In using beef in the home one should know the various cuts into which the animal is divided and the uses of these cuts as food. The accompanying diagram sho-ws the various beef cuts: Simple Courses in Home Economics 93 Digestibility of Meats. Beef is among the easily digested meats. Cooking tends to lessen the digestibility of any meat. Raw or undone beef is a food which patients with very weak stomachs can digest. Cook- ing, however, improves the flavor and appearance, kills the pos- sible parasites and germs present, and in tough meats it tenders and softens the fibres, and thus aids digestion. Mutton is as digestible as beef. Figures indicate that 99 per cent, of the protein of mutton is digested. It is a much more wholesome food than pork or veal for growing children and an economical meat to raise and slaughter on the farm. The meat of chicken is easily digested, especially the breast. The breast fibres are short and the connective tissues is less abundant. The principles of cooking meat apply to the cook- ing of chicken. Pork is probably the meat most used in the farm home. This is unfortunate, for pork is the most indigestible of all our meat foods. This is due to the large amount of fat between the mus- cular fibres of the meat. Experiments show that it takes three hours to digest three and a half ounces of pork, while the same amount of beef is digested in two hours. Smoked breakfast bacon is an exception. It is easily digested when properly cooked, and is a valuable food in the diet of children. References Farmers' Bulletins: Economical Uses of Meat in the Home, No. 391. Meat Composition and Cooking, No. 34. University of Texas Bulletin: Cooking of Tough Meat. No. 344. BooUs: Hutchinson : Food and Dietetics, pp. 59-75. Fisher and Williams : Elements of the Theory and Practice of Teaching Cookery, Lesson Plan Teacher's Aim: To teach the value of meat as food. To teach proper methods of preparing meats. 94 Bulletin of tlie University of Texas To teach suitable and attractive ways of preparing meat dishes for the school lunch. To emphasize the interrelation of this work to other subjects. Pupil's Aitn: To learn best method of cooking meats. Suggested Questions Can fruits and vegetables constitute an entire diet? "What are the general differences between vegetables and ani- mal food ? Note : In meat we have a new food substance called animal protein. It is found in all animal flesh and tissue. It is also found in milk, eggs, cheese, fish. Plant protein is found in beans, peas, and nuts. All protein is used by the body to build and repair muscular tissue, and is essential in every day's diet. Experiment to Determine tlie Composition of Meat: Scrape a small piece of beef. Compare with the potato. Notice connective tissues and fiber. See diagram to distinguish fiber and connective tissue. Make drawing on board. Drop iodine on a piece of meat. Note results. Compare with iodine on the potato. Add some cold water to the scraped meat. Note results.

AI-modernized reading of the original text

In using beef in the home one should know the various cuts into which the animal is divided and the uses of these cuts as food. [illustration: The accompanying diagram shows the various beef cuts:] Simple Courses in Home Economics 93 Digestibility of Meats. Beef is among the easily digested meats. Cooking tends to lessen the digestibility of any meat. Raw or undone beef is a food which patients with very weak stomachs can digest. Cooking, however, improves the flavor and appearance, kills the possible parasites and germs present, and in tough meats it tenders and softens the fibres, and thus aids digestion. Mutton is as digestible as beef. Figures indicate that 99 per cent, of the protein of mutton is digested. It is a much more wholesome food than pork or veal for growing children and an economical meat to raise and slaughter on the farm. The meat of chicken is easily digested, especially the breast. The breast fibres are short and the connective tissues is less abundant. The principles of cooking meat apply to the cooking of chicken. Pork is probably the meat most used in the farm home. This is unfortunate, for pork is the most indigestible of all our meat foods. This is due to the large amount of fat between the muscular fibres of the meat. Experiments show that it takes three hours to digest three and a half ounces of pork, while the same amount of beef is digested in two hours. Smoked breakfast bacon is an exception. It is easily digested when properly cooked, and is a valuable food in the diet of children. References Farmers' Bulletins: Economical Uses of Meat in the Home, No. 391. Meat Composition and Cooking, No. 34. University of Texas Bulletin: Cooking of Tough Meat. No. 344. BooUs: Hutchinson : Food and Dietetics, pp. 59-75. Fisher and Williams : Elements of the Theory and Practice of Teaching Cookery, Lesson Plan Teacher's Aim: To teach the value of meat as food. To teach proper methods of preparing meats. 94 Bulletin of the University of Texas To teach suitable and attractive ways of preparing meat dishes for the school lunch. To emphasize the interrelation of this work to other subjects. Pupil's Aitn: To learn best method of cooking meats. Suggested Questions Can fruits and vegetables constitute an entire diet? "What are the general differences between vegetables and animal food ? Note : In meat we have a new food substance called animal protein. It is found in all animal flesh and tissue. It is also found in milk, eggs, cheese, fish. Plant protein is found in beans, peas, and nuts. All protein is used by the body to build and repair muscular tissue, and is essential in every day's diet. Experiment to Determine tlie Composition of Meat: Scrape a small piece of beef. Compare with the potato. Notice connective tissues and fiber. See diagram to distinguish fiber and connective tissue. Make drawing on board. Drop iodine on a piece of meat. Note results. Compare with iodine on the potato. Add some cold water to the scraped meat. Note results.

A simple course in home economics for rural schools