Foods that will win the war

2. Broiling—Cooking over or under clear fire. This method is used for chops or steaks. Sear the meat on both sides. Then reduce the heat and turn the meat frequently. Use no fat. Time Table—(Count time after meat is seared). 3 inch chops or steaks, 5 minutes 1 inch chops or steaks, 10 minutes 2 inch chops or steaks, 15 to 18 minutes 3. Pan Broiling—Cooking in pan with no fat. Time table same as for broiling chops, steaks, ete. 4. Sautéing—Cooking in pan in small amount of fat. Commonly termed “frying.” Used for steaks, chops, ete. Time table same as for broiling. MOIST METHODS 1. Boiling—Cooking in boiling water—especially poultry, salt meats, ete. 2. Steaming—A method of cooking by utilizing steam from boiling water, which retains more food value than any other. Too seldom applied. to meats. 3. Frying—Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, ete. If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat: A—For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute. B—For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute. COMBINATION METHODS ee Pot Roasting—Cooking (by use of steam from small amount of water) tough cuts of meat which have been browned but not cooked thoroughly. Season meat. Dredge with flour. Sear in hot pan until well browned. Place on rack in pot containing water to height of one inch, but do not let water reach the meat. Keep water slowly boiling. Replenish as needed with boiling water. This method renders tough cuts tender, but requires several hours cooking. 2. Stewing—A combination of methods which draws part of flavor into gravy and retains part in pieces which are to be used as meat. Cut meat into pieces suitable for serving. Cover one-half of meat with cold water. Let stand one hour. Bring slowly to boiling point. Dredge other half of meat with flour and brown in small amount of fat. Add to the other mixture and cook slowly 14 to 2 hours, or until tender, adding diced vegetables, thickening and seasoning as desired one-half hour before cooking is finished. 3. Fricasseeing—Cooking in a sauce until tender, meat which has been previously browned but not cooked throughout. Brown meat in small amount of fat. Place in boiling water to cover. Cook slowly until tender. To 1 pint of water in which meat is cooked, add 4+ cup flour, 1 teaspoon salt, 4+ teaspoon cayenne, and + cup milk, thoroughly blended. When at boiling point, add one beaten egg, 1 tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add cooked meat and serve. ae QO “ 0 : : an a i fs RUMP 7 oe igh SOE 5) 2 7 LOIN fmon ores : ROAST; re coe? S| CCHOPS "oR i CUTLET "= iS i CHOPS I. BREAST : FLANK VEAL Neck for stews. Shoulder for inexpensive chops. Sweetbread—broiled or creamed. Breast for roast or pot roast. Loin for roast. Rump for stews. Cutlet for broiling. SIRLOIN STEAK ?Geeuseweserma @;,0 Zz morass Pid aaa") a za O G ae Le] . Apagensm eee te : ; : L re) { N a “NECK 2 & : | RIB : ROAST: wae a CHOPS ts “OF : : : eo a at eee “ FFLANK? LEG cr BREAST : : LAMB AND A STS “MUTTON a Neck—use for stews. Shoulder for cheaper chops. Breast for roast. Ribs for chops or crown roast. Loin for roast. Flank for stews. Leg for cutlet and roast. CHOPS [illustration: PORK CUTS] Head for cheese. Shoulder same as ham but have it boned. Has same flavor and is much cheaper. Loin used for chops or roast. Ham for boiling, roasting or pan broiling. LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE