underneath.
Contains bones of back and may have
some of rib bones; tender.
Fairly tender; medium fat; more bone
than in ham.
chops, steaks, or roasts.
Cured, spareribs are used as pot roasts,
Loin back
leaf fat is made into lard.
Chops and roasts.
Shoulder
Cured or used fresh for roasts and chops.
Jowls
as Dixie squares.
T.\BLE III. — Shoicinf,' characteristics and uses of cuts of mutton and lamb.
Cut.
Characteristics.
Uses.
Tender ; *
Roasts or steaks.
do
Do.
do
Chops or crown roast.
More tough and larger amount of bone . .
More tough and fat
If shoulder bone is left in, roast slowly;
Plate
if bone is removed, pot roast.
Stew.
If large enough, pot roast; otherwise,
Neck
Tough ;
stew.
Stews.
106 USE AND PREPARATION OF FOOD.
Table IV. — S7ioirinff cost of edible lean in different cuts of beef.
Cut.
Price per
pound.
Lean meat.
Fat.
Bone.
Cost of
edible
lean meat.
Hind quartpr
Per cent.
61.41
37.75
21.75
32.82
74.33
51.91
62.26
48.05
63. 29
64.94
71.77
62.41
49.41
57.09
Per cent.
22.80
4.90
6.59
6.68
14.17
22.59
23.91
59.04
17.01
12.97
10.68
9.94
9.22
24.60
Per cent.
15. 43
54.41
71.66
60.16
10.82
25.46
13.34
.92
25.46
25.53
17.47
28.25
41.05
18.07
Tail
Head 1
Shank 1
Hound .1
Rump i
Loin 1
Flank
Fore quarter
Rib
Chuck
Neck
Shin
Plat e
Two blank columns as indicated above are to l>e filled in by the teacher.
Example. — If rib is 30 cents a pound and only 64.94 per cent of it is lean the actual
cost of the edible lean meat is q ^j,^ x 100=4C cents i>er pound.
Lesson 2. Roasts and Steaks.
AIM.
To give the housewife a knowledge of the food vahic and structure
of the meat and the points involved in cooking tender cuts.
points to be brought out.
1. Composition and cost :
A. Meat must be selected with care and used wisely and com-
pletely.
B. Meat contains protein, fat, mineral matter, one of the undeter-
mined '' dietary essentials," and flavoring substances. The con-
stituents may be obtained equally well from other sources, but people
are willing to pay the price demanded for meat on account of its
flavor.
C. The flavor of meat may be developed by cooking. The flavor
is due to extractives which are soluble and are removed when the
meat is cooked in water; hence it is best developed by a method of
cooking in dry heat, without water or steam. The crust formed by
dry heat also presents the escape of the flavor and juices. Only
tender cuts of meat can be cooked in this way, as dry heat increases
the toughness of tough cuts. Since they may be cooked so as to retain
the flavor, the tender cuts arc more expensive. Their food value is
no higher than that of the tougher cuts and may sometimes be lower.
2. Structure. — Meat is made up of muscle fibers which contain
muscle juices and which are held together by connective tissue.
USE AND PREPARATION OF FOOD.
107
Iloavy cell walls and large amounts of connective tissue make meat
tough. The fat of meat is largely found in the connective tissues.
Beef fat is mainly in distinct layere, while in pork the fat is in
minute layers surrounding the individual muscle cells.
3. Methods of cooking meat. — ]\lethods of cooking meat may bo
grouped under three heads :
A. Methods for cooking tender cuts, adding no water; Broiling,
roasting, fr3'ing, and sauteing.
Page 68
Presented as published in 1919. 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
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underneath.
Contains bones of back and may have
some of rib bones; tender.
Fairly tender; medium fat; more bone
than in ham.
chops, steaks, or roasts.
Cured, spareribs are used as pot roasts,
Loin back
leaf fat is made into lard.
Chops and roasts.
Shoulder
Cured or used fresh for roasts and chops.
Jowls
as Dixie squares.
T.\BLE III. — Shoicinf,' characteristics and uses of cuts of mutton and lamb.
Cut.
Characteristics.
Uses.
Tender ; *
Roasts or steaks.
do
Do.
do
Chops or crown roast.
More tough and larger amount of bone . .
More tough and fat
If shoulder bone is left in, roast slowly;
Plate
if bone is removed, pot roast.
Stew.
If large enough, pot roast; otherwise,
Neck
Tough ;
stew.
Stews.
106 USE AND PREPARATION OF FOOD.
Table IV. — S7ioirinff cost of edible lean in different cuts of beef.
Cut.
Price per
pound.
Lean meat.
Fat.
Bone.
Cost of
edible
lean meat.
Hind quartpr
Per cent.
61.41
37.75
21.75
32.82
74.33
51.91
62.26
48.05
63. 29
64.94
71.77
62.41
49.41
57.09
Per cent.
22.80
4.90
6.59
6.68
14.17
22.59
23.91
59.04
17.01
12.97
10.68
9.94
9.22
24.60
Per cent.
15. 43
54.41
71.66
60.16
10.82
25.46
13.34
.92
25.46
25.53
17.47
28.25
41.05
18.07
Tail
Head 1
Shank 1
Hound .1
Rump i
Loin 1
Flank
Fore quarter
Rib
Chuck
Neck
Shin
Plat e
Two blank columns as indicated above are to l>e filled in by the teacher.
Example. — If rib is 30 cents a pound and only 64.94 per cent of it is lean the actual
cost of the edible lean meat is q ^j,^ x 100=4C cents i>er pound.
Lesson 2. Roasts and Steaks.
AIM.
To give the housewife a knowledge of the food vahic and structure
of the meat and the points involved in cooking tender cuts.
points to be brought out.
1. Composition and cost :
A. Meat must be selected with care and used wisely and com-
pletely.
B. Meat contains protein, fat, mineral matter, one of the undeter-
mined '' dietary essentials," and flavoring substances. The con-
stituents may be obtained equally well from other sources, but people
are willing to pay the price demanded for meat on account of its
flavor.
C. The flavor of meat may be developed by cooking. The flavor
is due to extractives which are soluble and are removed when the
meat is cooked in water; hence it is best developed by a method of
cooking in dry heat, without water or steam. The crust formed by
dry heat also presents the escape of the flavor and juices. Only
tender cuts of meat can be cooked in this way, as dry heat increases
the toughness of tough cuts. Since they may be cooked so as to retain
the flavor, the tender cuts arc more expensive. Their food value is
no higher than that of the tougher cuts and may sometimes be lower.
2. Structure. — Meat is made up of muscle fibers which contain
muscle juices and which are held together by connective tissue.
USE AND PREPARATION OF FOOD.
107
Iloavy cell walls and large amounts of connective tissue make meat
tough. The fat of meat is largely found in the connective tissues.
Beef fat is mainly in distinct layere, while in pork the fat is in
minute layers surrounding the individual muscle cells.
3. Methods of cooking meat. — ]\lethods of cooking meat may bo
grouped under three heads :
A. Methods for cooking tender cuts, adding no water; Broiling,
roasting, fr3'ing, and sauteing.