1. Class of foods to which fish belongs. 2. Anatomy. 3. Nutritive value as seen from composition of fish. 4. Digestibility of fish compared with other proteid foods. 5. Kind of water to use for boiling fish. Hot, at first, to form crust and to harden albumen on outside so that juices are retained in fish. Same principle in baking — very hot oven at first; then reduce temperature and cook through, slowly. 42 DOMESTIC SCIENCE 6. Preparation of fish for baking. Steps explained and illustrated. 7. Discuss recipe. 8. Serve with bread or crackers to class, if they like fish. TENDER MEAT Lesson IX Flesh food is called meat,r The albumen element in meat is called myosin. It is'lound in the blood and muscle. This is the proteid or muscle-building element in food, needed to build tissue and to give strength. Meat contains albuminoids, mineral matter, fat and water. Albuminous food is more digestible in a raw state, so people with weak or delicate digestive organs may eat raw or rare beef, as beef is the only meat that can be safely eaten in a raw or rare state. TENDER MEAT 43 Fat gives heat and force to the body. Mineral matter is in the bones. Mature animal flesh is called beef, mutton and pork. Calves' meat is known as veal, lambs' as lamb. Beef is the meat of ox, cow and steer. It is the most nutritious meat food, and is most largely used. Professor Atwater gives the food value of beef and mutton, in the following compositions: Water Proteid Fat Mineral Beef (round) 68.2 20.5 10.1 1.2 Beef (sirloin) 42.2 13.3 43.7 .8 Mutton (leg) 61.8 18.3 19.0 .9 Pupils will find this very interesting and it should lead to comparisons of other meats. This shows the least expensive beef (round) contains more nourish- ment than the sirloins. The best cuts come from the parts of the animal where muscles are but little used. The meat is finer-grained and more tender, so takes less time to cook. The cheaper cuts are just as nourishing, but take more time for cooking, so that they may digest easily. Tender and tough meat need very different methods of cooking. The two principles of cooking tender and tough meat must be thoroughly discussed in this lesson, and understood, so that pupils may be able to apply these principles at home. Principle of tender-meat cookery is intense heat at first to sear the outside and retain juices. Cuts of beef to which this principle may be applied are : For broUing — use steaks from the loin of beef — short cut, porterhouse and sirloin — loin and rib chops of lamb and mutton. 44 DOMESTIC SCIENCE Hind Quabteh of Beef Divisions Ways of Cooking Flank Stuffed, corned or boiled. Round : — Aitch bone Beef stew or roast. Top Steaks, good for beef tea. Lower part Hamburg steaks. Vein Steaks. Rump : — Back Best large roasts and steaks. Middle Roasts. Face Roasts and stews. Loin : — Tip Best roasts. Middle Porterhouse and sirloin steaks. First cut Roasts and steaks. Tenderloin — sold as filet and cut for steaks Larded and roasted or broiled Hind Shin Stew or for soup stock. FoEB Quarter Five prime ribs Good roast. Five chuck ribs Small steak and stews. Neck Hamburg steaks. Sticking piece For mince-meat. Rattleran Corned for boiling. Brisket Best for corning. Fore skin Stews and soup stock. Other Parts of Beef used for Foods Brain Stewed or croquette. Tongue Boiled or braised. Heart Stuffed. Livers Broiled. Kidneys Stewed. Tail Soup. Tripe Broiled. TENDER MEAT 45 io 1%. ^ \i&r^. i i3A "*-i lAftr/;^'"-"'^ ^^^^^^^ '^^m^l^M^^isT'-^Wr^^^ •^ \K^*- 'i<$' ^£h\" ft rtrf^^ <- CUTS or BEEF 1. Neck 6. Brisket 11. Flank 2. Chuck 7. Cross ribs 12. Kump 3. Eibs 8. Plate 13. Round 4. Shoulder 9. Navel 14.

AI-modernized reading of the original text

1. Class of foods to which fish belongs. 2. Anatomy. 3. Nutritive value as seen from composition of fish. 4. Digestibility of fish compared with other proteid foods. 5. Kind of water to use for boiling fish. Hot, at first, to form crust and to harden albumen on outside so that juices are retained in fish. Same principle in baking — very hot oven at first; then reduce temperature and cook through, slowly. 6. Preparation of fish for baking. Steps explained and illustrated. 7. Discuss recipe. 8. Serve with bread or crackers to class, if they like fish. Lesson IX Flesh food is called meat. The albumen element in meat is called myosin. It is found in the blood and muscle. This is the proteid or muscle-building element in food, needed to build tissue and to give strength. Meat contains albuminoids, mineral matter, fat and water. Albuminous food is more digestible in a raw state, so people with weak or delicate digestive organs may eat raw or rare beef, as beef is the only meat that can be safely eaten in a raw or rare state. Fat gives heat and force to the body. Mineral matter is in the bones. Mature animal flesh is called beef, mutton and pork. Calves' meat is known as veal, lambs' as lamb. Beef is the meat of ox, cow and steer. It is the most nutritious meat food, and is most largely used. Professor Atwater gives the food value of beef and mutton, in the following compositions: Water Proteid Fat Mineral Beef (round) 68.2 20.5 10.1 1.2 Beef (sirloin) 42.2 13.3 43.7 .8 Mutton (leg) 61.8 18.3 19.0 .9 Pupils will find this very interesting and it should lead to comparisons of other meats. This shows the least expensive beef (round) contains more nourishment than the sirloins. The best cuts come from the parts of the animal where muscles are but little used. The meat is finer-grained and more tender, so takes less time to cook. The cheaper cuts are just as nourishing, but take more time for cooking, so that they may digest easily. Tender and tough meat need very different methods of cooking. The two principles of cooking tender and tough meat must be thoroughly discussed in this lesson, and understood, so that pupils may be able to apply these principles at home. Principle of tender-meat cookery is intense heat at first to sear the outside and retain juices. Cuts of beef to which this principle may be applied are : For broUing — use steaks from the loin of beef — short cut, porterhouse and sirloin — loin and rib chops of lamb and mutton. Hind Quabteh of Beef Divisions Ways of Cooking Flank Stuffed, corned or boiled. Round : — Aitch bone Beef stew or roast. Top Steaks, good for beef tea. Lower part Hamburg steaks. Vein Steaks. Rump : — Back Best large roasts and steaks. Middle Roasts. Face Roasts and stews. Loin : — Tip Best roasts. Middle Porterhouse and sirloin steaks. First cut Roasts and steaks. Tenderloin — sold as filet and cut for steaks Larded and roasted or broiled Hind Shin Stew or for soup stock. FoEB Quarter Five prime ribs Good roast. Five chuck ribs Small steak and stews. Neck Hamburg steaks. Sticking piece For mince-meat. Rattleran Corned for boiling. Brisket Best for corning. Fore skin Stews and soup stock. Other Parts of Beef used for Foods Brain Stewed or croquette. Tongue Boiled or braised. Heart Stuffed. Livers Broiled. Kidneys Stewed. Tail Soup. Tripe Broiled. io 1%. ^ \i&r^. i3A "*-i lAftr/;^'"-"'^ ^^^^^^^ '^^m^l^M^^isT'-^Wr^^^ •^ \K^*- 'i<$' ^£h\" ft rtrf^^ <- CUTS or BEEF Neck 6. Brisket Flank Chuck 7. Cross ribs Kump Eibs 8. Plate Round Shoulder 9. Navel

Domestic science (Clark, Cornell home economics)