Note. — Tapioca cream may be made with the yolks of the eggs and a meringue made of the whites the same as for Floating Island. Fruit tapioca may be made by pouring the tapioca custard over any kind of sliced fruit, either fresh or canned. Strawberry Custard. 2 C. scalded milk | t. vanilla 3 egg yolks 3 egg whites 4 T. sugar 3 T. powdered sugar spk. salt 1 C. preserved strawberries stale cake✪ Strawberry Custard 1. Make custard of first five ingredients. 2. Cut stale cake in triangular shaped pieces and cover the bottom of a glass dish with them. CUSTARDS 151 3. Add layer of strawberries then another layer of cake" and pour the custard over all. 4. Make a meringue of the whites and pile on top of the custard just before serving. Serve very cold. 152 FOOD AND COOKERY NOTES ON LABORATORY WORK. CUSTARDS 153 QUESTIONS AND SUGGESTIONS. 1. What is tapioca? 2. What is the difference between pearl tapioca and minute tapioca? 3. Why do yon cook the tapioca in the milk before adding the eggs? 154 FOOD AND COOKERY ■ READING NOTES. CUSTARDS HOME WOEK. 155 Date. Name of Dish. Results. Remarks. 15(6 FOOD AND COOKERY X MEAT 157 EXERCISE XI. MEAT. The word meat usually means the flesh of cattle, pigs and sheep. The word poultry is used for the flesh of chickens, geese, turkeys and all domestic fowls; while the flesh of wild animals such as deer, moose, rabbits, quail, partridges, etc., is called game. The market name for the flesh of the ox is beef ; calf is veal ; hog is pork ; sheep is mutton ; lamb is lamb ; and deer is venison. Structure. DIAGRAM SHOWING STRUCTURE OF MEAT, a. Muscle fiber, b. Connective tissue, c. Fat globule. Under the microscope, lean meat will be seen-to be made up of muscle fibers lying very close together, wrapped with a thin, tough membrane called connective tissue. Between the fibers are fat globules in greater or less quantity according to the age and condition of the animal. These muscle fibers are tubes filled with protein. When the animal is alive the protein is in a liquid 158 POOD AND COOKERY form. Soon after the animal is killed the protein thickens and the muscles become stiff and hard. If the meat is allowed to hang in cold storage for a number of days the protein again becomes liquid and the walls of the tubes become softer and more tender. Muscle fibers vary in length. The shorter the fiber the more tender and digestible the meat. Meat will be more tender when it is cooked if it is cut across the grain of the meat or at right angles to the length of the fibers. ' ' The older the ar.imal and the more the muscle is used the thicker will be the walls of the muscle fibers and the more connective tissue there will be around the fibers, consequently the meat will be tougher. This meat is juicier and richer in flavor, however, than the more tender portions. Also the kind of feed upon which the animal has fed affects the flavor and tenderness of the meat. Cuts of Meat. The methods of cutting up an animal for the market and the names by which the different cuts are known vary some- what in different localities. The following diagrams will give the relative location of the more common cuts of beef, veal, lamb and pork, both in the animal before it is dressed and in the dressed side as it hangs in the meat market. MEAT USES OF DIFFERENT CUTS. 159 BEEF. 1. Neck 8. Navel 2. Chuck 9. Loin 3. Ribs 10. Flank 4. Shoulder clod 11. Rump 5. Shank 12. Round 6. Brisket 13. Second cut of 7. Plate round Beef. Neck— soups and stews. Chuck — roasts, pot roasts and steaks. Ribs — the first six, beginning at the loin are used for roasts. The third, fourth and fifth ribs are the best and are called prime ribs. Short ribs— the lower ends of the rib roasts are used for braising.

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Note. — Tapioca cream may be made with the yolks of the eggs and a meringue made of the whites the same as for Floating Island. Fruit tapioca may be made by pouring the tapioca custard over any kind of sliced fruit, either fresh or canned. Strawberry Custard. 2 C. scalded milk | t. vanilla 3 egg yolks 3 egg whites 4 T. sugar 3 T. powdered sugar spk. salt 1 C. preserved strawberries stale cake 1. Make custard of first five ingredients. 2. Cut stale cake in triangular shaped pieces and cover the bottom of a glass dish with them. 3. Add layer of strawberries then another layer of cake and pour the custard over all. 4. Make a meringue of the whites and pile on top of the custard just before serving. Serve very cold. 1. What is tapioca? 2. What is the difference between pearl tapioca and minute tapioca? 3. Why do yon cook the tapioca in the milk before adding the eggs? Date. Name of Dish. Results. Remarks. 15(6 EXERCISE XI. The word meat usually means the flesh of cattle, pigs and sheep. The word poultry is used for the flesh of chickens, geese, turkeys and all domestic fowls; while the flesh of wild animals such as deer, moose, rabbits, quail, partridges, etc., is called game. The market name for the flesh of the ox is beef ; calf is veal ; hog is pork ; sheep is mutton ; lamb is lamb ; and deer is venison. Structure. DIAGRAM SHOWING STRUCTURE OF MEAT, a. Muscle fiber, b. Connective tissue, c. Fat globule. Under the microscope, lean meat will be seen-to be made up of muscle fibers lying very close together, wrapped with a thin, tough membrane called connective tissue. Between the fibers are fat globules in greater or less quantity according to the age and condition of the animal. These muscle fibers are tubes filled with protein. When the animal is alive the protein is in a liquid form. Soon after the animal is killed the protein thickens and the muscles become stiff and hard. If the meat is allowed to hang in cold storage for a number of days the protein again becomes liquid and the walls of the tubes become softer and more tender. Muscle fibers vary in length. The shorter the fiber the more tender and digestible the meat. Meat will be more tender when it is cooked if it is cut across the grain of the meat or at right angles to the length of the fibers. ' ' The older the ar.imal and the more the muscle is used the thicker will be the walls of the muscle fibers and the more connective tissue there will be around the fibers, consequently the meat will be tougher. This meat is juicier and richer in flavor, however, than the more tender portions. Also the kind of feed upon which the animal has fed affects the flavor and tenderness of the meat. Cuts of Meat. The methods of cutting up an animal for the market and the names by which the different cuts are known vary somewhat in different localities. The following diagrams will give the relative location of the more common cuts of beef, veal, lamb and pork, both in the animal before it is dressed and in the dressed side as it hangs in the meat market. USES OF DIFFERENT CUTS. BEEF. 1. Neck 8. Navel 2. Chuck 9. Loin 3. Ribs 10. Flank 4. Shoulder clod 11. Rump 5. Shank 12. Round 6. Brisket 13. Second cut of 7. Plate round Beef. Neck— soups and stews. Chuck — roasts, pot roasts and steaks. Ribs — the first six, beginning at the loin are used for roasts. The third, fourth and fifth ribs are the best and are called prime ribs. Short ribs— the lower ends of the rib roasts are used for braising.

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Strawberry Custard

Student's manual in household arts