^IIA
Nil
ibnouLDtF
NwK
Fio. 118.-— Cuto of beef.
Fio. 119. — CiiU of mutton.
Pm//fr?/.— Chickens should have soft feet, a smooth skin, and
soft cartilage at the eml of the breast bone. An al>untjajice of
pin feathers indicates a young bird. Long hairs indicate age.
512
A MANUAL OF HOME-MAKJNO
ontfl