Use and preparation of food

(c) They furnish just as good food as the usual cuts of meat. The glandular tissues yield a large proportion of uric acid; therefore should be avoided by people suffering from difficulties which result from an accumulation of uric acid. (d) They are frequently cheaper than other cuts of meat. The price depends npon the local doniand. 3. Comparative food value: Description. Water. Protein. Fat. Ash. Calories per pooiul. Per cent. 78. 2 72.2 70.9 78.8 68.2 Per cent. 10.2 19.4 16.8 15.8 16.3 Per cent. 9.8 4.1 12.1 4.0 4.8 Per cent. 1.3 1.0 1.6 1.2 .9 801) 4. Method of cooking depends upon compactness and toughness of the tissues in question. A. Tender portions: (1) Brains. (2) Sweetbread. (3) Liver from young animal. These are cooked just enough to develop flavor. The usual method is to parboil so as to make firm and prevent spoiling. They can then be sliced and broiled or creamed. B. Tough portions: (1) Liver from the older animals can be prepared very palatably by parboiling, then treating as other liver. (2) Heart should be prepared by long slow cooking in moist heat. Parboil and bake, pot roast, or stew. (3) Pigs' feet are made up largely of muscle and bone. The bony portions are chiefly joints, the cartilage of which can be gelatinized by long slow cooking. Cook until tender and gelatinized, then brown with or without batter to develop flavor. Demonstrate or have the women prepare some of the dishes listed below. These are all dishes that can be started and carried home for the use of the family, so it is suggested that materials be furnished the women at cost or that thev bring in the materials and carry the prepared dishes home.. The women should be asked to report upon at least two other dishes prepared at home. Some of the dishes should be prepared as a demonstration so that the women may sample the results. In assigning the lesson discuss with the women the best cuts for the different dishes, basing the discussion on the table in Lesson 1. POT ROAST. Brown the roast in a little fat to sear and to develop flavor. Place in a pot or casserole with a closely fitting cover. Add 1 cup water and coolc until tender (two to three hours), adding more water if necessarj'. Tlie roast may be cooked either on top of the stove or in the oven. Vegetables, such as carrots, turnips, or onions, may be added at the beginning of the cooking; tomato juice may be used for the liquid added and potatoes may be added about 30 minutes before the roast is done. BREADED VEAL. Cut into pieces of a suitable size for serving. Roll in egg and crumbs and brown quickly in a small amount of fat. Add 2 cups of hot water or stock ; cover and simmer until the veal is tender (about 45 minutes). BRAINS SCRAMBLED WITH EGG. Soak calves' brains 1 hour in cold water. Remove the membrane and parboil 20 minutes in salted water to which a little vinegar or lemon juice has been added. Drain, separate into small pieces. To 4 eggs, lightly beaten, add 4 tablespoons of milk or water, salt, pepper, and i cup of the brains, and scramble in a small amount of butter substitute. Serve with chopped parsley. CREAMED SWEETBREADS. i • . ■