Tomatoes 02
Parslev- ) 0^
01
Celery..
Pepper..
Salt
Onion . . .
Flour . . .
Total cost 19
E. L., Age 14.
Meat. — Meat is very nourishing. It is one of the principal foods, and is composed
of fibren, myosin, water, albumen, fat, and mineral matter. Albumen, myosin, and
fibren make flesh, and mineral matter makes bone.
Meat can be cooked in the following ways: Roasted, broiled, stewed, or made
62
into broth. The ribs are used for roasting; either chuck, porterhouse, round, and
surloin may be used for broiling; either chuck, flank, round, neck, shoulder, bris-
ket, and plate are used for stew; soup meat comes from the leg; beef off the round
is suitable for beef tea.
Meat. — Meat is very wholesome if properly cooked, but many people cooked it at
too high a temperature and not for a sufficient length of time; this is often the
case in the stewing of meat. It is not always the most expensive meat that is the
best. If you get a good flank steak which is a very cheap form, it will be as pal-
atable as the most expensive cut.
Pork is very hard to digest, and is more likely to be infected than any other form
of meat. Pork requires six hours for digestion, while beef but one hour; mutton
about the same time as beef, lamb three to four hours, and veal about five hours.
Left overs. — Nobody need throw away any meat. If by chance there should be
any meat left over from the day before, we can make hash, meat balls, croquettes,
or potted meat.
Any of these would serve as meal and if cooked properly would make a delicious
Just as good a stew, can be made with meat which is left over, as with fresh meat.
These dishes can be improved by adding vegetables, stale bread soaked or made
into crumbs.
The nutritive value of potted meat or meat ball can be increased by the addition
of a cream sauce.
In cooking meat the second time it is importaut not to cook it too long as it will
become tough and very hard to digest.
SYLLABUS OF LESSON ON BEVERAGES— TEA AND COFFEE.
M. H.
K. C, Age 14 years.
dish.
P. R., 12 years.
and ground.
The making of tea and coffee by the girls:
Practical work
The proper preparation of these beverages.
Principal chemical
composition.
Theine.
Caffein.
Tannic acid.
Development of the volatile oils.
Substances drawn out by —
(1) Infusion.
(2) Decoction.
Effects of these substances —
Physiology
(1) Upon the nerves.
(2) Upon digestion.
Use of beverages to the body.
Suitable beverages for children.
Preparation of tea for (Different kinds of tea.
exportation. [Quality shown by their names.
U. S. Dept. of Agri., Bui. 56. Office of Expt Stations.
Plate X.
Fig. 2.— Cereals.
Drawn by T. D.
63
{Milling.
VarTouTkinds of coffee and how to distinguish them by their
names.
J. B., Teacher.
PUPILS' EXERCISES ON LESSON ON TEA AND COFFEE.
Recipes. — The water must be freshly drawn and the minute it has boiled the tea
and coffee should be infused.
Proportions for tea : 1 teaspoonful of tea to each cup of water. Allow the infusion
to stand 3 minutes. The tea-pot should be heated before making the tea
Page 46
Presented as published in 1899. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Tomatoes 02
Parslev- ) 0^
01
Celery..
Pepper..
Salt
Onion . . .
Flour . . .
Total cost 19
E. L., Age 14.
Meat. — Meat is very nourishing. It is one of the principal foods, and is composed
of fibren, myosin, water, albumen, fat, and mineral matter. Albumen, myosin, and
fibren make flesh, and mineral matter makes bone.
Meat can be cooked in the following ways: Roasted, broiled, stewed, or made
62
into broth. The ribs are used for roasting; either chuck, porterhouse, round, and
surloin may be used for broiling; either chuck, flank, round, neck, shoulder, bris-
ket, and plate are used for stew; soup meat comes from the leg; beef off the round
is suitable for beef tea.
Meat. — Meat is very wholesome if properly cooked, but many people cooked it at
too high a temperature and not for a sufficient length of time; this is often the
case in the stewing of meat. It is not always the most expensive meat that is the
best. If you get a good flank steak which is a very cheap form, it will be as pal-
atable as the most expensive cut.
Pork is very hard to digest, and is more likely to be infected than any other form
of meat. Pork requires six hours for digestion, while beef but one hour; mutton
about the same time as beef, lamb three to four hours, and veal about five hours.
Left overs. — Nobody need throw away any meat. If by chance there should be
any meat left over from the day before, we can make hash, meat balls, croquettes,
or potted meat.
Any of these would serve as meal and if cooked properly would make a delicious
Just as good a stew, can be made with meat which is left over, as with fresh meat.
These dishes can be improved by adding vegetables, stale bread soaked or made
into crumbs.
The nutritive value of potted meat or meat ball can be increased by the addition
of a cream sauce.
In cooking meat the second time it is importaut not to cook it too long as it will
become tough and very hard to digest.
SYLLABUS OF LESSON ON BEVERAGES— TEA AND COFFEE.
M. H.
K. C, Age 14 years.
dish.
P. R., 12 years.
and ground.
The making of tea and coffee by the girls:
Practical work
The proper preparation of these beverages.
Principal chemical
composition.
Theine.
Caffein.
Tannic acid.
Development of the volatile oils.
Substances drawn out by —
(1) Infusion.
(2) Decoction.
Effects of these substances —
Physiology
(1) Upon the nerves.
(2) Upon digestion.
Use of beverages to the body.
Suitable beverages for children.
Preparation of tea for (Different kinds of tea.
exportation. [Quality shown by their names.
U. S. Dept. of Agri., Bui. 56. Office of Expt Stations.
Plate X.
Fig. 2.— Cereals.
Drawn by T. D.
63
{Milling.
VarTouTkinds of coffee and how to distinguish them by their
names.
J. B., Teacher.
PUPILS' EXERCISES ON LESSON ON TEA AND COFFEE.
Recipes. — The water must be freshly drawn and the minute it has boiled the tea
and coffee should be infused.
Proportions for tea : 1 teaspoonful of tea to each cup of water. Allow the infusion
to stand 3 minutes. The tea-pot should be heated before making the tea