A handbook of home economics

Cook corn and water fifteen minutes. Strain. Cook the onion in the milk, in a double boiler, before making the white sauce. Add the strained corn pulp and seasoning to white sauce, and serve. Tomato Soup 1 pt. strained tomato juice. 1 pt. water in which peas and pea pods have been cooked. 1 tbsp. onion. 2 tbsp. butter. 3 tbsp. flour. 1 tsp. salt. }/8 tsp. paprika. Brown the onion in the butter, add the flour, salt, pepper, and paprika, and stir the tomato juice in slowly. Strain into the pea liquid, heat, and serve. Why do you use soda in the mock bisque and not in the other tomato soup? Estimate the cost of the corn soup. When would you usually serve cream soup? MEAT The most important of the protein foods are found among the different varieties of meat. All meat is composed of water, protein and fat, the proportions of each varying in different cuts from the same animal, and in different animals. Beef is more commonly used than any other meat. It is best when taken from a young, full-grown animal, four to eight years old. The lean meat should be firm yet juicy, and should turn a bright red when cut. The fat should be generous in amount, creamy white in color, and firm to the touch. Next to beef, in importance, stands mutton; this, like beef, is found in the market the year round, and, if the sheep be not more than three or four years old, is good. The lean meat should be bright red in color, fine grained and juicy. The fat, however, is stronger in taste, whiter in color, harder in appearance, and less digestible than beef fat. Veal, lamb, and pork are less digestible than beef and mutton and require more thorough cooking. Poultry includes all domestic fowls; it is more expensive than the varieties of meat already mentioned, and likewise contains less nourishment, but the flavor is usually more delicate. Game includes all varieties of wild animals used as food, such as venison, bear, partridge, quail, rabbits, wild turkeys, and squirrel. Pull a small piece of lean meat apart. What is the protein of meat called? Scrape a small piece of meat. Cook and taste both the portion scraped and that remaining. (Cook in the frying-pan.) What is the effect of heat on the meat? Which portion is palatable? Place a small piece of lean meat in cold water; after fifteen minutes note the result. Pour boiling water over a piece of meat. What happens? What causes the change to take place? Where have you seen the same result before? Diagram of side of beef. 1. Neck. 2. Chuck. 3. Rib. 4. Short Loin. 5. Sirloin. 6. Rump. 7. Round. 8. Flank. 9. Shank. 10. Plate. 11. Clod. Where will we find the tender meat in an animal? Name the three cuts that are the least tender. What are these used for? Soup Stock 6 Ibs. shin of beef, well broken. 6 qts. cold water. 1 tbsp. salt. 12 pepper-corns. 6 cloves. c. onons. }/2 c. carrot. y% c. turnip. y<i c. celery. 2 sprigs parsley.