From this table it is evident that of the usual cuts one
gets the most for one's money in the neck and in the flank,
next in the shoulder, then in the rump, chuck rib, second
cut of the round, ribs, first cut of round, and last the sirloin.
PROTEIDS, AND HOW TO COOK THEM
145
Veal. — The flesh of veal should be firm, and its color
pink. The bones, too, must be hard. " Bob " veal, as it is
called, may be easily recognized by its flabby flesh of a blue
tinge. It has been killed too young and is very unwhole-
some.
The shoulder alone contains 24.8 per cent of nutrients
and 570 calories ; the shoulder and fore shank together
contain 26 per cent of nutrients and 715 calories.
Mutton. — The neck is used for stewing, the shoulder
roasted, the leg boiled or roasted, the saddle roasted, and
the chops broiled.
Per Cent of
Amount
Cuts of Mutton
Total
Nutrients
Calories
Cost per Lb.
Nutrients
for25cts.
cents
Shoulder
34.7
1075
f20
115
0.44
0.58
Neck
32.1
1055
—
—
Hock
36.4
1160
—
—
I^eg
31.3
935
r25
120
0.31
0.39
Loin
42.7
1480
—
—
Flank
60.0
2145
—
—
This table shows the total amount of nutrients, the
calories, and the relative economies of the various cuts
(Atwater). As in the previous table, the last column is of
particular interest.
Lamb. — The meat is at its best when it is two months
old. It is sold by the quarter. The hind quarter is the
most expensive, but the fore quarter contains a larger per
cent of nutrient and more calories.
146 HANDBOOK OF DOMESTIC SCIENCE
Pork.
Pork
Total
Nutrients
Per Cent
Calories
Cost per Lb.
Amount
of
Nutrients
for 25 cts.
Shoulder roast ....
Ham smoked
Sausage
42.4
51.8
58.8
1435
1735
2065
cents
|16
1 12
ri5
1 12
0.81
1.08
1.46
1.83
This table, like the others, is taken from Atwater, and is
based on cuts as bought in the market.
Poultry. — Turkeys contain more nutrients than chickens.
The legumens, beans, peas, etc., contain the greatest
amount of protein and at the least cost, as will be seen
on consulting Charts I and II in the chapter on Foods.
On the other hand, the protein contained in them is less
digestible.
Eeview Boiling. See chapter on Principles of Cooking.
Practice.
Eggs
What is the composition of the white of an egg ? Of the
yolk ? What effect will long continued boiling temperature
have upon yeast ? What- disadvantage will this be in the
ultimate cooking? What will be the effect of too great
heat ? Too little ? What is the optimum temperature for
boiling an egg? What two ways may this be obtained?
Write a recipe for boiling an egg.
Boiled Egg. — I. Place an egg in a saucepan. Cover with
cold water, bring the water slowly to the boiling point,
letting it boil a few seconds.
PROTEIDS, AND HOW TO COOK THEM 147
II. Cover an egg, first with warm water, and then with
boiling water. Let the water, cooled by the addition of the
egg, again come to a boil. Cover, and remove the saucepan
from the fire. In five minutes the egg will be sufficiently-
cooked.
Page 71
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
From this table it is evident that of the usual cuts one gets the most for one's money in the neck and in the flank, next in the shoulder, then in the rump, chuck rib, second cut of the round, ribs, first cut of round, and last the sirloin.
Veal. — The flesh of veal should be firm, and its color pink. The bones, too, must be hard. " Bob " veal, as it is called, may be easily recognized by its flabby flesh of a blue tinge. It has been killed too young and is very unwholesome.
The shoulder alone contains 24.8 per cent of nutrients and 570 calories ; the shoulder and fore shank together contain 26 per cent of nutrients and 715 calories.
Mutton. — The neck is used for stewing, the shoulder roasted, the leg boiled or roasted, the saddle roasted, and the chops broiled.
Per Cent of
Amount
Cuts of Mutton
Total
Nutrients
Calories
Cost per Lb.
Nutrients for25cts.
cents
Shoulder
34.7
f20
0.44
0.58
Neck
32.1
—
—
Hock
36.4
—
—
I^eg
31.3
r25
0.31 0.39
Loin
42.7
—
—
Flank
60.0
—
—
This table shows the total amount of nutrients, the calories, and the relative economies of the various cuts (Atwater). As in the previous table, the last column is of particular interest.
Lamb. — The meat is at its best when it is two months old. It is sold by the quarter. The hind quarter is the most expensive, but the fore quarter contains a larger per cent of nutrient and more calories.
Pork.
Pork
Total Nutrients Per Cent
Calories
Cost per Lb.
Amount
of Nutrients for 25 cts.
Shoulder roast .... Ham smoked
Sausage
42.4
51.8
58.8
cents
|16 1 12
ri5
1 12
0.81 1.08 1.46 1.83
This table, like the others, is taken from Atwater, and is based on cuts as bought in the market.
Poultry. — Turkeys contain more nutrients than chickens.
The legumens, beans, peas, etc., contain the greatest amount of protein and at the least cost, as will be seen on consulting Charts I and II in the chapter on Foods. On the other hand, the protein contained in them is less digestible.
Eeview Boiling. See chapter on Principles of Cooking.
Practice.
Eggs
What is the composition of the white of an egg ? Of the yolk ? What effect will long continued boiling temperature have upon yeast ? What- disadvantage will this be in the ultimate cooking? What will be the effect of too great heat ? Too little ? What is the optimum temperature for boiling an egg? What two ways may this be obtained?
Write a recipe for boiling an egg.
Boiled Egg. — I. Place an egg in a saucepan. Cover with cold water, bring the water slowly to the boiling point, letting it boil a few seconds.
II. Cover an egg, first with warm water, and then with boiling water. Let the water, cooled by the addition of the egg, again come to a boil. Cover, and remove the saucepan from the fire. In five minutes the egg will be sufficiently cooked.