Domestic science (Johnson, for schools and homes)

Composition of Beef from Different Parts of a Very Fat Ox. Parts Water Proteids Fat Neck. 73.50 19.50 5.80 Loin, 63.40 18.80 16.70 Shoulder, 50.50 14.50 34.00 Hind-Quarter, Lean, 55.01 47.99 20.81 23.32 Hind-Quarter, Streaky, 15.93 35.33 Fore-Quarter, Lean, 65.45 32.49 19.94 19.97 Fore-Quarter, Streaky, 10.87 56.11 Analysis by Knight. Placing the meat directly in boiling water, to cook, makes a coating of the albumen in the meat, through which the juices of the meat cannot pass. This method should be used when the meat, itself, is to be eaten. The fibres of meat are softened and loosened by soak- ing in cold water, and the juice of the meat is readily extracted by cold water; therefore, the meat intended for soup should be placed in cold water, and cooked at a low temperature. Beef Stew with Vegetables: 2 lbs. neck of beef, 1 carrot, 3 tbsp. flour, 4 potatoes, 2 onions, sliced, 1 turnip, water, salt, and pepper. "Wipe meat with damp cloth, cut into two-inch cubes or smaller. Remove all extra fat. Place the pieces of meat in a kettle, cover with cold water, and heat to boiling point. Heat the fat in a frying pan until smoking hot. Roll the more choice pieces of meat in flour, put them into the hot fat, and turn them until the surface is slightly browned. Brown the onions, also, and put into the frying pan the rest of the flour, if any remains after the meat has been rolled. When the water reaches the boiling point, put th^ 70 DOMESTIC SCIENCE meat and the onions into the kettle, rinse out the frying pan with a little of the water, and then return it to the kettle, which should be placed so that the water will be kept very hot, but will not boil. Cook slowly thus, until the meat is tender. Prepare turnip and carrot, cut into thin slices or ^half-inch cubes. Three-fourths of an hour before stew is to be served, move kettle where water will boil, add the turnip and carrot. Wash and pare the potatoes, cut into squares, parboil five minutes, drain, and add to stew; cook 20 minutes. Season to taste with salt and pepper, and add boiling water if necessary. There should be enough liquid to come near the top, but not cover the vegetables. Thicken with flour, if desired. Lesson 12. Review of Diagram, previous lesson. Broiling was, originally, the process of cooking by direct exposure to the heat of red-hot coals; but, at the present day, we "broil" in ovens, called "oven broiling^* and by cooking with little or no fat, in a very hot frying pan. This method is called "pan-broiling'* The object of broiling is to sear the outer part of the meat so quickly that the juices cannot escape. The heat coagulates the albumen of the meat, forming a thick coating which prevents the escape of juices. In broiling, the meat is cooked so quickly that tough meat is not made tender; hence, only tender meat should be broiled. In broiling, cook one side quickly, on the surface, and then turn and cook quickly on the surface of the other side. This, to prevent the escape of juices from either side. Then remove farther from the heat, to cook the inside of the meat. The slices for broiling should not be thick, or they will not cook well throughout, without burning the outside.