Second cut round 5. Fore shank 10. Loin 15. Hind shank yi*--~» CUTS OF LAMB AND MUTTON 1. Neck 3. Shoulder 5. Loin 2. Chuck 4. Flank 6. Leg 46 DOMESTIC SCIENCE Beef ought to hang and ripen two or three weeks in winter and about two weeks in summer, and should not be eaten as soon as killed. Ways of Cooking Meat. Roasting and broiling, which develop the finest flavor, should be used only for expensive cuts of meat. The principle of tender- meat cookery is intense heat at first, to sear the out- side and retain the juices in the meat. Just before cooking meats, wipe them with a cloth wrung out of cold water. Meats should not be placed directly upon ice, nor should they stand in cold water. Roasting. For roasting, one must have the oven very hot at first. This will sear the outside. Then turn the roast over and sear the other side. After- wards, lower the temperature and cook through, or as desired. Broiling. The principle is the same as in roasting. Sear the outside by having the broiler or pan very hot at first. Sear one side and then the other; turn rapidly for about five minutes. Then reduce the temperature and cook as desired, rare or well done. Should the oven or broiler be cold, the slow warming of the meat would draw out the juices and the meat would become tough. When meat comes from the market, take it out of the paper at once and wipe the outside, but do not wash it. Boiling Meat. If one desires to retain the juices and nutriment in the meat, put it in boiling water and cook until the outside juices are coagulated; then lower the temperature and cook through. The prin- ciple is the same as in roasting and broiling. The Meat-Cutting Charts given in this book show the animal in section, and the parts used for food. TENDER MEAT 47 The best steaks are between the short and hip bone sirloin, as they contain the best part of the tenderloin. They are called both tenderloin and porterhouse steaks. These are the most expensive steaks. Flat-boned sirloin steaks are cut from the rump. The best round steaks are cut from the loin and rump. Steaks may be one inch thick, but are better one and one-half inches thick. V^K; CUTS OF PORK 1. Head 2. Shoulder 3. Back 4. Middle cut 5. Belly 6. Ham 7. Eibs 8. Loin Either steak or chops may be taken as an applica- tion of this lesson. The latter is better where individ- ual work is done, as each girl may have a chop; or one chop for two girls may be used. If the teacher prefers she may have a large steak broiled, or it may be cut in twelve pieces, allowing one piece for two girls in classes of twenty-four. The principle involved is the same as that of tender-meat cookery — intense heat 48 DOMESTIC SCIENCE at first to sear the outside, to retain the juices, and to make the meat tender. Home Recipe. Meat should be wiped with a cloth which has been wrung out of cold water; and unnecessary fat taken off. Use some of this fat to run over the broiler, so steak will not stick. Broiler or pan must be hissing hot and then greased. Turn steak every five or six seconds at first so outside may be seared and juices will not escape. Steak one inch thick takes about five minutes, if liked rare ; seven to eight minutes, if liked well done. Have a hot platter ready to receive the steak, spread all over with butter, then season with a little salt and pepper, serve very hot. If you have no broiler at home, you can use a frying-pan. This can be heated and steaks or chops placed in it and cooked the same as in the wire broiler. Be very careful that there is no juice in the pan. School Recipe. For the lesson it is well to use the small saucepans, or small individual spiders; or saucepans for frying may be made to order.

AI-modernized reading of the original text

Second cut round Fore shank 10. Loin Hind shank yi*--~» CUTS OF LAMB AND MUTTON 1. Neck 3. Shoulder 5. Loin 2. Chuck 4. Flank 6. Leg Beef ought to hang and ripen two or three weeks in winter and about two weeks in summer, and should not be eaten as soon as killed. Ways of Cooking Meat. Roasting and broiling, which develop the finest flavor, should be used only for expensive cuts of meat. The principle of tendermeat cookery is intense heat at first, to sear the outside and retain the juices in the meat. Just before cooking meats, wipe them with a cloth wrung out of cold water. Meats should not be placed directly upon ice, nor should they stand in cold water. Roasting. For roasting, one must have the oven very hot at first. This will sear the outside. Then turn the roast over and sear the other side. Afterwards, lower the temperature and cook through, or as desired. Broiling. The principle is the same as in roasting. Sear the outside by having the broiler or pan very hot at first. Sear one side and then the other; turn rapidly for about five minutes. Then reduce the temperature and cook as desired, rare or well done. Should the oven or broiler be cold, the slow warming of the meat would draw out the juices and the meat would become tough. When meat comes from the market, take it out of the paper at once and wipe the outside, but do not wash it. Boiling Meat. If one desires to retain the juices and nutriment in the meat, put it in boiling water and cook until the outside juices are coagulated; then lower the temperature and cook through. The principle is the same as in roasting and broiling. The Meat-Cutting Charts given in this book show the animal in section, and the parts used for food. The best steaks are between the short and hip bone sirloin, as they contain the best part of the tenderloin. They are called both tenderloin and porterhouse steaks. These are the most expensive steaks. Flat-boned sirloin steaks are cut from the rump. The best round steaks are cut from the loin and rump. Steaks may be one inch thick, but are better one and one-half inches thick. V^K; CUTS OF PORK 1. Head 2. Shoulder 3. Back 4. Middle cut 5. Belly 6. Ham 7. Eibs 8. Loin Either steak or chops may be taken as an application of this lesson. The latter is better where individual work is done, as each girl may have a chop; or one chop for two girls may be used. If the teacher prefers she may have a large steak broiled, or it may be cut in twelve pieces, allowing one piece for two girls in classes of twenty-four. The principle involved is the same as that of tender-meat cookery — intense heat at first to sear the outside, to retain the juices, and to make the meat tender. Home Recipe. Meat should be wiped with a cloth which has been wrung out of cold water; and unnecessary fat taken off. Use some of this fat to run over the broiler, so steak will not stick. Broiler or pan must be hissing hot and then greased. Turn steak every five or six seconds at first so outside may be seared and juices will not escape. Steak one inch thick takes about five minutes, if liked rare ; seven to eight minutes, if liked well done. Have a hot platter ready to receive the steak, spread all over with butter, then season with a little salt and pepper, serve very hot. If you have no broiler at home, you can use a frying-pan. This can be heated and steaks or chops placed in it and cooked the same as in the wire broiler. Be very careful that there is no juice in the pan. School Recipe. For the lesson it is well to use the small saucepans, or small individual spiders; or saucepans for frying may be made to order.

Domestic science (Clark, Cornell home economics)