4. Pass sulphuretted hydrogen✪ Preparation of Kreatin through the liquid
from 3. This will remove excess of the lead. If a slight
pellicle should form on the surface during this process
the liquid will have to be refiltered to remove it.
5. Evaporate the liquid from 4 over a water bath until
it is of a syrupy consistency. Then set it aside in a cool
98 PRINCIPLES OF FOOD PREPARATION
place until crystals form. These will be crystals of
kreatin.
Note. One of the commercial extracts of meat may be used instead
of chopped beef and steps 1 and 2 omitted.
TOPICS FOR STUDY OR DISCUSSION
1 . The names and location of the various cuts of mutton
and lamb. How these may be used. The fancy joints,
e.g., the crown of lamb, the saddle of mutton, etc.
2. Lamb vs. '^ yearling." Ewe vs. wether mutton.
The best breeds of mutton. How to choose good lamb
and mutton.
3. The names and location of the various cuts of veal.
The feeding of prime veal, and the age at which it is
used for food. How to choose good veal.
4. The causes of the toughness of meat.
5. The sapid extractives of meat and their function.
6. Vegetables, sauces, and desserts appropriate to
serve with lamb, mutton, veal, with particular attention
to vegetables and other foods rich in iron to supply
the lack of this mineral in veal.
7. Minerals in food in organic vs. inorganic form.
8. Vegetarianism vs. mixed diet from the ethical stand-
point; from the standpoint of experience of the race.
9. The inspection of meats at the slaughterhouses;
the food laws relating to meat.
10. Exports and imports of meat; trade with other
countries.
QUESTIONS
1. What parts of the animals are best to use for stew?
Discuss the relation between exercise and tenderness.
2. Discuss the relation between the amount of extrac-
tives, or flavoring substances, in different kinds and cuts
of meat and the methods usually employed in cooking
the same.
3. Why does meat lose weight in boiling? What cook-
ing process involves the greatest loss in weight? What is
the proportionate loss of weight in tough and tender
cuts? Account for this.
QUESTIONS 99
4. In browning a portion of the meat for stew, which
kind would you select, the tough or the tender portion?
Why?
5. What kind of meat would be appropriate for a
ragout? Could this method of making stew be used
to abridge the time needed for cooking?
6. Should a stew be skimmed? Should the stew pot
be left uncovered? Give your reasons.
7. Criticise the definition of stock quoted from one of
the standard dictionaries.
8. Compare the making of gelatine jelly with the
making of soup stock.
9. What principle is involved in the first two methods
given for clearing soup stock?
10. When would you add the salt in making .soup stock?
Why? (See page 97.)
11. In what processes of food preparation might a loss
of globulin be expected?
12. Cite the possible causes for failure in the work of
clearing soup stock.
13. Compare the nutritive value of a pint of soup with
the nutritive value of the left-over meat.
14. Formulate two general rules for the cooking of meat,
applicable in every case where flavor is to be developed
and nutritive value retained.
15. Enumerate the examples of solubility, under differ-
ent conditions; of insolubility; of change in flavor in-
duced by heat — that have been apparent to you in
your cooking of animal foods.
Page 42 · 1 recipe record on this page
Presented as published in 1914. 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
4. Pass sulphuretted hydrogen through the liquid from 3. This will remove excess of the lead. If a slight pellicle should form on the surface during this process the liquid will have to be refiltered to remove it.
5. Evaporate the liquid from 4 over a water bath until it is of a syrupy consistency. Then set it aside in a cool
place until crystals form. These will be crystals of kreatin.
Note. One of the commercial extracts of meat may be used instead of chopped beef and steps 1 and 2 omitted.
1 . The names and location of the various cuts of mutton and lamb. How these may be used. The fancy joints, e.g., the crown of lamb, the saddle of mutton, etc.
2. Lamb vs. '^ yearling." Ewe vs. wether mutton. The best breeds of mutton. How to choose good lamb and mutton.
3. The names and location of the various cuts of veal. The feeding of prime veal, and the age at which it is used for food. How to choose good veal.
4. The causes of the toughness of meat.
5. The sapid extractives of meat and their function.
6. Vegetables, sauces, and desserts appropriate to serve with lamb, mutton, veal, with particular attention to vegetables and other foods rich in iron to supply the lack of this mineral in veal.
7. Minerals in food in organic vs. inorganic form.
8. Vegetarianism vs. mixed diet from the ethical standpoint; from the standpoint of experience of the race.
9. The inspection of meats at the slaughterhouses; the food laws relating to meat.
10. Exports and imports of meat; trade with other countries.
1. What parts of the animals are best to use for stew? Discuss the relation between exercise and tenderness.
2. Discuss the relation between the amount of extractives, or flavoring substances, in different kinds and cuts of meat and the methods usually employed in cooking the same.
3. Why does meat lose weight in boiling? What cooking process involves the greatest loss in weight? What is the proportionate loss of weight in tough and tender cuts? Account for this.
4. In browning a portion of the meat for stew, which kind would you select, the tough or the tender portion? Why?
5. What kind of meat would be appropriate for a ragout? Could this method of making stew be used to abridge the time needed for cooking?
6. Should a stew be skimmed? Should the stew pot be left uncovered? Give your reasons.
7. Criticise the definition of stock quoted from one of the standard dictionaries.
8. Compare the making of gelatine jelly with the making of soup stock.
9. What principle is involved in the first two methods given for clearing soup stock?
10. When would you add the salt in making .soup stock? Why? (See page 97.)
11. In what processes of food preparation might a loss of globulin be expected?
12. Cite the possible causes for failure in the work of clearing soup stock.
13. Compare the nutritive value of a pint of soup with the nutritive value of the left-over meat.
14. Formulate two general rules for the cooking of meat, applicable in every case where flavor is to be developed and nutritive value retained.
15. Enumerate the examples of solubility, under different conditions; of insolubility; of change in flavor induced by heat — that have been apparent to you in your cooking of animal foods.
Records on this page
Preparation of Kreatin