Why are not the vegetables added to the Beef Stew✪ Beef Stew when the boil- ing water is added ? Why are not the potatoes added with the other vegetables ? Why is the bone added to the Beef Stew ? Why should the bone be cracked ? Name at least two cuts of beef that would be suitable for Beef Stew. What are the prices per pound of these cuts ? What is the chief difference between pot-roasting and braising ? Why is it not necessary to baste meats cooked by these methods ? What is the difference between braising and roasting meats ? (See Roasting, p. 127.) Why is braising suitable for tough cuts, and roast- ing for tender cuts ? (See Experiments 48 and 49, p. 119.) Name at least three cuts of meat suitable for pot roasts. Give price per pound of each. From what parts of the beef are skirt and flank steaks obtained ? What is the price per pound of each ? ' USES OF COOKED BEEF 145 LESSON XLV Beef: Uses of Cooked Beef " Left Overs." — Small pieces of cooked meat should not be thrown away ; they can be used in many ways. Even though the meat has been cooked so as to extract its juices, there still remains practically all of the myosin, and this is a valuable constituent. If the juices have been drawn from the meat, a little fresh meat should be added to it, or it should be. highly seasoned with condiments, spices, or herbs. Water in which the meat has been cooked, and " left over " gravy, should be utilized in making sauces for cooked meats. Cold meats should be chopped fine or cut into pieces, in order to be heated quickly. They should be thoroughly seasoned. As in soup making, ingenuity in combining and using " left over " materials is required in making meat dishes. Stewed tomatoes can be substituted for stock or gravy, and one starchy food substituted for another. The recipes here given simply serve as suggestions. The ingredients and proportions should be changed to utilize available materials. SCALLOPED MEAT 2 cupfuls chopped meat 1 teaspoonful scraped onion or 2 tablespoonf uls fat chopped parsley 3 tablespoonfuls flour 1£ cupfuls milk, stock or water 1} teaspoonfuls salt 2 cupfuls buttered crumbs J teaspoonful pepper✪ Scalloped Meat (See Crumbs for Scalloped Dishes, p. 63.) Make a brown sauce of the fat, salt, pepper, flour, onion or parsley, and milk or stock. Mix with the meat. Butter the crumbs, and place about one half cupful in the bottom of the buttered baking dish. Add the meat mixture, and cover the top with the remainder of the crumbs. Bake 146 THE COOKING OF FOODS in the oven until the mixture is thoroughly heated and the crumbs are brown. Cold fish may be shredded and used in the same way. Cottage Pie. — Use the same ingredients as for Scalloped Meat, substituting mashed potatoes✪ Cottage Pie for buttered bread crumbs. Place the potato only on the top of the mixture. A little nutmeg may be substituted for the onion. QUESTIONS How does meat left from beef stock differ from fresh meat in nutri- tive value ? How does it differ in taste ? Name a starchy food that could be substituted for potatoes in Baked Hash. (Seep. 139.) Why are spices and herbs added to left over meat dishes ? Name at least three vegetable-and-meat combinations that would be desirable for hash. How many cupfuls of chopped cooked meat can be obtained from one pound of fresh. meat ? LESSON XLVI Gelatine When the beef stock of Lesson XLIII, p. 138, was strained and cooled, what material, other than fat and protein, was present in it ? From what substance in the meat and bone was this material formed? (See Protein in Meat, p. 131 ; Use of Bone and Fat in Soup Making, p. 133 ; Examination of Cold Beef Stock, p. 138.)

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Why are not the vegetables added to the Beef Stew when the boiling water is added ? Why are not the potatoes added with the other vegetables ? Why is the bone added to the Beef Stew ? Why should the bone be cracked ? Name at least two cuts of beef that would be suitable for Beef Stew. What are the prices per pound of these cuts ? What is the chief difference between pot-roasting and braising ? Why is it not necessary to baste meats cooked by these methods ? What is the difference between braising and roasting meats ? (See Roasting, p. 127.) Why is braising suitable for tough cuts, and roasting for tender cuts ? (See Experiments 48 and 49, p. 119.) Name at least three cuts of meat suitable for pot roasts. Give price per pound of each. From what parts of the beef are skirt and flank steaks obtained ? What is the price per pound of each ? ' USES OF COOKED BEEF 145 LESSON XLV Beef: Uses of Cooked Beef " Left Overs." — Small pieces of cooked meat should not be thrown away ; they can be used in many ways. Even though the meat has been cooked so as to extract its juices, there still remains practically all of the myosin, and this is a valuable constituent. If the juices have been drawn from the meat, a little fresh meat should be added to it, or it should be. highly seasoned with condiments, spices, or herbs. Water in which the meat has been cooked, and " left over " gravy, should be utilized in making sauces for cooked meats. Cold meats should be chopped fine or cut into pieces, in order to be heated quickly. They should be thoroughly seasoned. As in soup making, ingenuity in combining and using " left over " materials is required in making meat dishes. Stewed tomatoes can be substituted for stock or gravy, and one starchy food substituted for another. The recipes here given simply serve as suggestions. The ingredients and proportions should be changed to utilize available materials. SCALLOPED MEAT 2 cupfuls chopped meat 1 teaspoonful scraped onion or 2 tablespoonf uls fat chopped parsley 3 tablespoonfuls flour 1£ cupfuls milk, stock or water 1} teaspoonfuls salt 2 cupfuls buttered crumbs J teaspoonful pepper (See Crumbs for Scalloped Dishes, p. 63.) Make a brown sauce of the fat, salt, pepper, flour, onion or parsley, and milk or stock. Mix with the meat. Butter the crumbs, and place about one half cupful in the bottom of the buttered baking dish. Add the meat mixture, and cover the top with the remainder of the crumbs. Bake in the oven until the mixture is thoroughly heated and the crumbs are brown. Cold fish may be shredded and used in the same way. Cottage Pie. — Use the same ingredients as for Scalloped Meat, substituting mashed potatoes for buttered bread crumbs. Place the potato only on the top of the mixture. A little nutmeg may be substituted for the onion. How does meat left from beef stock differ from fresh meat in nutritive value ? How does it differ in taste ? Name a starchy food that could be substituted for potatoes in Baked Hash. (Seep. 139.) Why are spices and herbs added to left over meat dishes ? Name at least three vegetable-and-meat combinations that would be desirable for hash. How many cupfuls of chopped cooked meat can be obtained from one pound of fresh. meat ? LESSON XLVI Gelatine When the beef stock of Lesson XLIII, p. 138, was strained and cooled, what material, other than fat and protein, was present in it ? From what substance in the meat and bone was this material formed? (See Protein in Meat, p. 131 ; Use of Bone and Fat in Soup Making, p. 133 ; Examination of Cold Beef Stock, p. 138.)

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