History and present status of instruction in cooking in the public schools of New York city

!How and where digested. Experiments; artificial digestion of different kinds of meat: beef, 1 hour; pork, 8 hours. Artificial digestion of fats with ox bile. U. S. Dept. of Agri., Bui. 56, Office of Expt. Stations. Plate VI. Diagram of cuts of Beef. 1. Leg. 5. Porterhouse. 9. Top of sirloin. 13. Shoulder. 2. Round. 6. Sirloin. 10. Ribs 14. Cross ribs. 3. Rump. 7. Navel. 11. Chuck. 15. Brisket. 4. Flank steak. 8. Plate. 12. Neck. 16. Shin. Drawn by E. K., age 1 3 years. U. S. Dept. of Agri., Bui. 56. Office of Expt. Stations. Plate VII. U. S Dept. of Agri., Bui. 56. Office of Expt. Stations. Plate VIII. Fig. 2.— Rump of Beef. Drawn by J. D. E., age 1 3 years. Fig. 3.— Potato. Drawn by M. P., age 14 years. U. S. Dept. of Agri., Bui 56, Office of Expt Stations. Plate IX. Fig. 1.— A piece of Beef as seen under the Microscope. Drawn by L. R., age 1 3 years. Fig. 2.— Individual Beef Fibers as seen under the Microscope. Drawn by L. R., age 1 3 years. 61 Methods of preserv-|Corningj smokingj canning. Structure Fibers shown under microscope. ~ ... c f Water, fibrin, albumen, gelatine, fat, mineral matter. Composition of-— (Use m'the body; muscle forming. The science teaching will aid children in drawing conclusions which may readily be put into practice in their homes, preventing a waste of money and of valuable food material. It leads them to see that true economy is dignified and that it means not only economy of money but also of material. The following are some of the facts which are impressed upon the child : Don't think that because a pound of sirloin costs twice as much as a pound of flank that it is twice as nourishing; it actually contains less nutritive matter. Don't keep meat that is left over until it spoils; use it at once. Don't eat nmcb pork or any that is underdone. Don't boil meat; let it simmer. Don't think that because meat falls apart it is tender; connective tissue has been softened, but fibers toughened. Don't fry in a small amount of fat. Don't throw away the dish gravy; it should go into the soup kettle. Don't put steak bones into the garbage pail; they will add flavor to a sauce or a soup. M. I., Teacher. PUPILS' EXERCISES ON LESSON ON MEAT. Stewed meats. — The tougher cuts of meat, such as, the flank, the leg, the shoulder, and in fact all the meats found in the lower part of the animal, require long, slow cooking Although cheaper than the tenderer cuts they contain just as much nourish- ment, are of better flavor, and may be made palatable in the form of stews. To stew meat, cut it into small pieces and trim the edges. Dredge with flour and brown in fat. Cover with boiling water or stock and move to the end of the stove where it will simmer, not boil. Cooking meat in boiling water toughens the fibres, while if simmered, that is cooked at 180 degrees, the meat is rendered tender and digestible. Meat which has been boiled, when touched with a fork, will fall apart and seem tender, but it is not so, it is because the membranes which have held the fibres together, have been softened; but the fibres have been made tough and indigestible. Beef stew to serve eight persons. Cents. 2 pounds shoulder 12 Potatoes 03