1. Make panned oysters with lemon butter. 2. Saute bacon and oysters together. 3. Make "Huitres au Lit," or "Pigs in Blankets." 4. Using the 100-calorie portion, combine oysters with one or more foods already studied so as to furnish a 1000-calorie meal for from seven to ten cents. 5. Proceed as in 4, balancing the meal according to the standard nutrient ratio. References Bailey. Sanitary and Applied Chemistry, Chap. XIX. Church. Foods, Part III. Hutchison. Food and Dietetics, Chap. V. Jordan. The Principles of Human Nutrition, Chap. XVII. Snyder. Human Foods, Chap. VIII. Thompson. Practical Dietetics, Oysters. Wiley. Foods and Food Adulterants, Part III. Farmers' Bulletin 85, U. S. Dept. of Agriculture. CHAPTER IX MEATS To the Student. The cooking of meat is a difficult subject to present in class, first, because in order to gain efficiency each student should use quite large joints; second, because in order to gain experience much practice is necessary. In these lessons, therefore, as much of this practical work as possible will be given, and this should be supplemented by home work in the cooking of different cuts and the use of different methods. Meat is such a costly food that the wasteful- ness involved in improper methods of cooking should not be tolerated. You will perhaps question why no instructions are given regarding the seasoning of the steaks. This was omitted for two reasons: first, because the work assigned in class is largely experimental, usually designed to illus- trate some principle, such as how best to cook meat evenly, to render tough meat tender, to develop flavor, etc. In testing the meat for the last you will be able to arrive at a correct conclusion much more easily if the meat is not seasoned before it is tasted. The second reason is that seasoning is so largely a matter of individual taste that scope for this individuality may well be afforded you now. Hence specified amounts of seasoning will seldom be given in the formal recipes printed in this text for the future. 70 MEATS 71 Experiments in the Broiling of Steak Tender Steak Method I. Trim off the exposed edges of the steak, and remove the superfluous fat. Heat a meat broiler, and grease it Hghtly with a piece of fat on a fork. Place the steak on the broiler with the skin edge toward the handle. (Why?) Hold it over clear, red coals, or under gas, and turn the broiler every ten seconds. The meat should be held so close to the flame that it will be immedi- ately seared and quickly browned on both sides. When half the time for cooking has passed, reduce the tempera- ture (why?) by holding the broiler farther from the heat, and turn it not quite so frequently. Or the steak, if thoroughly browned, may be placed on a hot platter in the warming oven until the cooking is complete. Time for Broiling Steak. See Time Table for Cooking, Appendix B. Note. The thicker the steak the shorter proportionately should be the time allowed at the initial high temperature. A properly cooked steak should, when cut, be of a uniform tint throughout its entire thickness. The cooking of even a well-done steak should never be prolonged so far that the steak loses its "puffiness."

AI-modernized reading of the original text

1. Make panned oysters with lemon butter. 2. Saute bacon and oysters together. 3. Make "Huitres au Lit," or "Pigs in Blankets." 4. Using the 100-calorie portion, combine oysters with one or more foods already studied so as to furnish a 1000-calorie meal for from seven to ten cents. 5. Proceed as in 4, balancing the meal according to the standard nutrient ratio. References Bailey. Sanitary and Applied Chemistry, Chap. XIX. Church. Foods, Part III. Hutchison. Food and Dietetics, Chap. V. Jordan. The Principles of Human Nutrition, Chap. XVII. Snyder. Human Foods, Chap. VIII. Thompson. Practical Dietetics, Oysters. Wiley. Foods and Food Adulterants, Part III. Farmers' Bulletin 85, U. S. Dept. of Agriculture. CHAPTER IX To the Student. The cooking of meat is a difficult subject to present in class, first, because in order to gain efficiency each student should use quite large joints; second, because in order to gain experience much practice is necessary. In these lessons, therefore, as much of this practical work as possible will be given, and this should be supplemented by home work in the cooking of different cuts and the use of different methods. Meat is such a costly food that the wastefulness involved in improper methods of cooking should not be tolerated. You will perhaps question why no instructions are given regarding the seasoning of the steaks. This was omitted for two reasons: first, because the work assigned in class is largely experimental, usually designed to illustrate some principle, such as how best to cook meat evenly, to render tough meat tender, to develop flavor, etc. In testing the meat for the last you will be able to arrive at a correct conclusion much more easily if the meat is not seasoned before it is tasted. The second reason is that seasoning is so largely a matter of individual taste that scope for this individuality may well be afforded you now. Hence specified amounts of seasoning will seldom be given in the formal recipes printed in this text for the future. Experiments in the Broiling of Steak Tender Steak Method I. Trim off the exposed edges of the steak, and remove the superfluous fat. Heat a meat broiler, and grease it Hghtly with a piece of fat on a fork. Place the steak on the broiler with the skin edge toward the handle. (Why?) Hold it over clear, red coals, or under gas, and turn the broiler every ten seconds. The meat should be held so close to the flame that it will be immediately seared and quickly browned on both sides. When half the time for cooking has passed, reduce the temperature (why?) by holding the broiler farther from the heat, and turn it not quite so frequently. Or the steak, if thoroughly browned, may be placed on a hot platter in the warming oven until the cooking is complete. Time for Broiling Steak. See Time Table for Cooking, Appendix B. Note. The thicker the steak the shorter proportionately should be the time allowed at the initial high temperature. A properly cooked steak should, when cut, be of a uniform tint throughout its entire thickness. The cooking of even a well-done steak should never be prolonged so far that the steak loses its "puffiness."

Principles of food preparation