5. What precautions must be exercised by the government inspector and the housekeeper? 6. We are told that chicken pie should have the crust pricked or lifted when it comes from the oven. Is this reasonable ? 7. How may you judge good meats in the market ? 8. Why is the neck of beef tough? For what would you use it? 230 FOODS AND HOUSEHOLD MANAGEMENT 9. Why is porterhouse steak tender? Why is it not used in a stew? (It would make a delicious stew.) 10. What cuts would you select for stewing and braising? 11. Make a list of the cuts of beef and mutton and lamb, i>ork, etc., in your notebook, with the best methods of cookery for each. 12. Add to this list the current prices of each in your locality. 13. What is the size and cost of a 100-Calorie portion of beef round? 14. With this in mind, calculate how much round steak you would buy for dinner for five people. How much porterhouse? 15. Explain the structure of the muscle. 16. What takes place when meat is seared? When is this pro- cess used ? 17. Explain the principle of soup making. Devise an exi>eri- ment to show the effect of salt upon the pieces of meat. What is the nutritive value of soup meat ? 18. Explain the principle of stewing meats. 19. What is the difference between broiling and pan broiling? 20. What are some of the best ways of utilizing left over meat and poultry ? 21. Which is more economical, croquettes or an escalloped dish? Explain fully. 22. How may you distinguish poultry in good condition from that too long in cold storage? 23. Why is good poultry not a cheap food ? 24. Discuss making soup versus buying canned soup. 25. What are the advantages of canned meat? The possible disadvantages ? CHAPTER XIV FISH, SHELLFISH, AND OTHER MEAT SUBSTITUTES Fish and shellfish are valuable assets as food, so much so . that the government has a Bureau of Fisheries, and has es- tablished stations at intervals on the coast and on inland lakes for the study and production of those foods that come from salt and fresh water. We have used these products of the waters as if the supply were limitless, forgetting that fish and shellfish are living creatures with habits that we cannot ignore without working havoc to the species. Young salmon and shad are hatched in the upper reaches of the rivers, and if we insist on trapping the mature fish at the river mouth on their northern migrations, the number of young decreases, and sahnon and shad become high-priced foods. To ignore fishery and game laws is an ignorant and dishonest proceed- ing, with far-reaching economic results. Varieties of fish. — In Bulletin No. 28 of the OflSce of Experiment Stations, United States Department of Agri- culture, forty-four different fish are listed, all used as food. A visit to the fish stall in the market of a seaboard city will acquaint you with many interesting species. Fresh and salt water fish differ in flavor, and there is a difference to be de- tected between fish from nmning, or from lake water, brook trout, for instance, having a superior fiavor. The food supply also influences the flavor, and both fresh and salt water fish have a better fiavor when taken from sandy and rocky bottoms rather than muddy. The habit of the fish also has 231 232 FOODS AND HOUSEHOLD MANAGEMENT FiQ. S6. — Compositioa of Gsh. FISH, SHELLFISH, AND MEAT SUBSTITUTES 233

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5. What precautions must be exercised by the government inspector and the housekeeper? 6. We are told that chicken pie should have the crust pricked or lifted when it comes from the oven. Is this reasonable ? 7. How may you judge good meats in the market ? 8. Why is the neck of beef tough? For what would you use it? 9. Why is porterhouse steak tender? Why is it not used in a stew? (It would make a delicious stew.) 10. What cuts would you select for stewing and braising? 11. Make a list of the cuts of beef and mutton and lamb, i>ork, etc., in your notebook, with the best methods of cookery for each. 12. Add to this list the current prices of each in your locality. 13. What is the size and cost of a 100-Calorie portion of beef round? 14. With this in mind, calculate how much round steak you would buy for dinner for five people. How much porterhouse? 15. Explain the structure of the muscle. 16. What takes place when meat is seared? When is this process used ? 17. Explain the principle of soup making. Devise an exi>eriment to show the effect of salt upon the pieces of meat. What is the nutritive value of soup meat ? 18. Explain the principle of stewing meats. 19. What is the difference between broiling and pan broiling? 20. What are some of the best ways of utilizing left over meat and poultry ? 21. Which is more economical, croquettes or an escalloped dish? Explain fully. 22. How may you distinguish poultry in good condition from that too long in cold storage? 23. Why is good poultry not a cheap food ? 24. Discuss making soup versus buying canned soup. 25. What are the advantages of canned meat? The possible disadvantages ? CHAPTER XIV Fish and shellfish are valuable assets as food, so much so . that the government has a Bureau of Fisheries, and has established stations at intervals on the coast and on inland lakes for the study and production of those foods that come from salt and fresh water. We have used these products of the waters as if the supply were limitless, forgetting that fish and shellfish are living creatures with habits that we cannot ignore without working havoc to the species. Young salmon and shad are hatched in the upper reaches of the rivers, and if we insist on trapping the mature fish at the river mouth on their northern migrations, the number of young decreases, and sahnon and shad become high-priced foods. To ignore fishery and game laws is an ignorant and dishonest proceeding, with far-reaching economic results. Varieties of fish. — In Bulletin No. 28 of the OflSce of Experiment Stations, United States Department of Agriculture, forty-four different fish are listed, all used as food. A visit to the fish stall in the market of a seaboard city will acquaint you with many interesting species. Fresh and salt water fish differ in flavor, and there is a difference to be detected between fish from nmning, or from lake water, brook trout, for instance, having a superior fiavor. The food supply also influences the flavor, and both fresh and salt water fish have a better fiavor when taken from sandy and rocky bottoms rather than muddy. The habit of the fish also has FiQ. S6. — Compositioa of Gsh.

Foods and household management