Stew: 1. Cut meat into uniform pieces , one- to two- inch cubes , rectangular pieces, or long narrow strips. 2 . If a brown stew is desired , brown meat cubes on all sides. Dredging them with flour intensifies the browning. If meat is floured, [202] fat must be used. If a light stew is preferred, browning is omitted. 3. Add just enough water , vegetable juices, or soup stock to cover the meat. The liquid may be added hot or cold ; however, if it is hot, the meat begins cooking at once. 4. Season with salt , pepper , herbs , and spices. Stews are much better when plenty of attention is given to seasonings. (See step 3 under simmering large cuts, above.) 5. Cover fettle closely and simmer until meat is tender. Do not boil. It will require from one to three hours to cook the stew, depending upon the kind, quality, and cut of meat. If cooking in a pressure sauce pan, fol¬ low the time suggested by the manufacturer. 6. Add vegetables to the meat at the proper time✪ Stew so as not to overcook them. The vegeta¬ bles may be left whole, quartered, or cut in small uniform pieces. Carrots, onions, pota¬ toes, and peas are standard, though no better than many other combinations which have variety in color, texture, and flavor. 7. When done , remove meat and vegetables to a pan , platter , or casserole and beep hot. The peas or other bright-green vegetables may be cooked separately for garnishing the stew. 8. Thicken the stock with flour made into a paste , using a small amount of cold water or stock. Use 2 tablespoons flour for each cup of stock in the pot. Bring to a hard boil. 9. Pour hot gravy over the meat and vege¬ tables or serve separately. The gravy is an es¬ sential part of a stew, but it does not neces¬ sarily have to be over the meat and vegetables when served. 10. If desired, make meat pie from the stew. A meat pie is merely a stew with a top on it. The top may be made of pastry, shortcake, biscuits, mashed potatoes, or cereal. Soup: 1. Use any kettle suitable for cook¬ ing meat in liquid. The stockpots in the kitchens of institutions usually have a spigot near the bottom for drawing off the stock [203] from the bones, meat, and vegetables, and most of the fat. 2. Cut meat from bones and saw bones into three- or four-inch lengths. If meat is to be browned, this makes more surface for brown¬ ing. Having meat and bones in small pieces exposes greater surface to the cooking liquid, and less water is required to cover them. 3. Cover with hot or cold water. Add salt. Covering with liquid permits more extrac¬ tives and food nutrients to be dissolved out. Salt helps to draw out these constituents and flavors the soup. 4. Simmer for several hours ( 185 0 to 208° F.). If the meat is to be served with the soup, three to four hours not only will make it tender but also will complete the ex¬ traction of flavor and usually will bring about the formation of gelatin from collagen in the meat. Bones may cook six hours or longer. 5. Add chopped vegetables and seasonings. These should be added after the meat begins to become tender, since overcooking them may result in undesirable flavors and color. 6. Use the stock, meat, and vegetables for soup. For vegetable soup, meat is usually not included, only the meat stock and a variety of vegetables.

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Stew: 1. Cut meat into uniform pieces , one- to two- inch cubes , rectangular pieces, or long narrow strips. 2 . If a brown stew is desired , brown meat cubes on all sides. Dredging them with flour intensifies the browning. If meat is floured, [202] fat must be used. If a light stew is preferred, browning is omitted. 3. Add just enough water , vegetable juices, or soup stock to cover the meat. The liquid may be added hot or cold ; however, if it is hot, the meat begins cooking at once. 4. Season with salt , pepper , herbs , and spices. Stews are much better when plenty of attention is given to seasonings. (See step 3 under simmering large cuts, above.) 5. Cover fettle closely and simmer until meat is tender. Do not boil. It will require from one to three hours to cook the stew, depending upon the kind, quality, and cut of meat. If cooking in a pressure sauce pan, fol¬ low the time suggested by the manufacturer. 6. Add vegetables to the meat at the proper time so as not to overcook them. The vegeta¬ bles may be left whole, quartered, or cut in small uniform pieces. Carrots, onions, pota¬ toes, and peas are standard, though no better than many other combinations which have variety in color, texture, and flavor. 7. When done , remove meat and vegetables to a pan , platter , or casserole and beep hot. The peas or other bright-green vegetables may be cooked separately for garnishing the stew. 8. Thicken the stock with flour made into a paste , using a small amount of cold water or stock. Use 2 tablespoons flour for each cup of stock in the pot. Bring to a hard boil. 9. Pour hot gravy over the meat and vege¬ tables or serve separately. The gravy is an es¬ sential part of a stew, but it does not neces¬ sarily have to be over the meat and vegetables when served. 10. If desired, make meat pie from the stew. A meat pie is merely a stew with a top on it. The top may be made of pastry, shortcake, biscuits, mashed potatoes, or cereal. Soup: 1. Use any kettle suitable for cook¬ ing meat in liquid. The stockpots in the kitchens of institutions usually have a spigot near the bottom for drawing off the stock [203] from the bones, meat, and vegetables, and most of the fat. 2. Cut meat from bones and saw bones into three- or four-inch lengths. If meat is to be browned, this makes more surface for brown¬ ing. Having meat and bones in small pieces exposes greater surface to the cooking liquid, and less water is required to cover them. 3. Cover with hot or cold water. Add salt. Covering with liquid permits more extrac¬ tives and food nutrients to be dissolved out. Salt helps to draw out these constituents and flavors the soup. 4. Simmer for several hours ( 185 0 to 208° F.). If the meat is to be served with the soup, three to four hours not only will make it tender but also will complete the ex¬ traction of flavor and usually will bring about the formation of gelatin from collagen in the meat. Bones may cook six hours or longer. 5. Add chopped vegetables and seasonings. These should be added after the meat begins to become tender, since overcooking them may result in undesirable flavors and color. 6. Use the stock, meat, and vegetables for soup. For vegetable soup, meat is usually not included, only the meat stock and a variety of vegetables.

Foods, their selection and preparation