If mutton chops are used, select the rib chops, and cook in the same way as the steak. When thor- oughly done, drain on brown paper so that grease will be absorbed; then place on hot platter or hot small plates and serve with wafers or bread and butter. Order op Lesson 1. Discussion of meat and composition. 2. Ways of cooking. 3. Show on meat chart (beef) cuts. 4. Discuss recipe. TOUGH MEAT 49 5. Cook. 6. Serve. 7. Wash dishes. 8. Review discussion. TOUGH MEAT— IRISH STEW Lesson X Ways of Cooking Meat in Water: To retain nutri- ment in the meat, cook in boiling water. To draw nutriment out of the meat, as in soup, put meat into cold water. To retain part of the nutriment in the meat as in a stew, put the bones on the fire in cold water, and when boiling add meat. Meat, vegetables and fruits may be stewed. Stew- ing is the best way to cook fruits, for then they keep their shape. Tough meat may be made tender by stewing, while a continued high temperature tough- ens meat. Stewing is slow steady simmering or cook- ing in a small quantity of water at a moderate heat for a long time. The word implies slow, moist and gentle heat. Effect of Different Temperatures on Meat. In stew- ing, the juices and gelatinous elements in the meats are partly softened and dissolved in the water. There are three kinds of stews — brown stew, often called ragout or haricot; the white stew, or fricassee, and mixed stews or the Irish stew. The brown stew is made by browning or sauteing the meat before water is added. White stew is made by putting the meat in cold water and cook- ing slowly until boiling point (212° F.) is reached. 50 DOMESTIC SCIENCE To thicken stew, remove vegetables when meat is tender and thicken sauce with flour mixed smoothly with water, like a pour batter. Beef or Irish Stew. Cut meat into small pieces. Add one onion cut in small pieces. Add enough cold water to cover meat. Bring to simmering point. Let it simmer two hours. To the meat add halved or quartered potatoes, a few pieces of carrot and turnip, salt and pepper to taste.✪ Beef or Irish Stew Cover and let it boil another hour. Before the potatoes are added to the stew they may be boiled for five minutes to remove the acrid taste. Carrots should be scraped, because the best part is just under the skin, but turnips should be pared. When dumplings are to be served with the stew, add them when the potatoes are nearly done. The liquid should come up even with the potatoes, so that the diraiplings may rest on them. Cover closely to keep in the steam, and cook for about ten minutes. Dumplings — Home Recipe. 1 pt. flour, 2 tsp. baking powder, 1 tsp. salt; mix with one scant cup of milk✪ Dumplings into a dough soft enough to handle easily. Pat it out ^ inch thick and cut into small rounds, or mix softer and use 1^- cups milk, and drop by spoon- fuls into the boiling stew. Cook ten minutes. School Recipe. \ c. flour, | tsp. baldng powder, i S.S. salt, \ cup milk. Mix and sift dry ingredients and stir milk in quickly. Drop the soft dough from a spoon into the boiling stew and cook 10 minutes. Notes For class cut up a small amount of meat into small pieces, cook f hour, add vegetables and put on to MILK 51 cook again. Plan the time for the small stew, cutting the meat and vegetables up very fine so they may have time to cook. The discussion then can be carried on while the meat is cooking. Always plan each lesson with reference to the time required for cooking, allow- ing time also for serving, washing dishes, etc. Beef stew ranks first in degree of nourishment. Mutton comes next, then poultry, veal, pork. Corned beef has but little value. It is used to give variety to diet when fresh meats prove too stimulating. The best pieces to corn are rattleran and fancy brisket. The latter has no bones and less fat, and is better than the former. Ohder of Lesson

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If mutton chops are used, select the rib chops, and cook in the same way as the steak. When thoroughly done, drain on brown paper so that grease will be absorbed; then place on hot platter or hot small plates and serve with wafers or bread and butter. Order op Lesson 1. Discussion of meat and composition. 2. Ways of cooking. 3. Show on meat chart (beef) cuts. 4. Discuss recipe. TOUGH MEAT 49 5. Cook. 6. Serve. 7. Wash dishes. 8. Review discussion. TOUGH MEAT— IRISH STEW Lesson X Ways of Cooking Meat in Water: To retain nutriment in the meat, cook in boiling water. To draw nutriment out of the meat, as in soup, put meat into cold water. To retain part of the nutriment in the meat as in a stew, put the bones on the fire in cold water, and when boiling add meat. Meat, vegetables and fruits may be stewed. Stewing is the best way to cook fruits, for then they keep their shape. Tough meat may be made tender by stewing, while a continued high temperature toughens meat. Stewing is slow steady simmering or cooking in a small quantity of water at a moderate heat for a long time. The word implies slow, moist and gentle heat. Effect of Different Temperatures on Meat. In stewing, the juices and gelatinous elements in the meats are partly softened and dissolved in the water. There are three kinds of stews — brown stew, often called ragout or haricot; the white stew, or fricassee, and mixed stews or the Irish stew. The brown stew is made by browning or sauteing the meat before water is added. White stew is made by putting the meat in cold water and cooking slowly until boiling point (212° F.) is reached. To thicken stew, remove vegetables when meat is tender and thicken sauce with flour mixed smoothly with water, like a pour batter. Beef or Irish Stew. Cut meat into small pieces. Add one onion cut in small pieces. Add enough cold water to cover meat. Bring to simmering point. Let it simmer two hours. To the meat add halved or quartered potatoes, a few pieces of carrot and turnip, salt and pepper to taste. Cover and let it boil another hour. Before the potatoes are added to the stew they may be boiled for five minutes to remove the acrid taste. Carrots should be scraped, because the best part is just under the skin, but turnips should be pared. When dumplings are to be served with the stew, add them when the potatoes are nearly done. The liquid should come up even with the potatoes, so that the dumplings may rest on them. Cover closely to keep in the steam, and cook for about ten minutes. Dumplings — Home Recipe. 1 pt. flour, 2 tsp. baking powder, 1 tsp. salt; mix with one scant cup of milk into a dough soft enough to handle easily. Pat it out ^ inch thick and cut into small rounds, or mix softer and use 1^- cups milk, and drop by spoonfuls into the boiling stew. Cook ten minutes. School Recipe. \ c. flour, | tsp. baldng powder, i S.S. salt, \ cup milk. Mix and sift dry ingredients and stir milk in quickly. Drop the soft dough from a spoon into the boiling stew and cook 10 minutes. Notes For class cut up a small amount of meat into small pieces, cook f hour, add vegetables and put on to cook again. Plan the time for the small stew, cutting the meat and vegetables up very fine so they may have time to cook. The discussion then can be carried on while the meat is cooking. Always plan each lesson with reference to the time required for cooking, allowing time also for serving, washing dishes, etc. Beef stew ranks first in degree of nourishment. Mutton comes next, then poultry, veal, pork. Corned beef has but little value. It is used to give variety to diet when fresh meats prove too stimulating. The best pieces to corn are rattleran and fancy brisket. The latter has no bones and less fat, and is better than the former. Ohder of Lesson

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