\ cupful milk 1 teaspoonful baking powder 1 teaspoonful vanilla Salt✪ Prune Pudding Mix all the ingredients. Pour into a buttered baking dish. Place the baking dish in a pan of hot water. Bake 264 THE COOKING OP FOODS in a moderate oven for 20 minutes, or until the mixture is firm. Serve hot, with plain or whipped cream. DATE PUDDIHG J capful sugar 1 teaspoonful baking powder 2 eggs Salt j capful flour 1 cupful dates, seeded, and cut in pieces 1 cupful California walnuts, chopped✪ Date Pudding Mix the sugar and eggs. Mix the fruit, nuts, and dry ingredients; then add to the first mixture. Mix, and turn into an oiled baking dish or granite pan. Bake and serve as Prune Pudding. QUESTIONS How many dry, uncooked prunes are required to make 1 cupful of cooked prunes ? (See QuestiOTis, p. 34.) HIKCML HATTER 0.3fc Redrawn Bom V. S, Dmalmenl of AtriaOltac Chan. Fig. S8. — Composl- Fig. 59. — Composi- Fig. 60.— Composi- tion of chestnut. tion of walnut. tion of apple. What ingredients in these puddingg scorch readily ? Why are the puddings surrounded with hot water during baking'? From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of almonds, Brazil nuts, chestnuts (see Fig. 68), pecans, and walnuts (see Fig. 59). Which contains the most fat; which, the most protein; which, the most carbohydrates? From U. S. Department of Agriculture Bulletin No. 28, tabulate tbe percentage composition of apples (see Fig. 60), apricots, peaches, bananas, raisins (see Fig. 61), currants, dates, and figs (see Fig. 62). VEAL AND POTATOES 26£ Classify these fruits as to nutritive value. (See Kinds of Fruits, p SI.) Give the uae in the body of each class. Give a dietetic reason for combining dried fruits and n Fig. 61. — Composition Fig. 62. — Compositio ol raisins. of dried fig. What are the prices per pound of almonds, peanuts, and California walnuts t What are the prices per pound of figs and dates ? How many will the above recipes serve ? REVIEW XXI. — MEAL COOKING fSttU Seasonable Vegetable Salad Mayonnaise Dressing LESSON XCIII Veal and Potatoes Muscle of Young Animals. — The muscle of an undeveloped animal is not so nourishing as is the muscle of a mature animal. It is also lacking in extractives, and there is 266 THE COOKING OF FOODS usually little fat. The meat does not keep so well as that of a mature animal; therefore it should be used at once and not allowed to hang. Cuts op Veal. (Seb Fig. 08.) Name of Cut Form of Cot Method of Cooking A. Loin. Chops. Thick Pieces. Sautelng. Roasting. B. Leg. Steaks — veal cutlets or veal steak. Thick Pieces. Sautelng. Stewing. Roasting. C. Knuckle. Whole. Stewing. Soup Making. D. Rib or Rack. Chops. Thick Pieces. Saut^ing. Roasting. E. Shoulder. Thick Pieces. Whole. Stuffing and Roasting. Braising. F. Neck. Thick Pieces. Stewing. G. G. Breast. Thick Pieces. Whole. Roasting. Stewing. Sweetbreads (thymus glands), — "Throat" and "Heart" Sweet- breads. Whole, — in pairs. Parboiling and Saute^ ing, Broiling, etc. Veal. — Veal is the muscle of the calf or young cow. It has the characteristic qualities of undeveloped muscle. Be- cause it is lacking in extractives, it should be seasoned with herbs and spices, or served with a sauce of pro- nounced flavor. It is also improved by adding some fat, or some meat containing considerable fat such as pork. A calf is usually killed when it is six or eight weeks old. The season for veal is spring ; it can usually be purchased, how- ever, throughout the year. The muscle of the veal should VEAL AND POTATOES 267 be pink in color, and the fat, white. The meat of a calf less than six weeks old is very unwholesome ; such meat is lack- ing in color. Fig. 63. — Cuts of veal.

