Food Value. — Meat is the most important of the protein foods. It is like the human body in structure and com- position and fully supplies the necessary protein and fat to build and repair body tissues and give heat and energy. It is easily and thoroughly digested when used in proper amounts. Fat meats are harder to digest than lean meats, because the fat interferes with the digestion of the protein in the stomach. Meats with loose fibers are easier to digest than those with close fibers, for the digestive juices can act more readily upon them. The extractives stimu- late the body activity, and people who use animal food in their diet seem to have a greater vitality than those who live entirely on vegetables. The objects of cooking meat are : — 1. To extract the juices, as in soups, beef tea; or 2. To retain the juices, as in broiling and roasting. 3. To develop the flavor. 4. To soften the connective tissues and make it more digestible. 5. To. kill any bacteria and parasites that may be present. PRO TEIN-^MEA T 147 Experiments to show the effect of heat on meat : — 1. Put a small piece of meat into cold water. Let stand. 2. Put a small piece of meat into boiling water. Let stand. 3. Put a small piece of meat into a hot frying pan, turn several times. Note the changes that occur in each instance, and com- pare. What substance in meat coagulates with high temper- ature to cause the result in Experiment 2 ? How should meat be cooked to extract juices, as in soups? To retain juices, as in steaks and roasts? Meat Soups. — Soups that have meat as their basis are called stock soups. The stock is the essential element which gives it flavor and nutritive value. Stock is also used in meat gravies to make them richer. Kinds of stock soups are: — 1. Bouillon is made from beef stock, delicately sea- soned. 2. Brown soup stock is made from beef and is highly seasoned with vegetables and sweet herbs. 3. White soup stock is made of chicken or veal, deli- cately seasoned. 4. Consomme is made of several kinds of meat (beef, veal, and fowl), highly seasoned with vegetables, and cleared. Food Value. — Meat soups contain very little nutriment, but have a strong meat flavor, due to the extractives. They stimulate the flow of the digestive juices, warm the stomach, and prepare it for solid food. 148 DOMESTIC SCIENCE Proportions of ingredients for soup stock are: Use % lean meat, to 3^3 bone and fat, and 1 quart of water to each pound of meat and bone. Meats for Soups. — The much-used muscles of meat contain more juice; the hard connective tissue is softened by long, moderate cooking. Select meat from the legs or neck. Use left-overs from roasts and steaks to add to the flavor, and utilize all other scraps. Any of the following may be used as seasoning for soups: vegetables, cereals, herbs, spices, and noodles. Directions for Soup Making. — Use all trimmings from roasts and steaks with soup meat. Cut up meat in small pieces. Break the bones, which allows the juice to escape easily. To give color and flavor to the soup, sear a small amount of the meat in a frying pan until brown. Put meat, bone, and fat in cold water. Soak for half an hour until the water is red. The cold water draws out the juices. ✪ Brown Soup Stock

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Food Value. — Meat is the most important of the protein foods. It is like the human body in structure and composition and fully supplies the necessary protein and fat to build and repair body tissues and give heat and energy. It is easily and thoroughly digested when used in proper amounts. Fat meats are harder to digest than lean meats, because the fat interferes with the digestion of the protein in the stomach. Meats with loose fibers are easier to digest than those with close fibers, for the digestive juices can act more readily upon them. The extractives stimulate the body activity, and people who use animal food in their diet seem to have a greater vitality than those who live entirely on vegetables. The objects of cooking meat are : — 1. To extract the juices, as in soups, beef tea; or 2. To retain the juices, as in broiling and roasting. 3. To develop the flavor. 4. To soften the connective tissues and make it more digestible. 5. To. kill any bacteria and parasites that may be present. PRO TEIN-^MEA T 147 Experiments to show the effect of heat on meat : — 1. Put a small piece of meat into cold water. Let stand. 2. Put a small piece of meat into boiling water. Let stand. 3. Put a small piece of meat into a hot frying pan, turn several times. Note the changes that occur in each instance, and compare. What substance in meat coagulates with high temperature to cause the result in Experiment 2 ? How should meat be cooked to extract juices, as in soups? To retain juices, as in steaks and roasts? Meat Soups. — Soups that have meat as their basis are called stock soups. The stock is the essential element which gives it flavor and nutritive value. Stock is also used in meat gravies to make them richer. Kinds of stock soups are: — 1. Bouillon is made from beef stock, delicately seasoned. 2. Brown soup stock is made from beef and is highly seasoned with vegetables and sweet herbs. 3. White soup stock is made of chicken or veal, delicately seasoned. 4. Consomme is made of several kinds of meat (beef, veal, and fowl), highly seasoned with vegetables, and cleared. Food Value. — Meat soups contain very little nutriment, but have a strong meat flavor, due to the extractives. They stimulate the flow of the digestive juices, warm the stomach, and prepare it for solid food. Proportions of ingredients for soup stock are: Use % lean meat, to 3^3 bone and fat, and 1 quart of water to each pound of meat and bone. Meats for Soups. — The much-used muscles of meat contain more juice; the hard connective tissue is softened by long, moderate cooking. Select meat from the legs or neck. Use left-overs from roasts and steaks to add to the flavor, and utilize all other scraps. Any of the following may be used as seasoning for soups: vegetables, cereals, herbs, spices, and noodles. Directions for Soup Making. — Use all trimmings from roasts and steaks with soup meat. Cut up meat in small pieces. Break the bones, which allows the juice to escape easily. To give color and flavor to the soup, sear a small amount of the meat in a frying pan until brown. Put meat, bone, and fat in cold water. Soak for half an hour until the water is red. The cold water draws out the juices.

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Brown Soup Stock

Domestic science, principles and application