i C. cracker crumbs 1 egg well beaten✪ Veal Loaf
1. Wash the meat and remove the skin, bone and mem-
brane. Put through the food chopper.
2. Add the rest of the ingredients, mix well and pack into
a well greased bread pan.
3. Cover with greased paper and bake in slow oven two
hours.
4. When cold remove from pan and slice thinly.
Broiled Bacon.
1. Scrape bacon, slice very thinly and remove rind.
2. Place slices on a fine wire broiler, place broiler over a
dripping pan and bake in a hot oven until the bacon is crisp and
brown, turning once.
3. Drain on soft paper.
4. Serve with poached egg and apple sauce.
Note. — Bacon may be pan broiled if the fat is poured off as fast
as it cooks out of the meat.
Apple Sauce.
6 apples i C. sugar
i C. water spk. nutmeg✪ Apple Sauce
1. Wash, pare, core and slice apples.
2. Put into porcelain kettle, add water and cook until
apples are very soft.
3. Add sugar and nutmeg, stir until sugar is dissolved,
then beat with wire spoon until light.
MEAT 173
NOTES ON LABORATORY .WORK.
1. How would you wasii a piece of meat before cooking it?
Answer :
2. How would you regulate the temperature of the oven
for a roast?
Answer :
3. When would you salt a steak?
Answer :
4. How would you form the coating of albumin on the
outside of a piece of boiling beef to prevent the escape of the
juices ?
Answer :
5. What temperature would you have the water into which
you put the meat for soup?
Answer:
6. When would you salt it?
Answer :
7. At what temperature would you cook it?
Answer:
8. What difference would you make in the preparation of
a stew?
Answer :
174 FOOD AND COOKERY
QUESTIONS AND SUGGESTIONS.
1. What is the federal government doing to protect us
against the sale of unwholesome meat?
2. If the government pays for this inspection why does
the consumer have to pay a higher price than he would if the
meat were not inspected?
3. Against what dangers are we guarded by these precau-
tions of the Department of Agriculture!
4. Draw a map of the United States and locate the chief
beef -packing centers.
MEAT 175
READING NOTES.
Suggested Topics;
Cattle Raising in the U. S.
Argentine Beef.
References:
Foods, Carpenter.
South American Meat Industry, A. D. Melvin, chief of the
U. S. Bureau of Animal Industry.
Cooking the Cheaper Cuts of Meat, Charles Barnard, Darien,
Conn.
Meat on the Farm, Farmers' Bulletin No. 183.
Economical Use of Meat in the Home, Farmers* Bulletin,
No. 391.
Mutton and Its Value in the Diet, Farmers' Bulletin, No. 526.
176
FOOD AND COOKERY
HOME WOEK.
Date.
Name of Dish.
Results.
Remarks.
BEVERAGES
EXERCISE XII.
177
BEVERAGES.
The word beverage comes from the French word, meaning
to drink. We drink to satisfy thirst and as thirst is the natural
craving of the body for water, pure water should be a part of
every one's daily diet. We have been so long accustomed to
pleasing the appetite with the flavor of different kinds of bev-
erages that we have almost lost sight of the fact that their chief
value is in the water that they contain. Some of these flavoring
materials, however, have a stimulating and refreshing effect and
some have a slight food value. Tea, coffee, and cocoa are the
most widely used beverages.
TEA.
History.
Tea has been grown in China and Japan for more than
1,500 years, and, although it was not introduced into Europe
178
FOOD AND COOKERY
until the seventeenth century, it is now used daily by more than
half of the inhabitants of the world. Great Britain uses more
tea than any other Ehglisli speaKing nation. China, Japan, India,
Ceylon and Java are the greatest tea growing countries. A
small amount of tea is grown in the United States in the Southern
and Gulf States. Farmers ' Bulletin No. 321 gives an interesting
account of our "Home Grown Tea."
TEA PLANT.
Pekoe, b. Souchong, c. Congou.
Page 35 · 2 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
i C. cracker crumbs 1 egg well beaten
1. Wash the meat and remove the skin, bone and membrane. Put through the food chopper.
2. Add the rest of the ingredients, mix well and pack into a well greased bread pan.
3. Cover with greased paper and bake in slow oven two hours.
4. When cold remove from pan and slice thinly.
Broiled Bacon.
1. Scrape bacon, slice very thinly and remove rind.
2. Place slices on a fine wire broiler, place broiler over a dripping pan and bake in a hot oven until the bacon is crisp and brown, turning once.
3. Drain on soft paper.
4. Serve with poached egg and apple sauce.
Note. — Bacon may be pan broiled if the fat is poured off as fast as it cooks out of the meat.
Apple Sauce.
6 apples i C. sugar
i C. water spk. nutmeg
1. Wash, pare, core and slice apples.
2. Put into porcelain kettle, add water and cook until apples are very soft.
3. Add sugar and nutmeg, stir until sugar is dissolved, then beat with wire spoon until light.
1. How would you wasii a piece of meat before cooking it? Answer :
2. How would you regulate the temperature of the oven for a roast?
Answer :
3. When would you salt a steak? Answer :
4. How would you form the coating of albumin on the outside of a piece of boiling beef to prevent the escape of the juices ?
Answer :
5. What temperature would you have the water into which you put the meat for soup?
Answer:
6. When would you salt it? Answer :
7. At what temperature would you cook it? Answer:
8. What difference would you make in the preparation of a stew?
Answer :
1. What is the federal government doing to protect us against the sale of unwholesome meat?
2. If the government pays for this inspection why does the consumer have to pay a higher price than he would if the meat were not inspected?
3. Against what dangers are we guarded by these precautions of the Department of Agriculture!
4. Draw a map of the United States and locate the chief beef -packing centers.
Suggested Topics;
Cattle Raising in the U. S. Argentine Beef.
References:
Foods, Carpenter.
South American Meat Industry, A. D. Melvin, chief of the U. S. Bureau of Animal Industry.
Cooking the Cheaper Cuts of Meat, Charles Barnard, Darien, Conn.
Meat on the Farm, Farmers' Bulletin No. 183.
Economical Use of Meat in the Home, Farmers* Bulletin, No. 391.
Mutton and Its Value in the Diet, Farmers' Bulletin, No. 526.
Date.
Name of Dish.
Results.
Remarks.
EXERCISE XII.
The word beverage comes from the French word, meaning to drink. We drink to satisfy thirst and as thirst is the natural craving of the body for water, pure water should be a part of every one's daily diet. We have been so long accustomed to pleasing the appetite with the flavor of different kinds of beverages that we have almost lost sight of the fact that their chief value is in the water that they contain. Some of these flavoring materials, however, have a stimulating and refreshing effect and some have a slight food value. Tea, coffee, and cocoa are the most widely used beverages.
TEA.
History.
Tea has been grown in China and Japan for more than 1,500 years, and, although it was not introduced into Europe
until the seventeenth century, it is now used daily by more than half of the inhabitants of the world. Great Britain uses more tea than any other English speaking nation. China, Japan, India, Ceylon and Java are the greatest tea growing countries. A small amount of tea is grown in the United States in the Southern and Gulf States. Farmers ' Bulletin No. 321 gives an interesting account of our "Home Grown Tea."
TEA PLANT. Pekoe, b. Souchong, c. Congou.
Records on this page
Veal LoafApple Sauce