To the Teacher. — As a good beginning of a second year of study of Household Arts pupils should refresh their mem- ories of first-year lessons and renew their practice of first- year recipes. It is suggested therefore that the first four lessons of the second year be spent in such review lessons as the teacher may regard as most essential for her class. In these reviews pupils should follow the recipes unaided by the teacher, so far as possible. Credit should be given for the most successful results of independent efforts. The teacher is advised to have at least four first-year recipes cooked in each of these review lessons. As a means of securing additional review practice, pupils may be assigned simple recipes to be followed at home. Where practicable the teacher should see a sample of home cookery done by each girl. Interest and success are for- warded by asking girls to have their mothers and fathers state on a simple blank form of inquiry sent by the teacher, what degree of success was obtained in the home cookery. Another successful form of review is found in a competitive exhibition of the results of review cookery done by groups of girls unaided by the teacher. A small conunittee of judges selected from another cookery class, or from associate teachers, should test all the exhibited products and state the merits of each, and express an opinion as to which has been the most successful group of girls. 77 Digitized by Google 78 SECOND YEAR Meat Meat is the flesh or muscle of animals used for food. It is made up of bundles of tube-shaped cells filled with juice. These tubes or fibers are boimd together by white connective tissue. This tissue is very tough, and the greater the amoimt of it in a piece of meat, the tougher the meat is. Composition of Meat. — Meat contains proteid in the form of myosin and albumin. It also contains fat, water, gelatin, mineral matter, and some other substances. Food Value. — The food value of meat depends on the pres- ence of two classes of nutrients, proteid and fat. Both of these yield muscular power and help to maintain the normal temperature of the body. White meat found in poultry has somewhat the same general composition, but differs from beef in nutritive value. Beef is the name given to the flesh of ox, steer, or cow. The best beef is obtained from a steer about five years old. Good beef is bright red, firm, and fine grained in texture, and is well marbled with fat. It has a thick, firm, yellow outside layer of fat. The best quality of beef has a large percentage of fat and a small percentage of water. The inside beef fat is white and crumbly. Beef is the most nutritious of meats ; it is considered to have the best flavor. Properly cooked, it is comparatively easy to digest. After being killed, beef should hang in cold storage for about three weeks to ripen and develop flavor. Mutton is the flesh of sheep. The best quality of mutton comes from a sheep three to four years old. Good mutton is a duller red in color than beef, and has a large quantity of hard, flakey white fat. Mutton is nutritious and ,eafiily digested. Mutton, like beef, must hang in order to ripen and develop flavor. Digitized by Google MEAT 79 Lamb is the flesh of a lamb. A lamb is a sheep less than one year old. Lamb is light pink in color. . Spring lamb is the flesh of a lamb 8 weeks to 3 months old. Lamb can be distinguished from mutton by the color of the flesh and by the serrated or sawlike bone at the joint in the leg ; in a leg of mutton the bone at the joint is smooth and rounded. Lamb is less nutritious than mutton. Lamb may be eaten soon after the animal is killed and dressed, but should be well cooked.

AI-modernized reading of the original text

To the Teacher. — As a good beginning of a second year of study of Household Arts pupils should refresh their memories of first-year lessons and renew their practice of firstyear recipes. It is suggested therefore that the first four lessons of the second year be spent in such review lessons as the teacher may regard as most essential for her class. In these reviews pupils should follow the recipes unaided by the teacher, so far as possible. Credit should be given for the most successful results of independent efforts. The teacher is advised to have at least four first-year recipes cooked in each of these review lessons. As a means of securing additional review practice, pupils may be assigned simple recipes to be followed at home. Where practicable the teacher should see a sample of home cookery done by each girl. Interest and success are forwarded by asking girls to have their mothers and fathers state on a simple blank form of inquiry sent by the teacher, what degree of success was obtained in the home cookery. Another successful form of review is found in a competitive exhibition of the results of review cookery done by groups of girls unaided by the teacher. A small committee of judges selected from another cookery class, or from associate teachers, should test all the exhibited products and state the merits of each, and express an opinion as to which has been the most successful group of girls. Digitized by Google Meat Meat is the flesh or muscle of animals used for food. It is made up of bundles of tube-shaped cells filled with juice. These tubes or fibers are boimd together by white connective tissue. This tissue is very tough, and the greater the amount of it in a piece of meat, the tougher the meat is. Composition of Meat. — Meat contains proteid in the form of myosin and albumin. It also contains fat, water, gelatin, mineral matter, and some other substances. Food Value. — The food value of meat depends on the presence of two classes of nutrients, proteid and fat. Both of these yield muscular power and help to maintain the normal temperature of the body. White meat found in poultry has somewhat the same general composition, but differs from beef in nutritive value. Beef is the name given to the flesh of ox, steer, or cow. The best beef is obtained from a steer about five years old. Good beef is bright red, firm, and fine grained in texture, and is well marbled with fat. It has a thick, firm, yellow outside layer of fat. The best quality of beef has a large percentage of fat and a small percentage of water. The inside beef fat is white and crumbly. Beef is the most nutritious of meats ; it is considered to have the best flavor. Properly cooked, it is comparatively easy to digest. After being killed, beef should hang in cold storage for about three weeks to ripen and develop flavor. Mutton is the flesh of sheep. The best quality of mutton comes from a sheep three to four years old. Good mutton is a duller red in color than beef, and has a large quantity of hard, flakey white fat. Mutton is nutritious and easily digested. Mutton, like beef, must hang in order to ripen and develop flavor. Digitized by Google Lamb is the flesh of a lamb. A lamb is a sheep less than one year old. Lamb is light pink in color. . Spring lamb is the flesh of a lamb 8 weeks to 3 months old. Lamb can be distinguished from mutton by the color of the flesh and by the serrated or sawlike bone at the joint in the leg ; in a leg of mutton the bone at the joint is smooth and rounded. Lamb is less nutritious than mutton. Lamb may be eaten soon after the animal is killed and dressed, but should be well cooked.

Household science and arts