Prepare the sauce in the usual manner, and pour it over the well-beaten eggs, stirring until thoroughly mixed. Cook until the eggs are coagulated. Serve at once over chicken. QUESTIONS What pieces of chicken are most readily digested ? Why ? What is the reason for cooking stewed chicken 16 minutes in boil- ing water? Why is the salt not added at first? Why should the CHICKEN AND PEAS 283 chicken finally be cooked at simmering temperature rather than at boiling ? What use can be made of the fat of a fowl ? What is the purpose of the eggs in Sauce for Chicken ? Explain fully why rice or toast makes a desirable addition to Stewed Chicken. REVIEW XXH.-MEAL COOKING JEenu Lamb (or Mutton) in Casserole Corn Bread See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XCVII Chicken and Peas CHICKEN CROQUETTES 2 1 cupfuls chopped chicken or fowl 2 tablespoonfuls lemon juice Onion juice 1 tablespoonful parsley SAUCE 1 pint cream or milk 1} teaspoonfuls salt | cupful fat J teaspoonful pepper \ cupful flour 1 teaspoonful celery salt✪ Chicken Croquettes Chop the chicken very fine; add the seasonings. Make the sauce. (See Cream Toast, p. 57.) Add the chicken to the sauce. Cool the mixture. Shape into cones. Cover with dried bread crumbs and egg, and cook in deep fat. (See Fried Oysters, p. 80.) Drain on paper. Serve at once with green peas. An egg may be beaten and added to the sauce, before mix- ing it with the meat. QUESTIONS What is the purpose of cooling the chicken mixture before shaping it into croquettes ? (See Experiment 14, p. 37.) How many croquettes does this recipe make ? 284 THE COOKING OF FOODS How many cupfuls of chopped meat can be obtained from fowl of average weight ? What is the average weight of a chicken one year old ? How long does it take to cook it ? What is the average*weight of a spring chicken ? What is the present market price of spring chicken ? Of fowl ? Compare the composition of fowl with that of round steak, using U. S. Department pf Agriculture Bulletin No. 28. Also record the percentage of refuse in a fowl when it is purchased. Considering the refuse in fowl, what is the price per pound ? Tabulate the percentage composition of fresh and dried peas and beans, and of dried lentils. Which are richer in protein, the fresh or the dried vegetables ? LESSON XOVIII Oyster Dishes Oysters. — An oyster is an animal covered with shell. The shell, which consists of mineral matter, protects the animal. The oyster has no head, arms, or legs, but it has a mouth, liver, gills, and one strong muscle. The mouth is near the hinge-end of the shell ; by means of the hinge, the shell is opened and water and food taken in; by means of the muscle, the shell is closed. (Find the muscle in an oyster; then the dark spot, — this is the liver ; also find the fluted portions that partly surround the liver, — these are the gills.) During the summer months oysters spawn and are not suitable for food. They are in season from September until May, or in all the months that have "r" in their names. The bluish green color of some oysters is due to the oyster's feeding upon vegetable materials. This does not harm the flavor of the oyster. Experiment 79: Protein in Oyster Liquor. — Four a small quan- tity of oyster liquor into a test tube and boil it. What change takes OYSTER DISHES 285 place? From your previous experience with eggs, what foodstuff would you infer that oysters contain ? What inference can you draw from this as to the temperature at which oysters should be cooked ?

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Prepare the sauce in the usual manner, and pour it over the well-beaten eggs, stirring until thoroughly mixed. Cook until the eggs are coagulated. Serve at once over chicken. QUESTIONS What pieces of chicken are most readily digested ? Why ? What is the reason for cooking stewed chicken 16 minutes in boil- ing water? Why is the salt not added at first? Why should the CHICKEN AND PEAS 283 chicken finally be cooked at simmering temperature rather than at boiling ? What use can be made of the fat of a fowl ? What is the purpose of the eggs in Sauce for Chicken ? Explain fully why rice or toast makes a desirable addition to Stewed Chicken. REVIEW XXH.-MEAL COOKING JEenu Lamb (or Mutton) in Casserole Corn Bread See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XCVII Chicken and Peas CHICKEN CROQUETTES 2 1 cupfuls chopped chicken or fowl 2 tablespoonfuls lemon juice Onion juice 1 tablespoonful parsley SAUCE 1 pint cream or milk 1} teaspoonfuls salt | cupful fat J teaspoonful pepper \ cupful flour 1 teaspoonful celery salt Chop the chicken very fine; add the seasonings. Make the sauce. (See Cream Toast, p. 57.) Add the chicken to the sauce. Cool the mixture. Shape into cones. Cover with dried bread crumbs and egg, and cook in deep fat. (See Fried Oysters, p. 80.) Drain on paper. Serve at once with green peas. An egg may be beaten and added to the sauce, before mix- ing it with the meat. QUESTIONS What is the purpose of cooling the chicken mixture before shaping it into croquettes ? (See Experiment 14, p. 37.) How many croquettes does this recipe make ? 284 THE COOKING OF FOODS How many cupfuls of chopped meat can be obtained from fowl of average weight ? What is the average weight of a chicken one year old ? How long does it take to cook it ? What is the average*weight of a spring chicken ? What is the present market price of spring chicken ? Of fowl ? Compare the composition of fowl with that of round steak, using U. S. Department pf Agriculture Bulletin No. 28. Also record the percentage of refuse in a fowl when it is purchased. Considering the refuse in fowl, what is the price per pound ? Tabulate the percentage composition of fresh and dried peas and beans, and of dried lentils. Which are richer in protein, the fresh or the dried vegetables ? LESSON XOVIII Oyster Dishes Oysters. — An oyster is an animal covered with shell. The shell, which consists of mineral matter, protects the animal. The oyster has no head, arms, or legs, but it has a mouth, liver, gills, and one strong muscle. The mouth is near the hinge-end of the shell ; by means of the hinge, the shell is opened and water and food taken in; by means of the muscle, the shell is closed. (Find the muscle in an oyster; then the dark spot, — this is the liver ; also find the fluted portions that partly surround the liver, — these are the gills.) During the summer months oysters spawn and are not suitable for food. They are in season from September until May, or in all the months that have "r" in their names. The bluish green color of some oysters is due to the oyster's feeding upon vegetable materials. This does not harm the flavor of the oyster. Experiment 79: Protein in Oyster Liquor. — Four a small quan- tity of oyster liquor into a test tube and boil it. What change takes OYSTER DISHES 285 place? From your previous experience with eggs, what foodstuff would you infer that oysters contain ? What inference can you draw from this as to the temperature at which oysters should be cooked ?

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