tried at home and reported upon. Calculate the cost of one serving of one of these dishes compared with an equivalent serving of all meat. If there is time, the soup for next lesson should be started at this time. (See Lesson 5.) IIOCK DUCK. On a round steak, place a stuffing made as helow, and roll the steak up around tlie stufting, fastening with wooden toothpicks or tying with a stri 11.14. Brown the outside quickly to develop flavor. Add a cup of hot water, lueut stock, or tomato juice, and cover. Cook slowly until tender. STUFFING FOR MOCK DUCK. Corn-bread crumbs, 2 cups. Fat, i cup. Bread crumbs, 1 cup. Milk, or water, or stock to soften (| 1 onion (minced). to 1 cup). Chopped parsley, 1 tablespoon✪ Mock Duck. HOT POT OF Ml^TTON AND BARLEY. Mutton, 1 pound. 4 potatoes. Pearled barley, i cup. 3 onions. Celery tops or parsley. Salt, 1 tablespoon✪ Hot Pot of Mutton and Barley. Cut the mutton in small pieces and brown with the onion in fat cut from the meat. Pour this into a covered saucepan. Add 2 quarts of water and the bar- ley. Simmer for 1^ hours. Then add the potatoes, cut in quarters, and the seasonings, and cook one-half hour longer. SAVOKY STEW. Meat, 1 pound. Parsley or soup herbs. Pat from the meat, 2 tablespoons. Any two or more vegetables. The 4 medium potatoes or one cup of bar- following are suggested : Onion, car- ley, rice, or hominy grits, or both po- rot, green peas, turnips, or cabbage, tato and cereal. Salt, 1 teaspoon✪ Savory Stew. Cut the meat in small pieces and brown it in the fat. Add the cereal, the seasonings, and li quarts of water. Simmer until the cereal is nearly done ; then add the vegetables and continue cooking till they are tender, adding more water if needed. This stew may be made into a savory meat pie by omitting the potato .in it and instead lining a baking dish with mashed potato, pouring in the stew, covering it with maslied potato, and browning in the oven. Lesson 5. Soups and Broths; Left-Over Meats. AIM. To teach how to extract the flavor from meat in making soup : Tlio food value of meat soups and their place in the diet, and wa3^s of using the meat from w'hich the flavor has been extracted. 128209°— 19 s 114 USE AND PEEPABATION OF FOOD- POINTS TO BE BUOUGHT OUT. 1. Food value and place in the diet. — Meat soups and beef broths contain only the soluble flarorino- constituents of the meat and gela- tin, which. is the one soluble protein present to any extent in nieat that is not coagulated on boiling. Since most of the protein is re- moved from meat soups on boiling and straining, they contain f)uly soluble mineral constituents and flavoring material and any float- ing fat, and are consequently not high in food value. Their value, in the diet is as a source of flavor and as a stimulant to digestion rather than as a means of nourishment. 2. Choice of cut for making soups and broths. — In selecting iiu^at for soups the tough cuts, containing bone, lean, and connective tis- sue, with little fat, are used, since they are usually equally well flavored and at'e less costly. Cuts containing the joint portions of the bones, especially those from young animals, are desirable for soup making, since they yield a large amount of gelatin. • 3. Method of cooking for soups and broths. — The aim in making soup is to extract as large a propcu'tion of the flavor and gelatin as possible. In order to do this —

AI-modernized reading of the original text

tried at home and reported upon. Calculate the cost of one serving of one of these dishes compared with an equivalent serving of all meat. If there is time, the soup for next lesson should be started at this time. (See Lesson 5.) IIOCK DUCK. On a round steak, place a stuffing made as below, and roll the steak up around the stuffing, fastening with wooden toothpicks or tying with a string. Brown the outside quickly to develop flavor. Add a cup of hot water, meat stock, or tomato juice, and cover. Cook slowly until tender. STUFFING FOR MOCK DUCK. Corn-bread crumbs, 2 cups. Fat, 1/2 cup. Bread crumbs, 1 cup. Milk, or water, or stock to soften 1 onion (minced). (1/2 to 1 cup). Chopped parsley, 1 tablespoon. HOT POT OF Ml^TTON AND BARLEY. Mutton, 1 pound. 4 potatoes. Pearled barley, 1/2 cup. 3 onions. Celery tops or parsley. Salt, 1 tablespoon. Cut the mutton in small pieces and brown with the onion in fat cut from the meat. Pour this into a covered saucepan. Add 2 quarts of water and the barley. Simmer for 1 1/2 hours. Then add the potatoes, cut in quarters, and the seasonings, and cook one-half hour longer. SAVOKY STEW. Meat, 1 pound. Parsley or soup herbs. Fat from the meat, 2 tablespoons. Any two or more vegetables. The 4 medium potatoes or one cup of barley, following are suggested: Onion, rice, or hominy grits, or both po- carrot, green peas, turnips, or cabbage. tato and cereal. Salt, 1 teaspoon. Cut the meat in small pieces and brown it in the fat. Add the cereal, the seasonings, and li quarts of water. Simmer until the cereal is nearly done ; then add the vegetables and continue cooking till they are tender, adding more water if needed. This stew may be made into a savory meat pie by omitting the potato .in it and instead lining a baking dish with mashed potato, pouring in the stew, covering it with maslied potato, and browning in the oven. Lesson 5. Soups and Broths; Left-Over Meats. AIM. To teach how to extract the flavor from meat in making soup : Tlio food value of meat soups and their place in the diet, and wa3^s of using the meat from w'hich the flavor has been extracted. 128209°— 19 s 1. Food value and place in the diet. — Meat soups and beef broths contain only the soluble flarorino- constituents of the meat and gelatin, which. is the one soluble protein present to any extent in nieat that is not coagulated on boiling. Since most of the protein is removed from meat soups on boiling and straining, they contain f)uly soluble mineral constituents and flavoring material and any floating fat, and are consequently not high in food value. Their value, in the diet is as a source of flavor and as a stimulant to digestion rather than as a means of nourishment. 2. Choice of cut for making soups and broths. — In selecting iiu^at for soups the tough cuts, containing bone, lean, and connective tissue, with little fat, are used, since they are usually equally well flavored and at'e less costly. Cuts containing the joint portions of the bones, especially those from young animals, are desirable for soup making, since they yield a large amount of gelatin. • 3. Method of cooking for soups and broths. — The aim in making soup is to extract as large a propcu'tion of the flavor and gelatin as possible. In order to do this —

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Use and preparation of food