Put three cupfuls of water and three-quarters of a teaspoonful of salt on to boil. Break the macaroni into inch pieces. When the water boils hard drop in the macaroni and keep it boiling hard until the macaroni is tender — about thirty or forty minutes. Put butter and crumbs into a saucepan and stir until the butter is mixed through. Grate the cheese. Make the white sauce. When the macaroni is tender drain in a colander, and rinse with cold water. Mix the cheese with the sauce, stir in the macaroni and pour it into a baking dish. Cover with the crumbs and bake fifteen or twenty minutes to brown the crumbs. Note. — This may be prepared some time before it is to be baked. CHAPTER VII. The Cooking of Meat— Poultry— Fish. MEAT. Meat is composed of the several nitrogenous com- pounds— more or less fat, water and mineral matter. It is one of the most important sources of higher proteid. Its substance, when changed to gelatin albuminoid has considerable nutritive value. The digestibility of meat depends upon the variety, the feeding and the age of the animal, and often upon the way in which it is cooked. Beef is the most largely consumed variety of meat and is probably the most nutritious. Tongue is a tender form of meat when properly cooked, but contains too much fat to agree well with people of delicate digestion. Veal, when obtained from animals killed too young, is apt to be tough, pale and indigestible, but good veal is considered fairly nutritious. It contains more gelatin than beef, and in broth is considered valuable especially for the sick. Mutton is considered to be more digestible than beef, that is, well-fed mutton, from sheep at least three years old, but, as it is more difficult to obtain tender mutton than beef, the latter is more generally preferred. Mut- ton broth is wholesome and valuable in sickness. 45 46 DOMESTIC SCIENCE. Lamb, when tender and of the right age, is quite as digestible as beef or mutton, but the flesh contains too large a proportion of fat. Venison is a tender meat with short fibres, which is very digestible when obtained from young deer. Its chemical composition is similar to lean beef. Pork is tender-fibred meat, but is very indigestible owing to the high percentage of fat, which is con- siderably more than the nitrogenous material it contains. Pork ribs may have as much as forty-two per cent, of fat. Ham is more digestible when well cooked and eaten cold. Bacon is more easily digested than either ham or pork; when cut thin and cooked quickly — until trans- parent and crisp — it can often be eaten by dyspeptics, and forms an excellent food for consumptives. Sweetbread, which is the thymus gland of the calf, is a delicate and agreeable article of diet, particularly for invalids. Tripe, heart, liver and kidneys are other forms of animal viscera used as food, valuable chiefly as afford- ing variety. GENERAL RULES FOR COOKING MEAT. 1. Baking, Put the roast in a very hot oven with pieces of the fat or some good beef dripping in the roasting pan. Baste every ten minutes. Keep the oven very hot for a small roast. For a largo roast lower the heat after the first fift<;on miinitcH. Allow fifteen minutes for each pound of the roiiHt if it is thick and compact; long, narrow roasts will take a little less time. MEAT. 47 2. Broiling.

AI-modernized reading of the original text

Put three cupfuls of water and three-quarters of a teaspoonful of salt on to boil. Break the macaroni into inch pieces. When the water boils hard drop in the macaroni and keep it boiling hard until the macaroni is tender — about thirty or forty minutes. Put butter and crumbs into a saucepan and stir until the butter is mixed through. Grate the cheese. Make the white sauce. When the macaroni is tender drain in a colander, and rinse with cold water. Mix the cheese with the sauce, stir in the macaroni and pour it into a baking dish. Cover with the crumbs and bake fifteen or twenty minutes to brown the crumbs. Note. — This may be prepared some time before it is to be baked. CHAPTER VII. The Cooking of Meat— Poultry— Fish. Meat is composed of the several nitrogenous compounds— more or less fat, water and mineral matter. It is one of the most important sources of higher proteid. Its substance, when changed to gelatin albuminoid has considerable nutritive value. The digestibility of meat depends upon the variety, the feeding and the age of the animal, and often upon the way in which it is cooked. Beef is the most largely consumed variety of meat and is probably the most nutritious. Tongue is a tender form of meat when properly cooked, but contains too much fat to agree well with people of delicate digestion. Veal, when obtained from animals killed too young, is apt to be tough, pale and indigestible, but good veal is considered fairly nutritious. It contains more gelatin than beef, and in broth is considered valuable especially for the sick. Mutton is considered to be more digestible than beef, that is, well-fed mutton, from sheep at least three years old, but, as it is more difficult to obtain tender mutton than beef, the latter is more generally preferred. Mutton broth is wholesome and valuable in sickness. Lamb, when tender and of the right age, is quite as digestible as beef or mutton, but the flesh contains too large a proportion of fat. Venison is a tender meat with short fibres, which is very digestible when obtained from young deer. Its chemical composition is similar to lean beef. Pork is tender-fibred meat, but is very indigestible owing to the high percentage of fat, which is considerably more than the nitrogenous material it contains. Pork ribs may have as much as forty-two per cent, of fat. Ham is more digestible when well cooked and eaten cold. Bacon is more easily digested than either ham or pork; when cut thin and cooked quickly — until transparent and crisp — it can often be eaten by dyspeptics, and forms an excellent food for consumptives. Sweetbread, which is the thymus gland of the calf, is a delicate and agreeable article of diet, particularly for invalids. Tripe, heart, liver and kidneys are other forms of animal viscera used as food, valuable chiefly as affording variety. GENERAL RULES FOR COOKING MEAT. 1. Baking, Put the roast in a very hot oven with pieces of the fat or some good beef dripping in the roasting pan. Baste every ten minutes. Keep the oven very hot for a small roast. For a largo roast lower the heat after the first fift<;on miinitcH. Allow fifteen minutes for each pound of the roiiHt if it is thick and compact; long, narrow roasts will take a little less time. 2. Broiling.

Public school household science