AI-modernized reading of the original text

\ cupful milk 1 teaspoonful baking powder 1 teaspoonful vanilla Salt Mix all the ingredients. Pour into a buttered baking dish. Place the baking dish in a pan of hot water. Bake in a moderate oven for 20 minutes, or until the mixture is firm. Serve hot, with plain or whipped cream. DATE PUDDING J capful sugar 1 teaspoonful baking powder 2 eggs Salt j capful flour 1 cupful dates, seeded, and cut in pieces 1 cupful California walnuts, chopped Mix the sugar and eggs. Mix the fruit, nuts, and dry ingredients; then add to the first mixture. Mix, and turn into an oiled baking dish or granite pan. Bake and serve as Prune Pudding. How many dry, uncooked prunes are required to make 1 cupful of cooked prunes ? (See QuestiOTis, p. 34.) Redrawn Bom V. S, Dmalmenl of AtriaOltac Chan. F[illustration: Fig. 58. — Composition of chestnut. Fig. 59. — Composition of walnut. Fig. 60. — Composition of apple.] What ingredients in these puddingg scorch readily ? Why are the puddings surrounded with hot water during baking'? From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of almonds, Brazil nuts, chestnuts (see Fig. 68), pecans, and walnuts (see Fig. 59). Which contains the most fat; which, the most protein; which, the most carbohydrates? From U. S. Department of Agriculture Bulletin No. 28, tabulate tbe percentage composition of apples (see Fig. 60), apricots, peaches, bananas, raisins (see Fig. 61), currants, dates, and figs (see Fig. 62). VEAL AND POTATOES 26£ Classify these fruits as to nutritive value. (See Kinds of Fruits, p SI.) Give the uae in the body of each class. Give a dietetic reason for combining dried fruits and n F[illustration: Fig. 61. — Composition of raisins. Fig. 62. — Composition of dried fig.] What are the prices per pound of almonds, peanuts, and California walnuts t What are the prices per pound of figs and dates ? How many will the above recipes serve ? REVIEW XXI. — MEAL COOKING Seasonable Vegetable Salad Mayonnaise Dressing LESSON XCIII Veal and Potatoes Muscle of Young Animals. — The muscle of an undeveloped animal is not so nourishing as is the muscle of a mature animal. It is also lacking in extractives, and there is usually little fat. The meat does not keep so well as that of a mature animal; therefore it should be used at once and not allowed to hang. Cuts op Veal. (Seb Fig. 08.) Name of Cut Form of Cot Method of Cooking A. Loin. Chops. Thick Pieces. Sautelng. Roasting. B. Leg. Steaks — veal cutlets or veal steak. Thick Pieces. Sautelng. Stewing. Roasting. C. Knuckle. Whole. Stewing. Soup Making. D. Rib or Rack. Chops. Thick Pieces. Saut^ing. Roasting. E. Shoulder. Thick Pieces. Whole. Stuffing and Roasting. Braising. F. Neck. Thick Pieces. Stewing. G. G. Breast. Thick Pieces. Whole. Roasting. Stewing. Sweetbreads (thymus glands), — "Throat" and "Heart" Sweetbreads. Whole, — in pairs. Parboiling and Saute^ ing, Broiling, etc. Veal. — Veal is the muscle of the calf or young cow. It has the characteristic qualities of undeveloped muscle. Because it is lacking in extractives, it should be seasoned with herbs and spices, or served with a sauce of pronounced flavor. It is also improved by adding some fat, or some meat containing considerable fat such as pork. A calf is usually killed when it is six or eight weeks old. The season for veal is spring ; it can usually be purchased, however, throughout the year. The muscle of the veal should VEAL AND POTATOES 267 be pink in color, and the fat, white. The meat of a calf less than six weeks old is very unwholesome ; such meat is lacking in color. Fig. 63. — Cuts of veal.

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