Mix beef and rice, add salt, pepper, and cayenne. Cool. Proceed as for Rice Croquettes. Serve with tomato sauce. Veal or Lamb Croquettes Ingredients : 2 c. chopped cold cooked veal cayenne \ tsp. salt few drops onion juice | tsp. pepper yolk i egg i c. thick white sauce or stock Method : Mix ingredients in order given. Cool. Proceed as for Rice Croquettes. SCORE CARD Croquettes General appearance 30 Uniformity (10) Color (10) Size and shape (10) Mixture <> . 50 Consistency (40) Flavor (10) Crust 20 Freedom from excessive fat (10) Thickness (5) Tenderness (5) 100 122 LABORATORY MANUAL OF FOODS AND COOKERY REFERENCES Eggs ATWATER and BRYANT. Composition of American Food Materials. United States Department of Agriculture, Office of Experiment Stations, Bulletin 28. BARROWS. Eggs : Facts and Fancies Compiled about Them. Demonstrations. Eggs and Milk. Iowa State College of Agri- culture, Extension Department, Short Course Class Notes, No. 4. LANGWORTHY. Eggs and their Uses as Food. United States De- partment of Agriculture, Farmers' Bulletin 128. LEACH. Food Inspection and Analysis. MAURER. Bacteriological Studies on Eggs. Kansas State Agri- cultural College Experiment Station, Bulletin 180 (1911). REMINGTON. A Study of Commercial Eggs. United States Depart- ment of Agriculture, Bulletin 51 (1914). SHERMAN. Food Products. THOMPSON. Studies in Egg Marketing. University of Minnesota, Agricultural Experiment Station, Bulletin 132 (1913). TIBBLES. Foods : Their Origin, Composition and Manufacture. WILEY. Foods and their Adulteration. Cooking in Fats BLUNT and FEENEY. The Smoking Temperatures of Edible Fats. Journal of Home Economics, vol. VII, page 535 (December, CHAPTER IX MEATS, STOCK SOUPS, AND GELATIN MEATS are derived from the flesh of domestic and wild ani- mals chiefly if not exclusively of herbivorous habits, and from fowls. The most important kinds are beef (ox), veal (calf), mutton (sheep), lamb (young sheep), pork (pig), ham and bacon (pig) , venison (deer) . Poultry includes chickens, turkeys, ducks and geese, guinea hens, and game birds. The quality of meat is dependent on the condition of the animal from which it is derived. Of all the foods, meat is the one most subject to conditions rendering it unwholesome or even dangerous. Certain diseases of animals are communicable to man through eating of the flesh, and there is danger that through lack of cleanliness in slaughterhouses and exposure to dust and flies, meat may be infected with Bacillus enteritidis which produces poisonous products which are not destroyed by cook- ing and which are now considered to be the commonest cause of food poisoning - - so-called " ptomaine ' poisoning. The United States Department of Agriculture, under the meat inspection law of 1906, provides for the inspection of establishments which send products into foreign or interstate commerce. There are, however, many establishments which do business entirely within one state and they may or may not have local inspection. For the need of state inspection see United States Department of Agriculture, Bureau of Animal Industry, Circular 154 (1908). In meat as it is purchased we have bone, fat, and the flesh, consisting of the muscle of the animal with its connective tissue. 123 124 LABORATORY MANUAL OF FOODS AND COOKERY

AI-modernized reading of the original text

Mix beef and rice, add salt, pepper, and cayenne. Cool. Proceed as for Rice Croquettes. Serve with tomato sauce. Veal or Lamb Croquettes Ingredients : 2 c. chopped cold cooked veal cayenne \ tsp. salt few drops onion juice | tsp. pepper yolk i egg i c. thick white sauce or stock Method : Mix ingredients in order given. Cool. Proceed as for Rice Croquettes. Croquettes General appearance 30 Uniformity (10) Color (10) Size and shape (10) Mixture <> . 50 Consistency (40) Flavor (10) Crust 20 Freedom from excessive fat (10) Thickness (5) Tenderness (5) Eggs ATWATER and BRYANT. Composition of American Food Materials. United States Department of Agriculture, Office of Experiment Stations, Bulletin 28. BARROWS. Eggs : Facts and Fancies Compiled about Them. Demonstrations. Eggs and Milk. Iowa State College of Agriculture, Extension Department, Short Course Class Notes, No. 4. LANGWORTHY. Eggs and their Uses as Food. United States Department of Agriculture, Farmers' Bulletin 128. LEACH. Food Inspection and Analysis. MAURER. Bacteriological Studies on Eggs. Kansas State Agricultural College Experiment Station, Bulletin 180 (1911). REMINGTON. A Study of Commercial Eggs. United States Department of Agriculture, Bulletin 51 (1914). SHERMAN. Food Products. THOMPSON. Studies in Egg Marketing. University of Minnesota, Agricultural Experiment Station, Bulletin 132 (1913). TIBBLES. Foods : Their Origin, Composition and Manufacture. WILEY. Foods and their Adulteration. Cooking in Fats BLUNT and FEENEY. The Smoking Temperatures of Edible Fats. Journal of Home Economics, vol. VII, page 535 (December, CHAPTER IX MEATS are derived from the flesh of domestic and wild animals chiefly if not exclusively of herbivorous habits, and from fowls. The most important kinds are beef (ox), veal (calf), mutton (sheep), lamb (young sheep), pork (pig), ham and bacon (pig) , venison (deer) . Poultry includes chickens, turkeys, ducks and geese, guinea hens, and game birds. The quality of meat is dependent on the condition of the animal from which it is derived. Of all the foods, meat is the one most subject to conditions rendering it unwholesome or even dangerous. Certain diseases of animals are communicable to man through eating of the flesh, and there is danger that through lack of cleanliness in slaughterhouses and exposure to dust and flies, meat may be infected with Bacillus enteritidis which produces poisonous products which are not destroyed by cooking and which are now considered to be the commonest cause of food poisoning - - so-called " ptomaine ' poisoning. The United States Department of Agriculture, under the meat inspection law of 1906, provides for the inspection of establishments which send products into foreign or interstate commerce. There are, however, many establishments which do business entirely within one state and they may or may not have local inspection. For the need of state inspection see United States Department of Agriculture, Bureau of Animal Industry, Circular 154 (1908). In meat as it is purchased we have bone, fat, and the flesh, consisting of the muscle of the animal with its connective tissue.

A laboratory manual of foods and cookery