Foods and home making

4. Liver contains considerable (a) vitamins A and G ( b ) vitamin B (c) vitamin C. 5. Meat is rich in (a) phosphorus ( b ) calcium. 6. Milk should be used with meat and vegetables because it is rich in (a) fat ( b ) proteins (c) calcium. 7. Liver contains more (a) vitamin A ( b ) proteins ( c ) fat than does muscle. 8. Proteins of meat are (a) soluble in water ( b ) only slightly soluble in water. 9. Calf’s liver is (a) less expensive ( b ) more delicate in flavor (c) tougher than beef liver. 10. Chops are cut from the (a) leg ( b ) chuck of veal. HOME WORK 1. Prepare some soup containing meat stock, or prepare vegetable soup without meat stock. 2. Prepare some left-over meat. 3. Cook veal, lamb, mutton, or pork. CHAPTER XXVIII CHICKEN AND FISH FOR DINNER Can you answer these questions ? If not, look for the answers as you study this chapter. 1. What is the difference between chicken and fowl? 2. Why is chicken expensive food ? 3. What is meant by dry fish? 4. What noticeable difference is there in the breast bones of old and young poultry? 5. Why is it especially desirable to serve leafy vegetables with fish? 6. How should fish be stored in the refrigerator? 7. What are milk-fed chickens? 8. Which form of fish — whole fish or fish steak — has more waste ? 9. Should oysters be cooked a long or a short time? Why? Why is chicken more expensive than other meats? When chicken is served there are always many bones left on the plates. There are also bits of skin and gristle left uneaten. When a chicken is dressed, the feathers, head, and feet are discarded as well as a part of the internal organs. It has been estimated that the part of a chicken actually eaten is only about a third of the original weight.1 Because of the large amount of waste, chicken meat is more expensive than other meats. Chickens are sometimes bought by live weight. They may also be bought dressed. Dressed chickens have their feathers removed. Other waste parts are sometimes removed. Live chickens cost less a pound than dressed chickens because there is much more waste material. The work of dressing a chicken is also considered in the difference in cost. 1 See page 273 of Food Buying and Our Markets by Monroe, M. Barrows & Company. 392 Chicken and Fish for Dinner 393 Although chicken meat is expensive, it can be combined with other foods. Chicken extenders can be made as well as other meat extenders. Chicken broth is a good flavoring material. Rice flavored with chicken broth is especially palatable. From the fat of chicken, good gravy can be made. Chicken bones can be used for soup. If every part of a chicken that can be eaten and from which flavor can be extracted is used, the occasional purchase of a chicken may be justified even in the average home where economy must be practiced. What are the differences between chicken and fowl? We speak in general of the bird most commonly used for food as chicken. But to the butcher the term chicken refers only to a young bird. After a bird becomes full grown, the butcher calls it a fowl. Chickens are, of course, more tender than fowls. However, a fowl may have a very good taste. If cooked properly so as to make it tender, a fowl may be satisfactory. Since fowl costs less a pound than chicken, fowl rather than chicken may be a thrifty purchase.