liver, which may be served medium-done, if desired. All variety meats from pork are cooked well done, the same as pork cuts. National Live Stock and Meat Board Tongues Are Available Fresh, Cured, and Canned The different variety meats are illustrated on the previous page. Table XLI gives the approximate cook¬ ing time necessary for the different variety meats. the meat-packing industry. In modern sau¬ sage-making there are four kinds of sausages: (1) fresh pork sausages, in bulk, patties, and links; (2) smoked sausages, such as frank¬ furters, bologna, and cooked thuringer; (3) dry or summer sausages, such as salami, cer- velat, pepperoni; and (4) cooked specialties, some in sausage form (liverwurst). These are grouped with the so-called luncheon meats, such as minced and pressed ham, and various kinds of meat loaves. Cooking Methods. All these meats are precooked except the first group and are called ready-to-serve or ready-to-eat meats. Many of them are served cold; some of them are usually reheated. Table XLII gives the kinds or types of sausages, with their char¬ acteristics and methods of preparation. Links or patties of fresh pork sausage must be thoroughly cooked, like all pork. Both links and patties may be fried, broiled, pan- broiled, griddle-broiled, or braised. Brais¬ ing, or braising in reverse, is usually the most satisfactory method of cooking pork sausage. Links, particularly, are more attractive if browned at the end of the braising process rather than at the beginning. When fried or broiled, care must be taken to cook them very slowly so as not to dry them out while cooking them through. Because of variation in the size of patties and links, it is difficult to state definite cook¬ ing times, but they must be cooked until there is no trace of pink inside. CARVING MEAT CUTS Depending upon the style of service, carving is done either at the table or in the kitchen. Regardless of where it is done or who does it, careful carving means added at¬ tractiveness and economy in the meat dish. Necessity of Good Tools. Even the most expert carver needs the proper tools. Carv¬ ing sets, consisting of a knife, a fork, and a steel, are made in different sizes and shapes with various kinds of handles. The style is a matter of preference and pocketbook. The knife blade, however, should be of the best quality steel so that it will take and hold a sharp edge. Carving sets come in eight- and nine-inch knife blades; a steak set usually has a six- or seven-inch blade. Also for carving large roasts, there are long-bladed roast-beef slicers. For home use a large carving set for roasts and poultry and a steak set are quite sufficient. To get the best results from any kind of carving knife it should have the best of care. Carving knives should be sharpened as often as needed and, by all means, should be kept separate from other cutlery, and washed by themselves. Knives should be steeled before using.

AI-modernized reading of the original text

liver, which may be served medium-done, if desired. All variety meats from pork are cooked well done, the same as pork cuts. [illustration: National Live Stock and Meat Board Tongues Are Available Fresh, Cured, and Canned] The different variety meats are illustrated on the previous page. Table XLI gives the approximate cook¬ ing time necessary for the different variety meats. the meat-packing industry. In modern sau¬ sage-making there are four kinds of sausages: (1) fresh pork sausages, in bulk, patties, and links; (2) smoked sausages, such as frank¬ furters, bologna, and cooked thuringer; (3) dry or summer sausages, such as salami, cervelat, pepperoni; and (4) cooked specialties, some in sausage form (liverwurst). These are grouped with the so-called luncheon meats, such as minced and pressed ham, and various kinds of meat loaves. Cooking Methods. All these meats are precooked except the first group and are called ready-to-serve or ready-to-eat meats. Many of them are served cold; some of them are usually reheated. Table XLII gives the kinds or types of sausages, with their char¬ acteristics and methods of preparation. Links or patties of fresh pork sausage must be thoroughly cooked, like all pork. Both links and patties may be fried, broiled, pan-broiled, griddle-broiled, or braised. Brais¬ ing, or braising in reverse, is usually the most satisfactory method of cooking pork sausage. Links, particularly, are more attractive if browned at the end of the braising process rather than at the beginning. When fried or broiled, care must be taken to cook them very slowly so as not to dry them out while cooking them through. Because of variation in the size of patties and links, it is difficult to state definite cook¬ ing times, but they must be cooked until there is no trace of pink inside. CARVING MEAT CUTS Depending upon the style of service, carving is done either at the table or in the kitchen. Regardless of where it is done or who does it, careful carving means added at¬ tractiveness and economy in the meat dish. Necessity of Good Tools. Even the most expert carver needs the proper tools. Carv¬ ing sets, consisting of a knife, a fork, and a steel, are made in different sizes and shapes with various kinds of handles. The style is a matter of preference and pocketbook. The knife blade, however, should be of the best quality steel so that it will take and hold a sharp edge. Carving sets come in eight- and nine-inch knife blades; a steak set usually has a six- or seven-inch blade. Also for carving large roasts, there are long-bladed roast-beef slicers. For home use a large carving set for roasts and poultry and a steak set are quite sufficient. To get the best results from any kind of carving knife it should have the best of care. Carving knives should be sharpened as often as needed and, by all means, should be kept separate from other cutlery, and washed by themselves. Knives should be steeled before using.

Foods, their selection and preparation