Foods and household management

The filling. — There is an endless variety of filling pos- sible for sandwiches, from slices of meat and poultry, which make a substantial luncheon for picnics, to the dainty fillings used for afternoon teas and receptions. A crisp bit of lettuce leaf with Mayonnaise dressing is always acceptable. Cream cheese mixed with nuts and raisins is a good filling. For a sweet sandwich, jam or jelly may be spread on the slices and possibly a small amount of cream cheese put between. You can invent many combinations. The shape of the sandwich may be oblong, triangular, or round. The round sandwich is cut with a sharp cooky cutter. The pieces remaining may be dried and used for bread crumbs. The crusts may always be utilized in this way. 9. Croutons. — Cut a slice of bread a day old i inch thick. Spread with soft butter, cut off the crust, put the slices in a pan, cut in cubes and set the pan in the oven until the croutons are brown. EXERCISES 1. What is a standard for good bread? 2. Describe a perfect loaf. 3. How do climate and method of Praising affect the composi- tion of wheat and flour? 4. What are the essentials of good bread flour? 208 FOODS AND HOUSEHOLD MANAGEMENT « 5. Why is it so neoessary to control temperature in bread making? 6. What is the best temperature and why? 7. Explain the part played by gluten in bread making. 8. State the underlying prinoiples of bread making. 9. Explain the advantage of a bread machine over the hand in kneading. 10. What is the best temperature for baking a loaf? For baking biscuit ? 11. What are the prinoiples and practical points in toast making ? (See Chapter IV.) 12. What is the argument in connection with homemade bread versrM baker's bread? 13. How can the public insure good quality baker's bread? 14. .What is the nutritive value and digestibility of bread? 15. How much bread in the 100-Calorie portion? CHAPTER XIII MEATS AND POULTRY The meats that we commoDly use are derived from the Arab of domestic and wild animals of herbiverous habits and from fowls. The flesh of carnivorous animals is seldom used as food. The vari- piis kinds are obtained as follows : Meat Ardtml Beef Ox Ve«l Calf Mutton Sheep Lamb Young sheep Pork Pig Ham and bacon Pis VeniBon Deer Under the head of poultry we include the common fowl, turkeys, ducks and geese, the guinea hen, and game birds. Quality of good meat. — The quality of meat is dependent on the condition of the animal from which it is derived. The crea- Fm. 57. —Fiber cella ture should be in perfect health and well jT^^'" «.u8ouiar fed. Good beef is largely obtained from thti cattle ranges of the West, but there is no reason why cattle should not be raised to greater extent in the East. Sheep for mutton are best raised where the cUmate is not too severe. Methods of slaughter, transportation, and pres- 210 FOODS AND HOUSEHOLD MANAGEMENT ervation all a£Fect the quality of beef. The pure food laws and Federal meat inspection law are valuable to the consumer in their control of \he quahty of the meat, that it shall be free from disease and from adulterations. See Chapter XVII for the discusraon of preservatives and pure food laws. A. KibB H. B. Htpbona I. C. Loin D. Porterhouse L. E. Prime ribe N. 0. Nwk Q. Round S. OiUil