The school kitchen textbook

. . . 60.7 19.0 12.8 1.0 loin . . . . 52.5 16.1 17.5 .9 neck . . . . 45.9 14.5 11.9 .7 Mutton: leg . . . 5L2 15.1 14.7 .8 Lamb: breast . . . . 45.5 15.4 19.1 .8 leg . . . . . 52.9 15.9 13.6 .9 Water Protein Fat Ash Beef round Beef round Breast lamb Beef round Lamb leg 1 Loin beef : [Turkey Turkey Loin beef Loin beef Loin beef ' Leg lamb Leg mutton Leg lamb Leg mutton Leg mutton Fowl Breast lamb Leg lamb Breast lamb Neck beef Leg mutton Beef round Turkey Breast lamb Neck beef Fowl Chicken Chicken Fowl Neck beef Fowl Turkey Chicken Chicken Neck beef Myosin or muscle albumin is found in the juices and fibres of lean meat. A piece of lean meat, if put into boiling water, shrivels and contracts, and the juices stay in the meat. The water is unchanged. But these small pieces of meat which were put into cold water at the beginning of the lesson have colored the water red and given it a taste, which shows that the juices have been drawn into the water. Muscle juice consists of water holding in solution protein, salts, and extractives. On heating this water, we find the red color changes to brown, and the water seems thicker. Soon the brown substance becomes harder, separates entirely from EXPERIMENT WITH ALBUMIN IN MEAT 157 the water, and, when the water stops boiling, settles. Muscle albumin coagulates at 160° Fah. By this experiment we have learned that cold water draws out albuminous juices and holds them in solution, and that boiling water hardens albumin. Recipe, No. 77. Beef Tea 1 lb. shin of beef. ^ tsp. salt. 1 pt. cold water. Scrape the meat very fine and put it into the cold salted water. Let it stand one to two hours. Put it into double boiler and cook thirty minutes. Press it through a strainer. Remove the fat with paper. This is very strong beef tea and may have more water added if liked. LESSON XX POULTRY Poultry : Water Protein chicken . . 43.7 12.8 fowl .... 47.1 13.7 turkey . . . 42.4 16.1 Fat Ash 1.4 .7 12.3 .7 18.4 .8 Water Fowl Chicken Turkey Protein Fat Turkey Turkey Fowl Fowl Chicken Chicken Ash Turkey [Chicken [Fowl The flesh of poultry has less red blood and is drier than the flesh of animals. It is not marbled with fat, and as it abounds in phosphates it is valuable food, particularly for invalids. The fibres are not closely connected by tough membranes, and are therefore easily separated and digested. The best chickens have soft yellow feet, short thick legs, smooth moist skin, plump breast, and the cartilage on the end of the breastbone is soft and pliable. Pin feathers always indicate a young bird and long hairs an older one. Old fowls have long thin necks and feet, and sharp scales ; the end of the breastbone is hard, the flesh has a purplish tinge, and there is usually a large amount of fat. To Prepare a Fowl for Cooking